CN107997002A - A kind of hypoglycemic compounding rice and its processing method - Google Patents

Abstract

The invention belongs to the field of food and proposes a hypoglycemic compound rice, which is made by hot pressing the following raw materials in parts by mass: 100 parts of basic compound powder, 5-25 parts of inulin, 10-40 parts of polysaccharide, 15-50 parts of oat bran, 5-20 parts of dextrin, 5-15 parts of dietary fiber; wherein the basic compound powder is composed of rice flour and potato flour. The invention also proposes a processing method of the hypoglycemic compound rice. The blood-sugar-lowering compound rice of the present invention is based on indica rice-potato compound powder as the main raw material, and a certain proportion of inulin, soybean polysaccharide, oat and other auxiliary materials are added, and the double-screw multi-effect hot-pressed molecular reconstruction technology is used to obtain The hypoglycemic compound rice with rice grain shape, texture and taste provides a staple food product that can lower blood sugar for diabetic patients, and provides an effective solution for improving the daily diet of diabetic patients.

Description

A kind of hypoglycemic compound rice and its processing method

technical field

The invention belongs to the field of food, and in particular relates to a compound rice for lowering blood sugar and a processing method thereof.

Background technique

The overall prevalence of diabetes in my country has reached 9.7%. Diabetes can only be controlled with drugs and food, but there are very few staple food products available for people with diabetes on the market. Diabetes treatment is facing challenges. In recent years, there have been a large number of pharmacological and clinical studies on natural products with hypoglycemic effects at home and abroad. It has been found that potatoes, inulin, soybean polysaccharides, and oat bran have various biological activities, such as hypoglycemic, blood lipid, and antitumor. and antioxidant function. Potatoes are mostly eaten fresh, while inulin and soybean polysaccharides are mostly eaten in the form of rubber naan, granules, tablets and other medicines. At the same time, because oat bran contains a lot of dietary fiber, its taste is poor, and its application is limited. At present, there are no reports on staple food products with food form using whole potato powder, inulin, soybean polysaccharide, oat bran, etc. as raw and auxiliary materials. Therefore, using indica rice, whole potato powder, inulin, soybean polysaccharide, oat bran, etc. The new hypoglycemic staple food product with quality, texture and taste is of great significance for improving the daily diet of diabetics.

Contents of the invention

Aiming at the deficiencies in the art, the purpose of the present invention is to propose a hypoglycemic compound rice. The purpose of the present invention is also to expand the consumption of potatoes, inulin, soybean polysaccharides, oat bran, etc. by developing compound rice products with hypoglycemic effects.

The second object of the present invention is to propose a processing method of the hypoglycemic compound rice.

The technical scheme that realizes the object of the present invention is:

A hypoglycemic compound rice is prepared by hot pressing the following raw materials in parts by mass: 100 parts of basic compound powder, 5-25 parts of inulin, 10-40 parts of polysaccharide, 15-50 parts of oat bran, 5-20 parts of dextrin, 5-15 parts of dietary fiber; wherein the basic compound powder is composed of rice flour and potato flour.

Wherein, the basic compound flour is composed of 45-65 parts of rice flour and 35-55 parts of potato flour, and the rice flour is indica rice flour or japonica rice flour.

Wherein, the polysaccharide is one or more of soybean polysaccharides, white fungus polysaccharides, laminarin polysaccharides, ginseng polysaccharides, and rhodiola polysaccharides.

Preferably, the dietary fiber is ultrafine dietary fiber with a particle size of 150-250 mesh.

The hypoglycemic compound rice is preferably prepared by hot pressing the following raw materials in parts by mass: 100 parts of basic compound powder, 15-25 parts of inulin, 15-25 parts of polysaccharide, 20 parts of oat bran ~ 25 parts, dextrin 20 parts, dietary fiber 10-15 parts.

The processing method of the described hypoglycemic compound rice comprises the steps of:

(1) Twin-screw multi-effect hot pressing, the process parameters are as follows: screw speed 80-130rpm, barrel temperature is 50-70°C for the first-effect hot-press zone, 55-85°C for the second-effect hot-press zone, and 3-effect hot-press zone 60-90℃, 4-effect hot-press zone 90-120℃, 5-effect hot-press zone 65-90℃, 6-effect hot-press zone 45-70℃;

(2) Aging and drying: The material obtained by hot pressing is subjected to an aging process at a temperature of 3-10° C. for 6-12 hours; then dried at a temperature of 30-60° C. and a drying time of 10-15 hours.

