食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
6期
57-59
,共3页
发芽%大豆%高膳食纤维%豆乳%工艺流程
髮芽%大豆%高膳食纖維%豆乳%工藝流程
발아%대두%고선식섬유%두유%공예류정
Soybean%germination%high dietary fiber%soybean milk%process flow
以在30℃温度下发芽3 d的大豆为原料进行了高纤维豆乳粉的研究。通过试验筛选出了在保证豆乳粉产品质量，特别是成品冲调不分层前提下膳食纤维含量最高的生产工艺。
以在30℃溫度下髮芽3 d的大豆為原料進行瞭高纖維豆乳粉的研究。通過試驗篩選齣瞭在保證豆乳粉產品質量，特彆是成品遲調不分層前提下膳食纖維含量最高的生產工藝。
이재30℃온도하발아3 d적대두위원료진행료고섬유두유분적연구。통과시험사선출료재보증두유분산품질량，특별시성품충조불분층전제하선식섬유함량최고적생산공예。
In this high fiber soybean milk powder were studied by 3 day at 30℃, thegermination of soybean as raw material. Through testing and screening out to ensure the quality of soybean milk powder , especially finished brewing not hierarchical production process under the premise of dietary fiber content in the highest.
