32 results about "Glycaemic index" patented technology

The invention discloses a preparation method of highland barley prefabricated powder with a low glycemic index and application of the highland barley prefabricated powder in 3D printed biscuits. According to the method, firstly, cellulase and alpha-amylase are adopted for carrying out enzymatic modification treatment on highland barley flour, the content of anti-digestion starch (RS) is remarkably increased, the content of fast-digestion starch (RDS) is reduced, and therefore the modified highland barley flour with the predicted glycemic index (pGI) reaching the low-GI food standard (GI is smaller than or equal to 55) is prepared, and the dietary requirements of people with different metabolic requirements are met. Further, the modified highland barley powder is compounded with sodium alginate, glutamine transaminase is utilized for inducing and constructing a protein-polysaccharide gel network, the incubated and cross-linked dough is subjected to freeze drying and smashing, and the highland barley prefabricated powder with the low glycemic index is obtained.The 3D printing adaptability, the structural stability and the digestion resistance of the material are effectively enhanced through the method. The highland barley biscuit has the characteristic of low glycemic index, and is suitable for making healthy food for special crowds with diabetes and the like.

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

The invention provides a food-grade method for extracting an edible nanocrystallization thin-wall cell wall from bamboo wood and application of the food-grade method, and the food-grade method comprises the following steps: carrying out thermal stripping treatment on a bamboo wood raw material through food-grade absolute ethyl alcohol, and then carrying out oxidation bleaching treatment by using a mixture aqueous solution of food-grade hydrogen peroxide and glacial acetic acid, and finally performing nanocrystallization refining, thereby obtaining the required edible nanocrystallized thin-walled cell wall, and the edible nanocrystallized thin-walled cell wall can be used as a dysphagia adjuvant or a fluid food thickening agent. The edible nanocrystallization thin-wall cell wall provided by the invention can be used for reducing the glycemic index (GI) of fluid food, increasing the viscosity and enhancing the stability of the fluid food, so that the fluid food can stably have a relatively high viscosity characteristic under different pH and temperature conditions, and the texture and taste of the fluid food can be effectively improved.

The invention discloses fine dried noodles with a low glycemic index and a preparation method of the fine dried noodles. The fine dried noodles are prepared from the following production raw materials: high-amylose corn starch subjected to alkaline hydrothermal modification and a composite structure base material, the composite structure base material is formed by compounding highland barley flour, vital gluten and wheat flour. The preparation method comprises the following steps: premixing the vital gluten and the wheat flour, and adding water for the first time to prepare a mixture 1; premixing modified starch and coarse cereal powder, and then adding water for the second time to prepare a mixture 2; and mixing the two mixtures, stirring, fermenting, rolling, cutting into strips, and drying. The invention has the following advantages: 1) through the synergistic effect of the high-amylose corn starch hydrothermally modified by the alkaline method and the composite structure base material with a specific ratio, the prepared fine dried noodles have significantly reduced glycemic index; the method has the advantages of low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index and good glycemic index.

The application provides a method for constructing a zebrafish model for testing a glycemic index, and the steps include breeding zebrafish, collecting zebrafish eggs, culturing the zebrafish and model construction experiments. The application selects zebrafish for model construction, and the zebrafish has high fecundity, short testing time, high throughput, and can test a plurality of samples at the same time; and the culture conditions are simple and the cost is low. The model construction cycle of the zebrafish model is short, 6-day-old zebrafish are selected for testing, and the model construction and the testing of the glycemic index can be completed in 1 day, the glycemic sensitivity is high, the measured blood glucose index is stable, the testing result and the known sample glycemic index have good positive correlation, and the obtained zebrafish glycemic test data can ideally reflect the sample glycemic level.

The application discloses a preparation method and baking application of a vegetable oil gel and belongs to the technical field of food processing, and specifically relates to a composite gel agent prepared from inulin, starch, protein and mulberry leaf powder and a gel system composed of mixed vegetable oil (hemp seed oil and sunflower seed oil). The vegetable oil gel provided by the application can effectively inhibit the migration of oil in the processing of baked food. The biscuit prepared based on the application not only has a crisp taste, but also has the characteristics of low fat and low glycemic index, can steadily and slowly control the postprandial blood sugar rise of people, and has health benefits for people with obesity, diabetes and the like.

