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

Abstract

The present application relates to the technical field of functional food production, in particular to high-dietary-fiber composite rice and its production process and application. The present application uses 5H (5 high) 5L (5 low) physical technology to reduce the loss of dietary fiber in the high-temperature gelatinization process, to make the dietary fiber content of the composite rice reach the requirement of more than 10% issued by the World Health Organization (WHO) to member states for the benefit of human health on the basis of meeting better taste, to make its glycemic index (GI) lower than 55, and at the same time, the raw material of rice powder can be selected as broken rice, saving grain, and playing a positive role in maintaining grain security.

Description

Technical Field

[0001] This invention patent relates to the field of functional food production technology, specifically to a high-dietary-fiber compound rice and its production process and application. Background Technology

[0002] Underlying conditions such as diabetes and hypertension are closely related to diet. Refined white rice, wheat flour, and corn flour are rapidly converted into glucose polysaccharides after digestion, resulting in a high glycemic index (GI). Soluble dietary fiber (also known as resistant starch) is a type of starch that is not easily digested by enzymes in the small intestine. The body converts less glucose polysaccharides from resistant starch compared to regular starch, leading to a slower rise in blood sugar after meals and thus helping to control blood sugar levels. It is a low-GI food that is slowly absorbed and releases energy, helping to maintain stable blood sugar. The slower absorption of carbohydrates in the intestines compared to regular foods also helps control weight.

[0003] Dietary fiber contains many hydrophilic groups, which have strong water absorption, water retention and swelling properties. It can increase the volume of human feces, make it moist and smooth, reduce rectal pressure and promote defecation. Therefore, it is also a good dietary therapy choice for people with constipation.

[0004] High-fiber foods prepared by chemical methods in the existing technology can meet the requirement of good dietary fiber intake, but they have a poor taste and also have environmental pollution problems such as acid and alkali. They are usually used as a dietary fiber additive, and the amount used cannot exceed 5%-8%. Exceeding the amount will seriously affect the taste.

[0005] Corn and oats are both whole grains. Although they contain a small amount of dietary fiber, their texture is relatively poor. Heating and gelatinizing them can help them achieve the goal of eating whole grains in a refined way. However, how to increase the dietary fiber content while maintaining a good texture, so as to achieve a good texture, high dietary fiber content and low glycemic index (GI) at the same time, is a technical problem that urgently needs to be solved. Summary of the Invention

[0006] To address the aforementioned technical problems, the present invention aims to provide a high-fiber compound rice and its production process. Utilizing a 5H (5 high) 5L (5 low) physical technology, the starch undergoes multiple shearing and polymerization processes during high-temperature gelatinization, involving five high-temperature and five low-temperature cycles. This gradually increases the dietary fiber content, ensuring it reaches or exceeds 10%. Simultaneously, while maintaining a good taste, the compound rice achieves the World Health Organization's (WHO) requirement for member states to maintain a dietary fiber content of at least 10% beneficial to human health, resulting in a glycemic index (GI) below 55. Furthermore, the rice flour can be made from broken rice, saving grain and altering the coarse texture of raw corn and oats, thus playing a positive role in maintaining food security.

[0007] The objective of this invention can be achieved through the following technical solutions:

[0008] In a first aspect, the present invention provides a production process for high-diet fiber compound rice, comprising the following steps:

[0009] (1) Remove the impurities and peel from the corn and grind it into corn flour. Remove the peel from the oats and grind them into oat flour. Grind the broken rice or rice into rice flour. Then mix the corn flour, oat flour and rice flour into mixed raw materials.

[0010] (2) Add water to the mixed raw materials for conditioning, maintaining the moisture content of the materials at 25-30%;

[0011] (3) The conditioned 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;

[0012] (4) The semi-finished product from the outlet of the frequency-modulated single-screw high-temperature extruder A is conveyed to the inlet of the frequency-modulated single-screw high-temperature extruder B through a conveying device, and then gelatinized again in B to enhance the starch shearing effect of the molten material and promote starch structure recombination. Then, it is cut into rice grain shape by a cutter at the outlet of B.

[0013] (5) The rice grains from the outlet of the frequency-modulated single-screw high-temperature extruder B are sent to the vibrating screen for blowing, using the heat of the rice grains themselves to dissipate heat and dehumidify, and then transported to the cold storage box to cool down to 5-10℃, so that the surface of the rice grains ages and hardens and does not stick together.

[0014] (6) The aged rice grains are transported to the No. 1 hot air vibrating drying tower by a high-pressure blower for vibrating drying;

[0015] (7) The rice grains are conveyed from the outlet of the No. 1 hot air vibrating drying tower through the vibrating drying screen and then transported by conveyor to the No. 2 hot air vibrating drying tower for vibrating drying again.

