摘要
食用昆虫富含蛋白质,可做营养补充剂添加到面包中,以提高营养价值和可食用性。在单因素试验的基础上采用正交试验的方法,以感官评分为评价指标,研究添加不同昆虫浆液、改良剂、酵母菌和白砂糖对面包食用品质的影响,确定了最优添加剂种类及配方,即大麦虫浆液添加量为15 mL,面包改良剂添加量为1.5 g,酵母茵添加量为1.5 g,白砂糖的添加量为15 g。
Edible insects could be added to bread as nutrition supplements, since they were rich in protein, to improve the nutritional value and edibility. The effect of different insect serous fluid, improvers, yeast and white sugar on the edible quality of bread was studied by orthogonal test based on single factor test and sensory evaluation. The optimal additive varieties and the formula was that the amount of zophobas morio serous fluid was 15 mL, the bread improver 1.5 g, yeast 1.5 g and white sugar 15 g.
出处
《粮油食品科技》
北大核心
2014年第4期15-18,共4页
Science and Technology of Cereals,Oils and Foods
关键词
正交实验
昆虫
面包
配方
orthogonal experiment
insect
bread
formula
