Making method of composite rice low-GI soybean big meat zongzi

Abstract

The invention discloses a preparation method of a composite rice low-GI soybean big meat zongzi, soybeans are added to replace part of glutinous rice, and compared with common glutinous rice big meat zongzi, the composite rice low-GI soybean big meat zongzi has a lower eGI value, has smaller influence on blood sugar after being eaten, can reduce acute change of blood sugar after being eaten, and reduces body metabolism burden; compared with a traditional wrapping mode, the method for processing the zongzi by adopting a double-screw extrusion technology has the advantages that the plasticity is better, the texture of the zongzi is kept, the eating taste is improved, and the application prospect is good.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for making a composite rice low-GI soybean meat dumpling. Background Art

[0002] Zongzi, made of glutinous rice and stuffing, is wrapped in bamboo leaves (or holly leaves, ramie leaves, etc.). It has various shapes, mainly pointed and square, and is often used as a traditional Chinese festival food. Zongzi has a long history and was originally used as a tribute to ancestors and gods. It was not until the Jin Dynasty that zongzi was officially designated as a food for the Dragon Boat Festival. For thousands of years, the custom of eating zongzi during the Dragon Boat Festival has been popular in China and even spread to East Asian countries.

[0003] Soybeans are a high-quality source of protein, with about 36g of protein in every 100g of dry soybeans. These proteins can provide all the amino acids needed by the human body and help maintain the strength and structure of muscle tissue. Soybeans are rich in potassium, which helps maintain the body's electrolyte balance and helps the heart, muscles and nervous system work properly. Soybeans contain a lot of fiber, which helps promote intestinal health, lower cholesterol levels, and prevent cardiovascular diseases and diabetes. Soybeans are a low-glycemic index food with a GI value of 18. Eating soybeans will not increase the blood sugar index, making them suitable for diabetics.

[0004] With the increase of diabetes patients around the world, the concept of low GI in my country has been written into the Chinese Residents' Dietary Guidelines, the Chinese Diabetes Medical Nutrition Treatment Guidelines, and the relevant standards of special medical purpose formula foods. In 1997, the FAO / WHO Expert Committee defined GI as: the ratio of the blood glucose response area under the curve (AUC) of a test food containing 50g of carbohydrates to the blood glucose response of a standard food with the same amount of carbohydrates (generally glucose or white bread). GI is an important indicator of food digestion and absorption rate and postprandial blood glucose response, and can accurately reflect the fluctuation of blood glucose in the human body after a period of food intake. After high GI food enters the human body, it is quickly absorbed by the digestive system and enters the blood to produce a blood glucose peak, which promotes increased insulin secretion and leads to drastic changes in blood glucose; in contrast, low GI food digests slowly, has a low absorption rate, has little effect on blood glucose, and requires less insulin, thereby avoiding drastic fluctuations in blood glucose and is more conducive to maintaining blood glucose stability. Low GI food has many benefits such as preventing diabetes, controlling obesity, and fighting hypertension, and plays an important role in maintaining good health. Since glutinous rice is a high GI food, eating zongzi with glutinous rice as the main ingredient can easily cause a rapid increase in blood sugar. Excessive consumption of high GI foods may increase the risk of diabetes, high blood pressure and heart disease. Therefore, soybeans are used to replace part of the glutinous rice to make a low GI soybean meat zongzi. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a composite rice low-GI soybean meat dumpling.

[0008] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0009] The glutinous rice is washed and soaked in water; the pork belly is cut into pieces, the minced meat, blood, lymph and oil are removed, soy sauce, salt and monosodium glutamate are added and pickled; the soybeans are deodorized by blanching technology;

[0010] Glutinous rice and soybeans are crushed and then extruded by a twin-screw extruder to obtain composite rice, and then dried with hot air to obtain soybean-glutinous rice composite rice;

[0011] The soybean glutinous rice composite rice and pork belly are wrapped in zong leaves, fixed, and cooked to obtain a composite rice low-GI soybean large meat zongzi;

[0012] Wherein, the mass ratio of glutinous rice, soybeans and pork belly is 5:3:2 to 5:3:4;

[0013] The feeding speed of the twin-screw extruder is 16-22 kg / h, the screw speed is 90-130 r / min, and the water addition amount is 19-27%.

