全豆油条与普通油条的感官性状与营养成分比较分析  

Comparative Analysis of Sensory Traits and Nutritional Value of Whole Bean Fries Strips and Ordinary Fries Strips

作　　者：周媛[1] 许蕊[1] 李彦国[1] 李胜利[1] 张彤 张中兴[1] ZHOU Yuan;XU Rui;LI Yanguo;LI Shengli;ZHANG Tong;ZHANG Zhongxing(Cangzhou Medical College,Cangzhou 061001)

机构地区：[1]沧州医学高等专科学校,沧州061001

出　　处：《食品工业》2020年第8期336-339,共4页The Food Industry

基　　金：沧州市科技计划项目(172302082)。

摘　　要：以全豆豆浆代替水和面进而制作全豆油条,并将其与普通油条在感官性状和营养价值2个方面进行比较分析。结果表明,在感官性状方面,全豆油条在黏性和食味方面显著优于普通油条(p<0.01),在色泽、表观状态、组织结构和弹韧性方面也不逊色于普通油条(p>0.05);在营养成分方面,全豆油条中蛋白质、总膳食纤维、钙、铁、钾、维生素B2和大豆异黄酮的含量均高于普通油条,而碳水化合物含量低于普通油条;在蛋白质质量方面,全豆油条中蛋白质的氨基酸评分提升86.46%。因此,与普通油条相比,全豆油条具有更好的色泽口感、更高的营养价值,更符合中国居民膳食指南营养要求,并具有一定市场推广价值。The whole soybean milk was used instead of water and noodles to make the whole soybean fried sticks.The sensory properties and nutritional value of the whole soybean fried sticks were compared with those of the common fried sticks.The results showed that the sensory properties of whole soybean oil sticks were significantly better than those of ordinary oil sticks in stickiness and taste(p<0.01),and they are not inferior to the ordinary oil sticks in terms of color,appearance,structure and elasticity(p>0.05).In terms of nutritional composition,the contents of protein,total dietary fiber,calcium,iron,potassium,vitamin B2 and soybean isoflavones in the whole soybean oil strips were higher than those in ordinary fried dough sticks.While the contents of energy and carbohydrate were lower than those of ordinary oil sticks.In terms of protein quality,the amino acid score of vegetable protein in whole soybean oil sticks increased by 86.46%.Therefore,compared with ordinary fried sticks,whole soybean fried sticks had better color and taste,higher nutritional value,more in line with the nutritional requirements of Chinese residents’dietary guidelines,and had certain market promotion value.

关 键 词：全豆油条 普通油条 感官性状 营养成分 氨基酸评分 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]