Zongzi with low glycemic index and preparation method thereof

Abstract

The invention relates to a low glycemic index zongzi and a preparation method thereof, and belongs to the technical field of food processing. According to the low-glycemic-index zongzi, 5% of inulin and 3% of L-arabinose are added in the formula, the fat content of the finished product of the zongzi is larger than 4%, the eGI value of the zongzi can be reduced by about 15%, then the coarse grain content of the coarse grain zongzi is reduced, and balance of the GI value and the taste of the zongzi is achieved. The vacuum rice dumpling cooking process and the two-in-one rice dumpling process are beneficial to the production of low-GI rice dumplings, and the eGI value of the two rice dumplings is about 90% of that of the traditional high-pressure rice dumpling cooking process. Based on the formula and the processing technology for slowing down the sugar rising characteristic of the rice dumplings, the prepared black rice chia seed candied date rice dumplings are good in sense, the GI value reaches 45.90 + / -1.01, and the black rice chia seed candied date rice dumplings belong to low-GI food.

Description

Technical Field

[0001] The invention relates to a low-glycemic index rice dumpling and a preparation method thereof, and belongs to the technical field of food processing. Background Art

[0002] The glycemic index (GI) is an indicator that reflects the degree of effect of carbohydrate-containing foods on postprandial blood sugar. Low-GI foods are digested more slowly, have a stronger sense of fullness, and have relatively stable postprandial blood sugar and insulin level responses. Long-term low-GI dietary intervention has the potential to stabilize blood sugar, improve insulin resistance, and reduce weight. Therefore, in the context of the increasing living standards, in addition to flavor, GI value has also become one of the important factors for people to choose to buy food. However, as a traditional food with glutinous rice as the main ingredient, zongzi has a GI value of up to 87, which is a high-GI food. Excessive intake will lead to the risk of diabetes, hypertension and heart disease. This is also one of the reasons why the consumption of zongzi is generally concentrated around the Dragon Boat Festival. Therefore, in order to meet the growing demand of consumers for healthy and nutritious diets, it is crucial to develop zongzi with a low glycemic index.

[0003] The GI value of a food characterizes the change in blood sugar after ingesting a certain equivalent amount of carbohydrates. Therefore, in the development of low GI foods, it is not simply to reduce the content of carbohydrates in the food, but to achieve it through process optimization or recipe changes. At present, low GI bread, biscuits, noodles and other low-moisture products have been systematically researched and developed, and the ideas or methods include: 1. Slowing down the digestion rate of starch, that is, increasing the proportion of slowly digestible starch; 2. Additional supplementation of multiple functional factors, such as dietary fiber, protein, etc.; 3. Adding food ingredients that slow digestion, such as colloids, resistant starch, etc.; 4. Process improvements to achieve changes in food configuration, such as high-pressure steaming, extrusion reorganization, etc.

[0004] The processing and production technology of zongzi is significantly different from that of the above-mentioned bread and biscuits. First of all, zongzi is rich in nutrients. In addition to glutinous rice, it is also wrapped with red bean paste or meat. In addition, the cooking process of zongzi involves a long-term high-moisture and high-pressure environment. Therefore, the development methods widely used in low-GI bread and biscuits are not fully suitable for the development of low-GI zongzi. The method of directly adding coarse grains instead of glutinous rice also has the problem of poor taste of zongzi. Due to the above reasons, it is urgent to conduct targeted research on the formula and process of slowing down the glycemic characteristics of zongzi in order to develop zongzi with a low glycemic index. Summary of the invention

[0005] Aiming at the lack of low-glycemic index rice dumplings, the invention provides a low-glycemic index rice dumpling which is rich in dietary fiber and contains a small amount of sugar substitute and oil.

[0006] The technical solution adopted by the present invention to solve its technical problem is:

[0007] A low glycemic index rice dumpling, which is mainly made of the following components:

[0008] Oils and fats, including fats of animal origin (such as pig fat) or oils and fats of vegetable origin (such as olive oil), in an amount of 1% to 10% by weight of the uncooked product;

[0009] Sugar substitutes, including one or a combination of compound sweeteners (commercially available products, such as erythritol, steviol glycosides or a mixture of the two), xylitol, inulin or L-arabinose, in an amount of 1% to 20% by weight of the unripened product;

[0010] Whole grains, including one or a combination of oats, barley kernels, black rice, chia seeds or coix seeds, in an amount of 20%-45% by weight of the uncooked product;

[0011] Optionally add an appropriate amount of candied dates to improve the taste;

[0012] The rest is glutinous rice.

