喷雾干燥制备低GI全营养复合粉工艺优化  

Optimization of Technology of Low Glycemic Index Full-nutrition Composite Powder by Spray Drying Process

作　　者：郝倩 周鹏程[2] HAO Qian;ZHOU Pengcheng(College of Food Science and Engineering,Shandong Agricultural University,Tai'an,Shandong 271000,China;Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences,Key Laboratory of Agro-products Processing Technology of Shandong Province,Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Ji'nan,Shandong 250100,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271000 [2]山东省农业科学院农产品加工与营养研究所,山东省农产品精深加工技术重点实验室,农业农村部新食品资源加工重点实验室,山东济南250100

出　　处：《农产品加工》2025年第8期52-57,共6页Farm Products Processing

基　　金：山东省重点研发计划项目(2021TZXD010)。

摘　　要：在单因素试验的基础上,选取合适的因素及水平,利用响应面法对低血糖生成指数(Glycemic index,GI)全营养复合粉加工工艺中的3个关键参数进行优化,即物料干物质质量分数、喷雾干燥进风温度和喷雾干燥进料速度。以提高产品的冲泡性能作为开发目标,以水溶性指数(Water solubility index,WSI)作为评判产品冲泡性能好坏的重要指标,通过响应面优化得到的最佳工艺是物料干物质质量分数11%,喷雾干燥进风温度187℃,喷雾干燥进料速度180 mL/h。按此工艺制得的全营养复合粉GI值为54.98,属于“低GI”水平(GI值<55),适合糖尿病患者日常食用。On the basis of single-factor experiments,appropriate factors and levels were selected,and response surface me-thod was used to optimize the three key parameters in the processing technology of full-nutrition composite powder with low glycemic index(GI),namely dry matter content,inlet air temperature of spray drying and feed speed of spray drying.The research goal was to improve the brewing performance of the product,and the water solubility index(WSI)was used as an important indicator to evaluate the brewing performance of the product.The optimum technological conditions obtained through response surface optimization were as follows:11%for dry matter content,187℃for inlet air temperature of spray drying,and 180 mL/h for feed speed of spray drying.The GI of the full-nutrition composite powder was 54.98,which was suitable for daily consumption of diabetic patients.

关 键 词：低GI 喷雾干燥 全营养复合粉 响应面法 糖尿病 

分 类 号：TS201.2[轻工技术与工程—食品科学]