CN115024455A - 一种低gi苦荞浓浆饮料的加工工艺及其体外消化性测定的方法 - Google Patents
一种低gi苦荞浓浆饮料的加工工艺及其体外消化性测定的方法 Download PDFInfo
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Abstract
本发明克服了目前谷物浓浆饮料升糖指数高的不足,提供了一种低GI苦荞浓浆饮料的加工工艺及其体外消化性测定的方法,通过对浓浆饮料原料粉进行湿热处理,增加其慢消化淀粉和抗性淀粉含量,降低浓浆饮料GI值,通过对苦荞浓浆饮料加工过程中的原料湿热处理,以及对原料配比、稳定剂配方及添加量、均质条件等的试验优化,将经湿热处理的苦荞粉与燕麦粉以7:3的比例混合进行糊化;其中,以结冷胶:羧甲基纤维素钠=9:1的增稠剂添加量为0.15%、以蔗糖酯:三聚甘油单硬脂酸酯=1:9的乳化剂添加量为0.15%,以三聚磷酸钠作为抗老化剂的添加量为0.03%调制出的苦荞浓浆饮料稳定性最好;制得的苦荞浓浆饮料体外预估GI值为54,为低GI食品,尤其适于需要控制血糖的人群食用。
Description
技术领域
本发明一种低GI苦荞浓浆饮料的加工工艺及其体外消化性测定的方法,属于杂粮精深加工技术领域。
背景技术
杂粮精深加工是提高杂粮附加值的重要途径,丰富杂粮加工产品多样性,解决杂粮“难做、难吃”的加工难题。其中,以小杂粮为主要原料加工而成的浓浆饮料是近年来新兴的杂粮精深加工产品,其丰富的营养、浓厚的口感深受广大消费者喜爱。苦荞是一种富含黄酮、多酚等生物活性物质的药食同源作物,对控制糖尿病、心脑血管疾病等慢性病的发展有一定作用。将苦荞加工成浓浆饮料,不仅可以改善其适口性,让杂粮“好吃”,同时改善加工性能,让杂粮“好做”。
我国是荞麦生产大国,但长期以来荞麦产量中以初加工产品为主,精深加工产品较少,难以有效提高产业效益。因此,将苦荞加工为浓浆饮料具有一定的经济效益和社会效益。目前市场上的谷物浓浆产品由于加工精细化程度高,且通常加入蔗糖、果葡糖浆等甜味剂调整口味,造成消化率高、消化速度快、升糖指数高等问题,不适于需要控制血糖的人群食用。
食物中的淀粉根据其在进食2h内的消化速度可分为快消化淀粉(Rapiddigesting starch,RDS)、慢消化淀粉(Slow-digesting starch,SDS)和抗性淀粉(Resistant starch,RS)。苦荞抗性淀粉能够有效减缓淀粉在消化道的消化速率,降低血糖升高速度,具有平稳餐后血糖的功效。
湿热处理(Moisture heat treatment)是淀粉改性的一种常用物理方法,通过湿热处理能够增加直链淀粉含量,使部分淀粉转化为抗性淀粉,从而降低含淀粉食物的消化率及GI值。
发明内容
本发明克服了目前谷物浓浆饮料升糖指数高的不足,提供了一种低GI苦荞浓浆饮料的加工工艺及其体外消化性测定的方法,通过对浓浆饮料原料粉进行湿热处理,增加其慢消化淀粉和抗性淀粉含量,降低浓浆饮料GI值。
为了解决上述问题,本发明采用的技术方案为:一种低GI苦荞浓浆饮料的加工工艺,以苦荞米和燕麦米为主要原料,经如下工艺步骤制得:
第一步,原料预处理;
将苦荞米与燕麦米分别于炒锅中小火炒制5min左右,至炒出香味,放凉后再超微粉碎,经湿热处理后进行苦荞浓浆饮料的制备;
第二步,糊化;
