CN117730970B - Low-GI (food-grade) instant rice suitable for blood sugar management crowd and preparation method thereof - Google Patents
Low-GI (food-grade) instant rice suitable for blood sugar management crowd and preparation method thereof Download PDFInfo
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Abstract
The invention provides low GI instant rice suitable for blood sugar management groups and a preparation method thereof, and belongs to the technical field of foods. The low GI rice is selected as a main material, is mixed with the mulberry leaf extract and the medium chain triglyceride microcapsule powder to form a rice packet, is matched with a vegetable packet, a dish packet, a soup packet, a vegetable seasoning packet and the like, is designed according to the nutrient and energy requirements of special people, and highlights the characteristics of rice, vegetables, soup and meat in one meal; the low GI instant rice is realized by adopting the self-heating technology, and can eat a meal without using hot water, thereby being convenient and quick.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to low-GI (food-grade) instant rice suitable for blood sugar management people and a preparation method thereof.
Background
At present, the life rhythm of people is faster and faster, and the instant food is popular with consumers, especially young people, due to the characteristics of low cost, convenience, sanitation, nutrition and the like. Instant foods in the current market are various in variety, such as instant noodles, fruit and vegetable cans, meat cans, instant rice noodles, instant rice, lotus root starch, rice noodles, black sesame porridge, oat porridge, quick-frozen dumplings and the like, wherein the instant noodles always occupy the main stream. In recent years, consumers have come to have a great market potential in order to diversify the demand for instant rice foods.
Instant rice is also called instant rice and dehydrated rice. The rice food is generally composed of three parts of main food rice, table vegetable materials and seasonings, and products with different flavors, different textures and edible quality can be processed by selecting different rice and ingredients. Research on instant rice has been advanced to some extent. As disclosed in patent CN109907234A, the nutritional self-heating rice and the preparation method thereof are disclosed, the self-heating rice is prepared from rice packets, vegetable packets, heating packets and other food material packets, wherein the rice packets are prepared from rice, dispersing agents and natural color matching auxiliary materials as main materials, konjak flour, white granulated sugar, edible salt, vegetable oil and food nutrition enhancers are also added, and the vegetable packets are selected from dehydrated carrots, dehydrated peas, dehydrated peppers, dehydrated corns, dehydrated beans, dehydrated lotus roots and dehydrated pumpkins, and the nutritional self-heating rice has good taste and flavor. Further, as disclosed in patent CN103844182a, a production method of polished round-grained rice nutritional instant rice is disclosed, which mainly comprises the following steps: selecting semen oryzae Sativae, washing, soaking at 20-40deg.C for 14-18 hr, steaming for 25-30min, dispersing by cold spraying, filtering, stewing for 15-20min, performing limited fermentation for 12-14 hr, drying with infrared ray with wavelength of 2-4 μm to water content of 10-12%, and drying with microwave with frequency of 2450+ -50 mHz to water content of 3-4%; based on the conversion effect of the limiting fermentation, the strong absorption effect of alcohol on moisture and lipid, the cavitation effect of medium-short wave infrared rays and microwaves and the uniform combined drying effect inside and outside, the prepared instant rice has good taste, rich nutrition, good rehydration performance and good storability.
However, most instant rice in the market is prepared by preparing a certain dish package with high-GI instant rice, is not suitable for people in some subdivision fields, such as weight management people and blood sugar management people, and has a general taste. Therefore, development of instant rice with good taste and flavor and good color suitable for blood sugar management people is needed.
Disclosure of Invention
In order to overcome the defects, the invention provides the low GI instant rice suitable for blood sugar management groups and the preparation method thereof, the instant rice retains original color, aroma and taste of foods, has higher nutrient content retention, realizes the principle of balanced diet nutrition, can reduce the rise of blood sugar, and is suitable for the blood sugar management groups.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
in one aspect, the invention provides low GI instant rice suitable for a blood glucose management group, comprising a rice packet, a vegetable packet, a dish packet, a soup packet, and a vegetable seasoning packet; wherein,
The rice packet comprises low GI rice, mulberry leaf extract and medium chain triglyceride microcapsule powder.
Further, the mass ratio of the low GI rice to the mulberry leaf extract to the medium chain triglyceride microcapsule powder in the rice packet is 10:0.1-0.5:0.2-0.5; preferably, the mass ratio of the low GI rice to the mulberry leaf extract to the medium chain triglyceride microcapsule powder is 10:0.4:0.2.
