Low gi selenium-rich rice with blood sugar balancing efficacy and method of making same

Abstract

The application discloses low-GI selenium-rich rice with blood sugar balancing effect and a preparation method thereof, and belongs to the technical field of food processing. The low-GI selenium-rich rice with blood sugar balancing effect comprises the following raw materials: functional brown rice, selenium-rich supplement, blood sugar balancing material, resistant starch and auxiliary film forming agent. The low-GI selenium-rich rice provided by the application comprises the selenium-rich supplement and the blood sugar balancing material. The selenium-rich supplement can efficiently supplement the rice with organic selenium elements, and ensures that all the selenium elements contained in the rice are in an organic form. In addition, the selenium-rich supplement and the blood sugar balancing material play a synergistic role, effectively reduce the GI value of the rice, and improve the blood sugar regulation capacity of the body, further strengthen the stable effect of the low-GI selenium-rich rice on blood sugar, and are particularly suitable for diabetics and people who need to control blood sugar for a long time.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to low-GI selenium-enriched rice with blood sugar balancing effects and its preparation method. Background Technology

[0002] With the improvement of people's living standards and the enhancement of health awareness, the demand for functional foods is increasing. Rice, as one of the world's major food crops, occupies an important position in people's daily diet. However, traditional rice has a high glycemic index (GI), which causes blood sugar to rise rapidly after consumption, making it less suitable for people with diabetes and those who need to control their blood sugar.

[0003] In recent years, low-GI foods have received widespread attention due to their ability to slowly release energy and help maintain stable blood sugar levels. Selenium is also a crucial trace element for human health, possessing various physiological functions such as antioxidation, immune enhancement, and cardiovascular protection. Selenium deficiency can lead to various health problems, such as Keshan disease and Kashin-Beck disease; dietary selenium supplementation is an effective way to prevent selenium deficiency. Combining low-GI and selenium-rich properties to develop low-GI selenium-enriched rice with blood sugar-balancing effects is of great significance for meeting the health needs of specific populations. However, existing selenium-enriched rice has a high residual rate of inorganic selenium, resulting in poor absorption efficiency. Furthermore, the selenium content decreases significantly during rice milling and polishing. To address these issues, we propose a low-GI selenium-enriched rice with blood sugar-balancing effects and its preparation method. Summary of the Invention

[0004] The purpose of this invention is to address the shortcomings of existing technologies by providing low-GI selenium-enriched rice with blood sugar balancing effects and its preparation method. This solves the problems of high inorganic selenium residue, poor absorption efficiency, and significant decrease in selenium content during rice milling and polishing processes in existing selenium-enriched rice.

[0005] This invention is achieved by producing low-GI selenium-enriched rice with blood sugar balancing effects. The low-GI selenium-enriched rice with blood sugar balancing effects comprises the following raw materials in parts by weight: 85-120 parts of functional brown rice, 1-5 parts of selenium-enriched supplement, 2-12 parts of blood sugar balancing agent, 2-15 parts of resistant starch, and 1-10 parts of film-forming agent.

[0006] Preferably, the low-GI selenium-enriched rice with blood sugar balancing effect comprises the following raw materials in parts by weight: 90-110 parts functional brown rice, 2-4 parts selenium-enriched supplement, 4-10 parts blood sugar balancing agent, 4-11 parts resistant starch, and 3-8 parts auxiliary film-forming agent.

[0007] Preferably, the selenium-enriched supplement comprises the following raw materials in weight percentages: Selenium-enriched oyster mushroom extract: 34%; Konjac flour: 17%; Inulin: 15%; Selenium-enriched Chlorella: 10%; Selenium-enriched yeast: 11%; Commelina communis extract: 8%; Sodium citrate: 5%.

[0008] Preferably, the method for preparing the selenium-enriched supplement includes: Take selenium-enriched oyster mushroom extract and selenium-enriched chlorella, put them into a three-dimensional motion mixer and mix them. Stir at 50-80 rpm for 10 minutes. Add selenium-enriched yeast into the three-dimensional motion mixer and stir at 90 rpm for 5 minutes to obtain the first supplementary mixture. Select a single white konjac weighing 0.7-0.8 kg, put the white konjac into a brush cleaning machine, then add clean water, and spray 0.1% citric acid on the surface of the white konjac. Use the brush cleaning machine to clean the surface of the white konjac, peel the white konjac after cleaning, and then soak the peeled white konjac in 0.5% citric acid for 5 minutes. The soaked white konjac was sliced ​​using a slicer. The sliced ​​white konjac was then soaked in a sodium carbonate solution for 50-55 minutes at a temperature of 40-50℃. The white konjac slices were then rinsed with water and centrifuged at 5000-5500 rpm to remove water. The centrifuged white konjac slices were then placed in a hot air circulating drying oven and vacuum dried for 5 hours. The dried white konjac slices were then pulverized in a grinder and passed through an 80-mesh sieve to obtain coarse konjac powder. Add crude konjac flour to 6 times its volume of 45℃ warm water, then add 0.8% β-mannanase to the warm water, stir at 100 rpm for 1.5 h, after stirring, heat the crude konjac flour solution to 90℃ to inactivate the enzyme, filter the crude konjac flour solution, collect the crude konjac flour residue, dry the crude konjac flour residue to obtain refined konjac flour. Take konjac flour and inulin and place them in a reaction vessel. Then add 10 times the total volume of purified water to the reaction vessel and stir at 100 rpm for 20 minutes to obtain a second supplementary mixture. Take the first supplement mixture and the second supplement mixture and mix them in a three-dimensional motion mixer for 15 minutes. The mixing speed is 200 rpm. Then add Commelina communis extract and sodium citrate to the three-dimensional motion mixer and continue mixing for 20 minutes to obtain the selenium-enriched supplement.

[0009] Preferably, the method for preparing the selenium-enriched oyster mushroom extract includes: The selenium-enriched oyster mushrooms were washed three times with ultrapure water. Then, the washed selenium-enriched oyster mushrooms were placed in a vacuum drying oven and dried for 48 hours at a temperature of 40°C. The dried selenium-enriched oyster mushrooms were then placed in a universal grinder and ground into 60-mesh oyster mushroom powder. Add petroleum ether to dried oyster mushroom powder at a solid-liquid ratio of 1:8, and extract by ultrasonication at 40-45℃ for 35 minutes. Stir with a glass rod every 5 minutes. After three extractions, recover the petroleum ether and filter the oyster mushroom extract through a filter membrane. Discard the supernatant to obtain defatted crude oyster mushroom extract. Place the crude oyster mushroom extract in a forced-air drying oven at 40℃ for drying. Take the dried oyster mushroom crude extract and place it in a 90℃ pure water bath for 3 hours at a material-to-liquid ratio of 1:40. Adjust the pH of the solution to 6.5-7 using sodium citrate solution. Then, centrifuge the oyster mushroom crude extract after the water bath at 7000-7500 rpm. Retain the supernatant and deproteinize the supernatant using the Sevag method to obtain the oyster mushroom deproteinized extract. Mix oyster mushroom deproteinized extract and lycopene at a mass ratio of 10:1. Then, place the oyster mushroom deproteinized extract and lycopene in purified water at a material-to-liquid ratio of 1:10 and stir magnetically at 50°C for 2 hours to obtain selenium-enriched oyster mushroom extract. Concentrate the selenium-enriched oyster mushroom extract to one-fifth of its original volume using a rotary evaporator. Filter the extract using a 0.45μm filter membrane and freeze-dry the filtrate under vacuum to obtain selenium-enriched oyster mushroom extract.

[0010] Preferably, the method for preparing the dayflower extract includes: Take fresh whole dayflower, remove impurities, wash the whole dayflower with running water, and then dry it at 40-60℃ for 2 hours. Cut the dayflower into sections, and then place the sections into a vacuum-sealed jar. Add 0.05% citric acid (twice the volume of dayflower) to the vacuum-sealed jar, and vacuum permeate for 5 minutes at -0.1MPa. Rinse the dayflower with water after vacuum permeation treatment. Add deionized water to the rinsed dayflower at a material-to-liquid ratio of 1:8, soak for 30 minutes, heat to 80-85℃, maintain the temperature for 2 hours, and filter with a 0.5μm filter membrane to obtain dayflower filtrate. The filtrate of Commelina communis was concentrated using a rotary evaporator to one-quarter of its original volume. Then, three times the volume of anhydrous ethanol was added, and the mixture was allowed to stand at 4°C for 12 hours. The mixture was then centrifuged, and the supernatant of Commelina communis was collected. Add 0.1 times the mass of food-grade chitosan to the supernatant of Commelina communis, stir at 50 rpm for 25 min, let stand for 25 min, centrifuge and collect the supernatant to obtain the secondary supernatant of Commelina communis. The secondary supernatant of Commelina communis and cyclodextrin were mixed at a mass ratio of 6:1. The mixture was heated to 55°C and stirred for 20 minutes to obtain Commelina communis extract.

[0011] Preferably, the blood sugar balancing agent comprises the following ingredients in weight percentage: Cinnamon extract: 25%; White kidney bean extract: 30%; Chickpea flour: 30%; Astragalus extract: 15%; The auxiliary film-forming agent comprises the following raw materials in weight percentages: Chitosan: 20%; Pullulan: 40%; Sodium alginate: 10%; Wheat gluten: 30%.

