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Spirulina-containing extruded rice with low GI (glycemic index) and preparation method of extruded rice

A technology of spirulina and hypoglycemia, applied in the field of low glycemic index spirulina extruded rice and its preparation, can solve the problems of accelerated glucose entering the blood, postprandial blood sugar rise, unsuitable for people with high sugar and diabetes, etc. Achieve the effects of improving intestinal microenvironment, increasing satiety, and regulating immune function

Inactive Publication Date: 2016-01-27
ANHUI TONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the staple food rice on the market is refined rice, which contains easy-to-digest and absorb starchy substances, which will be quickly digested and absorbed after eating, causing glucose to enter the blood faster, causing a rapid rise in blood sugar after meals, which is not suitable For people with high sugar and diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A low glycemic index spirulina extruded rice, comprising the following raw materials in parts by weight: 40 parts of tartary buckwheat flour, 20 parts of oat flour, 8 parts of soybean powder, 8 parts of white lentil powder, 3 parts of spirulina powder, 4 parts of Yam powder, 15 servings of dietary fiber, 1 serving of vitamins, 1 serving of minerals.

[0023] A preparation method for extruding rice with low glycemic index spirulina, comprising the following steps:

[0024] Step 1: sieving raw materials: Sieve tartary buckwheat flour, oat flour, soybean powder, white lentil powder, spirulina powder and yam powder through a 100-mesh sieve to obtain material 1;

[0025] Step 2: Mixing and tempering: Mix the dietary fiber, vitamins and minerals evenly and add 40 parts of water for stirring. The water temperature is at 90°C. After stirring evenly, add the material 1 in step 1, and fully stir until the material is uniform. 2;

[0026] Step 3: extrusion molding: feed the mate...

Embodiment 2

[0029] A low glycemic index spirulina extruded rice, comprising the following raw materials in parts by weight: 30 parts of tartary buckwheat flour, 30 parts of oat flour, 8 parts of soybean powder, 8 parts of white lentil powder, 3 parts of spirulina powder, 4 parts of Yam powder, 10 servings of dietary fiber, 1 serving of vitamins, 1 serving of minerals.

[0030] A preparation method for extruding rice with low glycemic index spirulina, comprising the following steps:

[0031] Step 1: sieving raw materials: Sieve tartary buckwheat flour, oat flour, soybean powder, white lentil powder, spirulina powder and yam powder through a 100-mesh sieve to obtain material 1;

[0032] Step 2: Mixing and tempering: Mix dietary fiber, vitamins and minerals evenly and add 30 parts of water for stirring. The water temperature is at 85°C. After stirring evenly, add material 1 in step 1, and fully stir until a uniform material is obtained. 2;

[0033] Step 3: extrusion molding: feed the mater...

Embodiment 3

[0036] A low glycemic index spirulina extruded rice, comprising the following raw materials in parts by weight: 30 parts of tartary buckwheat flour, 25 parts of oat flour, 5 parts of soybean powder, 5 parts of white lentil powder, 2 parts of spirulina powder, 4 parts of Yam powder, 15 servings of dietary fiber, 1 serving of vitamins, 1 serving of minerals.

[0037] A preparation method for extruding rice with low glycemic index spirulina, comprising the following steps:

[0038] Step 1: sieving raw materials: Sieve tartary buckwheat flour, oat flour, soybean powder, white lentil powder, spirulina powder and yam powder through a 100-mesh sieve to obtain material 1;

[0039] Step 2: Mixing and tempering: Mix the dietary fiber, vitamins and minerals evenly and add 35 parts of water for stirring. The water temperature is at 80°C. After stirring evenly, add the material 1 in step 1, and fully stir until the material is uniform. 2;

[0040] Step 3: extrusion molding: feed the mate...

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Abstract

The invention relates to spirulina-containing extruded rice with low GI (glycemic index). The spirulina-containing extruded rice comprises raw materials in parts by weight as follows: 30-50 parts of bitter buckwheat, 20-40 parts of oat meal, 5-10 parts of soybean powder, 5-10 parts of white hyacinth bean powder, 1-3 parts of spirulina powder, 1-5 parts of yam flour, 10-15 parts of dietary fiber, 0.5-1.5 parts of vitamins and 0.5-1.5 parts of minerals. Various cereal materials with low GI are taken as a substrate, the added spirulina powder has a function of assisting in reduction of blood sugar, the added dietary fiber facilitates growth of probiotics in intestinal tracts and delays the food digestion rate in gastrointestinal tracts, and rapid increase of postprandial blood sugar is delayed to a certain extent. Active ingredients such as various vitamins, the minerals and the like are widely applied in the health care field, reproduced rice with low GI is prepared through reasonable compounding with an extrusion technology, and a novel diet mode is provided for people with obesity, high glucose and diabetes as well as people requiring low-GI food.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a low glycemic index spirulina extruded rice and a preparation method thereof. Background technique [0002] With the rapid development of the economy, people's eating habits have changed and their physical activity has decreased, leading to the early appearance of obesity-related diseases. In 2010, a nationwide diabetes survey conducted on 987 million adults in China showed that the number of people with diabetes in my country reached 114 million, accounting for 11.6% of China's adult population. Xiang Hongding, president of the Chinese Diabetes Association, said in a speech that my country has an average of 15,000 new diabetic patients every day, an average of 600 people per hour, and an increase of 10 people per minute. This rapid growth trend will not be reversed in a short period of time. Therefore, it is of great significance to develop targeted food suitable for people wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L33/21
CPCA23V2002/00
Inventor 刘辉段盛林苑鹏刘山国柳嘉
Owner ANHUI TONGFU FOOD
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