陇西特色荞粉传统生产工艺参数优化及消化特性研究  

Optimization of Traditional Production Process Parameters and Digestion Characteristics of Longxi Characteristic Buckwheat Jelly

作　　者：申灵 杨灵 丁琳 李培睿[2] SHEN Ling;YANG Ling;DING Lin;LI Peirui(Department of Light Chemical Engineering,Henan Light Industry Vocational College,Zhengzhou 450000,China;College of Food and Pharmacy,Xuchang University,Xuchang 461000,China)

机构地区：[1]河南轻工职业学院轻化工程系,河南郑州450000 [2]许昌学院食品与药学院,河南许昌461000

出　　处：《食品科技》2023年第5期157-164,共8页Food Science and Technology

基　　金：河南省职业教育教学改革项目(ZJC14119)。

摘　　要：为推动甘肃陇西特色小吃“荞粉”的快速发展,文章以陇西荞粉传统制作方法为基础,结合淀粉糊化凝胶成型的基本原理,根据食品工厂化生产的基本要求,系统探讨陇西荞粉关键工艺参数(荞麦糁粒度、料液比、熟化时间、灭菌时间)对其品质的影响,通过响应面优化最适工艺参数。最终得到陇西荞粉工艺条件:荞麦糁粒度0.80 mm、料液比1:7.0、熟化时间470 s、灭菌时间23.5 min。经过重复试验验证,陇西荞粉的硬度238.42 gf、弹性21.48 mm、感官评分90.32分、菌落总数0.87 lg cfu/g,采用响应面Box-Behnken优化得到陇西荞粉最适工艺参数基本准确。通过消化特性实验显示,与市售样品相比,该优化工艺可以降低陇西荞粉的水解指数与血糖生成指数预测值,从而降低陇西荞粉的血糖生成指数(GI值)。该实验方案在优化陇西荞粉关键工艺参数的同时,提高了陇西荞粉的功能特性,为陇西荞粉的工业化应用提供数据支撑。In order to promote the rapid development of the characteristic snack “buckwheat jelly” in Longxi of Gansu province,this paper based on the traditional production method of Longxi buckwheat jelly,combined with the basic principle of starch gelatinization gel molding,and according to the basic requirements of food factory production,systematically discussed the impact of key process parameters of Longxi buckwheat jelly(buckwheat grain size,material liquid ratio,ripening time,sterilization time)on the quality of buckwheat jelly,and optimized the optimal process parameters through response surface methodology.Finally,the optimal process parameters for Longxi buckwheat jelly were obtained:buckwheat grits with a particle size of 0.80 mm,a material liquid ratio of 1:7.0,a maturation time of 470 s,and a sterilization time of 23.5 minutes.After repeated experimental verification,the hardness of Longxi buckwheat jelly was 238.42 gf,the elasticity was 21.48 mm,the sensory score was 90.32 points,and the total number of bacterial colonies was 0.87 lg cfu/g.The optimal process parameters for Longxi buckwheat jelly were basically accurate through response surface Box Behnken optimization.Through digestion characteristic experiments,it was shown that compared with commercially available samples,this optimized process can reduce the hydrolysis index and predicted blood glucose generation index of Longxi buckwheat jelly,thereby reducing the blood glucose generation index(GI value) of Longxi buckwheat jelly.This experimental plan not only optimizes the key process parameters of Longxi buckwheat jelly,but also improves its functional characteristics,providing data support for the industrial application of Longxi buckwheat jelly.

关 键 词：陇西荞粉 工艺参数 响应面分析 质构特性 消化特性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]