WO2020019537A1 - 一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法 - Google Patents

一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法 Download PDF

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WO2020019537A1
WO2020019537A1 PCT/CN2018/110728 CN2018110728W WO2020019537A1 WO 2020019537 A1 WO2020019537 A1 WO 2020019537A1 CN 2018110728 W CN2018110728 W CN 2018110728W WO 2020019537 A1 WO2020019537 A1 WO 2020019537A1
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rice
drying
temperature
protease
added
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PCT/CN2018/110728
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English (en)
French (fr)
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田耀旗
蔡灿欣
詹锦玲
谢正军
金征宇
杨哪
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江南大学
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Priority to JP2019546884A priority Critical patent/JP6945003B2/ja
Priority to US16/542,740 priority patent/US11297855B2/en
Publication of WO2020019537A1 publication Critical patent/WO2020019537A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/14—Cold water dispersible or pregelatinised starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/02—Esters
    • C08B31/04—Esters of organic acids, e.g. alkenyl-succinated starch
    • 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

Definitions

  • the invention relates to a method for preparing low-glycemic index slowly digestible starch-type recombined convenient rice, relates to esterification and enzyme-added extrusion technology to co-produce reconstituted convenient rice, and belongs to the field of food processing technology, and particularly relates to grain foods and methods.
  • Postprandial hyperglycemia is a major factor in exacerbating diabetes and causing complications. Therefore, controlling postprandial glucose is an effective measure to prevent diabetes.
  • the diet of diabetics especially the selection and control of staple foods (ie carbohydrates), is the basis of diabetes treatment, and is related to the long-term control of blood glucose and the occurrence and development of chronic complications in diabetics. Therefore, the choice of staple food with low glycemic index is the focus of diet treatment for diabetes.
  • Starch is the most important carbohydrate source and main energy source of human beings. It plays an irreplaceable role in people's daily life. A large number of studies have proven that the slowly digestible starch has a low glycemic index (GI), which is used to control postprandial blood glucose. And insulin levels, improve insulin resistance, reduce blood sugar homeostasis regulatory system pressure, prevent and treat various diet-related chronic diseases play an important role.
  • GI glycemic index
  • the main preparation methods of slow digestion starch are physical method, chemical modification method, biological enzyme method and compounding of various methods.
  • the existing methods still have defects such as complicated preparation methods, poor product effects, and the production of individual harmful substances during the preparation process. Therefore, there is an urgent need to develop a new method for preparing staple food products with low glycemic index, which is low-cost, easy to mass-produce industrial production, and can overcome the processing instability of slow-digesting starch products themselves.
  • Extrusion technology is a process of high temperature and short-term processing, which is suitable for a variety of materials.
  • the extrusion method has the advantages of low production cost, high production efficiency and high energy utilization rate, and can be used to prepare reconstituted extruded rice through granulation technology.
  • Its production process is dry treatment, which does not produce waste water, and has the advantages of short reaction time, high production efficiency, and environmental protection.
  • the traditional extrusion process will cause the slow digestion starch content to decrease by more than 45% of the total slow digestion starch content and increase the glycemic index by more than 35% of the original glycemic index (the slow digestible starch content in the product is roughly 20-40%,
  • the glycemic index is in the range of medium glycemic index (about 60-80)), and further improvement is needed to prepare reconstituted convenient rice suitable for diabetics to eat with slow digestible starch content and low glycemic index.
  • the purpose of the present invention is to provide a method for preparing low-glycemic index slowly digestible starch-type reconstituted convenient rice, which uses solid-state amorphous rice powder as a raw material to hydrolyze protease, esterify acetic anhydride, and extrude in one step Combining the molding technology, a recombinant convenient rice product with low glycemic index and low digestible starch content is prepared.
  • the technical solution of the present invention is: using a solid amorphous processing raw material crushed rice flour to break the micellar state of starch molecules in the rice flour, destroying the crystal structure of starch, enabling amylopectin to be clustered in a short time, and reducing intermolecular starch Steric hindrance effect; coupled with the reactive one-step extrusion molding technology combining acetic anhydride esterification and proteolytic hydrolysis, the protein and starch in rice flour are peeled through enzymatic hydrolysis and combined with thermal energy, high mechanical force during extrusion, High shear force, esterification, etc., form a high content of slow-digesting starch, thereby obtaining reconstituted convenient rice with low glycemic index.
  • the method of the present invention includes the following steps:
  • Humidification of broken rice use spray method to humidify broken rice
  • Solid-state amorphization pretreatment The instant high-temperature fluidization technology is used for amorphization pretreatment of broken rice, so that the degree of gelatinization of the material reaches 65% to 85%;
  • step (3) Crushing and tempering: Crush the crushed rice treated in step (2) into rice flour of 80 to 100 mesh, add protease, and mix well; the total amount of the protease (3.5U / mg specific enzyme activity) is large 1% to 3% (w / w) of rice flour raw materials, adjust the water content to 30% to 50%, and adjust the pH to 8.5 to 9.5;
  • step (3) Esterification reaction combined with enzyme extrusion ingredients:
  • the mixture obtained in step (3) is sent to a twin-screw extruder.
  • the solid feed rate is 2 to 5 kg / h before the extrusion starts.
