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Low-GI puffed rice fruit

A technology of puffed rice crackers and rice noodles, which is applied in the field of food processing, can solve problems such as difficulty in retrieving relevant data, achieve the effect of enriching sensory experience and nutritional components, and maintaining taste and flavor

Active Publication Date: 2019-09-17
河南省金米郎食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The changes in the GI value of rice crackers produced in this traditional way are difficult to retrieve relevant data from relevant domestic and foreign materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The low GI puffed rice crackers are made of the following raw materials in mass ratio: 83% of rice flour, 17% of slow-digestible starch and resistant starch composition of iron stick Chinese yam.

[0028] Its preparation method, the steps are as follows: according to the mass ratio, the raw materials are mixed evenly and made into a dough base to be fried, and then fried in edible oil at 165°C for 6 minutes, and then placed on the bottom fire at a temperature of 165°C. Baking for 5 minutes at a fire temperature of 180° C., and cooling to obtain the low-fat, low-GI puffed rice crackers.

[0029] The GI value of the puffed rice crackers is 49.84±1.3.

Embodiment 2

[0031] The low GI puffed rice crackers are made of the following raw materials in mass ratio: 75% of rice flour, 10% of slowly digestible starch and resistant starch composition of iron stick yam, and 15% of iron stick yam starch.

[0032] Its preparation method, the steps are as follows: according to the mass ratio, the raw materials are mixed evenly and made into a dough base to be fried, and then fried in edible oil at 165°C for 6 minutes, and then placed on the bottom fire at a temperature of 165°C. Baking for 5 minutes at a fire temperature of 180° C., and cooling to obtain the low-fat, low-GI puffed rice crackers.

[0033] The GI value of the puffed rice crackers is 46.68±1.2.

Embodiment 3

[0035] The low GI puffed rice crackers are made of the following raw materials in mass ratio: 78% rice flour, 10% slow-digestible starch and resistant starch composition of the iron stick yam, and 12% iron stick yam starch.

[0036] Its preparation method, the steps are as follows: according to the mass ratio, the raw materials are mixed evenly and made into a dough base to be fried, and then fried in edible oil at 165°C for 6 minutes, and then placed on the bottom fire at a temperature of 165°C. Baking for 5 minutes at a fire temperature of 180° C., and cooling to obtain the low-fat, low-GI puffed rice crackers.

[0037] The GI value of the puffed rice crackers is 47.98±1.3.

[0038] In Example 1-3, the preparation method of the slowly digestible starch and resistant starch composition of the iron stick Chinese yam is as follows: add a sodium acetate buffer solution with a pH of 5.2 and a concentration of 0.2 mol / L to the iron stick Chinese yam starch, After mixing, add α-am...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly relates to a low-GI puffed rice fruit. The puffed rice fruit is prepared by extruding and puffing the following raw materials in percentage by mass: 75-83% of rice flour, 10-17% of slow-digestion starch and resistant starch composition of iron stick yams and the balance of iron stick yam starch. The raw materials of the puffed rice fruit provided by the invention not only have the characteristic of low GI, but also further reduces the GI value after extrusion and puffing, thereby realizing the reduction of the GI value of the whole puffed rice fruit.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a low GI puffed rice cracker. Background technique [0002] As the population enters the aging era and the number of patients with hyperlipidemia and hyperglycemia increases sharply, the demand for foods with low glycemic index (low GI Glycemic Index) is increasing. At the same time, the proportion of excessive obesity among teenagers is increasing, and high-sugar and high-fat diets have brought potential risks. Low-GI foods also have great market potential among teenagers. Whether it is to meet the needs of food in the aging era or the risks brought by high-sugar and high-fat diets for teenagers, the development of low-GI foods is imminent (foods with GI>75 are high-GI foods, and foods with GI≤55 are low-GI foods). [0003] The development of low GI food is mainly restricted by two factors: 1. When the main raw materials are compounded, how to choose raw materials with differe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/161A23L29/30
CPCA23L7/161A23L29/30
Inventor 李军营邹建许美娟郭书谱张玥
Owner 河南省金米郎食品有限公司
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