[0012] Preferably, the method for preparing the blood sugar balancing agent includes: Cinnamon bark was dried at 60℃ for 2 hours, pulverized, and passed through a 40-mesh sieve to obtain cinnamon powder. The cinnamon powder was added to 70% ethanol at a material-to-liquid ratio of 1:12, and the cinnamon powder was extracted by reflux of ethanol at 65℃ to obtain cinnamon extract. The cinnamon extract was concentrated under reduced pressure to one-quarter of its original volume. Chickpea flour was added to the cinnamon extract and stirred at 200 rpm for 10 minutes to obtain a cinnamon-chickpea flour mixture. Soak white kidney beans in water for 2 hours. After soaking, drain the water from the white kidney beans and grind them in a high-speed grinder. Pass the mixture through a 100-mesh sieve and perform Soxhlet extraction on the white kidney beans at 85°C using 8 times the volume of 70% anhydrous ethanol. Recover the extract from the Soxhlet extractor to obtain the white kidney bean extract. Astragalus root was taken, washed three times with clean water, and then cut into sections. The sections were dried at 65°C to obtain dried Astragalus root. The Astragalus root was placed in a mesh bag and sterilized in a high-pressure steam sterilizer for 20 minutes. The Astragalus root was then ground with liquid nitrogen to obtain Astragalus powder. The Astragalus powder was mixed with pure water at a ratio of 1:8 and decocted at 100°C for 2 hours. Three times the volume of 95% alcohol was added for precipitation. After centrifugation, the precipitate was collected to obtain Astragalus extract. The cinnamon-chickpea flour mixture and astragalus extract were placed in a three-dimensional motion mixer and stirred for 5 minutes at a speed of 50 rpm. Then, white kidney bean extract was added, the speed was increased to 150 rpm, and stirring was continued for 20 minutes to obtain a blood sugar balancing mixture.

[0013] On the other hand, the present invention also provides a method for preparing low-GI selenium-enriched rice with blood sugar balancing effects, the method comprising: The functional brown rice was washed with clean water to remove impurities. The washed functional brown rice was then soaked in a constant temperature water body at 45℃ for 20 minutes. A 0.2% citric acid solution was added to the soaked functional brown rice at a material-to-liquid ratio of 4:1 and soaked for 30 minutes. The soaked functional brown rice was stirred at a stirring speed of 50 rpm. The soaked rice was then rinsed with clean water until neutral to obtain pretreated functional brown rice. The pretreated functional brown rice is placed in a low-temperature plasma generator, and the surface of the functional brown rice is etched by the low-temperature plasma generator for 5-7 minutes to obtain functional brown rice after plasma etching. Selenium-enriched supplements were mixed with sodium alginate solution and stirred at 45°C for 30 minutes at a stirring speed of 80 rpm. Blood sugar balancing agent was added to the mixture and stirred at 50°C for 20 minutes to obtain a functional synergistic mixture. The functional brown rice after plasma etching was placed in a vacuum pressure tank for vacuum permeation treatment. Resistant starch was added to the vacuum pressure tank and stirred at 60 rpm for 10 min. Pullulan was added and stirred for another 20 min. Then the vacuum pressure tank was heated to 45°C and the functional synergistic mixture was added and mixed at 150 rpm for 20 min to obtain functional brown rice loaded with the functional synergistic mixture. The functional brown rice was dried with hot air at 60°C for 2 h. Functional brown rice from a load-bearing synergistic mixture is fed into a twin-screw extruder, where the material is extruded at low temperature. During extrusion, the melting zone temperature is 85℃, the forming temperature is 50-55℃, and the screw speed is 80-90 rpm. A mixture of chitosan and wheat gluten powder was sprayed onto the surface of extruded functional brown rice, cured at 45°C for 30 minutes, then microwave-dried for 5 minutes, cooled to room temperature, dried, and sealed with nitrogen to obtain low-GI selenium-enriched rice.

[0014] Preferably, the resistant starch is a mixture of chestnut resistant starch and corn resistant starch, and the mass ratio of chestnut resistant starch to corn resistant starch is 3:1.

[0015] Compared with the prior art, the embodiments of this application have the following main advantages: This invention provides a low-GI selenium-enriched rice with blood sugar balancing effects. This rice comprises a selenium supplement and a blood sugar balancing agent. The selenium supplement efficiently replenishes the rice with organic selenium, ensuring that all selenium in the rice is in an organic form, making it safe and easily absorbed by the body. Simultaneously, by employing low-temperature plasma etching technology and vacuum permeation process, the selenium supplement and blood sugar balancing agent are uniformly and stably loaded onto the surface and interior of functional brown rice, significantly improving the adhesion and retention rate of selenium and effectively reducing selenium loss during subsequent rice processing and cooking. Furthermore, the selenium supplement and blood sugar balancing agent work synergistically, effectively reducing the GI value (glycemic index) of the rice while improving the body's blood sugar regulation ability, further enhancing the blood sugar stabilizing effect of low-GI selenium-enriched rice. It is particularly suitable for diabetic patients and those requiring long-term blood sugar control.

[0016] In this invention, the selenium-enriched supplement uses natural organic selenium sources such as selenium-enriched oyster mushroom extract, selenium-enriched yeast, and selenium-enriched chlorella as its core, avoiding the residue and toxicity risks of traditional inorganic selenium (such as sodium selenite). Organic selenium has high bioavailability, effectively enhancing pancreatic β-cell function and promoting insulin secretion, thereby improving the body's selenium nutrition level and blood sugar metabolism regulation capacity from the source. Furthermore, by preparing high-purity konjac flour and compounding it with inulin, a soluble dietary fiber-prebiotic complex structure is formed, which can delay carbohydrate digestion, reduce postprandial blood sugar peaks, and proliferate intestinal probiotics, improving the intestinal microenvironment to enhance selenium absorption efficiency. The addition of dayflower extract (an antioxidant) and sodium citrate further reduces oxidative stress damage caused by hyperglycemia and maintains the stability of the mixed system, ultimately achieving a synergistic effect of selenium supplementation to protect the pancreas, regulate the intestines to promote absorption, and provide antioxidant protection. This not only solves the problems of traditional selenium-enriched preparations being single-function, low-activity, and poorly safe, but also provides core functional support for low-GI selenium-enriched rice, significantly improving the product's overall health value.

[0017] In this embodiment of the invention, by preparing a selenium-enriched oyster mushroom extract with oyster mushroom polysaccharide as the main functional component, intestinal immune cells can be activated and immune factor secretion can be promoted, indirectly enhancing the utilization efficiency of organic selenium by pancreatic β cells. At the same time, oyster mushroom polysaccharide and organic selenium work synergistically to upregulate insulin receptor expression and improve insulin signal transduction. Lycopene, as a potent fat-soluble antioxidant, can form a water-lipid biphasic antioxidant system with oyster mushroom polysaccharide, and lycopene directly scavenge free radicals (singlet oxygen, hydroxyl radicals), thereby reducing the damage of oxidative stress to the structure of oyster mushroom polysaccharide. On the other hand, lycopene can effectively maintain the bioavailability of selenium by protecting organic selenium from oxidative inactivation.

[0018] In this embodiment of the invention, the flavonoids and polysaccharides contained in the Commelina communis extract can protect pancreatic β cells by inhibiting α-glucosidase activity or having antioxidant effects, thereby helping to lower the glycemic response. In the preparation of the Commelina communis extract, the filtrate is first concentrated by rotary evaporation, and then precipitated with anhydrous ethanol to effectively remove some impurities. Subsequently, food-grade chitosan is added and stirred and allowed to stand, which further adsorbs and removes proteins, pigments and tannins from the supernatant, making the extract clearer. Finally, by mixing with cyclodextrin in a specific ratio and heating and stirring, not only is the stability of the extract enhanced, but it also provides convenience for its subsequent application.

[0019] In this embodiment of the invention, the blood sugar balancing agent includes cinnamon extract, white kidney bean extract, chickpea flour, and astragalus extract. White kidney bean extract can directly block the breakdown of starch into maltose, while cinnamon extract can inhibit α-glucosidase activity. The two work synergistically to reduce glucose production at the source. Cinnamaldehyde can promote insulin receptor phosphorylation, and astragaloside A can improve insulin resistance by inhibiting inflammatory factors. The two work synergistically to enhance cellular glucose uptake. Astragalus polysaccharides protect pancreatic islet cells from high glucose damage through antioxidant effects. The dietary fiber in chickpea flour slows gastric emptying, thereby maintaining stable pancreatic function. Through the synergistic effect of cinnamon extract, white kidney bean extract, astragalus extract, and chickpea flour, not only is the glycemic index effectively reduced, but blood sugar control is also improved through multiple mechanisms, providing comprehensive health benefits. Attached Figure Description

[0020] Figure 1 The diagram shows the sensory evaluation test results of Embodiments 1-5 and Comparative Examples 1-5 of the present invention.

[0021] Figure 2 The diagram shows the test results of the resistant starch content of the products obtained in Examples 1-5 and Comparative Examples 1-5 of the present invention.

[0022] Figure 3 The diagram shows the glycemic index test results of the products prepared in Examples 1-5 and Comparative Examples 1-5 of the present invention.

[0023] Figure 4 The diagram shows the test results of the total selenium content of the products obtained in Examples 1-5 and Comparative Examples 1-5 of the present invention. Detailed Implementation

[0024] 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 in the specification of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application; the terms "comprising" and "having," and any variations thereof, in the specification, claims, and foregoing drawings of this application are intended to cover non-exclusive inclusion. The terms "first," "second," etc., in the specification, claims, or foregoing drawings of this application are used to distinguish different objects, not to describe a particular order.

[0025] Example 1 This invention provides a low-GI selenium-enriched rice with blood sugar balancing effects. The low-GI selenium-enriched rice with blood sugar balancing effects comprises the following raw materials in parts by weight: 85 parts functional brown rice, 1 part selenium-enriched supplement, 2 parts blood sugar balancing agent, 2 parts resistant starch, and 1 part auxiliary film-forming agent.

[0026] In this embodiment of the invention, the selenium-enriched supplement comprises the following raw materials in weight percentage: selenium-enriched oyster mushroom extract: 34%; konjac flour: 17%; inulin: 15%; selenium-enriched chlorella: 10%; selenium-enriched yeast: 11%; dayflower extract: 8%; sodium citrate: 5%.

[0027] The resistant starch is a mixture of chestnut resistant starch and corn resistant starch, and the mass ratio of chestnut resistant starch to corn resistant starch is 3:1.

[0028] The blood sugar balancing formula comprises the following ingredients by weight percentage: cinnamon extract: 25%; white kidney bean extract: 30%; chickpea flour: 30%; astragalus extract: 15%; The auxiliary film-forming agent comprises the following raw materials in weight percentage: chitosan: 20%; pullulan: 40%; sodium alginate: 10%; wheat gluten: 30%.

