豆渣馒头的研制及营养分析

Study and Nutritional Analysis of Bean Dregs Steamed Bread

豆渣是加工豆腐豆乳等豆制品的副产品,豆渣中除含丰富的膳食纤维外,还富含蛋白质、脂肪、钙、磷、铁、维生素等,具有很好的营养价值,是一个尚未充分利用的宝贵资源。该研究将豆渣添加到面粉中,采用二次发酵工艺,将感官评分和营养成分分析评分综合,采用正交试验设计,得出豆渣馒头的最佳配方为:面粉为90g,豆渣为10g,酵母为0.6g。

Bean dregs is the byproducts of processing bean products such as tofu and soy-bean milk.Bean dregs is a kind of not-fully-utilized precious resource with good nutritional value which include rich dietary fiber,protein,lipid,calcium,iron,and vitamin,etc.This study add bean dregs into flour,adopt the production technology of secondary fermentation,combine the sensory evaluation with the nutritional analysis evaluation and adopt orthogonal experimental design.The final result shows that the best formula is： flour 900g,bean dregs 10g,yeast 0.6g.