Low-glycemic high-satiety rice composition and preparation method thereof

Abstract

The invention belongs to the technical field of rice processing, and particularly discloses a low-glycemic high-satiety rice composition and a preparation method thereof.The rice composition comprises, by weight, 40-60 parts of rice, 10-15 parts of radix puerariae powder, 4-8 parts of okra powder, 8-15 parts of Chinese yam powder, 2-5 parts of inulin, 0.2-0.5 part of vitamin premix, 3-8 parts of konjac glucomannan and 3-5 parts of grease powder. According to the low-glycemic high-satiety rice composition and the preparation method thereof, the problems that traditional rice is high in glycemic speed, poor in satiety and single in nutrition are solved through an innovative process of precise proportioning, segmented tempering and low-temperature extrusion forming. The prepared composite nutritional rice is low in GI value, long in satiety duration time and rich in dietary fibers, high-quality protein and various trace elements.

Description

Technical Field

[0001] This invention relates to the field of rice processing technology, and in particular to a low glycemic index, high satiety rice composition and its preparation method. Background Technology

[0002] Rice is one of the staple foods for Chinese people, but traditional rice is mainly composed of starch, which has a high glycemic index (GI). Consuming it can cause a rapid rise in blood sugar, making it unsuitable for diabetics and those trying to control their blood sugar. Furthermore, traditional rice is low in dietary fiber, resulting in a short-lasting feeling of fullness and increasing the risk of overeating and obesity. In addition, traditional rice has a limited nutritional profile, primarily providing carbohydrates while being low in high-quality protein, dietary fiber, and trace elements, making it difficult to meet the balanced nutritional needs of modern populations. In existing technologies, adding whole grains such as brown rice and oats is often used to reduce the glycemic index (GI) of rice. However, simply adding whole grains can lead to a rough texture, easy disintegration after cooking, and limited GI reduction. Some technologies improve glycemic properties by adding resistant starch, but resistant starch has poor compatibility with other raw materials, easily causing layering and clumping, affecting product quality. Meanwhile, current compound rice preparation processes often use high-temperature extrusion, which can lead to the loss of heat-sensitive nutrients such as vitamins and proteins, and the effect on improving satiety is not significant. Therefore, developing a compound rice with a low GI, high satiety, balanced nutrition, and excellent taste has become an important research direction in the current grain processing field. Summary of the Invention

[0003] The purpose of this invention is to provide a low-glycemic index, high-satiety rice composition and its preparation method. Through innovative processes such as precise proportioning, segmented conditioning, and low-temperature extrusion molding, the invention solves the problems of rapid glycemic index, poor satiety, and limited nutritional diversity in traditional rice. The resulting composite rice has a low GI value, a prolonged satiety effect, and is rich in dietary fiber, high-quality protein, and various trace elements.

[0004] To achieve the above objectives, the present invention provides a low glycemic index and high satiety rice composition, comprising the following components in parts by weight: 40-60 parts rice, 10-15 parts kudzu root powder, 4-8 parts okra powder, 8-15 parts yam powder, 2-5 parts inulin, 0.2-0.5 parts vitamin premix, 3-8 parts konjac glucomannan, and 3-5 parts oil powder.

[0005] Preferably, the oil powder is one or more of almond powder, walnut powder, and cashew powder.

[0006] Preferably, the rice is selected from indica rice or japonica rice.

[0007] Preferably, both kudzu root powder and yam powder are steamed, dried at low temperature, and then ground to a particle size of 100-150 mesh.

[0008] Preferably, the vitamin premix includes vitamin B1, vitamin B2, and vitamin E in a mass ratio of 1:1.2:0.8.

[0009] Preferably, the okra powder is made from fresh okra that has been dried at low temperature and then ground into powder, with a particle size of 80-120 mesh.

