摘要
低热量葡聚糖是水溶性食物纤维的一种。由于其中含有难消化成分,因而热量低。本文研究了由玉米淀粉制备低热量葡聚糖的工艺条件,对加酸量、热解温度和时间、酶的种类对产品的影响进行了较系统的探讨,测试了产品的难消化成分含量、产品组成成分。
Low caloric polydextrose, also called indigestible dextrin, was a kind of water-solulable dietary fiber product. The effect on the indigestible dextrin preparation was studied including the amount of acid added,starch roasting temperature, roasting time and species of enzyme. The content of indigestible part in the product was determined,the component of the product was studied.
出处
《食品与机械》
CSCD
1995年第2期17-19,共3页
Food and Machinery
关键词
玉米
淀粉
低热量
葡聚糖
食品添加剂
Low Caloric Polydextrose α-Amylase Amyloglucase Fungamyl
