共查询到20条相似文献,搜索用时 46 毫秒
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近年来,人类物质文化水平和科技发展有了明显的提升。然而食品也从生存必需转为提高生命机能的重要成分。在当代,食品健康与科学之间的关系惺惺相惜。代谢、免疫等功能的不断完善已使食品上升为一个新的层次,使体力更加充沛,耐力更强,人人从饮食中获取生命的快乐。面粉是人们日常中使用最多的主食,文章主要阐述了大豆蛋白营养强化面粉的发展现状和前景。 相似文献
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豆奶粉是一种营养健康粉状植物蛋白饮料。该文综述目前豆奶粉生产工艺,分析其品质变化原因,并对其存在问题和今后重点研究方向进行总结和展望。 相似文献
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Pogozheva AV Derbeneva SA Pavliuchkova MS Kondakova NM Vasil'ev AV Parkhomenko ON 《Voprosy pitaniia》2002,71(2):16-19
At 95 patients with coronary artery disease and high blood pressure studied influence of a diet with low lipid by a directedness including yields of processing soy, on dynamics(changes) of clinical symptoms, indexes lipid of the status and coronary risk factors. The application of a diet, 50% of fiber in which was replaced on soy protein isolate, promoted positive dynamics(changes) of clinical manifestations of disease on a hum noise of improving of indexes lipid of a spectrum and coronary risk factors. The research has shown, that the use in the treat-preventive purposes soy protein isolate is rather perspective. 相似文献
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利用腐乳生产的副产物大豆豆渣,替代部分黄豆进行黄豆酱发酵。通过监测试验组和对照组制曲过程和发酵过程,以曲料水分和中性蛋白酶活力评价制曲质量,以总酸和氨基酸态氮指标评价发酵效果,同时对最终发酵产品进行感官评价。试验结果显示:添加8%大豆豆渣,不会对黄豆酱的制曲、发酵和感官产生显著影响。 相似文献
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利用豆渣生产优质大豆膳食纤维的研究 总被引:2,自引:3,他引:2
大豆膳食纤维是一种具有优良保健作用的生理活性物质,本文研究综述了利用豆制品副产物豆渣生产大豆膳食纤维的制备方法及其在食品工业中的应用前景. 相似文献
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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate 总被引:2,自引:0,他引:2
Muguruma M Tsuruoka K Katayama K Erwanto Y Kawahara S Yamauchi K Sathe SK Soeda T 《Meat science》2003,63(2):191-197
Consumer demands for poultry processed meats have increased due to low fat content. In this experiment, chicken sausages were manufactured with various biopolymers prepared from soybean protein, casein, whey protein isolate (WPI), mixtures of soybean protein and casein, and soybean protein and WPI. The extent of various biopolymer formations was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high performance liquid chromatography. Cross-linking soybean protein and casein or WPI by transglutaminase provided biopolymers with improved heat stability and emulsifying property. Shear force of chicken sausages were measured to evaluate the addition of biopolymer on the hardness in the presence of 0.05 or 0.2% sodium tripolyphosphate (STPP). The texture of chicken sausages was improved by the addition of such biopolymers even in the presence of 0.05% STPP. These results suggested that chicken sausage texture was improved by the formation of network structures that contribute to hardness of sausage gels with the addition of biopolymers. Thus, addition of biopolymers in the manufacture of chicken sausages may permit reduction in phosphate content without loss in texture. 相似文献
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为了最大程度地降低抗营养因子含量,同时保证其品质优良,试验探究不同预处理方式及浸泡介质对豆浆中抗营养因子及其营养品质的影响。结果表明,在降低胰蛋白酶抑制因子活性方面,高温处理﹥萌发处理﹥浸泡处理,高温处理下的胰蛋白酶抑制因子活性仅为(3.12±0.70)TIU/mg,相对于未处理组降低了95.35%;3种处理方式下单宁含量均显著增高(P<0.05),萌发处理﹥高温处理﹥浸泡处理;在降低植酸方面,萌发处理﹥浸泡处理﹥高温处理,最低含量仅为(3.66±0.19)mg/mL;品质方面,浸泡方法为最优方法,保证了豆浆的高蛋白含量和低沉淀率。浸泡介质中,NaHCO3在某些条件下降低胰蛋白酶抑制因子的效果较好,同时较好地保持了豆浆品质;而柠檬酸在降低植酸含量上表现出色,但品质方面表现较差。综上,对豆浆进行预处理宜选择浸泡处理,在保持豆浆品质的同时,可以最大限度降低豆浆中抗营养因子含量。 相似文献
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为获得具有更高生理活性的大豆酸奶,作者研究了大豆发芽对豆浆的乳酸菌发酵性能、发酵豆浆的生理活性和豆浆风味的影响。结果表明:在最初72 h内,随发芽时间的延长,大豆的三氯乙酸可溶性氮和游离氨基酸含量显著提高(P<0.05);豆浆乳酸菌发酵性能明显改善,达到发酵终点(pH 4.5)的时间由7.2 h缩短至5.0 h,酸度则由42.18 °T提升至66.56 °T;乳酸、柠檬酸等有机酸的含量增加。发芽使乳酸菌发酵豆浆的硬度降低,质构更细腻。在生理活性方面,发芽72 h后,乳酸菌发酵豆浆的γ-氨基丁酸含量增加了19.83 mg/hg,苷元型异黄酮含量增加了115.02%;DPPH、ABTS和羟自由基清除率均显著提高(P<0.05)。另一方面,发芽导致豆浆中异味成分含量明显增加。在综合考虑发芽对生理活性和风味影响的基础上,以发芽36 h的大豆制备大豆酸奶,考察了4种直投式发酵剂对于大豆酸奶风味及感官品质的影响。结果表明,发酵剂A发酵得到的大豆酸奶异味成分含量最低,感官品质最佳。 相似文献