摘要
本文介绍以大豆皮为原料研制大豆膳食纤维的试验结果.并探讨了碱煮、酸解过程中,加碱量及加酸量对产品纤维含量及吸水膨胀率的影响.
This paper introduces the experiment results of the preparation of soybean dietary fiber from soybean hull. Also, it presents some discussions on the influence of quantity of base and acid on the content of fiber and the water absorption in soybean dietary fiber in the process of the basic cooking and acidic hydrolysis.
关键词
大豆皮
膳食纤维
研制
吸水膨胀率
soybean hull
dietary fiber
basic cooking
acidic hydrolysis
water absorption