Further, the preparation method of the medium chain triglyceride microcapsule powder comprises the following steps:
(1) Dissolving sodium caseinate and potassium citrate in water to obtain a feed liquid A;
(2) Heating medium chain triglyceride to obtain a feed liquid B;
(3) Dissolving konjac glucomannan, dextrin and mannitol in water to obtain a feed liquid C;
(4) Adding the feed liquid B in the step (2) into the feed liquid A in the step (1), uniformly mixing, adding the feed liquid C in the step (3), and shearing and emulsifying to obtain the feed liquid D;
(5) And (3) filtering, homogenizing and spray-drying the feed liquid D obtained in the step (4) to obtain medium-chain triglyceride microcapsule powder.
Further, the medium chain triglyceride microcapsule powder comprises the following components in parts by weight: 5-12 parts of sodium caseinate, 0.2-1 part of potassium citrate, 40-50 parts of medium chain triglyceride, 20-45 parts of konjac glucomannan and 3-8 parts of mannitol.
Still further, in step (1), the mass ratio of the total mass of sodium caseinate and potassium citrate to water is 1:4-7, preferably 1:6.
Further, in the step (2), the heating temperature is 55-70 ℃; the heating temperature is preferably 65 ℃.
Further, in the step (3), the mass ratio of the total mass of the konjac glucomannan and the mannoheptitol to the water is 1:2-5, and the temperature is 50-60 ℃; preferably, the mass ratio of the total mass of the konjac glucomannan and the mannitol to the water is 1:5, and the temperature is 55 ℃.
Still further, in step (4), the conditions of the shear emulsification are: the temperature is 65-70 ℃, and the rotating speed is 10000-15000r/min; preferably, the conditions of the shear emulsification are: the temperature is 70 ℃, the rotating speed is 14000r/min, and the time is 25min.
Still further, in step (5), the homogenizing pressure is 30-50MPa, preferably 45MPa.
Further, the vegetable packet comprises at least one of freeze-dried corn, freeze-dried carrot, freeze-dried kidney bean, freeze-dried pea, freeze-dried Korean vegetable, freeze-dried yam and freeze-dried shiitake.
Preferably, the vegetable packet comprises freeze-dried corn, freeze-dried carrot, freeze-dried bean and freeze-dried pea with the mass ratio of 3-5:3-5:5-8:8-12; further preferably, the vegetable packet comprises freeze-dried corn, freeze-dried carrot, freeze-dried bean and freeze-dried pea in a mass ratio of 4:4:7:10.
Further, the dish package is any one of curry chicken, chicken breast meat, black pepper chicken, black pepper beef and spiced beef; preferably, the dish package is curry chicken or chicken breast.
Further, the steamed stuffed bun comprises freeze-dried cordyceps flower, freeze-dried bolete, dehydrated medlar and thick soup in a mass ratio of 1-1.5:0.5-1:0.5-1:5; preferably, the fungus soup ladle comprises freeze-dried cordyceps flower, freeze-dried bolete, dehydrated medlar and thick soup according to the mass ratio of 0.08-0.1:0.8-1:10.
Further, the thick soup is any one of chicken soup, beef soup and pig bone soup; wherein,
The chicken soup is prepared by mixing whole chicken with proper amount of salt, ginger, star anise, dried orange peel and water, stewing for 2-5h with slow fire, and taking out the chicken to obtain chicken soup;
The beef broth is prepared by mixing beef with proper amount of salt, ginger, star anise, dried orange peel and water, stewing for 2-5h with slow fire, and taking out the beef;
The pig bone soup is prepared by mixing pig leg bones with proper amount of salt, ginger, star anise, dried orange peel and water, stewing for 2-5h with slow fire, and taking out the pig leg bones.
Further, the vegetable seasoning packet comprises vinegar, edible oil, fruit juice and sour regulator in a mass ratio of 8-12:5-10:1-4:0.6-1; preferably, the vegetable seasoning packet comprises the following components in mass ratio of 9-10:8-9:2-3:0.8-1 edible vinegar, edible oil, fruit juice and sour regulator.
Further, in the vegetable seasoning packet, the edible oil is selected from any one of olive oil, rapeseed oil, coconut oil, sunflower seed oil and walnut oil; preferably olive oil or rapeseed oil;
further, in the vegetable seasoning packet, the fruit juice is at least one selected from apple juice, orange juice, pear juice, grape juice and combinations thereof; preferably at least one of apple juice, orange juice and pear juice;
Still further, in the vegetable seasoning packet, the sour regulator is at least one selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid and glucono-delta-lactone, calcium lactate, sodium citrate and potassium citrate; preferably at least one of citric acid, malic acid and lactic acid.
