豆渣膳食纤维保健面条烹煮品质特性研究  

Research of Cooking Quality of Noodles Made with Dietary Fiber from Soybean Dregs

作　　者：孙小凡[1] 杨依红[1] 

机构地区：[1]聊城大学农学院食品科学与工程系,山东聊城252059

出　　处：《粮食加工》2010年第1期57-59,共3页Grain Processing

摘　　要：将豆渣膳食纤维添加到面条中,研究豆渣膳食纤维颗粒度、豆渣膳食纤维添加量、海藻酸钠添加量、食盐添加量对豆渣膳食纤维保健面条烹煮品质特性的影响。结果表明,豆渣膳食纤维颗粒度为100目、豆渣膳食纤维用量9%、海藻酸钠添加量为0.25%、食盐添加量为4.0%时,豆渣膳食纤维保健面条具有良好的烹煮品质。By adding soybean dregs dietary fiber into noodles pressing, discussed particulate of soybean dregs dietary fiber, addition soybean dregs dietary fiber, addition of sodium alginate, and addition of salt effects on the cooking quality of noodles. The results showed that by adding 9% dietary fiber from soybean dregs of 100 mesh fineness,0.25% sodium alginate, and 4.0% salt into flour the noodles made with dietary fiber from soybean dregs had good quality.

关 键 词：豆渣膳食纤维 面条 海藻酸钠 烹煮品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]