Preparation method of rice capable of reducing blood sugar

Abstract

The invention discloses rice capable of reducing blood sugar. Comprising the following raw materials in parts by weight: 80 to 86 parts of low-GI brown rice, 5 to 7 parts of konjaku flour, 5 to 7 parts of white kidney bean powder, 0.5 to 0.9 part of monoglyceride, 0.3 to 0.5 part of edible essence, 0.3 to 0.45 part of stevioside, 0.25 to 0.35 part of monocalcium phosphate, 0.03 to 0.05 part of gardenia yellow, 0.3 to 0.5 part of cyclocarya paliurus leaf polysaccharide, 0.3 to 0.5 part of inonotuso bliquus polysaccharide, 0.3 to 0.5 part of grifola frondosa polysaccharide and 0.25 to 0.35 part of tartary buckwheat flavone. 0.25 to 0.35 part of red yeast rice powder; and 0.25 to 0.35 part of shiitake mushroom powder. If the rice capable of reducing blood sugar produced by the preparation method of the rice capable of reducing blood sugar can be eaten for a long time, the body function can be effectively adjusted, and the effect of reducing the blood sugar index is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing blood sugar-lowering rice. Background Art

[0002] With the rapid development of social economy and the significant improvement of people's living standards, people's eating habits are undergoing profound changes, from the past food and clothing type to a more nutritious, healthy and diversified direction. However, this change is also accompanied by the emergence of a series of health problems, among which the incidence of chronic non-communicable diseases such as diabetes has shown a trend of increasing year by year around the world, becoming one of the major challenges affecting public health.

[0003] As a metabolic disease, the onset of diabetes is closely related to sugar intake and blood sugar management in the daily diet. Traditionally, rice is the staple food of people in Asia and many regions. Its rich carbohydrate (especially starch) content provides energy while also bringing the risk of rapid rise in blood sugar. For diabetic patients, such blood sugar fluctuations will not only aggravate the condition, but may also cause a series of complications, such as cardiovascular disease, neuropathy and retinopathy, which seriously affect the quality of life of patients. Therefore, a method for preparing blood sugar-lowering rice is proposed to solve the above problems. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for preparing blood sugar lowering rice, which uses low GI brown rice and high-quality whole grains and scientifically combines new resource foods and good ingredients that are both medicinal and edible, and adopts advanced desugaring process assembly line production. Long-term consumption can effectively regulate body functions and achieve the effect of lowering the blood sugar index.

[0005] To achieve the above object, the present invention provides the following technical scheme: a blood sugar lowering rice, characterized in that it comprises the following raw materials in weight proportion: 80-86 parts of low GI brown rice, 5-7 parts of konjac flour, 5-7 parts of white kidney bean flour, 0.5-0.9 parts of monoglyceride, 0.3-0.5 parts of edible flavor, 0.3-0.45 parts of stevioside, 0.25-0.35 parts of calcium dihydrogen phosphate, 0.03-0.05 parts of gardenia yellow, 0.3-0.5 parts of cyclocarya paliurus leaf polysaccharide, 0.3-0.5 parts of chaga polysaccharide, 0.3-0.5 parts of maitake polysaccharide, 0.25-0.35 parts of tartary buckwheat flavonoids, 0.25-0.35 parts of red yeast rice flour and 0.25-0.35 parts of shiitake mushroom powder.

[0006] Furthermore, the preferred ratio of the raw materials is: 84.34 parts of low GI brown rice, 6 parts of konjac flour, 6 parts of white kidney bean flour, 0.7 parts of monoglyceride, 0.4 parts of edible flavor, 0.35 parts of stevioside, 0.3 parts of calcium dihydrogen phosphate, 0.03 parts of gardenia yellow, 0.4 parts of cyclocarya paliurus leaf polysaccharide, 0.4 parts of chaga polysaccharide, 0.4 parts of maitake polysaccharide, 0.3 parts of tartary buckwheat flavonoids, 0.3 parts of red yeast rice flour and 0.35 parts of shiitake mushroom powder.