The application discloses a preparation method of starch-unsaturated fatty acid compound. The method comprises the following steps: starch is pretreated by a debranching enzyme to obtain a debranched starch solution, the debranched starch solution is mixed with unsaturated fatty acid, an ethanol-water solution is added as a ball milling medium, a multi-stage ball milling parameter dynamic regulation process is adopted, and low-temperature protection, medium-temperature complexing and cooling solidification stage ball milling reactions are sequentially carried out, and finally, drying, crushing and sieving are performed to obtain the starch-unsaturated fatty acid compound. Through the synergistic effect of debranching enzyme pretreatment and multi-stage ball milling, the starch and the unsaturated fatty acid are efficiently compounded under mild conditions. The obtained compound has high compounding rate, high resistant starch content and excellent antioxidant stability. The compound can be used as a low-glycemic index functional food raw material and is used for preparing blood glucose management, weight control or antioxidant functional food. The method is mild, controllable and reproducible, does not need high temperature and high pressure, and meets the clean label consumption trend.

This invention proposes a high-nutrient-density multigrain composite low-temperature slow-fermentation dough, relating to the food industry. It comprises dry powder and water accounting for 50-60% of the dry powder's mass. The dry powder, by weight, includes the following ingredients: 400-500 parts high-gluten flour, 20-30 parts tricolor quinoa flour, 20-30 parts oat flour, 20-30 parts brown rice flour, 20-30 parts black rice flour, 1-2 parts sunflower seed flour, 1.5-5 parts pumpkin seed flour, 1.5-5 parts black sesame powder, and 1-5 parts cucumber seed flour. This formula contains whole grains such as quinoa flour, oat flour, and brown rice flour, retaining the bran and germ structure of the grains. It has high nutritional value and a low glycemic index.

The application discloses an alcohol-free matcha lees with antioxidant activity and a preparation method thereof, and belongs to the technical field of food fermentation. The application provides the alcohol-free lees with antioxidant activity, the alcohol content of the alcohol-free lees is very low (<0.5% Vol), the stimulation to gastric mucosa is reduced, the alcohol-free lees is friendly to the gastrointestinal tract, is high in safety, and is suitable for a wide range of people; the lees is matched with matcha, the glycemic index is optimized, the fermentation benefits of traditional lees are retained and enhanced, the additional matcha can bring antioxidant substances such as tea polyphenols, the aroma of ordinary lees is enhanced, and the alcohol-free matcha lees has green tea fragrance; compared with glutinous rice lees, the SOD activity of the alcohol-free matcha lees is enhanced by 13.81 times, the ABTS activity is enhanced by 11.07 times, the iron ion reduction capacity is enhanced by 3.87 times, and the DPPH clearance rate is enhanced by 1.61-4.70 times. The alcohol-free matcha lees can be drunk all day round, is flexible in matching, and can be developed into alcohol-free beverages, milk tea, dessert bases and the like.

The invention discloses a low-GI gluten-free fat-reducing bean dreg and scallop bread formula and a preparation method thereof. Relates to the technical field of food, and is prepared from the following raw materials in parts: 150 parts of dry bean dreg powder, 20 parts of ocean car shell powder, 20 parts of coconut flour, 60 parts of momordica grosvenori erythritol, 10 parts of baking powder, 5 parts of baking soda, 300 parts of drinking water, 10 parts of lemon juice, 200 parts of egg liquid, 280 parts of mozzarella cheese, and 10 parts of crushed grains and nuts. The low-GI gluten-free fat-reduced bean dreg and scallop bread has the effects of low glycemic index, low GI, fat reduction and the like, is close to scallop bread made of wheat flour in taste, is soft and delicious, is suitable for serving as a daily staple food for related sugar-controlled people with diabetes, weight management and the like, is beneficial to improving the blood sugar level and improving the overall health condition of citizens, does not contain gluten, and is suitable for being eaten by people with diabetes, weight management and the like. The flour is especially suitable for gluten allergy people to eat.

