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Preparation method of low-glycemic-index rice noodles

A technology of low glycemic index and rice noodles, applied in the field of preparation of low glycemic index rice noodles, can solve the problems of not achieving the desired effect, loss of slow digestion characteristics, crystal transformation, etc., and achieve easy large-scale industrial production and high complexation rate The effect of improving and improving thermal stability

Active Publication Date: 2019-09-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to produce rice flour products that can be eaten by diabetics, the complexation of lipids and starch to form V-shaped crystals is used to prepare anti-digestive starch, so as to further prepare anti-digestive rice flour products, that is, adding emulsifiers to the raw materials of rice flour for extrusion processing Complexation, but there are still some problems in this method at present. First, due to the influence of the cluster structure of starch, the complexation rate is usually relatively low, which cannot achieve the desired effect; secondly, the VI-type crystallization of starch-lipid complexes Poor thermal stability, the starch product prepared by this method is unstable in VI-type crystallization during high-temperature cooking, crystal transformation will occur, and the expected slow digestion characteristics will be lost

Method used

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  • Preparation method of low-glycemic-index rice noodles
  • Preparation method of low-glycemic-index rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: Preparation of low glycemic index anti-digestion rice noodles

[0041] details as follows:

[0042] (1) Pass the rice starch through a 100-mesh sieve, add water to adjust to a water content of 30% to 35%, and set aside;

[0043] (2) Add debranching enzyme and emulsifier to rice starch raw material, mix uniformly; Wherein, debranching enzyme is pullulanase and isoamylase, and addition is 40ASPU / g rice starch dry basis, pullulanase and The dosage ratio of isoamylase is 1:1; the emulsifier is glycerol monostearate, and the total addition amount is 0.5% (w / w) of the rice starch raw material; the water content is adjusted to 30% to 35%;

[0044] (3) Send the mixture into the extruder, the solid feeding speed is 5t / h before the extrusion starts, set the temperature of the four sections of the extruder to 45°C, 55°C, 65°C, 75°C respectively, the screw The rotating speed is 80rpm, and the die head aperture of the discharge port of the extruder is 8mm;

[0045] ...

Embodiment 2

[0048] Embodiment 2: Preparation of low glycemic index anti-digestion rice noodles

[0049] details as follows:

[0050] (1) Pass the rice starch through a 100-mesh sieve, add water to adjust to a water content of 30% to 35%, and set aside;

[0051] (2) Add debranching enzyme and emulsifier to rice starch raw material, mix uniformly; Wherein, debranching enzyme is pullulanase and isoamylase, and addition is 45ASPU / g rice starch dry basis, pullulanase and The dosage ratio of isoamylase is 1:1; the emulsifier is glycerol monostearate, and the total addition amount is 0.5% (w / w) of the rice starch raw material; the water content is adjusted to 30% to 35%;

[0052] (3) Send the mixture into the extruder, the solid feeding speed is 6t / h before the extrusion starts, set the temperature of the four sections of the extruder to 50°C, 60°C, 70°C, 80°C respectively, the screw The rotating speed is 90rpm, and the die head aperture of the discharge port of the extruder is 8mm;

[0053] ...

Embodiment 3

[0056] Embodiment 3: Preparation of low glycemic index anti-digestion rice noodles

[0057] details as follows:

[0058] (1) Pass the rice starch through a 100-mesh sieve, add water to adjust to a water content of 30% to 35%, and set aside;

[0059] (2) Add pullulanase and emulsifier to the rice starch raw material, and mix evenly; wherein, the debranching enzyme is pullulanase and isoamylase, and the addition amount is 50 ASPU / g rice starch dry basis, pullulan The dosage ratio of enzyme and isoamylase is 1:1; the emulsifier is glycerol monostearate, and the total addition amount is 1% (w / w) of the rice starch raw material; the water content is adjusted to 30% to 35%;

[0060] (3) Send the mixture into the extruder, the solid feeding speed is 7t / h before the extrusion starts, set the temperature of the four sections of the extruder to 55°C, 65°C, 75°C, 85°C respectively, the screw The rotating speed is 100rpm, and the die head aperture of the discharge port of the extruder i...

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Abstract

The invention discloses a preparation method of low-glycemic-index rice noodles, and belongs to the technical field of food processing. The method includes the steps: adding debranching enzymes and emulsifying agents into rice starch; extruding mixture by a one-step method to prepare resistant starch; compounding the resistant starch and other food raw materials; secondarily extruding mixture to form the low-glycemic-index rice noodles. By the aid of a characteristic that the emulsifying agents and amylose are complexed to form V-shaped crystals, the debranching enzymes and the emulsifying agents are added into rice starch raw materials, mixture is extruded, the starch is limited and hydrolyzed by the debranching enzymes added in the first extruding process, branching of the starch is decreased, amylose content is improved, the emulsifying agents and high-amylose rice starch are complexed to form VI-type starch-lipid complexes, complexing rate is remarkably improved, starch-lipid complex VI-type crystals are achieved, the VI-type crystals are converted into VII-type crystals, the VII-type crystals are extruded and formed in the second extruding process, the heat stability of the resistant starch is improved, and the low-glycemic-index rice noodles are prepared.

Description

technical field [0001] The invention relates to a method for preparing rice noodles with a low glycemic index, belonging to the technical field of food processing. 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 glucose is an effective measure to prevent diabetes. The diet of diabetic patients, especially the selection and control of staple food (carbohydrates), is the basis of diabetes treatment...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/00A23L29/10A23L33/00
CPCA23L7/10A23L29/06A23L29/10A23L33/00A23V2002/00A23V2200/328Y02A40/90
Inventor 田耀旗王云云蔡灿欣詹锦玲邱立忠麻荣荣金征宇
Owner JIANGNAN UNIV
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