  • the four-stage temperature of the twin-screw extruder is 55-65 ° C, 65-75 ° C, 75-85 ° C, 85-110 ° C, the screw speed is 70-110rpm, and the die orifice of the extruder discharge port is 4 ⁇ 8mm, the speed of the cutting machine at the discharge port is 200 ⁇ 250rpm; and in the temperature change process of the second stage of the screw (65 ⁇ 75 °C), add 3 ⁇ 6% (w / w) anhydrous of rice flour raw material Acetic anhydride is added to the extruded material at a constant rate of 0.5 to 2 mL / min; extrusion granulation is performed by a twin-screw extruder, and pellets or pellets with
  • step (4) The rice granule product prepared in step (4) is dried by a hot air fluidized bed, the drying temperature is 100-130 ° C, the drying time is 10-15 minutes, and the moisture content after drying is controlled to be 6% -10%; after drying, After cooling, the convenient rice with low glycemic index is packaged.
  • the method of humidifying in step (1) is a spraying method.
  • the spraying temperature is selected from 25 to 30 ° C, and then it is taken out and spread out.
  • the moisture on the surface of the raw material is dried by cold air.
  • the moisture content on dry basis is 30-40%.
  • the broken rice in step (1) may be broken rice generated during rice processing that does not meet the requirements of polished rice particles, and can realize the full use of additional value-added agricultural products.
  • the high-temperature fluidization treatment in step (2) is conveying the crushed rice flour after the humidification treatment to a high-temperature fluidization machine with a fluidization temperature of 220 to 250 ° C and a fluidization time of 30 to 50s, discharged from the outlet after processing, so that the degree of gelatinization of the material reaches 65% to 85%.
  • the degree of gelatinization is measured by an amylase method, the glucoamylase is used to selectively decompose the gelatinized starch and the original starch, and the reducing sugar content is measured by a DNS method to obtain the degree of gelatinization.
  • Starch gelatinization degree refers to the degree of gelatinization of the starch during the processing of the product, that is, the ratio of the amount of gelatinized starch to the total starch of the sample.
  • Gelatinization (aging) degree (%) (measured sample absorbance-blank absorbance) / (full gelatinized sample absorbance-blank sample absorbance) x 100 (%).
  • the protease in step (3) is an alkaline protease.
  • the enzyme activity of the alkaline protease is 2 to 5 U / g.
  • the 1U refers to an alkaline protease enzyme amount capable of hydrolyzing casein to produce 1 ⁇ g of tyrosine per 1 minute under conditions of pH 8 to 10 and temperature of 37 ° C.
  • the present invention uses broken rice as a raw material and has a wide range of sources, which is conducive to increasing the added value of agricultural and sideline products and has a higher added value in science and technology.
  • the present invention adopts solid amorphous processing raw material crushed rice flour, combined with a reactive one-step extrusion molding technology combining acetic anhydride esterification and proteolytic enzymatic hydrolysis to prepare a slowly digestible starch with high content, good heat resistance, and glycemic index.
  • Low reassembly convenience rice products the slow digestible starch accounts for more than 50% to 70% of the total starch content of the product, and after brewing in boiling water for 5 to 10 minutes, the residual amount of the slow digestible starch reaches 70% to 80%; the glycemic index of the product is 50 Below 55.
  • the low-glycemic index-recombined convenient rice prepared by the production process of the present invention has low production cost, is easy to produce continuously, has short production cycle, high production efficiency, and reduces industrial wastewater discharge.
  • the reconstituted convenient rice prepared by the present invention has a low glycemic index, and is suitable for type 2 diabetes patients to control blood sugar consumption. And it is easy to use. It can be eaten after brewing with boiling water for 5-10 minutes.
  • alkaline proteases in the following examples were purchased from Sigma-Aldrich.
  • the Englyst method was used to determine the content of slowly digestible starch.
  • a 200 mg sample was weighed and placed in a 50 mL centrifuge tube, and 2 mL of water was added. After mixing, the sample was placed in a 37 ° C constant temperature water bath and shaken (the rotation speed was 160 rpm).
  • G 0 and G 20 are the glucose / mg released 20 minutes after enzymolysis, and TS is the total dry starch weight of the sample / mg.
  • Goni method was used to determine the simulated postprandial glycemic index.
  • a 200 mg sample was weighed and placed in a 50 mL centrifuge tube, and 2 mL of water was added. After mixing, the sample was placed in a 37 ° C constant temperature water bath and shaken (the rotation speed was 160 rpm).
  • pepsin solution containing 0.5g pepsin, 0.5g guar is dispersed in 100mL 5mol / L hydrochloric acid solution
  • 2mL mixed enzyme solution 8g trypsin and 1.96mL saccharifying enzyme (260U / mL) dispersed in 44.8mL water
  • 0.1 mL was sampled and 0.9 mL of 90% ethanol was used to inactivate the enzyme.
  • the digestion rate of the sample is identified by the hydrolysis rate (%) of the sample at 0 to 180 min, and the area under the hydrolysis curve (AUC) is calculated by plotting.
  • the formula for calculating the hydrolysis index (HI) and glycemic index of the sample is as follows:
  • Humidified rice is treated by spraying.
  • the spray temperature is 25 ° C, then it is taken out and spread out.
  • the moisture on the surface of the raw material is dried by cold air, and it is left to use.
  • the dry basis moisture content of the raw material after treatment is 30-40%.
