Study On The Formula Of Insect Bread

Insects were a class of extant species of biological, which had a large number. The body ofinsect contained rich reasources,such as protein, fat, vitamins and so on. Bread contented comprehensivenutrient, which had many advantages such as easy to eat and digest, long shelf life. During the experiment,we added some insect slurry to the bread to approve the flavor of bread, more importantce was that theinsect slurry could also enrich the nutritional level of bread and increase the protein content. So it could bemore appropriate and meet the needs of modern people, especially for the people who was lack ofnutrition, indigestion, obesity, about nutrition food.This paper selected barley insect larvae and pupae and larvae of Tenebrio molitor and pupa, duringcrushing and degassing to get insect slurry, and then added them to the traditional process of breadprocess, then analysis the contrast of nutrition and food additive optimization.Through the test of four factor, stages of the different insect slurry concentration, the amount of sugaradded, the amount of yeast, salts content on the quality of bread, we could find that the adding of differentinsect slurry could reduce insect bread’s sensory score in a certain degree, and determine the level of thefactors in the orthogonal experiment.Taken together,based on the sensory score by making orthogonal experiment optimization, the resules showed insect pupa slurry10mL, sugar12g, yeast1.5g, salt0.8g, thenchoice barley pupa bread for further optimization of the formula. Though the analysis test on the sixinsect bread amendments, which were gluten powder, sodium erythorbate, glucose oxidase, amylase, glycerol monostearate and xanthan gum, ultimately determined the formula was12g gluten and glycerolmonostearate was0.6g. The results proved that, under optimal conditions, the adding of insect slurry couldmake theprotein content of bread increased50.96%, making edible quality and sensory scores could be ahigh level. Through the analysis on food safety, the bread, under the best formula,met the national standar-ds.From the above,the results could be concluded: the larvae and pupae of barley have higher proteincontent than the larvae and pupae of Tenebrio molitor; comprehensive consideration of the effect of proteincontent about various insect slurry addition, barley insect pupae was the best choice to makeinsect bread;though the analysis of bread additive,and get the best formula, gluten powder12g, glycerolmonostearate0.6g. The edible quality analysis about insect bread, proved the effect on promotingbread protein content and food safety.