摘要
对以竹笋为原料 ,采用微生物发酵法制得初级膳食纤维 ,再配以其他辅料 ,经微胶囊技术制得总膳食纤维含量达 68.74% (其中可溶性膳食纤维达 1 2 .80 % ) ,口感良好。
Microcapsules of highly active bamboo shoot dietary fiber was obtained after bamboo shoots were fermented and microcapsuled with some adjuvant The results indicated that the total dietary fiber (TDF) in these microcapsules was 68 74% (soluble dietary fiber was 12 80%) The new technique made the product nice and easy to eat
出处
《福建林学院学报》
CSCD
北大核心
2002年第4期304-307,共4页
Journal of Fujian College of Forestry
基金
国家计划委员会重点科学基金资助项目 (1998-K0 2 -0 3 82)
关键词
高活性
竹笋
膳食纤维
微胶囊
发酵
bamboo shoot
dietary fiber
fermentation
microcapsule