  • the processed crushed rice is then pulverized into 80-mesh rice flour, an enzyme preparation is added at the same time, and the mixture is uniformly mixed.
  • the squeezed-added enzyme preparation uses alkaline protease, and the total added amount is 1% (w / w) of the rice flour raw material, which is adjusted to a pH of 8.5 and a water content of 30%.
  • the mixture is sent to the twin-screw extruder.
  • the solid feed speed is 2kg / h before the extrusion starts.
  • the four-stage temperature of the twin-screw extruder is set to 55 ° C and 65 ° C. , 75 ° C, 85 ° C, screw rotation speed is 70rpm, die hole diameter of the extruder discharge port is 4mm, and the cutting machine rotation speed at the discharge port is 200rpm.
  • add anhydrous acetic anhydride to the middle part of the second section of the screw which becomes warm, and add it to the extruded material at a constant rate of 0.5 mL / min.
  • Extrusion granulation is performed by a twin-screw extruder, and cutting with a cutter at the die head to obtain granules or spherical or rod-shaped granules with a length of 4 mm.
  • the prepared rice granule product is dried by a hot air fluidized bed, the drying temperature is 100 ° C, the drying temperature is 15 minutes, and the moisture content after the drying is controlled to 10%. After drying, it is cooled and packaged to make convenient rice with low glycemic index, and it can be used after brewing with boiling water for 10 minutes.
  • the product uses the Englyst method to determine the slowly digestible starch content.
  • the slow digestible starch accounts for more than 50% of the total starch content of the product, and after boiling in boiling water for 10 minutes, the residual amount of the slow digestible starch reaches more than 70%.
  • the Goni method was also used to measure the postprandial glycemic index in vitro, and the glycemic index of the product was below 55.
  • Humidified rice is treated by spraying.
  • the spray temperature is 30 ° C, then it is taken out and spread out, and the moisture on the surface of the raw material is dried by cold air, and it is left to use.
  • the dry basis moisture content of the raw material after the treatment is 30 to 40%.
  • the instant high temperature fluidization technology is then used to perform amorphization pretreatment on the crushed rice. After humidification, it is transported to the high temperature fluidizer.
  • the fluidization temperature is 250 ° C and the fluidization time is 50s. , Make the degree of gelatinization of the material reach 85%.
  • the processed crushed rice is then pulverized into 100-mesh rice flour, and an enzyme preparation is added at the same time, and mixed uniformly.
  • the squeezed-added enzyme preparation uses alkaline protease, and the total added amount is 3% (w / w) of the rice flour raw material, which is adjusted to a pH of 9.5 and a water content of 50%.
  • the mixture is sent to the twin-screw extruder.
  • the solid feed speed is 5 kg / h before the extrusion starts.
  • the four-stage temperature of the twin-screw extruder is set to 65 ° C and 75 ° C. , 85 ° C, 110 ° C, screw rotation speed is 110rpm, die hole diameter of the extruder discharge port is 8mm, and the cutting machine rotation speed at the discharge port is 250rpm.
  • add anhydrous acetic anhydride to the middle part of the second section of the screw that becomes warm, and add it to the extruded material at a constant rate of 2mL / min.
  • Extrusion granulation is performed by a twin-screw extruder, and cutting with a cutter at the die head to obtain pellet-shaped or rod-shaped pellets with a length of 6 mm.
  • the prepared rice granule product is dried by a hot air fluidized bed, the drying temperature is 130 ° C., the drying temperature is 10 minutes, and the moisture content after the drying is controlled to be 6%. After drying, it is cooled and packaged to make convenient rice with low glycemic index, and it can be used after brewing with boiling water for 5 minutes.
  • the product uses the Englyst method to determine the slowly digestible starch content.
  • the slow digestible starch accounts for more than 70% of the total starch content of the product, and after brewing in boiling water for 5 minutes, the residual amount of the slow digestible starch reaches more than 90%.
  • the Goni method was used to measure the postprandial glycemic index in vitro, and the glycemic index of the product was below 50.
  • Humidified rice is treated by spraying.
  • the spray temperature is 28 ° C, then it is taken out and spread out, and the moisture on the surface of the raw material is dried by cold air, and it is left to use.
  • the dry basis moisture content of the raw material after treatment is 30-40%.
  • the processed crushed rice is then pulverized into 90-mesh rice flour, the enzyme preparation is added at the same time, and the mixture is mixed uniformly.
  • the squeezed-added enzyme preparation uses alkaline protease, and the total added amount is 2% (w / w) of the rice flour raw material, which is adjusted to a pH of 9.0 and a water content of 40%.
  • the mixture is sent to the twin-screw extruder.
  • the solid feed speed is 4kg / h before the extrusion starts.
  • the four-stage temperature of the twin-screw extruder is set to 60 ° C and 70 ° C. , 80 ° C, 100 ° C, screw rotation speed is 90rpm, die hole diameter of the extruder discharge port is 6mm, and the cutting machine rotation speed at the discharge port is 230rpm.
  • add anhydrous acetic anhydride to the middle part of the second section of the screw that becomes warm, and add it to the extruded material at a constant rate of 1 mL / min.
  • Extrusion granulation is performed by a twin-screw extruder, and cutting with a cutter at the die head to obtain pellet-shaped or rod-shaped pellets with a length of 5 mm.
