CN113826824A - Slow-release nutritional functional type recombinant rice capable of comprehensively regulating and improving diabetes and preparation method thereof - Google Patents

Slow-release nutritional functional type recombinant rice capable of comprehensively regulating and improving diabetes and preparation method thereof Download PDF

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CN113826824A
CN113826824A CN202110972287.4A CN202110972287A CN113826824A CN 113826824 A CN113826824 A CN 113826824A CN 202110972287 A CN202110972287 A CN 202110972287A CN 113826824 A CN113826824 A CN 113826824A
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rice
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recombinant rice
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叶晓燕
周志宏
郭高兴
魏曦
魏常锦
宋李斌
陈星颖
周倩
林祖芳
敖美香
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Fuzhou Comv Network Technology Co ltd
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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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/17—Amino acids, peptides or proteins
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    • A—HUMAN NECESSITIES
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    • 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
    • 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 relates to the field of foods, in particular to slow-release nutrition functional type recombinant rice for comprehensively regulating and improving diabetes and a preparation method thereof. The product is prepared by reasonably compounding micromolecule peptides and prebiotics with conventional rice and polysaccharide substances and performing an extrusion granulation process to obtain the recombinant rice with the functions of slowly releasing nutrition and comprehensively regulating and improving diabetes. The product realizes the slow release of the nutrient functional substances in the digestive tract by matching the formula, so that the nutrient functional substances can act on the whole digestive tract for a long time, and also has the effects of reducing glycemic index, increasing satiety, protecting the health of the digestive tract, protecting the health of intestinal tracts, resisting oxidative stress, assisting in improving the three-high symptoms and the like.

Description

Slow-release nutritional functional type recombinant rice capable of comprehensively regulating and improving diabetes and preparation method thereof
Technical Field
The invention relates to the field of foods, in particular to slow-release nutrition functional type recombinant rice for comprehensively regulating and improving diabetes and a preparation method thereof.
Background
The rice is one of staple foods of people in China, and plays an important role in providing energy and nutrition for people. However, in the refining process of the modern rice production, many nutrient substances, dietary fibers and the like are lost, so that the malnutrition and the chronic diseases of the people are easily caused, and the blood sugar generation index of the refined rice is high. The recombinant rice mainly uses raw materials with low glycemic index or functional components for inhibiting glucosidase, but the sense and taste of most recombinant rice are greatly different from those of conventional rice, so that the eating experience is influenced, and the compliance of diabetics is reduced. In addition, most of the recombinant rice is macromolecular substances, mainly aims at improving diabetes in an auxiliary way on the aspects of increasing satiety and slowing down the speed of generating blood sugar by carbohydrate, mostly focuses on the digestive links of stomach and small intestine, and has limited effect.
Some small molecule functional nutritious food such as peptide substances are mainly presented in the form of liquid or solid beverage, and the small molecule substances can be quickly absorbed, so that the small molecule substances are preferentially absorbed by the first contacted digestive and absorptive organs which can contain food, and can not act on the front oral cavity, the esophagus and the rear organs which have the demand for the small molecule substances for a long time. The digestive tract is spread over capillaries, and almost half of diabetics have microvascular problems, and the manifestation in the digestive tract is epidermal inflammation of the digestive tract, thereby affecting the function of screening and blocking digestive tract microorganisms and harmful substances from entering blood circulation, and thus seriously affecting endocrine regulation in blood, particularly in the rear end of the digestive tract such as the colon, which are parts which are difficult to reach by conventional functional substances, because many functional substances are preferentially absorbed and utilized in the digestive tracts of the stomach and small intestine. Functional substances which act on the colon after embedding treatment are available on the market, but the substances also specifically act on the colon part. The market lacks a recombinant rice which has similar mouthfeel to conventional rice, systematically regulates and improves the whole digestive tract comprehensively from the aspects of low glycemic index, satiety increase, digestive tract health protection, intestinal tract health protection, three-high symptom auxiliary improvement and the like, and can meet the requirement of daily staple food of people.
Disclosure of Invention
In order to solve the technical problem, the invention provides slow-release nutrition functional type recombinant rice for comprehensively regulating and improving diabetes and a preparation method thereof.
