CN111264756B - Low-GI whole grain rice and application thereof - Google Patents

Low-GI whole grain rice and application thereof Download PDF

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CN111264756B
CN111264756B CN202010146189.0A CN202010146189A CN111264756B CN 111264756 B CN111264756 B CN 111264756B CN 202010146189 A CN202010146189 A CN 202010146189A CN 111264756 B CN111264756 B CN 111264756B
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rice
low
whole grain
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cereals
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CN111264756A (en
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李永富
黄金荣
史锋
陈正行
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Delicious Meishan Food (Wuxi) Co.,Ltd.
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Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • 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 invention discloses low-GI whole grain rice and application thereof, and belongs to the technical field of foods. The low-GI whole grain rice comprises low-GI rice, white rice and miscellaneous cereals; the mass ratio of the low GI rice to the coarse cereals is (3-5): (0-2): 5, a step of; the miscellaneous cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice and 3-10 parts of tartary buckwheat. The invention has no any external addition, the raw materials are natural sources, through reasonable collocation of the low GI rice, the white rice and the minor cereals, the invention not only can neutralize the content of the GI value, but also can play a role in increasing the adhesiveness and the elasticity of the low GI whole grain rice, can enrich the mouthfeel, and has smaller difference between the quality and the mouthfeel and the white rice; and the GI value of the product is less than 55, so that the product is a staple food which can be safely eaten by diabetics.

Description

Low-GI whole grain rice and application thereof
Technical Field
The invention relates to low GI whole grain rice and application thereof, and belongs to the technical field of foods.
Background
Rice is used as a staple food in China, and has a long history, and the most people eat the rice. The rice is eaten in different ages in different modes, and the transition history from the original brown rice to the polished rice to the brown rice is also the transition history of the cognition of human on the nutrition and health of the staple food. In ancient times, people put different grains together for cooking, known as "savoury rice". From this, our ancestors have long known that different grains and miscellaneous cereals are cooked together, and have a distinct taste and flavor from that of a single rice. At present, people cook various rice and minor cereals together, not only for richer mouthfeel, but also for pursuing healthier eating modes. After the satiety problem is solved, how does the main food get well? How does the staple eat healthy? Is a more concern. The rice is used as main food, the problems of high GI and high starch are always paid attention to by healthy people, especially the most important people with diabetes are the main food of sugar friends. Meanwhile, the rice is taken as a main food, so that dietary fiber is insufficient, vitamins are deficient, and health problems such as obesity and colon cancer are easily caused. The existing low GI staple food mainly comprises flour products, and the low GI staple food which can completely replace rice is lacking in the market, so that 2-type diabetics cannot feel relieved and eat at ease. Because rice has good taste, high consumer acceptance and strong dependence, and coarse cereals have the problems of difficult cooking, poor taste and the like due to compact structure of the seed coat of the coarse cereals, the staple food is limited. At present, the minor cereals are modified in the modes of extrusion, puffing, recombination and the like in the market, so that the shapes and structures of the minor cereals and the rice are changed; or mixing and crushing coarse cereals and rice together, and granulating to achieve the aim of reducing the GI value; the coarse cereal rice prepared by rice and coarse cereal is also available, because the rice content is higher, the requirement of low GI cannot be met; products also use the addition of extracts that inhibit alpha-amylase activity to achieve the goal of lowering food GI. The modified and granulated coarse cereals destroy the shape and structure of the coarse cereals, so that the GI of the coarse cereals is easily increased, the defects of poor taste and the like exist, the coarse cereals cannot be widely accepted by consumers, and the recombination or exogenous addition is more resisted by people pursuing the form of the staple food natural food; the mixed coarse cereal rice has coarse mouthfeel, high hardness, poor fusion property of coarse cereal and rice and poor palatability, and the dosage proportion of coarse cereal is limited, so that the low GI requirement cannot be met.
