豆渣馒头的制作工艺及对餐后血糖影响的研究
Study on the Processing Technology of Soybean Residue Mantou and its Effect on Postprandial Blood Sugar
杨阳 1卢敏婷1
作者信息
- 1. 桂林师范高等专科学校,广西 桂林 541004
- 折叠
摘要
目的:优化豆渣馒头的制作工艺及研究豆渣馒头对餐后血糖的影响.方法:在单因素实验的基础上,通过正交实验优化豆渣馒头的制作工艺,并进行餐后血糖的测定.结果:当豆渣粉添加量为10.0%、加水量为 55%、发酵时间为 120 min、发酵温度为35℃时,豆渣馒头具有良好的口感和色香味;豆渣馒头比普通面粉馒头的餐后血糖峰值低,并且延后了血糖峰值出现的时间.结论:豆渣馒头具有良好的感官质地,并能延缓餐后血糖的升高.
Abstract
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.
关键词
大豆渣粉/馒头/餐后血糖/工艺优化Key words
soybean residue powder/Mantou/postprandial blood glucose/process optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据