Low gi, no-cook reconstituted rice

Abstract

The application provides a low-GI non-cooking recombined rice, and belongs to the technical field of food processing. The low-GI non-cooking recombined rice contains the following main components in mass fraction: 89-96% of coarse cereal powder, 1.5-4.5% of konjac polysaccharide, 0.75-5.25% of composite fiber powder, 0.4-1.1% of white kidney bean extract, and 0.4-1.1% of mono- and diglycerides of fatty acids. The application mainly explores the formula of the recombined rice, and prepares a low-GI non-cooking recombined rice with good food quality. After the formula is well prepared, the non-cooking recombined rice can be prepared through conventional extrusion. Compared with the preparation of other recombined rice, the operation is simpler, the required instrument is less, and the application is suitable for industrial production.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, more particularly, it relates to a low GI non-cooking restructured rice. BACKGROUND

[0002] With the popularization of economic development and urbanization, people's life rhythm is accelerating, and residents' eating habits are gradually changing to high-fat, high-energy density and low-fiber diet, and the degree of food refinement is gradually increasing. Under the combined action of high-energy diet intake and significant decrease in physical activity level, diet-related chronic diseases such as type 2 diabetes (T2DM), hypertension and dyslipidemia, and obesity and obesity-related diseases are rapidly increasing. Therefore, how to achieve weight control of obese people, dietary intervention of diabetes and obesity people, reduce insulin load and postprandial hyperglycemia is imminent.

[0003] Rice, as one of the staple foods, plays an important role in people's life. However, refined rice belongs to high GI food (GI>80), and long-term intake is not conducive to people's weight control and healthy body shape. Moreover, the high content of starch in it will cause rapid rise of postprandial blood glucose in the human body, and diabetic patients need to control the intake of refined rice, which greatly affects the quality of life. Existing research shows that low GI high dietary fiber diet can not only control weight and prevent obesity by improving insulin resistance, regulating appetite and increasing satiety, but also reduce the risk of diabetes and cardiovascular disease by controlling inflammation in the body. Based on this conformation, the research of low GI restructured rice is of great significance.

[0004] Restructured rice is a product that is extruded from a die under high temperature and pressure after mixing the materials uniformly. Extrusion technology has made great progress in recent years. Patent CN220940183U discloses a raw material mixing device for producing extruded restructured rice, which can uniformly mix the raw materials of restructured rice with water to improve the quality of raw material mixing. In addition, in order to meet the nutritional needs of different groups of people, selecting appropriate food raw material combinations can make restructured rice have higher nutritional value and functional characteristics than natural rice, which can help solve chronic diseases caused by unbalanced diet structure and unscientific dietary structure. Patent CN115381031A discloses a solid-state fermented barley bran extruded restructured rice with blood glucose regulation function and a preparation method thereof, which can not only reduce the GI value of restructured rice, but also has a certain therapeutic effect on type II diabetes, and has good application value and promotion space; patent CN115736181A also discloses a high-protein restructured rice and a preparation method thereof, which selects whey protein powder and a plurality of natural products and optimizes the ratio, not only improves the protein efficacy ratio and utilization rate, but also has the effects of accelerating gastrointestinal peristalsis and improving intestinal health.

[0005] At present, the recombinant rice still has certain gap with ordinary rice in food quality, such as poor eating taste (poor elasticity and chewiness), excessive swelling of rice after cooking, and problems such as unshaped rice or sticking into blocks. Patent CN117084364A discloses a low GI mature rice and a preparation method thereof. The raw materials of the low GI mature rice include northeast rice, konjac powder and white kidney bean extract (alpha-amylase inhibitor protein). Through combination of pre-cooking technology, the rice rich in dietary fiber (6.2g / 100g) is obtained, so as to realize the effects of low postprandial glucose rise and stable blood glucose. However, the invention mainly focuses on the optimization of the processing parameters of the recombinant rice, the raw materials are relatively single, the taste is poor, and the satiety of consumers after eating cannot be targetedly improved, and the acceptance of consumers is low. Therefore, it is necessary to improve the formula and preparation method of the recombinant rice, and a certain amount of quality improver is added in the production process to change the quality of the product so as to be more easily accepted by consumers.

[0006] Based on this, the present application, on the basis of screening of the raw materials of the recombinant rice, prepares a low GI non-cooking recombinant rice through precise scientific proportioning of multiple components and using extrusion recombination process. The prepared non-cooking recombinant rice is instant by hot water infusion, and on the basis of meeting the low GI requirement, also has excellent aroma, appearance structure and palatability, and can provide significant and lasting satiety, and can meet the needs of consumers for convenient eating, good taste, low sugar generation and long-lasting satiety, and has broad market prospects. SUMMARY

[0007] TECHNICAL PROBLEM

[0008] The refined rice belongs to a high GI food, which is not conducive to controlling weight, maintaining healthy figure, and is also not conducive to the dietary health of diabetic patients. Therefore, it is necessary to develop low GI recombinant rice to reduce the intake of carbohydrates and increase the intake of fiber and other nutrients while maintaining the current dietary habits of people. However, the low GI recombinant rice in the prior art has problems such as single raw material, poor taste and large gap with ordinary rice, and therefore it is necessary to develop a low GI recombinant rice with rich raw materials, comprehensive nutrition, good eating taste and quality close to that of ordinary rice.