[0014] As a preferred embodiment of the method for making the composite low-GI rice and soybean large meat dumplings of the present invention, the mass ratio of the glutinous rice, soybeans and pork belly is 5:3:2 to 5:3:2.5.

[0015] As a preferred embodiment of the method for making the composite low-GI rice and soybean large meat dumplings of the present invention, the mass ratio of lean meat to fat in the pork belly is 3:1 to 4:1.

[0016] As a preferred embodiment of the method for making the composite rice low-GI soybean large meat dumpling of the present invention, during the pickling process, 15-20g soy sauce, 10-15g white sugar, 5-6g salt and 1-2g monosodium glutamate are added to every 100g pork belly.

[0017] As a preferred embodiment of the method for making the composite rice low GI soybean large meat dumplings of the present invention, the pickling time is 12 to 24 hours.

[0018] As a preferred embodiment of the method for making the composite rice low GI soybean large meat dumpling of the present invention, the blanching processing technology is as follows: soaking soybeans in 0.5-0.8 g / dL NaHCO3 solution, adjusting the pH value to 7.0-9.0, soaking for 2-3 hours, and then blanching at 85°C for 5-10 minutes.

[0019] As a preferred embodiment of the method for making the composite rice low GI soybean large meat dumplings of the present invention, the feed rate of the twin-screw extruder is 18-20 kg / h.

[0020] As a preferred embodiment of the method for making the composite rice low GI soybean meat dumplings of the present invention, the screw speed of the twin-screw extruder is 110-130 r / min.

[0021] As a preferred embodiment of the method for making the composite rice low GI soybean large meat dumplings of the present invention, the amount of water added in the twin-screw extrusion is 19-23%, and the extrusion temperature is 110-115°C.

[0022] As a preferred embodiment of the method for making the composite rice low GI soybean large meat dumplings of the present invention, the end point of the hot air drying is that the moisture content is less than 13%.

[0023] Beneficial effects of the present invention:

[0024] (1) The composite rice low-GI soybean large meat rice dumpling of the present invention adds soybeans to replace part of the glutinous rice in the rice dumpling. Compared with the ordinary glutinous rice large meat rice dumpling, the composite rice low-GI soybean large meat rice dumpling has a lower eGI value and has a smaller impact on blood sugar after consumption, which can reduce the drastic changes in blood sugar after consumption and reduce the metabolic burden of the body. The addition of soybeans not only enhances the flavor of the rice dumpling itself, but also controls the stability of the blood sugar of the consumer after consumption, thereby reducing the risk of diabetes and obesity.

[0025] (2) The present invention adopts twin-screw extrusion technology to make composite rice low-GI soybean meat dumplings, which have better viscosity and hardness than ordinary wrapped soybean meat glutinous rice dumplings, which are conducive to the sticky and glutinous taste and firm texture of the dumplings, and can maintain the stability of the blood sugar of the eater without affecting the taste of the dumplings. The low-GI soybean meat dumplings of the present invention meet the demand of people for healthy diet under the current high prevalence of diabetes.

[0026] (3) The present invention explores the influence of twin-screw extrusion processing parameters on the TPA value of composite rice low GI soybean meat dumplings, and obtains the optimal process parameters, which has good application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0028] Figure 1 It is a comparison chart of the glucose content produced by digestion of available carbohydrates in the small intestine stage of Example 1 of the present invention, Comparative Example 1, Comparative Example 2 and white bread.

[0029] Figure 2 It is a graph showing the AUC of Example 1, Comparative Example 1, Comparative Example 2 and white bread in the small intestine stage. DETAILED DESCRIPTION

[0030] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0031] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0032] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0033] The white bread used in the present invention is Hongyi brand white toast plain bread.

