期刊论文

中文

肉类研究

1001-8123

2013

10

21-25

武汉市科技局2011年十大科技产业化专项项目（201121412515） 武汉轻工大学研究生创新基金项目（2012cx013）

本校为第一机构

分别检测了燕麦、苦荞麦、小米3种杂粮原料,以及所对应的杂粮复合低温火腿肠的营养成分,并对其进行了营养价值评价.结果表明:燕麦片、苦荞麦粉、小米3种杂粮原料的脂肪含量都较低,均在10％以下.燕麦片的蛋白质含量最高,达到13.4％,且所含钙、铁、锌均较高,分别为683、48.1、25.3mg/kg.苦荞麦粉硒元素的含量最高,达到0.12mg/kg.对杂粮原料进行了氨基酸营养评价,小米的E/N值为55.03％,最接近FAO/WHO标准模式.杂粮复合低温火腿肠中,蛋白质含量均高于GB/T 20712-2006《火腿肠》国家标准指标,淀粉含量均在10％以下.小米复合低温火腿肠中VB1、VB2含量相对较高,分别达到156.6μg/100g和12.8μ g/100g.其...

The nutrient composition and nutritive value of three coarse cereals including oat, tartary buckwheat and millet and low-temperature sausages with their respective addition were evaluated in this study. The results showed that fat content was low, less than 10%, in the coarse cereals. Oat showed the highest protein content, reaching 13.4%, and also had higher contents of Ca, Fe and Zn, which were 683, 48.1 mg/kg and 25.3 mg/kg, respectively. The highest Se content （0.12 mg/kg） was found in tartary buckwheat. The nutritional evaluation suggest...