High-dietary-fiber composite rice as well as production process and application thereof

Abstract

The invention relates to the technical field of functional food production, in particular to high-dietary-fiber composite rice and a production process and application thereof. According to the invention, a 5H (5 high) 5L (5 low) physical technology is utilized, the loss of dietary fibers is reduced in a high-temperature gelatinization process, the dietary fiber content of the composite rice meets the requirement of the World Health Organization (WHO) on the content of more than 10% which is published by the World Health Organization (WHO) and is beneficial to human health on each adult country on the basis of satisfying a better taste, the glycemic index (GI) of the composite rice is lower than 55, and meanwhile, the composite rice has the advantages that the dietary fiber content is reduced; broken rice can be selected as a raw material of the rice flour, grains are saved, and a positive effect is achieved for maintaining grain safety.

Description

Technical Field

[0001] This invention patent relates to the technical field of functional food production, and particularly relates to a high dietary fiber composite rice and its production process and application. Background Art

[0002] Basic diseases such as diabetes and hypertension are closely related to diet. Refined white rice, wheat flour, corn flour, etc. are quickly converted into glucose polysaccharides after being digested by the human body, and their glycemic index (GI) values are relatively high. Soluble dietary fiber (also known as resistant starch) is a type of starch that is not easily enzymatically digested in the small intestine. When the human body digests carbohydrates, the amount of glucose polysaccharides converted is less than that of ordinary starch under the same content. Therefore, the blood sugar rises slowly after meals, thus achieving the effect of blood sugar control. It is a food with a relatively low GI value, which can slowly absorb and continuously release energy, helping to maintain blood sugar stability. Dietary fiber is slowly absorbed in the gastrointestinal tract, absorbs relatively less carbohydrates than ordinary foods, and also has the effect of controlling weight, and can prevent and treat various chronic diseases.

[0003] Dietary fiber contains many hydrophilic groups and has strong water absorption, water retention, and swelling physical properties. It can increase the volume of human feces, make them wet and smooth, reduce rectal pressure, and promote defecation. Therefore, it is also a good dietary therapy option for constipated people.

[0004] The causes of basic diseases such as diabetes, hypertension, and obesity are that people consume too much carbohydrates, exceeding the body's metabolic level, while the intake of dietary fiber is seriously insufficient. Therefore, adjusting the diet structure, reducing the intake of high-sugar and high-energy foods, and increasing the intake of high-dietary fiber, low-sugar, and low-fat foods are effective methods to prevent basic diseases such as diabetes, hypertension, and obesity.

[0005] In the prior art, high-dietary fiber foods prepared by chemical methods can meet a relatively good intake of dietary fiber, but their taste is very poor, and there are also environmental pollution problems such as acid and alkali. They are usually used as a dietary fiber additive, and the dosage cannot exceed 5% - 8%. Exceeding the dosage will seriously affect the taste.

[0006] Both corn and oats are coarse grains. Although they contain a small amount of dietary fiber, their taste is relatively poor. By heating and gelatinizing them, the purpose of eating coarse grains in a refined way can be achieved. However, in this process, how to improve the content of dietary fiber while maintaining a good taste, so as to simultaneously achieve a good taste, a high content of dietary fiber, and a relatively low glycemic index (GI) value is a technical problem that urgently needs to be solved. Summary of the Invention

[0007] To solve the above technical problems, the object of the present invention is to provide a high dietary fiber composite rice and its production process. By using the 5H (5 high) and 5L (5 low) physical technology, during the high-temperature gelatinization process, through 5 times of high temperature and 5 times of low temperature, the starch is sheared and polymerized multiple times, gradually increasing the dietary fiber content, ensuring that the dietary fiber content reaches or exceeds 10%. At the same time, on the basis of meeting a good taste, the dietary fiber content of the composite rice reaches the content requirement of more than 10% beneficial to human health issued by the World Health Organization (WHO) to its member states, making its glycemic index (GI value) lower than 55. At the same time, broken rice can be selected as the raw material of rice flour, saving food, changing the rough taste of corn and oat raw grains, and playing a positive role in maintaining food security.

[0008] The object of the present invention can be achieved by the following technical solutions: In the first aspect, the present invention provides a production process of high dietary fiber composite rice, including the following steps: (1) Remove impurities and husks from corn and then grind it into corn flour, remove husks from oats and then grind it into oat flour, grind broken rice or rice into rice flour, and then mix the corn flour, oat flour and rice flour into a mixed raw material; (2) Add water to the mixed raw material for conditioning, and keep the moisture content of the material at 25-30%; (3) Convey the conditioned mixed raw material to the frequency modulation single-screw high-temperature extruder A through an automatic conveyor for high-temperature and high-pressure gelatinization; (4) Convey the semi-finished product at the discharge port of the frequency modulation single-screw high-temperature extruder A to the feed port of the frequency modulation single-screw high-temperature extruder B through a conveying device, and gelatinize it again in machine B to enhance the shearing effect of the molten material starch and promote the restructuring of the starch structure, and then cut it into rice grain shapes through a cutter at the outlet of machine B; (5) Send the rice grains at the outlet of the frequency modulation single-screw high-temperature extruder B to a vibrating screen for blowing, use the heat of the rice grains themselves to dissipate heat and dehumidify, and then transport them to a refrigeration box to cool down to 5-10 °C, so that the surface of the rice grains ages and hardens without sticking and caking; (6) Convey the rice grains with aged surfaces to the first hot air vibrating drying tower through a high-pressure blower for vibrating drying; (7) After the rice grains pass through the vibrating drying screen at the outlet of the first hot air vibrating drying tower, convey them to the second hot air vibrating drying tower through a conveyor for vibrating drying again; (8) After the rice grains pass through the vibrating drying screen at the outlet of the second hot air vibrating drying tower, convey them to the third hot air vibrating drying tower through a conveyor for vibrating drying again, and finally convey the rice grains to the storage bin through a high-pressure blower.

