马铃薯大列巴营养成分比较分析  

Comparative Analysis of Nutritional Components in Potato Big Russian Bread

作　　者：徐宁[1] 张洪亮[1] 张荣华[1] 许亚坤[1] XU Ning;ZHANG Hong-liang;ZHANG Rong-hua;XU Ya-kun(Institute of Economic Crops,Heilongjiang Academy of Agricultural Reclamation,Harbin 150030,China)

机构地区：[1]黑龙江省农垦科学院经济作物研究所,黑龙江哈尔滨150030

出　　处：《黑龙江农业科学》2020年第11期73-76,共4页Heilongjiang Agricultural Sciences

基　　金：垦区社会公益性事务专项(农业农村部,KJZCZ202005);公益性行业(农业)科研专项(农业农村部,201503001);北大荒集团马铃薯协同创新产业体系。

摘　　要：为研发和推广马铃薯主食产品,本试验以马铃薯大列巴与秋林大列巴为试验材料,根据国家相关检测标准对两种大列巴营养成分进行比较分析。结果表明:马铃薯大列巴蛋白质含量高于秋林大列巴,并在必需氨基酸含量方面体现出优势。马铃薯大列巴热量低于秋林大列巴,但未达到差异显著水平,碳水化合物显著低于秋林大列巴,水分含量和脂肪显著高于秋林大列巴。马铃薯大列巴矿质元素高于秋林大列巴,并在磷、钙、钾含量上达到了显著水平。说明马铃薯大列巴在营养方面要好于常规的大列巴,是健康的主食产品。In order to develop and popularize potato staple food products,this experiment compared and analyzed the nutritional components between the two kinds of big Russian bread according to the relevant national testing standards,potato and the traditional one.According to the relevant national standards,the nutritional elements of two kinds of big Russian bread were determined,and the differences between them were analyzed.The results showed that,in protein content,the protein content of potato big Russian bread was higher than Churin big Russian bread,and showed the advantage in the content of essential amino acids.In the aspect of heat and the content of carbohydrate,potato big Russian bread was significantly lower than Churin big Russian bread,and the water content and fat content were significantly higher and reached significant levels.In terms of mineral elements,the contents of P,Ca and K in P,Ca and K were significantly different.The results showed that the nutrition of potato big Russian bread was better than Churin big Russian bread,and it was a healthy staple food.

关 键 词：马铃薯主食 大列巴 营养成分 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]