Wherein, in the step (1) twin-screw multi-effect hot pressing, the feeding speed is 25-65rpm, the liquid pump speed is 20-55rpm, and the cutting speed is 45-80rpm.

Further, after step (1) twin-screw multi-effect hot pressing, the material is cut into the shape of rice grains by a cutting device.

Preferably, the drying described in step (2) is three-stage drying, wherein the temperature of the first-stage drying is 50°C, the humidity is 80%, and the time is 1 hour; the temperature of the second-stage drying is 55°C, the humidity is 85%, and the time is 2 hours; The temperature of the three-stage drying is 35° C., the humidity is 70%, and the time is 10 hours.

The beneficial effects of the present invention are:

The hypoglycemic compound rice of the present invention uses indica rice-potato compound powder as the main raw material, adds a certain proportion of inulin, soybean polysaccharide, oat and other auxiliary materials, and adopts twin-screw multi-effect hot pressing molecular reconstruction technology to obtain The hypoglycemic compound rice with rice grain shape, texture and taste provides a staple food product that can lower blood sugar for diabetic patients, and provides an effective solution for improving the daily diet of diabetic patients.

The cooking loss of the hypoglycemic compound rice of the invention is 11.6-14.5%, and the predicted glycemic index in vitro is 38.1-50.4, which belongs to low glycemic index food.

The hypoglycemic compound rice of the present invention has a significant hypoglycemic effect on type 2 diabetes model Wister rats, and after eating the hypoglycemic compound rice of the present invention for 35 days, the blood sugar level of type 2 diabetes model Wister rats is increased by 26.1mmol/L Reduced to 13.6mmol/L.

Description of drawings

Figure 1 is a flow chart of the processing technology for hypoglycemic compound rice.

Figure 2 is a comparison chart of the hypoglycemic effect of the hypoglycemic compound rice on type 2 diabetes model Wister rats.

Detailed ways

The present invention is now illustrated with the following examples, which are not intended to limit the scope of the present invention. The means used in the examples, unless otherwise specified, are conventional means in the art.

The experimental methods used in the following examples are conventional methods unless otherwise specified.

The materials and reagents used in the following examples can be obtained from commercial sources unless otherwise specified.

Example 1:

The hypoglycemic compound rice of the present embodiment is made from the following raw materials by weight: basic compound powder (indica rice flour 55, potato flour 45), inulin 15, soybean polysaccharide 15, oat bran 20, dextrin 20, super Fine dietary fiber 15 (200 mesh).

The hypoglycemic compound rice processing technology of the present invention is shown in Fig. 1, comprises steps,

1) Mixing: Put the above raw materials into the mixer and mix evenly

2) The parameters of the twin-screw multi-effect hot pressing process are as follows: screw speed 120rpm, the barrel temperature is 60°C for the first effect hot pressing zone, 55°C for the second effect hot pressing zone, 80°C for the third effect hot pressing zone, and 80°C for the fourth effect hot pressing zone 120°C, 5-effect hot-press zone 90°C, 6-effect hot-press zone 70°C; feeding speed is 65rpm, liquid pump speed is 55rpm; pelletizing speed is 70rpm;

3) Pelletizing/shaping: The material after molecular reconstruction by multi-effect hot pressing is cut into compound rice in the shape of rice grains by a pelletizing and forming device.

4) Aging and drying: Aging process temperature 5±2℃, time 10 hours;

5) Drying process One-stage drying: temperature 50°C, humidity 80%, time 1 hour; second-stage drying: 55°C, humidity 85%, time 2 hours; third-stage drying: 35°C, humidity 70%, time 10 hours.

6) Finished product: the dried compounded rice is cooled to room temperature to obtain a compounded rice product.

Embodiment 2,

The hypoglycemic compound rice of the present embodiment is made from the following raw materials by weight: basic compound powder (indica rice flour 60, potato flour 40), inulin 15, soybean polysaccharide 20, oat bran 25, dextrin 10, super Fine dietary fiber 10.

The hypoglycemic compound rice processing technology of the present invention is shown in Fig. 1, comprises steps,

1) Mixing: Put the above raw materials into the mixer and mix evenly.