  • the prepared rice granule product is dried by a hot air fluidized bed, the drying temperature is 125 ° C., the drying time is 12 minutes, and the moisture content after the drying is controlled to 8%. After drying, it is cooled and packaged to make convenient rice with low glycemic index, and it can be used after brewing with boiling water for 8 minutes.
  • the product uses the Englyst method to determine the slowly digestible starch content.
  • the slow digestible starch accounts for more than 60% of the total starch content of the product, and after 8 minutes of boiling water, the residual amount of the slow digestible starch reaches more than 80%.
  • the Goni method was also used to measure the postprandial glycemic index in vitro, and the glycemic index of the product was below 53.
  • the present invention uses a combination of solid amorphous treatment, esterification, and enzyme extrusion technology to increase the slowly digestible starch content of the product and reduce the glycemic index. If you do not combine these multiple technologies, you will not be able to achieve the desired effect. For example, omitting one or more of the solid amorphous treatment, esterification, and enzymatic treatment will affect the product quality. Specifically, as shown in Table 1,
  • Group B When the solid state amorphization process is omitted, the crushed rice obtained in step (1) is pulverized into rice flour of 80 to 100 mesh for step (3) and subsequent processing.
  • Group D When the enzymatic hydrolysis treatment is omitted, the crushed rice processed in step (2) is crushed into rice powder of 80 to 100 mesh in step (3), and then directly sent to the twin-screw extruder without adding enzyme. Step (4) and subsequent processing.
  • Group E When solid-state amorphization and esterification treatment is omitted, the crushed rice obtained in step (1) is crushed into rice flour of 80 to 100 mesh, and then step (3) and subsequent processing are performed. No anhydrous acetic anhydride was added during the pressing.
  • Group F When solid-state amorphization and enzymolysis treatment are omitted, the crushed rice obtained in step (1) is crushed into rice flour of 80 to 100 mesh, and then the enzyme is directly added to the twin-screw extruder for the step without adding enzyme ( 4) and subsequent processing.