Food GI is highly positively correlated with postprandial glycemic response, and food can be classified into high GI, medium GI and low GI according to the rise of blood glucose after a certain time of ingestion, wherein GI >70 is high GI food, GI > 55 is less than or equal to 70 is medium GI food, and GI is less than or equal to 55 is low GI food. The high GI food has the advantages of quick hydrolysis, quick digestion and absorption of starch after entering intestinal tracts, higher postprandial blood sugar response, and easy to cause obesity, hyperglycemia and other chronic diseases after long-term use. The low GI food has the advantages of low digestion of starch, slow glucose release, low postprandial blood glucose reaction, and correspondingly low insulin required by in vivo metabolism, avoids the severe fluctuation of human blood glucose after eating, has obvious effects of preventing the blood glucose from suddenly rising and falling, and is beneficial to controlling the human blood glucose within a reasonable range.
In addition, the low GI foods containing the minor cereals have stronger satiety, which is related to the higher dietary fiber content in the minor cereals, and the low GI whole grain rice is more hunger-resistant because the starch digestion and release speed is slower and the continuous energy supply time is longer, so that the fat formation is reduced, the weight control is facilitated, and the effect of the high GI foods is opposite. A large number of researches show that the long-term eating of low GI food has obvious effects on relieving symptoms of hyperglycemia and hypertension, weight control and the like.
On the premise of ensuring good taste, the requirements of the low-GI whole grain rice cannot be met by compounding the rice with the middle-low-GI whole grain coarse cereals, and attempts are also made to reduce the GI of the coarse cereal rice by increasing the proportion of the low-GI coarse cereals, but when the proportion of single coarse cereal exceeds a certain proportion, the taste and flavor of the coarse cereal rice are obviously reduced, and the consumer acceptance is low. The same problems are encountered when various low-GI foods are added to rice after being matched. The team researches find that although the low GI rice has the problems of poor cooking taste and low consumer acceptance, different low GI rice has larger cooking characteristic difference, and the special variety of low GI rice, rice and minor cereals are compounded to remarkably improve the taste and flavor of the low GI whole grain rice through domestic common low GI rice system test and sensory evaluation, and the minor cereals are preprocessed and screened to be suitable, so that the proportion of minor cereals in the minor cereal rice can be increased to 50% by matching the minor cereals with the common rice and the low GI rice, thereby not only meeting the requirement of the minor cereal rice on low GI, but also ensuring the good taste of the minor cereal rice, and being widely welcome by consumers.
Disclosure of Invention
The invention scientifically compounds low GI rice, rice and various minor cereals with lower GI value to prepare the low GI whole grain rice, so that the low GI whole grain rice is easy to cook like rice, has the taste similar to that of rice and has more rich nutrition than rice. After normal pressure cooking, the low GI whole grain rice has higher dietary fiber content, higher phytochemicals content and lower postprandial blood sugar reaction, is more suitable for being used as staple food for hyperglycemia people, solves the problem that the people want to eat staple food and are not dare to eat, and improves the life quality of the people. The low GI whole grain rice contains more than 25% of low GI rice, less than 25% of rice and 50% of coarse cereals, wherein the coarse cereals comprise beans, tartary buckwheat and other low GI foods, and the oat germ rice is one of the foods which are accepted as being most suitable for people with hyperglycemia in the world. The low GI whole grain rice prepared by the invention provides better choice for staple food of 2-type blood sugar patients, and can be used as staple food of normal people due to good taste and rich nutrition.
The invention solves the problems of high GI, high starch, low dietary fiber content and the like of the rice eaten daily by the current families, increases the nutrients such as protein, phytochemicals and the like in the rice, and balances the nutrition of staple food. The adopted technical scheme is as follows: the low GI whole grain rice is prepared by selecting proper low GI rice and rice for matching, simultaneously selecting proper coarse cereals for compounding, and uniformly mixing according to different proportions, wherein the rice is not soaked, is conventionally washed, is added with water with a certain proportion, is put into an electric cooker for steaming at normal pressure for steaming for 30-50min, and is preserved for 20-30min, thus being eaten as staple food.
A first object of the present invention is to provide a low GI whole grain rice including low GI rice, white rice and miscellaneous cereals; the mass ratio of the low GI rice to the coarse cereals is (1-5): (0-4): 5, a step of; preferably, the mass ratio of the low GI rice to the minor cereals is (1-4): (1-4): 5.
in one embodiment of the present invention, the low GI rice has a hardness of 2000 to 2700g, an adhesion of 20 to 25, and an elasticity of 0.6 to 0.8.
