摘要
随着糖尿病患者和肥胖者人数的增加,低血糖生成指数(Glycemic Index,GI)食品逐渐成为关注的热点。饼干作为一种广受欢迎的休闲食品,其高糖、高脂特性限制了它在糖尿病患者和肥胖者等特殊膳食人群中的适用性。对低血糖生成指数饼干的原料及其配比、加工工艺以及品质评价等方面进行综述,并对其未来发展进行展望,以期为我国低GI饼干的研究与开发提供参考。
With the increase in the number of patients with diabetes and obesity,low glycemic index(GI)food has gradually become the focus of attention.As a popular snack food,biscuit's high sugar and fat limit its applicability in special diet groups such as diabetes patients and obese people.In this paper,the raw materials and its ratio,processing technology and quality evaluation of low glycemic index(GI)biscuits were reviewed,and its future development was expected for providing a reference for the research and development of low GI biscuits in China.
作者
卓小乐
李航
郭梓贤
龙淼琳
侯芳芳
牛广财
ZHUO Xiaole;LI Hang;GUO Zixian;LONG Miaolin;HOU Fangfang;NIU Guangcai(Food College,Heilongjiang Bayi Agricultural University,Agri-Food Processing and Engineering TechnologyResearch Center of Heilongjiang Province,163000 Daqing Heilongjiang,China)
出处
《粮食加工》
2025年第4期42-45,共4页
Grain Processing
基金
国家级大学生创新创业训练计划项目(202410223020)
黑龙江八一农垦大学试验示范基地项目(2041200028)
黑龙江省农产品加工协同创新推广体系资助项目(20231212)。
关键词
血糖生成指数
低GI饼干
原料
加工工艺
glycemic index
low GI biscuits
raw materials
processing technology
