朱佳妮¹，钟 毓²，朱 林³，何绍凯²，李 伟²，李思宇²，耿智德⁴，洪晶安^1*

（1.云南省第一人民医院（昆明理工大学附属医院）临床营养科，昆明 650032；

2.云南天保桦生物资源开发有限公司，昆明 650300；

3.保山市人民医院临床营养科，保山 678000；

4.云南省农业科学院粮食作物研究所，昆明 650205）

摘要：开发低血糖生成指数（Glycemic Index，GI）方便米饭以满足糖尿病和超重/肥胖人群的饮食需求。低GI方便米饭以大米为主要原料，同时添加白芸豆α-淀粉酶抑制剂（α-AI）、魔芋粉、抗性糊精和单，双甘油脂肪酸酯并采用双螺杆挤压法进行制备。以感官评价和体外消化实验为评价指标，通过单因素和正交实验确定最优配方为α-AI添加量1.00%、魔芋粉添加量4%、抗性糊精添加量8%、单，双甘油脂肪酸酯添加量0.3%。该条件下方便米饭的葡萄糖释放率为36.72%，感官评分为85.38分。产品的可利用碳水化合物含量为74.6%，膳食纤维含量高达5.94%，复水时间仅需11.33 min。通过人体GI值测试，该方便米饭的GI值为32.18，属于低GI食品，具有稳定餐后血糖波动的作用，有利于胰岛素调节和延缓饥饿，是超重/肥胖、糖尿病人群的理想主食。

关键词：方便米饭；低血糖生成指数；α-淀粉酶抑制剂；配方优化

中图分类号：TS217   文献标识码：A   文章编号：1674-506X（2024）03-0021-0009

Formula Optimization of Low Glycemic Index Instant Rice and Determination of GI Value

ZHU Jiani¹, ZHONG Yu², ZHU Lin³, HE Shaokai², LI Wei², LI Siyu², GENG Zhide⁴, HONG Jingan^1*

（1.Department of Clinical Nutrition, The First People’s Hospital of Yunnan Province（The Affiliated Hospital of Kunming University of Science and Technology）, Kunming 650032, China;

2.Yunnan TBH Biotech & Natural Resources Exploitation Co., Ltd., Kunming 650300, China;

3.Department of Clinical Nutrition, The People’s Hospital of Baoshan, Baoshan 678000, China;

4.Institute of Food Crops, Yunnan Academy of Agricultural Sciences, Kunming 650205, China）

Abstract：To develop low glycemic index (GI) instant rice to meet the dietary needs of diabetes and overweight/obese people. Low GI instant rice was used rise as the main raw material while added white kidney bean α-Amylase inhibitors (α-AI), konjac flour, resistant dextrin, and mono-diglycerol fatty acid esters, which were prepared by twin screw extrusion method. Sensory evaluation and in vitro digestion experiments were used as evaluation indicators, and the optimal formula was determined through single factor and orthogonal experiments as follows：1.00% α-AI, 4% konjac flour, 8% resistant dextrin, and 0.3% mono-diglycerol fatty acid ester. In the condition, instant rice achieved the lowest glucose release rate with 36.72%. And The sensory scores, available carbohydrate content, dietary fiber content, and rehydration time of instant rice were 85.38, 74.6%, 5.94%, and 11.33 minutes. According to the human body GI value test, the GI value of instant rice in this formula was 32.18, which belongs to low GI food. Instant rice can reduce the fluctuation of blood sugar after meals, which help stabilize insulin and delay hunger, which is an ideal staple food for people with overweight/obesity and diabetes.

Keywords：instant rice; hypoglycemic index; α-Amylase inhibitors; formula optimization

doi：10.3969/j.issn.1674-506X.2024.03-004

收稿日期：2023-09-04

基金项目：云南省重大科技专项计划项目（202102AE090025）；国际（对外）科技合作基地（GHJD-2020025）

作者简介：朱佳妮（1990-），女（回族），硕士，主治医师。研究方向：临床营养。

*通信作者：洪晶安（1965-），男，主任医师。研究方向：临床营养。

引用格式：朱佳妮,钟毓,朱林,等.低升糖方便米饭配方优化及其GI值测定[J].食品与发酵科技,2024,60(3):21-28,41.