[0010] This invention also provides a method for preparing a low-glycemic, high-satiety rice composition, comprising the following steps: Step 1: Put rice, water, and coconut oil into a pressure cooker and steam until cooked. Quickly refrigerate the cooked rice to cool down and store for 12-24 hours. Then dry the refrigerated rice and grind it into powder using a grinder to obtain rice flour. Step 2: Mix konjac glucomannan with 3-5 times its weight of deionized water and stir at 35-40℃ until completely dissolved to form konjac gel solution; Step 3: Add rice flour, kudzu root powder, okra powder, yam powder, inulin, vitamin premix, and oil powder into a mixer and stir at low speed for 10-15 minutes. Then add sodium starch phosphate and stir evenly. Slowly add konjac gum solution and continue stirring at high speed to obtain the mixture. Step 4: Feed the mixture into a twin-screw extruder, set the extrusion parameters, and extrude in sections. The screw speed is 120-150 r / min, and the die diameter is 1.8-2.2 mm. Extrusion yields a columnar preform. Step 5: Place the rice-shaped preform in a shaping machine and heat it at 40-45℃ for 30-40 minutes. Then transfer it to a hot air dryer and dry it using a gradient heating method to control the moisture content of the final product to 12-14%.

[0011] Preferably, in step 4, the segmented extrusion molding is performed with the following temperatures: the first segment temperature is 65-75℃, the second segment temperature is 80-90℃, and the third segment temperature is 70-80℃.

[0012] Preferably, in step 5, the gradient temperature drying method is as follows: first dry at 50°C for 1 hour, then dry at 60°C for 1.5-2 hours, and finally dry at 55°C for 1-1.5 hours.

[0013] The advantages and beneficial effects of the above-mentioned low glycemic index and high satiety rice composition and its preparation method are as follows: 1. This invention employs a segmented conditioning process: first, the dry powder raw materials are mixed at low speed to ensure uniform dispersion of each component; then, konjac gum solution is added and stirred at high speed to prevent konjac glucomannan from clumping due to excessively high local concentration, thus ensuring the uniformity and flowability of the mixture. The segmented extrusion molding process uses a three-stage temperature control: low temperature (65-75℃) initially softens the material; high temperature (85-95℃) promotes moderate starch gelatinization, preventing excessive gelatinization that could increase the GI value; and low temperature (70-80℃) stabilizes the product form while reducing the loss of heat-sensitive nutrients. The gradient temperature drying process removes surface moisture first and then internal moisture through gradually increasing the drying temperature, preventing product cracking and increased broken rice rate due to excessively fast drying, while maintaining a stable moisture content of 12-14%, extending shelf life.

[0014] 3. The composition of this invention uses rice as the base raw material, compounded with functional ingredients such as okra, kudzu root, konjac glucomannan, yam, oils, and vitamin premixes. Through precise proportioning, segmented conditioning, and innovative low-temperature extrusion molding processes, it solves the problems of rapid glycemic index, poor satiety, and limited nutritional content associated with traditional rice. The resulting compound nutritious rice has a low GI value, a longer duration of satiety compared to ordinary rice, and is rich in dietary fiber, high-quality protein, and various trace elements, making it suitable for diabetic patients, obese individuals, and general consumers seeking a healthy diet.

[0015] The technical solution of the present invention will be further described in detail below through embodiments. Detailed Implementation

[0016] The technical solution of the present invention will be further described below through embodiments.

[0017] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0018] The following examples are not intended to limit the invention, but are only for illustration. Unless otherwise specified, the experimental methods used in the following examples are generally performed under conventional conditions. Unless otherwise specified, the materials and reagents used in the following examples are commercially available.

[0019] The compound nutritional rice composition of the present invention is based on rice flour and compounded with a variety of functional raw materials. The components work synergistically to achieve the effects of low GI, high satiety and balanced nutrition.

[0020] Kudzu root contains puerarin, which can improve insulin resistance and protect pancreatic islet cells. Clinically, it is used to treat microcirculatory disorders in diabetes.

[0021] Yam contains mucin, which coats food in the intestines, slowing down sugar absorption and suppressing post-meal blood sugar fluctuations.

