CAJ | 학술논문

食用昆虫富含蛋白质，可做营养补充剂添加到面包中，以提高营养价值和可食用性。在单因素试验的基础上采用正交试验的方法，以感官评分为评价指标，研究添加不同昆虫浆液、改良剂、酵母菌和白砂糖对面包食用品质的影响，确定了最优添加剂种类及配方，即大麦虫浆液添加量为15 mL，面包改良剂添加量为1．5 g，酵母菌添加量为1．5 g，白砂糖的添加量为15 g。
식용곤충부함단백질，가주영양보충제첨가도면포중，이제고영양개치화가식용성。재단인소시험적기출상채용정교시험적방법，이감관평분위평개지표，연구첨가불동곤충장액、개량제、효모균화백사당대면포식용품질적영향，학정료최우첨가제충류급배방，즉대맥충장액첨가량위15 mL，면포개량제첨가량위1．5 g，효모균첨가량위1．5 g，백사당적첨가량위15 g。
Edible insects could be added to bread as nutrition supplements,since they were rich in pro-tein,to improve the nutritional value and edibility.The effect of different insect serous fluid,improvers, yeast and white sugar on the edible quality of bread was studied by orthogonal test based on single factor test and sensory evaluation.The optimal additive varieties and the formula was that the amount of zopho-bas morio serous fluid was 15 mL,the bread improver 1.5 g,yeast 1.5 g and white sugar 15 g.