Low-GI cooking-free blood sugar reducing rice

Abstract

The invention belongs to the technical field of hypoglycemic rice, and discloses a low-GI cooking-free hypoglycemic rice formula, which comprises the following components by mass: 200 g of rice, 15% of soybean, 150 g of kidney bean, 15% of konjaku flour, 10% of konjaku flour, 180 g of oat, 18% of Chinese yam, 12% of Chinese yam, and 10% of mung bean. Through scientific proportioning of 20% of rice, 15% of soybeans, 15% of kidney beans, 10% of konjaku flour, 18% of oat, 12% of Chinese yam and 10% of mung beans, a multi-dimensional cooperative sugar control system is constructed, the content of glucomannan in the konjaku flour is larger than or equal to 85%, a gel barrier can be formed, carbohydrate decomposition is delayed, an alpha-amylase inhibitor in the kidney beans can directly inhibit the activity of starch digestive enzymes, and the content of the glucomannan in the konjaku flour is larger than or equal to 20%. The content of beta-glucan in the oat is 5%-8%, so that the viscosity of chyme in the intestinal tract can be increased, the glucose absorption speed is slowed down, and the soybeans, the mung beans and the Chinese yams are complementary with protein through dietary fibers, so that the blood sugar rising period is further prolonged.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of blood sugar reducing rice, and particularly relates to low GI non-cooking blood sugar reducing rice. BACKGROUND

[0002] With the change of the dietary structure of residents and the year-by-year increase of the incidence of diabetes, obesity and metabolic diseases, low GI blood glucose index food has become the core research and development direction in the field of healthy food, and blood sugar reducing rice as a key product of staple food has a sustained growth in market demand due to its direct correlation with daily blood sugar management.

[0003] However, the current blood sugar reducing rice products on the market are mainly divided into two categories. One is ordinary coarse grain rice improved by physically mixing dietary fibers such as wheat bran and inulin. Although this type of product can slow down the absorption of carbohydrates through dietary fibers, in order to ensure the basic taste, a high proportion of refined rice with a GI value of about 70-90 is often retained, resulting in a whole GI value still in the medium-high range, most of which is greater than or equal to 55, which is difficult to meet the strict blood sugar reduction needs of special groups of diabetic patients. The other type is functional blood sugar reducing rice processed by enzymatic hydrolysis and extrusion process. Although some products can control the GI value below 50, in order to achieve low GI effect, the protein and vitamin nutrients in the raw materials are often excessively removed, and most products need to go through the complex process of soaking and open fire cooking for 20-30 minutes like traditional rice, which cannot meet the instant and non-cooking consumption needs in the fast-paced life scenario. SUMMARY

[0004] The purpose of the present application is to provide low GI non-cooking blood sugar reducing rice to solve the problems raised in the background.

[0005] In order to achieve the above purpose, the present application provides the following technical solutions: The low GI non-cooking blood sugar reducing rice formula has the following quality composition: 200g of rice, accounting for 20%, 150g of soybeans, accounting for 15%, 150g of kidney beans, accounting for 15%, 100g of konjac powder, accounting for 10%, 180g of oats, accounting for 18%, 120g of yam, accounting for 12%, and 100g of mung beans, accounting for 10%.

[0006] Preferably, the rice, soybeans, kidney beans, konjac powder, oats, yam and mung beans are all raw materials that need to avoid high GI varieties and preferentially select varieties with skin and no refined processing to retain dietary fiber and effective ingredients.

[0007] Preferably, the rice, soybeans, kidney beans, konjac powder, oats, yam and mung beans are raw materials that are prohibited to contain added sugar, oil, essence and preservative.

[0008] Preferably, the rice, soybeans, kidney beans, konjac powder, oats, yam and mung beans are raw materials that need to be dried, with a moisture content of 6% to 14%, which is adjusted according to the variety.

[0009] The preparation method of the low-GI non-cooking blood sugar reducing rice is as follows: Step S1, raw material pretreatment, quality control and drying, laying a foundation for subsequent processing; Step S2, accurate mixing, ensuring uniformity of ingredients and stable quality of finished products; Step S3, extrusion puffing, realizing denaturation of raw materials and shaping non-cooking porous structure; Step S4, secondary drying, controlling moisture, prolonging shelf life and stabilizing taste; Step S5, cooling and screening, removing impurities at a constant temperature, ensuring the shape and safety of finished products; Step S6, aseptic packaging, moisture-proof sealing, prolonging shelf life and labeling information.

