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

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] ...

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