[0034] The static in vitro digestion experimental method of the rice dumpling in the present invention is as follows: 10g of composite rice low GI soybean large meat rice dumpling is taken as a sample, and the digestion product is determined by the GOPOD method (Nanjing Jiancheng glucose kit) to determine the glucose content XGlu produced by the digestion of available carbohydrates after digestion. The artificial saliva (SSF), artificial gastric juice (SGF) and artificial intestinal juice (SIF) digestive fluids used in the digestion process are consistent with the original in vitro digestion model of INFOGEST;

[0035] The in vitro digestion experiment of composite rice low GI soybean meat dumplings specifically includes the following steps:

[0036] (1) Oral digestion: Take 10 g of zongzi sample, add 2 mL of SSF solution, squeeze the sample with a grinding rod, then transfer the squeezed sample to a double-layer beaker, add 6 mL of SSF solution, and stir manually for 5 min until the sample becomes a paste. Then use 2 mL of SSF to dissolve the quantitative α-amylase until the enzyme activity reaches 75 U / mL, then add it to the beaker and stir at 37°C for 2 min.

[0037] (2) Gastric digestion: Use 5 M hydrochloric acid to pre-adjust the pH of the oral treatment sample to 3.0, add 16 mL of SGF solution into a beaker, take another 4 mL of SGF to dissolve quantitative pepsin to a concentration of 3.2 mg / mL, then add it to the beaker, and adjust the pH to 3.0. Stir at 37°C for 2 h.

[0038] (3) Intestinal digestion: Pre-adjust the pH to 7.0 with 5M sodium hydroxide, dissolve the quantitative bile salt to 8 mg / mL with 35mL SIF solution, dissolve in a 50℃ water bath for 30min, cool to room temperature and add to a beaker, adjust the pH to 7.0, dissolve the quantitative pancreatic enzyme to 3mg / mL of pancreatic enzyme 8×USP, quantitative pancreatic α-amylase to 20U / ml, quantitative amyloglucosidase to 10U / ml, and pancreatic lipase 160mg with 5mL SIF. In this process, take 1mL of digestive solution at 0min, 15min, 30min, 60min, 90min, and 120min in a centrifuge tube, inactivate in a water bath at 90℃ for 1min, centrifuge at 10000rpm for 10min, take the supernatant and store in a -20℃ refrigerator for testing.

[0039] The supernatant of the digestion product at 0min, 15min, 30min, 60min, 90min, and 120min of the small intestine stage of Zongzi was mixed with the GOPOD reaction solution according to the instructions of Nanjing Jiancheng Glucose Kit, incubated at 37°C for 10min, and the absorbance was detected at 505nm using an enzyme marker. The glucose content XGlu produced by the digestion of available carbohydrates at each time in the small intestine stage was measured by calculation. The curve area AUCTn at each time was calculated based on the glucose content XGlu at each time and the trapezoidal method. See formula (1):

[0040]

[0041] Taking white bread as the reference sample, based on the sample AUCTn and white bread AUC, the hydrolysis rate of the sample is shown in formula (2):

[0042]

[0043] The eGI of Zongzi samples is calculated as shown in formula (3):

[0044] eGI=39.71+0.549HI (3)

[0045] Example 1

[0046] The present embodiment provides a composite rice low-GI soybean large meat dumpling, each of which is composed of the following raw materials in parts by mass (g): 50g glutinous rice, 30g soybeans, 20g pork belly, 2g white sugar, 3g soy sauce, and 1g salt.

[0047] The present invention provides a method for making a composite rice low-GI soybean large meat dumpling, which specifically comprises:

[0048] Wash glutinous rice twice with water to remove suspended impurities on the surface, and soak it in clean water for 5 hours; cut the pork belly into pieces according to the proportion, with a fat-to-lean ratio of 1:3, remove the minced meat, blood, lymph, and broken oil, add 15g soy sauce, 10g white sugar, 5g salt, and 1g monosodium glutamate for every 100g of pork belly, and marinate for 12 hours; use the blanching process technology to remove the fishy smell of soybeans, soak soybeans in 0.5g / dL NaHCO3 solution at room temperature, adjust the pH value to 7.0, soak for 2 hours, and then blanch at 85°C for 5 minutes to remove the fishy smell of soybeans;