按比例为7:3取适量经湿热处理的苦荞粉和燕麦粉,按料水比为1:15准备15份水,其中糊化用水10份,剩余5份等待溶解稳定剂,将10份糊化用水与苦荞粉和燕麦粉混合,并搅拌均匀,于沸水浴中糊化30min,并随时搅拌,防止糊底;
第三步,配料;
将称量好的稳定剂与甜味剂混合均匀,加入第二步中剩余的5份水并搅拌,于80℃水浴直至溶解均匀;
第四步,胶磨;
糊化后的料液于胶体磨中匀浆,同时加入稳定剂溶液,匀浆10min;
第五步,过滤;
将胶磨后的料液用60目筛过滤,除去不溶性颗粒,同时利于后续均质工艺;
第六步,均质;
过滤后的料液使用超高压均质机在20MPa条件下均质两次,使得颗粒破碎、均匀,饮料口感更加细腻。
第七步,灭菌;
于高压灭菌锅中115℃灭菌10min,灭菌完成后立即于冷水浴中降温至室温,并于阴凉、避光处保存。
所述第一步原料粉湿热处理可通过下述方式进行:
将超微粉碎,过100目筛,然后称取苦荞粉、燕麦粉各10份于容器中,加蒸馏水调节含水量为30%,充分搅拌后立即用保鲜膜加锡纸覆口密封,置于25℃水浴中平衡20h后,在恒温干燥箱中以100℃处理2h,结束后40℃烘干20h,碾磨过100目筛得经湿热处理的苦荞粉、燕麦粉。
本发明还涉及一种低GI苦荞浓浆饮料体外消化性测定的方法,按下述方式实施:
a、称取500mg可利用碳水化合物当量的样品于50mL细高烧杯中,加10mL水,混合均匀,沸水浴糊化15min,晾至室温;并加入在样品中加20mL pH=5.2 0.1mol/L醋酸钠缓冲溶液;
b、取两个烧杯,分别加20mL 2.5mg/mL葡萄糖标准溶液,沸水浴15min,晾至室温后分别加入10mL pH=5.2 0.1mol/L醋酸缓冲溶液,作为标准液;
c、样品及标准样于37℃预热30min,磁力搅拌速度160-170r/min,按顺序依次加入5mL酶液,于20min、60min、90min、120min,移取0.5mL样液至10mL 66%乙醇溶液中,离心,取0.1mL上清液加入3mL GOPOD试剂,于50℃反应20min,加水定容至5mL,于510nm下测定吸光度,计算得到20min、60min、90min、120min时样液中的葡萄糖浓度;
d、反应120min的样品继续进行总碳水化合物的测定,沸水浴30min,冰水浴15min,加10mL7mol/L KOH,冰水浴30min;取0.5mL样液至含有5mL 0.5mol/L乙酸的10mL比色管中,涡旋混匀,加0.1mL淀粉葡萄糖苷酶(300U/mL),于50℃孵育30min,沸水浴10min,0.1mol/L醋酸钠缓冲溶液定容至10mL,4000rpm离心10min,移取0.1mL样液,加入3mL GOPOD试剂,于50℃反应20min,加水定容至5mL,于510nm下测定吸光度,计算得到样液葡萄糖浓度;
e、计算20min、60min、90min、120min时样品可利用碳水化合物的消化率,零点为其游离葡萄糖的含量,计算其曲线下面积,与葡萄糖面积12000作商,其值为样品的预估GI值。
本发明与现有技术相比具有的有益效果是:本发明通过对苦荞浓浆饮料加工过程中的原料湿热处理,以及对原料配比、稳定剂配方及添加量、均质条件等的试验优化,制得一款香气浓郁、稳定性佳的低GI苦荞浓浆饮料,将经湿热处理的苦荞粉与燕麦粉以7:3的比例混合进行糊化;其中,以结冷胶:羧甲基纤维素钠=9:1的增稠剂添加量为0.15%、以蔗糖酯:三聚甘油单硬脂酸酯=1:9的乳化剂添加量为0.15%,以三聚磷酸钠作为抗老化剂的添加量为0.03%调制出的苦荞浓浆饮料稳定性最好;再将胶磨后的浓浆料液于超高压均质机中以20MPa的压力均质两次,可以满足低GI苦荞浓浆饮料的加工需求,制得的苦荞浓浆饮料体外预估GI值为54,为低GI食品,尤其适于需要控制血糖的人群食用。
