摘要
制作豆制品时留下豆腐渣,由于口感较差而视为食物糟粕多被废弃。豆腐渣干物质中含有25%蛋白质、12%的脂肪、50%以膳食纤维为主的碳水化合物和钾、钙、铁等矿物质及少量的异黄酮和皂甙物质。这些营养物质具有预防和治疗生活习惯性疾病的作用。利用超微粉碎技术和杀菌技术将鲜豆腐渣进行去腥微粒子化处理,直接加工成为粒子大小为40～60微米、黏度达到138×103厘泊(25℃)、含水率80%±2%和pH6.7～7.5的豆腐渣泥,可食性大大提高,几乎可以添加到所有食品中使用。
The okara as a by-product of bean curd processing is commonly wasted since it usually exceeds demands for human consumption. On a dry weight basis okara contains 25% protein, 12% fats, 50% carbohydrate compounds including dietary fiber and potassium,calcium, iron, isoflavone, saponins etc. These nutrient substances are useful for prevention of life-style related diseases. With fine particalization and sterilization techniques, the fresh okara is finely treated as paste whose particales reach 40-60 micron in size, viscosity 138×10^3 centipoises（25 ℃）, water rate 80%±2% and pH value 6.7-7.5. The edibility of the finely particalized paste is improved so much that it could be supplied as food materials to almost all of the foods.
出处
《食品科技》
CAS
北大核心
2009年第11期83-86,共4页
Food Science and Technology
