Formula and preparation process of special staple food rice for diabetes for stabilizing postprandial blood sugar

Abstract

The invention discloses a special staple food rice formula for diabetes for stabilizing postprandial blood sugar and a preparation process thereof, and belongs to the field of functional food processing. Comprising a core cereal base material, a functional compound raw material, a nutrient enrichment component and a quality improvement system, the functional compound raw material contains natural active components and trace medicinal blood sugar reducing components, the core cereal base material is a low glycemic index food material, and the multiple components cooperate to achieve a sugar control effect. The preparation process comprises the steps of raw material pretreatment, graded crushing and superfine treatment, step-by-step mixing, secondary hardening and tempering, twin-screw extrusion forming, segmented cooking curing, gradient drying, tempering treatment, cooling screening and vacuum nitrogen-filled packaging. Through a scientific formula and a refined process, the product has a remarkable and stable sugar control effect, balanced nutrition, excellent taste, high safety and low side effect risk, is adaptive to daily eating scenes, is mature and controllable in process, is suitable for industrial popularization, and can effectively solve the difficulty in selecting staple food for diabetics.

Description

Technical Field

[0001] This invention relates to a staple rice formula for diabetes, specifically a staple rice formula for diabetes and its preparation process for stabilizing postprandial blood glucose. Background Technology

[0002] Diabetes is a prevalent chronic metabolic disease worldwide, and dietary control is a core aspect of blood glucose management for patients. Among these, the choice of staple foods directly affects postprandial blood glucose fluctuations. Traditional staple foods are mainly refined rice and wheat. These foods have a high glycemic index and are low in dietary fiber, which can easily cause a sharp rise and fall in blood glucose after consumption, increasing the burden on pancreatic function and potentially leading to various complications in the long term.

[0003] To address this issue, existing technologies often use legumes and whole grains to replace refined staple foods. However, these foods generally have drawbacks such as rough texture, poor digestion and absorption, and long cooking time, resulting in low patient compliance with long-term consumption. Some functional staple foods only add dietary fiber or resistant starch, lacking a multi-mechanism synergistic blood sugar control design, resulting in limited blood sugar control effects and unbalanced nutritional ratios, making it difficult to meet the long-term nutritional needs of diabetic patients.

[0004] Furthermore, diabetic patients often need to use medication to lower their blood sugar, but using medication alone can easily cause side effects such as gastrointestinal discomfort, and some patients have problems with medication adherence. Therefore, developing a special staple rice that combines low glycemic index, synergistic blood sugar control, nutritional balance, excellent taste, and suitability for daily consumption has become an urgent need to solve the dietary dilemmas of diabetic patients and assist in blood sugar management. It is of great significance for improving patients' quality of life and reducing the risk of complications. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technologies and provide a formula for a staple rice for diabetes and its preparation process for stabilizing postprandial blood sugar.

[0006] To solve the above-mentioned technical problems, the present invention provides a special staple rice formula for diabetics to stabilize postprandial blood glucose and its preparation process: The special staple rice formula for diabetics to stabilize postprandial blood glucose includes the following raw materials:

[0007] Core grain base, functional compound raw materials, nutritional fortification components, and quality improvement system;

[0008] The core grain base includes 20-25 parts germinated brown rice, 15-18 parts oat rice, 12-15 parts quinoa, 8-10 parts chickpeas, 6-8 parts black beans, 4-6 parts highland barley, and 4-5 parts millet.

[0009] The functional compound raw materials include 5-6 parts of type III resistant starch, 3-4 parts of inulin, 1-1.5 parts of mulberry leaf extract, 0.5-1 parts of yam powder, and 0.01-0.03 parts of metformin;

[0010] The fortified nutritional components include 2-3 parts soy protein isolate, 0.5-1 part xylooligosaccharides, and 0.5-1 part complex minerals;

[0011] The quality improvement system includes 1.5-2 parts konjac flour, 0.5-0.8 parts xanthan gum, 0.3-0.5 parts glyceryl monostearate, and 0.7-1.2 parts calcium dihydrogen phosphate.

[0012] As an improvement, the germinated brown rice in the core grain base is made by soaking, germination, drying and passivation. All raw materials of the core grain base are low glycemic index raw materials with a glycemic index of no more than 50.

[0013] As an improvement, the metformin in the functional compound raw materials is a pharmaceutical-grade hypoglycemic component, the mulberry leaf extract contains flavonoids, polysaccharides and 1-deoxynojirimycin, and the yam powder is a powder made from yam that is both food and medicine, after drying and pulverizing.

[0014] As an improvement, the complex minerals in the nutritional fortification components include calcium carbonate, zinc lactate, and selenium-enriched yeast, and the protein content of the soy protein isolate is not less than 90%; the konjac powder in the quality improvement system contains glucomannan, and the xanthan gum is a food-grade thickener.

[0015] The preparation process of diabetic-specific staple rice for stabilizing postprandial blood glucose includes the following steps:

[0016] (1) Raw material pretreatment: The core grain base material is graded, screened, cleaned and impurities removed to prepare germinated brown rice and the functional raw materials are activated. The activation of the functional raw materials includes the mixed activation of mulberry leaf extract and yam powder.

[0017] (2) Grading, crushing and ultrafine treatment: The pretreated core grain base is crushed and ultrafine treated. The functional compound raw materials, nutritional fortification components and quality improvement system are crushed and sieved respectively. All crushed raw materials are dried.

[0018] (3) Raw material premixing: First, the quality improvement system is mixed with 10 parts of core grain base material in the first stage, and then the remaining core grain base material, functional compound raw materials and nutritional fortification components are added for the second stage of mixing. Protective gas is introduced during the mixing process.

[0019] (4) Secondary conditioning: Add amylase inhibitor to the mixed raw materials for enzymatic hydrolysis. Add deionized water for the first time to adjust the moisture content and stir at a constant temperature. Add deionized water for the second time to adjust to the target moisture content. Then keep warm to allow the raw materials to fully absorb and swell.

