萌发对粮食主要营养成份的影响及其断奶食品的工艺研究
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摘要
本研究对我国高产粮食作物小米、玉米、小麦、高粱、大豆、花生等的种子，采用现代生物技术，在常温下进行萌发实验，研究了它们在萌发期间的黏度以及营养成份的变化。将各萌发样品制成粉末，按一定比例复合配方，进行正交实验，得到了营养价值与牛奶相当并能满足婴幼儿断奶食品特点的萌动1号配方。按此配方将原料继续进行膨化和发酵，得到了色、香、味和营养价值进一步提高的断奶食品。本课题的研究结果如下：
一、谷物种子经浸水萌发后，理化性质发生了很大的变化。其中黏度的变化是最主要的特征之一。所有种子在发芽后黏度迅速下降，并于第48小时达到最低点。其中高粱、玉米的下降幅度最大，分别从328.90cP、158.61cP降到43cP左右，各为原来的11％、22％。其它种子除花生外，黏度下降幅度也在50％以上。但从72小时后，黏度又开始反弹。利用种子萌发的这一特性，使得天然高能流质食品的生产成为可能，因而具有广阔的应用前景。关于这一方面的研究，国内资料还尚未见报道。
二、种子萌发后黏度变化的主要原因，是由于种子萌发时，其淀粉酶的活性激增，从而导致了多糖的迅速分解，还原糖的大量生成。96小时内各品种的总糖下降幅度都在25％左右，玉米的下降幅度最大，从57.6％降到36.4％幅度为36.8％。相应的，禾谷类种子在96小时内还原糖增幅都在5倍以上，其中玉米、小麦为最高，还原糖含量从1.97％、2.37％增加到21.75％和46.72％，分别增加了10倍和18倍。但大豆中的还原糖则呈下降趋势。这也是种子萌发后的基本特征之一。
三、种子萌发期间蛋白质的变化，呈下降趋势。大豆48小时内蛋白质含量从22.91％降到15.04％，下降幅度达34％，后呈平缓趋势，其它谷物种子的蛋白质则呈先升后降。萌发96小时后，除小米外，玉米、小麦、高粱的蛋白质含量分别从5.81％、5.46％、3.56％下降到4.03％、3.89％、2.31％，平均下降幅度达30％左右。蛋白质氨基酸的组成也有一定的变化，化学分有所提高，萌发后的营养价值得以改善。脂肪的变化呈线形下降趋势，96小时内，小米、玉
萌动对粮食主要营养成份的影响及其断奶食品的工艺研究
米的脂肪下降幅度最大，从6.叫%、5.斜%下降到3.97汤、4.0下汤，分别下降了
428只/o和30.3%。
四、种子经复合配方后，各营养成份互补，因而营养价值大幅提高。通过
正交实验表明，种子经萌发复配后，考虑蛋白质含量、蛋白质占总热量的比
例、薪度和热量等四个指标可确定断奶食品的最佳配方(M公一l号)为:小
米2%，玉米2O/o，小麦4%，高粱4%，大豆矛么，花生呜%，水丈扮乞。该配方
中的主要营养成份的能基本满足1忍RDA的水平，但矿物质元素含量不足，需
进一步强化。总体上说，该配方与纯牛奶的营养价值几乎相等。因此基本上可
作为牛奶的替代品供婴幼儿或儿童食用。
五、N亚)一1号配方的干品经膨化处理后，其色、香、味要优于未膨化样
品。
六、M[D一-1号配方经LPha血曰m和s.Coev瓦ae(比例为1:l)混合发酵
处理16小时后，其风味和营养价值得到进一步改善。对照组(未萌动)、萌
动一号、和发酵后的萌动一号，其蛋白质的组成变化较大，其化学分依次为
71分、73分、81分。种子的萌动和发酵可以大大改善作为食用种子的营养价
值。一般说来，考虑营养和生产成本的要求，最佳萌发时间为三天(刀小
时)。
七、通过对各配方的正交极差分析表明，影响配方的因素依次为:
玉米>小麦>花生>高粱>大豆>小米。
A series of experiments on grain-seed germination, such as millet, maize, wheat, sorghum and peanut, were earned out at room temperature, and great changes in viscosity and nutritional composition during germination was observed. MD-1, a kind of weaning food, was
produced from germinated grain flour blended in a suitable proportion, have a desirable effect as good as milk. After further experiments on fermentation and extrusion, the color, flavor, and nutritive value of MD-1 have been significantly improved The major results as follows:
1. Grain seeds, after germination, have changed their physical and chemical characters greatly. The viscosity change is critical During germination, the viscosity of all seeds decreased dramatically to the lowest point. Especially sorghum and maize have the greatest drop degree from 328.90 cP and 158.61 cP to 43 cP or so, as much as 11% and 22% of their original viscosity values respectively. The others, apart from peanut, have over 50 percent of viscosity reduction. But after 72-h germination, the viscosity began to rise. This research hasn't been reported in domestic public data.
