益健活性乳酸豆奶的营养成份分析与利用  

Nutritive composition analysis and utilization of active soybean yogurt

作　　者：杨素娇[1] 陈华絮[1] 杨秀坚[1] 李爱群[1] 沈月荣[1] 

机构地区：[1]湛江师范学院生物系,湛江524048

出　　处：《食品工业》2005年第2期19-21,共3页The Food Industry

摘　　要：以优质小黄豆和黑豆为原料,制作两种乳酸豆奶。通过对两种豆奶发酵前后营养成份测定和小白鼠饲养试验进行比较,了解到两种发酵乳酸豆奶的蛋白质、脂肪、氨基酸、矿物质、维生素的含量和小鼠增重效果都远远高于相应品种的未发酵豆奶。结果提示,发酵乳酸豆奶是提高大豆蛋白利用率的有效途径之一,具有良好的开发前景。The preparation of two kinds of soybean yogurt was made by using high-grade small-sized soybean and black bean as raw material. The contents of proteins . fats . amino acids . minerals and vitamins in two kinds of soybean yogurt were known and the effects of liveweight growth in mice fed by fermented soybean milk were greatiy higher than that by unfermented soybean milk through a comparison of nutritive composition assay of prefermented soybeen milk with that of postfermented soybean milk and of mice feeding test. Thus, fermented soybean yogurt is one of the effective ways for raising the utilization rate of soybean protein and having brilliant developing prospects.

关 键 词：乳酸豆奶 营养成份分析 活性 饲养试验 成份测定 发酵豆奶 增重效果 大豆蛋白 开发前景 小白鼠 蛋白质 氨基酸 矿物质 维生素 利用率 黑豆 黄豆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]