荞麦降糖酸奶的研制  

Development of buckwheat hypoglycemic yogurt

作　　者：黄瑞 刘敦华[1] HUANG Rui;LIU Dun-hua(Ningxia University,Agricultural college,Yinchuan,Ninxia 750000,China)

机构地区：[1]宁夏大学农学院,银川750000

出　　处：《粮油食品科技》2020年第3期129-134,共6页Science and Technology of Cereals,Oils and Foods

摘　　要：荞麦富含蛋白质、维生素、矿物质等众多营养物质,特别是生物类黄酮、手性肌醇、高活性蛋白等降糖因子的含量明显高于其它粮食作物。旨为糖尿病人群开发具有降糖作用的保健食品,使酸奶和荞麦得到更好的结合,以保加利亚乳杆菌和嗜热链球菌按l∶l混合作为生产茵种。采用单因素实验和正交实验对酸奶发酵工艺进行研究,实验结果表明,苦荞牛乳混合发酵酸奶的最佳工艺条件为苦荞浆添加量30%、木糖醇添加量8%。稳定剂添加复配比例CMC 0.15%、卡拉胶0.10%、黄原胶0.05%,菌种添加量3%,发酵时间4 h。同时在后熟过程中添加降糖因子,手性肌醇为6.55μg/mL,黄酮类化合物0.526 mg/mL,荞麦蛋白0.12 g/mL。Buckwheat is rich in protein,vitamins,minerals and many other nutrients,especially has higher content of bioflavonoids,chiral inositol,high activity protein and other hypoglycemic factors than other food crops.The purpose of this experiment is to develop health food with hypoglycemic effect for diabetic population so that yogurt and buckwheat can get a better combination.Bulgarian lactobacillus and Streptococcus thermophilus were mixed at 1∶1 as production strains.Single factor test and orthogonal test were used to optimize the yogurt fermentation conditions.The results showed that the optimum technological conditions of fermented yogurt with Tartary buckwheat milk was 30%of tartary buckwheat pulp,8%of xylitol and 3%of production strains with a 4 hours’fermentation.The compounding ratio of stabilizer was 0.15%of CMC,0.10%of carrageenanand 0.05%of xanthan.At the same time,the hypoglycemic factor including 6.55μg/mL of chiral inositol was,0.526 mg/mL of flavonoidsand 0.12 g/mL of buckwheat protein was added in the post-ripening process.

关 键 词：荞麦 降糖因子 手性肌醇 黄酮类化合物 荞麦蛋白 发酵酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]