多谷物全营养玉米粉的营养复配及其评价  

The Nutrition Compound and Valuation of the Whole Nutrition of Maize

作　　者：张娜[1,2] 修琳 闵伟红[1,2] 刘景圣[1,2] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]小麦和玉米深加工国家工程实验室,长春130118

出　　处：《食品工业》2014年第6期98-101,共4页The Food Industry

基　　金：国家科技支撑计划课题(2012BAD37B05);吉林省科技发展计划项目(20130305027NY);吉林省科技发展计划项目(20130204043NY)

摘　　要：玉米粉中富含多种营养成分,蛋白质和赖氨酸等某些成分含量较低,导致玉米营养质量指数偏低。试验利用杂粮间营养互补作用,根据现代营养学的营养平衡理论以及食物营养质量指数法,以营养质量指数作为指标,采用正交试验法对玉米粉的全营养复配工艺进行优化。试验结果表明,全营养玉米粉复配的最佳条件为:向玉米粉中添加大豆蛋白粉3%,黑豆10%,小米25%,荞麦15%,在该条件下,玉米粉中的各种营养素含量可达到中国居民膳食指南中对营养素的推荐摄入量,全营养玉米粉的营养质量指数为1.205,营养素与能量的摄入相平衡。Maize flour rich in a variety of nu^ents, in certain ingredients such as protein and lysine content is low whichcause maize nutrition quality index on the low side. This test used nutrition complementary effect between grains, according tothe theory of modem nutrition balance of nutrients and food nutrition quality index method, with food nutrition quality indexas the index, orthogonal test method the whole nutrition distribution process of corn flour was optimized. The results showedthat the best condition for corn meal nutrition distribution was adding 3% soybean protein powder, 10% black soybean, 25%millet, buckwheat 15% into the flour, in this condition, all kinds of nulrient content in corn flour can achieve in the Chineseresidents＇ dietary guidelines recommended intake of nutrients, the nutrition of maize flour nutrition quality index was 1.205,the intake of nutrients and energy balanced.

关 键 词：玉米粉 营养 复配 营养质量指数 

分 类 号：TS201.4[轻工技术与工程—食品科学]