[0022] Okra, when fresh okra is dried at low temperatures and ground into powder, can help improve constipation. Its core active ingredients, such as pectin and dietary fiber, are preserved during the low-temperature drying process. The soluble fiber in okra powder, specifically the pectin, absorbs water and swells to soften stool, while the insoluble fiber stimulates intestinal peristalsis, providing a dual effect to relieve constipation.

[0023] Konjac glucomannan: It contains ≥95% water-soluble dietary fiber and can expand 80-100 times in volume after absorbing water. It can significantly increase the volume of food, provide a high feeling of satiety, reduce the actual intake, and is not digested and absorbed by the human body, further reducing the GI value.

[0024] Inulin, as a prebiotic, can promote the growth of beneficial bacteria in the gut, while increasing dietary fiber intake and helping to lower the glycemic index (GI). Vitamin premixes supplement the B vitamins, vitamin E, and other minerals that are lacking in traditional rice, thus achieving a more complex nutritional profile.

[0025] Oil powder, containing healthy fats and dietary fiber, improves the texture of rice blends. The oil powder is roasted and then ground into powder.

[0026] Example 1 A low glycemic index, high satiety rice composition comprises the following components in parts by weight: 45 parts rice, 10 parts kudzu root powder, 5 parts okra powder, 9 parts yam powder, 3 parts inulin, 0.2 parts vitamin premix, 5 parts konjac glucomannan, and 4 parts oil powder.

[0027] The oil powder is made from almond powder and walnut powder.

[0028] The rice is selected from indica rice.

[0029] Both kudzu root powder and yam powder are steamed, dried at low temperature, and then ground to a particle size of 110 mesh.

[0030] The vitamin premix includes vitamin B1, vitamin B2, and vitamin E in a mass ratio of 1:1.2:0.8.

[0031] Okra powder is made by drying fresh okra at low temperature and then grinding it into powder with a particle size of 90 mesh.

[0032] A method for preparing a low-glycemic index, high-satiety rice composition includes the following steps: Step 1: Put rice, water, and coconut oil into a pressure cooker and steam until cooked. Quickly refrigerate the cooked rice for 12 hours to cool it down. Then dry the refrigerated rice and grind it into powder using a grinder to obtain rice flour.

[0033] The volume-to-mass ratio of coconut oil to rice is 1 mL: 50 g. Refrigeration can increase the resistant starch content in rice; specifically, cooked rice should be rapidly cooled to 4°C and stored for at least 12 hours. Adding coconut oil during rice cooking helps starch molecules form an indigestible structure. Pressure cooking preserves the cell wall structure of grains better than a regular rice cooker.

[0034] Step 2: Mix konjac glucomannan with 3 times its weight of deionized water and stir at 40°C until completely dissolved to form konjac gel. Konjac glucomannan is rich in dietary fiber, low in calories, and can increase satiety.

[0035] Step 3: Add rice flour, kudzu root powder, okra powder, yam powder, inulin, vitamin premix, and oil powder to a mixer and mix at low speed for 15 minutes. Then add sodium starch phosphate and mix well. Next, slowly add konjac gum solution and continue mixing at high speed to obtain the mixture. Sodium starch phosphate is used to increase viscosity, which improves the stickiness of the mixture and facilitates shaping.

[0036] Step 4: Feed the mixture into a twin-screw extruder, set the extrusion parameters, and extrude in stages. The temperature of the first stage is 70℃, the temperature of the second stage is 80℃, the temperature of the third stage is 75℃, the screw speed is 120r / min, and the die diameter is 1.9mm. The extrusion produces a columnar billet.

[0037] Step 5: Place the rice-shaped preform in a shaping machine and heat it at 45℃ for 40 minutes. Then transfer it to a hot air dryer and dry it using a gradient temperature method: first dry at 50℃ for 1 hour, then at 60℃ for 2 hours, and finally at 55℃ for 1 hour. Control the moisture content of the final product to 12%.

