低GI枸杞芽茶绿豆酥的工艺优化及其品质分析

刘欣怡; 李雯清; 马俊; 马慧芳; 惠桦; 吕望; 马进花; 范艳丽

DOI:10.12161/j.issn.1005-6521.2026.09.014

食品研究与开发:2026,47(9):106-115

查看/发表评论过刊浏览高级检索 HTML PDF

←前一篇 | 后一篇→

码上扫一扫！

低GI枸杞芽茶绿豆酥的工艺优化及其品质分析

刘欣怡1，2，李雯清1，2，马俊1，2，马慧芳1，2，惠桦1，吕望1，2，马进花3，范艳丽1*

(1.宁夏大学食品科学与工程学院，宁夏银川 750000；2.宁夏大学枸杞现代产业学院，宁夏银川750000；3.宁夏正山堂生物科技有限责任公司，宁夏银川 750000)

Process Optimization and Quality Analysis of Low-GI Lycium barbarum Bud Tea-Mung Bean Pastries

LIU Xinyi1，2，LI Wenqing1，2，MA Jun1，2，MA Huifang1，2，HUI Hua1，Lü Wang1，2，MA Jinhua3，FAN Yanli1*

(1.School of Food Science and Engineering，Ningxia University，Yinchuan 750000，Ningxia，China；2.College of Modern Wolfberry Industry，Ningxia University，Yinchuan 750000，Ningxia，China；3.Ningxia Zhengshantang Biotechnology Co.，Ltd.，Yinchuan 750000，Ningxia，China)

摘要

图/表

参考文献

相似文献

本文已被：浏览 102次下载 5次
投稿时间：2025-10-26

中文摘要: 为研制低血糖生成指数（glycemic index，GI）的枸杞芽茶绿豆酥产品，该研究以感官评分为响应值，采用单因素和响应面试验优化产品配方，并通过体外模拟消化试验评价其GI，结合电子舌和气相色谱-离子迁移谱联用（gas chromatography-ion mobility spectrometry，GC-IMS）仪分析产品风味。结果表明，产品最优配方为枸杞芽茶添加量0.82%、赤藓糖醇添加量7.67%、椰子油添加量18.21%、食盐添加量0.17%、水添加量8.33%、脱皮绿豆添加量26.67%、玉米油添加量6.67%、低筋面粉添加量16.67%、中筋面粉添加量16.67%；且添加枸杞芽茶、赤藓糖醇与椰子油可在改善产品口感的同时，有效降低GI值。该条件下所得产品感官评分为94.30，GI值为51.99，属于低GI食品。电子舌气味指纹图谱与GC-IMS图谱分析结果显示，产品风味特征优良，具有较好的风味轮廓与特征挥发性物质组成。

中文关键词: 枸杞芽茶绿豆低血糖生成指数配方风味

Abstract:The formula of low-glycemic index （GI） Lycium barbarum bud tea-mung bean pastries was optimized by a response surface methodology based on single-factor experiments，with sensory score as the response value.The GI value was evaluated through in vitro digestion tests，while the product flavor was analyzed by electronic tongue technology and gas chromatography-ion mobility spectrometry （GC-IMS）.The results indicated that the formula was optimized as follows： L.barbarum bud tea 0.82%，erythritol 7.67%，coconut oil 18.21%，salt 0.17%，water 8.33%，hulled mung beans 26.67%，corn oil 6.67%，low-gluten flour 16.67%，and high-gluten flour 16.67%.The addition of L.barbarum bud tea，erythritol，and coconut oil improved the taste while lowering the GI.The product prepared with the optimal formula achieved a sensory score of 94.30 and a GI value of 51.99，being as a low-GI food product.Analysis of electronic tongue odor fingerprint and GC-IMS spectra revealed that the product had excellent flavor characteristics，with a well-defined flavor profile and distinctive volatile compound composition.