Further, the low GI instant rice suitable for the blood sugar management group can also comprise an enzyme bag, wherein the addition amount of the enzyme bag is 0.5-3% of the mass of the rice bag.
Further, the low GI instant rice for the blood sugar management group comprises the following components in parts by weight:
60-65 parts of rice packet, 18-25 parts of vegetable packet, 200-220 parts of dish packet, 6-8 parts of fungus soup packet, 8-15 parts of vegetable seasoning packet and 250-270 parts of water.
Preferably, the low GI instant rice of the blood sugar management group comprises, in parts by weight:
60 parts of rice packet, 25 parts of vegetable packet, 210 parts of dish packet, 7.5 parts of fungus soup packet, 10 parts of vegetable seasoning packet and 260 parts of water.
In another aspect, a method for preparing low GI instant rice suitable for a blood glucose management group, comprising the steps of:
(1) Preparing rice bread: dissolving folium Mori extract in water, adding medium chain triglyceride microcapsule powder, shearing and emulsifying, spraying on rice surface layer, and dehydrating to water content lower than 12% to obtain low GI rice packet;
(2) Preparing a vegetable bag: blanching vegetables in the vegetable bag in boiling water, drying, and then performing freeze-drying treatment until the water content is lower than 8%, so as to obtain the vegetable bag;
(3) Preparing dish bags: cooking meat in the dish bag to obtain the dish bag;
(4) Preparing a steamed bread: freeze-drying cordyceps flower and bolete until the water content is lower than 6%, dehydrating medlar until the water content is lower than 8%, and then mixing the freeze-dried cordyceps flower, the freeze-dried bolete and the dehydrated medlar to obtain a steamed stuffed bun;
(5) Preparing a vegetable seasoning packet: uniformly mixing edible vinegar, edible oil, fruit juice and sour regulator to obtain a vegetable seasoning packet;
(6) Packaging rice packet, vegetable packet, dish packet, fungus soup packet, vegetable flavoring packet and purified water to obtain low GI instant rice suitable for blood sugar management group.
Further, in the step (1), the dehydration is high temperature dehydration, and the temperature of the high temperature dehydration is 90-130 ℃, preferably 100-110 ℃.
Further, in the step (2), the blanching time is 10-60s; preferably 15-40s.
Further, in the step (2), the drying is cold air pre-drying, and the conditions of the cold air pre-drying are as follows: the cold air temperature is 10-15 ℃, the cold air speed is 0.5-2m/s, and the time is 1-6h; preferably, the condition of the cold air pre-drying is as follows: the cold air temperature is 10-12 ℃, the cold air speed is 1-2m/s, and the time is 2-4h.
Further, in the steps (2) and (4), the temperature of the freeze-drying treatment is-30 to-45 ℃, and the temperature of the freeze-drying treatment is preferably-35 to-40 ℃.
Further, in the step (4), the dehydration is high temperature dehydration, and the temperature of the high temperature dehydration is 100-150 ℃, preferably the temperature of the high temperature dehydration is 120-130 ℃.
Compared with the prior art, the invention has the following beneficial effects:
(1) The low GI instant rice is realized by adopting the self-heating technology, and a meal can be eaten without hot water, so that the instant rice is convenient and quick; preferably, the low GI rice is used as a main material, matched with vegetable bags, dish bags, soup bags, vegetable seasoning bags and the like, designed according to the nutrients and energy requirements of special people, the characteristics of rice, vegetables, soup and meat in one meal are highlighted, the balanced design of the low GI whole meal is realized, the fluctuation of blood sugar can be relieved, the postprandial blood sugar response is small, and the low GI whole meal is suitable for blood sugar management people;
(2) The mulberry leaf extract and the medium chain triglyceride microcapsule powder are added into the low GI rice, so that the low GI of the whole meal is realized, the fluctuation of blood sugar can be relieved, the postprandial blood sugar reaction is small, the color and luster are attractive, and the taste is good; the medium chain triglyceride microcapsule powder is added with mannitol as a wall material, so that the taste of the instant rice can be improved to a certain extent, and the product quality can be improved.