[0029] In this embodiment of the invention, the method for preparing the selenium-enriched supplement includes: S101, take selenium-enriched oyster mushroom extract and selenium-enriched chlorella, put them into a three-dimensional motion mixer and mix them at 50 rpm for 10 minutes. Add selenium-enriched yeast into the three-dimensional motion mixer and mix at 90 rpm for 5 minutes to obtain the first supplementary mixture. Among them, selenium-enriched oyster mushroom extract (containing natural organic selenium such as selenomethionine), selenium-enriched yeast (a microbial source enriched with organic selenium), and selenium-enriched chlorella are all organic selenium sources with high bioavailability. Using selenium-enriched oyster mushroom extract, selenium-enriched chlorella, and selenium-enriched yeast as organic selenium sources avoids the residual and toxic risks of inorganic selenium (sodium selenite) in traditional processes. The three-dimensional motion mixer refers to a device that uses the multi-directional movement of the mixing drum to uniformly mix materials. The mixing drum is connected to a drive motor to ensure that the materials are fully diffused in three-dimensional space. Alternatively, a material mixer, a powder mixer, or other equipment can be used.

[0030] S102: Select a single 0.7kg white konjac, place it in a brush cleaning machine, add water, and spray 0.1% citric acid on the surface of the konjac. Use the brush cleaning machine to clean the surface of the white konjac, peel the cleaned white konjac, and then soak the peeled white konjac in 0.5% citric acid for 5 minutes. Spraying the surface of the white konjac with 0.1% citric acid effectively removes impurities and some starch from the konjac while retaining the main component, konjac glucomannan. S103: The soaked white konjac is sliced ​​using a slicer. The thickness of the slices can be 2-5mm. The slices are then soaked in a sodium carbonate solution at 40℃ for 50 minutes. After that, the white konjac slices are washed with water. The sodium carbonate solution removes starch and soluble impurities (protein, pigment) from the coarse konjac flour, thus retaining high-purity glucomannan. The viscous gel formed after dissolving the glucomannan can encapsulate organic selenium. The white konjac slices are centrifuged at 5000rpm to remove water. The centrifuged white konjac slices are then placed in a hot air circulating drying oven for vacuum drying for 5 hours. The dried white konjac slices are then crushed in a pulverizer and passed through an 80-mesh sieve to obtain coarse konjac flour. S104. Add crude konjac flour to 6 times its volume of 45°C warm water, then add 0.8% β-mannanase to the warm water, stir at 100 rpm for 1.5 h, after stirring, heat the crude konjac flour solution to 90°C to inactivate the enzyme, filter the crude konjac flour solution, collect the crude konjac flour residue, dry the crude konjac flour residue to obtain refined konjac flour. S105, take konjac flour and inulin and place them in a reaction vessel. Then add 10 times the total volume of purified water to the reaction vessel and stir at 100 rpm for 20 minutes to obtain a second supplementary mixture. In the second supplementary mixture, konjac flour and inulin work together to form a viscous gel to delay gastric emptying and carbohydrate digestion, reduce postprandial blood glucose peak, and the adhesiveness of their polysaccharide chains can encapsulate organic selenium. S106. Take the first supplement mixture and the second supplement mixture and mix them in a three-dimensional motion mixer for 15 minutes at a stirring speed of 200 rpm. Then add Commelina communis extract and sodium citrate to the three-dimensional motion mixer and continue stirring for 20 minutes to obtain a selenium-enriched supplement. Among them, Commelina communis extract is rich in antioxidants (polyphenols) and minerals. Commelina communis extract is rich in 1-deoxynojirimycin (DNJ), which has a significant hypoglycemic effect. By mixing with sodium citrate, the stability of Commelina communis extract is enhanced, which can reduce oxidative stress caused by hyperglycemia (protect pancreatic β cells) and can synergistically enhance the antioxidant network with organic selenium.

[0031] In this invention, the selenium-enriched supplement uses natural organic selenium sources such as selenium-enriched oyster mushroom extract, selenium-enriched yeast, and selenium-enriched chlorella as its core, avoiding the residue and toxicity risks of traditional inorganic selenium (such as sodium selenite). Organic selenium has high bioavailability, effectively enhancing pancreatic β-cell function and promoting insulin secretion, thereby improving the body's selenium nutrition level and blood sugar metabolism regulation capacity from the source. Furthermore, by preparing high-purity konjac flour and compounding it with inulin, a soluble dietary fiber-prebiotic complex structure is formed, which can delay carbohydrate digestion, reduce postprandial blood sugar peaks, and proliferate intestinal probiotics, improving the intestinal microenvironment to enhance selenium absorption efficiency. The addition of dayflower extract (an antioxidant) and sodium citrate further reduces oxidative stress damage caused by hyperglycemia and maintains the stability of the mixed system, ultimately achieving a synergistic effect of selenium supplementation to protect the pancreas, regulate the intestines to promote absorption, and provide antioxidant protection. This not only solves the problems of traditional selenium-enriched preparations being single-function, low-activity, and poorly safe, but also provides core functional support for low-GI selenium-enriched rice, significantly improving the product's overall health value.

[0032] In this embodiment of the invention, the method for preparing the selenium-enriched oyster mushroom extract includes: S201, the selenium-enriched oyster mushrooms were washed three times with ultrapure water, and then placed in a vacuum drying oven to dry for 48 hours at a drying temperature of 40℃. The dried selenium-enriched oyster mushrooms were then placed in a universal pulverizer to be pulverized into 60-mesh oyster mushroom powder. S202: Pleurotus ostreatus powder was added to petroleum ether at a solid-liquid ratio of 1:8, and ultrasonically extracted at 45℃ for 35 minutes. The mixture was stirred with a glass rod every 5 minutes for three extractions. After extraction, the petroleum ether was recovered, and the extract was filtered through a filter membrane. The supernatant was discarded, yielding a defatted crude extract of oyster mushrooms. This crude extract was then dried in a forced-air drying oven at 40℃. The ultrasonic extraction with petroleum ether effectively removed fat-soluble impurities (such as fats and waxes) from the oyster mushroom powder, thus avoiding interference from lipids in the subsequent extraction process for polysaccharide separation and purification. Simultaneously, the low-temperature ultrasonic condition of 45℃ ensured extraction efficiency while preventing high temperatures from damaging the glycosidic bond structure of oyster mushroom polysaccharides. Filtering and discarding the supernatant after defatting precisely preserved the crude extract of oyster mushrooms containing polysaccharides, selenium, and water-soluble components. S203: The dried crude extract of *Pleurotus ostreatus* was placed in a 90℃ pure water bath for 3 hours at a material-to-liquid ratio of 1:40. The pH of the solution was adjusted to 6.5 using sodium citrate solution. The extracted extract was then centrifuged at 7000 rpm. The supernatant was retained and deproteinized using the Sevag method (chloroform-n-butanol mixture for protein removal) to obtain a deproteinized *Pleurotus ostreatus* extract. The presence of protein may competitively bind to polysaccharides or interfere with their biological activity (e.g., forming complexes that reduce solubility). In this embodiment, the deproteinization process significantly improved the purity and functional activity ratio of *Pleurotus ostreatus* polysaccharides in the extract, ensuring a more precise synergistic effect with selenium in subsequent processing. S204. Oyster mushroom deproteinized extract and lycopene were mixed at a mass ratio of 10:1. Then, the oyster mushroom deproteinized extract and lycopene were placed in purified water at a material-to-liquid ratio of 1:10 and magnetically stirred at 50°C for 2 hours to obtain a selenium-enriched oyster mushroom extract solution. The selenium-enriched oyster mushroom extract solution was concentrated to one-fifth of its original volume using a rotary evaporator. The solution was filtered through a 0.45μm filter membrane, and the filtrate was freeze-dried under vacuum to obtain the selenium-enriched oyster mushroom extract. Lycopene, as a potent fat-soluble antioxidant, can form a water-lipid biphasic antioxidant system with oyster mushroom polysaccharides. Lycopene directly scavenge free radicals (singlet oxygen, hydroxyl radicals), thereby reducing the damage to the oyster mushroom polysaccharide structure caused by oxidative stress. On the other hand, lycopene effectively maintains the bioavailability of selenium by protecting organic selenium from oxidative inactivation. The oyster mushroom polysaccharides in the deproteinized oyster mushroom extract are hydrophilic polysaccharides, while lycopene is a fat-soluble antioxidant. When the two are mixed at a mass ratio of 10:1, lycopene embeds itself into the gaps between the polysaccharide molecular chains through hydrophobic interactions, thereby forming a water-lipid biphasic antioxidant system. The technical effects of the water-lipid biphasic antioxidant system are as follows: lycopene protects the glycosidic bonds of oyster mushroom polysaccharides from free radical attacks and maintains the viscosity of the polysaccharides; oyster mushroom polysaccharides encapsulate lycopene, preventing its oxidative degradation and improving its stability; organic selenium (SeMet) is located at the polysaccharide-lycopene interface, forming a "polysaccharide-selenium-lycopene" ternary complex. The antioxidant activity of selenium synergizes with the fat-soluble antioxidant activity of lycopene, improving bioavailability.

[0033] In this embodiment of the invention, by preparing a selenium-enriched oyster mushroom extract with oyster mushroom polysaccharide as the main functional component, intestinal immune cells can be activated and immune factor secretion can be promoted, indirectly enhancing the utilization efficiency of organic selenium by pancreatic β cells. At the same time, oyster mushroom polysaccharide and organic selenium work synergistically to upregulate insulin receptor expression and improve insulin signal transduction. Lycopene, as a potent fat-soluble antioxidant, can form a water-lipid biphasic antioxidant system with oyster mushroom polysaccharide, and lycopene directly scavenge free radicals (singlet oxygen, hydroxyl radicals), thereby reducing the damage of oxidative stress to the structure of oyster mushroom polysaccharide. On the other hand, lycopene can effectively maintain the bioavailability of selenium by protecting organic selenium from oxidative inactivation.

