青稞低GI挤压面条制作工艺优化及营养与抗氧化活性分析
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摘要
为了提高青稞低血糖生成指数(Glycemic Index,GI)挤压面条品质,以青稞粉为主要原料,比较了青稞生粉与熟粉制作低GI挤压面条的品质,优化了挤压法制作青稞低GI值挤压面条的工艺条件及配方,考察了冷冻老化技术对其品质的影响,评价了青稞低GI值面条的营养品质及抗氧化活性。分析得到青稞生粉制作的低GI值挤压面条的品质较优;以青稞生粉为原料制作低GI值挤压面条的工艺参数为青稞粉含水量45%,pH 7.0,青稞粉粒度80目;在此优化条件下,采用单因素及正交实验优化了青稞低GI值挤压面条的配方,以青稞生粉为基础,豌豆粉添加量为20%、荞麦粉添加量5%、藜麦粉添加量为5%,在-18℃冷冻时间15 h制作的青稞挤压面条煮熟后无断条,感官评价达93.65分,GI值为42.73,具有较高的营养价值和多酚含量与抗氧化活性。
The present study,which took highland barley as the main object,compared the quality of low glycemic index(low-GI)extruded noodles made of raw and cooked highland barley powder separately.And this study optimized the processing conditions and formula,also evaluating nutritional quality and antioxidant activity of low-GI extruded highland barley noodles.The result indicated that the low-GI extruded noodles made of raw powder had a superior quality,with 45% water,pH 7.0 and 80-mesh granularity.Under this optimized condition,the formula of Low-GI extruded noodles were optimized by single factor and orthogonal test.Based on raw highland powder,the amount of added pea flour,buckwheat flour,quinoa flour was 20%,5% and 5% respectively.And the extruded highland barley noodles had no broken bars after cooking under-18 ℃ for 15 h.The optimized highland barley noodles,with a higher nutritional value,polyphenol content and Antioxidant activity,which reached 93.65 points of sensory evaluation and 42.73 of GI value.This study provided a theoretical basis for improving the health effects of highland barley noodles.
The present study,which took highland barley as the main object,compared the quality of low glycemic index(low-GI)extruded noodles made of raw and cooked highland barley powder separately.And this study optimized the processing conditions and formula,also evaluating nutritional quality and antioxidant activity of low-GI extruded highland barley noodles.The result indicated that the low-GI extruded noodles made of raw powder had a superior quality,with 45% water,pH 7.0 and 80-mesh granularity.Under this optimized condition,the formula of Low-GI extruded noodles were optimized by single factor and orthogonal test.Based on raw highland powder,the amount of added pea flour,buckwheat flour,quinoa flour was 20%,5% and 5% respectively.And the extruded highland barley noodles had no broken bars after cooking under-18 ℃ for 15 h.The optimized highland barley noodles,with a higher nutritional value,polyphenol content and Antioxidant activity,which reached 93.65 points of sensory evaluation and 42.73 of GI value.This study provided a theoretical basis for improving the health effects of highland barley noodles.
