CN112120162A - Konjak recombinant rice with low glycemic index and preparation method thereof - Google Patents
Konjak recombinant rice with low glycemic index and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
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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
- 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
- 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
- A23L19/115—Konjak; Konntaku
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
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- 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 provides konjak recombinant rice with low glycemic index and a preparation method thereof. The recombined rice comprises rice, konjac flour, oat and chickpea in a mass ratio of 30-70: 2-6: 10-30: 15-35, the recombined rice with low glycemic index is obtained through reasonable compounding of all grain components and a specific extrusion granulation process, the recombined rice with low glycemic index is good in cooking property, good in chewing property, good in sensory quality such as taste and appearance and similar to natural rice in texture property, and the recombined rice with low glycemic index is verified by an in vitro starch digestion test and an in vivo blood sugar response test, can obviously delay starch hydrolysis and blood sugar rise and is suitable for being eaten by type II diabetics for a long time, wherein the recombined rice is low in glycemic index of 46.25.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to konjak recombinant rice with low glycemic index and a preparation method thereof.
Background
According to the statistics of the international diabetes union, in 2019, the number of diabetic patients in China is about 1.16 hundred million (20-79 years old), and is predicted to increase to 1.47 hundred million by 2045 years. With such a huge number of people with diabetes, the diet of patients forms a huge consumption market, attracting the attention of each party. Rice is one of the most important grains in China, and rice is taken as staple food in more than 65% of people in China. However, the glycemic index of the common natural rice is 80-90, which belongs to high glycemic index food, and is not beneficial to the stability of blood sugar of diabetics, and the intake of the diabetics needs to be strictly controlled every day. Therefore, it is imperative to develop rice with a low glycemic index.
The recombinant rice is an important way for researching and developing the rice with low glycemic index by regulating and controlling the types of grains and the addition amount of raw materials of the recombinant rice. The konjac flour contains rich water-soluble dietary fibers, has been widely proved to have the effect of reducing blood sugar, not only can effectively reduce the glycemic index of recombinant rice, but also can directly relieve the state of illness of diabetes patients. At present, some recombinant rice products allegedly added with konjac flour appear in the market at home. CN201510636827.6 discloses a konjak rice and its production method, which is prepared by konjak bean curd powder and rice flour through a single-screw extruder; CN201310474865.7 discloses a konjak composite nutritious rice, which is prepared by konjak refined flour, coarse rice flour, whole corn flour and whole sweet potato flour through a granulator; CN201210176107.2 discloses a health care nutritious rice containing wild konjak and a preparation method thereof, which is prepared by konjak powder and rice powder through a granulator; CN200610200850.1 discloses an artificial rice made from rhizoma Amorphophalli powder, coarse cereals raw materials, vegetable and fruit raw materials and/or nut raw materials, and testa oryzae. The four methods are used for preparing the recombinant rice added with the konjac flour, but have the following defects: (1) when the addition amount of the konjac flour is too high, gastrointestinal tract digestion discomfort can be caused, and adverse reactions such as flatulence and the like can be caused; (2) the prepared recombinant rice is not resistant to cooking, has soft and rotten mouthfeel and poor sensory quality; (3) the konjac bean curd powder is dark in color, the appearance quality of the prepared recombinant rice is poor, and the efficacy of reducing blood sugar is poor; (4) the prepared recombinant rice has poor chewiness and has texture characteristics far different from those of natural rice; (5) the drying mode with higher cost is adopted, which is not beneficial to industrialized popularization; (6) the blood glucose generation index of the konjac recombinant rice is not determined according to WS/T652-2019, and whether the prepared konjac recombinant rice is suitable for type II diabetics to eat for a long time is still to be examined.
Disclosure of Invention
The invention aims to provide konjak recombinant rice with low glycemic index and a preparation method thereof, the konjak recombinant rice with low glycemic index is obtained by reasonably compounding several grain components of rice, konjak powder, oat and chickpea and performing a specific extrusion granulation process, compared with other konjak recombinant rice on the market, the konjak recombinant rice has better sensory quality, closer texture property to natural rice, lower cooking loss rate and better flavor and taste in accordance with the expectation of consumers on the natural rice, and the konjak recombinant rice can obviously delay starch hydrolysis and blood sugar rise through in-vitro starch digestion test and in-vivo blood sugar response test verification, is suitable for being eaten by type II diabetics for a long time, and has the glycemic index as low as 46.25.