[0034] The method for preparing the Commelina communis extract includes: S301: Take fresh whole dayflower (Commelina communis) herb, remove impurities, wash the whole herb with running water, and then dry it at 57℃ for 2 hours. Cut the dayflower into sections, and then place the sections in a vacuum-sealed jar. Add 0.05% citric acid (twice the volume of dayflower) to the vacuum-sealed jar, and perform vacuum permeation treatment at -0.1MPa for 5 minutes. Rinse the dayflower after vacuum permeation treatment with water. Vacuum permeation treatment of dayflower, with negative pressure driving the citric acid solution deep into the tissue, promotes the dissolution of intracellular active ingredients (polyphenols, flavonoids) into the extracellular environment. The short treatment time of 5 minutes avoids excessive permeation and loss of components. At the same time, citric acid can inhibit the activity of polyphenol oxidase (PPO) (PPO easily catalyzes the oxidation and browning of polyphenols under neutral environment), protecting the color and activity of the extract. S302, add deionized water to the rinsed dayflower at a ratio of 1:8, soak for 30 minutes, heat to 80℃, maintain the temperature for 2 hours, and filter with a 0.5μm filter membrane to obtain dayflower filtrate, thereby effectively filtering cellulose, lignin and large particulate impurities, thus avoiding impurity interference during subsequent concentration and alcohol precipitation. S303, the filtrate of Commelina communis was concentrated using a rotary evaporator to one-quarter of its original volume. Then, three times the volume of anhydrous ethanol was added, and the mixture was allowed to stand at 4°C for 12 hours. The mixture was then centrifuged, and the supernatant of Commelina communis was collected. S304. Add 0.1 times the mass of food-grade chitosan to the supernatant of Commelina communis, stir at 50 rpm for 25 min, let stand for 25 min, centrifuge, collect the supernatant, and obtain the secondary supernatant of Commelina communis. Chitosan can adsorb the residual protein, pigment and tannin in the supernatant through electrostatic action. After standing, centrifuge to remove the precipitate and obtain the clear secondary supernatant, thereby significantly improving the sensory quality of the extract. S305. Mix the secondary supernatant of Commelina communis and cyclodextrin at a mass ratio of 6:1. Heat the mixture to 55°C and stir for 20 minutes to obtain Commelina communis extract.

[0035] In this embodiment of the invention, the flavonoids and polysaccharides contained in the Commelina communis extract can protect pancreatic β cells by inhibiting α-glucosidase activity or having antioxidant effects, thereby helping to lower the glycemic response. In the preparation of the Commelina communis extract, the filtrate is first concentrated by rotary evaporation, and then precipitated with anhydrous ethanol to effectively remove some impurities. Subsequently, food-grade chitosan is added and stirred and allowed to stand, which further adsorbs and removes proteins, pigments and tannins from the supernatant, making the extract clearer. Finally, by mixing with cyclodextrin in a specific ratio and heating and stirring, not only is the stability of the extract enhanced, but it also provides convenience for its subsequent application.

[0036] In this embodiment of the invention, the method for preparing the blood sugar balancing agent includes: S401. Take cinnamon bark, dry it at 60℃ for 2 hours, pulverize it and pass it through a 40-mesh sieve to obtain cinnamon powder. Add the cinnamon powder to 70% ethanol at a material-to-liquid ratio of 1:12, and extract the cinnamon powder by reflux of ethanol at 65℃ to obtain cinnamon extract. Low-temperature drying avoids the volatilization loss of cinnamaldehyde and removes surface moisture to prevent mold growth. Concentrate the cinnamon extract under reduced pressure to one-quarter of its original volume. Add chickpea flour to the cinnamon extract and stir at 200 rpm for 10 minutes to obtain a cinnamon-chickpea flour mixture. S402, soak white kidney beans in water for 2 hours, drain the water from the soaked white kidney beans, put the drained white kidney beans into a high-speed grinder to grind, pass through a 100-mesh sieve plate, and perform Soxhlet extraction on the white kidney beans at 85℃ using 8 times the volume of 70% anhydrous ethanol, and recover the extract from the Soxhlet extractor to obtain white kidney bean extract. S403. Astragalus root was taken, washed three times with clean water, and then cut into sections. The sections were dried at 65°C to obtain dried Astragalus root. The Astragalus root was placed in a mesh bag and sterilized in a high-pressure steam sterilizer for 20 minutes. High-pressure steam sterilization can eliminate microorganisms on the surface of Astragalus root, avoiding the degradation of effective components caused by microbial growth during subsequent decoction. The Astragalus root was ground with liquid nitrogen to obtain Astragalus powder. The low temperature (-196°C) of liquid nitrogen made the Astragalus root brittle instantly, resulting in finer powder particles after grinding, and avoiding the decomposition of astragaloside A caused by heat generation in traditional grinding. The Astragalus powder was mixed with pure water at a material-to-liquid ratio of 1:8 and decocted at 100°C for 2 hours. Three times the volume of 95% alcohol was added for precipitation. After centrifugation, the precipitate was collected to obtain Astragalus extract. S404, cinnamon-chickpea flour mixture and astragalus extract are placed in a three-dimensional motion mixer and stirred for 5 minutes at a speed of 50 rpm. Then, white kidney bean extract is added, the speed is increased to 150 rpm, and stirring is continued for 20 minutes to obtain a blood sugar balancing mixture.

[0037] In this embodiment of the invention, the blood sugar balancing agent includes cinnamon extract, white kidney bean extract, chickpea flour, and astragalus extract. White kidney bean extract can directly block the breakdown of starch into maltose, while cinnamon extract can inhibit α-glucosidase activity. The two work synergistically to reduce glucose production at the source. Cinnamaldehyde can promote insulin receptor phosphorylation, and astragaloside A can improve insulin resistance by inhibiting inflammatory factors. The two work synergistically to enhance cellular glucose uptake. Astragalus polysaccharides protect pancreatic islet cells from high glucose damage through antioxidant effects. The dietary fiber in chickpea flour slows gastric emptying, thereby maintaining stable pancreatic function. Through the synergistic effect of cinnamon extract, white kidney bean extract, astragalus extract, and chickpea flour, not only is the glycemic index effectively reduced, but blood sugar control is also improved through multiple mechanisms, providing comprehensive health benefits.

[0038] In this embodiment of the invention, the method for preparing low-GI selenium-enriched rice with blood sugar balancing effect includes: S10: The functional brown rice is washed with clean water to remove impurities. The washed functional brown rice is then soaked in a constant temperature water body at 45℃ for 20 minutes. A 0.2% citric acid solution is added to the soaked functional brown rice at a material-to-liquid ratio of 4:1 and soaked for 30 minutes. The soaked functional brown rice is stirred at a stirring speed of 50 rpm. The soaked rice is then rinsed with clean water until neutral to obtain pre-treated functional brown rice. It should be noted that the functional brown rice raw material is stored in a special warehouse at low temperature and is not mixed with other rice raw materials. S20: Pretreated functional brown rice is placed in a low-temperature plasma generator. The surface of the functional brown rice is etched by the low-temperature plasma generator for 6 minutes to obtain plasma-etched functional brown rice. The low-temperature plasma etching can be performed using a low-temperature plasma generator based on dielectric barrier discharge. The operating parameters of the low-temperature plasma generator are: voltage 10-15 kV, frequency 20-40 kHz, gas is air or nitrogen, and the etching time is 5-7 minutes. During the etching process, active particles in the plasma undergo physical etching and chemical activation with the brown rice surface: Physical etching: High-energy particles bombard and remove the surface wax layer, forming micropores of 5-15 μm, thereby increasing the specific surface area of ​​the brown rice; Chemical activation: Oxygen-containing functional groups such as hydroxyl and carboxyl groups are introduced during etching, thereby enhancing the hydrophilicity of the brown rice surface. The technical effects of the etching process are: the microporous structure increases the loading of functional components during subsequent vacuum permeation; and the hydrophilic groups enhance the adhesion between the film-forming agent and the rice grain surface.

[0039] S30, selenium-enriched supplement and sodium alginate solution are mixed and stirred at 45°C for 30 min at a stirring speed of 80 rpm. Blood sugar balancing agent is added to the mixed solution and stirred at 50°C for 20 min to obtain a functional synergistic mixture. S40, the functional brown rice after plasma etching is put into a vacuum pressure tank for vacuum permeation treatment. Resistant starch is added into the vacuum pressure tank and stirred at 60 rpm for 10 min. Pullulan is added and stirred for another 20 min. Then the vacuum pressure tank is heated to 45°C and the functional synergistic mixture is added and mixed at 150 rpm for 20 min to obtain functional brown rice loaded with the functional synergistic mixture. The functional brown rice is dried with 60°C hot air for 2 h. S50, a functional brown rice compound with load-bearing synergistic properties is fed into a twin-screw extruder. The material is extruded at low temperature through the twin-screw extruder. During extrusion, the melt zone temperature is 85°C, the forming temperature is 52.5°C, and the screw speed is 80 rpm. S60 involves spraying a mixture of chitosan and wheat gluten powder onto the surface of extruded functional brown rice, curing it at 45°C for 30 minutes, then microwave drying for 5 minutes, cooling to room temperature, and finally sealing it with nitrogen gas to produce low-GI selenium-enriched rice. The bagged low-GI selenium-enriched rice should be stored in a clean, dry, rainproof, moisture-proof, insect-proof, rodent-proof, and odorless qualified warehouse. It must not be stored with toxic or harmful substances or substances with high moisture content. The rice product should be transported using vehicles and containers that meet food safety requirements, and care should be taken to prevent rain and contamination during transportation.

[0040] This invention provides a low-GI selenium-enriched rice with blood sugar balancing effects. This rice comprises a selenium supplement and a blood sugar balancing agent. The selenium supplement efficiently replenishes the rice with organic selenium, ensuring that all selenium in the rice is in an organic form, making it safe and easily absorbed by the body. Simultaneously, by employing low-temperature plasma etching technology and vacuum permeation process, the selenium supplement and blood sugar balancing agent are uniformly and stably loaded onto the surface and interior of functional brown rice, significantly improving the adhesion and retention rate of selenium and effectively reducing selenium loss during subsequent rice processing and cooking. Furthermore, the selenium supplement and blood sugar balancing agent work synergistically, effectively reducing the GI value (glycemic index) of the rice while improving the body's blood sugar regulation ability, further enhancing the blood sugar stabilizing effect of low-GI selenium-enriched rice. It is particularly suitable for diabetic patients and those requiring long-term blood sugar control.