[0009] TECHNICAL CONTENT

[0010] In order to solve the above problems, the present application provides a low GI non-cooking recombinant rice, which contains the following ingredients in mass fraction: 89-96% of coarse grain powder, 1.5-4.5% of konjac polysaccharide, 0.75-5.25% of composite fiber powder, 0.4-1.1% of white kidney bean extract, and 0.4-1.1% of mono and diglycerides of fatty acids.

[0011] Further, the low GI no-cook recombined rice comprises, by mass fraction, the following components: 89-96% of the coarse grain powder, 2-4% of konjac polysaccharide, 1-5% of the composite fiber powder, 0.5-1% of white kidney bean extract, and 0.5-1% of mono- and diglycerides of fatty acids.

[0012] Preferably, the low GI no-cook recombined rice comprises, by mass fraction, the following components: 92.5% of the coarse grain powder, 3% of konjac polysaccharide, 3% of the composite fiber powder, 0.75% of white kidney bean extract, and 0.75% of mono- and diglycerides of fatty acids.

[0013] Further, the coarse grain powder is composed of rice powder, brown rice powder, and black rice powder.

[0014] Further, the mass ratio of the rice powder, brown rice powder, and black rice powder is 91-93:3.5-4.5:3.5-4.5.

[0015] Preferably, the mass ratio of the rice powder, brown rice powder, and black rice powder is 92:4:4.

[0016] Further, the composite fiber powder is composed of hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder, and white kidney bean fiber powder.

[0017] Further, the mass ratio of the hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder, and white kidney bean fiber powder is 1.75-2.25:1:1.

[0018] Preferably, the mass ratio of the hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder, and white kidney bean fiber powder is 2:1:1.

[0019] The application also provides a preparation method of the low GI no-cook recombined rice, which comprises the following steps:

[0020] (1) coarse grain powder pretreatment: uniformly mixing rice, brown rice, and black rice, crushing, and sieving to obtain the coarse grain powder;

[0021] (2) composite fiber powder pretreatment: uniformly mixing hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder, and white kidney bean fiber powder, crushing, and sieving to obtain the composite fiber powder;

[0022] (3) mixing and conditioning: mixing the coarse grain powder obtained in step (1) and the composite fiber powder obtained in step (2), and then adding konjac polysaccharide, white kidney bean extract, and mono- and diglycerides of fatty acids to obtain recombined rice powder;

[0023] (4) extrusion molding

[0024] The recombined rice powder is added to an extruder, the parameters of the extruder are set, and rice grains are produced, and then the low GI no-cook recombined rice is obtained after drying and cooling the rice grains.

[0025] Further, the mass ratio of the rice powder, brown rice powder and black rice powder in step (1) is 91-93:3.5-4.5:3.5-4.5.

[0026] Preferably, the mass ratio of the rice powder, brown rice powder and black rice powder is 92:4:4.

[0027] Further, the mass ratio of the hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder and white kidney bean fiber powder in step (2) is 1.75-2.25:1:1.

[0028] Preferably, the mass ratio of the hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder and white kidney bean fiber powder is 2:1:1.

[0029] Further, in step (3), the mass fraction of the coarse grain powder is 89-96%, the mass fraction of konjac polysaccharide is 2-4%, the mass fraction of the compound fiber powder is 1-5%, the mass fraction of white kidney bean extract is 0.5-1%, and the mass fraction of mono- and diglycerides of fatty acids is 0.5-1%.

[0030] Further, in step (4), the parameters of the extruder are set as follows: water addition amount 18-22%, extrusion time 40-60 s, extruder outlet pressure 18-22 bar, and outlet temperature 95-105 DEG C.

[0031] The application of the low-GI non-cooking restructured rice provided by the application in the field of food preparation.

[0032] Further, the application includes direct application of the low-GI non-cooking restructured rice, or application of the low-GI non-cooking restructured rice after soaking in hot water at 90-100 DEG C for 10-20 minutes.

[0033] Further, the field of food preparation includes the field of rice food preparation, or the field of instant food preparation.

[0034] Further, the rice food includes rice balls.

[0035] Further, the preparation of instant food includes packaging the low-GI non-cooking restructured rice alone, or packaging the low-GI non-cooking restructured rice together with a meal package or a soup package to prepare a self-heating instant rice.

[0036] The application has the following beneficial effects:

[0037] 1. This invention uses a rich variety of raw materials, providing comprehensive nutrition and superior taste: Compared with existing technologies, this invention uses a precise blend of black rice flour and brown rice flour to replace traditional single-ingredient rice flour. Compared to refined rice, black rice and brown rice cause less blood sugar fluctuation after consumption. Black rice also contains anthocyanins, which can improve glucose tolerance and hyperlipidemia, inhibiting oxidation in the blood and effectively controlling blood sugar. Furthermore, by introducing exogenous dietary fiber—high heat-resistant white kidney bean extract and white kidney bean dietary fiber powder—it further slows down starch digestion, increases sustained energy supply time, reduces fat formation, and alleviates blood sugar fluctuations. Secondly, the addition of black rice flour and brown rice flour avoids the problem of bland aroma and monotonous taste in reconstituted rice. The addition of emulsifiers, mono- and diglycerides of fatty acids, ensures full integration of the components in the reconstituted rice system. This not only improves starch viscosity and delays starch aging, thus improving eating quality, but also increases system lubrication, reducing mechanical friction during twin-screw extrusion and preventing adverse effects of extrusion on the quality of the reconstituted rice. Furthermore, this invention, through the precise ratio of konjac polysaccharide, compound fiber powder, and high heat-resistant white kidney bean extract with mixed grain powder, can produce a significant and lasting feeling of fullness after consumption, while maintaining the excellent taste of reconstituted rice, resulting in a good eating experience.

