CN112715850B - Preparation method for improving content of resistant starch in rice - Google Patents
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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Classifications
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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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
- 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
- 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
- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a preparation method for improving the content of resistant starch in rice, which comprises the steps of soaking rice in collagen peptide aqueous solution under normal temperature and vacuum condition, taking out the rice, heating and preserving heat in a high-pressure steam pot, taking out and naturally cooling, then carrying out vacuum refrigeration, and drying to obtain a finished product. According to the method, gaps among rice starch particles are filled with collagen peptide, so that the contact between amylase and starch is reduced, and the digestion rate of the starch is reduced; meanwhile, the high-pressure steam pot heat preservation treatment and the low-temperature vacuum refrigeration treatment are adopted, so that the content of resistant starch in the rice is improved, the glycemic index of the rice is reduced, and the rice is suitable for diabetics to eat.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method for improving the content of resistant starch in rice.
Background
The international diabetes association reports that 4.25 million people are diabetes patients worldwide in 2017, 1.14 million people are diabetes patients in China, and no radical treatment method is available for diabetes at present, but diet treatment is an important treatment means for diabetes treatment, wherein low GI diet is the basis of diet treatment. The food with low glycemic index has the characteristics of slow absorption, continuous energy release and contribution to maintaining blood sugar steady state, and can prevent and treat various chronic diseases.
Glycemic Index (GI) is a physiological parameter of food, and is an effective index for measuring postprandial glycemic response of food, and refers to the ratio of the area under the blood glucose time curve generated by increasing blood glucose after a certain amount (usually 50 g) of carbohydrate enters the stomach and intestine of a human body to the area under the blood glucose time curve generated by a standard substance (usually glucose) multiplied by 100, and reflects the speed and the capacity of increasing blood glucose of a certain food compared with glucose.
The GI value of a food is affected by a number of factors, including the nutritional composition of the food itself, the proportions of various starches in the food, such as fast-digested starch, slow-digested starch, resistant starch, the cooking method, whether the food is consumed alone, the temperature of the food, etc. Wherein, in the complex enzyme simulated digestion system, the starch which is hydrolyzed within 20 minutes is fast digestion starch, the starch which is hydrolyzed within 20-120 minutes is slow digestion starch, and the starch which cannot be hydrolyzed within 120 minutes is resistant starch. The existing preparation method of retrograded starch in resistant starch is mainly an autoclave method.
Rice is a staple food for people in China, however, the traditional rice has high starch content and is easy to digest and absorb, so that the ordinary rice has high glycemic index after being made into rice, and is considered as not being an ideal staple food for diabetics. The method reduces the content of fast-digestion starch in rice by processing technology, improves the content of slow-digestion starch and resistant starch, can reduce the glycemic index of rice, is suitable for diabetics to eat, and has important significance for improving the nutrition condition of the diabetics and delaying the occurrence of diabetic complications.
Disclosure of Invention
The invention aims to provide a preparation method capable of remarkably improving the content of resistant starch in rice.
In order to achieve the aim of the invention, the following technical scheme is adopted:
the preparation method for improving the content of resistant starch in rice is characterized by comprising the following steps: soaking rice in collagen peptide water solution at normal temperature under vacuum condition, taking out, heating in a high pressure steam kettle, cooling naturally, vacuum refrigerating, and drying to obtain the final product.
Preferably, in the preparation method of the invention, the weight ratio of the rice to the collagen peptide aqueous solution is 1:0.7; the concentration of the collagen peptide aqueous solution is 18-35% according to the weight ratio.
Preferably, the soaking process is carried out under the condition that the vacuum degree is 0.04-0.08 Mpa.
Preferably, the soaking time is 40-120 min.
Preferably, the heat preservation temperature in the high-pressure steam pot is 121 ℃, and the heat preservation time is 40-120 min.
Preferably, the temperature of the vacuum refrigeration is 4 ℃, and the vacuum degree is 0.04-0.08 MPa.
Preferably, the time of vacuum refrigeration is 12-24 hours.
