CN107319329A - A kind of processing method of the composite rice of reduction GI indexes - Google Patents
A kind of processing method of the composite rice of reduction GI indexes Download PDFInfo
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- CN107319329A CN107319329A CN201710586889.XA CN201710586889A CN107319329A CN 107319329 A CN107319329 A CN 107319329A CN 201710586889 A CN201710586889 A CN 201710586889A CN 107319329 A CN107319329 A CN 107319329A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 41
- 235000009566 rice Nutrition 0.000 title claims abstract description 41
- 239000002131 composite material Substances 0.000 title claims abstract description 22
- 230000009467 reduction Effects 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title 1
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- 239000000243 solution Substances 0.000 claims description 7
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 claims description 6
- 238000005238 degreasing Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
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- 238000001556 precipitation Methods 0.000 claims description 3
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 238000004062 sedimentation Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
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- 210000004369 blood Anatomy 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 11
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 10
- 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 abstract description 8
- 239000008103 glucose Substances 0.000 abstract description 8
- 229920002472 Starch Polymers 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
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- 241000283690 Bos taurus Species 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
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- 244000061456 Solanum tuberosum Species 0.000 abstract description 2
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- 210000000496 pancreas Anatomy 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 235000015277 pork Nutrition 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 230000036186 satiety Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 241000894007 species Species 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
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- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 102000004877 Insulin Human genes 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 208000019838 Blood disease Diseases 0.000 description 1
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- 230000009471 action Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
- A23L33/165—Complexes or chelates
-
- 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
Abstract
The invention discloses a kind of processing method of the composite rice of reduction GI indexes, activated by the way that ground rice is placed in steam explosion cylinder, increase space between cells, increase starch particle diameter, and take off branch processing by Pullulanase after starch and rice starch mixing gelatinization are extracted from potato class, improve the content of resistant starch, reduce GI indexes, also proteopepsis liquid of the generation rich in active peptide is hydrolyzed using pork rind, amino acid classes are more, molecule is small, easily absorb, can be high sugar and diabetic's nutritional deficiency caused by taken long-term food species are few, and chelate chromium, evoke sensitiveness of the body to pancreas islet, the witloof powder of addition can breed Bifidobacterium, adjust gut flora, also reducing blood lipid, it is hypoglycemic, promote the effect of the absorption of mineral calcium, composite rice preparation technology prepared by the present invention is simple, blood glucose increasing index is slow, there is very strong satiety, it is in good taste, can be that hyperglycaemia and diabetic provide nutrition and immunity, with good social benefit.
Description
Technical field
The present invention relates to the deep process technology field of rice, more particularly to a kind of processing of the composite rice of reduction GI indexes
Method.
Background technology
Rice is one of staple food grain of China, and it gives body to provide energy as carbohydrate, the various places of production and kind
Rice is mainly mouthfeel and distinguished and the difference without other functionally.With the increasingly raising of people's living condition, people's diet is practised
Used change and the reduction of displacement, cause the disease in advance outlet related to obesity, wherein this disease of diabetes significantly
Degree increases.The dietary structure of diabetes patient is different from normal person, so exploitation is suitable for diabetes and potential diabetic population
Specific aim food has great importance.Nutritionist proposes that the concept of glucose resultant index weighs certain things or meals
Composition is to blood sugar concentration effect.Glucose resultant index be less than 55 for low GI foods, be high GI foods more than 70
Thing, 55-70 is middle GI foods.The food of high GI values, can accelerate blood sugar for human body to rise, and the digestion rate of low GI food delays relatively
Slowly, the speed of glucose into blood is slow, so that it is too fast to control postprandial blood sugar to rise.
