ZHANG Juan,ZHANG Zhong-xing,ZHU Feng-lin,et al.Analysis and Evaluation of Nutritional Components in Whole-bean Nutritional Steamed Bread[J].Soybean Science,2022,41(02):216-221.[doi:10.11861/j.issn.1000-9841.2022.02.0216]
全豆营养馒头的成分测定与评价
- Title:
- Analysis and Evaluation of Nutritional Components in Whole-bean Nutritional Steamed Bread
- 文献标志码:
- A
- 摘要:
- 为评价熟豆豆浆与小麦富强粉混合加工而成的全豆营养馒头的营养情况，本研究分别检测全豆营养馒头和传统小麦粉馒头（标准粉馒头、富强粉馒头）的基本营养成分、氨基酸组成、氨基酸质量、脂肪酸组成及维生素和矿物质含量等，并通过方差分析和LSD检验方法进行对比分析。结果表明：全豆营养馒头的碳水化合物含量显著低于传统小麦粉馒头；全豆营养馒头中脂肪、膳食纤维、灰分、氨基酸总和、8种必需氨基酸总和、氨基酸评分、脂肪酸种类、3种脂肪酸（SFA、MUFA、PUFA）总量、人体必需脂肪酸（亚油酸和α-亚麻酸）、维生素E、钙、钾、锌及钠含量均显著高于传统小麦粉馒头；全豆营养馒头的蛋白质、核黄素、磷、镁、铁、硫胺素和烟酸含量均显著高于富强粉馒头；全豆营养馒头较传统小麦粉馒头还增加了大豆异黄酮成分。因此，全豆营养馒头较传统小麦粉馒头的营养成分更全面，不仅可以作为我国居民更营养健康的主食，还可以改善居民的膳食结构，更符合健康饮食的需求。
- Abstract:
- In order to evaluate the nutritional composition of whole-bean nutritional steamed bread made of boiled soybean milk mixed with wheat rich-strength flour， this study detected and compared the essential nutritional composition， amino acid composition， amino acid quality， fatty acid composition， vitamin and mineral content of whole-bean nutritional steamed bread and traditional wheat flour steamed bread (made from standard flour steamed， and made from fuqiang flour steamed) were detected and compared. The results showed that the carbohydrate content of whole-bean nutritious steamed bread was significantly lower than that of traditional wheat flour steamed bread. The contents of fat， dietary fiber， ash， total of amino acids， total of 8 essential amino acids， score of amino acid， types of fatty acids， three fatty acids (SFA， MUFA and PUFA)， essential fatty acids (linoleic acid and α-linolenic acid)， vitamin E， calcium， potassium， zinc and sodium in whole-bean nutritional steamed bread were significantly higher than those in traditional wheat flour steamed bread. The contents of protein， riboflavin， phosphorus， magnesium， iron， thiamine and nicotinic acid in whole-bean nutritional steamed bread were significantly higher than those in fuqiang flour steamed bread， compared with the traditional wheat flour steamed bread. And the soybean isoflavones were also increased in whole-bean nutrition steamed bread. Therefore， the nutritional composition of whole-bean nutritional steamed bread is more comprehensive than that of traditional wheat flour steamed bread， which can not only provide more nutritious and healthy staple food for Chinese residents， but also improve the dietary structure of residents， and better meet the healthy eating needs.
参考文献/References:
［1］杜振亚，陈复生， 布冠好.小麦麸皮及其保健功能研究进展[J].食品与机械，2015，31(1): 253-256. (DU Z Y， CHEN F S， BU G H. Research progress of health functions of wheat bran[J].Food and Machinery，2015，31(1): 253-256.)[2]符加珂，李海峰，胡双，等.功能性馒头研究进展[J].食品工业科技，2020，41(15): 352-356. (FU J K， LI H F， HU S， et al. Research progress on functional steamed bread[J].Science and Technology of Food Industry，2015，31(1): 253-256.)[3]张亚楠.大豆营养成分研究进展[J].现代农村科技，2017(10): 64-65. (ZHANG Y N. Research progress of soybean nutrients[J]. Modern Rural Science and Technology， 2017(10): 64-65.)[4]WEICKERT M O， PFEIFFER A F. Impact of dietary fiber con-sumption on insulin resistance and the prevention of type 2 diabetes[J]. Journal of Nutrition， 2018， 148(1): 7-12. [5]JESNA M J，REENU J A，SHANMUGA S R.The beneficial effects of fiber on major chronic diseases:A review of evidence[J].Journal of Nutrition and Food Security，2018，3(4): 226-239.[6]黄素雅，钱炳俊，邓云.膳食纤维功能的研究进展[J].食品工业，2016，37(1): 273-277. (HUANG S Y， QIAN B J， DENG Y. Research advances in dietary fiber function[J].The Food Industry，2016，37(1): 273-277.)[7]李冬冬.大豆营养与人体健康分析[J].中国卫生标准管理，2015(5): 5-6. (LI D D. The analysis of soybean nutrition and physical health[J]. China Health Standard Management， 2015(5): 5-6.)