摘要
为实现桑叶的创新应用,丰富青团食品类型,以糯米粉、桑叶粉、澄粉及粘米粉等为主要原料制作桑叶青团。在单因素试验基础上,通过正交试验结合质构特性分析及体外消化特性分析对桑叶青团配方进行优化,并对其理化、微生物等质量指标进行测定。结果表明:桑叶青团的最佳配方为糯米粉质量添加量100%,桑叶粉添加量为25%,澄粉添加量为35%,粘米粉添加量为20%,水添加量为130%。由此配方制作的桑叶青团品质最佳,理化、微生物指标均合格,且硬度441.092±32.014 g,弹性1.763±0.006,粘附性4.341±0.029,胶黏性1.547±0.003 g,咀嚼性325.096±26.654 g,质构特性优于空白对照青团;同时对桑叶青团与空白对照青团的体外消化特性进行对比分析,桑叶青团的淀粉水解率低于空白对照青团,血糖生成指数为39.45,属于低血糖生成指数食品。可见,本研究产品符合人们健康饮食的需求。
To realize the innovative application of mulberry leaf and enrich the types of qingtuan,mulberry leaf qingtuan were made with glutinous rice flour,mulberry leaf powder,wheat starch,rice flour as the main raw materials.Based on the single-factor experiments,the formula of mulberry leaf qingtuan was optimized by orthogonal test combined with analysis of texture characteristics and in vitro digestion characteristics,and its quality indicators such as physicochemical and microorganism were measured.The results showed that the optimal formula of mulberry leaf qingtuan was 100%of glutinous rice flour,25%of mulberry leaf powder,35%of wheat starch,20%of rice flour.,and 130%of water.The quality of mulberry leaf qingtuan prepared by this formula was the best,the physicochemical and microbial indicators were all qualified,and the hardness was 441.092±32.014 g,the elasticity was 1.763±0.006,the adhesiveness was 4.341±0.029,the gummy property was 1.547±0.003 g,the masticatory was 325.096±26.654 g,and texture characteristics were better than blank control group.At the same time,the in vitro digestive characteristics of mulberry leaf pulp and blank control pulp were compared and analyzed.The starch hydrolysis rate of mulberry leaf pulp was lower than that of blank control pulp,and the glycemic index was 39.45,which belonged to low glycemic index food.It can be seen that the products in this study meet the needs of people's healthy diet.
作者
孟晓华
MENG Xiaohua(School of Food Engineering,Hebi Polytechnic,458030 Hebi Henan,China;Hebi City Key Laboratory of Green Food Deep Processing,458030 Hebi Henan,China)
出处
《粮食加工》
2024年第2期33-39,共7页
Grain Processing
关键词
桑叶
青团
品质
感官评价
体外消化特性
mulberry leaf
qingtuan
quality
sensory evaluation
in vitro digestive characteritics
作者简介
孟晓华(1987-),女,讲师,硕士,研究方向:食品科学与工程。