[0038] 2. The recombinant rice of this invention is convenient to eat and has excellent effects: The low-GI, no-cook recombinant rice prepared by this invention only needs to be soaked in boiling water for 10-15 minutes before consumption, and its taste is similar to that of ordinary steamed rice. In addition, this recombinant rice has a low glycemic index, with a GI value of only about 44, and a significant and long-lasting feeling of fullness, providing a better staple food choice for people who are losing weight, exercising, or obese. It is also particularly suitable for people who control their blood sugar and can be used as a new type of mass staple food.

[0039] 3. The preparation of the recombinant rice of the present invention is simple: The present invention mainly obtains a low-GI, no-cook recombinant rice with rich raw materials, comprehensive nutrition and good eating quality through the exploration of the recombinant rice formula. After the formula is prepared, no-cook recombinant rice can be obtained by conventional extrusion. Compared with the preparation of other recombinant rice, the operation is simpler, less equipment is required, and it is more suitable for industrial production. Attached Figure Description

[0040] Figure 1 The appearance of the low-GI, no-cook recombinant rice prepared according to the present invention is shown. Detailed Implementation

[0041] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0042] Test methods

[0043] GI value: The GI value of the recombinant rice was determined according to the method of WS / T 652-2019 published by the National Health Commission on June 11, 2019.

[0044] Blood glucose response experiment: 10 volunteers (5 males and 5 females) without bad habits such as smoking and drinking were recruited as research subjects. All volunteers were required to be healthy, without metabolic diseases, family history of diabetes and other metabolic diseases, glucose intolerance, and no dieting or taking any drugs in the past month. The average age of the volunteers was (22.75 ± 1.39) years, and the average body mass index (BMI) value was (22.94 ± 3.00) kg / m 2 The experiment was arranged from 8:00 to 11:00 am. The volunteers received a notification from the experiment organizers at 20:00 the previous day, and began fasting with a small amount of water. On the experimental day, the volunteers entered the laboratory at 7:50 am, and the experiment began at 8:00 am. All volunteers were required to finish eating the sample within 15 min, with oral glucose and ordinary rice as the reference food. Finger blood was collected within 1 min before eating and at 15, 30, 45, 60, 90, and 120 min after the start of eating. The blood glucose concentration was determined using a blood glucose meter.

[0045] Cooking loss rate: 10.00 g (m1) of non-cooking recombinant rice was weighed into a metal cage with a diameter of 6.3 cm and a height of 6.0 cm, placed in a 250 mL beaker, and 100 mL of distilled water at 50°C was added. Boiling water bath for 15 min, drain the water, transfer the rice soup to a petri dish (m2), and dry it with hot air until the weight is constant. The mass (m3) was weighed. The cooking loss rate (CL) was calculated according to formula (1):

[0046]

[0047] In the formula: CL represents the cooking loss rate (%); m1 represents the actual mass of non-cooking recombinant rice (g), m2 represents the weight of the petri dish (g), and m3 represents the weight of the petri dish after drying (g).

[0048] Color difference: The color of the sample was measured using a Color Quest XE spectrophotometer. Before measurement, the colorimeter was preheated for 15 min, and the standard color difference value Lstandard value, astandard value, and bstandard value were recorded. The recombinant rice sample was filled into the material bin, covered with a glass plate, and placed under the lens of the colorimeter to obtain the L, a, and b values. The browning degree of the sample was calculated according to formula (2), and the larger the positive value of ΔE, the darker the color and the deeper the browning degree. The browning degree was calculated according to formula (2):

[0049]

[0050] Wherein: AL represents sample L minus standard L (black / white difference), Δa represents sample a minus standard a (red / green difference), and Δb represents sample b minus standard b (yellow / blue difference).

[0051] Texture measurement: 10 g of recombinant rice sample was weighed into an 80 mL aluminum box, 100°C boiling water was added at a material liquid ratio of 1:1.3, covered with a lid and soaked for 15 min, and cooled at room temperature for 20 min. In order to make the interior of the rice uniform and consistent, the rice in the aluminum box was pressed with a 500 g weight for 15 s before measurement. The texture measurement conditions were set as follows: test probe P / 36R; pre-test speed 2 mm / s; test speed 2 mm / s; post-test speed 2 mm / s; compression ratio 50%, 2 compression time interval 5 s; trigger force 5 g. Each sample was measured 5 times, and the average value was taken after removing the maximum and minimum values.

[0052] Sensory evaluation: According to GB / T 15682-2008 Grain and Oil Inspection Rice, Cooking Quality Sensory Evaluation Method, the sensory evaluation was determined. According to GB / T 16291.1-2012 General Guidelines for Sensory Analysis Selection, Training and Sensory Evaluators Part 1: Selection of Evaluators, personnel trained in professional sensory analysis with reference samples were selected as team members. Before sensory evaluation, the team members were trained in the knowledge of sensory evaluation standards of rice quality, so that they had the ability to analyze and judge the sensory characteristics of rice. The sensory evaluation experiment was carried out in a quiet and clean sensory evaluation laboratory. The samples were randomly placed during the test, and the team members rinsed their mouths with pure water before tasting each sample. The samples were added to 100°C boiling water at a material liquid ratio of 1:1.3, soaked for 15 min, and cooled to room temperature. The sensory evaluation standards in Table 1 were used for scoring evaluation.