[0041] Example 2 This invention provides a low-GI selenium-enriched rice with blood sugar balancing effects. The low-GI selenium-enriched rice with blood sugar balancing effects comprises the following raw materials in parts by weight: 120 parts functional brown rice, 5 parts selenium-enriched supplement, 12 parts blood sugar balancing agent, 15 parts resistant starch, and 10 parts auxiliary film-forming agent.

[0042] In this embodiment of the invention, the method for preparing the selenium-enriched supplement includes: S101, take selenium-enriched oyster mushroom extract and selenium-enriched chlorella, put the selenium-enriched oyster mushroom extract and selenium-enriched chlorella into a three-dimensional motion mixer and mix them. Stir at 80 rpm for 10 minutes. Add selenium-enriched yeast into the three-dimensional motion mixer and stir at 90 rpm for 5 minutes to obtain the first supplementary mixture. S102, select a single white konjac with a mass of 0.7kg, put the white konjac into a brush cleaning machine, then add clean water, and spray 0.1% citric acid on the surface of the white konjac. Use the brush cleaning machine to clean the surface of the white konjac, peel the white konjac after cleaning, and then soak the peeled white konjac in 0.5% citric acid for 5 minutes. S103. The soaked white konjac is sliced ​​using a slicer. The sliced ​​white konjac slices are then soaked in sodium carbonate solution for 55 minutes at a temperature of 50°C. The white konjac slices are then rinsed with water and centrifuged at 5500 rpm to remove water. The centrifuged white konjac slices are then placed in a hot air circulating drying oven for vacuum drying for 5 hours. The dried white konjac slices are then fed into a pulverizer and pulverized, and passed through an 80-mesh sieve to obtain coarse konjac powder. S104. Add crude konjac flour to 6 times its volume of 45°C warm water, then add 0.8% β-mannanase to the warm water, stir at 100 rpm for 1.5 h, after stirring, heat the crude konjac flour solution to 90°C to inactivate the enzyme, filter the crude konjac flour solution, collect the crude konjac flour residue, dry the crude konjac flour residue to obtain refined konjac flour. S105, take konjac flour and inulin and place them in a reaction vessel, then add 10 times the total volume of purified water to the reaction vessel, stir at 100 rpm for 20 minutes to obtain the second supplementary mixture; S106. Take the first supplement mixture and the second supplement mixture and mix them in a three-dimensional motion mixer for 15 minutes. The mixing speed is 200 rpm. Then add Commelina communis extract and sodium citrate to the three-dimensional motion mixer and continue mixing for 20 minutes to obtain the selenium-enriched supplement.

[0043] In this embodiment of the invention, the method for preparing the selenium-enriched oyster mushroom extract includes: S201, the selenium-enriched oyster mushrooms were washed three times with ultrapure water, and then placed in a vacuum drying oven to dry for 48 hours at a drying temperature of 40℃. The dried selenium-enriched oyster mushrooms were then placed in a universal pulverizer to be pulverized into 60-mesh oyster mushroom powder. S202, add oyster mushroom powder to petroleum ether at a solid-liquid ratio of 1:8, and extract by ultrasonication at 45℃ for 35 minutes. Stir with a glass rod every 5 minutes. After extraction 3 times, the petroleum ether is recovered. The oyster mushroom extract is filtered through a filter membrane and the supernatant is discarded to obtain defatted crude oyster mushroom extract. The crude oyster mushroom extract is placed in a forced-air drying oven and dried at 40℃. S203. Take the dried oyster mushroom crude extract and place it in a 90℃ pure water bath for 3 hours at a material-to-liquid ratio of 1:40. Adjust the pH of the solution to 6.5 using sodium citrate solution. Then, centrifuge the oyster mushroom crude extract after the water bath at 7300 rpm. Keep the supernatant and deproteinize it using the Sevag method to obtain the oyster mushroom deproteinized extract. S204, mix oyster mushroom deproteinized extract and lycopene at a mass ratio of 10:1, then place the oyster mushroom deproteinized extract and lycopene in purified water at a material-to-liquid ratio of 1:10, and magnetically stir at 50℃ for 2 hours to obtain selenium-enriched oyster mushroom extract. Concentrate the selenium-enriched oyster mushroom extract to one-fifth of its original volume using a rotary evaporator, filter using a 0.45μm filter membrane, and freeze-dry the filtrate under vacuum to obtain selenium-enriched oyster mushroom extract.

[0044] The method for preparing the Commelina communis extract includes: S301. Take fresh whole dayflower, remove impurities, wash the whole dayflower with running water, and then dry it at 60℃ for 2 hours. Cut the dayflower into sections, and then place the sections into a vacuum-sealed container. Add 0.05% citric acid (twice the volume of dayflower) to the vacuum-sealed container and vacuum permeate it for 5 minutes at -0.1MPa. Rinse the vacuum-permeated dayflower with water. S302, add deionized water to the rinsed dayflower at a ratio of 1:8, soak for 30 minutes, heat to 82°C, maintain the temperature for 2 hours, and filter with a 0.5μm filter membrane to obtain dayflower filtrate. S303, the filtrate of Commelina communis was concentrated using a rotary evaporator to one-quarter of its original volume. Then, three times the volume of anhydrous ethanol was added, and the mixture was allowed to stand at 4°C for 12 hours. The mixture was then centrifuged, and the supernatant of Commelina communis was collected. S304. Add 0.1 times the mass of food-grade chitosan to the supernatant of Commelina communis, stir at 50 rpm for 25 min, let stand for 25 min, centrifuge and collect the supernatant to obtain the secondary supernatant of Commelina communis. S305. Mix the secondary supernatant of Commelina communis and cyclodextrin at a mass ratio of 6:1. Heat the mixture to 55°C and stir for 20 minutes to obtain Commelina communis extract.

[0045] In this embodiment of the invention, the method for preparing the blood sugar balancing feed and the method for preparing low-GI selenium-enriched rice with blood sugar balancing effect are the same as in Example 1.

[0046] Example 3 This invention provides a low-GI selenium-enriched rice with blood sugar balancing effects. The low-GI selenium-enriched rice with blood sugar balancing effects comprises the following raw materials in parts by weight: 90 parts functional brown rice, 2 parts selenium-enriched supplement, 4 parts blood sugar balancing agent, 4 parts resistant starch, and 3 parts auxiliary film-forming agent.

[0047] In this embodiment of the invention, the method for preparing the selenium-enriched supplement includes: S101, take selenium-enriched oyster mushroom extract and selenium-enriched chlorella, put the selenium-enriched oyster mushroom extract and selenium-enriched chlorella into a three-dimensional motion mixer and mix them. Stir at 50 rpm for 10 minutes. Add selenium-enriched yeast into the three-dimensional motion mixer and stir at 90 rpm for 5 minutes to obtain the first supplementary mixture. S102, select a single white konjac with a mass of 0.8kg, put the white konjac into a brush cleaning machine, then add clean water, and spray 0.1% citric acid on the surface of the white konjac. Use the brush cleaning machine to clean the surface of the white konjac, peel the white konjac after cleaning, and then soak the peeled white konjac in 0.5% citric acid for 5 minutes. S103. The soaked white konjac is sliced ​​using a slicer. The sliced ​​white konjac slices are then soaked in sodium carbonate solution for 55 minutes at a temperature of 50°C. The white konjac slices are then rinsed with water and centrifuged at 5500 rpm to remove water. The centrifuged white konjac slices are then placed in a hot air circulating drying oven for vacuum drying for 5 hours. The dried white konjac slices are then fed into a pulverizer and pulverized, and passed through an 80-mesh sieve to obtain coarse konjac powder. S104. Add crude konjac flour to 6 times its volume of 45°C warm water, then add 0.8% β-mannanase to the warm water, stir at 100 rpm for 1.5 h, after stirring, heat the crude konjac flour solution to 90°C to inactivate the enzyme, filter the crude konjac flour solution, collect the crude konjac flour residue, dry the crude konjac flour residue to obtain refined konjac flour. S105, take konjac flour and inulin and place them in a reaction vessel, then add 10 times the total volume of purified water to the reaction vessel, stir at 100 rpm for 20 minutes to obtain the second supplementary mixture; S106. Take the first supplement mixture and the second supplement mixture and mix them in a three-dimensional motion mixer for 15 minutes. The mixing speed is 200 rpm. Then add Commelina communis extract and sodium citrate to the three-dimensional motion mixer and continue mixing for 20 minutes to obtain the selenium-enriched supplement.

[0048] In this embodiment of the invention, the method for preparing the selenium-enriched oyster mushroom extract includes: S201, the selenium-enriched oyster mushrooms were washed three times with ultrapure water, and then placed in a vacuum drying oven to dry for 48 hours at a drying temperature of 40℃. The dried selenium-enriched oyster mushrooms were then placed in a universal pulverizer to be pulverized into 60-mesh oyster mushroom powder. S202, add oyster mushroom powder to petroleum ether at a solid-liquid ratio of 1:8, and extract by ultrasonication at 45℃ for 35 minutes. Stir with a glass rod every 5 minutes. After extraction 3 times, the petroleum ether is recovered. The oyster mushroom extract is filtered through a filter membrane and the supernatant is discarded to obtain defatted crude oyster mushroom extract. The crude oyster mushroom extract is placed in a forced-air drying oven and dried at 40℃. S203. Take the dried oyster mushroom crude extract and place it in a 90℃ pure water bath for 3 hours at a material-to-liquid ratio of 1:40. Adjust the pH of the solution to 6.5 using sodium citrate solution. Then, centrifuge the oyster mushroom crude extract after the water bath at 7500 rpm. Keep the supernatant and deproteinize the supernatant using the Sevag method to obtain the oyster mushroom deproteinized extract. S204, mix oyster mushroom deproteinized extract and lycopene at a mass ratio of 10:1, then place the oyster mushroom deproteinized extract and lycopene in purified water at a material-to-liquid ratio of 1:10, and magnetically stir at 50℃ for 2 hours to obtain selenium-enriched oyster mushroom extract. Concentrate the selenium-enriched oyster mushroom extract to one-fifth of its original volume using a rotary evaporator, filter using a 0.45μm filter membrane, and freeze-dry the filtrate under vacuum to obtain selenium-enriched oyster mushroom extract.

