摘要
随着我国高血糖患者数量逐年升高,低血糖生成指数(Glycemic Index, GI)食品逐渐成为市面上热点产品。为开发适合更多人群食用的主食,以GI值较低的原料如杂粮、食用菌、藻类和豆类等代替部分小麦粉,通过单因素和响应面优化面条生产加工工艺,并分析面条的体外消化特性。结果表明:用混合粉(海带、香菇、苦荞、燕麦、青稞、白芸豆等)代替70%小麦粉,最佳工艺为:加水量50%,和面时间12 min,醒面时间20 min,在该工艺参数下面条熟断条率最低为13.5%。且此工艺下面条的蒸煮损失率为6.27%,GI值为36.7,有良好的控糖效果,具有一定的应用价值。
With the number of patients with high blood glucose increasing year by year,the food with low glycemic index(GI)has gradually become a hot product on the market.In order to develop staple food suitable for more people,some wheat flour was replaced by the raw materials with low GI value,such as miscellaneous cereals,edible fungi,algae and beans.The production and processing technology of noodles was optimized by using the single factor and response surface,and the in vitro digestion characteristics of noodles were analyzed.The results showed that 70%wheat flour was replaced by the mixed powders(kelp,mushroom,bitter buckwheat,oat,naked oat fruit,whitekidney beans,etc.),and the optimal process was as follows:the water-adding amount of 50%,the dough-mixing time of 12 min,and the leavening-dough time of 20 min.Under the process parameters,the lowest cooked breaking ratio of noodles was 13.5%.In addition,the cooking loss rate of the noodles under this process was 6.27%,and the GI value was 36.7,which had good blood glucose control effect and had certain application value.
作者
程文芳
罗艺娟
童爱均
孙一博
刘斌
CHENG Wen-fang;LUO Yi-juan;TONG Ai-jun;SUN Yi-bo;LIU bin(Marine Food R&D Center,Fuzhou Institute of Oceanography,Fuzhou,Fujian 350100,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;National Juncao Technology Research Center,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)
出处
《福建农业科技》
CAS
2024年第1期66-74,共9页
Fujian Agricultural Science and Technology
关键词
血糖生成指数
面条
响应面法
体外消化
Glycemic index
Noodles
Response surface method
In vitro digestion
作者简介
程文芳,女,1998年生,在读硕士研究生,主要从事食品加工与技术研究;通信作者:刘斌,男,1969年生,博士,教授,主要从事食品生物技术与分子营养学研究(E-mail:binliu618@hotmail.com)。
