| 辅助降血糖酸奶的最佳配方及工艺研究 |
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| 引用本文： | 汪剑,刘颖.辅助降血糖酸奶的最佳配方及工艺研究[J].哈尔滨商业大学学报(自然科学版),2005,21(6):694-697. |
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| 作者姓名： | 汪剑 刘颖 |
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| 作者单位： | 哈尔滨商业大学,食品工程学院,黑龙江,哈尔滨150076;哈尔滨商业大学,食品工程学院,黑龙江,哈尔滨150076 |
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| 摘 要： | 通过单因素实验及正交实验确定出辅助降血糖酸奶的最佳配方及工艺条件;并通过动物实验测定辅助降血糖酸奶对糖尿病小鼠实验前后血糖下降百分率的影响,及对血浆总抗氧化能力、SOD活力、MDA含量的影响,从而对其辅助降血糖作用进行功能学评价;动物实验结果表明,该酸奶具有辅助降血糖及抗氧化功效,适合糖尿病患者食用.
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| 关 键 词： | 辅助降血糖酸奶 南瓜粉 木糖醇 大豆低聚糖 抗氧化 |
| 文章编号： | 1672-0946(2005)06-0694-03 |
| 修稿时间： | 2005年6月10日 |
Study on best formulation and craft of assistant hypoglycemia yogurt |
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| WANG Jian,LIU Ying.Study on best formulation and craft of assistant hypoglycemia yogurt[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2005,21(6):694-697. |
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| Authors: | WANG Jian LIU Ying |
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| Abstract: | Determined the best formulation and the craft condition of the assistant hypoglycemia yogurt through the single factor experiment and the orthogonal experiment;and determined through the animal experimentation to the assistant hypoglycemia yogurt to diabetes mouse experiment around the blood sugar drop percentage influence,and to blood plasma total anti-oxidation ability,SOD vigor,MDA content influence,thus decreases the blood sugar function to its assistance to carry on the function study appraisal;the animal experimentation result showed this yogurt has the assistance to fall the blood sugar and the anti-oxidized effect,is suitable diabetes patient edible. |
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| Keywords: | assistant hypoglycemia yogurt pumpkin powder xylitol soybean oilgosaccharide anti-oxidative |
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