CN115336709A - Quick rehydrating rice suitable for diabetics and preparation method thereof - Google Patents
Quick rehydrating rice suitable for diabetics and preparation method thereof Download PDFInfo
- Publication number
- CN115336709A CN115336709A CN202210807074.0A CN202210807074A CN115336709A CN 115336709 A CN115336709 A CN 115336709A CN 202210807074 A CN202210807074 A CN 202210807074A CN 115336709 A CN115336709 A CN 115336709A
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- Prior art keywords
- rice
- rehydrated
- rehydrating
- bean dregs
- diabetics
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Images
Classifications
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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
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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
- 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
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
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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
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- 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
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
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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
Abstract
The invention belongs to the technical field of food processing, and particularly relates to quick rehydrating rice suitable for being eaten by diabetics and a preparation method thereof. The preparation method comprises the following steps: puffing bean dregs, crushing and sieving to obtain ultramicro bean dreg powder, mixing with konjac flour and cassava flour to obtain mixed powder, mixing the mixed powder with other additives, adding water to obtain a rehydrated rice soft material, and granulating and drying to obtain the quick rehydrated rice. The quick rehydrating rice prepared by the preparation method has the advantages of high rehydrating rate, short rehydrating time, proper mouthfeel after rehydration, strong satiety and low glycemic index, can be used as convenient instant rice, is wide in audience, is more suitable for diabetics or people with impaired glucose regulation, and has the effect of stabilizing blood glucose. And the bean dregs which are the by-products of the bean product industry are adopted, so that the cost is reduced, the economic benefit is excellent, and the green sustainable development concept is met.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to quick rehydrating rice suitable for being eaten by diabetics and a preparation method thereof.
Background
The rehydrated rice is a kind of simulated rice grains. The rehydrated rice can be rehydrated quickly after a proper amount of hot water is added, and the mouthfeel of the rehydrated rice is similar to that of common rice. The rehydrated rice is convenient to store and carry, is time-saving and convenient to eat, and is mainly applied to the field of instant fast food.
The simplest rehydrated rice is prepared by drying and dehydrating boiled rice, and the rehydrated rice prepared by the method has long rehydration time and poor rehydration capability, is difficult to be boiled by hot water, and can be rehydrated by being steamed and boiled again sometimes. In order to improve the rehydration efficiency, the technology of crushing boiled rice, mixing other raw materials, granulating again and drying to obtain the rehydrated rice is adopted, and the rehydration capacity and the rehydration rate are obviously improved. And before re-granulation, various nutritional ingredients can be added to improve the nutritional value of the granules.
At present, the research on the rehydrated rice is focused on how to shorten the rehydrating time and improve the rehydrating rate, and the technical scheme is mainly to ensure that the structure of the rehydrated rice becomes loose, and water easily enters the interior of the rehydrated rice by virtue of a capillary phenomenon. However, the rehydrated rice prepared at present is easy to disintegrate rapidly after entering the digestive tract and is absorbed rapidly. In particular, certain types of rehydrated rice, in order to enhance the swelling capacity of the rice grains and form a viscoelastic mouthfeel, often contain more amylopectin, which is rapidly degraded into glucose in the digestive tract and absorbed, resulting in a higher glycemic index, and thus is not suitable for diabetics.
Therefore, the market needs an instant rehydrated rice product with short rehydration time, high rehydration rate and low glycemic index to meet the demand of the diabetics and people in the early stage of diabetes with impaired glucose regulation on rice type instant fast food.
Disclosure of Invention
The rehydrated rice processed by the method has good rehydration property, short rehydration time, high rehydration rate, proper mouthfeel after rehydration, strong satiety and low glycemic index, and can be used as convenient instant rice.
