CN115708564A - Low-GI value instant rice paste and production preparation method and application thereof - Google Patents
Low-GI value instant rice paste and production preparation method and application thereof Download PDFInfo
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses low-GI value instant rice paste and a preparation method and application thereof, wherein the low-GI value instant rice paste is prepared from the following raw materials in parts by weight: 50-60 parts of rice, 10-30 parts of salted duck egg white, 8-12 parts of coix seeds, 8-10 parts of tartary buckwheat, 6-8 parts of oat, 6-8 parts of chickpeas, 6-8 parts of highland barley and 3-7 parts of mung beans; the preparation method comprises the following steps: (1) grinding: weighing rice, semen Coicis, radix Et rhizoma Fagopyri Tatarici, herba Avenae Fatuae, semen Ciceris Arietini, semen Avenae Nudae, and semen Phaseoli Radiati according to formula, adding appropriate amount of water, and pulping; (2) homogenizing: adding rice and other ground serous fluid into salted duck egg white and water, and homogenizing; (3) heating and pasting: stirring and heating the homogeneous slurry to 80-90 ℃, and gelatinizing for 30-60 minutes. (4) roller drying: performing roller drying treatment at temperature below 120 deg.C, and controlling water content of dried rice paste below 5%; and (5) packaging. The GI value of the instant rice paste is lower than 55, the instant rice paste can be quickly rehydrated and gelatinized after being brewed by cold water or warm water, has the characteristics of low GI value, comprehensive nutrition, strong satiety, good taste, good brewing performance and convenience for eating, and is suitable for being used as meal replacement food for diabetes patients and weight-losing people.
Description
Technical Field
The invention relates to the technical field of food, in particular to instant rice paste with a low GI value and a preparation method thereof.
Background
The rice paste is a rice product which is brewed with water for eating, and is generally prepared by adopting an extrusion puffing or roller drying technology to fully alpha rice starch and drying and dehydrating the rice starch, and the prepared product can be quickly rehydrated and gelatinized for eating after being added with water, and is a pre-cured food. Because of its convenient eating, it is popular. Conventional rice gruel is a high Glycemic Index (GI) food, which is a ratio of the hyperglycemic effect of a certain food to the hyperglycemic effect of a standard food (usually glucose), and refers to the blood glucose response that a human body will cause after eating a certain food, and it generally reflects the ability of a food to cause an increase in blood glucose in a human body. Foods are generally classified by GI value as low GI foods (Gl value < 55), medium GI foods (Gl value 55-75), and high GI foods (GI value > 75). High GI food is fast digested and glucose released after entering the stomach and intestine, and the peak value of glucose is high after entering blood, so that the blood sugar is fast increased, and the high GI food is not suitable for being used as a daily meal replacement food for diabetics and weight-losing people. The low GI food has long retention time in the stomach and intestine, slow glucose release, low peak value after the glucose enters the blood and mild blood sugar reaction, and is suitable for being used as a daily meal replacement food for diabetics and weight-losing people.
Rational diet is one of the most basic and important ways to cope with diabetes and obesity. Besides the disadvantage of high GI value, the rice paste contains starch as the main nutrient, has low protein content and is single in nutrition. Particularly, the Satiety Index (SI) is lower and the satiety is poor, so that the rice paste is taken as a convenient food form which is popular with the public, but is not suitable for the people with diabetes and obesity to be taken as a daily meal replacement food.
Like rice gruel, rice gruel and porridge which are eaten by the general public in daily life are also high-GI value foods, in order to reduce the GI value of the rice gruel and the porridge, some coarse grains with low GI values are usually added in the cooking process of the rice gruel, the reduction degree of the GI value is positively correlated with the increase of the addition amount of the coarse grains with low GI values, but the taste of the rice gruel becomes rough along with the increase of the addition amount, and even some foods are difficult to swallow.
Disclosure of Invention
In order to overcome the defects and shortcomings in the prior art, the invention aims to provide the low-GI value instant rice paste which is fine and smooth in taste, good in flavor and convenient to eat, can be directly eaten after being brewed with cold water or warm water, has the characteristics of comprehensive nutrition, high protein and dietary fiber contents, low GI value and strong satiety, and is suitable for being used as a meal replacement food for diabetes patients and weight-losing people.