[0013] In the present invention, the weight of the uncooked product refers to the total weight of all raw materials except the rice dumpling leaves and yarns before the rice dumplings are wrapped but not cooked.

[0014] Furthermore, the fat content of the final product is 4%-10%, which can be achieved by methods including but not limited to directly adding fat, adding high-fat cereals or fillings.

[0015] Preferably, the sugar substitute uses a complex sweetener as the sweetness source, and its addition amount is 5%-10% of the total weight of the unripe product. Inulin and L-arabinose are selected as hypoglycemic functional substances, and their addition amount is 3%-10% of the unripe product respectively.

[0016] More preferably, the sugar substitute is 5% inulin and 3% L-arabinose, and the fat content of the final product is 4%-10%. This formula can reduce the eGI value of the rice dumpling by about 15%, thereby reducing the coarse grain content of the coarse grain rice dumpling to achieve a balance between the GI value and taste of the rice dumpling.

[0017] Preferably, based on 100% of the total weight of the uncooked product, the rice dumpling comprises 25%-35% glutinous rice, 25%-35% black rice, 5%-20% chia seeds, 15% golden candied dates, 7% compound sweetener, 5% inulin and 3% L-arabinose.

[0018] Preferably, based on the total weight of the uncooked product as 100%, the zongzi contains 25% glutinous rice, 25% black rice, 20% chia seeds, 15% golden candied dates, 7% compound sweeteners, 5% inulin, and 3% L-arabinose. Adding 20% ​​chia seeds can make the fat content of the zongzi close to 4%. More preferably, the zongzi is made by the following process: 1. Pretreatment, steaming for 30 minutes in a water-proof manner according to a weight ratio of glutinous rice and coarse grains to water of 1:1; 2. Mixing the materials, wrapping the zongzi according to the four-corner zongzi process; 3. Vacuum packaging, the zongzi is placed in a cooking bag and directly extracted into a vacuum state; 4. High-pressure sterilization, the zongzi is sterilized in an autoclave at 121°C and 1.8 bar for 30 minutes. Experiments have shown that under the vacuum cooked rice process, the lowest GI value is 20% chia seed addition, reaching 45.90±1.01.

[0019] Preferably, the zongzi contains 27.5% glutinous rice, 27.5% black rice, 15% chia seeds, 15% golden candied dates, 7% compound sweeteners, 5% inulin, and 3% L-arabinose, based on the total weight of the unripe product as 100%. More preferably, the zongzi is made by the following process: 1. Pretreatment, glutinous rice is rinsed with cold water for 1 minute, coarse grains are steamed with 2 times the weight of water for 15 minutes, and drained for 15 minutes; 2. Material mixing, wrapping the zongzi according to the four-corner zongzi process; 3. Vacuum packaging, the zongzi is placed in a cooking bag and 30-60% of the total weight of glutinous rice and coarse grains is added. Pure water is extracted to a vacuum state; 4. Autoclaving, the zongzi is sterilized in an autoclave at 121°C and 1.8 bar for 30 minutes. Experiments have shown that the formula with 15% chia seed addition has a minimum GI value of 47.62±2.01 under the two-in-one process.

[0020] A method for preparing low glycemic index rice dumplings, the method comprising the following steps in sequence:

[0021] Step 1: Pretreatment of raw materials:

[0022] Rinse the glutinous rice with cold water for 1-3 minutes, add 1 to 2 times the weight of water to the coarse grains and steam them for 15-30 minutes, or add 1 to 2 times the weight of water to the glutinous rice and coarse grains and steam them for 30-60 minutes;

[0023] Step 2: Mix the raw materials and wrap the zongzi according to the square zongzi craft;

[0024] Step 3: vacuum packaging, the rice dumplings are placed in a cooking bag and then directly pumped into a vacuum state, or the rice dumplings are placed in a cooking bag and 30-60% of the total weight of glutinous rice and coarse grains of pure water are added to the bag and then pumped into a vacuum state;

[0025] Step 4: High-pressure sterilization: sterilize the rice dumplings in a high-pressure sterilizer at 121°C ± 2°C, 1.8 bar ± 0.1 for 20-40 minutes.

[0026] Preferably, the method comprises the following steps in sequence (two-in-one zongzi process): 1. pretreatment, rinsing glutinous rice with cold water for 1 minute, steaming coarse grains with twice the weight of water for 15 minutes, and draining for 15 minutes; 2. mixing materials, wrapping zongzi according to the four-corner zongzi process; 3. vacuum packaging, placing zongzi in a cooking bag and adding 30-60% pure water of the total weight of glutinous rice and coarse grains, and then drawing it into a vacuum state; 4. high-pressure sterilization, sterilizing the zongzi in a high-pressure sterilization kettle at 121°C and 1.8 bar for 30 minutes.