[0053] Table 1 Sensory Evaluation Standards of Rice

[0054]

[0055]

[0056] Satiety index (SI): Following the method for measuring food SI in "A Satiety Index of Common", 10 healthy adults (5 men and 5 women) with a BMI between 18 and 24 were selected as the study subjects. A randomized crossover controlled design was used. Each subject consumed a control sample (white bread (185 kcal)) and a test sample. The order of consumption was assigned by a computer-generated random number. Each subject consumed different foods on different experimental days. The experiment used a crossover design, and each subject consumed the standard food twice and the test sample once. The experiment lasted for approximately 3 weeks. The VAS visual rating scale was used to have subjects rate their satiety scores at fasting time and at 0, 30, 60, 90, 120, 150, 180, 210, 240, 270, and 300 minutes after the end of the test sample consumption. A satiety response curve was constructed with time as the x-axis and satiety scores at each time point as the y-axis. The area under the curve was calculated using the Wolever method. With the SI of the reference food white bread as 100, the ratio of the area under the satiety score curve of the test food 5 hours after the meal to that of the reference food 5 hours after the meal was calculated. First, the SI of each person was calculated as (area under the satiety score curve of the test food / area under the satiety score curve of white bread) × 100. Then, the satiety index of the food was calculated using the mean.

[0057] Source of raw materials

[0058] The rice used was commercially available Northeast long-grain fragrant rice. The brown rice and black rice were also commercially available. The high heat-resistant white kidney bean extract, white kidney bean fiber powder, fruit and vegetable fiber powder, hydrolyzed flaxseed fiber powder, and mono- and diglyceride fatty acid esters were purchased from Suzhou Langbang Nutrition Technology Co., Ltd., and the konjac polysaccharide was purchased from Hubei Yizhi Konjac Biotechnology Co., Ltd.

[0059] Example 1: A formulation for low-GI, no-cook reconstituted rice

[0060] This embodiment provides a low-GI, no-cook recombinant rice formula, the ingredients of which include: rice flour, brown rice flour, black rice flour, konjac polysaccharide, hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder, white kidney bean fiber powder, high heat-resistant white kidney bean extract, and mono- and diglyceride fatty acid esters.

[0061] Based on the above-mentioned low-GI no-cook reconstituted rice formula, it is prepared as follows:

[0062] (1) Pretreatment of mixed grain flour

[0063] Crush rice, brown rice, and black rice, pass them through a 100-mesh sieve, collect the sieve residue, and mix the resulting rice flour, brown rice flour, and black rice flour evenly in a mass ratio of 92:4:4 to make mixed grain flour for later use.

[0064] (2) Pretreatment of composite fiber powder

[0065] Hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder and white kidney bean fiber powder were mixed in a mass ratio of 2:1:1 to prepare a composite fiber powder.

[0066] (3) Mixing and preparation

[0067] The treated coarse grain powder (92.5% by mass) and the treated composite fiber powder (3% by mass) were mixed, and then konjac polysaccharide (3% by mass), high-heat-resistant white kidney bean extract (0.75% by mass) and mono- and diglyceride fatty acid ester (0.75% by mass) were added and mixed to obtain restructured rice powder.

[0068] (4) Extrusion molding

[0069] The restructured rice powder was added to an extruder, and the extruder was set to have a water addition amount of 20%, an extrusion time of 50 s, an outlet pressure of 20 bar and an outlet temperature of 100°C to produce rice grains. The rice grains were then placed at room temperature for 1 h and dried in a constant-temperature drying oven at 45°C for 6 h. After cooling, the rice grains were packaged to obtain restructured rice.

[0070] Example 2

[0071] Referring to the mixing and preparation of step (3) in Example 1, the amount of konjac polysaccharide was adjusted to 2% by mass, and the amount of treated coarse grain powder was adjusted to 93.5% by mass, and the other conditions were the same as in Example 1.

[0072] Example 3

[0073] Referring to the mixing and preparation of step (3) in Example 1, the amount of konjac polysaccharide was adjusted to 4% by mass, and the amount of treated coarse grain powder was adjusted to 91.5% by mass, and the other conditions were the same as in Example 1.

[0074] Example 4

[0075] Referring to the mixing and preparation of step (3) in Example 1, the amount of high-heat-resistant white kidney bean extract was adjusted to 0.5% by mass, and the amount of treated coarse grain powder was adjusted to 92.75% by mass, and the other conditions were the same as in Example 1.

[0076] Example 5

[0077] Referring to the mixing and preparation of step (3) in Example 1, the amount of high-heat-resistant white kidney bean extract was adjusted to 1% by mass, and the amount of treated coarse grain powder was adjusted to 92.25% by mass, and the other conditions were the same as in Example 1.

[0078] Example 6

[0079] Referring to the mixing and preparation of step (3) in Example 1, the amount of mono- and diglyceride fatty acid ester was adjusted to 0.5% by mass, and the amount of treated coarse grain powder was adjusted to 92.75% by mass, and the other conditions were the same as in Example 1.

[0080] Example 7

[0081] Mixing modulation according to step (3) in Example 1: adjust the addition amount of mono and diglyceride fatty acid ester to 1%, the treated coarse grain powder to 92.25%, and other conditions same as Example 1.

[0082] Example 8

[0083] Mixing modulation according to step (3) in Example 1: adjust the addition amount of composite fiber powder to 1%, the treated coarse grain powder to 94.5%, and other conditions same as Example 1.

