黑龙江农业科学Issue(9)：37-44,8.DOI:10.11942/j.issn1002-2767.2025.09.0037
低GI玉米杂粮代餐粉产品研发
Research and of Development Low GI Maize and Multigrain Meal Replacement Powder Product
摘要
Abstract
In order to optimize the protein structure of maize flour,the nutritional value and textural characteristics of maize flour treated with bacterial-enzyme synergistic modification were studied.After treatment,significant changes were observed,water-holding capacity slightly decreased while gelation capacity increased,hardness decreased,whereas elasticity,adhesiveness,and chewiness increased,resulting in improved dough quality.Among these changes,the total sugar content was the lowest,while total starch,crude protein,and dietary fiber contents all showed increases.The total amino acid content increased,demonstrating enhanced nutritional value compared to the original flour.Low glycemic index(GI)modified maize flour was used as the main raw material,supplemented with pueraria powder,wolfberry powder,konjac powder,buckwheat powder,and black bean powder.Single-factor experiments were conducted to investigate the effects of individual raw material ratios on the GI value and reconstitution properties of meal replacement powder.The overall formulation was optimized through orthogonal experiments.The results indicated that the optimal formulation consisted of 3 g black bean powder,10 g buckwheat powder,15 g maize flour,5 g pueraria powder,and 3 g konjac powder.This formulation achieved a GI value of 45.37(low GI level),a reconstitution score of 87.49,and produced a final product with excellent stability and appropriate aroma.关键词
菌酶协同改性/玉米粉/低GI/杂粮代餐粉Key words
bacterial enzyme synergistic modification/maize flour/low glycemic index/grmultiain meal replacement powder引用本文复制引用
杨婉婷,张羽彤,王岩..低GI玉米杂粮代餐粉产品研发[J].黑龙江农业科学,2025,(9):37-44,8.基金项目
黑龙江省重点研发项目(2022ZX02B16) （2022ZX02B16）
黑龙江省省属高校基本科研业务费科研项目(145309631) （145309631）
黑龙江省"百千万"工程科技重大专项子课题(2021ZX12809-3) （2021ZX12809-3）
齐齐哈尔大学研究生创新科研项目(YJSCX2022033) （YJSCX2022033）
齐齐哈尔大学研究生创新科研项目(X202310232106) （X202310232106）
齐齐哈尔大学研究生创新科研项目(X202310232107). （X202310232107）
