摘要
以中国裸燕麦的麸皮为主要原料,采用多种现代食品新技术,经分离、富集、活化等工艺加工后制成燕麦膳食纤维基料,然后将燕麦膳食纤维添加于汉堡肉饼中,研究了燕麦膳食纤维基料在汉堡肉饼中的应用特性及不同添加比例燕麦膳食纤维基料对汉堡肉饼的影响。
Oat food fibre was made from bran of China＇ s bare oat, in which a lot of modem new technology was used. The fibre was made by separating, collecting and other treatments from the bran. The oat food fibre was added into Hanberg meat pancake. The application characteristic and different additive ratio were discussed in this paper.
出处
《肉类工业》
2006年第1期29-31,共3页
Meat Industry
关键词
燕麦膳食纤维基料
汉堡肉饼
应用
substantial oat food fibre Hanberg meat pancake application