The invention is realized by the following steps:
the invention firstly provides slow-release nutrition functional type recombinant rice for comprehensively regulating and improving diabetes, which is prepared from the following raw materials: rice, small molecular peptides, prebiotics, polysaccharide substances and emulsifying agents.
The small molecule peptide is selected from soybean peptide, fish collagen peptide, casein peptide, and oyster peptide.
The prebiotics are selected from fructo-oligosaccharide and galacto-oligosaccharide.
The polysaccharide is selected from rhizoma Amorphophalli polysaccharide and oat beta glucan.
The rhizoma Amorphophalli polysaccharide is provided by rhizoma Amorphophalli powder.
The rhizoma Amorphophalli powder is selected from purified rhizoma Amorphophalli powder, rhizoma Amorphophalli refined powder, and rhizoma Amorphophalli micropowder, preferably purified rhizoma Amorphophalli powder.
The raw materials also comprise a food nutrition enhancer. The main components of the food nutrition enhancer are vitamins and minerals, and the types and the addition amount of the added vitamins and minerals are referred to in Chinese diabetes medical nutrition treatment guideline (2013), GB 14880-2012 rice and the food product category thereof.
The raw materials also comprise coconut oil.
The emulsifier comprises mono-diglycerol fatty acid ester.
The raw material formula of the recombinant rice is as follows in parts by weight: 77.8-95.8 parts of rice, 1-10 parts of konjac flour, 0-10 parts of oat beta glucan, 1.5-6 parts of soybean peptide powder, 0-6 parts of fish collagen peptide powder, 0-6 parts of casein peptide powder, 0-6 parts of oyster peptide powder, 1.5-5 parts of fructo-oligosaccharide, 0-3 parts of galacto-oligosaccharide, 0-2 parts of food nutrition enhancer, 0.3-1.2 parts of mono-diglycerol fatty acid ester and 0-1.2 parts of coconut oil powder.
The recombinant rice can be used for preparing functional foods and health-care products for improving diabetes.
According to the formula of the raw materials:
the polysaccharide substance adopted by the invention utilizes the mechanism that the konjac flour and the oat beta glucan are swollen by absorbing water, become sticky, are easy to adhere to the digestive tract and are difficult to react with digestive juice, has satiety, delays the rapid rise of blood sugar, and has the slow-release effect.
The small molecular peptide adopted by the invention utilizes the characteristics that soybean peptide powder, fish collagen peptide powder, casein peptide powder and oyster peptide powder which have the functions of resisting oxidative stress, assisting in reducing hypertension, hyperlipidemia and hyperglycemia and the like are easily absorbed by stomach and intestines. If the small molecular peptide is taken in the form of beverage, the functional effect of the small molecular peptide in other parts such as oral cavity, esophagus and large intestine can not be exerted.
The fructo-oligosaccharide and galacto-oligosaccharide adopted by the invention play a role of prebiotics in large intestine, and can be fully utilized by probiotics under the slow release effect. Without the effect of slow-release retention, it would be expelled with the feces too quickly without having an effect on the probiotics in the gut epidermis.
Besides the above functions, konjac glucomannan and oat beta glucan in the konjac flour are functional substances, and have the functions of immunoregulation, adsorption and removal of heavy metal ions and the like. Therefore, the recombinant rice adopting the raw material formula is of a nutritional functional type similar to common rice, can ensure that people do not need to change the dietary habits of daily staple food rice, has the characteristics of low glycemic index, satiety increase, digestive tract health protection, intestinal health protection, oxidative stress resistance, auxiliary improvement of three-high symptoms and the like, can also supplement trace microorganisms and mineral substances, and is a new generation of recombinant rice which is beneficial to comprehensive regulation and control of multiple dimensions and multiple sites and auxiliary improvement of diabetes.
The invention also provides a preparation method of the recombinant rice, which comprises the following steps:
the method comprises the following steps: pretreatment of raw materials: firstly, winnowing, magnetically separating and crushing a rice raw material, sieving the rice raw material by a 80-mesh sieve, and taking undersize materials; secondly, sieving the rest raw materials by a 60-mesh sieve, and taking undersize;
step two: preparing mixed powder: uniformly mixing the raw material powder obtained in the step one;
step three: extruding and granulating: feeding, conveying, extruding and molding the uniformly mixed raw materials by a double-screw extruder, and shearing and granulating to obtain a recombined rice primary product;
step four: drying and sterilizing: and (4) drying, sterilizing and cooling the recombinant rice obtained by granulating in the third step to obtain the slow-release nutrient functional type recombinant rice for comprehensively regulating and improving diabetes.