In one embodiment of the invention, the miscellaneous cereals comprise one or more of mung beans, black rice, oat germ rice, red glutinous rice and tartary buckwheat.
In one embodiment of the invention, the miscellaneous cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice and 3-10 parts of tartary buckwheat.
In one embodiment of the present invention, the mung bean is obtained by high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 165-180 ℃ and the time is 30-60s.
In one embodiment of the present invention, the black rice is obtained by high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 145-160 ℃ and the time is 30-60s.
A second object of the present invention is to provide the use of the low GI whole grain rice described above in food products.
A third object of the present invention is to provide the use of the low GI whole grain rice described above for the preparation of a food product for the prevention or auxiliary improvement of diabetes.
The fourth object of the invention is to provide a preparation method of low GI whole grain minor cereal rice, which takes the low GI whole grain rice as raw material, puts the low GI whole grain rice into a household electric rice cooker, adds a certain amount of water after washing, cooks for 30-50min at normal pressure, and keeps the temperature for 20-30min, thus being edible.
The fifth object of the invention is to provide a preparation method of low GI whole grain coarse cereal instant rice, which is characterized in that the method takes the low GI whole grain rice as a raw material, water is added for 30-90min after washing, steaming is carried out at normal pressure for 35-50min, edible oil is added, the instant rice is filled into a food-grade packaging material capable of being sterilized under high pressure, sterilizing is carried out under high pressure for 20-40min, and the instant rice is obtained after cooling and taking out.
The invention has the beneficial effects that:
(1) The invention adopts the low GI rice with 3 different varieties selected, has good taste, good cooking quality and good taste after being compounded with the rice and the minor cereals, and has small difference with the rice after sensory evaluation, the taste score is between 55 and 56 (60 minutes in full).
(2) The coarse cereals are raw grain seeds, and are not subjected to processes such as crushing, extrusion, puffing, recombination and the like. After part of coarse cereals are treated by adopting a high-temperature fluidization technology, the aim of cooking with the rice and the low-GI rice at the same time can be fulfilled under normal pressure without soaking in advance.
(3) The proportion of the minor cereals changes along with the variety change of the low GI rice, and the proportion of the minor cereals in the formula is 50 percent; the low GI rice, the white rice and the minor cereals interact with each other to supplement each other, and the synergistic effect on the quality and the taste of the minor cereals is achieved.
(4) The invention has no any exogenous addition, the raw materials are all natural sources, and the cooking performance is improved only through the collocation among the raw materials or the moderate pretreatment of coarse cereals so as to obtain good taste and meet the requirement of low GI; the GI value of the product is less than 55, and the product is a staple food which can be safely eaten by diabetics.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
1. Sensory evaluation:
and 10 sensory evaluation judges from different regions, different ages and different sexes are selected by adopting a GB/T15682-2008 rice and white rice cooking edible quality sensory evaluation method table to evaluate the processed low GI whole grain coarse cereal rice, so as to obtain a sensory evaluation table.
Table 1 sensory evaluation scoring table
2. The detection method of the GI value comprises the following steps:
GI values of the instant rice were measured according to WS/T652-2019, which was published by the national health Committee at 11/6/2019.
3. The hardness, viscosity and elasticity detection method comprises the following steps:
the texture properties of the cooked rice were measured using a TA-XT2i physical property meter (SMS, uk). During testing, 10 rice grains are randomly selected at different positions of the middle layer of the steamed rice sample at each time and symmetrically placed on a stage of a physical property instrument for measurement, certain intervals are needed among the rice grains, and each sample is subjected to 5 parallel tests.
4. Low GI rice a: purchased from Changzhou Wuyu agricultural technologies Co., ltd; low GI rice B: purchased from Zhejiang green giant biotechnology Co., ltd; low GI rice C: purchased from Tianmu lake pharmaceutical company, inc. The relevant properties are shown in Table 2.