[0038] Example 2 A low glycemic index, high satiety rice composition comprises the following components in parts by weight: 58 parts rice, 13 parts kudzu root powder, 8 parts okra powder, 8 parts yam powder, 5 parts inulin, 0.2 parts vitamin premix, 5 parts konjac glucomannan, and 5 parts oil powder.

[0039] The oil powder consists of almond powder, walnut powder, and cashew powder.

[0040] The rice is selected from japonica rice.

[0041] Both kudzu root powder and yam powder are steamed, dried at low temperature, and then ground to a particle size of 140 mesh.

[0042] The vitamin premix includes vitamin B1, vitamin B2, and vitamin E in a mass ratio of 1:1.2:0.8.

[0043] Okra powder is made by drying fresh okra at low temperature and then grinding it into powder with a particle size of 110 mesh.

[0044] A method for preparing a low-glycemic index, high-satiety rice composition includes the following steps: Step 1: Put rice, water, and coconut oil into a pressure cooker and steam until cooked. Quickly cool down the cooked rice and keep it refrigerated for 20 hours. Then dry the refrigerated rice and grind it into powder using a grinder to obtain rice flour. Step 2: Mix konjac glucomannan with 4 times its weight of deionized water and stir at 35°C until completely dissolved to form konjac gel solution; Step 3: Add rice flour, kudzu root powder, okra powder, yam powder, inulin, vitamin premix, and oil powder into a mixer and stir at low speed for 10 minutes. Then add sodium starch phosphate and stir evenly. Slowly add konjac gum solution and continue stirring at high speed to obtain the mixture. Step 4: Feed the mixture into a twin-screw extruder, set the extrusion parameters, and extrude in stages. The temperature of the first stage is 65℃, the temperature of the second stage is 90℃, the temperature of the third stage is 80℃, the screw speed is 130r / min, and the die diameter is 2.1mm. Extrusion yields a columnar preform. Step 5: Place the rice-shaped preform in a shaping machine and heat it at 40℃ for 35 minutes. Then transfer it to a hot air dryer and dry it using a gradient temperature method: first dry at 50℃ for 1 hour, then at 60℃ for 1.5 hours, and finally at 55℃ for 1 hour. Control the moisture content of the final product to 14%.

[0045] Example 3 A low glycemic index, high satiety rice composition comprises the following components in parts by weight: 40 parts rice, 11 parts kudzu root powder, 4 parts okra powder, 8 parts yam powder, 3 parts inulin, 0.2 parts vitamin premix, 6 parts konjac glucomannan, and 5 parts oil powder.

[0046] The oil powder is made from walnut powder and cashew powder.

[0047] The rice is selected from indica rice.

[0048] Both kudzu root powder and yam powder are steamed, dried at low temperature, and then ground to a particle size of 150 mesh.

[0049] The vitamin premix includes vitamin B1, vitamin B2, and vitamin E in a mass ratio of 1:1.2:0.8.

[0050] Okra powder is made by drying fresh okra at low temperature and then grinding it into powder with a particle size of 80 mesh.

[0051] A method for preparing a low-glycemic index, high-satiety rice composition includes the following steps: Step 1: Put rice, water, and coconut oil into a pressure cooker and steam until cooked. Spread the cooked rice out to dry, and then grind the dried rice into powder using a grinder to obtain rice flour. Step 2: Mix konjac glucomannan with 5 times its weight of deionized water and stir at 38°C until completely dissolved to form konjac gel solution; Step 3: Add rice flour, kudzu root powder, okra powder, yam powder, inulin, vitamin premix, and oil powder into a mixer and stir at low speed for 13 minutes. Then add sodium starch phosphate and stir evenly. Then slowly add konjac gum solution and continue stirring at high speed to obtain the mixture. Step 4: Feed the mixture into a twin-screw extruder, set the extrusion parameters, and extrude in stages. The stage extrusion temperature is 68℃ for the first stage, 85℃ for the second stage, and 75℃ for the third stage. The screw speed is 1250r / min, and the die diameter is 1.8mm. The extrusion yields a columnar preform. Step 5: Place the rice-shaped preform in a shaping machine and heat it at 42℃ for 34 minutes. Then transfer it to a hot air dryer and dry it using a gradient temperature method: first dry at 50℃ for 1 hour, then at 60℃ for 2 hours, and finally at 55℃ for 1 hour. Control the moisture content of the final product to 13%.

