添加亚麻籽粉等成分对肉馅脂肪酸营养组成影响的研究(初报)  

Study of the Effect to Fatty Acid in the Stuffing by Adding Flaxseed Powder

作　　者：李汉昌[1] 张勇[1] 苏采欣[1] 陈淑芬[2] 姜金勇[1] 

机构地区：[1]莱阳农学院食品系,山东莱阳265200 [2]莱阳农学院农学系

出　　处：《莱阳农学院学报》2002年第4期282-285,共4页Journal of Laiyang Agricultural College

摘　　要：按普通配方制作的传统食品肉馅包子的肉馅中缺乏必须脂肪酸α-亚麻酸。为改善肉馅中必需脂肪酸的营养组成,分别将不同比例的亚麻籽全粉添加入肉馅中,用毛细气相色谱检测表明:添加亚麻籽的肉馅中α-亚麻酸的含量有明显提高,营养结构得到改善。测定证明花生油中缺乏α-亚麻酸,添加含亚麻酸的油脂,对肉馅脂肪酸营养的合理性有重要意义。Ordinary stuffing of steamed stuffed buns made with common prescription is lack of (α-linolenic acid. Flaxseed meal was add to the common stuffing with different proportion. The composition of fatty acid was measured by GC. The results indicated: the compositon of α-linolenic acid in the stuffing was inriched, the stuffing is more nourishing. Scientific experiments indicated that peanut oil is lacking of α-linolenic acid. Adding linolenic oil to common stuffing can make the fat nutrition of steamed buns more rational.

关 键 词：亚麻籽粉 肉馅 脂肪酸营养组成 必需脂肪酸 肉包子 配方 

分 类 号：TS972.116.2[轻工技术与工程]