Dry rice with gi less than 55 and a method for preparing the same
By treating rice with a specific physical modification process, the problems of unstable GI value, poor taste, and deteriorated cooking performance of existing low-GI rice have been solved. Stable production of low glycemic rice with GI≤55 has been achieved, which is suitable for industrial promotion and meets the healthy dietary needs of various groups.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Filing Date
- 2026-05-29
- Publication Date
- 2026-07-17
AI Technical Summary
Existing low-GI rice technologies suffer from problems such as unstable GI values, poor taste, deteriorated cooking performance, complex processes, high costs, and difficulty in large-scale production. The market lacks a low-glycemic rice that is easy to process, safe and additive-free, has a stable GI value of ≤55, excellent eating quality, and is suitable for industrial promotion.
The rice starch structure is precisely controlled by a synergistic physical modification process that employs room temperature soaking, high temperature short-time blanching, nitrogen microbubble isolation, ultrasonic surface densification, gradient cooling, three-stage low-temperature drying, and vacuum micro-expansion. This process avoids ion interference through deionized water blanching, ensures uniform shaping through nitrogen microbubbles, strengthens surface shaping through ultrasound, prevents sudden cooling cracking through gradient cooling, and improves cooking and water absorption performance through vacuum micro-expansion.
It achieves stable GI value control below 55, significantly slows down the rate of postprandial blood sugar rise, maintains the natural components and nutritional characteristics of rice, improves cooking performance and taste, reduces production costs, is suitable for industrial production, and is widely applicable to the daily dietary needs of people with diabetes, impaired glucose tolerance, and those controlling their blood sugar.