Preparation method of slowly-digestible starch-based recombinant rice with low glycemic index

A slow-digesting starch and low glycemic index technology, applied in the field of food processing, can solve problems such as low glycemic index, and achieve the effects of low glycemic index, high content and good heat resistance

Active Publication Date: 2019-03-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional extrusion process will lead to a decrease in slow-digestible starch content of more than 45% of the total slow-digestible starch content, and an increase in the glycemic index of more than 35% of the original glycemic index (the slow-digestible starch content in the product is generally about 20% to 40%) , the glycemic index is in the middle glycemic index range, around 60 to 80), further improvement is needed to prepare recombined rice with high slow-digestible starch content and low glycemic index, which is suitable for diabetics

Method used

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  • Preparation method of slowly-digestible starch-based recombinant rice with low glycemic index

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Humidify the broken rice by spraying method. The spray temperature is 25°C, then take it out and spread it out, dry the surface moisture of the raw material with cold wind, and set it aside for use. The dry basis moisture content of the raw material after treatment is 30% to 40%.

[0031] (2) Use instantaneous high-temperature fluidization technology to carry out amorphization pretreatment on broken rice. After humidification treatment, it is transported into a high-temperature fluidization machine with a fluidization temperature of 220°C and a fluidization time of 30s. After treatment, it is discharged from the discharge port. Make the material gelatinization degree reach 65%.

[0032] (3) Then crush the treated broken rice into 80-mesh rice flour, add enzyme preparation and mix evenly. The enzyme preparation added by extrusion is selected from alkaline protease, and the total addition amount is 1% (w / w) of the raw material of rice flour, adjusted to a pH of 8.5, an...

Embodiment 2

[0037] (1) Use the spray method to humidify the broken rice. The spray temperature is 30°C, then take it out and spread it out, dry the surface moisture of the raw material with cold wind, and set it aside for use. The dry basis moisture content of the raw material after treatment is 30% to 40%.

[0038] (2) Next, use instantaneous high-temperature fluidization technology to carry out amorphization pretreatment on the broken rice. After the humidification treatment, it is transported into a high-temperature fluidization machine with a fluidization temperature of 250°C and a fluidization time of 50s. After treatment, it is discharged from the discharge port. , so that the gelatinization degree of the material reaches 85%.

[0039] (3) Then crush the treated broken rice into 100-mesh rice flour, add enzyme preparation and mix evenly. The enzyme preparation added by extrusion is selected from alkaline protease, and the total addition amount is 3% (w / w) of the raw material of ric...

Embodiment 3

[0044] (1) Use the spray method to humidify the broken rice. The spray temperature is 28°C, then take it out and spread it out, dry the surface moisture of the raw material with cold wind, and set it aside for use. The dry basis moisture content of the raw material after treatment is 30% to 40%.

[0045] (2) Then use the instantaneous high-temperature fluidization technology to carry out amorphization pretreatment on the broken rice. After the humidification treatment, it is transported into a high-temperature fluidization machine with a fluidization temperature of 235°C and a fluidization time of 40s. After treatment, it is discharged from the discharge port. , so that the gelatinization degree of the material reaches 70%.

[0046] (3) Then crush the treated broken rice into 90-mesh rice flour, add enzyme preparation and mix evenly. The enzyme preparation added by extrusion is selected from alkaline protease, and the total addition amount is 2% (w / w) of the raw material of r...

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Abstract

The present invention discloses a preparation method of slowly-digestible starch-based recombinant rice with a low glycemic index, and belongs to the technical field of food processing. After a high-temperature fluidization technology is used to conduct a non-crystallizing treatment of a solid-phase broken rice raw material in a short time, materials are subjected to a one-step reactive extrusiontechnology, enzyme-adding enzymatic hydrolysis and an esterification treatment are combined, and the recombinant rice with high slowly-digestible starch content and low glycemic index is obtained. Therecombinant rice prepared by the one-step shaping extrusion technology is suitable for consumption of patients with type II diabetes. At the same time, the preparation method increases added value ofagricultural and sideline products, reduces production cost, and improves production efficiency.

Description

technical field [0001] The invention relates to a preparation method of slow-digesting starch-based recombined rice with low glycemic index, relates to the collaborative production of recombined rice by esterification and enzyme extrusion technology, belongs to the technical field of food processing, and specifically relates to food and its method. Background technique [0002] In the past ten years, the number of diabetic patients in the world has increased rapidly at an alarming rate. According to statistics in 2010, the total number of diabetic patients in my country reached 116 million, accounting for 11.6% of the total population. my country has become the country with the largest population of diabetics in the world. The prevention and treatment of diabetes patients has also become one of the main public health problems. [0003] Postprandial hyperglycemia is the main factor for the aggravation of diabetes and complications. Therefore, controlling postprandial blood g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L7/104A23P10/25C08B31/04
CPCA23L7/107A23L7/143A23P10/25C08B31/04A23V2002/00A23V2300/24A23V2300/10C08B30/14
Inventor 金征宇田耀旗蔡灿欣詹锦玲谢正军
Owner JIANGNAN UNIV
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