[0027] Preferably, the method comprises the following steps in sequence (vacuum cooked rice dumplings process): 1. pretreatment, steaming for 30 minutes according to a weight ratio of glutinous rice and coarse grains to water of 1:1; 2. material mixing, wrapping the dumplings according to the four-corner dumpling process; 3. vacuum packaging, placing the dumplings in a steaming bag and directly extracting them into a vacuum state; 4. high-pressure sterilization, sterilizing the dumplings in a high-pressure sterilization kettle at 121°C and 1.8 bar for 30 minutes.

[0028] The beneficial effects of the present invention are:

[0029] 1. The present invention provides a method for preparing low glycemic index rice dumplings, which fills the gap in the development of low GI rice dumplings. In the present invention, 5% inulin, 3% L-arabinose and rice dumplings with a fat content greater than 4% are added, which can further reduce the eGI value of coarse grain rice dumplings to about 85% of the original level, thereby slowing down the glycemic index of glutinous rice dumplings and reducing the content of coarse grains, thereby achieving a balance between the taste of rice dumplings and low GI.

[0030] 2. Compared with the conventional high-pressure cooking process, the vacuum cooked rice dumpling process and the two-in-one rice dumpling process can reduce the GI value of rice dumplings by about 10%.

[0031] 3. The minimum GI value of the black rice, chia seeds and candied dates rice dumpling prepared by the vacuum rice cooking process of the present invention is 45.90±1.01, reaching a low GI level and having rich layers, pleasant taste and good sensory organs, and the preference degree is 8.06 / 10.0. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 The change of eGI value of glutinous rice dumplings containing 10% fat after adding different types and concentrations of sugar substitutes is shown;

[0033] Figure 2 The eGI values ​​of different types of whole grain rice dumplings and whole grain rice dumplings supplemented with inulin, L-arabinose and fat are shown;

[0034] Figure 3 The eGI value changes of glutinous rice dumplings under different processing technologies are shown;

[0035] Figure 4The sensory evaluation of the descriptive and likability of the black rice, chia seeds and candied dates rice dumplings with the lowest GI value under the vacuum cooked rice dumpling process and the two-in-one rice dumpling process is shown. DETAILED DESCRIPTION

[0036] The technical solution of the present invention is further described in detail below through specific embodiments. It should be understood that the implementation of the present invention is not limited to the following embodiments, and any form of modification and / or change made to the present invention will fall within the protection scope of the present invention.

[0037] In the present invention, unless otherwise specified, all parts and percentages are by weight, and the equipment and raw materials used can be purchased from the market or are commonly used in the art. The methods in the following embodiments are all conventional methods in the art unless otherwise specified.

[0038] The reagents used in the following examples, unless otherwise specified, can be purchased from conventional biochemical reagent stores.

[0039] The ingredients used in the following examples, unless otherwise specified, can be purchased from regular stores.

[0040] The compound sweetener, composed of erythritol and steviol glycoside, was purchased from Guilin Hengliyuan Biotechnology Co., Ltd.

[0041] The rice dumplings used in the following examples are square rice dumplings prepared according to the rice dumpling wrapping technique standards of Zhejiang Wufangzhai Co., Ltd. The rice dumplings actually tested were only steamed and reheated once.

[0042] The processing technology used in the following embodiments, unless otherwise specified, is conventional high-pressure cooking followed by quick freezing, wherein the cooking conditions are 100°C at normal pressure for 40 min and 120°C at pressurization for 40 min; and the high-pressure sterilization conditions are 121°C, 1.8 bar, 30 min.

[0043] Unless otherwise specified, the detection methods used in the following examples are all public experimental methods.

[0044] Embodiment 1 A kind of rice dumpling with adding different kinds of fat and different fat content

[0045] The preparation of zongzi includes the following steps: 1. Pretreatment, rinsing glutinous rice with cold water for 1 minute; 2. Wrapping zongzi according to the four-corner zongzi process, adding 5%, 10%, 20% of pig fat or olive oil respectively; 3. High-pressure steaming.

[0046] Example 2 A rice dumpling with different types of sugar substitutes and different sugar substitute contents

[0047] The preparation of zongzi comprises the following steps: 1. pretreatment, rinsing glutinous rice with cold water for 1 minute; 2. wrapping zongzi according to the four-corner zongzi process, adding 10% pig fat, 1%, 3%, 5%, 10% compound sweetener, xylitol, inulin or L-arabinose respectively; 3. high-pressure steaming.

