新疆卡提拉玛工艺配方的研究

熟牛油、生奶皮、白砂糖是制作新疆塔吉克族特色面制品的主要原料。通过正交试验确定三者在卡提拉玛中的添加量,研制具有新疆独特风味的卡提拉玛。在基本配方(高筋小麦粉500 g,酵母3 g,食盐2 g,鸡蛋清30 g,牛奶185 mL,饮用水100 mL,清油4 mL)的基础上,确定三者最佳添加量(以高筋粉为基重)。结果表明:加入熟牛油6 mL、生奶皮15 g、白砂糖3 g,可制作出色泽金黄、口感醇香、质地酥脆、具有生奶皮特有香气的新疆卡提拉玛。

Epidermal growth factor concentrations in human milk,cow's milk and cow's milk-based infant formulas

OBJECTIVE: Because maternal epidermal growth factor (EGF) may be an adaptive response to accelerate growth and maturation in premature infants, we compared the EGF content in fresh cow's milk and cow's milk-based infant formulas with full and preterm mother's milk. METHODS: EGF content of 57 human colostrum from mothers delivering prematurely and at term, 4 different fresh cow's milk and 8 different cow's milk-based infant formulas was determined by radioimmunoassay (RIA). RESULTS: Human milk from mothers of premature infants had a higher EGF content compared to that from mothers of term infants (28.2 +/- 10.3 nmol/L vs. 17.3 +/- 9.6 nmol/L). EGF content in human milk negatively correlated with gestational age and birth weight of neonates. EGF content in fresh cow's milk (13.8 - 18.2 nmol/L) was similar to that in human term milk. EGF levels in non-hydrolyzed protein formulas were much lower (5.6 - 8.6 nmol/L), and were undetectable in hydrolyzed protein formulas. CONCLUSION: The high EGF content in premature milk may represent a maternal compensatory mechanism to accelerate the growth and development of immature infants. Feeding infants with breast milk from their own mother should be advocated since there is lack of EGF in cow's milk-based infant formulas.