桑叶提取物控糖乳粉的配方设计及特性评价研究  

Formulation Design and Characterization of Sugar-Controlling Milk Powder with Mulberry Leaf Extract

作　　者：马粉娟 MA Fenjuan(Shanghai Chenguan Dairy Co.,Ltd.,Shanghai 201401)

机构地区：[1]上海晨冠乳业有限公司,上海201401

出　　处：《食品工业》2024年第7期54-58,共5页The Food Industry

摘　　要：为了研究一种调控餐后血糖的乳粉、提高普通膳食种类的功能性、满足日益老龄化社会的营养需求,试验以脱脂乳粉、全脂乳粉、豆粉、菊粉、桑叶提取物、碳酸钙为主要原料,添加足量的桑叶提取物,研制一款控糖奶粉。研究桑叶提取物、全脂乳粉、脱脂乳粉、大豆粉等添加量对控糖奶粉品质的影响。通过试验确定最佳配方,即脱脂乳粉添加量47.84%、全脂乳粉添加量23%、豆粉添加量17%、菊粉添加量7.16%、桑叶提取物3.75%、碳酸钙1.25%,该配比下调配出的控糖奶粉感官评价最佳。经人体试食,食用控糖奶粉能降低餐后血糖波动范围,具有很好的市场潜力。In order to study a milk powder to regulate postprandial blood glucose,to improve the functionality of common meal types,and to meet the nutritional needs of an increasingly aging society,skimmed milk powder,whole milk powder,soybean powder,inulin,mulberry leaf extract and calcium carbonate were used as the main ingredients in this paper,and a sufficient amount of mulberry leaf extract was added to develop a sugar-controlled milk powder.The effects of the addition of mulberry leaf extract,whole milk powder,skim milk powder and soybean powder on the quality of sugar-controlled milk powder were investigated.The optimal formula was determined to be 47.84%skim milk powder,23%whole milk powder,17%soybean flour,7.16%inulin,3.75%mulberry leaf extract,and 1.25%calcium carbonate,which resulted in the best sensory evaluation of the sugar-controlled milk powder.After human trials,consumption of sugar-control milk powder can reduce the range of postprandial blood glucose fluctuations,which has a good market potential.

关 键 词：桑叶提取物 控糖 全脂乳粉 配方设计 特性评价 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]