摘要
为提高玉米须附加值、增加其利用途径,以玉米须为主要原料,蒲公英叶、菊花、枸杞以及青钱柳为辅助原料,研制玉米须复合袋泡茶产品,采用单因素实验确定条件并进一步运用响应面实验,以感官评分为指标,对玉米须复合袋泡茶的工艺进行优选,并研究其理化性质和体外对α-葡萄糖苷酶以及α-淀粉酶的抑制,从而验证降血糖能力。结果表明:单因素试验下感官评分最高分别是菊花添加量为0.5 g、青钱柳1.0 g、蒲公英叶0.5 g以及枸杞2.5 g;通过响应面试验进一步分析主要影响因素和最优组合,得出最佳配方为玉米须5.0 g、菊花0.5 g、青钱柳1.26 g、蒲公英叶0.91 g以及枸杞2.40 g,得分为89.2。袋泡茶包装为无纺布袋,水分含量为12.8 g/100 g,干物质含量为87.3 g/100 g,浸出物为32.0 g/100 g,灰分为5.01 g/100 g,多糖含量为0.41 g/100 mL,对α-葡萄糖苷酶抑制率与α-淀粉酶抑制率分别可达到14.3%与27.0%。
In order to improve the added value of corn silk and increase its utilization of ways,using corn silk as the main raw material,dandelion leaves,chrysanthemum,wolfberry and green willow as auxiliary raw materials,the corn silk composite tea bag product was developed.The optimal development process of corn silk tea bag was determined,the sensory score was used as the index,the processing technology of corn silk compound beverage was optimized by single factor experiment and response surface experiment,and its physical and chemical properties and inhibition ofα-glucosidase andα-amylase in vitro were studied to verify the hypoglycemic ability.The results showed that the highest sensory scores were 0.5 g for chrysanthemum,1.0 g for willow,0.5 g for dandelion leaves and 2.5 g for wolfberry,and the main influencing factors and optimal combinations were further analyzed by response surface test,and the optimal process conditions were 5.0 g of corn silk,0.5 g of chrysanthemum,1.26 g of green willow,0.91 g of dandelion leaves,and 2.40 g of wolfberry,with a score of 89.2,and the water content of tea bags was non-woven fabric bags,and the moisture content was 12.8 g/100 g.The dry matter content was 87.3 g/100 g,the extract was 32.0 g/100 g,the ash content was 5.01 g/100 g,the polysaccharide content was 0.41 g/100 mL,and the inhibition rates ofα-glucosidase andα-amylase were 14.3%and 27.0%,respectively.
作者
熊先宇
王婧然
农燕琼
曹文阁
王静茹
薛春霞
XIONG Xianyu;WANG Jingran;NONG Yanqiong;CAO Wenge;WANG Jingru;XUE Chunxia(School of Food and Biotechnology,Wuhan Institute of Design and Engineering,Wuhan 430205,China)
出处
《食品科技》
北大核心
2025年第4期123-131,共9页
Food Science and Technology
基金
2023年度湖北省教育厅科学研究计划项目(B2023284)。
关键词
玉米须
袋泡茶研制
性质鉴定
降血糖
corn silk
tea bag development
property identification
hypoglycemic efficacy