(3) The vegetables are pre-dried by cold air before freeze-drying, so that the nutritional ingredients are reserved to the maximum extent, the vegetable intake of Chinese residents for one meal is met, the vegetables are rich in variety, the low-GI instant rice can obtain better flavor, and the quality is improved.
(4) Cordyceps flower, medlar, bolete and chicken soup are adopted to match, so that the nourishing and beautifying soup combination is provided for one meal with low GI, and the nutrition value is high.
Detailed Description
The following non-limiting examples will enable those of ordinary skill in the art to more fully understand the invention and are not intended to limit the invention in any way. The following is merely exemplary of the scope of the invention as claimed and many variations and modifications of the invention will be apparent to those skilled in the art in light of the disclosure, which are intended to be within the scope of the invention as claimed.
The invention is further illustrated by means of the following specific examples. The various chemical reagents used in the examples of the present invention were obtained by conventional commercial means unless otherwise specified.
Sources of experimental raw materials:
The low GI rice was purchased from Jiangsu technology Co., ltd;
mulberry leaf extract was purchased from Bo Zhong Chengjing pharmaceutical technologies (Beijing);
konjac gum is purchased from Henan Jingrong biotechnology Co., ltd;
sodium caseinate was purchased from the company of the food ingredient of the phenanthryland (Beijing);
medium chain triglycerides were purchased from cantonese middle food camping biotechnology limited;
mannitol was purchased from the company of the biotechnology company of femto of Shaanxi.
Example 1
A low GI instant rice suitable for blood sugar management group, and its preparation method comprises:
(1) Preparing rice bread: dissolving folium Mori extract in water, adding medium chain triglyceride microcapsule powder, shearing for emulsification, spraying onto rice surface layer, and dehydrating at 110deg.C to water content below 12% to obtain rice packet; the proportion of the rice, mulberry leaf extract and medium chain triglyceride microcapsule powder is 10:0.4:0.2;
(2) Preparing a vegetable bag: blanching corn, carrot, bean and pea in boiling water for 30s, then pre-drying with cold air at 12 ℃ at 1m/s for 3h, freeze-drying to a water content lower than 8%, at-40 ℃, and mixing 4g of freeze-dried corn, 4g of freeze-dried carrot, 7g of freeze-dried bean and 10g of freeze-dried pea to obtain a vegetable bag;
(3) Preparing dish bags: cooking 210g of curry chicken to obtain a dish bag;
(4) Preparing a steamed bread: freeze-drying Cordyceps flower and bolete until the water content is lower than 6%, wherein the temperature of freeze-drying treatment is-40deg.C, and the water content of high-temperature dehydration treatment is lower than 8%, and the high-temperature dehydration temperature is 120deg.C; mixing whole chicken with appropriate amount of salt, rhizoma Zingiberis recens, fructus Anisi Stellati, pericarpium Citri Tangerinae and water, stewing with slow fire for 4 hr, and taking out chicken to obtain chicken broth; then mixing 1g of freeze-dried cordyceps flower, 1g of freeze-dried bolete, 0.5g of dehydrated matrimony vine and 5g of chicken soup to obtain a soup ladle;
(5) Preparing a vegetable seasoning packet: mixing vinegar, edible oil, fruit juice and citric acid according to a mass ratio of 10:8:2:1 to obtain a vegetable seasoning packet;
(6) Packaging 60g of rice packet, 25g of vegetable packet, 210g of dish packet, 7.5g of fungus soup packet, 10g of vegetable seasoning packet and 260g of purified water to obtain the low GI instant rice suitable for blood sugar management people.
The preparation method of the medium chain triglyceride microcapsule powder comprises the following steps:
10 parts of sodium caseinate, 0.6 part of potassium citrate, 48 parts of medium chain triglyceride, 43 parts of konjac glucomannan and 6 parts of mannitol are weighed; dissolving sodium caseinate and potassium citrate in 45 parts of water to obtain a feed liquid A; heating medium chain triglyceride to 65 ℃ to obtain feed liquid B; dissolving konjak gum and mannoheptitol in 235 parts of water at 55 ℃ to obtain a feed liquid C; adding the feed liquid B into the feed liquid A, uniformly mixing, adding the feed liquid C, and shearing and emulsifying for 25min at the temperature of 70 ℃ and the rotating speed of 14000r/min to obtain the feed liquid D; filtering the feed liquid D, homogenizing under 45MPa, and spray drying to obtain medium chain triglyceride microcapsule powder.