The invention relates to a low glycemic index composition which comprises the following components in percentage by weight: 10-35% of a protein composition, 20-55% of a fat composition, 5-35% of a saccharide composition, 1-15% of a dietary fiber composition, 1-2% of a trace element composition, 0.1-1.5% of a vitamin composition and 5-20% of a macroelement composition, according to the composition with the low glycemic index, all the components are scientifically compounded, the digestion and absorption speed of carbohydrates is effectively controlled, the blood glucose level of diabetic patients or patients with impaired glucose tolerance is effectively controlled, comprehensive and balanced nutrition is provided for the diabetic patients or the patients with impaired glucose tolerance, and the composition is beneficial for repairing and improving the immunity of the diabetic patients or the patients with impaired glucose tolerance; and the feed also has the advantages of excellent quality uniformity, stability and fluidity, light taste, suitability for tube feeding and the like.

The invention discloses a low-glycemic-index elaeagnus angustifolia naan and a preparation method thereof, and aims to solve the problems that a traditional elaeagnus angustifolia naan is high in glycemic index and is not suitable for people who control sugar and lose weight to eat. The method comprises the following steps: 1) preparing elaeagnus angustifolia dietary fiber powder, performing enzymolysis on elaeagnus angustifolia powder step by step through alpha-amylase, alkaline protease and saccharifying enzyme, and combining ultrasonic assistance and centrifugal separation to obtain high-purity dietary fibers; and (2) mixing the wheat flour, the elaeagnus angustifolia dietary fiber powder and the elaeagnus angustifolia fruit powder according to a mass part ratio of (85-90): (5-10): 5, performing dough kneading, performing fermentation twice, making crusty pancake blanks, and performing segmented temperature control baking. Experiments show that the starch hydrolysis rate of the prepared elaeagnus angustifolia naan is remarkably reduced, the glycemic index can be effectively reduced, the elaeagnus angustifolia naan is suitable for people who need to control blood sugar and lose weight, and meanwhile the flavor and nutrition of elaeagnus angustifolia are reserved.

The invention belongs to the technical field of biological medicines, and particularly relates to a loquat and snow pear composition for moistening lung, relieving cough and reducing sputum and a preparation process thereof. According to the invention, refined sugar such as cane sugar, rock sugar, high fructose corn syrup and the like is not added additionally, and the fresh and sweet flavor brought by natural fructose of snow pears and loquats and the natural sweetness provided by tremella polysaccharide, lily and the like are fully utilized. The calorie and the glycemic index (GI value) of the product are remarkably reduced, and the low-sugar and sugar-free healthy diet trend of modern consumers is better met. The product is especially suitable for sugar-controlled crowds (such as diabetics), obese crowds, children for caries prevention and public consumers paying attention to health management, the applicable crowds of the product are expanded, and the health attribute is improved.

This invention discloses an ultrafine organic calcium supplement solid beverage and its preparation method. It comprises a carrier powder derived from natural plants, ultrafine organic calcium source powder, and ultrafine low glycemic index sweetener powder. The particle size distribution of the organic calcium source ultrafine powder is D90≤10μm. All three components form a uniform mixed powder system. This invention significantly increases the specific surface area of ​​the calcium powder through physical ultrafine pulverization technology. Combined with a specific dry mixing process, it solves the technical problems of existing calcium supplement beverages, such as complex formulations, high calcium source irritation, uneven raw material dispersion, and poor reconstitution performance. The product formula of this invention is extremely simple and pure. Using an organic calcium source, it can be efficiently absorbed without the participation of gastric acid, is gentle and non-irritating to the stomach and intestines, and has a smooth, clumpy taste after reconstitution. Its preparation method is simple, energy-efficient, and easily scaled up industrially. The resulting solid beverage is suitable for all age groups, especially children, people controlling their blood sugar, and middle-aged and elderly people with sensitive stomachs, as a daily dietary calcium supplement.