In the third step, the temperature control areas for extrusion molding are respectively arranged: the temperature of the feeding zone in the 1 st zone is 50-60 ℃, the temperature of the transition zone in the 2 nd zone is 80-90 ℃, the temperature of the curing zone in the 3 rd zone is 100-120 ℃, and the temperature of the expansion zone in the 4 th zone is 75-85 ℃.
The feeding and conveying process parameters in the third step are as follows: the feeding speed is 10-20kg/h, the material is conveyed into the cylinder, and the screw rotating speed is 130-. The screw is conveyed along the screw thread direction along with the rotation of the screw, and the thread space is gradually reduced, so that the material is gradually compacted.
In the fourth step, the temperature of the drying and sterilizing fluidized bed is set to be 30-40 ℃, and the sterilization is carried out under the far infrared ray with the wavelength of 600-.
The invention has the following advantages:
1. the small molecular peptide and the prebiotics screened by the invention are nearly colorless and tasteless substances. The final product has similar sense and taste with conventional rice, and can improve diabetes by dietotherapy according to the eating habit of eating conventional rice at ordinary times and improve patient compliance;
2. the small molecular peptide has the effects of resisting oxidative stress reaction and assisting in reducing three highs, is also an easily absorbed protein nutrient substance, and is recombinant rice with a slow release effect, which is formed by combining a high-viscosity polysaccharide substance, the small molecular peptide, a food nutrient supplement and prebiotics and taking conventional rice as a carrier through an extrusion granulation process. The small molecular peptide and the food nutrition enhancer can be retained and slowly released in the whole digestive tract, can be digested across the stomach and the intestine, and can be directly absorbed by the capillary vessels and the lymphatic capillaries in the oral cavity and the esophageal wall, so that the absorption area and the action area are increased, and a better effect is achieved. The prebiotics can be better retained and slowly released in the colon and are fully utilized by the probiotics.
3. The polysaccharide has the functions of strong absorption and expansion and wrapping rice to quickly digest starch, so that the recombined rice product also has the effects of low glycemic index and strong satiety.
Drawings
The invention will be further described with reference to the following examples with reference to the accompanying drawings.
FIG. 1 shows that the recombinant rice simulates the DPPH clearance rate of digestive chyle in different digestion stages of oral cavity, stomach and intestinal tract in vitro.
Detailed Description
The first embodiment is as follows: slow-release nutritional functional type recombinant rice capable of comprehensively regulating and improving diabetes and preparation method thereof
The raw material formula of the recombinant rice is as follows in parts by weight: 93.65 parts of rice, 2 parts of konjaku flour, 1.5 parts of soybean peptide powder, 1.5 parts of fructo-oligosaccharide, 0.75 part of galacto-oligosaccharide and 0.6 part of mono-diglycerol fatty acid ester.
The konjac flour is selected from purified konjac flour.
The preparation method of the recombinant rice specifically comprises the following steps:
the method comprises the following steps: pretreatment of raw materials: firstly, winnowing, magnetically separating and crushing a rice raw material, sieving the rice raw material by a 80-mesh sieve, and taking undersize materials; secondly, sieving the rest raw materials by a 60-mesh sieve, and taking undersize;
step two: preparing mixed powder: uniformly mixing the raw material powder obtained in the step one;
step three: extruding and granulating: feeding, conveying, extruding and molding the uniformly mixed raw materials by a double-screw extruder, and shearing and granulating to obtain a recombined rice primary product;
step four: drying and sterilizing: and (4) drying, sterilizing and cooling the recombinant rice obtained by granulating in the third step to obtain the slow-release nutrient functional type recombinant rice for comprehensively regulating and improving diabetes.
In the third step, the temperature control areas for extrusion molding are respectively arranged: the temperature of the feeding zone in the 1 st zone is 50 ℃, the temperature of the transition zone in the 2 nd zone is 80 ℃, the temperature of the curing zone in the 3 rd zone is 120 ℃, and the temperature of the puffing zone in the 4 th zone is 75 ℃.
