低升糖指数南瓜山楂复合果茶的研制  

Development of Pumpkin Hawthorn Compound Fruit Tea with Low Glycemic Index

作　　者：梁文珍[1] 田晓玲[1] 苑广志[1] LIANG Wenzhen;TIAN Xiaoling;YUAN Guangzhi(Liaoning Agricultural Technical College,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2021年第1期1-3,共3页Journal of Liaoning Agricultural Technical College

基　　金：辽宁农业职业技术学院科研立项课题“糖尿病患者特膳食品研究与开发”。

摘　　要：以南瓜、山楂为原料,通过对比试验和正交试验,研究了复合果茶的配方。结果表明:低升糖指数南瓜山楂复合果茶的最佳配方为:南瓜20%、山楂40%、木糖醇8%、柠檬酸0.03%,CMC-Na∶黄原胶为1∶1,添加量为0.15%时,稳定效果最佳。该产品升糖指数低,适合糖尿病患者食用。Taking pumpkin and hawthorn as raw materials,the formula of compound fruit tea was studied by comparative test and orthogonal test.The results showed that the best formula of pumpkin hawthorn compound tea with low glycemic index was as follows:pumpkin 20%,hawthorn 40%,xylitol 8%,citric acid 0.03%,CMC-Na:Xanthan gum=1:1,and stability effect was the best when the addition amount was 0.15%.The product has low glycemic index and is suitable for diabetic patients.

关 键 词：低升糖指数 南瓜 山楂 果茶 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]