[0010] Preferably, the detailed process of the raw material pretreatment is as follows: S101, cleaning and removing impurities, washing the seven kinds of raw materials rice, soybeans, kidney beans, oats, mung beans with clean water for 2-3 times respectively to remove sand, debris and dust, quickly washing the dried yam slices or pieces with warm water for 1 time to remove the surface attached powder impurities, and checking whether the konjac powder is intact and has no lumps without washing; S102, drying and setting water, placing the cleaned soybeans, kidney beans, oats, mung beans and yam slices into a hot air dryer, setting the temperature to 60-70℃ and the wind speed to 1.5-2 m / s, drying for 2-3 hours until the moisture content is reduced to 8%-10% of the judgment standard, the raw materials are soft and collapse-free when kneaded by hand, and easy to disperse when rubbed, the rice does not need additional drying and the normal storage moisture content is 12%-14% which meets the requirements, and the konjac powder is kept in a sealed and dry state for standby; S103, putting the dried soybeans, kidney beans, oats, mung beans and yam slices into a universal pulverizer respectively, selecting an 80-100 mesh screen, and pulverizing in batches with each batch of feed amount not more than 1 / 3 of the volume of the pulverizer to avoid overloading and resulting in uneven particle size, separately pulverizing the rice to the same fineness, then mixing with the above-mentioned five kinds of powder, and finally adding the konjac powder alone through a 100 mesh screen to avoid clumping, and preliminarily stirring for 1-2 minutes.

[0011] Preferably, the accurate mixing process is as follows: S201, weighing and checking, accurately weighing each raw material according to the formula proportion, rice powder 200g, soybean powder 150g, kidney bean powder 150g, konjac powder 100g, oat powder 180g, yam powder 120g, and mung bean powder 100g, using an electronic scale with a precision of 0.1g, and recording once after each kind of raw material is weighed to avoid mismatching or missing; S201, gradient mixing, first put rice flour, oat flour, mung bean flour into the double helix mixer, low speed for 5 minutes, then add soybean flour, kidney bean flour, yam powder, continue to mix for 10 minutes, finally slowly sprinkle konjac powder to avoid clumping, keep for 15 minutes, total mixing time is 30 minutes; S201, uniformity detection, after mixing, take 10g samples from the upper, middle and lower positions of the mixer, detect the protein content, soybean flour and yam powder contain high protein, if the error of three detection results is ≤2%, the mixing is uniform, if the error exceeds the standard, the mixing time needs to be extended by 5-10 minutes.

[0012] Preferably, the extrusion puffing process is as follows: S301, equipment debugging, select a double screw extruder, preheat the barrel zone 1 feeding section 80-90℃, zone 2 compression section 120-130℃, zone 3 melting section 150-160℃, zone 4 homogenization section 140-150℃, die discharge section 160-170℃, adjust the screw speed at the same time, select a rice grain-shaped discharge hole with a diameter of 3-4mm and a length of 8-10mm, simulate the natural rice grain shape; S302, continuous puffing, pour the mixed raw material powder into the feeding hopper of the puffing machine, match the screw speed with the feeder, avoid material breakage or blockage, the raw material undergoes extrusion, shearing and gelatinization in the barrel, and then is cut into rice grain-shaped semi-finished products by high-speed cutter after being extruded from the die, and falls into the conveying belt; S303, semi-finished product inspection, take 10 puffs of puffed semi-finished products every 5 minutes, observe the smooth surface without cracks, uniform particles, and detect the hardness with a hardness tester, if the surface is rough or too hard, adjust the die temperature or screw speed in time.

[0013] Preferably, the secondary drying process is as follows: S401, spreading and placing, spread the puffed rice grain-shaped semi-finished products evenly on the drying tray, control the thickness to be 1-2cm, too thick is easy to be unevenly heated, too thin is low in efficiency, the tray spacing is kept at 5cm for easy hot air circulation; S402, drying parameters, put the tray into the multi-layer belt dryer, set the temperature to 70-80℃, the hot air speed to 2-2.5m / s, and the drying time to 30-40 minutes, take samples every 10 minutes to detect the moisture content with a rapid moisture tester, until the moisture content is reduced to 5%-6% to judge the standard, the finished product feels dry and crisp, and falls on the tray with a crisp sound; S403, cooling transition, after drying, transfer the semi-finished product to a normal temperature ventilation area and stand for 5 minutes to avoid direct entry into the cooling link causing too large temperature difference and surface dew.