[0007] Another technical problem to be solved by the present invention is to provide a preparation method of blood sugar reducing rice, comprising the following steps: 1) Take out an appropriate amount of low GI brown rice, wash it, remove impurities, and then boil the washed low GI brown rice. When the rice grains begin to soften but are not fully cooked, separate the rice and the rice soup; 2) The separated low GI brown rice grains are rinsed with cold water, and after rinsing, the surface moisture of the low GI brown rice is removed by air drying, and then the air-dried low GI brown rice is placed in an oven for drying, and the low GI brown rice is crushed by drying; 3) mixing the crushed low GI brown rice with konjac flour, white kidney bean flour, monoglyceride, edible flavor, stevioside, calcium dihydrogen phosphate, gardenia yellow, cyclocarya paliurus leaf polysaccharide, chaga polysaccharide, maitake polysaccharide, buckwheat flavonoids, red yeast rice flour and shiitake mushroom powder to obtain ingredient 1; 4) Then pour ingredient 1 into the conditioner, add appropriate amount of water and steam to humidify it, then send it to the twin-screw extruder granulator, add a certain amount of water, mature and extrude it into strips at a pressure of 5Mpa and a temperature of 110°C, control the humidity at 18%~19%, and obtain finished product 1 after cutting and granulation.

[0008] 5) The finished product 1 is then dried once, cooled, and dried twice. After the secondary drying, the moisture content of the particles is 11%~12%. The particles are automatically screened, packaged, boxed, and stored.

[0009] Furthermore, in step 1), the water temperature is controlled by a temperature controller, and the speed of the conveying device is controlled by a frequency converter, so that the low GI brown rice is cooked to 80% doneness.

[0010] Furthermore, in step 4), stable water is automatically added through PLC to control material temperature, extrusion pressure, and blade cutting speed, so that the obtained particles are approximated to the shape of rice.

[0011] Furthermore, in step 5), the temperature, wind pressure and drying time are controlled by a vulcanized bed to ensure that the moisture content of the finished product is 11% to 12%.

[0012] Furthermore, in the step 5), during screening and packaging, the particles can be screened to remove incomplete particles and adhered particles, so that the whole rice rate reaches 99%, and then packaged to obtain the finished product.

[0013] Furthermore, in step 5), during the first drying: hot air drying, drying temperature is 100°C, transmission frequency is 4-6Hz, and wind pressure frequency is 40-45Hz; during cooling, cold air temperature is 36-40°C, and wind pressure frequency is 6-10Hz; secondary drying: drying temperature is 56-60°C, transmission frequency is 8-12Hz, and wind pressure frequency is 40-42Hz.

[0014] Furthermore, in step 1), the low GI brown rice is hulled pure brown rice that is passed through a color sorter to remove black grass seeds, diseased grains, millet, sand and other impurities.

[0015] Compared with the prior art, the technical solution of this application has the following beneficial effects: The preparation method of the blood sugar lowering rice uses low GI brown rice and high-quality cereals and grains in a scientific combination of good ingredients that are both medicinal and edible, and is produced using an advanced desugaring process assembly line. If it can be consumed for a long time, it can effectively regulate body functions and achieve the effect of lowering the blood sugar index. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0017] The following will be combined with 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.

[0018] Embodiment 1: A kind of blood sugar reducing rice in this embodiment, the preferred ratio of the raw materials: 84.34 parts of low GI brown rice, 6 parts of konjac flour, 6 parts of white kidney bean flour, 0.7 parts of monoglyceride, 0.4 parts of edible flavor, 0.35 parts of stevioside, 0.3 parts of calcium dihydrogen phosphate, 0.03 parts of gardenia yellow, 0.4 parts of cyclocarya paliurus leaf polysaccharide, 0.4 parts of chaga polysaccharide, 0.4 parts of maitake polysaccharide, 0.3 parts of tartary buckwheat flavonoids, 0.3 parts of red yeast rice flour and 0.35 parts of mushroom powder.

