CN115708564A - Low-GI value instant rice paste and production preparation method and application thereof - Google Patents

Abstract

The invention discloses a low GI value instant rice paste and its preparation method and application. It is made of the following raw materials in parts by weight: 50-60 parts of rice, 10-30 parts of salted duck egg white, 8-12 parts of coix seed, and 8 parts of tartary buckwheat. ‑10 parts, 6‑8 parts of oats, 6‑8 parts of chickpeas, 6‑8 parts of highland barley, 3‑7 parts of mung beans; the preparation method includes: (1) grinding: weighing rice, coix seed, Add appropriate amount of water to tartary buckwheat, oats, chickpeas, highland barley, and mung beans for grinding treatment; (2) Homogenization: Add salted duck egg egg white and water to the grinding liquid such as rice for homogenization treatment; (3) Heat gelatinization: Stir and heat the homogeneous slurry to 80-90°C, and gelatinize for 30-60 minutes. (4) drum drying: carry out drum drying treatment, the temperature is controlled below 120° C., and the moisture content of the dried rice paste is controlled below 5%; (5) packaging. The GI value of the instant rice paste of the present invention is lower than 55, and can be quickly rehydrated and gelatinized after being brewed with cold water or warm water. It has low GI value, comprehensive nutrition, strong satiety, good taste, good brewability and convenient eating It is suitable for diabetics and people who lose weight as a meal replacement food.

Description

A kind of instant rice cereal with low GI value and its production preparation method and application

technical field

The invention relates to the technical field of food, in particular to a low GI value instant rice noodle and a preparation method thereof.

Background technique

Rice paste is a kind of rice product that is brewed and eaten with water. It is usually made by using extrusion puffing or drum drying technology to fully gelatinize rice starch and then dry and dehydrate it. The prepared product can be quickly rehydrated and gelatinized for consumption after adding water. A precooked food. Because it is easy to eat, it is deeply loved by the public. The usual rice cereals are all high glycemic index (GI) foods. The glycemic index (GI) refers to the ratio of the blood sugar raising effect of a certain food to the blood sugar raising effect of a standard food (usually glucose). The blood sugar response caused by a certain food usually reflects the ability of a food to raise blood sugar in the human body. Foods are usually classified into low GI foods (GI value<55), medium GI foods (GI value 55-75), and high GI foods (GI value>75) according to GI value. Foods with high GI are digested quickly after entering the gastrointestinal tract, releasing glucose quickly, and the peak value of glucose entering the blood is high, resulting in a rapid rise in blood sugar. Therefore, it is not suitable as a daily meal replacement food for diabetics and people who lose weight. Low GI food has a long residence time in the gastrointestinal tract, slow release of glucose, low peak value of glucose after entering the blood, and smooth blood sugar response. It is suitable as a daily meal replacement food for diabetics and people who lose weight.

A reasonable diet is one of the most basic and important ways to deal with diabetes and obesity. In addition to the disadvantages of high GI value, rice porridge is mainly composed of starch, with low protein content and single nutrition. In particular, the satiety index (SI) is on the low side, and the feeling of satiety is poor, which leads to rice porridge as a popular convenience food form, but it is not suitable for diabetics and obese people to use as a daily meal replacement food.

Like rice porridge, rice porridge and porridge eaten by the general public are also foods with high GI value. In order to reduce the GI value of rice porridge and porridge, some coarse grains with low GI value are usually added to the cooking process of rice porridge. The reduction degree of the rice porridge is positively correlated with the increase of the addition of low GI coarse grains, but with the increase of the addition, the taste of rice porridge becomes rougher and rougher, and some are even difficult to swallow.

Contents of the invention

In order to overcome the shortcomings and deficiencies in the prior art, the object of the present invention is to provide a low GI value instant rice paste, which has a fine and smooth taste, good flavor, and is convenient to eat. It can be directly brewed with cold water or warm water. Eating it not only has comprehensive nutrition, high protein and dietary fiber content, but also has the characteristics of low GI value and strong satiety. It is suitable for diabetics and people who lose weight to use it as a meal replacement food.