The invention also aims to provide a preparation method of the low-GI value instant rice paste, the rice paste prepared by the method can be stored for a long time, particularly, the GI value of materials such as rice and the like can be further reduced after the invention adopts the drying process of a homogenizing and pasting roller for materials such as salted duck egg white, rice and the like, the effect of the GI value is lower than that of the rice paste of the same material is achieved, the problem of inconvenient cooking and eating of the coarse cereal rice paste is solved, and the nutritional value of the rice paste is comprehensively improved.
The purpose of the invention is realized by the following technical scheme: the low-GI value instant rice paste comprises the following raw materials in parts by weight: 50-60 parts of rice flour, 10-30 parts of salted duck egg white, 8-12 parts of coix seed, 8-10 parts of tartary buckwheat, 6-8 parts of oat, 6-8 parts of chickpea, 6-8 parts of highland barley and 3-7 parts of mung bean.
Preferably, the feed comprises the following raw materials in parts by weight: 60 parts of rice, 30 parts of salted duck egg white, 8 parts of coix seeds, 8 parts of tartary buckwheat, 6 parts of oat, 6 parts of chickpea, 6 parts of highland barley and 3 parts of mung beans.
More preferably, the feed comprises the following raw materials in parts by weight: 55 parts of rice, 20 parts of salted duck egg white, 8 parts of coix seed, 10 parts of tartary buckwheat, 6 parts of oat, 6 parts of chickpea, 8 parts of highland barley and 5 parts of mung bean.
Most preferably, the feed comprises the following raw materials in parts by weight: 50 parts of rice flour, 10 parts of salted duck egg white, 12 parts of coix seeds, 8 parts of tartary buckwheat, 8 parts of oat, 8 parts of chickpea, 6 parts of highland barley and 7 parts of mung beans.
A preparation method of low GI value instant rice paste comprises the following steps: (1) grinding: weighing rice and coarse cereals according to the formula, cleaning, adding a proper amount of water, and grinding; (2) homogenizing: adding the rice and coarse cereal pulp subjected to the pulping treatment into salted duck egg white and a proper amount of water, and carrying out homogenization treatment to prepare homogenized pulp; (3) heating and pasting: and (3) feeding the homogeneous slurry into a heating kettle, stirring and heating to 70-85 ℃, gelatinizing for 30-60 minutes, and adding a proper amount of water in the gelatinizing process. (4) roller drying: drying the gelatinized slurry with a roller dryer, controlling the temperature of the roller below 120 ℃, controlling the rotating speed of the roller at 4-8r/min, controlling the water content of the dried rice paste below 5%, and crushing into fine powder; and (5) packaging.
Preferably, in the step (3), the heating gelatinization temperature is 75 ℃, and gelatinization is carried out for 40 minutes. Under the condition, the viscosity of the material is proper, the water adding amount is minimum during gelatinization, the time consumption of subsequent roller drying processing is low, and the energy consumption is low.
Preferably, in the step (4), the rotating speed of the roller dryer is 6r/min, the temperature is 110 ℃, and the moisture content after drying can be controlled to be below 5 percent, so that the storage life of the rice paste can be effectively prolonged.
The low-GI value instant rice paste prepared by the invention can be used as a raw material to be applied to other foods.
The invention at least comprises the following beneficial effects:
firstly, the instant rice paste with the low GI value can be directly eaten after being brewed with cold water or warm water, is quickly dissolved in water during brewing, is not easy to agglomerate, has uniform and fine tissue state and no particles, and is soft and smooth, fine and rough without granular sensation and impurity sensation during drinking. The salted duck egg white is used as a salt source for replacing rice paste, so that the product has the salty and fresh taste brought by the salted duck egg white, and also has the faint scent flavor of grains, and the unique delicious taste of the product is created.
