压热法制备抗消化红芸豆粉  

Preparation of anti-digestive red kidney bean powder by autoclaving method

作　　者：费洪立 阮长青[1,2,3,4] 董莹 于欣 FEI Hong-li;RUAN Chang-qing;DONG Ying;YU Xin(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang,China;Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,Heilongjiang,China;National Coarse Cereals Engineering Research Center,Daqing 163319,Heilongjiang,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,Heilongjiang,China;Huangpu Customs Technology Center,Dongguan 523000,Guangdong,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省农产品加工与质量安全重点实验室,黑龙江大庆163319 [3]国家杂粮工程技术研究中心,黑龙江大庆163319 [4]黑龙江省杂粮加工及质量安全工程技术研究中心,黑龙江大庆163319 [5]黄埔海关技术中心,广东东莞523000

出　　处：《粮食与油脂》2023年第9期36-41,共6页Cereals & Oils

基　　金：国家重点研发计划(2018YFE0206300);黑龙江省自然基金研究团队项目(TD2020C003);黑龙江省杂粮产业技术协同创新体系杂粮食品加工技术协同创新岗、优势特色学科资助项目(黑教联[2018]4号);黑龙江八一农垦大学“三横三纵”科研创新团队项目(TDJH201806)。

摘　　要：采用压热法处理红芸豆粉,以抗性淀粉含量为指标,在单因素试验的基础上通过响应面法优化抗消化红芸豆粉的制备工艺。结果表明:最佳工艺条件为红芸豆粉悬浊液质量分数19%、压热温度125℃、压热时间35 min、冷藏时间25 h,在此条件下红芸豆中抗性淀粉含量为29.82%±0.17%。压热处理能显著增加红芸豆淀粉含量,显著降低红芸豆水分含量,有效降低红芸豆的水解指数(HI)和估计血糖生成指数(eGI)。Red kidney bean powder was treated by autoclaving,and the preparation process of anti-digestive red kidney bean powder was optimized by response surface method on the basis of single factor experiments using resistant starch content as the indicator.The results showed that the optimum technological conditions were as follows:mass fraction of red kidney bean powder suspension 19%,pressure heating temperature 125℃,autoclaring time 35 min,cold storage time 25 h.Under these conditions,the resistant starch content in red kidney bean was 29.82%±0.17%.Autoclaring treatment could significantly increase the starch content of red kidney bean,significantly reduce the water content of red kidney bean,and effectively reduce the hydrolysis index(HI)and estimated glycemic index(eGI)of red kidney bean.

关 键 词：红芸豆 抗性淀粉 压热法 估计血糖生成指数 

分 类 号：TS201[轻工技术与工程—食品科学]