| 糜米乳酸菌饮料营养价值的研究 |
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| 引用本文： | 许辉,米拉,武挨厚,杜桂珍.糜米乳酸菌饮料营养价值的研究[J].内蒙古农业大学学报(自然科学版),1996(3). |
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| 作者姓名： | 许辉 米拉 武挨厚 杜桂珍 |
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| 作者单位： | 内蒙古农牧学院基础课部 |
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| 摘 要： | “糜乐乳酸菌饮料”是以内蒙古自治区托县出产的二黄糜子米为原料,经粉碎,打浆,过滤,糖化后成为糜米汁,应用保加利亚杆菌（Ｌａｃｌｏ－ｂａｃｉｌｌｕｓｂｕｌｇａｒｉｃａｓ）为菌种进行发酵培养后酿制的。对发酵后的饮料原液进行营养成份分析,结果表明：饮料原液营养较全面丰富。含蛋白质２．５９％,维生素Ａ０．２７６ｍｇ／１００ｇ;维生素Ｅ０．３７７ｍｇ／１００ｇ;维生素Ｃ １１．９３ｍｇ／１００ｇ。钙２０．０７ｍｇ／１００ｇ,锌０．２７ｍｇ／１００ｇ,铁０．１８ｍｇ／１００ｇ。糜米乳酸菌饮料原液中还含有种类齐全的氨基酸和人体必需的多种微量元素。能为开发找区的糜米资源,取得社会效益和经济效益开辟一条新途径。
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| 关 键 词： | 糜米 乳酸菌饮料 营养价值 |
A Research on Nutritive Value of "The Mile Drink of Bacterium Lactate |
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| Xu Hui,Mi La,Wu Aihou, Du Guizhen.A Research on Nutritive Value of "The Mile Drink of Bacterium Lactate[J].Journal of Inner Mongolia Agricultural University(Natural Science Edition),1996(3). |
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| Authors: | Xu Hui Mi La Wu Aihou Du Guizhen |
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| Abstract: | The Mile Drink of the Bacterium LactElte"is made from a special milletgrown in Tocoto County,Inner Mongolia Autonomous Region. The process begins withgrinding,beating,filtering and saccharifying the millet.It is then fermented and culturedwith bacteria of Lactobacillas bulgaricas and Streptococcus thermophilus.An analysis ofthe original drinking liguid indicates that:this drink is quite nutritious,containing pro-tein 2.59%,Vitamin A 0.276/100g, Vitamin E 0.377 mg/100g,Vitamin C 11.93mg/100g,Carotene 0.0298 mg/100g, Calcium 20.07 mg/100g, Zn 0.27 mg/100g, Fe 0.18 mg/100g, The drink also contains and quite nutritious abundant free amino acids andmany trace eiements vital to the human body. The introduction of this new drink is toopen up a new way to utilize the millet resources in our regian,and to increase social andeconomical benefits. |
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| Keywords: | millet the drink of bacterium lactate nutritive value |
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