[0014] Preferably, the cooling, screening and sterile packaging process is as follows: S501, low-temperature cooling, after drying, the semi-finished product is sent into a mesh belt cooler, the cold air system is started, and cooling is performed for 15-20 minutes until the temperature of the finished product is reduced to 20-25 DEG C and is equal to the room temperature; S502, grading and screening, after cooling, the finished product is sent into a vibrating screening machine, 10-mesh screen with a 2mm aperture is selected to remove broken powder, 12-mesh screen with a 1.6mm aperture is selected to remove small particles, the finished product with a medium specification of 1.6-2mm is retained, and the unqualified product, the broken powder and the small particles after screening can be collected and then remilled as raw materials for the next mixing, the proportion of the raw materials does not exceed 5% of the total raw materials, so that the quality is not affected; S503, metal detection, the finished product after screening passes through a metal detector, if metal impurities are detected, the equipment is automatically stopped and an alarm is given, the raw material or equipment component wear problem is checked, and it is ensured that the finished product has no safety hidden danger;S601, preparation before packaging, a food-grade vacuum packaging bag is selected, and the bag is irradiated with an ultraviolet sterilization lamp for 30 minutes in advance; S602, quantitative packaging, according to market demand, the bag is filled with the material, and after the bag is filled, air in the bag is removed, the bag is vacuum packaged or filled with nitrogen, and the bag is prevented from being squeezed and broken.

[0015] The beneficial effects of the application are as follows: 1. The application breaks through the limitation of single raw material in reducing GI in the existing formula, and a multi-dimensional collaborative sugar control system is constructed through scientific proportioning of 20% of rice, 15% of soybeans, 15% of kidney beans, 10% of konjac powder, 18% of oatmeal, 12% of yam and 10% of mung beans, the glucomannan content in the konjac powder is greater than or equal to 85%, a gel barrier can be formed, carbohydrate decomposition is delayed, the alpha amylase inhibitor in the kidney beans can directly inhibit the activity of starch digestive enzymes, the beta-glucan content in the oatmeal is 5%-8%, the intestinal chyme viscosity can be increased, and the glucose absorption speed is slowed down, and the soybeans, mung beans and yam further prolong the blood sugar rising period through complementation of dietary fiber and protein. According to actual measurement, the GI value of the finished product is stably controlled between 40-45, belongs to the low GI food category, compared with the existing medium and high GI mixed grain rice greater than or equal to 55, the 2-hour postprandial blood glucose peak value can be reduced by 20%-30%, the special group of diabetic patients and obese people can directly meet the demand for staple food sugar reduction, and the taste sacrifice caused by excessive sugar control is avoided.

[0016] 2.The present application solves the inconvenience of needing to soak and cook for a long time for existing sugar-reducing rice. The present application realizes the no-cooking feature of the product through the process combination of extrusion puffing and secondary drying. Extrusion puffing makes the raw material starch gelatinize fully, forming a porous structure with a pore size of 3-4 mm, greatly improving the water absorption efficiency. The secondary drying link dries at 70-80°C for 30-40 minutes to precisely control the moisture content at 5%-6%, which not only ensures the stability of the porous structure, but also avoids softening and clumping after water absorption. The finished product can be eaten after being soaked in boiling water for 5 minutes or simmered in warm water for 10 minutes. Compared with the traditional sugar-reducing rice, which needs to be soaked for 30 minutes and cooked for 20-30 minutes, the present application saves more than 80% of the time cost, perfectly adapts to the dietary needs of people with fast-paced or inconvenient movements such as the working population and the elderly, and solves the industry problem of balancing health and convenience. BRIEF DESCRIPTION OF DRAWINGS

[0017] Fig. 1 The present application is made for the process flow chart; Fig. 2 The present application is made for the process flow chart. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0019] As shown in Figs. 1-2 The present application provides low-GI no-cooking sugar-reducing rice, and the formula component mass composition is: 200g of rice, accounting for 20%, 150g of soybeans, accounting for 15%, 150g of kidney beans, accounting for 15%, 100g of konjac powder, accounting for 10%, 180g of oats, accounting for 18%, 120g of yam, accounting for 12%, and 100g of mung beans, accounting for 10%.

[0020] According to the formula composition of 200g of rice 20%, 150g of soybeans 15%, 150g of kidney beans 15%, 100g of konjac powder 10%, 180g of oats 18%, 120g of yam 12%, and 100g of mung beans 10%, the multi-raw material sugar control foundation is realized, the rice-based taste is retained, the low-GI raw materials of soybeans, kidney beans, and konjac powder are used to preliminarily build a low-GI formula system, and oats, yam, and mung beans are used to supplement protein, dietary fiber, and vitamins to ensure nutritional balance and avoid taste or nutritional defects caused by single raw material sugar control.

[0021] Among them, rice, soybeans, kidney beans, konjac flour, oats, yam, mung beans, raw materials all need to avoid high GI varieties, and prefer to choose the skin, unprocessed varieties to retain dietary fiber and effective components.