The invention aims to provide konjak recombinant rice with low glycemic index.
The invention also aims to provide a preparation method of the konjak recombinant rice.
The above object of the present invention is achieved by the following technical solutions:
the konjak recombinant rice with the low glycemic index comprises rice, konjak flour, oat and chickpeas in a mass ratio of 30-70: 2-6: 10-30: 15-35; wherein the rhizoma Amorphophalli powder has molecular weight of 8 × 104～1.5×106When the molecular weight is too low, the water holding capacity of the konjac flour is greatly reduced, so that the capability of delaying the rise of blood sugar is reduced, and the blood sugar reducing effect is further influenced.
The oat and the chickpea in the konjac recombinant rice have rich insoluble dietary fibers which can delay the digestion and absorption of starch, and the prepared recombinant rice not only has excellent sensory quality, but also has low glycemic index and is suitable for long-term eating by type II diabetics through reasonable compounding of several grain components of rice, konjac flour, oat and chickpea, precise and appropriate compatibility of nutritional ingredients and combination of a specific screw extrusion granulation method.
Most preferably, the konjac recombinant rice comprises rice, konjac flour, oat and chickpeas in a mass ratio of 70:5:10: 15.
The invention also provides a preparation method of the konjak recombinant rice with low glycemic index, which comprises the following steps:
s1, mixed powder preparation: removing impurities from rice, konjac flour, oat and chickpea, crushing the rice, the oat and the chickpea, sieving, and then mixing the rice flour, the konjac flour, the oat flour, the chickpea flour and a rice modifier which accounts for 0.2-1.2% of the total weight of the four components to obtain mixed flour;
s2, extruding and granulating: and (5) putting the mixed powder obtained in the step (S1) into a screw extruder for granulation, wherein the parameters of the extruder are as follows: the rotating speed of the screw is 100-300 rpm, the water adding amount of the material is 15-35%, the rotating speed of the cutter is 500-1200 rpm, the feeding speed is 10-20 kg/h, and the temperature of five sections of the sleeve from the feed inlet to the discharge outlet is 60-80 ℃, 100-120 ℃, 60-80 ℃ and 50-70 ℃ in sequence;
and S3, drying the recombinant rice obtained by granulating in the step S2 to obtain the konjac recombinant rice with low glycemic index.
In the process of preparing the konjak recombinant rice, the konjak recombinant rice is prepared by controlling the rotating speed of a screw, the water adding amount of materials, the rotating speed of a cutter, the feeding speed and the sleeve temperature during granulation. The quality of the recombined rice is influenced mainly by the actions of two aspects of shearing force and material residence time distribution in the extrusion process, on one hand, the rotating speed of the screw is increased, the shearing action force borne by the materials in the machine barrel is increased, and the gelatinization and protein denaturation of starch are influenced; on the other hand, the increase of the rotating speed of the screw can directly shorten the retention time distribution of the materials in the machine barrel, thereby influencing the blood sugar generation index, the fullness degree, the cooking quality and the like of the recombined rice.
Moisture acts as a plasticizer and heat transfer medium during extrusion; on one hand, the water content of the molten mass in the machine barrel can be improved by increasing the water adding amount of the material, so that more high-temperature water is gasified at the die opening, and the fullness degree of the konjac rice is further improved; on the other hand, the improvement of the water adding amount of the materials can also reduce the friction force between the materials and the screw and the machine barrel, and shorten the retention and distribution time of the materials in the machine barrel.
The rotating speed of the cutter is closely related to the grain shape of the recombined rice, the rotating speed is too high or too low, the grain shape of the recombined rice is too short or too long, and the recombined rice with the grain shape close to that of the natural rice can be prepared only when the rotating speed of the cutter is in a proper range.
