CN107997002A - A kind of hypoglycemic compounding rice and its processing method - Google Patents
A kind of hypoglycemic compounding rice and its processing method Download PDFInfo
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- CN107997002A CN107997002A CN201711085861.4A CN201711085861A CN107997002A CN 107997002 A CN107997002 A CN 107997002A CN 201711085861 A CN201711085861 A CN 201711085861A CN 107997002 A CN107997002 A CN 107997002A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 65
- 235000009566 rice Nutrition 0.000 title claims abstract description 65
- 238000013329 compounding Methods 0.000 title claims abstract description 47
- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 41
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 64
- 238000007731 hot pressing Methods 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 29
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 14
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 14
- 229920001202 Inulin Polymers 0.000 claims abstract description 13
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 13
- 229940029339 inulin Drugs 0.000 claims abstract description 13
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 12
- 229940038580 oat bran Drugs 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 150000004676 glycans Chemical class 0.000 claims abstract description 9
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 9
- 239000005017 polysaccharide Substances 0.000 claims abstract description 9
- 239000004375 Dextrin Substances 0.000 claims abstract description 7
- 229920001353 Dextrin Polymers 0.000 claims abstract description 7
- 235000019425 dextrin Nutrition 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 15
- 230000032683 aging Effects 0.000 claims description 10
- 238000005453 pelletization Methods 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 claims description 2
- 229920001543 Laminarin Polymers 0.000 claims description 2
- 239000005717 Laminarin Substances 0.000 claims description 2
- 241001506047 Tremella Species 0.000 claims description 2
- 239000008188 pellet Substances 0.000 claims description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 18
- 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 14
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000008103 glucose Substances 0.000 abstract description 12
- 239000008280 blood Substances 0.000 abstract description 11
- 210000004369 blood Anatomy 0.000 abstract description 11
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 5
- 238000007634 remodeling Methods 0.000 abstract description 5
- -1 dd Species 0.000 abstract description 2
- 230000007062 hydrolysis Effects 0.000 description 13
- 238000006460 hydrolysis reaction Methods 0.000 description 13
- 241000700159 Rattus Species 0.000 description 11
- 206010010254 Concussion Diseases 0.000 description 7
- 230000009514 concussion Effects 0.000 description 7
- 239000000243 solution Substances 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 4
- 230000002641 glycemic effect Effects 0.000 description 4
- 238000004393 prognosis Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 206010013786 Dry skin Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 208000013016 Hypoglycemia Diseases 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000012937 correction Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 108010046301 glucose peroxidase Proteins 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to field of food, proposes a kind of hypoglycemic compounding rice, is made of the raw material including following mass fraction through hot pressing：Basis 100 parts of powder of compounding, 5~25 parts of inulin, 10~40 parts of polysaccharide, 15~50 parts of oat bran, 5~20 parts of dextrin, 5~15 parts of dietary fiber；Wherein described basis compounding powder is made of rice meal and dehydrated potato powder.The processing method that the present invention also proposes the hypoglycemic compounding rice.The hypoglycemic compounding rice of the present invention, it is that powder is compounded as primary raw material using long-grained nonglutinous rice potato, and add the auxiliary materials such as a certain proportion of inulin, soybean polyoses, oat, hypoglycemic compounding rice with rice kernel shape shape, quality and mouthfeel is made using twin-screw multiple-effect hot pressing Molecular remodeling technology, a kind of staple food products for reducing blood glucose are provided for diabetic, a kind of effective solution is provided to improve the diet situation of diabetes patient.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of hypoglycemic compounding rice and its processing method.
Background technology
China's diabetes totality illness rate is up to 9.7%, and diabetes can only carry out medicine and food control, and in the market can
The staple food products selected for diabetic population are few, and treating diabetes face the challenge.In recent years, both at home and abroad with hypoglycemic work
Existing substantial amounts of pharmacology and clinical research on natural products, it is found that potato, inulin, soybean polyoses, oat bran etc. have
Multiple biological activities, there is hypoglycemic, reducing blood lipid, antitumor and anti-oxidation function.Potato is more to eat raw based on dish uses, and chrysanthemum
The drug forms such as powder, soybean polyoses are cramed food into one's mouth with glue more, electuary, tablet are eaten.Meanwhile oat bran is because containing a large amount of dietary fibers, mouth
Feel poor, using limited.At present, there is food shape for supplementary material with potato full-powder, inulin, soybean polyoses, oat bran etc.
