CN111264757B - Preparation method of low-GI instant rice - Google Patents
Preparation method of low-GI instant rice Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/005—Processes or apparatus using pressure variation or mechanical force, e.g. shock, acceleration, shear stress, contortion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a preparation method of low-GI instant rice, and belongs to the technical field of food. The method comprises the following steps: mixing low GI rice and coarse cereals, washing, soaking in water, steaming at normal pressure, vacuum packaging with edible oil, sterilizing under high pressure, cooling, and taking out to obtain low GI whole grain instant rice; the low GI rice has a hardness of 2000-1600g, an adhesion of 20-25, and an elasticity of 0.6-0.8. The prepared low GI whole grain instant rice has the GI lower than 55, and the low GI rice and the minor cereal are matched, so that the defects of high hardness, insufficient viscosity and the like of the two raw materials are overcome, and the low GI whole grain instant rice plays a role in inhibiting starch retrogradation of the low GI rice and retaining the fragrance of the minor cereal.
Description
Technical Field
The invention relates to a preparation method of low-GI instant rice, belonging to the technical field of food.
Background
In China, the south people mostly take rice as a main part, the north people mostly take cooked wheaten food as a main part, and the population of China has the characteristics of more south and less north. With the progress of the age, the demands of the people on the definition of food are higher and higher, but the rate of chronic diseases such as hyperglycemia, hypertension, hyperlipidemia and the like is increased year by year, and a great deal of scientific researches show that the chronic diseases are mostly eaten. In other words, the occurrence of these chronic diseases can also be prevented by relying on changing the diet's collocation. Among these chronic diseases, the incidence of diabetes is particularly remarkable, it is particularly important to solve the eating problem of patients with hyperglycemia and diabetes, especially those with type 2 diabetes, and rice is an important place in people's life in China where more than two thirds of people take rice as a staple food. However, for type 2 diabetics, eating rice per meal causes a rapid rise in postprandial blood glucose, which must be controlled by medication or by reducing the ingestion of staple food, and quality of life is severely affected.
Rice varieties are numerous, the contents of the main components are different, the structures are different, and the physiological characteristics are different. The starch content of rice is not very different, and the ratio of amylose to amylopectin constituting starch is about 1:4, but the compositions of the two are very different depending on rice varieties. In humans, postprandial glycemic response is lower due to slower digestion and absorption of amylose, but the taste of rice is significantly deteriorated as the amylose content increases, resulting in poor palatability of low GI rice. The amylopectin can be rapidly decomposed into glucose and some small molecular sugar, and is digested and absorbed by human body, so that postprandial blood glucose peak value is directly increased. The difference between the main components of rice and the amylose content is an important reason for different tastes and different digestion rates when different rice varieties are eaten. The instant rice takes an important role in the food market because of the convenience and rapidness in eating, and is also popular in the health market in recent years as rice capable of quickly reheating in a short time, and the instant rice produced at present mainly comprises single raw materials of rice, and has high GI and high starch content, so that the instant rice is not suitable for long-term eating of common people and is not suitable for diabetics. How to reduce the starch content in the instant rice, slow down the digestion rate of the starch, enrich the nutrition and taste of the instant rice is also the key point of research in recent years, and the technology adopted at present is mostly to carry out mutual weight combination or extrusion granulation on the rice and other functional raw materials, add an enzymolysis technology to improve the chronic starch content and other modes, so as to achieve the purpose of reducing the GI of the instant rice. However, the rice and other raw materials are damaged in the processing process, so that the purpose of reducing the GI cannot be achieved in some cases, and the GI can be increased. Meanwhile, the processing technology of the method is complex, and the natural structure of the raw material seeds is destroyed.
Besides high GI, the instant rice has the defects of serious starch retrogradation, caking, slag falling and the like after storage, and seriously influences the taste of the instant rice after reheating. In order to effectively achieve the aim of preventing instant rice from fast retrogradation, the conventional method at present comprises the following steps: selecting rice varieties containing more amylopectin as raw materials; by adding medium to prevent hydroxyl group association, such as sugar, sugar alcohol, oil, emulsifier and other substances which help to form complex, when cooked rice is steamed and swelled, starch molecules are filled, and film wall is formed to prevent hydroxyl group association; the processing technology is improved, so that the added medium can effectively enter all corners of rice grain tissue; the water content of the cooked rice is controlled to be more than 65%, so that the cooked rice can be prevented from easily regenerating into a water partition (40% -60%), and meanwhile, the retrogradation of starch can be effectively slowed down when the stored products are in an environment of 20-22 ℃. .