[0048] Example 3 A coarse grain rice dumpling with added fat and sugar substitute

[0049] The preparation of zongzi includes the following steps: 1: pretreatment, rinsing glutinous rice with cold water for 1 minute, steaming coarse grains with twice the weight of water for 15 minutes, and draining for 15 minutes; 2: wrapping zongzi according to the four-corner zongzi process, the specific formula is,

[0050] (a) 41% glutinous rice, 41% oats, 10% pig fat, 5% inulin, 3% L-arabinose,

[0051] (b) 41% glutinous rice, 41% barley, 10% pig fat, 5% inulin, 3% L-arabinose,

[0052] (c) 41% glutinous rice, 41% coix seed, 10% pig fat, 5% inulin, 3% L-arabinose,

[0053] (d) 41% glutinous rice, 41% black rice, 10% pig fat, 5% inulin, 3% L-arabinose;

[0054] 3. High pressure cooking.

[0055] Embodiment 4 Glutinous rice dumplings produced based on different processing methods

[0056] The preparation steps of zongzi with different processing methods are as follows:

[0057] (1) Quick-frozen zongzi: 1. Pre-treatment, rinsing glutinous rice with cold water for 1 minute; 2. Wrapping zongzi according to the four-corner zongzi process, the specific formula is 100% glutinous rice; 3. High-pressure steaming; 4. Quick freezing.

[0058] (2) Vacuum zongzi: 1. Pretreatment, rinse glutinous rice with cold water for 1 min; 2. Wrap the zongzi according to the four-corner zongzi process, the specific formula is 100% glutinous rice; 3. High-pressure steaming; 4. Vacuum packaging; 5. High-pressure sterilization.

[0059] (3) Two-in-one rice dumplings: 1. Pretreatment, rinse the glutinous rice with cold water for 1 minute; 2. Wrap the rice dumplings according to the four-corner rice dumpling process, the specific formula is 100% glutinous rice; 3. Add 50% of the weight of glutinous rice in pure water to the steaming bag and vacuum pack; 4. High pressure sterilization. (4) Quick-frozen cooked rice dumplings: 1. Pretreatment, add 100% of the weight of glutinous rice in pure water and steam for 30 minutes; 2. Wrap the rice dumplings according to the four-corner rice dumpling process, the specific formula is 100% glutinous rice; 3. Quick freezing.

[0060] (5) Vacuum cooked rice dumplings: 1. Pretreatment, add 100% of the weight of glutinous rice pure water to glutinous rice and steam for 30 minutes; 2. Wrap the dumplings according to the four-corner zongzi process, the specific formula is 100% glutinous rice 3. Vacuum packaging; 4. High pressure sterilization.

[0061] (1)(2)(3) Pretreatment of medium and coarse grains: add twice the weight of water to the coarse grains and steam for 15 minutes, then drain for 15 minutes. (4)(5) Pretreatment of medium and coarse grains: add 1 times the weight of water to the coarse grains and steam for 30 minutes.

[0062] Example 5 A method for preparing a low GI coarse grain rice dumpling with good edible quality

[0063] Taking the total weight of the uncooked product as 100%, the formula of the low GI whole grain rice dumpling comprises:

[0064] (1) 5% chia seeds: 32.5% glutinous rice, 32.5% black rice, 15% golden silk candied dates, 7% compound sweeteners, 5% chia seeds, 5% inulin, 3% L-arabinose;

[0065] (2) 10% chia seeds: 30% glutinous rice, 30% black rice, 10% chia seeds, 15% golden silk candied dates, 7% compound sweetener, 5% inulin, 3% L-arabinose;

[0066] (3) 15% chia seeds: 27.5% glutinous rice, 27.5% black rice, 15% chia seeds, 15% golden silk candied dates, 7% compound sweetener, 5% inulin, 3% L-arabinose;

[0067] (4) 20% chia seeds: 25% glutinous rice, 25% black rice, 20% chia seeds, 15% golden silk candied dates, 7% compound sweetener, 5% inulin, 3% L-arabinose.

[0068] The processing methods of the low GI whole grain rice dumplings are vacuum cooked rice dumpling process and two-in-one rice dumpling process.

[0069] Comparative Example 1: a traditional glutinous rice dumpling

[0070] The preparation steps and formula are the same as those of Example 4 (1) Quick-frozen glutinous rice dumplings: 1. Pretreatment, rinsing glutinous rice with cold water for 1 minute; 2. Wrapping the glutinous rice dumplings according to the four-corner glutinous rice dumpling process, with the specific formula being 100% glutinous rice; 3. High-pressure steaming; 4. Quick freezing.

