研究了酶法提取麦麸膳食纤维工艺。
Studied enzyme technology of extracting dietary fiber from wheat bran.
通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。
By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.
然后以膳食纤维的持水性、得率为响应值，采用响应面法优化酶法提取麦麸膳食纤维的工艺。
Taking water holding capacity and yield as response values, extracting dietary fiber from wheat bran by enzyme method was optimized by response Surface Analysis.
结果表明，黑曲霉能部分释放麦麸膳食纤维上所束缚的阿魏酸，并将多糖和植酸分别水解成低聚糖和肌醇。
The results showed that the bound ferulic acid in wheat bran was partly released and inositol and monosaccharides were produced by the fermentation with Aspergillus Niger.
结果表明，添加6%的80目筛的麦麸膳食纤维，0.25%的海藻酸钠，制作的麦麸膳食纤维面条具有良好的品质。
The results showed that by adding 6% food fiber from wheat bran of 80 mesh fineness and 0.25% sodium alginate into flour, the noodles made with food fiber from wheat bran had good quality.
对麦麸纤维面包的制作工艺进行了研究，并对膳食纤维的添加量及其对面包质量的影响进行了探讨。
The processing technology of the bread with wheat bran dietary fiber, supplementary quantity of the dietary fiber and the quality of the bread were studied.
麦麸是小麦加工副产品，含有小麦中主要营养物质，其中多种营养物质如膳食纤维、烟酸、维生素E、硒、镁、植物化合物都有降血脂的功能。
Wheat bran is the by-product of wheat, which contains many nutrients such as dietary fiber, niacin, vitamin E, selenium, magnesium and phytochemicals that can decrease serum lipids.
介绍了以麦麸、豆渣、玉米芯、椰子渣、蔗渣为原料制备膳食纤维技术及其生理功能。
Preparation techniques and physiological actions of the dietary fibers from wheat bran, bean residue, corncob, cocoanut residue, bagasse are introduced.
介绍了以麦麸、豆渣、玉米芯、椰子渣、蔗渣为原料制备膳食纤维技术及其生理功能。
Preparation techniques and physiological actions of the dietary fibers from wheat bran, beau residue, corncob, cocoanut residue, bagasse are introduced.
本文主要介绍以小麦麸皮为原料制取膳食纤维的方法。
The preparation technology of dietary fiber using wheat bran as raw material was introduced.
同时对小麦麸皮膳食纤维功能性及其在食品中的应用进行详细地分析讨论。
The functional properties of dietary fiber from wheat bran were discussed in detail and its application in food was studied.
膳食纤维测试结果表明：米糠细粉与麦麸细粉中的膳食纤维含量较原粗粉中有所减少。
The result showed that the contents of dietary fiber in ultra-fine powders of rice bran and wheat bran decreased than that in the corresponding coarse powders.
以麦麸为原料，对纤维素酶法制备高品质膳食纤维的条件进行了实验研究。
An experimental study for preparation of high-quality dietary fiber made from wheat bran by cellulose was carried out.
纤维粉以高含膳食纤维的燕麦麸为原料，经挤压膨化处理变性而成，其表面呈显著孔蜂窝状。
PF-fiber powder mainly composed of oat bran and with the surface of honeycomb-like structure was produced by means of extrusion.
本发明涉及制备膳食纤维食品用大麦麦麸或燕麦麦麸的制法及用途。
The invention relates to a method for preparing barely bran or oat bran, which is used to produce edible fiber foodstuff, and utilization.
本发明涉及制备膳食纤维食品用大麦麦麸或燕麦麦麸的制法及用途。
The invention relates to a method for preparing barely bran or oat bran, which is used to produce edible fiber foodstuff, and utilization.
应用推荐