CN107897715A - A kind of preparation and eating method suitable for diabetes and the encapsulated sustained release rice of fat people - Google Patents

A kind of preparation and eating method suitable for diabetes and the encapsulated sustained release rice of fat people Download PDF

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CN107897715A
CN107897715A CN201711187600.3A CN201711187600A CN107897715A CN 107897715 A CN107897715 A CN 107897715A CN 201711187600 A CN201711187600 A CN 201711187600A CN 107897715 A CN107897715 A CN 107897715A
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rice
encapsulated
sustained release
starch
diabetes
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刘家学
刘东林
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    • 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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • 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

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Abstract

The present invention relates to a kind of suitable for diabetes and the encapsulated sustained release rice of fat people, it is made of common rice and starch and soya-bean milk, starch and soya-bean milk are first mixed into breast, heating is made starch clay, admixes dry rice, clay is set to be sufficiently mixed with rice, every rice is all fully wrapped around by glue, then its high temperature is cooked, drying, it is the rice for having wrapped amylan to be dispersed as dissipating rice, referred to as encapsulated sustained release rice.With traditional food on the contrary, characteristic is to be digested and assimilated after eating slowly, abdomen time length of satisfying, eats like a bird, hungry is slow, and thirsty is slow, slowly continuously discharges nutrition in stomach and intestine, glycemic index is low, which just matches with the requirement of diabetes and fat people to staple food the rice；It can help after-dinner blood sugar of diabetes patients to delay and rise slow drop without peak value, make blood glucose even running, control the development of diabetes, postpone complication；Help fat people reduce staple food and without hunger in the state of unawares weight-reducing；A middle-aged person's control body weight and higher blood glucose, the meter Bu Han additives are helped, is natural green food, diabetes and fat people can relievedly eat throughout one's life.

Description

A kind of preparation and eating method suitable for diabetes and the encapsulated sustained release rice of fat people
Technical field
The present invention relates to food processing field, is specially a kind of preparation suitable for diabetes and the encapsulated sustained release rice of fat people And eating method.
Background technology
Medical use antidiabetic drug and insulin control diabetes and its complication now, small number of patients installation insulin pump, Number is supplied come steady postprandial blood sugar with insulin is increased, though effect is good, and it is too expensive too inconvenient.It is limitation staple food in terms of diet Total amount and sweet food.The experience of patient is to keep a grip on mouth, takes leg, does not eat congee and does not eat fermentation food, does not eat the fruit more than starch and dish. In the market, have also appeared sugarfree foods.Any of the above method effect is all undesirable.Glycemic control is bad, and complication will occur, Serious disease threat to life.The too fast elevated fundamental cause of after-dinner blood sugar of diabetes patients is that the carbohydrate in food is too fast in stomach The glucose that changes into absorbed.Eat what steady postprandial blood sugar of ability, the problem lifelong into diabetes patient.For this reason, expert Hundreds of kinds of foods are studied one by one, determine their glycemic index, it is proposed that diabetes patient eats the low food of glycemic index.Doctor Raw and patient digests and assimilates slow food in searching, is substantially exactly to be sustained food.It is characterized in that glycemic index is low.
1981, which food University of Toronto professor of nutrition David doctor Yue Jinsi, finding to diabetes patient During preferably, glycemic index concept is proposed.Exactly measure the index that postprandial blood sugar rises speed.The food quilt of digestion quickly Referred to as High-glycemic-index foods；The slower food of digestion is referred to as low Glycemic Index Foods.The former is fast because digesting and assimilating, glucose Blood can be quickly entered, so easily leading to the generation of hypertension, hyperglycaemia.After the latter, that is, low Glycemic Index Foods are because entering stomach and intestine Residence time is grown, and nutrition release is slow, and peak value is relatively low after glucose enters blood, cause postprandial blood sugar rise it is smaller, it is necessary to Insulin is also few, so avoiding the big ups and downs of blood glucose, can both prevent hyperglycaemia to be also possible to prevent hypoglycemia, and can smoothly control Blood glucose processed.
