大豆营养馒头的制作及营养成分分析  

Production and nutrient composition analysis of soybean nutritional steamed bread

作　　者：张娟[1] 周媛[1] 李胜利[1] 闫瑞霞[1] ZHANG Juan ZHOU Yuan LI Sheng-li YAN Rui-xia(Institute of Nutrition and Health, Cangzhou Medical College, Cangzhou 061000)

机构地区：[1]沧州医学高等专科学校营养与健康研究所,沧州061000

出　　处：《食品科技》2016年第11期153-155,共3页Food Science and Technology

基　　金：沧州市科技计划项目(151204001)

摘　　要：以10%大豆、90%小麦富强粉为原料,运用胶体磨技术将大豆加工成全豆豆浆,加入小麦富强粉混合制成大豆营养馒头。结果表明:此馒头呈金黄色,具有大豆特有的香味,感官评价较高,且原料的营养价值高于传统馒头,蛋白质提高了23.98%;小麦粉中第一限制氨基酸赖氨酸的氨基酸评分44,添加大豆后提高到了68,从而使馒头的蛋白质营养价值大大的提高;脂肪提高了135.45%;膳食纤维提高了377.5%;主要的维生素和矿物质也提高了几倍甚至几十倍。大豆营养馒头的普及将会为健康饮食提供新的思路。The study made the soybean nutrition steamed bread with 10% soybean and 90% flour as raw material, mixing the complete soybean milk made by the technology of colloid mill and wheat special flour. The steamed bread was golden yellow, with special fragrance of soybean and higher sensory evaluation, and the nutritional value of raw material was higher than traditional steamed bread, protein enhances 23.98%. Lysine as the first limiting amino acid in wheat flour was scored 44, but it was increased to 68 after added soybean, so the protein nutritional value of steamed bread was greatly improved, fats raised 135.45%, dietary fiber increased 377.5%, essential vitamins and minerals also improved the several times or even several times. The popularity of soybean nutrition steamed bread would provide a new idea for healthy diet.

关 键 词：大豆 馒头 胶体磨 营养成分 感官评价 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]