[0019] Another technical problem to be solved by the present invention is to provide a preparation method of blood sugar reducing rice, comprising the following steps: 1) Take out an appropriate amount of low GI brown rice, wash it, remove impurities, and then boil the washed low GI brown rice. When the rice grains begin to soften but are not fully cooked, separate the rice and the rice soup; 2) The separated low GI brown rice grains are rinsed with cold water, and after rinsing, the surface moisture of the low GI brown rice is removed by air drying, and then the air-dried low GI brown rice is placed in an oven for drying, and the low GI brown rice is crushed by drying; 3) mixing the crushed low GI brown rice with konjac flour, white kidney bean flour, monoglyceride, edible flavor, stevioside, calcium dihydrogen phosphate, gardenia yellow, cyclocarya paliurus leaf polysaccharide, chaga polysaccharide, maitake polysaccharide, buckwheat flavonoids, red yeast rice flour and shiitake mushroom powder to obtain ingredient 1; 4) Then pour ingredient 1 into the conditioner, add appropriate amount of water and steam to humidify it, then send it to the twin-screw extruder granulator, add a certain amount of water, mature and extrude it into strips at a pressure of 5Mpa and a temperature of 110°C, control the humidity at 18%~19%, and obtain finished product 1 after cutting and granulation.

[0020] 5) The finished product 1 is then dried once, cooled, and dried twice. After the secondary drying, the moisture content of the particles is 11%~12%. The particles are automatically screened, packaged, boxed, and stored.

[0021] In the present embodiment, low GI brown rice is selected. Compared with white rice, low GI brown rice contains more dietary fiber, vitamins, minerals and unremoved rice bran layer and germ. These ingredients help to reduce the GI value of food. Low GI brown rice has 8 kinds of amino acids, 16 kinds of minerals, 21 kinds of vitamins, and germ also contains crude protein, 4 kinds of vitamins, folic acid enzyme substances and various minerals. After boiling the brown rice, the brown rice soup is drained and the rice soup is separated. The rice soup may contain more starch and other soluble components. If these components are eaten together with the brown rice, the overall GI value may be increased. By draining the rice soup, this part of the impact can be reduced.

[0022] Rinsing the drained low GI brown rice with cold water can further remove starch and other impurities on the surface, helping to reduce the overall GI value of the brown rice. In addition, rinsing with cold water can quickly cool the brown rice to prevent over-cooking.

[0023] When low GI brown rice is air-dried to remove surface moisture, it can be done naturally or with the assistance of a fan. This step is to prepare for subsequent drying, ensuring that the brown rice reaches a certain degree of dryness before drying to avoid unnecessary charring or deterioration during the drying process.

[0024] The air-dried brown rice is dried, and the dried brown rice is easier to store and can maintain its nutritional value and taste for a long time.

[0025] in, Konjac flour is mainly used to adjust the taste and reduce blood sugar and fat. After mixing, it makes the taste soft and elastic, increases the dietary fiber content, and can also detoxify and promote bowel movements.

[0026] Mulberry leaf extract can lower blood sugar, effectively promote the conversion of glucose into glycogen and inhibit insulin secretion.

[0027] Red yeast rice powder contains morakolin K, which is a natural food alternative to lovastatin. Red yeast rice has the effects of promoting blood circulation and removing blood stasis, strengthening the spleen and digestion, lowering blood lipids and blood pressure, lowering total cholesterol, low-density lipoprotein and serum triglycerides, and can also improve T cells and increase body resistance.

[0028] White kidney bean powder contains a special ingredient - α-amylase inhibitor. α-amylase inhibitor can block the interaction between starch in food and amylase, so that starch cannot be completely broken down into monosaccharides (such as glucose), thereby reducing the body's absorption of starch. Since starch decomposition is blocked, the absorption of glucose will also be reduced accordingly, which will help lower blood sugar levels.

[0029] There are two ways to eat it: 1. Brew with boiling water for 10 minutes before consumption.

[0030] 2. Steaming and eating: (1) Add an appropriate amount of blood sugar-lowering rice to a bowl; (2) Add an appropriate amount of water to the bowl. The recommended ratio of rice to water is 1:1; it can also be adjusted according to taste; (3) Add an appropriate amount of water to a rice cooker or pot, steam the bowl for 20 minutes and it is ready to eat.

