CN104026461B - 一种高血糖人群专用米的生产方法 - Google Patents
一种高血糖人群专用米的生产方法 Download PDFInfo
- Publication number
- CN104026461B CN104026461B CN201410298111.5A CN201410298111A CN104026461B CN 104026461 B CN104026461 B CN 104026461B CN 201410298111 A CN201410298111 A CN 201410298111A CN 104026461 B CN104026461 B CN 104026461B
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- Prior art keywords
- brown rice
- temperature
- rice
- tempering
- fluidisation
- Prior art date
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 17
- 235000009566 rice Nutrition 0.000 title claims abstract description 17
- 201000001421 hyperglycemia Diseases 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000021329 brown rice Nutrition 0.000 claims abstract description 56
- 238000000034 method Methods 0.000 claims abstract description 34
- 238000005243 fluidization Methods 0.000 claims abstract description 26
- 241000209094 Oryza Species 0.000 claims abstract description 16
- 238000005496 tempering Methods 0.000 claims abstract description 15
- 230000001052 transient effect Effects 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 230000008569 process Effects 0.000 abstract description 14
- 230000029087 digestion Effects 0.000 abstract description 11
- 238000010411 cooking Methods 0.000 abstract description 8
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000001704 evaporation Methods 0.000 abstract description 2
- 230000008020 evaporation Effects 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 206010012601 diabetes mellitus Diseases 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000406668 Loxodonta cyclotis Species 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000012496 blank sample Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000030136 gastric emptying Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
项 目 | 最佳蒸煮时间/分钟 | 淀粉糊化度/% |
糙米原料 | 27 | 9.3 |
精米 | 15 | 9.7 |
糙米(实施例1) | 15 | 29 |
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410298111.5A CN104026461B (zh) | 2014-06-27 | 2014-06-27 | 一种高血糖人群专用米的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410298111.5A CN104026461B (zh) | 2014-06-27 | 2014-06-27 | 一种高血糖人群专用米的生产方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104026461A CN104026461A (zh) | 2014-09-10 |
CN104026461B true CN104026461B (zh) | 2016-02-03 |
Family
ID=51457629
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410298111.5A Active CN104026461B (zh) | 2014-06-27 | 2014-06-27 | 一种高血糖人群专用米的生产方法 |
Country Status (1)
Country | Link |
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CN (1) | CN104026461B (zh) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104783020A (zh) * | 2015-05-05 | 2015-07-22 | 江南大学 | 一种糙米与白米同煮同熟的蒸煮模式 |
CN105795346B (zh) * | 2016-03-15 | 2019-10-18 | 江南大学 | 一种好吃易煮黑米的制备方法 |
CN105639455B (zh) * | 2016-03-15 | 2019-11-15 | 江南大学 | 一种易煮发芽糙米的制备方法 |
CN108703302B (zh) * | 2018-05-09 | 2021-04-16 | 无锡新禾创工食品科技有限公司 | 一种脱除海带中铬和砷的加工方法 |
CN109105485B (zh) * | 2018-09-14 | 2021-12-03 | 江南大学 | 一种延长高温条件下全谷物糙米产品货架期的储藏方法 |
CN109317239A (zh) * | 2018-12-25 | 2019-02-12 | 重庆市万盛区贵先米业有限责任公司 | 一种碾米机 |
CN110214888A (zh) * | 2019-06-05 | 2019-09-10 | 无锡市苏惠米业有限公司 | 一种适用于高血糖人群的五谷产品及其加工方法 |
CN110269179A (zh) * | 2019-06-05 | 2019-09-24 | 无锡市苏惠米业有限公司 | 一种与大米共煮同熟的谷物加工方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4582713A (en) * | 1983-07-29 | 1986-04-15 | Morinaga & Co. | Method for heat treating brown rice |
CN1602727A (zh) * | 2004-10-29 | 2005-04-06 | 无锡江大百泰科技有限公司 | 一种淀粉干法糊化的方法 |
-
2014
- 2014-06-27 CN CN201410298111.5A patent/CN104026461B/zh active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4582713A (en) * | 1983-07-29 | 1986-04-15 | Morinaga & Co. | Method for heat treating brown rice |
CN1602727A (zh) * | 2004-10-29 | 2005-04-06 | 无锡江大百泰科技有限公司 | 一种淀粉干法糊化的方法 |
Non-Patent Citations (1)
Title |
---|
高温流化α-化工艺对酿造黄酒风味的影响;张建华等;《食品与发酵工业》;20080531;第34卷(第5期);第92-96页 * |
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Publication number | Publication date |
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CN104026461A (zh) | 2014-09-10 |
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Effective date of registration: 20230420 Address after: No. 1800 road 214122 Jiangsu Lihu Binhu District City of Wuxi Province Patentee after: Jiangnan University Address before: No. 1800 road 214122 Jiangsu Lihu Binhu District City of Wuxi Province Patentee before: Jiangnan University Patentee before: WUXI UNPROCESSED WORKSHOP FOOD CO.,LTD. |
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TR01 | Transfer of patent right | ||
TR01 | Transfer of patent right |
Effective date of registration: 20240813 Address after: Room JT4270, Building 1, No. 6899 Liuxiang Road, Huating Town, Jiading District, Shanghai, 2018 Patentee after: Shanghai Jingushan International Trade Co.,Ltd. Country or region after: China Address before: No. 1800 road 214122 Jiangsu Lihu Binhu District City of Wuxi Province Patentee before: Jiangnan University Country or region before: China |
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Effective date of registration: 20240821 Address after: No. 590 Jinhui Road, Huishan Economic Development Zone, Wuxi City, Jiangsu Province, 214000 Patentee after: Delicious Meishan Food (Wuxi) Co.,Ltd. Country or region after: China Address before: Room JT4270, Building 1, No. 6899 Liuxiang Road, Huating Town, Jiading District, Shanghai, 2018 Patentee before: Shanghai Jingushan International Trade Co.,Ltd. Country or region before: China |
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