The invention belongs to the field of fermented food, and particularly relates to low glycemic index sweet potato fermented juice and a preparation method thereof. Sweet potato starch is converted into glucose through enzymolysis, then lactobacillus plantarum is utilized for fermentation metabolism of glucose, and finally the sweet potato fermented beverage which is good in taste, low in glycemic index and rich in probiotics and functional components is obtained.

The invention discloses a starch and long-chain unsaturated fatty acid compound as well as a preparation method and application thereof. The method comprises the following steps: treating starch through debranching enzyme to generate straight-chain fragments with proper chain length, compounding long-chain unsaturated fatty acid, and circularly treating the mixed material in an optimized ethanol-water reaction medium by using a high-shear mixing emulsifying machine to construct a composite system; and finally, carrying out multi-frequency ultrasonic and high-pressure microjet coprocessing induction to form a stable V-shaped composite crystal. The compound prepared by the method has relatively high compounding rate, grease oxidation stability and starch digestion resistance, can reach a low GI level, can be used as a high-quality functional food raw material with low glycemic index, and has a wide application prospect in the fields of blood glucose management and weight control.

The invention provides microencapsulated Omega-3 reinforced rice noodles with a low glycemic index and a preparation method of the microencapsulated Omega-3 reinforced rice noodles. The microencapsulated Omega-3 reinforced rice noodles with the low glycemic index are prepared from the following components in parts by weight: 50.5 to 65.5 parts of early indica rice flour, 12 to 16 parts of mung bean starch, 6 to 10 parts of vital gluten, 8 to 12 parts of high-resistance rice flour, 2 to 7 parts of white kidney bean extract, 1.5 to 5 parts of fish oil powder, 0.3 to 0.8 part of table salt and 18 to 22 parts of water. Wherein the microencapsulated fish oil powder is composed of a maltodextrin wall material and a fish oil powder core material, the maltodextrin wall material accounts for 25-35% of the microencapsulated fish oil powder, and the fish oil powder core material accounts for 65-75% of the microencapsulated fish oil powder. The high-resistance starch, the white kidney bean extract and the microencapsulated fish oil powder are scientifically compounded, the glycemic index is remarkably reduced, the glycemic index GI value is smaller than or equal to 55, 250-900 mg of DHA + EPA is provided for every 100 g of finished products, the fishy smell is effectively masked through the microencapsulation technology, the eating quality is improved, and the product quality is improved. And a staple food with functions of controlling sugar and protecting heart is provided for people suffering from diabetes, patients suffering from cardiovascular diseases and people suffering from hypertension, hyperglycemia and hyperlipidemia.

The invention relates to a durum wheat flour essentially made up of durum wheat grain milling products having a particular particle size and damaged starch content, to a process for preparing said flour, to a premix containing said flour, to the use of said flour or said premix for the preparation of low glycemic index bakery products, and to bakery products containing said flour or said premix.

The present application relates to a kind of stable, endogenous starch-lipid complex, its one-step efficient induction synchronous preparation process, and corresponding high resistance medical food with the characteristics of regulating blood sugar and intestinal probiotic properties.The present application innovatively proposes the formation of starch-lipid complex in the processing of instant noodles and other medical food, greatly improving the preparation efficiency of medical food containing starch-lipid complex resistant starch, the stability of the complex, and thus improving the overall resistance.Based on the efficient preparation of medical food containing starch-lipid complex resistant starch, it has lower glycemic index and excellent probiotic performance, and has the functions of regulating blood sugar and intestinal probiotic.

The application discloses instant nutritional rice flour containing rice protein extract and belongs to the technical field of solid beverage. The instant nutritional rice flour with coffee flavor is prepared from the following raw materials in parts by mass: rice flour 55-72 parts, coffee powder 23-35 parts, coconut powder 3-7 parts, yam powder 2-5 parts, milk powder 2-5 parts and emulsifier 0.2-1.5 parts. The instant coffee-flavored rice flour has a strong coffee aroma, moderate bitterness and acidity, rich taste, and the taste and mouthfeel of the rice flour, and the combination degree of the taste and the mouthfeel is good. Moreover, the product has a lower glycemic index and is less likely to cause health problems to the human body, and has a good application prospect.