The feeding and conveying process parameters in the third step are as follows: the feeding speed is 10kg/h, the material is conveyed into the machine barrel, and the rotating speed of the screw is 140 r/min. The screw is conveyed along the screw thread direction along with the rotation of the screw, and the thread space is gradually reduced, so that the material is gradually compacted.
In the fourth step, the temperature of the drying and sterilizing fluidized bed is set to be 40 ℃, and sterilization is carried out under far infrared rays with the wavelength of 600 mu m.
Example two: slow-release nutritional functional type recombinant rice capable of comprehensively regulating and improving diabetes and preparation method thereof
The raw material formula of the recombinant rice is as follows in parts by weight: 82.95 parts of rice, 5 parts of konjac flour, 2 parts of oat beta glucan, 1.5 parts of soybean peptide powder, 1.5 parts of fish collagen peptide powder, 1.5 parts of casein peptide powder, 1.5 parts of oyster peptide powder, 1.5 parts of fructo-oligosaccharide, 0.75 part of galacto-oligosaccharide, 1 part of food nutrition enhancer, 0.4 part of mono-diglycerol fatty acid ester and 0.4 part of coconut oil powder.
The konjac flour is selected from konjac fine flour.
Thiamine hydrochloride (vitamin B) in food nutrition enhancer1) 0.0003 portion of riboflavin (vitamin B)2) 0.0003 part of nicotinic acid, 0.004 part of zinc gluconate (zinc), and 0.9944 parts of resistant dextrin.
The preparation method of the recombinant rice specifically comprises the following steps:
the method comprises the following steps: pretreatment of raw materials: firstly, winnowing, magnetically separating and crushing a rice raw material, sieving the rice raw material by a 80-mesh sieve, and taking undersize materials; secondly, sieving the rest raw materials by a 60-mesh sieve, and taking undersize;
step two: preparing mixed powder: uniformly mixing the raw material powder obtained in the step one;
step three: extruding and granulating: feeding, conveying, extruding and molding the uniformly mixed raw materials by a double-screw extruder, and shearing and granulating to obtain a recombined rice primary product;
step four: drying and sterilizing: and (4) drying, sterilizing and cooling the recombinant rice obtained by granulating in the third step to obtain the slow-release nutrient functional type recombinant rice for comprehensively regulating and improving diabetes.
In the third step, the temperature control areas for extrusion molding are respectively arranged: the temperature of the feeding zone in the 1 st zone is 60 ℃, the temperature of the transition zone in the 2 nd zone is 90 ℃, the temperature of the curing zone in the 3 rd zone is 120 ℃, and the temperature of the puffing zone in the 4 th zone is 85 ℃.
The feeding and conveying process parameters in the third step are as follows: the feeding speed is 13kg/h, the material is conveyed into the machine barrel, and the screw rotating speed is 150 r/min. The screw is conveyed along the screw thread direction along with the rotation of the screw, and the thread space is gradually reduced, so that the material is gradually compacted.
In the fourth step, the temperature of the drying and sterilizing fluidized bed is set to 40 ℃, and sterilization is carried out under the far infrared ray with the wavelength of 700 mu m.
Example three: slow-release nutritional functional type recombinant rice capable of comprehensively regulating and improving diabetes and preparation method thereof
The raw material formula of the recombinant rice is as follows in parts by weight: 82.95 parts of rice, 1 part of konjac flour, 10 parts of oat beta glucan, 1.5 parts of casein peptide powder, 1.5 parts of oyster peptide powder, 3 parts of fructo-oligosaccharide, 1.5 parts of galacto-oligosaccharide, 1 part of food nutrition enhancer and 1.2 parts of coconut oil powder.
The konjak flour is preferably purified konjak flour.
Thiamine hydrochloride (vitamin B) in food nutrition enhancer1) 0.0005 portion of riboflavin (vitamin B)2) 0.0005 portion, 0.005 portion of nicotinic acid, 0.004 portion of zinc gluconate (zinc) and 0.99 portion of resistant dextrin.
