低GI燕麦红豆冲调粉的研究  

Study on Blending Powder of Oat and Red Bean with Low GI

作　　者：李雪帆 牛晓峰 王海钢 LI Xuefan;NIU Xiaofeng;WANG Haigang(Taiyuan Liuweizhai Industrial,Taiyuan,Shanxi 030401,China)

机构地区：[1]太原六味斋实业有限公司,山西太原030401

出　　处：《农产品加工》2023年第12期21-23,共3页Farm Products Processing

摘　　要：杂粮冲调粉是一种方便、快捷的新型杂粮制品,以燕麦粉、红豆粉为主要原料,开展燕麦红豆冲调粉的工艺优化试验,通过单因素试验分析对产品感官评价的影响,并通过正交试验确定最优工艺为燕麦粉和红豆粉配比为3∶1,水添加量为34%,干燥时间为36 h;对其进行餐后血糖生成指数(GI)人体评价,测得GI值为54.58,属于低GI食物。Mixed grain powder is a convenient and fast new mixed grain product.In this study,oat flour and red bean flour were selected as the main raw materials to carry out the process optimization test of oat red bean powder blending.The influence of single factor test on sensory evaluation of products was analyzed,and the optimal process was determined by orthogonal test as adding ratio of oat flour and red bean flour 3∶1,adding water of 34%,and drying time of 36 h.The postprandial glycemic index(GI)was evaluated,and the measured GI value was 54.58,belonging to low GI food.

关 键 词：燕麦粉 红豆粉 低血糖生成指数(GI) 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]