Multi-grain rice with high dietary fiber and low glycemic index and preparation technology of multi-grain rice

Abstract

The invention relates to the technical field of cereal rice, and particularly discloses high-dietary-fiber low-glycemic-index multi-cereal rice and a preparation technology thereof.The high-dietary-fiber low-glycemic-index multi-cereal rice is prepared from, by weight, 70-80 parts of rice flour, 20-30 parts of premixed flour and 0.5-1 part of a food additive. The low-glycemic multi-grain rice is prepared by mixing, feeding, extrusion forming, cooling, dispersing and drying, drying in a drying oven, secondary cooling, obtaining a finished product and packaging, and compared with common cooked rice, the low-glycemic multi-grain rice prepared by the preparation method disclosed by the invention has higher dietary fiber content and is beneficial to inhibiting the rise of blood sugar. After the multi-grain rice is treated by a curing and extruding process, the G I value of the multi-grain rice is measured to be 48.5 through a human body test, and the multi-grain rice clearly meets the low G I standard (G I is less than 55), so that the multi-grain rice is classified as low G I food.

Description

Technical Field

[0001] The invention belongs to the technical field of cereal rice, and in particular relates to a high-dietary-fiber, low-glycemic-index multi-cereal rice and a preparation process thereof. Background Art

[0002] With the acceleration of modern life and changes in dietary structure, the incidence of metabolic syndrome such as obesity and hyperglycemia has increased year by year, posing a serious threat to people's health. As an important part of daily diet, the type, properties and quantity of staple food have a significant impact on the fluctuation of postprandial blood sugar.

[0003] In recent years, the trend of reducing sugar and sugar-free diet has emerged around the world, and consumers' demand for healthy food has been growing. Low GI (glycemic index) foods have received widespread attention because they can prolong the digestion and absorption time of food in the body, provide the human body with a stable and continuous energy supply, and help stabilize blood sugar levels.

[0004] Traditional rice is a staple food, but its high glycemic index (GI) may cause a sharp increase in blood sugar after a meal, which is not conducive to blood sugar management. In addition, the dietary fiber content of ordinary steamed rice is low. Summary of the invention

[0005] The object of the present invention is to provide a high-dietary fiber, low-glycemic index multi-grain rice and a preparation process thereof, so as to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A multi-grain rice with high dietary fiber and low glycemic index comprises the following preparation raw materials in parts by weight: 70-80 parts of rice flour, 20-30 parts of premixed flour and 0.5-1 part of food additives.

[0008] Preferably, the premixed flour includes 5-10 parts of buckwheat flour, 3-5 parts of konjac flour, 2-3 parts of resistant dextrin, 2-3 parts of high-amylose corn starch, 1-2 parts of white kidney bean extract, 1-2 parts of highland barley flour, 1-2 parts of mung bean flour, 0.5-1 parts of quinoa flour, 0.2-0.5 parts of mulberry leaf extract, and 0.01-0.05 parts of nutrient-rich yeast.

[0009] Preferably, the food additive is one or more of mono- and di-glycerol fatty acid esters, calcium dihydrogen phosphate, distarch phosphate, lactic acid, β-cyclodextrin, and the like.

[0010] Preferably, the multi-grain rice comprises the following raw materials in parts by weight, 70 parts of rice flour, 5 parts of buckwheat flour, 3 parts of konjac flour, 2 parts of resistant dextrin, 2 parts of high-amylose corn starch, 1 part of white kidney bean extract, 1 part of highland barley flour, 1 part of mung bean flour, 0.5 parts of quinoa flour, 0.2 parts of mulberry leaf extract, 0.01 parts of nutrient-rich yeast and 0.5 parts of food additives.

