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Konjak recombinant rice with low glycemic index and preparation method of konjak recombinant rice

A technology of reconstituted rice and low blood sugar, which is applied in the directions of food ingredients, food forming, and function of food ingredients, etc., can solve the problems of poor sensory quality, poor chewiness of reconstituted rice, and inability to cook reconstituted rice, and achieves a low glycemic index. , delaying digestion and absorption, the effect of excellent sensory quality

Pending Publication Date: 2020-12-25
SOUTH CHINA AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The recombined rice prepared by the above four methods has all added konjac flour, but there are the following defects: (1) the addition of konjac flour is too high, which may cause digestive discomfort in the gastrointestinal tract and cause adverse reactions such as flatulence; (2) the obtained The recombined rice is not resistant to cooking, the taste is soft and rotten, and the sensory quality is poor; (3) the color of the konjac tofu powder is dark, the appearance quality of the recombined rice is not good, and the effect of lowering blood sugar is not good; (4) the recombined rice is chewy (5) The drying method with high cost is not conducive to the promotion of industrialization; (6) The glycemic index of konjac recombined rice is not measured according to WS / T 652-2019 , whether the obtained konjac recombined rice is suitable for long-term consumption by type II diabetes patients remains to be verified

Method used

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  • Konjak recombinant rice with low glycemic index and preparation method of konjak recombinant rice
  • Konjak recombinant rice with low glycemic index and preparation method of konjak recombinant rice
  • Konjak recombinant rice with low glycemic index and preparation method of konjak recombinant rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Low glycemic index konjac recombined rice

[0042] 1. Raw materials

[0043] The present embodiment provides a series of low glycemic index konjac recombined rice, selected indica rice, naked oats, chickpea and purified konjac micropowder (purity is more than 95%) as the main raw material of low glycemic index konjac rice, listed in table 1 There are basic nutrient content and GI value (low glycemic index) of 4 raw materials.

[0044] Table 1 Basic nutrient composition and GI of raw materials (based on 100g edible portion)

[0045]

[0046] Note: The molecular weight of purified konjac powder is 8×10 4 ~1.5×10 6 . *Glucose is used as a reference; **According to the definition of GI, purified konjac powder will not increase the blood sugar level of the human body, so the GI value of purified konjac powder cannot be calculated.

[0047] 2. Each recombined rice (100g) is composed of each component of the weight shown in Table 2.

[0048] Table 2 15 formu...

Embodiment 2

[0056] Example 2 Determination of Konjac Recombined Rice In Vitro Glycemic Index

[0057] 1. Experimental method

[0058] The glycemic index of the 15 kinds of recombinant rice prepared in Example 1 was tested by the test of simulating starch digestion in vitro. Take 100mg of sample and 10 glass beads in a 50mL centrifuge tube + 1mL of third-grade water: boil in a water bath for 10 minutes, then cool to room temperature with running water; add 4mL of 0.5M pH 5.2 sodium acetate buffer, and shake at 37°C and 180rpm for 10 minutes; Add 3mL α-amylase, glucoamylase, trypsin mixed enzyme solution; 37 ℃ 180rpm shaker, take 0.2mL digestion solution at 0min, 20min, 40min, 60min, 80min, 100min, 120min, 180min, and quickly in 0.8mL without Inactivate the enzyme in water and ethanol, centrifuge at 14,500 rcf for 3 min; take 0.5 mL of the supernatant and use the DNS method to measure the reducing sugar.

[0059] The starch hydrolysis curve is drawn with the starch hydrolysis rate as the ...

Embodiment 3

[0064] Example 3 Determination of Glycemic Index in Konjac Recombined Rice

[0065] In order to further verify the glycemic index of the recombinant rice obtained in Example 1 (taking No. 13 as an example), follow the requirements of WS / T652-2019, and use in vivo experiments for further verification. Choose 10 healthy young students as subjects, young 22-25 years old, body mass index 18.5-23.9kg / m 2 , No metabolic disease, no family history of diabetes and other metabolic diseases.

[0066] 1. Oral glucose tolerance test

[0067] The subjects were fasted for 10 hours to measure the fasting blood glucose level, choose pure glucose powder (50g per person) as a reference, dissolve it in 200mL of warm water and drink it within 5 minutes, and then drink it at 15, 30, 45, 60, 90, 120min to measure the blood sugar level.

[0068] 2. Food glucose tolerance test

[0069] Those who pass the glucose tolerance can participate in the food blood glucose tolerance test. After measuring ...

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Abstract

The invention provides konjak recombinant rice with a low glycemic index and a preparation method of the konjak recombinant rice. The recombinant rice comprises rice, konjaku flour, oat and chickpeasin a mass ratio of (30-70): (2-6): (10-30): (15-35), the recombinant rice with a low glycemic index is obtained through reasonable compounding of cereal components and a specific extrusion and granulation process, and the konjak recombinant rice is good in cooking property, good in chewiness, good in sensory quality such as mouth feel and appearance, and similar to natural rice in texture characteristics. An in-vitro starch digestion test and an in-vivo blood glucose response test prove that the konjak recombinant rice can obviously delay starch hydrolysis and blood glucose increment, the glycemic index is as low as 46.25, and the konjak recombinant rice is suitable for patients with type II diabetes to eat for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low glycemic index konjac recombined rice and a preparation method thereof. Background technique [0002] According to statistics from the International Diabetes Federation, in 2019, there were about 116 million people with diabetes in my country (aged 20-79), and the number is expected to increase to 147 million by 2045. With such a huge number of diabetic patients, the patient's diet forms a huge consumer market, attracting the attention of all parties. Rice is one of the most important grains in my country, and more than 65% of the population in the country takes rice as a staple food. However, the glycemic index of ordinary natural rice is 80-90, which is a high glycemic index food, which is not conducive to the stability of blood sugar in diabetic patients. Patients need to strictly control their daily intake. Therefore, it is imperative to develop rice with low ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L19/10A23L11/00A23P10/25
CPCA23L7/143A23L19/115A23L11/05A23P10/25A23V2002/00A23V2200/14A23V2200/328
Inventor 孙远明王达李美英谌国莲庄新栋黄日明
Owner SOUTH CHINA AGRI UNIV
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