In addition, the food satiety of low glycemic index is strong, body can be helped to reduce fat storage, control body weight.It is fat It is disease, and does not have specific drug, it is the initial stage of serious disease, and serious disease is causality.Everybody can obtain this after becoming better-off Disease, to the middle age, everybody must prevent this disease.It can trigger hypertensive diabetes, the thick apoplexy of blood, hemiplegia etc..Consequence is non- Chang Yanchong.Young people's obesity pressure bigger, looks for a job and looks for a partner in marriage, it is all very worried to buy clothes.Miss often to starve weight-reducing, cause more It is harmful to the health infertile.Because the famous person in fat damage longevity has high elegant quick fertile elder sister etc..Obesity, hospital do not control, only among the people at present various to subtract Fertile medicine, callisthenics, the qigong massage etc., waste man power and money more, cut and rebounded quickly, no end, eat less it is hungry, eat more it is fat, Weight always rises, and all says that money will not help you in losing your weight at an advanced age, it is seen that how difficult control body weight is after the middle age, and fat people has no alternative.Fat people and Diabetes patient is that diet is limited, and dare not be eaten.The common antidiabetic drug melbine of diabetes patient is also slimming drugs, diabetes and fat Requirement of the people to staple food, and the kind of dieting and the food that dare not eat are just as.Mouth must be all kept a grip on, takes leg.Area It is not that diabetes patient absorbs soon, conversion storage is slow, causes hyperglycaemia, and fat people is to absorb soon, and conversion storage is fast, causes obesity.Its Joint demand is to absorb slow food.Demand is exactly market, should just there is product.Since opening, material life improves rapidly, body Power work is rapid to be reduced, and aging quickening in addition, three special populations, a diabetic population, two obese peoples occurs in China Group, three have spent the middle age, high blood glucose, overweight crowd, and every group of numbers were all hundred million.These three huge special populations, it is right Daily staple food has extremely special demand, i.e., low Glycemic Index Foods, slowly can continuously discharge the food of nutrition.This food Thing feature is full abdomen time length, and nutrition digestion absorbs slow, and exactly eat like a bird hungry sustained release food slowly.Nowadays slow release method Extensive use, such as chemical fertilizer, fertilizer efficiency is rapid but timeliness is short, then slow-release fertilizer, to meet crop demand.There are a variety of west in medicine Medicine, drug effect is rapid, but timeliness is short, then develops sustained release tablets, spansule etc..The insulin of diabetes patient, it is long short-acting mixed Close, and seek slow release effect, food also should be in this way, there should be sustained release kind.However, do not have also so far.Conversely, it is easy to digest, inhale Fast food but a multitude of names is received, food processing is also pursuing color, smell and taste youngster, and puts slow-release function in ignoring, this is a kind of mistake Weighing apparatus.It is diabetes and fat people and overweight or the more and more major reasons of high blood glucose person.That is, sustained release food, Still belong to blank, this causes sugared people and fat human diet to be limited, and wanting to eat to eat, and the difficult control of the state of an illness, suffers untold misery.Diabetes patient is most It is exactly postprandial blood sugar to need vigilant, and especially postprandial blood sugar big ups and downs will seriously affect glycemic control effect, is triggered concurrent Disease.So select low Glycemic Index Foods most important.For this reason, radical occidentals because can not find suitable sustained release food and Trim the feet to fit the shoes, make the operation of stomach turn of tidal stream, by one section of small bowel resection, food absorption is reduced with this.Stomach turn of tidal stream is performed the operation in China at present Come into vogue, it has been reported that, the fat people for partly suffering from diabetes has made after stomach turn of tidal stream performs the operation several years, and glycosuria is healed.Therefore, have Hospital is performed the operation using stomach turn of tidal stream to effect a radical cure diabetes, truly has healing person.It is introspected, if long-term consumption sustained release food can not be made Stomach turn of tidal stream performs the operation and reaches equivalent effect.The value for being sustained food is self-evident.
The present inventor has found at 2 points by the research to hundreds of kinds of food glycemic index；First, the food liter of staple food can be made Sugared index is all very high.Second, starch-based product such as bean sheet jelly vermicelli etc., glycemic index is all very low, but cannot work as staple food and be eaten for a long time, and one It is all to contain alum, the additive such as borax, second, nutrition is single, all it is pure starch.Therefore it is necessary to manual intervention, by Natural Food Material is modified restructuring, can just obtain the low staple food of glycemic index, and here it is sustained release food.It can make sugared people and fat people eat like a bird it is hungry Slowly, blood glucose is not high, and weight does not surpass.
Once invention is related to so far, its patent No. is 201010576656X, entitled：It is a kind of that energy is sustained to cereal foods The regulation and control method of flow characteristic, it is fabricated to different types of as raw material using the grain dust after crushing, starch, polysaccharide Dough, the food such as steamed bun, biscuit, noodles, bread are made by dough again, although with certain slow-release function, its defect has Three, it is not pollution-free food, it is impossible to as long-term staple food first, using substantial amounts of additive；Second, its product is all wheaten food, and The edible rice person of China human mortality custom is most of, and yield of brown rice is to prove far above wheat yield.Third, slow release effect is not Ideal, and Yi Shengchao, mouldy etc., are unsuitable for storing for a long time.
The content of the invention
In order to overcome wherein defect, the present invention is for diabetes and fat people and three big crowd of overweight to daily staple food Specific demand, there is provided a kind of preparation of encapsulated sustained release rice and eating method.
Starch and soya-bean milk are first mixed into breast by the present invention, and starch clay is made in reheating, then admixes
Dry rice, makes glue be sufficiently mixed with rice, and every rice is all fully wrapped around by glue, then its high temperature is cooked, drying, is dispersed as dissipating rice It is the rice for having wrapped amylan, referred to as encapsulated sustained release rice.This meter is characterized in, slow, abdomen time length of satisfying, in stomach is digested after eating Slowly nutrition is continuously discharged in intestines.