There is not been reported for the staple food products of state.Therefore, with long-grained nonglutinous rice, potato full-powder, inulin, soybean polyoses, oat bran etc. for supplementary material,
Using twin-screw multiple-effect hot pressing Molecular remodeling technology, make above-mentioned supplementary material that molecule cross-link restructuring occur, being made has rice kernel shape
The new hypoglycemic staple food products of shape, quality and mouthfeel, are of great significance for the diet for improving diabetes patient.
The content of the invention
For shortcoming existing for this area, the purpose of the present invention is to propose to a kind of hypoglycemic compounding rice.The present invention's
Purpose is also resided in by developing the compounding rice product with function of reducing blood sugar, to expand potato, inulin, soybean polyoses, oat bran
Deng consumption figure.
Second object of the present invention is the processing method for proposing the hypoglycemic compounding rice.
The technical solution for realizing the object of the invention is：
A kind of hypoglycemic compounding rice, is made of the raw material including following mass fraction through hot pressing：Basis compounding powder 100
Part, 5~25 parts of inulin, 10~40 parts of polysaccharide, 15~50 parts of oat bran, 5~20 parts of dextrin, 5~15 parts of dietary fiber；Wherein institute
Basis compounding powder is stated to be made of rice meal and dehydrated potato powder.
Wherein, the basis compounding powder is made of 35~55 parts of 45~65 parts of rice meal and dehydrated potato powder, the rice meal
For long rice flour or polished rice powder.
Wherein, the polysaccharide is one kind in soybean polyoses, tremella polysaccharides, laminarin, panaxan, Radix Phodiolae Polyose
It is or a variety of.
Preferably, the dietary fiber is ultra-fine dietary fiber, and granularity is 150~250 mesh.
The hypoglycemic compounding rice, it is preferable that be made of the raw material including following mass fraction through hot pressing：Basis is multiple
With 100 parts of powder, 15~25 parts of inulin, 15~25 parts of polysaccharide, 20~25 parts of oat bran, 20 parts of dextrin, 10~15 parts of dietary fiber.
The processing method of the hypoglycemic compounding rice, including step：
(1) hot pressing of twin-screw multiple-effect, technological parameter are as follows：Screw speed 80-130rpm, barrel zone temperature are followed successively by 1 effect heat
50-70 DEG C of pressure area, 2 55-85 DEG C of effect hot pressing areas, 3 60-90 DEG C of effect hot pressing areas, 4 90-120 DEG C of effect hot pressing areas, 5 effect hot pressing area 65-
90 DEG C, 6 45-70 DEG C of effect hot pressing areas；
(2) aging and drying：The material that hot pressing obtains passes through aging technique, and 3-10 DEG C of the temperature of aging, the time, 6-12 was small
When；Then dry, dry temperature is 30~60 DEG C, when drying time 10~15 is small.
Wherein, feeding rotating speed during step (1) twin-screw multiple-effect hot pressing is 25-65rpm, and liquid revolution speed is 20-
55rpm, pelletizing rotating speed are 45-80rpm.
Further, after step (1) twin-screw multiple-effect hot pressing, material is cut into rice kernel shape shape through pellet device.
Preferably, the drying described in step (2) is three sections of dryings, wherein one section of dry temperature is 50 DEG C, humidity 80%,
When time 1 is small；The temperature of two-stage drying is 55 DEG C, humidity 85%, time 2 h；Three sections of dry temperature are 35 DEG C, humidity
70%, when the time 10 is small.
The beneficial effects of the present invention are：
The hypoglycemic compounding rice of the present invention, is to compound powder as primary raw material using long-grained nonglutinous rice-potato, and is added a certain proportion of
The auxiliary materials such as inulin, soybean polyoses, oat, are made with rice kernel shape shape, matter using twin-screw multiple-effect hot pressing Molecular remodeling technology
The hypoglycemic compounding rice on ground and mouthfeel, a kind of staple food products for reducing blood glucose are provided for diabetic, to improve diabetes
The diet situation of people provides a kind of effective solution.