[0016] (8) The rice grains are conveyed from the outlet of the No. 2 hot air vibrating drying tower through the vibrating drying screen and then conveyed to the No. 3 hot air vibrating drying tower for another vibration drying. Finally, the rice grains are conveyed to the storage silo by the high pressure blower.

[0017] Further, in step (1), the corn flour has a particle size of 80-100 mesh, the oat flour has a particle size of 60-80 mesh, the rice flour has a particle size of 80-100 mesh, and the mass ratio of the corn flour, oat flour and rice flour is 4-7:2-3:1-3.

[0018] Furthermore, in step (1), vitamin C and chitosan may also be added to the mixed powder.

[0019] Furthermore, the amount of vitamin C added accounts for 0.1-0.2% of the mass of the mixed powder, and the amount of chitosan added accounts for 0.2-0.4% of the mass of the mixed powder.

[0020] Further, in step (3), the temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder A is 80-100℃, the temperature of the compression zone is 100-120℃, the temperature of the melting zone is 120-160℃, the core high-temperature zone needs to be maintained at 140-160℃, the speed is controlled at 250-300rpm, the material stays in A for 60-120 seconds, and the internal pressure of A is 4-6MPa.

[0021] Furthermore, 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.

[0022] Further, in step (4), the temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder B is 100-120℃, the temperature of the compression zone and the melting zone are both 140-160℃, the rotation speed is 300rpm, the material stays in B for 60-80 seconds, and the internal pressure of B is 5MPa.

[0023] Furthermore, in step (6), the temperature of the No. 1 hot air vibrating drying tower is 100-120℃, and the rice grains stay in the No. 1 hot air vibrating drying tower for 8-10 minutes.

[0024] Further, in step (7), the rice grains are cooled to 35-45°C on the conveyor, the temperature of the No. 2 hot air vibrating drying tower is 60-80°C, and the rice grains stay in the No. 2 hot air vibrating drying tower for 8-10 minutes.

[0025] Further, in step (8), the rice grains pass through the vibrating air drying screen for 4-5 minutes, the rice grains are cooled to 25-35°C on the conveyor, the temperature of the No. 3 hot air vibrating air drying tower is 50-60°C, the rice grains stay in the No. 3 hot air drying tower for 10 minutes, the moisture content of the rice grains is controlled within 12%, and the temperature of the rice grains conveyed to the storage silo is 20-30°C.

[0026] Secondly, the present invention provides a high-dietary-fiber compound rice prepared according to the above-described production process.

[0027] Thirdly, the present invention provides an application of the above-mentioned high dietary fiber compound rice. The method of application is as follows: mix the high dietary fiber compound rice with water at a volume ratio of 1:1.1, soak the high dietary fiber compound rice in water for 5-10 minutes, stir to prevent clumping, and steam for 15-20 minutes before eating.

[0028] The beneficial effects that this application can produce are as follows:

[0029] This invention utilizes a 5H (5 high) 5L (5 low) physical technology to gradually increase the dietary fiber content to over 10% during high-temperature gelatinization. While maintaining a good taste, it ensures that the dietary fiber content of the compound rice meets the World Health Organization (WHO) requirement for member states to reach over 10% for human health, resulting in a glycemic index (GI) below 55. Furthermore, the rice flour can be made from broken rice, conserving grain and playing a positive role in maintaining food security. Attached Figure Description

[0030] Figure 1 This is a production process flow chart of the high dietary fiber compound rice in Example 1.

[0031] Figure 2 This is a schematic diagram of the glycemic response index of high dietary fiber compound rice, refined white rice and whole grain rice in Example 4. Detailed Implementation

[0032] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0033] Example 1

[0034] A production process for high-fiber compound rice, the process flow diagram of which is shown below. Figure 1 As shown, it includes the following steps:

[0035] (1) Remove impurities and peel from the corn and grind it into corn flour of 80-100 mesh. Remove the peel from the oats and grind them into oat flour of 60-80 mesh. Grind broken rice or rice into rice flour of 80-100 mesh. Then mix the corn flour, oat flour and rice flour in a mass ratio of 5:2:1 to form a mixed raw material.

[0036] (2) Add water to the mixed raw materials for conditioning, maintaining the moisture content of the materials at 25-30%;

[0037] (3) The conditioned 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. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder A is 90°C, the temperature of the compression zone is 110°C, the temperature of the melting zone is 130°C, the speed is controlled at 280 rpm, the material stays in the A machine for 80 seconds, the internal pressure of the A machine is 4 MPa, and the entire heating time is controlled at 4 minutes.