2) The parameters of the twin-screw multi-effect hot pressing process are as follows: screw speed 120rpm, the temperature of the barrel is 60°C for the first-effect hot-press zone, 65°C for the second-effect hot-press zone, 80°C for the third-effect hot-press zone, and 80°C for the fourth-effect hot-press zone 110°C, 5-effect hot-press zone 90°C, 6-effect hot-press zone 70°C; feeding speed is 45rpm, liquid pump speed is 45rpm;

3) Pelletizing/shaping: The material after molecular reconstruction by multi-effect hot pressing is cut into compound rice in the shape of rice grains by a pelletizing and forming device.

4) Aging and drying: the aging process temperature is 6±2°C, and the time is 10 hours.

Other operations are the same as in Example 1.

Embodiment 3-9,

The formula is shown in Table 1, wherein the basic compound powder is 60 of indica rice flour and 40 of potato flour; the processing method is the same as in Example 2.

The test method for predicting the glycemic index in vitro is as follows: weigh 100 mg of the compound rice flour sample that has been crushed and passed through a 70-mesh sieve into a 50 mL centrifuge tube, and make triplicate. Add 2mL of 0.05M hydrochloric acid/guar gum solution and 10mg of protease, vortex to mix and shake, and incubate in a 37°C water bath with shaking for 30min (oscillating speed 150rpm), then add 4mL of 0.5M sodium acetate buffer solution (pH 5.2) , vortex to mix, and incubate in a 37°C water bath for 5 minutes with shaking (oscillation speed 150rpm), then add 1mL of mixed enzyme solution (take 25mL mixed enzyme solution as an example: weigh 3.6g of α-amylase in a beaker, add 32ml of distilled water, Stir with a magnetic stirrer for 5 minutes and then centrifuge for 10 minutes (centrifugal speed 1500g), take 21.6mL of supernatant in a beaker; take 2.56mL of amyloglucosidase and dilute to 3.2mL, take diluted amyloglucosidase 2.4mL until filled with α Add 1.6mL invertase (1.6mg plus 1.6mL water) to the beaker with amylase supernatant, vortex to mix, shake and incubate in a water bath at 37°C (oscillating speed 150rpm), strictly record the time, And sample 100μL of hydrolyzate in 2mL centrifuge tube at 30, 60, 90, 120, 150, 180min respectively, and vortex and mix before sampling. Add 1mL of 50% ethanol solution to the obtained hydrolyzate, mix well and centrifuge for 10min (centrifugation Speed 8000g). Take 100 μL of supernatant after centrifugation into a 10 mL centrifuge tube, add 3 mL of glucose oxidase/peroxidase reagent (GOPOD), and incubate at 50°C for 20 min. The blank was incubated with 100 μL of distilled water and 3 mL of GOPOD at 50° C. for 20 min. Take out the incubated samples (including the blank) and pipette 200 μL each onto a microplate plate, and use a microplate reader to measure the absorbance value at 510 nm.

Glucose standard curve standard preparation: draw 25, 50, 75 and 100 μL standard glucose solutions, add distilled water to 100 μL if 100 μL is not enough. Then add 3mL GOPOD and incubate at 50°C for 20min. The absorbance value was measured at 510nm using a microplate reader, and a standard curve was drawn.

Calculate the glucose content (G) of each sample after hydrolysis according to the glucose standard curve, and then calculate the HR of the sample according to the calculation formula of the hydrolysis rate (HR). With the hydrolysis time as the abscissa and HR as the ordinate, the hydrolysis rate curve was drawn, and the area under the hydrolysis rate curve (AUC) was calculated by the integral in the Origin software, and the HI of the sample was calculated according to the hydrolysis index (HI) calculation formula.

HR(%)＝G×(7/0.1)×(1.1/0.1)×(1/1000)×(100/DM)×(162/180)

In the above formula: G=glucose quality (μg); 7/0.1=volume correction at different hydrolysis times; 1.1/0.1=GOPOD step volume correction; 1/1000=glucose from microgram to milligram conversion; DM=sample dry weight ( mg); 162/180 = conversion of free D-glucose obtained from starch to anhydro-D-glucose factor present in starch.

HI(%)＝AUC1/AUC0×100 Formula (1)

Wherein, AUC1=the area under the curve of the hydrolysis rate of starch in the sample; AUC0=the area under the curve of the hydrolysis rate of standard sample white bread (12693.54).

Finally, calculate the GI value according to the predicted glycemic index formula GI=0.862HI+8.1981, and calculate the average value of the three results.