[0009] Further, in step (1), the particle size of the corn flour is 80-100 mesh, the particle size of the oat flour is 60-80 mesh, the particle size of the rice flour is 80-100 mesh, and the mass ratio of the corn flour, oat flour and rice flour is 4-7:2-3:1-3.

[0010] Further, in step (1), vitamin C and chitosan can also be added to the mixed powder.

[0011] Further, the addition amount of vitamin C accounts for 0.1-0.2% of the mass of the mixed powder, and the addition amount of chitosan accounts for 0.2-0.4% of the mass of the mixed powder.

[0012] Further, in step (3), the temperature of the feeding area of the frequency modulation single-screw high-temperature extruder A is 80-100 °C, the temperature of the compression area is 100-120 °C, the temperature of the melting area is 120-160 °C, the core high-temperature area needs to be maintained at 140-160 °C, the rotation speed is controlled at 250-300 rpm, the residence time of the material in machine A is 60-120 seconds, and the internal pressure of machine A is 4-6 MPa.

[0013] Further, in step (4), the conveying time of the conveying device is 5-6 minutes, and the semi-finished product is cooled to 50-60 °C on the conveying device.

[0014] Further, in step (4), the feeding area temperature of the frequency modulation single-screw high-temperature extruder B is 100-120 °C, the temperatures of the compression area and the melting area are both 140-160 °C, the rotation speed is 300 rpm, the residence time of the material in machine B is 60-80 seconds, and the internal pressure of machine B is 5 MPa.

[0015] Further, in step (6), the temperature of the first hot air vibrating drying tower is 100-120 °C, and the residence time of the rice grains in the first hot air vibrating drying tower is 8-10 minutes.

[0016] Further, in step (7), the rice grains are cooled to 35-45 °C on the conveyor, the temperature of the second hot air vibrating drying tower is 60-80 °C, and the residence time of the rice grains in the second hot air vibrating drying tower is 8-10 minutes.

[0017] Further, in step (8), the time for the rice grains to pass through the vibrating drying sieve is 4-5 minutes, the rice grains are cooled to 25-35 °C on the conveyor, the temperature of the third hot air vibrating drying tower is 50-60 °C, the residence time of the rice grains in the third hot air drying tower is 10 minutes, the moisture content of the rice grains is controlled within 12%, and the temperature of the rice grains conveyed to the storage bin is 20-30 °C.

[0018] In a second aspect, the present invention provides a high dietary fiber composite rice prepared according to the above production process.

[0019] In a third aspect, the present invention provides an application of the above-mentioned high dietary fiber composite rice, and the method of the application is as follows: Mix the high dietary fiber composite rice and water according to a volume ratio of 1:1.1, soak the high dietary fiber composite rice in water for 5-10 minutes, stir to prevent caking, and cook for 15-20 minutes before consumption.

[0020] The beneficial effects that this application can produce are as follows: The present invention utilizes the 5H (5 highs) and 5L (5 lows) physical technology to gradually increase the dietary fiber content to more than 10% during the high-temperature gelatinization process. On the basis of meeting a good taste, the dietary fiber content of the composite rice reaches the content requirement of more than 10% beneficial to human health issued by the World Health Organization (WHO) to each member state, and its glycemic index (GI value) is lower than 55. At the same time, broken rice can be selected as the raw material of rice flour, saving food and playing a positive role in maintaining food security. In addition, the results of the present invention can solve the consumption pain points of diabetics, patients with hypertension, obesity and other basic patients using other health products, and reduce the treatment costs of basic patients. By making functional foods into staple foods, it is more convenient for consumers to prevent and control basic diseases. It has a positive effect on promoting the national strategy of national health. Description of the Drawings

[0021] Figure 1 is the process flow chart of the production of high dietary fiber composite rice in Example 1.

[0022] Figure 2 is the schematic diagram of the glycemic response index of high dietary fiber composite rice, polished rice and whole grain rice in Example 4. Detailed Embodiments