[0020] (5) Twin-screw extrusion molding: The conditioned raw material is fed into a twin-screw extruder, the barrel temperature is controlled in stages according to the set temperature, and the material is extruded through a rice-grain-shaped die and cut into regular rice-grain-shaped semi-finished products by a cutter.

[0021] (6) Segmented steaming and solidification: First, the semi-finished product is gelatinized by high-temperature steam, and then it is cooked at low temperature to ensure that the starch is fully gelatinized and the functional components are stable;

[0022] (7) Gradient drying: The three-stage drying method of high temperature, medium temperature and low temperature is used in sequence to gradually remove the surface and internal moisture of the raw material;

[0023] (8) Tempering treatment: Place the dried semi-finished product in a constant temperature and humidity environment to allow the internal moisture to redistribute evenly.

[0024] (9) Cooling and screening: The semi-finished product is cooled to room temperature by cold air and then screened by a vibrating screen to remove unqualified products such as broken particles and agglomerated particles;

[0025] (10) Vacuum nitrogen-filled packaging: The qualified products are subjected to quality inspection. After passing the inspection, composite packaging bags are used for vacuum extraction and nitrogen filling and sealing packaging.

[0026] As an improvement, the preparation process of germinated brown rice in the raw material pretreatment is as follows: ordinary brown rice is soaked for 8 hours, then placed in an environment of 28-30℃ and 85-90% humidity to be cultured until the sprout length is 0.8-1.2mm, dried at 60℃ and then passivated with 100℃ steam for 10 minutes to inactivate lipase.

[0027] As an improvement, in the graded crushing and ultrafine treatment, the particle size of the core grain base material after ultrafine treatment is no greater than 100 micrometers, the auxiliary materials are crushed and passed through a 120-mesh sieve, and the moisture content of all raw materials after drying is no higher than 10%.

[0028] As an improvement, in the premixing of raw materials, the first stage of mixing is carried out by high-speed stirring, and the second stage of mixing is carried out by a double-helix conical mixer. After mixing, the uniformity of key components is tested to ensure that the uniformity deviation does not exceed 3%.

[0029] As an improvement, in the secondary conditioning process, the enzymatic hydrolysis is carried out at a constant temperature of 55°C, the moisture content is adjusted to 20% in the first step and to 24-26% in the second step, and the heat preservation process is carried out in a constant temperature and humidity chamber at 60°C for 20 minutes.

[0030] As an improvement, in the gradient drying process, the first stage of high-temperature drying is at 75°C, the second stage of medium-temperature drying is at 60°C, and the third stage of low-temperature drying is at 45°C, with the final product moisture content controlled at 8-9%. In the vacuum nitrogen-filled packaging process, after the vacuum degree is controlled to the set value, food-grade nitrogen is filled in, and the packaging is sealed and the sealing performance is tested.

[0031] The advantages of this invention compared to existing technologies are: precise and stable blood sugar control. Through the synergistic effect of dietary fiber, resistant starch, natural active ingredients and trace amounts of medicinal hypoglycemic components in low glycemic grains, it intervenes in blood sugar metabolism at multiple stages, effectively reducing postprandial blood sugar peaks, reducing blood sugar fluctuations, and avoiding the sudden rise and fall of blood sugar caused by traditional staple foods, thus meeting the core blood sugar control needs of diabetic patients.

[0032] It has a balanced nutritional profile, including high-quality protein, complex dietary fiber, various minerals and functional oligosaccharides. While controlling blood sugar, it makes up for the nutritional gaps that may occur in diabetic patients due to dietary restrictions, protects pancreatic function, enhances immunity, and is suitable for long-term consumption.

[0033] With excellent taste and practicality, it solves the problems of traditional coarse grains being rough and difficult to shape. The finished product looks similar to ordinary rice. After steaming or boiling, it is soft, chewy, and can be cooked directly or mixed for consumption. It is suitable for a variety of scenarios, reduces the burden of dietary adjustments for patients, and improves compliance.

[0034] It has a high safety profile, with trace amounts of Western medicine working synergistically with natural ingredients to significantly reduce the side effects of single-drug use. Dietary fiber further alleviates drug irritation. All raw materials meet food and drug standards, with no added sucrose or artificial additives, making it safe and reliable for long-term consumption.

[0035] The process is mature and feasible, adopting standardized procedures such as step-by-step mixing and extrusion molding. The parameters are controllable, which can retain the activity of functional ingredients. It is suitable for large-scale production, with moderate cost and long shelf life, and has broad market promotion potential. Attached Figure Description

[0036] Figure 1 This invention relates to a formula for a type of staple rice specifically for stabilizing postprandial blood glucose and its preparation process.

[0037] Figure 2 This invention relates to a formula for a staple rice for diabetes that is used to stabilize postprandial blood glucose and its preparation process. The diagram shows the preparation process of the staple rice for diabetes that is used to stabilize postprandial blood glucose. Detailed Implementation

[0038] To facilitate understanding of this application, a more complete description will be provided below with reference to the accompanying drawings, which illustrate embodiments of the present application. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that the disclosure of this application will be thorough and complete.

[0039] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0040] It is understood that spatial relation terms such as "below," "under," "below," "below," "above," "over," etc., can be used here to describe the relationship between one element or feature shown in the figure and other elements or features. It should be understood that, in addition to the orientation shown in the figure, spatial relation terms also include different orientations of the device in use and operation. For example, if the device in the figure is flipped, the element or feature described as "below" or "under" or "below" of the other element or feature will be oriented "over" the other element or feature. Therefore, the exemplary terms "below" and "under" can include both upper and lower orientations. Furthermore, the device may also include other orientations, such as being rotated 90 degrees or other orientations, and the spatial descriptive terms used herein will be interpreted accordingly.

[0041] It should be noted that when one element is considered to be "connected" to another element, it can be directly connected to the other element or connected to the other element through an intermediary element. In the following embodiments, "connection" should be understood as "electrical connection," "communication connection," etc., if the connected circuits, modules, units, etc., have the transmission of electrical signals or data between them.

