贵州医科大学学报

2002, (05) 406-407+410

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防治骨质疏松保健食品的工艺学及营养学研究
A Study on the Technological Processing and Nutritive Value of the Functional Food in the Preventive Treatment of Osteoporosis

孙晓红,詹键,王娅芳,陈凤军
SUN Xiao Hong, ZHAN Jian, WANG Ya Fang, CHEN Feng Jun (Department of Nutrition and Food Hygiene, Guiyang Medical College, Guiyang 550004, China)

摘要(Abstract):

目的 :为提高老年人的生活质量 ,开发防治老年性骨质疏松的保健食品 ,进行本配方的工艺学及营养学研究。方法 :从中西医结合的角度进行科学配方 ,用先进的膨化工艺制作食品并进行了营养成分的测定。结果 :制作的食品具有浓郁的黄豆和芝麻香味 ,口感细腻、柔软 ;蛋白质 (19.95 g/10 0 g)、钙 (2 6 5 .2 5g/10 0 g)含量丰富 ,还含有多种微量元素及维生素。结论 :本食品营养丰富 ,口感好 ,适于老年人食用。
Objective:The technological processing and nutritive value of the functional food were studied in order to develop functional food in preventive treatment of osteoporosis and improve the life quality for old People. Methods:The food ingredients were studied according to the principle of combination of the knowledge in Chinese herbal medicine and present nutrition. The advanced expanded processing was used and the nutrients of the product were measured. Results:The product had soybean and sesame flavour. It tasted fine and soft. It was rich in protein, calcium, various vitamins and minerals. Conclusion:This product has a good nutritive value and taste. It is a good food suitable for old people.

关键词(KeyWords): 骨质疏松;食品处理和加工;营养
osteoporosis; food handling; nutrition

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 孙晓红,詹键,王娅芳,陈凤军
SUN Xiao Hong, ZHAN Jian, WANG Ya Fang, CHEN Feng Jun (Department of Nutrition and Food Hygiene, Guiyang Medical College, Guiyang 550004, China)

DOI: 10.19367/j.cnki.1000-2707.2002.05.011

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