The feeding speed is closely related to the full degree of the recombined rice, when the speed is too low, the pressure of the material in the machine barrel is small, the extrusion effect is weak, and the full degree of the prepared recombined rice is low; however, when the feeding speed is too high, the materials are heated unevenly in the machine barrel, and part of the materials cannot be extruded in time, so that the phenomenon of accumulation and blockage is caused.
The screw sleeve is divided into five sections, which provide heat energy for the materials in the machine barrel together, when the temperature of the sleeve is too high, not only can the local temperature in the machine barrel be too high to cause the blocking phenomenon, but also the gelatinization degree of the prepared recombined rice is too high to cause the generation index of blood sugar to be increased; when the temperature of the sleeve is too low, materials in the sleeve are not heated enough, and extrusion failure can be directly caused. Therefore, the temperature of each barrel section needs to be precisely regulated.
Preferably, the konjac flour is one or more of common konjac flour, common konjac fine flour, common konjac micro powder, purified konjac flour, purified konjac fine flour and purified konjac micro powder. Common konjac powder is preferred.
The konjac flour, the konjac powder and the konjac micropowder are different in granularity, wherein in the konjac flour, more than 90% of particles with the granularity of less than or equal to 0.425mm (40 meshes) are needed, more than 90% of particles with the granularity of 0.125-0.425 mm (120-40 meshes) in the konjac powder are needed, and more than 90% of particles with the granularity of less than or equal to 0.125mm (120 meshes) in the konjac micropowder are needed.
Preferably, the rice modifier in step S1 is selected from monoglyceride, calcium stearoyl lactylate, and sucrose fatty acid ester, and is added for making the obtained recombined rice smooth in surface, good in taste, and capable of promoting rice grain formation and making texture characteristics closer to those of natural rice.
Preferably, the sieving in the step S1 is to pass through a 40-100 mesh sieve. If the sieving mesh number is less than 40 meshes, the prepared recombined rice has rough surface, non-uniform internal structure, obvious granular feeling when being eaten and larger difference with the natural rice in sensory quality; when the sieving mesh number is higher than 100 meshes, the sieving cost of the raw material powder is greatly increased, part of insoluble dietary fibers in the raw material are lost due to difficulty in passing through the sieving mesh, and the sensory quality of the prepared recombined rice is not obviously changed, so that the sieving mesh number is not suitable to be higher than 100 meshes.
Preferably, the mixing in the step S1 is mixing by a powder mixer, and the mixing time is not shorter than 30 min.
Preferably, the screw extruder of step S2 is a twin-screw extruder. Compared with a single-screw extruder, the double-screw extruder can more fully mix materials and has a certain self-cleaning function, and the problems of co-rotation of the materials and coking caused by the blockage of the sleeve by the materials in the extrusion process are avoided.
Preferably, the granulation of step S2 is in the shape of resulting rice grains. The rice is the most common staple food in China, the recombined rice is granulated into the shape of the rice, the appearance difference with natural rice is reduced, and the expectation of most consumers on the staple food can be met.
Preferably, the drying of step S3 is to dry to a moisture content of the reconstituted rice of 15% or less. If the moisture content is higher than 15%, the recombined rice is easy to mildew, the storage stability is poor, and the shelf life is greatly shortened.
Preferably, the drying in step S3 is drying in a fluidized bed, and then drying at room temperature. Drying the mixture on a fluidized bed at the temperature of 40-60 ℃ for 1-2 h.
The rice can be indica rice, japonica rice or glutinous rice, and preferably the indica rice. The oats may be naked oats or oat groats.
Compared with the prior art, the invention has the following beneficial effects:
the konjac recombinant rice with the low glycemic index is obtained by reasonably compounding the grain components of rice, konjac flour, oat and chickpea and performing a specific extrusion granulation process, has better sensory quality, closer texture property to natural rice, lower cooking loss rate and better flavor and taste in accordance with the expectation of consumers on the natural rice compared with other konjac recombinant rice on the market, and can obviously delay starch hydrolysis and blood sugar rise and have low glycemic index through in vitro starch digestion tests and in vivo blood sugar response tests, so that the konjac recombinant rice is suitable for being eaten by type II diabetics for a long time.