  • the low-glycemic convenient rice was tested for slow digestion starch content and glycemic index. The test results are shown in Table 2.

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Abstract

一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法，利用固态非晶化处理后的大米粉为原料，将蛋白酶水解、乙酸酐酯化、一步反应性挤压成型技术相结合，制备得到慢消化淀粉含量高、血糖指数低的重组方便米饭。还涉及由上述方法制得的重组方便米饭。该米饭适于II型糖尿病人食用。

Description

一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法 技术领域
本发明涉及一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法，涉及到酯化及加酶挤压技术协同生产重组方便米饭，属于食品加工技术领域，具体涉及粮食食品及方法。
背景技术
近十年来，全球糖尿病患者数量以惊人的速度迅速增长。据2010年数据统计，我国糖尿病患者人口总数达到1.16亿，占人口总数的11.6％，我国已成为世界上糖尿病人口最多的国家。对于糖尿病患者的防治也成为了主要的公共卫生问题之一。
餐后高血糖是糖尿病加重和引起并发症的主要因素，因此，控制餐后血糖是预防糖尿病的有效措施。糖尿病患者的饮食，特别是主食(即碳水化合物)的选择和控制，是糖尿病治疗的基础，关系到糖尿病患者血糖的长期控制以及慢性并发症的发生和发展。因此，选择低血糖指数的主食是糖尿病饮食治疗的重点。
淀粉是人类最重要的碳水化合物来源和主要能量来源，在人们日常生活中发挥着不可替代的作用，其中大量研究证明慢消化淀粉的血糖生成指数(Glycemic index,GI)低，在控制餐后血糖和胰岛素水平，改善胰岛素抵抗，降低血糖稳态调控系统压力，预防和治疗各种饮食相关的慢性疾病方面发挥着重要作用。现今，慢消化淀粉的主要制备方法为物理法、化学改性法、生物酶法及多种方法复合等。但现有方法仍存在制备方法复杂、产品效果差、制备过程产生个别有害物质等缺陷。因此，亟待开发一种低成本、易于大规模工业化生产，并且能够克服慢消化淀粉产品自身的加工不稳定性的制备低血糖指数的主食产品的新型方法。
挤压技术是一种高温短时处理的工艺，适用于多种物料。此外，挤压法具有生产成本低、生产效率和能量利用率高的优点，可通过制粒技术“一体成型”制备重组挤压米。其生产过程为干法处理，不会产生废水，具有反应时间短、生产效率高、绿色环保等优点。然而传统的挤压工艺会导致慢消化淀粉含量的下降总慢消化淀粉含量的45％以上，血糖指数的增加原血糖指数的35％以上(产品中慢消化淀粉含量大体在20-40％左右，血糖指数处于中血糖指数范围，在60-80左右)，需要进一步改进以制备慢消化淀粉含量高、血糖指数低的适用于糖尿病人食用的重组方便米饭。
发明内容
本发明的目的在于提供一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法，利用固态非晶化处理后的大米粉为原料，将蛋白酶水解、乙酸酐酯化、一步反应性挤压成型技术 相结合，制备得到慢消化淀粉含量高的低血糖指数的重组方便米饭产品。
本发明的技术方案为：利用固态非晶化处理原料碎米粉，打破碎米粉中的淀粉分子的胶束状态，破坏淀粉的晶体结构，使支链淀粉在短时间内解簇，降低淀粉分子间的位阻效应；再配合乙酸酐酯化与蛋白酶酶解结合的反应性一步挤压成型技术，通过酶解作用将米粉中的蛋白与淀粉剥离并结合挤压过程中的热能、高机械力、高剪切力、酯化等作用，形成高含量的慢消化淀粉，从而得到低血糖指数的重组方便米饭。
具体地，本发明方法包括以下步骤：
(1)碎米增湿：采用喷雾法对碎米进行增湿处理；
(2)固态非晶化预处理：采用瞬时高温流化技术对碎米进行非晶化预处理，使物料糊化度达到65％～85％；
(3)粉碎调质：将步骤(2)处理后的碎米粉碎成80～100目的大米粉，添加蛋白酶，混合均匀；所述蛋白酶(比酶活3.5U/mg)的总添加量为大米粉原料的1％～3％(w/w)，调节含水量为30％～50％，调节pH为8.5～9.5；
(4)酯化反应结合加酶挤压配料成型：将步骤(3)所得的混合料送入双螺杆挤压机中，固体喂料速度在挤压开始前为2～5kg/h，设定该双螺杆挤压机四段温度分别为55～65℃、65～75℃、75～85℃、85～110℃，螺杆转速为70～110rpm，挤压机出料口的模头孔径为4～8mm，出料口处的切割机转速为200～250rpm；并且在螺杆第二段变温过程(65～75℃)中加入添加量为大米粉原料的3～6％(w/w)无水乙酸酐，以0.5～2mL/min速率匀速加入挤压物料中；通过双螺杆挤压机进行挤压造粒，并在模头处用切割得到颗粒状或粒度为4～6mm长度的球状或棒状颗粒；
(5)干燥包装：将步骤(4)制备得到的大米颗粒产品采用热风流化床干燥，干燥温度100～130℃，干燥时间10～15min，控制干燥后水分在6％～10％；干燥后再经冷却，包装制得低血糖指数的方便米饭。
在本发明的一种实施方式中，步骤(1)中增湿的方法是喷雾法，选择喷雾温度25～30℃，然后取出摊开，冷风吹干原料表面水分，待用，处理后原料的干基含水量在30～40％。
在本发明的一种实施方式中，步骤(1)所述碎米可以是大米加工过程中产生的不符合精米颗粒要求的碎米，可以实现农产品的附加增值全利用。