[0042] When used herein, the singular forms of “a,” “an,” and “the” may also include the plural forms unless the context clearly indicates otherwise. It should also be understood that the terms “comprising,” “including,” or “having,” etc., specify the presence of the stated feature, whole, step, operation, component, part, or combination thereof, but do not preclude the possibility of the presence or addition of one or more other features, wholes, steps, operations, components, parts, or combinations thereof.

[0043] Referring to the attached figures, a formula for a diabetic staple rice for stabilizing postprandial blood glucose and its preparation process are described. The formula for a diabetic staple rice for stabilizing postprandial blood glucose includes the following ingredients:

[0044] Core grain base, functional compound raw materials, nutritional fortification components, and quality improvement system;

[0045] The core grain base includes 20-25 parts germinated brown rice, 15-18 parts oat rice, 12-15 parts quinoa, 8-10 parts chickpeas, 6-8 parts black beans, 4-6 parts highland barley, and 4-5 parts millet.

[0046] The functional compound raw materials include 5-6 parts of type III resistant starch, 3-4 parts of inulin, 1-1.5 parts of mulberry leaf extract, 0.5-1 parts of yam powder, and 0.01-0.03 parts of metformin;

[0047] The fortified nutritional components include 2-3 parts soy protein isolate, 0.5-1 part xylooligosaccharides, and 0.5-1 part complex minerals;

[0048] The quality improvement system includes 1.5-2 parts konjac flour, 0.5-0.8 parts xanthan gum, 0.3-0.5 parts glyceryl monostearate, and 0.7-1.2 parts calcium dihydrogen phosphate.

[0049] As an improvement, the germinated brown rice in the core grain base is made by soaking, germination, drying and passivation. All raw materials of the core grain base are low glycemic index raw materials with a glycemic index of no more than 50.

[0050] As an improvement, the metformin in the functional compound raw materials is a pharmaceutical-grade hypoglycemic component, the mulberry leaf extract contains flavonoids, polysaccharides and 1-deoxynojirimycin, and the yam powder is a powder made from yam that is both food and medicine, after drying and pulverizing.

[0051] As an improvement, the complex minerals in the nutritional fortification components include calcium carbonate, zinc lactate, and selenium-enriched yeast, and the protein content of the soy protein isolate is not less than 90%; the konjac powder in the quality improvement system contains glucomannan, and the xanthan gum is a food-grade thickener.

[0052] The preparation process of diabetic-specific staple rice for stabilizing postprandial blood glucose includes the following steps:

[0053] (1) Raw material pretreatment: The core grain base material is graded, screened, cleaned and impurities removed to prepare germinated brown rice and the functional raw materials are activated. The activation of the functional raw materials includes the mixed activation of mulberry leaf extract and yam powder.

[0054] (2) Grading, crushing and ultrafine treatment: The pretreated core grain base is crushed and ultrafine treated. The functional compound raw materials, nutritional fortification components and quality improvement system are crushed and sieved respectively. All crushed raw materials are dried.

[0055] (3) Raw material premixing: First, the quality improvement system is mixed with 10 parts of core grain base material in the first stage, and then the remaining core grain base material, functional compound raw materials and nutritional fortification components are added for the second stage of mixing. Protective gas is introduced during the mixing process.

[0056] (4) Secondary conditioning: Add amylase inhibitor to the mixed raw materials for enzymatic hydrolysis. Add deionized water for the first time to adjust the moisture content and stir at a constant temperature. Add deionized water for the second time to adjust to the target moisture content. Then keep warm to allow the raw materials to fully absorb and swell.

[0057] (5) Twin-screw extrusion molding: The conditioned raw material is fed into a twin-screw extruder, the barrel temperature is controlled in stages according to the set temperature, and the material is extruded through a rice-grain-shaped die and cut into regular rice-grain-shaped semi-finished products by a cutter.

[0058] (6) Segmented steaming and solidification: First, the semi-finished product is gelatinized by high-temperature steam, and then it is cooked at low temperature to ensure that the starch is fully gelatinized and the functional components are stable;

[0059] (7) Gradient drying: The three-stage drying method of high temperature, medium temperature and low temperature is used in sequence to gradually remove the surface and internal moisture of the raw material;

[0060] (8) Tempering treatment: Place the dried semi-finished product in a constant temperature and humidity environment to allow the internal moisture to redistribute evenly.

[0061] (9) Cooling and screening: The semi-finished product is cooled to room temperature by cold air and then screened by a vibrating screen to remove unqualified products such as broken particles and agglomerated particles;

[0062] (10) Vacuum nitrogen-filled packaging: The qualified products are subjected to quality inspection. After passing the inspection, composite packaging bags are used for vacuum extraction and nitrogen filling and sealing packaging.

[0063] As an improvement, the preparation process of germinated brown rice in the raw material pretreatment is as follows: ordinary brown rice is soaked for 8 hours, then placed in an environment of 28-30℃ and 85-90% humidity to be cultured until the sprout length is 0.8-1.2mm, dried at 60℃ and then passivated with 100℃ steam for 10 minutes to inactivate lipase.

[0064] As an improvement, in the graded crushing and ultrafine treatment, the particle size of the core grain base material after ultrafine treatment is no greater than 100 micrometers, the auxiliary materials are crushed and passed through a 120-mesh sieve, and the moisture content of all raw materials after drying is no higher than 10%.

[0065] As an improvement, in the premixing of raw materials, the first stage of mixing is carried out by high-speed stirring, and the second stage of mixing is carried out by a double-helix conical mixer. After mixing, the uniformity of key components is tested to ensure that the uniformity deviation does not exceed 3%.

[0066] As an improvement, in the secondary conditioning process, the enzymatic hydrolysis is carried out at a constant temperature of 55°C, the moisture content is adjusted to 20% in the first step and to 24-26% in the second step, and the heat preservation process is carried out in a constant temperature and humidity chamber at 60°C for 20 minutes.