Secondly, the low GI value instant rice paste prepared by the invention has comprehensive nutrition, high protein content, rich dietary fiber and strong satiety, and compared with the common rice paste, the time for hunger to appear is obviously prolonged on the premise of taking the same quality. Meanwhile, the health food has the characteristic of low GI value, and is suitable for diabetics and weight-losing people to use as meal replacement food.
And the GI value of the prepared low-GI value instant rice paste is lower than 55, and the instant rice paste belongs to low-GI value food, and particularly, the GI value of the rice paste of formula materials such as rice and the like can be further reduced after the formula materials such as salted duck egg white, rice and the like are treated by a homogenizing gelatinization roller drying process in the formula of the instant rice paste, so that the effect of lower GI value than that of the rice paste of the same material is obtained, and compared with other low-GI value coarse cereal rice powder rice paste formulas, the low-GI value instant rice paste has high rice content which is close to 50 percent and is not easy to cause stomach discomfort, and meanwhile, the low-GI value instant rice paste has low coarse cereal content.
Fourthly, the low GI value instant rice paste prepared by the invention can be preserved for a long time, can realize industrialized mass production, and can be used as instant food.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1
An instant rice flour with a low GI value comprises the following raw materials in parts by weight: 60 parts of rice, 30 parts of salted duck egg white, 8 parts of coix seeds, 8 parts of tartary buckwheat, 6 parts of oat, 6 parts of chickpea, 6 parts of highland barley and 3 parts of mung beans. The production and preparation method comprises the following steps: (1) grinding: weighing rice and coarse cereals according to the formula, cleaning, adding a proper amount of water, and grinding; (2) homogenizing: adding the rice and coarse cereal pulp subjected to the grinding treatment into salted duck egg white and a proper amount of water, and carrying out homogenization treatment to prepare homogenized pulp; (3) heating and pasting: and (3) feeding the homogeneous slurry into a heating kettle, stirring and heating to enable the temperature to reach 70 ℃, gelatinizing for 60 minutes, and adding a proper amount of water in the gelatinizing process. (4) roller drying: drying the gelatinized slurry with a roller dryer at 120 deg.C and 8r/min, and crushing into fine powder with water content below 5%; and (5) packaging.
Example 2
An instant rice flour with a low GI value comprises the following raw materials in parts by weight: 55 parts of rice, 20 parts of salted duck egg white, 8 parts of coix seed, 10 parts of tartary buckwheat, 6 parts of oat, 6 parts of chickpea, 8 parts of highland barley and 5 parts of mung bean.
The production and preparation method comprises the following steps: (1) grinding: weighing rice and coarse cereals according to the formula, cleaning, adding a proper amount of water, and grinding; (2) homogenizing: adding the rice and coarse cereal pulp subjected to the pulping treatment into salted duck egg white and a proper amount of water, and carrying out homogenization treatment to prepare homogenized pulp; (3) heating and pasting: and (3) feeding the homogeneous slurry into a heating kettle, stirring and heating to reach 85 ℃, gelatinizing for 30 minutes, and adding a proper amount of water in the gelatinizing process. (4) roller drying: drying the gelatinized slurry with a roller dryer at 108 deg.C and 4r/min, and crushing into fine powder with water content below 5%; and (5) packaging.
Example 3
An instant rice flour with a low GI value comprises the following raw materials in parts by weight: 50 parts of rice, 10 parts of salted duck egg white, 12 parts of coix seeds, 8 parts of tartary buckwheat, 8 parts of oat, 8 parts of chickpea, 6 parts of highland barley and 7 parts of mung beans. The production and preparation method comprises the following steps: (1) grinding: weighing rice and coarse cereals according to the formula, cleaning, adding a proper amount of water, and grinding; (2) homogenizing: adding the rice and coarse cereal pulp subjected to the pulping treatment into salted duck egg white and a proper amount of water, and carrying out homogenization treatment to prepare homogenized pulp; (3) heating and pasting: and (3) feeding the homogeneous slurry into a heating kettle, stirring and heating to enable the temperature to reach 75 ℃, gelatinizing for 40 minutes, and adding a proper amount of water in the gelatinizing process. (4) roller drying: drying the gelatinized slurry with a roller dryer at 110 deg.C and 6r/min, and crushing into fine powder with water content below 5%; and (5) packaging.