[0071] Comparative Example 2: Glutinous rice dumpling mixed with coarse grains

[0072] The preparation steps of zongzi are as follows: 1. Pretreatment: rinse glutinous rice with cold water for 1 minute, add twice the weight of water to coarse grains and steam for 15 minutes, and drain for 15 minutes; 2. Wrap zongzi according to the four-corner zongzi process, the specific formula is: (e) 50% glutinous rice, 50% oats, (f) 50% glutinous rice, 50% barley, (g) 50% glutinous rice, 50% coix seed, (h) 50% glutinous rice, 50% black rice; 3. High-pressure steaming.

[0073] Comparative Example 3: A traditional candied date rice dumpling

[0074] The processing steps of traditional candied date dumplings are as follows:

[0075] 1. Pretreatment: rinse the glutinous rice with cold water for 1 minute; 2. Wrap the rice dumplings according to the four-corner rice dumpling process, with the specific formula being 85% glutinous rice and 15% candied dates; 3. High-pressure steaming; 4. Quick freezing.

[0076] Comparative Example 4: A quick-frozen black rice, chia seeds and candied dates rice dumpling

[0077] The formula is the same as that of Example 5, and the processing method is the quick-frozen rice dumpling process: 1. Pretreatment, rinsing the glutinous rice with cold water for 1 minute; 2. Wrapping the rice dumplings according to the four-corner rice dumpling process, the specific formula is 100% glutinous rice; 3. High-pressure steaming; 4. Quick freezing.

[0078] Data and results analysis

[0079] The present invention is as follows to the detection method of rice dumplings:

[0080] (1) Basic nutritional components: Carbohydrate content can be used as 100% - moisture - protein content - fat content - ash - dietary fiber content. Moisture content is determined by referring to the first method (direct drying method) in the national standard GB 5009.3-2016. Protein is determined by referring to the Kjeldahl nitrogen method in the national standard GB 5009.5-2016. Fat is determined by referring to the method in the national standard GB 5009.6-2016. Ash content is determined by referring to the national standard GB 5009.4-2016. Dietary fiber is determined by referring to the national standard GB 5009.88-2014.

[0081] (2) In vitro digestion to detect the eGI value of samples: The sample pretreatment method is to freeze-dry the rice dumplings in vacuum for 48 hours and then grind them for 5 minutes. Each sample is weighed until its available carbohydrate content is 1g. α-Amylase is pre-dissolved in sodium acetate buffer (pH 6.0) and placed at 4°C for use. Amylase is added at a ratio of 4U / 10mg available carbohydrate. In this process, 0.2mL of the digestion solution at 5min, 10min, 15min, 20min, 25min, 30min, 45min, 60min, 90min, 120min and 180min is taken in a centrifuge tube, inactivated in a boiling water bath for 2min, centrifuged at 10000rpm for 10min, and stored in a -20°C refrigerator for testing.

[0082] The digestion products were detected by PAHBAH analysis. The stored supernatant was diluted with deionized water at a volume ratio of 1:20, and then 20 μL of the diluted sample was transferred to a 1.5 mL centrifuge tube, and 200 μL of PAHBAH working reagent (250 mg of p-hydroxybenzoic acid hydrazide was dissolved in 4.75 mL of 0.5 M HCL and supplemented to 50 mL with 0.5 M NaOH) was added. After vortex mixing, the mixture was reacted at 100 ° C for 5 min, equilibrated at room temperature for 10 min, and then the absorbance was measured (λ = 405 nm). A standard solution containing a known concentration of maltose (0-1000 μM) was prepared and reacted with the PAHBAH reagent as described above.

[0083] The reducing sugar concentration in the sample is expressed as maltose equivalent, and the reducing sugar concentration of each group of samples is calculated by referring to the maltose concentration standard curve. Rs Based on X Rs Calculate the available carbohydrate consumption M Car See formula (1), where V is uniformly set to 100 mL.

[0084]

[0085] The calculation of digestibility X is shown in formula (2), where Car is uniformly set to 1g.

[0086]

[0087] Area under the curve AUC at each time Tn , the same as formula (3)

[0088]

[0089] Based on formula (4) and AUC 180 The expected glycemic index (eGI) was calculated.

