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

A high-resistant starch and rice flour technology, applied in the field of food processing, can solve the problems of unfavorable consumption by people with type 2 diabetes, irritation of the eyes, respiratory system and skin, and unsuitability for long-term consumption, so as to achieve high food value and experience, and a better taste Smooth, reduce the effect of nutrition and flavor loss

Pending Publication Date: 2020-12-04
成都天健君农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A kind of preparation method that contains high resistant starch low GI convenient rice flour powder cake, and its powder cake comprises the raw material of following weight portion:

[0060]

[0061] The specific preparation steps of powder cake are:

[0062] S1. Ingredients and mixing: Weigh stabilized sugar rice, compound rice, edible starch, and quality improver raw materials according to the weight of raw materials and mix them evenly, then stir while adding water, mix until they can form a ball when you hold it in your hand, and rub it after loosening. just spread out;

[0063] S2. Two-stage semi-dry extrusion powder making: the raw materials prepared in S1 are matured and formed by conveyor, feeder, primary extrusion, and secondary wire drawing to prepare corrugated rice flour cakes;

[0064] S3. Cooling and cutting, the extruded rice noodles are cooled by the mesh belt at room temperature for 2 minutes to below 40°C, and automatically cut into powder cakes o...

Embodiment 2

[0088] A kind of preparation method that contains high resistant starch low GI convenient rice flour powder cake, and its powder cake comprises the raw material of following weight portion:

[0089]

[0090] The specific preparation steps of powder cake are:

[0091] S1. Ingredients and mixing: Weigh stabilized sugar rice, compound rice, edible starch, and quality improver raw materials according to the weight of raw materials and mix them evenly, then stir while adding water, mix until they can form a ball when you hold it in your hand, and rub it after loosening. just spread out;

[0092] S2. Two-stage semi-dry extrusion powder making: the raw materials prepared in S1 are matured and formed by conveyor, feeder, primary extrusion, and secondary wire drawing to prepare corrugated rice flour cakes;

[0093] S3. Cooling and cutting, the extruded rice noodles are cooled by the mesh belt at room temperature for 3 minutes to below 40°C, and quantitatively and automatically cut ...

Embodiment 3

[0115] A kind of preparation method that contains high resistant starch low GI convenient rice flour powder cake, and its powder cake comprises the raw material of following weight portion:

[0116]

[0117] The specific preparation steps of powder cake are:

[0118] S1. Ingredients and mixing: Weigh stabilized sugar rice, compound rice, edible starch, and quality improver raw materials according to the weight of raw materials and mix them evenly, then stir while adding water, mix until they can form a ball when you hold it in your hand, and rub it after loosening. just spread out;

[0119] S2. Two-stage semi-dry extrusion powder making: the raw materials prepared in S1 are matured and formed by conveyor, feeder, primary extrusion, and secondary wire drawing to prepare corrugated rice flour cakes;

[0120] S3. Cooling and cutting, the extruded rice noodles are cooled by the mesh belt at room temperature for 3 minutes to below 40°C, and quantitatively and automatically cut in...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L7/10A23L13/40A23L13/50A23L19/00A23L27/00A23L27/10A23L27/20A23L27/22A23L27/60A23L29/30
CPCA23L7/117A23L27/00A23L27/10A23L27/20A23L19/03A23L27/22A23L27/60A23L7/10A23L13/50A23L13/42A23L29/30A23V2002/00A23V2200/08A23V2200/328A23V2250/5118
Inventor 张星灿宋德明罗红蓉赵兴龙杨健华苗苗刘建
Owner 成都天健君农业科技有限公司
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