211 results about "Resistant starch" patented technology

The invention discloses a high-strength water-resistant starch adhesive and a preparation method thereof, and belongs to the technical field of preparation of environment-friendly adhesives. The problems of strength and mildew resistance of the starch adhesive are solved. The preparation method comprises the following steps: preparing 5-10g of polyethyleneimine into a 30-60wt% solution, weighing a certain mass of urea according to a molar ratio of (1-5): 1, adding the weighed urea into the prepared polyethyleneimine solution, and reacting for 8-14 hours in an oil bath to obtain a first branched polymer; 20-50 g of dialdehyde starch and 60-90 g of polyvinyl alcohol are added into a flask to prepare a starch solution, then the reaction temperature is set, uniform stirring is performed for gelatinization treatment, a second gelatinized solution is obtained, and after mixing reaction, a prefabricated high-strength water-resistant starch adhesive is obtained; and adding 5-10 g of cassava starch filler and 5-10 g of polymethyl silicon polyphenyl isocyanate, and stirring for 10-30 minutes to obtain the high-strength water-resistant starch adhesive.

The invention relates to a probiotic fermented fruit and vegetable juice beverage and a preparation method thereof, and belongs to the technical field of food. The invention provides a preparation method of a probiotic fermented fruit and vegetable juice beverage, which mainly comprises the following steps: mixing fruit and vegetable raw materials with deionized water, homogenizing at high pressure, adding polydextrose and resistant starch, stirring for dissolving, sieving, adjusting the pH value, adding pectinase and cellulase, performing enzymolysis, inoculating compound bacteria into enzymatic hydrolysate, performing two-stage fermentation, and obtaining the probiotic fermented fruit and vegetable juice beverage. And adding a fructus momordicae extract into the obtained fermentation liquor, sieving, carrying out pasteurization, immediately cooling to 4 DEG C, filtering, and carrying out sterile filling, thereby obtaining the fructus momordicae health-care wine. The apple, the kale, the jerusalem artichoke, the mandarin orange, the momordica grosvenori extract and the like are compounded to provide multiple trace element supplementation for a human body, lactic acid and short-chain fatty acid are generated in the synergistic double-bacterium fermentation process, and intestinal tract movement is effectively promoted.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of resistant starch. By optimizing drying process parameters (temperature, humidity control and the like), the damage of spray drying (high-temperature hydrogen bond damage), vacuum freeze drying (water loss of a crystal channel caused by sublimation of ice crystals) and traditional hot air drying (untimely loss of bound water caused by unregulated moisture distribution) to the starch double-helix structure in the prior art is effectively avoided. By maintaining a moisture environment required by recrystallization of starch molecules, ordered arrangement of starch chains is promoted, the relative crystallinity of the resistant starch is remarkably improved, and the problems of incomplete crystal structure and limited digestion resistance caused by an existing drying process are solved; and a key technical support is provided for large-scale application in the fields of baked foods, meal replacement products, pharmaceutical preparations and the like.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

The invention belongs to the technical field of starch processing, and particularly relates to a preparation method of jack fruit seed resistant starch based on hydro-thermal treatment. Comprising the following steps: uniformly mixing jack fruit seed starch and plasma activated water, then gelatinizing, continuously stirring until the jack fruit seed starch is completely gelatinized, then adding gallic acid, continuously stirring, and after the reaction is finished, cooling, cleaning, drying and sieving to obtain the jack fruit seed resistant starch, wherein the gelatinization is carried out under the condition that the temperature is 80-100 DEG C. According to the method, the characteristic that plasma activated water is acidic is utilized, the jack fruit seed starch is induced to be combined with more polyphenols through hydrothermal treatment, more V-shaped compounds are formed, and the compounds have more resistant starch content, can effectively inhibit the activity of digestive enzymes and remarkably reduce the in-vitro digestibility of the jack fruit seed starch.