In order to achieve the purpose, the invention adopts the technical scheme that:
one of the purposes of the invention is to provide a preparation method of quick rehydrating rice suitable for diabetics, which comprises the following steps:
step A: puffing bean dregs: adjusting the water content of the bean dregs to be between 20 and 40 percent, feeding the bean dregs into a double-screw extrusion puffing machine for puffing to obtain puffed bean dregs;
and B: crushing and sieving: micronizing the puffed bean dregs to 200-400 mesh to obtain superfine bean dregs powder;
and C: preparing mixed powder: uniformly mixing 1 part of konjac flour, 5-10 parts of ultramicro bean dreg powder and 20-30 parts of cassava powder in parts by weight to obtain mixed powder;
step D: preparing a rehydrated rice soft material: the rehydrated rice soft material comprises the following components in parts by weight: 100-200 parts of mixed powder, 0.2-1.0 part of sodium carbonate, 0.1-0.5 part of sodium polyacrylate, 2-4 parts of resistant starch and 0.1-0.4 part of acetylated monoglyceride/diglyceride fatty acid ester; mixing the components uniformly, and adding water until the water content is 25-35% to obtain a rehydrated soft rice material;
step E: and (3) granulating: granulating the rehydrated soft rice material to obtain wet rice grains;
step F: and (3) drying: drying the wet rice grains until the water content is 17-19%, and then blowing air until the humidity is not higher than 0.8 to obtain the finished product of the quick rehydrating rice.
Preferably, in the step a, the bean dregs are bean dregs obtained after making bean curd, dried beancurd sticks and soybean milk, or bean dregs powder obtained after further drying. The bean pulp after oil extraction cannot be used, fermented mildewed bean dregs cannot be used, and the bean dregs cannot be treated by sulfurous acid and salts thereof during production. If fresh wet bean dregs are used, the bean dregs can be processed to proper water content by a bean dregs squeezing dehydrator; if the dry bean dregs powder is used, water is added to adjust the water content to a proper value.
Preferably, in the step A, the bean dregs are puffed by controlling the rotation speed of a screw to be 200-500rpm, the temperature of a preheating section of a double-screw machine barrel to be 50-60 ℃, the temperature of an extrusion melting section to be 140-160 ℃ and the temperature of a puffing shaping section to be 140-170 ℃.
Preferably, in the step B, the puffed bean dregs are crushed and sieved after being cooled to room temperature.
Preferably, in the step C, the konjac flour used has a proportion of over 60% with a particle size of 0.125-0.420mm, a glucomannan content of over 65% and no sulfur dioxide content.
Preferably, in the step C, the cassava flour used is prepared by washing, pulping, precipitating, drying in the sun and crushing fresh cassava, for example, a drying process is adopted, the drying temperature is not higher than 65 ℃, the cassava flour can pass through a 40-mesh sieve, and the cassava flour does not contain sulfur dioxide.
Preferably, in the step D, when the soft material is prepared, the ingredients of the soft material may further include amino acids, vitamins, minerals, etc., so as to improve the nutritional value of the product, and make it more suitable for the special diet requirements of the diabetic patients.
Preferably, in the step E, the rehydrated soft rice material is fed into a single-screw extrusion granulator for extrusion granulation, and the single-screw extrusion granulator is only formed and does not expand; more preferably, the temperature of the cylinder is controlled to be between 85 and 90 ℃, and the rehydrated soft rice material is extruded and granulated; more preferably, the diameter of the wet rice grains is 2-3mm, and the size of the wet rice grains is similar to that of common rice, and meanwhile, the wet rice grains have more excellent rehydration rate, rehydration time and disintegration effect.
Preferably, in the step F, hot air at 65 ℃ is used for drying; more preferably, the air blowing is performed by blowing air or nitrogen at 20-45 deg.C until the humidity of rice grains is controlled below 0.8, at which time the moisture content is about 16%, and excessive blowing cannot be performed. Avoids the loss of rehydration capability caused by excessive water loss of konjac glucomannan in the product, and simultaneously avoids the easy deterioration of the product caused by overhigh water content.
In the present invention, the room temperature is 15 to 40 ℃, more preferably 20 to 25 ℃.
