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黄粉虫蛹蛋白面包的工艺配方研究
彭燕,林华峰,岳霄霄,刘至柔
0
(安徽农业大学植物保护学院,合肥 230036)
摘要:
通过单因素多水平试验研究黄粉虫蛹蛋白的添加对面包品质的影响,采用多因素多水平试验和响应面法研究黄粉虫蛹蛋白浆与白砂糖、干酵母、鸡蛋和奶粉的含量对面包感官的影响,最终筛选出黄粉虫蛹蛋白面包的最佳配方,并对其进行了验证。结果表明,黄粉虫蛹蛋白浆可以显著增加面包的蛋白含量(P<0.05),提高其营养价值;黄粉虫蛹面包的最佳配方为:黄粉虫蛹添加量20%、白砂糖18%、干酵母1%、鸡蛋10%、奶粉6%、食用盐1%、食用油0.5%、面包改良剂0.75%(以高筋粉的重量为基准),最佳烘焙温度为180℃/210℃(面火/底火),烘焙时间25 min。面包中添加黄粉虫蛹蛋白不仅能改善风味,还能增强其营养,这对黄粉虫蛹作为资源昆虫在食品中的开发利用具有重要的意义。
关键词:  黄粉虫蛹  蛋白浆  营养面包  工艺配方
DOI:
投稿时间:2013-04-01
基金项目:国家自然科学基金(31171655)资助。
Processing formula of Tenebrio molitor pupae protein bread
PENG Yan,LIN Hua-feng,YUE Xiao-xiao,LIU Zhi-rou
(School of Plant Protection, Anhui Agricultural University, Hefei 230036)
Abstract:
In this article, multi-level and single factor experiment were used to study the effect of Tenebrio molitor pupae protein contents on the quality of bread. The effects of the main components’ contents (including Tenebrio molitor pupae protein paste, sugar, dry yeast, eggs and milk powder) on sensory quality of bread was studied by multi-level and multi-factor experiment and response surface methodology. The best formula for bread were screened and validated finally. The results show that Tenebrio molitor pupae protein can increase protein content of bread significantly (P<0.05). The best formula of Tenebrio molitor pupae protein bread is as follows: 20% Tenebrio molitor pupae protein paste, 18% sugar, 1% dry yeast, 10% eggs, 6% milk, 1% salt, 0.5% edible oil and 0.75% bread improver powder (on the basic weight of high-gluten flour). The optimal baking condition was 180℃/210℃(the above /the below) for 25 min. It can not only improve the flavor, but also enhance the nutrition to add Tenebrio molitor protein in bread, which is of great significance for using Tenebrio molitor as a resource insect in the development and utilization of food.
Key words:  Tenebrio molitor pupae  protein paste  nutritional bread  process formula

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