Another object of the present invention is to provide a method for preparing instant rice paste with a low GI value. The rice paste prepared by this method can be stored for a long time, especially in the present invention, which uses materials such as salted duck egg white and rice to homogeneously gelatinize and drum dry After the process treatment, the GI value of rice and other materials can be further reduced, and the GI value effect is lower than that of rice porridge of the same material. It also solves the problem of inconvenient cooking and eating of miscellaneous grain rice porridge, and comprehensively improves the nutritional value of rice porridge.

The object of the present invention is achieved through the following technical solutions: a low GI value instant rice paste, comprising the following raw materials in parts by weight: 50-60 parts of rice flour, 10-30 parts of salted duck egg white, 8-12 parts of coix seed, bitter 8-10 parts of buckwheat, 6-8 parts of oats, 6-8 parts of chickpeas, 6-8 parts of highland barley, 3-7 parts of mung beans.

Preferably, it includes the following raw materials in parts by weight: 60 parts of rice, 30 parts of salted duck egg white, 8 parts of coix seed, 8 parts of tartary buckwheat, 6 parts of oat, 6 parts of chickpea, 6 parts of highland barley, and 3 parts of mung bean.

More preferably, it includes the following raw materials in parts by weight: 55 parts of rice, 20 parts of salted duck egg white, 8 parts of coix seed, 10 parts of tartary buckwheat, 6 parts of oat, 6 parts of chickpea, 8 parts of highland barley, and 5 parts of mung bean.

Most preferably, it includes the following raw materials in parts by weight: 50 parts of rice flour, 10 parts of salted duck egg white, 12 parts of coix seed, 8 parts of tartary buckwheat, 8 parts of oat, 8 parts of chickpea, 6 parts of highland barley, and 7 parts of mung bean .

A method for preparing instant rice paste with a low GI value comprises the following steps: (1) refining: weighing parts of rice and miscellaneous grains according to the formula and washing them, adding appropriate amount of water for refining; (2) homogenizing: refining Add salted duck egg egg white and appropriate amount of water to the processed rice miscellaneous grain slurry to perform homogeneous treatment to make a homogeneous slurry; (3) Heating and gelatinization: input the homogeneous slurry into a heating kettle and stir and heat until the temperature reaches 70 -85°C, gelatinize for 30-60 minutes, add appropriate amount of water during the gelatinization process. (4) Drum drying: the gelatinized slurry is dried with a drum dryer, the drum temperature is controlled below 120°C, the drum speed is 4-8r/min, and the moisture content of the dried rice paste is controlled below 5%. Into fine flake powder; (5) Packing.

Preferably, the heating and gelatinization temperature in the step (3) is 75° C., and the gelatinization is performed for 40 minutes. Under these conditions, the viscosity of the material is suitable, the amount of water added during gelatinization is minimal, and the subsequent drum drying process takes less time and energy consumption.

Preferably, in the step (4), the drum speed of the drum dryer is 6r/min, the temperature is 110°C, and the moisture content after drying can be controlled below 5%, which can effectively prolong the storage period of the rice paste.

The instant rice paste with low GI value prepared by the invention can be used as a raw material in other foods.

The present invention at least includes the following beneficial effects:

First, the instant rice paste with low GI value prepared by the present invention can be directly eaten after brewing with cold water or warm water. When brewing, it dissolves quickly when it encounters water, and is not easy to agglomerate. , Delicate, no rough feeling, no grainy feeling, impurity feeling. Using salted duck egg whites as an alternative salt source for rice porridge, the product has the salty and delicious taste brought by salted duck egg whites, and at the same time has the fragrance of grains, creating a unique delicious taste of the product.

Second, the instant rice cereal with low GI value prepared by the present invention has comprehensive nutrition, high protein content, rich dietary fiber, and strong satiety. Compared with ordinary rice cereal, the time of feeling hungry is significantly prolonged under the premise of taking the same quality. At the same time, it also has the characteristics of low GI value, which is suitable for people with diabetes and weight loss to use as a meal replacement food.

