Study On Application Of Tenebrio Molitor L. In Food Processing

In order to provide new ways of comprehensive development and utilization of Tenebrio Molitor L., in this thesis, Tenebrio Molitor L.pupae proteins as a major component was added to the processing of bread and jelly. And then the sensory quality of bread and jelly was evaluated and the contents of crude protein and other nutrients were determined. In order to study its antiseptic effect, the lipid substances of Tenebrio Molitor L. larvae were added to bread. The pathogens of Tenebrio molitor L. were preliminarily studied. The primary results were as follows:1The study of formula of Tenebrio Molitor L. pupae protein foodMulti-level single factor experiment was used to study the effect of Tenebrio Molitor pupae protein contents on quality of bread. The effect of the main components’contens (including Tenebrio Molitor L. pupae protein paste, sugar, dry yeast, eggs and milk powder) on sensory quality of bread was studied by muti-level muti-factor experiment and response surface methodology. The best formula of the bread was screened and validated finally. The results showed that:Tenebrio Molitor L. pupae protein plasma can increase protein content of bread significantly (P<0.05), and can improve the sensory quality and nutritional value of the traditional bread. The best dosage of Tenebrio Molitor L. pupae protein plasma was20%.The optimal baking temperature and time was180℃/210℃(the above/the below), and25min. The best formula of Tenebrio Molitor L. pupae protein bread was as follows:20%Tenebrio Molitor L. pupae protein paste,18%sugar,1%dry yeast,10%eggs,6%milk,1%salt,0.5%edible oil,0.75%bread improver powder (on the basic weight of high-gluten flour). And it was validated. An other better formula which was20%Tenebrio Molitor L. pupae protein paste,18%sugar,1%dry yeast,8%eggs,6%milk,1%salt,0.5%edible oil,0.75%bread improver powder (on the basic weight of high-gluten flour) not only ensured the quality of the bread, but also saved the cost, and had higher practical value in actual production.In this study, orthogonal design was used to optimize the formula of Tenebrio molitor L. pupae protein jelly. The optimum formula was as follows:on the basic weight of water,8%Tenebrio Molitor L. pupae protein plasma,5%gelatin,8%sugar,1%AGAR and0.2%citric acid. The jelly not only had the general appearance and taste of jelly that on the market, and also increased the nutrition. 2The anticorrosive and bacteriosatic effect of antimicrobial substances from Tenebrio molitor L.Lipid antimicrobial substances were extracted from Tenebrio molitor L. larvae, and then detected the antibacterial activity of the lipid antimicrobial substances on Aspergillus niger and4species of Beauveria bassiana (Bb552, Bb3, Bbr14, Bbr84). The results showed that the bacteriostatic effect of antimicrobial substance on this5species of fungus was obviously, and the highest inhibiting rate was57.3%, the lowest was28.4%. The sequence of inhibition rate was Bbr84> Aspergillus niger> Bbr14> Bb3> Bb552. It had obviously inhibitory effect on Aspergillus Niger, the inhibition rate was42.8%.The result of saving experiment showed that200mg/mL lipid antimicrobial substances from Tenebrio molitor L. had antiseptic effect to bread. It could extend shelf life of bread to8～12days. And the shelf life of bread which added the lipid substances from Tenebrio molitor L. could be extended to8～10days.3Preliminary study of pathogens of Tenebrio molitor L.By cultivating purification experiment, one specie bacteria and3species fungus were isolated from illness Tenebrio molitor L.. The pathogenicity of bacteria was strong and infectious. The fatality rate of bacteria was64%, and LT50was about8d. All fungus were pathogenic, but fatality rates on Tenebrio molitor L. were not high. The fatality rate of ZⅠ was the highest (21.33%). The fatality rate of ZⅢ was the lowest (15.45%). The growth rate of ZⅠ on medium and the production amounts of it’s spore were obviously greater than the other two(P<0.05). This might be the main reason that it had slightly stronger pathogenicity. The large number of death of Tenebrio molitor L. was mainly caused by bacterial diseases, and fungus had faint pathogenic effect.