附图说明
下面结合附图对本发明做进一步的说明。
图1为本发明中增稠剂添加比例对浓浆饮料稳定性的影响示意图。
图2为本发明中乳化剂添加比例对浓浆饮料稳定性的影响示意图。
图3为本发明中抗老化剂添加比例对浓浆饮料稳定性的影响示意图。
图4为本发明中样品粒度分布图。
图5为本发明中各样品离心沉淀率示意图。
图6为本发明中各样品D50示意图。
图7为本发明中不同均质次数样品粒径分布对比图。
图8为本发明中均质与未均质样品粒径分布对比图。
具体实施方式
如图1~图8所示,本发明涉及一种低GI苦荞浓浆饮料的加工工艺,其中,以苦荞米和燕麦米为主要原料,经如下工艺步骤制得:
第一步,原料预处理;
将苦荞米与燕麦米分别于炒锅中小火炒制5min左右,至炒出香味,放凉后超微粉碎,过100目筛,称取苦荞粉、燕麦粉适量于容器中,加蒸馏水调节含水量为30%,充分搅拌后立即用保鲜膜加锡纸覆口密封,置于25℃水浴中平衡20h后,在恒温干燥箱中以100℃处理2h,结束后40℃烘干20h,碾磨过100目筛得经湿热处理的苦荞粉、燕麦粉。
第二步,糊化;
按比例为7:3取苦荞粉和燕麦粉,按料水比为1:15准备15份水,其中糊化用水10份,剩余5份等待溶解稳定剂,将10份糊化用水与苦荞粉和燕麦粉混合,并搅拌均匀,于沸水浴中糊化30min,并随时搅拌,防止糊底;
第三步,配料;
将称量好的稳定剂与甜味剂(罗汉果糖1.5%左右)混合均匀,加入第二步中剩余的5份水并搅拌,于80℃水浴直至溶解均匀;
第四步,胶磨:糊化后的料液于胶体磨中匀浆,同时加入稳定剂溶液,匀浆10min;
第五步,过滤:将胶磨后的料液用60目筛过滤,除去不溶性颗粒,同时利于后续均质工艺;
第六步,均质:过滤后的料液使用超高压均质机在20MPa条件下均质两次,使得颗粒破碎、均匀,饮料口感更加细腻。
第七步,灭菌:于高压灭菌锅中115℃灭菌10min,灭菌完成后立即于冷水浴中降温至室温,并于阴凉、避光处保存。
本发明涉及的浓浆饮料配方试验
以经湿热处理的苦荞粉、燕麦粉和麦仁粉为主要原料,设定不同的配方比例,以上述工艺制得10组浓浆饮料样品,并请10位经过训练的品评员进行感官评价,通过模糊数学评价法得出评分最高的浓浆饮料原料配方,进行后续试验。
设评价对象集X={x1,x2,x3……x10},分别表示10组待测样品。设评价因素集U={u1,u2,u3,u4},分别表示产品的4种感官品质组织状态、香味、滋味和口感。设评价权重集V={v1,v2,v3,v4},分别表示4种感官品质所占权重,设定v1=0.15,v2=0.2,v3=0.5,v4=0.15。建立模糊矩阵,设感官指标综合评判集Y=V·R,其中V为评价权重集,R为模糊矩阵关系集。设感官等级评分W={90,80,70,60},分别表示各感官评价等级所代表的分值。则样品的感官评分Z=Y·W。
参考谷物浓浆饮料的感官评分标准,设计了苦荞浓浆饮料的感官评分标准,见表1。
表1感官评分标准
经计算,各样品感官评分如表2所示。
表2样品感官评分表
由上表可知,10组浓浆饮料样品中,3#样品感官评分最高,口感最佳,后续试验选定燕麦:苦荞=3:7进行试验。
