学术
自然发酵双峰驼驼乳营养价值的研究
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赵电波[1] 白艳红[1] 张文彬[2]
[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]内蒙古阿拉善盟骆驼科学研究所,河南郑州450002
国际标准刊号：ISSN 1671-5187
国内统一刊号：CN 31-1881
摘 要:
对自然发酵双峰驼驼乳（Shubat）的营养成分进行了研究。结果表明Shubat中蛋白质和脂肪含量较高是人体补充蛋白和必需脂肪酸的良好食品。钙、磷、铁、锌和硒的含量较高，是老人和婴幼儿补充Ca、P、Fe、Zn和se的良好食品。Shubat中具有较高含量的Vc，含量为51．10mg／kg；富含必需氨基酸，且占氨基酸总量的48．55％，饮用Shubat能满足人对必需氨基酸的营养需要。Shubat是一种营养价值很高的乳制品。[著者文摘]
文章出处:
《乳业科学与技术》-2007年29卷6期 -305-307页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-5187（2007）06-0305-03
相关文章:
Study on the Nutritive Values of Natural Fermented Alxa Bactrian Camels Milk
Zhao Dianbo,Bai Yanhong, Zhang Wenbin（1. Food and Bioengineering College, Zhengzhou University of Light Industry, Zhengzhou of Henan 450002, P. R. China; 2 Institute for Camel Science Research, Alxa of Inner Mongolia）
Abstract:
The nutritive components of Shubat were investigated. The results showed that Shubat were rich in protein, fat, calcium, phosphorous, iron, zinc and selenium. There was high levels of vitamin C in it, the value was 51.10 mg/kg. The levels of essential amino acids were rich in Shubat. The percentages of essential amino acids were 48.55%. The nutritive values of shubat were very high.[著者文摘]
Key words:
Shubat; nutritive components; nutritive values
收稿日期: 2007-08-20
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