[0049] After the cleaned glutinous rice and soybean are preliminarily crushed, they are poured into the feed port of a twin-screw extruder according to a ratio of 5:3, the feed rate is set to 18kg / h, the extrusion temperature is 115°C, the screw speed is 110r / min, the extrusion water addition amount is controlled to be 23%, and a twin-screw extruder is used to extrude the composite rice, which is pre-dried in a fluidized bed drying oven, and then dried in a hot air drying oven until the moisture content is within 13% to obtain the soybean and glutinous rice composite rice;

[0050] Put the composite rice of soybean and glutinous rice and pork belly in a ratio of 4:1 into the zong leaves, wrap them up, secure them with a rope, put them into a pot and cook them, and you can get the composite rice low-GI soybean meat zongzi.

[0051] Comparative Example 1

[0052] This comparative example provides a common large glutinous rice and meat rice dumpling, each of which is composed of the following raw materials in parts by mass (g): 80g of glutinous rice, 15g of lean meat, 20g of pork belly, 3g of soy sauce, and 1g of salt.

[0053] The production method of ordinary glutinous rice dumplings is as follows:

[0054] Wash the glutinous rice twice with water to remove the suspended impurities on the surface, and soak it in clean water for 5 hours; cut the pork belly into pieces according to the proportion, with a fat-to-lean ratio of 1:3, remove the minced meat, dirty blood, lymph, and broken oil, add 15g soy sauce, 10g white sugar, 5g salt, and 1g monosodium glutamate for every 100g of pork belly, and marinate for 12 hours;

[0055] Put the processed glutinous rice and pork belly in a ratio of 4:1 into the rice dumplings leaves, wrap them up, secure them with a rope, put them into a pot and cook them, and you will get the finished rice dumplings.

[0056] Comparative Example 2

[0057] This comparative example provides a large glutinous rice dumpling wrapped in a traditional way, each of which is composed of the following raw materials in parts by mass (g): 50g glutinous rice, 30g soybeans, 20g pork belly, 2g white sugar, 3g soy sauce, and 1g salt.

[0058] The traditional method of making soybean and meat dumplings is as follows:

[0059] Wash the glutinous rice twice with water to remove the suspended impurities on the surface, and soak it in clean water for 5 hours; cut the pork belly into pieces according to the proportion, remove the minced meat, dirty blood, lymph, and broken oil, add 15g soy sauce, 10g white sugar, 5g salt, and 1g monosodium glutamate for every 100g of pork belly, and marinate for 12 hours; use the blanching process technology to remove the fishy smell of soybeans, soak the soybeans in 0.5g / dL NaHCO3 solution at room temperature, adjust the pH value to 7.0, soak for 2 hours, and then blanch at 85℃ for 5 minutes to remove the fishy smell of soybeans;

[0060] Put the processed glutinous rice, soybeans and pork belly in the ratio of 5:3:2 into the rice leaves, wrap them up, secure them with a rope, put them into the pot and cook them, and you will get the finished rice dumplings.

[0061] The rice dumplings in Example 1 and Comparative Examples 1 and 2 were subjected to an in vitro digestion experiment. The eGI values ​​of the small intestine digestion endpoint of the rice dumplings in Example 1 and Comparative Examples 1 and 2 are shown in Table 1.

[0062] Table 1 Comparison of eGI values ​​of zongzi in Example 1 and Comparative Examples 1 and 2

[0063]

[0064] As can be seen from Table 1, the GI value of the soybean meat dumplings prepared by the technical method of Example 1 is lower than that of the soybean meat dumplings wrapped in the traditional way, and is much lower than that of the ordinary glutinous rice meat dumplings. This shows that the method uses double-screw extrusion technology to replace part of the glutinous rice with soybeans to make composite rice dumplings, which reduces the impact on human blood sugar after consumption and is more beneficial to human health.

[0065] Figure 1 The figure is a comparison chart of the glucose content of the rice dumplings of Example 1 and Comparative Examples 1 and 2. Figure 1 It can be seen that

[0066] The content of glucose released by the rice dumplings prepared in Example 1 at each moment during the intestinal digestion stage is lower than that of the rice dumplings prepared in Comparative Examples 1 and 2.