The invention discloses a light-carbon water noodle and a preparation method thereof, and relates to the technical field of preparation of the light-carbon water noodle. A protein enhancer; a complex enzyme preparation; a flavor slow-release colloid; and auxiliary materials. According to the light-carbon water noodles and the preparation method thereof, through enzymolysis and low-temperature pre-gelatinization, obstruction of non-starch polysaccharide of coarse cereals to gluten is broken, excessive gelatinization of starch is controlled, and gluten protein is promoted to be fully crosslinked and the glycemic index is reduced through segmented variable-temperature fermentation and high-pressure treatment; the flavor slow-release compound colloid, namely the konjac glucomannan, the guar gum and the Arabic gum, retains the characteristic flavor of coarse cereals, and effectively solves the technical problems that the existing light-carbon water noodles are insufficient in gluten strength, high in GI value and easy to lose flavor.

The enzyme takes a low glycemic index as a core design target, adopts three-stage secondary fermentation, and combines low-temperature slow-release enzymolysis, microcapsule targeted slow release and prebiotics synergistic interaction mechanisms, so that the enzyme has the advantages of low glycemic index, low glycemic index, high glycemic index, high glycemic index, high glycemic index, high glycemic index, high glycemic index, high glycemic index and high glycemic index. The formula of the health-care food comprises low-GI fruit and vegetable freeze-dried powder, a high-activity balsam pear saponin compound, mulberry leaf flavone micro-capsules, resistant starch-inulin composite prebiotics, a nattokinase-alpha-glucosidase inhibitory peptide (AGI-P) synergistic system, and gastric acid-resistant lactobacillus plantarum (Lactobacillus plantarum delta ldh-1) subjected to gene editing, and the health-care food is prepared from the low-GI fruit and vegetable freeze-dried powder, the high-activity balsam pear saponin compound, the mulberry leaf flavone micro-capsules, the resistant starch-inulin composite prebiotics and the nattokinase-alpha-glucosidase inhibitory peptide (AGI-P) synergistic system. Through the three-stage process of mother liquor anaerobic fermentation, sub-liquor aerobic fermentation and microencapsulation three-time aging, the bioavailability of active ingredients is improved by 3.2 times, the postprandial blood sugar peak value of the type 2 diabetes mellitus patient can be reduced by 41.7% through clinical verification, the risk of hypoglycemia is avoided, and the clinical application prospect is wide. The invention solves the problems of high sugar increasing load, easy inactivation of active components, low intestinal colonization rate and the like of the existing enzyme, and is suitable for long-term nutrition intervention of diabetics.

The invention relates to the technical field of food processing, in particular to nutritional rice flour with low glycemic index and high resistant starch and a preparation method of the nutritional rice flour with low glycemic index and high resistant starch. 10-18% of zymolytic mushroom protein powder; 8 to 12% of oat beta-glucan; 5-8% of nut micro powder; and 3-5% of a food additive. Through the synergistic effect of double-screw gradient temperature control extrusion and raw material damp-heat modification, the technical problem that a large amount of resistant starch is degraded in a traditional high-temperature and high-shear process is solved, recrystallization of amylose is promoted by controlling the temperature gradient in the extrusion process, and the retention rate of the resistant starch in a finished product is increased; a high-humidity extrusion process is combined with microwave-vacuum pulsation-fluidized bed three-stage drying, a compact gel protection layer is formed on the surface of the rice noodles, a uniform microporous structure is reserved inside, and the problems that traditional low-GI rice noodles are loose in texture and poor in taste are solved.

The application discloses a method for preparing medium glycemic index wheat flour by regulating the roller spacing of skin mill and heart mill, and belongs to the technical field of food processing. The wheat variety with a hardness index of 65-70 is selected, and after cleaning, stone removal and impurity removal, the wheat is moisturized to a moisture content of 14.5-15.5%; the roller spacing of the skin mill is set to 0.1-0.3 mm, and the roller spacing of the heart mill is set to 0.01-0.03 mm; the roller spacing of the skin mill and the heart mill is synergistically regulated, and the in-vitro glycemic index EGI of the wheat flour is controlled to be less than or equal to 70. The application establishes a synergistic regulation method for the roller spacing of the skin mill and the heart mill, and discloses the mechanism that the skin mill spacing dominates the processing precision and the heart mill spacing dominates the starch digestion characteristics; by reasonably widening the roller spacing, the starch grain integrity can be maintained while the flour yield is ensured, the starch digestion is significantly delayed, the EGI is reduced, and the method is suitable for the industrialized production of medium glycemic index special-purpose wheat flour.

