活性黄豆核桃仁婴幼儿即食糊的研制及营养价值分析  

Development and nutritive value analysis of the active soybean walnut kernel baby paste

作　　者：梁敏[1] 

机构地区：[1]南宁职业技术学院,南宁530003

出　　处：《食品科技》2004年第7期40-42,46,共4页Food Science and Technology

摘　　要：以黄豆为主要原料，控制发芽条件，经3～4d使黄豆适度发芽溶解，以提高黄豆的营养价值，然后通过科学配比，配以核桃仁、大米和其它辅料，制成适合婴幼儿食用，营养丰富，且具有保健功能的活性黄豆核桃仁婴幼儿即食糊新产品。This article is on the formula of a soybean walnut kernel baby paste. It is made mainly of bean. In order to improve its nutritive value, bean is produced into active soybean by controlling its germination condition in 3~4d, causing it dissolve moderately. Then mix it with walnut kernel, rice and other materials through a scientific ratio. A new kind of past product will be made for baby who is nutritive and healthy.

关 键 词：黄豆 黄豆芽 核桃仁 即食糊 营养价值 

分 类 号：TS216[轻工技术与工程—粮食、油脂及植物蛋白工程]