摘要
为了满足糖尿病患者对营养素和膳食的特殊需要,本研究预采用纯干法工艺,设计制备一种糖尿病全营养配方粉。以感官评定和沉降体积比为指标,通过正交试验优化配方,并利用体外消化试验和志愿者测定优化配方的血糖生成指数(glycemic index,GI)。结果表明,浓缩乳清蛋白与大豆分离蛋白配比为14.1∶7.7,抗性糊精与大豆膳食纤维配比为8.25∶1,木糖醇与结晶果糖配比为5∶1,黄原胶添加量为0.4 g/100 g的配方所得感官评分和沉降体积比最高,且志愿者测定GI值为45.4,属于低GI配方,满足糖尿病全营养配方食品要求,因此得出,该配方可开发成为一款糖尿病全营养配方食品。
In order to meet the special needs of diabetics for nutrients and diet,a series of powdered diabetic nutritional formulas were designed and prepared by dry process.The formulas were optimized using sensory evaluation and sedimentation volume ratio by orthogonal test.And the glycemic index(GI)of the optimum formula was determined by in vitro and in vivo digestion test.The results showed that the formula A_(3)B_(1)C_(3)D_(2)(whey protein concentrate∶soy protein isolate=14.1∶7.7,resistant dextrin:soybean dietary fiber=8.25∶1,xylitol:crystalline fructose=5∶1,and xanthan gum 0.4)had the highest sensory evaluation score and sedimentation volume ratio.And the GI value was 45.4,which reached the low GI food standard and satisfied the requirement of diabetic food for special medical purpose.Therefore,it is expected to be developed into diabetic food for special medical purpose.
作者
林艳平
王鸿艳
邢紫娟
陈嘉康
徐祖东
LIN Yanping;WANG Hongyan;XING Zijuan;CHEN Jiakang;XU Zudong(Department of Healthy Food in Hangzhou Eastchina Medicine Co.,Ltd.,Hangzhou 310011,China)
出处
《食品工业科技》
CAS
北大核心
2021年第5期188-193,199,共7页
Science and Technology of Food Industry
