Preparation method and eating method of encapsulated slow-release rice suitable for diabetics and overweight people

Abstract

The invention relates to encapsulated slow-release rice suitable for diabetics and overweight people. The encapsulated slow-release rice is prepared from common rice, starch and soybean milk by the following steps: mixing the starch and the soybean milk into an emulsion, heating the emulsion into starch cement, mixing the starch cement into dry rice, fully mixing the cement with the rice so everyrice grain is completely coated with the cement, then performing steaming at high temperature and performing drying and breaking to obtain dispersed rice, namely rice coated with the starch glue, encapsulated slow-release rice for short. The rice is contrary to traditional food and has the characteristics of slow digestion and absorption and a long time of full stomach after being eaten, an eaterwho takes a small amount of the rice feels hungry and thirsty at a low speed, the rice slowly and continuously releases nutrients in the stomach and intestines and has a low blood sugar increase indexnumber, and the characteristic is in line with the requirements of diabetics and overweight people on staple food; the rice can help diabetics to slowly increase and decrease in postprandial blood sugar without peak, enable the blood sugar to smoothly run, control development of diabetes and postpone complications; the rice helps overweight people to reduce weight and keep fit insensibly in a state without a hunger sensation while reducing staple food; the rice helps middle-aged people to control body weight and slightly high blood sugar; and the rice is free of additives, is a purely naturalgreen food and can be eaten by the diabetics and overweight people with safety for a lifetime.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation and eating method of encapsulated slow-release rice suitable for diabetics and obese people. Background technique [0002] Nowadays, hypoglycemic drugs and insulin are used in medicine to control diabetes and its complications. A small number of patients are equipped with insulin pumps to stabilize postprandial blood sugar by increasing the frequency of insulin supply. Although the effect is good, it is too expensive and inconvenient. In terms of diet, the total amount of staple food and sweets are limited. The patient's experience is to keep your mouth shut, open your legs, don't eat porridge, leavened food, and starchy fruits and vegetables. There are also sugar-free foods on the market. The effects of the above methods are not ideal. If blood sugar is not well controlled, complications will occur, and serious illnesses will be life-threatening. The basic reason...

AI Technical Summary

Problems solved by technology

Second, starch products such as vermicelli noodles have a very low glycemic index, but they cannot be eaten as a staple food for a long time. First, they all contain additives such as alum and borax. Second, they are pure starch with single nutrition.

[0006] There has been an invention related to this point, its patent number is 201010576656X, and its name is: a method for regulating the slow-release energy characteristics of cereal foods. It uses crushed cereal flour, starch, and polysaccharides as raw materials to make different types of dough. The dough is made into steamed buns, biscuits, noodles, bread and other foods, although it has a certain slow-release function, but its defects have three, the first is to use a large amount of additives, not green food, can not be used as long-term staple food; It is pasta, and the majority of the population in our country are accustomed to eating rice, as evidenced by the fact that the output of rice is much higher than that of wheat

The third is that the slow-release effect is not ideal, and it is prone to moisture and mold, so it is not suitable for long-term storage

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