作　　者： ;

机构地区： 湖南农学院

出　　处： 《湖南农学院学报》 1993年第5期460-463,共4页

摘　　要： 采用现代膨化技术,利用本地廉价植物蛋白资源,对谷物进行营养强化,试制了C_1和B_2 2种高蛋白营养膨化最优食品,其蛋白质含量分别为14.2%与15.7%,PER 值达2.36和2.17.同时还试制了A_2,B_1,A_1和C_2 4个推荐产品,其营养价值均超过了FAO/WHO 规定的标准. The objective of this research is to produce high protein,nutritional and lowcost exteuded flavoring snacks for replacing the local“empty energy”snacks by using themodern extrude technology and by taking the advantages of the indigenous low cost proteinand cereal materials.It has been founded that full fat soybeen flour(FFSF)is the bestnutritional fortifying agent for cereal extruded snacks.Two formulae C_1(83% wheat flour +16% FFSF)and B_2(69% rice flour + 28% deffated soy flour)were selected andrecommended as the nutritional extruded snacks for commercial production.The proteincontent of these two products are 14.2% and 15.7%,PER value 2.36 and 2.17 and the costdouble lower than the control.

关 键 词： 营养品质 膨化食品 高蛋白

领　　域： [轻工技术与工程] [轻工技术与工程]