A kind of low glycemic index cereal rice and production method thereof

A technology of low glycemic index and glycemic index, applied in the field of low glycemic index grain rice and its production, can solve problems such as lowering glycemic index, and achieve the effects of lowering glycemic index, improving digestibility and reducing bacteria.

Active Publication Date: 2020-03-20
随州市金义米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the reduction in the glycemic index is limited

Method used

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  • A kind of low glycemic index cereal rice and production method thereof
  • A kind of low glycemic index cereal rice and production method thereof
  • A kind of low glycemic index cereal rice and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of grain rice with low glycemic index, the grain is indica rice

[0034] Process:

[0035] 1) Soak the grain in water, soak in 3 times the water at 30°C for 22 hours, use 500W / kg ultrasonic treatment for 3 minutes during the soaking process, stop the ultrasonic wave for 20 minutes, repeat the action until the soaking is completed, and drain to obtain material 1;

[0036] 2) Add material 1 to cooking liquid (drinking water) for aging (pressure cooker, water isolation, cooking at 120°C for 30 minutes, rinsing with cold water, standing at 40°C and relative humidity of 80% for 20h), and filtering out the cleaning wastewater to obtain Material 2;

[0037] 3) Aging treatment of material 2 (0.008w / g dose of microwave, 50°C, treatment for 0.2h, breaking up the material, standing at 40°C for 0.5h, repeated twice), to obtain material 3;

[0038] 4) Dry the material 3 (0.08w / g microwave dosage, treat for 20min, then dry with hot air at room temperature until the water con...

Embodiment 2

[0041] Example 2: Effect of Aging Conditions on Low Glycemic Index Cereal Rice

[0042] Same as Example 1, but step 3) aging conditions change microwave dosage, temperature, time, standing conditions are respectively adopted as shown in Table 2, and the results are shown in Table 1.

[0043] Table 1 Effect of aging conditions on low glycemic index cereal rice

[0044]

[0045]

[0046] It can be seen from Table 1 that the aging treatment can reduce the glycemic index of cereal rice and increase the content of resistant starch. By combining different conditions, cereal rice with low glycemic index and high content of resistant starch can be obtained, and the corresponding taste of rice can satisfy people’s taste Grain rice with low glycemic index, high resistant starch content, and good sensory quality can be obtained by using appropriate conditional aging conditions (0.006w / g, 50°C, 0.3h, 30°C for 0.4h).

Embodiment 3

[0047] Example 3 Effect of aging times on low glycemic index cereal rice

[0048] Same as Example 1, but step 3) aging is repeated 1, 3, 4, 5 times, see Table 2.

[0049] Table 2 Effect of aging times on low glycemic index cereal rice

[0050] Aging times glycemic index Resistant starch content, % Moisture content, % 1 56 38 13.2 2 42 46 13.6 3 40 49 13.2 4 38 52 13.3 5 33 53 13.6

[0051] It can be seen from Table 2 that the aging treatment can reduce the glycemic index of grain rice and increase the content of resistant starch. With the increase of aging times, the glycemic index decreases and the content of resistant starch increases.

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Abstract

The invention belongs to the field of food processing, and relates to low-glycemic-index grain rice and a production method thereof. The glycemic index of the low-glycemic-index grain rice is 50 or below. Grains are rice or coix seeds or corns or millets or red rice or black rice or a combination thereof. The production method of the low-glycemic-index grain rice comprises the steps that the grains are soaked with water and drained, cooking liquor is added for curing, then, the cooking liquor is filtered away, and then aging and drying are performed. The low-glycemic-index grain rice contains the effective nutrients of full grains, and cannot remarkably increase the body glycemic index after a user eats the rice.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-glycemic-index cereal rice and a production method thereof. Background technique [0002] With the development of society, people with hyperlipidemia and obesity are increasing day by day. Common staple foods such as rice and steamed buns have a higher glycemic index after eating, which is about 80-88. At present, there is a lack of staple food types for diabetics on the market. [0003] After the grain is matured by conventional methods, the starch is fully gelatinized, and it is easily degraded by amylase in the digestive tract after eating, resulting in a high glycemic index, which is not conducive to eating by diabetics. [0004] After the starch is aged, the rigidity of the molecular chain increases, and some crystallize, which is not conducive to the action of amylase and can lower the glycemic index. However, the reduction in the glycemic index is limited. [0005]...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L5/10A23L5/30
CPCA23V2002/00A23V2200/328
Inventor 熊青赵思明黄汉英
Owner 随州市金义米业有限公司
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