低GI青稞馒头加工工艺优化及品质分析

Optimization of processing technology and quality analysis of low-GI highland barley steamed bread

为了改善传统馒头升糖指数(GI)高的问题,该研究以小麦粉为主要原料,向其添加慢消化淀粉含量高的酶解青稞粉制备低GI青稞馒头,采用单因素和响应面试验优化其加工工艺条件,并对其品质指标进行分析。结果表明,低GI青稞馒头的最佳加工工艺条件为:酶解青稞粉添加量20%、酵母添加量0.5%、食盐添加量0.3%、发酵时间48 min。在此优化条件下,低GI青稞馒头的GI值为53.84,其L^(*)值、a^(*)值、b^(*)值分别为62.92、15.42、18.02,感官评分为88.80分,比容为2.34 m L/g,水分为41%,pH值为5.9,大肠菌群为18 MPN/100 g,霉菌、沙门氏菌(Salmonella)及金黄色葡萄球菌(Staphylococcus aureus)均未检出,均符合国标GB/T 21118—2007《小麦粉馒头》相关要求。

In order to alleviate the problem of high glycemic index(GI)of Mantou(a Chinese traditional steamed bread),using wheat flour as main raw material,the low-GI highland barley Mantou was prepared by adding enzymatic hydrolyzed highland barley flour with high slow-digesting starch content.The processing technology was optimized by single factor and response surface tests,and the quality was analyzed.The results showed that the optimal processing conditions for low-GI highland barley Mantou were as follows:enzymatic hydrolyzed highland barley flour addition 20%,yeast addition 0.5%,salt addition 0.3%,and fermentation time 48 min.Under these optimization conditions,the GI value of low-GI highland barley Mantou was 53.84,the L^(*),a^(*)and b^(*)values were 62.92,15.42 and 18.02,respectively.The sensory score was 88.80 points,the specific volume was 2.34 ml/g,the moisture was 41%,the pH was 5.9,the coliform was 18 MPN/100 g,and the mold,Salmonella and Staphylococcus aureus were no detected,all of which met the relevant requirements of the national standard GB/T 21118—2007"Wheat Flour Steamed Bread".