[0067] As an improvement, in the gradient drying process, the first stage of high-temperature drying is at 75°C, the second stage of medium-temperature drying is at 60°C, and the third stage of low-temperature drying is at 45°C, with the final product moisture content controlled at 8-9%. In the vacuum nitrogen-filled packaging process, after the vacuum degree is controlled to the set value, food-grade nitrogen is filled in, and the packaging is sealed and the sealing performance is tested.

[0068] Raw material preparation and proportioning design:

[0069] The core design concept of this invention lies in the synergistic system of "natural food sugar control + Western medicine precise blood sugar reduction + balanced nutritional supplementation + taste optimization and improvement". Through the scientific formulation of core grain base, functional compound raw materials, nutritional fortification components and quality improvement system, it not only uses the dietary fiber, resistant starch and other components of natural raw materials to delay the digestion and absorption of carbohydrates, but also uses trace amounts of pharmaceutical-grade blood sugar-lowering components to quickly regulate blood sugar, while ensuring the nutritional density and palatability of staple food.

[0070] Specific formulations for Examples 1-3:

[0071] The total number of parts in the formulation of Example 1 is 100 parts. The core grain base includes 22 parts germinated brown rice, 16 parts oat rice, 13 parts quinoa, 9 parts chickpeas, 7 parts black beans, 5 parts highland barley, and 4 parts millet. The functional compound raw materials include 5.5 parts type III resistant starch, 3.5 parts inulin, 1.2 parts mulberry leaf extract, 0.7 parts yam powder, and 0.02 parts metformin. The nutritional fortification components include 2.5 parts soy protein isolate, 0.8 parts xylooligosaccharides, and 0.7 parts complex minerals. The quality improvement system includes 1.8 parts konjac flour, 0.6 parts xanthan gum, 0.4 parts glyceryl monostearate, and 0.9 parts calcium dihydrogen phosphate.

[0072] The total number of parts in the formulation of Example 2 is 100 parts. The core grain base includes 20 parts germinated brown rice, 18 parts oat rice, 15 parts quinoa, 8 parts chickpeas, 8 parts black beans, 4 parts highland barley, and 5 parts millet. The functional compound raw materials include 5 parts type III resistant starch, 4 parts inulin, 1.5 parts mulberry leaf extract, 1 part yam powder, and 0.01 parts metformin. The nutritional fortification components include 3 parts soy protein isolate, 1 part xylooligosaccharide, and 0.5 parts complex minerals. The quality improvement system includes 2 parts konjac powder, 0.8 parts xanthan gum, 0.5 parts glyceryl monostearate, and 1.2 parts calcium dihydrogen phosphate.

[0073] The total number of parts in the formulation of Example 3 is 100 parts. The core grain base includes 25 parts germinated brown rice, 15 parts oat rice, 12 parts quinoa, 10 parts chickpeas, 6 parts black beans, 6 parts highland barley, and 4 parts millet. The functional compound raw materials include 6 parts type III resistant starch, 3 parts inulin, 1 part mulberry leaf extract, 0.5 parts yam powder, and 0.03 parts metformin. The nutritional fortification components include 2 parts soy protein isolate, 0.5 parts xylooligosaccharides, and 1 part complex minerals. The quality improvement system includes 1.5 parts konjac powder, 0.5 parts xanthan gum, 0.3 parts glyceryl monostearate, and 0.7 parts calcium dihydrogen phosphate.

[0074] Functions and pharmacological analysis of raw materials:

[0075] Core Grain Base: All raw materials are low-glycemic index (GCI) foods with a glycemic index (GI) not exceeding 50, each possessing unique blood sugar control and nutritional functions. Among them, sprouted brown rice, after soaking, sprouting, drying, and passivation, not only retains the B vitamins and minerals in the rice germ, but also contains 3-5 times more γ-aminobutyric acid (GABA) than ordinary brown rice. This component can improve insulin sensitivity, promote glucose transporter protein expression, and help lower blood sugar. Simultaneously, the resistant starch produced during sprouting is not easily broken down by human digestive enzymes, and is only fermented by probiotics in the large intestine, avoiding drastic fluctuations in blood sugar. Oat rice is rich in glucomannan, which can form a gel-like barrier in the intestine, hindering the contact between amylase and starch, slowing down the breakdown of carbohydrates into glucose, prolonging gastric emptying time, enhancing satiety, and reducing total calorie intake. Quinoa, as a grain containing high-quality complete protein, has an amino acid composition close to human needs, supplementing the protein intake insufficient due to dietary control in diabetic patients. Furthermore, its soluble dietary fiber can regulate the balance of intestinal flora, indirectly improving glucose metabolism through the gut-pancreatic axis. Chickpeas, black beans, barley, and millet further enhance blood sugar control by providing abundant insoluble dietary fiber, plant protein, and trace elements, while also improving the taste and nutritional diversity of staple foods.

[0076] Functional compound ingredients: This component forms the core synergistic system for blood sugar control. Type III resistant starch, as a carbohydrate not digested and absorbed by the human body, reduces the effective carbohydrate content of staple foods. Simultaneously, it serves as a carbon source for beneficial gut bacteria, regulating the gut microbiota and indirectly improving insulin sensitivity. Inulin, as a water-soluble dietary fiber, slows the diffusion rate of glucose in the small intestine, reducing glucose absorption. It also works synergistically with type III resistant starch to further enhance satiety. The flavonoids, polysaccharides, and 1-deoxynojirimycin in mulberry leaf extract are natural active ingredients for blood sugar control. 1-deoxynojirimycin specifically inhibits α-glucosidase activity, preventing the breakdown of disaccharides and polysaccharides such as sucrose and starch into glucose, forming a synergistic blood sugar-lowering mechanism of "natural inhibition + Western medicine regulation" with metformin. The mucin in yam powder can coat starch granules, delaying the breakdown of starch by amylase. Yam polysaccharides can improve insulin resistance. Together with metformin, they act on different stages of blood glucose metabolism, achieving the dual effects of "rapid blood sugar reduction + stable blood sugar control." Metformin, as a pharmaceutical-grade hypoglycemic agent, has the pharmacological effects of inhibiting hepatic gluconeogenesis, reducing intestinal glucose absorption, and increasing the sensitivity of tissues such as muscles to insulin. The trace amount of metformin (0.01-0.03 parts) added in this invention can quickly address the postprandial rise in blood sugar while controlling blood sugar with natural foods. Moreover, due to the extremely low amount added, it avoids the side effects such as gastrointestinal discomfort that may occur when using metformin alone, and at the same time, its irritation is alleviated by the dietary fiber in the food.