The invention also aims to provide the quick rehydrating rice prepared by any one of the preparation methods and suitable for diabetics. The quick rehydrating rice has the advantages of high rehydrating rate, short rehydrating time, proper mouthfeel after rehydration, strong satiety and low glycemic index, can be used as convenient instant rice, is wide in audience, and is more suitable for diabetics or people with impaired glucose regulation.
Compared with the prior art, the invention has the beneficial effects that:
1. the ultrafine bean dreg powder particles subjected to double-screw puffing and ultrafine grinding are exposed in hydrophilic groups and proper in diameter, can be crosslinked with konjac glucomannan in konjac flour to form a tight spatial network structure, delays the disintegration of rice grains in the digestive tract, slows the digestion and dissolution rates of cassava starch, and reduces the glycemic index of the product.
2. The superfine bean dreg powder particles subjected to double-screw puffing and superfine grinding are in a loose porous structure and have strong water absorption capacity, hydrophilic capillary channels are formed in the product, the water permeation efficiency is improved, and quick rehydration is facilitated.
3. The puffed bean dregs, the konjac flour, the resistant starch and the like which are adopted by the invention belong to dietary fibers, and are cooperatively used, so that the volume of the product after rehydration can be increased, satiety is generated, the absorption of glucose is slowed down, and the dietary fiber is beneficial to diabetes patients.
4. During single-screw granulation, the temperature is controlled to be 85-90 ℃, the water content of the soft material is 25-35%, and the temperature and the water content are favorable for the konjac glucomannan to gel under the alkaline condition to form a basic frame structure of the product, so that the shape of the product after rehydration is kept stable.
5. When in single-screw granulation, the temperature is controlled to be 85-90 ℃, which is beneficial to the quick gelatinization of the cassava starch, and a small amount of cassava starch is cationized due to the existence of sodium carbonate in the formula, so that the thermal stability of the product is improved.
6. The drying temperature and the water content of the product are accurately controlled in the drying stage, so that the phenomenon that the konjac glucomannan in the product loses excessive water and loses rehydration capability is avoided, and the phenomenon that the product is easy to deteriorate due to overhigh water content is also avoided.
7. The combined use of the sodium polyacrylate, the resistant starch and the acetylated monoglyceride/diglyceride fatty acid ester can form a capillary channel in the product, through which only water molecules pass, so that the rehydration capacity of the product is improved, and the cassava starch is prevented from being dissolved out through the capillary channel, so that the product is not formed after rehydration.
8. The cassava starch product is generally semitransparent, and the addition of the resistant starch and the bean dreg powder ensures that the finished product is white or beige in color and is closer to the color of rice. And the resistant starch is beneficial to improving the structure of the product, so that the rehydrated product has soft mouthfeel.
9. The use of the acetylated monoglyceride and diglyceride fatty acid ester improves the strength of the product, improves the processability of a soft material during granulation, and can prevent excessive loss of moisture in the drying process, so that the process is more controllable.
10. And in the step F, air drying at 20-45 ℃ can promote starch aging, and the cooperation of the sodium polyacrylate and the acetylated monoglyceride/diglycerol fatty acid ester can ensure that the aged starch and the gelatinized starch in the product are in a proper proportion, so that the rehydrated product keeps certain toughness, and meanwhile, the aged starch is not easy to digest, and the glycemic index of the product is reduced.
11. The raw materials and additives adopted by the product all meet the national standard, and the byproduct bean dregs in the bean product industry are used, so that the cost is reduced, the economic benefit is excellent, and the green sustainable development concept is met.
12. And D, when the soft material is prepared in the step D, amino acid, vitamin, mineral substance and the like can be added, so that the nutritional value of the product is improved, and the product is more in line with the requirements of special diet of the diabetes patient.
Drawings
FIG. 1 is a schematic view of rapidly rehydrated rice prepared by the present invention;
fig. 2 is a comparison of the rice of the present invention before (upper) and after (lower) rehydration.