In the processing process of the low GI whole grain instant rice, the selection, the proportion, the storage mode and the like of raw materials have great influence on the storage period of the low GI whole grain instant rice. The existing methods for prolonging the storage period include adding antistaling agent, autoclaving, and low-temperature cold storage.
The rice selected by the invention is low-GI rice, and although the starch of the low-GI rice has the advantages of slow hydrolysis speed in vivo, low blood sugar peak value and late peak time, the low-GI rice has the advantages of poor taste, high hardness, poor rice cohesiveness, and is difficult to eat alone, difficult to swallow and difficult to adhere to for a long time, and the main food requirement of hyperglycemia groups cannot be met. It is well known that most of the miscellaneous cereals are rich in proteins, fats, dietary fibers and phytochemicals, wherein proteins can prevent retrogradation of starch; the dietary fiber has satiety after being eaten, and can reduce the intake of starch; many actives in phytochemicals have the ability to inhibit alpha-amylase activity and improve islet function. Most of coarse cereals are medium-low GI foods, and are reasonably matched with low GI rice, so that the GI of the product can be obviously reduced. The high-temperature fluidization pretreatment of part of the added coarse cereals comprises mung beans, black rice, and the like, the high-temperature fluidization treatment does not damage the integrity of coarse cereal grains, the influence on nutritional ingredients is small, the GI of the coarse cereals is not increased, and the synchronization of the cooking processing of the coarse cereals and the low-GI rice can be realized. According to the invention, after the whole grains of different varieties are reasonably matched, the whole grains are mixed with different low GI rice in a proportion of 1:1, and the prepared sample has the whole grain content of more than or equal to 50 percent, and belongs to whole grain food. The prepared sample is added with a certain amount of edible oil to obviously increase the fragrance and slow down the retrogradation of the rice, and then the low GI whole grain instant rice is prepared according to the processing technology of the instant rice. The low GI whole grain instant rice prepared by the invention is not only low GI food, but also has the characteristics of rich taste, attractive color, good taste after reheating, and the like. The instant rice with all low GI whole grains is eaten by diabetics for a long time, and can reduce the intake of starch, slow down the digestion speed of starch in the body, control the blood sugar load of the human body, and relieve and even improve the symptoms of hyperglycemia. The low GI whole grain instant rice of the invention has rich nutrition, pleasant taste and can be eaten by common people.
Disclosure of Invention
The invention adopts different varieties of low GI rice and minor cereals to match, and obtains the whole grain low GI instant minor cereal rice with good palatability and rich nutrition through a specific processing technology, thereby overcoming the defect that the instant rice has high GI and is not suitable for being used as staple food for 2-type diabetics; the ratio of the coarse cereals to the low GI rice is 1:1, so that the requirements of the whole grain food are met; the integrity of the coarse cereals is ensured by fluidization treatment of part of coarse cereals which are difficult to cook, the coarse cereals do not need to be singly pre-cooked or soaked in advance, the simultaneous soaking and simultaneous cooking of the coarse cereals and the low GI rice are realized, and the flavor of the coarse cereal rice is improved and tuned by the processing technological process of simultaneous cooking. Through the optimization of the formula and the technological parameters, the difference of the sensory comprehensive scores of the low-GI whole grain instant rice which is fresh and stored for a long time (accelerated retrogradation test, 4 ℃ and 14 days) is controlled within 5, the scores are all over 80, and the good palatability of the low-GI whole grain instant rice under different conditions is ensured.
According to the technical scheme, the GI of the whole grain instant rice is reduced to below 55, so that the taste of the low-GI whole grain instant rice is obviously improved, the problem of deterioration of the taste of the low-GI whole grain instant rice in the storage process is solved, and the production process is simplified. Compared with the traditional normal pressure cooked rice, the instant rice is subjected to the process of high-pressure sterilization, and the instant rice is subjected to secondary cooking, so that the gelatinization degree of the low GI rice is improved, the retrogradation property of the low GI rice is improved, and the instant rice has more obvious effect.
A first object of the present invention is to provide a method for preparing low GI instant rice, the method comprising the steps of: mixing low GI rice and coarse cereals, washing, soaking in water, steaming at normal pressure, vacuum packaging with edible oil, sterilizing under high pressure, cooling, and taking out to obtain low GI instant rice; the low GI rice hardness is less than 2700g.
