黄粉虫布丁加工工艺的响应面优化  

Optimization of Response Surface Methodology for Tenebrio molitor Pudding Processing Technology

作　　者：弓玉红 张涛 GONG Yuhong;ZHANG Tao(The 93114 Unit of PLA,Beijing 100195,China)

机构地区：[1]中国人民解放军93114部队,北京100195

出　　处：《现代食品》2025年第5期66-70,90,共6页Modern Food

摘　　要：以纯牛奶、黄粉虫蛋白液、明胶、白砂糖等为原料,通过单因素实验和响应面分析法对黄粉虫布丁的制作工艺进行优化,确定其最佳配方。结果表明,黄粉虫布丁最佳制备条件为黄粉虫蛋白液添加量1.7%,明胶添加量3.1%,白砂糖添加量10.5%。在此条件下制得的黄粉虫布丁色泽均匀,口感酸甜适中且富有弹性,具有牛奶与虫香混合的良好风味。Using pure milk,Tenebrio molitor protein solution,gelatin,white sugar and other raw materials,the production process of Tenebrio molitor pudding was optimized through single factor experiments and response surface analysis to determine its optimal formula.The results showed that the optimal preparation conditions for Tenebrio molitor pudding were 1.7%addition of Tenebrio molitor protein solution,3.1%addition of gelatin,and 10.5%addition of white sugar.The Tenebrio molitor pudding produced under these conditions has a uniform color,a balanced sour and sweet taste,and is elastic,with a good flavor of milk mixed with insect fragrance.

关 键 词：黄粉虫 布丁 响应面优化 感官评分 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]