Sea Rice Puffing Powder Steam Explosion for Glucose Absorption
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Solution Overview
Problem
Sea rice is rich in dietary fiber but has poor glucose absorption capacity due to its dense structure and low content of soluble fiber, limiting its application in food and other products.
Innovation Solution
A method involving mixing high-temperature resistant α-amylase with sea rice bran, adjusting water content, and performing steam explosion processing to loosen the dietary fiber structure and increase soluble fiber content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sea rice bran is used directly due to its high dietary fiber content, then the fiber structure remains dense, but the glucose absorption capacity is poor
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical state of sea rice bran through steam explosion processing. The high-temperature and high-pressure conditions transform the dense fiber structure into a loose, porous structure, changing parameters such as temperature (100-200°C), pressure (0.1-1.0 MPa), and moisture content (30-70%), thereby improving glucose absorption capacity while preserving dietary fiber content
Solution Approach 2:
The patent replaces traditional mechanical processing methods with steam explosion technology. Instead of using mechanical force to break down the dense fiber structure, the invention uses thermal energy and pressure differential from steam explosion to achieve structural transformation, which is more effective in loosening the fiber matrix and exposing active sites for glucose absorption
2Ease of manufacture
If traditional processing methods are used, then the processing cost is low, but the added value of sea rice products is not improved
Solution Approach 1:
The patent uses parameter changes in steam explosion processing to transform sea rice bran into high-value products. By adjusting parameters such as temperature, pressure, and moisture content, the process creates functional foods with improved nutritional properties and health benefits, thereby increasing product added value while maintaining cost-effectiveness
Solution Approach 2:
The patent applies multi-functionality by using steam explosion processing to achieve multiple objectives simultaneously: loosening fiber structure, improving glucose absorption capacity, enhancing product functionality, and increasing market value. This single processing method serves multiple purposes, making the technology economically viable and versatile for various functional food applications
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method enhances the glucose absorption capacity of sea rice puffing powder, making it suitable for special foods like those for diabetics, and increases the added value of sea rice products.
Implementation Method 1
high-temperature resistant α-amylase is added to degrade the starch entangled with the dietary fiber and expose the dietary fiber
Implementation Method 2
performing steam explosion processing on the mixture after being adjusted the content of water
Implementation Method 3
the water is instantly volatilized, causing the raw materials to undergo synergistic effects such as thermal degradation, hydrogen bond destruction, and structural rearrangement at the same time
Implementation Method 4
the pressure is instantly reduced, and the water is instantly volatilized
Data Source
AI summary
A processing method for improving a glucose absorption capacity of sea rice puffing powder and use of the sea rice puffing powder are disclosed. The processing method includes the following steps: mixing high-temperature resistant α-amylase with sea rice bran to obtain a mixture; and adding water to the mixture to adjust a content of water, and then performing steam explosion processing on the mixture after being adjusted the content of water. The processing method provided by the present disclosure can solve the problems of dense dietary fiber structure and poor glucose absorption capacity of sea rice, and provides theoretical basis and technical guidance for developing sea rice into special nutritious food for people with hyperglycemia or diabetes.