The technical scheme is that：It is a kind of to be suitable for diabetes and the encapsulated sustained release rice of fat people, it is characterised in that：The rice It is made of natural rice and edible glue, the natural rice selects rice, and millet, corn quarrel is sub, polished rice, black rice, one kind in wheat It is or several；
The edible glue is made of food starch, edible scattered poising agent and water, wherein：
Food starch selects cornstarch, sweet potato starch, potato starch, tapioca, lotus root starch, kudzu-vine root powder, and one in konjaku flour Kind is several；
Edible scattered poising agent selects soya-bean milk, peanut paste, Walnut Milk, the one or more in tremella gum；Edible balance dispersant It is made of dry matter and water, dry matter includes the one or more in soybean, shelled peanut, walnut kernel, white fungus, wherein respectively material ratio Example；Food starch is the 10%-40% of natural rice, and dry matter is the 10%-40% of food starch, and water is total for natural rice and food starch 1.1-1.5 times of amount.
The preparation method of the present invention for being suitable for diabetes and the encapsulated sustained release rice of fat people, is to use the grain of rice of natural rice Edible glue is wrapped up, then is cooked, and is dried and is made, and food starch first specifically is balanced dispersant into breast with eating, then add Starch clay is made in heat, then admixes dry rice, glue is sufficiently mixed with rice, and every rice is all fully wrapped around by glue, then its high temperature is steamed Ripe, drying, is made encapsulated sustained release rice, step is as follows：
（1）Soya-bean milk is made, soybean is steeped to expansion, dry 10-12 kilograms of the soybean soya-bean milk of per kilogram；
(2) clay is made, dry rice is encapsulated：The soya-bean milk made in step (1) is added in container, starch is added, stirs into slurry Breast, punching are put steam heating, are stirred at the same time, until lotion become viscous in clay shape close to it is transparent when, turn off steam stopping heating, fast The rice got ready is added in container, quick stirring, makes rice mutually be mixed with amylan, allow the grain of rice in the amylan of stiff while hot It is dispersed in mud, obtain clay corn；
(3) cook, the clay corn being fabricated in above-mentioned steps (2) is loaded into food steamer, high temperature cooks, and obtains encapsulated rice；
(4) dry, the encapsulated rice obtained in step (3) is dried to aqueous less than 4%；
(5) break up, the encapsulated rice after the drying that will be obtained in step (4), be dispersed as dissipating rice with crusher, obtained once encapsulated It is sustained rice.
The once encapsulated sustained release rice input step that the present invention will obtain in step (5)（2）In container in, repeat step （1）-（5）It can carry out secondary encapsulated or repeatedly encapsulated.
The encapsulated sustained release rice obtained in step (5) is added 5% Intact wheat for cooking rear drying again, mixing by the present invention Uniformly, whole level product is packed to obtain：Encapsulated sustained release rice.
The eating method of the present invention for being suitable for diabetes and the encapsulated sustained release rice of fat people, it is characterised in that：Every time Take
Encapsulated 50 grams or 75 grams of rice of sustained release, is brewed with the stainless steel heat preservation bowl boiling water for having lid, and the bubble for adding 2 times is out dry rice Meal, it is congee to add more than 4 times bubbles to come out.
Selection explanation：
（1）Starch is special food materials, and eating method is different, and glycemic index differs widely, stews soup and drink, its glycemic index is as drinking syrup Height, eats after being made bean sheet jelly, and glycemic index is very low, and uncooked amylum easily precipitates in cold water, and hardly possible is scattered, can be but dispersed into soya-bean milk Emulsus, the present invention make cover material using starch, and soya-bean milk etc. makees the scattered poising agent of starch.Starch soya-bean milk mixed emulsion is heated to It is gelatinized into transparent clay when 70-85 is spent, toughness, can firmly wrap up the grain of rice, form coated layer, and when reheating becomes solid gum matter Layer, after drying dehydration aggregate into hard colloid layer, its essence be exactly bean sheet jelly.It has extremely low glycemic index, is dissolved in stomach and intestine Absorb very slow, under its parcel, the grain of rice is isolated with stomach and intestine equivalent to being installed in capsule, and gelatinous layer becomes plastic after being dissolved Slurry, which is dissolved in gastric juice becomes viscous gastric juice again, cooked rice grains be digested in sticky gastric juice absorption be it is slow, i.e., it is slow Nutrition is continuously discharged, is referred to as sustained.Starch gelatinous layer is the same with the property such as starch-based product such as bean sheet jelly, vermicelli, is all starch water Reheated after change and be gelatinized into viscose glue, and dry the solid that dehydration aggregates into, then met water heating and just do not change.The process is irreversible , as bean sheet jelly is boiled with hot water, will not change, however, the process is reversible in the stomach and intestine of people again, bean sheet jelly people has eaten not only It can change, moreover it is possible to be transformed into glucose and absorbed, simply very slow, glycemic index is very low, only 13-15.So glue that starch makes Matter layer is exactly that small bean sheet jelly, people courageously eat by all means one by one, it is not necessary to worries that it does not change into belly.During encapsulated sustained release meter Jia Re, also not It must worry that starch gelatinous layer can melt.
