| 琼胶残渣制备膳食纤维的研究 |
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| 引用本文： | 曾少葵,蔡鹰.琼胶残渣制备膳食纤维的研究[J].广东海洋大学学报,1992(1). |
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| 作者姓名： | 曾少葵 蔡鹰 |
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| 作者单位： | 湛江水产学院加工系，湛江水产学院基础部 |
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| 摘 要： | 膳食纤维被认为是维持人体健康的第六营养素。用江蓠提取琼胶后的残渣制备的膳食纤维,产品外观淡黄,口感细腻,无特异气味。经初步理化分析表明,粗纤维含量高达75.5～81.3%,灰分仅为2.68～2.94%,比重低,持水力高,可广泛应用到食品行业上。
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| 关 键 词： | 琼胶残渣 漂白 膳食纤维 |
THE STUDY OF USING THE AGAR RESIDUE TO PREPARE DIETARY FIBER |
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| Zeng Saokui Cai Ying.THE STUDY OF USING THE AGAR RESIDUE TO PREPARE DIETARY FIBER[J].Journal of Zhanjiang Ocean University,1992(1). |
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| Authors: | Zeng Saokui Cai Ying |
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| Institution: | Zhanjiang Fisheries College |
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| Abstract: | Dietary fiber is thought to be the sixth nutritritve factor,which keeps up the human health.This paper introduces a visualised method of using the agar residue as raw mate- rial to prepare dietary fiber.The appearance of the product is yellowish.It has a fine to- uch and tasteless.The preliminary physical-chemical analysis shows that it contains rough fiber about 75.5-81.3 percent,ash about 2.68-2.94 percent.Its density is low and its ab- sorbability of water is high.Hence,it is able to apply widely in food industry. |
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| Keywords: | Agar residue Blench Dietary |
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