CN110384207A - A kind of konjaku coarse cereals recombination rice and preparation method thereof conducive to glycaemic homeostasis - Google Patents
A kind of konjaku coarse cereals recombination rice and preparation method thereof conducive to glycaemic homeostasis Download PDFInfo
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- CN110384207A CN110384207A CN201910665639.4A CN201910665639A CN110384207A CN 110384207 A CN110384207 A CN 110384207A CN 201910665639 A CN201910665639 A CN 201910665639A CN 110384207 A CN110384207 A CN 110384207A
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- rice
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- 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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- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of konjaku coarse cereals recombination rice and preparation method thereof conducive to glycaemic homeostasis.The konjaku coarse cereals recombination rice includes the raw material of following parts by weight: 0~30 part of konjaku glucomannan, 2~5 parts of soya bean, 5~15 parts of oat, 10~30 parts of sorghum, 3~12 parts of red kidney bean, 7~15 parts of black rice, 1~5 part of Radix Et Rhizoma Rhei rice, 15~35 parts of wheat, 1~4 part of hyacinth bean, 0.3~1.2 part of monoglyceride.Konjaku coarse cereals recombination meter Neng Liang accounting provided by the invention is reasonable, and protein, fat, the energy supply of carbohydrate are horizontal close to natural grain；Cooking characteristic is good, and mouthfeel solves the problems, such as that commercial like product is generally existing soft rotten intolerant to boiling, mouthfeel close to natural rice；It is proved by zoopery, long-term consumption can effectively adjust multinomial glycolipid metabolism index, be conducive to body glycaemic homeostasis, recombinate rice using the konjaku that animal model completes auxiliary hyperglycemic function evaluation for first.Meanwhile product color is special, there is strong coarse cereals faint scent, and the public eating habits to traditional staple food are met in flavor and taste, keeps edible convenient for long term consumer.
Description
Technical field
The present invention relates to food processing technology fields, more particularly, to a kind of konjaku coarse cereals weight conducive to glycaemic homeostasis
Group rice and preparation method thereof.
Background technique
Continuous promotion with the progress and people of human society to healthy pursuit, food safety nutrition consciousness,
" big health " industry necessarily China's following one period most crucial one of industry.The either guidance of national policy, still
The guiding of collective market cap is all constantly being drawn close to functional food, special doctor's this scope of food, and assists the function of control glycaemic homeostasis
Energy, special doctor's food are one of product types therein for most having development potentiality.
Recombination rice is one kind using starch as forming matrix, is subject to various other raw materials, total in high temperature, high pressure, high shear force
Under same-action, raw material is made to reach molten condition, is prepared using techniques such as die head plasticity, pelletizing, dryings, shape and natural
The similar novel foodstuff of rice.Recombination rice technology biggest advantage is can freely to design the nutrition composition of starch matrix and add each
Kind different function ingredient is the important form for realizing the deep processing of agricultural and sideline product high added value, for health needed for research and development different crowd
Staple food provides technical support.
Domestic recombination rice technology is not yet mature at present, all kinds of recombination rice product negligible amounts on the market, wherein forming base
Matter mostly uses greatly crack rice powder or resistant starch, and such starch matrix is easier to cure, and easily makes starch curing degree after time processing higher,
Lead to that the generally existing cooking in commercial product is poor, the soft rotten problem of mouthfeel.Secondly, functional recombination meter Dou Cun most at present
Lacking scientific experiment verifying, both effectiveness indefinite problem.N201310663432.6 discloses a kind of suitable diabetic
Edible health-care rice, by originals such as Semen Coicis, naked oats, corn, soybean powder, green tea powder, rice bran, wild cabbage, cucurbita pepo, onion, needle mushrooms
Material, which squeezes, to be made, and has the effects of nourishing conscience, Yin nourishing and lung moistening.CN201410306096.4 discloses a kind of Chinese yam Hyperglycemic health care
Rice, by raw materials such as polished rice, Chinese yam, cassava modified starch, onion, black fungus, seaweed, black fungus, lotus root juice, yeast powder, the root barks of Chinese wolf-berry
It squeezes and is made, there is hypoglycemic, relax bowel and defecation.CN201710397759.1 discloses a kind of with the compound of function of reducing blood sugar
Nutritive Rice, by powder of cracking rice, buckwheat, Gluten, navy bean powder, balsam pear powder, aloe vera gel powder, thallus laminariae powder, ground cinnamon,
The extruding such as mulberry leaf powder are made, and have the effect of reducing postprandial blood sugar.CN201710143168.1 discloses a kind of reducing blood sugar and blood fat
The strong reinforced nutritious rice of effect, is made by material extrudings such as brown rice, quinoa, oat, Herba Lophatheri extracts, hypoglycemic, reducing blood lipid
Effect is strong.
