摘要
以杜仲雄花营养代餐粉为研究对象,为改善其冲调性,通过单因素试验和正交试验确定了聚葡萄糖、单双甘油脂肪酸酯及羟丙基淀粉的最佳添加量。结果表明,聚葡萄糖添加量为2%,单双甘油脂肪酸酯添加量为0.1%,羟丙基淀粉添加量为2%时,代餐粉冲调性最好;血糖生成指数人体试验结果表明,代餐粉的血糖生成指数GI=45.8,有稳定餐后血糖的效果,属于低GI食品,更适合糖尿病患者和三高特殊人群食用。
This research mainly took eucommia male flower meal replacement powder as research object.In order to improve the tonicity of meal replacement powder,through single factor and orthogonal experiment to determine the best usage of polydextrose,mono-diglyceride fatty acid ester and hydroxypropyl starch.The results demonstrated that when the addition of polydextrose was 2%,the addition of mono-diglyceride fatty acid ester was 0.1%,the addiditon of hydroxypropyl starch was 2%,the meal replacement powder had the best tonicity.The human test result of GI demonstrated that the glycemic index of meal replacement powder was 45.8 and able to stabilize postprandial blood sugar,which belonged to low GI food,more suitable for diabetics and“three high”special groups.
作者
钟雪婷
吴淼
康建平
张星灿
华苗苗
吴琼瑛
张怡
ZHONG Xueting;WU Miao;KANG Jianping;ZHANG Xingcan;HUA Miaomiao;WU Qiongying;ZHANG Yi(Sichuan Oriental Food Industrial Technology Research Institute,Chengdu,Sichuan 611130,China;Sichuan Food Fermentation Industry Research Design Institute,Chengdu,Sichuan 611130,China;Chengdu Fifth People's Hospital,Chengdu,Sichuan 611130,China;Sichuan Institute of Food Science and Technology,Chengdu,Sichuan 611130,China)
出处
《农产品加工》
2020年第18期15-19,共5页
Farm Products Processing
基金
低血糖生成指数(GI)主食产品关键加工技术(关键技术攻关项目)(2019YFN01717)。
关键词
冲调性
代餐粉
血糖生成指数
人体试验
tonicity
meal replacement powder
glycemic index
test of human