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对作者用乳酸发酵制作的酸豆奶的营养价值、抗营养因素的分解破坏及卫生学指标进行了分析研究。结果表明,酸豆奶营养丰富,含较高的蛋白质,18种氨基酸、及较多的Ca、Fe、Zn、VC等。乳酸菌发酵过程中,豆浆中的植酸含量降低了50%,低聚糖、脂肪氧化酶等抗营养因素分解,从而提高了产品中Fe、Zn、Ca等营养素的生物利用率,肠涨气现象和豆腥味明显减少,口感风味改善。具有促进食欲,帮助消化,降低血脂等作用。卫生质量指标达到国家有关的卫生标准和要求。
The author studied the nutritional value of sour soybean milk produced by lactic acid fermentation, the decomposition and destruction of antinutritional factors and the hygienic indexes. The results showed that acid soy milk is rich in nutrients, including high protein, 18 kinds of amino acids, and more Ca, Fe, Zn, VC and so on. During lactic acid bacteria fermentation, the phytic acid content in soybean milk is reduced by 50%, and the anti-nutritional factors such as oligosaccharide and lipoxygenase are decomposed, thereby improving the bioavailability of nutrients such as Fe, Zn and Ca in the product, And beany flavor decreased significantly, taste and taste improved. With the promotion of appetite, help digestion, reduce blood lipids and other effects. Health quality indicators meet the relevant national health standards and requirements.