Chromium mainly promotes glycometabolism and lipid metaboli by strengthening the function of insulin, and it is normal growth and development and tune
The important element of blood glucose is saved, is gradually decreased with advancing age, is measured the need for chromium seldom, chromium is necessary micro as one kind
Nutrient plays an important role in all insulin regulation activities, particularly has important work for diabetic
With it helps to grow, and also has control action to the cholesterol concentration in blood, and heart disease is may result in during shortage
Disease.Staple food rice class on the market is mostly the rice become more meticulous, edible containing having plenty of the starchy material that is easy to absorb and digest
After can by rapid digestion and absorption, cause glucose enter blood speed accelerate, cause the rapid increase of postprandial blood sugar, not
It is suitable for the edible of high sugar and diabetes personage, so developing in good taste, blood glucose rise is slow, can be received again by special population
Staple food is with a wide range of applications.
The content of the invention
The object of the invention be exactly in order to make up the defect of prior art there is provided a kind of composite rice of reduction GI indexes plus
Work method.
The present invention is achieved by the following technical solutions：
A kind of processing method of the composite rice of reduction GI indexes, comprises the following steps：
（1）Rice is cleaned up and crosses 100 mesh sieves after drying, then crushed through micronizer in baking oven, under 4 DEG C of environment
It is stand-by；
（2）By step（1）The ground rice of preparation is placed in steam explosion cylinder, is passed through high temperature saturated vapor, in-cylinder pressure is placed in setting value
And maintain a period of time, dimension pressure to open valve, collection material after terminating；
（3）Fragment is cut into after new fresh sweet potatoes are cleaned, is put into tissue pulper, the distilled water that 3-4 times of sweet potato is measured is added, blends
15-25min, filtering repeats the filter 23 that adds water, after filtrate natural sedimentation 10-14h, removes supernatant, and solid precipitation nature dries in the air
It is dry, collect stand-by；
（4）By step（2）And step（3）The material of preparation is according to mass ratio 6-8：1 mixing, is then added to what 4-5 times of total amount was measured
Fully it is gelatinized in boiling water bath, Pullulanase constant temperature is added after gelatinization and takes off branch processing 7-9h；
（5）By step（4）Mixed solution after de- branch processing places the 24h that brought back to life under 4 DEG C of environment, and vacuum freeze drying was crushed
200 mesh sieves are stand-by；
（6）0.2mol/L pyridine acid chrome solution is added in pigskin collagen digestive juice, both are according to volume ratio 1.2-
1.5：2 ratio mixing, stirs 3-5h at 50-60 DEG C, is mixed after spray drying with witloof powder, then adds 4-6 times of total amount
The distilled water stirring and dissolving of amount is uniform；
（7）By step（6）The mixed solution of preparation is added to step（5）In mixed powder, double spiral shells are fed using screw feed mode
Bar extruder, with screw speed, 150-300 revs/min is cut into rice-shaped, dries to moisture below 14%.
A kind of processing method of the composite rice of reduction GI indexes, step（1）Described in oven temperature be 60 DEG C.
A kind of processing method of the composite rice of reduction GI indexes, step（2）Described in steam explosion cylinder setting pressure value
2.2-2.4MPa, the time is 60-90S.
A kind of processing method of the composite rice of reduction GI indexes, step（4）Described in abundant gelatinization time be 10-
20min。
A kind of processing method of the composite rice of reduction GI indexes, step（4）Described in the addition of Pullulanase be
12U/g, the temperature for taking off branch processing is 50-60 DEG C.
A kind of processing method of the composite rice of reduction GI indexes, step（6）Described in pigskin collagen digestive juice,
Its preparation method is：Fresh porcine skin defeathering is cleaned, degreasing 2-3h at room temperature is added in the 2-3 times of chloroform measured, after degreasing terminates
It is clean with distilled water flushing, in freezing 25-45min at -60 DEG C, rubbed with meat grinder, then with hydrochloric acid according to 1：1 mass volume
Than mixing, it is placed in 80-90 DEG C of water-bath and heats 3-4.5h, is stirred continuously therebetween and keeps pH value to be 2, hydrolysis is filtered after terminating,
Upper strata crude product collagen mixed liquor is taken, with 0.01mol/L sodium hydroxide solution and pH is to neutrality, centrifuges, takes
Clear liquid is produced.
The preparation method of pigskin collagen digestive juice, centrifugal rotational speed is 8000-9000rpm in described centrifugation,
Time 30-50min.