TABLE 2 GI values, food quality and sensory evaluation of different Low GI rice
Sample name Hardness g Adhesion properties Elasticity of Mouthfeel and color
Rice 1879 30.56 0.801 Moderate softness and hardness, white color and good taste
Low GI rice A 2547 22.22 0.631 Has hard taste and yellow color
Low GI rice B 2536 21.66 0.655 Has hard taste, loose rice grains and no luster
Low GI rice C 2657 20.52 0.619 The taste is hard and the rice grains are not uniformly cooked
Example 1:
according to the mixing proportion, 35g of low GI rice (A), 15g of common rice, 20g of fluidization mung bean (fluidization temperature 180 ℃, fluidization time 55 s), 10g of fluidization black rice (fluidization temperature 140 ℃, fluidization time 55 s), 10g of oat germ rice, 5 red glutinous rice and 5g of tartary buckwheat are weighed and evenly mixed, and then the mixture is put into a household electric cooker, water is added after washing, normal pressure cooking is carried out for 45min, and heat preservation is carried out for 20min, thus the food can be eaten.
Example 2:
according to the mixing proportion, 35g of low GI rice (B) and 15g of common rice are weighed, 20g of fluidization mung bean (fluidization temperature is 180 ℃, fluidization time is 55 s), 10g of fluidization black rice (fluidization temperature is 140 ℃, fluidization time is 55 s), 10g of oat germ rice, 5g of red glutinous rice and 5g of tartary buckwheat are evenly mixed, and then the mixture is put into a household electric cooker, water is added after washing, normal pressure cooking is carried out for 45min, and heat preservation is carried out for 20 minutes, thus the food can be eaten.
Example 3:
according to the mixing proportion, 35g of low GI rice (C), 15g of common rice, 20g of fluidization mung bean (fluidization temperature 180 ℃, fluidization time 55 s), 10g of fluidization black rice (fluidization temperature 140 ℃, fluidization time 55 s), 10g of oat germ rice, 5 red glutinous rice and 5g of tartary buckwheat are weighed and evenly mixed, then the mixture is put into a household electric cooker, water is added after washing, normal pressure cooking is carried out for 45min, and heat preservation is carried out for 20min, thus the food can be eaten.
Comparative example 1: pure rice
Weighing 100g of common rice, placing into a household electric cooker, washing, adding a certain amount of water, steaming and boiling for 45min at normal pressure, and preserving heat for 20min to obtain the rice.
Comparative example 2: omitting rice
Weighing 50g of low GI rice A, 20g of fluidized mung bean (the fluidization temperature is 180 ℃, the fluidization time is 55 s), 10g of fluidized black rice (the fluidization temperature is 140 ℃, the fluidization time is 55 s), 10g of oat germ rice, 5g of red glutinous rice and 5g of tartary buckwheat, uniformly mixing, putting into a household electric cooker, washing, adding water, steaming at normal pressure for 45min, and preserving heat for 20min, thus being edible.
Comparative example 3: omitting Low GI rice A
Mixing with common rice 50g, fluidized mung bean 20g (fluidization temperature 180 deg.C, fluidization time 55 s), fluidized black rice 10g (fluidization temperature 140 deg.C, fluidization time 55 s), oat germ rice 10g, red glutinous rice 5g, and Fagopyrum tataricum 5g according to the proportion, placing into a household electric rice cooker, washing, adding water, steaming at normal pressure for 45min, and maintaining the temperature for 20 min.
Comparative example 4: pure coarse cereal rice
Weighing 20g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55 s), 10g of fluidized black rice (the fluidization temperature is 140 ℃, the fluidization time is 55 s), 10g of oat germ rice, 5g of red glutinous rice and 5g of tartary buckwheat, uniformly mixing, putting into a household electric cooker, washing, adding water, steaming and boiling for 45min at normal pressure, and preserving heat for 20min, thus being edible.