The invention discloses a method for increasing the content of slowly digestible starch in rice based on a dry heat technology. Comprising the following steps: A, performing dry heat treatment on rice; b, hulling the unhulled rice obtained in the step A; c, milling the rice obtained in the step B; d, the rice obtained in the step C is polished, ground and sieved to obtain rice flour, and the content of the fast digestible starch, the content of the slow digestible starch and the content of the resistant starch in the rice are measured. According to the method, the slowly digestible starch content of the rice is effectively increased by a simple, effective, low-cost, convenient and feasible method, and the effect of increasing the slowly digestible starch content of the rice is achieved by directly carrying out dry heat treatment on the unhulled rice for the first time.

The present invention relates to a method for preparing esterified flour as resistant starch, through cross-linking by esterification process through hot air oven and alternative method (reactive extrusion), comprising the steps of: for hot air oven, preparing acid aqueous solution; adding flour into the solution; incubating, and drying the slurry in hot air oven to get esterified flour; and washing the flour, and the resistant starch processed by the method thereof and for reactive extrusion, preparing and mixing flour with citric acid aqueous solution; reactively extruding the dried mixed flour; feeding the extruded dried mixed flour; adjusting a screw rotation speed of the extruding machine; stabilizing the weight of the starch citrate extrudate; grounding and sieving the stabilized starch citrate extrudate; and removing unreacted citric acid, and the neutral acid-base resistant starch citrate product processed by the method thereof. The purpose of the invention is to produce resistant starch citrate classified as resistant starch type 4 (RS4) to improve the digestion-resistant property of flour to be the key ingredient of the food helping develop the world food products, in the manufacturing scale, to have properties beneficial to health, as well as to add value to plant- based flour products.

The invention belongs to the field of food processing and safety, and provides a preparation method of low-GI triticale whole grain noodles. The optimal formula of the prepared low-GI triticale whole grain noodles comprises 13.60% of triticale modified wheat bran, 12.87% of vital gluten, 13.00% of resistant starch, 4% of Chinese yam powder, 0.8% of Sanzan gum and the balance of triticale flour. The predicted sensory score of the whole-grain noodles is 82.72, the sensory score of the whole-grain noodles obtained through verification experiments is 83.55, the GI value of the whole-grain noodles is 54.93, and the whole-grain noodles are low-GI food; the invention further provides a matched intelligent temperature-control rolling device capable of controlling temperature and humidity and used for noodle production, multiple rolling and low-temperature fermentation functions are integrated, and through cold air diversion and water mist humidification, the temperature and humidity are controllable, and the problems of equipment land occupation and process gaps are reduced.

The invention belongs to the technical field of starch modification and food processing, and particularly relates to a method for debranching all components of corn starch through heat-assisted continuous ethanol gradient grading. According to the method for debranching all components of corn starch through heat-assisted continuous ethanol gradient grading, firstly, gelatinized corn starch is subjected to debranching treatment through pullulanase, then the debranched starch is graded through continuous ethanol gradient (15%-75%) under the condition of different temperatures (50-100 DEG C), and fractions with specific chain length distribution, crystal structures and functional characteristics are obtained. According to the method disclosed by the invention, the precise separation of each component of the debranched starch is realized through the synergistic effect of regulating and controlling the temperature and the ethanol concentration. According to the method, the problem of component overlapping in a traditional single-proportion ethanol grading method is solved, the influence of heat-assisted continuous ethanol gradient grading on the starch structure and functional characteristics is disclosed, and an innovative method is provided for directional preparation of high-resistance starch and full-component high-value utilization of corn starch.

This invention discloses a method for producing ginger gummy candy, belonging to the field of gummy candy processing technology. Potato resistant starch, locust bean gum, monoglycerides, and water are added to a mixing tank, stirred, and heated to boiling. A gelatin solution is then added dropwise to the mixing tank while stirring continues to obtain a starch mixture. Ginger juice and a sweetener are added to the mixing tank, followed by the starch mixture and lemon juice. The mixture is poured into a mold and cooled to set, yielding the finished ginger gummy candy. The method utilizes a combination of potato resistant starch, locust bean gum, and gelatin, leveraging the high thermal stability and low coagulation properties of the starch-polysaccharide gel system to improve the sensory characteristics of the ginger gummy candy and meet consumer demands for taste.