A kind of processing method of the composite rice of reduction GI indexes, the step（6）The collagen polypeptide-chromium chelate of middle preparation
The addition of chelate is the 0.02-0.05% of rice weight, and the addition of witloof powder is the 5-8% of rice weight.
It is an advantage of the invention that：The present invention is activated by the way that ground rice is placed in steam explosion cylinder, increases the space between cells of ground rice, is increased
Big starch particle diameter, improves the content of resistant starch in ground rice, and is extracted from potato class after starch and rice starch mixing gelatinization
Branch processing is taken off by Pullulanase, the content of resistant starch is further improved, reduces GI indexes, also hydrolyze generation using pork rind
Proteopepsis liquid rich in active peptide, amino acid classes are more, and molecule is small, easily absorb, and can be that height is sugared and diabetic is because of length
Nutritional deficiency caused by phase intake food species are few, and chromium is chelated, evoke sensitiveness of the body to pancreas islet, addition
Witloof powder can breed Bifidobacterium, adjust gut flora, also reducing blood lipid, the work of absorption that is hypoglycemic, promoting mineral calcium
With composite rice preparation technology prepared by the present invention is simple, and blood glucose increasing index is slow, there is very strong satiety, in good taste, Neng Gouwei
Hyperglycaemia and diabetic provide nutrition and immunity, with good social benefit.
Embodiment
A kind of processing method of the composite rice of reduction GI indexes, comprises the following steps：
（1）500g rice is cleaned up and crosses 100 mesh sieves after drying, then crushed through micronizer in baking oven 60 DEG C,
In stand-by under 4 DEG C of environment；
（2）By step（1）The ground rice of preparation is placed in steam explosion cylinder, is passed through high temperature saturated vapor, in-cylinder pressure is reached 2.2MPa,
60S, dimension pressure is maintained to open valve, collection material after terminating；
（3）Fragment is cut into after new fresh sweet potatoes are cleaned, is put into tissue pulper, the distilled water of 3 times of amounts of sweet potato is added, blends
15min, filtering repeats the filter 23 that adds water, after filtrate natural sedimentation 10h, removes supernatant, and solid precipitation nature dries, collected
It is stand-by；
（4）By 83.3g steps（3）The starch from sweet potato and step being collected into（2）The rice starch mixing of collection, is then added to total amount
10min is gelatinized in the boiling water bath of 4 times of amounts, the Pullulanase that 12U/g is added after gelatinization takes off branch processing 7h in 60 DEG C of constant temperature；
（5）By step（4）Mixed solution after de- branch processing places the 24h that brought back to life under 4 DEG C of environment, and vacuum freeze drying was crushed
200 mesh sieves are stand-by；
（6）0.2mol/L pyridine acid chrome solution is added in pigskin collagen digestive juice, both are according to volume ratio 1.2：2
Ratio is mixed, and is stirred at 50 DEG C and is taken 0.1g and 25g witloofs powder to mix after 3h, spray drying, then adds the steaming of 4 times of amounts of total amount
Distilled water stirring and dissolving is uniform；
（7）By step（6）The mixed solution of preparation is added to step（5）In mixed powder, double spiral shells are fed using screw feed mode
Bar extruder, with screw speed, 150 revs/min are cut into rice-shaped, dry to moisture below 14%.
Described pigskin collagen digestive juice, its preparation method is：500g fresh porcine skin defeatherings are cleaned, 2 times are added to
Degreasing 2h at room temperature in the chloroform of amount, degreasing is clean with distilled water flushing after terminating, and is used after 30min is freezed at -60 DEG C, terminating
Meat grinder is rubbed, and is then added in 500ml hydrochloric acid and is mixed, is placed in 80 DEG C of water-baths and heats 3h, be stirred continuously and keep therebetween
PH value is 2, and hydrolysis is filtered after terminating, and takes upper strata crude product collagen mixed liquor, is neutralized with 0.01mol/L sodium hydroxide solution
Then pH centrifuges 30min with 8000rpm rotating speed, takes supernatant to produce to neutrality.