[0022] The raw materials avoid high GI varieties, and prefer to choose the skin, unprocessed varieties, which can maximize the retention of dietary fiber in the raw materials, such as rice bran, fiber in soybean seed coat, α-amylase inhibitor kidney core sugar control components, β-glucan oat core sugar control components, and effectively reduce the weakening of sugar control effect caused by incorrect variety selection or excessive processing, and ensure that the GI value of the finished product is stable at a low level.

[0023] Among them, rice, soybeans, kidney beans, konjac flour, oats, yam, mung beans, raw materials are prohibited to use raw materials containing added sugar, oil, essence, preservative.

[0024] Raw materials are prohibited to use types containing added sugar, oil, essence, and preservative, which can avoid the high GI value of added sugar to raise the overall GI value of the finished product, prevent oil from affecting the stability of the puffing process such as sticking to the mold and product clumping, and at the same time eliminate the health risks brought by essence and preservative, meet the core demand of natural and sugar reduction, and ensure product safety and functional purity.

[0025] Among them, rice, soybeans, kidney beans, konjac flour, oats, yam, mung beans, raw materials need to be dried, with a moisture content of 6% to 14%, adjusted according to the variety.

[0026] The preparation method of low GI non-cooking sugar-reducing rice is as follows: Step S1, raw material pretreatment, quality control and drying, laying a foundation for subsequent processing; Step S2, accurate mixing, ensuring uniformity of ingredients and stable quality of finished products; Step S3, extrusion puffing, realizing denaturation of raw materials and shaping non-cooking porous structure; Step S4, secondary drying, controlling moisture, prolonging shelf life and stabilizing taste; Step S5, cooling and screening, constant temperature impurity removal, ensuring product form and safety; Step S6, aseptic packaging, moisture-proof sealing, prolonging shelf life and labeling information.

[0027] By controlling the moisture content of the raw materials to 6% to 14% according to the variety, it can ensure that the raw materials are not easy to clump in the subsequent crushing link, and the particle size is uniform, such as soybeans and kidney beans with 8% to 10% moisture content, which are easy to crush to 80-100 mesh, while avoiding too high moisture content leading to raw material powder adhesion during mixing and uneven puffing, or too low moisture content leading to excessive dust during crushing and affecting raw material utilization, laying a stable foundation for subsequent processing links.

[0028] Among them, the detailed process of raw material pretreatment is as follows: S101, cleaning and removing impurities, rinse the seven kinds of raw materials rice, soybeans, kidney beans, oats, mung beans with clean water for 2-3 times, remove sand, debris and dust, dry yam slices or Ding with warm water for 1 time, remove the surface attached powder impurities, konjac powder does not need to be washed, directly check whether the package is intact, whether there is a lump; S102, drying and setting water, put the cleaned soybeans, kidney beans, oats, mung beans and yam slices into a hot air dryer, set the temperature to 60-70℃ and the wind speed to 1.5-2m / s, dry for 2-3 hours until the moisture content is reduced to 8%-10% of the judgment standard, the raw materials are soft and flat, and the mixture is easy to disperse, the rice does not need to be additionally dried and the normal storage moisture content is 12%-14%, which meets the requirements, and the konjac powder is kept in a sealed and dry state for standby; S103, put the dried soybeans, kidney beans, oats, mung beans and yam slices into a universal pulverizer, select an 80-100 mesh screen, and pulverize in batches, with each batch of feed amount not exceeding 1 / 3 of the volume of the pulverizer to avoid overloading and cause uneven particle size, separately pulverize the rice to the same fineness, then mix it with the above-mentioned five powders, and finally add the konjac powder separately through a 100 mesh screen to avoid lumping, and preliminarily stir for 1-2 minutes.

[0029] The preparation method follows the process of raw material pretreatment, precise mixing, extrusion puffing, secondary drying, cooling and screening, and sterile packaging, forming a full-link quality control from raw materials to finished products, with each step being connected and adapted, such as pretreatment providing uniform raw materials for mixing, puffing shaping the no-cooking structure, drying and packaging guaranteeing the shelf life, and finally realizing the comprehensive functions of low GI, no-cooking, safety and storage resistance, solving the problems of fragmentation and unstable functions in the existing sugar-reducing rice processing flow.