[0052] Comparative Example 1 A rice composition comprising the following components in parts by weight: The ingredients are: 45 parts rice, 10 parts kudzu root powder, 9 parts yam powder, 3 parts inulin, 0.2 parts vitamin premix, and 5 parts konjac glucomannan. The rice is selected from indica rice.

[0053] Both kudzu root powder and yam powder are steamed, dried at low temperature, and then ground to a particle size of 110 mesh.

[0054] The vitamin premix includes vitamin B1, vitamin B2, and vitamin E in a mass ratio of 1:1.2:0.8.

[0055] A method for preparing a rice composition is the same as in Example 1.

[0056] Comparative Example 2 A rice composition comprising the following components in parts by weight: 45 parts rice, 5 parts okra powder, 3 parts inulin, 0.2 parts vitamin premix, 5 parts konjac glucomannan, and 4 parts oil powder. A method for preparing a rice composition is the same as in Example 1.

[0057] Comparative Example 3 A rice composition, same as in Example 1.

[0058] A method for preparing a rice composition includes the following steps: Step 1: Put rice and water into a pressure cooker and steam until cooked. Dry the cooked rice and then grind it into powder using a grinder to obtain rice flour.

[0059] Step 2: Mix konjac glucomannan with 3 times its weight of deionized water and stir at 40°C until completely dissolved to form konjac gel. Konjac glucomannan is rich in dietary fiber, low in calories, and can increase satiety.

[0060] Step 3: Add rice flour, kudzu root powder, okra powder, yam powder, inulin, vitamin premix, and oil powder to a mixer and mix at low speed for 15 minutes. Then add sodium starch phosphate and mix well. Next, slowly add konjac gum solution and continue mixing at high speed to obtain the mixture. Sodium starch phosphate is used to increase viscosity, which improves the stickiness of the mixture and facilitates shaping.

[0061] Step 4: Feed the mixture into a twin-screw extruder, set the extrusion parameters: extrusion temperature 110℃, screw speed 120r / min, die orifice diameter 1.9mm, and extrude to obtain a columnar preform.

[0062] Step 5: Place the rice-shaped preform in a shaping machine and heat it at 45°C for 40 minutes. Then transfer it to a hot air dryer and dry it directly with hot air at 70°C for 2 hours.

[0063] The rice compositions prepared in Examples 1-3 and Comparative Examples 1-3 were tested to determine their GI value, dietary fiber content, and protein content.

[0064] The test results are shown in Table 1.

[0065] Table 1 Test Results

[0066] The data in Table 1 show that Examples 1-3 can significantly reduce the GI value. Comparative Example 2 did not add kudzu root powder or yam powder, resulting in the highest GI value. The preparation method of Comparative Example 3 is different from that of Examples 1-3, resulting in a higher GI value. Comparative Example 1 did not add okra powder or oil powder, which also affected the GI value to some extent.

[0067] Constipation test after feeding: Sixty healthy mice (40-49g each, half male and half female, 10 mice per group) participated in the test. Each mouse was fed the same weight of rice mixture and gavage with the same volume of water for three consecutive days. No other food was ingested besides the rice mixture and water during the test, and the mice did not engage in any other activities besides normal activity. At the last feeding, Indian ink indicator was added to the rice mixture. After the last feeding, the mice were placed in beakers lined with filter paper for observation. The time of the first black feces was recorded, as well as the total number of feces and fecal weight within four hours after the last feeding. Statistical analysis was performed using a t-test. The results are shown in Table 2.

