新疆特色食品烤包子的营养成分及评价  

Nutritional componets and evaluation of samsa from Xinjiang local food

作　　者：王文文 范蕊 卢彬 游敏 宋良辉 WANG Wenwen;FAN Rui;LU Bin;SONG Lianghui(Xinjiang Academy of Analysis and Testing,Xinjiang Urumqi 830011,China)

机构地区：[1]新疆维吾尔自治区分析测试研究院,新疆乌鲁木齐830011

出　　处：《食品工程》2023年第2期64-66,共3页Food Engineering

基　　金：新疆维吾尔自治区天山创新团队计划项目(2021D14020)。

摘　　要：通过分析比较新疆4个地区32份烤包子的营养成分,对其营养价值进行综合评价。采用国标方法测定烤包子的蛋白质、脂肪、水分、灰分、维生素和矿物质元素,采用文献方法测定17种氨基酸含量。结果表明,新疆烤包子蛋白质含量较高,矿物质含量丰富,脂肪、氨基酸含量适中,维生素含量缺乏。The nutritional value of samsa was comprehensively evaluated by testing the nutritional components of samsa in 4 different regions of Xinjiang.Protein,fat,moisture,ash,vitamins and mineral elements were determined by national standard methods,and the contents of 17 amino acids were determined by literature methods.The results showed that Xinjiang samsa had high protein content,rich mineral content,moderate fat and amino acid content,and lacked vitamin content.

关 键 词：烤包子 营养成分 新疆特色食品 

分 类 号：TS207.2[轻工技术与工程—食品科学]