[0011] A high-dietary-fiber, low-glycemic-index multi-grain rice and a preparation process thereof, comprising the following steps:

[0012] S1: Mixing: Weigh rice flour, premixed powder, and food additives according to the proportion, pour into a high-speed mixer and stir, slowly add water after stirring for several minutes, and mix to obtain loose dough;

[0013] S2: Loading: The mixed loose dough is conveyed to the lower hopper through a screw conveyor;

[0014] S3: Extrusion molding: using an extruder, the loose dough in the feeding hopper enters the extruder from the feeding port of the feeding hopper through spiral rotation, and is extruded in the extruder at 70-120°C to obtain prefabricated rice grains;

[0015] S4: Cooling: A vibration cooler is used to cool the obtained pre-made rice grains; the vibration cooler model is ZNZD-2.8;

[0016] S5: Dispersion and drying: The cooled rice grains are sucked into the fluidized bed by the air conveyor for dispersion and drying, and the moisture content of the product is controlled at 18%-22%;

[0017] S6: Oven drying: The rice grains discharged from the fluidized bed outlet are sent into a multi-layer oven through an air conveyor for drying;

[0018] S7: Secondary cooling: The drying box is connected to the cooling conveyor, and the rice grains are secondarily cooled by the conveyor belt equipped with a cooling fan.

[0019] S8: Finished product: There is a material leakage port at the end of the cooling conveyor, and the rice grains enter the receiving hopper through the material leakage port;

[0020] S9: Packaging: The rice grains in the receiving hopper enter the packaging machine through the packaging machine straw and are packaged according to the required quantity to obtain the finished product.

[0021] Preferably, the particle size of each raw material in S1 is 60-100 mesh, the amount of water added is 20-40% of the total raw material weight, and the stirring treatment time is 3-5 minutes.

[0022] Preferably, the spiral conveying in S2 is of fixed speed, and the extrusion and ripening in S3 are set with the main motor speed of 18-25Hz, the feeding speed of 13-18Hz, the rotary cutting speed of 20-30Hz, and the extrusion temperature of 70-120°C.

[0023] Preferably, the cooling described in S4 is performed by a vibrating cold screen equipped with a cooling fan, so that the temperature of the prefabricated rice after extrusion molding drops rapidly to prevent it from deteriorating due to overheating.

[0024] Preferably, the dispersion drying temperature described in S5 is 60-80°C, and the time is 1-2min. The drying oven described in S6 is a zone and layered drying oven, which is characterized by cyclic heating and uniformity; the temperature of box section one to box section three is 40-80°C, the transmission rate is 50-80Hz, the duration is 40min-1 hour, and the model of the drying oven is ZNHGJ-7.

[0025] Preferably, the secondary cooling described in S7 is the same as the first cooling method in S4, the cooling time in S4 is long, and the moisture content of the sample is controlled below 13%. The packaging process packaging machine described in S9 is an automatic packaging machine, and the specified gram count is set on the LED screen to complete the packaging.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The low-glycemic multi-grain rice prepared by the present invention has a higher dietary fiber content than ordinary steamed rice, which helps to inhibit the rise of blood sugar. After being processed by a cooking extrusion process, the multi-grain rice is tested on humans and its GI value is measured to be 48.5, which clearly meets the low GI standard (GI < 55), and is therefore classified as a low GI food. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 A schematic diagram of changes in blood sugar concentration compared with the multi-grain rice of the present invention and normal glucose;

[0029] Figure 2 A reference diagram of the nutritional composition of the multi-grain rice of the present invention;

[0030] Figure 3 This is a reference diagram of blood glucose concentration and IAUC value for the first normal glucose test of the present invention;

[0031] Figure 4 This is a reference graph of blood glucose concentration and IAUC value of the second normal glucose test of the present invention;

[0032] Figure 5 This is a reference graph of IAUC values ​​and average values ​​of glucose tests of reference foods of the present invention;

[0033] Figure 6This is a reference graph of blood glucose concentration and IAUC value tested for multi-grain rice of the present invention;

[0034] Figure 7 This is a graph showing the GI calculation of multi-grain rice of the present invention;

[0035] Figure 8 This is a sensory evaluation diagram of multi-grain rice in an embodiment of the present invention. DETAILED DESCRIPTION

[0036] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0037] Embodiment 1:

[0038] See also Figure 1 - Figure 8 As shown, a high dietary fiber, low glycemic index multi-grain rice:

[0039] The multi-grain rice includes the following raw materials in parts by weight, which are 70 parts of rice flour, 5 parts of buckwheat flour, 3 parts of konjac flour, 2 parts of resistant dextrin, 2 parts of high-amylose corn starch, 1 part of white kidney bean extract, 1 part of barley flour, 1 part of mung bean flour, 0.5 parts of quinoa flour, 0.2 parts of mulberry leaf extract, 0.01 parts of nutrient-rich yeast, 0.2 parts of mono- and di-glycerol fatty acid esters, and 0.3 parts of calcium dihydrogen phosphate.

[0040] A preparation process of high-dietary-fiber, low-glycemic-index multi-grain rice comprises the following steps:

[0041] S1: Mixing: Weigh rice flour, premixed powder, and food additives according to the proportion, pour into a high-speed mixer and stir, slowly add water after stirring for several minutes, and mix to obtain loose dough;

[0042] S2: Loading: The mixed loose dough is conveyed to the lower hopper through a screw conveyor;

[0043] S3: Extrusion molding: using an extruder, the loose dough in the feeding hopper enters the extruder from the feeding port of the feeding hopper through spiral rotation, and is extruded in the extruder at 120°C to obtain prefabricated rice grains;

[0044] S4: Cooling: A vibration cooler is used to cool the obtained pre-made rice grains; the vibration cooler model is ZNZD-2.8;

[0045] S5: Dispersion and drying: The cooled rice grains are sucked into the fluidized bed by the air conveyor for dispersion and drying, and the moisture content of the product is controlled at 22%;

[0046] S6: Oven drying: The rice grains discharged from the fluidized bed outlet are sent into a multi-layer oven through an air conveyor for drying;

[0047] S7: Secondary cooling: The drying box is connected to the cooling conveyor, and the rice grains are secondarily cooled by the conveyor belt equipped with a cooling fan.

[0048] S8: Finished product: There is a material leakage port at the end of the cooling conveyor, and the rice grains enter the receiving hopper through the material leakage port;

[0049] S9: Packaging: The rice grains in the receiving hopper enter the packaging machine through the packaging machine straw and are packaged according to the required quantity to obtain the finished product.

[0050] Among them, the amount of water added in S1 is 20% of the total raw material weight, the stirring treatment time is 3 minutes, the spiral conveyor in S2 is a fixed speed, the extrusion aging in S3 sets the main motor speed to 20Hz, the feeding speed to 18Hz, the peeling speed to 20Hz, and the extrusion temperature to 100°C, the cooling described in S4 is cooled by a vibrating cold screen equipped with a cold air blower, the dispersion drying temperature described in S5 is 80°C, the time is 2min, the drying oven described in S6 is an interval and layered drying oven, which is characterized by cyclic heating and uniformity; the temperature of box section one to box section three is 80°C, the transmission rate is 80Hz, the duration is 40min-1 hour, the model of the drying oven is ZNHGJ-7, the secondary cooling described in S7 is the same as the first cooling method in S4, the cooling time in S4 is long, and the sample moisture is controlled below 13%, the packaging process packaging machine described in S9 is an automatic packaging machine, and the specified gram count is set on the LED screen to complete the packaging.

[0051] The above machines are all commercially available products and will not be introduced in detail here.

[0052] Embodiment 2:

[0053] A high-dietary-fiber, low-glycemic-index multi-grain rice comprises the following raw materials in parts by weight: 75 parts of rice flour, 8 parts of buckwheat flour, 4 parts of konjac flour, 2.5 parts of resistant dextrin, 2.5 parts of high-amylose corn starch, 1.5 parts of white kidney bean extract, 0.5 parts of highland barley flour, 1.5 parts of mung bean flour, 0.8 parts of quinoa flour, 0.3 parts of mulberry leaf extract, and 0.03 parts of nutrient-rich yeast; and the food additives are 0.1 parts of distarch phosphate, 0.2 parts of lactic acid, and 0.1 parts of beta-cyclodextrin.

