牛乳粉和小麦粉混合后营养价值变化的研究及婴儿食品的研制

The Study on the Nutritional Value after Milk Powder Mixed with Wheat Flour and the Manufacture of Children Food

本文研究了牛乳粉和小麦粉混合后蛋白质的营养价值变化。分别用牛乳蛋白质：小麦蛋白质１∶１和２∶１两种比例、单一小麦粉、单一牛乳粉、酪蛋白（参考蛋白质）配制饲料，喂养断乳大白鼠２８天，蛋白质功效比值分别为２．８１、２．７５、０．９３、２．６４、２．５０，同时测定各饲料的氨基酸组成。实验结果表明：牛乳粉和小麦粉混合后其限制性氨基酸得到了互补，提高了营养价值，ＰＥＲ值明显高于单一小麦粉或单一牛乳粉及酪蛋白。并制成婴儿断乳食品。

The nutritional value after milk powder mixed with wheat flour have been studied.The feed were made by using milk powder mixed with wheat flour(protein ratio 1∶1 and 2∶1).Wheat flour,milk powder and casein(reference protein),respectively,to feed the rats for 28 days.The PER was 2 81、2 75、0 93、2 64、2 50,respectively.The compositions of amino acid of the feed were determined at the same time.The experimental results indicate that its amino acid were supplemented after milk powder mixed with wheat flour,the PER is higher remarkably than the PER of wheat flour or milk powder.The weanling food for children was made according to this result.