低GI植物基代餐粉的开发与评价  

Development and Evaluation of Low Glycemic Index Plant-based Meal Replacement Powder

作　　者：潘聪 周志桥 刘士伟 刘金洋 王成祥 张美娜 孙锋锋 张青飞 于有强 马喜山 王玺 王文鑫 马芙俊 郑骁阳 刘义凤 杨宗玲 PAN Cong;ZHOU Zhiqiao;LIU Shiwei;LIU Jinyang;WANG Chengxiang;ZHANG Meina;SUN Fengfeng;ZHANG Qingfei;YU Youqiang;MA Xishan;WANG Xi;WANG Wenxin;MA Fujun;ZHENG Xiaoyang;LIU Yifeng;YANG Zongling(China National Research Institute of Food and Fermentation Industries,Beijing 100015,China;Beijing Key Laboratory of Functional Staple Food Creation and Chronic Disease Nutritional Intervention,Beijing 100015,China;Hebei Tongfu Health Industry Co.,Ltd.,Shijiazhuang,Hebei 051430,China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京100015 [2]功能主食创制与慢病营养干预北京市重点实验室,北京100015 [3]河北同福健康产业有限公司,河北石家庄051430

出　　处：《农产品加工》2025年第7期24-30,共7页Farm Products Processing

基　　金：河北省重点研发计划项目“后疫情时代老年康养食品研制及产业化开发”(21327124D);药食两用代茶饮及相关养生产品的关键技术研究及应用(2021HX018)。

摘　　要：秉持产品开发逻辑,开发一款低GI植物基代餐粉并对其进行电子感官评价。开发过程涉及产品配方调配、供能营养素配比优化、产品溶解性及流动性改善,并对产品进行GI值测试,同步开展电子鼻、电子舌感官评价。结果表明,经过湿法高速制粒调整,代餐粉的流动性指数测算为82.5,粉体粒径主要分布在600μm左右,代餐粉溶解性符合规范标准要求。通过人体GI值测试该代餐粉GI值为55,属于低GI食品。电子感官评价记录口味数据,有助于优化代餐粉的状态与品质。Following the logic of product development,this study aimed to develop a low glycemic index(GI)plant-based meal replacement powder and evaluate it using electronic sensory evaluation.The development process involved optimizing the formulation based on energy-providing nutrients and their ratios,utilizing high-speed granulation technology to improve product solubility.Finally,the meal replacement powder was tested for human GI and concurrently undergoes electronic nose and electronic tongue sensory evaluations.The results showed that after adjustment through wet high-speed granulation,the flowability index of the meal replacement powder was calculated as 82.5,with particle size mainly distributed around 600μm,and the powder's dissolution met the specified standards.The human GI test indicated a GI value of 55 for the meal replacement powder,classifying it was a low GI food.The electronic sensory evaluation recorded taste data,aiding in optimizing the state and quality of the meal replacement powder.

关 键 词：植物基 代餐粉 粉体特性 制粒 低血糖生成指数 

分 类 号：TS201[轻工技术与工程—食品科学]