Low-GI inulin coarse cereal recombinant rice and preparation method thereof

Abstract

The invention provides low-GI inulin coarse cereal recombinant rice and a preparation method thereof. The recombinant rice is prepared by mixing rice, highland barley, chenopodium quinoa willd, chickpeas and inulin in a mass ratio of (20-30): (15-35): (5-20): (15-30): (1.5-3.0) and then performing extrusion forming. The parameters of the extruder are set as follows: the rotating speed of a screw rod is 100-140 rpm, the water adding amount of materials is 20-28%, the extrusion temperature is 80-100 DEG C, and the feeding speed is 10 kg / h. According to the invention, coarse cereals with low GI value and rich amino acids are screened, the ratio of the coarse cereals is optimized, and the coarse cereals are compounded with rice, so that the complementary effect of the coarse cereals and proteins is realized; the recombinant rice prepared by doping the inulin into the formula realizes auxiliary blood sugar reduction; the inulin coarse cereal recombinant rice which is high in quality and low in GI and has the physical property characteristics of rice is finally prepared, industrialization serves as the final purpose, a healthy staple food which is good in eating quality and good in auxiliary blood glucose reducing effect is provided for diabetics, and the life quality of the diabetics is improved.

Description

Technical Field

[0001] The invention belongs to the field of food manufacturing, and in particular is a method for preparing low GI inulin miscellaneous grain recombinant rice. Background Art

[0002] Recombinant rice is a new type of food that is similar in appearance to natural rice. It is made by using starch as a molding matrix and adding various other raw materials. The raw materials are melted under the combined action of high temperature, high pressure and high shear force, and then processed through die shaping, cutting, drying and other processes. Recombinant rice technology, as a new type of grain nutrition fortification method, has the advantage of freely regulating components. It can meet the needs of different special groups of people by adding different nutrients or functional ingredients. It is an ideal means to fill the current gap in the healthy functional staple food for diabetic patients.

[0003] At present, most of the recombinant rice studied on the market pursues nutritional value supplementation. For example, iron-fortified rice has a high glycemic index and is not suitable for diabetic patients. Or in order to prepare recombinant rice with a low glycemic index and improve the nutritional effect of recombinant rice, the manufacturer will also use all grain powder to prepare recombinant rice. However, the addition of too much grain powder cannot guarantee the edible taste of recombinant rice and the actual consumer acceptance; the rough taste and poor color of recombinant rice affect the quality of the product, which in turn hinders the market promotion of recombinant rice. A small part of recombinant rice has achieved a reasonable combination of rice flour with different grains, increased the content of slowly digestible starch in recombinant rice, reduced the glycemic index, and effectively alleviated starch hydrolysis and blood sugar increase in the body of the consumer. However, the recombinant rice prepared in this way often ignores the effect of the extrusion process on product quality, resulting in great water absorption and expansion of the product, which greatly affects the flavor and taste of the recombinant rice. However, producers often add some additives to the recombinant rice raw materials to improve such flavor and taste problems, and the consumption of additives often causes gastrointestinal discomfort in most people. Summary of the invention

[0004] The present invention aims at the problems of the prior art and provides a method for preparing low GI inulin multi-grain recombinant rice which has a low glycemic index and is beneficial to long-term blood sugar control. The recombinant rice can ensure the taste of rice without adding any additives, and can ensure that the recombinant rice has a low glycemic index and is suitable for consumption by diabetics, while also ensuring the nutritional value of the recombinant rice.

[0005] In order to achieve the above technical purpose, the present invention provides a low GI inulin multi-grain recombinant rice, wherein the recombinant rice is obtained by mixing rice, highland barley, quinoa, chickpea and inulin and then extruding the mixture, and the mass ratio of the rice, highland barley, quinoa, chickpea and inulin is 20-30:15-35:5-20:15-30:1.5-3.0.

[0006] The preferred technical solution of the present invention is as follows: the extrusion molding parameters are as follows: screw speed 100-140rpm, material water addition amount 20-28%, extrusion temperature 80-100°C, feeding speed 10kg / h.

[0007] A preferred technical solution of the present invention: the mass ratio of the rice, highland barley, quinoa, chickpea and inulin is 26.9:33.6:14.6:22.1:3.0.