[0067] Figure 2The AUC of Example 1, Comparative Example 1, Comparative Example 2 and white bread in the small intestine. White bread was used as a blank control. Figure 2 It can be seen that the total glucose content (AUC) released by the rice dumplings prepared in Example 1 during the entire intestinal digestion process is lower than that of Comparative Examples 1, 2 and white bread; Figure 1 , 2 It can be seen that the rice dumplings prepared in Example 1 have less impact on human blood sugar, increase blood sugar by a smaller amount, have a low glycemic index, and meet the requirements of low GI food.

[0068] Example 2

[0069] The difference between this embodiment and embodiment 1 is that the feed rate of the twin-screw extruder is adjusted to 16 kg / h, and the other operating steps are the same as those in embodiment 1. The raw material composition of each zongzi is exactly the same as that in embodiment 1, and a composite rice low GI soybean large meat zongzi is obtained.

[0070] Example 3

[0071] The difference between this embodiment and embodiment 1 is that the feed rate of the twin-screw extruder is adjusted to 20kg / h, and the other operating steps are the same as those in embodiment 1. The raw material composition of each zongzi is exactly the same as that in embodiment 1, and a composite rice low-GI soybean large meat zongzi is obtained.

[0072] Example 4

[0073] The difference between this embodiment and embodiment 1 is that the feed rate of the twin-screw extruder is adjusted to 22kg / h, and the other operating steps are the same as those in embodiment 1. The raw material composition of each zongzi is exactly the same as that in embodiment 1, and a composite rice low-GI soybean large meat zongzi is obtained.

[0074] Example 5

[0075] The difference between this embodiment and embodiment 1 is that the amount of water added during extrusion is adjusted to 19%, and the other operating steps are the same as those in embodiment 1. The raw material composition of each zongzi is exactly the same as that in embodiment 1, and finished zongzi are obtained.

[0076] Example 6

[0077] The difference between this embodiment and embodiment 1 is that in the processing method, the amount of water added for extrusion is adjusted to 27%, and the other operating steps are the same as those in embodiment 1. The raw material composition of each zongzi is exactly the same as that in embodiment 1, and a composite rice low GI soybean large meat zongzi is obtained.

[0078] Example 7

[0079] The difference between this embodiment and embodiment 1 is that in the processing method, the screw speed is adjusted to 90r / min, and the other operating steps are the same as those in embodiment 1. The raw material composition of each zongzi is exactly the same as that in embodiment 1, and a composite rice low GI soybean large meat zongzi is obtained.

[0080] Example 8

[0081] The difference between this embodiment and embodiment 1 is that in the production method, the screw speed is adjusted to 130r / min, and the other operating steps are the same as those in embodiment 1. The raw material composition of each zongzi is exactly the same as that in embodiment 1, and a composite rice low GI soybean large meat zongzi is obtained.

[0082] The texture TPA indicators such as hardness, elasticity, chewiness, etc. of the rice dumplings in Examples 1-8 and Comparative Examples 1 and 2 were measured using a full texture analyzer TPA, as shown in Table 2.

[0083] Table 2 TPA data of Examples 1-8 and Comparative Examples 1 and 2

[0084]

[0085] As shown in Table 2, the hardness, elasticity and cohesion of the composite rice low GI soybean large meat zongzi prepared by the method of Example 1 are close to those of the ordinary glutinous rice zongzi in Comparative Example 1, and higher than Comparative Example 2, maintaining the sticky and glutinous taste of the original zongzi, neither too hard nor too soft to be formed; the viscosity of the zongzi prepared by Example 1 is higher than that of Comparative Example 2 and Example 2-8, and too low viscosity will make the shape of the rice grains flattened and the grains not full. In contrast, the rice grains of the zongzi prepared by Example 1 are fuller, making the taste better. In summary, the technical method used in Example 1 is the best, and the parameters used in the technology are also the best choice.

