低GI山楂酥性饼干工艺研究及品质分析.pdfVIP

第38卷第5期文山学院学报Vol.38No.5

2025年10月JOURNALOFWENSHANUNIVERSITYOct.2025

低GI山楂酥性饼干工艺研究及品质分析

陈红惠，杜秋梅，周会，王长仙，崔艳飞

（文山学院三七医药学院，云南文山663099）

摘要：以小麦粉和杂粮粉（荞麦粉、藜麦粉）为主要原料，添加山楂果干、黄油、低聚异麦芽糖、鸡蛋

液为辅料，研制一款酸甜适中，能控制升血糖速度的低血糖生成指数（GI）山楂饼干。通过单因素和响应面

试验研究工艺条件对低GI山楂饼干感官品质的影响，确定低GI山楂饼干的最佳工艺条件为：小麦粉50g、

荞麦粉20g、藜麦粉30g、黄油46g、低聚异麦芽糖21g、山楂果干15g、鸡蛋液15g，在此条件下制作的

山楂饼干色泽均匀，外形完整，厚薄适中，山楂果干分布均匀且酸甜适中，GI值为45，属于低GI食品。

关键词：低GI食品；血糖生成指数；酥性饼干；品质分析

中图分类号：TS213.2文献标志码：A文章编号：1674-9200（2025）05-0018-09

ProcessResearchandQualityAnalysisofLow-GIHawthornShortbreadBiscuits

CHENHonghui,DUQiumei,ZHOUHui,WANGChangxian,CUIYanfei

(SchoolofPanaxNotoginsengMedicine,WenshanUniversity,WenshanYunnan663099,China)

Abstract:Usingwheatflourandcoarsegrainflours(buckwheatflour,quinoaflour)asthemainrawmaterials,

andaddinghawthornfruitpieces,butter,isomaltooligosaccharide,andeggliquidasauxiliarymaterials,alow

glycemicindex(GI)hawthornbiscuitswithmoderatesournessandsweetnessandtheabilitytocontroltherateof

bloodsugarincreasewasdeveloped.TheeffectsofprocessconditionsonthesensoryqualityoflowGIhawthorn

biscuitswerestudiedthroughsingle-factorandresponsesurfaceexperiments.Theoptimalprocessconditionsfor

lowGIhawthornbiscuitsweredeterminedasfollows:50gofwheatflour,20gofbuckwheatflour,30gofquinoa

flour,46gofbutter,21gofisomaltooligosaccharide,15gofhawthornfruitpieces,and15gofeggliquid.Underthese

conditions,thehawthornbiscuitsproducedhaduniformcolor,completeshape,moderatethickness,evenlydistributed

hawthornfruitpieceswithmoderatesournessandsweetness,andaGIvalueof45,whichwasalowGIfood.