食品科学 ›› 2012, Vol. 33 ›› Issue (9): 240-243.doi: 10.7506/spkx1002-6630-201209050

• 营养卫生 • 上一篇    下一篇

黑色粮油营养羹的营养成分测定与评价

邓媛元,魏振承,池建伟,张 雁,唐小俊,张瑞芬   

  1. 广东省农业科学院农业生物技术研究所,农业部功能食品研究重点实验室
  • 出版日期:2012-05-15 发布日期:2012-05-07
  • 基金资助:
    广东省国际合作项目(2010B050600005);广东省重大科技专项(2009A080209001)

Determination and Evaluation of Nutritional Components in Black Cereal and Oil Paste

DENG Yuan-yuan,WEI Zhen-cheng,CHI Jian-wei,ZHANG Yan,TANG Xiao-jun, ZHANG Rui-fen   

  1. (Key Laboratory of Functional Food, Ministry of Agriculture, Bio-technology Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China)
  • Online:2012-05-15 Published:2012-05-07

摘要: 目的:以黑粘米、黑大豆、黑芝麻为主要原料,加工成一种黑色粮油食品营养羹,通过化学方法研究黑色粮油营养羹的主要营养成分,并对其氨基酸含量及组成特性进行分析。方法:将黑粘米、黑大豆、黑芝麻经发芽、破碎、挤压膨化、微波灭菌等工序加工成营养羹,按国标规定检测其营养成分含量。结果:营养羹中成分含量分别为:水分4.92%、蛋白质24.81%、脂肪18.84%、灰分2.84%、不溶性膳食纤维2.43%、VB1 98.65μg/100g、VB2 96.89μg/100g、VE 6.98mg/100g、钙207.14mg/100g、钠86.62mg/100g、钾702.03mg/100g、镁119.13mg/100g、铁9.04mg/100g、锌2.09mg/100g、锰1.66mg/100g、铜5.88mg/kg、铅小于0.3mg/kg、砷小于0.2mg/kg。每100g蛋白质中氨基酸总量为24.57g,必需氨基酸(EAA)总量8.94g,非必需氨基酸(NEAA)总量为15.63g,EAA/TAA为36.39%,EAA/NEAA为57.20%。氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)分别为1.02、0.65、78.77。结论:以黑色粮油开发制成的营养羹营养全面、结构合理。

关键词: 黑色粮油, 营养羹, 营养成分, 氨基酸评分

Abstract: Purpose: To determine and evaluate nutritional components of black cereal and oil paste made from black rice, black soybean and black sesame. Methods: A kind of paste was made from black rice, black soybean and black sesame through extruding, blending and grinding. Its nutritional components were also analyzed. Results: The contents of water, protein, fat, ash and insoluble dietary fibre in the paste were 4.92%, 24.81%, 18.84%, 2.84% and 2.43%, respectively. In addition, the amounts of vitamin B1, vitamin B2, vitamin E, calcium, sodium, potassium, magnesium, iron, zinc, manganese and copper in 100 g of paste sample were 98.65 μg, 96.89 μg, 6.98 mg, 207.14 mg, 86.62 mg, 702.03 mg, 119.13 mg, 9.04 mg, 2.09 mg, 1.66 mg and 0.588 mg, respectively. The contents of lead and arsenic in 1000 g of past sample were lower than 0.3 mg and 0.2 mg, respectively. The contents of essential amino acids (EAA) and non-essential amino acids (NEAA) per 100 g of protein were 8.94 g and 15.63 g, respectively and the content of total amino acids (TAA) was 24.57 g. The amino acid score (AAS), chemical score (CS) and essential amino acid index (EAAI) were 1.02, 0.65 and 78.77, respectively. Moreover, the EAA/TAA and EAA/NEAA were 36.39% and 57.20%, respectively. Conclusion: Black cereal and oil paste has balanced nutrition and reasonable formula.

Key words: black cereal and oil food, nutritional paste, nutritional composition, amino acid score (AAS)

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