[0084] Example 9

[0085] Mixing modulation according to step (3) in Example 1: adjust the addition amount of composite fiber powder to 5%, the treated coarse grain powder to 90.5%, and other conditions same as Example 1.

[0086] Example 10: A method of eating low GI no-cook restructured rice

[0087] Take the low GI no-cook restructured rice prepared in Examples 1-9, add 1.3 times the mass of restructured rice of 100°C hot water to soak for 15 minutes, and get edible rice.

[0088] Comparative Example 1

[0089] Replace the ratio of rice powder, brown rice powder and black rice powder of the coarse grain powder pretreated in step (1) of Example 1 with 94:3:3, and other conditions remain the same as Example 1.

[0090] Comparative Example 2

[0091] Replace the ratio of rice powder, brown rice powder and black rice powder of the coarse grain powder pretreated in step (1) of Example 1 with 90:5:5, and other conditions remain the same as Example 1.

[0092] Comparative Example 3

[0093] Mixing modulation according to step (3) in Example 1, using hydrolyzed flaxseed fiber powder with low GI response to replace composite fiber powder, and other conditions same as Example 1.

[0094] Comparative Example 4

[0095] Mixing modulation according to step (3) in Example 1, using fruit and vegetable fiber powder with low GI response to replace composite fiber powder, and other conditions same as Example 1.

[0096] Comparative Example 5

[0097] Mixing modulation according to step (3) in Example 1, using white kidney bean fiber powder with low GI response to replace composite fiber powder, and other conditions same as Example 1.

[0098] Comparative Example 6

[0099] Reference to the mixing modulation of Step (3) in Example 1, use chickpea fiber powder with low GI response instead of composite fiber powder, other conditions same as Example 1.

[0100] Comparative Example 7

[0101] Reference to the mixing modulation of Step (3) in Example 1, use oat fiber powder with low GI response instead of composite fiber powder, other conditions same as Example 1.

[0102] Comparative Example 8

[0103] Reference to the mixing modulation of Step (3) in Example 1, use barley fiber powder with low GI response instead of composite fiber powder, other conditions same as Example 1.

[0104] Comparative Example 9

[0105] Reference to the mixing modulation of Step (3) in Example 1, use quinoa fiber powder with low GI response instead of composite fiber powder, other conditions same as Example 1.

[0106] Comparative Example 10

[0107] Reference to the mixing modulation of Step (3) in Example 1, use buckwheat fiber powder with low GI response instead of composite fiber powder, other conditions same as Example 1.

[0108] Comparative Example 11

[0109] Reference to the composite fiber powder pretreatment of Step (2) in Example 1, replace the mass ratio of hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder and white kidney bean fiber powder to 1:2:1, other conditions same as Example 1.

[0110] Comparative Example 12

[0111] Reference to the composite fiber powder pretreatment of Step (2) in Example 1, replace the mass ratio of hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder and white kidney bean fiber powder to 1:1:2, other conditions same as Example 1.

[0112] Comparative Example 13

[0113] Reference to the mixing modulation of Step (3) in Example 1: replace konjac polysaccharide with inulin, other conditions same as Example 1.

[0114] Comparative Example 14

[0115] Reference to the mixing modulation of Step (3) in Example 1: replace konjac polysaccharide with xylo-oligosaccharide, other conditions same as Example 1.

[0116] Comparative Example 15

[0117] Mixed conditioning according to Step (3) in Reference Example 1 : replace konjac polysaccharide with polydextrose, and other conditions are the same as Example 1.

[0118] Control Example 16

[0119] Mixed conditioning according to Step (3) in Reference Example 1 : replace konjac polysaccharide with β-glucan, and other conditions are the same as Example 1.

[0120] Control Example 17

[0121] Mixed conditioning according to Step (3) in Reference Example 1 : replace the amount of konjac polysaccharide added with 1%, and the treated coarse cereal powder is 94.5%, and other conditions are the same as Example 1.

[0122] Control Example 18

[0123] Mixed conditioning according to Step (3) in Reference Example 1 : replace the amount of konjac polysaccharide added with 5%, and the treated coarse cereal powder is 90.5%, and other conditions are the same as Example 1.

[0124] Control Example 19

[0125] Mixed conditioning according to Step (3) in Reference Example 1 : replace the amount of high-heat-tolerant white kidney bean extract added with 0.25%, and the treated coarse cereal powder is 93%, and other conditions are the same as Example 1.

[0126] Control Example 20

[0127] Mixed conditioning according to Step (3) in Reference Example 1 : replace the amount of high-heat-tolerant white kidney bean extract added with 1.25%, and the treated coarse cereal powder is 92%, and other conditions are the same as Example 1.

[0128] Control Example 21

[0129] Mixed conditioning according to Step (3) in Reference Example 1 : replace the amount of mono- and diglyceride emulsion added with 0.25%, and the treated coarse cereal powder is 93%, and other conditions are the same as Example 1.

[0130] Control Example 22

[0131] Mixed conditioning according to Step (3) in Reference Example 1 : replace the amount of mono- and diglyceride emulsion added with 1.25%, and the treated coarse cereal powder is 92%, and other conditions are the same as Example 1.

[0132] Control Example 23

[0133] Mixed conditioning according to Step (3) in Reference Example 1 : adjust the amount of composite fiber powder added to 0.5%, and the treated coarse cereal powder is 95%, and other conditions are the same as Example 1.