Detailed Description
The technical solution of the present invention is further specifically described below by using specific embodiments and with reference to the accompanying drawings.
Examples
Example 1:
step A: taking the wet bean dregs left after making the dried beancurd sticks, drying the wet bean dregs by hot air, primarily drying and adjusting the water content to 25%, feeding the wet bean dregs into a double-screw extrusion and expansion machine, controlling the rotating speed of the screws to be 420rpm, the temperature of a preheating section of a double-screw machine barrel to be 58 ℃, the temperature of an extrusion melting section to be 157 ℃, and the temperature of an expansion shaping section to be 157 ℃, so as to obtain the expanded bean dregs.
And B, step B: and after the puffed bean dregs are cooled to room temperature, micronizing to pass through a 200-mesh sieve to obtain superfine bean dreg powder.
And C: taking the commercial exhibition-art cassava flour (which is detected to be free of sulfur dioxide), and sieving the cassava flour with a 40-mesh sieve. Adding 23 parts of screened cassava flour, 1 part of first-grade (granularity is between 0.125 and 0.25 mm) konjac powder meeting GB/T18104-2000 standard and 6 parts of ultramicro bean dreg powder, and uniformly mixing to obtain mixed powder.
Step D: 100 parts of mixed powder, 0.2 part of sodium carbonate, 0.1 part of sodium polyacrylate, 2 parts of resistant starch meeting GB/T8887-2021 and 0.1 part of acetylated monoglyceride and diglyceride fatty acid ester are uniformly mixed, and water is added for stirring until the water content is 25% to obtain the rehydrated rice soft material.
Step E: feeding the soft rehydrated rice material into a single-screw extrusion granulator, controlling the temperature of a machine barrel at 85 ℃, and extruding the soft rehydrated rice material into wet rice grains with the diameter of 2-3mm, wherein the size of the wet rice grains is similar to that of the conventional common rice grains.
Step F: drying the wet rice grains with hot air at 65 deg.C until the water content is 17%, and blowing with air at 25 deg.C until the humidity is 0.70 to obtain the final product.
Example 2:
step A: taking the dry bean dregs with the water content of 12 percent, rehydrating until the water content is 30 percent, feeding the bean dregs into a double-screw extrusion-expansion machine, controlling the rotation speed of a screw to be 310rpm, controlling the temperature of a preheating section of a double-screw machine barrel to be 56 ℃, controlling the temperature of an extrusion melting section to be 152 ℃, and controlling the temperature of an expansion shaping section to be 152 ℃ to obtain the expanded bean dregs.
And B, step B: and after the puffed bean dregs are cooled to room temperature, micronizing to pass through a 270-mesh sieve to obtain ultramicro bean dreg powder.
Step C: taking 1 part of the konjac flour with the specification of the example 1, 26 parts of the screened tapioca flour and 8 parts of the ultramicro bean dreg powder, and uniformly mixing to obtain mixed powder.
Step D: taking 150 parts of mixed powder, 0.6 part of sodium carbonate, 0.3 part of sodium polyacrylate, 3 parts of resistant starch meeting GB/T8887-2021 and 0.3 part of acetylated monoglyceride and diglyceride fatty acid ester, uniformly mixing, adding water and stirring until the water content is 30% to obtain the rehydrated rice soft material.
Step E: feeding the soft rehydrated rice material into a single-screw extrusion granulator, controlling the temperature of a machine barrel at 88 ℃, and extruding the soft rehydrated rice material into wet rice grains with the diameter of 2-3mm.
Step F: drying the wet rice grains with hot air at 65 deg.C until the water content is 18%, and blowing with air at 30 deg.C until the humidity is 0.75 to obtain the final product.
Example 3:
step A: taking wet bean dregs for making bean curd, wherein the water content is 70%, treating the wet bean dregs by a soybean milk squeezing dehydrator to remove a certain amount of water until the water content is 35%, feeding the wet bean dregs into a double-screw extrusion bulking machine, controlling the rotation speed of a screw to be 255rpm, the temperature of a preheating section of a double-screw machine barrel to be 53 ℃, the temperature of an extrusion melting section to be 146 ℃, and the temperature of a bulking shaping section to be 146 ℃, and obtaining the puffed bean dregs.
