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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

Active Publication Date: 2021-04-30
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Abstract
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Problems solved by technology

[0005] Rice is the staple food of our people. However, traditional rice has a high starch content and is easy to digest and absorb. Therefore, ordinary rice has a high glycemic index after being made into rice, so it is not considered an ideal staple food for diabetics.

Method used

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  • Preparation method for increasing resistant starch content of rice
  • Preparation method for increasing resistant starch content of rice

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preparation example Construction

[0021] Improve the preparation method of rice resistant starch content, get 100g rice and place concentration and be in 18%~35% (weight ratio) collagen protein peptide aqueous solution, the weight ratio of rice and collagen protein peptide aqueous solution is 1: 0.7, in vacuum degree is Vacuum soak for 40-120 minutes under the condition of 0.04-0.08Mpa; take out the rice, put it in a high-pressure steam pot, heat it to 121°C and keep it warm for 40-120min, take it out and let it cool naturally, at a temperature of 4°C and a vacuum of 0.04-0.08Mpa Refrigerate under vacuum for 12-24 hours and dry.

[0022] According to the parameters in Table 1, according to the above preparation steps (wherein the weight ratio of rice and collagen peptide aqueous solution is 1:0.7), the first to ninth examples, and the first to third comparative examples were prepared.

[0023] Table 1

[0024]

[0025] The contents of fast digestible starch, slow digestible starch and resistant starch in t...

Embodiment 8

[0040] The resistant starch content of the rice in Example 8 is equivalent to that of Examples 1-3. This is because when the concentration of the collagen peptide aqueous solution is low and the soaking time is short, increasing the concentration of the collagen peptide aqueous solution and the soaking time of the collagen peptide aqueous solution can promote the entry of the collagen peptide into the rice; but when the concentration of the collagen peptide aqueous solution and the collagen peptide After the soaking time of the protein peptide aqueous solution reaches a certain level, continue to increase the concentration and extend the soaking time. Since there is already a sufficient amount of collagen peptides in the rice, increasing the concentration and soaking time will not allow more collagen peptides to enter the inside of the rice. Therefore, the soaking time of rice in the collagen peptide aqueous solution is 40-120 minutes, and the concentration of the collagen pept...

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/148A23L5/10A23L5/00A23L33/20
CPCA23L7/148A23L5/17A23L5/13A23L5/00A23L33/20A23V2002/00A23V2250/55A23V2200/328
Inventor 魏振承邓琪钟立煌张名位张雁邓媛元刘光熊国旋
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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