基于模糊数学优化银条小米杂粮馒头工艺及体外消化特性分析

Process Optimization and Digestive Characteristics of Stachys floridana Millet Coarse Grain Steamed Bread Based on Fuzzy Mathematical Sensory Analysis Model

为改善我国居民的膳食结构,研制一款品质良好、低淀粉水解指数(Hydrolysis index,HI)和低血糖生成指数(Glycemic index,GI)的银条小米杂粮馒头,以杂粮馒头的外形色泽、组织结构、成品口感及成品风味为评价指标,建立模糊数学感官分析模型,通过单因素试验、质构特性分析及正交试验优化其加工工艺。最终确定银条小米杂粮馒头最佳配制比如下:以小麦粉和小米粉总量(100%)为基准,小米粉添加量35%,银条添加量20%,水添加量40%,酵母添加量1.1%,此条件下的杂粮馒头HI值为58.47,GI值为69.76,微生物及理化指标均符合国家标准。

In order to improve the dietary structure of Chinese residents,the Stachys floridana millet coarse grain steamed bread with low starch hydrolysis index(HI)and low glycemic index(GI)was developed.In this study,the appearance,color,structure,taste and flavor of coarse grain steamed bread were evaluated.And the fuzzy mathematical sensory analysis model was established to optimize the processing technology through single factor test,texture analysis and orthogonal test.Finally,it was determined that the optimal composition ratio of Stachys floridana millet coarse grain steamed bread was as follows:the total amount of wheat flour and millet flour(100%)was the base weight,millet flour 35%,Stachys floridana 20%,water 40%,yeast 1.1%.Under this conditions,the HI value and the GI value of coarse grain steamed bread were 58.47 and 69.76 respectively,and the microbiological and physicochemical indexes were in line with the national standards.