| 响应面法优化糖尿病肾病患者专用山药馒头配方 |
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| 引用本文： | 关倩倩, 李华, 张文龙, 刘丽娜, 徐同成, 邱斌, 刘玮, 贾敏, 宗爱珍. 响应面法优化糖尿病肾病患者专用山药馒头配方[J]. 食品工业科技, 2018, 39(8): 154-159,166. DOI: 10.13386/j.issn1002-0306.2018.08.028 |
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| 作者姓名： | 关倩倩 李华 张文龙 刘丽娜 徐同成 邱斌 刘玮 贾敏 宗爱珍 |
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| 作者单位： | 1. 山东省农业科学院农产品研究所, 山东省农产品精深加工技术重点实验室, 农业部新食品加工重点实验室, 山东济南 250100;2. 扬州大学旅游烹饪学院, 江苏扬州 225127 |
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| 基金项目： | 山东省自然科学基金(ZR2015CQ009)山东省农业科学院农业科技创新工程(CXGC2016B16)。 |
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| 摘 要： | 在单因素实验的基础上,选取合适的因素及水平,利用响应面法对低蛋白、中升糖指数山药馒头配方进行优化以改善馒头口感和质构。经过响应面优化之后的最佳工艺参数:山药粉与小麦粉的比例为19:21 (g/g),酵母量为0.8%,水分添加量60%,第二次发酵时间15 min,此配方感官评分为91.87分,硬度为4216.67 g,咀嚼度为3334.45 g。经测定,该山药馒头蛋白质含量为4.64%,血糖生成指数为60.37,属于低蛋白中升糖指数水平,适合糖尿病患者在日常饮食中食用。
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| 关 键 词： | 山药馒头 糖尿病肾病患者 响应面法 感官评价 |
| 收稿时间： | 2017-08-18 |
Optimization of formula of yam steamed bread for diabetic nephropathy patients by response surface methodology |
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| GUAN Qian-qian, LI Hua, ZHANG Wen-long, LIU Li-na, XU Tong-cheng, QIU Bin, LIU Wei, JIA Min, ZONG Ai-zhen. Optimization of formula of yam steamed bread for diabetic nephropathy patients by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(8): 154-159,166. DOI: 10.13386/j.issn1002-0306.2018.08.028 |
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| Authors: | GUAN Qian-qian LI Hua ZHANG Wen-long LIU Li-na XU Tong-cheng QIU Bin LIU Wei JIA Min ZONG Ai-zhen |
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| Affiliation: | 1. Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Key Laboratory of Agro Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China;2. Yangzhou University, School of Tourism and Culinary Science, Yangzhou 225127, China |
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| Abstract: | Based on the single factor experiment,the appropriate factors and levels were selected. The formula of yam steamed bread for diabetic nephropathy patients was optimized by using response surface method to improve the taste and texture of steamed bread. The results indicated the optimum conditions for yam bread by using 100 g mixed flours were that water 60 g,19 g yam flour and 21 g Wheat flour,the amount of yeast 0.8 g,the second fermentation time 15 min. Under this condition,the sensory score reached 91.87,hardness of yam steam bread was 4216.67 g,chewiness was 3334.45 g. After evaluating,the yam bread protein content was 4.64%,estimated glycemic index was 60.37,which showed that this kind of steamed bread is low protein and medium GI,it was fit for diabetics in daily. |
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| Keywords: | yam steamed bread diabetic nephropathy response surface sensory evaluation |
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