Drawings
FIG. 1 is a photograph of recombinant rice No. 4;
FIG. 2 is a photograph of recombinant No. 5 rice;
FIG. 3 is a photograph of recombinant No. 6 rice;
FIG. 4 is an in vitro glycemic index of the 15-pattern konjac recombinant rice;
FIG. 5 is a graph showing the blood glucose response curves of glucose, natural rice and konjac recombinant rice;
FIG. 6 is an in vitro starch hydrolysis curve of konjac rice;
FIG. 7 is an in vivo glycemic index of comparative recombinant rice.
Detailed Description
The invention is further described with reference to the drawings and the following detailed description, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Unless otherwise indicated, reagents and materials used in the following examples are commercially available.
Example 1 konjak recombinant rice with Low glycemic index
1. Raw materials
This example provides a series of konjac recombinant rice with low glycemic index, wherein long-shaped rice, naked oat, chickpea and purified konjac micropowder (purity is more than 95%) are selected as main raw materials of konjac rice with low glycemic index, and the basic nutrient content and GI value (low glycemic index) of 4 raw materials are listed in table 1.
TABLE 1 basic Nutrition ingredients and GI (in 100g of edible parts)
Note: the purified rhizoma Amorphophalli micropowder has molecular weight of 8 × 104～1.5×106. Glucose as a reference; according to the definition of GI, the purified konjac micropowder does not increase the blood glucose value of a human body, so the GI value of the purified konjac micropowder cannot be calculated.
2. Each reconstituted rice (100g) had the composition of the components in the weights shown in Table 2.
Table 215 konjak recombinant rice formula (in 100g)
3. Preparation method
S1, mixed powder preparation: removing impurities from long-shaped rice, purified konjac micro powder, naked oats and chickpeas, crushing the long-shaped rice, the naked oats and the chickpeas, sieving the crushed long-shaped rice, the purified konjac micro powder, oat flour, the chickpeas flour and monoglyceride accounting for 0.2 percent of the total weight of the four components by a powder mixer, and mixing for 30min to obtain mixed powder;
s2, extruding and granulating: and (5) putting the mixed powder obtained in the step S1 into a double-screw extruder for granulation to form the shape of rice grains, wherein the parameters of the extruder are as follows: the rotating speed of the screw is 100rpm, the water addition amount of the material is 15%, the rotating speed of the cutter is 500rpm, the feeding speed is 10kg/h, and the five sections of the temperature of the sleeve from the feed inlet to the discharge outlet are 60 ℃,100 ℃,100 ℃,60 ℃ and 50 ℃ in sequence;
and S3, placing the recombinant rice obtained by granulating in the step S2 on a fluidized bed for drying, wherein the temperature of the fluidized bed is 40 ℃, the drying time is 2 hours, dispersing the recombinant rice into granules, and then airing the granules at room temperature until the moisture content of the recombinant rice is reduced to below 15%, thus obtaining the konjac recombinant rice with low glycemic index.
Fig. 1, 2 and 3 are photographs of recombinant rice No. 4, 5 and 6, respectively, and it can be seen that the 3 types of recombinant rice are mellow and round in appearance and have smooth and glossy appearance.
Example 2 measurement of in vitro glycemic index of konjak recombinant Rice
1. Experimental methods
The glycemic index of the 15 recombinant rice prepared in example 1 was tested using an in vitro simulated starch digestion assay. 100mg of sample and 10 glass beads are put in a 50mL centrifuge tube and then mixed with 1mL of tertiary water: boiling in water bath for 10min, and cooling to room temperature with flowing water; adding 4mL of 0.5M sodium acetate buffer solution with pH of 5.2, and balancing by a shaking table at 180rpm at 37 ℃ for 10 min; adding 3mL of alpha-amylase, saccharifying enzyme and trypsin mixed enzyme solution; shaking at 37 deg.C and 180rpm for 0min,20min,40min,60min,80min,100min,120min, and 180min, collecting 0.2mL digestive juice, rapidly inactivating enzyme in 0.8mL absolute ethanol, and centrifuging at 14500rcf for 3 min; 0.5mL of the supernatant was used for determination of reducing sugars by the DNS method.
