Processing method for improving glucose absorption capacity of puffed powder of sea rice and use thereof

Abstract

A processing method for improving the glucose absorption capacity of puffed powder of sea rice, which method comprises the following steps: adding high-temperature-resistant α-amylase into rice bran of the sea rice, mixing same to obtain a mixture, adding water into the mixture to adjust the water content, and then performing steam explosion treatment. The processing method can solve the problems of the dietary fiber structure of the sea rice being dense and the glucose absorption capacity of the sea rice being poor. The obtained puffed powder of the sea rice can be prepared into foods, medicines or cosmetics, and is suitable for people with hyperglycemia, diabetes or obesity.

Description

A processing method for improving glucose absorption capacity of sea rice puffed powder and its application Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a processing method for improving the glucose absorption capacity of sea rice puffed powder and an application thereof. Background Art

[0002] Seawater rice, also known as salt-alkali-tolerant rice, was discovered and cultivated by researcher Chen Risheng in Suixi County, Zhanjiang City, in 1986. It is a preferred food crop for the development and utilization of coastal tidal flats and saline-alkali lands, and an effective means of addressing food security. Seawater rice is rich in nutrients and bioactive substances such as starch, dietary fiber, protein, and vitamins. However, its production cost is high, and its economic benefits are limited. Currently, there are few deep-processed products using seawater rice as a raw material on the market. Researching deep-processing technologies for seawater rice and increasing its added value are of great significance to the development of the seawater rice industry.

[0003] Dietary fiber, the primary structural polysaccharide in plant cell walls, has a certain blood sugar-lowering effect, primarily through inhibiting α-amylase and adsorbing glucose. Dietary fiber in cereals is primarily concentrated in the bran layer and is primarily insoluble, with a low soluble content and poor glucose adsorption, limiting its application in the food industry. Sea rice is rich in dietary fiber, so there is an urgent need to develop a processing technology to improve the glucose adsorption properties of sea rice dietary fiber.

[0004] Summary of the Invention

[0005] The object of the present invention is to provide a processing method for improving the glucose absorption capacity of puffed sea rice powder, thereby solving the problem that the dietary fiber structure of sea rice is dense and the glucose absorption capacity is poor.

[0006] To solve the above problems, the present invention adopts the following technical solution: adding high-temperature resistant α-amylase to sea rice bran to obtain a mixture, adding water to the mixture to adjust the moisture content, and then performing steam explosion treatment.

[0007] More specific steps are as follows:

[0008] S1. Obtaining Sea Rice Bran: Hulled sea rice is milled in a rice mill, and the fiber-rich bran is collected for further processing. Sea rice bran is rich in dietary fiber, typically exceeding 60% of the dietary fiber content found in brown rice bran. Dietary fiber absorbs glucose and has a certain blood sugar-lowering effect, making sea rice bran suitable for use as an ingredient in foods specifically for diabetics. However, the starch-rich endosperm of sea rice is unsuitable for preparing the puffed sea rice powder of the present invention, but it can be used to make cooked rice.

[0009] S2. Spraying amylase and adjusting moisture content: The sea rice bran prepared in step S1 is sprayed with a thermostable α-amylase to adjust the moisture content of the rice bran. The rice bran is then stirred to mix evenly with the enzyme for the next processing step. Sea rice bran is rich in dietary fiber, with over 90% being insoluble. The low soluble dietary fiber content results in a low glucose adsorption capacity and a rough texture, necessitating processing to improve its glucose adsorption capacity. The dietary fiber structure of sea rice bran is dense. To loosen this dense structure during the steam explosion process, thermostable α-amylase is added to degrade the starch entangled with the dietary fiber, exposing the dietary fiber and facilitating the steam explosion process. To allow the thermostable α-amylase to better act on the starch, an appropriate amount of water must be added. However, the sea rice bran remains in a solid powder state, rather than a liquid state. Excessive addition of water hinders the steam explosion process.

