苟梦星^*，李俊杰，郭晓琴，王 岚

（郑州工程技术学院化工食品系，河南郑州 450000）

摘要：蟋蟀是一种传统可食用昆虫。本文在对蟋蟀蛋白质、脂肪、灰分、粗纤维含量测定的基础上，用单因素和正交试验，对蟋蟀蛋白面包的工艺配方进行了优化。结果表明：蟋蟀中蛋白质、脂肪、灰分、粗纤维的含量分别为56.83±0.37%、15.58±0.12%、8.76±0.04%、10.32±0.06%。制作蟋蟀蛋白面包的最佳工艺条件是蟋蟀蛋白浆、白糖、活性酵母、面包改良剂添加量分别为15.0%、12.5%、2.4%、2.0%。此条件下制作的蟋蟀蛋白面包，感官、理化、污染物和微生物限量方面的检测结果均符合国家食用安全标准。

关键词：可食用昆虫；蟋蟀；蛋白；面包

中图分类号：TS213.21   文献标识码：A   文章编号：1674-506X（2020）05-0030-0006

Research on the Preparation of Cricket Protein Bread

GOU Meng-xing^*, LI Jun-jie, GUO Xiao-qin, WANG Lan

（Department of Chemical Engineering and Food, Zhengzhou Institute of Technology, Zhengzhou Henan 450000, China）

Abstract：Cricket is a traditional edible insect. Based on the determination of protein, fat, ash and crude fiber content of cricket, the processing formula of cricket protein bread was optimized by single factor and orthogonal test. Results showed that the protein content was 56.83±0.37%, the fat content was 15.58±0.12%, the ash content was 8.76±0.04%, and the crude fiber content was 10.32±0.06%. The optimum processing conditions for making cricket protein bread as follow: the addition of cricket protein pulp, white sugar, active yeast and bread improver were 15.0%, 12.5%, 2.4% and 2.0%, respectively. The results of sensory, physical and chemical, pollutant and microbial limit of cricket protein bread made under these conditions all meet the national food safety standards.

Keywords：edible insect; cricket; protein; bread

doi：10.3969/j.issn.1674-506X.2020.05-005

收稿日期：2020-03-12

基金项目：校内科研启动基金《昆虫蛋白-壳聚糖纳米复合物递送载体的制备及其对姜黄素的包封和释放研究》（校内科研2020003号）

作者简介：苟梦星（1989-），女，博士，讲师。研究方向：功能性食品，天然产物，食品新资源的加工利用。

*通讯作者

引文格式：苟梦星,李俊杰,郭晓琴,等.蟋蟀蛋白面包的研制[J].食品与发酵科技,2020,56(5):30-35.