Multicolor sugar-controlled regenerated rice and preparation method thereof
By scientifically compounding raw materials such as rice flour and white kidney bean flour, multi-colored sugar-controlled regenerated rice is prepared, which solves the problems of existing regenerated rice such as single nutrition, rapid rise in blood sugar, and short satiety. It achieves the effects of balanced nutrition, rich color and excellent taste, and is suitable for large-scale production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HUAXIA BANGTAI DIRECTED EVOLUTION BIOTECHNOLOGY (JIANGXI) CO LTD
- Filing Date
- 2026-03-17
- Publication Date
- 2026-06-05
AI Technical Summary
Existing recycled rice products have limited nutritional content and color. Their high degree of gelatinization leads to a rapid rise in postprandial blood sugar and a short-lived feeling of fullness. Their taste also differs greatly from that of natural rice, making it difficult to meet consumers' demands for nutritionally balanced, colorful, and taste-closer natural rice.
Using functional sugar-controlling ingredients such as rice flour, white kidney bean flour, and Indian millet flour, combined with conditioning and shaping ingredients such as corn flour, black rice flour, and sweet potato starch, multi-colored sugar-controlling regenerated rice is prepared through processes such as crushing, mixing, extrusion granulation, and drying. This significantly improves nutritional content and prolongs satiety, while maintaining natural color and a taste close to that of natural rice.
The prepared multi-colored, sugar-controlled regenerated rice is rich in nutrients, significantly controls sugar levels, provides a long-lasting feeling of fullness, has a naturally appealing appearance, and tastes close to natural rice, making it suitable for large-scale industrial production.
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Figure CN122139895A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing, specifically to a multi-colored regenerated rice with sugar-controlling effects and its preparation method. Background Technology
[0002] Regenerated rice, also known as reconstituted rice or artificial rice, is a rice product made primarily from rice flour, with the addition of other grains, legumes, tubers, and other auxiliary ingredients. It is produced through processes such as crushing, mixing, conditioning, extrusion granulation, and drying, mimicking the appearance and cooking characteristics of natural rice. It provides a convenient way to improve dietary structure and enhance nutrition.
[0003] Rice, a traditional staple food in my country, provides a basic source of energy, but its nutritional composition is relatively simple, mainly consisting of carbohydrates, with lower levels of protein, dietary fiber, vitamins, and minerals. Long-term consumption of only refined white rice can easily lead to insufficient dietary fiber intake and B vitamin deficiencies, which is detrimental to the body's overall nutritional balance.
[0004] Currently, most recycled rice products on the market focus on nutritional fortification or blends of various grains. For example, Chinese patent publication CN1378792A discloses a "nutritional rice" made from a mixture of rice, oats, black rice, millet, corn, and other ingredients. However, this simple physical mixing suffers from the problem of uneven cooking of different ingredients. For instance, corn kernels are relatively hard, and cooking them with rice can result in a tough texture that is difficult to digest, affecting the eating experience.
[0005] To address the taste issue, extrusion puffing technology has been widely applied in the production of recycled rice. For example, Chinese patent application CN201710397759.1 discloses a composite nutritional rice composed of broken rice flour, white kidney bean flour, etc., which, through extrusion granulation, allows the various raw materials to be fully gelatinized and recombined, improving the taste. However, this type of recycled rice usually has a high degree of gelatinization, leading to rapid digestion and absorption after consumption. This can cause a rapid rise in postprandial blood sugar, and the feeling of fullness is short-lived, making consumers feel hungry quickly and hindering stable blood sugar control.
[0006] To address this issue, some studies have begun to focus on adding ingredients with natural blood sugar-lowering components. For example, α-amylase inhibitors, abundant in white kidney bean flour and Indian finger millet, have been shown to have a positive effect on suppressing postprandial blood glucose elevation (Journal of Medical Research, 2020; Pesticide Biochemistry and Physiology, 2006). Introducing these ingredients into regenerated rice is one direction for developing functional blood sugar-controlling staple foods.
[0007] However, existing sugar-controlled regenerated rice products still have the following shortcomings:
[0008] Limited nutritional composition: Although most products add a small amount of whole grains, the overall nutritional composition is still mainly carbohydrates, with limited increases in protein, dietary fiber, and trace elements, making it difficult to meet consumers' needs for a balanced diet.
