| 豆腐柴果冻的制作工艺优化及其降血糖活性研究 |
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| 引用本文： | 刘焕举,高月滢,刘飞,罗建平,潘利华,罗水忠. 豆腐柴果冻的制作工艺优化及其降血糖活性研究[J]. 食品安全质量检测学报, 2018, 9(10): 2463-2469 |
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| 作者姓名： | 刘焕举 高月滢 刘飞 罗建平 潘利华 罗水忠 |
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| 作者单位： | 合肥工业大学食品科学与工程学院 |
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| 基金项目： | 安徽省科技重大专项(17030701022)、合肥工业大学大学生创新创业训练计划项目(2017CXCY370) |
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| 摘 要： | 目的研究豆腐柴果冻的最优制作工艺及其降血糖活性。方法以豆腐柴鲜叶超微粉为原料,以热处理的碳酸钙为凝固剂,通过单因素和响应面法优化豆腐柴果冻的制作工艺,并对豆腐柴果冻的感官、质构、营养成分及降血糖活性进行了分析。结果豆腐柴果冻的适宜制作条件为料液比1:17(g:m L),CaCO_3添加量0.06%,水浴温度85℃;每克豆腐柴果冻含有(23.65±1.21)mg黄酮和(155.71±10.86)mg果胶,具有抑制α-淀粉酶和α-葡萄糖苷酶活性的作用。豆腐柴果冻的降血糖活性可能与其还有丰富的黄酮和果胶有关。结论豆腐柴果冻不仅营养丰富,而且具有降血糖效应,可以作为糖尿病患者的辅助休闲食品或代餐食品。
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| 关 键 词： | 豆腐柴 响应面 降血糖 果冻 |
| 收稿时间： | 2018-03-24 |
| 修稿时间： | 2018-05-17 |
Study of processing technology optimization and hypoglycemic activity of jelly from Doufuchai |
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| LIU Huan-Ju,GAO Yue-Ying,LIU Fei,LUO Jian-Ping,PAN Li-Hua and LUO Shui-Zhong. Study of processing technology optimization and hypoglycemic activity of jelly from Doufuchai[J]. Journal of Food Safety & Quality, 2018, 9(10): 2463-2469 |
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| Authors: | LIU Huan-Ju GAO Yue-Ying LIU Fei LUO Jian-Ping PAN Li-Hua LUO Shui-Zhong |
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| Affiliation: | School of Food Science and Engineering,Hefei University of Technology,Hefei,230601,School of Food Science and Engineering,Hefei University of Technology,Hefei,230601,School of Food Science and Engineering,Hefei University of Technology,Hefei,230601,School of Food Science and Engineering,Hefei University of Technology,Hefei,230601,School of Food Science and Engineering,Hefei University of Technology,Hefei,230601 and School of Food Science and Engineering, Hefei University of Technology |
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| Abstract: | |
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| Keywords: | premna microphylla response surface methodology hypoglycemic jelly |
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