[0038] (4) The semi-finished product from the outlet of the frequency-modulated single-screw high-temperature extruder A is conveyed to the inlet of the frequency-modulated single-screw high-temperature extruder B through a conveying device. The conveying time of the conveying device is controlled to be 6 minutes. The semi-finished product is cooled to 60°C on the conveying device and then gelatinized again in the B machine to enhance the starch shearing effect of the molten material and promote starch structure recombination. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder B is 120°C, the temperature of the compression zone and the melting zone are both 160°C, the rotation speed is 300 rpm, the material stays in the B machine for 60 seconds, the internal pressure of the B machine is 5 MPa, the entire heating time is controlled to be 7 minutes, and then the material is cut into rice grain shape by a cutter at the outlet of the B machine.

[0039] (5) The rice grains from the outlet of the frequency-modulated single-screw high-temperature extruder B are sent to the vibrating screen for blowing, using the heat of the rice grains themselves to dissipate heat and dehumidify, and then transported to the cold storage box to cool down to 10°C. The cooling process takes 5 minutes, so that the surface of the rice grains ages and hardens and does not stick together.

[0040] (6) The aged rice grains are transported to the No. 1 hot air vibrating drying tower by a high-pressure blower for vibrating drying. The temperature of the No. 1 hot air vibrating drying tower is 120°C, and the rice grains stay in the No. 1 hot air vibrating drying tower for 10 minutes.

[0041] (7) The rice grains are conveyed from the outlet of the No. 1 hot air vibrating drying tower through the vibrating drying screen and then conveyed to the No. 2 hot air vibrating drying tower for vibrating drying again. The rice grains are conveyed on the conveyor for 5 minutes to cool down to 40°C. The temperature of the No. 2 hot air vibrating drying tower is 80°C. The rice grains stay in the No. 2 hot air vibrating drying tower for 10 minutes.

[0042] (8) The rice grains are conveyed from the outlet of the No. 2 hot air vibrating drying tower through the vibrating drying screen to the No. 3 hot air vibrating drying tower for another vibration drying. The rice grains are conveyed 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. The rice grains stay in the No. 3 hot air drying tower for 10 minutes. The moisture content of the rice grains is controlled within 12%. Finally, the rice grains are conveyed by the high pressure blower for 5 minutes to cool down to 25°C and then sent to the storage silo.

[0043] The high-fiber compound rice is prepared according to the above production process.

[0044] The application of the high-fiber compound rice described above is as follows: Mix the high-fiber compound rice with water at a volume ratio of 1:1.1, soak the high-fiber compound rice in the water for 8 minutes, stir to prevent clumping, and steam for 20 minutes before eating.

[0045] Example 2

[0046] A production process for high-fiber compound rice includes the following steps:

[0047] (1) Remove the impurities and peel from the corn and grind it into corn flour of 80-100 mesh. Remove the peel from the oats and grind them into oat flour of 60-80 mesh. Grind the broken rice or rice into rice flour of 80-100 mesh. Then mix the corn flour, oat flour and rice flour in a mass ratio of 4:3:3 to form a mixed raw material.

[0048] (2) Add water to the mixed raw materials for conditioning, maintaining the moisture content of the materials at 25-30%;

[0049] (3) The conditioned 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. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder A is 80°C, the temperature of the compression zone is 120°C, the temperature of the melting zone is 150°C, the speed is controlled at 300 rpm, the material stays in the A machine for 100 seconds, the internal pressure of the A machine is 5 MPa, and the entire heating time is controlled at 4 minutes.

[0050] (4) The semi-finished product from the outlet of the frequency-modulated single-screw high-temperature extruder A is conveyed to the inlet of the frequency-modulated single-screw high-temperature extruder B through a conveying device. The conveying time of the conveying device is controlled to be 6 minutes. The semi-finished product is cooled to 50°C on the conveying device and then gelatinized again in the B machine to enhance the starch shearing effect of the molten material and promote starch structure recombination. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder B is 110°C, the temperature of the compression zone and the melting zone are both 160°C, the rotation speed is 300 rpm, the material stays in the B machine for 60 seconds, the internal pressure of the B machine is 5 MPa, the entire heating time is controlled to be 6 minutes, and then the material is cut into rice grain shape by a cutter at the outlet of the B machine.

[0051] (5) The rice grains from the outlet of the frequency-modulated single-screw high-temperature extruder B are sent to the vibrating screen for blowing, using the heat of the rice grains themselves to dissipate heat and dehumidify, and then transported to the cold storage box to cool down to 5°C. The cooling process takes 6 minutes, so that the surface of the rice grains ages and hardens and does not stick together.