Table 3 comparative and example sensory evaluation tables
Name of the name Appearance of Color Hardness of Elasticity of Viscosity of the adhesive Taste score Sensory evaluation
Example 1 14 14 9 9 9 55 Moderate softness and hardness, rich taste and attractive color
Example 2 15 14 9 9 9 56 The soft and hard are moderate, the rice is even, and the taste is hierarchical
Example 3 14 15 9 9 9 56 Moderate softness and hardness, attractive color and luster and chewiness
Comparative example 1 15 14 9 9 9 56 Moderate softness and hardness, monotonous taste and high GI
Comparative example 2 8 8 4 4 4 32 Hard, poor in viscosity and uneven in rice cooking
Comparative example 3 15 14 9 9 9 55 Moderate hardness, good taste, middle GI
Comparative example 4 8 7 3 4 3 26 Hard, coarse and bad taste
Table 4 comparative and example eating quality and sensory evaluation results
Name of the name Hardness g Adhesion to Elasticity of GI value
Example 1 2153 16.12 0.851 53.14
Example 2 2117 16.71 0.854 53.54
Example 3 2195 16.15 0.865 54.27
Comparative example 1 1879 18.56 0.841 89.97
Comparative example 2 2342 13.47 0.824 55.21
Comparative example 3 2230 17.34 0.733 65.41
Comparative example 4 2894 9.45 0.511 50.31
According to the technology, 3 kinds of rice which are screened are all low GI rice, through detection, the GI value is smaller than 55, but because the taste and viscosity and elasticity of the rice are insufficient, the rice is matched with proper rice to achieve the purposes of increasing the viscosity of the low GI whole grain rice, neutralizing the hardness of the low GI rice and increasing the elasticity of the rice, and through adding the low GI rice and the rice to be matched with each other and adding proper coarse cereals, the GI value of the low GI whole grain rice is lower than 55, so that the standard of low GI food is achieved. The obtained whole grain low GI instant coarse cereal rice has rich taste, moderate hardness, proper viscosity and attractive color. In the raw materials of the low-GI whole grain rice, the low-GI rice, the mung bean and the tartary buckwheat are all low-GI foods, and the oat germ rice is medium-GI foods. Thus, the GI of the sample can be reduced to 55 or less by blending the different materials. By adding 50% of coarse cereals, the rice flour not only can obviously reduce the GI value of rice, improve the taste of rice and reduce the viscosity of low-GI whole grain rice, but also has special coarse cereal flavor, enriches the taste of the low-GI whole grain rice, can obviously delay the release of blood sugar after eating, and can control the area under a blood sugar curve, thereby achieving the purpose of reducing the glycemic index. Because of the variety difference between the low GI rice, the basic components are slightly different, and thus, they exhibit different properties. According to the characteristics, the rice flour is matched with common rice and minor cereals to make up for the advantages and the disadvantages, the GI value, hardness, adhesiveness and elasticity of the sample are taken as reference indexes, sensory evaluation is combined, and the index of the rice is taken as reference value, so that the optimal combination formula is screened.
The results in tables 3 and 4 show that after the low GI rice of different varieties is matched with the common rice, the three low GI rice in the embodiment is compounded with the common rice, and coarse cereals such as tartary buckwheat, mung beans and the like with low GI are added, so that the taste score of the prepared low GI whole grain rice has no obvious difference compared with that of the common rice. According to the detection comparison, the hardness of the low GI whole grain rice of examples 1, 2 and 3 is slightly higher than that of the common rice, so that the hardness of the GI whole grain rice can be obviously reduced by adopting the technology of the mutual matching of the common rice and the low GI rice, and meanwhile, the coarse cereals can be cooked with the rice without soaking because of fluidization treatment. Research shows that the hardness of the processed coarse cereals is obviously reduced after the coarse cereals are steamed. The hardness of the examples is slightly higher than that of common rice, P is more than 0.05, the difference is not obvious, and the sensory evaluation result also shows that the taste difference is small. The low GI whole grain rice has the advantages of uniform appearance, attractive color, moderate hardness, taste similar to white rice, layering feel better than the white rice, miscellaneous grain flavor and GI obviously lower than the white rice. The hardness in the edible qualities of example 1, example 2 and example 3 was closer to that of comparative example 1, slightly harder than that of rice, acceptably good dispersibility, low adhesiveness, good elasticity, and chewiness than that of comparative example 1. The low-GI whole grain rice prepared from the low-GI coarse cereals prepared by the method has a GI value of 53.14-54.27, which is reduced by about 40% compared with the GI (89.97) of comparative example 3 (common white rice) and obviously reduced compared with comparative example 1. Comparative example 2 the low GI whole grain rice was removed from the rice and the minor cereals were interworked to significantly reduce the GI of the low GI whole grain rice, but the taste scores were all lower than those of comparative examples 1, 2, 3, and the low GI rice alone was used in the low GI whole grain rice, and only the GI value was reduced simply, and there was no obvious effect on improving the palatability, and the low GI rice could not be completely cooked, resulting in uneven rice cooking. Therefore, the proper proportion of the rice and the low GI rice can assist to enhance the application of the low GI rice in the low GI whole grain rice, and has obvious effects of improving the appearance, the color, the softness, the hardness, the viscosity and the elasticity of the low GI whole grain rice. Comparative example 3, which has a low GI rice removed, has a taste score similar to that of comparative example 1 and a relatively rich mouthfeel, and has a GI value of 65.41, which does not meet the low GI food standard, as measured, and cannot be studied as a low GI whole grain rice formulation. In comparative example 4, the low GI rice and the common rice were removed, and the miscellaneous cereals were mixed according to the original ratio and then cooked, the GI value was reduced more, but the palatability was poor, the hardness reached 2894g, the viscosity was poor, the elasticity was insufficient, and the eating was impossible. The taste scores were 26 points, which were significantly lower than examples 1, 2, and 3. From this, through reasonable collocation of low GI rice and white rice, add 50% of suitable miscellaneous cereals, with 1:1, the low GI whole grain rice is prepared by matching the proportion, so that the content of the GI value can be neutralized, the effects of increasing the adhesiveness and elasticity of the low GI whole grain rice can be achieved, the taste can be enriched, and the color of the low GI coarse cereals can be improved.
