The separation and purification of the hemicellulose polysaccharide from soybean dietary fiber was studied in this paper.
本实验以豆渣中提取的膳食纤维为原料，进行半纤维素多糖的提取工艺研究。
In this paper effects of pentopan and nutrase on the processing of soybean dietary fiber and sug ar -free biscuit were studied.
研究了复合酶对无糖大豆纤维饼干生产工艺的影响。
Took soybean skin, the by-product of soybean processing as material to get high quality dietary fiber and used it to produce soybean dietary fiber bread.
以大豆深加工副产物大豆皮为原料，经过适当处理制得高品质膳食纤维，并利用其生产大豆纤维面包。
The main purpose of the text is to study the best preparation process and parameters, as well as the micro-structure and flavor analysis of the soybean dietary fiber yogurt.
本文的主要目的是为了研究大豆膳食纤维酸奶制备的最佳工艺流程和工艺参数，以及微观结构和风味分析。
The results showed that pentosanase improved obviously dough rheology and the processing technology of soybean dietary fiber biscuit. Optimal additional range of pentosanase was determined.
结果表明：戊聚糖酶对大豆纤维面团的流变学性质及饼干的生产工艺有明显的改良作用，实验中确定了戊聚糖酶适宜的添加量。
The soybean dietary fiber has good health function. In this paper, the technological processing for dietary fiber from soybean residue was introduced, and its use in food industries were summarized.
大豆膳食纤维是一种具有优良保健作用的生理活性物质，本文研究综述了利用豆制品副产物豆渣生产大豆膳食纤维的制备方法及其在食品工业中的应用前景。
The factors that affected the quality of soybean dietary fiber biscuit, which were studied by adding soybean waste powder that contained soybean dietary fiber based on the basic formula in this paper.
本文对大豆副产品中的功能性成分进行了论述，并对大豆多肽、大豆低聚糖和大豆膳食纤维、大豆异黄铜、大豆磷脂等的生产工艺进行了介绍，对大豆的深加工具有重要意义。
Soybean residue is the mainly byproduct in the processing of soybean, it contains plenty of dietary fiber, protein and calcium, so it is a new type health care food resource.
豆渣是豆腐、腐竹、豆奶等大豆制品加工中的主要副产物，富含膳食纤维、蛋白质、钙等营养元素，是一种新型保健食品资源。
The different effects of 5 kinds of dietary fibers, including multifunctional soybean fiber ( MSF) , wheat fiber, cellulose, pectin and guar gum on glucose tolerance in rats were compared.
本文选择多功能大豆纤维（MSF）、小麦纤维、纤维素、果胶和瓜儿胶等5种膳食纤维，对其影响小鼠葡萄糖耐量结果作了比较与分析。
This paper discusses the effect reducing sugar and oil or fat content and increasing multifunctional dietary fiber flour of the soybean on the walnut short pastry quality.
本文研究了降低糖油用量强化多功能大豆膳食纤维粉对桃酥质量的影响。
The biscuit which was nutritious and had much dietary fiber was made by soybean residue and millet powder. The best formula were obtained by experiment.
用豆渣，小米制成一种富含纤维、味道独特的营养饼干，通过单因素和多因素试验得出最佳产品配方。
The invention discloses a method for preparing water-insoluble dietary fiber of soybean meals by an enzyme-alkali method and degreases and relates to dietary fiber.
用酶-碱法结合脱脂制备水不溶性大豆渣膳食纤维的方法，涉及一种膳食纤维。
The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour.
且大豆豆皮膳食纤维较低温脱脂豆粉改良效果好。
The steamed bread improvement effect by the dietary fiber from soybean hulls is better than by the baking soybean flour.
且大豆豆皮膳食纤维较低温脱脂豆粉改良效果好。
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