[0031] Embodiment 2: A kind of blood sugar lowering rice in this embodiment, the ratio of the raw materials: 86 parts of low GI brown rice, 5 parts of konjac flour, 5 parts of white kidney bean flour, 0.5 parts of monoglyceride, 0.3 parts of edible flavor, 0.3 parts of stevioside, 0.35 parts of calcium dihydrogen phosphate, 0.05 parts of gardenia yellow, 0.5 parts of cyclocarya paliurus leaf polysaccharide, 0.5 parts of chaga polysaccharide, 0.5 parts of maitake polysaccharide, 0.3 parts of tartary buckwheat flavonoids, 0.35 parts of red yeast rice flour and 0.35 parts of mushroom powder.

[0032] Embodiment 3: A kind of blood sugar lowering rice in this embodiment, the ratio of the raw materials: low GI brown rice is 81.2 parts, konjac flour is 7 parts, white kidney bean flour is 7 parts, monoglyceride is 0.9 parts, edible flavor is 0.5 parts, stevioside is 0.45 parts, calcium dihydrogen phosphate is 0.35 parts, gardenia yellow is 0.05 parts, cyclocarya paliurus leaf polysaccharide is 0.5 parts, birch polysaccharide is 0.5 parts, maitake polysaccharide is 0.5 parts, buckwheat flavonoids is 0.35 parts, red yeast rice powder is 0.35 parts and mushroom powder is 0.35 parts.

[0033] Comparative Example 1: The nutritional components of Example 1, Example 2 and Example 3 are compared as follows:

[0034] Compared with Example 2 and Example 3, Example 1 reasonably adds functional ingredients such as konjac flour and white kidney bean flour while maintaining a high proportion of low GI brown rice, which not only ensures basic nutritional needs but also enhances the effect of lowering blood sugar.

[0035] Taste and cost: Compared with Example 3, Example 1 has a moderate content of konjac flour and white kidney bean flour, which may be more conducive to maintaining the natural taste of rice while avoiding excessive cost.

[0036] Overall balance: From the perspective of the ratio of various nutrients, Example 1 does a good job in maintaining overall balance, which not only meets the demand for controlling blood sugar, but also does not excessively pursue the effect of one aspect at the expense of the advantages of other aspects.

[0037] Comparative Example 2: The nutritional content of blood sugar lowering rice, low GI brown rice and polished rice (white rice) prepared in the above Example 1 is as follows:

[0038] Among them, natural blood sugar lowering ingredients refer to konjac powder, white kidney bean powder, cyclocarya paliurus leaf polysaccharides, chaga polysaccharides, maitake mushroom polysaccharides, buckwheat flavonoids and other ingredients that have the effect of assisting in lowering blood sugar.

[0039] Comparative Example 2: The blood sugar rising rates of the blood sugar lowering rice, low GI brown rice and polished rice (white rice) prepared in the above Example 1 are as follows:

[0040] Note: The "+X mg / dL" here only indicates the increase in blood sugar relative to before the meal, not the actual blood sugar value. The actual blood sugar value will be affected by many factors, including individual differences, pre-meal blood sugar levels, etc.

[0041] To sum up, blood sugar levels rise the slowest after consumption of hypoglycemic rice and tend to stabilize earlier; low GI brown rice is second; and polished rice causes the fastest rise in blood sugar levels and may continue to rise or remain at a high level for a long time.

[0042] Experimental Example: The experimenter was diagnosed as a diabetic patient. The patient did not take any blood sugar control or hypoglycemic western medicine. He ate 100 grams of blood sugar-lowering rice (prepared in Example 1) at noon every day for 80 days, as shown below:

[0043] As shown above, after taking the blood sugar lowering rice for 80 days, the test subject's glucose decreased by 2.29mmol / l and glycosylated hemoglobin decreased by 0.7%.

[0044] 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 blood sugar lowering rice, characterized in that: The invention comprises the following raw materials in proportion by weight: 80-86 parts of low GI brown rice, 5-7 parts of konjac flour, 5-7 parts of white kidney bean flour, 0.5-0.9 parts of monoglyceride, 0.3-0.5 parts of edible flavor, 0.3-0.45 parts of stevioside, 0.25-0.35 parts of calcium dihydrogen phosphate, 0.03-0.05 parts of gardenia yellow, 0.3-0.5 parts of cyclocarya paliurus leaf polysaccharide, 0.3-0.5 parts of chaga polysaccharide, 0.3-0.5 parts of maitake polysaccharide, 0.25-0.35 parts of tartary buckwheat flavonoids, 0.25-0.35 parts of red yeast rice flour and 0.25-0.35 parts of shiitake mushroom powder.