[0049] The method for preparing the Commelina communis extract includes: S301. Take fresh whole dayflower, remove impurities, wash the whole dayflower with running water, and then dry it at 60℃ for 2 hours. Cut the dayflower into sections, and then place the sections into a vacuum-sealed container. Add 0.05% citric acid (twice the volume of dayflower) to the vacuum-sealed container and vacuum permeate it for 5 minutes at -0.1MPa. Rinse the vacuum-permeated dayflower with water. S302, add deionized water to the rinsed dayflower at a ratio of 1:8, soak for 30 minutes, heat to 85°C, maintain the temperature for 2 hours, and filter with a 0.5μm filter membrane to obtain dayflower filtrate. S303, the filtrate of Commelina communis was concentrated using a rotary evaporator to one-quarter of its original volume. Then, three times the volume of anhydrous ethanol was added, and the mixture was allowed to stand at 4°C for 12 hours. The mixture was then centrifuged, and the supernatant of Commelina communis was collected. S304. Add 0.1 times the mass of food-grade chitosan to the supernatant of Commelina communis, stir at 50 rpm for 25 min, let stand for 25 min, centrifuge and collect the supernatant to obtain the secondary supernatant of Commelina communis. S305. Mix the secondary supernatant of Commelina communis and cyclodextrin at a mass ratio of 6:1. Heat the mixture to 55°C and stir for 20 minutes to obtain Commelina communis extract.

[0050] In this embodiment of the invention, the method for preparing the blood sugar balancing feed and the method for preparing low-GI selenium-enriched rice with blood sugar balancing effect are the same as in Example 1.

[0051] Example 4 This invention provides a low-GI selenium-enriched rice with blood sugar balancing effects. The low-GI selenium-enriched rice with blood sugar balancing effects comprises the following raw materials in parts by weight: 110 parts functional brown rice, 4 parts selenium-enriched supplement, 10 parts blood sugar balancing agent, 11 parts resistant starch, and 8 parts auxiliary film-forming agent.

[0052] In this embodiment of the invention, the method for preparing the selenium-enriched supplement includes: S101, take selenium-enriched oyster mushroom extract and selenium-enriched chlorella, put the selenium-enriched oyster mushroom extract and selenium-enriched chlorella into a three-dimensional motion mixer and mix them. Stir at 65 rpm for 10 minutes. Add selenium-enriched yeast into the three-dimensional motion mixer and stir at 90 rpm for 5 minutes to obtain the first supplementary mixture. S102, select a single white konjac with a mass of 0.8kg, put the white konjac into a brush cleaning machine, then add clean water, and spray 0.1% citric acid on the surface of the white konjac. Use the brush cleaning machine to clean the surface of the white konjac, peel the white konjac after cleaning, and then soak the peeled white konjac in 0.5% citric acid for 5 minutes. S103. The soaked white konjac is sliced ​​using a slicer. The sliced ​​white konjac slices are then soaked in sodium carbonate solution for 55 minutes at a temperature of 50°C. The white konjac slices are then rinsed with water and centrifuged at 5500 rpm to remove water. The centrifuged white konjac slices are then placed in a hot air circulating drying oven for vacuum drying for 5 hours. The dried white konjac slices are then fed into a pulverizer and pulverized, and passed through an 80-mesh sieve to obtain coarse konjac powder. S104. Add crude konjac flour to 6 times its volume of 45°C warm water, then add 0.8% β-mannanase to the warm water, stir at 100 rpm for 1.5 h, after stirring, heat the crude konjac flour solution to 90°C to inactivate the enzyme, filter the crude konjac flour solution, collect the crude konjac flour residue, dry the crude konjac flour residue to obtain refined konjac flour. S105, take konjac flour and inulin and place them in a reaction vessel, then add 10 times the total volume of purified water to the reaction vessel, stir at 100 rpm for 20 minutes to obtain the second supplementary mixture; S106. Take the first supplement mixture and the second supplement mixture and mix them in a three-dimensional motion mixer for 15 minutes. The mixing speed is 200 rpm. Then add Commelina communis extract and sodium citrate to the three-dimensional motion mixer and continue mixing for 20 minutes to obtain the selenium-enriched supplement.

[0053] In this embodiment of the invention, the method for preparing the selenium-enriched oyster mushroom extract includes: S201, the selenium-enriched oyster mushrooms were washed three times with ultrapure water, and then placed in a vacuum drying oven to dry for 48 hours at a drying temperature of 40℃. The dried selenium-enriched oyster mushrooms were then placed in a universal pulverizer to be pulverized into 60-mesh oyster mushroom powder. S202, add oyster mushroom powder to petroleum ether at a solid-liquid ratio of 1:8, and extract by ultrasonication at 40.5℃ for 35 min. Stir with a glass rod every 5 min. After extraction 3 times, the petroleum ether is recovered. The oyster mushroom extract is filtered through a filter membrane and the supernatant is discarded to obtain defatted crude oyster mushroom extract. The crude oyster mushroom extract is placed in a forced-air drying oven and dried at 40℃. S203. Take the dried oyster mushroom crude extract and place it in a 90℃ pure water bath for 3 hours at a material-to-liquid ratio of 1:40. Adjust the pH of the solution to 7 using sodium citrate solution. Then, centrifuge the oyster mushroom crude extract after the water bath at 7500 rpm. Keep the supernatant and deproteinize the supernatant using the Sevag method to obtain the oyster mushroom deproteinized extract. S204, mix oyster mushroom deproteinized extract and lycopene at a mass ratio of 10:1, then place the oyster mushroom deproteinized extract and lycopene in purified water at a material-to-liquid ratio of 1:10, and magnetically stir at 50℃ for 2 hours to obtain selenium-enriched oyster mushroom extract. Concentrate the selenium-enriched oyster mushroom extract to one-fifth of its original volume using a rotary evaporator, filter using a 0.45μm filter membrane, and freeze-dry the filtrate under vacuum to obtain selenium-enriched oyster mushroom extract.

[0054] The method for preparing the Commelina communis extract includes: S301. Take fresh whole dayflower, remove impurities, wash the whole dayflower with running water, and then dry it at 60℃ for 2 hours. Cut the dayflower into sections, and then place the sections into a vacuum-sealed container. Add 0.05% citric acid (twice the volume of dayflower) to the vacuum-sealed container and vacuum permeate it for 5 minutes at -0.1MPa. Rinse the vacuum-permeated dayflower with water. S302, add deionized water to the rinsed dayflower at a ratio of 1:8, soak for 30 minutes, heat to 84℃, maintain the temperature for 2 hours, and filter with a 0.5μm filter membrane to obtain dayflower filtrate. S303, the filtrate of Commelina communis was concentrated using a rotary evaporator to one-quarter of its original volume. Then, three times the volume of anhydrous ethanol was added, and the mixture was allowed to stand at 4°C for 12 hours. The mixture was then centrifuged, and the supernatant of Commelina communis was collected. S304. Add 0.1 times the mass of food-grade chitosan to the supernatant of Commelina communis, stir at 50 rpm for 25 min, let stand for 25 min, centrifuge and collect the supernatant to obtain the secondary supernatant of Commelina communis. S305. Mix the secondary supernatant of Commelina communis and cyclodextrin at a mass ratio of 6:1. Heat the mixture to 55°C and stir for 20 minutes to obtain Commelina communis extract.

[0055] In this embodiment of the invention, the method for preparing the blood sugar balancing feed and the method for preparing low-GI selenium-enriched rice with blood sugar balancing effect are the same as in Example 1.

[0056] Example 5 This invention provides a low-GI selenium-enriched rice with blood sugar balancing effects. The low-GI selenium-enriched rice with blood sugar balancing effects comprises the following raw materials in parts by weight: 100 parts functional brown rice, 3 parts selenium-enriched supplement, 6 parts blood sugar balancing agent, 5 parts resistant starch, and 5 parts auxiliary film-forming agent.

[0057] In this embodiment of the invention, the method for preparing the selenium-enriched supplement includes: S101, take selenium-enriched oyster mushroom extract and selenium-enriched chlorella, put the selenium-enriched oyster mushroom extract and selenium-enriched chlorella into a three-dimensional motion mixer and mix them. Stir at 60 rpm for 10 minutes. Add selenium-enriched yeast into the three-dimensional motion mixer and stir at 90 rpm for 5 minutes to obtain the first supplementary mixture. S102, select a single white konjac with a mass of 0.8kg, put the white konjac into a brush cleaning machine, then add clean water, and spray 0.1% citric acid on the surface of the white konjac. Use the brush cleaning machine to clean the surface of the white konjac, peel the white konjac after cleaning, and then soak the peeled white konjac in 0.5% citric acid for 5 minutes. S103. The soaked white konjac is sliced ​​using a slicer. The sliced ​​white konjac slices are then soaked in sodium carbonate solution for 55 minutes at a temperature of 50°C. The white konjac slices are then rinsed with water and centrifuged at 5500 rpm to remove water. The centrifuged white konjac slices are then placed in a hot air circulating drying oven for vacuum drying for 5 hours. The dried white konjac slices are then fed into a pulverizer and pulverized, and passed through an 80-mesh sieve to obtain coarse konjac powder. S104. Add crude konjac flour to 6 times its volume of 45°C warm water, then add 0.8% β-mannanase to the warm water, stir at 100 rpm for 1.5 h, after stirring, heat the crude konjac flour solution to 90°C to inactivate the enzyme, filter the crude konjac flour solution, collect the crude konjac flour residue, dry the crude konjac flour residue to obtain refined konjac flour. S105, take konjac flour and inulin and place them in a reaction vessel, then add 10 times the total volume of purified water to the reaction vessel, stir at 100 rpm for 20 minutes to obtain the second supplementary mixture; S106. Take the first supplement mixture and the second supplement mixture and mix them in a three-dimensional motion mixer for 15 minutes. The mixing speed is 200 rpm. Then add Commelina communis extract and sodium citrate to the three-dimensional motion mixer and continue mixing for 20 minutes to obtain the selenium-enriched supplement.

