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我们用赖氨酸、钙、铁、B_2等强化面粉对大鼠进行了生长发育和代谢实验,为强化儿童食品提供了科学依据。实验方法实验分为1组(对照组)以武威市食品厂面包成分作为基础饲料:面粉71.1％、白糖14.2％,植物油3.6％,鸡蛋10.7％、食盐0.4％。2组为基础饲料加0.3％赖氨酸。3组为基础饲料加0.3％赖氨酸,钙0.36％、元素铵0.02％、B_20.001％、黄豆粉0。05％。使氨酸色比为400,钙、磷比为1.5:1,以提高蛋白质利用率和钙的吸收。各组配方基本等氮、等热,均经电烤箱200℃烘烤约20分钟,无异味、保持原食品色、香、味。用Wistar种
We used lysine, calcium, iron, B_2 and other fortified flour on the growth and development of rats and metabolism experiments, to provide a scientific basis for strengthening children’s food. Experimental methods The experiment was divided into 1 group (control group) with the bread ingredients of Wuwei Food Factory as the basic feed: flour 71.1%, sugar 14.2%, vegetable oil 3.6%, egg 10.7%, salt 0.4%. Group 2 was basal diet supplemented with 0.3% lysine. 3 groups were fed with 0.3% lysine, 0.36% calcium, 0.02% elemental ammonium, B_20.001% and soybean flour 0.05%. So that the ratio of ammonia to 400, calcium, phosphorus ratio of 1.5: 1, in order to improve protein utilization and calcium absorption. The basic formula of each group such as nitrogen, heat, were baked at 200 ℃ oven for about 20 minutes, no smell, to maintain the original color, smell and taste of food. Wistar species