Example 4
Taking 50kg of the low GI value instant rice flour obtained in the example 3, adding 20kg of whole milk powder, uniformly mixing, spraying 240-320g of 1% starch slurry in a fine mist mode, stirring while spraying, putting into a rice cake briquetting machine after uniform spraying, pressing into rice cake blocks with the weight of 20g each block, and independently packaging to obtain the rice cake milk blocks.
Comparative example 1
For example 3, 10 parts of the egg white of salted duck eggs is removed, and the same amount of rice is used for replacing dry matters, and the salted duck egg white formula comprises the following raw materials in parts by weight: 51 parts of rice, 0 part of salted duck egg white, 12 parts of coix seeds, 8 parts of tartary buckwheat, 8 parts of oats, 8 parts of chickpeas, 6 parts of highland barley and 7 parts of mung beans. The production and preparation method comprises the following steps: (1) grinding: weighing rice and coarse cereals according to the formula, cleaning, adding a proper amount of water, and grinding; (2) homogenizing: adding a proper amount of water into the rice and coarse cereal pulp subjected to the pulping treatment, and homogenizing to prepare homogenized pulp; (3) heating and pasting: and (3) feeding the homogeneous slurry into a heating kettle, stirring and heating to enable the temperature to reach 75 ℃, gelatinizing for 40 minutes, and adding a proper amount of water in the gelatinizing process. (4) roller drying: drying the gelatinized slurry with a roller dryer at 110 deg.C and 6r/min, and crushing into fine powder with water content below 5%; and (5) packaging.
Comparative example 2
In example 3, the formula of the food materials such as coix seeds replaced by rice with the same amount comprises the following raw materials in parts by weight: 99 parts of rice, 10 parts of salted duck egg white, 0 part of coix seed, 0 part of tartary buckwheat, 0 part of oat, 0 part of chickpea, 0 part of highland barley and 0 part of mung bean. The production and preparation method comprises the following steps: (1) grinding: weighing rice according to the formula, washing the rice clean, and then adding a proper amount of water to carry out pulping treatment; (2) homogenizing: adding the rice milk after the pulping treatment into salted duck egg white and a proper amount of water, and homogenizing to prepare homogenized slurry; (3) heating and pasting: and (3) feeding the homogeneous slurry into a heating kettle, stirring and heating to enable the temperature to reach 75 ℃, gelatinizing for 40 minutes, and adding a proper amount of water in the gelatinizing process. (4) roller drying: drying the gelatinized slurry with a roller dryer at 110 deg.C and 6r/min, and crushing into fine powder with water content below 5%; and (5) packaging.
Comparative example 3
In example 3, the raw material was rice as in example 3, except for the formula of the salted duck egg white and the coarse cereal components such as coix seed. The production preparation method comprises the following steps: (1) grinding: weighing rice according to the formula, washing the rice clean, and then adding a proper amount of water to carry out pulping treatment; (2) homogenizing: adding a proper amount of water into the rice milk after the grinding treatment, and homogenizing to prepare homogenized pulp; (3) heating and pasting: and (3) feeding the homogeneous slurry into a heating kettle, stirring and heating to enable the temperature to reach 75 ℃, gelatinizing for 40 minutes, and adding a proper amount of water in the gelatinizing process. (4) roller drying: drying the gelatinized slurry with a roller dryer at 110 deg.C and 6r/min, and crushing into fine powder with water content below 5%; and (5) packaging.
Measurement of glycemic index of each sample
Referring to the national health industry standard WS/T652-2019 food glycemic index determination method, 12 volunteers (6 male and female volunteers) with age of 22-50 years, no metabolic disease, no family history of diabetes and no other metabolic history were selected, and the food glycemic indexes of the products obtained in examples 1, 2 and 3 and comparative examples 1, 2 and 3 were determined as shown in Table 1. The samples obtained in examples 1, 2 and 3 are low-GI value foods, pure rice paste prepared by the same process as the method is high-GI value food, rice salted duck egg white rice paste prepared by removing the formula is high-GI food, and rice coarse cereal rice paste is medium-GI food.