And B: and after the puffed bean dregs are cooled to room temperature, micronizing to pass through a 400-mesh sieve to obtain superfine bean dreg powder.
And C: taking 1 part of the konjac flour with the specification of the embodiment 1, 29 parts of the screened tapioca flour and 10 parts of the ultramicro bean dreg powder, and uniformly mixing to obtain mixed powder.
Step D: and (2) uniformly mixing 200 parts of mixed powder, 1.0 part of sodium carbonate, 0.5 part of sodium polyacrylate, 4 parts of resistant starch meeting GB/T8887-2021 and 0.4 part of acetylated monoglyceride and diglyceride fatty acid ester, and adding water to stir until the water content is 35% to obtain the rehydrated rice soft material.
And E, step E: feeding the soft rehydrated rice material into a single-screw extrusion granulator, controlling the temperature of a machine barrel at 90 ℃, and extruding the soft rehydrated rice material into wet rice grains with the diameter of 2-3mm.
Step F: drying the wet rice grains with hot air at 65 deg.C until the water content is 19%, and blowing with air at 40 deg.C until the humidity is 0.79 to obtain the final product.
Example of detection
Detection example 1: animal experiments
Female mice of ICR with the weight of 18-22g are selected, and the mice are raised in a laboratory for 3 days in advance to adapt to the environment, the temperature of the raising room is kept at 22-25 ℃, the relative humidity is kept at about 50%, and the ventilation condition is good. Cages for feeding mice should be sterilized in advance with alcohol and the cages should have clean and dry wood chips.
The experimental mice were randomly divided into four groups of ABCD, 10 mice each and numbered separately. The mice are fed with food and water normally during the adaptation period, after the mice are adapted to the environment of a feeding room, the mice are firstly subjected to food-deprivation and water-deprivation treatment for 12 hours, and then are fed with food respectively, the mice in the group A are fed with common rice, the mice in the group B are fed with rehydrated rice of the above example 3, the mice in the group C are used as blank controls, and are continuously fasted but not forbidden to be fed with water, and the mice in the group D are fed with cassava starch granules. The preparation method of tapioca starch granule comprises adding tapioca starch into 20% water, and extruding at 85 deg.C in an extruder.
The blood glucose level of the mice was measured one hour after feeding: measuring blood sugar of mice by taking blood from mouse tail 1h after feeding, fixing mice and exposing mouse tail, immersing tail in 48 deg.C warm water for several minutes to make vein hyperemia, wiping, and wiping with alcohol cotton ball for disinfection. The tail tip is cut off by about 0.2-0.3cm. The first drop of blood was wiped off. The tail blood was then quantitatively aspirated with a capillary tube. After blood collection, cotton balls are used for compression hemostasis. Blood glucose was measured with a glucometer and averaged for the same group of mice, the results are shown in table 1. When the mice in the rehydrated rice group (group B) are eaten, the blood sugar after 1 hour is obviously lower than that of the mice eating the common rice and the cassava starch granules, and the difference is obvious.
TABLE 1 results of animal experiments
| Group of | Feed composition | Average blood sugar level (mmol/L) |
| Group A | Ordinary rice | 7.8±0.7 |
| Group B | Rehydrating rice | 7.3±0.6 |
| Group C | Blank control | 4.7±0.9 |
| Group D | Cassava starch granules | 8.3±0.7 |
Detection example 2: determination of rehydration Rate and rehydration time
Rehydration means that the finished product absorbs moisture back again and recovers to the original state, and is the reverse process of drying.
The rehydration rate defined in the experiment refers to the mass ratio of the rice grains obtained after rehydration to the rehydrated rice before rehydration; the rehydration time is the time taken for the rehydration rate of the rehydrated rice to reach 250% (namely, the rehydrated rice is considered to be completely rehydrated).