在本发明的一种实施方式中，步骤(2)中的高温流化处理，是将增湿处理后的碎米粉输送入高温流化机，流化温度220～250℃、流化时间30～50s，处理后由出料口排出，使物料糊化度达到65％～85％。所述糊化度采用淀粉酶法测定，利用葡糖淀粉酶对糊化淀粉和原淀粉有 选择性的分解，采用DNS法测定还原糖含量，得到糊化度。淀粉糊化度：指产品在加工过程中淀粉所达到的糊化程度，即糊化淀粉量占样品总淀粉量的比例。糊化(熟化)度(％)＝(测定样品吸光度-空白吸光度)/(全糊化样品吸光度-空白样品吸光度)×100(％)。
在本发明的一种实施方式中，步骤(3)中的蛋白酶为碱性蛋白酶。
在本发明的一种实施方式中，所述碱性蛋白酶的酶活为2～5U/g。
所述1U是指在pH为8～10、温度为37℃的条件下，每1min能水解酪蛋白产生1μg酪氨酸的碱性蛋白酶酶量。
本发明的有益效果：
(1)本发明以碎米为原料，来源广，有利于提高农副产品附加值，有较高的科技附加值。
(2)本发明采用固态非晶化处理原料碎米粉，再配合乙酸酐酯化与蛋白酶酶解结合的反应性一步挤压成型技术，制备得到慢消化淀粉含量高，耐热性好，血糖指数低的重组方便米饭产品。其中，慢消化淀粉占产品的总淀粉含量的50％～70％以上，且在沸水冲泡5～10min后，其慢消化淀粉的残留量达到70％～80％以上；产品的血糖指数在50～55以下。
(3)利用本发明的生产工艺制得的低血糖指数的重组方便米饭，生产成本较低，同时易于生产连续化，生产周期短，生产效率高，减少工业废水排放。
(4)本发明制备的重组方便米饭血糖指数低，适用于II型糖尿病患者控制血糖食用。且使用方便，使用沸水冲泡5～10min后即可食用。
具体实施方式
下述实施例中的碱性蛋白酶购自Sigma-Aldrich。
慢消化淀粉含量测定：采用Englyst法测定慢消化淀粉含量。称取200mg样品置于50mL离心管中，加入2mL水，混匀后置于37℃恒温水浴振荡(转速为160rpm)。加入4mL胃蛋白酶溶液(内含0.5g胃蛋白酶，0.5g瓜尔胶分散于100mL的5mol/L的盐酸溶液中)反应30min，后在每个测试离心管中加入5粒玻璃珠和2mL0.5mol/L醋酸钠溶液(pH＝5.2)继续振荡30min。接着加入2mL混酶溶液(8g胰酶与1.96mL糖化酶(260U/mL)分散于44.8mL水中)，水解0，20min后取样0.1mL加入0.9mL的90％乙醇灭酶。10000g离心5min后取上清液，以不加样品的水为空白样品，采用葡萄糖氧化酶试剂盒(GOD-POD)测定葡萄糖含量，每个样品平行测定3次取平均值。慢消化淀粉(SDS)为20min内不被小肠消化吸收的淀粉，具体公式如下：
SDS＝(G 20-G 0)×0.9×100％/TS
式中：G 0和G 20分别为酶解0，20min后释放的葡萄糖/mg，TS为样品总淀粉干基重/mg。
体外模拟餐后血糖指数的测定：采用Goni法测定体外模拟餐后血糖指数。称取200mg样品置于50mL离心管中，加入2mL水，混匀后置于37℃恒温水浴振荡(转速为160rpm)。加入4mL胃蛋白酶溶液(内含0.5g胃蛋白酶，0.5g瓜尔胶分散于100mL的5mol/L的盐酸溶液中)反应30min，后在每个测试离心管中加入5粒玻璃珠和2mL0.5mol/L醋酸钠溶液(pH＝5.2)继续振荡30min。接着加入2mL混酶溶液(8g胰酶与1.96mL糖化酶(260U/mL)分散于44.8mL水中)并准确计时。振荡水解0，30，60，90，120，180min后取样0.1mL加入0.9mL的90％乙醇灭酶。10000g离心5min后取上清液，以不加样品的水为空白样品，采用葡萄糖氧化酶试剂盒(GOD-POD)测定葡萄糖含量，每个样品平行测定3次取平均值。样品的消化速率采用样品在0～180min的水解率(％)标识，作图计算出水解曲线下的面积(AUC)。样品水解指数(HI)和血糖指数的计算公式如下：
Figure PCTCN2018110728-appb-000001
GI＝0.549×HI+37.91
实施例1
(1)采用喷雾法对碎米进行增湿处理。喷雾温度为25℃，然后取出摊开，冷风吹干原料表面水分，待用，处理后原料的干基含水量在30～40％。
(2)采用瞬时高温流化技术对碎米进行非晶化预处理，增湿处理后的输送入高温流化机，流化温度220℃、流化时间30s，处理后由出料口排出，使物料糊化度达到65％。
(3)然后将处理后的碎米粉碎成80目的大米粉，同时添加酶制剂，混合均匀。所述的挤压添加的酶制剂，选用碱性蛋白酶，总添加量为大米粉原料的1％(w/w)，调节至pH为8.5，含水量为30％。
(4)调质后将混合料送入双螺杆挤压机中，固体喂料速度在挤压开始前为2kg/h，设定该双螺杆挤压机四段温度分别为55℃、65℃、75℃、85℃，螺杆转速为70rpm，挤压机出料口的模头孔径为4mm，出料口处的切割机转速为200rpm。并且在螺杆第二段变温的中间部位加入无水乙酸酐，以0.5mL/min速率匀速加入挤压物料中。通过双螺杆挤压机进行挤压造粒，并在模头处用切刀切割，得到颗粒状或粒度为4mm长度的球状或棒状颗粒。
(5)最后将制备得到的大米颗粒产品采用热风流化床干燥，干燥温度100℃干燥温度干燥时间15min，控制干燥后水分在10％。干燥后再经冷却，包装制得低血糖指数的方便米饭，且再使用沸水冲泡10min后即可使用。
产品采用Englyst法测定慢消化淀粉含量，其中，慢消化淀粉占产品的总淀粉含量的50％以上，且在沸水冲泡10min后，其慢消化淀粉的残留量达到70％以上。另采用Goni法测定体外模拟餐后血糖指数，产品的血糖指数在55以下。
实施例2
(1)采用喷雾法对碎米进行增湿处理。喷雾温度为30℃，然后取出摊开，冷风吹干原料表面水分，待用，处理后原料的干基含水量在30～40％。