[0054] The preparation process is the same as that of Example 1.

[0055] Embodiment 3:

[0056] A multi-grain rice with high dietary fiber and low glycemic index. The multi-grain rice comprises the following raw materials in parts by weight: 80 parts of rice flour, 10 parts of buckwheat flour, 5 parts of konjac flour, 3 parts of resistant dextrin, 3 parts of high-amylose corn starch, 2 parts of white kidney bean extract, 2 parts of highland barley flour, 2 parts of mung bean flour, 1 part of quinoa flour, 0.5 parts of mulberry leaf extract, and 0.05 parts of nutrient-rich yeast. The food additives are 0.5 parts of mono- and di-glycerol fatty acid esters, 0.2 parts of calcium dihydrogen phosphate, and 0.03 parts of distarch phosphate.

[0057] A preparation process of high-dietary-fiber, low-glycemic-index multi-grain rice comprises the following steps:

[0058] S1: Mixing: Weigh rice flour, premixed powder, and food additives according to the proportion, pour into a high-speed mixer and stir, slowly add water after stirring for several minutes, and mix to obtain loose dough;

[0059] S2: Loading: The mixed loose dough is conveyed to the lower hopper through a screw conveyor;

[0060] S3: Extrusion molding: using an extruder, the loose dough in the feeding hopper enters the extruder from the feeding port of the feeding hopper through spiral rotation, and is extruded in the extruder at 120°C to obtain prefabricated rice grains;

[0061] S4: Cooling: A vibration cooler is used to cool the obtained pre-made rice grains; the vibration cooler model is ZNZD-2.8;

[0062] S5: Dispersion and drying: The cooled rice grains are sucked into the fluidized bed by the air conveyor for dispersion and drying, and the moisture content of the product is controlled at 22%;

[0063] S6: Oven drying: The rice grains discharged from the fluidized bed outlet are sent into a multi-layer oven through an air conveyor for drying;

[0064] S7: Secondary cooling: The drying box is connected to the cooling conveyor, and the rice grains are secondarily cooled by the conveyor belt equipped with a cooling fan.

[0065] S8: Finished product: There is a material leakage port at the end of the cooling conveyor, and the rice grains enter the receiving hopper through the material leakage port;

[0066] S9: Packaging: The rice grains in the receiving hopper enter the packaging machine through the packaging machine straw and are packaged according to the required quantity to obtain the finished product.

[0067] Among them, the amount of water added in S1 is 40% of the total raw material weight, the stirring treatment time is 5 minutes, the spiral conveyor in S2 is a fixed speed, the extrusion aging in S3 sets the main motor speed to 25Hz, the feeding speed to 18Hz, the peeling speed to 30Hz, and the extrusion temperature to 120°C, the cooling described in S4 is cooled by a vibrating cold screen equipped with a cold air blower, the dispersion drying temperature described in S5 is 80°C, the time is 2min, the drying oven described in S6 is an interval and layered drying oven, which is characterized by cyclic heating and uniformity; the temperature of box section one to box section three is 80°C, the transmission rate is 80Hz, the duration is 40min-1 hour, the model of the drying oven is ZNHGJ-7, the secondary cooling described in S7 is the same as the first cooling method in S4, the cooling time in S4 is long, and the sample moisture is controlled below 13%, the packaging process packaging machine described in S9 is an automatic packaging machine, and the specified gram count is set on the LED screen to complete the packaging.

[0068] Embodiment 4:

[0069] A multi-grain rice with high dietary fiber and low glycemic index. The multi-grain rice comprises the following raw materials in parts by weight: 80 parts of rice flour, the premixed flour comprises 10 parts of buckwheat flour, 5 parts of konjac flour, 3 parts of resistant dextrin, 3 parts of high-amylose corn starch, 2 parts of white kidney bean extract, 2 parts of highland barley flour, 2 parts of mung bean flour, 1 part of quinoa flour, 0.5 parts of mulberry leaf extract, and 0.05 parts of nutrient-rich yeast; the food additives are 0.5 parts of mono- and di-glycerol fatty acid esters, 0.2 parts of calcium dihydrogen phosphate, and 0.03 parts of distarch phosphate.

