【摘要】 随着我国高血糖患者数量逐年升高，低血糖生成指数（Glycemic Index）食品逐渐成为市面上热点产品。以青稞粉、荞麦粉、大麦苗粉为主要原料，通过试验得到优化的低GI杂粮面条配方。结果表明，最佳配方为青稞粉添加量63%，荞麦粉添加量7%，大麦苗粉添加量1%，谷朊粉添加量25%，食盐添加量0.5%，食用碱添加量0.2%，通过传统的挂面工艺制作能得到口感佳和断条率低的杂粮挂面，血糖指数预测值为45.2，体内血糖生成指数为48.5，证明该杂粮面条是一种低GI面条。更多还原

【Abstract】 With the increasing number of hyperglycemic patients in China year by year,the low Glycemic Index food has gradually become a popular product in the market. In this study,the optimized low-GI multigrain noodle was prepared by using hulless barley powder,buckwheat powder and barley grass powder as raw materials. Test results showed that the best formula was 63% hulless barley powder,7% buckwheat powder,1% barley grass powder,25% wheat gluten,0.5% salt,0.2% sodium carbonate. The multigrain noodle which prepared by the traditional noodle manufacture process had a good taste and a low broken rate,the predicted glycemic index was 45.2,and in vivo glycemic index was 48.5,which proved that the multigrain noodle was a low GI noodle.更多还原