【摘要】 该研究以酿造啤酒副产物麦糟为主要原料，开发兼具能量供给与调节功能的新型食品无糖麦糟饼干。以感官评价为评价指标，通过单因素试验结合响应面试验优化无糖麦糟饼干的制备工艺，依据相关国标要求测定其营养成分与能量分配，并借助人体试验进行降血糖血脂功效评价。结果表明，以面粉添加量100%为基准，无糖麦糟饼干的最佳制备工艺为：麦糟49%，木糖醇11%，玉米油25%，牛奶45%，泡打粉2%，盐3%，鸡蛋50%，厚度0.4 cm，烤制时间16 min，烤制温度160℃。在此条件下制备的无糖麦糟饼干色泽均匀、呈浅棕褐色，无碳化；谷物香气明显、无异味；口感酥脆、甜度与咀嚼协调、不黏牙；外观完整，表面无裂纹，断面多孔细腻，感官评分为（95.02±1.12）分，水分含量为2.7%，碱度为0.06%，其各项指标均符合相关国标要求。志愿者在食用无糖麦糟饼干21 d后，血糖含量降低6.60%、总胆固醇含量降低10.75%，低密度脂蛋白含量降低9.61%，高密度脂蛋白含量升高8.80%，说明无糖麦糟饼干具有明显的降血糖血脂功能。该研究结果为酿造啤酒副产物高值化利用提供重要数据与科学依据。更多还原

【Abstract】 Using the brewing by-product, brewer’s spent grain, as the main raw material, a new type of food with both energy supply and regulatory functions was developed, namely sugar-free brewer’s spent grain biscuits. Using the sensory evaluation as evaluation index, the preparation process of sugar-free brewer’s spent grain biscuits was optimized through single-factor experiments combined with response surface experiments. The nutritional components and energy distribution of the biscuits were determined according to relevant national standards. The efficacy of lowering blood sugar and blood lipids was evaluated through human trials. The results showed that, based on flour addition rate 100%, the optimal preparation process for sugar-free brewer’s spent grain biscuits was as follows: brewer’s spent grain 49%, xylitol 11%, corn oil 25%, milk 45%, baking powder 2%, salt 3%,egg 50%, thickness 0.4 cm, baking time 16 min and temperature 160 ℃. Under these conditions, the sugar-free brewer’s spent grain biscuits had uniform light brown color, without carbonization, the grain aroma was obvious, without any unpleasant odor, the texture was crispy, the sweetness was in harmony with the chewing experience, and it did not stick to teeth. The appearance was intact, with no cracks on the surface, a porous and fine cross-section, and the sensory score was(95.02±1.12). The moisture was 2.7%, the alkalinity was 0.06%, and all these indicators met the requirements of relevant national standards. After the volunteers consumed the sugar-free brewer’s spent grain biscuits for 21 d, their blood sugar levels decreased by 6.60%, total cholesterol levels dropped by 10.75%, low-density lipoprotein levels decreased by 9.61%, and high-density lipoprotein levels increased by 8.80%. This indicated that the sugar-free brewer’s spent grain biscuits had significant functions in lowering blood sugar and cholesterol. The research results provided important data and scientific basis for the high-value utilization of brewing by-products.更多还原