[0052] (6) The aged rice grains are transported to the No. 1 hot air vibrating drying tower by a high-pressure blower for vibrating drying. The temperature of the No. 1 hot air vibrating drying tower is 100°C, and the rice grains stay in the No. 1 hot air vibrating drying tower for 10 minutes.

[0053] (7) The rice grains are conveyed from the outlet of the No. 1 hot air vibrating drying tower through the vibrating drying screen and then conveyed to the No. 2 hot air vibrating drying tower for vibrating drying again. The rice grains are conveyed on the conveyor for 4 minutes to cool down to 40°C. The temperature of the No. 2 hot air vibrating drying tower is 70°C. The rice grains stay in the No. 2 hot air vibrating drying tower for 10 minutes.

[0054] (8) The rice grains are conveyed from the outlet of the No. 2 hot air vibrating drying tower through the vibrating drying screen to the No. 3 hot air vibrating drying tower for another vibration drying. The rice grains are conveyed on the conveyor for 5 minutes to cool down to 28°C. The temperature of the No. 3 hot air vibrating drying tower is 50°C. The rice grains stay in the No. 3 hot air drying tower for 10 minutes. The moisture content of the rice grains is controlled within 12%. Finally, the rice grains are conveyed by the high pressure blower for 4 minutes to cool down to 25°C and then sent to the storage silo.

[0055] The high-fiber compound rice is prepared according to the above production process.

[0056] The application of the high dietary fiber compound rice described herein is as follows: mix the high dietary fiber compound rice with water at a volume ratio of 1:1.1, soak the high dietary fiber compound rice in water for 10 minutes, stir to prevent clumping, and steam for 18 minutes before eating.

[0057] Example 3

[0058] A production process for high-fiber compound rice includes the following steps:

[0059] (1) Remove the impurities and peel from the corn and grind it into corn flour of 80-100 mesh. Remove the peel from the oats and grind them into oat flour of 60-80 mesh. Grind the broken rice or rice into rice flour of 80-100 mesh. Then mix the corn flour, oat flour and rice flour in a mass ratio of 7:3:1 to form a mixed raw material.

[0060] (2) Add water to the mixed raw materials for conditioning, maintaining the moisture content of the materials at 25-30%;

[0061] (3) The conditioned 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. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder A is 100°C, the temperature of the compression zone is 120°C, the temperature of the melting zone is 140°C, the speed is controlled at 300 rpm, the material stays in the A machine for 120 seconds, the internal pressure of the A machine is 6 MPa, and the entire heating time is controlled at 5 minutes.

[0062] (4) The semi-finished product from the outlet of the frequency-modulated single-screw high-temperature extruder A is conveyed to the inlet of the frequency-modulated single-screw high-temperature extruder B through a conveying device. The conveying time of the conveying device is controlled to be 5 minutes. The semi-finished product is cooled to 50°C on the conveying device and then gelatinized again in the B machine to enhance the starch shearing effect of the molten material and promote starch structure recombination. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder B is 100°C, the temperature of the compression zone and the melting zone are both 160°C, the rotation speed is 300 rpm, the material stays in the B machine for 80 seconds, the internal pressure of the B machine is 5 MPa, the entire heating time is controlled to be 7 minutes, and then the material is cut into rice grain shape by a cutter at the outlet of the B machine.

[0063] (5) The rice grains from the outlet of the frequency-modulated single-screw high-temperature extruder B are sent to the vibrating screen for blowing, using the heat of the rice grains themselves to dissipate heat and dehumidify, and then transported to the cold storage box to cool down to 5°C. The cooling process takes 4 minutes, so that the surface of the rice grains ages and hardens and does not stick together.

[0064] (6) The aged rice grains are transported to the No. 1 hot air vibrating drying tower by a high-pressure blower for vibrating drying. The temperature of the No. 1 hot air vibrating drying tower is 110°C, and the rice grains stay in the No. 1 hot air vibrating drying tower for 10 minutes.

[0065] (7) The rice grains are conveyed from the outlet of the No. 1 hot air vibrating drying tower through the vibrating drying screen and then conveyed to the No. 2 hot air vibrating drying tower for vibrating drying again. The rice grains are conveyed 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. The rice grains stay in the No. 2 hot air vibrating drying tower for 10 minutes.

[0066] (8) The rice grains are conveyed from the outlet of the No. 2 hot air vibrating drying tower through the vibrating drying screen and conveyor to the No. 3 hot air vibrating drying tower for another vibration drying. The rice grains are conveyed 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. The rice grains stay in the No. 3 hot air drying tower for 10 minutes. The moisture content of the rice grains is controlled within 12%. Finally, the rice grains are conveyed by the high pressure blower for 5 minutes to cool down to 25°C and then sent to the storage silo.