[0023] Next, the technical solutions in the embodiments of the present application will be clearly and completely described with reference to the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0024] Example 1 A production process of high dietary fiber composite rice, the process flow chart of which is as Figure 1 shown, and includes the following steps: (1) Remove impurities and husks from corn and grind it into corn flour with a mesh size of 80-100, remove husks from oats and grind it into oat flour with a mesh size of 60-80, grind broken rice or rice into rice flour with a mesh size of 80-100, and then mix the corn flour, oat flour and rice flour according to a mass ratio of 5:2:1 to form a mixed raw material; (2) Add water to the mixed raw materials for conditioning, and maintain the moisture content of the material at 25 - 30%; (3) Convey the conditioned mixed raw materials to the frequency - modulated single - screw high - temperature extruder A through an automatic conveyor for high - temperature and high - pressure gelatinization. The feeding area temperature of the frequency - modulated single - screw high - temperature extruder A is 90°C, the compression area temperature is 110°C, the melting area temperature is 130°C, the rotation speed is controlled at 280 rpm, the residence time of the material in machine A is 80 seconds, the internal pressure of machine A is 4 MPa, and the entire heating - up time is controlled at 4 minutes; (4) Convey the semi - finished products at the discharge port of the frequency - modulated single - screw high - temperature extruder A to the feeding port of the frequency - modulated single - screw high - temperature extruder B through a conveying device. Control the conveying time of the conveying device at 6 minutes. The semi - finished products are cooled to 60°C on the conveying device and then gelatinized again in machine B to enhance the shearing effect of the molten material starch and promote the restructuring of the starch structure. The feeding area temperature of the frequency - modulated single - screw high - temperature extruder B is 120°C, the compression area and melting area temperatures are both 160°C, the rotation speed is 300 rpm, the residence time of the material in machine B is 60 seconds, the internal pressure of machine B is 5 MPa, and the entire heating - up time is controlled at 7 minutes. Then, cut the material into rice - grain shapes through a cutter at the outlet of machine B; (5) Send the rice grains at the outlet of the frequency - modulated single - screw high - temperature extruder B to a vibrating screen for blowing. Use the heat of the rice grains themselves to dissipate heat and dehumidify, and then transport them to a refrigeration box to cool to 10°C. The cooling process takes 5 minutes to make the surface of the rice grains age, harden, and not stick or agglomerate; (6) Convey the rice grains with aged surfaces to the first hot - air vibrating drying tower through a high - pressure blower for vibrating drying. The temperature of the first hot - air vibrating drying tower is 120°C, and the residence time of the rice grains in the first hot - air vibrating drying tower is 10 minutes; (7) The rice grains pass through a vibrating drying screen at the outlet of the first hot - air vibrating drying tower and are then conveyed to the second hot - air vibrating drying tower through a conveyor for vibrating drying again. The rice grains are cooled to 40°C during 5 - minute transportation on the conveyor. The temperature of the second hot - air vibrating drying tower is 80°C, and the residence time of the rice grains in the second hot - air vibrating drying tower is 10 minutes; (8) The rice grains pass through a vibrating drying screen at the outlet of the second hot - air vibrating drying tower and are then conveyed to the third hot - air vibrating drying tower through a conveyor for vibrating drying once more. The rice grains are cooled to 30°C during 5 - minute transportation on the conveyor. The temperature of the third hot - air vibrating drying tower is 60°C, and the residence time of the rice grains in the third hot - air drying tower is 10 minutes. Control the moisture content of the rice grains within 12%. Finally, convey the rice grains through a high - pressure blower for 5 minutes to cool to 25°C and store them in a storage bin.

[0025] High - dietary - fiber composite rice prepared according to the above production process.

[0026] Application of the high dietary fiber composite rice described above. The method of the application is as follows: Mix the high dietary fiber composite rice and water in a volume ratio of 1:1.1, soak the high dietary fiber composite rice in water for 8 minutes, stir to prevent caking, and cook for 20 minutes before consumption.

[0027] Example 2 A production process of high dietary fiber composite rice, comprising the following steps: (1) Remove impurities and husks from corn and grind it into corn flour with a mesh size of 80-100, remove husks from oats and grind it into oat flour with a mesh size of 60-80, grind broken rice or rice into rice flour with a mesh size of 80-100, and then mix the corn flour, oat flour and rice flour in a mass ratio of 4:3:3 to form a mixed raw material; (2) Add water to the mixed raw material for conditioning to keep the moisture content of the material at 25-30%; (3) Convey the conditioned mixed raw material to the frequency modulation single-screw high-temperature extruder A through an automatic conveyor for high-temperature and high-pressure gelatinization. The feeding zone temperature of the frequency modulation single-screw high-temperature extruder A is 80°C, the compression zone temperature is 120°C, the melting zone temperature is 150°C, the rotation speed is controlled at 300 rpm, the residence time of the material in machine A is 100 seconds, the internal pressure of machine A is 5 MPa, and the entire heating time is controlled at 4 minutes; (4) Convey the semi-finished product at the discharge port of the frequency modulation single-screw high-temperature extruder A to the feeding port of the frequency modulation single-screw high-temperature extruder B through a conveying device. Control the conveying time of the conveying device to be 6 minutes. The semi-finished product cools down to 50°C on the conveying device and is gelatinized again in machine B to enhance the shearing effect of the molten material starch and promote the restructuring of the starch structure. The feeding zone temperature of the frequency modulation single-screw high-temperature extruder B is 110°C, the compression zone and melting zone temperatures are both 160°C, the rotation speed is 300 rpm, the residence time of the material in machine B is 60 seconds, the internal pressure of machine B is 5 MPa, and the entire heating time is controlled at 6 minutes. Then, cut it into rice grain shapes through a cutter at the outlet of machine B; (5) Send the rice grains at the outlet of the frequency modulation single-screw high-temperature extruder B to a vibrating screen for blowing to dissipate heat and dehumidify using the heat of the rice grains themselves, and then transport them to a refrigeration box to cool down to 5°C. The cooling process takes 6 minutes to make the surface of the rice grains age and harden without sticking and caking; (6) Convey the rice grains with aged surfaces to a No. 1 hot air vibrating drying tower through a high-pressure blower for vibrating drying. The temperature of the No. 1 hot air vibrating drying tower is 100°C, and the residence time of the rice grains in the No. 1 hot air vibrating drying tower is 10 minutes; (7) The rice grains pass through the vibrating air-drying sieve at the outlet of the first hot-air vibrating air-drying tower and are then conveyed by a conveyor to the second hot-air vibrating air-drying tower for vibrating air-drying again. The rice grains are conveyed on the conveyor for 4 minutes to cool down to 40 °C. The temperature of the second hot-air vibrating air-drying tower is 70 °C, and the residence time of the rice grains in the second hot-air vibrating air-drying tower is 10 minutes; (8) The rice grains pass through the vibrating air-drying sieve at the outlet of the second hot-air vibrating air-drying tower and are then conveyed by a conveyor to the third hot-air vibrating air-drying tower for vibrating air-drying once again. The rice grains are conveyed on the conveyor for 5 minutes to cool down to 28 °C. The temperature of the third hot-air vibrating air-drying tower is 50 °C, and the residence time of the rice grains in the third hot-air air-drying tower is 10 minutes. The moisture content of the rice grains is controlled within 12%. Finally, the rice grains are conveyed by a high-pressure blower for 4 minutes to cool down to 25 °C and then sent to the storage bin.