But the above invention does not carry out recombination rice made products the effect of property according to existing auxiliary hyperglycemic efficacy assessments standard
Verifying has ignored influence of the extrusion process to each raw material glycemic index, lacks scientific, preciseness.
Summary of the invention
The purpose of the present invention is to provide a kind of konjaku coarse cereals conducive to glycaemic homeostasis to recombinate rice.The konjaku coarse cereals recombination
Meter Neng Liang arranges in pairs or groups, and accounting is reasonable, satiety is strong, can play good control glycaemic homeostasis by improving the approach such as insulin resistance
Function, and flavor and taste are good, have strong coarse cereals cereal faint scent, adhere to that edible acceptance is high for a long time.Be conducive to hyperglycemia people
Group's health safely feeds staple food, at the same also can reduce when normal population eats staple food stronger blood glucose stress, have great
Market prospects.
Another object of the present invention is to provide the preparation methods of konjaku coarse cereals recombination rice.
Above-mentioned purpose of the invention is achieved by following scheme:
A kind of konjaku coarse cereals recombination rice conducive to glycaemic homeostasis, the raw material including following parts by weight: konjaku glucomannan 0
~30 parts, 2~5 parts of soya bean, 5~15 parts of oat, 10~30 parts of sorghum, 3~12 parts of red kidney bean, 7~15 parts of black rice, Radix Et Rhizoma Rhei rice 1
~5 parts, 15~35 parts of wheat, 1~4 part of hyacinth bean, 0.3~1.2 part of monoglyceride.
The konjaku glucomannan that the present invention selects is the micro mist that viscosity is about 30000mPa.s, and digestion functionally can be improved
The viscosity of object, and mucous membrane is formed in stomach wall, the absorption of delay glucose can significantly improve the bullet of recombination rice made products on sense organ
Property, chewiness and hardness, improve the mouthfeel of recombination rice, and thinner partial size can obviously improve and easily produce in konjaku glucomannan processing
The phenomenon that raw sand-like mouthfeel particle.
The coarse cereals base starting material that the present invention selects be cooking preferably, chewiness it is stronger, and the lower kind of GI.
Preferably, the raw material including following parts by weight: 10.0 parts of konjaku glucomannan, 2.0 parts of soya bean, oat 12.0
Part, 15.3 parts of sorghum, 11.0 parts of red kidney bean, 12.7 parts of black rice, 4.4 parts of Radix Et Rhizoma Rhei rice, 30.0 parts of wheat, 2.0 parts of hyacinth bean, monoglyceride
0.6 part.
The present invention also protects the preparation method of the konjaku coarse cereals recombination rice simultaneously, includes the following steps:
S1. by soya bean, oat, sorghum, red kidney bean, black rice, Radix Et Rhizoma Rhei rice, wheat, hyacinth bean after magnetic separation, pulverizer powder is used
Broken, all raw materials cross 80 meshes after crushing；
S2. konjaku glucomannan, monoglyceride, soybean powder, oatmeal, sorghum flour, red kidney bean powder, black rice are weighed by prescription amount
Powder, rheum officinale rice flour, wheat flour and haricot bean powder mix；
S3. through twin (double) screw extruder extruding mixture material recombination rice made products is can be obtained into, after drying in the material of mixing
It is cooling to recombinate rice to get the konjaku coarse cereals conducive to glycaemic homeostasis.
