Low-GI convenient rice flour and production method therefor

A production method and rice noodle technology, which are applied in the field of food processing, can solve the problem that convenient rice noodle is not suitable for diabetics or people who lose weight, and achieve the effects of low GI value, enhanced gel strength, and increased content.

Pending Publication Date: 2020-07-03
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of germinated brown rice low GI convenient rice noodle and its preparation method to solve the defects of germin

Method used

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  • Low-GI convenient rice flour and production method therefor
  • Low-GI convenient rice flour and production method therefor
  • Low-GI convenient rice flour and production method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A low GI instant rice flour, comprising the following raw materials in parts by weight: 100 parts of germinated brown rice flour, 20 parts of whole potato flour, 10 parts of wheat starch, 1 part of konjac powder, 1 part of xanthan gum, 0.3 part of guar gum, fiber Sulfase 0.1 part, α-amylase 0.1 part.

[0032] The preparation method of above-mentioned low GI instant rice noodles, it comprises the steps:

[0033] 1) Weigh fresh brown rice, remove impurities, wash and drain with water, put it into cold plasma equipment, and treat it with mixed gas as the medium for 3 minutes, the flow rate of mixed gas is 20mL / min, and the processing power is 150w. Add chromium trichloride and chitosan composite solution to soak in the material after mixed gas medium treatment, described chromium trichloride solution concentration 60mg / L, chitosan solution concentration 0.3mmol / L, immersion time is 13h, immersion The temperature is 25°C. The resultant is then placed at a temperature of 3...

Embodiment 2

[0047] A kind of low GI instant rice flour, it comprises the raw material of following weight portion: 90 parts of germinated brown rice rice flour, 15 parts of whole potato flour, 8 parts of wheat starch, 1 part of konjac powder, 1 part of xanthan gum, 0.2 part of guar gum, 0.1 part of cellulase, 0.1 part of α-amylase.

[0048] The preparation method of above-mentioned low GI instant rice noodles, it comprises the steps:

[0049] 1) Use fresh brown rice as raw material, remove impurities, wash and drain with water, put it into cold plasma equipment, and use mixed gas as the medium to treat for 2 minutes; the flow rate of mixed gas is 15mL / min, and the processing power is 120w. Add chromium trichloride and chitosan composite solution to soak in the material after mixed gas medium treatment, described chromium trichloride solution concentration 50mg / L, chitosan solution concentration 0.3mmol / L, immersion time is 12h, immersion The temperature is 25°C. The resultant is then pl...

Embodiment 3

[0059] A kind of low GI convenient rice flour, it comprises the raw material of following weight portion: 110 parts of germinated brown rice rice flour, 25 parts of whole potato flour, 14 parts of wheat starch, 3 parts of konjac powder, 3 parts of xanthan gum, 0.5 part of guar gum, Cellulase 0.2, α-amylase-0.2 parts.

[0060] The preparation method of above-mentioned low GI instant rice noodles, it comprises the steps:

[0061] 1) Use fresh brown rice as raw material, remove impurities, wash and drain with clean water, put it into cold plasma equipment, and use mixed gas as the medium to treat for 5mi; the flow rate of mixed gas is 30mL / min, and the processing power is 200w.

[0062] Add chromium trichloride and chitosan composite solution to soak in the material after mixed gas medium treatment, chromium trichloride solution concentration 80mg / L, chitosan solution concentration 0.5mmol / L, immersion time is 16h, and immersion temperature is 28°C. The resultant is then placed...

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Abstract

The invention relates to the technical field of food processing, belongs to processing methods for convenient nutritional foods and particularly discloses low-GI convenient rice flour and a productionmethod therefor. The low-GI convenient rice flour comprises the following raw materials in parts by weight: 90-110 parts of germinated husked rice flour, 15-25 parts of whole potato flour, 8-14 partsof wheat starch, 1-3 parts of konjac refined flour, 1-3 parts of xanthan gum, 0.2-0.5 part of guar gum, 0.1-0.2 part of cellulase and 0.1-0.2 part of alpha-amylase. The production method comprises the steps: 1) enabling a rate of germination of fresh husked rice, which serves as a raw material, to be 85% or more; 2) carrying out microwave-hot air alternate drying; 3) carrying out crushing; 4) carrying out vacuum mixing; 5) carrying out steaming after microwave pre-gelatinization; 6) carrying out extruding; 7) carrying out aging treatment; and 8) carrying out steaming and baking, and carryingout packaging and sterilizing. The convenient rice flour prepared by the method has a GI value smaller than 55 and is suitable for being eaten by all classes of people.

Description

technical field [0001] The invention relates to the technical field of food processing, and belongs to a processing method of convenient nutritious food, in particular to a low GI instant rice noodle and a preparation method thereof. Background technique [0002] With the continuous progress of society, people's pace of life has accelerated, and eating habits and food composition have also undergone tremendous changes. Along with this, the incidence of diabetes, obesity, hypertension, hyperlipidemia and other diseases has continued to rise. The number of diabetic patients in my country accounts for about 25% of the total number of diabetics in the world, and it is currently recognized as the country with the fastest and largest increase in diabetic patients. Prevention and control of diabetes is an urgent task in my country. Glycemic index (GI) refers to the ratio of the value-added area under the postprandial blood glucose response curve of 50 g of available carbohydrates w...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/30A23L5/00A23L3/00
CPCA23L7/198A23L5/30A23L5/34A23L5/00A23L3/00A23V2002/00A23V2250/506A23V2250/5086A23V2250/5118A23V2250/511A23V2250/126A23V2250/124A23V2250/11
Inventor 任元元张鑫孟资宽邹育张星灿王拥军
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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