响应面优化叠鞘石斛酥性饼干配方及其淀粉消化特性研究  

Optimizing Formula of Dendrobium denneanum Kerr.Crisp Biscuits by Response Surface Methodology and Its Starch Digestibility

作　　者：侯帆 邓晓东 杨朝洁 段幸圻 蔡心怡 谢艳东 赵誉彤 张薇薇 HOU Fan;DENG Xiaodong;YANG Zhaojie;DUAN Xinqi;CAI Xinyi;XIE Yandong;ZHAO Yutong;ZHANG Weiwei(School of Public Health,Chengdu Medical College,Chengdu Sichuan 610500,China;Sichuan International Travel Healthcare Center(Outpatient Department of Chengdu Customs Port),Chengdu Sichuan 610041,China;Key Laboratory of Sichuan Province for Port Disease Surveillance,Chengdu Sichuan 610041,China)

机构地区：[1]成都医学院公共卫生学院,四川成都610500 [2]四川国际旅行卫生保健中心(成都海关口岸门诊部),四川成都610041 [3]口岸疫病疫情监测四川省重点实验室,四川成都610041

出　　处：《食品与发酵科技》2022年第2期87-94,共8页Food and Fermentation Science & Technology

基　　金：四川省教育厅川菜发展研究中心科研项目(CC19Z28);四川省中医药管理局中医药科学技术研究专项(2016Q074);成都医学院2017年省级大学生创新训练计划项目(201713705064);四川省科技计划项目(2015JY0034)。

摘　　要：以叠鞘石斛为原料通过单因素试验与响应面优化试验获得一种叠鞘石斛酥性饼干的最佳制作配方,并结合体外模拟淀粉消化特性试验对饼干进行估计血糖生成指数(estimate Glycemic index,eGI)的计算;试验得到的最佳制作配方为石斛粉9.51 g,白砂糖30.00 g,玉米淀粉2.12 g,黄油55.00 g,全脂奶粉7.50 g,鸡蛋液32.00 g,食盐1.00 g,小苏打0.50 g,水10.00 g,低筋面粉100.00 g,此时饼干eGI<70,是一款中GI的酥性饼干。Through single factor experiment and response surface optimization experiment to obtain the best recipe of making Dendrobium denneanum Kerr.crispy biscuits by using the dry stem powder of Dendrobium denneanum Kerr.as the raw material;And the estimated glycemic index(eGI)was performed on the biscuits through simulating starch digestibility experiments in vitro;In the result,the best recipe was Dendrobium denneanum Kerr.powder 9.51 g,white sugar 30.00 g,corn starch 2.12 g,butter 55.00 g,whole milk powder 7.50 g,egg liquid 32.00 g,salt 1.00 g,baking soda 0.50 g,water 10.00 g,low-gluten flour 100.00 g;And the eGI of biscuit is less than 70 under the best preparation formula,which is a medium GI crisp biscuit.

关 键 词：叠鞘石斛 酥性饼干 响应面优化法 配方 淀粉消化特性 估计血糖生成指数 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]