The preparation method of the recombinant rice specifically comprises the following steps:
the method comprises the following steps: pretreatment of raw materials: firstly, winnowing, magnetically separating and crushing a rice raw material, sieving the rice raw material by a 80-mesh sieve, and taking undersize materials; secondly, sieving the rest raw materials by a 60-mesh sieve, and taking undersize;
step two: preparing mixed powder: uniformly mixing the raw material powder obtained in the step one;
step three: extruding and granulating: feeding, conveying, extruding and molding the uniformly mixed raw materials by a double-screw extruder, and shearing and granulating to obtain a recombined rice primary product;
step four: drying and sterilizing: and (4) drying, sterilizing and cooling the recombinant rice obtained by granulating in the third step to obtain the slow-release nutrient functional type recombinant rice for comprehensively regulating and improving diabetes.
In the third step, the temperature control areas for extrusion molding are respectively arranged: the temperature of the feeding zone in the 1 st zone is 50 ℃, the temperature of the transition zone in the 2 nd zone is 85 ℃, the temperature of the curing zone in the 3 rd zone is 110 ℃, and the temperature of the puffing zone in the 4 th zone is 75 ℃.
The feeding and conveying process parameters in the third step are as follows: the feeding speed is 20kg/h, the material is conveyed into the machine barrel, and the screw rotating speed is 160 r/min. The screw is conveyed along the screw thread direction along with the rotation of the screw, and the thread space is gradually reduced, so that the material is gradually compacted.
In the fourth step, the temperature of the drying and sterilizing fluidized bed is set to be 30 ℃, and sterilization is carried out under the far infrared ray with the wavelength of 800 mu m.
Example four: determination for comprehensively regulating and improving glycemic index of diabetes recombinant rice in sustained-release nutritional functional mode
To verify the glycemic index of the recombinant rice obtained in example one, verification was performed in compliance with WS/T652-2019 food glycemic index determination method. Selecting 12 healthy adults (18-60 years old), male and female halves, non-pregnant women and lactating women, with Body Mass Index (BMI) in normal range (18.5 kg/m)2～24.0kg/m2) No history of diabetes (or impaired glucose tolerance), no other metabolic, digestive, endocrine and psychiatric disorders, no history of allergy and intolerance to the food to be tested, no nutrient supplements affecting glucose tolerance taken within the last 3 months, and no oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors and antipsychotics, and the like, and is able to tolerate a fasting state of at least 10 hours.
1. Oral glucose tolerance test
Fasting blood glucose level 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 blood glucose level is measured 15, 30, 45, 60, 90 and 120min after eating. The oral glucose tolerance test must be repeated 2 times.
2. Food blood glucose tolerance test
Glucose tolerance qualifiers may participate in food glucose tolerance tests. After the subject measures the fasting blood glucose value, the cooked recombinant rice with 50g of raw materials calculated by carbohydrate is eaten within 5-10min, and then the blood glucose value is measured 15, 30, 45, 60, 90 and 120min after the 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 (LAUG) was calculated, followed by calculation of the glycemic index of the food.
GIn＝At/Aref×100
GI＝∑GIn/n
In the formula GIn-GI values derived from individual subjects;
At-the value of the food IAUC to be tested;
Arefmean value of reference food IAUC measured at least 2 times for the same individual;
GI-the GI value of the food to be measured;
∑GIn-the sum of the GI values derived from each individual subject;
n-number of subjects who eventually included in the calculation of GI value of the test food.
Example one measured respective GInThe values are given in the table below:
value of n 1 2 3 4 5 6
GInValue of 52.8 51.9 52.4 50.9 52.1 53.2
Value of n 7 8 9 10 11 12
GInValue of 52.6 51.5 52.4 53.3 52.1 54.0
Food GI grading judgment: if GI is less than or equal to 55, the food is low in GI. If 55< GI < 70, the food is a medium GI food. E.g., GI > 70, high GI diet.
GInThe recombinant rice obtained in example one, which was 52.4, had a glycemic index of 52.4, and was judged to be a low GI food according to food GI rating.
Example five: slow-release nutrition functional type comprehensive regulation and control improvement on anti-oxidation slow-release effect of diabetes recombinant rice in different digestion stages simulated in vitro
In order to verify the sustained and controlled antioxidant effect of the recombinant rice obtained in the first embodiment at different digestion stages, it is necessary to simulate different digestion states of the recombinant rice in oral cavity, stomach and intestinal tract, and the in vitro digestion simulation method is described in "A standard digestion in vitro diagnostic method for food-an international consensus".