1. And (3) detecting the rehydration rate:
the first step is as follows: 50g of reconstituted rice in each of examples 1, 2 and 3 was weighed on a tray balance.
The second step is that: soaking in 100 deg.C hot water, and maintaining the water temperature above 90 deg.C.
The third step: and after the sample volume is not increased any more, the rehydration is finished, and the sample is sucked dry by filter paper and weighed.
The fourth step: the rehydration rate can be obtained by comparing the weighing result after rehydration with the weighing result of the original rehydrated rice, and the results are shown in table 2.
FIG. 1 is a schematic view of the appearance of the rapidly rehydrated rice prepared by the present invention; fig. 2 is a comparison diagram of the rice after (upper) and after (lower) rehydration of the quick rehydrated rice, and it can be seen from the diagram that the rice after rehydration of the quick rehydrated rice of the present invention is full and transparent, and has no phenomena of stickiness, etc., and it can be seen that the rehydrated rice of the present invention has a stable rehydration structure, and no phenomena of starch dissolution, etc. occur after rehydration. Meanwhile, the rehydrated rice has similar disintegration effect to common rice, and can be used for actual application such as porridge cooking.
Table 2: rehydration rate test result
| Examples | 1 | 2 | 3 |
| Weight after rehydration (g) | 126 | 137 | 145 |
| The rehydration rate is% | 252 | 274 | 290 |
2. And (3) detecting the rehydration time:
experiment one:
the first step is as follows: 10 portions of the reconstituted rice of example 3 were weighed on a tray balance and contained in 10 cups, 50g each.
The second step is that: 150mL of hot water with the temperature of 100 ℃ is respectively added into ten cups, the temperature in the cups is kept above 90 ℃, and the cups are soaked for rehydration.
The third step: taking one cup of the rice every 30 seconds until all ten cups are taken out, sucking water by using filter paper, and weighing the mass of the rice grains.
The fourth step: and comparing the weighing result after rehydration with the weighing result of the original rehydrated rice, when the rehydration rate reaches 250% (the rehydration mass is 125 g), considering that the rice is completely rehydrated, and recording the used time, namely the rehydration time of the rehydrated rice. The results are shown in Table 3, and it is known that the rice rehydrated at 90-100 deg.C lasts for 2-2.5min.
TABLE 3 rehydration time with hot water at 90-100 ℃
Experiment two:
the first step is as follows: 10 portions of the reconstituted rice of example 2 were weighed on a tray balance and contained in 10 cups, 50g each.
The second step is that: 150mL of hot water with the temperature of 100 ℃ is respectively added into the ten cups, the cups are soaked for rehydration, and the cups are naturally cooled without heat preservation.
The third step: one cup of rice was taken every 30 seconds, and the rice was weighed after drying by suction with a filter paper.
The fourth step: and comparing the weighing result after rehydration with the weighing result of the original rehydrated rice, when the rehydration rate reaches 250%, determining that the rice is completely rehydrated, and recording the time used, namely the rehydration time of the rehydrated rice. The results are shown in Table 4, and it can be seen that the rehydrated rice is brewed with 100 deg.C hot water for 3min.
TABLE 4 rehydration time by adding 100 deg.C hot water and natural cooling
Experiment three:
the first step is as follows: 10 portions of the reconstituted rice of example 1 were weighed on a tray balance and contained in 10 cups, 50g each.
The second step: the ten cups are respectively added with 150mL of cold water with the temperature of about 15 ℃ for soaking for 5 minutes, then the cups are put into a large enamel cup, the bottom of the enamel cup is put into a self-heating rice heating bag, and a proper amount of water is added into the enamel cup to heat the enamel cup.
The third step: taking one cup of rice every 2 minutes until the cup is taken out, sucking water by using filter paper, and weighing the mass of the rice grains.