[0068] Table 2 records the results.

[0069] Note: **p<0.01.

[0070] The data in Table 2 show that the rice compositions prepared in Examples 1-3 do not cause constipation in mice. Comparative Example 1 did not contain okra powder or oil powder, and compared with Examples 1-3, Comparative Example 1 caused constipation in mice, indicating that okra powder and oil powder do not cause constipation in mice.

[0071] Therefore, this invention employs the aforementioned low-glycemic, high-satiety rice composition and its preparation method. Through precise proportioning, segmented conditioning, and low-temperature extrusion molding, it solves the problems of rapid glycemic rise, poor satiety, and limited nutritional diversity in traditional rice. The resulting composite nutritious rice has a low GI value, a prolonged satiety duration, and is rich in dietary fiber, high-quality protein, and various trace elements.

[0072] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A low-glycemic index, high-satiety rice composition, characterized in that, It includes the following components by weight: 40-60 parts rice, 10-15 parts kudzu root powder, 4-8 parts okra powder, 8-15 parts yam powder, 2-5 parts inulin, 0.2-0.5 parts vitamin premix, 3-8 parts konjac glucomannan, and 3-5 parts oil powder.

2. The low glycemic index, high satiety rice composition according to claim 1, characterized in that: The oil powder is one or more of almond powder, walnut powder, and cashew powder.

3. The low glycemic index, high satiety rice composition according to claim 1, characterized in that: The rice is selected from either indica or japonica rice.

4. The low glycemic index, high satiety rice composition according to claim 1, characterized in that: Both kudzu root powder and yam powder are steamed, dried at low temperature, and then ground to a particle size of 100-150 mesh.

5. The low glycemic index, high satiety rice composition according to claim 1, characterized in that: The vitamin premix includes vitamin B1, vitamin B2, and vitamin E in a mass ratio of 1:1.2:0.

8.

6. The low glycemic index, high satiety rice composition according to claim 1, characterized in that: Okra powder is made by drying fresh okra at low temperature and then grinding it into powder, with a particle size of 80-120 mesh.

7. A method for preparing a low-glycemic index, high-satiety rice composition according to any one of claims 1-6, characterized in that, Includes the following steps: Step 1: Put rice, water, and coconut oil into a pressure cooker and steam until cooked. Quickly refrigerate the cooked rice to cool down and store for 12-24 hours. Then dry the refrigerated rice and grind it into powder using a grinder to obtain rice flour. Step 2: Mix konjac glucomannan with 3-5 times its weight of deionized water and stir at 35-40℃ until completely dissolved to form konjac gel solution; Step 3: Add rice flour, kudzu root powder, okra powder, yam powder, inulin, vitamin premix, and oil powder into a mixer and stir at low speed for 10-15 minutes. Then add sodium starch phosphate and stir evenly. Slowly add konjac gum solution and continue stirring at high speed to obtain the mixture. Step 4: Feed the mixture into a twin-screw extruder, set the extrusion parameters, and extrude in stages. The screw speed is 120-150 r / min, and the die diameter is 1.8-2.2 mm. Extrusion yields a columnar preform. Step 5: Place the rice-shaped preform in a shaping machine and heat it at 40-45℃ for 30-40 minutes. Then transfer it to a hot air dryer and dry it using a gradient heating method to control the moisture content of the final product to 12-14%.

8. The method for preparing a low-glycemic, high-satiety rice composition according to claim 7, characterized in that, In step 4, the segmented extrusion molding process is as follows: the temperature of the first segment is 65-75℃, the temperature of the second segment is 80-90℃, and the temperature of the third segment is 70-80℃.

9. The method for preparing a low-glycemic index, high-satiety rice composition according to claim 7, characterized in that, In step 5, the gradient temperature drying method is as follows: first dry at 50℃ for 1 hour, then dry at 60℃ for 1.5-2 hours, and finally dry at 55℃ for 1-1.5 hours.

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