The application discloses a novel multifunctional resistant starch rich in active small-molecule ternary complex, a one-step induction synchronous preparation process and application thereof. By introducing lipids with a certain structure, phenolic compounds without long alkyl chains and starch form inclusion complexes with V-shaped ordered structures. By adjusting the addition sequence of lipids and phenolic compounds in the preparation process and optimizing the process parameters, multifunctional resistant starch with high phenolic loading rate and strong antioxidant activity is prepared by one-step induction. The application breaks through the technical bottleneck that phenolic compounds without long alkyl chains are difficult to form V-shaped complexes with starch, significantly improves the complexing efficiency of starch and phenolic compounds without long alkyl chain structure, and improves the content of active small-molecule phenols in the complex. Compared with the prior art, the prepared complex has stronger DPPH free radical scavenging effect, shows better digestion resistance and antioxidant effect, and can be used in the fields of functional food, nutritional additives and the like for reducing postprandial blood glucose, antioxidant and the like.

The invention belongs to the field of plant engineering technology and crop germplasm resource innovation, and particularly relates to a rice BEIIb gene mutant, application of the rice BEIIb gene mutant in improving rice resistant starch and an improving method. A mutant material with high resistant starch content is created by knocking out the rice BEIIb gene, and compared with a wild type, mutant seeds show an obvious chalky phenotype, composite starch particles are abnormal in a spherical or ellipsoidal shape, the amylose content is remarkably increased, the protein content is remarkably reduced, the resistant starch content is remarkably increased, and the resistant starch content is remarkably reduced. The hardness of cooked rice is remarkably increased, and the elasticity is remarkably reduced. Through transcriptomics analysis, the protein mainly participates in biological pathways such as carbohydrate metabolism, chloroplast photosynthesis, calmodulin combination and secondary metabolite synthesis, and the expression level of endosperm starch synthesis related genes is obviously changed. The method can provide theoretical basis and method reference for breeding of high-quality rice varieties with high resistant starch.

The invention relates to a colon-targeted micro-ecological regulation composition. The colon-targeted micro-ecological regulation composition is prepared by compounding the following functional components in percentage by weight: 5-95% of a component A, 1-15% of a component B and 4-94% of a component C, the component A is resistant starch, the polymerization degree DP is greater than or equal to 15, and the crystallinity is greater than or equal to 35%; the component B is probiotics and is embedded through a complex coacervation method or an extrusion-gel method, the embedding rate is larger than or equal to 75%, and the particle size is 200-800 microns; the survival rate is greater than or equal to 60% after treatment in simulated gastric juice for 2 hours, and the survival rate is greater than or equal to 50% after treatment in simulated intestinal juice for 4 hours; the component C comprises functional nutritional auxiliary materials, the functional nutritional auxiliary materials comprise prebiotics and a medicinal and edible composition, and the prebiotics comprise rapid fermentation type prebiotics, medium-speed fermentation type prebiotics, slow fermentation type prebiotics and a non-fermentation type water-holding expansion component. By constructing a carbon source slow release-flora orientation-metabolism regulation ternary interaction collaborative network, accurate regulation and multi-target metabolism intervention of the whole digestive tract are realized.

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

The invention belongs to the field of starch modification processing, and provides a method for preparing starch-polyphenol RS5 type resistant starch. According to the method, through physical-polyphenol composite synergistic modification, a procyanidine polyphenol structure and sweet potato starch are utilized to form a hydrogen bond / hydrophobic effect, starch molecular chains are induced to be directionally rearranged, a resistant crystal structure is stabilized, and the preferable process conditions are as follows: the temperature is 85-90 DEG C, the time is 18-20 minutes, the addition amount of procyanidine is 3-7% of a starch dry basis, and the final resistant starch content reaches 36.39-46.86%. Compared with a traditional method, the raw material utilization rate and the product yield are remarkably improved. The whole process has the advantages of no chemical reagent, simple operation, low equipment cost, and stable resistant starch content of the product.

