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中国精品科技期刊2020
张三杉,余梦玲,雷激,等. 低血糖生成指数杂粮馒头的研制[J]. 食品工业科技,2022,43(22):214−220. doi: 10.13386/j.issn1002-0306.2022010118.
引用本文: 张三杉,余梦玲,雷激,等. 低血糖生成指数杂粮馒头的研制[J]. 食品工业科技,2022,43(22):214−220. doi: 10.13386/j.issn1002-0306.2022010118.
ZHANG Sanshan, YU Mengling, LEI Ji, et al. Preparation of Low Glycemic Index Multigrain Steamed Bun[J]. Science and Technology of Food Industry, 2022, 43(22): 214−220. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010118.
Citation: ZHANG Sanshan, YU Mengling, LEI Ji, et al. Preparation of Low Glycemic Index Multigrain Steamed Bun[J]. Science and Technology of Food Industry, 2022, 43(22): 214−220. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010118.

低血糖生成指数杂粮馒头的研制

Preparation of Low Glycemic Index Multigrain Steamed Bun

  • 摘要: 目的:针对肥胖、糖尿病等慢性疾病高发现状,制备一款具有低血糖生成指数(glycemic index,GI)的杂粮馒头。方法:从降低GI的因素考虑,以小麦全粉和荞麦粉为主要原料,结合柚子果肉、奇亚籽整粒、菊粉等辅料以及淀粉回生处理工艺制作杂粮馒头。以GI值、感官评价、质构特性、抗性淀粉(resistant starch,RS)含量等为指标,探究最优的工艺配方。结果:制作低GI馒头的最优工艺为:以小麦全粉和荞麦粉(二者质量比7:3)为馒头混合粉,在混合粉基础上,添加30%奇亚籽整粒、9%菊粉,同时用40%新鲜柚子果肉代替部分和面用水,并将馒头在4 ℃回生处理24 h。此条件下制得的馒头外形规整,光泽良好,口感筋道,抗性淀粉含量为1.61%,感官评分为85.30分;GI值为53.98,比传统馒头降低了38.9%,达到低GI食品要求。结论:该工艺处理不仅可以大幅降低馒头GI值,而且能够保证产品良好的口感,可为低GI食品开发提供参考。

     

    Abstract: Objective: Aiming at the high incidence of chronic diseases such as obesity and diabetes, a kind of multigrain steamed bun with low glycemic index (GI) was prepared. Methods: Considering the factors of reducing GI, the whole wheat flour and buckwheat flour were used as the main raw materials, combined with pomelo, whole chia seeds, inulin, as well as the starch retrogradation treatment to make multigrain steamed bun. GI value, sensory evaluation, texture properties and resistant starch (RS) were taken as evaluation indexes. Results: The best method for processing low GI steamed bun was as follows: Taking whole wheat flour and buckwheat flour with the ratio of 7:3 as steamed bun mixed flour, 30% whole chia seeds and 9% inulin were added into the mixture, 40% pomelo was used to replace part of the dough water, and refrigerated the steamed bun at 4 ℃ for 24 h. The multigrain steamed bun prepared under this condition had a regular shape, smooth and shiny surface with good chewiness, with a resistant starch content of 1.61% and a sensory score of 85.30. The GI value was 53.98, which was 38.9% lower than that of the traditional steamed bun, and met the requirements of low GI food. Conclusion: This process could not only greatly reduce the GI value of steamed bun, but also ensure good taste of the product, which could provide a reference for the development of low GI foods.

     

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