[0009] Monotonous color and lack of appeal: Most products are simply a mixture of raw materials to present a single off-white or light brown color, which is difficult to meet consumers' needs for food color and visual appeal.
[0010] Insufficient satiety: The high degree of gelatinization of regenerated rice after extrusion and reorganization leads to rapid digestion and absorption, resulting in a short duration of post-meal satiety and a tendency to feel hungry prematurely, which is not conducive to diabetic patients controlling their diet and stabilizing their blood sugar.
[0011] Functionality and appearance are difficult to balance: After adding functional grains or beans, the product color often becomes dull or messy, making it difficult to form the uniform and attractive color of naturally colored rice such as black rice or yellow rice.
[0012] The taste differs significantly from natural rice: Due to limitations in raw materials and processing, many recycled rice products have a significantly different taste after cooking compared to natural rice, being either too soft or too hard, which affects consumer acceptance.
[0013] Therefore, developing a type of regenerated rice that is rich in various nutrients, significantly superior to ordinary rice, can effectively control postprandial blood sugar, provide a lasting feeling of fullness, and presents a stable and natural variety of colors (such as yellow, black, and white), and whose taste is close to that of natural rice, is of great practical significance. Summary of the Invention
[0014] The purpose of this invention is to overcome the shortcomings of the prior art and provide a multi-colored, sugar-controlled regenerated rice that is not only rich in nutrients and significantly superior to ordinary rice, but also has significant sugar-controlling effects and a lasting feeling of fullness. At the same time, it can be formulated with a variety of natural colors through the inherent characteristics of grains and tubers, making it visually appealing, with a taste close to natural rice, and nutritionally balanced, as well as its preparation method.
[0015] To achieve the above objectives, the present invention adopts the following technical solution: a multi-colored, sugar-controlled regenerated rice, characterized in that it is composed of basic raw materials, functional sugar-controlling raw materials, and conditioning and shaping raw materials, and is produced by crushing, mixing, extrusion granulation, drying, cooling, and sieving. The basic raw materials include rice flour; the functional sugar-controlling raw materials include white kidney bean flour and / or Indian millet flour; the conditioning and shaping raw materials are used to impart a specific color to the finished product, improve its textural properties, and significantly enhance its nutritional content, and at least include one grain or tuber raw material capable of imparting a specific color to the finished product, wherein the specific color includes, but is not limited to, yellow, black, or white.
[0016] The composition of the recycled rice by mass parts is as follows:
[0017] Rice flour: 40-70 servings
[0018] Functional blood sugar control ingredients: 1-3 parts white kidney bean powder, 0.5-3 parts Indian millet powder
[0019] Conditioning and excipient raw materials:
[0020] When used to prepare yellow recycled rice, it contains 10-25 parts corn flour and / or 5-15 parts pumpkin powder;
[0021] When used to prepare black regenerated rice, it contains 10 to 25 parts black rice flour and / or 2 to 8 parts black sesame powder;
[0022] When used to prepare white regenerated rice, it contains 5 to 20 parts of sweet potato starch and / or 5 to 15 parts of yam powder;
[0023] Other optional excipients: 0.05 to 0.3 parts of vitamin and mineral premix.
[0024] Preferably, among the functional sugar-controlling raw materials, the white kidney bean powder is made from white kidney beans produced in Yunnan, which are then roasted at low temperature and pulverized; the Indian millet powder is made from Indian finger millet, which is then dehulled, cooked, and pulverized.
[0025] Preferably, the particle size of the conditioning and shaping raw materials is as fine as 100-120 mesh.
[0026] Preferably, the vitamin and mineral premix contains one or more of vitamin A, vitamin B1, vitamin B2, niacin, folic acid, iron, calcium, zinc, and selenium.
[0027] A method for preparing multi-colored, sugar-controlled regenerated rice as described above includes the following steps:
[0028] 1. Raw material pretreatment and crushing: Rice, functional sugar control raw materials and conditioning and shaping raw materials are crushed separately and passed through an 80-120 mesh sieve to obtain raw material powder with uniform fineness.
[0029] 2. Ingredients and Mixing: According to the formula ratio, accurately weigh the various raw material powders and vitamin and mineral premix obtained in step 1, put them into the mixer, add the corresponding proportion of water and mix thoroughly to obtain a uniformly colored mixed powder.