[0008] The present invention also provides a method for preparing low GI inulin grain recombinant rice, characterized in that the specific steps are as follows: S1. preparing raw materials according to a mass ratio of 20-30:15-35:5-20:15-30:1.5-3.0: rice, highland barley, quinoa, chickpea and inulin, and crushing all the raw materials through a 80-100 mesh sieve;

[0009] S2. The crushed and sieved raw materials are then mixed and placed in a screw extruder for granulation to obtain recombinant rice. The extruder parameters are set as follows: screw speed 100 to 140 rpm, material water addition amount 20 to 28%, extrusion temperature 80 to 100 ° C, feeding rate 10 kg / h;

[0010] S3. Dry the recombinant rice obtained by granulation in the above step at a temperature of 40 to 60° C. for 1 to 2 hours until the moisture content of the recombinant rice is below 13%, thereby obtaining low GI inulin grain recombinant rice.

[0011] The preferred technical solution of the present invention is as follows: in the step S2, the extruder parameters are set as follows: screw speed 120 rpm, material water addition amount 20%, extrusion temperature 90°C, and feeding speed 10 kg / h.

[0012] The present invention rationally selects the coarse grains with low glycemic index, rich lysine and dietary fiber through the determination of glycemic index, determination of dietary fiber, amino acid determination evaluation, and in vitro protein digestion simulation without adding additives. Inulin is a soluble dietary fiber naturally existing in nature, and its sweetness is pure and refreshing than sucrose. It will not be hydrolyzed into monosaccharides in the upper part of the intestine, and can prolong the functional time of carbohydrates in the human body. Metabolism does not require insulin, which helps to reduce the dependence and need of diabetic patients on insulin, control blood sugar levels, and is an ideal food for diabetics. At the same time, inulin has high hydrophilicity, and the optimal extrusion process conditions of coarse grains and rice flour can reduce the water absorption and swelling index of the extruded product, improve the product texture, improve the sensory score of recombinant rice, and improve the taste and flavor of recombinant rice. Therefore, the recombinant rice product made by using coarse grain powder, inulin and rice flour under the optimal extrusion conditions not only ensures that the recombinant rice has a low glycemic index and is suitable for diabetics, but also ensures the nutritional value of the recombinant rice, and the taste of the recombinant rice is improved without adding additives.

[0013] The present invention screens coarse cereals with low GI values ​​and rich amino acids, optimizes their ratio, and compounding them with rice to achieve protein complementarity; the recombinant rice prepared by adding inulin into the formula achieves auxiliary blood sugar reduction; finally, a high-quality, low-GI inulin coarse cereal recombinant rice with the physical properties of rice is prepared, and industrialization is taken as the ultimate goal, so as to provide diabetic patients with a healthy staple food with good edible quality and good auxiliary blood sugar reduction effect, thereby improving the quality of life of this group of people. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a curve comparison chart showing the effect of different addition amounts of highland barley on starch hydrolysis rate in Experiment 1;

[0015] Figure 2 This is a curve comparison chart showing the effect of different addition amounts of chickpeas on starch hydrolysis rate in Experiment 1;

[0016] Figure 3 This is a curve comparison diagram of the effect of different quinoa addition amounts on starch hydrolysis rate in Experiment 1;

[0017] Figure 4 This is the effect of different inulin addition amounts on the eGI value of the compound system mixture in Experiment 2;

[0018] Figure 5 This is a comparison table of the hardness of the mixed powder gel prepared with different inulin addition amounts in Experiment 2;

[0019] Figure 6 This is a comparison table of the elasticity of the mixed powder gels prepared with different inulin addition amounts in Experiment 2;

[0020] Figure 7 This is a comparison table of chewability of mixed powder gels prepared with different inulin addition amounts in Experiment 2;

[0021] Figure 8 This is a comparison table of the viscosity of the mixed powder gels prepared with different inulin addition amounts in Experiment 2;

[0022] Fig. 9 1 is a comparison diagram of the appearance of different rice in the embodiment. DETAILED DESCRIPTION

