强化赖氨酸复合盐的小麦粉混合均匀度及营养成分分析

Analysis of degree of homogeneity and nutrient content of wheat flour enriched with lysine compound salt

以GB14880-1994中规定谷物食品的L-赖氨酸(Lys)和公众营养与发展中心规定的锌(Zn)的强化标准为依据,设计了在小麦粉中强化两种L-赖氨酸复合盐(L-赖氨酸锌(LZn)+L-赖氨酸-L-谷氨酸盐(LG))的配方(mg/kg小麦粉),配方一是LZn584.8+LG2072.1,配方二是LZn443.5+LG1592.1。测定了强化L-赖氨酸复合盐的小麦粉的混合均匀度和营养成分。结果表明:赖氨酸复合盐强化剂在小麦粉中混合分散的变异系数(CV)为7.63%,混合均匀度符合要求,利用面粉公司生产线定量添加赖氨酸复合盐在工艺上是完全可行的,不会对原有工艺流程和设备造成不利影响。与普通小麦粉比较,中试生产的强化L-赖氨酸复合盐的小麦粉在外观、气味和色泽等方面无不良变化。使用该复合强化剂可显著增加小麦粉中的锌含量,提高小麦粉赖氨酸含量及蛋白质的赖氨酸分,营养价值得到显著提高。

According to GB14880-1994 recommended standard of L-Lysine （Lys） enrichment in corn-based foods, and zinc（Zn） enrichment recommended by Center of Public Nutrition and Development of China （PNDC）, a formulation（mg/kg wheat flour） for enrichment with two types of Lysine compound salt（zinc L-Lysinate（LZ_n）＋ L-Lysine -L-Glutamate（LG）） in wheat flour has been designed. First one is LZn 584.8＋ LG 2072.1; another is LZn 443.5＋ LG 1592.1. Degree of homogeneity and nutrient content of wheat flour enriched with Lysine compound salt were measured. The result showed that： the coefficient of variation（CV） of mixed dispersion of L-Lysine compound salt in wheat flour is 7.63%, its degree of homogeneity meets the requirements. Application of production line recommended amount set by Flour Company for Lysine compound salt to be added in machine processing is completely feasible and has no adverse effect on the original processing flow and equipments. Compared with the common wheat flour, there is no bad change in shape, taste and color of the wheat flour enriched with Lysine compound salt by mid-testing production. Enrichment with Lysine compound salt increases Zn and Lysine content in wheat flour also increases Lysine score in the protein. At the same time, the nutritive value of wheat flour is improved markedly.