Example 2
A low GI instant rice suitable for blood sugar management group, and its preparation method comprises:
(1) Preparing rice bread: dissolving folium Mori extract in water, adding medium chain triglyceride microcapsule powder, shearing for emulsification, spraying onto rice surface layer, and dehydrating at 110deg.C to water content below 12% to obtain rice packet; the proportion of the rice, mulberry leaf extract and medium chain triglyceride microcapsule powder is 10:0.5:0.5;
(2) Preparing a vegetable bag: blanching corn, carrot, bean and pea in boiling water for 30s, then pre-drying with cold air at 10 ℃ at a speed of 2m/s for 4h, freeze-drying to a water content lower than 8%, at-40 ℃, and mixing 3g of freeze-dried corn, 5g of freeze-dried carrot, 5g of freeze-dried bean and 12g of freeze-dried pea to obtain a vegetable bag;
(3) Preparing dish bags: cooking 210g chicken breast, and packaging to obtain dish bag;
(4) Preparing a steamed bread: freeze-drying Cordyceps flower and bolete until the water content is lower than 6%, wherein the temperature of freeze-drying treatment is-40deg.C, and the water content of high-temperature dehydration treatment is lower than 8%, and the high-temperature dehydration temperature is 130deg.C; mixing whole chicken with appropriate amount of salt, rhizoma Zingiberis recens, fructus Anisi Stellati, pericarpium Citri Tangerinae and water, stewing with slow fire for 3 hr, and taking out chicken to obtain chicken broth; then mixing 1.5g of freeze-dried cordyceps flower, 0.5g of freeze-dried bolete, 0.5g of dehydrated matrimony vine and 5g of chicken soup to obtain a soup ladle;
(5) Preparing a vegetable seasoning packet: mixing vinegar, edible oil, fruit juice and citric acid according to a mass ratio of 9:9:2:0.8 to obtain a vegetable seasoning packet;
(6) Packaging 65g of rice packet, 20g of vegetable packet, 210g of dish packet, 7.5g of fungus soup packet, 10g of vegetable seasoning packet and 260g of purified water to obtain the low GI instant rice suitable for blood sugar management people.
The preparation method of the medium chain triglyceride microcapsule powder comprises the following steps:
10 parts of sodium caseinate, 0.6 part of potassium citrate, 48 parts of medium chain triglyceride, 43 parts of konjac glucomannan and 6 parts of mannitol are weighed; dissolving sodium caseinate and potassium citrate in 45 parts of water to obtain a feed liquid A; heating medium chain triglyceride to 65 ℃ to obtain feed liquid B; dissolving konjak gum and mannoheptitol in 235 parts of water at 55 ℃ to obtain a feed liquid C; adding the feed liquid B into the feed liquid A, uniformly mixing, adding the feed liquid C, and shearing and emulsifying for 25min at the temperature of 70 ℃ and the rotating speed of 14000r/min to obtain the feed liquid D; filtering the feed liquid D, homogenizing under 45MPa, and spray drying to obtain medium chain triglyceride microcapsule powder.
Example 3
A low GI instant rice suitable for blood sugar management group, and its preparation method comprises:
(1) Preparing rice bread: dissolving folium Mori extract in water, adding medium chain triglyceride microcapsule powder, shearing for emulsification, spraying onto rice surface layer, and dehydrating at 110deg.C to water content below 12% to obtain rice packet; the proportion of the rice to the mulberry leaf extract to the medium chain triglyceride microcapsule powder is 10:0.1:0.2;
(2) Preparing a vegetable bag: blanching corn, carrot, bean and pea in boiling water for 30s, then pre-drying with cold air at 10 ℃ at a speed of 2m/s for 4h, freeze-drying to a water content lower than 8%, at-40 ℃, and mixing and packaging 5g of freeze-dried corn, 3g of freeze-dried carrot, 8g of freeze-dried bean and 9g of freeze-dried pea to obtain a vegetable bag;
(3) Preparing dish bags: boiling 210g of spiced beef, and packaging to obtain dish package;
(4) Preparing a steamed bread: freeze-drying Cordyceps flower and bolete until the water content is lower than 6%, wherein the temperature of freeze-drying treatment is-40deg.C, and the water content of high-temperature dehydration treatment is lower than 8%, and the high-temperature dehydration temperature is 130deg.C; mixing beef with proper amount of salt, ginger, star anise, dried orange peel and water, stewing for 3 hours by using slow fire, and taking out the beef to obtain beef soup; then mixing 1g of freeze-dried cordyceps flower, 1g of freeze-dried bolete, 0.5g of dehydrated medlar and 5g of beef broth, and packaging to obtain a soup ladle;
(5) Preparing a vegetable seasoning packet: mixing edible vinegar, edible oil, fruit juice and citric acid according to a mass ratio of 10:8:2:1, and packaging 10g to obtain a vegetable seasoning packet;
(6) Packaging 60g of rice packet, 25g of vegetable packet, 210g of dish packet, 7.5g of fungus soup packet, 10g of vegetable seasoning packet and 260g of purified water to obtain the low GI instant rice suitable for blood sugar management people.