Third, the GI value of the instant rice paste with low GI value prepared by the present invention is lower than 55, which belongs to low GI value food, especially after the formula materials such as salted duck egg white and rice are used in the formula of the present invention and processed by a homogeneous gelatinization drum drying process It can further reduce the GI value of rice and other formula materials such as rice paste, and obtain a lower GI value effect than the rice paste of the same material, and compared with other low GI value miscellaneous grain rice flour and rice paste formulas, the rice paste of the present invention has a high rice content, and the minimum rice content is close to 50 %, it is not easy to cause stomach discomfort, and at the same time, the content of miscellaneous grains with low nutritional value is small.

Fourth, the instant rice paste with low GI value prepared by the present invention can be preserved for a long time, can realize industrialized large-scale production, and the product can be used as instant food.

Detailed ways

The present invention will be further described below in conjunction with the examples, and the contents mentioned in the embodiments are not intended to limit the present invention.

Example 1

An instant rice flour with low GI value, comprising the following raw materials in parts by weight: 60 parts of rice, 30 parts of salted duck egg white, 8 parts of coix seed, 8 parts of tartary buckwheat, 6 parts of oat, 6 parts of chickpea, 6 parts of highland barley, mung bean 3 copies. The production and preparation method comprises the following steps: (1) refining: weighing parts of rice and miscellaneous grains according to the formula, washing them, adding appropriate amount of water for refining; (2) homogenizing: adding the refined rice miscellaneous grains slurry Salted duck egg egg whites and appropriate amount of water are homogenized to make a homogeneous slurry; (3) Heating and gelatinization: put the homogeneous slurry into a heating kettle and stir and heat until the temperature reaches 70°C, and gelatinize for 60 minutes. Appropriate amount of water may be used during the gelatinization process. (4) drum drying: the gelatinized slurry is drum dried with a drum dryer, the drum temperature is controlled at 120°C, the drum speed is 8r/min, and the moisture content of the rice paste after drying is controlled below 5%. Tablet powder; (5) packing.

Example 2

An instant rice flour with low GI value, comprising the following raw materials in parts by weight: 55 parts of rice, 20 parts of salted duck egg white, 8 parts of coix seed, 10 parts of tartary buckwheat, 6 parts of oat, 6 parts of chickpea, 8 parts of highland barley, mung bean 5 servings.

The production and preparation method comprises the following steps: (1) refining: weighing parts of rice and miscellaneous grains according to the formula, washing them, adding appropriate amount of water for refining; (2) homogenizing: adding the refined rice miscellaneous grains slurry Salted duck egg egg whites and appropriate amount of water are homogenized to make a homogeneous slurry; (3) Heating and gelatinization: put the homogeneous slurry into a heating kettle and stir and heat until the temperature reaches 85°C, and gelatinize for 30 minutes. Appropriate amount of water may be used during the gelatinization process. (4) Drum drying: Carry out drum drying process to the gelatinized slurry with a drum dryer, the drum temperature is controlled at 108°C, the drum speed is 4r/min, the moisture content of the dried rice paste is controlled below 5%, and it is broken into fine pieces. Tablet powder; (5) packing.

Example 3

An instant rice flour with low GI value, comprising the following raw materials in parts by weight: 50 parts of rice, 10 parts of salted duck egg white, 12 parts of coix seed, 8 parts of tartary buckwheat, 8 parts of oat, 8 parts of chickpea, 6 parts of highland barley, mung bean 7 servings. The production and preparation method comprises the following steps: (1) refining: weighing parts of rice and miscellaneous grains according to the formula, washing them, adding appropriate amount of water for refining; (2) homogenizing: adding the refined rice miscellaneous grains slurry Salted duck egg egg whites and appropriate amount of water are homogenized to make a homogeneous slurry; (3) Heating and gelatinization: put the homogeneous slurry into a heating kettle and stir and heat until the temperature reaches 75°C, and gelatinize for 40 minutes. Appropriate amount of water may be used during the gelatinization process. (4) Drum drying: Carry out drum drying process to the gelatinized slurry with a drum dryer, the drum temperature is controlled at 110°C, the drum speed is 6r/min, the moisture content of the dried rice paste is controlled below 5%, and it is broken into fine pieces. Tablet powder; (5) packing.

