豆腐渣高膳食纤维饼干的研制  

Development of Bean Curd Residue Biscuit with High Dietary Fiber

作　　者：贾丽[1] 黎乃维[2] 金海珠[1] 马丽杰[1] 付学军[1] 

机构地区：[1]烟台大学生命科学学院,山东烟台264005 [2]烟台大学文经学院食品系,山东烟台264005

出　　处：《农产品加工（下）》2013年第1期43-45,共3页Farm Products Processing

摘　　要：现阶段我国对豆腐渣的研究和开发尚处于起步阶段,有关资料表明,豆腐渣含有丰富的膳食纤维、蛋白质以及异黄酮,具有很好的保健功能。以豆腐渣为原料探究了高膳食纤维饼干的开发,确定配方为:油1.6 g,鸡蛋1.8 g,木糖醇1 g,豆腐渣2 g,山药粉0.3 g,果胶0.062 5 g,胡萝卜素0.002 g,水4 mL,面粉1 g,并对该饼干进行了理化指标的检测。At present time, the research and development of bean curd residue in our country is still in the initial stage, the relevant dates show that bean curd residue have much richer dietary fiber, protein and isoflavones, so it is a very good health care material. This article explores the bean curd residue as the main raw materials with high dietary fiber biscuit development, confirming its formulation is oil content is 1.6 g, egg content is 1.8 g, xylitol content is 1 g, bean curd residue content is 2 g, the yam flour content is 0.3 g, pectin content is 0.062 5 g, beta-carotene content is 0.002 g, water content is 4 mL, flour content is 1 g, and the biscuits are physicochemical indexes.

关 键 词：豆腐渣 膳食纤维 饼干 配方 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]