The preparation method of the medium chain triglyceride microcapsule powder comprises the following steps:
10 parts of sodium caseinate, 0.6 part of potassium citrate, 48 parts of medium chain triglyceride, 43 parts of konjac glucomannan and 6 parts of mannitol are weighed; dissolving sodium caseinate and potassium citrate in 45 parts of water to obtain a feed liquid A; heating medium chain triglyceride to 65 ℃ to obtain feed liquid B; dissolving konjak gum and mannoheptitol in 235 parts of water at 55 ℃ to obtain a feed liquid C; adding the feed liquid B into the feed liquid A, uniformly mixing, adding the feed liquid C, and shearing and emulsifying for 25min at the temperature of 70 ℃ and the rotating speed of 14000r/min to obtain the feed liquid D; filtering the feed liquid D, homogenizing under 45MPa, and spray drying to obtain medium chain triglyceride microcapsule powder.
Comparative example 1
The present comparative example is different from example 1 in that the low GI rice is replaced with five-ordinary rice.
Comparative example 2
The difference between this comparative example and example 1 is that the mass ratio of five-cereal, mulberry leaf extract and medium chain triglyceride micro-capsule powder in the rice packet is 10:0.6:0.1.
Comparative example 3
The difference between this comparative example and example 1 is that the mass ratio of five-cereal, mulberry leaf extract and medium chain triglyceride micro-capsule powder in the rice packet is 10:0.05:0.6.
Comparative example 4
The present comparative example is different from example 1 in that the rice packet does not contain mulberry leaf extract.
Comparative example 5
This comparative example differs from example 1 in that the medium chain triglyceride microcapsule powder is not contained in the rice packet.
Comparative example 6
This comparative example differs from example 1 in that the rice packet contains only low GI rice.
Comparative example 7
The difference from example 1 is that the medium chain triglyceride microcapsule powder does not contain mannitol.
Comparative example 8
This comparative example differs from example 1 in that no cold air predrying was performed during the preparation of the vegetable packet.
Experimental example 1
1. Sensory evaluation
10 Sensory evaluation judges from different regions, different ages and different sexes are selected by adopting a GB/T15682-2008 table of the edible quality sensory evaluation method of rice cooking, the processed low GI instant rice is placed in a refrigerator at the temperature of 4 ℃ for 14 days, and after being steamed for 10 minutes at normal pressure, the rice is eaten and evaluated, so that the sensory evaluation table is shown in the following table 1.
TABLE 1 sensory evaluation criteria
Sensory evaluation results of the low GI convenient rice obtained in examples 1 to 3 and comparative examples 1 to 8 are shown in table 2 below.
Table 2 sensory evaluation results
The results show that: sensory evaluation is carried out on the low-GI instant rice obtained in examples 1-3 and comparative examples 1-8, and the low-GI instant rice obtained by the formula and the method has strong and durable fragrance, luster and appetite, moderate softness, good taste, good elasticity and viscosity, and has higher sensory quality. The instant rice obtained in comparative example 1 was inferior in quality to that of example 1, and was mainly characterized in smell, viscosity, and elasticity; the instant rice obtained in comparative examples 2 to 6 was inferior in quality to example 1, indicating that the addition of mulberry leaf extract and medium chain triglyceride microcapsule powder to the rice packet is conducive to improving the organoleptic quality of the instant rice and achieving better appearance, smell and palatability. The instant rice obtained in comparative example 7 was relatively inferior in hardness, viscosity and elasticity to example 1, and it was found that the components of the medium chain triglyceride microcapsule powder had a certain influence on the quality of the instant rice. The instant rice obtained in comparative example 8 was slightly inferior in smell to example 1, indicating that the invention selected freeze-dried corn, carrot, bean, pea as the vegetable packet, and matched with rice packet, dish packet, soup packet, vegetable seasoning packet, a more attractive smell could be obtained.