本发明中稳定剂复配试验
在前期预实验的基础上,筛选出了稳定效果较好的4种稳定剂,包括2种增稠剂:结冷胶和羧甲基纤维素钠、2种乳化剂:蔗糖酯和三聚甘油单硬脂酸酯。此外,采用三聚磷酸钠作为淀粉抗老化剂添加。以前述工艺制得的浓浆饮料为样品,添加不同比例的增稠剂、乳化剂和不同添加量的抗老化剂,以离心沉淀率为指标进行单因素试验和正交试验,确定浓浆饮料稳定剂配方。
一、单因素试验
称取一定量的结冷胶、羧甲基纤维素钠、蔗糖酯、三聚甘油单硬脂酸酯和三聚磷酸钠,分别用80℃以上的热水溶解,并于80℃水浴锅中保温直至溶解完全。按照不同的比例添加,并搅拌均匀,取10g样品4000rpm离心20min,弃去上层液体,并将离心管倒置5min,吸干离心管管壁液体,称取沉淀质量,计算各样品的离心沉淀率。
1.增稠剂添加比例
固定增稠剂的添加量为0.1%,分别以结冷胶:羧甲基纤维素钠=1:9、3:7、5:5、7:3、9:1的比例添加入浓浆饮料样品中,搅拌均匀后,测定离心沉淀率,结果如图1所示,由图1可知,随着结冷胶与羧甲基纤维素添加比例的增大,浓浆饮料的离心沉淀率逐渐降低,稳定性逐渐提高。因此,选定结冷胶:羧甲基纤维素钠=9:1进行后续试验。
2.乳化剂添加比例
固定乳化剂的添加量为0.1%,分别以蔗糖酯:三聚甘油单硬脂酸酯=1:9、3:7、5:5、7:3、9:1的比例添加入浓浆饮料样品中,搅拌均匀后,测定离心沉淀率,结果如图2所示,由图2可知,乳化剂的添加对浓浆饮料离心沉淀率由一定影响,且随着蔗糖酯与三聚甘油单硬脂酸酯添加比例的增大,浓浆饮料的离心沉淀率逐渐增大,稳定性逐渐减弱。因此,选定蔗糖酯:三聚甘油单硬脂酸酯=1:9进行后续试验。
3.抗老化剂添加量
分别以0.01%、0.02%、0.03%、0.04%和0.05%的添加量加入浓浆饮料中,搅拌均匀后,测定离心沉淀率,结果如图3所示,由图3可知,三聚磷酸钠的添加对浓浆饮料离心沉淀率有一定影响,随着其添加量的增大,离心沉淀率逐渐减小,故选择0.03%、0.04%和0.05%三个水平进行后续正交试验。
二、正交试验
在单因素试验的基础上,采用正交试验对增稠剂、乳化剂和抗老化剂的添加量进行优化,因素水平见表3;试验结果见表4
表3正交试验因素水平表
表4正交试验设计及结果
由表4可知,各因素对试验结果的影响顺序是:A>B>C,分析得出稳定剂的最优配方为A3B3C1,即增稠剂添加量0.15%,乳化剂添加量0.15%,抗老化剂添加量0.03%。该配方作为浓浆饮料的复合稳定剂时,浓浆饮料的离心沉淀率最低,稳定性最好。
本发明涉及的均质条件:
均质条件是影响浓浆饮料稳定性的重要因素。不同的均质条件下,得到的物料粒径分布不同。根据斯托克斯定律,球颗粒在流体中低速运动时,其运动速度与粒子半径平方成正比,即体系中粒子粒径越小,上浮或沉降速度越慢。激光粒度分布仪可以方便地测定样品的粒度分布,分析其分布规律。设定不同的均质条件,利用激光粒度分布仪分析各条件下的浓浆饮料粒度分布情况,并结合离心沉淀率确定最佳均质条件。
1.试验结果
设定了不同的均质条件1-8,其中除8号外,其余各试验均添加前述得出的复配稳定剂。各样品离心沉淀率及D50值如表5所示,各样品粒度分布图如图4所示。
表5均质条件与离心沉淀率和D50
图4中,(a)10MPa+10MPa(b)20MPa(c)20MPa+20MPa(d)30MPa+20MPa(e)40MPa+30MPa(f)50MPa+40MPa(g)不均质(h)不添加稳定剂,20MPa+20MPa。
