张 鑫，任元元^*，孟资宽，邹 育

（四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：为提高藜麦挤压面条品质，以藜麦粉为主要原料制作藜麦挤压面条。通过单因素和正交试验优化，得到挤压处理面条的最佳工艺参数为：卡拉胶添加量为0.2%，物料水分42%，挤压温度130 ℃，螺杆转速75 r/min。在此基础上对其进行模糊数学感官评价和体外消化特性研究，其模糊综合得分为89.32，消化速率低于普通小麦粉面条，HI为43，eGI为45，属于低GI食品。

关键词：低GI；藜麦；挤压工艺；体外消化特性

中图分类号：TS213.24   文献标识码：A   文章编号：1674-506X（2021）04-0057-0007

Study on Extrusion Technology and in Vitro Digestion Characteristics of Low GI Quinoa Noodles

ZHANG Xin, REN Yuan-yuan^*, MENG Zi-kuan, ZOU Yu

（Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：In order to improve the quality of quinoa extruded noodles, quinoa flours were used as the main raw materials to produce quinoa extruded noodles. The results showed that the optimum processing parameters were as follows: 2% carrageenan, 42% material moisture, 130 ℃ extrusion temperature and 75 r/min screw speed. On this basis, the sensory evaluation and in vitro digestion characteristics of noodles were studied by fuzzy mathematics. The fuzzy comprehensive score was 89.32. The digestion rate of noodles was much lower than wheat flour noodles. HI was 43 and eGI was 45, which belonged to low GI food.

Keywords：low GI; quinoa; extrusion process; in vitro digestion characteristics

doi：10.3969/j.issn.1674-506X.2021.04-008

收稿日期：2021-02-02

基金项目：低血糖生成指数（GI）主食产品关键加工技术（2019YFN0171）

作者简介：张鑫（1993-），男，硕士，助理工程师。研究方向：食品工程。

*通信作者

引文格式：张鑫,任元元,孟资宽,等.低GI藜麦面条挤压工艺及体外消化特性研究[J].食品与发酵科技,2021,57(4):57-62,85.