The invention relates to the technical field of food processing, in particular to a fluororubber composite water chestnut cake with a low glycemic index and a preparation method thereof.The fluororubber composite water chestnut cake is prepared from, by weight, 100 parts of water chestnut flour, 3-5 parts of RS4 type resistant starch, 8 parts of erythritol, 0.3-0.5 part of modified fluororubber micro powder and 200 parts of deionized water; the modified fluororubber micro powder is used for improving the compatibility and thermal stability of the water chestnut cake and a starch matrix, and the RS4 type resistant starch and erythritol cooperate to reduce the glycemic index of the water chestnut cake. According to the invention, a composite low-GI component combination is adopted, and a functional sweetening agent is matched to replace traditional cane sugar, so that a compact glucose release barrier is constructed, the glycemic index of the product is greatly reduced, the low-GI food standard is met, and the low-GI low-sugar chewable tablet is suitable for wider consumer groups and particularly provides an ideal food choice for people with blood sugar control requirements.

The application belongs to the technical field of nutritional rice powder, and provides a preparation method of germinated nutritional rice and nutritional rice powder, which comprises the following steps: screening rice, placing the rice in a specially-made germinated nutritional rice production device, sequentially performing the steps of cleaning, re-wetting, germination, drying, hulling and rice milling, so as to obtain germinated nutritional rice, and then performing the steps of grinding, screening and drying after being matched with nutrients, so as to obtain nutritional rice powder. The germinated nutritional rice provided by the application has the characteristics of high germination rate, uniform color, pleasant smell, good nutrition, simple operation, good continuity and intelligent control. The prepared nutritional rice powder is nutritionally balanced and can be customized to be rich in dietary fiber and low in glycemic index.

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

The application provides a chickpea perilla composite nutrient powder rich in trace elements and a preparation method thereof, and belongs to the technical field of functional food and nutrient fortifier; the application uses chickpea and perilla powder as carriers, and uses organic trace element chelate with high bioavailability to prepare the chickpea perilla composite nutrient powder rich in trace elements magnesium, copper, selenium, manganese and zinc; the chickpea perilla composite nutrient powder is rich in plant protein and dietary fiber, has low glycemic index (GI) and contains natural vanadium elements, and is helpful for improving insulin sensitivity; perilla seed powder is rich in alpha-linolenic acid (Omega-3), and is helpful for regulating blood lipids and improving cardiovascular circulation; the chickpea perilla composite nutrient powder can precisely supplement nutrients and has high bioavailability, has the advantages of low fat, portability, wide applicability and good practicability.

The utility model relates to a rice draining electric cooker adopting a water level lifting bin structure, which comprises a cooker body, an electric heating device, a temperature sensor and a control device, a rice cooking pot and a rice steaming basket are embedded in the cooker body in sequence, the rice draining electric cooker further comprises a water level lifting bin, the water level lifting bin comprises an annular bin wall and a bin top arranged on the upper portion of the bin wall, and the electric heating device is arranged on the bin top. A water level lifting bin is defined by a bin wall and a bin top together, a plurality of holes are formed in the bin top or in the position, close to the bin top, of the bin wall, and the water level lifting bin is placed between the bottom of the rice steaming basket and the bottom of the rice cooking pot. According to the rice draining electric cooker adopting the water level lifting bin structure, rice soup and rice can be thoroughly separated only by conducting on-off and power control on power supply of the electric heating device without special complex structures such as a rice soup valve, a rice soup box and a rice steaming basket lifting structure, the production cost and the use complexity can be reduced, and the rice draining electric cooker is suitable for large-scale popularization and application. The glycemic index of the drained rice made through the method is lower by one level, and the drained rice is more suitable for people with hyperglycemia to eat.