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摘要：我国是杂粮生产和消费大国，杂粮具有多种生物功能，受到越来越多关注。本课题通过小鼠实验，研究了绿豆、薏米、鹰嘴豆这些低GI的杂粮及其复配物延缓餐后血糖应答的作用。
- 上一篇：发酵鲜湿米粉的制备及流变性研究
- 下一篇：浸泡和发芽对薏米营养及抗氧化功能影响的研究
结果表明：由绿豆、薏米、鹰嘴豆、粘米粉按照不同的比例配制成了751种配方的杂粮粉。其中配方一中绿豆11.25%、薏米26.25%、鹰嘴豆37.5%。配方二中绿豆26.25%、薏米11.25%、鹰嘴豆37.5%。配方三中绿豆37.25%、薏米11.25%、鹰嘴豆26.25%。配方四中绿豆11.25%、薏米37.5%、鹰嘴豆26.25%。配方五中绿豆26.25%、薏米37.25%、鹰嘴豆11.25%。配方751中绿豆37.25%、薏米26.2%、鹰嘴豆11.25%。配方的差异也会使最终挤压成型的杂粮工程米的GI值不同。其中配方一杂粮工程米的GI值为41.23。配方二杂粮工程米的GI值为42.31。配方三杂粮工程米的GI值为44.18。配方四杂粮工程米的GI值为44.23。配方五杂粮工程米的GI值为40.13。配方751杂粮工程米的GI值为42.21。由以上结果可以看出，挤压膨化而成的杂粮工程米都是低GI值的食品。其中配方五（绿豆26.25%、薏米37.25%、鹰嘴豆11.25%、粘米粉25%）挤压而成的杂粮工程米的GI值最低。35339
另外，考察了不同加工条件、加工时间的杂粮对小鼠血糖的影响。结果表明：煮，蒸，炒，烤，挤压膨化等加工方式对杂粮的GI值均有影响。煮对杂粮粉的GI值影响最大，炒对杂粮粉的GI值影响最小。煮后的杂粮粉的GI值为54.30。蒸后的杂粮的GI值为44.7。炒后的杂粮粉的GI值为39，82。烤后的杂粮粉的GI值为43.16。挤压膨化后的杂粮粉的GI值为40.16。随着加工时间的延长，杂粮粉的GI值也随之增加。因此，本次研究采用的杂粮工程米采用挤压膨化的制作方法。为了确保GI值尽可能的低，建议在食用时尽量减少再次加工的时间。
本研究结论可为杂粮研究提供理论依据。
毕业论文关键字：杂粮；GI值；血糖
Effect of several grains on blood glucose in mice
Abstract:
China is a big country of production and consumption of cereals. Grains have many biological functions and attracted more and more attention. The mouse experiments method to study the low GI levels of grains, mung beans, barley, chickpeas, and its mixture with delay effect of postprandial blood glucose response.
Result: The mung bean, barley, chickpeas, sticky Rice flour according to different proportion make up the six kinds of grains powder. Formula one: 11.25% mung bean, 26.25% barleys, 37.5% chickpeas; Formula two: 26.25% mung bean, 11.25% barleys, 37.5% chickpeas; Formula three: 37.25% mung bean, 11.25% barleys, 26.25% chickpeas; Formula four: 11.25% mung bean, 37.25% barleys, 26.25% chickpeas; Formula five: 26.25% mung bean, 37.25% barleys, 11.25% chickpeas; Formula six: 37.25% mung bean, 26.25% barleys, 11.25% chickpeas. The formula differed so the final extrusion molding engineering grains rice of the GI value is different. Such as formula one’s GI value is 41.23; formula tow’s GI value is 42.31; formula three’s GI value is 44.18; formula four’s GI value is 44.23; formula five’s GI value is 40.13; formula six’s GI value is 44.23; formula five’s GI value is 42.21. From the above results, the extrusion and engineering grains rice are low GI foods. The formula five’s GI value is lowest.
In addition, the effects of different processing conditions, such as billing, steaming, frying, roasting and extruding processing，and processing time of the grains on blood glucose in mice. The billed grains powder processing methods on the changes of GI value of the maximum. The fried grains powder processing methods on the changes of GI value of the minimum. For example, the boiled grains powder’s GI value is 54.30,the steamed grains powder’s GI value is44.7, the fried grains powder’s GI value is 60, the average human GI value is39.82,the roasted grains powder’s GI value is 43.16, the extruded grains powder ‘s GI value is 40.16.The processing time is lengthened, grains increased GI level. Therefore, this study adopts the grains engineering rice production methods used in extrusion. In order to make sure that the GI value is as low as possible. It is recommended that the time of the re - processing be reduced as far as possible.