[0010] S3. Steam explosion processing: The sea rice bran containing the heat-resistant α-amylase in step S2 is placed in a preheated steam explosion machine. After closing the lid, it is maintained under a certain pressure for a period of time. The valve is opened to release the pressure instantly. The steam-exploded sea rice bran is collected, cooled to room temperature, and then crushed. After crushing, it is passed through a 60-mesh sieve and sealed for storage to obtain sea rice puffed powder with good glucose absorption capacity. Steam explosion processing is a green and efficient food processing technology that can be used to modify dietary fiber. During the processing, only high-temperature and high-pressure steam is required, and no other chemical components need to be added. When the valve is opened, the pressure is instantly reduced and the water evaporates instantly, causing the raw materials to undergo synergistic effects such as thermal degradation, hydrogen bond destruction, and structural rearrangement. This can effectively destroy the dense cell wall structure of the plant, exposing more reticular structures and hydrophilic groups, making the structure of the insoluble dietary fiber in the sea rice bran loose, while increasing the content of soluble dietary fiber, achieving the effect of improving the absorption of glucose by sea rice bran powder.

[0011] In step S1, the sea rice is ground using a rice mill and a rice bran layer is collected, wherein the weight of the rice bran layer accounts for 6% to 8% of the weight of the sea rice.

[0012] In step S2, the thermostable α-amylase and sea rice bran are mixed at a ratio of 100-500 U / g, and the amount of water added is 9%-16% of the dry weight of the sea rice bran powder. The thermostable α-amylase and water are added by spraying the sea rice bran powder while it is being stirred in a blender to ensure uniform mixing.

[0013] In step S3, the filling rate of the sea rice bran powder in the steam explosion cylinder is less than 30%. When the pressure in the steam explosion cylinder reaches 1.2-1.6 MPa, the pressure is maintained for 80-100 seconds, and then the valve is opened to release the pressure instantly to collect the steam-exploded sea rice bran powder.

[0014] The present invention also provides puffed sea rice powder prepared by the processing method.

[0015] In some embodiments of the present invention, the soluble dietary fiber content of the puffed sea rice powder is 7%-9%.

[0016] In some embodiments of the present invention, the glucose absorption capacity of the puffed sea rice powder is 2-8 mmol / g.

[0017] In some preferred embodiments of the present invention, the glucose absorption capacity of the puffed sea rice powder in a 50 mM glucose solution is 2-3 mmol / g.

[0018] In some preferred embodiments of the present invention, the glucose absorption capacity of the puffed sea rice powder in a 100 mM glucose solution is 4-6 mmol / g.

[0019] In some preferred embodiments of the present invention, the glucose absorption capacity of the puffed sea rice powder in a 200 mM glucose solution is 6-8 mmol / g.

[0020] The present invention also proposes the use of the above-mentioned puffed sea rice powder in any one of (1) to (3):

[0021] (1) preparing food;

[0022] (2) Preparation of drugs for glucose adsorption;

[0023] (3) Preparation of cosmetics for adsorbing glucose.

[0024] In some embodiments of the present invention, the food includes nutritional food for people with high blood sugar, diabetics and / or obese people.

[0025] In some preferred embodiments of the present invention, the nutritional food comprises at least one of meal replacement powder, meal replacement bar, meal replacement milkshake, meal replacement biscuits and meal replacement porridge.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The present invention processes sea rice to prepare puffed sea rice powder with high glucose absorption capacity. The puffed sea rice powder contains a large amount of loosely structured dietary fiber and can be used in the development of nutritional foods for special groups such as obese people or diabetic patients. In addition, the general enzymatic hydrolysis process needs to work in a liquid system, while the enzyme in the scheme of the present invention works in a solid system. It plays an enzymatic role during the steam explosion process, which is beneficial to the modification of the dietary fiber structure. At the same time, the present invention enhances the added value of sea rice and plays a guiding role in promoting the healthy development of the sea rice processing industry. DETAILED DESCRIPTION

[0028] The following will clearly and completely describe the concept and technical effects of the present invention in conjunction with the embodiments to fully understand the purpose, features and effects of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative work are all within the scope of protection of the present invention.

[0029] Example 1

[0030] This embodiment provides a processing method for improving the glucose absorption capacity of sea rice puffed powder, and preparing sea rice puffed powder with good glucose absorption capacity. The processing method specifically includes the following steps:

[0031] 1) Milling of sea rice: 100 kg of hulled sea rice was milled using a rice mill. When the weight of the sea rice decreased by 6%, the milling was stopped and the rice bran layer was collected.