[0023] The present invention is further described below in conjunction with embodiments. The drawings of the embodiments are drawn in a simplified manner and are only used to clearly and concisely illustrate the purpose of the embodiments of the present invention. The following technical solutions shown in the embodiments are specific solutions of the embodiments of the present invention and are not intended to limit the scope of the invention claimed for protection. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0024] The present invention selects rye, millet, red kidney bean, wheat, mung bean, soybean, quinoa, buckwheat, highland barley, chickpea as research object, adopts national standard method to measure the basic components (protein, fat, starch, moisture, amino acid, dietary fiber) of raw materials, and according to Englyst and other methods, measures the in vitro digestibility and glycemic index of raw material starch and protein in order to obtain rich amino acids, high dietary fiber content, low GI cereal raw materials highland barley, chickpea, quinoa as cereal raw materials; and optimizes its ratio through single factor GI and gelatinization property experiment, and compound with rice, prepares a kind of low GI comprehensive nutritional value high recombinant rice; adopts determination eGI value and texture property to study the addition amount of inulin, and the recombinant rice obtained by inulin mixing into the formula can realize auxiliary hypoglycemia, and improves product taste and flavor at the same time. The screening process of raw material addition amount in the present invention is described in detail below.

[0025] Experiment 1: Determination of the grain formula; the raw materials for grain selection were highland barley, chickpeas, and quinoa; the addition amount of highland barley, chickpeas, and quinoa was selected as a single factor and compounded with rice to test the GI and gelatinization characteristics. Finally, the optimal formula was obtained by adding inulin and planning and solving according to the nutritional characteristics, GI value, and gelatinization characteristics of the three grains of highland barley, chickpeas, and quinoa;

[0026] (a) Effect of highland barley addition on the GI value of composite flour; The chickpea addition was set to 25%, the quinoa addition was 20%, and the rest was rice flour. The effects of different highland barley additions (mass ratio 0%, 15%, 20%, 25%, 30%, 35%) on the GI value of composite flour were studied. The total mass of all substances was 100%. The research results are shown in Figure 1 As shown, Figure 1 This is a comparison of the hydrolysis rate curves of composite flour starch with different addition amounts of highland barley. Figure 1 It can be seen that the starch hydrolysis rate of the composite flour with different highland barley additions is the fastest in the first 30 minutes, and the rate gradually slows down after 30 minutes. After 120 minutes, the starch is basically completely hydrolyzed and gradually reaches equilibrium. Figure 1 The comparison of the starch hydrolysis curves of composite flour with different highland barley additions shows that with the increase of highland barley addition, the starch hydrolysis rate continues to decrease; among them, when the highland barley addition is 0%, the starch hydrolysis rate is 37.87% at 30min, and when the highland barley addition is 35%, the starch hydrolysis rate drops to 13.77% at 30min, a decrease of 24.1%. When the highland barley addition is 0%, the starch hydrolysis rate is 42.96% at 180min, and when the highland barley addition is 35%, the starch hydrolysis rate drops to 23.24% at 180min, a decrease of 19.72%; through comparison, it can be seen that the addition of highland barley can affect the trend of starch hydrolysis rate.

[0027] Since the main functional components of highland barley include β-glucan, phenolic acid, flavonoids and resistant starch (RS), β-glucan covers the surface of starch granules, preventing amylase from contacting starch granules, thereby increasing the viscosity of the digestive system and reducing the activity of α-amylase and α-glucosidase, thereby inhibiting starch digestion. With the increase in the amount of highland barley added, the β-glucan content increases, and the starch hydrolysis rate decreases significantly.

[0028] (b) Effect of chickpea addition on the GI value of composite flour. The mass ratio of highland barley, the mass ratio of quinoa was set to 25%, and the rest was rice flour. The effects of different chickpea addition amounts (mass ratio of 0%, 15%, 20%, 25%, 30%, 35%) on the GI value of composite flour were studied.

[0029] The research results are as follows Figure 2 As shown, Figure 2 This is a comparison of the hydrolysis rate curves of composite powder starch with different chickpea addition amounts. Figure 2 It can be seen that the starch hydrolysis rate of the composite powder with different chickpea addition amounts is the fastest in the first 30 minutes, and the rate gradually slows down after 30 minutes and gradually reaches equilibrium. This shows that the hydrolysis of chickpeas basically occurs in the first 30 minutes. Figure 2 The comparison of the starch hydrolysis curves of the composite powder with different chickpea additions shows that the starch hydrolysis rate decreases with the increase of chickpea addition. When the chickpea addition is 0%, the starch hydrolysis rate in 30 minutes is 35.38%, and when the chickpea addition is 35%, the starch hydrolysis rate in 30 minutes drops to 15.72%, a decrease of 19.66%. The final starch hydrolysis rate of the group with 0% chickpea addition is 39.48%, and when the chickpea addition is 35%, the final starch hydrolysis rate drops to 18.78%, a decrease of 20.7%.