The fourth step: and comparing the weighing result after rehydration with the weighing result of the original rehydrated rice, when the rehydration rate reaches 250%, considering that the rice is completely rehydrated, and recording the used time, namely the rehydration time of the rehydrated rice. As shown in Table 5, it was found that the rehydrated rice was heated with the self-heating rice heating pack and the rehydrating time was about 10min.
TABLE 5 rehydration time when heating with heating pack
According to the experiments I, II and III, the rehydrated rice prepared by the method disclosed by the invention can reach higher rehydration rate under different rehydration conditions. Continuously heating at 90-100 deg.C for 2-2.5min; soaking in 100 deg.C water for 3min; heating with self-heating bag, and rehydrating for 10min.
Detection example 3: glycemic index determination
Twelve men were selected as volunteers in this experiment, and the hygienic industry standard WS/T652-2019 of the people's republic of china was cited, and the glycemic index was determined by a food glycemic index determination method, respectively, on the rehydrated rice of example 2, the gelatinized tapioca powder and the ordinary rice.
Table 6: glycemic index of food
| Food to be measured | Cassava | Cooked rice | Rehydrating rice |
| Glycemic Index (GI) | 56 | 83 | 35 |
The compound rice has a glycemic index of 35, and belongs to food with a low glycemic index.
Detection example 4: human body test feeding experiment
The experiment chose to have volunteers eat the reconstituted rice of example 1 for one week and record blood glucose variability, as described below for 6 typical test feeders.
A. Mr. wang, age 45, emaciation, often hunger and dry mouth, daily fasting blood glucose of 7.6mmol/L, two hours after meal blood glucose of 12.5mmol/L. After diabetes is confirmed in hospitals, the daily fasting blood glucose concentration is averagely controlled to be 6.8mmol/L after long-term taking of the medicine, the blood glucose concentration after two hours of meals is 9.2mmol/L when ordinary rice is eaten, the fasting blood glucose is controlled to be 6.5mmol/L after one week of eating of rehydrated rice on the premise of insisting on medication, the average blood glucose concentration after two hours of eating of rehydrated rice is reduced to be 8.1mmol/L, and the blood glucose value is well controlled and basically approaches to a normal value.
B. Mr. Lin, 52 years old, impaired glucose regulation, belonging to the pre-diabetic population, poor constitution, easy inflammatory reaction, daily fasting blood glucose of 6.8mmol/L, average blood glucose concentration of 10.7mmol/L after eating ordinary rice for two hours, fasting blood glucose reduced to 6.3mmol/L after eating rehydrated rice for one week, average blood glucose concentration reduced from 10.7mmol/L to 10.0mmol/L after eating for two hours, blood glucose is obviously more stable.
C. 28 years old of Miss aftermath and common volunteers, the daily fasting blood glucose is 5.3mmol/L, the average blood glucose concentration after eating common rice for two hours is 6.9mmol/L, after eating rehydrated rice for one week, the daily fasting blood glucose is 5.1mmol/L, the blood glucose is stable, and the average blood glucose concentration after eating two hours is reduced from 6.9mmol/L to 6.6mmol/L.
D. Mr. Zhang, age 47, history of diabetes 6 years, insisting on taking medicine daily, have already appeared the diabetic foot phenomenon, it is difficult to control blood sugar usually, sudden coma because of hyperglycemia a year ago, admit to the hospital and take care of. After the insulin therapy is given, the daily fasting blood glucose is 7.7mmol/L, the average blood glucose concentration is 10.6mmol/L after two hours of meal when the ordinary rice is eaten, the daily fasting blood glucose is reduced to 7.3mmol/L after one week of rehydrated rice eating, and the average blood glucose concentration is controlled to 8.0mmol/L after two hours of meal.
E. Mr. 21 years old, ordinary volunteers have no obvious adverse reaction after sugar tolerance test, daily fasting blood glucose is 5.0mmol/L, average blood glucose concentration after eating ordinary rice for two hours is 7.1mmol/L, daily fasting blood glucose is 4.8mmol/L after eating rehydrated rice for one week, blood glucose is stable, and average blood glucose concentration after eating for two hours is reduced from 7.1mmol/L to 6.8mmol/L.