[0028] The high-fiber composite rice prepared according to the above production process.

[0029] The application of the above-mentioned high-fiber composite rice. The application method is as follows: Mix the high-fiber composite rice and water in a volume ratio of 1:1.1, soak the high-fiber composite rice in water for 10 minutes, stir to prevent caking, and cook for 18 minutes before consumption.

[0030] Example 3 A production process of high-fiber composite rice, comprising the following steps: (1) Remove impurities and husks from corn and grind it into corn flour with a mesh size of 80-100. Remove the husks from oats and grind it into oat flour with a mesh size of 60-80. Grind broken rice or rice into rice flour with a mesh size of 80-100. Then mix the corn flour, oat flour and rice flour in a mass ratio of 7:3:1 to form a mixed raw material; (2) Add water to the mixed raw material for conditioning to keep the moisture content of the material at 25-30%; (3) Convey the conditioned mixed raw material to the frequency modulation single-screw high-temperature extruder A by an automatic conveyor for high-temperature and high-pressure gelatinization. The feeding zone temperature of the frequency modulation single-screw high-temperature extruder A is 100 °C, the compression zone temperature is 120 °C, the melting zone temperature is 140 °C, the rotation speed is controlled at 300 rpm, the residence time of the material in the A machine is 120 seconds, the internal pressure of the A machine is 6 MPa, and the entire heating-up time is controlled at 5 minutes; (4)Transfer the semi-finished product at the discharge port of FM single-screw high-temperature extruder A to the feed port of FM single-screw high-temperature extruder B through a conveyor device. Control the conveyor time of the conveyor device to be 5 minutes. The semi-finished product cools down to 50 °C on the conveyor device and is gelatinized again in machine B to enhance the starch shearing effect of the molten material and promote the restructuring of the starch structure. The temperature of the feed zone of FM single-screw high-temperature extruder B is 100 °C, the temperatures of the compression zone and the melting zone are both 160 °C, the rotation speed is 300 rpm, the residence time of the material in machine B is 80 seconds, the internal pressure of machine B is 5 MPa, and the entire heating-up time is controlled to be 7 minutes. Then, it is cut into rice grain shapes by a cutter at the outlet of machine B; (5)The rice grains at the outlet of FM single-screw high-temperature extruder B are sent to a vibrating screen for blowing to dissipate heat and dehumidify using the heat of the rice grains themselves, and then transported to a refrigerated box to cool down to 5 °C. The cooling process takes 4 minutes to make the surface of the rice grains age, harden, and not stick or agglomerate; (6)Transport the rice grains with aged surfaces to a No. 1 hot air vibrating drying tower through a high-pressure blower for vibrating drying. The temperature of the No. 1 hot air vibrating drying tower is 110 °C, and the residence time of the rice grains in the No. 1 hot air vibrating drying tower is 10 minutes; (7)The rice grains pass through a vibrating drying screen at the outlet of the No. 1 hot air vibrating drying tower and are transported to a No. 2 hot air vibrating drying tower through a conveyor for vibrating drying again. The rice grains are transported on the conveyor for 5 minutes to cool down to 40 °C. The temperature of the No. 2 hot air vibrating drying tower is 60 °C, and the residence time of the rice grains in the No. 2 hot air vibrating drying tower is 10 minutes; (8)The rice grains pass through a vibrating drying screen at the outlet of the No. 2 hot air vibrating drying tower and are transported to a No. 3 hot air vibrating drying tower through a conveyor for vibrating drying once again. The rice grains are transported on the conveyor for 5 minutes to cool down to 30 °C. The temperature of the No. 3 hot air vibrating drying tower is 60 °C, and the residence time of the rice grains in the No. 3 hot air drying tower is 10 minutes. The moisture content of the rice grains is controlled within 12%. Finally, the rice grains are transported through a high-pressure blower for 5 minutes to cool down to 25 °C and stored in a storage bin.

