Study On Technology Conditions Of Oral Liquid With Rich Compound Amino Acids From Zophobas Morio

With non-fat zophobas morio larvae as raw material, after enzymolysising by neutrase, thehydrolyzing liquid we got was mixtured with lavor components to produce oral liquid with compoundamino acids with barley insect-specific flavor. Zophobas morio oral liquid rich in amino acids and highin nutrition was easy to be absorbed by human body and better flavor. The development of oral liquidwould promote insect proteins to apply in food industry, drive the aquaculture industry of insect and givereference for insect resources widely used in food.In this paper, non-fat zophobas morio larvae powder（hereinafter referred to as non-fat insectpowder） as experimental material, neutral protease which was chosen to be the best protease was usedto enzymolysis zophobas morio protein. Through single factor and the orthogonal experiments, theoptimum technological condition was confirmed. Based on the problem of the weak hydrolyzing rate ofneutrase, the test discussed how to improve the hydrolysis rates of protein from several aspects, such asheating, acid, soda, ultrasound, microwave and so on. In terms of the hydrolyzing liquid with dark-brown color and special smell, the decoloring experiment with active carbon and the deodorizingexperiment with β－cricoid dextrin as the deodorizing material were carried out. Honey, sugar, citric acid,Xanthan Gum and sodium alginate were used for seasoning. Through the orthogonal experiments, theoptimum technology of oral liquid was confirmed, and the quality of product was analyzed. The resultscan be drawn that the optimum extracting technological condition of neutrase was confirmed that theusage of enzyme was3.0%, the solid to water ratio was1:5, pH7.0and took4h in55℃, under thiscondition, the solution we got was dark reddish brown, clear, transparent and the hydrolysis rate ofzophobas morio protein approached10.05%. After the above-mentioned five methods, the hydrolysisrates were all improved. Compared with those without pre-treatment, the effects of ultrasound andmicrowave were the most obvious, the hydrolyzing rate improved by7%-8%. Secondly was heating,improved by6.3%. Acid and soda affected the hydrolyzing rate a little. The optimum technology of oralliquid with rich compound amino acids from zophobas morio was A2B2C3D2which was5%honey,6%sugar,0.15%citric acid,0.15%xanthan gum and0.15%Sodium alginate. The product we got was yellow,smelt mellow, soft, exquisite, smooth and rich in free amino acids approached404mg/100mL, and theessential amino acids accounted for30.20%of the total free amino acids. The oral liquid with richcompound amino acids from zophobas morio with high nutrition value can provide a reference for barleyinsects in food and pharmaceutical applications, etc..