（2）The effect of soya-bean milk：A balanced nutrients, the grain of rice is wrapped up using amylan, and in terms of total nutrition, carbohydrate shows more, Fat protein vitamin inorganic salts etc. are relatively aobvious few, and soya-bean milk can be supplied, and enable total nutrition of encapsulated sustained release rice Balance.B makes up starch defect, and the starch gelatinous layer that the amylan parcel grain of rice is formed has hard crisp, frangible deficiency, and has glass light Pool, very bright in the sun, these deficiencies can be made up by adding soya-bean milk, strengthened the toughness and intensity of starch gelatinous layer, improved color and luster, Abundant nutrition, there is beany flavour.C more importantly soya-bean milk be starch dispersant, can make starch is dispersed in water not sink to the bottom, The encapsulated sustained release rice of industrialized production, does not paste container bottom so that starch gelatinization is uniformly abundant when being starched with steam or microwave heating starch. Cover material selects starch and soya-bean milk to coordinate, and has complementary advantages, and the scattered poising agent that starch is made of soya-bean milk is core skill of the invention Art.Peanut emulsion, Walnut Milk, effect of the tremella gum to starch and soya-bean milk are essentially the same, but cost is higher.
（3）White fungus is advanced tonic, and enriching yin, protects stomach, hypoglycemic, and present invention experiment finds that white fungus has after being boiled into thick glue Great sustained release and guarantor's renal function.It can make diabetes patient starve slowly, thirsty slowly, and urine becomes clear.Tremella gum is macromolecule glue Matter food materials, when complete gelatinization, can absorb 70-100 times of water, and tremella gum bag forms tremella gel layer, after eating in the outer layer of rice First water swelling is melted into rubber cement to tremella gel layer under one's belt, and tremella gum is very sliding very sticky, and mucous membrane, resistance are formed in the inner surface of stomach and intestine Hinder absorption.After namely tremella gel layer is dissolved in gastric juice, gastric juice rubber cement, therefore gastric juice becomes sticky, and then, it is sticky Gastric juice continues to dissolve starch gelatinous layer and the speed of the grain of rice is just very slow, then, digests and assimilates slower.It is standby in the encapsulated sustained release metric system In, the effect of tremella gum is special and comprehensive, it can substitute amylan and individually make cover material, and it is encapsulated that the parcel grain of rice makes white fungus Rice is sustained, cost and edible value are all very high, are the encapsulated sustained release rice of extra-high level.Effect of the tremella gum to starch and soya-bean milk be , it is exactly of high cost, tremella gum is readily applicable to secondary encapsulated（Detailed in Example three）.
The preparation method for the encapsulated sustained release rice that diabetes of the present invention and fat people are applicable in, it is characterised in that：Step：（1） Stock and pretreatment of raw material；A, various rice are washed with air-dried respectively, are sieved, and except impurity, are weighed respectively by design proportioning, B, soybean, Food starch, weighs spare；C, wheat, is eluriated totally with water, cooks, be dried for standby.
Each material ratio；Total Water is 1.1-1.5 times of dry matter；Starch be rice 10%-40%, soybean（Or peanut Rice, walnut kernel, white fungus）For the 10%-40% of starch,
（2）Soya-bean milk is made, soybean is steeped to expansion, 10-12 kilograms of per kilogram soybean slurrying with clear water；
(3) clay is made, dry rice is encapsulated.The soya-bean milk made in step (2) is added in container, adds starch, is stirred
Into slurry breast, steam heating is put in punching, is stirred at the same time, until lotion is become viscous in clay shape, close to it is transparent when, turn off steaming
Vapour stops heating, and the mixed with rice got ready is added in container by speed, and quick stirring, makes rice mutually be mixed with glue while hot,
Stirring is fully rapid, makes the grain of rice dispersed in the clay of stiff, obtains clay corn；（Special instruction：Dry rice
Encapsulation methods are the key techniques that the present invention develops.It is easily agglomerating repeatedly it is experimentally confirmed that with the encapsulated gained rice of wet rice,
Drying is slow.The dry encapsulated formation of rice it is encapsulated, the grain of rice is wrapped up firm, not fallen off, rice is easily scattered, and drying is fast, and
Thicker encapsulated layer can be obtained, process is simple）.
(4) cook, the clay corn being fabricated in above-mentioned steps (3) loaded into food steamer, is cooked with steam high temperature,
Obtain encapsulated rice.
(5) dry, the encapsulated rice obtained in step (4) is Tumblied Dry to aqueous less than 4%.