[0032] 2) Spraying amylase: Stirring the 6 kg of sea rice bran collected in step 1) in a blender, and spraying the mixture with thermostable α-amylase and water at a rate of 100 U of thermostable α-amylase per gram of sea rice bran. The amount of water sprayed is 9% of the weight of the rice bran. Stirring the mixture thoroughly during spraying to obtain a mixture.

[0033] 3) Steam explosion processing: The mixture described in step 2) is placed in a preheated steam explosion cylinder with a filling rate of less than 30%. When the pressure in the explosion cylinder reaches 1.2 MPa, the pressure is maintained for 80 seconds, and then the valve is opened to release the pressure instantly. The sea rice bran after steam explosion is collected, cooled to room temperature, and then crushed. After crushing, the crushed sea rice bran is sieved with a 60-mesh sieve and sealed for storage to obtain sea rice puffed powder with good glucose absorption capacity.

[0034] Example 2

[0035] This embodiment provides a processing method for improving the glucose absorption capacity of sea rice puffed powder, and preparing sea rice puffed powder with good glucose absorption capacity. The processing method specifically includes the following steps:

[0036] 1) Milling of sea rice: 200 kg of hulled sea rice was milled using a rice mill. When the weight of the sea rice decreased by 8%, the milling was stopped and the rice bran layer was collected.

[0037] 2) Spraying amylase: Stirring the 16 kg sea rice bran collected in step 1) in a blender, and spraying the mixture with a thermostable α-amylase at a rate of 500 U of thermostable α-amylase per gram of sea rice bran. The amount of water sprayed is 16% of the weight of the rice bran. Stirring the mixture thoroughly during spraying to obtain a mixture.

[0038] 3) Steam explosion processing: The mixture described in step 2) is placed in a preheated steam explosion cylinder with a filling rate of less than 30%. When the pressure in the explosion cylinder reaches 1.6 MPa, the pressure is maintained for 100 seconds, and then the valve is opened to release the pressure instantly. The sea rice bran after steam explosion is collected, cooled to room temperature, and then crushed. After crushing, the crushed sea rice bran is sieved with a 60-mesh sieve and sealed for storage to obtain sea rice puffed powder with good glucose absorption capacity.

[0039] Comparative Example 1

[0040] This comparative example provides a method for processing puffed sea rice powder and prepares puffed sea rice powder. The processing method is different from that of Example 1 only in that the step of adding high-temperature resistant α-amylase is missing.

[0041] Comparative Example 2

[0042] This comparative example provides a method for processing puffed sea rice powder and prepares puffed sea rice powder. The processing method is different from that of Example 1 only in that the amount of water added in step 2) is 3% of the weight of the rice bran.

[0043] Comparative Example 3

[0044] This comparative example provides a method for processing puffed sea rice powder and prepares puffed sea rice powder. The processing method is different from that of Example 1 only in that the steam explosion pressure in step 3) is 0.8 MPa and maintained for 80 seconds.

[0045] Comparative Example 4

[0046] This comparative example provides a method for processing sea rice puffed powder and prepares sea rice puffed powder. The processing method is different from that of Example 1 only in that the pressure is maintained for only 20 seconds during the steam explosion in step 3).

[0047] Test example

[0048] This test example tests the properties of the puffed sea rice powder prepared in Examples 1-2 and Comparative Examples 1-4, including the soluble dietary fiber content and glucose absorption capacity of the puffed sea rice powder in glucose solutions of different concentrations. The specific test steps are as follows:

[0049] 1. Soluble dietary fiber content detection:

[0050] The soluble dietary fiber content of the puffed sea rice powder prepared in Examples 1-2 and Comparative Examples 1-4 was tested according to the American Association of Analytical Chemists AOAC official method 991.43 "Total dietary fiber, soluble dietary fiber and insoluble dietary fiber in food", and the results are shown in Table 1.

[0051] Table 1 Soluble dietary fiber content of sea rice puffed powder Note: Different letters in the same column indicate significant differences between the values ​​(p<0.05).