The invention relates to a preparation method of compound protein composite gel. The preparation method comprises the following steps: step 1, mixing ball-milled pea starch with water to prepare a starch emulsion; treating to gelatinize the ball-milled pea starch; taking out and cooling to room temperature to obtain pea starch gel, aging and then crushing to obtain pea resistant starch; step 2, dissolving whey protein isolate powder in water to prepare a protein gel stock solution; adding the pea resistant starch according to the proportion of 0.25-1w / v% of the protein gel stock solution; after mixing, continuously stirring at room temperature for 1-3 hours; storing overnight under the condition of a refrigerator at 4 DEG C to ensure that the starch is dissolved with the protein to obtain a gel stock solution for later use; and step 3, taking out the gel stock solution, placing the gel stock solution in a water bath kettle with the temperature of 90-98 DEG C for heat treatment for 20-40 minutes, taking out the gel stock solution, placing the gel stock solution in an ice-water bath for cooling for at least 10 minutes to quickly form gel, and then placing the gel in a refrigerator with the temperature of 4 DEG C for storage. The pea resistant starch is added into the whey protein isolate, so that the synergistic interaction effect on the compound protein gel can also be realized.

A series of independent human-induced non-transgenic mutations found at one or more of the SBEII genes of wheat; wheat plants having these mutations in one or more of their SBEII genes; and a method of creating and finding similar and / or additional mutations of SBEII by screening pooled and / or individual wheat plants. The seeds and flour from the wheat plants of the present invention exhibit an increase in amylose and resistant starch without having the inclusion of foreign nucleic acids in their genomes. Additionally, the wheat plants of the present invention exhibit altered SBEII activity without having the inclusion of foreign nucleic acids in their genomes.

This invention belongs to the field of food processing technology, specifically a method for preparing traditional resistant starch rice pudding. The method includes steaming rice, cooling and sprinkling with yeast, fermentation in a container, rinsing the rice residue with clean water, grinding into a slurry, blending, adding seasonings, three cooking processes, hot filling, and high-temperature sterilization. The innovative aspect of this invention is the addition of a water rinsing step after fermentation. Two rinses with room-temperature water remove most of the alcohol and organic acids from the rice residue, eliminating irritating substances such as alcohol and volatile acids, while preserving the natural aroma of the rice to the greatest extent. Combined with the three-cooking process, the starch in the rice pudding is fully gelatinized, producing a caramelized aroma and rich flavor similar to natural rice soup, while removing any raw or fishy taste. This results in a high degree of flavor integration and a smooth, delicate texture. The core process logic is consistent with traditional brewing, requiring no complex production equipment. The process is simple and easy to learn, and can be directly applied to the upgrading of traditional workshops, significantly improving product quality and market competitiveness.

The invention provides whole-grain matrix powder of a special dietary food for diabetics and a preparation method of the whole-grain matrix powder, and belongs to the technical field of food processing. Comprising the following steps: adding beans into grains, performing crushing, adding pullulanase and cellulase, performing mixed enzymolysis, after the mixed enzymolysis is completed, adding high-temperature alpha-amylase, performing enzymolysis to obtain standby powder B, performing extrusion puffing, and performing crushing to obtain the whole-grain matrix powder. According to the invention, a certain amount of beans are added into grains, so that reducing sugar and protein are subjected to Maillard reaction, and dextrin, fatty acid and protein are subjected to chemical reaction, so that the flavor and reconstituability of the whole-grain matrix powder are ensured. According to the invention, a multi-enzymolysis combined extrusion puffing process is adopted, so that the contents of amylose and resistant starch in the whole grain matrix powder are increased, and the blood sugar stability of diabetic patients is favorably maintained. Meanwhile, the content of biological accessible polyphenols is also increased, and the blood sugar level of a diabetic patient can be effectively reduced.

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.