[0067] The high-fiber compound rice is prepared according to the above production process.

[0068] The application of the high dietary fiber compound rice described herein is as follows: mix the high dietary fiber compound rice with water at a volume ratio of 1:1.1, soak the high dietary fiber compound rice in water for 5 minutes, stir to prevent clumping, and steam for 20 minutes before eating.

[0069] Example 4

[0070] A production process for high-fiber compound rice, the process flow diagram of which is shown below. Figure 1 As shown, it includes the following steps:

[0071] (1) Remove impurities and peel from the corn and grind it into corn flour of 80-100 mesh. Remove the peel from the oats and grind them into oat flour of 60-80 mesh. Grind broken rice or rice into rice flour of 80-100 mesh. Then mix the corn flour, oat flour and rice flour in a mass ratio of 5:2:1 to form a mixed powder. Add 0.1% vitamin C and 0.2% chitosan by mass of the mixed powder. After mixing, the mixed raw materials are obtained.

[0072] (2) Add water to the mixed raw materials for conditioning, maintaining the moisture content of the materials at 25-30%;

[0073] (3) The conditioned 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. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder A is 90°C, the temperature of the compression zone is 110°C, the temperature of the melting zone is 130°C, the speed is controlled at 280 rpm, the material stays in the A machine for 80 seconds, the internal pressure of the A machine is 4 MPa, and the entire heating time is controlled at 4 minutes.

[0074] (4) The semi-finished product from the outlet of the frequency-modulated single-screw high-temperature extruder A is conveyed to the inlet of the frequency-modulated single-screw high-temperature extruder B through a conveying device. The conveying time of the conveying device is controlled to be 6 minutes. The semi-finished product is cooled to 60°C on the conveying device and then gelatinized again in the B machine to enhance the starch shearing effect of the molten material and promote starch structure recombination. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder B is 120°C, the temperature of the compression zone and the melting zone are both 160°C, the rotation speed is 300 rpm, the material stays in the B machine for 60 seconds, the internal pressure of the B machine is 5 MPa, the entire heating time is controlled to be 7 minutes, and then the material is cut into rice grain shape by a cutter at the outlet of the B machine.

[0075] (5) The rice grains from the outlet of the frequency-modulated single-screw high-temperature extruder B are sent to the vibrating screen for blowing, using the heat of the rice grains themselves to dissipate heat and dehumidify, and then transported to the cold storage box to cool down to 10°C. The cooling process takes 5 minutes, so that the surface of the rice grains ages and hardens and does not stick together.

[0076] (6) The aged rice grains are transported to the No. 1 hot air vibrating drying tower by a high-pressure blower for vibrating drying. The temperature of the No. 1 hot air vibrating drying tower is 120°C, and the rice grains stay in the No. 1 hot air vibrating drying tower for 10 minutes.

[0077] (7) The rice grains are conveyed from the outlet of the No. 1 hot air vibrating drying tower through the vibrating drying screen and then conveyed to the No. 2 hot air vibrating drying tower for vibrating drying again. The rice grains are conveyed on the conveyor for 5 minutes to cool down to 40°C. The temperature of the No. 2 hot air vibrating drying tower is 80°C. The rice grains stay in the No. 2 hot air vibrating drying tower for 10 minutes.

[0078] (8) The rice grains are conveyed from the outlet of the No. 2 hot air vibrating drying tower through the vibrating drying screen to the No. 3 hot air vibrating drying tower for another vibration drying. The rice grains are conveyed 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. The rice grains stay in the No. 3 hot air drying tower for 10 minutes. The moisture content of the rice grains is controlled within 12%. Finally, the rice grains are conveyed by the high pressure blower for 5 minutes to cool down to 25°C and then sent to the storage silo.

[0079] The high-fiber compound rice is prepared according to the above production process.

[0080] The application of the high dietary fiber compound rice described herein is as follows: mix the high dietary fiber compound rice with water at a volume ratio of 1:1.1, soak the high dietary fiber compound rice in water for 8 minutes, stir to prevent clumping, and steam for 20 minutes before eating.

[0081] The glycemic response index diagram of the high dietary fiber compound rice prepared in this embodiment compared with refined white rice and whole grain rice is shown in the figure below. Figure 2 As shown, the high dietary fiber compound rice prepared in this embodiment has a glycemic response index of less than 55, while the glycemic response index of whole grain rice is higher than 55, and the glycemic response index of refined white rice is even higher than 75.