[0030] (c) Effect of quinoa addition on the GI value of composite flour. The addition amount of highland barley was set to 25%, the addition amount of chickpea was set to 25%, and the rest was rice flour. The effect of different quinoa addition amounts (mass ratio 0%, 10%, 15%, 20%, 25%, 30%) on the GI value of composite flour was studied.

[0031] The research results are as follows Figure 3 As shown, Figure 3 This is a comparison of the hydrolysis rate curves of composite powder starch with different quinoa addition amounts. Figure 3 It can be seen that the starch hydrolysis rate is fastest in the first 30 minutes, and the rate gradually slows down after 30 minutes and gradually reaches equilibrium, indicating that the hydrolysis of quinoa basically occurs in the first 30 minutes. Figure 3The comparison of the starch hydrolysis curves of the composite powder with different quinoa additions shows that the starch hydrolysis rate continues to decrease with the increase of quinoa addition. When quinoa is not added, the 30-min starch hydrolysis rate is 28.24%. When the quinoa addition is 30%, the 30-min starch hydrolysis rate drops to 18.78%, a decrease of 9.46%. The final starch hydrolysis rate of the group without quinoa addition is 32.97%, and when the quinoa addition is 35%, the final starch hydrolysis rate drops to 23.79%, a decrease of 9.18%. This shows that the addition of quinoa helps inhibit the hydrolysis of starch.

[0032] In the second test, the following specific tests were conducted for the inulin addition interval:

[0033] Inulin was mixed with highland barley, quinoa, chickpea and rice flour in the mass ratios of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0%, respectively, wherein highland barley mass ratio was 25%, quinoa mass ratio was 15%, chickpea mass ratio was 25%, the total mass ratio was 100%, and the rest was rice flour. The composite powder samples with different proportions were placed in molds, water was added in equal proportions, fully cooked and cooled, and gels were obtained, and their eGI values ​​and texture characteristics were measured.

[0034] First, the GI value of the composite powder samples was determined by in vitro simulated digestion method. Each group of composite powder samples was digested and simulated three times in parallel to ensure that the temperature of the test system was constant at 37°C. The specific operation steps are as follows:

[0035] Simulate oral digestion: weigh 1g of recombinant rice powder, add α-amylase (7.5U / mL), oscillate in a water bath at constant temperature for 2min; mix thoroughly. Gelatinize in a water bath with magnetic stirring (95°C) for 30min. Add 4mL SSF solution to the sample; the SSF solution is prepared using the following amounts of substances: 3.02mL KCl, 0.74mL KH2PO4, 1.36mL NaHCO3, 0.1mL MgCl2(H2O)6, 0.12mL (NH4)2CO3;

[0036] Simulated gastric digestion: After the simulated oral digestion was completed, 10 ml of pepsin (100 U / mL) and 7.5 mL of gastric juice SGF were added to the oral digestive fluid. The SGF solution was prepared from the following amounts of substances: 1.38 mL of KCl, 0.18 mL of KH2PO4, 2.5 mL of NaHCO3, 2.36 mL of NaCl, 0.08 mL of MgCl2(H2O)6, and 0.1 mL of (NH4)2CO3; the pH of the digestive fluid was adjusted to 3.0 with HCl (1 mol / L), and the digestion was carried out in a constant temperature water bath with shaking for 2 h;

[0037] Simulated intestinal digestion: After the simulated gastric digestion is completed, 10 mL of artificial intestinal fluid SIF, 5 mL of 0.2 mol sodium acetate, and 2 mL of trypsin (5 U / mL) are added to the gastric digestive fluid; the SIF solution is prepared with the following amounts of substances: 1.36 mL of KCl, 0.16 mL of KH2PO4, 8.5 mL of NaHCO3, 1.92 mL of NaCl, and 0.22 mL of MgCl2(H2O)6; the pH of the digestive fluid is adjusted to 7.0 with NaOH (1 mol / L).

[0038] The results of the in vitro simulated digestion method to determine the GI value of the above composite powder samples are as follows Figure 4 As shown by Figure 4 It can be seen that with the increase of inulin addition, the eGI values ​​of highland barley, chickpea, quinoa and rice mixed flour gradually decreased, decreasing by (0.16±0.14)%, (0.53±0.36)%, (1.06±0.33)%, (2.04±0.39)%, (2.53±0.48)% and (2.88±1.0)% respectively. Figure 4 It can be seen that the downward trend is most obvious when the inulin addition amount is 1.5% to 2.0%.

