低升糖八宝粥的自稳定体系筛选及其GI人体测试

doi:10.7506/spkx1002-6630-20181207-093

食品科学 ›› 2020, Vol. 41 ›› Issue (5): 143-151.doi: 10.7506/spkx1002-6630-20181207-093

低升糖八宝粥的自稳定体系筛选及其GI人体测试

刘义凤，段盛林，柳嘉，王成祥，马淑红，侯占群，马芙俊，苑鹏，夏凯，文剑，韩晓峰

（1.中国食品发酵工业研究院有限公司，北京 100015；2.功能主食创制与慢病营养干预北京市重点实验室，北京 100015；3.同福集团股份有限公司，安徽芜湖 241200）

出版日期:2020-03-15 发布日期:2020-03-23
基金资助:
北京市科技重大专项（D171100001917003）

Screening for Self-Stabilizing System for Mixed Congee with Low Glycemic Index and Evaluation of Its GI in the Human Body

LIU Yifeng, DUAN Shenglin, LIU Jia, WANG Chengxiang, MA Shuhong, HOU Zhanqun, MA Fujun, YUAN Peng, XIA Kai, WEN Jian, HAN Xiaofeng

(1. China National Research Institute of Food Fermentation Industries Co. Ltd., Beijing 100015, China; 2. Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100015, China; 3. Tongfu Group Co. Ltd., Wuhu 241200, China)

Online:2020-03-15 Published:2020-03-23

摘要/Abstract

摘要： 为开发一款自稳定、低血糖生成指数（glycemic index，GI）的八宝粥，即低GI粥（GI≤55），本实验通过考察汤汁和米料对八宝粥流变学特性（黏性和弹性等）的影响，筛选出淀粉、圆苞车前子壳粉、魔芋精粉、小米、黄米、燕麦为主要原料，在不添加人工助剂的情况下形成自稳定体系。同时进行人体GI测试，结果表明：低GI粥的餐后血糖水平上升和下降均较葡萄糖餐后血糖水平平稳，因此低GI粥有稳定餐后血糖水平的效果（GI＝51.8），表明本实验开发的八宝粥为低GI食品。另外，通过智能电子仿生设备对低GI粥和市面上的9 款粥品进行气味和味道的对比，结果表明：低GI粥的口感较好，同时其气味能与其他9 种八宝粥进行区分。

关键词: 八宝粥, 稳定性评价, 血糖生成指数, GI人体测试, 智能电子仿生评价

Abstract: In this paper, in order to develop a self-stabilizing and low glycemic index (GI ≤ 55) mixed congee, the effects of soup and cereal materials on the rheological properties of (such as viscosity and elasticity) mixed congee were studied. Starch, Psyllium seed husk, konjak mannan, millet, glutinous millet, and oat were selected as main raw materials to make congee, which form a self-stabilizing system without artificial additives. At the same time, the results of GI test in the human body showed that the postprandial blood glucose of low GI mixed congee increased and decreased more smoothly than that of glucose. Therefore, low GI mixed congee was capable of stabilizing postprandial blood glucose (GI = 51.8), indicating that the mixed congee is a low GI food. In addition, using an intelligent electronic bionic device, the odor and taste of low GI mixed congee were compared with those of 9 mixed congees sold on the market. The results showed that low GI mixed congee had better taste, and its odor could be distinguished from that of the commercial mixed congees.

Key words: mixed congee, stability evaluation, glycemic index (GI), GI test in the human body, intelligent electronic bionic evaluation

中图分类号:

TS201.4

刘义凤，段盛林，柳嘉，王成祥，马淑红，侯占群，马芙俊，苑鹏，夏凯，文剑，韩晓峰. 低升糖八宝粥的自稳定体系筛选及其GI人体测试[J]. 食品科学, 2020, 41(5): 143-151.

LIU Yifeng, DUAN Shenglin, LIU Jia, WANG Chengxiang, MA Shuhong, HOU Zhanqun, MA Fujun, YUAN Peng, XIA Kai, WEN Jian, HAN Xiaofeng. Screening for Self-Stabilizing System for Mixed Congee with Low Glycemic Index and Evaluation of Its GI in the Human Body[J]. FOOD SCIENCE, 2020, 41(5): 143-151.

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低升糖八宝粥的自稳定体系筛选及其GI人体测试

Screening for Self-Stabilizing System for Mixed Congee with Low Glycemic Index and Evaluation of Its GI in the Human Body

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