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Low glycemic index dietary fiber extruded rice and preparation method thereof

A dietary fiber and low blood sugar technology, applied in the fields of vitamin-containing food ingredients, food science, food ingredients, etc., can solve the problems of accelerated speed, postprandial blood sugar rise, unsuitable for people with high sugar and diabetes, etc., to delay digestion. , increase satiety, improve the effect of intestinal microenvironment

Inactive Publication Date: 2016-11-09
安徽平唐微食疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the staple 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, and Not suitable for people with high sugar and diabetes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A low glycemic index dietary fiber extruded rice, comprising the following raw materials in weight percentage: 10% konjac fine powder, 20% soybean fiber powder, 20% oat fiber powder, 45% mixed fruit and vegetable powder (40% apple powder, 40% carrot powder, 20% sea buckthorn powder), 2.5% inulin, 1% vitamins (10% vitamin A, 10% vitamin D, 20% vitamin B 1 , 20% Vitamin B 2 , 20% Vitamin B 6 , 20% Vitamin B 12 ), 1% minerals (30% iron, 30% calcium, 30% zinc, 10% selenium), 0.5% mogroside.

[0025] A preparation method of extruded rice with low glycemic index dietary fiber, comprising the following steps:

[0026] Step 1: Pretreatment of raw materials: weighing each raw material according to weight percentage for later use;

[0027] Step 2: sieving raw materials: pass konjac powder, soybean fiber powder, oat fiber powder, and mixed fruit and vegetable powder through a 100-mesh sieve to obtain material 1;

[0028] Step 3: Mixing and tempering: Mix the inulin, vitamins,...

Embodiment 2

[0032] A low glycemic index dietary fiber extruded rice, comprising the following raw materials in weight percentage: 15% konjac fine powder, 20% soybean fiber powder, 15% oat fiber powder, 45% mixed fruit and vegetable powder (40% apple powder, 40% carrot powder, 20% sea buckthorn powder), 2.5% inulin, 1% vitamins (10% vitamin A, 10% vitamin D, 20% vitamin B 1 , 20% Vitamin B 2 , 20% Vitamin B 6 , 20% Vitamin B 12 ), 1% minerals (30% iron, 30% calcium, 30% zinc, 10% selenium), 0.5% mogroside.

[0033] A preparation method of extruded rice with low glycemic index dietary fiber, comprising the following steps:

[0034] Step 1: Pretreatment of raw materials: weighing each raw material according to weight percentage for later use;

[0035] Step 2: sieving raw materials: pass konjac powder, soybean fiber powder, oat fiber powder, and mixed fruit and vegetable powder through a 100-mesh sieve to obtain material 1;

[0036] Step 3: Mixing and tempering: mix the inulin, vitamins,...

Embodiment 3

[0040] A low glycemic index dietary fiber extruded rice, comprising the following raw materials in weight percentage: 15% konjac fine powder, 20% soybean fiber powder, 20% oat fiber powder, 40% mixed fruit and vegetable powder (40% apple powder, 40% carrot powder, 20% sea buckthorn powder), 2.5% inulin, 1% vitamins (10% vitamin A, 10% vitamin D, 20% vitamin B 1 , 20% Vitamin B 2 , 20% Vitamin B 6 , 20% Vitamin B 12 ), 1% minerals (30% iron, 30% calcium, 30% zinc, 10% selenium), 0.5% mogroside.

[0041] A preparation method of extruded rice with low glycemic index dietary fiber, comprising the following steps:

[0042]Step 1: Pretreatment of raw materials: weighing each raw material according to weight percentage for later use;

[0043] Step 2: sieving raw materials: pass konjac powder, soybean fiber powder, oat fiber powder, and mixed fruit and vegetable powder through a 100-mesh sieve to obtain material 1;

[0044] Step 3: Mixing and tempering: Mix the inulin, vitamins, ...

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Abstract

The present invention relates to low glycemic index (GI) dietary fiber extruded rice and a preparation method thereof. The extruded rice comprises the following raw materials in percentages by weight: 10%-15% of refined konjac flour, 10%-20% of soybean fiber powder, 10%-20% of oat fiber powder, 20%-50% of mixed fruit and vegetable powder, 1%-5% of inulin, 0.5%-1.5% of vitamins, 0.5%-1.5% of minerals and 0.1%-0.5% of mogroside. The extruded rice is prepared by selecting konjac, soybeans, oats and inulin sourced dietary fibers and supplemented with different fruit and vegetable powders, the vitamins and minerals are added, an extruding technology is utilized to reconstruct and prepare the rice, and the extruded rice is high fiber and low GI food. The rich dietary fibers can delay a rapid rise of postprandial blood sugar to a certain extent and help control the postprandial blood sugar. The product can be cooked by steaming and boiling according to the cooking methods of ordinary rice, or be mixed with ordinary staple food for consumption, and provides a new staple food for populations with obesity, high sugar and diabetes.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a low-glycemic index dietary fiber 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/22A23L19/00A23L33/15A23L33/155A23L33/10A23L33/16A23P10/28
CPCA23V2002/00A23V2200/32A23V2200/328A23V2200/30A23V2250/702A23V2250/71A23V2250/7042A23V2250/7052A23V2250/7044A23V2250/706A23V2250/7046
Inventor 刘辉王成祥刘兵军常玉飞
Owner 安徽平唐微食疗科技有限公司
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