云南特产乳扇、乳饼营养成分分析及评价  

Study on the nutritivd compositions of milk piece and cream from Yunnan and itsnutritive value assessment

作　　者：周玲仙[1] 吴少雄[1] 殷建忠[1] 陈彦红[1] 王琦[1] 

机构地区：[1]昆明医学院营养与食品研究所,昆明650031

出　　处：《中国乳品工业》2008年第6期34-35,共2页China Dairy Industry

基　　金：国家自然科学基金项目(39560071)

摘　　要：对云南特产乳扇、乳饼采用国内外公认的标准方法进行蛋白质、氨基酸、脂肪、脂肪酸、碳水化合物、热能、水分、无机元素、维生素、胆固醇等全营养成分分析及评价,对改进名特风味食品传统工艺及提高产品质量提供了科学依据。This paper reported that the nutritional ingredient of milk piece and cream from Yunnan were analysed by internal and international standard methods,its nutritive value were assessed. Including protein, fat, amino acid, fatty acid, carbon hydrate, energy, water, dietary fiber, inorganic element, vitamin, cholesterin etc. The science references for improvement of the traditional technology of specialty food and the quality of product could be provided from this research

关 键 词：乳扇 乳饼 营养成分 分析评价 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]