【作者】 王丰； 李保国； 万剑啸； 于鹏；

【Author】 WANG Feng~1,LI Bao-guo~1,WAN Jian-xiao~2,YU Peng~2 (1.Institute of Food Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093, China)(2.Institute of Food science and Technology,Shanghai Jian Ying,Shanghai 201802,China)

【机构】 上海理工大学食品科学与工程研究所； 上海健鹰食品科技研究所；

【摘要】 据统计,我国有糖尿病患者突破3000万,且正以每年10%的速度增长。随着人们生活水平的提高,肥胖人群目前也是一个巨大的群体。本试验开发了一种以高抗性淀粉稻米和魔芋精粉为主要原料的新型营养果冻糖。采用正交试验和单因素试验确定果冻配方及一些工艺条件。通过实验,果冻糖以高抗性淀粉稻米3%、魔芋精粉0.8%、木糖醇20%、柠檬酸0.25%的配比最好,煮胶温度控制在65℃最适宜。高抗性淀粉稻米和魔芋精粉非常适宜糖尿病人和肥胖人群食用,制成的果冻糖风味口感俱佳,是一种不含糖的健康食品,有巨大的市场前景。更多还原

【Abstract】 According to statistics,China has exceeded 30 million diabetics,and the annual growth rate is 10%.With the development of the living standard of the people,obesity is also a huge group.A new type of nutrient jelly candy was developed by selecting high resistant starch rice and konjac as main raw material.Jelly recipe and some process conditions were determined by orthogonal test and single factor test.Through the experiment,high resistant starch rice 3%,konjac gum 0.8%,xylitol 20%and citric acid 0.25%were optimal,and the best boiling temperature was 65℃.High resistant starch rice and konjac gum is very suitable for diabetics and obesity to eat,the jelly candy is a healthy food without sugar and has good flavor and taste.It has a huge market potential.更多还原