Special instruction：Encapsulated sustained release rice and traditional food does not require crisp and crisp on the contrary, it does not require color, smell and taste, only requires
Digest and assimilate slowly, so could just match to the demand of staple food with the fat people of sugar.So to strengthen drying degree.
Benefit is that the first more dry slow-release function dried is stronger, second, the more dry fresh-keeping shelf-life of baking is longer, and this product is not It is complete to guarantee the quality by drying is fresh-keeping with any additive, baking it is more dry, the more saturating grain of rice of baking is more hard better.
(6) break up, the encapsulated rice after the drying that will be obtained in step (5), is broken up with crusher
Into scattered rice, obtained finished product is encapsulated sustained release rice.Special instruction：Encapsulated sustained release rice characteristic is slowly continuous release nutrition,
It is not to concentrate release nutrition.Crucial just to break up process, some grain of rice is adhered to one another during drying, becomes small agglomerate,
There is the encapsulated of some grain of rices to be broken when breaing up, the grain of rice is exposed, and degree differs；Always there is the part grain of rice again when eating in addition
It is encapsulated broken by the teeth, then the order of each grain of rice release nutrition is successively different, realizes slowly continuously release on the whole
The purpose of nutrition is put, breaks up the key technique that process is also the present invention.
（7）Add wheat.When edible, do not go down because not chewing pharynx, to prevent from chewing, spy adds and accounts for cooking for edible rice 5% The Intact wheat dried again afterwards.Wheat berry is not only big but also hard, and supports tooth when chewing, protects the grain of rice not chewed, and can ensure that sustained release effect Fruit.
（8）The eating method of product of the present invention；50 grams or 75 grams every time.Brewed with the stainless steel heat preservation bowl boiling water for having lid,
The bubble for adding 2 times is out dry rice, and it is congee to add 4 times of bubbles to come out.Brew that Shi Jiashui is few, the time of bubble is short, and the grain of rice is hard Point, slow release effect is strong, on the contrary then on the contrary.Eater can voluntarily adjust the power of sustained release in conjunction with my constitution accordingly.Use Hot dishes Soup steeps, then is the good cuisines of flavor.No matter how to steep, the grain of rice be all elasticity it is very strong, chew such as meat.There is slow-release function.Note Meaning, tries not to chew, and has above-mentioned wheat to support, is not easy to chew.Drunk as far as possible as drinking porridge, it is ensured that sustained release effect Fruit.
The beneficial effects of the present invention are：The encapsulated sustained release rice of product of the present invention is with traditional food on the contrary, being characterized in after eating Digest and assimilate slowly, abdomen time length of satisfying, slowly continuously discharges nutrition, glycemic index is low, this feature and diabetes patient in stomach and intestine Just match with the requirement of fat and blood glucose and overweight people to staple food characteristic；It is slow that it can help after-dinner blood sugar of diabetes patients to delay liter Drop makes blood glucose even running without peak value.The development of diabetes is controlled, if patient adheres to long-term consumption sustained release rice, can postpone and be To complication is eliminated, this has many-sided benefit to I and family and society.
Particularly type 1 diabetes people, adheres to that edible encapsulated sustained release rice can reduce number of having an injection, reduces exercise, improve it Quality of life.Type 1 diabetes people, because pancreas function completely loses, it is necessary to definitely maintain blood glucose steady by insulin.The crowd Most of is young man, also has child, since age small metabolism is vigorous, it is necessary to insulin needle repeatedly is beaten daily, is repeatedly had a meal, Repeatedly movement, carrys out steady blood glucose with this, postpones the appearance of complication.Particularly child, it is impossible to which automatic control, parent to supervise company to transport It is dynamic, the number and quantity of its food are supervised, the school work of child and the work of parent are severely impacted.Therefore, type 1 diabetes people Urgently need very much to be sustained the steady blood glucose of food, had a meal, had an injection with reducing it, the number of movement, must approach just in the hope of living Ordinary person.
Fat and overweight is all disease, is lifelong disease, is the initial stage of serious disease, comes to one's autumn blood glucose and weight all can Exceeded, this is great healthy hidden danger, is the signal of serious disease, and fat and serious disease is causality.Weight-reducing can prevent a variety of great Disease.Fat and overweight people adheres to eating encapsulated sustained release rice for a long time, it is possible to does not eat slimming drugs, does not participate in reducing class, no Diabetes can be obtained, are reduced expenses and energy.Weight-reducing is unawares realized in the state of reduction staple food and without hunger. Miss adhere to edible sustained release rice, and meeting bodybuilding is slender naturally, from the hardship of hungry weight-reducing.I, the diabetic of 13 years, food 1/3rd are reduced with sustained release rice, blood glucose fluctuation, insulin dosage, constitution is improving.It is out of shape and knows that health is valuable, is sustained rice energy Prevent trouble before it happens, significant.A lot of diseases are all that requirement patient eats the high food of nutrition easy to digest, have only diabetes and obesity and On the contrary, must eat few, eat and slightly eat difference, the slow food of standing.The two diseases specially do not allow people to have a meal carefully, are suffering diseases, It is not ciril disease, is the natural enemy freely with happiness.There is encapsulated sustained release rice not just to be afraid of, it tackles diabetes and fat and blood glucose Higher overweight is that bittern orders bean curd, and one thing conquers another.War sugar and weight-reducing control weight are with regard to easy and convenient.