Claims (8)
1. a kind of processing method of the composite rice of reduction GI indexes, it is characterised in that comprise the following steps：
（1）Rice is cleaned up and crosses 100 mesh sieves after drying, then crushed through micronizer in baking oven, under 4 DEG C of environment
It is stand-by；
（2）By step（1）The ground rice of preparation is placed in steam explosion cylinder, is passed through high temperature saturated vapor, in-cylinder pressure is placed in setting value
And maintain a period of time, dimension pressure to open valve, collection material after terminating；
（3）Fragment is cut into after new fresh sweet potatoes are cleaned, is put into tissue pulper, the distilled water that 3-4 times of sweet potato is measured is added, blends
15-25min, filtering repeats the filter 23 that adds water, after filtrate natural sedimentation 10-14h, removes supernatant, and solid precipitation nature dries in the air
It is dry, collect stand-by；
（4）By step（2）And step（3）The material of preparation is according to mass ratio 6-8：1 mixing, is then added to what 4-5 times of total amount was measured
Fully it is gelatinized in boiling water bath, Pullulanase constant temperature is added after gelatinization and takes off branch processing 7-9h；
（5）By step（4）Mixed solution after de- branch processing places the 24h that brought back to life under 4 DEG C of environment, and vacuum freeze drying was crushed
200 mesh sieves are stand-by；
（6）0.2mol/L pyridine acid chrome solution is added in pigskin collagen digestive juice, both are according to volume ratio 1.2-
1.5：2 ratio mixing, stirs 3-5h at 50-60 DEG C, is mixed after spray drying with witloof powder, then adds 4-6 times of total amount
The distilled water stirring and dissolving of amount is uniform；
（7）By step（6）The mixed solution of preparation is added to step（5）In mixed powder, double spiral shells are fed using screw feed mode
Bar extruder, with screw speed, 150-300 revs/min is cut into rice-shaped, dries to moisture below 14%.
2. a kind of processing method of the composite rice of reduction GI indexes according to claim 1, it is characterised in that step（1）
Described in oven temperature be 60 DEG C.
3. a kind of processing method of the composite rice of reduction GI indexes according to claim 1, it is characterised in that step（2）
Described in steam explosion cylinder setting pressure value 2.2-2.4MPa, the time is 60-90S.
4. a kind of processing method of the composite rice of reduction GI indexes, step（4）Described in abundant gelatinization time be 10-
20min。
5. a kind of processing method of the composite rice of reduction GI indexes, step（4）Described in the addition of Pullulanase be
12U/g, the temperature for taking off branch processing is 50-60 DEG C.
6. a kind of processing method of the composite rice of reduction GI indexes according to claim 1, it is characterised in that step（6）
Described in pigskin collagen digestive juice, its preparation method is：Fresh porcine skin defeathering is cleaned, the 2-3 times of chloroform measured is added to
In degreasing 2-3h at room temperature, degreasing is clean with distilled water flushing after terminating, and in freezing 25-45min at -60 DEG C, is twisted with meat grinder
It is broken, then with hydrochloric acid according to 1：1 mass volume ratio is mixed, and is placed in 80-90 DEG C of water-bath and is heated 3-4.5h, is stirred continuously therebetween simultaneously
It is 2 to keep pH value, and hydrolysis is filtered after terminating, and upper strata crude product collagen mixed liquor is taken, with 0.01mol/L sodium hydroxide solution
PH is neutralized to neutrality, centrifuges, takes supernatant to produce.
7. the preparation method of pigskin collagen digestive juice according to claim 4, it is characterised in that described centrifugation point
It is 8000-9000rpm, time 30-50min from middle centrifugal rotational speed.
8. a kind of processing method of the composite rice of reduction GI indexes according to claim 1, it is characterised in that the step
Suddenly（6）The addition of the collagen polypeptide-chromium chelate chelate of middle preparation is the 0.02-0.05% of rice weight, the addition of witloof powder
Measure as the 5-8% of rice weight.
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