CN106490463A - A kind of low glycemic index grain rice and its production method - Google Patents
A kind of low glycemic index grain rice and its production method Download PDFInfo
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- CN106490463A CN106490463A CN201610922229.XA CN201610922229A CN106490463A CN 106490463 A CN106490463 A CN 106490463A CN 201610922229 A CN201610922229 A CN 201610922229A CN 106490463 A CN106490463 A CN 106490463A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 62
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 62
- 235000009566 rice Nutrition 0.000 title claims abstract description 57
- 230000002641 glycemic effect Effects 0.000 title claims abstract description 55
- 235000013339 cereals Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 240000008042 Zea mays Species 0.000 claims abstract description 21
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 21
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 21
- 235000005822 corn Nutrition 0.000 claims abstract description 21
- 230000032683 aging Effects 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 210000000582 semen Anatomy 0.000 claims abstract description 16
- 238000007654 immersion Methods 0.000 claims abstract description 12
- 230000005070 ripening Effects 0.000 claims abstract description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 21
- 239000002253 acid Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000002604 ultrasonography Methods 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000007602 hot air drying Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 239000008399 tap water Substances 0.000 claims description 2
- 235000020679 tap water Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000002372 labelling Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 description 29
- 235000019698 starch Nutrition 0.000 description 29
- 239000008107 starch Substances 0.000 description 29
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000009210 therapy by ultrasound Methods 0.000 description 6
- 235000019621 digestibility Nutrition 0.000 description 5
- 229920000294 Resistant starch Polymers 0.000 description 4
- 235000021254 resistant starch Nutrition 0.000 description 4
- 238000003483 aging Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to food processing field, is related to a kind of low glycemic index grain rice and its production method.Below 50, the corn is rice or Semen Coicis or Semen Maydiss or Semen setariae or red rice or fructus zizaniae caduciflorae or its combination to the glycemic index of the low glycemic index grain rice.Producing the low glycemic index grain rice includes for corn carrying out water immersion, and dewatering adds cooking liquor to carry out ripening, carries out aging, dry after being then filtered off cooking liquor.The low glycemic index grain rice that the present invention is provided includes the effective nutritional labeling of full paddy, while will not be obviously improved blood sugar for human body index after edible.
Description
Technical field
The present invention relates to food processing field, particularly a kind of low glycemic index grain rice and its production method.
Background technology
As the crowds such as social development, hyperlipidemia, obesity increasingly increase.Blood glucose after the common staple food such as rice, steamed bread is edible
Index is higher, and about 80～88.Lack the staple food species of diabetes patient in the market.
After corn adopts conventional method ripening, the abundant gelatinizing of starch, the starch enzymatic degradation in being easy to by digestive tract after eating,
Make glycemic index higher, be unfavorable for diabetes patient.
After age of starch, molecule chain rigidity increases, some generation crystallizations, is unfavorable for diastatic effect, can reduce blood
Sugared index.But the reduction of glycemic index is limited.
The starch of different degree of agings, larger degree of aging, resistance can be obtained by the environmental condition for controlling starch
Content of starch increases, the starch-based product low so as to obtain glycemic index.
Content of the invention
Present invention is primarily targeted at a kind of low glycemic index grain rice and its production method are provided, effective comprising full paddy
Nutritional labeling, while glycemic index is low.
Technical scheme is as follows：
A kind of low glycemic index grain rice, below 50, the corn is the glycemic index of the low glycemic index grain rice
Semen Coicis or Semen Maydiss or Semen setariae or red rice or fructus zizaniae caduciflorae or its combination.
The production method of described low glycemic index grain rice, the method comprising the steps of：
1) corn is carried out water immersion, dewatering obtains material 1；
2) carry out adding cooking liquor to carry out ripening by material 1, filter out cleaning waste water, obtain material 2；
3) material 2 is carried out burin-in process, obtains material 3；
4) material 3 is dried；
Complete the making of low glycemic index grain rice.
Preferably, the step 1) 5-35 DEG C of immersion 2-24h of 2-5 times of water.
It is further preferred that the immersion process 100～1000W/kg ultrasonic Treatment 0min～5min, stops ultrasound
Ripple 5-30min, repeated action is until immersion terminates.
Preferably, the step 2) cooking liquor is tap water or acid water, Fructus Citri Limoniae of the acid water for 0.01%-3%
Acid or or lactic acid or aqueous acetic acid.
