| 豆渣馒头的研制及营养分析 |
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| 引用本文： | 杨君.豆渣馒头的研制及营养分析[J].广东农工商职业技术学院学报,2011,27(2):57-61. |
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| 作者姓名： | 杨君 |
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| 作者单位： | 广东农工商职业技术学院热作与管理工程系,广东广州,510507 |
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| 基金项目： | 广东农工商职业技术学院院级课题“高蛋白高膳食纤维杂粮产品的研制及营养分析”(XYZD1002)。 |
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| 摘 要： | 豆渣是加工豆腐豆乳等豆制品的副产品,豆渣中除含丰富的膳食纤维外,还富含蛋白质、脂肪、钙、磷、铁、维生素等,具有很好的营养价值,是一个尚未充分利用的宝贵资源。该研究将豆渣添加到面粉中,采用二次发酵工艺,将感官评分和营养成分分析评分综合,采用正交试验设计,得出豆渣馒头的最佳配方为：面粉为90g,豆渣为10g,酵母为0.6g。
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| 关 键 词： | 豆渣 馒头 营养分析 感官评分 |
Study and Nutritional Analysis of Bean Dregs Steamed Bread |
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| YANG Jun.Study and Nutritional Analysis of Bean Dregs Steamed Bread[J].Journal of Guangdong AIB Polytechnic College,2011,27(2):57-61. |
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| Authors: | YANG Jun |
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| Institution: | YANG Jun(Department of Tropical Crops and Management,Guangdong AIB Polytechnic College,Guangzhou 510507,China) |
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| Abstract: | Bean dregs is the byproducts of processing bean products such as tofu and soy-bean milk.Bean dregs is a kind of not-fully-utilized precious resource with good nutritional value which include rich dietary fiber,protein,lipid,calcium,iron,and vitamin,etc.This study add bean dregs into flour,adopt the production technology of secondary fermentation,combine the sensory evaluation with the nutritional analysis evaluation and adopt orthogonal experimental design.The final result shows that the best formula is: fl... |
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| Keywords: | bean dregs steamed bread nutritional analysis sensory evaluation |
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