[0090] eGI==0.008AUC18017.792(4)

[0091] (3) Human test to detect GI value: The test refers to the method of "WS / T 652-2019 Method for Determination of Glycemic Index of Foods" to select subjects, handle test foods, conduct human blood glucose measurement and food GI calculation. Each type of rice dumpling is tested at least once, and the glucose reference sample is tested twice. The subjects must fast for at least 10 hours before each measurement. The subjects should avoid strenuous exercise before the measurement, and test fasting blood glucose after sitting still for 10 minutes, with an interval of 5 minutes between the two tests. Then, the subjects should ingest rice dumplings containing 50g of available carbohydrates and 250mL of water or 250mL of aqueous solution containing 50g of glucose. At 15, 30, 45, 60, 90, and 120 minutes after the start of the intake, fingertip capillary blood is collected for blood glucose measurement and recorded, and the subjects should remain seated during the test.

[0092] (4) Descriptive sensory evaluation and sensory evaluation of zongzi: Zongzi was evaluated according to the standard of SB / T 10377-2004 “Zongzi”, including the five aspects listed in Table 1.

[0093] Table 1 Sensory indexes of zongzi

[0094]

[0095] (5) Data analysis: SPSS 27.0 was used to perform ANOVA analysis on the eGI and GI data, and Duncan's multiple comparisons were performed. The significance level was represented by different letters, and different superscript letters indicated significant differences (P < 0.05).

[0096] The specific data and analysis of the present invention are as follows:

[0097] (1) Effects of fats from different sources and concentrations on the glycemic control capacity of glutinous rice dumplings

[0098] The addition of fat to the glutinous rice dumplings can effectively reduce their eGI value. As shown in Table 2, whether it is animal-derived pig fat or plant-derived olive oil, both have the same effect on slowing down the glycemic capacity of glutinous rice dumplings, indicating that the overall fat content of the dumplings can slow down the GI value of the dumplings. Further comparison of the fat content and eGI of dumplings with different fat additions shows that when the fat content is below 4.19%, the eGI value of the dumplings decreases as the fat increases. This shows that the fat content of the dumplings above about 4% can play the best role in slowing down the glycemic characteristics.

[0099] Table 2 Fat content (wet weight, g / 100g) and eGI value of rice dumplings with fat added from different sources and concentrations

[0100]

[0101]

[0102] (2) Influence of different sugar substitutes on the blood sugar-rising ability of zongzi

[0103] The influence of different sugar substitutes on the blood sugar-rising characteristics of glutinous rice zongzi is as Figure 1 shown. The addition of different concentrations of compound sweeteners does not affect the eGI value of zongzi. Therefore, compound sweeteners can be used to replace white granulated sugar in the application of zongzi. In addition, the addition of inulin and L-arabinose has the effect of lowering blood sugar. Although the effect of inulin with a 10% addition amount on reducing the eGI value is the best, the daily intake of inulin should not exceed 15 g. Therefore, 5% inulin is selected as the optimal addition amount. In addition, L-arabinose has an obvious caramelization phenomenon, and excessive addition leads to defects in the color and appearance of the zongzi body. Therefore, 3% L-arabinose is used as the best addition amount.

[0104] (3) eGI value of coarse grain zongzi added with fat, inulin and L-arabinose

[0105] As Figure 2 shown, the eGI value of zongzi with coarse grains incorporated into glutinous rice is generally low and can reach the medium GI level (55 < GI < 70). However, coarse grains have the problem of rough texture, which is contradictory to the soft and glutinous characteristics of zongzi. Therefore, on this basis, inulin, L-arabinose and fat are additionally added to observe the change of the eGI value of zongzi. The results show that the addition of the above substances can further reduce the eGI value of coarse grain zongzi to about 85% of the original level. It shows that the addition of the above substances is beneficial to reducing the content of coarse grains in coarse grain zongzi to achieve the balance between texture and GI value.

[0106] (4) eGI value of glutinous rice zongzi under different processing methods

[0107] The eGI value of glutinous rice zongzi with different processing methods is as Figure 3 shown, among which the vacuum cooking process and the two-in-one process that most significantly slow down the blood sugar-rising ability of glutinous rice zongzi are only about 90% of the conventional high-pressure steaming process.

[0108] (5) GI value of black rice chia seed zongzi with different processing methods and chia seed content

[0109] Based on the above conclusions, jujube zongzi is prepared by adding different contents of chia seeds (high fat, high fiber) on the basis of adding 5% inulin and 3% L-arabinose. The formula is as shown in Example 5, and the fat content of each formula is shown in Table 4, among which adding 20% chia seeds can make the fat content of zongzi close to 4%.