[0030] The precise mixing process is as follows: S201, weighing and checking, accurately weigh each raw material powder according to the formula proportion, rice powder 200g, soybean powder 150g, kidney bean powder 150g, konjac powder 100g, oat powder 180g, yam powder 120g, mung bean powder 100g, use an electronic scale with a precision of 0.1g, record once after each kind of raw material is weighed to avoid mismatching or missing; S201, gradient mixing, first put the rice powder, oat powder and mung bean powder into the double helix mixer, mix at low speed for 5 minutes, then add the soybean powder, kidney bean powder and yam powder, continue to mix for 10 minutes, finally slowly sprinkle the konjac powder to avoid lumping, keep for 15 minutes, the total mixing time is 30 minutes; S201, uniformity detection, after mixing, take 10g samples from the upper, middle and lower positions of the mixer, detect the protein content, the soybean powder and yam powder contain more protein, if the error of the three detection results is ≤2%, the mixing is uniform, if the error exceeds the standard, the mixing time needs to be extended by 5-10 minutes.

[0031] Through the raw material pretreatment, S101 cleaning removes sand, dust and other impurities, avoiding damage to the equipment during subsequent crushing or mixing of foreign matter in the finished product affecting food safety, S102 drying and water reduction reduces the moisture content of soybeans and kidney beans to 8-10%, ensuring good powder flow after crushing, and rice retains 12-14% of the conventional moisture content, avoiding additional drying that can lead to nutrient loss, and konjac flour is sealed to prevent moisture absorption and clumping, S103 crushing to 80-100 mesh and operating in batches ensures that all raw material powder particle sizes are consistent, and konjac powder is sieved separately before adding to avoid clumping and uneven mixing. Preliminary mixing for 1-2 minutes lays the foundation for subsequent precise mixing, and overall ensures that the raw material pretreatment achieves a state of no impurities, appropriate dryness, and uniform particle size.

[0032] The extrusion and puffing process is as follows: S301, equipment debugging, select double screw extruder, preheat the barrel zone 1 feeding section 80-90℃, zone 2 compression section 120-130℃, zone 3 melting section 150-160℃, zone 4 homogenization section 140-150℃, die discharge section 160-170℃, adjust the screw speed at the same time, the die selects rice grain-shaped discharge hole diameter 3-4mm, length 8-10mm, simulates the shape of natural rice grains; S302, continuous puffing, pour the mixed raw material powder into the extruder hopper, match the screw speed with the feeder to avoid material breakage or blockage, the raw material undergoes extrusion, shearing and gelatinization in the barrel, and is cut into rice-shaped semi-finished products by high-speed cutters after being extruded from the die, and falls into the conveyor belt; S303, semi-finished product inspection, take 10 puffs of semi-finished products every 5 minutes, observe the smooth surface without cracks, uniform particles, and detect the hardness with a hardness tester, if the surface is rough or too hard, adjust the die temperature or screw speed in time.

[0033] Through precise mixing, S201 uses an electronic scale with an accuracy of 0.1g to weigh and record, which can prevent raw material mismatch, omission or proportion deviation, ensuring that each batch of raw material powder is accurately proportioned according to the formula, and avoiding GI value fluctuations due to proportion imbalance; S201 gradient mixing mixes rice powder first, then adds 3 kinds, and finally adds konjac powder, which can prevent konjac powder from clumping due to its strong water absorption; 30 minutes of total mixing time ensures that the 7 kinds of raw material powder are fully integrated; S201 verifies uniformity by detecting protein content error ≤2%, which can avoid local raw material powder concentration being too high, such as local soybean powder being too much, leading to hard texture, ensuring that each particle of the finished product has consistent ingredients, GI value and taste, and ensuring quality stability.

[0034] The secondary drying process is as follows: S401, spread the material and arrange the tray, evenly spread the rice-shaped semi-finished products after puffing on the drying tray, control the thickness to 1-2cm, too thick is easy to heat unevenly, too thin is low efficiency, the tray spacing is kept at 5cm for easy hot air circulation; S402, drying parameters, put the tray into the multi-layer belt dryer, set the temperature to 70-80°C, the hot air speed to 2-2.5 m / s, and the drying time to 30-40 minutes, sample every 10 minutes to detect the moisture content with a rapid moisture meter, until the moisture content is reduced to 5-6%, the finished product feels dry, and is not sticky when pinched, and has a crisp sound when falling on the tray; S403, temperature transition, after drying, the semi-finished product is transferred to a normal temperature ventilation area and left for 5 minutes to avoid a large temperature difference when directly entering the cooling link, which may cause surface dewing.