Preferably, in step S3, the step of twin (double) screw extruder extruding mixture material, includes:
S31. it discharges: after all materials mix, at the uniform velocity being discharged by feeder, feed rate 15kg/h is transferred into machine barrel
It is interior, screw speed 150r/min；With the rotation of screw rod, conveyed along screw flight direction, flight pitch is gradually reduced, so that material
Gradually it is compacted；
S32. temperature, pressure and frit reaction control zone: moisture is added by water feeding machine automatically, it is dry for material to control amount of water
Base weight 20%, electric heating piece temperature elevation system and flowing water cooling system realize the temperature controls of machine barrel different zones, 70 DEG C of T2 cavity temperature,
150 DEG C of T3 cavity temperature, 160 DEG C of T4 cavity temperature, 80 DEG C of T5 cavity temperature, 80 DEG C of T6 cavity temperature；
S33. molding, pelletizing: after squeezing out in the rice type hole of mold, the rotary cutter for being mounted on discharge end is cut into the grain of rice
Shape, 6 punch die of rate of cutting 900r/min, 1.3mm.
Preferably, in step S1, when the crushing material, temperature≤70 DEG C is crushed, material overcure is prevented.If crushing
When, since high shear forces keep temperature excessively high, the series reactions such as gelatinization can occur for material itself, and curing degree increases, so that most
The curing degree of recombination rice product increases eventually, secondary boiled degradation.
Preferably, in step S31, mixing machine mixing time >=30min.
Preferably, it is heated-air drying that step S3 is dry, and drying temperature is 30~50 DEG C, and the time is 4~6h.Heated-air drying
The temperature particle tightness degree final to product has larger impact, when the temperature is excessively high, during drying, recombinates rice grain
Inside has apparent cracking trace, influences appearance, flavor and the Storage of product.
Preferably, recombination rice made products biodiversity accounting≤15% in step S3, after drying.Only when heated-air drying makes
Recombination rice made products moisture decreases sufficiently, and the quality of rice is recombinated during just can guarantee naturally dry, if weight after heated-air drying
Group meter Shui Fen > 15%, easily breeds mushroom during naturally dry.
Preferably, in step S3, it is cooled to natural cooling；Recombination rice made products biodiversity accounting≤13% after cooling.
Only when recombination rice made products moisture is suitable, final product obtained could long term storage.
Compared with prior art, the invention has the following advantages:
For the present invention using particular kind of coarse cereals as recombination rice starch matrix, active material rich in can block freedom
Chain reaction caused by base delays or inhibits lipid and other biological film oxidation process, there is the health care of adjuvant treatment chronic disease
Effect, and digestion experiment confirms in vivo and in vitro, the digestion rate of most of coarse cereals starch will be slower than corn, rice, wheat etc.
Large grain can inhibit the raised speed of postprandial blood sugar, be suitable for the long-term consumption of the patients with chronic diseases such as obesity, diabetes；Simultaneously
It is subjected to compatibility with the konjaku glucomannan with delay glucose absorption, so that integral formula is for carbohydrate
More preferably, blood sugar decreasing effect is more preferably for the inhibiting effect of digestion and absorption.
Detailed description of the invention
Fig. 1 is eGI value before and after the full powder extrusion process of coarse cereals raw material.
Fig. 2 is influence of the KGM additive amount to mixed powder system eGI.
Fig. 3 is mixed system gel object hardness, elasticity, chewiness, Viscosity Analysis result.
Fig. 4 is the intervention curve of natural rice and product of the present invention to diabetes B rat fasting blood-glucose.
Specific embodiment
The present invention is made combined with specific embodiments below and further being elaborated, the embodiment is served only for explaining this
Invention, is not intended to limit the scope of the present invention.Test method as used in the following examples is normal unless otherwise specified
Rule method；Used material, reagent etc., unless otherwise specified, for the reagent and material commercially obtained.