[0086] Comparative Example 3

[0087] The present embodiment provides a composite rice low-GI soybean large meat zongzi, each zongzi is composed of the following raw materials by mass (g): 40g glutinous rice, 40g soybeans, 15g lean meat, 5g fat meat, 2g white sugar, 3g soy sauce, and 1g salt. The preparation method is the same as that in Example 1 to obtain a finished zongzi.

[0088] The comparison of TPA data of the texture of the rice dumplings in Example 1 and Comparative Example 3 is shown in Table 3.

[0089] Table 3 TPA data of rice dumplings in Example 1 and Comparative Example 3

[0090]

[0091] As can be seen from Table 3, the low GI composite rice and soybean meat dumplings made in Comparative Example 3 have great hardness, low viscosity and cohesion, poor formation of the dumplings, and poor taste when eaten, so the raw material ratio of Example 1 is the best.

[0092] In summary, from the analysis of eGI value and TPA texture, the best choice for the processing method of the novel composite rice low GI large meat zongzi of the present invention is Example 1. The present invention provides a novel method for making composite rice low GI large meat zongzi, which, compared with the traditional wrapping method, can have better plasticity, maintain the texture of zongzi, and improve the eating taste; in addition, compared with ordinary glutinous rice large meat zongzi, it has a lower eGI value, has less effect on blood sugar after consumption, can reduce the drastic changes in blood sugar after consumption, and reduce the metabolic burden of the body, which meets the needs of modern people.

[0093] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A method for making a composite rice low GI soybean meat dumpling, characterized in that: include, The glutinous rice is washed and soaked in water; the pork belly is cut into pieces, the minced meat, blood, lymph and oil are removed, soy sauce, white sugar, salt and monosodium glutamate are added and pickled; the soybeans are deodorized by blanching technology; Glutinous rice and soybeans are crushed and then extruded by a twin-screw extruder to obtain composite rice, and then dried with hot air to obtain soybean-glutinous rice composite rice; The soybean glutinous rice composite rice and pork belly are wrapped in zong leaves, fixed, and cooked to obtain a composite rice low-GI soybean large meat zongzi; Wherein, the mass ratio of glutinous rice, soybeans and pork belly is 5:3:2 to 5:3:4; The feeding speed of the twin-screw extruder is 16-22 kg / h, the screw speed is 90-130 r / min, and the water addition amount is 19-27%.

2. The method for making the composite rice low GI soybean large meat dumpling as claimed in claim 1, characterized in that: The mass ratio of the glutinous rice, soybeans and pork belly is 5:3:2 to 5:3:2.

5.

3. The method for making the composite rice low GI soybean large meat dumpling as claimed in claim 2, characterized in that: In the pork belly, the mass ratio of lean meat to fat meat is 3:1 to 4:

1.

4. The method for making the composite rice low GI soybean large meat dumpling as claimed in claim 1, characterized in that: During the pickling process, 15-20 g of soy sauce, 10-15 g of white sugar, 5-6 g of salt and 1-2 g of monosodium glutamate are added to every 100 g of pork belly.

5. The method for making the composite rice low GI soybean large meat dumpling as claimed in claim 4, characterized in that: The pickling time is 12 to 24 hours.

6. The method for making the composite rice low GI soybean large meat dumpling as claimed in claim 1, characterized in that: The blanching process technology comprises soaking soybeans in a 0.5-0.8 g / dL NaHCO3 solution, adjusting the pH value to 7.0-9.0, soaking for 2-3 hours, and then blanching at 85° C. for 5-10 minutes.

7. The method for making the composite rice low GI soybean large meat dumpling as claimed in claim 1, characterized in that: The feeding speed of the twin-screw extruder is 18-20 kg / h.

8. The method for making the composite rice low GI soybean large meat dumpling as claimed in claim 7, characterized in that: The screw speed of the twin-screw extruder is 110-130 r / min.

9. The method for making the composite rice low GI soybean large meat dumpling as claimed in claim 8, characterized in that: The water addition amount of the twin-screw extrusion is 19-23%, and the extrusion temperature is 110-115°C.

10. The method for making the composite low GI rice, soybean and meat dumplings according to claim 1, characterized in that: The end point of the hot air drying is that the moisture content is lower than 13%.

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