摘要
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 nutritional value, anti-nutritional factors and hygienic indicators of soymilk yoghurt fermented by lactobacillus were studied. The results showed the product riches in nutrients of protein Ca,Fe,Zn and VC etc. Quantity of phytates decreased 50%, oligosaccharide and lipolytio enzyme in the product were destroied after fermentation. Therefore, the bioavailabilitles of Fe,Zn,Ca in soymilk yoghurt were inhanced, the frequency rate of flatulence and soybean bitter flavoring among examined people were significantly decreased. Hygienic-quality indicators of the product were satisfied with the relevant standards.
出处
《贵阳医学院学报》
CAS
1993年第4期268-271,共4页
Journal of Guiyang Medical College
关键词
酸豆奶
营养
乳杆菌属
发酵
soymilk yoghurt
nutritive value
lactobacillus
fermentation