Table 1: glycemic index and GI value classification of each sample
Score of satiety for each sample determined
6 male and female volunteers aged 22-50 years, having no metabolic disease, no family history of diabetes and other metabolic diseases and normal body mass index are selected to take the products obtained in examples 1, 2 and 3 and comparative examples 1, 2 and 3 in a test way, 50g of the sample is taken and is taken orally by being mixed with 250g of cold water or palatable warm water when each person fasting before 8 o' clock in the morning, and satiety degree scores at 3 time points of 30min, 90min and 180min after eating are recorded according to the body feeling of each person, and the results are shown in table 2. The satiety degree score is divided into: 0-2 is classified as completely unsaturated, 3-4 is classified as not very saturated, 5-6 is classified as slightly saturated, 7-8 is classified as relatively saturated, and 9-10 is classified as very saturated. Calculating and measuring satiety degree scores of the samples at 3 time points of 30-180min, avoiding bad life behaviors such as violent exercise, overeating, drinking, staying up night and the like during the test period, avoiding eating irritant food, and having a rest on time when the normal diet is needed in the night before each test.
TABLE 2 degree of satiety at different time points (x. + -.s, n = 12) for each sample group
Comparison with comparative example 3: * p＜0.05， ** p < 0.01, in comparison with comparative example 2: ＃ p＜0.05， ＃＃ p＜0.01
comparison with comparative example 1: Δ p＜0.05， ΔΔ p＜0.01
table 2 shows that the satiety of the rice paste (comparative example 3) prepared from rice is significantly enhanced (p is less than 0.01) compared with that of the rice paste prepared from common rice in 30, 60 and 180 minutes, and the satiety of the sample prepared from the rice, the coarse cereals and the salted duck eggs is optimal compared with that of comparative examples 1 and 2 prepared from the coarse cereals and the salted duck egg white, and the results are significant.
The above-described embodiments are preferred implementations of the present invention, and the present invention may be implemented in other ways without departing from the spirit of the present invention.
Claims (5)
1. The low-GI value instant rice paste is characterized by being prepared from the following raw materials in parts by weight: 50-60 parts of rice, 10-30 parts of salted duck egg white, 8-12 parts of coix seeds, 8-10 parts of tartary buckwheat, 6-8 parts of oat, 6-8 parts of chickpeas, 6-8 parts of highland barley and 3-7 parts of mung beans.
2. The method of preparing a low GI value instant rice paste of claim 1, comprising the steps of:
(1) Grinding: weighing rice, coix seeds, tartary buckwheat, oats, chickpeas, highland barleys and mung beans according to the weight parts of the formula, cleaning, and then adding a proper amount of water to carry out pulping treatment;
(2) Homogenizing: adding 10-30 parts of salted duck egg white and a proper amount of water into the ground slurry of rice and the like after the grinding treatment, and carrying out homogenization treatment to prepare homogenized slurry;
(3) Heating and pasting: feeding the homogeneous slurry into a heating kettle, stirring and heating to reach 80-90 ℃, and gelatinizing for 30-60 minutes;
(4) Drying in a roller: performing roller drying treatment on the homogenized slurry after heating and gelatinization in a roller dryer, controlling the temperature of a roller below 120 ℃, controlling the moisture content of dried rice paste below 8%, and crushing into fine powder;
(5) And (6) packaging.
3. The method for preparing instant rice paste having a low GI value according to claim 2, wherein: and (3) heating to gelatinize at 75 ℃ for 40 minutes.
4. The method for preparing instant rice paste with low GI value according to claim 2, wherein: in the step (4), the rotating speed of the roller dryer is 6r/min, the temperature is 110 ℃, and the moisture content after drying can be controlled below 5%.
5. Use of a low GI value instant rice paste prepared by the method according to any one of claims 2 to 4, wherein said low GI value instant rice paste is used as a raw material for food products.
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