[0077] Nutritionally fortified components: Soy protein isolate contains no less than 90% protein, which can supplement the high-quality protein that is often lacking in the daily diet of diabetic patients, and avoid muscle loss and decreased immunity caused by insufficient protein intake; Xylooligosaccharides, as functional oligosaccharides, do not participate in blood glucose metabolism and can selectively proliferate probiotics such as Bifidobacteria and Lactobacillus, further optimizing the intestinal microecology and assisting in blood glucose regulation; The complex minerals, including calcium carbonate, zinc lactate, and selenium-enriched yeast, can supplement the calcium, zinc, selenium, and other elements that diabetic patients are prone to lack due to metabolic abnormalities. Among them, selenium can protect the function of pancreatic β cells and reduce the damage of oxidative stress to the pancreas, zinc participates in the synthesis and secretion of insulin, and calcium maintains bone health and avoids osteoporosis caused by diabetic complications.

[0078] Quality Improvement System: Glucomannan in konjac flour has strong water absorption and binding properties, which can enhance the binding force between raw materials, improve the forming rate and cooking resistance of staple rice, and delay starch gelatinization, thus aiding in sugar control. Xanthan gum, as a food-grade thickener, can improve the flowability of raw materials during processing, preventing breakage and clumping during extrusion molding, and improving the uniformity of finished product particles. Glyceryl monostearate, as a food-grade emulsifier, can interact with starch molecules, inhibiting starch retrogradation, preventing the finished product from hardening and becoming rough after cooling, and improving the soft and glutinous texture. Calcium dihydrogen phosphate can adjust the pH value of raw materials to a suitable range (6.0-6.5), optimize starch gelatinization conditions, enhance the structural stability of the finished product, and extend the shelf life.

[0079] Detailed preparation process steps:

[0080] The preparation process of this invention follows the principle of "refined pretreatment + stepwise mixing + precise conditioning + segmented molding and curing + gradient drying," which ensures both the activity of functional components in the raw materials and the formability, taste, and safety of the finished product. The specific steps are as follows (taking Example 2 as an example):

[0081] Raw material pretreatment:

[0082] Core grain base material processing: Sprouted brown rice, oat rice, quinoa, chickpeas, black beans, highland barley, and millet are graded and screened through a three-layer vibrating screen to remove impurities such as stones, broken grains, and weeds, ensuring that the purity of the raw materials is not less than 99.5%. The screened raw materials are sent to a bubble washing machine and washed for 3-5 minutes at a water temperature of 25-30℃ to remove surface dust, pesticide residues, and microorganisms. After washing, the raw materials are dehydrated in a centrifugal dehydrator at a speed of 800-1000 rpm for 2 minutes to remove surface free moisture. The preparation process of germinated brown rice is as follows: Select plump ordinary brown rice, soak it in clean water for 8 hours, drain it, and place it in an intelligent germination box with a temperature of 28-30℃ and a humidity of 85-90% for cultivation. When the sprout length reaches 0.8-1.2mm, take it out and put it in a hot air drying box at 60℃ for 4 hours to dry it, controlling the moisture content to 12-14%. Then, use 100℃ steam to passivate it for 10 minutes to inactivate the lipase in the raw materials and prevent oxidation and rancidity during the storage of the finished product.

[0083] Functional ingredient activation: Mulberry leaf extract and yam powder are mixed according to the formula ratio, and 5 times the weight of deionized water is added. The mixture is stirred at a constant temperature of 50°C for 30 minutes to fully activate the active ingredients such as 1-deoxynojirimycin in the mulberry leaf extract and mucin in the yam powder. The mixture is then sent to a spray dryer, with the inlet air temperature controlled at 180°C and the outlet air temperature at 80°C. After drying, the activated mixed powder is obtained for later use. Metformin, as a pharmaceutical grade raw material, needs to be passed through a 200-mesh sieve separately to remove any possible lumps and ensure that it is evenly dispersed in the subsequent mixing process.

[0084] Grading, grinding, and ultrafine processing:

[0085] Core grain base material crushing: The pre-treated germinated brown rice, oat rice and other core grain base materials are fed into a universal crusher for preliminary crushing. After crushing, they are passed through an 80-mesh sieve to obtain coarse powder. The coarse powder is then transferred to an ultra-fine crusher for ultra-fine treatment under nitrogen protection, so that the particle size of the raw materials is no more than 100 micrometers, which improves the mixing uniformity of the raw materials and the subsequent starch gelatinization efficiency, and avoids coarse particles affecting the taste of the finished product.

[0086] Other raw material pulverization: Type III resistant starch, inulin, soy protein isolate, xylooligosaccharides and other raw materials are sieved through a 120-mesh sieve to remove lumps and impurities; compound minerals, konjac flour, xanthan gum, glyceryl monostearate, calcium dihydrogen phosphate and other raw materials are ultra-finely pulverized to 200 mesh to ensure their dispersibility and avoid excessively high local concentrations that could affect product quality.

[0087] Drying after pulverization: All pulverized raw materials are sent to a vacuum drying oven and dried for 2 hours at 55℃ and a vacuum of -0.08MPa. The moisture content of the raw materials is controlled to be no more than 10% to prevent clumping and mold growth during storage.