[0134] Compare with Example 24

[0135] The mixing and preparation were carried out in step (3) of Example 1: the amount of composite fiber powder added was adjusted to 5.5%, the amount of treated grain powder was 90%, and other conditions were the same as in Example 1.

[0136] Table 2. Results of color difference, expansion rate, and cooking loss of recombinant beige in Examples 1-9 and Comparative Examples 1-24.

[0137]

[0138]

[0139] Table 3. Texture indices of recombinant rice from Examples 1-9 and Comparative Examples 1-24

[0140]

[0141]

[0142] Table 4. Satiety index, glycemic index, and sensory score of recombinant rice in Examples 1-9 and Control Examples 1-24.

[0143]

[0144]

[0145] The data above show that the expansion rate, cooking loss, and textural properties of the recombinant rice obtained in Example 1 are closer to those of natural rice. Moreover, the recombinant rice has a complete and glossy appearance, a rich aroma, a smaller glycemic response after consumption, and a higher satiety index, making it the best overall performer.

[0146] In the formulation provided in Example 1, the combined effect of high heat-resistant white kidney bean extract, konjac polysaccharide, and compound dietary fiber powder can delay digestion and provide sustained energy, reducing the glycemic index of reconstituted rice while also providing a significant and lasting satiety effect. Therefore, the combined effect of multiple components, including high heat-resistant white kidney bean extract, konjac polysaccharide, and compound dietary fiber powder, is the foundation for achieving the low GI and lasting satiety of the reconstituted rice in this invention. Meanwhile, the precise proportions and combined effects of various components have a significant impact on the color difference, expansion rate, cooking loss, textural properties, and GI and SI values ​​of the reconstituted rice. Adjusting the proportion of any single component in the formulation can greatly affect the quality of the reconstituted rice product. To clarify the influence of the precise proportions of each component in the compound formulation on the final product quality and to obtain the optimal formulation range, this invention modifies the proportions of the corresponding components based on the compound formulation of Example 1, analyzes the characteristics of the resulting product, and obtains the following results.

[0147] Example 2, Example 3 and Comparative Examples 17-18 show the effect of different konjac polysaccharide addition amounts on the quality of the final product while keeping the content of high-heat-resistant white kidney bean extract and the compound dietary fiber powder unchanged. The results show that the addition of different amounts of konjac polysaccharide in the compound formula has a greater effect on the color difference, cooking loss and hardness of the restructured rice. With the increase of the addition amount of konjac polysaccharide, the interaction with starch gradually increases, making the microstructure of the restructured rice after cooking more compact. Further increasing the addition amount, part of the konjac polysaccharide hydrates, the water channels of the restructured rice increase, and the pores increase, and finally the texture performance and sensory quality score of the restructured rice show a trend of first increasing and then decreasing. When the addition amount is in the range of 2-4%, the product has a white and transparent appearance, loose structure, and high overall sensory score. When the addition amount exceeds this range, the product has incomplete particles, easy adhesion and poor elasticity, and the overall sensory score is significantly reduced.

[0148] Table 5 Effect of the addition amount of konjac polysaccharide

[0149]

[0150] Example 4, Example 5 and Comparative Examples 19-20 show the effect of different high-heat-resistant white kidney bean extract addition amounts on the quality of the final product while keeping the content of konjac polysaccharide and compound dietary fiber powder unchanged. The results show that when the addition amount of high-heat-resistant white kidney bean extract in the compound formula is in the range of 0.5-1%, the properties of the restructured rice are close to the quality and taste of natural rice, and the product has a low postprandial blood glucose concentration after being ingested, meeting the low GI effect required by the present application. When the addition amount is 0.25%, although the taste of the restructured rice is close to that of Example 1, the addition amount is small, the blood glucose change value of the volunteers after ingestion is large, and the low GI health diet requirement cannot be met. When the addition amount is 1.25%, the white kidney bean extract aggregates in the system, resulting in a soft and rotten taste of the restructured rice product, and a paste soup phenomenon occurs during cooking.

[0151] Table 5 Effect of the addition amount of high-heat-resistant white kidney bean extract

[0152]

[0153] Example 6, Example 7 and Control Examples 21-22 show that the high-heat-resistant white kidney bean extract, konjac polysaccharide and compound dietary fiber powder contents remain unchanged, and the influence of different single / double glycerol fatty acid ester addition amounts on the quality of the final product. The results show that in the range of 0.5-1% addition amount, with the increase of the single / double glycerol fatty acid ester addition amount in the compound formula, the interaction between the single / double glycerol stearate and the biological macromolecules such as starch in the base material is enhanced, so that the hardness, elasticity and chewiness of the recombined rice are improved, and the cooking loss rate is reduced; when the glycerol monostearate addition amount is 0.25%, the recombined rice has low expansion rate, and the quality improvement effect is not obvious; when the addition amount is 1.25%, the rice grains are not easy to form after hot water soaking for 15 min, the instant nature is poor, and the rice grains are hard and yellow in color, and the browning phenomenon occurs.

[0154] Table 6 Influence of single / double glycerol fatty acid ester addition amount

[0155]

[0156] Example 8, 9 and Control Examples 23, 24 keep the high-heat-resistant white kidney bean extract and konjac polysaccharide contents in the original compound formula unchanged, and adjust the addition amount of the compound dietary fiber powder. The results show that the recombined rice of Example 8 and 9 has good texture and taste close to natural rice; the recombined rice of Control Example 23 has a compound fiber powder addition amount of 0.5%, the water retention performance is weakened, the hardness is significantly increased, and the grain breakage phenomenon is obvious; the recombined rice of Control Example 24 has a compound fiber powder addition amount of 5.5%, the paste phenomenon occurs, the particle forming rate is low after hot water soaking for 15 min, and the paste-like taste is obvious when eaten.

