仙草黑木耳果冻粉的研制与降糖作用分析  

Development and hypoglycemic effect analysis of Jelly powder of Mesona Blume and Auricularia Auricular

作　　者：林爽[1] 王志江[1] 吴小勇[1] 黄东阳[1] 

机构地区：[1]广东药科大学食品科学学院,中山528458

出　　处：《中国食品添加剂》2016年第8期73-78,共6页China Food Additives

基　　金：广东省医学科研基金项目(B2015009);国家级大学生创新创业训练计划项目(201510573005)

摘　　要：以仙草和黑木耳提取物、预糊化淀粉为原料,研究一种富含天然降糖活性成分、可即冲食用的仙草黑木耳果冻粉。研究结果显示,仙草黑木耳果冻粉的优化配方为:仙草粉添加量0.75%,黑木耳粉添加量0.55%,预糊化淀粉添加量2.45%。优化复水方法为:料水比1∶25,复水温度100℃。成品可依据个人需要直接或调味食用,具有仙草和黑木耳的特殊风味,口感顺滑有弹性,具有显著降糖作用。Jelly powder of Mesona blume and Auricularia auricular was developed using extract from Mesona blume and Auricularia auricular and pre-gelatinized starch. The results showed that contents of 0.75% Mesona blume powder, 0.55% Auricularia auricular powder and 2.45% pre-gelatinized starch have the best effect. The optimized rehydration condition was as follows .. the ratio of material to water is 1 ： 25 ; the temperature of water is 100℃ . The product could be seasoned or eaten directly according to individual preference, the product has a special flavor of Mesona blume and Auricularia auricular, is smooth and elastic and with hypoglycemic function.

关 键 词：仙草 黑木耳 果冻粉 降糖作用 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]