摘要
以玉米粉为主要原料,杂粮粉(青稞、藜麦、鹰嘴豆、红芸豆)为辅料,制成复合粉,并添加5%的可溶性混合膳食纤维(以复合粉质量计),利用双螺杆挤压制备低升糖指数(GI)的高膳食纤维重组米。以GI值和感官评分为指标,通过单因素与响应面试验优化关键技术参数与配方。结果表明:在杂粮粉添加量20%(以复合粉质量计)、挤出温度90℃、螺杆转速130 r/min的条件下,高膳食纤维重组米GI值为48.6,属于低GI产品。
Using corn flour as the main raw material,mixed coarse grain powder of highland barley,quinoa,chickpea and red kidney bean as the auxiliary material,the compound powder was prepared.Then,5%soluble mixed dietary fiber(by weight of compound powder)was added,and the restructured rice with low glycemic index(GI)and high dietary fiber was prepared by twin-screw extrusion.Taking GI value and sensory score as indexes,the key technical parameters and formula were optimized by single factor and response surface test.The results showed that the GI value of high dietary fiber restructured rice was 48.6 under the conditions of adding 20%of coarse grain powder(by weight of compound powder),extrusion temperature 90℃and screw rotational speed 130 r/min,which was a low GI product.
作者
代娇
李凤林
谢天
刘静雪
田兰英
DAI Jiao;LI Feng-lin;XIE Tian;LIU Jing-xue;TIAN Lan-ying(College of Food Engineering,Jilin Agricultural Science and Technology University,Jilin 132101,Jilin,China;Research and utilization of characteristic crops in Panxi,Sichuan Key Laboratory,Xichang 615000,Sichuan,China;Jilin Brewing Technology Innovation Center,Jilin 132101,Jilin,China;National Center for Research and Development of Sugar Processing Technology,Ministry of Agriculture and Rural Affairs,Jilin 132101,Jilin,China)
出处
《粮食与油脂》
北大核心
2022年第6期30-35,共6页
Cereals & Oils
基金
吉林省科技厅重点研发项目(20200402065NC)
攀西特色作物研究与利用四川省重点实验室开放基金项目(SZKF2108)
吉林农业科技学院食品科学与工程重点学科培育项目(2019X2001)
吉林农业科技学院博士(人才)科研启动基金项目(20217001号)。
关键词
多谷物
膳食纤维
血糖生成
响应面法
重组米
multi-grain
dietary fiber
glycemic index
response surface method
restructured rice
