Method for preparing rice having high resistant starch content without chemical substance

Abstract

The invention relates to a method for preparing rice having high resistant starch content without a chemical substance. The method comprises (1) soaking rice in water of which the amount is more than that of the rice, (2) transferring the soaked rice and the soaking water into an ultrasonic device together and carrying out ultrasonic pretreatment, (3) separating the rice and the soaking water, carrying out drainage, adding water into the rice, putting the rice into an autoclave pot and carrying out high temperature and high pressure treatment to obtain gelatinized rice, (4) naturally cooling the gelatinized rice to the room temperature, (5) transferring the cooled rice into a refrigerating chamber and carrying out refrigeration to promote the crystallization and aging of starch, and (6) preparing the rice having high resistant starch content. The method can prepare rice having high resistant starch content without use of an enzyme preparation and a corresponding chemical substance. The preparation method has the advantages of low reaction requirement, simple operation, strong applicability, remarkable effect and no use of chemicals.

Description

technical field [0001] The invention relates to a preparation method for significantly improving rice resistant starch without adding chemical substances. Background technique [0002] In recent years, with the improvement of living standards, people's lifestyles have changed, and the incidence of various chronic diseases has also increased. Among them, the excessive intake of sugar is the most obvious. Excessive intake of sugar will not only bring about visible appearance changes such as obesity, but also bring about potential health problems such as high blood pressure and high blood sugar. [0003] Rice, as the main food of our country's population, starch accounts for 75%-85% of the weight of the grain. Among them, the content of digestible starch is high and the content of resistant starch is low. Therefore, rice is considered to be a food with a high glycemic index. Excessive consumption of fast-digesting starch can cause insulin secretion disorders, and this cycle o...

AI Technical Summary

Problems solved by technology

[0005] However, the current ways to improve rice resistant starch are only through extrusion treatment, acid treatment, enzyme treatment, autoclave treatment, etc., and there is no mutual connection between the various treatment methods, and they are highly independent.

Although the rice treated by these methods can increase the content of resistant starch to a certain extent, due to strict operating conditions, complex operating equipment, harsh reaction conditions and certain chemical substances, resulting in small yields and difficult for consumers acceptance etc.