Preparation method of low-GI rice

Abstract

The invention relates to the technical field of rice processing, in particular to a preparation method of low-GI rice. The method comprises the following steps: S1, washing indica rice grains to remove impurities, soaking, and carrying out ultrasonic treatment in excessive water; s2, the indica rice grains are filtered and boiled for 20-40 min; s3, placing the cooked indica rice grains in a high-pressure container filled with water, and performing ultrahigh pressure treatment at 300-600MPa for 30-35min; s4, cooling the indica rice grains subjected to ultrahigh pressure treatment, and refrigerating; s5, drying the indica rice grains at the temperature of 30-35 DEG C until the moisture content is lower than 16% after the cold storage is finished; s6, the required low-GI rice is obtained after rice milling. The low-GI rice prepared by the invention has a GI value of less than 55, is suitable for diabetics to eat, and meets the dependence of special crowds on staple food. Moreover, the rice treated by the method disclosed by the invention is less in aroma loss, and the nutrition and aroma components of the low-GI rice are ensured.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a preparation method of low GI rice. [0002] technical background [0003] Rice has a long history as a staple food in China and is eaten by the largest number of people. Different eras or different countries have different ways of eating rice. The history of changes from brown rice to polished rice to brown rice is also the history of human cognition of the nutritional and health effects of staple foods. Rice, as a staple food, has high starch content and high glycemic index (GI), which has always attracted the attention of health-conscious people, especially people with diabetes. . Ordinary rice and other staple foods have also become taboos for diabetics. [0004] From a nutritional point of view, the nutritional value of low GI rice is relatively high, because it not only completely retains the nutrition of brown rice, but also absorbs some nutrients in the rice hu...

AI Technical Summary

Problems solved by technology

However, the coarse grains after modification and granulation have problems such as poor taste and cannot be widely accepted by consumers; and after recombination or addition of exogenous sources, they will be resisted by a group of people who pursue natural staple foods. It is also easy to cause poor palatability and poor fusion, which cannot satisfy people's pursuit of good taste

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