Low-GI whole-grain rice and application thereof

Abstract

The invention discloses low-GI whole-grain rice and application thereof, and belongs to the technical field of food. The low-GI whole-grain rice comprises low-GI rice, white rice and coarse cereals; the mass ratio of the low-GI rice to the white rice to the coarse cereals is (3-5): (0-2): 5; the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice and 3-10 parts of tartary buckwheat. According to the low-GI whole-grain rice, no exogenous additive is added, the used raw materials are all natural sources, through reasonable matching of the low-GI rice, the white rice and the coarse cereals, the contents of the GI values can be neutralized, the effect of improving the adhesiveness and the elasticity of thelow-GI whole-grain rice can be achieved, the taste can be enriched, and the difference between the quality and the taste and the white rice is small; and the GI value of the product is less than 55, so that the product can be taken as staple food which can be eaten by diabetic groups safely.

Description

technical field [0001] The invention relates to a low GI whole grain rice and its application, belonging to the technical field of food. Background technique [0002] Rice has a long history as a staple food in China and is eaten by the largest number of people. In different ages, the way of eating rice is different. The history of changes from the first brown rice to polished rice and then to brown rice is also the history of changes in human cognition of the nutritional and health effects of staple foods. In ancient times, people steamed different grains together and called it "fragrant rice". It can be seen that our ancestors have long known that steaming different grains and miscellaneous grains together has a significant difference in taste and aroma from a single rice. Now, people also cook all kinds of rice and miscellaneous grains together, not only for a richer taste, but also for a healthier diet. After the satiety problem is solved, how should we eat the staple...

AI Technical Summary

Problems solved by technology

After atmospheric pressure cooking, low GI whole grain rice has higher dietary fiber content, higher phytochemical content, and lower postprandial blood sugar response, which is more suitable as a staple food for people with high blood sugar. The problem of daring to eat has improved their quality of life

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