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Method for increasing resistant starch content in rice

A resistant starch content technology, applied in the field of food processing, can solve the problems of low resistant starch content and high glycemic index, and achieve the effects of reducing glycemic index, improving nutritional status, and delaying diabetic complications

Pending Publication Date: 2019-10-25
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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Problems solved by technology

[0005] Rice is the staple food of our people. However, the resistant starch content in traditional rice is not high, so ordinary rice has a high glycemic index after being made into rice, so it is not considered an ideal staple food for diabetics

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  • Method for increasing resistant starch content in rice
  • Method for increasing resistant starch content in rice
  • Method for increasing resistant starch content in rice

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Embodiment Construction

[0023] The technical solution of the present invention will be described in detail below in conjunction with specific embodiments, so that those skilled in the art can better understand and implement the technical solution of the present invention.

[0024] A method for increasing the resistant starch content in rice. Take 100g of rice and place it in a container, add citric acid aqueous solution to soak for 20-40min according to the weight ratio of rice to 0.15-0.40M citric acid aqueous solution of 1:0.5, and put it into a high-pressure steam pot Heat it to 121°C and keep it warm for 30-60min, take it out and cool it naturally, refrigerate in vacuum for 12-24h at a temperature of 4°C and a vacuum degree of 0.04-0.08Mpa, wash with water, and dry; Add sodium tripolyphosphate aqueous solution at a ratio of 1:0.5 by weight of sodium phosphate aqueous solution, adjust the pH to 9-11, ultrasonically treat (ultrasonic power 500w) for 40-60min at 45°C, adjust the pH to neutral, rinse ...

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Abstract

The invention provides a method for increasing resistant starch content in rice. The method includes: taking and putting rice into a container, adding a citric acid water solution for soaking, puttinginto a high-pressure steam pot, heating, holding temperature, taking out for natural cooling, vacuum refrigerating, water washing, and drying; adding a sodium tripolyphosphate water solution to adjust pH to 9-11, performing ultrasonic treatment to adjust pH to be neutral, flushing with distilled water, and drying. Citric acid is added to promote hydrolysis of starch chains in the rice, and RS3 resistant starch content in the rice is increased by measures like temperature holding in the high-pressure steam pot and low-temperature vacuum refrigerating; on the basis that the RS3 resistant starchcontent is increased, an ultrasonic way is adopted to promote forming of phosphorylated starch by adding sodium tripolyphosphate so as to increase RS4 resistant starch content.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for increasing the content of resistant starch in rice. Background technique [0002] With the development of society, the accelerated pace of life, and the approach of an aging society, the proportion of chronic diseases such as diabetes, cardiovascular disease, obesity, hyperlipidemia, and high blood pressure continues to increase, threatening people's health. According to the medical research report of the International Diabetes Federation, in 2010, the number of people with diabetes in the world was 285 million. The "Report on Nutrition and Chronic Disease Status of Chinese Residents (2015)" shows that the prevalence of diabetes in China reached 9.7% in 2012, and the number of patients reached 92.4 million. China has become the world's largest diabetes country, and the situation is not optimistic. Absolute or relative insufficiency of insulin in diabetic p...

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Application Information

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IPC IPC(8): A23L7/10A23L5/10A23L5/30A23L33/00
CPCA23L7/10A23L5/13A23L5/19A23L5/32A23L5/17A23L5/10A23L33/00A23V2002/00A23V2200/328
Inventor 魏振承张名位邓媛元张雁刘光唐小俊王佳佳廖娜张瑞芬池建伟马永轩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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