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

A technology of chemical substances and resistant starch, which is applied in the field of significantly improving the preparation of rice resistant starch without adding chemical substances, can solve the problems of complex operating equipment, harsh reaction conditions, and strict operating conditions, and achieve low reaction requirements and significant effects , strong applicability

Inactive Publication Date: 2017-11-07
GUANGDONG TONZE ELECTRIC CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 ric

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method for significantly improving rice resistant starch without adding chemical substances, characterized in that it includes the following steps:

[0029] (1) Soak the rice with water, add 1.5 kg of water per kg of rice, the ratio of rice to water is 1:1.5, and the soaking time is 30 minutes;

[0030] (2) Transfer the rice soaked in step (1) together with the soaking water to the ultrasonic equipment, and perform ultrasonic pretreatment with ultrasonic power of 300W and ultrasonic temperature of 65°C for 20 minutes;

[0031] (3) Separate the rice in step (2) from the soaking water, drain the soaking water, add water again, add 1.2 kg of water per kg of rice, the ratio of rice to water is 1:1.2, put it into the autoclave, and carry out High temperature and high pressure treatment at 121°C for 20 minutes to prepare gelatinized rice;

[0032] (4) Cool down the gelatinized rice in step (3) to room temperature naturally;

[0033] (5) Transfer the cooled ric...

Embodiment 2

[0037] A preparation method for significantly improving rice resistant starch without adding chemical substances, characterized in that it includes the following steps:

[0038] (1) Soak the rice with water, add 1 kg of water per kg of rice, the ratio of rice to water is 1:1, and the soaking time is 40 minutes;

[0039] (2) Transfer the rice soaked in step (1) together with the soaking water to an ultrasonic device, and perform ultrasonic pretreatment with ultrasonic power of 1500W and ultrasonic temperature of 80°C for 10 minutes;

[0040] (3) Separate the rice in step (2) from the soaking water, drain the soaking water, add water again, add 2 kg of water per kg of rice, the ratio of rice to water is 1:2, put it into the autoclave, and carry out High temperature and high pressure treatment at 130°C for 20 minutes to prepare gelatinized rice;

[0041] (4) Cool down the gelatinized rice in step (3) to room temperature naturally;

[0042] (5) Transfer the cooled rice in step (...

Embodiment 3

[0046] A preparation method for significantly improving rice resistant starch without adding chemical substances, characterized in that it includes the following steps:

[0047] (1) Soak the rice with water, add 6 kg of water per kg of rice, the ratio of rice to water is 1:6, and the soaking time is 20 minutes;

[0048] (2) Transfer the rice soaked in step (1) together with the soaking water to an ultrasonic device, perform ultrasonic pretreatment with ultrasonic power of 120W and ultrasonic temperature of 50°C, and perform ultrasonic pretreatment for 40 minutes;

[0049] (3) Separate the rice in step (2) from the soaking water, drain the soaking water, add water again, add 1 kg of water per kg of rice, the ratio of rice to water is 1:1, put it into the autoclave, and carry out High temperature and high pressure treatment at 120°C for 50 minutes to prepare gelatinized rice;

[0050] (4) Cool down the gelatinized rice in step (3) to room temperature naturally;

[0051] (5) Tr...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/30A23L5/00
CPCA23L5/00A23L5/32A23L7/197A23V2002/00A23V2300/08A23V2300/48A23V2300/46A23V2300/24
Inventor 陈丹慧刘正茂
Owner GUANGDONG TONZE ELECTRIC CO LTD
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