The hypoglycemic compounding rice cooking loss of the present invention is 11.6-14.5%, and vitro prognosis glycemic index is 38.1-
50.4, belong to hypoglycemia patient food.
The hypoglycemic compounding rice of the present invention has significant blood sugar decreasing effect to diabetes B model Wister rats, eats this
The hypoglycemic of invention compounded rice after 35 days, and the blood glucose value of diabetes B model Wister rats is reduced to by 26.1mmol/L
13.6mmol/L。
Brief description of the drawings
Fig. 1 is hypoglycemic compounding rice processing process figure.
Fig. 2 compounds rice for hypoglycemic and compares figure to the blood sugar decreasing effect of diabetes B model Wister rats.
Embodiment
Now illustrate the present invention with following embodiments, but be not limited to the scope of the present invention.The hand used in embodiment
Section, unless otherwise instructed, using the means of this area routine.
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples, is commercially available unless otherwise specified.
Embodiment 1：
The hypoglycemic compounding rice of the present embodiment is made by the raw material of following weight parts：Basis compounding powder (long rice flour 55, potato
Powder 45), inulin 15, soybean polyoses 15, oat bran 20, dextrin 20, ultra-fine dietary fiber 15 (200 mesh).
The hypoglycemic compounding rice processing technology of the present invention is shown in Fig. 1, including step,
1) mix：Above-mentioned raw materials input batch mixer is uniformly mixed
2) twin-screw multiple-effect hot pressing parameters are as follows：Screw speed 120rpm, barrel zone temperature are followed successively by 1 effect hot pressing area 60
DEG C, 2 55 DEG C of effect hot pressing areas, 3 80 DEG C of effect hot pressing areas, 4 120 DEG C of effect hot pressing areas, 5 90 DEG C of effect hot pressing areas, 6 70 DEG C of effect hot pressing areas；Hello
Material rotating speed is 65rpm, and liquid revolution speed is 55rpm；Pelletizing rotating speed is 70rpm；
3) pelletizing/shaping：Material after multiple-effect hot pressing Molecular remodeling cuts into rice kernel shape shape through pelletizing molding machine
Compound rice.
4) aging and drying：5 ± 2 DEG C of aging technique temperature, when the time 10 is small；
5) one section of drying of drying process：Temperature is 50 DEG C, humidity 80%, when the time 1 is small；Two-stage drying：55 DEG C, humidity
85%, time 2 h；Three sections of dryings：35 DEG C, humidity 70%, when the time 10 is small.
6) finished product：Dried compounding rice is cooled to room temperature, compounding meter Cheng Pin is made.
Embodiment 2,
The hypoglycemic compounding rice of the present embodiment is made by the raw material of following weight parts：Basis compounding powder (long rice flour 60, potato
Powder 40), inulin 15, soybean polyoses 20, oat bran 25, dextrin 10, ultra-fine dietary fiber 10.
The hypoglycemic compounding rice processing technology of the present invention is shown in Fig. 1, including step,
1) mix：Above-mentioned raw materials input batch mixer is uniformly mixed,
2) twin-screw multiple-effect hot pressing parameters are as follows：Screw speed 120rpm, barrel zone temperature are followed successively by 1 effect hot pressing area 60
DEG C, 2 65 DEG C of effect hot pressing areas, 3 80 DEG C of effect hot pressing areas, 4 110 DEG C of effect hot pressing areas, 5 90 DEG C of effect hot pressing areas, 6 70 DEG C of effect hot pressing areas；Hello
Material rotating speed is 45rpm, and liquid revolution speed is 45rpm；
3) pelletizing/shaping：Material after multiple-effect hot pressing Molecular remodeling cuts into rice kernel shape shape through pelletizing molding machine
Compound rice.
4) aging and drying：6 ± 2 DEG C of aging technique temperature, when the time 10 is small.
Other operations are the same as embodiment 1.
Embodiment 3-9,
Formula is shown in Table 1, wherein basis compounding powder is long rice flour 60, dehydrated potato powder 40；Processing method is the same as embodiment 2.