Encapsulated sustained release Miyi preserves, and can for a long time dissipate, have nonhygroscopic, insect-free, not mouldy advantage, easy to store Sale, it is favourable to businessman.Encapsulated sustained release rice is one ignored kind of field of food, it has huge potential market, demand There is certain rigidity.Its raw material is sufficient, production process three wastes, complete to guarantee the quality by drying is fresh-keeping, completely green.Meet current environmental protection Policy.It is agricultural innovation project.
Brief description of the drawings
Fig. 1 is change of blood sugar curve comparison figure after meal of the invention.
Embodiment:
Embodiment one
1 stock,
350 grams of A rice, cross 60 mesh sieves, 150 grams of millet, cross 100 mesh sieves, afterwards rice with it is small
Rice is mixed into mixed with rice.Pay attention to；Large-scale processing, rice are to use wind turbine dry cleaning, and a small amount of processing can only sieve Chosen with hand to purify, following embodiment is identical, no longer repeats.
70 grams of B edible corns starch.
30 grams of C soybean, clear water, which is steeped to water more than expansion, to be filtered out.
2 make soya-bean milk, and the soybean soaked is poured into small soy bean milk making machine, adds water to 750 milliliters of cumulative volume, start shooting
Slurrying, filters out 500 milliliters of soya-bean milk, adds water 250 milliliters and starts shooting again, and filters out 200 milliliters of soya-bean milk,
700 milliliters of soya-bean milk are added up to pour into pot.
3 make clay, and dry rice is encapsulated.Starch is added in Soya-bean milk cooker, is stirred with chopsticks, makes starch and beans
After slurry is mixed into emulsus, then heating of opening fire, it is continuously agitated, thermal transfer to very little, prevents from being burned, and prevents
Excessive, serum retrogradation quickly in pot at this time is only heated, is changed colour, when to fade to substantially transparent be in clay shape,
Cease fire.The mixed with rice got ready is poured into pot immediately, quick stirring, makes rice uniformly abundant while hot
Ground is mixed with clay.Ensure that each grain of rice is fully wrapped around by clay, obtain uniformly beautiful clay corn.
Pay attention to；Large-scale processing, soya-bean milk starch milk are to heat clay with steam or microwave, on a small quantity
The heating that can only be made a fire with pannikin is processed, following embodiment is identical, no longer repeats.
4 cook, and above-mentioned clay corn is put into steamer, steaming of opening fire, in pot after boiling water, spend 25 minutes and close fire, after 15 minutes, take the dish out of the pot to obtain encapsulated rice.
5 drying and packaging, the encapsulated rice in above-mentioned 4 is taken out out of pot, is put into stainless steel square plate and spreads out
Open, dried with the sun.After rice parches, stranding is shattered into scattered rice, is exactly that finished product is encapsulated after packaging
It is sustained rice.
Note that large-scale processing, encapsulated rice drying is to use dryer or drying tower, is to use after drying
What crusher was broken up, a small amount of processing can only be dried with solarization, be allowed to be shattered into hand rubbing or rolling pin pressure
Rice is dissipated, following embodiment is identical, no longer repeats.
6 parch standard：By weighing products, it is to be bone dry that total water weight, which has all been evaporated, for small experiment.It is large-scale
Measured moisture content is wanted in production, is reached less than 4% and is only and is bone dry.
7 the present embodiment are indoor small experiments, it can prove the feasibility of encapsulated sustained release rice industrialized production.
Embodiment two
1 stock,
500 grams of A rice, crosses 60 mesh sieves.
B eats 35 grams of sweet potato starch, 35 grams of edible corn starch, and two kinds of starch are mixed into mutually mixing starch.
35 grams of C soybean, clear water, which is steeped to water more than expansion, to be filtered out.
2 make soya-bean milk, as in the first embodiment, no longer repeating.
3 make clay, and dry rice is encapsulated.What is paid attention to is mixing starch, makes clay, the same embodiment of the encapsulated method of dry rice One, no longer repeat.
4 cook, and the clay corn in above-mentioned 3 is put into steamer, after cooking, take the dish out of the pot to obtain glue corn meal.
5 drying and packaging, above-mentioned glue corn meal is taken out out of pot, is placed in stainless steel square plate and spreads out, solarization it, dry Stranding afterwards is shattered into scattered rice, packs to obtain finished product.This is the encapsulated sustained release rice of weight reducing type.