2. The main cause of viscosity change is that during germination, the amylase was activated and led polysaccharides to being analyzed and producing a large mount of reducing
sugar. During 96-h germination, the total sugar content of seeds decreased by about 25%, especially for the maize, from 57.6% down to 36.4% by 36.8%. In contrast, all reducing sugar contend increased over 5 times, and for maize and wheat, from 1.97% and 2.37% up to 21.75% and 46.72% increased 10 times and 18 times respectively. This phenomenon is one of
the major characters of grain seeds during germination
3. During germination, the protein contents of all seeds trend to decrease slightly, as for soybeans, from 22.91% down to 15.04% by 34% at 48 hours, and than changed slowly. Germination made the protein composition changed significantly and raised chemical scores, so improved the nutritional value. The fat contents trend to drop in 96-h germination, especially the millet and maize have the greatest fat drop from 6.94% and 5.84% down to 3.97% and 4.07% by 42.8% and 30.3%, respectively.
4. After grain flour blended, theirnutrient corrpositoon can be complemented each other, so their nutritive value can be improved largely. On account of nutritional indications such as protein contents, pjotein-to-energy ratios, viscosity and caloric etc.,the desirable recipe, MD-1, can be determined millet 2%, maize 2%, wheat 4%, sorghum 4%, soybean 2%, peanut 4%, water 72%. The major nutrient composition in this retipe can meet the requirement of 1/3 of RDA, but it lacks enough minerals which should be complemented. In a all, the nutritive value of the blends in this recipe can almost equal to the pure milk.
5. The colour, flavor and taste of MD-1 after extrusion is superior to that of the unextruded samples.
6. After 16-hour fermentation by L.plantarum and S. cerevisiae(1:1),the flavor and nutritive value of MD-1 were improved. The control( ungenninated MD-1), MD-1 and famented MD-l are proved to have different changes in protekicomrxjshion, and their chemical scores in turn are 71,73 and 81 .So germination and fennentation can improve the nutritive value of grains. Generally, on account of the requirement of nutrition and processing cost, 72-hour germination is considered to be a desirable times.
7. The influential fectors of the MD-1 in returns are maize, vvteat, peanut, sorghurn, soybean and millet, in a sequence from strongness to weakness.
一、谷物种子经浸水萌发后，理化性质发生了很大的变化。其中黏度的变化是最主要的特征之一。所有种子在发芽后黏度迅速下降，并于第48小时达到最低点。其中高粱、玉米的下降幅度最大，分别从328.90cP、158.61cP降到43cP左右，各为原来的11％、22％。其它种子除花生外，黏度下降幅度也在50％以上。但从72小时后，黏度又开始反弹。利用种子萌发的这一特性，使得天然高能流质食品的生产成为可能，因而具有广阔的应用前景。关于这一方面的研究，国内资料还尚未见报道。
二、种子萌发后黏度变化的主要原因，是由于种子萌发时，其淀粉酶的活性激增，从而导致了多糖的迅速分解，还原糖的大量生成。96小时内各品种的总糖下降幅度都在25％左右，玉米的下降幅度最大，从57.6％降到36.4％幅度为36.8％。相应的，禾谷类种子在96小时内还原糖增幅都在5倍以上，其中玉米、小麦为最高，还原糖含量从1.97％、2.37％增加到21.75％和46.72％，分别增加了10倍和18倍。但大豆中的还原糖则呈下降趋势。这也是种子萌发后的基本特征之一。
三、种子萌发期间蛋白质的变化，呈下降趋势。大豆48小时内蛋白质含量从22.91％降到15.04％，下降幅度达34％，后呈平缓趋势，其它谷物种子的蛋白质则呈先升后降。萌发96小时后，除小米外，玉米、小麦、高粱的蛋白质含量分别从5.81％、5.46％、3.56％下降到4.03％、3.89％、2.31％，平均下降幅度达30％左右。蛋白质氨基酸的组成也有一定的变化，化学分有所提高，萌发后的营养价值得以改善。脂肪的变化呈线形下降趋势，96小时内，小米、玉
萌动对粮食主要营养成份的影响及其断奶食品的工艺研究
米的脂肪下降幅度最大，从6.叫%、5.斜%下降到3.97汤、4.0下汤，分别下降了
428只/o和30.3%。
四、种子经复合配方后，各营养成份互补，因而营养价值大幅提高。通过
正交实验表明，种子经萌发复配后，考虑蛋白质含量、蛋白质占总热量的比
例、薪度和热量等四个指标可确定断奶食品的最佳配方(M公一l号)为:小
米2%，玉米2O/o，小麦4%，高粱4%，大豆矛么，花生呜%，水丈扮乞。该配方
中的主要营养成份的能基本满足1忍RDA的水平，但矿物质元素含量不足，需
进一步强化。总体上说，该配方与纯牛奶的营养价值几乎相等。因此基本上可
作为牛奶的替代品供婴幼儿或儿童食用。
五、N亚)一1号配方的干品经膨化处理后，其色、香、味要优于未膨化样
品。
六、M[D一-1号配方经LPha血曰m和s.Coev瓦ae(比例为1:l)混合发酵
处理16小时后，其风味和营养价值得到进一步改善。对照组(未萌动)、萌
动一号、和发酵后的萌动一号，其蛋白质的组成变化较大，其化学分依次为
71分、73分、81分。种子的萌动和发酵可以大大改善作为食用种子的营养价
值。一般说来，考虑营养和生产成本的要求，最佳萌发时间为三天(刀小
时)。