引文
[1]MOZA J,GUJRAL H S.Starch digestibility and bioactivity of high altitude hulless barley[J].Food Chemistry,2016,194:561-568
[2]HAILEMICHAEL S,PETER A S.Ethno botany,diverse food uses,claimed health benefits and implications on conservation of barley landraces in north eastern ethiopia highlands[J].Journal of Ethno Biology and Ethno medicine,2011,7:19-24
[3]党斌,杨希娟,刘海棠.青稞加工利用现状分析[J].粮食加工,2009,34(3):69-71DANG B,YANG X J,LIU H T.Analysis of processing and utilization of highland barley[J].Food Processing,2009,34(3):69-71
[4]郭效瑛,赵曼.青稞保健功能产品开发研究国内现状[J].农产品加工,2018(20):57-61GUO X Y,ZHAO M.Research and Development of hullessbarley related health-care function products in china[J].Farm Products processing,2018(20):57-61
[5]任欣,闫淑琴,沈群.青稞全粉面条品质改进研究[J].食品工业科技,2013,34(21):115-118,123REN X,YAN S Q,SHENG Q.Study on improving noodle quality of whole barley flour[J].Science and Technology ofFood Industry,2013,34(21):115-118,123
[6]杨希娟,党斌,徐菲,等.不同粒色青稞酚类化合物含量与抗氧化活性的差异及评价[J].中国粮油学报,2017,32(9):34-42YANG X J,DANG B,XU F,et al.Difference and evaluation of phenolics contents and antioxidant activity of colored hulless barley[J].Journal of The Chinese Cereals and Oils Association,2017,32(9):34-42
[7]缪铭,江波,张涛.低血糖生成指数淀粉类衍生物的研究进展[J].食品科学,2008(4):452-456MIU M,JIANG B,ZHANG T.Researchdrogress of low glycemic-index starchy derivatives[J].Food Science,2008(4):452-456
[8]杨月欣,崔红梅,王岩,等.常见谷类和薯类的血糖生成指数[J].营养健康新观察,2005,9(1):14-20YANG Y X,CUI H M,WANG Y,et al.The glycemic index of common cereals and tuber products[J].Nutrition Newsletter,2005,9(1):14-20
[9]韩小存.低血糖指数豆类品种的筛选及其在面制品中的应用[D].郑州:河南工业大学,2013HAN X C.The screening of low glycemic index of beans and application in its flour products.Zhenzhou:Henan University of Technology,2013
[10]李晟,许秀颖,李浩,等.杂粮营养粉挤压工艺优化及加工特性研究[J].食品工业,2017,38(8):87-92LI S,XU X Y,LI H,et al.A Coarse Grain Nutrition Powder of Twin-screw Extrusion Research[J].food industry,2017,38(8):87-92
[11]小圆.冷冻保存鲜面条[J].农产品加工,2013(2):12XIAO Y.Frozen preserved fresh noodles[J].Farm Products processing,2013(2):12
[12]ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992(46):33-50
[13]CHUNG H J,LIM H S,LIM S T.Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch[J].Journal of Cereal Science,2006(43):353-359
[14]ADOM K K,SORRELLS M E,LIU R H.Phytochemical profiles and antioxidant activity of wheat varieties[J].Journal of Agricultural&Food Chemistry,2003,51(26):7825-7834
[15]ABU BAKAR M F,MOHAMED M,RAHMAT A,et al.Photochemicals and antioxidant activity of different parts of bambangan(mangifera pajang)and tarap(artocarpus odoratissimus)[J].Food Chemistry,2009,113(2):479-483
[16]IRIS F F,BENZIE,STRAIN J J.The ferric reducing ability of plasma(FRAP)as a measure of"Antioxidant Power":The FRAP Assay[J].Analytical Biochemistry,1996,239(1):70-76
[17]RE R,Pellegrini N,PROTEGGENTE A,et al.Antioxidant activity applyingan improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9):1231-1237
[18]宁更哲.燕麦炒制及其面粉挤压膨化的工艺研究[D].杨凌:西北农林科技大学,2010NING G Z.Roast of oat grain and extrusion of oat flour[D].Yangling:Northwest A&F University,2010
