蝉若虫粉作为无麸质面包新型蛋白替代源  

Cicada nymph powder as a new protein substitute for gluten-free bread

作　　者：苟梦星 姚欣雨 翟江洋 GOU Meng-xing;YAO Xin-yu;ZHAI Jiang-yang(Department of Chemical and Food Engineering,Zhengzhou Institute of Engineering and Technology,Zhengzhou 450000,Henan,China)

机构地区：[1]郑州工程技术学院化工食品学院,河南郑州450000

出　　处：《粮食与油脂》2022年第12期129-132,140,共5页Cereals & Oils

基　　金：河南省科技攻关项目(212102110325);河南省高等学校重点科研项目(21A550013);高层次人才校内科研启动基金(22079号)。

摘　　要：选用传统的可食用昆虫蝉若虫粉替代麸质制作新型无麸质面包,并对其营养价值、质构特性、巯基含量、比体积及感官评价进行分析。研究表明:蝉若虫粉的蛋白质、脂肪、灰分、水分含量分别为67.43%±1.26%、17.32%±0.30%、1.92%±0.02%、10.20%±0.15%。与对照组和其他试验组相比,蝉若虫粉质量分数为5%时制作的面包,营养价值和感官评分均较高;此时面包硬度为946.5±9.2 g、弹性为2.65±0.11 mm、咀嚼性为8.00±0.39 mJ、内聚性为0.63±0.01、巯基含量为0.26±0.01μmol/g、比体积为3.78±0.18 mL/g。综上,蝉若虫粉有望成为食品领域一种新型绿色健康的蛋白替代源。A new type of gluten-free bread was made by replacing gluten with traditional edible insect,Cicada nymph powder.Then the nutritional value,texture characteristics,sulfhydryl content,specific volume and sensory evaluation were analyzed.The results showed that the contents of protein,fat,ash and moisture were 67.43%±1.26%,17.32%±0.30%,1.92%±0.02%and 10.20%±0.15%,respectively.Compared with the control group and other experimental groups,the bread made with the mass fraction of 5%cicada nymph powder had higher nutritional value and sensory score;the hardness was 946.5±9.2 g,the springiness was 2.65±0.11 mm,the chewiness was 8.00±0.39 mJ,the cohesiveness was 0.63±0.01;the sulfhydryl content was 0.26±0.01μmol/g,and the specific volume was 3.78±0.18 mL/g.In conclusion,cicada nymph powder was expected to become a new green and healthy protein alternative source in the food field.

关 键 词：蝉若虫粉 无麸质 蛋白质 昆虫面包 品质分析 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]