[0039] The different mixed gels prepared in Experiment 2 were tested in the TPA mode of the texture analyzer using the P / 36R probe to measure the hardness, chewiness, elasticity and viscosity of the mixed powder gels prepared with different inulin addition amounts. The speed was set to 2.00 mm / s before, during and after the test, the interval between two compressions was 5.0 s, and the trigger force was 5.0 g. The average value was obtained after three tests under this condition. The measurement results are shown in the figure below. Figures 5 to 8As shown in the results, compared with the group without inulin, when the inulin addition reached 1.5%, the hardness, chewiness, elasticity and viscosity were significantly different (P<0.05). The hardness of the mixed powder gel increased with the increase of inulin addition; compared with the group without inulin, the hardness of each inulin addition group was significantly different (P<0.05), and when the inulin addition was 1.5%, the increase was (32.67±3.56) g. When the inulin addition reached 3.0%, the hardness of the mixture increased significantly (P<0.01), with an increase of (64.99±3.17) g; when the inulin addition reached 1.5%, the viscosity and chewiness of the gel increased significantly (P<0.05), with an increase of (109.09±4.29) g and (87.45±4.84) ​​g; when the inulin addition reached 3%, the viscosity and elasticity reached the maximum values ​​of 835.93 and 0.41 mm, respectively. The hardness, viscosity and chewiness of the gel reached a peak when the inulin addition reached 2.5%. After the inulin addition was further increased to 3%, the trend did not change significantly. It is speculated that the addition of inulin has a better effect on improving the viscosity and chewiness of starch gel products, but a relatively weaker effect on improving the hardness and elasticity. Taking into account the effect of inulin addition on the improvement of the eGI and texture characteristics of the mixed powder system gel, it was determined that the inulin addition amounts in the three basic formulas of inulin and miscellaneous grain reconstituted rice were 0.5%, 1.5% and 3.0%, respectively.

[0040] Experiment 3: Select 3 factors to conduct a 3-factor 3-level response surface test. The center points of the response surface test are: screw speed 120r / min, extrusion temperature 90℃, and water addition 24%. The response surface test was conducted with sensory evaluation scores and GI values ​​as the evaluation indicators. The results of the response surface analysis factor levels are shown in Tables 1 and 2:

[0041] Table 1: Response surface analysis factor level table for extrusion process

[0042]

[0043] Table 2: Response surface test data of different extrusion parameters GI value

[0044]

[0045] It can be seen from the above table that since the GI value response surface is not significant, the sensory score is selected as the comprehensive indicator for evaluation and analysis. The optimal extrusion conditions obtained by the regression equation analysis of the Design Expert software are: A (extrusion temperature 91.12℃), B (material moisture content 23.98%) and C (screw speed 121.16r / min), and the sensory score of recombinant rice is 85.24min. In order to verify whether this method is reliable, considering the actual situation, the processing conditions are modified to: extrusion temperature 90℃, material moisture content 24%, and screw speed 120r / min. Under this condition, the inulin grain recombinant rice was verified, and the test was repeated 3 times. The sensory score of the test result was 84min, indicating that the model can simulate and predict the GI value of inulin grain recombinant rice well, thereby illustrating the feasibility of using the response surface method to optimize the extrusion process parameters of low GI grain recombinant rice.

[0046] The high-quality miscellaneous grains selected by the present invention, such as highland barley, quinoa and chickpea, are matched with inulin and rice, and the optimal extrusion process conditions are studied through response surface research, so that the recombinant rice product has a low GI value, high nutritional value, the best taste and the highest comprehensive sensory score.

[0047] A low GI inulin grain recombinant rice provided in Example 1 comprises rice, highland barley, quinoa, chickpea and inulin in a mass ratio of 27.8:29.5:15.7:26.5:0.5; all the raw materials are crushed through an 80-100 mesh sieve, mixed and put into a screw extruder for granulation to obtain recombinant rice, and the extruder parameters are set as follows: screw speed of 120 rpm, material water addition amount of 20%, extrusion temperature of 90°C, feeding rate of 10 kg / h, and the recombinant rice obtained by granulation in the above step is dried at a drying temperature of 60°C and a drying time of 2h until the moisture content of the recombinant rice is less than 13%, thereby obtaining low GI inulin grain recombinant rice A.