The screening of 1 konjaku coarse cereals of embodiment recombination rice raw material
1, the screening of rice starch base starting material is recombinated
According to the experimental analysis to commercially available konjaku recombination rice sense organ and function, to improve hardness, the elasticity, chewing of recombination rice
Property, it reduces recombination rice glycemic index and the function of making it have improvement diabetes body glycaemic homeostasis is target, synthesis is examined
Consider fuel economy, product realizability and its safe nutrition, is compared by data consultation analysis and material nutrition ingredient, tentatively
Black rice, Semen Coicis, sorghum, red bean, wheat, mung bean, soya bean, hyacinth bean, red kidney bean, red rice, oat, navy bean, Radix Et Rhizoma Rhei rice is selected to make
Follow-up study is carried out for starch matrix.
All kinds of coarse cereals raw materials be crushed into 60 mesh, in rate of feeding 15kg/h, screw speed 150pm, cure section: T3 chamber
150 DEG C of temperature, 160 DEG C of T4 cavity temperature, discharge section: under conditions of 90 DEG C of T5 cavity temperature, 90 DEG C of T6 cavity temperature into
The processing of row extrusion, measurement each raw material estimation before and after the processing glycemic index (expected glycemic index,
EGI situation of change).
As a result as shown in Figure 1, I being wherein coarse cereals eGI value before squeezing, II is coarse cereals eGI after extrusion process；As shown in Figure 1,
After high temperature extrusion processing, Radix Et Rhizoma Rhei rice, black rice, wheat, the decline of red kidney bean eGI value, the range of decrease respectively (4.1 ± 0.8) %, (6.8 ±
1.1) %, (2.5 ± 0.5) %, (3.0 ± 0.6) %, wherein Radix Et Rhizoma Rhei rice and black rice generate Index Foods by hyperglycemia and are down to middle blood
Sugar generates Index Foods；Red rice, Semen Coicis, navy bean, mung bean, soya bean eGI value rise, increasing degree respectively (6.8 ± 0.9) %,
(7.5 ± 1.2) %, (4.7 ± 0.9) %, (3.0 ± 1.0) %, (2.6 ± 0.7) %, wherein red rice and Semen Coicis are given birth to by middle blood glucose
Exponentially food is upgraded to hyperglycemia and generates Index Foods；Remaining raw material eGI value is without significant change.EGI value after selection extrusion process
Relatively low Radix Et Rhizoma Rhei rice, black rice, sorghum, oat, wheat, soya bean, hyacinth bean, red kidney bean prepare the starch base of rice as test
Matter.
2, the determination of KGM adding technique
Selecting viscosity is the konjaku glucomannan micro mist of 30000mPa.s, is compounded in varing proportions with grain dust, and preparation is solidifying
Glue object.In vitro digestion result is shown in Fig. 2, and konjaku flour can significantly reduce the eGI (P < 0.05) of compound system, with KGM additive amount
Increase effect become apparent；Texture characteristic analysis result is shown in Fig. 3 (mixed system gel object hardness, elasticity, chewiness, viscosity
Analyze result), jello hardness, chewiness, elasticity are obviously improved (P < 0.05), comprehensively consider KGM in two experiments and rise
Improvement, determine KGM addition section be 0%~15%.
3, product formula scheme is determined
On the basis of to extruding raw material specificity analysis, for safe nutrition requirement, functional requirement and the raw material of recombination rice
Some restrictive conditions of extrusion process characteristic, using KGM additive amount as variable, using cost minimum as objective function, preferably three
Product formula scheme carries out subsequent quality evaluation:
(1) low dose group konjaku coarse cereals recombinate meter Pei Fang are as follows: sorghum 16.2%, red kidney bean 11.6%, oat 12.7% are black
Rice 13.4%, Radix Et Rhizoma Rhei rice 4.6%, wheat 31.7%, hyacinth bean 2.2%, soya bean 2.2%, KGM5%, monoglyceride 0.6%.