2.结果分析
1)离心沉淀率
各样品离心沉淀率如图5所示。图5中:
1. 10MPa+10MPa 2. 20MPa 3. 20MPa+20MPa 4. 30MPa+20MPa 5. 40MPa+30MPa6. 50MPa+40MPa 7.不均质 8.不添加稳定剂,20MPa+20MPa。
由图5可知,均质压力越大,离心沉淀率越低;且与不均质相比,均质能够有效降低饮料的离心沉淀率;由样品3与8比较可知,添加复配稳定剂能够有效降低饮料离心沉淀率,降低约50%;均质压力升至20MPa时,继续提高均质压力,对饮料的离心沉淀率影响开始减小(离心沉淀率由14%降至10%)。
2)D50
各样品D50值如图6所示。图6中:
1. 10MPa+10MPa 2. 20MPa 3. 20MPa+20MPa 4. 30MPa+20MPa 5. 40MPa+30MPa6. 50MPa+40MPa7.不均质 8.不添加稳定剂,20MPa+20MPa。
D50为中位径,表示一个样品的累计粒度分布百分数达到50%时所对应的粒径。它的物理意义是粒径大于它的颗粒占50%,小于它的颗粒也占50%,D50通常也用来表示平均径。样品3(加稳定剂,D50为17.35μm)与8(不加稳定剂,D50为16.98μm)相比说明,在20+20MPa的均质条件下,是否添加稳定剂对饮料D50的影响较小(基本无影响)。6与其他样品相比,说明均质工艺是影响饮料D50的一个重要因素,且均质压力越高,D50越小,但均质压力升至20MPa以上时,对D50的影响也变得不太明显。
D50的变化趋势与离心沉淀率基本一致,其中7和8不一致,表明是否添加稳定剂是影响离心沉淀率的重要因素,但对D50的影响不大;而均质条件对D50和离心沉淀率都表现出较大影响。
综上所述,采用20MPa均质两次的条件,既可以使浓浆饮料达到均匀细腻的口感,又可获得较好的稳定性,且较为节能,可以满足苦荞浓浆饮料的加工需求。
3)样品粒度分布图对比
(1)均质对粒径分布的影响
图8中,3. 20MPa+20MPa、7.不均质。
由图8可知,未经均质的料液粒径分布出现双峰,表明其中颗粒尺寸相差较大,与不均质相比,20MPa两次的均质工艺能够显著提高浓浆饮料的均一性,使料液颗粒粒径分布更加集中,D50由55.8μm降至17.35μm,大大提高了浓浆饮料的稳定性。
(2)均质次数对粒径分布的影响
图7中,2.20MPa、3.20MPa+20MPa。
由图7可知,在20MPa的均质压力下,增加均质次数可以使浓浆饮料的颗粒分布更加均匀、集中,降低体系的平均粒径,D50由25.27μm降至17.35μm,稳定性得到提升。
本发明通过对苦荞浓浆饮料加工过程中的原料配比、稳定剂配方及添加量,以及均质条件等的试验,制得一款香气浓郁、稳定性佳的苦荞浓浆饮料,其技术要点主要有:1.苦荞粉与燕麦粉以7:3的比例混合进行糊化;2.稳定剂配方为增稠剂(结冷胶:羧甲基纤维素钠=9:1)添加量0.15%,乳化剂(蔗糖酯:三聚甘油单硬脂酸酯=1:9)添加量0.15%,抗老化剂(三聚磷酸钠)添加量0.03%,苦荞浓浆饮料稳定性最好;3.胶磨后的浓浆料液于超高压均质机中以20MPa的压力均质两次,可以满足苦荞浓浆饮料的加工需求。
本发明涉及的材料与试剂:
(1)苦荞、燕麦:购于太原市美特好超市。
(2)食品添加剂:羧甲基纤维素钠、结冷胶、蔗糖酯、三聚甘油单硬脂酸酯、三聚磷酸钠,均为市售。
