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Low-GI artificial rice and preparation method thereof

An engineering and rice technology, applied in the field of low GI engineering rice and its preparation, can solve the problems of high GI value of rice, poor taste of engineering rice, easy deformation and breaking, etc. Effect

Inactive Publication Date: 2020-12-25
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of low GI engineering rice and preparation method thereof, solve the problem that the GI value of rice existing in the prior art is too high, make the blood sugar rise rapidly after eating; The problem that it is easy to deform and break when soaking and cooking

Method used

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  • Low-GI artificial rice and preparation method thereof
  • Low-GI artificial rice and preparation method thereof
  • Low-GI artificial rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A low GI engineering rice, made of the following raw materials in parts by weight: 20 parts of millet, 10 parts of buckwheat, 10 parts of oats, 20 parts of coix seed, 10 parts of black beans, 30 parts of corn, 10 parts of glutinous rice flour, 10 parts of flour, 20 parts 1 part of broken rice flour, 15 parts of yam powder, 0.03 part of vitamin B1, 0.2 part of bone meal, 0.01 part of lysine, 1 part of table salt, 10 parts of polishing liquid and 0.2 part of cement;

[0044] The preparation method of this kind of low GI engineering rice comprises the steps:

[0045] Step 1. Mix millet, buckwheat, oats, coix seed, black beans and corn and add them to the extruder. Extrude at a temperature of 115°C and a rotation speed of 160r / min, then pulverize through a superfine pulverizer and pass through 100 mesh Sieve to obtain miscellaneous grain powder;

[0046] Step 2: Add miscellaneous grain powder, glutinous rice flour, flour, broken rice flour and yam powder into the blender, ...

Embodiment 2

[0054] A low GI engineering rice, made of the following raw materials in parts by weight: 20 parts of millet, 10 parts of buckwheat, 10 parts of oats, 20 parts of coix seed, 10 parts of black beans, 30 parts of corn, 13 parts of glutinous rice flour, 10 parts of flour, 20 parts of 1 part broken rice flour, 18 parts yam powder, 0.03 part vitamin B1, 0.2 part bone meal, 0.01 part lysine, 1 part table salt, 12 parts polishing liquid and 0.2 part cementing agent;

[0055] The preparation method of this kind of low GI engineering rice comprises the steps:

[0056] Step 1. Mix millet, buckwheat, oats, coix seed, black beans and corn and add them to the extruder. Extrude at a temperature of 115°C and a rotation speed of 160r / min, then pulverize through a superfine pulverizer and pass through 100 mesh Sieve to obtain miscellaneous grain powder;

[0057] Step 2, add miscellaneous grain powder, glutinous rice flour, flour, broken rice flour and yam powder into the blender, add water wi...

Embodiment 3

[0065] A low GI engineering rice, made from the following raw materials in parts by weight: 20 parts of millet, 10 parts of buckwheat, 10 parts of oats, 20 parts of coix seed, 10 parts of black beans, 30 parts of corn, 15 parts of glutinous rice flour, 10 parts of flour, 20 parts of 1 part of broken rice flour, 20 parts of yam powder, 0.03 part of vitamin B1, 0.2 part of bone meal, 0.01 part of lysine, 1 part of table salt, 16 parts of polishing liquid and 0.2 part of cement;

[0066] The preparation method of this kind of low GI engineering rice comprises the steps:

[0067] Step 1. Mix millet, buckwheat, oats, coix seed, black beans and corn and add them to the extruder. Extrude at a temperature of 115°C and a rotation speed of 160r / min, then pulverize through a superfine pulverizer and pass through 100 mesh Sieve to obtain miscellaneous grain powder;

[0068] Step 2: Add miscellaneous grain powder, glutinous rice flour, flour, broken rice flour and yam powder into the blen...

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Abstract

The invention discloses low-GI artificial rice and a preparation method thereof. The low-GI artificial rice is prepared from the following raw materials in parts by weight: 20 parts of millet, 10 parts of buckwheat, 10 parts of oat, 20 parts of coix seeds, 10 parts of black beans, 30 parts of corn, 10-15 parts of glutinous rice flour, 10 parts of flour, 20 parts of broken rice flour, 15-20 parts of yam flour, 0.03 part of vitamin B1, 0.2 part of bone meal, 0.01 part of lysine, 1 part of salt, 10-16 parts of polishing liquid and 0.2 part of consolidation agent. The preparation method comprisesthe following preparation steps: step 1, preparing coarse cereal powder; step 2, preparing a mixture; step 3, performing granulation and shaping; step 4, performing preliminary drying; step 5, curingand drying; and step 6, polishing and drying, and cooling and packaging. The low-GI artificial rice solves a problem that GI value of rice is too high and blood sugar rises rapidly after eating; alsosolves a problem that existing artificial rice has a poor taste and is easily deformed and broken during soaking and cooking.

Description

technical field [0001] The invention belongs to the technical field of engineering rice processing, and in particular relates to a low GI engineering rice and a preparation method thereof. Background technique [0002] Dietary nutrition factors play a key role in the occurrence and development of diabetes. Among them, the role of food glycemic index (Glycemic Index, GI) in preventing diabetes and guiding diabetic patients to eat a reasonable diet has been unanimously recognized by scholars at home and abroad. GI represents the percentage value of the blood glucose response level in a certain period of time (usually 2 hours after a meal) caused by food containing 50 g of valuable carbohydrates compared with an equivalent amount of glucose. At present, more and more studies have shown that dietary GI size is positively correlated with the risk of diabetes. After food with high GI value enters the gastrointestinal tract, it is digested quickly, absorbed completely, and quickl...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L11/00A23L19/10A23L13/20A23L33/15A23L33/175A21C11/00A21C11/16A21C3/02A23P10/25A23P30/00
CPCA21C3/02A21C11/00A21C11/16A23V2002/00A23L7/143A23L11/07A23L13/20A23L19/10A23L33/15A23L33/175A23P10/25A23P30/00A23V2200/328A23V2200/14
Inventor 刘井山
Owner ANHUI YANZHIFANG FOOD
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