The invention relates to a sugar-controlling and weight-losing functional food cooperatively conditioned by endogenous enzymes of processing raw materials and a preparation method thereof, and belongs to the technical field of food. The raw materials comprise 6-10 parts of white kidney beans, 4-8 parts of lucid ganoderma, 20-40 parts of black-skin and green-kernel black beans, 3-6 parts of mung beans and 40-60 parts of wheat flour / rice flour. A dual biological activation process is adopted: white kidney beans are subjected to low-temperature enzymolysis by yeast powder and probiotic soybean enzymes (1%, 25-35 DEG C) for 2-4 hours to release an alpha-amylase inhibitor, and ganoderma lucidum is subjected to weak-base hydrolysis by sodium bicarbonate (1-3%) for 2-4 hours to activate a triterpenoid glycosidase inhibitor; and performing compound fermentation on the zymolyte and the alkaline hydrolysis product for 2-4 hours, and then adding a cereal base material to activate the endogenous enzyme activity. High fiber combination (more than 15%) is used for prolonging satiety and reducing fat absorption, resistant starch (heat is only 50% of saccharides) is used for inhibiting lipid synthesis, and quadruple synergy (enzyme inhibition is more than 90% / resistant starch / low GI / high fiber) is combined, so that dual effects of postprandial blood sugar reduction and weight control are realized.

The application provides a rice starch with high content of resistant starch and a preparation method thereof, and a polylysine-Fe3O4@hyaluronic acid magnetic porous gel is added into rice slurry, the positive electricity of the polylysine and the negative electricity of the protein are adsorbed out of rice protein through electrostatic interaction, and higher purity rice starch is extracted through high-speed centrifugation and electrostatic interaction; then, gradient microwave treatment and low-temperature crystallization aging are adopted on the rice starch, and finally, the rice starch with high content of resistant starch is prepared, and the functional value of the rice starch is improved.

The present application relates to the field of plant molecular breeding, and particularly relates to a rice SNP molecular marker and application thereof. The SNP site is located at 19358817bp of the 2nd chromosome of rice, and the polymorphism is T or A. The present application designs corresponding KASP primers aiming at the SNP site, and detects the polymorphism of the SNP site by using the primers to determine whether the rice grains have high resistant starch content. The SNP molecular marker provided by the present application can effectively identify the genotype of rice starch branching enzyme SBE3 . The SNP molecular marker provided by the present application has the advantages of simple operation, low cost, short period, etc. When applied to molecular marker assisted selection, the breeding of high resistant starch rice varieties can be accelerated, the breeding period of high resistant starch rice varieties can be significantly shortened, the breeding cost can be reduced, and the application value in the field of health food is high.

The invention belongs to the technical field of food detection, and particularly relates to a method for detecting the content of starch in pumpkin pulp. Comprising the following steps: S1, pretreating a pumpkin sample; S2, detecting starch; S2.1, cleaning with ethanol to remove glucose and maltodextrin in a sample to be detected; S2.2, dissolving resistant starch with DMSO; according to the method disclosed by the invention, the detection time is greatly shortened, the whole detection time is only 3-4 hours, and the actual detection operation time of a national standard method is more than 8 hours.

This invention discloses a *Lactobacillus plantarum* bacterial powder, its preparation method, and its application. The wall material of the bacterial powder includes resistant starch, whey protein, and a heat protectant. The bacterial cells in the powder are *Lactobacillus plantarum* TH103. The mass percentages of resistant starch, whey protein, and the heat protectant are 7-23%, with the total mass percentage of resistant starch and whey protein being 3-15% and the mass percentage of the heat protectant being 4-8%. The viable count of the bacterial powder is (3.5-9.0) × 10⁻⁶. 9 The CFU / g and moisture content are 5-7%. This invention uses resistant starch and whey protein as protective carriers, supplemented with heat-resistant protective agents, to achieve the preparation of *Lactobacillus plantarum* powder by spray drying. The obtained *Lactobacillus plantarum* powder has a viable count and moisture content that meet the relevant requirements for probiotic foods, and has good powder properties. It can be directly brewed in powder form or applied to fermented foods such as yogurt.

