低GI红曲茶碎饼干的工艺优化

Process Optimization of Low GI Biscuits by Fermenting BrokenTea with Monascus Purpureus Went.

使用具有红曲色素和茶多酚等生物活性成分的红曲霉发酵茶碎等制作低GI饼干,为糖尿病人和肥胖症患者提供更多膳食选择。通过四组单因素试验和中心组合试验制作产品,根据其感官评价值确定最佳饼干配方。结果表明:最佳配方为添加4%红曲茶碎粉、9%赤藓糖醇、3.5%黄油混合2.5%大豆油以及杂粮配比(低筋面粉∶魔芋精粉∶燕麦粉∶藜麦粉)为1.8∶1.8∶1∶1。按照最佳配方制作的饼干,感官评价值可达92.7分,口味松脆,风味独特,适合特殊人群食用。

The low GI cookies are made by fermenting the broken tea with Monascus purpureus Went.containing the bioactive ingredients such as monascus pigment and tea polyphenols,thus to provide more dietary options for people with diabetes and obesity.Four groups of single factor test and central composite design were used to make the product,and the best biscuit formula was determined according to its sensory evaluation value.The results showed that the optimal formula was to add 4%monascus tea powder,9%erythritol,3.5%butter mixed with 2.5%soybean oil,and the ratio of low-gluten flour∶konjac powder∶oat flour∶quinoa flour was 1.8∶1.8∶1∶1.The sensory evaluation value of the biscuits made according to the best formula could reach 92.7 points,with crisp taste and unique flavor,which were suitable for the special people to eat.