keywords: Lycium barbarum bud tea mung bean low glycemic index formula flavor

文章编号：202609014 中图分类号： 文献标志码：

基金项目:2024年宁夏大学枸杞现代产业学院大学生创新创业训练计划项目；2025年度山东省黄河流域协同科技创新（科技对口支援和东西部协作）项目（YDZX2025039）

作者	单位
刘欣怡	1.宁夏大学食品科学与工程学院,宁夏银川 750000；2.宁夏大学枸杞现代产业学院,宁夏银川750000；3.宁夏正山堂生物科技有限责任公司,宁夏银川 750000
李雯清	1.宁夏大学食品科学与工程学院,宁夏银川 750000；2.宁夏大学枸杞现代产业学院,宁夏银川750000；3.宁夏正山堂生物科技有限责任公司,宁夏银川 750000
马俊	1.宁夏大学食品科学与工程学院,宁夏银川 750000；2.宁夏大学枸杞现代产业学院,宁夏银川750000；3.宁夏正山堂生物科技有限责任公司,宁夏银川 750000
马慧芳	1.宁夏大学食品科学与工程学院,宁夏银川 750000；2.宁夏大学枸杞现代产业学院,宁夏银川750000；3.宁夏正山堂生物科技有限责任公司,宁夏银川 750000
惠桦	1.宁夏大学食品科学与工程学院,宁夏银川 750000；
吕望	1.宁夏大学食品科学与工程学院,宁夏银川 750000；2.宁夏大学枸杞现代产业学院,宁夏银川750000；3.宁夏正山堂生物科技有限责任公司,宁夏银川 750000
马进花	3.宁夏正山堂生物科技有限责任公司,宁夏银川 750000
范艳丽	1.宁夏大学食品科学与工程学院,宁夏银川 750000；

Author Name	Affiliation
LIU Xinyi	1.School of Food Science and Engineering,Ningxia University,Yinchuan 750000,Ningxia,China；2.College of Modern Wolfberry Industry,Ningxia University,Yinchuan 750000,Ningxia,China；3.Ningxia Zhengshantang Biotechnology Co.,Ltd.,Yinchuan 750000,Ningxia,China
LI Wenqing	1.School of Food Science and Engineering,Ningxia University,Yinchuan 750000,Ningxia,China；2.College of Modern Wolfberry Industry,Ningxia University,Yinchuan 750000,Ningxia,China；3.Ningxia Zhengshantang Biotechnology Co.,Ltd.,Yinchuan 750000,Ningxia,China
MA Jun	1.School of Food Science and Engineering,Ningxia University,Yinchuan 750000,Ningxia,China；2.College of Modern Wolfberry Industry,Ningxia University,Yinchuan 750000,Ningxia,China；3.Ningxia Zhengshantang Biotechnology Co.,Ltd.,Yinchuan 750000,Ningxia,China
MA Huifang	1.School of Food Science and Engineering,Ningxia University,Yinchuan 750000,Ningxia,China；2.College of Modern Wolfberry Industry,Ningxia University,Yinchuan 750000,Ningxia,China；3.Ningxia Zhengshantang Biotechnology Co.,Ltd.,Yinchuan 750000,Ningxia,China
HUI Hua	1.School of Food Science and Engineering,Ningxia University,Yinchuan 750000,Ningxia,China；
LÜ Wang	1.School of Food Science and Engineering,Ningxia University,Yinchuan 750000,Ningxia,China；2.College of Modern Wolfberry Industry,Ningxia University,Yinchuan 750000,Ningxia,China；3.Ningxia Zhengshantang Biotechnology Co.,Ltd.,Yinchuan 750000,Ningxia,China
MA Jinhua	3.Ningxia Zhengshantang Biotechnology Co.,Ltd.,Yinchuan 750000,Ningxia,China
FAN Yanli	1.School of Food Science and Engineering,Ningxia University,Yinchuan 750000,Ningxia,China；

引用文本：

用微信扫一扫