響應(yīng)面法優(yōu)化低GI谷物熟化工藝

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DOI：10.3969/j.issn.1000-9973.2025.08.023

引文格式：，等.響應(yīng)面法優(yōu)化低GI谷物熟化工藝[J].中國(guó)調(diào)味品，2025，50（8）：169-174，183. BAI CL，YANGL，WANGLN，et al.Optimizationof maturation processof low GI grain byresponse surface methodology[J]. China Condiment，2025，50（8）：169-174，183.

中圖分類(lèi)號(hào)：TS210.1 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）08-0169-06

Abstract： In this study， with three kinds of low GI grains such as quinoa， oats and coix seed as the raw materials，the quality of grain flour matured by the three methods such as microwave，stir-frying and baking is compared. With soaking time，microwave density and microwave time as the test variables， their effects on the hydration characteristics，centrifugal sedimentation rate and agglomeration rate of grain flour are explored. With centrifugal sedimentation rate as the response value，the microwave maturation process is optimized by response surface methodology. The results show that the optimal maturation conditions are soaking time of 1h ，microwave density of 10.0W/g and microwave time of 4.5min .Under these conditions，the centrifugal sedimentation rate of grain flouris 58.32% . The research results have provided references for the research，development and improvement of low GI grain related products.

Key words： low GI grain;microwave maturation; response surface methodology

《中國(guó)糖尿病地圖》2022年）指出，我國(guó)2型糖尿病的患病率呈上升趨勢(shì)，且自前仍處于快速增長(zhǎng)階段。（剩余9750字）