不同制油工艺所得芝麻饼的营养价值比较  

Study on the Nutritional Evaluation of Sesame Meal Prepared by Different Methods

作　　者：刘玉兰[1] 钟雪玲[1] 张慧茹[1] 汪学德[1] 高经梁[1] 

机构地区：[1]河南工业大学,郑州450001

出　　处：《中国粮油学报》2013年第9期56-60,共5页Journal of the Chinese Cereals and Oils Association

基　　金：科技部现代农业产业技术体系建设(nycytx-20-1-08)

摘　　要：通过SD大鼠生长、消化代谢等的观察和测定,对不同制油工艺所得芝麻饼的营养生理功能进行评价。以大豆粕(对照)和3种不同制油工艺(低温压榨、低温压榨熟制、高温热榨)所得芝麻饼作为饲料蛋白来源制备人工半合成饲料饲喂生长期SD大鼠,进行生长代谢试验。结果表明:传统的芝麻高温焙炒制油工艺所得芝麻饼组饲料蛋白质的消化率、生物价、利用率和效能比值等几项指标均为最低水平,而低温压榨制油工艺所得冷榨芝麻饼因更多地保留了芝麻蛋白的营养成分而具有较高的营养价值,其消化吸收利用程度均显著优于高温制油工艺所得的芝麻饼,具有与大豆粕相当的营养价值,能很好地满足动物机体营养需要,是优良的植物蛋白来源。The nutritional evaluations of sesame meals produced by different technologies were evaluated through observation and test of body condition, food conversion efficiency of SD rats. Growing SD rats were fed by semi - syn- thetic feed in which soybean meal（ control group） and sesame cakes produced by three kinds of technologies （ low - temperature pressed, low - temperature cooked and high - temperature pressed, respectively） were used as protein source. The growing and metabolic statuses were observed as the results has shown that the traditional high - tempera- ture group was the worst in all of the estimate indexes such as the rate of digestion, biological value, using - ratio and efficiency compared with other groups. While the cold -pressed sesame cake could remain the nutritional ingredients of sesame protein as much as possible so＇that the digestion and absorption level of the cold - pressed sesame cake was significantly higher than the counterpart of hot - pressed sesame cake. The cold - pressed sesame cake was a good source of vegetable protein for its nutrition could meet the need of animals, otherwise it has a considerable nutrition value when compared with soybean meal.

关 键 词：芝麻饼 制油工艺 营养价值 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]