(2) middle dose group konjaku coarse cereals recombinate meter Pei Fang are as follows: sorghum 15.3%, red kidney bean 11.0%, oat 12.0% are black
Rice 12.7%, Radix Et Rhizoma Rhei rice 4.4%, wheat 30.0%, hyacinth bean 2.0%, soya bean 2.0%, KGM10%, monoglyceride 0.6%
(3) high dose group konjaku coarse cereals recombinate meter Pei Fang are as follows: sorghum 14.4%, red kidney bean 10.4%, oat 11.3% are black
Rice 11.9%, Radix Et Rhizoma Rhei rice 4.2%, wheat 28.3%, hyacinth bean 1.8%, soya bean 1.8%, KGM15%, monoglyceride 0.6%.
Each raw material basis is as shown in table 1.
1 raw material basis of table
2 preparation process's of embodiment gropes
1, the determination of technological parameter
The adhesive characteristics for comprehensively considering main material compression properties and mixed powder system, are tested by pre-manufactured, determine that technique is joined
Number are as follows: feed rate 15kg/h, extruder add water flow 20%, and 70 DEG C of cavity temperature of screw speed 150r/min, T2, T3 cavity
150 DEG C of temperature, 160 DEG C of T4 cavity temperature, 80 DEG C of T5 cavity temperature, 80 DEG C of T6 cavity temperature, rate of cutting 900rpm, 1.3mm
6 punch dies.Under the manufacturing condition, the recombination rice product that form is complete, particle is uniform can be obtained.
2, the control of product technology characteristic
The technical characteristics such as color, permeability, the full grains degree of product can pass through raw material selection, material fiting ratio example, life
The technological means such as production. art are regulated and controled, and technical controlling main points are as follows:
(1) color of product.The color of recombination rice is mainly controlled by the selection of raw material and proportion, deeper using color
Raw material when, when additive amount is more than 10%, final products can be presented and color similar in base starting material；Present invention addition 11.9%
~13.4% black rice makes final products have the color close to black rice, color purple rice after boiling.
(2) permeability of product.The permeability for recombinating rice is mainly controlled by the nutrient proportion of raw material, content of starch
Higher, product permeability is better.Starch accounting is 63%~67% in product of the present invention.
(3) the full grains degree of product.The full grains degree for recombinating rice is mainly controlled by two main points, first is that mixed powder
The viscosity of system, the present invention by way of selecting the lower added appropriate oil of starch matrix of viscosity, control system
Viscosity；Second is that the addition of surfactant.This experiment, as additive, improves recombination rice made products band " bud " using monoglyceride
Phenomenon.
3 efficacy test of embodiment
The effect of product prepared by testing example 1, raises joint intraperitoneal injection chain urea using purifying feed high in fat and helps bacterium
Element establishes diabetes B rat model, is randomly divided into Normal group (CON), model control group by fasting blood-glucose (FBG) level
(MOD), natural rice (R) control group and 3 konjakus recombination rice dosage groups, every group 10.
CON: Normal group；MOD: diabetic controls group；R: natural rice intervention group；KGM5%: it is low that konjaku recombinates rice
Dosage intervention group；KGM10%: konjaku recombinates rice middle dosage intervention group；KGM15%: konjaku recombinates rice high dose intervention group.
1, influence of the product to diabetes B rat blood sugar index
Fasting blood-glucose result is as shown in table 2 and Fig. 4, when intervening to 30D, compared with diabetic model group, and konjaku recombination
The basic, normal, high extremely significant decline (P < 0.01) of dosage fasting blood-glucose of rice, amplitude respectively reaches 63.29%, 67.96%,
68.51%.To sum up, chronic high konjaku recombination rice can Effective Regulation diabetes B rat FBG, restore to close to normal control
Group rat is horizontal, there is excellent effect of lowering blood sugar.