And drawing a starch hydrolysis curve by taking the starch hydrolysis rate as an ordinate and the time as an abscissa. And calculating the area under the curve (AUC) to further obtain the starch Hydrolysis Index (HI) of the sample, thereby obtaining the in vitro blood glucose generation index (pGI) of the konjac rice with low GI according to a calculation formula.
HI (%) ═ AUC sample/AUC white bread x 100
pGI＝0.862HI+8.192。
2. Results of the experiment
FIG. 4 shows the in vitro glycemic indexes of the 15-type konjac recombinant rice, and as can be seen from FIG. 4, the in vitro glycemic indexes of all the recombinant rice are less than 55, so that the konjac recombinant rice prepared by the invention belongs to foods with low glycemic indexes.
Example 3 measurement of glycemic index in Konjac recombinant Rice
In order to further test the glycemic index of the recombinant rice (example No. 13) obtained in example 1, the in vivo test was adopted to further verify the glycemic index according to the requirements of WS/T652-2019. Selecting 10 healthy young students as the tested subjects, wherein the young students are 22-25 years old and the body mass index is 18.5-23.9 kg/m2All are not metabolicDisease, family history of non-diabetic and other metabolic disorders.
1. Oral glucose tolerance test
The fasting blood glucose value of the subject is measured after 10h fasting, pure glucose powder (50 g per person) is selected as a reference substance, dissolved in 200mL warm water and drunk within 5min, and then the blood glucose value is measured 15, 30, 45, 60, 90 and 120min after the subject eats.
2. Food blood glucose tolerance test
Glucose tolerance qualifiers may participate in food glucose tolerance tests. After the subject has measured the fasting blood glucose level, the subject has eaten the cooked common rice or the recombined rice which takes 50g of carbohydrate as the raw material within 5min, and then the blood glucose level is measured 15, 30, 45, 60, 90 and 120min after eating respectively.
3. Calculation of glycemic index
A blood glucose response curve was prepared using time (min) as the abscissa and blood glucose level (mmol/L) at each time point as the ordinate. The area under the glycemic response curve (AUG) was calculated, and the glycemic index of the food was calculated.
4. Results of the experiment
FIG. 5 is a blood glucose response curve of glucose, ordinary rice and No. 13 konjak recombinant rice, and the calculated glycemic index of the ordinary rice is 80.98, which belongs to a high glycemic index food; and the glycemic index of the konjak recombinant rice is 46.25.
Example 4 comparison of in vitro digestion test of recombinant konjaku rice
To further verify the efficacy of the recombinant konjac rice prepared by the present invention in delaying the increase of blood glucose, two commercially available and better konjac rice were purchased and compared with the recombinant rice nos. 3 and 4 in example 1 for in vitro starch digestion test.
1. The procedure of the in vitro starch digestion test was in accordance with example 2.
2. Results of the experiment
As shown in FIG. 6, the starch hydrolysis rate of the konjak rice of company A and the konjak rice of company B is obviously higher than that of the recombined rice of No. 3 and the recombined rice of No. 4, and the in vitro blood glucose generation indexes of the konjak rice of company A and the recombined rice of company B are respectively 87.1 and 77.8 which belong to high-glucose index foods. The result further shows that the konjak recombinant rice prepared by the invention has obvious advantages in the aspect of delaying the rise of blood sugar compared with the common konjak rice in the market.
Example 5 konjak recombinant Rice
1. The formulation of the konjak recombinant rice in this example is the same as that of recombinant rice No. 13 in example 1.