(2)接着采用瞬时高温流化技术对碎米进行非晶化预处理，增湿处理后的输送入高温流化机，流化温度250℃、流化时间50s，处理后由出料口排出，使物料糊化度达到85％。
(3)然后将处理后的碎米粉碎成100目的大米粉，同时添加酶制剂，混合均匀。所述的挤压添加的酶制剂，选用碱性蛋白酶，总添加量为大米粉原料的3％(w/w)，调节至pH为9.5，含水量为50％。
(4)调质后将混合料送入双螺杆挤压机中，固体喂料速度在挤压开始前为5kg/h，设定该双螺杆挤压机四段温度分别为65℃、75℃、85℃、110℃，螺杆转速为110rpm，挤压机出料口的模头孔径为8mm，出料口处的切割机转速为250rpm。并且在螺杆第二段变温的中间部位加入无水乙酸酐，以2mL/min速率匀速加入挤压物料中。通过双螺杆挤压机进行挤压造粒，并在模头处用切刀切割，得到颗粒状或粒度为6mm长度的球状或棒状颗粒。
(5)最后将制备得到的大米颗粒产品采用热风流化床干燥，干燥温度130℃干燥温度干燥时间10min，控制干燥后水分在6％。干燥后再经冷却，包装制得低血糖指数的方便米饭，且再使用沸水冲泡5min后即可使用。
产品采用Englyst法测定慢消化淀粉含量，其中，慢消化淀粉占产品的总淀粉含量的70％以上，且在沸水冲泡5min后，其慢消化淀粉的残留量达到90％以上。另采用Goni法测定体外模拟餐后血糖指数，产品的血糖指数在50以下。
实施例3
(1)采用喷雾法对碎米进行增湿处理。喷雾温度为28℃，然后取出摊开，冷风吹干原料表面水分，待用，处理后原料的干基含水量在30～40％。
(2)接着采用瞬时高温流化技术对碎米进行非晶化预处理，增湿处理后的输送入高温流化机，流化温度235℃、流化时间40s，处理后由出料口排出，使物料糊化度达到70％。
(3)然后将处理后的碎米粉碎成90目的大米粉，同时添加酶制剂，混合均匀。所述的挤压添加的酶制剂，选用碱性蛋白酶，总添加量为大米粉原料的2％(w/w)，调节至pH为9.0，含水量为40％。
(4)调质后将混合料送入双螺杆挤压机中，固体喂料速度在挤压开始前为4kg/h，设定该双螺杆挤压机四段温度分别为60℃、70℃、80℃、100℃，螺杆转速为90rpm，挤压机出料口的模头孔径为6mm，出料口处的切割机转速为230rpm。并且在螺杆第二段变温的中间部位加入无水乙酸酐，以1mL/min速率匀速加入挤压物料中。通过双螺杆挤压机进行挤压造粒，并在模头处用切刀切割，得到颗粒状或粒度为5mm长度的球状或棒状颗粒。
(5)最后将制备得到的大米颗粒产品采用热风流化床干燥，干燥温度125℃干燥温度干燥时间12min，控制干燥后水分在8％。干燥后再经冷却，包装制得低血糖指数的方便米饭，且再使用沸水冲泡8min后即可使用。
产品采用Englyst法测定慢消化淀粉含量，其中，慢消化淀粉占产品的总淀粉含量的60％以上，且在沸水冲泡8min后，其慢消化淀粉的残留量达到80％以上。另采用Goni法测定体外模拟餐后血糖指数，产品的血糖指数在53以下。
本发明制备低血糖指数淀粉类重组方便米饭时，使用了固态非晶化处理、酯化、加酶挤压技术相结合，以提高产品的慢消化淀粉含量、降低血糖指数。如果不结合这多重技术，将不能达到理想的效果，例如，分别省略固态非晶化处理、酯化、酶解处理中的一种或多种处理，将影响产品品质。具体地，如表1所示，
B组：省略固态非晶化处理过程时，是将步骤(1)得到的碎米粉碎成80～100目的大米粉进行步骤(3)及后续的处理过程。
C组：省略酯化处理时，是在步骤(4)的挤压过程中不添加无水乙酸酐。
D组：省略酶解处理时，是在步骤(3)中将步骤(2)处理后的碎米粉碎成80～100目的大米粉，然后不加酶，直接送入双螺杆挤压机中进行步骤(4)及后续的处理过程。
E组：省略固态非晶化、酯化处理时，是将步骤(1)得到的碎米粉碎成80～100目的大米粉进行步骤(3)及后续的处理过程，在步骤(4)的挤压过程中不添加无水乙酸酐。
F组：省略固态非晶化、酶解处理时，是将步骤(1)得到的碎米粉碎成80～100目的大米粉，然后不加酶，直接送入双螺杆挤压机中进行步骤(4)及后续的处理过程。
表1 技术操作条件
Figure PCTCN2018110728-appb-000002
Figure PCTCN2018110728-appb-000003
注：“+”表示有此操作，“-”表示无此操作。其余操作条件均在本发明所列实施范围内。
得到低血糖方便米饭进行慢消化淀粉含量与血糖指数检测，检测结果如表2。
表2 慢消化淀粉含量与体外模拟血糖指数检测结果
慢消化淀粉含量(％) 体外模拟血糖指数
A 75.1±0.3 46.9±0.2
B 68.4±0.2 52.3±0.1
C 41.7±0.1 65.4±0.5
D 43.8±0.2 62.6±0.1
E 36.5±0.4 72.9±0.3
F 39.2±0.1 69.1±0.2
由结果可知：固态非晶化处理、酯化、加酶挤压技术均会影响慢消化淀粉含量与体外模拟血糖指数，因此慢消化淀粉含量高、体外模拟血糖指数低的产品需采用本技术制备。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (22)

  1. 一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法，其特征在于，利用固态非晶化处理后的大米粉为原料，将蛋白酶水解、乙酸酐酯化、一步反应性挤压成型技术相结合；
    包括以下步骤：
    (1)碎米增湿：采用喷雾法对碎米进行增湿处理；
    (2)固态非晶化预处理：采用瞬时高温流化技术对碎米进行非晶化预处理，使物料糊化度达到65％～85％；