6 explanations, the present embodiment are another indoor small tests, with mixing starch bag rice, remove millet and wheat, also There is good slow-release function, suitable for younger, overweight, high blood glucose and fat crowd.It also is available for healthy population and makees rice Or congee is eaten.Its rehydration is not brought back to life slowly, mouthfeel elasticity is very strong, is that unique flavor facilitates cuisines like meat is chewed.
Embodiment three
1 stock,
A by above-described embodiment two gained finished product weight reducing type it is encapsulated sustained release rice take 500 grams it is spare
10 grams of B white fungus, when bubble 2-3 is small, cleans up, and is rubbed with dish machine is twisted, infusion is into sticky
150-200 milliliters of tremella gum, it is spare.
2 contracted payment ear gelatinous layers：The encapsulated sustained release rice of the weight reducing type got ready is poured into container, then the white fungus that will be got ready
Glue also pours into container, and stirring, makes rice be uniformly sufficiently mixed with glue, it is ensured that every rice is all wrapped completely by glue
Wrap up in.Secondary encapsulated glue rice group is obtained, then places it in square plate and spreads out, the sun dries.It is until dry
Thoroughly, stranding is shattered into scattered rice, packs to obtain finished product.Maintenance type sustained release rice encapsulated twice is obtained, is also cried
Strengthen sustained release rice.The rice collection is sustained, and nourishing, is fond of eating, is the top grade of staple food.
3 explanations, the present embodiment are another indoor small-sized special experiments, and encapsulated twice, its characteristic is：Slow-release function is more By force, tremella gum can also nourishing the stomach tonifying yin.Eaten suitable for diabetes and fat and overweight and the bad people of stomach.This is encapsulated sustained release High-class healthy kind in rice.Its principle is：White fungus is macromolecular colloid food materials, and complete rubber cementization can absorb 80-100 times of water, Tremella gum bag forms double-deck gelatinous layer after outer layer, drying.After edible, first water suction point expands plastic to tremella gel layer under one's belt Slurry, white fungus rubber cement is very sliding very sticky, forms mucous membrane in the inner surface of stomach and intestine, hinders to absorb.Namely tremella gel layer is dissolved in stomach After liquid, gastric juice rubber cement, gastric juice because rubber cement becomes sticky, and then, sticky gastric juice continues to dissolve starch gelatinous layer Speed is just very slow, then, digests and assimilates slower, so the Releasing Mechanism of double-deck encapsulated sustained release rice is broader, has new content, delay Release function more comprehensively, milder.
Example IV
1 stock,
In A above-described embodiments three the secondary encapsulated finished product maintenance type of gained it is encapsulated sustained release rice take 500 grams it is spare
10 grams of B lotus root starch, 10 grams of kudzu-vine root powder, mixes it, makes it into mixed powder.
The 10 grams of choppings of C gingers, add water to boil 150-200 milliliters of ginger decoction, remove Jiang Liutang, dry in the air cool spare.
2 make lotus root Pueraria lobota ginger decoction clay, and the lotus root Pueraria lobota mixed powder got ready is poured into pot, cool ginger decoction is added, stirs
To mix and be allowed to be uniformly mixed into slurry breast, heating of opening fire, is continuously agitated, until it becomes during transparent clay,
Close fire and stop stirring, up to lotus root Pueraria lobota ginger decoction clay.
3 is encapsulated again, and the above-mentioned encapsulated sustained release rice of maintenance type is mixed with lotus root Pueraria lobota ginger decoction clay while hot, stirs evenly and fills Point, it is ensured that every rice is all fully wrapped around by clay.Encapsulated glue rice group three times is obtained, square plate is put it into and spreads out, the sun dries.It is dry Saturating rear stranding is shattered into scattered rice, packs to obtain finished product, is exactly long-life type sustained release rice encapsulated three times.This meter collects calmness of calming the nerves, and is sustained, Nourishing, nourishing the stomach, be fond of eating, its Releasing Mechanism is broader for health, the more powerful milder of slow-release function, be on staple food on Product.For the old body declines diabetes patient and overweight people of more than 75 years old, or have a delicate constitution, deficiency-cold in spleen and stomach person, and diabetic history Person eats within more than 18 years（Note：Ginger decoction can balance the cool property of lotus root starch and kudzu-vine root powder, can trust edible）.
To choose 200 people of certain area of city, 300 people of certain 300 area of Ren Hemou cities of area of city, diabetes patient takes Fig. 1 respectively The patent No. is the product of 201010576656X and the change of blood sugar contrast curve of encapsulated sustained release rice of the invention, and 1 uses to be edible Change of blood sugar curve before and after breakfast after the product of 201010576656X, 2 be rear change of blood sugar before and after edible product breakfast of the present invention Curve, as seen from the figure, when edible documents Postprandial peak glucose is postprandial 2 small, and eats product post-prandial glycaemic peaks of the present invention When value is 3-4 small, and product curve of the present invention is more smooth, and slow release effect is more preferable.
