低GI重组米的营养价值及理化性质研究  

Research on the Nutritional Value and Physicochemical Properties of Low GI Recombinant Rice

作　　者：李妍霖 郝罗 金紫阳 LI Yan-lin;HAO Luo;JIN Zi-yang(Sichuan Fengtaiwuchu Food Technology Co.,Ltd.,Yibing Sichuan 644302,China)

机构地区：[1]四川丰泰吾厨食品科技有限公司,四川宜宾644302

出　　处：《北方水稻》2025年第1期27-31,共5页NORTHERN RICE

摘　　要：目的:探究低GI重组米的营养价值及理化性质。方法:选用市场上销售的粳米和籼米作为对照,采用不同添加物料配比的实验设计来探究营养价值最好配比的重组米,利用实验用微型双螺杆挤出机等设备制备重组米,通过血糖生成指数、感官评价、质构特性测定以及综合评分对大米进行评估。结果:结果表明,重组米的综合评分受到不同成分比例的影响,其中含有抗性糊精和聚甘油脂肪酸酯的含量对重组米的质构具有较大影响。血糖指数分析显示,重组米的GI值明显低于粳米和籼米,具有更佳的血糖控制效果。此外,重组米在质构特性和感官评价方面也表现出一定优势。结论:所设计的低血糖生成指数重组米有较高的营养价值,且其口感也不低于粳米和籼米。旨在通过重组米开发新的食品产品,满足不同人群的口味和需求的同时也具有较高的营养价值。Objective:To explore the nutritional value and physicochemical properties of low GI recombinant rice.Method:The study selected japonica and indica rice sold in the market as controls,and adopted experimental designs with different ratios of added materials to explore the recombinant rice with the best nutritional value.The recombinant rice was prepared using equipment such as a micro twin-screw extruder.The rice was evaluated through blood glucose generation index,sensory evaluation,texture characteristic measurement,and comprehensive scoring.Result:The results showed that the comprehensive score of recombinant rice was influenced by different component ratios,among which the ratio of resistant dextrin,polyglycerol fatty acid ester,and konjac flour had a significant impact on the texture,sensory and water absorption of recombinant rice.The analysis of blood glucose index shows that the GI value of recombinant rice is significantly lower than that of japonica and indica rice,indicating better blood glucose control effect.In addition,recombinant rice has shown certain advantages in texture characteristics and sensory evaluation.Conclusion:The designed recombinant rice with low glycemic index has high nutritional value,and its taste is not inferior to that of japonica and indica rice.Intended to develop new food products through recombinant rice,meeting the tastes and needs of different populations while also possessing high nutritional value.

关 键 词：重组米 GI AMS 营养价值 食用品质 

分 类 号：TP391[自动化与计算机技术—计算机应用技术]