The detection method of vitro prognosis glycemic index is：Weigh the compounding rice flour sample through crushed 70 mesh sieves
100mg is in 50mL centrifuge tubes, 3 parts of a formula.0.05M hydrochloric acid/the guar gum solution and 10mg protease of 2mL are separately added into,
Vortice mixes concussion, and 37 DEG C of water-bath concussions are incubated 30min (concussion rotating speed 150rpm), add 4mL 0.5M sodium acetate buffers
Solution (pH value 5.2), whirlpool mix, and are incubated 5min (concussion rotating speed 150rpm) in 37 DEG C of water-bath concussions, then add mixed enzyme
Liquid 1mL is (by taking 25mL mixes enzyme liquid configuration as an example：Alpha-amylase 3.6g is weighed in beaker, adds 32ml distilled water, magnetic stirring apparatus
Stirring 5min is then centrifuged for 10min (centrifugal rotational speed 1500g), takes supernatant 21.6mL in beaker；Take 2.56mL starch glucose
Glycosides enzyme is diluted to 3.2mL, takes the amyloglucosidase 2.4mL after dilution to have to equipped with α in the beaker of amylase supernatant, then
Invertase 1.6mL (1.6mg adds 1.6mL water) is added in this beaker), whirlpool mixes, and (concussion rotating speed is incubated in 37 DEG C of water-bath concussions
150rpm), strictly clock, and sample 100 μ L hydrolyzates in 2mL centrifuge tubes in 30,60,90,120,150,180min respectively
In, will be vortexed mixing before sampling, and the hydrolyzate of acquirement adds 50% ethanol solution 1mL, mix centrifugation 10min (centrifugal rotational speeds
8000g).100 μ L of centrifuged supernatant are taken to add 3mL glucose oxidases/peroxidase reagent in 10mL centrifuge tubes
(GOPOD), 50 DEG C of incubation 20min.Wherein blank is incubated 20min for 100 μ L distilled water and 3mL GOPOD at 50 DEG C.Taking-up is incubated
Sample (including blank) after educating each draws 200 μ L on ELISA Plate, its absorbance is surveyed at 510nm using microplate reader.
It is prepared by glucose standard curve mark：25,50,75 and 100 μ L Standard glucose solutions are drawn, inadequate 100 μ L's adds
Add distilled water to 100 μ L.Add 3mL GOPOD and be incubated 20min at 50 DEG C.Using at microplate reader 510nm measure absorbance,
And draw standard curve.
Glucose content (G) after each sample hydrolysis is asked for according to glucose standard curve, then according to percent hydrolysis
(HR) calculation formula calculates the HR of sample.Using hydrolysis time as abscissa, using HR as ordinate, drafting obtains percent hydrolysis curve,
Percent hydrolysis area under the curve (AUC) is asked using the integration in Origin softwares, sample is calculated according to hydrolysis index (HI) calculation formula
The HI of product.
HR (%)=G × (7/0.1) × (1.1/0.1) × (1/1000) × (100/DM) × (162/180)
In above formula：G=glucose qualities (μ g)；7/0.1=is in different hydrolysis time volume corrections；1.1/0.1=GOPOD
Step volume correction；Conversion of the 1/1000=glucose from microgram to milligram；DM=sample dry weights (mg)；162/180=is from shallow lake
The free D-Glucose that powder obtains is transformed into the anhydro D-glucose factor present in starch.
The formula (1) of HI (%)=AUC1/AUC0 × 100
Wherein, in AUC1=samples starch percent hydrolysis area under the curve；AUC0=standard sample white bread percent hydrolysis curves
Lower area (12693.54).
Finally, according to prediction glycemic index formula GI=0.862HI+8.1981, GI values are calculated, 3 times result asks flat
Average.
Table 1：The cooking loss of hypoglycemic compounding rice, vitro prognosis glycemic index measured value
The hypoglycemic experiment of Wister rats：
Blank control group：Normal Wister feeding rats chow diets；
Model control group：Diabetes B model Wister feeding rats chow diets；
Experimental group 1：Diabetes B model Wister feeding rats hypoglycemic compounding rice feed (the compounding rice of embodiment 2)；
Experimental group 2：The commercially available rice feed of diabetes B model Wister feeding rats.