[0088] Raw material premixing:

[0089] Primary premixing: Konjac powder, xanthan gum, glyceryl monostearate, and calcium dihydrogen phosphate from the quality improvement system are placed together with 10 parts of core grain base ultrafine powder in a high-speed mixer and stirred at 800 rpm for 10 minutes to ensure that trace amounts of quality improvement ingredients are evenly dispersed in the core grain base, preventing local aggregation during subsequent mixing.

[0090] Secondary premixing: Add the remaining core cereal base, type III resistant starch, inulin, activated mulberry leaf extract mixed with yam powder, soy protein isolate, xylooligosaccharides, and complex minerals to the primary premix. Transfer to a double helix conical mixer and stir at 40 rpm for 15 minutes. Nitrogen gas is continuously introduced during the mixing process to prevent the active ingredients in the raw materials from oxidizing and becoming ineffective.

[0091] Final mixing: Add the sieved metformin to the secondary premix and continue stirring for 5 minutes to ensure that the metformin is evenly dispersed in the mixed raw materials. After mixing, randomly select 3 different sampling points to test the content of key components (glucomannan, 1-deoxynojirimycin, metformin), ensuring that the uniformity deviation does not exceed 3%. If it is not qualified, return it to the mixer for remixing.

[0092] Second conditioning:

[0093] Enzymatic hydrolysis: Add 0.05 parts of heat-resistant α-amylase inhibitor (extracted from white kidney beans) to the mixed raw materials, and add deionized water to adjust the moisture content of the raw materials to 20%. Stir for 40 minutes at a constant temperature of 55℃. The amylase inhibitor inhibits the excessive decomposition of starch, retains the resistant starch content in the raw materials, and enhances the sugar control effect.

[0094] Moisture conditioning and heat preservation for swelling: After enzymatic hydrolysis, deionized water is added to the raw material to adjust the moisture content to 24-26%. While adding water, the mixture is stirred at 60 rpm to ensure that the moisture penetrates evenly into the raw material particles. Then, the conditioned raw material is placed in a constant temperature and humidity chamber and kept at 60℃ for 20 minutes to allow the raw material to fully swell, laying the foundation for subsequent extrusion molding.

[0095] Twin-screw extrusion molding:

[0096] The conditioned raw materials are evenly fed into a twin-screw extruder via a screw feeder. The feeding speed is matched with the screw speed (feeding speed 50 kg / h, screw speed 160-180 rpm). The extruder barrel is divided into five temperature zones: Zone 1 60℃, Zone 2 75℃, Zone 3 95℃, Zone 4 115℃, and Zone 5 105℃. The die temperature is controlled at 100-105℃, and the pressure inside the barrel is maintained at 0.8-1.0 MPa. After being treated under high temperature and pressure inside the barrel, the raw materials are extruded through a rice-grain-shaped die (1.9 mm diameter, 4 mm length) and cut into regular rice-grain-shaped semi-finished products by a rotary cutter (300 rpm), ensuring that the appearance of the finished product is at least 90% similar to ordinary rice. The cut semi-finished products are conveyed by a conveyor belt, with a cooling air device (15℃) installed above the conveyor belt to initially cool the semi-finished products to below 60℃ to prevent sticking.

[0097] Segmented steam curing:

[0098] High-temperature gelatinization: The rice-grain semi-finished product is fed into a continuous steam cooker and cooked for 15 minutes at 115℃ and 0.15MPa to fully gelatinize the starch in the raw material (gelatinization degree not less than 85%), while killing microorganisms in the raw material to ensure product safety.

[0099] Low-temperature cooking: After high-temperature gelatinization, the temperature of the cooking machine is reduced to 90°C and the cooking continues for 25 minutes. This allows the gelatinized starch to form a stable bond with the functional components (glucomannan, 1-deoxynojirimycin, metformin) in the raw materials, preventing the loss of functional components during subsequent processing and improving the structural stability and cooking resistance of the finished product.

[0100] Gradient drying:

[0101] First stage of drying: The cooked semi-finished product is sent into a belt dryer and dried for 2 hours at 75℃ and 2 m / s wind speed to remove free moisture from the surface of the semi-finished product and avoid cracking of the finished product due to excessive drying.

[0102] Second stage of drying: lower the temperature to 60℃, adjust the wind speed to 1.5 m / s, and continue drying for 3 hours to gradually remove most of the moisture inside the semi-finished product, reducing the moisture content to about 12%.

[0103] The third stage of drying: the temperature is reduced to 45℃, the wind speed is adjusted to 1 m / s, and drying is carried out for 1.5 hours. The final moisture content of the finished product is controlled at 8-9% to ensure the product's shelf life and taste stability.

[0104] Resuscitation treatment:

[0105] The dried semi-finished product is placed in a tempering chamber and kept in a constant temperature and humidity environment of 25℃ and 60% for 4 hours to allow the moisture inside the finished product to redistribute evenly, reduce internal stress, and prevent deformation and cracking during storage.

[0106] Cooling screening:

[0107] After tempering, the finished product is sent to a cooler and cooled by a counter-current airflow method with an inlet air temperature of 15℃. This cools the finished product to room temperature (25-30℃) to prevent condensation and moisture absorption due to temperature differences after packaging. The cooled finished product is then screened by a double-layer vibrating screen (10 mesh and 20 mesh) to remove unqualified products such as broken particles and sticky particles, ensuring that the qualified rate of the finished product is not less than 98%.

[0108] Vacuum nitrogen-filled packaging:

[0109] Food-grade composite packaging bags (PET / AL / PE material, thickness not less than 120 microns) are selected for the metered packaging of qualified finished products (specifications: 250g / bag or 500g / bag). During the packaging process, the air inside the packaging bag is first evacuated to a vacuum degree of -0.095MPa, then food-grade nitrogen (purity not less than 99.99%) is introduced at an inflation pressure of 0.02MPa. The bag is then sealed at 180℃ for 3 seconds to ensure no air leakage. After packaging, each batch of products is sampled and tested to ensure that the packaging seal, finished product moisture content, and key component content meet the requirements.

