一种低GI饼干的研制  

Development of a Low GI Biscuit

作　　者：彭辉 刘绍[3] 黄染林 袁汉思 翟伟业 欧阳根 陈汀明 杨志忠 PENG Hui;LIU Shao;HUANG Ranlin;YUAN Hansi;ZHAI Weiye;OUYANG Gen;CHEN Tingming;YANG Zhizhong(Huaibei Silang Foods Co.,Ltd.,Huaibei 235100,China;Dongguan Silang Foods Co.,Ltd.,Dongguan 523186,China;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]思朗食品(淮北)有限公司,安徽淮北235100 [2]东莞思朗食品有限公司,广东东莞523186 [3]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品科技》2020年第12期156-162,共7页Food Science and Technology

基　　金：安徽省重大科技专项(S201703b03020292)。

摘　　要：中国居民成年人糖尿病患病率达9.7%,低血糖生成指数(低GI)食品是这些患者的较好选择。文章以低GI原料-玉米抗性淀粉部分替代低筋面粉、低聚异麦芽糖替代蔗糖应用于饼干生产,经过单因素试验与正交试验得到了优化的低GI饼干生产配方与工艺。结果表明,当玉米抗性淀粉替代30%低筋面粉、低筋面粉70%、黄油添加量为10%、低聚异麦芽糖添加量为15%、小苏打添加量为0.5%、全蛋液5%、脱脂乳粉3%、食盐0.5%、泡打粉1.0%时,在上火温度160 ℃、底火温度160 ℃、焙烤时间15 min的焙烤条件下,可以得到色香味俱全的玉米抗性淀粉饼干,此时玉米抗性淀粉饼干的感官评价得分为92.3分,血糖指数预测值为42.3,体内血糖生成指数为37.6,证明该饼干为一种低GI饼干。Food with low glycemic index (GI) is a good choice for diabetes.Using corn resistant starch partly replace low-gluten flour and isomaltooligosaccharide instead of sugar as main raw material,the formula and baking processing of corn resistant starch biscuit were studied by single factor and orthogonal tests.The results showed that the optimum formula was corn resistant starch 30%,low gluten flour 70%,isomaltooligosaccharide 15%,butter 10%,sodium bicarbonate 0.5%,whole egg 5%,skimmed milk 3%,salt 0.5%,baking powder 1.0%.And the optimum baking processing was baking temperature 160 ℃,baking time 15 minutes.the sensory score of the delicious corn resistant starch biscuit was 92.3,the predicted glycemic index value was 42.3,and in vivo the biscuit glycemic index was 37.6,which proved that this biscuit was a low GI biscuit.

关 键 词：玉米抗性淀粉 血糖生成指数 饼干 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]