[0082] The high-fiber compound rice of this embodiment was tested for moisture content according to GB5009.3-2016, benzo[a]pyrene content according to GB5009.27-2016, lead content according to GB5009.12-2023, aflatoxin B1 content according to GB5009.22-2016, deoxynivalenol content according to GB5009.111-2016, and ochratoxin A content according to GB5009.96-2016. Zearalenone content was tested according to GB 5009.209-2016; total arsenic content according to GB 5009.11-2024; cadmium content according to GB 5009.15-2023; total mercury content according to GB 5009.17-2021; chromium content according to GB 5009.123-2023; Salmonella content according to GB 4789.4-2024; Staphylococcus aureus content according to GB 4789.10-2016; and judgment was made according to the requirements of Q / LSY 0045S-2025 "High Dietary Fiber Compound Rice (Resistant Dextrin Products)". The test and judgment results are shown in Table 1 below.

[0083] Table 1

[0084]

[0085] The high dietary fiber compound rice prepared in this embodiment meets the requirements of Q / LSY 0045S-2025 "High Dietary Fiber Compound Rice (Resistant Dextrin Product)".

[0086] Comparative Example 1

[0087] Based on Example 4, the processing technology was changed, using only one frequency-modulated single-screw high-temperature extruder for high-temperature gelatinization and only one hot air vibrating drying tower for vibrating drying. The specific process steps are as follows:

[0088] (1) Remove impurities and peel from the corn and grind it into corn flour of 80-100 mesh. Remove the peel from the oats and grind them into oat flour of 60-80 mesh. Grind broken rice or rice into rice flour of 80-100 mesh. Then mix the corn flour, oat flour and rice flour in a mass ratio of 5:2:1 to form a mixed powder. Add 0.1% vitamin C and 0.2% chitosan by mass of the mixed powder. After mixing, the mixed raw materials are obtained.

[0089] (2) Add water to the mixed raw materials for conditioning, maintaining the moisture content of the materials at 25-30%;

[0090] (3) The conditioned mixed raw materials are conveyed to the frequency-modulated single-screw high-temperature extruder by an automatic conveyor for high-temperature and high-pressure gelatinization. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder is 90°C, the temperature of the compression zone is 110°C, the temperature of the melting zone is 145°C, the speed is controlled at 280 rpm, the material stays in the frequency-modulated single-screw high-temperature extruder for 140 seconds, the internal pressure of the frequency-modulated single-screw high-temperature extruder is 4 MPa, the entire heating time is controlled at 17 minutes, and then the material is cut into rice grain shape by a cutter at the outlet of the frequency-modulated single-screw high-temperature extruder.

[0091] (4) The rice grains from the outlet of the frequency-modulated single-screw high-temperature extruder are sent to the vibrating screen for blowing, using the heat of the rice grains themselves to dissipate heat and dehumidify, and then transported to the cold storage box to cool down to 10°C for 5 minutes, so that the surface of the rice grains ages and hardens and does not stick together.

[0092] (5) The aged rice grains are transported to the hot air vibrating drying tower by a high-pressure blower for vibration drying. The temperature of the hot air vibrating drying tower is 80°C. The rice grains stay in the hot air vibrating drying tower for 40 minutes. The moisture content of the rice grains is controlled within 12%. Finally, the rice grains are transported by a high-pressure blower for 5 minutes to cool down to 25°C and placed in the storage silo.

[0093] Comparative Example 2

[0094] Based on Example 4, in step (1), only vitamin C at 0.3% of the mass of the mixed powder was added, and chitosan was not added. The remaining steps were the same as in Example 1.

[0095] Comparative Example 3

[0096] Based on Example 4, in step (1), only chitosan accounting for 0.3% of the mass of the mixed powder was added, and vitamin C was not added. The remaining steps were the same as in Example 1.

[0097] 1. GI Index Test

[0098] The glycemic index (GI value) of the high dietary fiber compound rice from Examples 1, 4, Comparative Examples 1, 2, and 3 was determined according to ISO 26642:2010 and WS / T 652-2019. The test methods are as follows:

[0099] Twelve participants were recruited. Prior to the trial, participants received standardized training explaining precautions, experimental procedures, their rights, and potential risks. Informed consent was obtained from all participants confirming their understanding of the trial and their agreement to participate.

[0100] Participant selection combines inquiries about past health history with on-site laboratory testing. First, applicants are required to complete a "Participant Information Questionnaire," providing information such as age, height, weight, food allergies, medication use, and any history of illness. Laboratory personnel then conduct initial screening based on the completed questionnaire. This test will establish an independent participant database, and confidentiality is maintained for all participant data. Participants will be informed of the associated risks before the experiment begins; those with a history of food or drug allergies should take precautions to minimize potential risks.