[0070] The preparation process is the same as that of Example 3.

[0071] Compare Column 1:

[0072] Compared with the traditional preparation process: by selecting fresh, mildew-free and impurity-free grains as raw materials, such as brown rice, glutinous rice, black beans, red beans, millet and sorghum.

[0073] Wash the selected grains separately to remove dust and impurities on the surface.

[0074] After washing, soak the grains according to their type and characteristics. The grains will fully absorb water and swell, shortening the subsequent cooking time. The soaking time for different grains may vary and needs to be adjusted according to actual conditions. Mix the soaked grains (including the pre-processed red beans) evenly. Add an appropriate amount of water (it can be the water used to cook the red beans or clean water). The amount of water needs to be adjusted according to the water absorption of the grains and personal preference.

[0075] Bring to a boil over high heat, then simmer over low heat. Stir the mixture occasionally to prevent it from sticking to the pan.

[0076] After cooking, turn off the heat and cover the pot and simmer for a while (5-10 minutes), then serve.

[0077] Compared with traditional multi-grain rice, the present invention increases the dietary fiber of the prepared product by adding premixed powder and other ingredients, while inhibiting the increase of blood sugar and improving the taste. For details, refer to Figure 8 .

[0078] Figure 1 Compared with normal glucose, the blood glucose concentration of the multi-grain rice prepared by the present invention is generally lower than that of normal glucose. Figure 2 .

[0079] Figure 3 to Figure 4 The present invention refers to the normal glucose test blood sugar concentration and IAUC value, Figure 4 This is a graph of the IAUC value and average value of the reference food glucose test, in which the CV value of the IAUC of each subject's reference food glucose test is ≤30%. Within the valid range, the GI value of the food can be calculated. Figure 5 The multi-grain rice of the present invention tests the blood glucose concentration and IAUC value. Figure 6 This is a graph showing the GI calculation of multi-grain rice of the present invention.

[0080] 1. GI value determination: It is determined according to the method for determining the glycemic index of food (WS / T652-2019); the GI test is performed on 6 people, 3 men and 3 women, and the measurement cycle includes 3 independent tasting measurements, including 2 for reference food and 1 for the test food.

[0081] 2. Determination of nutritional physicochemical indicators of low-glycemic multi-grain rice: The nutritional physicochemical indicators measured include protein, carbohydrates, dietary fiber, fat and sodium (see Figure 2 );

[0082] 3. Sensory evaluation of low-glycemic multi-grain rice: Take 6 portions of the prepared low-glycemic multi-grain rice and conduct sensory evaluation on the low-glycemic multi-grain rice based on its smell, color, softness, hardness, elasticity and stickiness. Figure 8 shown.

[0083] 4: Usage: Multi-grain instant rice can be brewed or steamed.

[0084] How to eat: ① Brewing ratio of rice to water is 1:1.2, brewing time is 8 minutes, ② Steaming ratio of rice to water is 1:1.2, steaming time is 20 minutes.

[0085] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A high dietary fiber, low glycemic index multi-grain rice, It is characterized in that The multi-grain rice comprises the following raw materials in parts by weight: 70-80 parts of rice flour, 20-30 parts of premixed flour and 0.5-1 part of food additives.

2. The high dietary fiber and low glycemic index multi-grain rice according to claim 1, It is characterized in that The premixed flour comprises 5-10 parts of buckwheat flour, 3-5 parts of konjac flour, 2-3 parts of resistant dextrin, 2-3 parts of high-amylose corn starch, 1-2 parts of white kidney bean extract, 1-2 parts of highland barley flour, 1-2 parts of mung bean flour, 0.5-1 parts of quinoa flour, 0.2-0.5 parts of mulberry leaf extract and 0.01-0.05 parts of nutrient-rich yeast.

3. The high dietary fiber and low glycemic index multi-grain rice according to claim 1, It is characterized in that The food additives are one or more of mono- and di-glycerol fatty acid esters, calcium dihydrogen phosphate, distarch phosphate, lactic acid, β-cyclodextrin, and the like.