The invention belongs to the field of molecular genetics, and provides a rice SS3a allele and application thereof in increasing the content of resistant starch in rice and reducing the glucose generation rate. The gene is deleted at the 2387th basic group G of the third exon of the rice SS3a gene and contains a gene sequence as shown in SEQ ID No. 1. The allele can significantly increase the amylose content in rice and change the amylopectin structure, so that the resistant starch content of rice is significantly increased, and the glucose generation rate of rice is reduced. Meanwhile, the allele can also significantly improve the gelatinization characteristic and the viscosity characteristic of the rice, and has small influence on the grain weight of the rice. The invention further relates to application of the new SS3a allele in rice breeding, the allele can be introduced through a cross breeding method, or the original SS3a gene is subjected to site-directed mutagenesis to form the allele, and the allele is used for cultivating a new high-resistance starch rice strain.

The invention discloses a corn starch-whey protein isolate amyloid fiber compound with high digestion resistance as well as a preparation method and application of the corn starch-whey protein isolate amyloid fiber compound. The preparation method comprises the following steps: mixing cysteine with a whey protein isolate solution, carrying out pulsed electric field pretreatment, and then carrying out high-speed shearing assisted acid heat treatment to fibrosis the whey protein isolate so as to obtain whey protein isolate amyloid fibers; the whey protein isolate amyloid fiber and the corn starch suspension are co-gelatinized, then quercetin is added for a covalent cross-linking reaction, and finally the corn starch-whey protein isolate amyloid fiber compound is prepared. The prepared corn starch-whey protein isolate amyloid fiber compound has high resistant starch content, the defect that the glycemic index of corn starch is high is overcome, the pulsed electric field and co-gelatinization treatment in the preparation process have the advantages of being environmentally friendly, easy to operate and flexible to adjust, and the preparation method is suitable for large-scale production and market popularization.

The invention discloses a method for preparing anti-digestible long-shaped rice flour by utilizing a double-enzyme method in cooperation with extrusion treatment, and belongs to the technical field of functional food. The method for preparing anti-digestible long-shaped rice flour through cooperation of a double-enzyme method and extrusion treatment comprises the following steps: fully mixing long-shaped rice flour raw materials with medium-temperature alpha-amylase and pullulanase, carrying out primary extrusion debranching through a double-screw extruder, collecting the debranching long-shaped rice flour, and drying and crushing the long-shaped rice flour; and fully mixing the obtained debranched long-shaped rice flour with monoglyceride, and performing secondary extrusion by using a twin-screw extruder to realize the formation of the anti-digestible long-shaped rice flour in the secondary extrusion. According to the method, high-concentration long-shaped rice flour and high-efficiency preparation of digestion-resistant long-shaped rice flour in a short time are realized, and the problems of complex preparation process, low raw material concentration, long preparation time and low compounding efficiency of a starch-lipid compound are solved; the content of the RS5 type resistant starch is increased, and a theoretical basis and actual guidance are provided for continuous industrial production of the resistant starch.

The present application relates to the field of microorganism, discloses a lactobacillus paragasseri and application thereof. The lactobacillus paragasseri with the preservation number CGMCC No.36335 provided by the present application can metabolize multiple non-digestible carbohydrates, especially xylo-oligosaccharides, resistant starch, arabinose and mucin, and realize growth and reproduction by taking these substances as the only carbon source; can relieve constipation, and has the application prospect of preparing preparations for defecation; can produce high-yield lipoteichoic acid, and has the application value for industrial production of lipoteichoic acid.

This invention provides a low-GI fermented rice product and its preparation method, belonging to the field of food processing technology. The method includes the following steps: (1) Preparing a rice flour-rice bran dietary fiber mixture: Rice is ground into flour and mixed with rice bran dietary fiber (RBDF) to obtain a mixture; (2) Preparing a microbial fermentation broth: Lactobacillus paracasei undergoes a three-stage activation culture to obtain an activated microbial fermentation broth; (3) Fermentation: The fermentation broth obtained in step (2) is inoculated into a mixture of the mixture and water from step (1), and fermented at 35-37℃ for 20-24 hours to obtain the fermented rice flour product. This invention, through the synergistic fermentation of Lactobacillus paracasei and rice bran dietary fiber, significantly reduces the glycemic index (GI) of the resulting rice biscuit to 53.64, while increasing its resistant starch (RS) content to 21.22%. Furthermore, it is superior to control products that are fermented alone or have only dietary fiber added, in terms of texture, sensory evaluation, and processing performance.