Preferably, the step 2) cooking conditions be material 1 in add 1-1.5 times of cooking liquor, in 70～120 DEG C process
10-50min, cold water drip washing stand.
It is further preferred that the static conditions are in 20-50 DEG C, relative humidity stands 0.1-24h 80%～90% time.
Preferably, the step 3) aging condition is：Microwave dose 0.005-0.01w/g, processes 0.1- by 40-50 DEG C
0.5h after 30-50 DEG C stand 0.5-2h, 1-5 time repeatedly.
Preferably, the step 4) drying condition is：Microwave dose 0.05-0.5w/g, processes 3-30min, makes water content
Less than 18% is reached, then at 20-60 DEG C of hot air drying, until water content reaches less than 14%.
The present invention provides a kind of low glycemic index grain rice and its production method, has the beneficial effect that：
1st, the low glycemic index grain rice that the present invention is provided includes the effective nutritional labeling of full paddy, while will not be notable after edible
Lift blood sugar for human body index.
2nd, the manufacture method that the present invention is provided can improve the mouthfeel of corn rice, while can cut down by weak acid cooking aging
The antinutritional factor of Quan Guzhong.
3rd, make starch gelatinization more abundant using acid water in cooking aging, abundant gelatinizing is conducive to preferably aging.
4th, the ultrasonic Treatment of immersion process may advantageously facilitate the infiltration of moisture, shorten soak time, meanwhile, ultrasound wave has
Beneficial to the dissociation of starch and the protein of combined state in natural grain, so as to improve disappearing for product resistance content of starch and protein
Rate.
5th, the standing process after ripening, starch molecule ordered arrangement form crystal, are conducive to the generation of resistant starch, form sediment
Powder enzyme effect is difficult, declines glycemic index.
6th, using aging middle employing microwave technology in corn rice first, the non-thermal effect of microwave is made full use of to act on paddy
Polar group in thing molecule, makes starch sufficient crystallising, induction cereal starch generate resistant starch, reduce product glycemic index.
7th, microwave-hot blast combination drying is adopted, in the ordered arrangement that dry run microwave further results in starch, is promoted anti-
The generation of property starch.Microwave-hot blast combination drying time is short, and the loss of the nutrient substance such as vitamin is few, while to harmful microorganism
Killing action is strong, and bacteria reducing works well, and is conducive to the shelf-life for extending corn rice.
8th, the low glycemic index grain rice hardness of present invention offer, elasticity, cohesion are suitable with commercially available Nutritive Rice, and albumen
Matter digestibility and resistant starch ratio are above commercially available Nutritive Rice or coarse cereals rice.
Specific embodiment
The present invention is further illustrated with reference to embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
Embodiment 1
A kind of low glycemic index grain rice, the corn are Semen Oryzae
Technique：
1) corn is carried out water immersion, 3 times of water, 30 DEG C of immersion 22h, immersion process 500W/kg ultrasonic Treatment 3min,
Stop ultrasound wave 20min, repeated action terminates until soaking, and dewatering obtains material 1；
2) material 1 is carried out addition cooking liquor (drinking water) carries out ripening (pressure cooker, water proof, 120 DEG C of steaming and decocting 30min is cold
Water wash, in 40 DEG C, 80% time standing 20h of relative humidity), cleaning waste water is filtered out, material 2 is obtained；
3) by material 2 carry out burin-in process (microwave 0.008w/g dosage, 50 DEG C, process 0.2h, material scattering, 40 DEG C quiet
.5h is set to 0,2 times repeatedly), obtain material 3；
4) material 3 is dried (0.08w/g microwave doses process 20min, then room temperature hot air drying, until water content
Reach less than 14%)；
Complete the making of low glycemic index grain rice.
Measure, glycemic index 40, resistance starch content 46%, protein digestibility are 88%, water content 13.6%.Using
The present embodiment low glycemic index grain metric system make rice texture analysis (hardness/g 2236, elasticity 0.75, chewiness/
G636.75), organoleptic quality:Soft taste, bullet are tough moderate.
Embodiment 2：Impact of the aging condition to low glycemic index grain rice
With embodiment 1, but step 3) aging condition change microwave dose, temperature, the time, static conditions be respectively adopted as
Shown in table 2,1 is the results are shown in Table.
