黄粉虫在食品领域的应用及研究进展  

Application and research progress of yellow mealworm in food industry

作　　者：解昕媛 罗仕园 刘松奇 原芝荷 安建辉 商龙臣 邓伶俐 XIE Xinyuan;LUO Shiyuan;LIU Songqi;YUAN Zhihe;AN Jianhui;SHANG Longchen;DENG Lingli(Hubei Key Laboratory of Biological Resources Protection and Utilization(Hubei Minzu University),Enshi 445000,China;College of Biological Science and Technology,Hubei Minzu University,Enshi 445000,China)

机构地区：[1]生物资源保护与利用湖北省重点实验室(湖北民族大学),湖北恩施445000 [2]湖北民族大学生物科学与技术学院,湖北恩施445000

出　　处：《食品与发酵工业》2022年第18期300-305,共6页Food and Fermentation Industries

基　　金：生物保护与利用湖北省重点实验室开放基金项目(PT012002);国家自然科学基金项目(32160610)。

摘　　要：黄粉虫(Tenebrio molitor L.)作为一种营养丰富的可食用昆虫受到食品领域的广泛关注。该文简要介绍了黄粉虫原料的加工过程并从黄粉虫的宏量营养素、氨基酸组成和脂肪酸组成简述其营养价值。黄粉虫原料的添加不仅能够增加食品的营养价值,也会对食品加工过程中材料的加工性质产生影响。该文介绍了近年研究黄粉虫粉对面团及烘焙制品和模拟肉制品影响的相关研究,探讨黄粉虫油在食品煎炸应用的前景以及黄粉虫蛋白的功能特性。最后从致敏性、微生物污染和消费者接受度等方面讨论黄粉虫在食品领域应用的挑战和发展前景,可为黄粉虫等食用昆虫应用于食品领域新产品开发提供新思路。Yellow mealworm larva(Tenebrio molitor L.)has attracted more and more attention from food industry due to its nutritional value.This review introduced the processing of mealworm ingredient and its nutritional value in the aspects of macronutrients,essential amino acids,and essential fatty acids.Supplementation of mealworm ingredients would not only improve the nutrient value of food,but also affect the food processing properties.The effect of mealworm ingredient on the bakery products and meat analogues were introduced.The application of mealworm oil on the food frying and functional properties of mealworm protein were discussed.Finally,the challenge and future trends of mealworm ingredients were discussed in the aspects of allergy,microbiology contamination and consumer acceptability.This review provides some clue for the development of insect-based food.

关 键 词：黄粉虫 烘焙制品 黄粉虫油 黄粉虫蛋白 

分 类 号：TS205[轻工技术与工程—食品科学]