2 rat fasting blood-glucose of table
Note: indicate that there is significant difference (P < 0.05) if any the subscript of different letters after same row numerical value, same word
Female subscript indicates that difference is not statistically significant (P > 0.05)
The results are shown in Table 3 for oral glucose tolerance, and the blood glucose of diabetic model group and natural rice control group generates bent
Area AUC is extremely significant under line is higher than normal group (P < 0.01), i.e. glycemic index GI is extremely significant to be higher than normal group of (P <
0.01)；Compared with diabetic model group, konjaku recombinates the extremely significant reduction of low, middle and high dose groups area under the curve AUC of rice
The extremely significant reduction (P < 0.01) of (P < 0.01), i.e. glycemic index GI.To sum up, konjaku recombination rice can be effective after intervening 30D
The sugar tolerance for regulating and controlling diabetes B rat, there is excellent effect of lowering blood sugar.As a result consistent with fasting blood-glucose conclusion.
3 Oral Administration in Rats sugar tolerance of table
Note: indicate that there is significant difference (P < 0.05) if any the subscript of different letters after same row numerical value, same word
Female subscript indicates that difference is not statistically significant (P > 0.05)
2, influence of the product to diabetes B rat fat index
Influence of the product of the present invention to diabetes B rat fat index is as shown in table 4.Compared with Normal group, mould
The extremely significant rising (P < 0.01) of type group triglycerides (TG)；Natural rice control group, konjaku recombination rice intervention group TG compare model
The extremely significant reduction (P < 0.01) of group, there are no significant compared with Normal group for the low, middle and high dose groups of konjaku recombination rice
Difference (P > 0.05).The result shows that konjaku recombination rice has certain adjustment effect, regulating effect and day to the TG of diabetes rat
There was no significant difference for right rice.
Compared with Normal group, model control group total cholesterol (TC) significantly rises (P < 0.05)；Natural rice control
The middle high dose group of group, konjaku recombination rice, compares model control group, and TC is significantly reduced (P < 0.05), and konjaku recombinates each dose of rice
There was no significant difference with natural rice control group for amount group.
Compared with Normal group, the extremely significant rising (P < 0.01) of model control group low-density lipoprotein (LDL-C)；Evil spirit
The high dose group that taro recombinates rice significantly reduces (P < 0.05) compared to model group LDL-C, and konjaku recombinates rice low, middle and high dose groups
Regulating effect is superior to natural rice.
Compared with Normal group, model group high-density lipoprotein (HDL-C) is slightly reduced, not statistically significant (P >
0.05)；The middle and high dosage group of konjaku recombination rice HDL-C compared with model group significantly increases (P < 0.05)；Natural rice group phase
(P < 0.05) is significantly reduced than Normal group group HDL-C, shows that konjaku recombination rice has certain improvement result to HDL-C level,
Effect is better than natural rice.
4 rat fat index of table
Note: indicate that there is significant difference (P < 0.05) if any the subscript of different letters after same row numerical value, same word
Female subscript indicates that difference is not statistically significant (P > 0.05)
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than protects to the present invention
The limitation of shield range can also be made on the basis of above description and thinking for those of ordinary skill in the art
Other various forms of variations or variation, there is no necessity and possibility to exhaust all the enbodiments.It is all of the invention
Made any modifications, equivalent replacements, and improvements etc., should be included in the protection of the claims in the present invention within spirit and principle
Within the scope of.
Claims (10)
1. a kind of konjaku coarse cereals conducive to glycaemic homeostasis recombinate rice, which is characterized in that the raw material including following parts by weight: konjaku
0~30 part of Glucomannan, 2~5 parts of soya bean, 5~15 parts of oat, 10~30 parts of sorghum, 3~12 parts of red kidney bean, black rice 7~15
Part, 1~5 part of Radix Et Rhizoma Rhei rice, 15~35 parts of wheat, 1~4 part of hyacinth bean, 0.3~1.2 part of monoglyceride.
2. recombinating rice according to claim 1 conducive to the konjaku coarse cereals of glycaemic homeostasis, which is characterized in that including following parts by weight
Several raw materials: 10.0 parts of konjaku glucomannan, 2.0 parts of soya bean, 12.0 parts of oat, 15.3 parts of sorghum, 11.0 parts of red kidney bean, black rice
12.7 parts, 4.4 parts of Radix Et Rhizoma Rhei rice, 30.0 parts of wheat, 2.0 parts of hyacinth bean, 0.6 part of monoglyceride.