Impact of 1 aging condition of table to low glycemic index grain rice
As shown in Table 1, burin-in process can reduce corn rice glycemic index, improve resistance starch content, using different bars
The combination of part, it is possible to obtain the corn rice that glycemic index is low, resistance starch content is high, the rice mouthfeel of respective production meet people
Mouthfeel demand, using suitable condition aging condition (0.006w/g, 50 DEG C, 0.3h, 30 DEG C standing 0.4h) blood can be obtained
The corn rice that sugared index is low, resistance starch content is high, rice organoleptic quality is good.
Impact of the 3 aging number of times of embodiment to low glycemic index grain rice
With embodiment 1, but step 3) aging 1,3,4,5 times repeatedly, it is shown in Table 2.
Impact of the 2 aging number of times of table to low glycemic index grain rice
| Aging number of times | Glycemic index | Resistance starch content, % | Water content, % |
| 1 | 56 | 38 | 13.2 |
| 2 | 42 | 46 | 13.6 |
| 3 | 40 | 49 | 13.2 |
| 4 | 38 | 52 | 13.3 |
| 5 | 33 | 53 | 13.6 |
As shown in Table 2, burin-in process can reduce corn rice glycemic index, improve resistance starch content, with aging time
Several increases, glycemic index reduce, and resistance starch content is raised.
Impact of 4 drying condition of embodiment to low glycemic index grain rice
With embodiment 1, but step 3) 0.05,0.1,0.3,0.5w/g microwave dose of microwave dose is dried, process respectively
30,20,10,3min.
Impact of 3 drying condition of table to low glycemic index grain rice
As shown in Table 3, in dry run, different microwave drying conditions can affect the glycemic index of corn rice and resistance to form sediment
Powder content, using suitable microwave drying dosage and ageing, is conducive to, on the basis of ensureing to dry sufficiently, being reduced
Glycemic index and the corn rice compared with high resistant starch content.
Impact of 5 cereal materialses of embodiment to low glycemic index grain rice
With embodiment 1, but raw material adopts Semen Coicis, Semen Maydiss, Semen setariae, red rice, fructus zizaniae caduciflorae.
Impact of 4 cereal materialses of table to low glycemic index grain rice
| Raw material | Glycemic index | Resistance starch content | Water content, % |
| Fructus zizaniae caduciflorae | 40 | 51 | 13.2 |
| Red rice | 42 | 45 | 12.8 |
| Semen setariae | 38 | 41 | 13.6 |
| Semen Maydiss | 36 | 38 | 13.3 |
| Semen Coicis | 42 | 40 | 13.1 |
As shown in Table 4, different cereal materialses can affect the glycemic index and resistance starch content of corn rice.
Impact of 6 cooking liquor of embodiment to low glycemic index grain rice
With embodiment 1, but step 2) cooking liquor be acid water, the results are shown in Table 5.
Impact of 5 cooking liquor of table to low glycemic index grain rice
As shown in Table 5, make starch gelatinization more abundant using acid water, abundant gelatinizing is conducive to preferably aging, cooking liquor
The glycemic index and resistance starch content of corn rice and corresponding rice organoleptic quality can be affected, suitable cooking liquor is 0.01%
～3% citric acid or lactic acid or acetum.
Impact of 7 ultrasound wave of embodiment to low glycemic index grain rice
With embodiment 1, but step 1) Ultrasonic Conditions difference, the results are shown in Table 6.
Impact of 6 ultrasound wave of table to low glycemic index grain rice
| Ultrasound dosage, w/kg | Glycemic index | Resistance starch content | Protein digestibility, % | Water content, % | Rice integrity |
| 0 | 43 | 42 | 80 | 13.6 | Integrity is best |
| 100 | 38 | 47 | 85 | 13.3 | Integrity is best |
| 200 | 35 | 51 | 86 | 13.8 | Integrity is good |
| 400 | 31 | 56 | 87 | 13.1 | Integrity is preferable |
| 600 | 29 | 62 | 89 | 13.1 | Integrity is poor |
| 800 | 37 | 49 | 90 | 12.8 | Integrity is poor |
| 1000 | 37 | 49 | 92 | 13.3 | Integrity is worst |
As shown in Table 6, suitable ultrasonic Treatment, resistance starch content and protein digestibility all higher but too high
Ultrasonic Treatment, rice crush more serious.Should be selected to improve resistance starch content on the basis of rice integrity is kept
Ultrasonic Treatment condition with protein digestibility.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the restriction of the present invention, this Shen
Please in embodiment and the feature in embodiment in the case where not conflicting, can mutual combination in any.The protection model of the present invention
The technical scheme that should be recorded is enclosed with claim, the equivalent side of technical characteristic in the technical scheme that records including claim
Case is protection domain.Equivalent i.e. within this range is improved, also within protection scope of the present invention.