The slow-release continuous antioxidant effect of the recombined rice at different digestion stages is inspected by adopting a method of Morales and the like, namely, the clearance rate of DPPH (1, 1-diphenyl-2-trinitrophenylhydrazine) is inspected. The method comprises the following steps:
taking the recombinant rice to simulate the digestive chyle of the oral cavity, the stomach and the intestinal tract under different digestion states in vitro and adding 0.5mL of the recombinant rice into the digestive chyle in the oral cavity, the stomach and the intestinal tract respectively- 4mixing 0.5mL of ethanol solution of DPPH in mol/L, reacting at room temperature for 30min, and measuring the absorbance (A) at 517nmi). The absorbance A of a mixture of 0.5mL of the LDPPH solution and 0.5mL of absolute ethanol was measured simultaneously0And the light absorption value A of a mixture of 0.5mL of the sample solution and 0.5mL of anhydrous ethanolj。
The radical clearance can be calculated by the following formula:
clearance rate ═ a0-(Ai-Aj)]/A0×100％
Digestion stage Oral cavity Stomach (stomach) Intestinal tract
DPPH clearance rate 60.6％ 59.9％ 60.3％
As shown in figure 1, the result of the data of the DPPH clearance rate of digestive chyle of the recombinant rice in different digestion stages of the oral cavity, the stomach and the intestinal tract is simulated in vitro, the overall inoxidizability of the recombinant rice tends to be stable in different digestion stages, and the antioxidant slow-release effect of the recombinant rice is verified.
Example six: contrast of improvement effect of slow-release nutrition functional type comprehensive regulation and improvement diabetes recombinant rice to non-slow-release effect formula diabetes rat
In order to verify that the recombinant rice obtained in the first example has no sustained-release effect, the fasting blood glucose improving effect of the diabetic rats is compared.
1. Establishment of diabetic rat model
Healthy 2-month-old male Wistar rats 30 were intraperitoneally injected with streptozotocin 80mg/kg 24 hours after fasting, and streptozotocin was dissolved in 0.1mol/L sodium citrate buffer (pH 4.4). After 72 hours, fasting was again for 24 hours and streptozotocin was injected intraperitoneally at 80 mg/kg. After 7 days, measuring the fasting blood glucose value of the rat, selecting the rat with the fasting blood glucose of more than or equal to 9.0mmol/L as a successful model, selecting 24 rats of the diabetes model, and carrying out subsequent comparison tests on 8 rats in each group of 3 groups.
2. Test sample preparation and feeding test
The test samples included 3 groups of samples: firstly, common rice; ② the recombined rice in the first embodiment; ③ the raw materials of the recombined rice in the first embodiment which are matched with the recombined rice in proportion are the recombined rice raw materials without slow release function.
The 3 groups of samples were all tested by feeding rats with a ratio of 1.14 g/Kg. Wherein the raw materials corresponding to the recombinant rice are fed in sequence of soybean peptide powder, fructo-oligosaccharide, galacto-oligosaccharide, mono-diglycerol fatty acid ester, rice and konjac flour, and the feeding time interval of each raw material is 5-10 min.
After feeding for 28 days, rats fed with 3 groups of samples were fasted for 8 hours, and blood was taken with the tail broken, and fasting blood glucose was measured, and the mean value of fasting blood glucose of 8 rats in each group was the final value.
3. Comparison and conclusion of fasting blood glucose values of rats with 3 groups of samples
Group of Fasting blood glucose level (mmol/L)
Ordinary rice 15.8±4.2
Example A reconstituted rice 7.9±3.8
Feeding recombined rice raw materials without slow release function in sequence 13.3±5.3
The diabetes improvement effect verification measurement data adopts t test, the test standard is 0.05, and the statistical significance is realized when P is less than 0.05. The fasting blood glucose values of the rats in the above 3 groups were all significantly different, and the recombinant rice of the example had the best effect of improving fasting blood glucose of rats. Since the main difference between the recombinant rice of the embodiment I and the functional raw materials corresponding to the same proportion is the slow release effect, it is reasonable to conclude that the recombinant rice of the embodiment I has a better function of comprehensively regulating and improving diabetes.
Although specific embodiments of the invention have been described above, it will be understood by those skilled in the art that the specific embodiments described are illustrative only and are not limiting upon the scope of the invention, and that equivalent modifications and variations can be made by those skilled in the art without departing from the spirit of the invention, which is to be limited only by the appended claims.