[0031] The high-fiber composite rice prepared according to the above production process.

[0032] The application of the above-mentioned high-fiber composite rice. The application method is as follows: Mix the high-fiber composite rice and water in a volume ratio of 1:1.1. Soak the high-fiber composite rice in water for 5 minutes, stir to prevent agglomeration, and cook for 20 minutes before it can be eaten.

[0033] Example 4 A production process of high-fiber composite rice, the process flow chart of which is as Figure 1 shown, including the following steps: (1)After removing impurities and husks from corn, grind it into corn flour with a mesh size of 80 - 100. After removing husks from oats, grind them into oat flour with a mesh size of 60 - 80. Grind broken rice or rice into rice flour with a mesh size of 80 - 100. Then mix the corn flour, oat flour, and rice flour according to a mass ratio of 5:2:1 to form a mixed flour. Add vitamin C accounting for 0.1% of the mass of the mixed flour and chitosan accounting for 0.2% of the mass of the mixed flour, and mix to obtain a mixed raw material; (2)Add water to the mixed raw material for conditioning, and maintain the moisture content of the material at 25 - 30%; (3)Convey the conditioned mixed raw material to a frequency - modulated single - screw high - temperature extruder A through an automatic conveyor for high - temperature and high - pressure gelatinization. The feeding zone temperature of the frequency - modulated single - screw high - temperature extruder A is 90°C, the compression zone temperature is 110°C, the melting zone temperature is 130°C, the rotation speed is controlled at 280 rpm, the residence time of the material in machine A is 80 seconds, the internal pressure of machine A is 4 MPa, and the entire heating - up time is controlled at 4 minutes; (4)Transfer the semi - finished product at the discharge port of the frequency - modulated single - screw high - temperature extruder A to the feeding port of the frequency - modulated single - screw high - temperature extruder B through a conveying device. Control the conveying time of the conveying device at 6 minutes, and cool the semi - finished product to 60°C on the conveying device. Then gelatinize it again in machine B to enhance the shear effect of the molten material starch and promote the restructuring of the starch structure. The feeding zone temperature of the frequency - modulated single - screw high - temperature extruder B is 120°C, the compression zone and melting zone temperatures are both 160°C, the rotation speed is 300 rpm, the residence time of the material in machine B is 60 seconds, the internal pressure of machine B is 5 MPa, and the entire heating - up time is controlled at 7 minutes. Then cut it into rice - grain shapes through a cutter at the outlet of machine B; (5)Send the rice grains at the outlet of the frequency - modulated single - screw high - temperature extruder B to a vibrating screen for blowing, use the heat of the rice grains themselves to dissipate heat and dehumidify, and then transport them to a refrigerated box to cool to 10°C. The cooling process takes 5 minutes to make the surface of the rice grains age, harden, and not stick or agglomerate; (6)Convey the rice grains with an aged surface to a No. 1 hot - air vibrating drying tower through a high - pressure blower for vibrating drying. The temperature of the No. 1 hot - air vibrating drying tower is 120°C, and the residence time of the rice grains in the No. 1 hot - air vibrating drying tower is 10 minutes; (7)The rice grains pass through a vibrating drying screen at the outlet of the No. 1 hot - air vibrating drying tower and are then conveyed to a No. 2 hot - air vibrating drying tower for vibrating drying again through a conveyor. The rice grains are cooled to 40°C during 5 - minute conveyance on the conveyor. The temperature of the No. 2 hot - air vibrating drying tower is 80°C, and the residence time of the rice grains in the No. 2 hot - air vibrating drying tower is 10 minutes; (8) The rice grains pass through the vibrating air-drying sieve at the outlet of the second hot-air vibrating air-drying tower and are then conveyed by a conveyor to the third hot-air vibrating air-drying tower for another round of vibrating air-drying. The rice grains are conveyed on the conveyor for 5 minutes to cool down to 30°C. The temperature of the third hot-air vibrating air-drying tower is 60°C, and the residence time of the rice grains in the third hot-air air-drying tower is 10 minutes. The moisture content of the rice grains is controlled within 12%. Finally, the rice grains are conveyed by a high-pressure blower for 5 minutes to cool down to 25°C and then sent to the storage bin.

[0034] The high-fiber composite rice prepared according to the above production process.

[0035] The application of the high-fiber composite rice described above. The method of the application is as follows: Mix the high-fiber composite rice and water in a volume ratio of 1:1.1, soak the high-fiber composite rice in water for 8 minutes, stir to prevent caking, and then cook for 20 minutes to be edible.

[0036] The schematic diagram of the glycemic response index of the high-fiber composite rice prepared in this example, white polished rice, and whole grain rice is as Figure 2 shown. It can be seen that the glycemic response index of the high-fiber composite rice prepared in this example is lower than 55, while the glycemic response index of whole grain rice is higher than 55, and the glycemic response index of white polished rice is even higher than 75.

