Study on the Processing Technology of Soybean Residue Mantou and its Effect on Postprandial Blood Sugar
Objective:To optimize the processing technology of soybean residue Mantou and study the effect of soybean residue Mantou on postprandial blood glucose.Method:On the basis of single factor experiment,the processing technology of soybean residue Mantou was optimized by orthogonal experiment,and the postprandial blood glucose was measured.Result:When soybean residue powder was 10.0%,water was 55%,fermentation time was 120 min,and fermentation temperature was 35℃,the soybean residue Mantou had good taste,color,flavor and taste.Soybean residue Mantou has lower peak blood sugar after meal than common flour Mantou,and it prolongs the time of peak blood sugar.Conclusion:The bean dregs Mantou has good sensory texture and can delay the increase of blood sugar after meal.
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