| With the improvement of people's living standards in China,the diet structure of Chinese residents has also improved,and the frequency of high-energy diets on the table has increased,leading to an increase in the incidence of diabetes in China.Corn resources are extremely rich,cheap,and easily available in China.Corn also contains more high-quality dietary fiber,which can improve the sensitivity of peripheral nerves to insulin and regulate the blood glucose level of patients with diabetes.Previously,the research and development of staple foods and snacks for diabetics were relatively rich,and the development of beverages for diabetics was scarce.Therefore,in this study,sweet corn raw juice was used as the main raw material to develop a low glycemic index(GI)corn beverage suitable for diabetics.The main results are as follows:1.Established the best formula and the best process conditions for low GI corn beverages: through single-factor experiments and response surface experiments,the best formula for low-GI corn beverages is sweet corn raw juice 45%,resistant dextrin7%,isomalto-oligosaccharide(IMO)7%,fructo-oligosaccharide 4%,citric acid0.04% and L-arabinose 0.01%.Based on this ratio,the sensory score of the low-GI corn drink was 85.67.The effects of homogeneous pressure,homogeneous temperature,and homogeneous frequency on the stability of the system were studied by measuring particle size,centrifugal sedimentation rate and sensory evaluation,the optimum homogenization process conditions for low-GI corn beverages were determined to be a homogenization pressure of 40 MPa,two times of homogenization,and a homogenization temperature of 60?.Under these conditions,the system stability of low-GI corn beverages was the strongest.By studying the effects of pasteurization,high temperature sterilization and high pressure steam sterilization on the sensory quality,total number of colonies and E.coli of low-GI corn beverages,the optimal sterilization process was determined to be high-temperature sterilization(100?,15min).Under this sterilization condition,the total number of colonies and E.coli in low-GI corn beverages met national beverage testing standards,and the sensory quality was optimal.2.The main ingredients and content and glycemic index in low-GI corn beverages were determined: according to the relevant national testing standards,the products were nutritionally tested,and the nutrient content per 100 mL of beverage was 5.562 g of carbohydrates,0.34 g of protein,0g of fat,19.6g of dietary fiber,0.198 g of inorganic matter and 74.3g of water.The glycemic index of the product measured by in vitro simulated digestion was 40.12,and the glycemic index of the product measured by clinical experiments was 43.21,all of which belong to the low GI level,which proves that the beverage is suitable for patients with diabetes.3.The storage stability of low-GI corn beverages was studied: the change of sensory and physical and chemical indexes of the product during storage was studied,and it was found that the sensory quality decreased with the extension of storage time.After low-GI corn beverages were stored at three different temperatures of 5 ?,25 ?and 35 ? for a period of time,the pH value remained basically stable,and the viscosity,particle size,and centrifugal precipitation rate all increased,but the increase was not significant,especially when stored at 5 ?,the increase was small,indicating that its properties are relatively stable,it is recommended to use low temperature storage,which is beneficial to maintain the original quality of the beverage. |
PDF Full Text Request