(3)酶淀粉葡萄糖苷酶:Megazyme公司,3300U/mL。
胰酶:Sigma公司,4*USP。
转化酶:Megazyme公司,2000U/mL。
葡萄糖氧化酶:Megazyme公司。
葡萄糖、三水乙酸钠、乙酸、乙醇均为分析纯。
本发明涉及的仪器与设备
胶体磨、超高压均质机、电热鼓风干燥箱、磁力搅拌器、恒温循环水泵、台式离心机、分光光度计,均为实验室自有设备。
本发明涉及的试验方法:
原料预处理
将市售苦荞米经小火炒制5min后超微粉碎,过100目筛,密封后保存。
原料粉湿热处理
称取苦荞粉、燕麦粉各10g于烧杯中,加蒸馏水调节含水量为30%,充分搅拌后立即用保鲜膜加锡纸覆口密封,置于25℃水浴锅中平衡20h后,在恒温干燥箱中以100℃处理2h,结束后40℃烘干20h,碾磨过100目筛得经湿热处理的苦荞粉、燕麦粉。
苦荞浓浆饮料制备
(1)糊化:取适量苦荞粉和燕麦粉(比例为7:3),加入一定比例的饮用水后(料水比为1:15,其中糊化用水10份左右,剩余5份用于溶解添加剂),搅拌均匀,于沸水浴中糊化30min,并随时搅拌,防止糊底。
(2)配料:将称量好的稳定剂干料与甜味剂(罗汉果糖1.5%左右)混合均匀,加入剩余比例的热水搅拌,于80℃水浴直至溶解均匀。
(3)胶磨:糊化后的料液于胶体磨中匀浆,同时加入添加剂溶液,时长10min。
(4)均质:料液使用超高压均质机在20MPa条件下均质两次,使得颗粒破碎、均匀,饮料口感更加细腻。
(5)灭菌:于高压灭菌锅中115℃灭菌10min。灭菌完成后立即于冷水浴中降温至室温,并于阴凉、避光处保存。
样品体外消化性测定
称取500mg可利用碳水化合物当量的样品于50mL细高烧杯中,加10mL水,混合均匀,沸水浴糊化15min,晾至室温。每个样品中加20mL pH=5.2 0.1M醋酸钠缓冲溶液,另取两个烧杯,加20mL 2.5mg/mL葡萄糖标准溶液,与样品一同糊化后加入10mL pH=5.2 0.1M醋酸缓冲溶液。
样品及标准样于37℃预热30min,磁力搅拌速度160-170r/min,按顺序依次加入5mL酶液,于20、60、90、120min,移取0.5mL样液至10mL 66%乙醇溶液中,离心,取0.1mL上清液加入3mL GOPOD试剂,于50℃反应20min,加水定容至5mL,于510nm下测定吸光度,计算得到20min、60min、90min、120min时样液中的葡萄糖浓度。
反应120min的样品继续进行总碳水化合物的测定。沸水浴30min,冰水浴15min,加10mL7M KOH,冰水浴30min。取0.5mL样液至含有5mL 0.5M乙酸的10mL比色管中,涡旋混匀,加0.1mL淀粉葡萄糖苷酶(300U/mL),于50℃孵育30min,沸水浴10min,醋酸钠缓冲溶液(0.1M)定容至10mL,4000rpm离心10min,移取0.1mL样液,加入3mL GOPOD试剂,于50℃反应20min,加水定容至5mL,于510nm下测定吸光度,计算得到样液葡萄糖浓度。
计算20、60、90、120min时样品可利用碳水化合物的消化率,零点为其游离葡萄糖的含量,计算其曲线下面积,与葡萄糖面积(12000)作商,其值为样品的预估GI值。
3实验结果
测定未经湿热处理的原料粉制成的浓浆饮料和经湿热处理的原料粉制成的浓浆饮料的体外GI值,二者体外GI值分别为62.4和54.
