小麦、酶解青稞低GI面条加工工艺研究  

Optimization of processing technology for low-GI noodles from wheat and enzymatically hydrolyzed barley

作　　者：孙康娜 院珍珍 李岩 SUN Kangna;YUAN Zhenzhen;LI Yan(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810000)

机构地区：[1]青海大学农牧学院,西宁810000

出　　处：《中国食品添加剂》2025年第3期142-149,共8页China Food Additives

基　　金：青海省科技厅自然科学基金项目青年项目(2020-ZJ-975Q)。

摘　　要：为优化低升糖指数(GI)青稞面条的配方和加工工艺,将酶解青稞粉添加到小麦粉中,采用单因素和响应面试验优化青稞低GI面条的加工工艺,并对制得的青稞面条的品质特性进行分析。结果表明:青稞低GI面条的最优配方及工艺条件为酶解青稞粉添加量20%、盐添加量0.4%、谷朊粉添加量8%和水添加量50%,在此条件下,低GI面条的GI值为54.20,制得的低GI面条具有良好的感官品质,感官评分为84.80,其色度L^(*)为57.92、a^(*)为15.19、b^(*)为18.02,吸水率为112.62%,蒸煮损失为11.93%,水分为29 g/100 g,酸度为1.7°T,均符合相关国标的规定。因此,根据此配方工艺制得的青稞面条具有低升糖指数功效及良好感官品质,为低GI功能面条的后续开发利用提供理论依据。In order to optimize the formula and processing technology of low glycemic index( GI) barley noodles,enzymatically hydrolyzed barley flour was added to wheat flour,the processing technology of low-GI barley noodles was optimized by single factor and response surface experiments,and the quality characteristics of the prepared barley noodles were analyzed.The results showed that the optimal formula and process conditions of low-GI barley noodles were as follows:the addition of 20% of enzymatically hydrolyzed low-GI noodles,0.4% of salt,8% of gluten and 50% of water.Under these conditions,the GI value of low-GI noodles was 54.20,and the low-GI noodles had good sensory quality,with a sensory score of 84.80,the chromaticity was L^(*) of 57.92,a^(*) of 15.19,b^(*) of 18.02,the water absorption rate was 112.62%,the cooking loss was 11.93%.The moisture content was 29 g/100 g and the acidity was 1.7 °T,all of which met the relevant national standards.Therefore,the barley noodles prepared according to this formula and process demonstrated low glycemic index properties and good sensory quality,which provides a theoretical basis for the subsequent development and utilization of low GI functional noodles.

关 键 词：酶解青稞 面条 低GI值 工艺优化 品质分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]