| 彩色小麦麸皮的营养分析 |
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| 引用本文： | 乔永锋,陈志成.彩色小麦麸皮的营养分析[J].西部粮油科技,2014(4):8-12. |
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| 作者姓名： | 乔永锋 陈志成 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州450001 |
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| 基金项目： | 国家自然科学基金项目（31171789） |
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| 摘 要： | 彩色小麦麸皮作为小麦加工的主要副产物未被深度利用,通过对彩色小麦与普通小麦麸皮粉的蛋白质含量、氨基酸组成、矿物质元素含量的比较,展现了彩色小麦麸皮独特的营养价值。通过设计合理的工艺条件提取彩色小麦麸皮的糊粉层粉作为具有特色食品的营养添加物具有非常好的市场前景。
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| 关 键 词： | 彩色小麦 麸皮 蛋白质 氨基酸 矿物质元素 |
Analysis of Nutrition of Color Wheat Bran |
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| QIAO Yongfeng,CHEN Zhicheng.Analysis of Nutrition of Color Wheat Bran[J].China Western Cereals & Oils Technology,2014(4):8-12. |
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| Authors: | QIAO Yongfeng CHEN Zhicheng |
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| Affiliation: | (Grain, Oil and Food School of Henan University of Technology, Zhengzhou 450001) |
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| Abstract: | The color of wheat bran as the main by-product of wheat processing is not further exploited. This paper shows the unique nutritional value of color wheat bran by comparing the protein content, amino acid composition and mineral elements content of color wheat and common wheat bran flour,by designing reasonable process conditions of extracting the aleurone layer of color wheat bran flour as characteristic food nutrition additive has very good market prospects. |
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| Keywords: | color wheat bran protein amino acid mineral elements |
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