Method for preparing slow-digestion functional extruded rice product

Abstract

The invention discloses a method for preparing an extruded rice product with a slow-digestion function by taking common rice and myrica rubra leaf proanthocyanidin as raw materials. In the method, thecommon rice is taken as a main material, the myrica rubra leaf proanthocyanidin is taken as an auxiliary material, and the main material and the auxiliary material are subjected to smashing, mixing,multi-stage extrusion forming, secondary drying and constant-temperature cooling to prepare the functional extruded rice product with an even color, a uniform grain shape, convenience in cooking, a good taste and a slow digestion rate. The method can effectively inhibit the problem of a quick rice starch digestion rate and improve the functionality of a rice product.

Description

technical field

[0001] The invention relates to the field of slow-digestion food processing, in particular to a method for preparing extruded rice products with slow-digestion function by using rice and bayberry leaf proanthocyanidins as raw materials. Background technique

[0002] Rice is one of the main providers of carbohydrates for humans, and about 50% of the world's population uses rice as a staple food. However, with the continuous development of modern processing technology, the degree of rice processing is getting higher and higher, but the high processing precision makes the digestion rate of rice significantly increased. Studies have shown that long-term intake of polished white rice can lead to a rapid rise in blood sugar after meals, which is positively correlated with the occurrence of chronic diseases such as diabetes, obesity, and cardiovascular disease. Therefore, how to reduce the digestion rate of rice is an important issue of common concern to scientific...

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