[0030] 3. Extrusion granulation: The mixed material is fed into a twin-screw extruder and extruded and gelatinized at a screw speed of 200-400 rpm and an extrusion temperature of 60-110℃. The material is extruded through a die plate and cut into rice-grain-like granules by a rotary cutter.
[0031] 4. Drying and cooling: The extruded rice-grain-shaped particles are conveyed to a fluidized bed dryer and dried at a temperature of 60-80℃ until the moisture content is 10-14%, and then cooled to room temperature by cold air.
[0032] 5. Screening and Packaging: The cooled recycled rice is screened to remove broken and misshapen particles, resulting in a multi-colored, sugar-controlled recycled rice product with full and uniform grains.
[0033] 6. Preferably, in step 2, the amount of water added is 15-25% of the total weight of the powder.
[0034] 7. Preferably, in step 3, the barrel of the twin-screw extruder is divided into 5 to 9 zones, and the temperature of each zone is independently controlled.
[0035] 8. Preferably, in step 3, rice grains that resemble the shape of natural rice are obtained by adjusting the shape of the mold perforated plate.
[0036] 9. Preferably, the method can be adapted to switch between producing different colors of sugar-controlled regenerated rice on the same production line by changing the formula and cleaning equipment, as needed.
[0037] The beneficial effects of this invention are as follows:
[0038] Rich in nutrients, significantly superior to ordinary rice: By scientifically blending various grains and tubers such as corn, black rice, and sweet potato, the regenerated rice of this invention has significantly higher levels of protein, dietary fiber, vitamins, minerals, and antioxidants than ordinary refined white rice.
[0039] Significant efficacy and precise blood sugar control: By adding white kidney bean powder and Indian millet powder, which are rich in natural α-amylase inhibitors, the digestion and absorption of starch are inhibited from the source, effectively reducing the post-meal blood sugar peak and providing a safe and convenient staple food option for people with high blood pressure, high blood sugar, and high cholesterol.
[0040] Long-lasting satiety helps control appetite: The sweet potato starch introduced in the white formula is rich in dietary fiber and resistant starch, which can significantly slow down gastric emptying and prolong the duration of satiety; the corn, black rice and other ingredients in the yellow and black formulas also retain some dietary fiber, working together to enhance satiety.
[0041] Natural coloring, rich colors: Abandoning artificial pigments, it scientifically blends the natural colors of raw materials such as corn, black rice, and sweet potatoes to produce recycled rice in a variety of colors such as yellow, black, and white. The colors are natural and stable, and they do not easily fade after extrusion and cooking.
[0042] Excellent taste, close to natural rice: Using extrusion and recombination technology, and by optimizing the formula and process parameters, the cooked rice is highly similar to natural rice in terms of hardness, stickiness, and elasticity.
[0043] Flexible process, easy to industrialize: The preparation method is simple, and products of various colors can be produced on the same set of production equipment by adjusting the formula, which is suitable for large-scale industrial production. Attached Figure Description
[0044] Figure 1 The steaming and cooking effects of recycled rice of different colors; Detailed Implementation
[0045] To make the objectives, technical solutions, and advantages of the present invention clearer, the present invention will be clearly and completely described below in conjunction with embodiments.
[0046] Example 1
[0047] Formula (by weight): 62 parts rice flour, 20 parts corn flour, 1.5 parts white kidney bean flour, 1.5 parts Indian millet flour, and 0.1 parts vitamin and mineral premix. The white kidney bean flour is made from white kidney beans grown in Yunnan Province, which are roasted at low temperatures and then ground. The Indian millet flour is made from finger millet grown in India, which is dehulled, cooked, and then ground.
[0048] Preparation process: (1) Crushing: Crush rice, corn, white kidney beans and Indian millet separately and pass through a 100-mesh sieve. (2) Mixing: Weigh all raw material powders according to the formula, put them into a mixer, add water equal to 20% of the total weight of the powder, mix thoroughly for 15 minutes to obtain a uniform yellow mixed powder. (3) Extrusion granulation: Feed the mixed material into a twin-screw extruder, set the screw speed to 300 rpm, divide the barrel into 7 zones with temperatures of 60℃, 70℃, 80℃, 90℃, 100℃, 105℃ and 110℃ respectively, and extrude the material through the die plate and cut it into rice grains by a rotating cutter. (4) Drying and cooling: Transport the extruded rice grains to a fluidized bed dryer and dry them at 70℃ to a moisture content of 12%, and then cool them to room temperature with cold air. (5) Sieving and packaging: Sieve to remove broken particles to obtain yellow sugar-controlled regenerated rice with a golden color and uniform particle shape, and then package it.