4. The high dietary fiber and low glycemic index multi-grain rice according to claim 1, It is characterized in that The multi-grain rice includes the following raw materials in parts by weight: 70 parts of rice flour, 5 parts of buckwheat flour, 3 parts of konjac flour, 2 parts of resistant dextrin, 2 parts of high-amylose corn starch, 1 part of white kidney bean extract, 1 part of highland barley flour, 1 part of mung bean flour, 0.5 parts of quinoa flour, 0.2 parts of mulberry leaf extract, 0.01 parts of nutrient-rich yeast and 0.5 parts of food additives.

5. A process for preparing a high dietary fiber, low glycemic index multi-grain rice according to any one of claims 1 to 4, It is characterized in that The following steps are involved: S1: Mixing: Weigh rice flour, premixed powder, and food additives according to the proportion, pour into a high-speed mixer and stir, slowly add water after stirring for several minutes, and mix to obtain loose dough; S2: Loading: The mixed loose dough is conveyed to the lower hopper through a screw conveyor; S3: Extrusion molding: using an extruder, the loose dough in the feeding hopper enters the extruder from the feeding port of the feeding hopper through spiral rotation, and is extruded in the extruder at 70-120°C to obtain prefabricated rice grains; S4: Cooling: using a vibration cooler to cool the pre-made rice grains for the first time; the vibration cooler model is ZNZD-2.8; S5: Dispersion and drying: The cooled rice grains are sucked into the fluidized bed by the air conveyor for dispersion and drying, and the moisture content of the product is controlled at 18%-22%; S6: Oven drying: The rice grains discharged from the fluidized bed outlet are sent into a multi-layer oven through an air conveyor for drying; S7: Secondary cooling: The drying box is connected to the cooling conveyor, and the rice grains are secondarily cooled by the conveyor belt equipped with a cooling fan. S8: Finished product: There is a material leakage port at the end of the cooling conveyor, and the rice grains enter the receiving hopper through the material leakage port; S9: Packaging: The rice grains in the receiving hopper enter the packaging machine through the packaging machine straw and are packaged according to the required quantity to obtain the finished product.

6. The process for preparing the high dietary fiber and low glycemic index multi-grain rice according to claim 5, It is characterized in that The particle size of each raw material in S1 is 60-100 mesh, the amount of water added is 20-40% of the total raw material weight, and the stirring treatment time is 3-5 minutes.

7. The process for preparing high dietary fiber and low glycemic index multi-grain rice according to claim 5, It is characterized in that The spiral conveying in S2 is of fixed speed, and the extrusion and ripening in S3 are set with the main motor speed of 18-25Hz, the feeding speed of 13-18Hz, the rotary cutting speed of 20-30Hz, and the extrusion temperature of 70-120°C.

8. The process for preparing high dietary fiber and low glycemic index multi-grain rice according to claim 5, It is characterized in that The cooling described in S4 is cooling by a vibrating cold screen equipped with a cold air blower, so that the temperature of the prefabricated rice after extrusion molding drops rapidly to prevent it from deteriorating due to overheating.

9. The process for preparing high dietary fiber and low glycemic index multi-grain rice according to claim 5, It is characterized in that The dispersion drying temperature described in S5 is 60-80°C, and the time is 1-2min. The drying oven described in S6 is a zone and layered drying oven, which is characterized by cyclic heating and uniformity; the temperature of box section one to box section three is 40-80°C, the transmission rate is 50-80Hz, the duration is 40min-1 hour, and the model of the drying oven is ZNHGJ-7.

10. The process for preparing high dietary fiber and low glycemic index multi-grain rice according to claim 5, It is characterized in that The secondary cooling described in S7 is the same as the first cooling method in S4. The cooling time in S4 is long and the moisture content of the sample is controlled below 13%. The packaging process packaging machine described in S9 is an automatic packaging machine. The specified gram count is set on the LED screen to complete the packaging.

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