【摘要】 可食用昆虫蛋白质含量丰富,很多可食用昆虫的粗蛋白含量超过60%,远高于传统的猪肉、牛肉和鸡肉,被认为是21世纪新型蛋白源。此外,可食用昆虫对环境的影响低,有利于缓解全球的温室效应。因此,可食用昆虫将成为未来食品领域的研究热点。该文概述可食用昆虫的分类、营养成分、保健作用以及国内外昆虫食品的加工方式,并展望可食用昆虫精深加工及附加值提升的研究与应用前景,以期为可食用昆虫进一步开发提供理论基础。更多还原

【Abstract】 Edible insects are rich in protein. The crude protein content in many insects is above 60%,which is much higher than traditional protein sources of pork,beef and chicken. Edible insects are new protein source of the 21 st century. Additionally,insect production has a low impact on the environment,which aids alleviating the global greenhouse effect. Edible insects will become a hotspot in food research in the future. This paper summarized research progress on edible insects,including classifications,nutritional components,health effects,and processing methods. The paper proposed deep processing and value-added promotion of edible insects,providing a theoretical basis for the further development of insect cuisine.更多还原