摘要
根据营养学理论对谷物的营养搭配进行了研究。通过谷物搭配，使各谷物氨基酸评分得到不同程度的提高。小麦粉与大豆粉以８０∶２０比例搭配后，其氨基酸评分由５３和３１提高到８２；小米与大豆以７６∶２４搭配后，其氨基酸评分由３４和３１提高到７１；玉米与大豆以８８∶１２搭配后，其氨基酸评分由５７和３１提高到７４；籼稻与大豆以９４∶６比例搭配后，其氨基酸评分由６９和３１提高至７８。同时根据营养的需要，对钙、铁、维生素等营养强化量进行了计算。为谷物配餐食品的研究提供了理论依据。
Based on nutrition principles,nutrition matching of cereals was studied in the paper.Our researches showed that amino acid marks of cereals matching foods were higher than those of original cereals foods.Wheat flour mixed with soybean meal in the ratio of 80 to 20,the amino acid marks raised form 53 and 31 to 82. Millet mixed with soybean in the ratio of 76 to 24,the amino acid marks raised from 34 and 31 to 71.Corn mixed with soybean in the ratio of 88 to 12,the amino acid marks raised from 57 and 31 to 74.Rice mixed with soybean in the ratio of 94 to 6,the amino acid marks raised from 69 and 31 to 78.In the mean time based on nutrition demands the additive quantities of Ca,iron,and vitamins et al.in cereals matching foods were also calculated.As a result,our researches offers theoretical basis for cereals matching foods and their production.
出处
《郑州粮食学院学报》
1997年第1期80-85,共6页
Journal of Zhengzhou Institute of Technology
