黑水虻幼虫的保鲜工艺及货架期预测研究  

Preservation Technology and Shelf Life Prediction of Black Soldier Fly Larvae

作　　者：李海澜 屈小雨 王晴 马俪珍 徐晓燕 任小青 LI Hai-lan;QU Xiao-yu;WANG Qing;MA Li-zhen;XU Xiao-yan;REN Xiao-qing(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China;College of Agronomy and Resource and Environment,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津农学院农学与资源环境学院,天津300384

出　　处：《保鲜与加工》2021年第7期31-36,共6页Storage and Process

基　　金：天津市科技计划项目(18ZXYENC00130);天津市高等学校大学生创新创业训练计划项目(201910061106);天津市高等学校大学生创新创业训练计划项目(201910061101)。

摘　　要：为了得到黑水虻幼虫的保鲜工艺,对其净化、致死和减菌化处理方法进行了研究,同时进行了货架期预测。结果表明:黑水虻幼虫加工方法为虫与水质量比1∶4,净化黑水虻幼虫48 h,每24 h换1次水;净化后热水70℃处理10 min、80℃处理5 min和90℃处理2 min均可使虫体致死,并且虫体较为美观;减菌化处理效果表明,加热杀菌效果最好,100℃杀菌10 min,杀菌率可达100%;利用ASLT法构建的Q10预测模型,预测得到黑水虻幼虫在4℃下作为食品和饲料的货架期分别为15.6 d和97 d。In order to obtain the preservation technology of black soldier fly larvae,the methods of purification,killing and sterilization were studied,and the shelf life prediction was carried out.The results showed that the processing method of black soldier fly larvae was as follows:the ratio of insect to water 1∶4,larvae purification time 48 hours,and the water was changed once every 24 hours,then hot water treatment time:70℃/10 min,80℃/5 min or 90℃/2 min.The larvae could be killed and had a good appearance.Sterilization treatment results showed that heat sterilization had the best effect,sterilization rate was up to 100%if sterilization at 100℃for 10 min.Based on Q10 prediction model constructed by ASLT,the shelf life of the larvae as food or as feed at 4℃was 15.6 days or 97 days respectively.

关 键 词：黑水虻幼虫 保鲜 净化 货架期 预测模型 

分 类 号：TS205[轻工技术与工程—食品科学]