[0035] In the secondary drying process, S401 spreads the semi-finished product to a thickness of 1-2 cm and a tray spacing of 5 cm to ensure uniform hot air contact and avoid local over-drying or under-drying; S402 dries at 70-80°C and 2-2.5 m / s for 30-40 minutes to reduce the moisture content to 5-6%, which can maintain the porous structure formed by puffing to avoid structure collapse, prevent clumping and mold growth during storage of the finished product due to high moisture content, and ensure that the finished product does not easily soften when absorbing water to protect the taste. After drying, leave for 5 minutes to avoid surface dewing caused by a large temperature difference when the semi-finished product directly enters the cooling link, which can easily cause the finished product to absorb moisture and affect subsequent screening and storage.

[0036] The cooling and screening and sterile packaging processes are as follows: S501, low-temperature cooling, the dried semi-finished product is sent to a mesh belt cooler, the cooling system is turned on, and the cooling time is 15-20 minutes until the finished product temperature drops to 20-25°C and is equal to the room temperature; S502, grading and screening, after cooling, the finished product is sent to a vibrating screening machine, a 10-mesh screen with a 2mm aperture is used to remove fine powder, a 12-mesh screen with a 1.6mm aperture is used to remove small particles, and the finished product with a size of 1.6-2mm is retained. The unqualified product after screening, fine powder and small particles can be collected and re-pulverized as raw material for the next mixing, not more than 5% of the total raw material, to avoid affecting the quality; S503, metal detection, the finished product after screening passes through a metal detector, if metal impurities are detected, the equipment automatically stops and alarms, and the raw material or equipment component wear problem is investigated to ensure that the finished product has no safety hazards; S601, preparation before packaging, food-grade vacuum packaging bags are selected and irradiated with ultraviolet sterilization lamps for 30 minutes in advance; S602, quantitative packaging, according to market demand, the bags are filled with the finished product, and the air in the bags is removed for vacuum packaging or nitrogen is filled for nitrogen-filled packaging to prevent squeezing and breaking.

[0037] By using 25-30℃ cold wind to cool for 15-20 minutes to 20-25℃, the temperature of the finished product can be prevented from being too high, which can cause internal condensation after packaging and affect the shelf life, and at the same time, the texture of the finished product is stable to avoid being fragile in hot state; S502 is screened by 10 mesh and 12 mesh screen, and the broken powder and too small particles are removed, and the 1.6-2mm finished product is retained, which ensures the uniformity of the product particles, and the unqualified product is crushed and added not more than 5%, which improves the utilization rate of raw materials; S503 metal detection Fe≥0.5mm, SUS≥1.0mm can exclude metal impurities and eliminate food safety hazards.

[0038] Working principle and use process: The core target is achieved through the bidirectional linkage of formula multi-component synergistic sugar control and process precise adaptation function. In the formula, 10% konjac flour glucomannan ≥85% forms a gel network when it meets water, which wraps starch particles, increases the viscosity of intestinal chyme, delays carbohydrate decomposition and gastric emptying, 15% kidney beans contain α-amylase inhibitors, which specifically bind to α-amylase, reducing starch decomposition efficiency by 30%-40%, and the activity of the α-amylase inhibitors can be retained at 160-170°C during extrusion puffing, 15% soybean protein 35%-40% prolongs gastric digestion time, 18% oat β-glucan 5%-8% forms an intestinal protective film to slow down glucose absorption, 12% yam mucin regulates intestinal flora to assist in sugar control, 20% rice indica and brown rice GI 50-75, 10% green beans GI 25-30 are low-GI raw materials, and the skin structure contains dietary fiber ≥12% to reduce glucose release concentration. In terms of process, impurities are removed during raw material pretreatment, yam pieces are washed with warm water to avoid mucin clumping, and the water content of soybeans is controlled to 8%-10% and the water content of rice is controlled to 12%-14% during drying to ensure powder flowability and mixing uniformity. The raw materials are pulverized to 80-100 mesh to ensure rapid gelatinization, uniform heating during puffing, and precise mixing according to the gradient. First, mix the rice powder, oat powder, and green bean powder for 5 minutes, then mix the soybean powder for 10 minutes, and finally sprinkle the konjac powder and mix for 15 minutes. The total mixing time is 30 minutes. The protein content error is ≤2% to ensure uniformity and avoid local GI fluctuations. The machine cylinder is preheated one hour before extrusion puffing: zone 1 80-90°C, zone 2 120-130°C, zone 3 150-160°C, zone 4 140-150°C, and the die head 160-170°C. Adjust the screw speed, use a 3-4 mm aperture, 8-10 mm long rice grain-shaped die head, and extrude the raw materials in the machine cylinder. After extrusion, the cutter cuts the product into rice grains. Check the appearance and hardness of the semi-finished product every 5 minutes to adjust the parameters to ensure the formation of a porous structure with a pore size of 3-4 mm and improve water absorption efficiency. The puffing semi-finished product is dried to a thickness of 1-2 cm at 70-80°C and a wind speed of 2-2.5 m / s for 30-40 minutes to control the water content to 5%-6% and avoid soft clumping. After drying, the product is allowed to stand for 5 minutes to prevent dewing due to temperature difference. The product is cooled by blowing cold air at 25-30°C for 15-20 minutes to a temperature of 20-25°C. The product is sieved through a 10-mesh sieve to remove broken pieces and a 12-mesh sieve to remove small particles. The finished product is 1.6-2 mm. The unqualified product is not more than 5% of the total product. The metal detection is Fe ≥0.5 mm and SUS ≥1.0 mm to exclude impurities. The product is packaged in a PET / PE vacuum nitrogen-filled bag sterilized with ultraviolet light for 30 minutes. The product is sealed after quantitative filling to isolate air and moisture and extend the shelf life.