2. A blood sugar reducing rice according to claim 1, characterized in that: The preferred ratio of the raw materials is: 84.34 parts of low GI brown rice, 6 parts of konjac flour, 6 parts of white kidney bean flour, 0.7 parts of monoglyceride, 0.4 parts of edible flavor, 0.35 parts of stevioside, 0.3 parts of calcium dihydrogen phosphate, 0.03 parts of gardenia yellow, 0.4 parts of cyclocarya paliurus leaf polysaccharide, 0.4 parts of chaga polysaccharide, 0.4 parts of maitake polysaccharide, 0.3 parts of tartary buckwheat flavonoids, 0.3 parts of red yeast rice flour and 0.35 parts of shiitake mushroom powder.

3. A method for preparing blood sugar-lowering rice, characterized in that: The following steps are involved: 1) Take out an appropriate amount of low GI brown rice, wash it, remove impurities, and then boil the washed low GI brown rice. When the rice grains begin to soften but are not fully cooked, separate the rice and the rice soup; 2) The separated low GI brown rice grains are rinsed with cold water, and after rinsing, the surface moisture of the low GI brown rice is removed by air drying, and then the air-dried low GI brown rice is placed in an oven for drying, and the low GI brown rice is crushed by drying; 3) mixing the crushed low GI brown rice with konjac flour, white kidney bean flour, monoglyceride, edible flavor, stevioside, calcium dihydrogen phosphate, gardenia yellow, cyclocarya paliurus leaf polysaccharide, chaga polysaccharide, maitake polysaccharide, buckwheat flavonoids, red yeast rice flour and shiitake mushroom powder to obtain ingredient 1; 4) Then pour ingredient 1 into the conditioner, add appropriate amount of water and steam to humidify it, then send it to the twin-screw extruder granulator, add a certain amount of water, mature and extrude it into strips at a pressure of 5Mpa and a temperature of 110°C, control the humidity at 18%~19%, and obtain finished product 1 after cutting and granulation. 5) The finished product 1 is then dried once, cooled, and dried twice. After the secondary drying, the moisture content of the particles is 11%~12%. The particles are automatically screened, packaged, boxed, and stored.

4. A method for preparing blood sugar reducing rice according to claim 3, characterized in that: In the step 1), the water temperature is controlled by a temperature controller, and the speed of the conveying device is controlled by a frequency converter, so that the low GI brown rice is cooked to 80% doneness.

5. A method for preparing blood sugar reducing rice according to claim 3, characterized in that: In the step 4), the PLC automatically adds stable water, controls the material temperature, extrusion pressure, and blade cutting speed, and makes the obtained particles approximate to the shape of rice.

6. A method for preparing blood sugar reducing rice according to claim 1, characterized in that: In step 5), the temperature, wind pressure and drying time are controlled by the vulcanized bed to ensure that the moisture content of the finished product is 11% to 12%.

7. A method for preparing blood sugar reducing rice according to claim 1, characterized in that: In the step 5), during screening and packaging, the particles can be screened to remove incomplete particles and adhered particles, so that the whole rice rate reaches 99%, and then packaged to obtain the finished product.

8. A method for preparing blood sugar reducing rice according to claim 1, characterized in that: In the step 5), during the first drying, hot air drying is performed at a drying temperature of 100°C, a transmission frequency of 4-6Hz, and a wind pressure frequency of 40-45Hz; during cooling, the cold air temperature is 36-40°C, and the wind pressure frequency is 6-10Hz; during secondary drying, the drying temperature is 56-60°C, the transmission frequency is 8-12Hz, and the wind pressure frequency is 40-42Hz.

9. A method for preparing blood sugar reducing rice according to claim 1, characterized in that: In step 1), the low GI brown rice is hulled pure brown rice that is passed through a color sorter to remove black grass seeds, diseased grains, millet, sand and other impurities.

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