Since starch needs to be converted to glucose by the action of amylase to enter the human blood, any factor affecting the contact of amylase with the starch component of the food affects the digestion properties of the food starch and thus its glycemic index. According to the invention, the collagen peptide solution with good solubility and film forming property is selected to soak the rice, and the collagen peptide is promoted to enter the rice through vacuum treatment; and then fully expanding starch in the rice through the autoclave treatment, and forming a compound by collagen peptide and rice starch while promoting the generation of resistant starch through refrigeration after the autoclave treatment, wherein the collagen peptide fills gaps among starch particles and can form a film to cover the surface of the rice starch. Because the surfaces of the starch granules are covered by the collagen film, gaps among the starch granules are filled by collagen peptide, so that contact between amylase and starch is blocked, the speed of glucose generation by starch enzymolysis is reduced, and the content of resistant starch is increased. The invention can increase the content of retrograded starch, namely the content of resistant starch, through autoclave treatment; meanwhile, the collagen peptide is used for covering the surface of rice starch in the preparation process, and gaps among starch particles are filled, so that the contact between amylase and starch is reduced, the digestion rate of the starch is reduced, and the effect of improving the content of resistant starch in rice is achieved.
The invention has the following beneficial effects:
according to the preparation method for improving the resistant starch content of rice, the collagen peptide aqueous solution is adopted to soak rice, gaps among starch particles are filled, and contact between amylase and starch is blocked; and the migration of collagen peptide into the rice is promoted by vacuum treatment during soaking, so that the content of resistant starch is increased.
Meanwhile, the high-pressure steam pot heat preservation treatment and the low-temperature vacuum refrigeration treatment are adopted, so that the retrograded starch content in the resistant starch in the rice is improved.
The preparation method of the invention improves the content of resistant starch in the rice, thereby reducing the glycemic index of the rice, leading the rice to be suitable for diabetics to eat, being used as food of low GI diet, and having important significance for improving the nutrition status of the diabetics and delaying the occurrence of diabetic complications; is also suitable for healthy diet of common people.
Detailed Description
The following detailed description of the present invention is provided in connection with specific embodiments so that those skilled in the art may better understand and practice the present invention.
The preparation method for improving the content of resistant starch of rice comprises the steps of placing 100g of rice into a collagen peptide aqueous solution with the concentration of 18-35% (weight ratio), wherein the weight ratio of the rice to the collagen peptide aqueous solution is 1:0.7, and vacuum soaking for 40-120 min under the condition that the vacuum degree is above 0.04-0.08 Mpa; taking out rice, heating to 121 deg.C in a high pressure steam kettle, maintaining the temperature for 40-120 min, taking out, naturally cooling, vacuum refrigerating at 4 deg.C and vacuum degree of 0.04-0.08 MPa for 12-24 hr, and drying.
Examples one to nine, comparative examples one to three were prepared according to the parameters in Table 1 according to the preparation procedure described above (wherein the weight ratio of rice to collagen peptide aqueous solution was 1:0.7).
TABLE 1
The fast-digestion starch content, slow-digestion starch content and resistant starch content of each group of rice were measured, and the results are shown in Table 2.
Determination methods of fast digestion starch content, slow digestion starch content and resistant starch content: placing 1g of rice sample into a centrifuge tube, adding 10mL of distilled water, boiling for 15min, continuously oscillating and uniformly mixing in a water bath process, and then cooling in a water bath kettle at 37 ℃; adding 10mL of HCl-KCl buffer solution with pH of 1.5, uniformly mixing, then adding 2.8mL of pepsin solution with the concentration of 0.1g/mL, uniformly mixing, and placing in a water bath at 37 ℃ for shaking for 1h; adjusting the pH to be neutral; adding 10mL of 0.2mol/L sodium acetate buffer solution with pH of 5.2, uniformly mixing, adding 5mL of mixed enzyme solution of porcine pancreatic alpha-amylase and amyloglucosidase, placing in a constant temperature water bath at 37 ℃ for shaking, hydrolyzing for 0, 20 and 120min, sucking out 0.2mL of enzymolysis solution, and placing in a boiling water bath for enzyme deactivation for 5min; diluting with distilled water according to the estimated glucose amount in the enzymolysis liquid sample, centrifuging in a centrifuge at 8000r/min for 10min, collecting 2mL supernatant, and colorimetrically measuring glucose content at 510nm by DNS method.