Claims (10)

1. The recombinant rice capable of comprehensively regulating and controlling the slow-release nutritional functional types and improving the diabetes is characterized in that: the health-care food is prepared from the following raw materials: rice, small molecular peptides, prebiotics, polysaccharide substances and emulsifying agents.
2. The recombinant rice for comprehensively regulating and improving diabetes mellitus in a sustained-release nutritional functional manner according to claim 1, which is characterized in that: the small molecule peptide is selected from soybean peptide, fish collagen peptide, casein peptide, and oyster peptide.
3. The recombinant rice for comprehensively regulating and improving diabetes mellitus in a sustained-release nutritional functional manner according to claim 1, which is characterized in that: the prebiotics are selected from fructo-oligosaccharide and galacto-oligosaccharide.
4. The recombinant rice for comprehensively regulating and improving diabetes mellitus in a sustained-release nutritional functional manner according to claim 1, which is characterized in that: the polysaccharide is selected from rhizoma Amorphophalli polysaccharide and oat beta glucan.
5. The recombinant rice for comprehensively regulating and improving diabetes mellitus in a sustained-release nutritional functional manner according to claim 1, which is characterized in that: the raw materials also comprise one or two of food nutrition enhancer and coconut oil.
6. The recombinant rice for comprehensively regulating and improving diabetes mellitus in a sustained-release nutritional functional manner according to claim 1, which is characterized in that: the raw material formula of the recombinant rice is as follows in parts by weight: 77.8-95.8 parts of rice, 1-10 parts of konjac flour, 0-10 parts of oat beta glucan, 1.5-6 parts of soybean peptide powder, 0-6 parts of fish collagen peptide powder, 0-6 parts of casein peptide powder, 0-6 parts of oyster peptide powder, 1.5-5 parts of fructo-oligosaccharide, 0-3 parts of galacto-oligosaccharide, 0-2 parts of food nutrition enhancer, 0.3-1.2 parts of mono-diglycerol fatty acid ester and 0-1.2 parts of coconut oil powder.
7. A method for producing recombinant rice as claimed in any one of claims 1 to 6, characterized in that: the method specifically comprises the following steps:
the method comprises the following steps: pretreatment of raw materials: firstly, winnowing, magnetically separating and crushing a rice raw material, sieving the rice raw material by a 80-mesh sieve, and taking undersize materials; secondly, sieving the rest raw materials by a 60-mesh sieve, and taking undersize;
step two: preparing mixed powder: uniformly mixing the raw material powder obtained in the step one;
step three: extruding and granulating: feeding, conveying, extruding and molding the uniformly mixed raw materials by a double-screw extruder, and shearing and granulating to obtain a recombined rice primary product;
step four: drying and sterilizing: and (4) drying, sterilizing and cooling the recombinant rice obtained by granulating in the third step to obtain the slow-release nutrient functional type recombinant rice for comprehensively regulating and improving diabetes.
8. The method for producing recombinant rice according to claim 7, wherein: in the third step, the temperature control areas for extrusion molding are respectively arranged: the temperature of the feeding zone in the 1 st zone is 50-60 ℃, the temperature of the transition zone in the 2 nd zone is 80-90 ℃, the temperature of the curing zone in the 3 rd zone is 100-120 ℃, and the temperature of the expansion zone in the 4 th zone is 75-85 ℃.
9. The method for producing recombinant rice according to claim 7, wherein: the feeding and conveying process parameters in the third step are as follows: the feeding speed is 10-20kg/h, the material is conveyed into the cylinder, and the screw rotating speed is 130-. The screw is conveyed along the screw thread direction along with the rotation of the screw, and the thread space is gradually reduced, so that the material is gradually compacted.
10. The method for producing recombinant rice according to claim 7, wherein: in the fourth step, the temperature of the drying and sterilizing fluidized bed is set to be 30-40 ℃, and the sterilization is carried out under the far infrared ray with the wavelength of 600-.
CN202110972287.4A 2021-08-24 2021-08-24 Slow-release nutritional functional type recombinant rice capable of comprehensively regulating and improving diabetes and preparation method thereof Pending CN113826824A (en)

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