| 高纤维休闲食品的研究 |
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| 引用本文： | 葛庆丰,钱建亚.高纤维休闲食品的研究[J].扬州大学烹饪学报,2005,22(1):39-41. |
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| 作者姓名： | 葛庆丰 钱建亚 |
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| 作者单位： | 扬州大学,食品科学与工程学院,江苏,扬州,225001 |
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| 摘 要： | 将大豆和小麦麸皮进行适当处理得到的膳食纤维,采用不同的工艺,以3-10%的添加量用于休闲食品中,对所得产品进行了感官评价和统计学分析.结果表明,纤维添加量和纤维的来源与产品的质量之间没有必然的关系.
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| 关 键 词： | 休闲食品 膳食纤维 大豆 麦麸 |
A Study on High Fibre Snack Food |
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| GE Qing-feng,QIAN Jian-ya.A Study on High Fibre Snack Food[J].Cuisine Journal of Yangzhou University,2005,22(1):39-41. |
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| Authors: | GE Qing-feng QIAN Jian-ya |
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| Abstract: | Soybean curd residue, soybean bran and wheat bran were extracted to obtain dietary fibre which was then used as additive to substitute 3-10% of other ingredients in snack food. Sensory test and statistics were conducted to the final products. The results showed that there is no significant relationship between the source and amount of fibre and the quality of the product could be observed. |
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| Keywords: | snack food dietary fibre soybean wheat bran |
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