杏鲍菇牛奶燕麦低GI代餐粉食品研制  

Development of Low GI Meal Replacement Powder Food with Pleustrea eryngii Milk and Oat

作　　者：王哲铭 宋赵颖 赵文霏 曹谨玲 冯翠萍[1] WANG Zheming;SONG Zhaoying;ZHAO Wenfei;CAO Jinling;FENG Cuiping(School of Food Science and Engineering,Shanxi Agriculture University,Jinzhou,Shanxi 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《农产品加工》2024年第12期40-45,共6页Farm Products Processing

基　　金：食用菌山西省科技创新团队项目(201805D131009);山西农谷建设科研专项项目(SXNGJSKYZX201903)。

摘　　要：以杏鲍菇、燕麦、牛奶为主要原料,以吸水指数(WAI)、水溶性指数(WSI)、离心沉淀率(SI)和感官评价为指标,采用单因素试验和正交试验对杏鲍菇牛奶燕麦代餐粉的配方进行优化,确定产品的最终配方,采用体外模拟胃肠消化法,测定代餐粉的血糖生成指数(e GI)。结果表明,最优配方为燕麦粉添加量40%,奶粉添加量25%,杏鲍菇粉添加量14%,木糖醇添加量15%,麦芽糊精添加量6%,产品感官评分为90分。产品的冲调条件为水温90℃,粉水比1∶5。按照GI值的分类标准,小于55为低GI值。该代餐粉GI值为23.3,属于低GI值食品。该研究结果对于食用菌杂粮复合制品的开发具有一定指导意义。With Pleurotus eryngii,oats and milk as the main raw materials,and water absorption index(WAI),water solubility index(WSI),centrifugal precipitation rate and sensory evaluation as indictors,the formula of Pleurotus eryngii,milk,oats meal subsitute was potimized by single factor test and orthogonal test to determine the final formula of the product,and the glycemic index(eGI)of meal replacement powder was determined by in vitro simulated gastrointestinal digestion.The results showed that the optimal formula was oat flour 40%,milk powder 25%,oyster mushroom powder 14%,xylitol 15%,maltodextrin 6%,and the sensory score obtained by verifying the formula was 90 points.The preparation condition was water temperature 90℃and the powder-to-water ratio of 1∶5.Following the classification criteria for GI values,less than 55 were considered low GI values.The GI value of this meal replacement powder was 23.3,which was a food with low GI value.The results of this study had certain guiding significance for the development of edible fungi and multigrain composite products.

关 键 词：杏鲍菇 燕麦 代餐粉 血糖指数 体外消化 

分 类 号：R151.2[医药卫生—营养与食品卫生学]