Example 4

Get a kind of low GI value instant rice flour 50kg of embodiment 3 gained, add 20kg whole milk powder, mix uniformly, spray into 1% starch slurry 240-320g with fine mist form, stir while spraying, after making evenly, drop into rice cake pressing In the block machine, be pressed into the rice cake block of every heavy 20g, independent packing, get the rice cake milk block.

Comparative example 1

For Example 3, 10 parts of egg whites of salted duck eggs were removed, and the same amount of rice was used to replace the dry matter, and the side was disassembled for comparison, including the following raw materials in parts by weight: 51 parts of rice, 0 parts of egg whites of salted duck eggs, 12 parts of coix seed, 8 parts of tartary buckwheat, 8 parts of oats, 8 parts of chickpeas, 6 parts of highland barley, and 7 parts of mung beans. The production and preparation method comprises the following steps: (1) refining: weighing parts of rice and miscellaneous grains according to the formula, washing them, adding appropriate amount of water for refining; (2) homogenizing: adding the refined rice miscellaneous grains slurry Appropriate amount of water, do homogeneous treatment to make homogeneous slurry; (3) Heating and gelatinization: put the homogeneous slurry into the heating kettle and stir and heat, so that the temperature reaches 75 ° C, gelatinization for 40 minutes, during the gelatinization process Water in moderation. (4) Drum drying: Carry out drum drying process to the gelatinized slurry with a drum dryer, the drum temperature is controlled at 110°C, the drum speed is 6r/min, the moisture content of the dried rice paste is controlled below 5%, and it is broken into fine pieces. Tablet powder; (5) packing.

Comparative example 2

For Example 3, the same amount of rice is used to replace coix seed and other ingredients, including the following raw materials in parts by weight: 99 parts of rice, 10 parts of salted duck egg white, 0 part of coix seed, 0 part of tartary buckwheat, 0 part of oat, eagle 0 parts of chickpeas, 0 parts of highland barley, and 0 parts of mung beans. The production and preparation method comprises the following steps: (1) refining: weighing the rice in parts by weight according to the formula, washing it, adding appropriate amount of water for refining; (2) homogenizing: adding salted duck egg white to the rice slurry after refining and an appropriate amount of water for homogeneous treatment to make a homogeneous slurry; (3) heating and gelatinization: input the homogeneous slurry into a heating kettle and stir and heat to make the temperature reach 75°C, and gelatinize for 40 minutes, the gelatinization process Moderate amount of water. (4) Drum drying: Carry out drum drying process to the gelatinized slurry with a drum dryer, the drum temperature is controlled at 110°C, the drum speed is 6r/min, the moisture content of the dried rice paste is controlled below 5%, and it is broken into fine pieces. Tablet powder; (5) packing.

Comparative example 3

For example 3, remove salted duck egg egg white and coix seed and other miscellaneous grain components for disassembly and comparison, and the raw material is the same rice as in example 3. The production and preparation method comprises the following steps: (1) refining: weighing the rice in parts by weight according to the formula, washing it, and adding an appropriate amount of water for refining; (2) homogenizing: adding an appropriate amount of water to the refined rice slurry , do homogeneous treatment to make a homogeneous slurry; (3) heat gelatinization: put the homogeneous slurry into the heating kettle and stir and heat until the temperature reaches 75°C, and gelatinize for 40 minutes. During the gelatinization process, an appropriate amount of water can be used . (4) Drum drying: Carry out drum drying process to the gelatinized slurry with a drum dryer, the drum temperature is controlled at 110°C, the drum speed is 6r/min, the moisture content of the dried rice paste is controlled below 5%, and it is broken into fine pieces. Tablet powder; (5) packing.

Determination of glycemic index of each sample

Referring to the Health Industry Standard of the People's Republic of China WS/T652-2019 "Measurement Method of Food Glycemic Index", 12 volunteers aged 22-50 years old, without metabolic diseases, family history of diabetes and other metabolic diseases were selected (6 men and 6 men each) ), measure the food glycemic index of the product obtained in Examples 1, 2, 3 and Comparative Examples 1, 2, 3 as shown in Table 1. Examples 1, 2, and 3 of the obtained samples of the present invention are all low GI value foods, and the pure rice rice paste made by the same process as the present invention is a high GI value food, and the rice salted duck egg egg white rice prepared by disassembling the formula of the present invention Paste is a high GI food, and rice miscellaneous grains and rice porridge is a medium GI food. It can be seen that the formula of the present invention can synergistically reduce the GI value of rice by compounding salted duck egg egg white and miscellaneous grains.