[0048] A low GI inulin grain recombinant rice provided in Example 2 comprises rice, highland barley, quinoa, chickpea and inulin in a mass ratio of 29:33:10.8:26.1:1.5; all raw materials are crushed through an 80-100 mesh sieve, and mixed and put into a screw extruder for granulation to obtain recombinant rice, and the extruder parameters are set as follows: screw speed of 120 rpm, material water addition amount of 20%, extrusion temperature of 90°C, and feeding rate of 10 kg / h. The recombinant rice obtained by granulation in the above step is dried at a drying temperature of 60°C and a drying time of 2 hours until the moisture content of the recombinant rice is less than 13%, thereby obtaining low GI inulin grain recombinant rice B.

[0049] Implementation Case 3 provides a low GI inulin grain recombinant rice, comprising rice, highland barley, quinoa, chickpeas and inulin in a mass ratio of 26.9:33.6:14.6:22.1:3.0; all raw materials are crushed through an 80-100 mesh sieve, and mixed and put into a screw extruder for granulation to obtain recombinant rice, and the extruder parameters are set as follows: screw speed 120rpm, material water addition amount 20%, extrusion temperature 90°C, feeding rate 10kg / h, and the recombinant rice obtained by granulation in the above step is dried at a drying temperature of 60°C and a drying time of 2h until the moisture content of the recombinant rice is less than 13%, thereby obtaining low GI inulin grain recombinant rice C.

[0050] The texture properties of the low GI inulin grain recombinant rice, ordinary white rice and ordinary extruded recombinant white rice (using rice flour as raw material for extrusion and recombinant) prepared in the above three embodiments were measured, and the results are shown in Table 3 below:

[0051] Table 3 Texture characteristics of different samples

[0052]

[0053] It can be seen from Table 3 that there are some differences in texture between recombinant rice and ordinary rice. However, the addition of inulin can make the product have strong bonding ability and good gel ability, making the taste of extruded recombinant rice closer to ordinary rice.

[0054] The cooking characteristics of the low GI inulin grain recombinant rice, ordinary white rice and ordinary extruded recombinant white rice prepared in the above three embodiments were measured, and the measurement results are shown in Table 4 below:

[0055] Table 4 Cooking characteristics of different samples

[0056] Sample name WSI (Water Solubility Index) WAI (Water Absorption Index) Cooking loss rate Regular white rice <![CDATA[4.85±0.13 a ]]> <![CDATA[1.92±0.19 a ]]> <![CDATA[2.15±0.19 a ]]> Extruded white rice <![CDATA[7.30±0.36 b ]]> <![CDATA[2.39±0.21 b ]]> <![CDATA[3.31±0.11 b ]]> Low GI Inulin Multigrain Recombinant Rice A <![CDATA[9.94±0.44 c ]]> <![CDATA[6.61±0.24 c ]]> <![CDATA[4.46±0.35 c ]]> Low GI Inulin Multigrain Reconstituted Rice B <![CDATA[9.99±0.48 c ]]> <![CDATA[5.67±0.34 c ]]> <![CDATA[4.25±0.12 c ]]> Low GI Inulin Multigrain Reconstituted Rice C <![CDATA[9.21±0.28 c ]]> <![CDATA[5.64±0.17 c ]]> <![CDATA[4.17±0.48 c ]]>

[0057] As shown in Table 4, the water absorption and cooking loss rate of recombinant rice will be improved after extrusion. The water absorption of low GI inulin extruded rice is 6.61%, 5.67%, and 5.64%, respectively, and the cooking loss rate is 4.46%, 4.25%, and 4.17%, respectively. This may be because during the extrusion process of low GI inulin rice, the change in pressure at the extrusion outlet creates gaps inside the rice grains, making it easier for water to enter, resulting in a high water-soluble cooking loss. The addition of inulin has a certain improvement effect on the water absorption and loss rate of recombinant rice.

[0058] The sensory evaluation was conducted on the low GI inulin grain recombinant rice, ordinary white rice and ordinary extruded recombinant white rice prepared in the above three embodiments. The sensory scores are shown in Table 5.