七、通过对各配方的正交极差分析表明，影响配方的因素依次为:
玉米>小麦>花生>高粱>大豆>小米。
A series of experiments on grain-seed germination, such as millet, maize, wheat, sorghum and peanut, were earned out at room temperature, and great changes in viscosity and nutritional composition during germination was observed. MD-1, a kind of weaning food, was
produced from germinated grain flour blended in a suitable proportion, have a desirable effect as good as milk. After further experiments on fermentation and extrusion, the color, flavor, and nutritive value of MD-1 have been significantly improved The major results as follows:
1. Grain seeds, after germination, have changed their physical and chemical characters greatly. The viscosity change is critical During germination, the viscosity of all seeds decreased dramatically to the lowest point. Especially sorghum and maize have the greatest drop degree from 328.90 cP and 158.61 cP to 43 cP or so, as much as 11% and 22% of their original viscosity values respectively. The others, apart from peanut, have over 50 percent of viscosity reduction. But after 72-h germination, the viscosity began to rise. This research hasn't been reported in domestic public data.
2. The main cause of viscosity change is that during germination, the amylase was activated and led polysaccharides to being analyzed and producing a large mount of reducing
sugar. During 96-h germination, the total sugar content of seeds decreased by about 25%, especially for the maize, from 57.6% down to 36.4% by 36.8%. In contrast, all reducing sugar contend increased over 5 times, and for maize and wheat, from 1.97% and 2.37% up to 21.75% and 46.72% increased 10 times and 18 times respectively. This phenomenon is one of
the major characters of grain seeds during germination
3. During germination, the protein contents of all seeds trend to decrease slightly, as for soybeans, from 22.91% down to 15.04% by 34% at 48 hours, and than changed slowly. Germination made the protein composition changed significantly and raised chemical scores, so improved the nutritional value. The fat contents trend to drop in 96-h germination, especially the millet and maize have the greatest fat drop from 6.94% and 5.84% down to 3.97% and 4.07% by 42.8% and 30.3%, respectively.
4. After grain flour blended, theirnutrient corrpositoon can be complemented each other, so their nutritive value can be improved largely. On account of nutritional indications such as protein contents, pjotein-to-energy ratios, viscosity and caloric etc.,the desirable recipe, MD-1, can be determined millet 2%, maize 2%, wheat 4%, sorghum 4%, soybean 2%, peanut 4%, water 72%. The major nutrient composition in this retipe can meet the requirement of 1/3 of RDA, but it lacks enough minerals which should be complemented. In a all, the nutritive value of the blends in this recipe can almost equal to the pure milk.
5. The colour, flavor and taste of MD-1 after extrusion is superior to that of the unextruded samples.
6. After 16-hour fermentation by L.plantarum and S. cerevisiae(1:1),the flavor and nutritive value of MD-1 were improved. The control( ungenninated MD-1), MD-1 and famented MD-l are proved to have different changes in protekicomrxjshion, and their chemical scores in turn are 71,73 and 81 .So germination and fennentation can improve the nutritive value of grains. Generally, on account of the requirement of nutrition and processing cost, 72-hour germination is considered to be a desirable times.
7. The influential fectors of the MD-1 in returns are maize, vvteat, peanut, sorghurn, soybean and millet, in a sequence from strongness to weakness.
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