低GI杂粮饭研制及其营养安全评估  

Development of low GI miscellaneous grain rice and its nutritional safety assessment

作　　者：李琳[1] 朱冰清[2,3] 朱晓炜 田志梅 张跃[3] Li Lin;Zhu Bingqing;Zhu Xiaowei;Tian Zhimei;Zhang Yue(Hengshui Center for Disease Control and Prevention,Hengshui,Hebei 053000;Hengshui University,Hengshui,Hebei 053000;Hebei Pangu Food Co.,Ltd.,Hengshui,Hebei 053000)

机构地区：[1]衡水市疾病预防控制中心,河北衡水053000 [2]衡水学院,河北衡水053000 [3]河北盘谷食品有限公司,河北衡水053000

出　　处：《粮食科技与经济》2024年第3期113-116,共4页Food Science And Technology And Economy

基　　金：衡水市科技计划项目(2023014005Z)。

摘　　要：研究旨在研制并评估一种低GI(升糖指数)杂粮饭,以满足日益增长的健康饮食需求。通过综合考虑各种食材的GI值、降糖机理、产地和常见饮食习惯,筛选并确定了大米、燕麦、青稞、黄豆、红小豆、白扁豆和鹰嘴豆等食材作为主要成分。在实验室制作测试后,经不断调整,最终制定了满足目标GI值、口感良好且营养均衡的杂粮饭配比。对杂粮饭进行的营养安全评估显示,其不仅可以提供丰富的蛋白质来源,还具有稳定血糖的功能,对于糖尿病患者和注重健康饮食的人群具有重要的实用价值。This study aims to develop and evaluate a low GI(Glycemic Index)miscellaneous grain rice to meet the growing demand for healthy diets.By comprehensively considering the GI values,sugar-reducing mechanisms,regional origins,and common dietary habits of various ingredients,we selected and identified rice,oats,quinoa,soybeans,red adzuki beans,white flat beans,and chickpeas as the main components.After laboratory production tests and multiple adjustments,a final ingredient proportion was established,achieving the target GI value,good taste,and balanced nutrition.The nutritional safety assessment of this miscellaneous grain rice revealed that it not only provides an abundance of protein but also has the ability to stabilize blood sugar levels.This makes it especially valuable for diabetes patients and those focusing on healthy eating.

关 键 词：低GI 杂粮饭 营养 安全评估 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]