2. Preparation method
S1, mixed powder preparation: removing impurities from long-shaped rice, purified konjac micro powder, naked oats and chickpeas, crushing the long-shaped rice, the naked oats and the chickpeas, sieving the crushed long-shaped rice, the purified konjac micro powder, oat flour, the chickpeas flour and monoglyceride accounting for 1.5 percent of the total weight of the four components by a powder mixer, and mixing for 30min to obtain mixed powder;
s2, extruding and granulating: and (5) putting the mixed powder obtained in the step (S1) into a double-screw extruder for granulation, wherein the granulation is carried out to obtain the shape of the natural rice, and the parameters of the extruder are as follows: the rotating speed of the screw is 300rpm, the water adding amount of the material is 35%, the rotating speed of the cutter is 1200rpm, the feeding speed is 20kg/h, and the five sections of the temperature of the sleeve from the feed inlet to the discharge outlet are 80 ℃,120 ℃,80 ℃ and 70 ℃ in sequence;
and S3, placing the recombined rice obtained by granulating in the step S2 on a fluidized bed for drying at the temperature of 60 ℃ for 1h, dispersing the recombined rice into granules, and airing at room temperature until the moisture content of the recombined rice is reduced to below 15%, thus obtaining the konjak recombined rice with the low glycemic index.
3. The konjac recombinant rice prepared in this example was used to measure the in vivo glycemic index according to the method of example 3, and the result showed that the glycemic index was 47.5.
Example 6 konjak recombinant Rice
1. The formulation of the konjac recombinant rice in this example is the same as the formulation of the recombinant rice No. 13 in example 1, except that purified konjac micropowder is replaced with ordinary konjac powder.
2. The preparation method is the same as example 1.
3. The konjac recombinant rice prepared in this example was used to measure the in vivo glycemic index according to the method of example 3, and the result showed that the glycemic index was 46.8.
Example 7 konjak recombinant Rice
1. The formulation of the konjac recombinant rice in this example is the same as the formulation of the No. 13 recombinant rice in example 1, except that purified konjac micropowder is replaced with common konjac fine powder.
2. The preparation method is the same as example 1.
3. The konjac recombinant rice prepared in this example was used to measure the in vivo glycemic index by the method of example 3, and the result showed that the glycemic index was 47.1.
Example 8 konjak recombinant Rice
1. The formulation of the konjac recombinant rice in this example is the same as the formulation of the recombinant rice No. 13 in example 1, except that purified konjac micropowder is replaced with ordinary konjac micropowder.
2. The preparation method is the same as example 1.
3. The konjac recombinant rice prepared in this example was used to measure the in vivo glycemic index by the method of example 3, and the result showed that the glycemic index was 46.9.
Example 9 konjak recombinant Rice
1. The formulation of the konjak recombinant rice in this example is the same as that of recombinant rice No. 13 in example 1.
2. The preparation method is the same as that of the example 1, except that the selected rice modifier is calcium stearoyl lactylate.
3. The konjac recombinant rice prepared in this example was used to measure the in vivo glycemic index according to the method of example 3, and the result showed that the glycemic index was 47.2.
Example 10 konjak recombinant Rice
1. The formulation of the konjak recombinant rice in this example is the same as that of recombinant rice No. 13 in example 1.
2. The preparation method is the same as that of example 1, except that the selected rice modifier is sucrose fatty acid ester.
3. The konjac recombinant rice prepared in this example was used to measure the in vivo glycemic index by the method of example 3, and the result showed that the glycemic index was 46.6.
Comparative examples 1-6 konjak recombinant rice with different proportions
1. Comparative examples 1 to 6 provided 6 species of konjak recombinant rice, each recombinant rice (100g) consisting of the components in the weights shown in Table 3. The preparation method is the same as example 1.
Table 36 formulation of comparative example konjak recombinant rice (in 100g)
2. Comparative recombinant rice 1-6 was subjected to in vivo glycemic index measurement according to the method of example 3, and the results are shown in FIG. 7. Wherein the in vivo glycemic index of the No. 1, No. 2, No. 5 and No. 6 contrast recombinant rice is higher than 70, and belongs to food with high glycemic index; no. 3 and No. 4 comparison recombinant rice have in vivo blood glucose production index between 55 and 70, and belong to middle blood glucose production index food. Therefore, the in vivo blood glucose generation index of the recombinant rice of the 6 types of comparison is higher than that of the recombinant rice prepared by the invention.
