中国粉丝与日常食品中抗性淀粉含量的比较研究  

Comparison of Resistant Starch Contents between Chinese Vermicelli and Daily Foods

作　　者：张炳文[1] 张桂香[2] 沈蕊[2] 李洁琼[2] 王茂山[1] 范涛[1] 

机构地区：[1]济南大学酒店管理学院,山东济南250022 [2]济南大学医学与生命科学学院,山东济南250022

出　　处：《食品科学》2012年第11期62-65,共4页Food Science

基　　金：山东省科技发展计划项目(2011GNC11307);济南市科技发展计划项目(201202057)

摘　　要：为消除消费者对中国传统食品资源——粉丝的认识误区,从抗性淀粉的角度对粉丝与日常食品做对比分析。结果显示:普通食品中的抗性淀粉含量分别为:热米饭0.27%、凉馒头1.99%、饼干1.16%、方便面1.64%,粉丝中抗性淀粉的含量明显高于普通食品如:甘薯粉丝3.69%、绿豆粉丝6.21%。In order to eliminate Chinese consumers＇misunderstanding of vermicelli as a traditional food, a comparative analysis on resistant starch contents between vermicelli and dally foods was conducted. The results showed that the contents of resistant starch in hot rice, cool steamed bread, cookies, instant noodles, sweet potato vermicelli and mung bean vermicelli were 0.27%, 1.99%, 1.16%, 1.64%, 3.69% and 6.21%, respectively. The content of resistant starch in vermicelli was obviously higher than that in ordinary foods.

关 键 词：中国粉丝 日常食品 抗性淀粉 

分 类 号：TS201.21[轻工技术与工程—食品科学]