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Processing and consumption method of high resistant starch rice

A technology of high resistant starch and processing method, which is applied in the direction of food science, etc., can solve the problems of functional reduction, damage, and RS content reduction of blood sugar regulation, so as to delay the rise of blood sugar, increase the content of resistant starch, and overcome poor taste Effect

Active Publication Date: 2022-08-09
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The study also mixed and cooked resistant starch rice and ordinary rice. Although the taste was improved, the RS content was still greatly reduced compared with cooking resistant starch rice alone, which reduced or damaged the function of regulating blood sugar.

Method used

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  • Processing and consumption method of high resistant starch rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] This example compares the changes of resistant starch content after the polished rice with high resistant starch content is washed and roasted with different water contents.

[0038] The polished rice described in this example is from Youtangdao No. 2, which is a derivative line of Jiangtangdao No. 1 bred by molecular marker-assisted selection breeding.

[0039] Sample: Drain the rice to different water contents after washing and panning, and take 500g respectively for roasting, and measure the resistant starch content after roasting until cooked. The water contents are: 13%, 15%, 17%, 19%, 25%, 27%, 32%, 38%.

[0040] The results are shown in Table 1.

[0041] Table 1 The content of resistant starch after roasting with different water content after washing and panning

[0042] Moisture content before roasting 13％ 15％ 17％ 19％ 25％ 27％ 32％ 38％ RS 11.48％ 11.64％ 15.24％ 21.77％ 20.77％ 18.0％ 10.1％ 7.81％

[0043] The results in Table 1 show...

Embodiment 2

[0045] This example compares the effect of different processing methods on the content of resistant starch.

[0046] The polished rice described in this example is from Youtangdao No. 2, which is a derivative line of Jiangtangdao No. 1 bred by molecular marker-assisted selection breeding.

[0047] Processing method:

[0048] 1. Youtangdao No. 2 polished rice is washed and drained to a moisture content of about 20%, roasted at 130-150°C until cooked (the rice is golden yellow), pulverized, and passed through an 80-mesh sieve;

[0049] 2. Youtangdao No. 2 polished rice is washed and drained to a moisture content of about 14%, pulverized, roasted at 130-150°C until cooked (the rice is golden yellow), and passed through an 80-mesh sieve;

[0050] 3. Youtangdao No. 2 polished rice is cooked in a conventional cooking method (rice water ratio of 1:1.7), soaked for 20 minutes, and after being cooked in a rice cooker, keep warm for 20-30 minutes.

[0051] Sensory evaluation:

[0052] ...

Embodiment 3

[0057] Using the optimized processing method, the polished rice of Jiangtangdao No. 1 and its derivative lines, including Youtangdao No. 2 and Youtangdao No. 3, were processed, and then the resistant starch content was determined together with the raw meal. The results are shown in Table 3.

[0058] Table 3 Resistant starch content of Jiangtangdao 1 and its derived lines

[0059] Variety Cornstarch RS Processed cooked powder RS Jiangtang Rice No. 1 11.67％ 19.2％ Youtangdao No. 2 11.48％ 21.8％ Youtangdao No.3 12.21％ 20.6％

[0060] Jiangtangdao No. 1 and its derived lines Youtangdao No. 2 and Youtangdao No. 3 all contain the same genotype, that is, the mutation of the base T->C in the 105th position of the 16th exon of the SBE3 gene. The results in Table 3 show that the differences in the starch resistant starch content of the polished rice of the three strains are not significant, and the cooked rice flour with high resistant starch content ...

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Abstract

The present invention provides a method for processing high-resistant starch rice, the processing method comprising: draining polished rice from a rice variety with high-resistant starch content to a moisture content of 15%-30%, roasting until cooked, pulverizing After sieving. The rice flour obtained by the processing method of the present invention has a resistant starch content of more than 10%, can be taken directly with water or further made into food, can effectively delay the rise of postprandial blood sugar, effectively control the condition of diabetes, and can also meet the requirements of healthy diet or food. weight loss needs. The invention also provides the obtained rice flour of high-resistant starch rice and an edible method.

Description

technical field [0001] The present invention relates to the field of crop product processing, in particular, the present invention relates to a method for processing high-resistant starch genotype rice and an edible method for the prepared product. Background technique [0002] Resistant Starch (RS) refers to "starch or starch degradation products that cannot be absorbed in the small intestine of healthy individuals" (European RS Association EURESTA definition). Studies have shown that resistant starch cannot be digested and absorbed in the small intestine and provide glucose, but can be fermented by physiological bacteria in the large intestine to produce short-chain fatty acids (SCFA) and gases. Resistant starch has important physiological functions, including reducing postprandial blood sugar and insulin response, improving the body's sensitivity to insulin, preventing constipation and colon cancer, reducing serum cholesterol and triglyceride levels, reducing and controll...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L33/00
Inventor 杨瑞芳白建江朴钟泽万常照
Owner SHANGHAI ACAD OF AGRI SCI
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