In one embodiment of the present invention, the low GI rice has a hardness of 2000-2700g, an adhesion of 20-25, an elasticity of 0.6-0.8, and preferably, the low GI rice has a hardness of 2000-2600g.
In one embodiment of the invention, the miscellaneous cereals comprise one or more of mung beans, black rice, oat germ rice, red glutinous rice and tartary buckwheat.
In one embodiment of the present invention, the mass ratio of the low GI rice to the minor cereal is 1: (0.8-1.2).
In one embodiment of the invention, the miscellaneous cereals comprise 12-18 parts of mung beans, 8-20 parts of black rice, 6-10 parts of oat germ rice, 5-15 parts of red glutinous rice and 3-10 parts of tartary buckwheat.
In one embodiment of the present invention, the mung bean is obtained by high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 165-180 ℃ and the time is 30-60s.
In one embodiment of the present invention, the black rice is obtained by high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 145-160 ℃ and the time is 30-60s.
In one embodiment of the invention, the method specifically comprises the steps of: firstly, preparing low GI rice and 5 minor cereals in a ratio of 1:1, uniformly mixing, washing, adding water, soaking for 30-90min, steaming at normal pressure for 35-50min, adding edible oil, loading into a food-grade packaging material capable of being sterilized under high pressure, sterilizing under high pressure for 20-40min, cooling, and taking out to obtain the low GI whole grain instant rice.
The second object of the present invention is to provide low GI instant rice prepared by using the above method.
In one embodiment of the invention, the low GI instant rice has a moisture content of 58% -62%.
A third object of the present invention is to provide an application of the above method or low GI whole grain instant rice in preparing a food for preventing or assisting in improving diabetes.
A fourth object of the present invention is to provide a low GI whole grain cereal rice comprising a low GI rice and cereal; the mass ratio of the low GI rice to the minor cereals is 1: (0.8-1.2).
The invention has the beneficial effects that:
compared with the prior art, the low-GI rice and the minor cereals are selected for compounding, the proportion of the low-GI rice to completely replace the common rice is 50%, the GI of the low-GI whole grain instant rice is lower than 55, the raw materials of the low-GI whole grain instant rice have uniform taste and rich mouthfeel when being eaten, and the minor cereals and the edible oil interact at high temperature to endow the low-GI whole grain instant rice with intense fragrance; the instant rice is stored for 14 days at the temperature of 4 ℃, and the taste of the instant rice after reheating is similar to that of fresh low GI whole grain instant rice. The low-GI rice is screened, so that a better choice is provided for a diabetic to eat the staple food, the low-GI rice can be used as the staple food for the diabetic, but the staple food is difficult to eat in daily life because of the difficult taste of swallowing, and the low-GI rice is obviously improved in taste by reasonably matching the low-GI rice with coarse cereals and adopting a proper cooking process, and the hyperglycemia can be improved by eating the low-GI whole grain instant rice for a long time; the low GI rice and the minor cereal are matched, so that the defects of high raw material hardness, insufficient viscosity and the like of the two raw materials are overcome, and the synergistic effect is achieved in the aspects of inhibiting starch retrogradation of the low GI rice and retaining the fragrance of the minor cereal.
The raw materials of the invention are daily edible grains, the compound is carried out under the condition of not changing the shape of the grains, the production process is simple, no pollution is caused, the industrialized production is facilitated, meanwhile, the low GI rice which is difficult to eat independently is compounded with coarse cereals, the taste value of the low GI rice is improved, a better way is provided for improving the consumption of the low GI rice, and the invention has good social and economic benefits.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.
1. Low GI rice a: purchased from Changzhou Wuyu agricultural technologies Co., ltd; low GI rice B: purchased from Zhejiang green giant biotechnology Co., ltd; low GI rice C: purchased from Tianmu lake pharmaceutical company, inc. The relevant properties are shown in Table 1.
TABLE 1 GI values, food quality and sensory evaluation of different Low GI rice
| Sample name | Hardness g | Adhesion properties | Elasticity of | Mouthfeel and color |
| Rice | 1879 | 30.56 | 0.801 | Moderate softness and hardness, white color and good taste |
| Low GI rice A | 2547 | 22.22 | 0.631 | Has hard taste and yellow color |
| Low GI rice B | 2536 | 21.66 | 0.655 | Has hard taste and loose ricePowder, matt |
| Low GI rice C | 2657 | 20.52 | 0.619 | The taste is hard and the rice grains are not uniformly cooked |
2. The detection method of the GI value comprises the following steps:
GI values of the instant rice were measured according to WS/T652-2019, which was published by the national health Committee at 11/6/2019.
