三种杂粮及其复合低温火腿肠营养成分分析及评价

分别检测了燕麦、苦荞麦、小米3种杂粮原料,以及所对应的杂粮复合低温火腿肠的营养成分,并对其进行了营养价值评价。结果表明:燕麦片、苦荞麦粉、小米3种杂粮原料的脂肪含量都较低,均在10%以下。燕麦片的蛋白质含量最高,达到13.4%,且所含钙、铁、锌均较高,分别为683、48.1、25.3mg/kg。苦荞麦粉硒元素的含量最高,达到0.12mg/kg。对杂粮原料进行了氨基酸营养评价,小米的E/N值为55.03%,最接近FAO/WHO标准模式。杂粮复合低温火腿肠中,蛋白质含量均高于GB/T 20712—2006《火腿肠》国家标准指标,淀粉含量均在10%以下。小米复合低温火腿肠中VB1、VB2含量相对较高,分别达到156.6μg/100g和12.8μg/100g。其他的功能性营养成分检测结果表明:苦荞麦复合低温火腿肠中特有的生物活性物质黄酮含量达到了2mg/kg,膳食纤维含量最高,达到了3.4%。对杂粮低温复合火腿肠进行了INQ值评价,3种复合低温火腿肠的钙、铁、锌、VB1的INQ值均高于1,其中小米复合低温火腿肠的INQ值总体最高。杂粮复合低温火腿肠理化及卫生指标结果表明,3种低温火腿肠的理化及卫生指标均符合GB/T 20712—2006《火腿肠》的相关规定,表明产品卫生安全指标合格。

Nutrient Composition of Three Coarse Cereals and Their Improving Effect on the Nutritional Quality of Low-Temperature Sausages

The nutrient composition and nutritive value of three coarse cereals including oat, tartary buckwheat and millet and low-temperature sausages with their respective addition were evaluated in this study. The results showed that fat content was low, less than 10%, in the coarse cereals. Oat showed the highest protein content, reaching 13.4%, and also had higher contents of Ca, Fe and Zn, which were 683, 48.1 mg/kg and 25.3 mg/kg, respectively. The highest Se content （0.12 mg/kg） was found in tartary buckwheat. The nutritional evaluation suggested that the ratio of essential to non-essential amino acids （E/N） for millet was 55.03%, which was the closest to the FAO/WHO recommended pattern. Low-temperature sausages with added coarse cereals contained a higher amount of protein than the Chinese national standard GB/T 20712-2006 and had starch contents below 10%. The contents of VB1 and VB2 in low-temperature sausages with millet were comparatively higher, reaching 156.6 μg/100 g and 12.8 μg/100 g, respectively. In addition, the content of flavonoids as unique bioactive compounds in low-temperature sausages with tartary buckwheat was 2 mg/kg, and the highest amount of dietary fiber （3.4%） was found. The INQ values （index of nutritional quality） for low-temperature sausages based onthe contents of Ca, observed for those Fe, Zn and VB1 were above 1, regardless of the coarse cereal added, with the highest value with added millet. The measured physiological and hygienic parameters of low-temperature sausages with the addition of each coarse cereal met the requirements of the national standard 20712-2006 showing the acceptable quality and hygienic safety.