食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
6期
63-65
,共3页
麦冬%糖尿病%低热量%功能性果冻%工艺研究
麥鼕%糖尿病%低熱量%功能性果凍%工藝研究
맥동%당뇨병%저열량%공능성과동%공예연구
Ophiopogon japonicas%diabetes mellitus%low calorie%functional jelly%technical study
经实践证明,麦冬浸提液具有降低血糖等功效。为丰富糖尿病患者饮食,对麦冬低热量功能性果冻加工工艺进行了研究,通过L9(34)正交试验得出麦冬功能性果冻的最佳配方为:麦冬浸提液用量占20%,甜味剂用量10%(其中木糖醇占7.3%,低聚果糖占2.7%),柠檬酸用量0.1%,凝胶剂用量0.5%(其中卡拉胶占0.375%,黄原胶占0.125%)。
經實踐證明,麥鼕浸提液具有降低血糖等功效。為豐富糖尿病患者飲食,對麥鼕低熱量功能性果凍加工工藝進行瞭研究,通過L9(34)正交試驗得齣麥鼕功能性果凍的最佳配方為:麥鼕浸提液用量佔20%,甜味劑用量10%(其中木糖醇佔7.3%,低聚果糖佔2.7%),檸檬痠用量0.1%,凝膠劑用量0.5%(其中卡拉膠佔0.375%,黃原膠佔0.125%)。
경실천증명,맥동침제액구유강저혈당등공효。위봉부당뇨병환자음식,대맥동저열량공능성과동가공공예진행료연구,통과L9(34)정교시험득출맥동공능성과동적최가배방위:맥동침제액용량점20%,첨미제용량10%(기중목당순점7.3%,저취과당점2.7%),저몽산용량0.1%,응효제용량0.5%(기중잡랍효점0.375%,황원효점0.125%)。
It is proved by practice that the lixiviated solution of ophiopogon japonicus have the function of lowering blood sugar. To provide diabetics with whole foods diet full of variety ,the technology of low calorie functional ophiopogon japonicus jelly was studied.Through the L9(34)orthogonal experiment, the optimum formula is ophiopogon japonicus lixiviated solution 20%, sweeteners 10%(xylitol 7.3%, low poly fructose 2.7%),citric acid 0.1%,gels 0.5%( carrageenan 0.375%, xanthan gum 0.125%).