氨基酸互补型复合小米粉配方筛选的研究

Study on the selection of composite millet noodles prescriptions with amino acid complementation

为筛选高营养品质小米及优化小米粉中必需氨基酸的构成,以华北地区具有代表性的"沁州黄"、"桃花米"和"龙山小米"三种小米为原料,通过测定蛋白质、脂肪、还原糖和脂肪酸构成四个营养素评价指标,并选用CS、AAS及EAAI三者综合分析的氨基酸评价方法,完成了对富含高营养素小米原料品种的筛选及复合小米粉谷物间复配比例的筛选。筛选结果表明,"沁州黄"中各类主要营养素含量较高,且基于此品种的小米粉与藜麦粉以1∶2的比例混合后得到的复合米粉中必需氨基酸构成与标准蛋白中必需氨基酸的构成更接近,其营养价值更高。

To screen high quality millet and improve the composition of essential amino acids in millet powder,three representative millet varieties of North China-＂Qinzhouhuang＂millet,＂Peach blossom＂millet and＂Longshan＂millet- were chosen as studying materials. These objectives were achieved by two steps： evaluating the integrated nutrition index of protein,fat,reducing sugar and fatty acid,and then comprehensively analyzing and assesing Lysine using CS,AAS and EAAI.The results indicated ＂Qinzhouhuang＂millet won in the level of all major nutrients over the other two varieties.Furthermore,the structuring of essential amino acids in standard protein was most alike to that in the compound millet powder obtained by mixing this variety and Quinoa flour with the ratio of 1∶2,which made it much more nutritious.