2. Determining the GI value of the instant rice according to WS/T-652-2019 food glycemic index determination method; the texture properties of the cooked rice were measured using a TA-XT2i physical property meter (SMS, uk). During testing, 10 rice grains are randomly selected at different positions of the middle layer of the steamed rice sample at each time and symmetrically placed on a stage of a physical property instrument for measurement, certain intervals are needed among the rice grains, and each sample is subjected to 5 parallel tests.
The hardness, adhesiveness, elasticity and GI values of the rice packet are measured as shown in table 3 below.
TABLE 3 hardness, viscosity and elasticity test results
The results show that: the GI value of the rice packet in the embodiment 1-3 of the invention is between 50 and 52, which is obviously lower than that of the rice packet (comparative example 1, 68.07) obtained by mixing five-cereal rice, mulberry leaf extract and medium chain triglyceride microcapsule powder, and the GI value of the comparative example 1 is obviously higher than 55 according to the standard of high-medium low GI food, and the rice packet is not a low GI food. The comparative examples 2 to 6 have slightly increased GI values compared with example 1, and have inferior hardness, adhesiveness and elasticity compared with example 1, and it is seen that the low GI rice, the mulberry leaf extract and the medium chain triglyceride micro-capsule powder can improve the disadvantages of higher hardness, insufficient adhesiveness and inferior elasticity of the main food, and improve the palatability of the instant rice.
Experimental example 2
Volunteers aged 32-65 years are randomly selected, and complications such as severe barycenter, liver and kidney are avoided, and the average age is 51.5 years; the volunteers were equally divided into 7 groups of 10 persons each, and the breakfast energy requirement of each patient was calculated from the standard body weight of the volunteers with breakfast calories accounting for 1/5 of the total calories of the whole day, and the change in blood glucose two hours after the volunteers had eaten the instant rice with low GI of the present invention earlier was collected, and fasting blood glucose was detected with a bayer micro-glucometer of germany, and the area under the curve (INCREMENTAL AREA under the curve, IAUC, referring to the area under the curve above the fasting blood glucose level) was calculated, and the results are shown in table 4 below.
TABLE 4 fasting blood glucose changes
The results show that the blood sugar value of a volunteer rises within 45-60min after eating the low GI instant rice of the invention on an empty stomach in the morning, and then starts to fall, and the normal range is restored when the blood sugar value reaches 120min, and the iAUC is 88.05 mmol/L.min, so that the fluctuation of blood sugar can be relieved, and the postprandial blood sugar response is small. In comparative example 1, the low GI rice was replaced with five-ordinary rice, and the blood glucose level after 45min after eating on an empty stomach was 8.29mmol/L, which was significantly higher than in example 1 after 120 min. After eating the instant rice of comparative examples 2-7 on an empty stomach, the blood sugar fluctuation in 120min is higher than that of example 1, the iAUC is obviously higher than that of example 1, and the mulberry leaf extract and the medium chain triglyceride microcapsule powder have a certain synergistic effect with the low GI rice, which is helpful for slowing down the fluctuation of blood sugar after eating and reducing the postprandial blood sugar reaction.
The previous description of the embodiments is provided to facilitate a person of ordinary skill in the art in order to make and use the present invention. It will be apparent to those skilled in the art that various modifications can be readily made to these embodiments and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above-described embodiments, and those skilled in the art, based on the present disclosure, should make improvements and modifications without departing from the scope of the present invention.
Claims (13)
1. The low GI instant rice suitable for the blood sugar management crowd is characterized by comprising a rice packet, a vegetable packet, a dish packet, a soup packet and a vegetable seasoning packet; wherein the rice packet comprises low GI rice, mulberry leaf extract and medium chain triglyceride microcapsule powder;
The preparation method of the medium chain triglyceride microcapsule powder comprises the following steps:
(1) Dissolving sodium caseinate and potassium citrate in water to obtain a feed liquid A;
(2) Heating medium chain triglyceride to obtain a feed liquid B;
(3) Dissolving konjac glucomannan, dextrin and mannitol in water to obtain a feed liquid C;
(4) Adding the feed liquid B in the step (2) into the feed liquid A in the step (1), uniformly mixing, adding the feed liquid C in the step (3), and shearing and emulsifying to obtain the feed liquid D;
(5) Filtering, homogenizing and spray-drying the feed liquid D obtained in the step (4) to obtain medium-chain triglyceride microcapsule powder;
The preparation method of Mi Bao comprises the following steps: dissolving folium Mori extract in water, adding medium chain triglyceride microcapsule powder, shearing and emulsifying, spraying on rice surface layer, and dehydrating to water content lower than 12% to obtain low GI rice packet.