Claims (9)
1. a kind of low glycemic index grain rice, it is characterised in that：The glycemic index of the low glycemic index grain rice is below 50, institute
Corn is stated for rice or Semen Coicis or Semen Maydiss or Semen setariae or red rice or fructus zizaniae caduciflorae or its combination.
2. the production method of the low glycemic index grain rice described in claim 1, it is characterised in that methods described includes following step
Suddenly：
1）Corn is carried out water immersion, dewatering obtains material 1；
2）Add cooking liquor to carry out ripening material 1, be then filtered off cooking liquor, obtain material 2；
3）Material 2 is carried out burin-in process, material 3 is obtained；
4）Material 3 is dried；
Complete the making of low glycemic index grain rice.
3. method according to claim 2, it is characterised in that：The step 1）Soaking conditionses are placed in 2-5 times of water for corn
In in 5-35 DEG C soak 2-24h.
4. method according to claim 3, it is characterised in that：The immersion process is with 100 ~ 1000W/kg ultrasound wave
Reason 0min ~ 5min, stops ultrasound wave 5-30min, and repeated action is until immersion terminates.
5. method according to claim 2, it is characterised in that：The step 2）Cooking liquor is tap water or acid water, institute
State citric acid or lactic acid or aqueous acetic acid that acid water is 0.01%-3%.
6. method according to claim 2, it is characterised in that：The step 2）Cooking conditions are to add 1-1.5 in material 1
Times cooking liquor, processes 10-50 min in 70 ~ 120 DEG C, and cold water drip washing stands.
7. method according to claim 6, it is characterised in that：The static conditions in 20-50 DEG C, relative humidity 80% ~
90% time standing 0.1-24 h.
8. method according to claim 2, it is characterised in that：The step 3）Aging condition is：Microwave dose 0.005-
0.01w/g, 40-50 DEG C, process 0.1-0.5 h after 30-50 DEG C stand 0.5-2h, 1-5 time repeatedly.
9. method according to claim 2, it is characterised in that：The step 4）Drying condition is：Microwave dose 0.05-
0.5w/g, processes 3-30 min, makes water content reach less than 18%, then at 20-60 DEG C of hot air drying, until water content reaches 14%
Below.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319342A (en) * | 2017-08-08 | 2017-11-07 | 合肥康桥工贸有限公司 | The sugared rice of one kind control |
| CN108323684A (en) * | 2018-02-05 | 2018-07-27 | 北京工商大学 | A kind of processing method for using long-grained nonglutinous rice as the raw material for manufacturing low GI values Zongzi and sushi |
| CN112369562A (en) * | 2020-11-25 | 2021-02-19 | 龙海市金顺来食品有限公司 | Processing technology of low-sugar puffed food |
| CN113383885A (en) * | 2020-03-12 | 2021-09-14 | 合肥华凌股份有限公司 | Rice pretreatment process, system, control method and device and refrigeration equipment |
| CN114586925A (en) * | 2022-01-21 | 2022-06-07 | 安徽农业大学 | Preparation method of low-GI rice |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319342A (en) * | 2017-08-08 | 2017-11-07 | 合肥康桥工贸有限公司 | The sugared rice of one kind control |
| CN108323684A (en) * | 2018-02-05 | 2018-07-27 | 北京工商大学 | A kind of processing method for using long-grained nonglutinous rice as the raw material for manufacturing low GI values Zongzi and sushi |
| CN113383885A (en) * | 2020-03-12 | 2021-09-14 | 合肥华凌股份有限公司 | Rice pretreatment process, system, control method and device and refrigeration equipment |
| CN112369562A (en) * | 2020-11-25 | 2021-02-19 | 龙海市金顺来食品有限公司 | Processing technology of low-sugar puffed food |
| CN114586925A (en) * | 2022-01-21 | 2022-06-07 | 安徽农业大学 | Preparation method of low-GI rice |
| US20230232875A1 (en) * | 2022-01-21 | 2023-07-27 | Anhui Agricultural University | Preparation method of low-glycemic index (gi) rice |
| CN114586925B (en) * | 2022-01-21 | 2024-05-10 | 安徽农业大学 | Preparation method of low-GI rice |
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