| 超微粉碎豆渣在面条中的应用研究 |
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| 引用本文： | 田少君,谢怡斐,马燕,杨泽恩.超微粉碎豆渣在面条中的应用研究[J].粮油食品科技,2014,22(2):22-25. |
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| 作者姓名： | 田少君 谢怡斐 马燕 杨泽恩 |
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| 作者单位： | 河南工业大学 粮油食品学院，河南 郑州450001;河南工业大学 粮油食品学院，河南 郑州450001;河南工业大学 粮油食品学院，河南 郑州450001;河南工业大学 粮油食品学院，河南 郑州450001 |
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| 摘 要： | 面条是中国传统主食,豆渣富含膳食纤维,含有小麦粉的限制性氨基酸———赖氨酸。为了改善面条的营养成分,提高其营养价值。在面条中添加经超微粉碎的豆渣,研究添加豆渣前后面条的相关品质变化。结果发现,添加7.5%80 Hz超微频率粉碎的豆渣的面条品质最佳;超微粉碎处理改善了豆渣在面条中的应用品质。
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| 关 键 词： | 超微粉碎 豆渣 面条品质 |
Application of ultrafine grinding soybean dregs in noodles |
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| TIAN Shao-jun,XIE Yi-fei,MA Yan and YANG Ze-en.Application of ultrafine grinding soybean dregs in noodles[J].Science and Technology of Cereals,Oils and Foods,2014,22(2):22-25. |
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| Authors: | TIAN Shao-jun XIE Yi-fei MA Yan and YANG Ze-en |
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| Affiliation: | College of Food Science and Technology,Henan University of Technology,Zhengzhou Henan450001;College of Food Science and Technology,Henan University of Technology,Zhengzhou Henan450001;College of Food Science and Technology,Henan University of Technology,Zhengzhou Henan450001;College of Food Science and Technology,Henan University of Technology,Zhengzhou Henan450001 |
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| Abstract: | Noodle is one of the traditional staple foods in China.Soybean dregs are rich in dietary fiber and lysine,which is the limiting amino acid in wheat flour.In order to improve noodle nutritional value,the ultrafine grinding soybean dregs were added into noodle to research the difference of the noodle qualities between with and without soybean dregs.The result showed that the noodle with the optimal qualities was that with 7.5%,80 Hz ultrafine grinding soybean dregs.The application of soybean dregs in noodle was improved by ultrafine grinding. |
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| Keywords: | ultrafine grinding soybean dregs noodle quality |
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