基于苦荞的低GI高膳食纤维面条挤压工艺研究  

Optimization of low GI and high dietary fiber noodles extrusion process based on tartary buckwheat

作　　者：李凤林[1,2,3,4,5] 钱召影 刘静雪 李静[2] 巩发勇 谢天 LI Fenglin;QIAN Zhaoying;LIU Jingxue;LI Jing;GONG Fayong;XIE Tian(College of Food Science and Nutritional Engineering,Jilin Agricultural Science and Technology College,Jilin 132101;Sichuan Provincial Key Laboratory of Special Crops Research and Utilization in Panxi,Xichang 615000;Jilin Province School-Enterprise Joint Grain Intensive Processing Technology Innovation Laboratory,Jilin 132101;Jilin Province Brewing Technology Innovation Center,Jilin 132101;National Sugar Processing Technology R&D Sub-Center of the Ministry of Agriculture and Rural Affairs,Jilin 132101)

机构地区：[1]吉林农业科技学院食品科学与营养工程学院,吉林132101 [2]攀西特色作物研究与利用四川省重点实验室,西昌615000 [3]吉林省谷物精深加工校企联合技术创新实验室,吉林132101 [4]吉林省酿造技术科技创新中心,吉林132101 [5]农业农村部国家糖料加工技术研发分中心,吉林132101

出　　处：《中国食品添加剂》2024年第11期162-168,共7页China Food Additives

基　　金：攀西特色作物研究与利用四川省重点实验室开放基金项目(SZKF2108);吉林农业科技学院博士(人才)科研启动基金项目(20217001号);吉林农业科技学院营养与健康食品科研团队;吉林农业科技学院食品科学与工程重点学科(2023-2026)。

摘　　要：本研究以挤出改性苦荞粉为基料,添加复合膳食纤维,研制低GI高膳食纤维面条,采用单因素和响应面试验优化面条的最佳工艺参数。结果表明:当螺杆转速22.36 Hz、水分添加量24.51%、挤出温度88.67℃时,以苦荞为基料的低GI高膳食纤维面条的感官评分最高为93.64分。对苦荞营养面条感官评分的影响因素从大到小为:螺杆转速>水分添加量>挤出温度。本研究利用苦荞低GI高膳食纤维的特性,采用双螺杆挤出技术开发出一款适合三高人群的产品。In order to develop low GI high dietary fiber noodles,extruded modified tartary buckwheat flour was used as the base material,and composite dietary fibers were added.The optimal processing parameters of the noodles were optimized using single factor and response surface experiments.The results showed that when the screw speed was 22.36 Hz,the moisture content was 24.51%,and the extrusion temperature was 88.67℃,the sensory score of low glycemic index high dietary fiber noodles based on tartary buckwheat was highest at 93.64 points.Among these factors,screw speed was found to have the most significant influence on the sensory score,followed by moisture content and extrusion temperature.This study utilized the characteristics of tartary buckwheat low GI high dietary fiber to develop a product suitable for people with high blood pressure,high blood lipids or high blood sugar.

关 键 词：低GI 高膳食纤维 苦荞麦 双螺杆挤出 面条 

分 类 号：TS201.1[轻工技术与工程—食品科学]