低血糖生成指数馒头的研制  

Preparation of Steamed Bread with Low Glycemic Index

作　　者：刘金鑫 黄坤鹏 任小锰 王德国[1] 黄继红 LIU Jinxin;HUANG Kunpeng;REN Xiaomeng;WANG Deguo;HUANG Jihong(Food and Pharmacy College,Xuchang University,Xuchang 461000,China;Collaborative Innovation Center of Green Manufacturing of Functional Foods,Xuchang 461000,China;Henan Boxin Seasoning Co.,Ltd.,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000 [2]功能食品绿色制造河南省协同创新中心,河南许昌461000 [3]河南博欣调味品有限公司,河南许昌461000

出　　处：《许昌学院学报》2025年第2期60-65,共6页Journal of Xuchang University

基　　金：国家自然科学基金(32300991);许昌学院食品与药学院开放性课题(2024XTKF006);河南省高等学校重点科研项目(25A550012)。

摘　　要：以玉米抗性淀粉、谷朊粉、小麦胚芽、小麦面粉为原料,采用单因素实验、响应面实验等制备低血糖生成指数(Glycemic Index,GI)的馒头.结果表明:每100 g混合粉中,以抗性玉米淀粉9%,谷朊粉5.5%,小麦胚芽5%和小麦面粉80.5%的比例进行复配,加入1 g酵母粉和适量水揉制成面团,在38℃的条件下发酵2.5 h后蒸制30 min,馒头的值为41.82,感官评分为89.5.产品口感良好,可为低GI食品的研发提供参考.The corn resistant starch,gluten and wheat germ were added to the wheat flour for blending,and the single factor experiment and response surface experiment were used to optimize the optimal addition amount,so as to develop a low Glycemic Index(GI)steamed bread.The results showed that 9% resistant corn starch,5.5% gluten,5% wheat germ and 80.5% wheat flour were mixed for every 100 g of mixed flour,1 g yeast powder and appropriate amount of water were added to knead the dough,fermented at 38℃ for 2.5 hours,and steamed for 30 minutes.The eGI value of steamed bread was 41.82,and the sensory score was 89.5.The product tasted good,which could provide a reference for the research and development of low GI food.

关 键 词：抗性淀粉 低血糖生成指数 馒头 响应面优化 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]