南瓜绿豆馒头的研制及其对血糖值的影响研究  

Study on Development of Pumpkin Green Bean Steamed Bread and Its Influence on Blood Glucose Levels

作　　者：陈颖[1] 王风雷[2] 陈秋平[1] 

机构地区：[1]河南工业大学,河南郑州450052 [2]郑州旅游职业学院,河南郑州450009

出　　处：《食品研究与开发》2016年第20期86-88,共3页Food Research and Development

摘　　要：以南瓜绿豆等为原料研制降糖馒头,通过单因素和正交试验确定了南瓜绿豆降糖馒头的配方及工艺为:小麦粉60 g、鲜南瓜30 g、绿豆粉10 g、加水量45 g,醒发时间为40 min,添加低聚木糖量1.3 g。以此工艺及配方制作的馒头具有一定的降糖效果。Green beans and pumpkin were used for the development of steamed bread. Through single factor and orthogonal experiments we obtained the optimum formula and process of pumpkin green beans steamed bread,which as follows：60 g wheat flour,30 g fresh pumpkin,10 g green bean flour,45 g water,40 min fermentation time,1.3 g XOS. The product had a hypoglycemic effect.

关 键 词：南瓜 绿豆 馒头 降糖 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]