[0101] Subject selection criteria:

[0102] (1) Healthy adults aged 18-40, half male and half female;

[0103] (2) Normal weight, BMI between 18.5 and 24.0 kg / m² 2 Within this range, and without metabolic, digestive, or endocrine diseases;

[0104] (3) No history of diabetes, and no use of hypoglycemic drugs;

[0105] (4) No history of food allergies or intolerances, and no history of fainting at the sight of blood;

[0106] (5) No medications affecting glucose tolerance have been taken in the past 3 months, and no oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors and antipsychotics have been taken.

[0107] (6) Able to tolerate fasting for at least 10 hours.

[0108] Exclusion of subjects should be based on the following principles:

[0109] (1) Known history of diabetes or use of antihyperglycemic drugs or insulin to treat diabetes and related conditions;

[0110] (2) There has been a major medical or surgical event requiring hospitalization within the past 3 months;

[0111] (3) The presence of diseases or medications that affect the digestion and absorption of nutrients;

[0112] (4) Use of steroids, protease inhibitors or antipsychotics (all of these drugs have a significant impact on glucose metabolism and body fat distribution).

[0113] A total of 12 participants were included in the study: 6 women and 6 men. Their ages ranged from 22 to 31 years, with a BMI of 18.77–23.83 kg / m². All participants had normal oral glucose tolerance test results, regular eating habits, and no recent gastrointestinal disorders or medication use. Participants received pre-trial training and signed informed consent forms. The participant information is shown in Table 2 below.

[0114] Table 2

[0115]

[0116] Test schedule:

[0117] The study period included 3-4 independent food trials, with 2-3 trials of the reference food and 1 trial of high-fiber compound rice, using a randomized design. Each independent food trial was spaced at intervals greater than 72 hours, and the test food was administered between two reference food trials.

[0118] 25g of pharmaceutical-grade anhydrous glucose was dissolved in purified water to a final volume of 250mL as a reference food. It was to be used on the same day or stored at 4℃~8℃ for up to 48 hours after sealing. The test foods were the steamed high-fiber compound rice from Examples 1, 1, 2, 3, and 4. Based on the available carbohydrate content of the steamed high-fiber compound rice, the recommended serving size was calculated to be 59.8g. 59.8g of the steamed high-fiber compound rice was taken and consumed with 250mL of water over a meal, with the consumption time controlled to be within 5~10 minutes.

[0119] (1) The subjects maintained a regular schedule and normal diet for three days before the test; on the day before the test, they avoided high-fiber and high-sugar foods for dinner and fasted before 22:00; on the morning of the test, they avoided strenuous exercise and sat quietly for 10 minutes before the test.

[0120] (2) Collect fasting blood samples twice at 5-minute intervals.

[0121] (3) Start eating, strictly control the eating time, and finish eating all the test substance and a 250 ml cup of water within 5 to 10 minutes. Start timing from the time of the first bite.

[0122] (4) Blood samples were collected at 15 min, 30 min, 45 min, 60 min, 90 min and 120 min after the meal.

[0123] Keep the blood warm during collection; blood can be drawn from the fingertip capillary. The blood collection site should be consistent throughout the testing period; the blood volume should be sufficient for blood glucose testing; blood glucose should be measured immediately after capillary blood collection; blood glucose concentration (Cg) at each time point should be determined using an electrochemical method according to clinical laboratory operating procedures. t Each blood sample is expressed as the arithmetic mean of two independent measurements obtained under repeatability conditions, in millimoles per liter (mmol / L).

[0124] GI value calculation:

[0125] Only subjects who completed at least two taste tests of the reference food and one taste test of the test food were included in the GI calculation.

[0126] The baseline value of fasting blood glucose (c0) is the average value of blood glucose concentration from two fasting blood samples in the food test.

[0127] Postprandial blood glucose change (Δc) t This refers to the change in blood glucose at a certain point in time after a meal, calculated using the formula: Δc t = c t - c0;

[0128] In the formula: Δc t This represents the change in blood glucose levels after a meal, expressed in millimoles per liter (mmol / L); c t c is the blood glucose concentration at a certain time point, in millimoles per liter (mmol / L); c0 is the baseline fasting blood glucose value, in millimoles per liter (mmol / L).

[0129] Calculate the increase in area under the blood glucose response curve, in millimoles per minute per liter (mmol·min / L).

[0130] The formula for calculating the GI value of the food to be tested is:

[0131]

[0132] Where: GI n GI value derived for individual subjects; A t The IAUC value is the IAUC of the food to be tested. IAUC is the area under the curve that increases above the fasting blood glucose level. The IUAC value is the average of at least two reference food measurements taken from the same individual; GI is the GI value of the food to be tested. The sum of the GI values ​​obtained for each individual subject; n is the final number of individual subjects included in the calculation of the GI values ​​of the food to be tested.