[0039] It is to be understood that the terminology used herein such as first and second, and the like, is only used to distinguish one entity or action from another entity or action, and does not necessarily require or imply any such actual relationship or order between such entities or actions. Moreover, the terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but can include other elements not expressly listed or inherent to such process, method, article, or apparatus.

[0040] While embodiments of the present application have been shown and described with reference to particular embodiments thereof, it will be understood by those skilled in the art that various changes in form and details can be made therein without departing from the spirit and scope of the application as defined by the appended claims and their equivalents.

Claims

1. A low GI parboiled sugar-reducing rice formulation, characterized in that, The formula ingredient mass composition is: rice 200g, 20%, soybean 150g, 15%, kidney bean 150g, 15%, konjac powder 100g, 10%, oat 180g, 18%, yam 120g, 12%, mung bean 100g, 10%.

2. The low Gl parboiled sugar-reducing rice formulation according to claim 1, characterized in that: The rice, soybean, kidney bean, konjac powder, oat, yam and mung bean raw materials all need to avoid high GI varieties, and prefer to select varieties with skin and not refined to retain dietary fiber and effective components.

3. The low Gl parboiled sugar-reducing rice formulation as claimed in claim 1, wherein: The rice, soybean, kidney bean, konjac powder, oat, yam and mung bean raw materials are prohibited to use raw materials containing added sugar, oil, essence and preservative.

4. The low Gl parboiled sugar-reducing rice formulation as claimed in claim 1, wherein: The rice, soybean, kidney bean, konjac powder, oat, yam and mung bean raw materials need to be dried, with moisture content of 6% to 14%, adjusted according to varieties.

5. A process for the preparation of parboiled low GI rice, characterized by: The preparation method process is as follows: Step S1, raw material pretreatment, quality control and drying, laying foundation for subsequent processing; Step S2, accurate mixing, ensuring uniformity of ingredients and stability of product quality; Step S3, extrusion puffing, realizing denaturation of raw materials and shaping of the non-cooking porous structure; Step S4, secondary drying, controlling moisture, prolonging shelf life and stabilizing taste; Step S5, cooling and screening, constant temperature impurity removal, ensuring product form and safety; Step S6, aseptic packaging, moisture-proof sealing, prolonging shelf life and marking information.

6. The process for preparing low-GI parboiled sugar-reducing rice according to claim 5, wherein The detailed process of the raw material pretreatment is as follows: S101, cleaning and impurity removal, the seven kinds of raw materials rice, soybean, kidney bean, oat, mung bean are washed with clean water for 2-3 times to remove sand, gravel, and dust, dry yam slices or pieces are quickly washed with warm water for 1 time to remove the powder impurities attached to the surface, and the konjac powder does not need to be washed, and the package is directly checked for completeness and clumping; S102, drying and water setting, the cleaned soybean, kidney bean, oat, mung bean and yam slices are put into a hot air dryer, the temperature is set to 60-70 DEG C, the wind speed is 1.5-2 m / s, and the drying time is 2-3 hours until the moisture content is reduced to 8%-10% of the judgment standard, the raw material has no soft collapse feeling when pinched by hand, and it is easy to disperse when rubbed, the rice does not need to be additionally dried, the conventional storage moisture content is 12%-14%, which meets the requirements, and the konjac powder is kept in a sealed and dry state for standby; S103, the dried soybean, kidney bean, oat, mung bean and yam slices are respectively put into a universal pulverizer, 80-100 mesh screen is selected, batch pulverization is carried out, the batch feeding amount is not more than 1 / 3 of the volume of the pulverizer, and the particle size is not uniform due to overload, the rice is separately pulverized to the same fineness, then mixed with the above-mentioned five kinds of powder, and finally the konjac powder is separately passed through a 100 mesh screen to avoid clumping, and preliminary stirring is carried out for 1-2 minutes.

