不同来源食用纤维性能的研究  

Studies on thetechnological functionality of dietary fibres from various by -products

作　　者：李琳[1] 马莺[1] 秦文信[1] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,哈尔滨150090

出　　处：《中国甜菜糖业》2012年第2期15-18,共4页China Beet & Sugar

摘　　要：农副产品如谷物、蔬菜、豆类、甜菜以及海藻类等加工过程产出的副产物是生产膳食纤维的丰富资源。这些富含纤维的副产物可以强化食品营养、增加食品纤维含量，因而得到热量低、低胆固醇和脂肪含量少的健康食品。膳食纤维也可以作为功能性成分改变产品如水合作用、持油能力、粘性、质地、感观性和货架期等物性和结构性能。Incidental products derived from the manufacturing or processing of plant based foods ： cereals, fruits, vegetables, beans, beet as well as algae, are sources of abundant dietary fibre. These fibre - rich by - products can fortify foods, increase their dietary fibre content and result in healthy products, which are low in calories, cholesterol and fat. They may also serve as functional ingredients to improve physical and structural properties suchas hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life.

关 键 词：食用纤维 甜菜废粕 豆渣 食品添加剂 

分 类 号：TS249.4[轻工技术与工程—制糖工程]