[0037] The moisture content of the high-fiber composite rice in this example was detected according to GB5009.3-2016, the content of benzo[a]pyrene was detected according to GB5009.27-2016, the lead content was detected according to GB5009.12-2023, the content of aflatoxin B1 was detected according to GB5009.22-2016, the content of deoxynivalenol was detected according to GB5009.111-2016, the content of ochratoxin A was detected according to GB5009.96-2016, the content of zearalenone was detected according to GB5009.209-2016, the total arsenic content was detected according to GB5009.11-2024, the cadmium content was detected according to GB5009.15-2023, the total mercury content was detected according to GB5009.17-2021, the chromium content was detected according to GB5009.123-2023, the content of Salmonella was detected according to GB4789.4-2024, the content of Staphylococcus aureus was detected according to GB4789.10-2016, and the judgment was made according to the requirements of Q / LSY 0045S-2025 "High-Fiber Composite Rice (Resistant Dextrin Products)". The test and judgment results are shown in Table 1 below: Table 1 The high-fiber composite rice prepared in this example meets the requirements of Q / LSY 0045S-2025 "High-Fiber Composite Rice (Resistant Dextrin Products)".

[0038] Comparative Example 1 Based on Example 4, the processing technology was changed. Only one frequency modulation single-screw high-temperature extruder was used for high-temperature gelatinization, and only one hot air vibration drying tower was used for vibration drying. The specific technological steps are as follows: (1) After removing impurities and husks from corn, it was milled into corn flour with a mesh size of 80 - 100. After removing husks from oats, they were milled into oat flour with a mesh size of 60 - 80. Broken rice or rice was milled into rice flour with a mesh size of 80 - 100. Then, the corn flour, oat flour, and rice flour were mixed into a mixed powder according to a mass ratio of 5:2:1. Vitamin C accounting for 0.1% of the mass of the mixed powder and chitosan accounting for 0.2% of the mass of the mixed powder were added. After mixing, a mixed raw material was obtained; (2) Water was added to the mixed raw material for conditioning to keep the moisture content of the material at 25 - 30%; (3) The conditioned mixed raw material was transported to a frequency modulation single-screw high-temperature extruder through an automatic conveyor for high-temperature and high-pressure gelatinization. The temperature of the feeding area of the frequency modulation single-screw high-temperature extruder was 90°C, the temperature of the compression area was 110°C, the temperature of the melting area was 145°C, the rotational speed was controlled at 280 rpm, the residence time of the material in the frequency modulation single-screw high-temperature extruder was 140 seconds, the internal pressure of the frequency modulation single-screw high-temperature extruder was 4 MPa, the entire heating-up time was controlled at 17 minutes, and then it was cut into rice grain shapes by a cutter at the outlet of the frequency modulation single-screw high-temperature extruder; (4) The rice grains at the outlet of the frequency modulation single-screw high-temperature extruder were sent to a vibrating screen for blowing to dissipate heat and remove moisture using the self-heat of the rice grains, and then transported to a refrigerated box to be cooled to 10°C. The cooling time was 5 minutes to make the surface of the rice grains age and harden without sticking and caking; (5) The rice grains with an aged surface were transported to a hot air vibration drying tower through a high-pressure blower for vibration drying. The temperature of the hot air vibration drying tower was 80°C, the residence time of the rice grains in the hot air vibration drying tower was 40 minutes, the moisture content of the rice grains was controlled within 12%, and finally the rice grains were transported through a high-pressure blower for 5 minutes to be cooled to 25°C and sent to a storage bin.

[0039] Comparative Example 2 Based on Example 4, in step (1), only vitamin C accounting for 0.3% of the mass of the mixed powder was added, and no chitosan was added. The remaining steps were the same as those in Example 1.

[0040] Comparative Example 3 Based on Example 4, in step (1), only chitosan accounting for 0.3% of the mass of the mixed powder was added, and no vitamin C was added. The remaining steps were the same as those in Example 1.

[0041] 1. GI Index Test The high-fiber composite rice in Example 1, Example 4, Comparative Example 1, Comparative Example 2, and Comparative Example 3 was determined for its glycemic index (GI value) with reference to ISO 26642:2010 and WS / T 652-2019. The test method is as follows: Twelve subjects were recruited. Before the test, the subjects were uniformly trained, and matters needing attention, experimental arrangements, the rights of the subjects, and possible hazards were explained. It was confirmed that the subjects had understood the matters related to the test and agreed to participate in the test, and an informed consent form was signed.

[0042] The subjects were selected by combining the inquiry of past health history and on-site laboratory tests. First, the subjects who signed up were required to fill in the "Subject Situation Questionnaire" to understand their age, height, weight, food allergies, drug use, and past medical history. The laboratory personnel conducted a preliminary screening based on the content filled in the questionnaire. An independent subject database will be established for this test, and confidentiality obligations will be imposed on the information of different subjects. Before the start of the experiment, the subjects will be informed of relevant risks. For example, if there is a history of food or drug allergies, the possible risks should be avoided to the greatest extent.

[0043] Subject selection criteria: (1) Healthy adults aged 18 to 40 years old, with an equal number of men and women; (2) Normal weight, with a BMI within 18.5 - 24.0 kg / m 2 and no metabolic diseases, digestive diseases, and endocrine diseases; (3) No history of diabetes and no use of hypoglycemic drugs; (4) No history of food allergies and intolerance, and no history of blood faint; (5) No use of drugs that affect glucose tolerance in the past 3 months, and no use of drugs such as oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, and antipsychotics; (6) Able to tolerate at least 10 hours of fasting.