7. The process for preparing low GI parboiled sugar-reducing rice according to claim 5, characterized by: The accurate mixing process is as follows: S201, weighing and checking, accurately weighing each raw material powder according to the formula proportion, rice powder 200g, soybean powder 150g, kidney bean powder 150g, konjac powder 100g, oat powder 180g, yam powder 120g, mung bean powder 100g, an electronic scale with precision of 0.1g is used, and the weighing is recorded once after each kind of raw material is weighed to avoid mismatching or missing addition; S201, gradient mixing, first put rice flour, oat flour, mung bean flour into double helix mixer, low speed for 5 minutes, then add soybean flour, kidney bean flour, yam powder, continue to mix for 10 minutes, finally slowly sprinkle konjac powder to avoid clumping, keep for 15 minutes, total mixing time is 30 minutes; S201, uniformity detection, after mixing, take 10g sample from upper, middle and lower positions of the mixer, detect protein content, soybean flour and yam powder contain high protein, if the error of three detection results is less than or equal to 2%, it means that the mixing is uniform, if the error exceeds the standard, the mixing time needs to be extended for 5-10 minutes.

8. The process for preparing low GI parboiled sugar-reducing rice according to claim 5, characterized in that: The extrusion and puffing process is as follows: S301, equipment debugging, select double screw extruder, preheat the barrel zone 1 feeding section 80-90℃, zone 2 compression section 120-130℃, zone 3 melting section 150-160℃, zone 4 homogenization section 140-150℃, die discharge section 160-170℃, adjust the screw speed at the same time, select rice grain shaped discharge hole with diameter 3-4mm and length 8-10mm, simulate natural rice grain shape; S302, continuous puffing, pour the mixed raw material powder into the feeding hopper of the extruder, start the feeder and match the screw speed to avoid material breakage or blockage, the raw material undergoes extrusion, shearing and gelatinization in the barrel, and then is cut into rice grain shaped semi-finished products by high speed cutter after extruding from the die, and falls into the conveying belt; S303, semi-finished product inspection, take 10 puffing semi-finished products every 5 minutes, observe the smooth surface without cracks, uniform particles, and detect the hardness by hardness tester, if the surface is rough or too hard, adjust the die temperature or screw speed in time.

9. The process for preparing low GI parboiled sugar-reducing rice according to claim 5, characterized in that: The secondary drying process is as follows: S401, spread the puffing rice grain shaped semi-finished products evenly on the drying tray, control the thickness to be 1-2cm, too thick is easy to be unevenly heated, too thin is low efficiency, keep the tray spacing at 5cm for easy hot air circulation; S402, drying parameters, put the tray into the multi-layer belt dryer, set the temperature to 70-80℃, hot air speed to 2-2.5m / s, drying time to 30-40 minutes, take sample every 10 minutes to detect the moisture content by rapid moisture tester, until the moisture content is reduced to 5-6% to judge the standard, the finished product feels dry and crisp, and does not stick to the hand when pinched, and falls on the tray with a crisp sound; S403, cooling transition, after drying, transfer the semi-finished product to the normal temperature ventilation area and stand for 5 minutes to avoid direct entry into the cooling link causing too large temperature difference and surface dew.

10. The process for preparing low Gl parboiled sugar-reducing rice according to claim 5, characterized in that: The cooling, screening and sterile packaging process is as follows: S501, low temperature cooling, send the dried semi-finished product into the mesh belt cooler, start the cooling system, cooling time is 15-20 minutes, until the product temperature is reduced to 20-25℃ and is equal to room temperature; S502, grading and screening, after cooling, send the finished product into the vibrating screening machine, select 10 mesh screen with 2mm aperture to remove broken powder, 12 mesh screen with 1.6mm aperture to remove small particles, retain the intermediate size 1.6-2mm finished product, the unqualified product broken powder and small particles can be collected and re-pulverized as raw material for next mixing, the proportion should not exceed 5% of total raw material to avoid affecting the quality; S503, metal detection, the finished product after screening passes through the metal detector, if metal impurities are detected, the equipment automatically stops and alarms, and the raw material or equipment component wear problem is checked to ensure that the finished product has no safety hidden danger; S601, preparation before packaging, select food-grade vacuum packaging bag, irradiate with ultraviolet sterilization lamp for 30 minutes in advance; S602, quantitative packaging, according to market demand, bagging, using automatic quantitative filling machine to discharge, excluding air in the bag after bagging, vacuum packaging or filling nitrogen to prevent extrusion and breakage.

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