    (3)粉碎调质：将步骤(2)处理后的碎米粉碎成80～100目的大米粉，添加蛋白酶，混合均匀；
    (4)酯化反应结合加酶挤压配料成型：将步骤(3)所得的混合料送入双螺杆挤压机中，固体喂料速度在挤压开始前为2～5kg/h，设定该双螺杆挤压机四段温度分别为55～65℃、65～75℃、75～85℃、85～110℃，螺杆转速为70～110rpm，挤压机出料口的模头孔径为4～8mm，出料口处的切割机转速为200～250rpm；并且在螺杆的65～75℃温度段加入添加量为大米粉原料的3～6％(w/w)无水乙酸酐，以0.5～2mL/min速率匀速加入挤压物料中；通过双螺杆挤压机进行挤压造粒，并在模头处用切割得到颗粒状或粒度为4～6mm长度的球状或棒状颗粒；
    (5)干燥包装：将步骤(4)制备得到的大米颗粒产品采用热风流化床干燥；干燥后再经冷却，包装制得低血糖指数的方便米饭。
  2. 一种低血糖指数的慢消化淀粉类重组方便米饭的制备方法，其特征在于，利用固态非晶化处理后的大米粉为原料，将蛋白酶水解、乙酸酐酯化、一步反应性挤压成型技术相结合。
  3. 根据权利要求2所述的制备方法，其特征在于，包括以下步骤：
    (1)碎米增湿：采用喷雾法对碎米进行增湿处理；
    (2)固态非晶化预处理：采用瞬时高温流化技术对碎米进行非晶化预处理，使物料糊化度达到65％～85％；
    (3)粉碎调质：将步骤(2)处理后的碎米粉碎成80～100目的大米粉，添加蛋白酶，混合均匀；
    (4)酯化反应结合加酶挤压配料成型：将步骤(3)所得的混合料送入双螺杆挤压机中，固体喂料速度在挤压开始前为2～5kg/h，设定该双螺杆挤压机四段温度分别为55～65℃、65～75℃、75～85℃、85～110℃，螺杆转速为70～110rpm，挤压机出料口的模头孔径为4～8mm，出料口处的切割机转速为200～250rpm；并且在螺杆的65～75℃温度段加入添加量为大米粉原料的3～6％(w/w)无水乙酸酐，以0.5～2mL/min速率匀速加入挤压物料中；通过双螺杆挤压机进行挤压造粒，并在模头处用切割得到颗粒状或粒度为4～6mm长度的球状或棒状颗粒；
    (5)干燥包装：将步骤(4)制备得到的大米颗粒产品采用热风流化床干燥；干燥后再 经冷却，包装制得低血糖指数的方便米饭。
  4. 根据权利要求3所述的制备方法，其特征在于，步骤(1)中喷雾温度25～30℃，喷雾后取出摊开，冷风吹干原料表面水分，待用，处理后原料的干基含水量在30～40％。
  5. 根据权利要求3所述的制备方法，其特征在于，所述碎米是大米加工过程中产生的不符合精米颗粒要求的碎米。
  6. 根据权利要求3所述的制备方法，其特征在于，步骤(2)中的高温流化处理，是将增湿处理后的碎米粉输送入高温流化机，流化温度220～250℃、流化时间30～50s，处理后由出料口排出，使物料糊化度达到65％～85％。
  7. 根据权利要求3所述的制备方法，其特征在于，步骤(3)中的蛋白酶为碱性蛋白酶。
  8. 根据权利要求4所述的制备方法，其特征在于，步骤(3)中的蛋白酶为碱性蛋白酶。
  9. 根据权利要求5所述的制备方法，其特征在于，步骤(3)中的蛋白酶为碱性蛋白酶。
  10. 根据权利要求6所述的制备方法，其特征在于，步骤(3)中的蛋白酶为碱性蛋白酶。
  11. 根据权利要求3所述的制备方法，其特征在于，步骤(3)所述蛋白酶的总添加量为大米粉原料的1％～3％(w/w)，加酶后调节含水量为30％～50％，调节pH为8.5～9.5。
  12. 根据权利要求4所述的制备方法，其特征在于，步骤(3)所述蛋白酶的总添加量为大米粉原料的1％～3％(w/w)，加酶后调节含水量为30％～50％，调节pH为8.5～9.5。
  13. 根据权利要求5所述的制备方法，其特征在于，步骤(3)所述蛋白酶的总添加量为大米粉原料的1％～3％(w/w)，加酶后调节含水量为30％～50％，调节pH为8.5～9.5。
  14. 根据权利要求6所述的制备方法，其特征在于，步骤(3)所述蛋白酶的总添加量为大米粉原料的1％～3％(w/w)，加酶后调节含水量为30％～50％，调节pH为8.5～9.5。
  15. 根据权利要求7所述的制备方法，其特征在于，步骤(3)所述蛋白酶的总添加量为大米粉原料的1％～3％(w/w)，加酶后调节含水量为30％～50％，调节pH为8.5～9.5。
  16. 根据权利要求3所述的制备方法，其特征在于，步骤(4)中干燥温度100～130℃，干燥时间10～15min，控制干燥后水分在6％～10％。
  17. 根据权利要求4所述的制备方法，其特征在于，步骤(4)中干燥温度100～130℃，干燥时间10～15min，控制干燥后水分在6％～10％。
  18. 根据权利要求5所述的制备方法，其特征在于，步骤(4)中干燥温度100～130℃，干燥时间10～15min，控制干燥后水分在6％～10％。
  19. 根据权利要求6所述的制备方法，其特征在于，步骤(4)中干燥温度100～130℃，干燥时间10～15min，控制干燥后水分在6％～10％。
  20. 根据权利要求7所述的制备方法，其特征在于，步骤(4)中干燥温度100～130℃， 干燥时间10～15min，控制干燥后水分在6％～10％。
  21. 根据权利要求8所述的制备方法，其特征在于，步骤(4)中干燥温度100～130℃，干燥时间10～15min，控制干燥后水分在6％～10％。
  22. 根据权利要求2～9任一所述方法制备得到的慢消化淀粉类重组方便米饭。
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