[19]ELLS L J,SEAL C J,KETTLITZ B,et al.Postprandial glycaemic,lipaemic and haemostatic responses to ingestion of rapidly and slowly digested starches in healthy young women[J].British Journal of Nutrition,2005,94(6):948-955
[20]DARTOIS A,SINBH J,KAUR L,et al.Influence of Guar Gum on the In Vitro Starch digestibility-rheolob cal and Microstructural Characteristics[J].Food Biophysics,2010,5(3):149-160
[21]RATTANAMECHAISKUL C,SOPONRONNARIT S,PRACHAYAWARAKORN S.Glycemic response to brown rice treated by different drying media[J].Journal of Food Engineering,2014,122:48-55
[22]李佩,谢彩锋,丁慧敏,等.木薯全粉面条配方的优化[J].食品工业科技,2018,39(3):187-193,200LI P,XIE C F,DING H M,et al.Optimization of formula of cassava whole flour noodle.Science and Technology of Food Industry[J],2018,39(3):187-193,200
[23]孙建霞,李允祥,岳凤丽等.超微海带粉的保健功能及在面条中的应用[J].食品工业科技,2008(5):167-169SUN J X,LI Y X,YUE F L,et al.Health care function of ultramicro kelp powder and its application to noodles[J].Science and Technology of Food Industry,2008(5):167-169
[24]胡丽燕,王蕾蕾,何芳,等.燕麦米对降低糖尿病病人血糖指数的临床意义[J].肠外与肠内营养,2016,23(6):339-341HU L Y,WANG L L,HE F,et al.Determination of glycemic index of oat-rice and intervention on type 2 diabetes patients[J].Parenteral&Enteral Nutrition,2016,23(6):339-341
[25]马静,夏颖,刘静,等.摄人不同谷物对糖尿病患者血糖的影响[J].华南预防医学,2004(2):43-44MA J,XIA Y,LIU J,et al.Effect of different cereals intake on blood sugar in diabetic patients[J].South China Journal of Preventive Medicine,2004(2):43-44
[26]崔亚楠.低血糖指数原料(谷物、豆类)及工艺筛选和配方冲调粉的研究[D].无锡:江南大学,2017CUI Y L.Screening of low glycemic index raw materials(cereals,legumes)、processing methods and study on low glycemic index mixing powder[D].Wuxi:Jiangnan University,2017
[27]张守文,程宇.豌豆的营养成分及在食品工业中的应用有待进一步深人开发的食品配料[J].中国食品添加剂,2014(4):154-158ZHANG S W,CHENG Y.The nutritional ingredient of pea andand its application in food industry[J].China Food Additives,2014(4):154-158
[28]王娴,周显青,胡宏海,等.辅料添加对挤压复配米外观结构、蒸煮食用品质及体外血糖生成指数的影响[J].食品科学,2018,39(11):60-68WANG X,ZHOU X Q,HU H H,et al.Effect of different additives on outer appearance,structure,cooking,eating quality and glycemic index of extrusion artificial rice[J].Food Science,2018,39(11):60-68
[29]郭兴国,李再贵.一种低血糖生成指数苦荞面及其加工方法:中国,201610552904.4[P].2016-07-14GUO X G,LI Z G.A hypoglycemic indextartary buckwheat noodle and its processing method:China,201610552904.4[P].2016-07-14
[30]马雨洁.熟制荞麦面条淀粉模拟消化特性及抗氧化品质研究[D].杨凌:西北农林科技大学,2013MA Y J.In vitro starch digestibility and antioxidant property of cooked buckwheat noodles[D].Yangling:Northwest A&F University,2013
[31]马雨洁,刘航,徐元元,等.熟制荞麦面条抗氧化品质及体外淀粉消化特性[J].食品科学,2013,34(17):65-69MA Y J,LIU H,XU Y Y,et al.Antioxidant capacity and in vitro starch digestibility of cooked buckwheat noodles[J].Food Science,2013,34(17):65-69
[32]樊环环,牛晓峰,王丽静,等.苦荞海带挤压湿面条研制及其抗氧化性[J].食品工业科技,2016,37(8):276-280FAN H H,NIU X F,WANG L J,et al.Preparation and antioxidation of extruded tartary buckwheat-kelp noodle[J].Science and Technology of Food Industry,2016,37(8):276-280.
