药食同源复合代餐粉的研制及血糖生成指数评价  

Development of Medicine-Food Homologous Compound Meal Replacement Powder and Evaluation of Glycemic Index

作　　者：霍杨梅 仝恬卓 谷筱雅 姚军[1] HUO Yang-mei;TONG Tian-zhuo;GU Xiao-ya;YAO Jun*(School of Chemical and Pharmaceutical Engineering,Hebei University of Science and Technology,Shijiazhuang 050018,China)

机构地区：[1]河北科技大学化学与制药工程学院,河北石家庄050018

出　　处：《保鲜与加工》2022年第12期61-67,共7页Storage and Process

摘　　要：以葛根、茯苓等为原料,辅以燕麦纤维粉、黑豆等,研制一款适合糖尿病患者食用的药食同源复合代餐粉,以感官评分为指标,通过单因素试验和响应面试验确定代餐粉的最佳配方,并对该产品的血糖生成指数进行测定。结果表明,该产品的最佳配方为:葛根粉15.82 g,茯苓粉5.1 g,黄精粉3.81 g,枸杞粉2.3 g,燕麦纤维粉20 g,黑豆粉18 g,豌豆粉15 g,黑米粉10 g,苦荞粉10 g,甜菊糖0.15 g。该产品冲调性好,口感醇厚,营养丰富,血糖生成指数低,适合糖尿病人食用。Using Pueraria lobata roots,Poria cocos,etc.as ingredients,oat fiber powder,black beans,etc.as auxiliary materials,a medicine-food homologous compound meal replacement powder suitable for diabetics was developed.With sensory scores as indicators,the optimal formulation of meal replacement powder was determined by single factor and response surface tests,and the glycemic index of the product was measured.The results showed that,the optimal formula of the product was:Pueraria lobata roots powder 15.82 g,Poria cocos powder 5.1 g,Polygonatum chinensis powder 3.81 g,Chinese wolfberry powder 2.3 g,oat fiber powder 20 g,black beans powder 18 g,peameal 15 g,black rice powder 10 g,tartary buckwheat powder 10 g,and stevia 0.15 g.The product had good recombination capacity,mellow taste,rich nutrition and low glycemic index,which was suitable for diabetics.

关 键 词：药食同源 代餐粉 研制 感官评价 血糖生成指数 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]