It is foundation from various embodiments above as can be seen that the encapsulated sustained release rice of the present invention is the series of products that can upgrade Population health present situation and aging present situation, find and study its potential demand, and then develop the wound of suitable each age group crowd New staple food, has polytypic, multi items, can meet the different demands of all types of user, be suitable for major company's variation production.

Claims (5)

  1. It is 1. a kind of suitable for diabetes and the encapsulated sustained release rice of fat people, it is characterised in that：The rice is by natural rice and edible glue
    Composition, the natural rice select rice, and millet, corn quarrel is sub, polished rice, black rice, the one or more in wheat；
    The edible glue is made of food starch, edible scattered poising agent and water, wherein：
    Food starch selects cornstarch, sweet potato starch, potato starch, tapioca, lotus root starch, kudzu-vine root powder, and one in konjaku flour Kind is several；
    Edible scattered poising agent selects soya-bean milk, peanut paste, Walnut Milk, the one or more in tremella gum；Edible balance dispersant It is made of dry matter and water, dry matter includes the one or more in soybean, shelled peanut, walnut kernel, white fungus, wherein respectively material ratio Example；Food starch is the 10%-40% of natural rice, and dry matter is the 10%-40% of food starch, and water is total for natural rice and food starch 1.1-1.5 times of amount.
  2. It is 2. a kind of as claimed in claim 1 suitable for diabetes and the preparation method of the encapsulated sustained release rice of fat people, its feature
    It is：The grain of rice of natural rice is wrapped up with edible glue, then is cooked, dries and is made, specifically first by food starch and food With balance dispersant into breast, starch clay is made in reheating, then admixes dry rice, glue is sufficiently mixed with rice, every rice is all It is fully wrapped around by glue, then its high temperature is cooked, dry, break up and encapsulated sustained release rice is made, step is as follows：
    （1）Soya-bean milk is made, soybean is steeped to expansion, dry 10-12 kilograms of the soybean soya-bean milk of per kilogram；
    (2) clay is made, dry rice is encapsulated：The soya-bean milk made in step (1) is added in container, starch is added, stirs into slurry Breast, punching are put steam heating, are stirred at the same time, until lotion become viscous in clay shape close to it is transparent when, turn off steam stopping heating, fast The rice got ready is added in container, quick stirring, makes rice mutually be mixed with amylan, allow the grain of rice in the amylan of stiff while hot It is dispersed in mud, obtain clay corn；
    (3) cook, the clay corn being fabricated in above-mentioned steps (2) is loaded into food steamer, high temperature cooks, and obtains encapsulated rice；
    (4) dry, the encapsulated rice obtained in step (3) is dried to aqueous less than 4%；
    (5) break up, the encapsulated rice after the drying that will be obtained in step (4), be dispersed as dissipating rice with crusher, obtained once encapsulated It is sustained rice.
  3. 3. a kind of according to claim 2 exist suitable for diabetes and the preparation method of the encapsulated sustained release rice of fat people, its feature In：The once encapsulated sustained release rice input step that will be obtained in step (5)（2）In container in, repeat step（1）-（5）Can be into Row is secondary encapsulated or repeatedly encapsulated.
  4. It is 4. a kind of suitable for diabetes and the preparation method of the encapsulated sustained release rice of fat people, its feature according to Claims 2 or 3 It is：The encapsulated sustained release rice obtained in step (5) is added to 5% Intact wheat for cooking rear drying again, is uniformly mixed, packaging Obtain whole level product：Encapsulated sustained release rice.
  5. 5. a kind of eating method as claimed in claim 1 for being suitable for diabetes and the encapsulated sustained release rice of fat people, its feature exist In：Encapsulated 50 grams or 75 grams of rice of sustained release is taken every time, is brewed with the stainless steel heat preservation bowl boiling water for having lid, adds 2 times of bubble to be out Dry rice, it is congee to add more than 4 times bubbles to come out.
CN201711187600.3A 2017-11-24 2017-11-24 A kind of preparation and eating method suitable for diabetes and the encapsulated sustained release rice of fat people Pending CN107897715A (en)

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CN108634166A (en) * 2018-05-17 2018-10-12 中国计量大学 A kind of boiling rice method adjusting hypoglycemic
CN110973475A (en) * 2019-11-26 2020-04-10 同福集团股份有限公司 Instant slow-release coarse cereals for diabetics and preparation method thereof

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CN103519162A (en) * 2011-07-19 2014-01-22 江西江中制药(集团)有限责任公司 Technique for reducing in-vivo decomposition and absorption speed of starch

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108634166A (en) * 2018-05-17 2018-10-12 中国计量大学 A kind of boiling rice method adjusting hypoglycemic
CN110973475A (en) * 2019-11-26 2020-04-10 同福集团股份有限公司 Instant slow-release coarse cereals for diabetics and preparation method thereof

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Application publication date: 20180413