[8]张娟，杨栋梁，周媛，等.全豆豆浆的加工工艺研究[J].大豆科学，2016，35(6): 1013-1017. (ZHANG J， YANG D L， ZHOU Y， et al. Processing technology of whole-soybean milk[J].Soybean Science，2016，35(6): 1013-1017.)[9]张娟， 朱凤林， 张晶晶， 等.熟豆豆浆馒头加工工艺优化及营养成分分析[J].中国食物与营养，2020，26(10): 27-30. (ZHANG J， ZHU F L， ZHANG J J， et al. The process optimization and nutrition component analysis of ripen soybean milk steamed bread[J]. Food and Nutrition in China， 2020， 26(10): 27-30.)[10]中华人民共和国商业部.馒头用小麦粉：SB/T 10139-93[S].北京:中华人民共和国商业部，1993: 附录A. (Ministry of Commerce of the People′s Republic of China. Wheat flour for steamed bread： SB/T 10139-93[S].Beijing: Ministry of Commerce of the People′s Republic of China，1993: Appendix A.) [11]PELLETT P L， YOUNG V R. Nutritional evaluation of protein foods[J]. Food and Nutrition Bulletin, 1980， 5: 26-29.[12]杨月欣.中国食物成分表标准版[M].第6版.北京:北京大学医学出版社，2017. (YANG Y X. China food composition tables standard edition[M]. 6th edition. Beijing: Beijing University Medical Press， 2017.)[13]张骁. 缺乏DHA影响儿童的阅读能力和记忆力[J].中国保健食品，2014(7): 11. (ZHANG X. DHA deficiency affects children′s reading ability and memory[J]. China Health Food， 2014(7): 11.)[14]谭圣杰，王美辰，张健，等.中国9省3～17岁儿童青少年ALA/EPA/DHA/DPA摄入量及来源分析[J].营养学报，2018，40(5): 434-438. (TAN S J， WANG M C， ZHANG J， et al. Dietary intake of ALA/EPA/DHA/DPA and food sources among Chinese children and adolescents aged 3-17 years[J].Acta Nutrimenta Sinica，2018，40(5): 434-438.)[15]卢丞文，刘颖.大豆异黄酮生理功能的研究进展[J].农业与技术，2017，37(17): 4-5. (LU C W， LIU Y. Research progress in the physiological function of soybean isoflavones[J]. Agriculture and Technology， 2017， 37(17): 4-5.)[16]LI X， ZHI G C， YEMIN X， et al. Roles and mechanisms of soybean isoflavones in androgen-independent transformation of prostate cancer[J]. Biomedical Research 2017， 28(11): 4992-4997. [17]张珍，韩领，夏晓洋，等.大豆异黄酮神经保护作用的研究进展[J].中国食物与营养，2019，25(1): 53-57. (ZHANG Z， HAN L， XIA X Y， et al. Research progress on neuroprotective effects of soybean isoflavone [J]. Food and Nutrition in China， 2019， 25(1): 53-57.
相似文献/References:
[1]王 慧,马春梅,龚振平.大豆品种与豆芽营养品质及产量的关系研究[J].大豆科学,2014,33(03):374.[doi:10.11861/j.issn.1000-9841.2014.03.0374]
WANG Hui,MA Chun-mei,GONG Zhen-ping.Study of Relationship between Soybean Varieties and Bean Sprouts Nutritional Quality and Yield[J].Soybean Science,2014,33(02):374.[doi:10.11861/j.issn.1000-9841.2014.03.0374]
[2]肖伶俐,康玉凡,陶礼明,等.不同大豆品种芽用特性比较[J].大豆科学,2008,27(06):955.[doi:10.11861/j.issn.1000-9841.2008.06.0955]
XIAO Ling-li,KANG Yu-fan,TAO Li-ming,et al.Comparison Analysis on Characteristics of Soybean Growing Sprouts for Different Soybean Varieties[J].Soybean Science,2008,27(02):955.[doi:10.11861/j.issn.1000-9841.2008.06.0955]
[3]张娟,闫瑞霞,孙志洪,等.全豆豆浆与传统豆浆感官品质和营养成分对比[J].大豆科学,2017,36(03):459.[doi:10.11861/j.issn.1000-9841.2017.03.0459]
ZHANG Juan,YAN Rui-xia,SUN Zhi-hong,et al.Comparison of Sensory Quality and Nutrient Composition of Whole-soybean Milk and Traditional Soybean Milk[J].Soybean Science,2017,36(02):459.[doi:10.11861/j.issn.1000-9841.2017.03.0459]
[4]田鑫月,胡英露,王自杰,等.大豆离体器官饲养对点蜂缘蝽若虫生长发育的影响[J].大豆科学,2021,40(03):398.[doi:10.11861/j.issn.1000-9841.2021.03.0398]
TIAN Xin-yue,HU Ying-lu,WANG Zi-jie,et al.Effects of Soybean Organs in Vitro Feeding on the Growth and Development of Riptortus Pedestris Nymphs[J].Soybean Science,2021,40(02):398.[doi:10.11861/j.issn.1000-9841.2021.03.0398]
[5]张娟,周媛,朱洪智,等.大豆奶粉馒头的营养成分测定与评价[J].大豆科学,2022,41(03):330.[doi:10.11861/j.issn.1000-9841.2022.03.0330]
ZHANG Juan,ZHOU Yuan,ZHU Hong-zhi,et al.Determination and Evaluation of Nutritional Components in Soybean Milk Powder Steamed Bread[J].Soybean Science,2022,41(02):330.[doi:10.11861/j.issn.1000-9841.2022.03.0330]
备注/Memo
收稿日期：2021-06-23