摘要
采用超微粉碎技术分别处理红芸豆种皮与子叶,通过逐级筛分获得5种不同粒度的红芸豆种皮粉和子叶粉(小于80、80、120、160目和200目)。以红芸豆种皮粉和子叶粉为主要原料,麦芽糖醇、柠檬酸等为辅料,通过单因素与正交试验筛选出红芸豆咀嚼片最佳配方,利用直接压片工艺制备得到红芸豆低升糖咀嚼片,同时对咀嚼片的基本理化特性、α-淀粉酶抑制率、淀粉水解率以及预估血糖生成指数(estimated glycemic index,eGI)值进行测定。试验结果表明,红芸豆低升糖咀嚼片最佳配方:种皮粉与子叶粉的过筛目数均为200目、种皮粉与子叶粉质量比为1∶5、麦芽糖醇添加量为4%、柠檬酸添加量为1.5%,在此条件下制得的咀嚼片形状完整、颜色均匀、口感细腻、硬度适中、易于咀嚼,符合压片的要求。体外消化试验结果表明该咀嚼片eGI值为42.22±0.21,小于55,符合低GI食品的基本要求。
The seed coats and cotyledons of red kidney beans were separately processed by ultrafine grinding.Through graded sieving,the seed coat powder and cotyledon powder with five particle sizes(<80,80,120,160 and 200 meshes)were obtained.With the seed coat powder and cotyledon powder of red kidney beans as primary ingredients and maltitol and citric acid as supplements,the optimal formulation for red kidney bean chewable tablets was screened via single-factor and orthogonal tests.Low-glycemic index(GI)chewable tablets were prepared by direct compression.The tablets were subsequently evaluated for basic physicochemical properties,inhibition rate on α-amylase,starch hydrolysis rate,and estimated glycemic index(eGI).Experimental results indicated the optimal formula was composed of 200-mesh powder of seed coats and cotyledons with a mass ratio of 1∶5,4% maltitol,and 1.5% citric acid.Tablets prepared under these conditions exhibited a complete shape,a uniform color,a smooth texture,appropriate hardness,and easy chewability,meeting compression requirements.The in vitro digestion tests showed that the tablets had an eGI value of 42.22±0.21(<55),fulfilling the fundamental criteria for low-GI foods.
作者
韦满婷
韩笑
任灵丽
张其慧
张晓烨
张璐
WEI Manting;HAN Xiao;REN Lingli;ZHANG Qihui;ZHANG Xiaoye;ZHANG Lu(Tianjin Key Laboratory of Food Biotechnology,School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease,China National Research Institute of Food&Fermentation Industries Co.,Ltd.,Beijing 100015,China)
出处
《食品研究与开发》
2025年第17期82-90,共9页
Food Research and Development
基金
国家大学生创新创业训练计划项目(202310069011)。
关键词
红芸豆
超微粉碎
咀嚼片
α-淀粉酶抑制率
预估血糖生成指数
red kidney beans
ultrafine grinding
chewable tablets
inhibition rate on α-amylase
estimated glycemic index