[0059] Table 5 Sensory evaluation of different samples

[0060]

[0061] As can be seen from Table 5, the smell score of extruded recombinant rice is lower than that of ordinary rice, and the palatability and taste scores are also lower than those of commercially available rice. There are differences in the scores of ordinary rice, extruded white rice and various extruded recombinant rice, indicating that extrusion processing will reduce the sensory score of rice, and the addition of grains will reduce the sensory score of extruded recombinant rice. The score of ordinary rice is better than that of various extruded recombinant rice, which may be because the addition of grains will reduce the sensory score of extruded recombinant rice, mainly because the addition of grains will affect the color of extruded recombinant rice, and some components in grains will cause the extruded recombinant rice to become slightly astringent and hard, affecting the taste. However, the scores of various extruded recombinant rice are better than those of extruded white rice, because grains also have a certain fragrance, which increases the flavor of recombinant rice. Among the various extruded grain recombinant rice, the total score of 3% inulin grain recombinant rice reached 85.9.

[0062] Observe the appearance of the three low GI inulin grain recombinant rice, ordinary white rice and ordinary extruded recombinant white rice prepared in the embodiment. Fig. 9 As shown, Fig. 9 From left to right in the middle are extruded rice, 0.5, 1.5, and 3.0% low GI inulin reconstituted rice. It can be seen that ordinary rice is the whitest and shiny, and extruded white rice also has a certain luster, full shape, distinct grains, and slightly yellow color. The color of each extruded reconstituted rice is golden yellow, and the shape is similar to ordinary rice. And with the addition of inulin, the color becomes darker. Generally speaking, the 3% inulin reconstituted rice product has the best appearance.

[0063] The in vitro starch digestion characteristics and glycemic index of the low GI inulin grain recombinant rice and extruded recombinant white rice prepared in the above three embodiments were measured; wherein, the glycemic index of extruded recombinant white rice was 79.33, and it was a high GI food if it exceeded 70. The glycemic indexes of the low GI inulin grain recombinant rice in each group were 53.03, 52.28, and 50.82, respectively, and they were low GI foods. This was because highland barley, quinoa, chickpeas, and inulin were added to the recombinant rice, so that the low GI inulin grain recombinant rice contained an amylase inhibitor, which inhibited the amylase activity during in vitro digestion, making it difficult for starch to be hydrolyzed into monosaccharides by enzymes, resulting in a low starch hydrolysis rate and a low GI value. Among them, the GI value of the 3% inulin grain recombinant rice was the lowest. The auxiliary hypoglycemic effect of inulin was confirmed.

Claims

1. A low GI inulin miscellaneous grain reconstituted rice, characterized by: The recombinant rice is obtained by mixing rice, highland barley, quinoa, chickpea and inulin and then extruding the mixture. The mass ratio of the rice, highland barley, quinoa, chickpea and inulin is 20-30:15-35:5-20:15-30:1.5-3.

0.

2. The low GI inulin miscellaneous grain recombinant rice according to claim 1, characterized in that: The extrusion molding parameters are as follows: screw speed 100-140rpm, material water addition amount 20-28%, extrusion temperature 80-100°C, feeding speed 10kg / h.

3. The low GI inulin miscellaneous grains recombinant rice according to claim 1 or 2, characterized in that: The mass ratio of the rice, highland barley, quinoa, chickpea and inulin is: 26.9:33.6:14.6:22.1:3.

0.

4. A method for preparing low GI inulin grain recombinant rice, characterized in that: The specific steps are as follows: S1. Prepare raw materials according to the mass ratio of 20-30:15-35:5-20:15-30:1.5-3.0: rice, highland barley, quinoa, chickpeas and inulin, and grind all the raw materials through a 80-100 mesh sieve; S2. The crushed and sieved raw materials are then mixed and placed in a screw extruder for granulation to obtain recombinant rice. The extruder parameters are set as follows: screw speed 100 to 140 rpm, material water addition amount 20 to 28%, extrusion temperature 80 to 100 ° C, feeding rate 10 kg / h; S3. Dry the recombinant rice obtained by granulation in the above step at a temperature of 40 to 60° C. for 1 to 2 hours until the moisture content of the recombinant rice is below 13%, thereby obtaining low GI inulin grain recombinant rice.

5. The method for preparing low GI inulin miscellaneous grains recombinant rice according to claim 4, characterized in that: The extruder parameters in step S2 are set as follows: screw speed 120 rpm, material water addition amount 20%, extrusion temperature 90° C., and feeding speed 10 kg / h.

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