Reasonable mixed grain formed by food structure, diet energy and amino acid

A food structure and amino acid technology, applied in the field of mixed grains, can solve problems such as low lysine content

Inactive Publication Date: 2010-07-28
冯乐东
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the nutritional content of rice has relatively large defects: first, the content of lysine in protein is low, which becomes the main restrictive amino acid in rice, making the amino acid composition score of rice protein only 58-60 points (the closer the score is to 100 points, , the higher the nutritional value); the

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  • Reasonable mixed grain formed by food structure, diet energy and amino acid
  • Reasonable mixed grain formed by food structure, diet energy and amino acid
  • Reasonable mixed grain formed by food structure, diet energy and amino acid

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Embodiment Construction

[0008] 1. Ingredients: food structure, dietary energy and amino acid composition. The formula of mixed grains is shown in Attached Table 3.

[0009] The relevant calculations for Schedule 3 are as follows:

[0010] 1. Calculation of food structure

[0011] ①

[0012]

[0013] = 60.6

[0014] ②

[0015]

[0016] = 59.8

[0017] Note: The grains in the formula are the japonica rice, buckwheat and yellow rice in the attached table 3; the beans are the soybean flour in the attached table 3; the potatoes are the sweet potato chips in the attached table 3.

[0018] 2. Calculation of dietary energy composition

[0019] Protein energy = 14.2 grams × 4 kcal = 56.8 kcal

[0020] Fat energy = 10.6 grams x 9 kcal = 95.4 kcal

[0021] Carbohydrate energy = 56.4 x 4 kcal = 225.6 kcal

[0022] Total: 378.0 kcal

[0023] Protein accounts for total energy (%) = 56.8 kcal ÷ 378 kcal = 15.0

[0024] Fat accounts for total ...

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Abstract

The invention discloses a reasonable mixed grain formed by food structure, diet energy and amino acid, which comprises the following components in part by weight: 20.8 parts of nonglutinous rice (standard 3), 18.3 parts of buckwheat with husk, 3.6 parts of glutinous millet, 6.3 parts of pinenut kernel, 24.1 parts of egg white, 8.2 parts of whole milk powder, 11.1 parts of sweet potato flakes, 5.3 parts of soybean meal, and 2.3 parts of black fungus.

Description

Technical field: [0001] The invention relates to a mixed grain. Background technique: [0002] According to literature introduction, the resident who makes staple food with rice accounts for more than half of the world's population at present, and it can be seen that rice occupies an important position in human life. However, the nutritional content of rice has relatively large defects: first, the content of lysine in protein is low, which becomes the main restrictive amino acid in rice, making the amino acid composition score of rice protein only 58-60 points (the closer the score is to 100 points, , the higher the nutritional value); the second is the protein content, which is about 7.2 grams to 9.9 grams per 100 grams of rice protein [1] Therefore, the price of protein in rice flour is twice as high as that of corn flour and wheat flour; third, the content of rice fat, inorganic salts, dietary fiber, and vitamin B family is the lowest among various grains [2] . [0003...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/10A23L33/00A23L7/10
Inventor 冯乐东
Owner 冯乐东
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