The content of Slow Digestible Starch (SDS), fast digestible starch (RDS), resistant Starch (RS) was calculated as follows:
SDS％＝(G120-G20)×0.9/W
RDS％＝(G20-FG)×0.9/W
RS％＝(W-SDS-RDS)/W
wherein: g20, the amount of glucose (mg) produced after 20min of starch hydrolysis;
g120, the amount of glucose (mg) produced after 120min of starch hydrolysis;
FG, free glucose content prior to enzymatic hydrolysis;
w, total starch (mg).
TABLE 2
According to the results shown in Table 2, the rice without any treatment had a resistant starch content of only 1.90%, a slow digestible starch of 3.91% and a fast digestible starch of up to 94.19%. As can be seen from examples one to nine, the rice treated by the method of the present invention has improved contents of resistant starch and slow-digestion starch, and reduced contents of fast-digestion starch. The rice prepared in examples one to three has higher resistant starch content, and the preparation parameters are more suitable for production.
Analysis of results:
1. as is clear from the results of the first and fourth examples, when the concentration of the aqueous solution of collagen peptide is low and the soaking time is short, the amount of collagen peptide entering the rice is insufficient, so that the collagen peptide cannot sufficiently fill the gaps between the starch particles, the blocking effect between amylase and starch is affected, and finally the content of resistant starch is low.
The resistant starch content of the rice of example eight was comparable to examples one to three. The method is characterized in that when the concentration of the aqueous solution of the collagen peptide is low and the soaking time is short, the concentration of the aqueous solution of the collagen peptide and the soaking time of the aqueous solution of the collagen peptide are increased, so that the collagen peptide can be promoted to enter the rice; however, when the concentration of the aqueous solution of the collagen peptide and the soaking time of the aqueous solution of the collagen peptide reach a certain degree, the concentration is continuously increased and the soaking time is prolonged, and as enough collagen peptide exists in the rice, more collagen peptide cannot enter the rice after the concentration and the soaking time are increased. Therefore, the rice is soaked in the collagen peptide aqueous solution for 40-120 min, and the concentration of the collagen peptide aqueous solution is most suitable for 18-35%.
2. From the results of examples one and five, it is seen that higher vacuum levels during soaking are more effective in increasing the resistant starch content. This is because the vacuum affects the rate of migration of collagen peptide to rice. The higher the vacuum, the greater the amount of collagen peptide migrating into the interior of the rice and the lower the vacuum, the lesser the amount of collagen peptide migrating into the interior of the rice within the same time. The low vacuum results in insufficient amounts of collagen peptide to adequately fill the gaps between starch granules, and the hindering effect on amylase and starch is affected, eventually resulting in a lower resistant starch content.
From the results of example nine, it was found that the promotion of migration of collagen peptide into the rice was not remarkable by further increasing the vacuum degree after the vacuum degree exceeded 0.08Mpa during the soaking. Therefore, the vacuum degree of the rice in the soaking process in the collagen peptide aqueous solution is more suitable to be 0.04-0.08 Mpa.
3. From the results of examples one and six, it is understood that the holding time of the autoclave treatment affects the content of resistant starch. The polymerization degree of the resistant starch is about 50 to 60, the formation of the resistant starch requires starch chains of suitable length, and too long or too short starch chains are detrimental to the formation of the resistant starch. Under the condition of short heat preservation time, starch is not completely gelatinized, particles are not completely destroyed, amylose molecules are not fully released, the concentration of a substrate is too low, the reaction is insufficient, and the resistant starch is low. Wherein the heat preservation time is most suitable for 40-120 min.