[0110] Table 4 Fat content of black rice chia seed zongzi with different chia seed contents (wet weight, g / 100 g)

[0111]

[0112] The optimal cooking process was further compared with the conventional high-pressure cooking process. The results are shown in Table 5. The GI values ​​of black rice, chia seeds and candied dates dumplings made by vacuum cooking rice dumplings and two-in-one process are lower than those of traditional process. Under the vacuum cooking rice process, the lowest GI value was 20% chia seed addition, reaching 45.90±1.01. Under the two-in-one process, the lowest GI value reached 47.62±2.01, which was 15% chia seed addition.

[0113] Table 5 GI values ​​of rice dumplings made by vacuum cooking and two-in-one cooking

[0114]

[0115] Note: “-” means the rice dumpling is undercooked and the GI value is not tested

[0116] (6) Sensory evaluation of black rice and chia seed dumplings

[0117] Sensory evaluation of the lowest GI value rice dumplings made by vacuum cooked rice dumplings and two-in-one dumplings Figure 4 As shown. The surface morphology of both is complete, and the flavor and color appearance are highly acceptable. The main difference between the two is the taste. The rice dumplings made by vacuum cooking technology are relatively soft and sticky, and the degree of preference is higher, reaching 8.06. This shows that the overall acceptance of the formula is good.

[0118] In summary, the experiment proves that the sugar substitute is 5% inulin, 3% L-arabinose, and the fat content of the final product is about 4%, which can further reduce the eGI value of coarse grain zongzi to about 85% of the original level. Therefore, it can slow down the glycemic rise of glutinous rice zongzi and reduce the content of coarse grains, so as to achieve a balance between the taste of zongzi and low GI. The oil can be fat from animal sources (such as pig fat) or oil from plant sources (such as olive oil). The coarse grains accounting for 20%-45% include one or a combination of oats, barley kernels, black rice, chia seeds or coix seeds, preferably one or two of black rice and chia seeds, which have a better taste and the ability to slow down the glycemic rise of glutinous rice zongzi.

[0119] One of the best recipes for reducing sugar in zongzi is: based on the total weight of the unripe product as 100%, 25% glutinous rice, 25% black rice, 20% chia seeds, 15% golden candied dates, 7% compound sweetener, 5% inulin, 3% L-arabinose, and the zongzi is made by the following process: 1. Pretreatment, steaming for 30 minutes in a water bath with a weight ratio of glutinous rice and coarse grains to water of 1:1; 2. Material mixing, wrapping the zongzi according to the four-corner zongzi process; 3. Vacuum packaging, the zongzi is placed in a steaming bag and directly extracted into a vacuum state; 4. High-pressure sterilization, the zongzi is sterilized in an autoclave at 121°C and 1.8 bar for 30 minutes. The experiment shows that under the vacuum cooking process, the lowest GI value is 20% chia seed addition, reaching 45.90±1.01.

[0120] One of the best recipes for reducing sugar in zongzi is: based on the total weight of the unripe product as 100%, 27.5% glutinous rice, 27.5% black rice, 15% chia seeds, 15% golden candied dates, 7% compound sweetener, 5% inulin, 3% L-arabinose, and the zongzi is made by the following process: 1. Pretreatment, rinsing glutinous rice with cold water for 1 minute, steaming coarse grains with twice the weight of water for 15 minutes, and draining for 15 minutes; 2. Mixing the materials, wrapping the zongzi according to the four-corner zongzi process; 3. Vacuum packaging, placing the zongzi in a cooking bag and adding 30-60% pure water of the total weight of glutinous rice and coarse grains, and then extracting it into a vacuum state; 4. High-pressure sterilization, the zongzi is sterilized in an autoclave at 121°C and 1.8 bar for 30 minutes. Experiments have shown that the formula with 15% chia seeds added has a minimum GI value of 47.62±2.01 under the two-in-one process.

[0121] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0122] The principles and implementation methods of the present invention are described in this article using specific examples. The description of the above embodiments is only used to help understand the method and core ideas of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made to the present invention without departing from the principles of the present invention, and these improvements and modifications also fall within the scope of protection of the claims of the present invention.

Claims

1. A low glycemic index rice dumpling, characterized in that The rice dumpling is mainly made of the following components: Oils and fats, including fats of animal origin or oils and fats of vegetable origin, in an amount of 1% to 10% by weight of the uncooked product; Sugar substitutes, including one or a combination of compound sweeteners, xylitol, inulin or L-arabinose, in an amount of 1% to 20% by weight of the uncooked product; Whole grains, including one or a combination of oats, barley kernels, black rice, chia seeds or coix seeds, in an amount of 20%-45% by weight of the uncooked product; Optionally add an appropriate amount of candied dates to improve the taste; The rest is glutinous rice.

