任元元^1，2，李宇航²，孟资宽²，邹育²，雷英杰²，周哲是¹，刘建¹

（1.四川东方主食产业技术研究院,成都 611130; 2.四川省食品发酵工业设计研究院有限公司,成都 611130）

摘要：以藜麦、燕麦、青稞、苦荞为主要原料，辅以薏仁、葛根、桑叶、菊粉、低聚果糖等，利用酶解植物性原料及挤压膨化工艺制备代餐粉。以分散性指数和感官评分为指标，通过单因素试验和Box-Behnken 试验结合优化原料挤压膨化工艺，并对原料代餐粉、挤压膨化代餐粉和酶解挤压膨化代餐粉的品质、体外消化率和血糖生成指数进行测定。结果表明：酶解挤压膨化代餐粉的最佳挤压膨化工艺为挤压温度150 ℃，螺杆转速810 r/min，喂料速度340 r/min，该工艺下代餐粉的分散性指数98.81%，感官评分89分。三种粉品质差异显著，酶解挤压膨化代餐粉的分散性指数和感官品质最高，酶解挤压膨化代餐粉eGI值为51.56，属于低GI食物，可为低GI代餐粉的开发提供一定的参考。

关键词：挤压膨化；酶解；代餐粉；响应面试验；体外消化率

中图分类号：TS210.4   文献标识码：A   文章编号：1674-506X（2024）01-0022-0008

Preparation of Meal Substitute Powder by Extrusion Combined with Enzymatic Hydrolysis and Evaluation of in Vitro Digestibility

REN Yuanyuan^1,2, LI Yuhang², MENG Zikuan², ZOU Yu², LEI Yingjie², ZHOU Zheshi¹

, LIU Jian¹

(1.Sichuan Oriental Staple Food Industry Technology Research Institute, Chengdu 611130,China; 2.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu 611130,China)

Abstract:A meal replacement powder was prepared using enzymatic hydrolysis of plant materials and extrusion puffing technology.The main raw materials were quinoa,oat,proso millet,and tartary buckwheat,supplemented with coix seed,kudzu root,mulberry leaf,inulin,and oligofructose.The quality of the raw material meal replacement powder,extruded puffed meal replacement powder,and enzymatically hydrolyzed extruded puffed meal replacement powder were evaluated based on the dispersibility index and sensory score. The optimal extrusion puffing process for enzymatically hydrolyzed puffed meal replacement powder was determined by combining single-factor experiments and Box-Behnken experiments,and the quality,in vitro digestibility,and glycemic index were determined.The results showed that the optimal extrusion puffing process for enzymatically hydrolyzed puffed meal replacement powder was extrusion temperature of 150 ℃,screw speed of 810 r/min,and feed rate of 340 r/min. At this process parameters,the dispersibility index and sensory score of the meal replacement powder were 98.81% and 89,respectively.There were significant differences in the quality of the three types of powder,and the enzymatically hydrolyzed extruded puffed meal replacement powder had the highest dispersibility index and sensory quality,and the eGI value was 51.56,which belongs to low glycemic index food and can provide a reference for the development of low glycemic index meal replacement powder.

Keywords: extrusion expansion; enzymatic hydrolysis; meal substitute powder; response surface test; in vitro digestibility

Doi:10.3969/j.issn.1674-506X.2024.01-004

收稿日期：2023-06-07

基金项目：成都市科技技术创新研发项目（2022-YF05-01095-SN）；四川省科技计划重点研发项目（2020YFN0148）

作者简介：任元元（1987-），女，博士研究生，高级工程师。研究方向：粮油食品加工。