4. From the results of examples one and seven, it is clear that the smaller vacuum of the rice during refrigeration and the shorter refrigeration time affect the resistant starch content. The degree of vacuum affects the starch nucleation rate and the starch chain movement rate, and the seventh embodiment has a smaller degree of vacuum affects the formation of resistant starch. Low temperature refrigeration is beneficial to retrogradation of starch, thereby facilitating formation of resistant starch. Retrogradation of rice starch is a slow process, and the refrigeration time is insufficient and the content of resistant starch formed is low.
5. The rice of comparative example one was soaked in distilled water, and the other preparation methods were the same as in example one, but the resistant starch content was significantly lower. In the second comparative example, only the rice is soaked in the collagen peptide water solution in vacuum and dried, and the content of resistant starch is obviously lower.
6. The resistant starch content of both comparative example one and comparative example two is higher than that of comparative example three. The content of the resistant starch is increased by 12.33% compared with that of the first comparative example and the third comparative example, and the content of the resistant starch is increased by 1.31% compared with that of the second comparative example, namely, the content of the resistant starch is increased by 13.64% in total; in the second embodiment, the technical characteristics of the first comparative example and the second comparative example are combined, the resistant starch content is increased by 21.66% compared with the control rice, and the combination of the two methods can effectively and obviously improve the resistant starch content, and the resistant starch improving effect is not simply overlapped, but synergistically improves the resistant starch content of the rice.
The present invention may be summarized in other specific forms without departing from the spirit or essential characteristics thereof. The above-described embodiments of the present invention are to be considered in all respects only as illustrative and not restrictive. Therefore, any minor modifications, equivalent changes and modifications made to the above embodiments according to the essential technology of the present invention fall within the scope of the present invention.
Claims (1)
1. A preparation method for improving the content of resistant starch in rice is characterized by comprising the following steps: soaking rice in collagen peptide aqua at normal temperature and vacuum degree of 0.04-0.08 MPa for 40-120 min; taking out the rice, heating the rice to 121 ℃ in a high-pressure steam kettle, preserving heat for 40-120 min, taking out and naturally cooling, then carrying out vacuum refrigeration for 12-24 h under the conditions that the temperature is 4 ℃ and the vacuum degree is 0.04-0.08 MPa, and drying to obtain a finished product;
the weight ratio of the rice to the collagen peptide aqueous solution is 1:0.7;
the concentration of the collagen peptide aqueous solution is 18-35% according to the weight ratio.
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| CN114342983A (en) * | 2022-01-28 | 2022-04-15 | 和也健康科技有限公司 | Canna RS3 type resistant starch functional biscuit capable of reducing blood sugar and blood fat and preparation method thereof |
| CN114342982A (en) * | 2022-01-28 | 2022-04-15 | 和也健康科技有限公司 | Resistant starch biscuit and preparation method thereof |
| CN114521636B (en) * | 2022-02-10 | 2024-05-24 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index of baked potato blocks and application |
| CN114586955B (en) * | 2022-02-10 | 2024-05-28 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index and oil content of potato chips and application |
| CN114515106A (en) * | 2022-02-28 | 2022-05-20 | 广东美的厨房电器制造有限公司 | Method and device for making cooked wheaten food, readable storage medium and cooking equipment |
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| WO2020015158A1 (en) * | 2018-07-19 | 2020-01-23 | 江南大学 | Preparation method for low-glycemic index resistant starch type recombination rice |
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| WO2020015158A1 (en) * | 2018-07-19 | 2020-01-23 | 江南大学 | Preparation method for low-glycemic index resistant starch type recombination rice |
| CN110367446A (en) * | 2019-06-11 | 2019-10-25 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of method of resistance starch content in raising rice |
| CN110574863A (en) * | 2019-08-28 | 2019-12-17 | 武汉轻工大学 | Method for processing deproteinized rice and products thereof for combined preparation of alpha-amylase inhibitor and protein peptide |
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