2. The low glycemic index rice dumpling according to claim 1, wherein: The sugar substitutes are 5% inulin, 3% L-arabinose, and the fat content of the final product is 4%-10%.

3. The low glycemic index rice dumpling according to claim 1, characterized in that: Based on 100% of the total weight of the uncooked product, the rice dumpling contains 25%-35% of glutinous rice, 25%-35% of black rice, 5%-20% of chia seeds, 15% of golden candied dates, 7% of compound sweeteners, 5% of inulin and 3% of L-arabinose.

4. The low glycemic index rice dumpling according to claim 1, characterized in that: Based on the total weight of the uncooked product being 100%, the rice dumpling comprises 25% glutinous rice, 25% black rice, 20% chia seeds, 15% golden silk candied dates, 7% compound sweeteners, 5% inulin and 3% L-arabinose.

5. The low glycemic index rice dumpling according to claim 4, characterized in that The rice dumplings are prepared by the following process:

1. Pretreatment, steaming for 30 minutes in a water bath with glutinous rice and coarse grains in a weight ratio of 1:1 to water; 2. Material mixing, wrapping the rice dumplings according to the four-corner rice dumpling process; 3. Vacuum packaging, placing the rice dumplings in a steaming bag and directly extracting the vacuum state; 4. High-pressure sterilization, sterilizing the rice dumplings in a high-pressure sterilization kettle at 121° C. and 1.8 bar for 30 minutes.

6. The low glycemic index rice dumpling according to claim 1, characterized in that: Based on the total weight of the uncooked product being 100%, the rice dumpling comprises 27.5% glutinous rice, 27.5% black rice, 15% chia seeds, 15% golden candied dates, 7% compound sweeteners, 5% inulin, and 3% L-arabinose.

7. The low glycemic index rice dumpling according to claim 6, characterized in that The rice dumplings are prepared by the following process:

1. pre-treatment, rinsing glutinous rice with cold water for 1 minute, steaming coarse grains with twice the weight of water for 15 minutes, and draining for 15 minutes; 2. mixing the materials, and wrapping the rice dumplings according to the four-corner rice dumpling process; 3. Vacuum packaging: put the rice dumplings in a cooking bag and add 30-60% pure water of the total weight of glutinous rice and coarse grains, and then draw a vacuum state; 4. High-pressure sterilization: sterilize the rice dumplings in a high-pressure sterilization kettle at 121° C. and 1.8 bar for 30 minutes.

8. A method for preparing the low glycemic index rice dumpling according to claim 1, characterized in that The method comprises the following steps in sequence: Step 1: Pretreatment of raw materials: Rinse the glutinous rice with cold water for 1-3 minutes, add 1 to 2 times the weight of water to the coarse grains and steam them for 15-30 minutes, or add 1 to 2 times the weight of water to the glutinous rice and coarse grains and steam them for 30-60 minutes; Step 2: Mix the raw materials and wrap the zongzi according to the square zongzi craft; Step 3: vacuum packaging, the rice dumplings are placed in a cooking bag and then directly pumped into a vacuum state, or the rice dumplings are placed in a cooking bag and 30-60% of the total weight of glutinous rice and coarse grains of pure water are added to the bag and then pumped into a vacuum state; Step 4: High pressure sterilization: the rice dumplings are sterilized in a high pressure sterilizer at 121°C ± 2°C, 1.8 bar ± 0.1 for 20-40 minutes.

9. The low glycemic index rice dumpling according to claim 8, characterized in that The method comprises the following steps in sequence:

1. Pretreatment: rinse glutinous rice with cold water for 1 minute, add twice the weight of water to coarse grains and steam for 15 minutes, and drain for 15 minutes; 2. Mix the materials and wrap the dumplings according to the four-corner zongzi process; 3. Vacuum packaging: put the dumplings in a cooking bag and add 30-60% pure water of the total weight of glutinous rice and coarse grains, and then draw a vacuum state; 4. High-pressure sterilization: sterilize the dumplings in a high-pressure sterilization kettle at 121°C and 1.8 bar for 30 minutes.

10. The low glycemic index rice dumpling according to claim 8, characterized in that The method comprises the following steps in sequence:

1. Pretreatment: steam glutinous rice and coarse grains with a weight ratio of 1:1 to water for 30 minutes; 2. Mix the materials and wrap the dumplings according to the four-corner zongzi process; 3. Vacuum packaging: place the dumplings in the steaming bag and directly extract them into a vacuum state; 4. High-pressure sterilization: sterilize the dumplings in an autoclave at 121°C and 1.8 bar for 30 minutes.

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