豆腐柴果冻的制作工艺优化及其降血糖活性研究
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:mL), CaCO3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。
Objective To investigate the optimal production process of Tofuchai jelly and research its hypoglycemic activity. Methods With super fine powder of fresh bean curd as raw material and heat treated calcium carbonate as coagulant, the processing technology of Tofuchai jelly was optimized by single factor and response surface method, and the sensory, texture, nutritional components and hypoglycemic activity of Tofuchai jelly were analyzed. Results The optimized conditions were as follows: the ratio of material to liquid was 1:17 (g:mL), the amount of added CaCO3 was 0.06%, and the water bath temperature was 85 ℃. The content of flavonoids and pectin in Doufuchai jelly was (23.65+1.21) mg/g and (155.71+10.86) mg/g, respectively. Its inhibition on the enzymatic effect of α-amylase and α-glucosidase might be induced by flavonoids and pectin from Doufuchai. Conclusion Tofuchai jelly is not only rich in nutrients, but also has hypoglycemic effect, which can be used as a leisure food or substitute food for diabetics.
标题：豆腐柴果冻的制作工艺优化及其降血糖活性研究
英文标题：Study of processing technology optimization and hypoglycemic activity of jelly from Doufuchai
作者：
刘焕举 合肥工业大学食品科学与工程学院
高月滢 合肥工业大学食品科学与工程学院
刘飞 合肥工业大学食品科学与工程学院
罗建平 合肥工业大学食品科学与工程学院
潘利华 合肥工业大学食品科学与工程学院
罗水忠 合肥工业大学食品科学与工程学院
中文关键词:豆腐柴,响应面,降血糖,果冻,
英文关键词:premna microphylla,response surface methodology,hypoglycemic,jelly,
发表日期：2018-03-24
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