摘要
研制青稞木糖醇酥性饼干,并对其血糖生成指数(Glycemic index,GI)进行评价.通过单因素和正交试验研究了青稞粉、木糖醇、黄油、鸡蛋液添加量对青稞木糖醇酥性饼干品质的影响,以确定青稞木糖醇酥性饼干的制作配方,并结合淀粉体外消化特性试验对其GI进行评价.结果表明:青稞木糖醇酥性饼干的最优配方为:青稞粉70.00 g、小麦低筋粉30.00 g、木糖醇21.00 g、黄油40.00 g、鸡蛋液24.00 g、乳粉10.00 g、食盐0.30 g、泡打粉1.00 g.优化后青稞木糖醇酥性饼干的理化及卫生指标符合国标要求,GI值为59.81,属于中GI食品.在此配方下制作的青稞木糖醇酥性饼干风味突出、口感酥脆、色泽诱人、安全性高、GI较低.该结果可为青稞木糖醇酥性饼干的研发提供一定的参考.
Abstract
To develop highland barley xylitol crisp biscuits and evaluate their glycemic index(GI).The single factor and orthogonal experiments were used to study the effects of the addition of highland barley flour,xylitol,butter and egg liquid on the quality of highland barley xylitol crisp biscuits,to determine the formulation of highland barley xylitol crisp biscuits,and to evaluate their GI in combination with the in vitro simulation of starch digestion characteristics.The results showed that the best formula of highland barley xylitol crisp biscuits was:highland barley powder 70.00 g,wheat gluten flour 30.00 g,xylitol 21.00 g,butter 40.00 g,egg liquid 24.00 g,milk powder 10.00 g,salt 0.30 g,baking soda 1.00 g.After optimization,the physicochemical and health indexes of the highland barley xylitol biscuits meet the requirements of the national standard,GI value is 59.81,which belongs to the middle GI food.The highland barley xylitol crisp biscuits made with this formula has outstanding flavor,crisp taste,attractive color,high safety and low GI.This study provides a theoretical basis for the development of low GI biscuits.
基金项目
职业教育质量与安全专业教学资源库建设项目(教职成司函[2019]100号-2019-20)
中原英才计划—中原教学名师支持项目(豫组通[2020]48号)
NETL
NSTL
万方数据