鲜榨果蔬的口感及其在体外消化系统中血糖指数的测定摘要........................................................................................................1Abstract.......................................................................................................2第一章前言................................................................................................31.1血糖生成指数的研究进展..................................................................31.2体外消化的研究进展..........................................................................41.3本文研究内容及意义..........................................................................5第二章苹果-胡萝卜复合果汁的体外消化实验.......................................62.1实验试剂和装置..................................................................................62.2实验方法..............................................................................................62.2.1体外法测定果汁消化过程中葡萄糖含量.................................62.2.2DNS法测定还原糖....................................................................72.2.2.1DNS溶液的配制...........................................................72.2.2.2标准曲线的测定................................................................72.2.2.3样品的测定方法................................................................82.3苹果-胡萝卜复合果汁.........................................................................82.4GI的计算方法.....................................................................................82.5产品感官评价......................................................................................8第三章结果与讨论................................................................................103.1实验结果分析....................................................................................103.1.1纯种果汁消化过程中葡萄糖含量变化...................................103.1.2混合果汁消化过程中葡萄糖含量变化....................................113.1.3混合果汁口感的讨论...............................................................143.2实验结论............................................................................................14参考文献..................................................................................................15致谢..........................................................................................................17摘要开发口感良好并且低糖的复合果汁是目前果汁饮料发展的一个重要方向。本实验以苹果和胡萝卜为主要原料,采用体外消化的方法,利用烧杯或锥形瓶模拟人体食用食物后在胃部和小肠的3h消化过程中葡萄糖的变化情况,测定在不同的配比下苹果-胡萝卜复合果汁的葡萄糖含量的变化。根据食物中的碳水化合物含量计算出每50g的苹果胡萝卜所含有的碳水化合物的重量,并以相同质量的葡萄糖作为参照物,并以同样的实验方法利用烧杯或锥形瓶模拟人体消化3h消化过程中葡萄糖的变化,以面积比计算出各种比例果汁的GI值。并通过感官评价等方式,对复合果汁的口感进行测试。结果表明:苹果-胡萝卜复合果汁的最佳配方为苹果原汁与胡萝卜原汁配比为2:3,研制的饮料具有较低的还原糖含量,升糖速度较为缓慢,且可以将胡萝卜固有的难以使人接受的味道与苹果汁复合后得以掩盖,风味独特,口感适宜。关键词:体外消化,复合果汁,苹果原汁,胡萝卜原汁,血糖生成指数(GI)AbstractThedevelopmentofagood-tastingandlow-sugarcompositejuiceisanimportantdirectionforthedevelopmentofjuicebeverages.Inth...