大豆奶粉馒头的营养成分测定与评价  

Determination and Evaluation of Nutritional Components in Soybean Milk Powder Steamed Bread

作　　者：张娟[1] 周媛[1] 朱洪智[1] 唐雯[1] 李彦国[1] 张中兴[1] ZHANG Juan;ZHOU Yuan;ZHU Hong-zhi;TANG Wen;LI Yan-guo;ZHANG Zhong-xing(Cangzhou Medical College,Cangzhou 061000,China)

机构地区：[1]沧州医学高等专科学校,河北沧州061000

出　　处：《大豆科学》2022年第3期330-336,共7页Soybean Science

基　　金：沧州市重点研发计划指导项目(213108011)。

摘　　要：为优化我国居民的膳食结构,提供更营养健康的主食,进一步平衡营养,本研究分别测定与分析大豆奶粉馒头、全豆馒头和小麦粉馒头的一般营养成分、氨基酸含量、氨基酸质量、脂肪酸组成、维生素和矿物质等含量。结果表明:大豆奶粉馒头的蛋白质、脂肪、膳食纤维、灰分、氨基酸总量、必需氨基酸总量、氨基酸评分、脂肪酸种类、3种脂肪酸(SFA、MUFA、PUFA特别是α-亚麻酸)、核黄素、维生素E、钙、磷、钾、镁、锌、钠以及大豆异黄酮的含量均显著高于全豆馒头和小麦粉馒头;大豆奶粉馒头中的硫胺素和铁含量均显著高于小麦粉馒头中的含量;大豆奶粉馒头中碳水化合物含量显著低于全豆馒头和小麦粉馒头。结果表明,大豆奶粉馒头较单一植物蛋白的全豆馒头和小麦粉馒头的营养价值更高,更符合我国居民对全面营养健康的需求。In order to optimize the dietary structure of Chinese residents, provide more nutritious and healthy staple food and futher balance nutritional status, we determined and analyzed the general nutritional components, amino acid content, amino acid quality, fatty acid composition, vitamins and minerals of soybean milk powder steamed bread, whole bean steamed bread and wheat flour steamed bread. The results showed that protein, fat, dietary fiber, ash, total amino acids, total essential amino acids, amino acid score, types of fatty acids, three fatty acids(SFA, MUFA, PUFA especially α-linolenic acid), riboflavin, vitamin E, calcium, phosphorus, potassium, magnesium, zinc, sodium and soybean isoflavones were significantly higher than those of whole bean steamed bread and wheat flour steamed bread. The contents of thiamine and iron in soybean milk powder steamed bread were significantly higher than those in wheat flour steamed bread. The carbohydrate content of soybean milk powder steamed bread was significantly lower than that of whole bean steamed bread and wheat flour steamed bread. The comprehensive results showed that the nutritional value of soybean milk powder steamed bread was higher than that of whole bean steamed bread and wheat flour steamed bread with single plant protein, which was more in line with the comprehensive needs of Chinese residents for nutrition and health.

关 键 词：大豆奶粉馒头 营养成分 测定 评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]