F. The daily fasting blood glucose of women in the week, 32 years old and people in the early stage of diabetes is 6.3mmol/L, the average blood glucose concentration after eating common rice for two hours is 8.9mmol/L, the daily fasting blood glucose 2 is 5.8mmol/L after eating rehydrated rice for one week, the blood glucose is stable, and the average blood glucose concentration after eating the rehydrated rice for two hours is reduced from 8.9mmol/L to 7.7mmol/L.
The above-described embodiments are merely preferred embodiments of the present invention, which is not intended to be limiting in any way, and other variations and modifications are possible without departing from the scope of the invention as set forth in the appended claims.
Claims (10)
1. A preparation method of quick rehydrating rice suitable for diabetics is characterized by comprising the following steps:
step A: puffing bean dregs: adjusting the water content of the bean dregs to be between 20 and 40 percent, and feeding the bean dregs into a double-screw extrusion bulking machine for bulking to obtain bulked bean dregs;
and B: crushing and sieving: micronizing the puffed bean dregs to 200-400 mesh to obtain superfine bean dregs powder;
and C: preparing mixed powder: uniformly mixing 1 part of konjac flour, 5-10 parts of ultramicro bean dreg powder and 20-30 parts of cassava powder in parts by weight to obtain mixed powder;
step D: preparing a rehydrated rice soft material: the rehydrated rice soft material comprises the following components in parts by weight: 100-200 parts of mixed powder, 0.2-1.0 part of sodium carbonate, 0.1-0.5 part of sodium polyacrylate, 2-4 parts of resistant starch and 0.1-0.4 part of acetylated monoglyceride/diglyceride fatty acid ester; mixing the components uniformly, and adding water until the water content is 25-35% to obtain a rehydrated soft rice material;
step E: and (3) granulating: granulating the rehydrated soft rice material to obtain wet rice grains;
step F: and (3) drying: drying the wet rice grains until the water content is 17-19%, and then blowing air until the humidity is not higher than 0.8 to obtain the quick rehydrating rice.
2. The method for preparing instant rehydrated rice suitable for diabetics according to claim 1, wherein in the step A, bean dregs are puffed by controlling the rotation speed of a screw to be 200-500rpm, the temperature of a preheating section of a double-screw machine barrel to be 50-60 ℃, a squeezing and melting section to be 140-160 ℃ and a puffing and shaping section to be 140-170 ℃.
3. The method for preparing instant rehydrated rice suitable for diabetic patients according to claim 1, wherein in the step C, the particle size of the konjac flour is not less than 60% in the range of 0.125-0.420mm, and the glucomannan content is not less than 65%.
4. The method for preparing quick rehydrating rice suitable for diabetics according to claim 1, wherein in the step C, the cassava flour is sieved by a 40-mesh sieve.
5. The method for preparing instant rehydrated rice suitable for diabetics according to claim 1, wherein in step E, the rehydrated rice soft material is fed into a single-screw extrusion granulator for extrusion granulation.
6. The method for preparing quick rehydrating rice suitable for diabetics according to claim 5, wherein the temperature of the barrel is controlled to 85-90 ℃.
7. The method for preparing quick rehydrating rice suitable for diabetics according to claim 1, wherein in the step E, the diameter of the wet rice grains is 2-3mm.
8. The method for preparing quick rehydrating rice suitable for diabetics according to claim 1, wherein in the step F, the rice is dried by hot wind at 65 ℃.
9. The method for preparing quick rehydrating rice suitable for diabetics according to claim 1, wherein in the step F, air blowing is performed by using air or nitrogen with the temperature of 20-45 ℃ until the humidity of rice grains is not higher than 0.8.
10. A quick rehydrating rice prepared by the preparation method of any one of claims 1-9 and suitable for diabetics.
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