2. The low GI instant rice of claim 1, wherein the mass ratio of low GI rice, mulberry leaf extract, medium chain triglyceride micro-capsule powder in the rice packet is 10:0.1-0.5:0.2-0.5.
3. The low GI instant rice of claim 2, wherein the mass ratio of low GI rice, mulberry leaf extract, medium chain triglyceride micro-capsule powder in the rice packet is 10:0.4:0.2.
4. The low GI instant rice of claim 1, wherein the vegetable packet comprises at least one of a freeze-dried corn, a freeze-dried carrot, a freeze-dried kidney bean, a freeze-dried pea, a freeze-dried Korean vegetable, a freeze-dried yam, and a freeze-dried lentil.
5. The low GI instant rice of claim 4, wherein the vegetable packet comprises a mass ratio of 3-5:3-5:5-8:8-12 of freeze-dried corn, freeze-dried carrot, freeze-dried kidney bean, freeze-dried pea.
6. The low GI instant rice of claim 1, wherein the dish package is any one of curry chicken, chicken breast, black pepper chicken, black pepper beef, spiced beef.
7. The low GI instant rice of claim 1, wherein the steamed stuffed bun comprises a mass ratio of 1-1.5:0.5-1:0.5-1:5 of freeze-dried cordyceps flower, freeze-dried bolete, dehydrated wolfberry and puree.
8. The low GI convenient rice of claim 7, wherein the puree is any one of chicken soup, beef soup, pork bone soup.
9. The low GI instant rice of claim 1, wherein the vegetable seasoning packet comprises vinegar, edible oil, juice, and sour modifier in a mass ratio of 8-12:5-10:1-4:0.6-1.
10. The low GI convenient rice according to any one of claims 1 to 9, comprising, in parts by weight: 60-65 parts of rice packet, 18-25 parts of vegetable packet, 200-220 parts of dish packet, 6-8 parts of fungus soup packet, 8-15 parts of vegetable seasoning packet and 250-270 parts of water.
11. The low GI convenient rice of claim 10, comprising, in parts by weight: 60 parts of rice packet, 25 parts of vegetable packet, 210 parts of dish packet, 7.5 parts of fungus soup packet, 10 parts of vegetable seasoning packet and 260 parts of water.
12. The method for preparing low GI convenient rice according to any one of claims 1 to 11, comprising the steps of:
(1) Preparing a vegetable bag: blanching vegetables in the vegetable bag in boiling water, drying, and then performing freeze-drying treatment until the water content is lower than 8%, so as to obtain the vegetable bag;
(2) Preparing dish bags: cooking meat in the dish bag to obtain the dish bag;
(3) Preparing a steamed bread: freeze-drying cordyceps flower and bolete until the water content is lower than 6%, dehydrating medlar until the water content is lower than 8%, and then mixing the freeze-dried cordyceps flower, the freeze-dried bolete and the dehydrated medlar to obtain a steamed stuffed bun;
(4) Preparing a vegetable seasoning packet: uniformly mixing edible vinegar, edible oil, fruit juice and sour regulator to obtain a vegetable seasoning packet;
(5) Packaging rice packet, vegetable packet, dish packet, fungus soup packet, vegetable flavoring packet and purified water to obtain low GI instant rice suitable for blood sugar management group.
13. The method according to claim 12, wherein in the step (2), the drying is cold air pre-drying, and the condition of the cold air pre-drying is: the cold air temperature is 10-15 ℃, the cold air speed is 0.5-2m/s, and the time is 1-6h.
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| Coating rice with mulberry leaves rich in deoxynojirimycin ameliorates hyperglycemia and dyslipidemia in C57BL/KsJ db/db mice;Lee, Joomin et al.;《NUTRITION RESEARCH AND PRACTICE》;20180913;第12卷(第6期);第469-478页 * |
| 桑叶粉添加量对鲜榨米品质及降糖效果的影响;梁羽彤等;《食品科技》;20200531(第5期);第128-133页 * |
| 油梨果实不同组织发育期脂肪酸和可溶性糖成分的含量变化;梅衡;《热到农业科学》;20210225;第41卷(第2期);第93-100页 * |
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