上面结合附图对本发明的实施例作了详细说明,但是本发明并不限于上述实施例,在本领域普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下作出各种变化。
Claims (3)
1.一种低GI苦荞浓浆饮料的加工工艺,其特征在于,以苦荞米和燕麦米为主要原料,经如下工艺步骤制得:
第一步,原料预处理;
将苦荞米与燕麦米分别于炒锅中小火炒制5min左右,至炒出香味,放凉后进行湿热处理;
第二步,糊化;
按比例为7:3取适量苦荞粉和燕麦粉,按料水比为1:15准备15份水,其中糊化用水10份,剩余5份等待溶解稳定剂,将10份糊化用水与苦荞粉和燕麦粉混合,并搅拌均匀,于沸水浴中糊化30min,并随时搅拌,防止糊底;
第三步,配料;
将称量好的稳定剂与甜味剂混合均匀,加入第二步中剩余的5份水并搅拌,于80℃水浴直至溶解均匀;
第四步,胶磨:糊化后的料液于胶体磨中匀浆,同时加入稳定剂溶液,匀浆10min;
第五步,过滤:将胶磨后的料液用60目筛过滤,除去不溶性颗粒,同时利于后续均质工艺;
第六步,均质:过滤后的料液使用超高压均质机在20MPa条件下均质两次,使得颗粒破碎、均匀,饮料口感更加细腻。
第七步,灭菌:于高压灭菌锅中115℃灭菌10min,灭菌完成后立即于冷水浴中降温至室温,并于阴凉、避光处保存。
2.根据权利要求1所述的一种低GI苦荞浓浆饮料的加工工艺,其特征在于,所述第一步湿热处理可通过下述方式进行:
将经过炒制的苦荞米、燕麦米超微粉碎,过100目筛,然后称取苦荞粉、燕麦粉各10份于容器中,加蒸馏水调节含水量为30%,充分搅拌后立即用保鲜膜加锡纸覆口密封,置于25℃水浴中平衡20h后,在恒温干燥箱中以100℃处理2h,结束后40℃烘干20h,碾磨过100目筛得经湿热处理的苦荞粉、燕麦粉。
3.一种低GI苦荞浓浆饮料体外消化性测定的方法,其特征在于,按下述方式实施:
a、称取500mg可利用碳水化合物当量的样品于50mL细高烧杯中,加10mL水,混合均匀,沸水浴糊化15min,晾至室温;并加入在样品中加20mL pH=5.2 0.1mol/L醋酸钠缓冲溶液;
b、取两个烧杯,分别加20mL 2.5mg/mL葡萄糖标准溶液,沸水浴15min,晾至室温后分别加入10mL pH=5.2 0.1mol/L醋酸缓冲溶液,作为标准液;
c、样品及标准样于37℃预热30min,磁力搅拌速度160-170r/min,按顺序依次加入5mL酶液,于20min、60min、90min、120min,移取0.5mL样液至10mL 66%乙醇溶液中,离心,取0.1mL上清液加入3mL GOPOD试剂,于50℃反应20min,加水定容至5mL,于510nm下测定吸光度,计算得到20min、60min、90min、120min时样液中的葡萄糖浓度;
d、反应120min的样品继续进行总碳水化合物的测定,沸水浴30min,冰水浴15min,加10mL7mol/L KOH,冰水浴30min;取0.5mL样液至含有5mL 0.5mol/L乙酸的10mL比色管中,涡旋混匀,加0.1mL淀粉葡萄糖苷酶(300U/mL),于50℃孵育30min,沸水浴10min,0.1mol/L醋酸钠缓冲溶液定容至10mL,4000rpm离心10min,移取0.1mL样液,加入3mL GOPOD试剂,于50℃反应20min,加水定容至5mL,于510nm下测定吸光度,计算得到样液葡萄糖浓度;
e、计算20min、60min、90min、120min时样品可利用碳水化合物的消化率,零点为其游离葡萄糖的含量,计算其曲线下面积,与葡萄糖面积12000作商,其值为样品的预估GI值。
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