Preparation method for increasing resistant starch content of rice

A technology of resistant starch and rice, applied in the functions of food ingredients, protein-containing food ingredients, food science, etc., can solve the problems of high glycemic index, not diabetic patients, etc., to increase the content, delay diabetes complications, reduce The effect of the glycemic index
CN112715850AActive Publication Date: 2021-04-30SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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Patent Information

Authority / Receiving Office
CN ยท China
Patent Type
Applications(China)
Current Assignee / Owner
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
Publication Date
2021-04-30

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Abstract

The invention discloses a preparation method for increasing resistant starch content of rice, wherein the preparation method specifically comprises the steps: putting rice in a collagen peptide aqueous solution under normal-temperature vacuum conditions and soaking, taking out the rice, putting the rice in a high-pressure steam pot, heating, keeping the temperature, taking out, naturally cooling, carrying out vacuum refrigeration, and drying to obtain the finished product. According to the method, gaps between rice starch particles are filled with collagen peptide, contact between amylase and starch is reduced, and the digestion rate of the starch is reduced; meanwhile, high-pressure steam pot heat preservation treatment and low-temperature vacuum refrigeration treatment are adopted, the content of resistant starch in the rice is increased, the glycemic index of the rice is reduced, and the rice is suitable for diabetics to eat.
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Description

technical field

[0001] The invention belongs to the field of food processing, and in particular relates to a preparation method for increasing the content of resistant starch in rice. Background technique

[0002] The International Diabetes Association reported that in 2017, there were 425 million diabetic patients in the world, and 114 million diabetic patients in China. At present, there is no cure for diabetes, but diet therapy is an important treatment for diabetes. Among them, low GI diet is the The basis of dietary therapy. Foods with a low glycemic index have the characteristics of slow absorption, continuous release of energy, and help maintain blood sugar homeostasis, which can prevent and treat various chronic diseases.

[0003] Glycemic index (GI, glycemic index) is a physiological parameter of food and an effective index to measure the postprandial blood sugar response caused by food. The ratio of the area under the time curve of blood glucose produced by the r...

Claims

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