摘要
以藜麦、燕麦、青稞、苦荞为主要原料,辅以薏仁、葛根、桑叶、菊粉、低聚果糖等,利用酶解植物性原料及挤压膨化工艺制备代餐粉。以分散性指数和感官评分为指标,通过单因素试验和Box-Behnken试验结合优化原料挤压膨化工艺,并对原料代餐粉、挤压膨化代餐粉和酶解挤压膨化代餐粉的品质、体外消化率和血糖生成指数进行测定。结果表明:酶解挤压膨化代餐粉的最佳挤压膨化工艺为挤压温度150℃,螺杆转速810 r/min,喂料速度340 r/min,该工艺下代餐粉的分散性指数98.81%,感官评分89分。三种粉品质差异显著,酶解挤压膨化代餐粉的分散性指数和感官品质最高,酶解挤压膨化代餐粉eGI值为51.56,属于低GI食物,可为低GI代餐粉的开发提供一定的参考。
A meal replacement powder was prepared using enzymatic hydrolysis of plant materials and extrusion puffing technology.The main raw materials were quinoa,oat,proso millet,and tartary buckwheat,supplemented with coix seed,kudzu root,mulberry leaf,inulin,and oligofructose.The quality of the raw material meal replacement powder,extruded puffed meal replacement powder,and enzymatically hydrolyzed extruded puffed meal replacement powder were evaluated based on the dispersibility index and sensory score.The optimal extrusion puffing process for enzymatically hydrolyzed puffed meal replacement powder was determined by combining single-factor experiments and Box-Behnken experiments,and the quality,in vitro digestibility,and glycemic index were determined.The results showed that the optimal extrusion puffing process for enzymatically hydrolyzed puffed meal replacement powder was extrusion temperature of 150℃,screw speed of 810 r/min,and feed rate of 340 r/min.At this process parameters,the dispersibility index and sensory score of the meal replacement powder were 98.81%and 89,respectively.There were significant differences in the quality of the three types of powder,and the enzymatically hydrolyzed extruded puffed meal replacement powder had the highest dispersibility index and sensory quality,and the eGI value was 51.56,which belongs to low glycemic index food and can provide a reference for the development of low glycemic index meal replacement powder.
作者
任元元
李宇航
孟资宽
邹育
雷英杰
周哲是
刘建
REN Yuanyuan;LI Yuhang;MENG Zikuan;ZOU Yu;LEI Yingjie;ZHOU Zheshi;LIU Jian(Sichuan Oriental Staple Food Industry Technology Research Institute,Chengdu 611130,China;Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu 611130,China)
出处
《食品与发酵科技》
CAS
2024年第1期22-29,共8页
Food and Fermentation Science & Technology
基金
成都市科技技术创新研发项目(2022-YF05-01095-SN)
四川省科技计划重点研发项目(2020YFN0148)。
关键词
挤压膨化
酶解
代餐粉
响应面试验
体外消化率
extrusion expansion
enzymatic hydrolysis
meal substitute powder
response surface test
in vitro digestibility
作者简介
任元元(1987-),女,博士研究生,高级工程师。研究方向:粮油食品加工。
