不同杂粮面条营养品质分析  

Analysis on Nutritional Quality of Different Coarse Cereal Noodles

作　　者：于章龙 刘瑞[3] 宋昱 孙元琳[3] 蔡岳 YU Zhanglong;LIU Rui;SONG Yu;SUN Yuanlin;CAI Yue(Institute of Cotton Research,Shanxi Agricultural University,Yuncheng 044000,China;Yuncheng Institute of Agricultural Cooperation,Yuncheng 044000,China;Life Sciences Department,Yuncheng University,Yuncheng 044000,China)

机构地区：[1]山西农业大学棉花研究所,山西运城044000 [2]运城农业科学合作研究院,山西运城044000 [3]运城学院生命科学系,山西运城044000

出　　处：《食品科技》2022年第5期209-214,共6页Food Science and Technology

基　　金：黄土高原特色作物优质高效生产省部共建协同创新中心项目(SBGJXTZX-07);山西农业大学科研项目(YZGC003);运城市农业科技攻关项目(2021YNGG08);运城学院博士科研启动项目(097-092058);运城学院食品科学与工程校级重点学科项目(XK-2021008)。

摘　　要：通过固定方法加工荞麦、绿豆、小米、玉米杂粮面条,并进行营养品质分析。结果表明:不同杂粮面条营养成分含量均高于对照纯小麦粉面条,尤其是荞麦面条黄酮、总酚、蛋白质含量最高,分别为小麦面条的6.94倍、3.18倍和3.65倍;4种杂粮面条均与FAO/WHO规定的氨基酸理想模式提出的优质蛋白质标准存在一定差距,但绿豆面条氨基酸总量、必需氨基酸含量以及EAA/TAA和EAA/NEAA均为最高;就5种面条氨基酸AAS和CS评分而言,赖氨酸、苏氨酸均为限制性氨基酸。综上,荞麦面条和绿豆面条营养价值较高,具有更广阔的开发空间。Buckwheat,mung bean,millet and corn multigrain noodles were processed by fixed method,and the nutritional quality was analyzed.The results showed that the nutrient contents of different grains noodles were higher than those of wheat flour noodles,especially the contents of flavonoids,total phenols and protein of buckwheat noodles were 6.94,3.18 and 3.65 times of wheat noodles,respectively.The four kinds of multi-grain noodles all had differences compared with the quality protein standard proposed by FAO/WHO amino acid ideal model,but mung bean noodles had the highest total amino acid content,essential amino acid content,EAA/TAA and EAA/NEAA.Lysine and threonine were restricted amino acids in terms of AAS and CS scores of five kinds of multi-grain noodles.In conclusion,buckwheat noodles and mung bean noodles have higher nutritional value,and have broader development space.

关 键 词：杂粮 面条 营养品质 氨基酸 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]