| 大豆膳食纤维膨化食品的研制与开发 |
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| 引用本文： | 解文志,曹龙奎,王云华,佟玉龙.大豆膳食纤维膨化食品的研制与开发[J].农产品加工．学刊,2005(11):37-39. |
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| 作者姓名： | 解文志 曹龙奎 王云华 佟玉龙 |
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| 作者单位： | 1. 黑龙江八一农垦大学,大庆,163319
2. 北京贯都咨询公司,北京,100083 |
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| 摘 要： | 以豆渣为原料,加入一定比例的淀粉可制成大豆膳食纤维膨化食品。实验结果表明,生产大豆膳食纤维食品的关键工艺——挤压膨化的最佳条件为:挤压温度160℃,加水量30%,淀粉添加量40%。油炸工艺最佳条件为:油炸温度180℃,油炸时间40s。利用有效的方法去除了豆渣的腥味和粗糙感,改善了膳食纤维膨化食品的风味和口感,从而研制出具有生理保健功能且风味独特和口感酥脆的系列大豆膳食纤维膨化食品。
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| 关 键 词： | 豆渣 淀粉 膳食纤维 膨化食品 |
| 文章编号： | 1671-9646（2005）11-0037-03 |
| 收稿时间： | 2005-10-22 |
| 修稿时间： | 2005年10月22 |
Development of the Extrusion Food of Soybean Dietary Fiber |
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| Xie Wenzhi,Cao Longkui,Wang Yunhua,Tong Yulong.Development of the Extrusion Food of Soybean Dietary Fiber[J].Nongchanpin Jlagong.Xuekan,2005(11):37-39. |
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| Authors: | Xie Wenzhi Cao Longkui Wang Yunhua Tong Yulong |
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| Abstract: | Add a certain proportional starch to the bean sediment which is the raw material,and then make the fluffy food of bean diet fiber. The result indicates that the optimum condition of pivotal craftwork of bean diet fiber food:the extrusion temperature is 160 ℃,the adding water is 30 % and the adding starch is 40 %. The optimum condition of frying craftwork:the frying temperature is 180 ℃ and the frying time is 40 s. Remove the roughness and refine the flavor and eating feeling of diet fiber fluffy food by using effective ways,and make out a series of bean diet fiber fluffy food which owns a function of physiologic race hygiene conservancy and original flavor and crisp. |
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| Keywords: | bean sediment starch diet fiber extrusion food |
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