[0052] 2. Glucose absorption capacity test in glucose solutions of different concentrations:

[0053] Three 1g portions of sample were weighed from each group, recorded as m (g), and placed in 10mL of 50mM, 100mM, and 200mM glucose solutions, respectively. The concentrations of each glucose solution were recorded as c1 (mM). The samples were incubated at 37°C for 6h until the sea rice puffed flour reached saturation with the glucose solution. The mixture was then centrifuged (1000×g, 20min) and the supernatant was collected. The supernatant volume was recorded as V (mL), and the supernatant glucose concentration was recorded as c2 (mM). Glucose concentration was determined using a D-glucose detection kit. The results are shown in Table 2.

[0054] Table 2 Glucose absorption capacity of sea rice puffed powder Note: Different letters in the same column indicate significant differences between the values ​​(p<0.05).

[0055] As shown in Tables 1 and 2, compared with Example 1, Comparative Example 1, which performed the steam explosion process without adding a heat-resistant α-amylase, significantly reduced the soluble dietary fiber content in the sea rice puffed powder, thereby reducing the sea rice puffed powder's glucose absorption capacity. This indicates that adding a heat-resistant α-amylase to assist in the steam explosion process is beneficial for disrupting the structure of the insoluble dietary fiber in sea rice, loosening its dense structure, and increasing the content of soluble dietary fiber, thereby increasing the sea rice puffed powder's ability to absorb glucose. Compared with Example 1, Comparative Example 2 reduced the moisture content, Comparative Example 3 reduced the steam explosion pressure, and Comparative Example 4 reduced the duration of the steam explosion pressure. All of these results led to a reduction in the soluble dietary fiber content of the sea rice puffed powder and a decrease in its glucose absorption capacity.

[0056] In summary, the present invention significantly increases the soluble dietary fiber content and glucose absorption capacity of sea rice puffed powder by adding a high-temperature resistant α-amylase to assist in steam explosion processing. The sea rice puffed powder prepared by the present invention can be used in the research and development and production of special foods for special groups such as obese patients and hyperglycemic patients, reducing patients' postprandial blood sugar and improving their health. The technology of the present invention broadens the avenues for the deep processing and utilization of sea rice, increases the added value of sea rice, and provides a reference for promoting the development of the sea rice processing industry.

[0057] While the embodiments of the present invention have been described in detail above, the present invention is not limited to the embodiments described above. Various modifications may be made within the scope of knowledge possessed by a person skilled in the art without departing from the spirit of the present invention. Furthermore, the embodiments of the present invention and the features thereof may be combined with one another unless there is a conflict.

Claims

1. A processing method for improving the glucose absorption ability of seawater rice extruded powder, characterized in that, The processing method includes the following steps: adding heat-resistant α-amylase to seawater rice bran and mixing to obtain a mixture, adding water to the mixture to adjust the water content, and then performing steam explosion treatment.

2. The processing method according to claim 1, characterized in that, The mixing ratio of the heat-resistant α-amylase to the seawater rice bran is 100 - 500 U / g.

3. The processing method according to claim 1, characterized in that, The addition amount of water is 9 w / w% - 16 w / w% of the seawater rice bran.

4. The processing method according to claim 1, characterized in that, The mixture is subjected to steam explosion in a steam explosion machine; Preferably, the filling rate of the mixture in the steam explosion machine is less than 30%.

5. The processing method according to claim 1, characterized in that, The pressure of the steam explosion is 1.2 - 1.6 MPa.

6. The processing method according to claim 1, characterized in that, The time for maintaining the pressure in the steam explosion is 80 - 100 s.

7. An expanded powder of seawater rice prepared by the processing method according to any one of claims 1 - 6.

8. The seawater rice expanded powder according to claim 7, wherein The soluble dietary fiber content of the expanded powder of seawater rice is 7% - 9%; and / or, the glucose absorption capacity of the expanded powder of seawater rice is 2 - 8 mmol / g.

9. An application of the expanded powder of seawater rice according to any one of claims 7 - 8 in any one of (1) - (3): (1) Preparing food; (2) Preparing a drug for adsorbing glucose; (3) Preparing a cosmetic for adsorbing glucose.

10. The application according to claim 9, wherein The food includes nutritional foods for hyperglycemic people, diabetic patients, and / or obese people; Preferably, the nutritional food includes at least one of meal replacement powder, meal replacement bar, meal replacement shake, meal replacement biscuit, and meal replacement porridge.

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