[0049] Example 2
[0050] Formula (by weight): 60 parts rice flour, 20 parts black rice flour, 5 parts black sesame powder, 2 parts white kidney bean flour, 1.5 parts Indian millet flour, and 0.15 parts vitamin and mineral premix. The white kidney bean flour is made from white kidney beans grown in Yunnan, which are roasted at low temperatures and then ground. The Indian millet flour is made from finger millet grown in India, which is dehulled, cooked, and then ground.
[0051] Preparation process: Basically the same as in Example 1, except that corn flour is replaced with black rice flour and black sesame flour. Because black rice and black sesame have a high oil content, care must be taken to prevent clumping during grinding and mixing. The final product is black, glossy rice with a natural aroma.
[0052] Example 3
[0053] Formula (by weight): 60 parts rice flour, 20 parts sweet potato starch, 5 parts yam flour, 2 parts white kidney bean flour, 1.2 parts Indian millet flour, and 0.1 parts vitamin and mineral premix. The white kidney bean flour is made from white kidney beans grown in Yunnan Province, which are roasted at low temperatures and then ground. The Indian millet flour is made from finger millet grown in India, which is dehulled, cooked, and then ground.
[0054] Preparation process: Basically the same as in Example 1, except that corn flour is replaced with sweet potato starch and yam powder. The final product is white, soft, and filling white sugar-controlled regenerated rice.
[0055] Nutritional composition analysis experiments were conducted on the regenerated rice prepared in Examples 1, 2, and 3, as well as commercially available ordinary rice, and the results are shown in the table below:
[0056] Nutritional information (per 100g) Example 1 (Yellow) Example 2 (Black) Example 3 (White) Commercially available ordinary rice Protein (g) 8.5 9.2 7.8 6.5 Dietary fiber (g) 3.8 4.5 3.2 0.8 Vitamin B1 (mg) 0.25 0.28 0.20 0.12 Vitamin B2 (mg) 0.12 0.15 0.10 0.05 Iron (mg) 2.5 3.2 2.0 0.8 Calcium (mg) 25 45 20 10 Anthocyanins (mg) - 85 - - β-carotene (μg) 180 - 95 -
[0057] The results show that the multi-color sugar-controlled regenerated rice prepared by this invention is significantly superior to commercially available ordinary rice in terms of key nutrients such as protein, dietary fiber, vitamins and minerals.
[0058] Efficacy evaluation experiment
[0059] 1. Evaluation of Blood Sugar Control Efficacy: The regenerated rice prepared in Examples 1, 2, and 3 was used as the experimental group, while commercially available ordinary rice was used as the control group. 120 patients with type 2 diabetes were recruited and randomly divided into four groups for a one-week double-blind controlled trial. Equal amounts of rice were consumed as the staple food for lunch each day, and blood glucose levels were monitored 2 hours after each meal. Results showed that the postprandial blood glucose levels in all three experimental groups were significantly lower than those in the control group, with an average reduction of 20%.
[0060] 2. Satiety Evaluation: Fifty healthy adults were selected and consumed equal amounts of the white sugar-controlled regenerated rice from Example 3 and commercially available regular rice, respectively. The time to feeling hungry after consumption was recorded, and the intensity of satiety within 3 hours post-meal was evaluated using the visual analog scale (VAS). The results are shown in the table below:
[0061] Group Average time to hunger onset (hours) Satiety score 3 hours after meal (0-10 points) Example 3 (White) 4.5 7.8 Commercially available ordinary rice 3.0 5.2
[0062] 3. Sensory evaluation: The regenerated rice prepared in Examples 1, 2, and 3 was subjected to conventional steaming. The appearance before and after steaming was as follows: Figure 1The first row, from left to right, shows black, white, and yellow recycled rice before cooking. The second row, from left to right, shows black, white, and yellow recycled rice after cooking. 120 trained sensory evaluators were invited to rate the appearance, aroma, taste, and overall acceptability (out of 10) of the recycled rice prepared in Examples 1, 2, and 3, as well as commercially available ordinary rice. The results are shown in the table below:
[0063] project Exterior color odor taste Overall acceptability Example 1 (Yellow) 9.2 8.5 8.8 9.0 Example 2 (Black) 9.0 8.8 8.5 8.9 Example 3 (White) 9.4 8.4 9.1 9.2 Commercially available ordinary rice 8.5 8.5 10 9.0
[0064] Evaluation results show that the multi-color controlled sugar regenerated rice prepared by this invention has received extremely high praise in terms of appearance color, and its taste is very close to that of natural rice. Its overall acceptability is comparable to or even better than that of ordinary rice.