Comparative example 7
1. The formulation of the konjak recombinant rice in this example is the same as that of recombinant rice No. 13 in example 1.
2. Preparation method
S1, mixed powder preparation: removing impurities from long-shaped rice, purified konjac micro powder, naked oats and chickpeas, crushing the long-shaped rice, the naked oats and the chickpeas, sieving the crushed long-shaped rice, the purified konjac micro powder, oat flour, the chickpeas flour and monoglyceride accounting for 0.2 percent of the total weight of the four components by a powder mixer, and mixing for 30min to obtain mixed powder;
s2, extruding and granulating: and (5) putting the mixed powder obtained in the step S1 into a double-screw extruder for granulation to form the shape of rice grains, wherein the parameters of the extruder are as follows: the rotating speed of the screw is 50rpm, the water adding amount of the material is 10%, the rotating speed of the cutter is 200rpm, the feeding speed is 5kg/h, and the temperature of the sleeve barrel from the feeding port to the discharging port is 100 ℃, 150 ℃, 90 ℃ and 90 ℃ in sequence;
and S3, placing the recombinant rice obtained by granulating in the step S2 on a fluidized bed for drying, wherein the temperature of the fluidized bed is 40 ℃, the drying time is 2 hours, dispersing the recombinant rice into granules, and then airing the granules at room temperature until the moisture content of the recombinant rice is reduced to below 15%, thus obtaining the konjac recombinant rice with low glycemic index.
2. The recombined rice prepared by the comparative example has dark color, easily broken rice grains during cooking, soft and soft mouthfeel, and the in vivo blood sugar generation index of 80.2. The reason is mainly that the screw rotating speed is too low, the sleeve temperature is too high, the retention and distribution time of materials in the screw is prolonged, and the gelatinization degree of the recombined rice is too high.
Comparative example 8
1. The formulation of the konjak recombinant rice in this example is the same as that of recombinant rice No. 13 in example 1.
2. Preparation method
S1, mixed powder preparation: removing impurities from long-shaped rice, purified konjac micro powder, naked oats and chickpeas, crushing the long-shaped rice, the naked oats and the chickpeas, sieving the crushed long-shaped rice, the purified konjac micro powder, oat flour, the chickpeas flour and monoglyceride accounting for 0.2 percent of the total weight of the four components by a powder mixer, and mixing for 30min to obtain mixed powder;
s2, extruding and granulating: and (5) putting the mixed powder obtained in the step S1 into a double-screw extruder for granulation to form the shape of rice grains, wherein the parameters of the extruder are as follows: the screw rotating speed is 400rpm, the material water adding amount is 50%, the cutter rotating speed is 200rpm, the feeding speed is 50kg/h, and the five sections of the temperature of the sleeve from the feed inlet to the discharge outlet are 30 ℃,40 ℃, 90 ℃, 50 ℃ and 40 ℃ in sequence;
and S3, placing the recombinant rice obtained by granulating in the step S2 on a fluidized bed for drying, wherein the temperature of the fluidized bed is 40 ℃, the drying time is 2 hours, dispersing the recombinant rice into granules, and then airing the granules at room temperature until the moisture content of the recombinant rice is reduced to below 15%, thus obtaining the konjac recombinant rice with low glycemic index.
3. The recombined rice prepared by the comparative example has rough appearance, obvious grains in the rice grains, high cooking loss rate and hard mouthfeel. This is mainly because the screw rotation speed is too high, resulting in short heating time of the material; the water adding amount of the material is too high, and a large amount of heat energy is absorbed by the water; the temperature of the machine barrel is too low, the materials are not heated enough, and the gelatinization degree of the recombined rice is low under the combined action of the three factors, so that the quality of the recombined rice is influenced.
Comparative example 9
1. The formula of the konjac recombinant rice in the embodiment is the same as the formula of the No. 13 recombinant rice in the embodiment 1, and the difference is that the molecular weight of the purified konjac micro powder is 10000-50000.