[0157] Table 7 Influence of compound fiber powder addition amount

[0158]

[0159] Control Example 1 and Control Example 2 increase the rice powder proportion, brown rice powder and black rice powder proportion in the coarse cereal powder, respectively. The high rice powder addition amount of Control Example 1 not only leads to a significant increase in the glycemic index, which does not meet the low GI requirement of the present application, but also leads to problems such as weak aroma and poor palatability of the grain rice; Control Example 2 has strong and layered aroma, but the grain appearance structure is not complete, the elasticity is poor, the adhesion is insufficient, and the eating quality is reduced.

[0160] The results of Comparative Example 3-10, which respectively used different fiber powders instead of the composite fiber powder in Comparative Example 1, showed that the single fiber powders all caused the swelling rate of the recombined rice to decrease, the cooking loss rate to increase, and the texture properties to deteriorate, and the sensory score to decrease, indicating that the single fiber powders were not suitable for the production and processing of recombined rice using the formulation and process of the present application. The sensory scores of the recombined rice prepared in Comparative Example 3 and Comparative Example 4 were similar, and both caused the recombined rice to have poor palatability, large self-viscosity, and mutual adhesion between the recombined rice; the hardness of the recombined rice prepared in Comparative Example 5 and Comparative Example 6 decreased and the stickiness increased, the cooking loss rate was large, the rice grain hydration capacity was enhanced, and the grains were not distinct; the color of the recombined rice prepared in Comparative Example 7-10 was similar to that of Example 1, but the rice swelling rate was significantly reduced, and there were problems of covering the rice aroma and the fiber powder taste being prominent, especially for the bitter buckwheat fiber powder group, the bitter taste of the bitter buckwheat covered the sweet rice aroma.

[0161] On the basis of the hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder, and white kidney bean fiber powder, Comparative Examples 11-12 adjusted the ratio of the three fiber powders. The results showed that although different ratios had little effect on the swelling rate and cooking loss of the recombined rice, the recombined rice in Comparative Example 11 had a serious browning during the extrusion molding process, resulting in a significant increase in color difference; the hardness of the recombined rice in Comparative Example 12 decreased, the stickiness increased, and the overall acceptability score decreased. In general, the hardness, stickiness, stickiness-hardness ratio, and elasticity of the recombined rice prepared from the hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder, and white kidney bean fiber powder at a mass ratio of 2:1:1 were closest to those of natural rice, and the overall performance was the best.

[0162] The control examples 13-16 respectively use inulin, xylo-oligosaccharide, polydextrose and β-glucan to replace the konjac polysaccharide, but the texture properties of the restructured rice prepared are significantly deviated from the example 1, indicating that the restructured rice prepared by using other low GI polysaccharides is of poor texture properties, instead of the restructured rice required by the present application; the restructured rice prepared in the control example 13 is slow in shaping, low in hardness and chewiness, collapses after cooking, and has a large self-viscosity, resulting in mutual adhesion between the restructured rice and the occurrence of the sticky teeth phenomenon, thereby reducing the sensory score; the restructured rice prepared in the control example 14 has a good SI value, but has a large cooking loss during cooking and a significant browning reaction, and is dark in color, not easy to be accepted by consumers; the restructured rice prepared in the control example 15 has a luster and full particles, but is prone to undercooked phenomenon, resulting in low texture properties and sensory score; on the contrary, the restructured rice prepared in the control example 16 is close to the example 1 in appearance and texture properties, but the satiety index is not significantly increased. The satiety scores of the control groups 13-16 respectively using four different types of dietary fibers to replace the konjac polysaccharide show that the restructured rice prepared by adding the konjac polysaccharide in the example 1 has the highest satiety index SI, while the satiety indexes of the restructured rice prepared in the control examples 13-16 by replacing the konjac polysaccharide with other dietary fibers are significantly reduced, and the sensory scores are significantly reduced. Specifically, the rice grains in the control example 13 are mushy, the mouthfeel is sticky and easy to be digested, and the satiety index is low; the rice grains in the control example 14 are hard after being soaked in hot water for 15 min, and the mouthfeel is not good, although the satiety effect is better than that of the control example 13 and the rice grains are not easy to be quickly digested; the satiety effect and cooking property of the rice grains in the control example 15 are good, and the rice grains have a high shaping rate, but the rice grains are obviously undercooked after being soaked in hot water, although the penetration of digestive enzymes during digestion is hindered, the sensory score is reduced; the interaction between the dietary fiber and the starch in the control example 16 can expose the weak amylase cleavage site, which is not conducive to the continuous generation of satiety. In general, the konjac polysaccharide has the characteristics of high water absorption, high swelling and high viscosity, can increase the viscosity of the intestinal contents, can significantly delay the digestion of the restructured rice, affect the appetite regulation, and significantly improve the satiety after eating the restructured rice, while the other four types of dietary fibers cannot effectively replace the konjac polysaccharide to prepare the restructured rice with high quality and high satiety.