[2]HAILEMICHAEL S,PETER A S.Ethno botany,diverse food uses,claimed health benefits and implications on conservation of barley landraces in north eastern ethiopia highlands[J].Journal of Ethno Biology and Ethno medicine,2011,7:19-24
[3]党斌,杨希娟,刘海棠.青稞加工利用现状分析[J].粮食加工,2009,34(3):69-71DANG B,YANG X J,LIU H T.Analysis of processing and utilization of highland barley[J].Food Processing,2009,34(3):69-71
[4]郭效瑛,赵曼.青稞保健功能产品开发研究国内现状[J].农产品加工,2018(20):57-61GUO X Y,ZHAO M.Research and Development of hullessbarley related health-care function products in china[J].Farm Products processing,2018(20):57-61
[5]任欣,闫淑琴,沈群.青稞全粉面条品质改进研究[J].食品工业科技,2013,34(21):115-118,123REN X,YAN S Q,SHENG Q.Study on improving noodle quality of whole barley flour[J].Science and Technology ofFood Industry,2013,34(21):115-118,123
[6]杨希娟,党斌,徐菲,等.不同粒色青稞酚类化合物含量与抗氧化活性的差异及评价[J].中国粮油学报,2017,32(9):34-42YANG X J,DANG B,XU F,et al.Difference and evaluation of phenolics contents and antioxidant activity of colored hulless barley[J].Journal of The Chinese Cereals and Oils Association,2017,32(9):34-42
[7]缪铭,江波,张涛.低血糖生成指数淀粉类衍生物的研究进展[J].食品科学,2008(4):452-456MIU M,JIANG B,ZHANG T.Researchdrogress of low glycemic-index starchy derivatives[J].Food Science,2008(4):452-456
[8]杨月欣,崔红梅,王岩,等.常见谷类和薯类的血糖生成指数[J].营养健康新观察,2005,9(1):14-20YANG Y X,CUI H M,WANG Y,et al.The glycemic index of common cereals and tuber products[J].Nutrition Newsletter,2005,9(1):14-20
[9]韩小存.低血糖指数豆类品种的筛选及其在面制品中的应用[D].郑州:河南工业大学,2013HAN X C.The screening of low glycemic index of beans and application in its flour products.Zhenzhou:Henan University of Technology,2013
[10]李晟,许秀颖,李浩,等.杂粮营养粉挤压工艺优化及加工特性研究[J].食品工业,2017,38(8):87-92LI S,XU X Y,LI H,et al.A Coarse Grain Nutrition Powder of Twin-screw Extrusion Research[J].food industry,2017,38(8):87-92
[11]小圆.冷冻保存鲜面条[J].农产品加工,2013(2):12XIAO Y.Frozen preserved fresh noodles[J].Farm Products processing,2013(2):12
[12]ENGLYST H N,KINGMAN S M,CUMMINGS J H.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992(46):33-50
[13]CHUNG H J,LIM H S,LIM S T.Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch[J].Journal of Cereal Science,2006(43):353-359
[14]ADOM K K,SORRELLS M E,LIU R H.Phytochemical profiles and antioxidant activity of wheat varieties[J].Journal of Agricultural&Food Chemistry,2003,51(26):7825-7834
[15]ABU BAKAR M F,MOHAMED M,RAHMAT A,et al.Photochemicals and antioxidant activity of different parts of bambangan(mangifera pajang)and tarap(artocarpus odoratissimus)[J].Food Chemistry,2009,113(2):479-483
[16]IRIS F F,BENZIE,STRAIN J J.The ferric reducing ability of plasma(FRAP)as a measure of"Antioxidant Power":The FRAP Assay[J].Analytical Biochemistry,1996,239(1):70-76
[17]RE R,Pellegrini N,PROTEGGENTE A,et al.Antioxidant activity applyingan improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9):1231-1237
[18]宁更哲.燕麦炒制及其面粉挤压膨化的工艺研究[D].杨凌:西北农林科技大学,2010NING G Z.Roast of oat grain and extrusion of oat flour[D].Yangling:Northwest A&F University,2010