Table 1: Cooking loss of hypoglycemic compound rice, measured value of in vitro predicted glycemic index

Hypoglycemic test in Wister rats:

Blank control group: normal Wister rats fed normal diet;

Model control group: type 2 diabetes model Wister rats were fed normal diet;

Experimental group 1: Type 2 diabetes model Wister rats were fed a hypoglycemic compound rice feed (the compound rice in Example 2);

Experimental group 2: Type 2 diabetes model Wister rats were fed with commercially available rice feed.

Accompanying drawing 2 is the hypoglycemic effect of the hypoglycemic compound rice on type 2 diabetes model Wister rats.

The test results show that the cooking loss of the hypoglycemic compound rice of the present invention is 11.6-14.5%, and the predicted glycemic index in vitro is 38.1-50.4, which belongs to low glycemic index food.

The hypoglycemic compound rice of the present invention has a significant hypoglycemic effect on type 2 diabetes model Wister rats, and after eating the hypoglycemic compound rice of the present invention for 35 days, the blood sugar level of type 2 diabetes model Wister rats is increased by 26.1mmol/L Reduced to 13.6mmol/L (accompanying drawing 2).

The above embodiments are only descriptions of preferred implementations of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, ordinary engineers and technicians in the field may make various modifications to the technical solutions of the present invention. and improvements, all should fall within the scope of protection determined by the claims of the present invention.

Claims (9)

1. a kind of hypoglycemic compounding rice, it is characterised in that be made of the raw material including following mass fraction through hot pressing：Basis is multiple With 100 parts of powder, 5~25 parts of inulin, 10~40 parts of polysaccharide, 15~50 parts of oat bran, 5~20 parts of dextrin, dietary fiber 5~15 Part；Wherein described basis compounding powder is made of rice meal and dehydrated potato powder.

2. hypoglycemic compounding rice according to claim 1, it is characterised in that the basis compounding powder is by rice meal 45~65 35~55 parts of compositions of part and dehydrated potato powder, the rice meal is long rice flour or polished rice powder.

3. hypoglycemic compounding rice according to claim 1, it is characterised in that the polysaccharide for soybean polyoses, tremella polysaccharides, One or more in laminarin, panaxan, Radix Phodiolae Polyose.

4. hypoglycemic compounding rice according to claim 1, it is characterised in that the dietary fiber is ultra-fine dietary fiber, Granularity is 150~250 mesh.

5. according to the hypoglycemic compounding rice of Claims 1 to 4 any one of them, it is characterised in that be by including following mass parts Several raw materials are made through hot pressing：Basis 100 parts of powder of compounding, 15~25 parts of inulin, 15~25 parts of polysaccharide, 20~25 parts of oat bran, 20 parts of dextrin, 10~15 parts of dietary fiber.

6. the processing method of any one of Claims 1 to 5 hypoglycemic compounding rice, it is characterised in that including step：

(1) hot pressing of twin-screw multiple-effect, technological parameter are as follows：Screw speed 80-130rpm, barrel zone temperature are followed successively by 1 effect hot pressing area 50-70 DEG C, 2 55-85 DEG C of effect hot pressing areas, 3 60-90 DEG C of effect hot pressing areas, 4 90-120 DEG C of effect hot pressing areas, 5 65-90 DEG C of effect hot pressing areas, 6 45-70 DEG C of effect hot pressing areas；

(2) aging and drying：The material that hot pressing obtains passes through aging technique, 3-10 DEG C of the temperature of aging, when time 6-12 is small；So After dry, dry temperature be 30~60 DEG C, when drying time 10~15 is small.

7. processing method according to claim 6, it is characterised in that feeding during step (1) twin-screw multiple-effect hot pressing turns Speed is 25-65rpm, and liquid revolution speed is 20-55rpm, and pelletizing rotating speed is 45-80rpm.

8. processing method according to claim 6, it is characterised in that after step (1) twin-screw multiple-effect hot pressing, material is passed through Pellet device is cut into rice kernel shape shape.

9. according to claim 6~8 any one of them processing method, it is characterised in that the drying described in step (2) is three sections It is dry, wherein one section of dry temperature is 50 DEG C, humidity 80%, when the time 1 is small；The temperature of two-stage drying is 55 DEG C, humidity 85%, time 2 h；Three sections of dry temperature are 35 DEG C, humidity 70%, when the time 10 is small.