摘要
【目的】对低血糖生成指数(glycemic index,GI)紫薯河粉的生产工艺进行优化,进一步推动营养健康食品产业发展。【方法】在河粉制作过程中加入黄原胶协同干热处理后的紫薯全粉,并以质构特性、感官评分和断条率等为指标,探究干热处理后紫薯全粉添加量、黄原胶添加量和水分添加量对紫薯河粉品质特性的影响。在单因素试验的基础上,以感官评分、断条率和GI值为响应值,通过响应曲面优化得到紫薯河粉最优生产工艺。【结果】低GI紫薯河粉的最优生产工艺为水分添加量264%(占全部粉质量比例),紫薯全粉添加量13.47%(占大米粉质量比例)和黄原胶添加量0.46%(占全部粉质量比例)。【结论】最优生产工艺下制备的低GI紫薯河粉营养结构丰富,感官评分为88,断条率为17%,GI值为36。
【Objective】The processing technology of purple sweet potato rice noodle with low glycemic index(GI)was optimized to further promote the development of nutritious and healthy food industry.【Method】In the process of preparing the rice noodles,xanthan gum was added to the whole purple potato flour after the dry heat treatment,and the effects of the addition amount of the whole purple potato flour,xanthan gum and water on the quality characteristics of the dried rice noodles were investigated by taking the texture characteristics,sensory score and broken rate as indicators.The optimum processing technology of purple sweet potato rice noodle was obtained by response surface optimization on the basis of single factor experiment,taking sensory score,broken rate and GI value as response values.【Results】The optimum processing conditions for low GI purple sweet potato rice noodles was as follows:water addition amount was 264%(the proportion to total flour mixture),purple sweet potato whole flour addition amount was 13.47%(the proportion to rice flour)and the xanthan gum addition amount was 0.46%(the proportion to total flour mixture).【Conclusion】The low GI purple sweet potato rice noodle prepared under the optimum production process had rich nutritional structure,with the sensory score of 88,the broken rate of 17%,and the GI value of 36.
作者
范会平
司艺蕾
李真
马晨晨
艾志录
FAN Huiping;SI Yilei;LI Zhen;MA Chenchen;AI Zhilu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou,450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China;Sias University,Xinzheng 451100,China)
出处
《河南农业大学学报》
CAS
CSCD
2022年第5期839-848,共10页
Journal of Henan Agricultural University
基金
“十三五”国家重点研发计划重点专项(2016YFD0401303)
河南省薯类产品加工工艺与设备研发创新型科技团队(豫科人组[2017]6号)。
关键词
血糖生成指数
紫薯全粉
河粉
质构分析
响应面
glycemic index(GI)
purple sweet potato whole flour
rice noodles
texture profile analysis
response surface