2. The preparation method is the same as example 1.
3. The konjac recombinant rice prepared in this example was used to measure the in vivo glycemic index by the method of example 3, and the result showed that the glycemic index was 68.5.
Comparative example 10
1. The formula of the konjac recombinant rice in the embodiment is the same as the formula of the No. 13 recombinant rice in the embodiment 1, and the difference is that the molecular weight of the purified konjac micropowder is 5000-10000.
2. The preparation method is the same as example 1.
3. The konjac recombinant rice prepared in this example was used to measure the in vivo glycemic index by the method of example 3, and the result showed that the glycemic index was 72.5.
Example 11 sensory evaluation of recombinant konjak Rice
10 professional food classmate composition scoring groups were selected to perform sensory evaluation of the 15-style konjac recombinant rice of example 1 and the recombinant rice of comparative examples 7 to 10, and comprehensive evaluation of the odor, appearance structure (color, luster, integrity), palatability (stickiness, hardness, elasticity), flavor, and texture (lumpiness, viscoelasticity, hardness) of konjac rice was performed, with the scoring criteria shown in table 4 below.
Overall score of smell + appearance structure + palatability + taste + cooked rice texture
TABLE 4 sensory evaluation criteria for konjak Rice
Sensory evaluation was performed on the 15-type konjak recombinant rice of example 1 and the recombinant rice of comparative examples 7 to 10, and the results are shown in table 5:
table 515 konjak recombinant Rice and comparative examples 7 to 10 were subjected to sensory evaluation
It should be finally noted that the above examples are only intended to illustrate the technical solutions of the present invention, and not to limit the scope of the present invention, and that other variations and modifications based on the above description and thought may be made by those skilled in the art, and that all embodiments need not be exhaustive. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. The konjac recombinant rice with the low glycemic index is characterized by comprising rice, konjac flour, oat and chickpeas in a mass ratio of 30-70: 2-6: 10-30: 15-35;
the rhizoma Amorphophalli powder has molecular weight of 8 × 104～1.5×106。
2. The method for preparing the konjak recombinant rice of claim 1, comprising the steps of:
s1, mixed powder preparation: removing impurities from rice, konjac flour, oat and chickpea, crushing the rice, the oat and the chickpea, sieving, and then mixing the rice flour, the konjac flour, the oat flour, the chickpea flour and a rice modifier which accounts for 0.2-1.2% of the total weight of the four components to obtain mixed flour;
s2, extruding and granulating: and (5) putting the mixed powder obtained in the step (S1) into a screw extruder for granulation, wherein the parameters of the extruder are as follows: the rotating speed of the screw is 100-300 rpm, the water adding amount of the material is 15-35%, the rotating speed of the cutter is 500-1200 rpm, the feeding speed is 10-20 kg/h, and the temperature of five sections of the sleeve from the feed inlet to the discharge outlet is 60-80 ℃, 100-120 ℃, 60-80 ℃ and 50-70 ℃ in sequence;
and S3, drying the recombinant rice obtained by granulating in the step S2 to obtain the konjac recombinant rice with low glycemic index.
3. The konjak recombinant rice of claim 1, wherein the konjak flour is one or more of a general konjak flour, a general konjak flavor, a general konjak micropowder, a purified konjak flour, a purified konjak flavor, and a purified konjak micropowder.
4. The method of claim 2, wherein the rice improver of step S1 is selected from monoglyceride, calcium stearoyl lactylate, and sucrose fatty acid ester.
5. The preparation method according to claim 2, wherein the sieving in the step S1 is 40-100 mesh sieving.
6. The method for preparing the nano-particles according to claim 2, wherein the mixing in the step S1 is mixing by a powder mixer, and the mixing time is not less than 30 min.
7. The method of claim 2, wherein the screw extruder of step S2 is a twin screw extruder.
8. The method of claim 2, wherein the granulating of step S2 is to form the shape of rice grains.
9. The method of claim 2, wherein the drying of step S3 is performed to a moisture content of the reconstituted rice of 15% or less.
10. The method of claim 9, wherein the drying step S3 is performed by drying the mixture in a fluidized bed and then drying the mixture at room temperature.
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