摘要
为降低超微高粱粉的预估血糖生成指数(eGI),采取高压蒸煮(压热)、老化及添加盐类物质等方式对其进行处理。以eGI为指标,先筛选盐的种类及其添加方式,再在单因素试验的基础上通过正交试验优化其制备工艺,并进行色度分析和感官评价。结果表明:最佳盐类物质为CaCl_(2),在蒸煮压热前添加;最优制备工艺条件为CaCl_(2)添加量0.75%(以高梁米质量计)、压热时间50 min、老化时间96 h。在此条件下制备的超微高粱粉的eGI为48.02,超微高粱粉亮度降低,颜色偏向红黄色,感官评分为90。
In order to reduce the estimated glycemic index(eGI)of ultrafine sorghum powder,high pressure cooking(pressure heating),aging and adding salt substances were adopted to treat with it.Tak-ing eGI as the index,the types of salts and their addition methods were selected first,then the prepara-tion process was optimized by orthogonal experiment based on single factor experiments,and chromaticity analysis and sensory evaluation were carried out.The results showed that CaCl_(2) was the best salt sub-stance,which was added before pressure heating.The optimum preparation conditions were addition a-mount of CaCl_(2) 0.75%(measured by the mass of sorghum),pressure heating time 50 min,aging time 96 h.Under these conditions,the eGI of the ultrafilm sorghum powder prepared was 48.02,the bright-ness of ultrafine sorghum powder decreased,the color was reddish yellow,and the sensory score was 90.
作者
金丽梅
郭怡诺
王聪颖
宋佳伟
刘玉环
闫浩阳
JIN Li-meil;GUO Yi-nuo;WANG Cong-ying;SONG Jia-wei;LIU Yu-huan;YAN Hao-yang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,Heilongjiang,China;National Coarse Cereals Engineering Research Center,Daqing 163319,Heilongjiang,China)
出处
《粮食与油脂》
北大核心
2024年第12期56-60,71,共6页
Cereals & Oils
基金
黑龙江八一农垦大学“三纵”科研支持计划(ZRCPY202211)
黑龙江省重点研发计划项目(GA21B011)
黑龙江省大学生创新创业训练计划项目(S202310223001)。
关键词
高粱
老化
淀粉水解率
超微粉碎
eGI
sorghum
aging
starch hydrolysis rate
ultrafine grinding
eGI