3. The hardness, viscosity and elasticity detection method comprises the following steps:
the texture properties of the cooked rice were measured using a TA-XT2i physical property meter (SMS, uk). During testing, 10 rice grains are randomly selected at different positions of the middle layer of the steamed rice sample at each time and symmetrically placed on a stage of a physical property instrument for measurement, certain intervals are needed among the rice grains, and each sample is subjected to 5 parallel tests.
4. Sensory evaluation:
10 sensory evaluation judges from different regions, different ages and different sexes are selected by adopting a GB/T15682-2008 rice cooking edible quality sensory evaluation method table, the processed low GI whole grain instant rice is placed in a refrigerator for 14 days at 4 ℃ and steamed for 10 minutes at normal pressure, and then the instant rice is eaten and evaluated, so that the sensory evaluation table 2 is obtained.
Table 2 sensory evaluation scoring table
Example 1:
according to the mixing proportion, 50g of low GI rice A and 15g of fluidization mung bean (fluidization temperature 180 ℃ C., fluidization time 55 s), 12 fluidization black rice (fluidization temperature 150 ℃ C., fluidization time 55 s), 8g of oat germ rice, 10 red glutinous rice and 5g of tartary buckwheat are weighed, are evenly mixed, are then washed, are soaked in water at normal temperature for 50min, are steamed for 50min at normal pressure, are added with edible oil, are filled into food-grade packaging materials capable of being sterilized under high pressure, are vacuum-packaged, are sterilized under high pressure for 30min, and are taken out after being cooled, so that the low GI whole grain instant rice is obtained.
Example 2:
according to the mixing proportion, 50g of low GI rice B and 15g of fluidization mung bean (fluidization temperature 180 ℃ C., fluidization time 55 s), 12g of fluidization black rice (fluidization temperature 150 ℃ C., fluidization time 55 s), 8g of oat germ rice, 10g of red glutinous rice and 5g of tartary buckwheat are weighed, are uniformly mixed, are washed, are soaked in water at normal temperature for 50min, are steamed for 40min at normal pressure, are added with a certain amount of edible oil, are filled into a food-grade packaging material capable of being sterilized under high pressure, are vacuum-packaged, are sterilized under high pressure for 30min, and are taken out after being cooled, so that the low GI whole grain instant rice is obtained.
Example 3:
weighing 50g of low GI rice C and 15g of fluidized mung bean (the fluidization temperature is 180 ℃, the fluidization time is 55 s), 12g of fluidized black rice (the fluidization temperature is 150 ℃, the fluidization time is 55 s), 8g of oat germ rice, 10g of red glutinous rice and 5g of tartary buckwheat according to the mixing proportion, washing, adding water, soaking for 50min at normal temperature, steaming at normal pressure for 40min, adding edible oil, loading into a food-grade packaging material capable of being sterilized under high pressure, vacuum packaging, sterilizing under high pressure for 30min, cooling, and taking out to obtain the low GI whole grain instant rice.
Comparative example 1: pure rice instant rice
100g of rice is weighed according to the mixing proportion, water is added for soaking for 50min at normal temperature after washing, cooking is carried out for 40min at normal pressure, edible oil is added, the rice is put into a food-grade packaging material capable of being sterilized under high pressure, vacuum packaging is carried out, sterilization is carried out under high pressure for 30min, and the instant rice is obtained after cooling.
Comparative example 2: pure low GI rice instant rice
100g of low GI rice A is weighed according to the mixing proportion, water is added for soaking for 50min at normal temperature after washing, cooking is carried out for 40min at normal pressure, edible oil is added, the mixture is put into a food-grade packaging material capable of being sterilized under high pressure, vacuum packaging is carried out, sterilization is carried out under high pressure for 30min, and the low GI instant rice A is obtained after cooling.
Comparative example 3:
100g of low GI rice B is weighed according to the mixing proportion, a certain amount of water is added for soaking for 50min at normal temperature after washing, cooking is carried out for 40min at normal pressure, edible oil is added, the mixture is put into a food-grade packaging material capable of being sterilized under high pressure, vacuum packaging is carried out, sterilization is carried out under high pressure for 30min, and the low GI instant rice B is obtained after cooling.
