张 娟，张 巍，佟 菲，周 媛，唐 雯，刘玉霞*

（沧州医学高等专科学校，沧州061000）

摘要：该文对传统精粉馒头、精粉豆奶桑葚馒头、全麦豆奶桑葚馒头三种馒头的感官品质和营养成分进行了测定，并比较了三者的差异；同时对全麦豆奶桑葚馒头进行了血糖生成指数（GI）的测定与分析。结果表明：全麦豆奶桑葚馒头感官评分与传统精粉馒头相比无显著差异（P＞0.05），略低于精粉豆奶桑葚馒头（P＜0.05）；全麦豆奶桑葚馒头中蛋白质、脂肪、膳食纤维及多种微量元素的含量均显著高于其他两种馒头（P＜0.05），仅碳水化合物含量低于其他两种馒头（P＜0.05）；全麦豆奶桑葚馒头GI值为39.95，属于低GI食物。全麦豆奶桑葚馒头不仅感官品质好，而且营养价值高，符合我国居民健康饮食的需求。

关键词：全麦；大豆；奶粉；桑葚；馒头；感官品质；营养成分；血糖生成指数

中图分类号：TS213.2 文献标识码：A 文章编号：1674-506X（2025）02-0098-0007

Sensory Quality and Nutritional Value Evaluation of Whole Wheat Soybean Milk Mulberry Steamed Bread

ZHANG Juan, ZHANG Wei, TONG Fei, ZHOU Yuan, TANG Wen, LIU Yuxia*

(Cangzhou Medical College, Cangzhou 061000, China)

Abstract: In this paper, the sensory quality and nutritional composition of three kinds of steamed bread: traditional refined flour steamed bread, refined flour soybean milk mulberry steamed bread, and whole wheat soybean milk mulberry steamed bread were determined and their differences were compared. Meanwhile, the glycemic index (GI) of whole wheat soybean milk mulberry steamed bread was determined and analyzed. The results showed that the total sensory score of whole wheat soybean milk mulberry steamed bread had no significant difference compared with traditional refined steamed bread (P>0.05), and was slightly lower than that of refined soybean milk mulberry steamed bread (P<0.05); The contents of protein, fat, dietary fiber and micronutrient in whole wheat soybean milk mulberry steamed bread were significantly higher than those in other two kinds of steamed bread (P<0.05),only the content of carbohydrate was lower than that in other two kinds of steamed bread (P<0.05). The GI value of whole wheat soybean milk mulberry steamed bread is 39.95, which is a low GI food. Whole wheat soybean milk mulberry steamed bread not only has good sensory quality, but also has high nutritional value, which meets the needs of healthy diet of Chinese residents.

Keywords: whole wheat; soybeans; milk powder; mulberry; steamed bread; sensory quality; nutrient composition; glycemic index

doi: 10.3969/j.issn.1674-506X.2025.02-013