The disclosure discloses a preparation method of rice noodles with low glycemic index, and belongs to the technical filed of food processing. According to the disclosure, by adding debranching enzymes and an emulsifying agent into rice starch, resistant starch is prepared and obtained through one-step extrusion, and then, other food raw materials are compounded to form the low glycemic index rice noodles through secondary extrusion. By using the characteristic that V-type crystals are formed by complexing the emulsifying agent and amylose, the disclosure adds the debranching enzymes and the emulsifying agent into a rice starch raw material for extrusion processing. The debranching enzymes added in a first-step extrusion processing process perform limited hydrolysis on starch to reduce starch branching and improve a content of the amylose. At the same time, the emulsifying agent and the highly straight-chain rice starch are complexed to generate a VI-type starch-lipid complex, and a complexing rate is obviously improved. Then, second-step extrusion processing is performed to realize transformation of the starch-lipid complex from VI-type crystals to VII-type crystals and extrusion forming. Thermal stability of the resistant starch is improved. Therefore, the low glycemic index rice noodles are prepared and obtained.

Provided are novel grain tempeh, method of producing grain tempeh, grain tempeh produced thereby, and fermented aged grain tempeh.

A preparation method of a low-glycemic index (GI) rice includes: washing indica paddy rice to remove impurities, soaking the indica paddy rice in water to obtain first indica paddy rice, and after the soaking, subjecting the first indica paddy rice to an ultrasonic treatment in water with a first preset volume to obtain second indica paddy rice; after the ultrasonic treatment is completed, filtering out the second indica paddy rice, and cooking the second indica paddy rice in water with a second preset volume to obtain third indica paddy rice; placing the third indica paddy rice in a vacuum bag for sealing, and subjecting the third indica paddy rice in the vacuum bag to an ultra-high pressure treatment in an autoclave filled with water with a third preset volume to obtained fourth indica paddy rice; air-cooling the fourth indica paddy rice, and refrigerating the fourth indica paddy rice in a refrigerator to obtained fifth indica paddy rice; after the refrigerating is completed, oven-drying the fifth indica paddy rice in a blast air oven for 1 h, stopping blast, maintaining a temperature of the blast air oven unchanged, performing tempering treatment on the fifth indica paddy rice, and then oven-drying the fifth indica paddy rice until a moisture content of the fifth indica paddy rice is less than 16% to obtain sixth indica paddy rice; and shelling the sixth indica paddy rice to obtain the low-GI rice.

The present invention relates to a plant-based high-moisture alternative meat with excellent nutrition and a long tearing meat texture, an alternative meat composition, and a method of producing alternative meat, and specifically to a nutritionally-improved plant-based high-moisture alternative meat that has excellent processability during the extrusion production process and a texture that is torn long like meat, providing a feel and texture similar to animal-based meat, an alternative meat composition for producing the alternative meat and a method of producing the alternative meat.

Provided is a method for producing a koji-containing food product, including steps of: fermenting a mixture containing rice, a koji mold, and water; and heating solids contained in the mixture. Also provided is a dried koji-containing food product comprising: a decomposition product of rice fermentation by a koji mold; and a deactivated koji mold.

The present invention relates to a low sugar food composition with organoleptic properties for infants and young children comprising a plant-based roasted ingredient. The said food composition has low level of process contaminants and possess desired colour and aroma markers thus imparting desired organoleptic properties. The methods for preparing such compositions are disclosed too.

A process of preparing a finished food product from grains includes the steps of a first step of heating the grains to pre-gelatinize the grain starch, in the absence of added water, adding flavor to the pre-heated grains to form a pre-heated grain and flavor mixture, and a second step of heating the grain and flavor mixture to fully gelatinize the grain starch and allow flavor and color development via the Maillard reaction and to formed cooked grains.

A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.