The low GI whole grain rice of the invention is steamed in a normal pressure mode of a household electric cooker, and compared with other miscellaneous grain rice, the raw materials keep the original appearance and original taste of miscellaneous grain, and the invention has no crushing and recombination processing technology; the low GI rice raw material is not subjected to pretreatment such as starch alpha treatment; the coarse cereals are not required to be soaked after high-temperature fluidization treatment, so that the soaking time can be reduced, and the loss of active substances in the coarse cereals can be reduced. The invention has the characteristics of whole grains, low GI value, instant cooking and good taste, not only meets the requirements of low GI staple food for diabetics, but also meets the requirements of families needing to eat low GI rice.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (5)

1. A preparation method of low GI whole grain coarse cereal instant rice is characterized in that low GI whole grain rice is taken as a raw material, water is added into the low GI whole grain rice for 30 to 90 minutes after washing, normal pressure steaming is carried out for 35 to 50 minutes, edible oil is added into the low GI whole grain coarse cereal instant rice, the low GI whole grain coarse cereal instant rice is filled into a food-grade packaging material which can be sterilized under high pressure, the food-grade packaging material is sterilized under high pressure for 20 to 40 minutes, and the low GI whole grain coarse cereal instant rice is obtained after cooling;
the low-GI whole grain rice is prepared from low-GI rice, white rice and miscellaneous cereals; the mass ratio of the low GI rice to the coarse cereals is (1-4): (1-4): 5, a step of;
the low GI rice has a hardness of 2536-2657g, an adhesion of 20-22.22, and an elasticity of 0.619-0.655;
the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice and 3-10 parts of tartary buckwheat;
the mung beans are obtained through high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 165-180 ℃ and the time is 30-60s;
the black rice is obtained through high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 145-160 ℃ and the time is 30-60s.
2. A preparation method of low GI whole grain coarse cereal rice is characterized in that low GI whole grain rice is taken as a raw material, the low GI whole grain rice is put into a household electric cooker, a certain amount of water is added after washing, and the rice is obtained after normal pressure cooking for 30-50min and heat preservation for 20-30 min;
the low-GI whole grain rice is prepared from low-GI rice, white rice and miscellaneous cereals; the mass ratio of the low GI rice to the coarse cereals is (1-4): (1-4): 5, a step of;
the low GI rice has a hardness of 2536-2657g, an adhesion of 20-22.22, and an elasticity of 0.619-0.655;
the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat germ rice, 5-10 parts of red glutinous rice and 3-10 parts of tartary buckwheat;
the mung beans are obtained through high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 165-180 ℃ and the time is 30-60s;
the black rice is obtained through high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 145-160 ℃ and the time is 30-60s.
3. The low-GI whole-grain instant rice prepared by the method of claim 1.
4. The low-GI whole-grain cereal rice prepared by the method of claim 2.
5. Use of the low-GI whole-grain cereal instant rice of claim 3 or the low-GI whole-grain cereal rice of claim 4 for the preparation of a food for aiding in the improvement of diabetes.
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