[0065] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. All equivalent changes or modifications made based on the technical essence of the present invention should be covered within the scope of the claims of the present invention.
Claims
1. A multi-colored, sugar-controlled, regenerated rice, characterized in that, Composed of basic raw materials, functional sugar-controlling raw materials, and conditioning and shaping excipients, the product is manufactured through crushing, mixing, extrusion granulation, drying, cooling, and sieving. The composition of the recycled rice, by mass fraction, is as follows: Rice flour: 40-70 servings Functional blood sugar control ingredients: 1-3 parts white kidney bean powder, 0.5-3 parts Indian millet powder Conditioning and excipient raw materials: When used to prepare yellow recycled rice, it contains 10-25 parts corn flour and / or 5-15 parts pumpkin powder; When used to prepare black regenerated rice, it contains 10 to 25 parts black rice flour and / or 2 to 8 parts black sesame powder; When used to prepare white regenerated rice, it contains 5 to 20 parts of sweet potato starch and / or 5 to 15 parts of yam powder; Vitamin and mineral premix 0.05–0.3 parts.
2. The multi-color controlled sugar regenerated rice according to claim 1, characterized in that, Among the functional sugar-controlling ingredients, the white kidney bean powder is made from white kidney beans produced in Yunnan, which are then roasted at low temperature and pulverized; the Indian millet powder is made from finger millet produced in India, which is then dehulled, cooked, and pulverized.
3. The multi-color controlled sugar regenerated rice according to claim 1, characterized in that, The particle size of the conditioning and shaping raw materials is fine, ranging from 100 to 120 mesh.
4. The multi-color controlled sugar regenerated rice according to claim 1, characterized in that, The vitamin and mineral premix contains one or more of the following: vitamin A, vitamin B1, vitamin B2, niacin, folic acid, iron, calcium, zinc, and selenium.
5. A method for preparing multi-color controlled sugar regenerated rice as described in claim 1, characterized in that, Includes the following steps: (1) Raw material pretreatment and crushing: Rice, functional sugar control raw materials and conditioning and shaping raw materials are crushed separately and passed through an 80-120 mesh sieve to obtain raw material powder with uniform fineness; (2) Ingredients and mixing: According to the formula ratio, accurately weigh the various raw material powders and vitamin and mineral premix obtained in step (1), put them into the mixer, add the corresponding proportion of water and mix thoroughly to obtain a uniformly colored mixed powder; (3) Extrusion granulation: The mixed material is fed into a twin-screw extruder and extruded and gelatinized under the conditions of screw speed of 200-400 rpm and extrusion temperature of 60-110℃. The material is extruded through the die plate and cut into rice-grain-like granules by a rotary cutter. (4) Drying and cooling: The extruded rice-grain-shaped particles are conveyed to a fluidized bed dryer and dried at a temperature of 60-80°C until the moisture content is 10-14%, and then cooled to room temperature by cold air; (5) Screening and packaging: The cooled recycled rice is screened to remove broken grains and unshaped grains, and a multi-colored, sugar-controlled recycled rice product with full and uniform grain shape is obtained.
6. The preparation method according to claim 5, characterized in that, In step (2), the amount of water added is 15-25% of the total weight of the powder.
7. The preparation method according to claim 5, characterized in that, In step (3), the barrel of the twin-screw extruder is divided into 5 to 9 zones, and the temperature of each zone is controlled independently.
8. The preparation method according to claim 5, characterized in that, In step (3), rice grains that resemble the shape of natural rice are obtained by adjusting the shape of the mold plate.
9. The preparation method according to claim 5, characterized in that, The method can be used to switch between producing yellow, black, or white sugar-controlled regenerated rice on the same production line as needed by changing the formula and cleaning equipment.
10. The application of a multi-colored sugar-controlled regenerated rice prepared by any one of claims 1-4 or by any one of claims 5-9 in the preparation of sugar-controlled staple foods.