[0044] Subjects should be excluded based on the following principles: (1) Known history of diabetes or use of antihyperglycemic drugs or insulin for the treatment of diabetes and related diseases; (2) Major medical or surgical events requiring hospitalization in the past 3 months; (3) Presence of diseases or drugs that affect the digestion and absorption of nutrients; (4) Use of steroids, protease inhibitors, or antipsychotics (all of these drugs have important effects on glucose metabolism and body fat distribution).

[0045] A total of 12 subjects were included in the test, 6 females and 6 males. Their ages ranged from 22 to 31 years old, with a BMI of 18.77 - 23.83 kg / m². They had normal oral glucose tolerance tests, regular diets, no gastrointestinal diseases, and had not taken any medications recently. The subjects were trained before the test and signed informed consent forms. The subject information form is shown in Table 2 below: Table 2 Test arrangement: The determination period included 3 - 4 independent food intake determinations, including 2 - 3 times for the reference food and 1 time for the high - dietary - fiber composite rice, with a randomized design. The interval between each independent food intake determination was > 72 h, and the test food was arranged between the two reference food determinations.

[0046] The reference food selected was 25 g of pharmaceutical - grade anhydrous glucose, dissolved in purified water to 250 mL. It was used on the same day or stored at 4℃ - 8℃ after sealing and used within 48 h. The test foods were the cooked high - dietary - fiber composite rice in Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4. According to the available carbohydrate content of the high - dietary - fiber composite rice (after cooking), the consumption amount of the cooked composite rice was calculated to be 59.8 g. Take 59.8 g of the high - dietary - fiber composite rice (after cooking), drink 250 mL of water with meals, and control the eating time to be completed within 5 - 10 min.

[0047] (1) Three days before the determination, the subjects had regular work and rest and normal diets; for dinner on the day before the determination, high - dietary - fiber and high - sugar foods were avoided, and fasting started before 22:00; on the morning of the determination day, strenuous exercise was avoided, and the subjects sat still for 10 min before starting the food intake determination.

[0048] (2) Collect fasting blood samples twice at 5 - minute intervals.

[0049] (3) Start eating, strictly control the eating time, eat all the test substances and a cup of 250 ml of water within 5 - 10 min, and start timing from the time of the first bite.

[0050] (4) Collect blood samples at 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after meals respectively.

[0051] Pay attention to keeping warm during blood collection; the blood collection site can be fingertip capillary blood. The blood collection site should be kept consistent during the determination period; the blood collection volume should be appropriate to meet the requirements for blood glucose determination; after blood sample collection, capillary blood was immediately used to measure blood glucose; according to the clinical laboratory operation procedures, the blood glucose concentration of the blood samples at each time point was measured by the electrochemical method (c t),Each blood sample is represented by the arithmetic mean of two independent measurement results obtained under repeatability conditions, with the unit of millimoles per liter (mmol / L).

[0052] GI value calculation: Only subjects who have completed at least 2 tests of the reference food and 1 test of the food to be tested can be included in the GI calculation.

[0053] Fasting blood glucose baseline value (c 0 ) The average blood glucose concentration of the 2 fasting blood samples in the food intake test is used as the baseline value.

[0054] Postprandial blood glucose change (Δc t ) That is, the blood glucose change value at a certain postprandial time point, and the calculation formula is: Δc t = c t - c 0 ; In the formula: Δc t is the postprandial blood glucose change value, with the unit of millimoles per liter (mmol / L); c t is the blood glucose concentration at a certain time point, with the unit of millimoles per liter (mmol / L); c 0 is the fasting blood glucose baseline value, with the unit of millimoles per liter (mmol / L).

[0055] Calculate the increase in the area under the blood glucose response curve, with the unit of millimole - minute per liter (mmol·min / L).

[0056] The calculation formula for the GI value of the food to be tested is:

[0057] In the formula: GI n is the GI value obtained for each subject; A t is the IAUC value of the food to be tested. IAUC is the increased area under the curve, that is, the area under the curve above the fasting blood glucose level; is the average value of at least 2 IUACs of the reference food measured for the same individual; GI is the GI value of the food to be tested; is the sum of the GI values obtained for each subject individual; n is the number of subject individuals finally included in the GI value calculation of the food to be tested.

[0058] 2. Total dietary fiber content test Test the total dietary fiber content of the high - dietary - fiber composite rice in Example 1, Example 4, Comparative Example 1, Comparative Example 2, and Comparative Example 3 according to GB5009.88 - 2023.

[0059] The test results of the GI index and total dietary fiber content of the high - dietary - fiber composite rice in Example 1, Example 4, Comparative Example 1, Comparative Example 2, and Comparative Example 3 are shown in Table 3 below.

[0060] Table 3 From the above test results, it can be seen that in Example 4 of the present invention, a composite rice production process of 5H5L is adopted, and vitamin C and chitosan are added for processing. As a result, the composite rice has a relatively high dietary fiber content and a low GI value. In Comparative Example 1, the 5H5L production process is not adopted, resulting in a decrease in dietary fiber content and ultimately a relatively high GI value. In Comparative Example 2 and Comparative Example 3, only one additive is used, and the final GI value is also slightly high. In Example 1, no additive is added, and the final GI value is further increased compared to Comparative Example 2 and Comparative Example 3.