Table 1: Classification of glycemic index and GI value of each sample

Satiety score of each sample measured

Select 6 male and 6 female volunteers aged 22-50 years old, without metabolic diseases, family history of diabetes and other metabolic diseases, and with normal body mass index, and try to eat Examples 1, 2, 3 and Comparative Examples 1, 2, 3. Take the obtained product, take 50g of the sample on an empty stomach before 8:00 a.m. and drink it with 250g of cold water or warm water, and record the three time points of fullness at 30min, 90min, and 180min after ingestion according to each person’s physical sensation The results are shown in Table 2. The satiety degree score is divided into: 0-2 is not full at all, 3-4 is not very full, 5-6 is a little full, 7-8 is relatively full, 9- 10 points for very full state. Calculate and measure the satiety score of the sample at 3 time points of 30-180min. During the test period, avoid strenuous exercise, overeating, drinking, staying up late and other bad life behaviors, and avoid eating irritating food. Eat normally and rest regularly.

Table 2 The degree of satiety of each sample group at different time points (x±s, n=12)

Compared with Comparative Example 3: ^* p<0.05, ^** p<0.01, compared with Comparative Example 2: ^# p<0.05, ^## p<0.01

Compared with Comparative Example 1: ^Δ p<0.05, ^ΔΔ p<0.01

As can be seen from Table 2, when the samples prepared by the present invention were at 30, 60 and 180 minutes, the feeling of satiety was significantly enhanced (p<0.01) than the rice noodles made from ordinary rice (comparative example 3), while the present invention The samples obtained from the joint formula of rice, miscellaneous grains, and salted duck eggs have the best satiety, which is better than that of comparison examples 1 and 2 after disassembling the miscellaneous grains and salted duck eggs, and the results are significant.

The above-mentioned embodiments are preferred implementation solutions of the present invention. In addition, the present invention can also be realized in other ways, and any obvious replacements are within the protection scope of the present invention without departing from the concept of the present invention.

Claims (5)

1. The low-GI value instant rice paste is characterized by being prepared from the following raw materials in parts by weight: 50-60 parts of rice, 10-30 parts of salted duck egg white, 8-12 parts of coix seeds, 8-10 parts of tartary buckwheat, 6-8 parts of oat, 6-8 parts of chickpeas, 6-8 parts of highland barley and 3-7 parts of mung beans.

2. The method of preparing a low GI value instant rice paste of claim 1, comprising the steps of:

(1) Grinding: weighing rice, coix seeds, tartary buckwheat, oats, chickpeas, highland barleys and mung beans according to the weight parts of the formula, cleaning, and then adding a proper amount of water to carry out pulping treatment;

(2) Homogenizing: adding 10-30 parts of salted duck egg white and a proper amount of water into the ground slurry of rice and the like after the grinding treatment, and carrying out homogenization treatment to prepare homogenized slurry;

(3) Heating and pasting: feeding the homogeneous slurry into a heating kettle, stirring and heating to reach 80-90 ℃, and gelatinizing for 30-60 minutes;

(4) Drying in a roller: performing roller drying treatment on the homogenized slurry after heating and gelatinization in a roller dryer, controlling the temperature of a roller below 120 ℃, controlling the moisture content of dried rice paste below 8%, and crushing into fine powder;

(5) And (6) packaging.

3. The method for preparing instant rice paste having a low GI value according to claim 2, wherein: and (3) heating to gelatinize at 75 ℃ for 40 minutes.

4. The method for preparing instant rice paste with low GI value according to claim 2, wherein: in the step (4), the rotating speed of the roller dryer is 6r/min, the temperature is 110 ℃, and the moisture content after drying can be controlled below 5%.

5. Use of a low GI value instant rice paste prepared by the method according to any one of claims 2 to 4, wherein said low GI value instant rice paste is used as a raw material for food products.