[0163] The present technology further optimizes the formula of the recombined rice under the premise of ensuring the low GI value of the recombined rice, makes the GI value of the recombined rice lower than 55 by adding high-heat-resistant white kidney bean extract, white kidney bean fiber powder and konjac polysaccharide and precisely compounding with rice, and reaches the standard of low GI food; adds black rice powder and brown rice powder to replace the traditional single rice powder, solves the problems of little aroma and monotonous taste of the product; adds mono- and diglycerides of fatty acids, makes the components in the recombined rice system fully integrated, improves the viscosity and delays the aging of starch of the rice, effectively improves the texture and taste of the recombined rice; adds high-heat-resistant white kidney bean extract, konjac polysaccharide and compounded dietary fiber powder, which can achieve the effect of delaying digestion and continuous energy supply, and has a long lasting satiety effect. The no-cooking recombined rice prepared by the present technology can be eaten after hot water immersion for 10-15 min, the product is moderate in hardness and stickiness, has natural aroma, and the product quality is significantly higher than that of ordinary recombined rice and is similar to that of natural steamed and cooked rice; the product has a low glycemic index after eating and has a long lasting satiety effect, and is especially suitable for people with diabetes and people who want to keep fit and lose weight.

[0164] Although the present application has been disclosed with reference to the preferred embodiments, it is not intended to limit the present application, and any person skilled in the art can make various modifications and modifications without departing from the spirit and scope of the present application, and therefore the protection scope of the present application should be defined by the claims.

Claims

1. A low-GI, parboiled, reconstituted rice, characterized in that, The low-GI non-cooking recombined rice comprises, by mass fraction, the following components: 89-96% of mixed grain powder, 1.5-4.5% of konjac polysaccharide, 0.75-5.25% of composite fiber powder, 0.4-1.1% of white kidney bean extract, and 0.4-1.1% of mono- and diglycerides of fatty acids. The mixed grain powder is composed of rice powder, brown rice powder and black rice powder; the mass ratio of the rice powder, the brown rice powder and the black rice powder is 91-93:3.5-4.5:3.5-4.

5. The composite fiber powder is composed of hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder and white kidney bean fiber powder; the mass ratio of the hydrolyzed flaxseed fiber powder, the fruit and vegetable fiber powder and the white kidney bean fiber powder is 1.75-2.25:1:1; the fruit and vegetable fiber powder is purchased from Suzhou Langbang Nutrition Technology Co., Ltd.

2. The low-GI parboiled reconstituted rice according to claim 1, characterized in that, The low-GI non-cooking recombined rice comprises, by mass fraction, the following components: 89-96% of mixed grain powder, 1.5-4.5% of konjac polysaccharide, 0.75-5.25% of composite fiber powder, 0.4-1.1% of white kidney bean extract, and 0.4-1.1% of mono- and diglycerides of fatty acids.

3. The low-GI parboiled reconstituted rice as claimed in claim 1, characterized in that, The mass ratio of the rice powder, the brown rice powder and the black rice powder is 92:4:

4.

4. The low-GI parboiled reconstituted rice as claimed in claim 1, characterized in that, The mass ratio of the hydrolyzed flaxseed fiber powder, the fruit and vegetable fiber powder and the white kidney bean fiber powder is 2:1:

1.

5. A method of preparing the low-GI, parboiled reconstituted rice according to any one of claims 1 to 4, characterized in that, The method comprises the following steps: (1) mixed grain powder pretreatment: uniformly mixing rice, brown rice and black rice, crushing and sieving to obtain mixed grain powder; (2) composite fiber powder pretreatment: uniformly mixing hydrolyzed flaxseed fiber powder, fruit and vegetable fiber powder and white kidney bean fiber powder, crushing and sieving to obtain composite fiber powder; (3) mixing and preparation: mixing the mixed grain powder obtained in step (1) and the composite fiber powder obtained in step (2), and then adding konjac polysaccharide, white kidney bean extract and mono- and diglycerides of fatty acids to prepare uniformly recombined rice powder; (4) extrusion molding The recombined rice powder is added into an extruder, the parameters of the extruder are set, rice grains are produced, and then the rice grains are dried and cooled to obtain low-GI non-cooking recombined rice.

6. The production method according to claim 5, characterized by, In step (1), the mass ratio of the rice powder, the brown rice powder and the black rice powder is 91-93:3.5-4.5:3.5-4.5; in step (2), the mass ratio of the hydrolyzed flaxseed fiber powder, the fruit and vegetable fiber powder and the white kidney bean fiber powder is 1.75-2.25:1:

1.

7. The preparation method according to claim 5, characterized in that, In step (3), the mixed grain powder accounts for 89-96% by mass fraction, the konjac polysaccharide accounts for 2-4%, the composite fiber powder accounts for 1-5%, the white kidney bean extract accounts for 0.5-1%, and the mono- and diglycerides of fatty acids accounts for 0.5-1%.

8. The preparation method according to claim 5, characterized in that, In step (4), the parameters of the extruder are set as follows: water addition amount 18-22%, extrusion time 40-60 s, extruder outlet pressure 18-22 bar, and outlet temperature 95-105℃.

9. Application of the low-GI non-cooking recombined rice of any one of claims 1-4 and / or the low-GI non-cooking recombined rice prepared by the preparation method of any one of claims 5-8 in the field of food preparation.

10. Use according to claim 9, characterized in that, The food preparation field includes the field of rice food preparation, or the field of instant food preparation; the application includes direct application of the low-GI non-cooking recombined rice, or application of the low-GI non-cooking recombined rice after soaking in hot water at 90-100 DEG C for 10-20 minutes.

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