摘要
目的:通过检测5种常见八宝粥的蛋白质和18种氨基酸含量,用青稞和黄豆代替花生仁和大麦仁,对娃哈哈八宝粥进行蛋白优化,开发营养价值更高的八宝粥Ⅱ,并用国际通用的蛋白质评价方法进行验证。结果:5种常见八宝粥的氨基酸分(AAS)以华元八宝粥(80.98%)和娃哈哈八宝粥(79.20%)最高,化学分(CS)以亚亨精品粥(56.74%)和娃哈哈八宝粥(56.36%)最高;娃哈哈八宝粥的氨基酸比值系数(RC)、氨基酸比值系数分(SRC)及必需氨基酸指数(EAAI)介于其他4种八宝粥之间。而经过青稞和黄豆的优化,八宝粥Ⅱ的AAS、CS、RC、SRC和EAAI分别达到89.84%、57.17%、0.80、73.70和1.09,均高于其他5种八宝粥和八宝粥Ⅰ(单独添加青稞),尤其是AAS和RC,提升效果显著。结论:用青稞和黄豆取代大麦仁和花生仁,适当调整各原料的比例,可以得到蛋白质营养价值更高的八宝粥Ⅱ。
Objective： The content of protein and 18 kinds of amino acids from 5 kinds of common eight-treasure congee was determined in this experiment. In order to develop a better eight-treasure eongee Ⅱ with higher nutrition val-ue, Wahaha eight-treasure congee was optimized by replacing peanut and barley kernel with highland barley and soy-bean, and used the international common methods of protein evaluation to examine the results. Results： in the 5 kinds of common eight-treasure congee, the amino acid scores （AAS） of Huayuan （80.98%） and Wahaha （79.20%） were the most highest, while the chemical scores （CS） of Yaheng （56.74%） and Wahaha （56.36%） were the most highest; the ratio coefficient of amino acid （RC）, score of RC （SRC） and essential amino acid index （EAAI） of Wahaha were a-mong the other 4 kinds of eight-treasure congee. After the modification by highland barley and soybean, the AAS, CS, RC, SRC and EAAI of eight-treasure congee Ⅱ were raised to 89.84%, 57.17%, 0.80, 73.70 and 1.09 respectively, which were all higher than other 5 kinds of common eight-treasure congee, especially the AAS and RC increased signif-icantly. Conclusion： the eight-treasure congee Ⅱ with higher nutrition value came into being by using highland barley and soybean instead of barley kernel and peanut, and adjusting the ratio of all raw materials.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第1期162-171,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD31B06)
中央高校基本科研业务费专项(KYJD09033)
关键词
八宝粥
蛋白质
优化
氨基酸
青稞
黄豆
蛋白评价
eight-treasure congee
protein
optimization
amino acid
highland barley
soybean
protein evaluation