[0110] Product performance testing and effect verification:

[0111] To verify the blood sugar control effect, nutritional characteristics, and safety of the product of this invention, the following tests and experiments were conducted on the finished products prepared in Examples 1-3:

[0112] Sensory and nutritional indicators testing: Sensory indicators of finished product: The rice grains are uniformly light yellow, with a regular shape (3-5 mm in length and 1.8-2.0 mm in diameter), no lumps or broken grains, and no off-odors; after steaming or cooking, the texture is soft, glutinous, and chewy, without any roughness, and the soup is clear and not cloudy. The taste is highly similar to that of ordinary rice, and patients have a good acceptance of it.

[0113] Nutritional indicators: The glycemic index is not higher than 50, with Example 1 being 46, Example 2 being 48, and Example 3 being 45; the dietary fiber content is not less than 10%, the protein content is not less than 12%, and the type III resistant starch content is not less than 8%; the metformin content is within the range of 0.01-0.03 parts as designed in the formula, with a uniformity deviation of not more than 3%; there are no added sucrose, artificial colors, or preservatives, and it meets the national food safety standards.

[0114] Postprandial blood glucose control effect experiment: Sixty patients with type 2 diabetes were randomly divided into an experimental group and a control group. The experimental group was further divided into three subgroups, which consumed the finished products prepared in Examples 1-3, while the control group consumed ordinary rice. Each subgroup consisted of 15 patients, and the experiment lasted for 4 weeks. During the experiment, all subjects maintained their daily dietary habits and exercise intensity, only replacing their staple food with the corresponding products. The amount consumed per meal was 100 grams (dry weight). Fasting blood glucose and blood glucose levels at 1 hour and 2 hours postprandial were measured.

[0115] The experimental results showed that the average postprandial blood glucose level of the experimental group was between 7.0 and 7.5 mmol / L one hour after a meal, and between 6.2 and 6.8 mmol / L two hours after a meal, with fluctuations of no more than 1.5 mmol / L compared to fasting blood glucose levels. In contrast, the average postprandial blood glucose level of the control group was between 9.2 and 9.8 mmol / L one hour after a meal, and between 8.5 and 9.0 mmol / L two hours after a meal, with fluctuations exceeding 3.0 mmol / L. This result indicates that the special staple rice of this invention can effectively slow down the rise in postprandial blood glucose, reduce blood glucose peaks, and provide more stable blood glucose fluctuations, demonstrating a significantly better blood sugar control effect than ordinary rice. Furthermore, no adverse reactions such as gastrointestinal discomfort or dizziness occurred in the experimental group throughout the experiment, indicating good product safety.

[0116] Summary of Implementation Examples and Advantages:

[0117] The blood sugar control effect is significant and stable, achieving synergistic blood sugar reduction through multiple mechanisms: This technical solution utilizes the dietary fiber and resistant starch provided by the low glycemic index core grain base, the natural active ingredients in the functional compound raw materials, and trace amounts of pharmaceutical-grade blood sugar-lowering components to form a synergistic effect. It intervenes in blood glucose metabolism at multiple stages, such as delaying carbohydrate digestion and absorption, inhibiting starch decomposition, and regulating insulin sensitivity. This not only reduces the peak blood glucose level after meals but also reduces the amplitude of blood glucose fluctuations, effectively avoiding the sudden rise and fall of blood glucose caused by traditional staple foods, and meeting the core needs of diabetic patients to stabilize postprandial blood glucose.

[0118] The formula is nutritionally balanced and comprehensive, taking into account both blood sugar control and nutritional supplementation: It includes high-quality complete protein, soluble and insoluble dietary fiber, a variety of minerals and functional oligosaccharides. While strictly controlling blood sugar, it makes up for the problems that diabetic patients may have due to dietary restrictions, such as insufficient protein intake and lack of trace elements. It protects the function of pancreatic β cells, enhances immunity, and takes into account both blood sugar control and the body's nutritional needs, making it suitable for long-term consumption.

[0119] Excellent taste and adaptability to consumption, improving patient compliance: Through the scientific formulation and refined preparation process of the quality improvement system, the defects of traditional whole grain staple food, such as rough taste, poor formability and insufficient cooking resistance, have been solved. The finished product is similar in appearance to ordinary rice. After steaming or boiling, it is soft, chewy and has no obvious roughness. It can be cooked directly or mixed with ordinary rice. It is suitable for various consumption scenarios such as family and canteen, reducing the psychological burden of dietary adjustment for patients and improving long-term consumption compliance.

[0120] High safety and low risk of side effects: The trace amounts of pharmaceutical-grade hypoglycemic ingredients work synergistically with natural ingredients, ensuring the hypoglycemic effect while significantly reducing the gastrointestinal discomfort and other side effects that may occur when using Western medicine alone. In addition, the dietary fiber in natural ingredients can further alleviate the irritation of the drug. All raw materials meet food safety and pharmaceutical standards and have passed multiple tests for heavy metals, microorganisms, etc. There are no added sucrose, artificial colors, or preservatives, so long-term consumption is safe.

[0121] The process is scientifically feasible and suitable for industrial promotion: It adopts mature processes such as ultra-fine grinding, stepwise mixing, twin-screw extrusion molding, segmented cooking, and gradient drying. The parameters are controllable and the process is standardized, which can maximize the retention of the activity of functional components in the raw materials while ensuring the stability of the finished product quality. The process is adapted to large-scale production, with moderate production costs, long shelf life of finished products, and convenient storage. It has broad market promotion potential and can meet market demands in different scenarios.

