低GI姜黄功能调制乳的研制及品质分析  

Preparation and Quality Analysis of Turmeric Functional Milk with Low GI

作　　者：苟梦星 岳春[2] 李瑞 翟江洋 武紫鸽 许文俭[3] GOU Mengxing;YUE Chun;LI Rui;ZHAI Jiangyang;WU Zige;XU Wenjian(Department of Chemical and Food Engineering,Zhengzhou University of Technology,Zhengzhou 450000;Zhang Zhongjing Department of Chinese Medicine,Nanyang Institute of Technology,Nanyang 473306;College of Chemistry,Zhengzhou University,Zhengzhou 450000)

机构地区：[1]郑州工程技术学院化工食品学院,郑州450000 [2]南阳理工学院张仲景国药国医学院,南阳473306 [3]郑州大学化学学院,郑州450000

出　　处：《食品工业》2023年第6期38-43,共6页The Food Industry

基　　金：河南省科技攻关项目(212102110325);郑州大学南阳研究院协同创新重大专项;郑州工程技术学院高层次人才校内科研启动基金(22079)。

摘　　要：姜黄是姜科植物姜黄的根茎,其提取物具有抗肿瘤、降血糖、降血压、增强免疫力等多种功能作用。试验利用姜黄提取液制备低GI调制乳,通过单因素试验和响应面试验,优化出姜黄功能调制乳的最佳配方:姜黄粗提液6.22%、脱脂乳粉21.12%、柠檬酸0.22%、白砂糖3.58%,此时成品的感官评分为89.72分。理化测定和微生物检验结果表明,调制乳脂肪含量为0.6 g/100 g,蛋白质含量为3.32 g/100 g,pH为5.0,酸度为25.96°T,微生物指标均符合要求。胃和小肠的消化模拟试验表明,调制乳的GI值为48.7,该款姜黄功能调制乳,色泽纯正,风味独特,组织状态稳定,并且血糖生成指数较低,具有良好的工业生产前景。Turmeric is the rhizome of Curcuma longa,a plant in the ginger family,and its extract has various functional effects,such as anti-tumor,hypoglycemia,hypotension and immunity enhancement.The best formulation of turmeric functional milk was optimized by the single-factor test and response surface test:6.22% of turmeric crude extract,21.12% of skim milk powder,0.22% of citric acid and 3.58% of sugar,and the sensory score of the finished product was 89.72 points.The results of physicochemical and microbiological tests showed that the fat content of the modified milk was 0.6 g/100 g,protein content was 3.32 g/100 g,pH was 5.0,acidity was 25.96 °T,and microbiological indexes were all in accordance with requirements.The GI value of the modified milk was 48.7,and the turmeric functional milk was pure in color,unique in fiavor,stable in tissue state,and low in glycemic index,which has good prospects for industrial production.

关 键 词：姜黄 响应面设计 配方优化 低GI 品质分析 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]