A kind of special whole grain rice for diabetics and its preparation method

A production method and technology for diabetics, applied in application, food science, polysaccharide/gum-containing food ingredients, etc., can solve problems such as not reaching 25%, achieve control of glycemic index and body weight, low blood sugar response, and long heat release time Effect

Active Publication Date: 2021-10-26
瑞德智能科技(淮安)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, because the whole grains in the rice on the market cannot realize the endosperm to be in a glassy state, the grain addition amount in the rice cannot reach more than 25%, so the present invention proposes a diabetic Whole grain rice for human use and preparation method thereof

Method used

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  • A kind of special whole grain rice for diabetics and its preparation method
  • A kind of special whole grain rice for diabetics and its preparation method
  • A kind of special whole grain rice for diabetics and its preparation method

Examples

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Effect test

Embodiment 1

[0071] A method for preparing whole grain rice specially for diabetics, comprising the following steps:

[0072] S1:

[0073] (1) After the brown rice raw material is cleaned and soaked, it is processed in a grain precision heat flow roasting machine at a temperature of 150°C and a wind speed of 12m / s for 7 minutes to obtain vitrified brown rice, which is then pulverized by an ultrafine pulverizer to 120 meshes to obtain brown rice flour;

[0074] (2) Whole tartary buckwheat grain materials are processed in a grain precision hot-flow roasting and frying machine at a temperature of 150°C and a wind speed of 12m / s for 7 minutes to obtain vitrified whole tartary buckwheat grains, which are then pulverized by an ultrafine pulverizer to 120 orders, to obtain tartary buckwheat whole grain powder;

[0075] (3) 49kg of brown rice flour and 51kg of tartary buckwheat whole grain flour are placed in a mixing mixer, stirred for 30min, and placed in an atmospheric pressure stirring and c...

Embodiment 2

[0087] A method for preparing whole grain rice specially for diabetics, comprising the following steps:

[0088] S1:

[0089] (1) After cleaning and soaking the polished rice raw materials, they are processed in a grain precision hot-flow roasting machine at a temperature of 150°C and a wind speed of 12m / s for 7 minutes to obtain vitrified polished rice, which is then pulverized by an ultrafine pulverizer to 120 meshes to obtain polished rice flour;

[0090] (2) Whole tartary buckwheat grain materials are processed in a grain precision heat flow roasting machine at a temperature of 150°C and a wind speed of 12m / s for 7 minutes to obtain glassy whole grains, which are then pulverized to 120 mesh by an ultrafine pulverizer , to obtain tartary buckwheat whole grain flour;

[0091] (3) 49kg rice flour and 51kg tartary buckwheat whole grain powder are placed in a mixing mixer, stirred for 30min, and placed in an atmospheric pressure stirring and conditioning machine for subsequen...

Embodiment 3

[0103] A method for preparing whole grain rice specially for diabetics, comprising the following steps:

[0104] S1:

[0105] (1) After the brown rice raw material is cleaned and soaked, it is processed in a grain precision heat flow roasting machine at a temperature of 150°C and a wind speed of 12m / s for 7 minutes to obtain vitrified brown rice, which is then pulverized by an ultrafine pulverizer to 120 meshes to obtain brown rice flour;

[0106] (2) The whole grain materials of tartary buckwheat and highland barley are processed in a precision heat flow roasting machine for 7 minutes at a temperature of 150°C and a wind speed of 12m / s to obtain vitrified whole grains, which are then ultrafinely pulverized machine crushed to 120 mesh, to obtain whole grain powder of tartary buckwheat and whole grain of highland barley;

[0107] (3) Put 40kg of brown rice flour, 15kg of tartary buckwheat whole grain flour, 15kg of highland barley whole grain flour, 10kg of wheat whole grain ...

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Abstract

The invention discloses a special whole grain rice for diabetics and a preparation method thereof. The components include main materials and auxiliary materials, the main materials include rice flour and whole grain powder; the auxiliary materials include drinking water and edible salt. After the whole grain raw material is processed by precise heat flow, the grain seed coat is physically processed into small particles below 50 microns, and these particles are in a weak link state. They are added to the rice flour through ultrafine grinding, and are evenly dispersed in the rice flour. And the whole grain endosperm powder presents a glassy state, which reduces the chance of gastrointestinal amylase contacting starch. The dietary fiber in whole grain rice is as high as more than 10%, which can make the blood sugar response low, realize the slow release of sugar in the digestion process, make the heat release time longer, and significantly control the blood sugar index and body weight. Therefore, eating whole grain rice specially for diabetics will not Raise blood sugar levels.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a special whole grain rice for diabetics and a preparation method thereof. Background technique [0002] Rice, also known as rice, is a food made from rice after cleaning, husking, rice milling, and finished product finishing. More than 3.5 billion people in the world take rice as a staple food, more than half of the world's population, and the number of people who take wheat as a staple food has a total of 2.5 billion people in the world, accounting for 35% of the world's total population. In my country, the annual consumption of rice is about 190 million tons, and more than 60% of the population takes rice as a staple food. Southerners usually eat rice as their staple food, with an annual per capita consumption of about 110 kilograms of rice. Rice contains about 75% carbohydrates and 7% to 8% protein. The glycemic index (GI) of rice is 83, so it is not suitable for diabetics to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/143A23L33/00
CPCA23V2002/00A23L7/115A23L7/143A23L33/00A23V2200/328A23V2250/5486A23V2250/5488A23V2250/5062A23V2250/51
Inventor 朱克瑞倪军唐雨龙黄昊唐德虎
Owner 瑞德智能科技(淮安)有限公司
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