[0122] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A special staple rice formula for diabetics used to stabilize postprandial blood glucose, characterized by: Including the following raw materials: Core grain base, functional compound raw materials, nutritional fortification components, and quality improvement system; The core grain base includes 20-25 parts germinated brown rice, 15-18 parts oat rice, 12-15 parts quinoa, 8-10 parts chickpeas, 6-8 parts black beans, 4-6 parts highland barley, and 4-5 parts millet. The functional compound raw materials include 5-6 parts of type III resistant starch, 3-4 parts of inulin, 1-1.5 parts of mulberry leaf extract, 0.5-1 parts of yam powder, and 0.01-0.03 parts of metformin; The nutritional fortification components include 2-3 parts soy protein isolate, 0.5-1 part xylooligosaccharides, and 0.5-1 part complex minerals; The quality improvement system includes 1.5-2 parts konjac flour, 0.5-0.8 parts xanthan gum, 0.3-0.5 parts glyceryl monostearate, and 0.7-1.2 parts calcium dihydrogen phosphate.

2. The diabetic staple rice formula for stabilizing postprandial blood glucose according to claim 1, characterized in that: The germinated brown rice in the core grain base is made through soaking, germination, drying and passivation. All raw materials in the core grain base are low glycemic index raw materials, with a glycemic index not higher than 50.

3. The diabetic staple rice formula for stabilizing postprandial blood glucose according to claim 1, characterized in that: The metformin in the functional compound raw materials is a pharmaceutical-grade hypoglycemic component, the mulberry leaf extract contains flavonoids, polysaccharides and 1-deoxynojirimycin, and the yam powder is a powder made from yam, which is both a food and a medicine, through drying and pulverizing.

4. The diabetic staple rice formula for stabilizing postprandial blood glucose according to claim 1, characterized in that: The fortified nutritional components include calcium carbonate, zinc lactate, and selenium-enriched yeast; the soy protein isolate has a protein content of not less than 90%; the konjac powder in the quality improvement system contains glucomannan; and the xanthan gum is a food-grade thickener.

5. A preparation process for diabetic-specific staple rice used to stabilize postprandial blood glucose, characterized by: The preparation process includes the following steps: (1) Raw material pretreatment: The core grain base material is graded, screened, cleaned and impurities removed to prepare germinated brown rice and the functional raw materials are activated. The activation of the functional raw materials includes the mixed activation of mulberry leaf extract and yam powder. (2) Grading, crushing and ultrafine treatment: The pretreated core grain base is crushed and ultrafine treated. The functional compound raw materials, nutritional fortification components and quality improvement system are crushed and sieved respectively. All crushed raw materials are dried. (3) Raw material premixing: First, the quality improvement system is mixed with 10 parts of core grain base material in the first stage, and then the remaining core grain base material, functional compound raw materials and nutritional fortification components are added for the second stage of mixing. Protective gas is introduced during the mixing process. (4) Secondary conditioning: Add amylase inhibitor to the mixed raw materials for enzymatic hydrolysis. Add deionized water for the first time to adjust the moisture content and stir at a constant temperature. Add deionized water for the second time to adjust to the target moisture content. Then keep warm to allow the raw materials to fully absorb and swell. (5) Twin-screw extrusion molding: The conditioned raw material is fed into a twin-screw extruder, the barrel temperature is controlled in stages according to the set temperature, and the material is extruded through a rice-grain-shaped die and cut into regular rice-grain-shaped semi-finished products by a cutter. (6) Segmented steaming and solidification: First, the semi-finished product is gelatinized by high-temperature steam, and then it is cooked at low temperature to ensure that the starch is fully gelatinized and the functional components are stable; (7) Gradient drying: The three-stage drying method of high temperature, medium temperature and low temperature is used in sequence to gradually remove the surface and internal moisture of the raw material; (8) Tempering treatment: Place the dried semi-finished product in a constant temperature and humidity environment to allow the internal moisture to redistribute evenly. (9) Cooling and screening: The semi-finished product is cooled to room temperature by cold air and then screened by a vibrating screen to remove unqualified products such as broken particles and agglomerated particles; (10) Vacuum nitrogen-filled packaging: Quality inspection is carried out on the qualified products. After passing the inspection, composite packaging bags are used for vacuum extraction and nitrogen filling and sealing packaging.

6. The preparation process of the diabetic staple rice for stabilizing postprandial blood glucose according to claim 5, characterized in that: In the raw material pretreatment, the preparation process of germinated brown rice is as follows: ordinary brown rice is soaked for 8 hours, then placed in an environment of 28-30℃ and 85-90% humidity to cultivate until the sprout length is 0.8-1.2mm, dried at 60℃ and then passivated with 100℃ steam for 10 minutes to inactivate lipase.

7. The preparation process of the diabetic staple rice for stabilizing postprandial blood glucose according to claim 5, characterized in that: In the graded crushing and ultrafine processing, the particle size of the core grain base material after ultrafine processing is no greater than 100 micrometers, the auxiliary materials are crushed and passed through a 120-mesh sieve, and the moisture content of all raw materials after drying is no higher than 10%.

8. The preparation process of the diabetic staple rice for stabilizing postprandial blood glucose according to claim 5, characterized in that: In the premixing of raw materials, the first stage of mixing is carried out by high-speed stirring, and the second stage of mixing is carried out by a double-helix conical mixer. After mixing, the uniformity of key components is tested to ensure that the uniformity deviation does not exceed 3%.

9. The preparation process of the diabetic staple rice for stabilizing postprandial blood glucose according to claim 5, characterized in that: In the secondary conditioning process, the enzymatic hydrolysis is carried out at a constant temperature of 55°C. The moisture content is adjusted to 20% in the first step and to 24-26% in the second step. The heat preservation process is carried out in a constant temperature and humidity chamber at 60°C for 20 minutes.

10. The preparation process of the diabetic staple rice for stabilizing postprandial blood glucose according to claim 5, characterized in that: In the gradient drying process, the first stage of high-temperature drying is at 75°C, the second stage of medium-temperature drying is at 60°C, and the third stage of low-temperature drying is at 45°C, with the final product moisture content controlled at 8-9%. In the vacuum nitrogen-filled packaging process, after the vacuum degree is controlled to the set value, food-grade nitrogen is filled in, and the packaging is sealed and the airtightness is tested.

Images