低GI杂粮重组优糖米综合品质评价体系的构建  

Construction of the comprehensive quality evaluation system for low GI multigrain reconstituted Youtang rice

作　　者：周一鸣 魏佳南 周小理 周祎 陈宏柱 杨瑞芳[3] ZHOU Yi-ming;WEI Jia-nan;ZHOU Xiao-li;ZHOU Yi;CHEN Hong-zhu;YANG Rui-fang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Shanghai Xincheng Food Co.,Ltd.,Shanghai 201201,China;Crop Breeding and Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418 [2]上海新成食品有限公司,上海201201 [3]上海市农业科学院作物育种栽培研究所,上海201403

出　　处：《粮食与油脂》2024年第6期44-48,70,共6页Cereals & Oils

基　　金：上海市农委科技兴农重点项目(2022-02-08-00-12-F01126);上海市自然科学基金(20ZR1455800)。

摘　　要：以优糖米、青稞、苦荞、鹰嘴豆为主要原料,利用双螺杆挤压技术制备不同配方的杂粮重组优糖米。通过分析其质构指标、蒸煮指标、糊化度、水溶性指数和吸水性指数,并进行各指标间的相关性分析,再结合主成分分析法和逐步回归分析法构建杂粮重组优糖米的综合品质评价体系。结果表明:各配方的杂粮重组优糖米的预估血糖生成指数(eGI)均低于55,表明产品均有着较好的抗消化作用。通过综合评价体系确定以各杂粮总质量为基准,当苦荞、青稞、鹰嘴豆和优糖米添加量分别为30%、30%、10%和30%时,所制得的杂粮重组优糖米综合品质评分最高。Using Youtang rice,highland barley,Tartary buckwheat and chickpea as the main raw materials,different formulas of multigrain reconstituted Youtang rice were prepared by twin screw extrusion technology.Through the determination of the texture index,cooking index,gelatinization degree,water solubility index and water absorption index,combined with principal component analysis and stepwise regression analysis method,and a comprehensive quality evaluation system for multigrain reconstituted Youtang rice was constructed.The results showed that the estimated glycemic index(eGI)of the formulas of multigrain reconstituted Youtang rice was lower than 55,indicating that the products had a good anti-digestion effect.According to the comprehensive evaluation system,based on the total mass of multigrain,when the addition amount of Tartary buckwheat,highland barley,chickpea and Youtang rice were 30%,30%,10%and 30%,respectively,the comprehensive quality score of multigrain reconstituted Youtang rice was the highest.

关 键 词：杂粮重组优糖米 预估血糖生成指数 配方 品质评价 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]