Low-GI instant rice flour containing high-resistance starch and preparation method of low-GI instant rice flour

Abstract

The invention belongs to the technical field of food processing, and particularly relates to low-GI instant rice flour containing high-resistance starch and a preparation method thereof. The low-GI instant rice flour comprises, by weight, 70-75 parts of pressed flour and 20-30 parts of seasoning bags, wherein the pressed flour comprises, by weight, 80-150 parts of blood sugar-stabilized rice, 20-90 parts of composite rice, 10-60 parts of edible starch and 0.6-1.8 part of quality improvers. The preparation method of the pressed powder comprises the following steps: (1) burdening and mixing; (2)performing secondary semi-dry extrusion to prepare powder; (3) cooling and cutting; (4) performing accurate aging regulation and control; (5) cooking; and (6) drying. According to the method, blood sugar-stabilized rice is used as a main raw material, a novel two-stage semi-dry extrusion flour making technology is combined with a precise aging regulation and control technology, the content of resistant starch in pressed powder is increased, a matched seasoning bag is developed, and the low-GI instant rice flour product which is rich in rice fragrance and delicious is prepared.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low GI instant rice flour containing high resistant starch and a preparation method thereof. Background technique [0002] Overnutrition of Chinese residents causes a high incidence of related chronic diseases (type Ⅱ diabetes), which has become a social public health problem that cannot be ignored. The number of people with diabetes worldwide is continuously increasing, and the number of potential patients is larger. The continuous increase in the number of patients will bring a heavy social and economic burden to the world. IDF believes that dietary intervention is the basis for the treatment of type 2 diabetes, but traditional staple foods are mostly high GI (glycemic index) foods (noodles GI 81.6, steamed bread GI 88.1, rice cakes GI 82.0, white bread GI 87.9), thus reducing the traditional The GI value of staple food can better intervene in the treatment of type 2...

AI Technical Summary

Problems solved by technology

Traditional rice noodles are made through a series of processes such as washing, soaking and fermentation, refining, steaming, extrusion, steaming, cooling, and washing. Due to the complexity of the process, there are many restrictions

[0004] Due to the high GI value of traditional staple food, it is not conducive to the consumption of people with type 2 diabetes

Some studies have found that the low GI instant rice noodles made from germinated brown rice have a GI value of less than 55 and have a good taste. However, during the germination process, chromium trichloride solution is used to soak the brown rice. Chromium trichloride is harmful if swallowed, and can irritate the eyes, respiratory system and Skin, generally used as a raw material for dyes, is not suitable for long-term consumption

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