[0058] In this embodiment of the invention, the method for preparing the selenium-enriched oyster mushroom extract includes: S201, the selenium-enriched oyster mushrooms were washed three times with ultrapure water, and then placed in a vacuum drying oven to dry for 48 hours at a drying temperature of 40℃. The dried selenium-enriched oyster mushrooms were then placed in a universal pulverizer to be pulverized into 60-mesh oyster mushroom powder. S202, add oyster mushroom powder to petroleum ether at a solid-liquid ratio of 1:8, and extract by ultrasonication at 45℃ for 35 minutes. Stir with a glass rod every 5 minutes. After extraction 3 times, the petroleum ether is recovered. The oyster mushroom extract is filtered through a filter membrane and the supernatant is discarded to obtain defatted crude oyster mushroom extract. The crude oyster mushroom extract is placed in a forced-air drying oven and dried at 40℃. S203. Take the dried crude extract of oyster mushrooms and place it in a 90℃ pure water bath for 3 hours at a material-to-liquid ratio of 1:40. Adjust the pH of the solution to 7 using sodium citrate solution. Then, centrifuge the crude extract of oyster mushrooms after the water bath at 7100 rpm. Keep the supernatant and deproteinize the supernatant using the Sevag method to obtain the deproteinized extract of oyster mushrooms. S204, mix oyster mushroom deproteinized extract and lycopene at a mass ratio of 10:1, then place the oyster mushroom deproteinized extract and lycopene in purified water at a material-to-liquid ratio of 1:10, and magnetically stir at 50℃ for 2 hours to obtain selenium-enriched oyster mushroom extract. Concentrate the selenium-enriched oyster mushroom extract to one-fifth of its original volume using a rotary evaporator, filter using a 0.45μm filter membrane, and freeze-dry the filtrate under vacuum to obtain selenium-enriched oyster mushroom extract.

[0059] The method for preparing the Commelina communis extract includes: S301. Take fresh whole dayflower, remove impurities, wash the whole dayflower with running water, and then dry it at 60℃ for 2 hours. Cut the dayflower into sections, and then place the sections into a vacuum-sealed container. Add 0.05% citric acid (twice the volume of dayflower) to the vacuum-sealed container and vacuum permeate it for 5 minutes at -0.1MPa. Rinse the vacuum-permeated dayflower with water. S302, add deionized water to the rinsed dayflower at a ratio of 1:8, soak for 30 minutes, heat to 83°C, maintain the temperature for 2 hours, and filter with a 0.5μm filter membrane to obtain dayflower filtrate. S303, the filtrate of Commelina communis was concentrated using a rotary evaporator to one-quarter of its original volume. Then, three times the volume of anhydrous ethanol was added, and the mixture was allowed to stand at 4°C for 12 hours. The mixture was then centrifuged, and the supernatant of Commelina communis was collected. S304. Add 0.1 times the mass of food-grade chitosan to the supernatant of Commelina communis, stir at 50 rpm for 25 min, let stand for 25 min, centrifuge and collect the supernatant to obtain the secondary supernatant of Commelina communis. S305. Mix the secondary supernatant of Commelina communis and cyclodextrin at a mass ratio of 6:1. Heat the mixture to 55°C and stir for 20 minutes to obtain Commelina communis extract.

[0060] In this embodiment of the invention, the method for preparing the blood sugar balancing feed and the method for preparing low-GI selenium-enriched rice with blood sugar balancing effect are the same as in Example 1.

[0061] Comparative Example 1 In this comparative example, the low-GI selenium-enriched rice raw material with blood sugar balancing effect does not include selenium supplements, and the other raw materials and raw material preparation methods are the same as in Example 5.

[0062] Comparative Example 2 In this comparative example, the low-GI selenium-enriched rice raw material with blood sugar balancing effect does not include blood sugar balancing agent; other raw materials and raw material preparation methods are the same as in Example 5.

[0063] Comparative Example 3 In this comparative example, the low-GI selenium-enriched rice raw material with blood sugar balancing effect does not include selenium-enriched supplements or blood sugar balancing agents. Other raw materials and raw material preparation methods are the same as in Example 5.

[0064] Comparative Example 4 This comparative example is the functional brown rice used in the preparation of low-GI selenium-enriched rice with blood sugar balancing effects in the embodiments of the present invention.

[0065] Comparative Example 5 This comparative example uses commercially available selenium-enriched rice.

[0066] Performance testing: Sensory evaluations were conducted on the products obtained in Examples 1-5 and Comparative Examples 1-5 of this invention. During testing, the product appearance and cooked rice taste were scored according to GB / T 5492 Grain and Oil Inspection – Identification of Color, Odor, and Taste of Grains and Oils. Both the product appearance and cooked rice taste scores were out of 5 points. Specifically, a product appearance score of 1 point indicates a rough appearance, dull color, and impurities; a product appearance score of 2 points indicates a relatively rough appearance, slightly dark color, and fewer impurities; a product appearance score of 3 points indicates a relatively smooth appearance, normal color, and no obvious impurities; a product appearance score of 4 points indicates a smooth appearance, bright color, and no impurities; and a product appearance score of 5 points indicates a very smooth appearance, bright and glossy color, and no impurities. Cooked rice taste score 1: Coarse texture, off-flavor, poor stickiness; Cooked rice taste score 2: Relatively coarse texture, mild off-flavor, average stickiness; Cooked rice taste score 3: Moderate texture, no obvious off-flavor, good stickiness; Cooked rice taste score 4: Delicate texture, rich aroma, good stickiness; Cooked rice taste score 5: Very delicate texture, mellow aroma, excellent stickiness. Table 1 and Figure 1 The sensory evaluation test results of Examples 1-5 and Comparative Examples 1-5 of the present invention are shown.

[0067] Table 1 As shown in Table 1, compared to Comparative Examples 1-5, the low-GI selenium-enriched rice products prepared in Examples 1-5 of this invention have superior appearance and cooked rice taste. Especially in terms of cooked rice taste, the rice prepared in Examples 1-5 consistently scored significantly higher than that of Comparative Examples 1-5, reaching a high score range of 4.69 to 4.79, demonstrating the significant effect of the preparation method of this invention in improving the taste of rice. Simultaneously, the product appearance scores were also generally higher, indicating that this invention also has advantages in maintaining the appearance quality of rice.

[0068] The products obtained in Examples 1-5 and Comparative Examples 1-5 of this invention were tested for resistant starch content, glycemic index, and total selenium content. For the resistant starch content test, the percentage of resistant starch mass in the total sample mass was measured based on the standard "NY / T 2638 Determination of Resistant Starch in Rice and Rice Products". For the glycemic index test, the glycemic index was determined based on the standard "WS / T652 Method for Determination of Glycemic Index of Food". The increase in the area under the blood glucose response curve over a period of time (≥2h) after consuming a food containing the target amount (50g) of available carbohydrates compared to the fasting state was divided by the corresponding increase after consuming a reference food containing the same amount of available carbohydrates. The glycemic index result was expressed as a percentage. For the total selenium content test, the total selenium content was determined based on the standard "GB 5009.93 Determination of Selenium in Food". Table 2. Figure 2-4 The results of tests on the resistant starch content, glycemic index, and total selenium content of the products prepared in Examples 1-5 and Comparative Examples 1-5 of the present invention are shown.

[0069] Table 2 As can be seen from Table 1, compared with Comparative Examples 1-5, the resistant starch content, total selenium content, and glycemic index of Examples 1-5 of the present invention are all higher. This indicates that the low-GI selenium-enriched rice prepared in the present invention has low-GI selenium-enriched characteristics. Furthermore, the added resistant starch and glycemic balancer work synergistically to significantly increase the resistant starch content, while the synergistic effect of the selenium supplement and glycemic balancer significantly reduces the GI value.

[0070] In summary, this invention provides low-GI selenium-enriched rice with blood sugar balancing effects and its preparation method. This invention provides low-GI selenium-enriched rice with blood sugar balancing effects, comprising a selenium supplement and a blood sugar balancing agent. The selenium supplement efficiently replenishes the rice with organic selenium, ensuring that all selenium in the rice is in organic form, making it safe and more easily absorbed and utilized by the human body. Simultaneously, by employing low-temperature plasma etching technology and vacuum permeation process, the selenium supplement and blood sugar balancing agent are uniformly and stably loaded onto the surface and interior of functional brown rice, significantly improving the adhesion and retention rate of selenium and effectively reducing selenium loss during subsequent rice processing and cooking. Furthermore, the selenium supplement and blood sugar balancing agent work synergistically, effectively reducing the GI value (glycemic index) of the rice while improving the body's blood sugar regulation ability, further strengthening the blood sugar stabilizing effect of low-GI selenium-enriched rice, making it particularly suitable for diabetic patients and those requiring long-term blood sugar control.

[0071] It should be noted that, for the sake of simplicity, the foregoing embodiments are all described as a series of actions. However, those skilled in the art should understand that the present invention is not limited to the described order of actions, as some steps may be performed in other orders or simultaneously according to the present invention. Furthermore, those skilled in the art should also understand that the embodiments described in the specification are preferred embodiments, and the actions and modules involved are not necessarily essential to the present invention.

[0072] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit the scope of protection of the invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on these embodiments, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art can still combine, add, delete, or otherwise adjust the features of the various embodiments of the present invention according to the circumstances without conflict or creative effort, thereby obtaining different technical solutions that do not fundamentally depart from the concept of the present invention. These technical solutions are also within the scope of protection of the present invention.

Claims

1. Low-GI selenium-enriched rice with blood sugar balancing properties, characterized in that... The low-GI selenium-enriched rice with blood sugar balancing effect comprises the following ingredients in parts by weight: 85-120 parts functional brown rice, 1-5 parts selenium-enriched supplement, 2-12 parts blood sugar balancing agent, 2-15 parts resistant starch, and 1-10 parts auxiliary film-forming agent.

2. The low-GI selenium-enriched rice with blood sugar balancing effect as described in claim 1, characterized in that: The low-GI selenium-enriched rice with blood sugar balancing effect comprises the following ingredients in parts by weight: 90-110 parts functional brown rice, 2-4 parts selenium-enriched supplement, 4-10 parts blood sugar balancing agent, 4-11 parts resistant starch, and 3-8 parts auxiliary film-forming agent.

