Low-GI type freshly squeezed rice

Abstract

The invention relates to low-GI type freshly squeezed rice and a production process thereof. The low-GI type freshly squeezed rice comprises the following components: broken rice flour, corn starch, deodorized soybean flour, oat flour, barley flour, dietary fiber, fructo-oligosaccharide and apple polyphenol; and the process flow comprises the steps of pre-material pretreatment, flour mixing, twin-screw extrusion, rotary-cut granulation, low-temperature high-humidity refrigeration, vacuum hot-air drying and packaging to obtain a finished product. In the powder mixing process, the natural camelmilk and morinda citrifolia juice compound liquid is adopted to replace water, so that the freshly squeezed rice product is rich in insulin-like factors; the oxidation resistance of the product is improved; pancreatic beta cells are prevented from being damaged by free radicals, repair and regeneration of the pancreatic beta cells are promoted; and the postnatal blood sugar value of diabetics is controlled by cooperating with resistant starch.

Description

technical field [0001] The functional rice field of the present invention relates to a low GI type freshly squeezed rice. Background technique [0002] Diabetes is the most important chronic disease threatening human health around the world. The World Health Organization estimates that there will be one more diabetic patient every 10 seconds in the world. The incidence of diabetes among adults in my country is 11.6%, and there are 110 million diabetics. In the diet structure of modern people, after eating refined rice flour products, blood sugar rises in a short period of time, and then drops rapidly. Excessive consumption for a long time will lead to insulin overload and diabetes. Elevated blood sugar is related to the rate of glucose absorption. Low GI (glycemic index) diet can improve the body's antioxidant capacity, reduce the level of oxidative stress in the body, and maintain blood sugar and blood lipids at a stable level after meals. [0003] At present, the special...

AI Technical Summary

Problems solved by technology

Disadvantages of this patent: ① Mung beans and soybeans in the raw materials have a beany smell

② The starch content in the raw material is relatively high, and the GI value of the raw material powder is still relatively large without any treatment

③Soybeans are roasted at high temperature to remove the smell, and the smell is not completely removed

Disadvantages of this comparative patent: ① There is still wheat flour in the raw material, which will produce glucose after digestion, which will increase blood sugar

Disadvantages of this comparative patent: ① There is still wheat flour in the raw material, which will produce glucose after digestion, which will increase blood sugar

Images