该研究检测了复合代糖的溶解度、粘度、血糖生成指数等理化性质，并以复合代糖为原料研制一款低GI饼干，为低GI功能食品研发提供参考依据。结果表明，复合代糖在0 ℃溶解度为22.23 g，在100 ℃溶解度134.80 g，室温25 ℃的溶解度为36.34 g，且随温度的升高而增大；质量分数为80%的复合代糖溶液粘度为12.09 mPa•s，溶液粘度与溶液质量分数成正比；复合代糖的GI值近似于0；复合代糖的相对甜度为0.77。以感官评价得分为评价指标，利用单因素及正交试验方法确定低GI饼干的最佳配方。低GI饼干的最佳加工工艺和配方为：即食燕麦片量为7 g，复合代糖添加量为3 g，烘烤温度为135 ℃，烘烤时间为50 min。综上所述，采用复合代糖研制的低GI饼干富有麦香味和香草味，口感紧实香脆，GI值约为19，属于低GI食物。该研究结果为低GI功能饼干的后续开发利用提供理论依据，具有较好的研究和应用价值。

In this study, the physical and chemical properties of a complex sugar substitute including solubility, viscosity, and glycemic index were examined. A low GI biscuit was developed using complex sugar substitute as the raw material to provide a reference for the research and development of low GI functional foods. The results showed that the solubility of the complex sugar substitute was 22.23 g at 0 ℃, 134.80 g at 100 ℃ and 36.34 g at 25 ℃, with the solubility increasing with an elevated temperature. The viscosity of the complex sugar substitute solution (80% mass fraction) was 12.09 mPa•s, with the solution viscosity being proportional to the mass fraction of the solution. The GI value of the complex sugar substitute was approximately zero. The relative sweetness of the complex sugar substitute was 0.77. The optimal formula for low GI biscuit was determined by the single factor and orthogonal tests with sensory evaluation score as the evaluation index. The optimal process and formula for the low GI biscuits were as follows: amount of instant oatmeal, 7 g; amount of the complex sugar substitute, 3 g; baking temperature, 135 ℃; baking time, 50 min. To sum up, the low GI biscuit developed using complex sugar substitute was rich in wheat and vanilla flavours, and had a tight, crisp taste sensation and a GI value of about 19. The results of this study provide a theoretical basis for the subsequent development and utilization of low GI functional biscuits, offering good research and application value.

国家自然科学基金面上项目（81773428）