Preparation method of low-GI rice

A rice and paddy technology, applied in the field of low GI rice preparation, can solve the problems of unsatisfactory taste, poor fusion, and poor palatability, and achieve the effects of improving appearance quality, promoting gelatinization, and promoting release

Pending Publication Date: 2022-06-07
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the coarse grains after modification and granulation have problems such as poor taste and cannot be widely accepted by consumers; and after recombination or addition of exogenous sources, they will be resisted by a group of people who pursue natural staple foods. It is also easy to cause poor palatability and poor fusion, which cannot satisfy people's pursuit of good taste

Method used

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  • Preparation method of low-GI rice
  • Preparation method of low-GI rice
  • Preparation method of low-GI rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of low GI rice, the steps are as follows:

[0033] 2.S1. After the indica rice is washed and removed from impurities, soak it in 22-25 ℃ normal temperature water for 9 hours, so that the water molecules can slowly penetrate into the rice. After soaking, the indica rice is rinsed and cleaned, and the incomplete indica rice is removed. Ultrasonic treatment was carried out in excess water, the power of ultrasonic treatment was set at 500W, and the time was 30min.

[0034] S2. After ultrasonic treatment, filter the indica rice, put the indica rice into excess water and cook for 30min;

[0035] S3. The indica rice after cooking is sealed in a vacuum packaging bag and placed in a high-pressure container. The volume of the water in the high-pressure container should be larger than that of the indica rice as much as possible, so as to facilitate the paddy to fully absorb water during the ultra-high pressure process and promote gelatinization, 300MPa Under ...

Embodiment 2

[0040] A preparation method of low GI rice, the steps are as follows:

[0041] S1. After the indica rice is washed and removed from impurities, soak it in 20-25 ℃ normal temperature water for 10 hours, so that the water molecules can slowly penetrate into the rice. After soaking, the indica rice is rinsed and cleaned, and the incomplete indica rice is removed. Ultrasonic treatment was carried out, the power of ultrasonic treatment was set at 550W, and the time was 30min.

[0042] S2. After ultrasonic treatment, filter the indica rice, put the indica rice into excess water and cook for 38min;

[0043] S3. the indica rice that the cooking finishes is put into the vacuum packing bag to seal, and the vacuum packing bag is placed in the high-pressure container, and the volume of the high-pressure container water is larger than the volume of the indica rice as far as possible, which is beneficial for the paddy to fully absorb moisture in the ultra-high pressure process. , to promot...

Embodiment 3

[0048] A preparation method of low GI rice, the steps are as follows:

[0049] S1. After the indica rice is washed and removed, soak it in water at 20-25℃ for 9.5 hours, so that the water molecules can slowly penetrate into the rice. After soaking, the indica rice is washed and cleaned, and the incomplete indica rice is removed. Ultrasonic treatment was carried out in excess water, the power of ultrasonic treatment was set at 600W, and the time was 30min.

[0050] S2. After the ultrasonic treatment is completed, filter the indica rice, and cook the indica rice for 22 minutes;

[0051]S3. the indica rice that cooking finishes is put into vacuum packaging bag and seals, and the vacuum packaging bag is placed in a high-pressure container, and the volume of the high-pressure container water is larger than the volume of the indica rice as far as possible, so as to facilitate the paddy to fully absorb moisture in the ultra-high pressure process, To promote gelatinization, ultra-hig...

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Abstract

The invention relates to the technical field of rice processing, in particular to a preparation method of low-GI rice. The method comprises the following steps: S1, washing indica rice grains to remove impurities, soaking, and carrying out ultrasonic treatment in excessive water; s2, the indica rice grains are filtered and boiled for 20-40 min; s3, placing the cooked indica rice grains in a high-pressure container filled with water, and performing ultrahigh pressure treatment at 300-600MPa for 30-35min; s4, cooling the indica rice grains subjected to ultrahigh pressure treatment, and refrigerating; s5, drying the indica rice grains at the temperature of 30-35 DEG C until the moisture content is lower than 16% after the cold storage is finished; s6, the required low-GI rice is obtained after rice milling. The low-GI rice prepared by the invention has a GI value of less than 55, is suitable for diabetics to eat, and meets the dependence of special crowds on staple food. Moreover, the rice treated by the method disclosed by the invention is less in aroma loss, and the nutrition and aroma components of the low-GI rice are ensured.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a preparation method of low GI rice. [0002] technical background [0003] Rice has a long history as a staple food in China and is eaten by the largest number of people. Different eras or different countries have different ways of eating rice. The history of changes from brown rice to polished rice to brown rice is also the history of human cognition of the nutritional and health effects of staple foods. Rice, as a staple food, has high starch content and high glycemic index (GI), which has always attracted the attention of health-conscious people, especially people with diabetes. . Ordinary rice and other staple foods have also become taboos for diabetics. [0004] From a nutritional point of view, the nutritional value of low GI rice is relatively high, because it not only completely retains the nutrition of brown rice, but also absorbs some nutrients in the rice hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23B9/10A23L5/10A23L5/30
CPCA23L7/10A23L5/32A23L5/13A23L5/30A23B9/10A23V2002/00A23V2300/46A23V2300/20A23V2300/10Y02P60/85A23L7/143A23L33/30A23L7/197A23L7/196
Inventor 杜先锋李圆圆高雨晨杨海波朱智杰丁双鲲
Owner ANHUI AGRICULTURAL UNIVERSITY
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