[19]ELLS L J,SEAL C J,KETTLITZ B,et al.Postprandial glycaemic,lipaemic and haemostatic responses to ingestion of rapidly and slowly digested starches in healthy young women[J].British Journal of Nutrition,2005,94(6):948-955
[20]DARTOIS A,SINBH J,KAUR L,et al.Influence of Guar Gum on the In Vitro Starch digestibility-rheolob cal and Microstructural Characteristics[J].Food Biophysics,2010,5(3):149-160
[21]RATTANAMECHAISKUL C,SOPONRONNARIT S,PRACHAYAWARAKORN S.Glycemic response to brown rice treated by different drying media[J].Journal of Food Engineering,2014,122:48-55
[22]李佩,谢彩锋,丁慧敏,等.木薯全粉面条配方的优化[J].食品工业科技,2018,39(3):187-193,200LI P,XIE C F,DING H M,et al.Optimization of formula of cassava whole flour noodle.Science and Technology of Food Industry[J],2018,39(3):187-193,200
[23]孙建霞,李允祥,岳凤丽等.超微海带粉的保健功能及在面条中的应用[J].食品工业科技,2008(5):167-169SUN J X,LI Y X,YUE F L,et al.Health care function of ultramicro kelp powder and its application to noodles[J].Science and Technology of Food Industry,2008(5):167-169
[24]胡丽燕,王蕾蕾,何芳,等.燕麦米对降低糖尿病病人血糖指数的临床意义[J].肠外与肠内营养,2016,23(6):339-341HU L Y,WANG L L,HE F,et al.Determination of glycemic index of oat-rice and intervention on type 2 diabetes patients[J].Parenteral&Enteral Nutrition,2016,23(6):339-341
[25]马静,夏颖,刘静,等.摄人不同谷物对糖尿病患者血糖的影响[J].华南预防医学,2004(2):43-44MA J,XIA Y,LIU J,et al.Effect of different cereals intake on blood sugar in diabetic patients[J].South China Journal of Preventive Medicine,2004(2):43-44
[26]崔亚楠.低血糖指数原料(谷物、豆类)及工艺筛选和配方冲调粉的研究[D].无锡:江南大学,2017CUI Y L.Screening of low glycemic index raw materials(cereals,legumes)、processing methods and study on low glycemic index mixing powder[D].Wuxi:Jiangnan University,2017
[27]张守文,程宇.豌豆的营养成分及在食品工业中的应用有待进一步深人开发的食品配料[J].中国食品添加剂,2014(4):154-158ZHANG S W,CHENG Y.The nutritional ingredient of pea andand its application in food industry[J].China Food Additives,2014(4):154-158
[28]王娴,周显青,胡宏海,等.辅料添加对挤压复配米外观结构、蒸煮食用品质及体外血糖生成指数的影响[J].食品科学,2018,39(11):60-68WANG X,ZHOU X Q,HU H H,et al.Effect of different additives on outer appearance,structure,cooking,eating quality and glycemic index of extrusion artificial rice[J].Food Science,2018,39(11):60-68
[29]郭兴国,李再贵.一种低血糖生成指数苦荞面及其加工方法:中国,201610552904.4[P].2016-07-14GUO X G,LI Z G.A hypoglycemic indextartary buckwheat noodle and its processing method:China,201610552904.4[P].2016-07-14
[30]马雨洁.熟制荞麦面条淀粉模拟消化特性及抗氧化品质研究[D].杨凌:西北农林科技大学,2013MA Y J.In vitro starch digestibility and antioxidant property of cooked buckwheat noodles[D].Yangling:Northwest A&F University,2013
[31]马雨洁,刘航,徐元元,等.熟制荞麦面条抗氧化品质及体外淀粉消化特性[J].食品科学,2013,34(17):65-69MA Y J,LIU H,XU Y Y,et al.Antioxidant capacity and in vitro starch digestibility of cooked buckwheat noodles[J].Food Science,2013,34(17):65-69
[32]樊环环,牛晓峰,王丽静,等.苦荞海带挤压湿面条研制及其抗氧化性[J].食品工业科技,2016,37(8):276-280FAN H H,NIU X F,WANG L J,et al.Preparation and antioxidation of extruded tartary buckwheat-kelp noodle[J].Science and Technology of Food Industry,2016,37(8):276-280.