摘要
以豆渣为原料,对豆渣干燥处理后,通过粉碎、过筛、造粒、干燥、压片等工序,以感官评价为指标,采用单因素试验与正交试验制成低热量、富含膳食纤维的咀嚼片。结果表明,最佳工艺条件为豆渣添加量40%,黏合剂(微晶纤维素)添加量15%,润滑剂(硬脂酸镁)添加量1%,木糖醇添加量11%,与奶片对比,豆渣口嚼片中膳食纤维含量多于奶片,而蛋白质、多糖和水分活度等无明显差异。
Using okara as raw material and sensory evaluation as indicator,after drying,crushing,sieving,granulation,drying and tableting,low calorie,high dietary fiber containing chewing tables of okara was prepared through single factor and orthogonal experiments.The optimal conditions were as follows,okara 40%,adhesive(microcrystalline cellulose)15%,lubricant(magnesium stearate)1%,xylitol 11%,Compared to milk tablets,there was more dietary fiber in okara tablet,but for proteins,polysaccharides and water activity,there was no significant differences between okara and milk tablet.
作者
程琳
CHENG Lin(College of Food Engineering,Harbin Commercial University,Harbin,Heilongjiang 150076,China)
出处
《农产品加工》
2020年第5期19-22,共4页
Farm Products Processing
