The invention belongs to the technical field of hypoglycemic rice, and discloses a low-GI cooking-free hypoglycemic rice formula, which comprises the following components by
mass: 200 g of rice, 15% of soybean, 150 g of
kidney bean, 15% of konjaku flour, 10% of konjaku flour, 180 g of oat, 18% of Chinese yam, 12% of Chinese yam, and 10% of
mung bean. Through scientific proportioning of 20% of rice, 15% of soybeans, 15% of
kidney beans, 10% of konjaku flour, 18% of oat, 12% of Chinese yam and 10% of mung beans, a multi-dimensional cooperative
sugar control system is constructed, the content of
glucomannan in the konjaku flour is larger than or equal to 85%, a gel barrier can be formed,
carbohydrate decomposition is delayed, an alpha-
amylase inhibitor in the
kidney beans can directly inhibit the activity of
starch digestive enzymes, and the content of the
glucomannan in the konjaku flour is larger than or equal to 20%. The content of beta-
glucan in the oat is 5%-8%, so that the
viscosity of chyme in the intestinal tract can be increased, the
glucose absorption speed is slowed down, and the soybeans, the mung beans and the Chinese yams are complementary with
protein through dietary fibers, so that the
blood sugar rising period is further prolonged.