魔芋精粉对鲜湿米粉品质的影响  

Study on the effects of adding konjac refined flour on the quality of fresh wet rice noodle

作　　者：龚雪 解松峰 夏曾润 王爱霞 佟立涛[1] GONG Xue;XIE Song-feng;XIA Zeng-run;WANG Ai-xia;TONG Li-tao(Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Ankang Selenium Rich Product Research and Development Center,Ankang,Shaanxi 725028,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]安康市富硒产品研发中心,陕西安康725028

出　　处：《食品与机械》2023年第7期186-192,共7页Food and Machinery

基　　金：中国富硒产业研究院富硒专项“236”计划项目(编号:2019QCY-2.3-01);金龙鱼创新基金项目(编号:2022WFZ-06-01)。

摘　　要：目的:开发低血糖指数魔芋米粉产品。方法:分别添加20%,10%,5%魔芋精粉于大米粉中制作鲜湿米粉,使用质构仪、快速黏度分析仪等研究魔芋精粉的添加对米粉质构、蒸煮性能、感官品质的影响,并通过体外消化模型研究魔芋米粉的淀粉水解率、消化速度以及估计血糖生成指数。结果:5%魔芋米粉蒸煮损失率与蒸煮浊度显著降低,感官评分与白米粉无显著差异,具有较好的食用品质;与估计血糖生成指数较高的白米粉相比,5%魔芋精粉添加量米粉的估计血糖生成指数显著降低至60.49,且具有更高的营养价值。结论:5%魔芋精粉添加量的魔芋米粉产品可以显著降低米粉的血糖生成指数,且食用品质可以与传统白米粉相媲美。Objective:This study aimed to develop konjac rice noodles products with low glycemic index.Methods:The fresh wet rice noodles was made by adding 20%,10%and 5%konjac refined flour into rice noodles,respectively.The effects of the addition of konjac refined flour on the texture,cooking performance,and sensory quality of rice noodles were studied by texture analyzer and rapid viscosity analyzer.The starch hydrolysis rate,digestion rate,and glycemic index of konjac rice noodles were studied by in vitro digestion model.Results:The cooking loss rate and turbidity of 5%konjac rice noodles were significantly reduced,and there was no significant difference in sensory scores between them and white rice noodles.Compared with white rice noodles with a high estimated glycemic index,the estimated glycemic index of rice noodles with 5%konjac flour significantly decreased to 60.49,and it has a higher nutritional value.Conclusion:The konjac rice noodles product with 5%konjac refined flour can significantly reduce the glycemic index of rice noodles,and its edible quality is as same as the traditional white rice flour products.

关 键 词：魔芋 鲜湿米粉 血糖生成指数 食用品质 消化特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]