3. The low-GI selenium-enriched rice with blood sugar balancing effect as described in claim 1, characterized in that: The selenium-enriched supplement comprises the following ingredients in weight percentage: Selenium-enriched oyster mushroom extract: 34%; Konjac flour: 17%; Inulin: 15%; Selenium-enriched Chlorella: 10%; Selenium-enriched yeast: 11%; Commelina communis extract: 8%; Sodium citrate: 5%.

4. The low-GI selenium-enriched rice with blood sugar balancing effect as described in claim 3, characterized in that: The method for preparing the selenium-enriched supplement includes: Take selenium-enriched oyster mushroom extract and selenium-enriched chlorella, put the selenium-enriched oyster mushroom extract and selenium-enriched chlorella into a three-dimensional motion mixer and mix them. Add selenium-enriched yeast into the three-dimensional motion mixer to obtain the first supplementary mixture. Place the white konjac into a brush cleaning machine, then add clean water and spray 0.1% citric acid on the surface of the white konjac. Use the brush cleaning machine to clean the surface of the white konjac. Peel the cleaned white konjac and then soak the peeled white konjac in 0.5% citric acid for 5 minutes. The soaked white konjac was sliced ​​using a slicer. The sliced ​​white konjac was then soaked in a sodium carbonate solution for 50-55 minutes. The white konjac slices were centrifuged at 5000-5500 rpm to remove water. The centrifuged white konjac slices were then placed in a hot air circulating drying oven for vacuum drying for 5 hours. The dried white konjac slices were then put into a pulverizer to be pulverized to obtain coarse konjac powder. Add crude konjac flour to 6 times its volume of 45°C warm water, then add 0.8% β-mannanase to the warm water. After stirring, heat the crude konjac flour solution to 90°C to inactivate the enzyme. Filter the crude konjac flour solution, collect the crude konjac flour residue, and dry the crude konjac flour residue to obtain refined konjac flour. Take konjac flour and inulin and place them in a reaction vessel. Then add 10 times the total volume of purified water to the reaction vessel and stir at 100 rpm for 20 minutes to obtain a second supplementary mixture. Take the first supplement mixture and the second supplement mixture and mix them in a three-dimensional motion mixer for 15 minutes. Then add Commelina communis extract and sodium citrate to the three-dimensional motion mixer and continue mixing for 20 minutes to obtain the selenium-enriched supplement.

5. The low-GI selenium-enriched rice with blood sugar balancing effect as described in claim 4, characterized in that: The method for preparing the selenium-enriched oyster mushroom extract includes: The selenium-enriched oyster mushrooms were washed three times with ultrapure water. Then, the washed selenium-enriched oyster mushrooms were placed in a vacuum drying oven and dried for 48 hours. The dried selenium-enriched oyster mushrooms were then placed in a universal grinder and ground into 60-mesh oyster mushroom powder. Add petroleum ether to dried oyster mushroom powder at a solid-liquid ratio of 1:8, and extract by ultrasonication at 40-45℃ for 35 minutes. Filter the oyster mushroom extract through a filter membrane, discard the supernatant, and obtain defatted crude oyster mushroom extract. Place the crude oyster mushroom extract in a forced-air drying oven and dry it at 40℃. Take the dried crude extract of oyster mushroom and place it in a 90℃ pure water bath for 3 hours at a material-to-liquid ratio of 1:

40. Then, centrifuge the crude extract of oyster mushroom after the water bath and retain the supernatant. Use the Sevag method to deproteinize the supernatant to obtain the deproteinized extract of oyster mushroom. Mix oyster mushroom deproteinized extract and lycopene at a mass ratio of 10:

1. Then, place the oyster mushroom deproteinized extract and lycopene in purified water at a material-to-liquid ratio of 1:10 and stir magnetically at 50°C for 2 hours to obtain selenium-enriched oyster mushroom extract. Concentrate the selenium-enriched oyster mushroom extract to one-fifth of its original volume using a rotary evaporator. Filter the extract using a 0.45μm filter membrane and freeze-dry the filtrate under vacuum to obtain selenium-enriched oyster mushroom extract.

6. The low-GI selenium-enriched rice with blood sugar balancing effect as described in claim 4, characterized in that: The method for preparing the Commelina communis extract includes: Take fresh whole dayflower, remove impurities, wash the whole dayflower with running water, and then dry it at 40-60℃ for 2 hours. Cut the dayflower into sections, and then place the sections into a vacuum-sealed jar. Add 0.05% citric acid (twice the volume of dayflower) to the vacuum-sealed jar, and vacuum permeate for 5 minutes at -0.1MPa. Rinse the dayflower with water after vacuum permeation treatment. Deionized water was added to the rinsed dayflower at a material-to-liquid ratio of 1:8, and the dayflower filtrate was obtained by filtration through a 0.5μm filter membrane. The filtrate of Commelina communis was concentrated using a rotary evaporator to one-quarter of its original volume. Then, three times the volume of anhydrous ethanol was added, and the mixture was allowed to stand at 4°C for 12 hours. The mixture was then centrifuged, and the supernatant of Commelina communis was collected. Add 0.1 times the mass of food-grade chitosan to the supernatant of Commelina communis, stir at 50 rpm for 25 min, let stand for 25 min, centrifuge and collect the supernatant to obtain the secondary supernatant of Commelina communis. The secondary supernatant of Commelina communis and cyclodextrin were mixed at a mass ratio of 6:

1. The mixture was heated to 55°C and stirred for 20 minutes to obtain Commelina communis extract.

7. The low-GI selenium-enriched rice with blood sugar balancing effect as described in claim 1, characterized in that: The blood sugar balancing formula comprises the following ingredients in weight percentage: Cinnamon extract: 25%; White kidney bean extract: 30%; Chickpea flour: 30%; Astragalus extract: 15%; The auxiliary film-forming agent comprises the following raw materials in weight percentages: Chitosan: 20%; Pullulan: 40%; Sodium alginate: 10%; Wheat gluten: 30%.

8. The low-GI selenium-enriched rice with blood sugar balancing effect as described in claim 7, characterized in that: The method for preparing the blood glucose balancing agent includes: Cinnamon bark was dried at 60℃ for 2 hours, pulverized, and passed through a 40-mesh sieve to obtain cinnamon powder. The cinnamon powder was added to 70% ethanol at a material-to-liquid ratio of 1:12, and the cinnamon powder was extracted by reflux of ethanol at 65℃ to obtain cinnamon extract. The cinnamon extract was concentrated under reduced pressure to one-quarter of its original volume. Chickpea flour was added to the cinnamon extract and stirred at 200 rpm for 10 minutes to obtain a cinnamon-chickpea flour mixture. Soak white kidney beans in water for 2 hours. After soaking, drain the water from the white kidney beans and grind them in a high-speed grinder. Pass the mixture through a 100-mesh sieve and perform Soxhlet extraction on the white kidney beans at 85°C using 8 times the volume of 70% anhydrous ethanol. Recover the extract from the Soxhlet extractor to obtain the white kidney bean extract. Astragalus root was taken, washed three times with clean water, and then cut into sections. The sections were dried at 65°C to obtain dried Astragalus root. The Astragalus root was placed in a mesh bag and sterilized in a high-pressure steam sterilizer for 20 minutes. The Astragalus root was then ground with liquid nitrogen to obtain Astragalus powder. The Astragalus powder was mixed with pure water at a ratio of 1:8 and decocted at 100°C for 2 hours. Three times the volume of 95% alcohol was added for precipitation. After centrifugation, the precipitate was collected to obtain Astragalus extract. The cinnamon-chickpea flour mixture and astragalus extract were placed in a three-dimensional motion mixer and stirred for 5 minutes at a speed of 50 rpm. Then, white kidney bean extract was added, the speed was increased to 150 rpm, and stirring was continued for 20 minutes to obtain a blood sugar balancing mixture.

9. The method for preparing low-GI selenium-enriched rice with blood sugar balancing effects as described in any one of claims 1-8, characterized in that: The method for preparing low-GI selenium-enriched rice with blood sugar balancing effects includes: The functional brown rice was washed with clean water to remove impurities. The washed functional brown rice was then soaked in a constant temperature water body at 45℃ for 20 minutes. A 0.2% citric acid solution was added to the soaked functional brown rice at a material-to-liquid ratio of 4:1 and soaked for 30 minutes. The soaked functional brown rice was stirred at a stirring speed of 50 rpm. The soaked rice was then rinsed with clean water until neutral to obtain pretreated functional brown rice. The pretreated functional brown rice is placed in a low-temperature plasma generator, and the surface of the functional brown rice is etched by the low-temperature plasma generator for 5-7 minutes to obtain functional brown rice after plasma etching. Selenium-enriched supplements were mixed with sodium alginate solution and stirred at 45°C for 30 minutes at a stirring speed of 80 rpm. Blood sugar balancing agent was added to the mixture and stirred at 50°C for 20 minutes to obtain a functional synergistic mixture. The functional brown rice after plasma etching was placed in a vacuum pressure tank for vacuum permeation treatment. Resistant starch was added to the vacuum pressure tank and stirred at 60 rpm for 10 min. Pullulan was added and stirred for another 20 min. Then the vacuum pressure tank was heated to 45°C and the functional synergistic mixture was added and mixed at 150 rpm for 20 min to obtain functional brown rice loaded with the functional synergistic mixture. The functional brown rice was dried with hot air at 60°C for 2 h. Functional brown rice from a load-bearing synergistic mixture is fed into a twin-screw extruder, where the material is extruded at low temperature. A mixture of chitosan and wheat gluten powder was sprayed onto the surface of extruded functional brown rice, cured at 45°C for 30 minutes, then microwave-dried for 5 minutes, cooled to room temperature, dried, and sealed with nitrogen to obtain low-GI selenium-enriched rice.

10. The method for preparing low-GI selenium-enriched rice with blood sugar balancing effect as described in claim 9, characterized in that: The resistant starch is a mixture of chestnut resistant starch and corn resistant starch, and the mass ratio of chestnut resistant starch to corn resistant starch is 3:1.

Images