3. recombinating rice according to claim 1 conducive to the konjaku coarse cereals of glycaemic homeostasis, which is characterized in that the konjak portuguese gansu polyose
The viscosity of sugar is 30000mPa.s.
4. the preparation method of any konjaku coarse cereals recombination rice conducive to glycaemic homeostasis of claims 1 to 3, which is characterized in that
Include the following steps:
S1. soya bean, oat, sorghum, red kidney bean, black rice, Radix Et Rhizoma Rhei rice, wheat, hyacinth bean are crushed after magnetic separation using pulverizer,
All raw materials cross 80 meshes after crushing；
S2. by prescription amount weigh konjaku glucomannan, monoglyceride, soybean powder, oatmeal, sorghum flour, red kidney bean powder, black rice flour,
Rheum officinale rice flour, wheat flour and haricot bean powder mix；
S3. recombination rice made products is can be obtained into through twin (double) screw extruder extruding mixture material in the material of mixing, it is cold after drying
But rice is recombinated to get the konjaku coarse cereals conducive to glycaemic homeostasis.
5. according to claim 4 conducive to the preparation method of the konjaku coarse cereals recombination rice of glycaemic homeostasis, which is characterized in that step
In S3, the step of twin (double) screw extruder extruding mixture material, includes:
S31. it discharges: after ensuring that each component raw material mixes well in batch mixer, at the uniform velocity being discharged by feeder, feed rate 15kg/
H is transferred into machine barrel, screw speed 150r/min.With the rotation of screw rod, conveyed along screw flight direction, flight pitch by
It is tapered small, so that material is gradually compacted.
S32. temperature, pressure, frit reaction control zone: moisture is added by water feeding machine automatically, control amount of water is material dry basis
20%, realize the temperature control of machine barrel different zones by electric heating piece temperature elevation system and flowing water cooling system, 70 DEG C of T2 cavity temperature, T3
150 DEG C of cavity temperature, 160 DEG C of T4 cavity temperature, 80 DEG C of T5 cavity temperature, 80 DEG C of T6 cavity temperature.
S33. molding → pelletizing: after squeezing out in the rice type hole of mold, the rotary cutter for being mounted on discharge end is cut into rice-shaped, cuts
Cut rate 900r/min, 1.3mm6 punch die.
6. according to claim 4 conducive to the preparation method of the konjaku coarse cereals recombination rice of glycaemic homeostasis, which is characterized in that step
In S1, when the crushing material, temperature≤70 DEG C are crushed.
7. according to claim 5 conducive to the preparation method of the konjaku coarse cereals recombination rice of glycaemic homeostasis, which is characterized in that step
In S31, mixing machine mixing time >=30min.
8. according to claim 4 conducive to the preparation method of the konjaku coarse cereals recombination rice of glycaemic homeostasis, which is characterized in that step
S3 dry is heated-air drying, and drying temperature is 30~50 DEG C, and the time is 4~6h.
9. according to claim 4 conducive to the preparation method of the konjaku coarse cereals recombination rice of glycaemic homeostasis, which is characterized in that step
Recombination rice made products biodiversity accounting≤15% in S3, after drying.
10. according to claim 4 conducive to the preparation method of the konjaku coarse cereals recombination rice of glycaemic homeostasis, which is characterized in that step
In rapid S3, it is cooled to natural cooling；Recombination rice made products biodiversity accounting≤13% after cooling.
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| CN112120162A (en) * | 2020-09-30 | 2020-12-25 | 华南农业大学 | Konjak recombinant rice with low glycemic index and preparation method thereof |
| CN112120162B (en) * | 2020-09-30 | 2023-10-24 | 华南农业大学 | Konjak recombinant rice with low glycemic index and preparation method thereof |
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Application publication date: 20191029 |