Attached drawing 2 compounds blood sugar decreasing effect of the rice to diabetes B model Wister rats for hypoglycemic.
Result of the test shows that hypoglycemic of the invention compounding rice cooking loss is 11.6-14.5%, and vitro prognosis blood glucose generates
Index is 38.1-50.4, belongs to hypoglycemia patient food.
The hypoglycemic compounding rice of the present invention has significant blood sugar decreasing effect to diabetes B model Wister rats, eats this
The hypoglycemic of invention compounded rice after 35 days, and the blood glucose value of diabetes B model Wister rats is reduced to by 26.1mmol/L
13.6mmol/L (attached drawing 2).
More than embodiment be only the preferred embodiment of the present invention is described, not to the scope of the present invention into
Row limits, on the premise of design spirit of the present invention is not departed from, technical side of this area ordinary skill technical staff to the present invention
The all variations and modifications that case is made, should all fall into the protection domain that claims of the present invention determines.
Claims (9)
1. a kind of hypoglycemic compounding rice, it is characterised in that be made of the raw material including following mass fraction through hot pressing：Basis is multiple
With 100 parts of powder, 5~25 parts of inulin, 10~40 parts of polysaccharide, 15~50 parts of oat bran, 5~20 parts of dextrin, dietary fiber 5~15
Part；Wherein described basis compounding powder is made of rice meal and dehydrated potato powder.
2. hypoglycemic compounding rice according to claim 1, it is characterised in that the basis compounding powder is by rice meal 45~65
35~55 parts of compositions of part and dehydrated potato powder, the rice meal is long rice flour or polished rice powder.
3. hypoglycemic compounding rice according to claim 1, it is characterised in that the polysaccharide for soybean polyoses, tremella polysaccharides,
One or more in laminarin, panaxan, Radix Phodiolae Polyose.
4. hypoglycemic compounding rice according to claim 1, it is characterised in that the dietary fiber is ultra-fine dietary fiber,
Granularity is 150~250 mesh.
5. according to the hypoglycemic compounding rice of Claims 1 to 4 any one of them, it is characterised in that be by including following mass parts
Several raw materials are made through hot pressing：Basis 100 parts of powder of compounding, 15~25 parts of inulin, 15~25 parts of polysaccharide, 20~25 parts of oat bran,
20 parts of dextrin, 10~15 parts of dietary fiber.
6. the processing method of any one of Claims 1 to 5 hypoglycemic compounding rice, it is characterised in that including step：
(1) hot pressing of twin-screw multiple-effect, technological parameter are as follows：Screw speed 80-130rpm, barrel zone temperature are followed successively by 1 effect hot pressing area
50-70 DEG C, 2 55-85 DEG C of effect hot pressing areas, 3 60-90 DEG C of effect hot pressing areas, 4 90-120 DEG C of effect hot pressing areas, 5 65-90 DEG C of effect hot pressing areas,
6 45-70 DEG C of effect hot pressing areas；
(2) aging and drying：The material that hot pressing obtains passes through aging technique, 3-10 DEG C of the temperature of aging, when time 6-12 is small；So
After dry, dry temperature be 30~60 DEG C, when drying time 10~15 is small.
7. processing method according to claim 6, it is characterised in that feeding during step (1) twin-screw multiple-effect hot pressing turns
Speed is 25-65rpm, and liquid revolution speed is 20-55rpm, and pelletizing rotating speed is 45-80rpm.
8. processing method according to claim 6, it is characterised in that after step (1) twin-screw multiple-effect hot pressing, material is passed through
Pellet device is cut into rice kernel shape shape.
9. according to claim 6~8 any one of them processing method, it is characterised in that the drying described in step (2) is three sections
It is dry, wherein one section of dry temperature is 50 DEG C, humidity 80%, when the time 1 is small；The temperature of two-stage drying is 55 DEG C, humidity
85%, time 2 h；Three sections of dry temperature are 35 DEG C, humidity 70%, when the time 10 is small.
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| CN110447827A (en) * | 2019-09-05 | 2019-11-15 | 安徽燕之坊食品有限公司 | A kind of compound high nanometer and preparation method thereof with hypoglycemic weight reducing |
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