[0133] 2. Total dietary fiber content test

[0134] The total dietary fiber content of the high dietary fiber compound rice in Examples 1, 4, 1, 2 and 3 was tested according to GB5009.88-2023.

[0135] The GI index and total dietary fiber content of the high dietary fiber compound rice in the final examples 1, 4, comparative examples 1, 2 and 3 are shown in Table 3 below.

[0136] Table 3

[0137]

[0138] The test results above show that Example 4 of this invention uses a 5H5L compound rice production process, and adds vitamin C and chitosan for processing, resulting in compound rice with a high dietary fiber content and a low GI value. Comparative Example 1 did not use the 5H5L production process, leading to a lower dietary fiber content and a higher GI value. Comparative Examples 2 and 3 used only one additive, resulting in slightly higher GI values. Example 1, without any additives, had a further higher GI value compared to Comparative Examples 2 and 3.

[0139] The above is a detailed description of the preferred embodiments of the present invention. However, the present invention is not limited to the embodiments described. Those skilled in the art can make various equivalent modifications or substitutions without departing from the spirit of the present invention. All such equivalent modifications or substitutions are included within the scope defined by the claims of this application.

Claims

1. A process for the production of high dietary fiber composite rice, characterized by, Includes the following steps: (1) Remove impurities and peel from the corn and grind it into corn flour of 80-100 mesh. Remove the peel from the oats and grind them into oat flour of 60-80 mesh. Grind broken rice or rice into rice flour of 80-100 mesh. Then mix the corn flour, oat flour and rice flour in a mass ratio of 4-7:2-3:1-3. Add 0.1-0.2% of vitamin C and 0.2-0.4% of chitosan by mass of the mixed powder to obtain the mixed raw materials. (2) Add water to the mixed raw materials for conditioning, maintaining the moisture content of the materials at 25-30%; (3) The conditioned 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. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder A is 80-100℃, the temperature of the compression zone is 100-120℃, the temperature of the melting zone is 120-160℃, the core high-temperature zone needs to be maintained at 140-160℃, 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 semi-finished product from the outlet of the frequency-modulated single-screw high-temperature extruder A is conveyed to the inlet of the frequency-modulated single-screw high-temperature extruder B through a conveying device, and then gelatinized again in the B machine to enhance the starch shearing effect of the molten material and promote starch structure recombination. Then, it is cut into rice grain shape by a cutter at the outlet of the B machine. The conveying time of the conveying device is 5-6 minutes. The semi-finished product is cooled to 50-60℃ on the conveying device. The temperature of the feeding zone of the frequency-modulated single-screw high-temperature extruder B is 100-120℃, the temperature of the compression zone and the melting zone are 140-160℃, 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. (5) The rice grains from the outlet of the frequency-modulated single-screw high-temperature extruder B are sent to the vibrating screen for blowing, using the heat of the rice grains themselves to dissipate heat and dehumidify, and then transported to the cold storage box to cool down to 5-10℃, so that the surface of the rice grains ages and hardens and does not stick together. (6) The aged rice grains are transported to the No. 1 hot air vibrating drying tower by a high-pressure blower for vibrating drying. The temperature of the No. 1 hot air vibrating drying tower is 100-120℃, and the rice grains stay in the No. 1 hot air vibrating drying tower for 8-10 minutes. (7) The rice grains are conveyed from the outlet of the No. 1 hot air vibrating drying tower through the vibrating drying screen to the No. 2 hot air vibrating drying tower for vibrating drying again. The rice grains are cooled to 35-45℃ on the conveyor. The temperature of the No. 2 hot air vibrating drying tower is 60-80℃. The rice grains stay in the No. 2 hot air vibrating drying tower for 8-10 minutes. (8) The rice grains pass through the vibrating drying screen from the outlet of the No. 2 hot air vibrating drying tower and are then conveyed to the No. 3 hot air vibrating drying tower for another vibrating drying. Finally, the rice grains are conveyed to the storage silo by a high-pressure blower. The time for the rice grains to pass through the vibrating drying screen is 4-5 minutes. The rice grains are cooled to 25-35°C on the conveyor. The temperature of the No. 3 hot air vibrating drying tower is 50-60°C. The time for the rice grains to stay in the No. 3 hot air drying tower is 10 minutes. The moisture content of the rice grains is controlled within 12%. The temperature of the rice grains conveyed to the storage silo is 20-30°C.

2. A high-dietary-fiber compound rice prepared by the production process described in claim 1.

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