Comparative example 4:
weighing 100g of low GI rice according to the proportion, washing, adding a certain amount of water, soaking at normal temperature for 50min, steaming at normal pressure for 40min, adding edible oil, packaging into food-grade packaging material capable of being sterilized under high pressure, vacuum packaging, sterilizing under high pressure for 30min, cooling, and taking out to obtain low GI instant rice C
Comparative example 5: instant rice with coarse cereals
15g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55 s), 12g of fluidized black rice (the fluidization temperature is 150 ℃, the fluidization time is 55 s), 8g of oat germ rice, 10g of red glutinous rice and 5g of tartary buckwheat are weighed according to the mixing proportion, are evenly mixed, are washed, are soaked in water at normal temperature for 50min, are steamed for 40min at normal pressure, are added with edible oil, are filled into a food-grade packaging material capable of being sterilized under high pressure, are packaged under vacuum, are sterilized under high pressure for 30min, are cooled and are taken out to obtain the instant whole coarse cereal rice.
Comparative example 6: instant rice with coarse cereals
Compared with example 1, the low GI rice A was replaced with white rice, and the other conditions were the same as in example 1, to prepare instant rice of coarse cereal rice.
Weighing 50g of rice and 15g of fluidized mung bean (with a fluidization temperature of 180 ℃ and a fluidization time of 55 s), 12g of fluidized black rice (with a fluidization temperature of 150 ℃ and a fluidization time of 55 s), uniformly mixing 8g of oat germ rice, 10g of red glutinous rice and 5g of tartary buckwheat, washing, adding water, soaking for 50min at normal temperature, steaming at normal pressure for 50min, adding edible oil, loading into a food-grade packaging material capable of being sterilized under high pressure, vacuum packaging, sterilizing under high pressure for 30min, cooling and taking out to obtain whole grain instant rice
Table 3 comparative and example fresh sample sensory evaluation tables
| Name of the name | Smell of | Appearance of | Hardness of hardness | Viscosity of the adhesive | Elasticity of | Rating score |
| Example 1 | 33 | 16 | 13 | 12 | 13 | 87 |
| Example 2 | 34 | 16 | 14 | 13 | 11 | 88 |
| Example 3 | 33 | 15 | 13 | 12 | 13 | 86 |
| Comparative example 1 | 15 | 17 | 7 | 10 | 11 | 60 |
| Comparative example 2 | 15 | 11 | 6 | 8 | 6 | 46 |
| Comparative example 3 | 15 | 10 | 7 | 7 | 6 | 45 |
| Comparative example 4 | 15 | 10 | 7 | 8 | 6 | 46 |
| Comparative example 5 | 5 | 9 | 4 | 5 | 6 | 29 |
| Comparative example 6 | 34 | 17 | 13 | 12 | 12 | 88 |
Table 4 eating quality of comparative and example fresh samples and sensory evaluation results after rethermalization of fresh samples
The results of table 1 show that the low GI rice has significantly higher hardness than common rice and significantly lower adhesiveness and elasticity than common rice. The rice cooked by the low GI rice under normal pressure is hard, loose, low in viscosity, yellow and matt. In China, the varieties of low GI rice are few, and 3 low GI rice are collected by screening in the laboratory. Because low-GI rice has higher amylose than rice eaten daily, they are inferior in eating quality to rice, and are mainly represented in terms of hard taste, light fragrance, low viscosity, easy retrogradation, etc. Thus, the low GI rice has a low GI value, but is poor in taste and low in acceptance when consumed as a main food alone. The experimental evaluation shows that the low GI rice has the characteristic of rapid retrogradation, the temperature is lower than 58 ℃, and the edible quality of the low GI rice can be rapidly reduced and difficult to swallow.
Table 2 shows that the sensory evaluation scores of the comparative examples and examples are higher, and the sensory evaluation score of example 1.2.3 is close to the sensory evaluation score 88 of comparative example 6, and the low GI whole grain instant rice is prepared by using the low GI rice instead of the rice completely, so that the synergistic effect between the low GI rice and the minor cereals is achieved, and the effects of improving the hardness, viscosity, elasticity and the like of the samples are obvious. Compared with the instant rice prepared from common rice, the instant rice has rich coarse cereal fragrance and richer mouthfeel; the low GI whole grain instant rice has moderate viscosity, the common rice has higher viscosity, is soft and rotten when eaten, and is difficult to disperse; the elasticity of the common rice instant rice is obviously insufficient, the moisture content is high, the chewing strength is not realized, the taste score is 60 minutes, and the common rice instant rice is obviously lower than the low GI whole grain instant rice. The instant rice prepared by the low GI rice is difficult to swallow, has high hardness, loose rice, strong granular feel, poor palatability and inelastic property. The full Gu Wufang rice prepared from whole grains has high hardness, no viscosity, extremely poor palatability, inability to swallow, and sensory score of only 29 minutes, which is obviously different from the examples.
