摘要
以黑豆、荞麦、燕麦、黑米、豌豆五种谷物为原料,对其进行粉碎、酶解、挤压膨化处理,制成五谷杂粮粥。其中以黑豆和荞麦作为五谷杂粮粥汤体原料,以黑米、燕麦、豌豆作为营养小粒原料。根据蛋白质互补原理,通过计算得出汤体配方为黑豆∶荞麦=3.98∶10.72(重量份),营养小粒配方为黑米∶燕麦∶豌豆=2.75∶3.81∶7.75(重量份),根据最佳互补效果配方评价指数计算结果,依照上述配方同时食用这几种谷物,与不同时单独食用相同量谷物相比,营养价值提高71.1%和139%。
The grains and cereals gruel with five kinds of grain as raw material, including black beans, buckwheat, oats, brown rice and peas, which has been ground, enzymatic hydrolysis, extrusion. With black beans and buck- wheat as the raw material of soup powder,and with black rice, buckwheat, peas as a nutritional granules. According protein complementarity principle, calculate the soup powder recipe： black beans：buckwheat=3.98：10.72（weight）, and the nutritional granules recipe is black rice：oats：pea=2.75：3.81：7.75（weight）. Based to the result of best complementary effect evaluation index,the recipes improve the nutritional value by 71.1% and 139% compared with eating the same amount of grain at different time.
出处
《食品与发酵科技》
CAS
2015年第4期100-103,共4页
Food and Fermentation Science & Technology
基金
十二五国家科技支撑计划(2012BAD33B08)
大学生创新创业训练计划项目资助(201410057066)
关键词
五谷杂粮
蛋白质互补
营养小粒
grains and cereals
protein complementarity
nutritional granules