[0061] The above is a specific description of the preferred embodiments of the present invention. However, the present invention is not limited to the described embodiments. Those skilled in the art can make various equivalent deformations or substitutions without departing from the spirit of the present invention, and these equivalent deformations or substitutions are all included within the scope defined by the claims of this application.

Claims

1. A production process of high dietary fiber composite rice, characterized in that: The following steps are involved: (1) removing impurities and hulls from corn and grinding them into corn flour, removing hulls from oats and grinding them into oat flour, grinding broken rice or rice into rice flour, and then mixing the corn flour, oat flour and rice flour into a mixed raw material; (2) Add water to the mixed raw materials for conditioning, maintaining the moisture content of the materials at 25-30%; (3) The tempered mixed raw materials are conveyed to the frequency-modulated single-screw high-temperature extruder A through an automatic conveyor for high-temperature and high-pressure gelatinization; (4) The semi-finished product at the outlet of the frequency-modulated single-screw high-temperature extruder A is conveyed to the feed inlet of the frequency-modulated single-screw high-temperature extruder B through a conveying device, and is gelatinized again in the B machine to enhance the shearing effect of the molten material starch and promote the reorganization of the starch structure, and then is sheared into a rice grain shape by a cutter at the outlet of the B machine; (5) The rice grains at the outlet of the frequency-modulated single-screw high-temperature extruder B are sent to a vibrating screen for air blowing, using the heat of the rice grains themselves to dissipate heat and dehumidify, and then are sent to a refrigerator to cool down to 5-10°C, so that the surface of the rice grains ages and hardens without sticking together; (6) The surface aged rice grains are transported to the No. 1 hot air vibration air drying tower through a high pressure blower for vibration air drying; (7) The rice grains are transported from the outlet of the No. 1 hot air vibration air drying tower through the vibration air drying screen and then by the conveyor to the No. 2 hot air vibration air drying tower for further vibration air drying; (8) The rice grains pass through the vibrating air drying screen from the outlet of the No. 2 hot air vibration air drying tower and are transported by a conveyor to the No. 3 hot air vibration air drying tower for another vibration air drying. Finally, the rice grains are transported to the storage bin through a high-pressure fan.

2. The production process of a high dietary fiber composite rice according to claim 1, characterized in that: In step (1), the particle size of the corn flour is 80-100 mesh, the particle size of the oat flour is 60-80 mesh, the particle size of the rice flour is 80-100 mesh, and the mass ratio of the corn flour, oat flour and rice flour is 4-7:2-3:1-3.

3. The production process of a high dietary fiber composite rice according to claim 1, characterized in that: In step (3), the temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder A is 80-100°C, the temperature of the compression zone is 100-120°C, the temperature of the melting zone is 120-160°C, the core high-temperature zone needs to be maintained at 140-160°C, the speed is controlled at 250-300rpm, the material stays in the A machine for 60-120 seconds, and the internal pressure of the A machine is 4-6MPa.

4. The production process of a high dietary fiber composite rice according to claim 1, characterized in that: In step (4), the conveying time of the conveying device is 5-6 minutes, and the semi-finished product is cooled to 50-60°C on the conveying device.

5. The production process of a high dietary fiber composite rice according to claim 1, characterized in that: In step (4), the temperature of the feed zone of the frequency-modulated single-screw high-temperature extruder B is 100-120°C, the temperatures of the compression zone and the melting zone are both 140-160°C, the rotation speed is 300rpm, the material stays in the B machine for 60-80 seconds, and the internal pressure of the B machine is 5MPa.

6. The production process of a high dietary fiber composite rice according to claim 1, characterized in that: In step (6), the temperature of the No. 1 hot air vibration air-drying tower is 100-120° C., and the rice grains stay in the No. 1 hot air vibration air-drying tower for 8-10 minutes.

7. The production process of a high dietary fiber composite rice according to claim 1, characterized in that: In step (7), the rice grains are cooled to 35-45°C on the conveyor, the temperature of the No. 2 hot air vibration air-drying tower is 60-80°C, and the rice grains stay in the No. 2 hot air vibration air-drying tower for 8-10 minutes.

8. The production process of a high dietary fiber composite rice according to claim 1, characterized in that: In step (8), the time for the rice grains to pass through the vibration air-drying screen is 4-5 minutes, the temperature of the rice grains on the conveyor is reduced to 25-35°C, the temperature of the No. 3 hot air vibration air-drying tower is 50-60°C, the time for the rice grains to stay in the No. 3 hot air vibration air-drying tower is 10 minutes, the moisture content of the rice grains is controlled within 12%, and the temperature of the rice grains transported to the storage bin is 20-30°C.

9. A high dietary fiber composite rice prepared by the production process according to any one of claims 1 to 8.

10. An application of the high dietary fiber composite rice as claimed in claim 9, characterized in that: The application method is as follows: high dietary fiber composite rice is mixed with water in a volume ratio of 1:1.1, the high dietary fiber composite rice is soaked in water for 5-10 minutes, stirred to prevent agglomeration, and steamed for 15-20 minutes before eating.

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