Table 4 is a measurement of GI and eating quality for examples and comparative examples, and an evaluation comparison of the sensory properties of freshly processed samples after reheating with samples stored with accelerated retrogradation. The hardness, adhesiveness and elasticity of examples 1, 2 and 3 were similar to those of the whole grain miscellaneous grain instant rice prepared from common rice and miscellaneous grains, but the GI was between 52.25 and 53.47, which was significantly lower than 65.22 of the whole grain instant rice prepared from common rice and miscellaneous grains, and the GI value of comparative example 6 was significantly higher than 55 according to the standards of high, medium and low GI foods, not the low GI foods. Compared with common rice, the GI of the low-GI whole-grain instant rice is reduced by 37.6 percent compared with common rice, the low-GI whole-grain instant rice has better hardness, viscosity and elasticity, after retrogradation is accelerated, the reheated common rice instant rice has no rice fragrance, softness, hardness and poor palatability, and after the low-GI whole-grain instant rice is reheated, the taste is not obviously different from that of a freshly prepared sample, the low-GI rice and coarse cereal are matched, so that the defects of higher hardness, insufficient viscosity and the like of the raw materials of the two types of raw materials are overcome, and the effects of addition and synergy are also played in the aspects of inhibiting retrogradation of starch of the low-GI rice and retaining the fragrance of coarse cereals. As can be seen from comparative examples 2, 3, 4 and 5, the low GI instant rice and the coarse cereal instant rice are prepared by blending the low GI rice and the coarse cereal instant rice respectively, and the evaluation results of high hardness, low viscosity, insufficient elasticity, poor palatability and difficulty in swallowing are obtained.
The low GI rice replaces common rice, reduces the GI value of the sample, and has obvious effect on improving the edible quality of the low GI whole grain coarse cereal. According to the early-stage test of the experimental group, the texture of the low GI rice is harder and is close to the water absorption rate of the fluidized coarse cereals, and under the same condition, the water absorption rate of the low GI rice and the water absorption rate of the coarse cereals are close, the curing degree is also close, so that the occurrence of differences such as uneven mouthfeel and the like is avoided; the coarse cereals are all grains, the bran is rich in active substance content, and starch in the low GI rice is regenerated by reasonable collocation, so that the coarse cereals have a good inhibition effect. In the starch retrogradation acceleration test, the taste of the low GI whole grain instant rice after the reheating is not obviously different from the taste of a freshly prepared sample, and the coarse cereal flavor is aromatic. The comparison of the eating quality of the data in table 4 and the score of the sensory evaluation in table 3 after reheating are mutually verified, and it is proved that the preparation of the low GI whole grain instant rice by completely replacing the ordinary rice is completely feasible.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (3)
1. A method for preparing low GI instant rice, comprising the steps of: preparing low GI rice and coarse cereals at a mass ratio of 1:1, uniformly mixing, washing, soaking in water for 30-90min, steaming at normal pressure for 35-50min, adding edible oil, packaging into food-grade packaging material capable of being sterilized under high pressure, sterilizing under high pressure for 20-40min, cooling, and taking out;
the low GI rice has a hardness of 2536-2657g, an adhesion of 20-22.22, and an elasticity of 0.619-0.655;
the coarse cereals comprise 12-18 parts of mung beans, 8-20 parts of black rice, 6-10 parts of oat germ rice, 5-15 parts of red glutinous rice and 3-10 parts of tartary buckwheat;
the mung beans are obtained through high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 165-180 ℃ and the time is 30-60s;
the black rice is obtained through high-temperature fluidization treatment, and the fluidization conditions are as follows: the temperature is 145-160 ℃ and the time is 30-60s.
2. The low GI instant rice prepared by the method of claim 1.
3. Use of the low GI instant rice of claim 2 in the preparation of a food product for aiding in the amelioration of diabetes.
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