Preparation of Recombinant Rice with Low Glycemic Index whose Raw Material is Slowly Digested Starch

Abstract

The present disclosure discloses a preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice, and belongs to the technical field of food processing. The preparation method is based on high-temperature fluidization technology to carry out non-crystallization treatment on a solid phase broken rice raw material in a short period of time, and then the material is subjected to a one-step reactive extrusion technology combining enzymatic hydrolysis and esterification treatment to prepare the reconstituted instant rice with high content of slowly digestible starch and low glycemic index. The reconstituted instant rice prepared by the one-step molding extrusion technology is suitable for type II diabetes patients to eat, and at the same time increases the added value of agricultural and sideline products, reduces production cost, and improves production efficiency.

Claims

1. A preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice, comprising causing broken rice to be subjected to a solid-state non-crystallization treatment as a raw material, and carrying out protease hydrolysis, acetic anhydride esterification, and one-step reactive extrusion molding of the treated broken rice.

2. The preparation method according to claim 1, wherein the causing the broken rice to be subjected to the solid-state non-crystallization treatment as the raw material comprises the following steps: (1) humidifying the broken rice by a spraying process; and (2) causing the broken rice to be subjected to non-crystallization pretreatment by an instantaneous high-temperature fluidization technology, so that a gelatinization degree of the treated broken rice reaches 65%-85%, and the carrying out the protease hydrolysis, the acetic anhydride esterification, and the one-step reactive extrusion molding of the treated broken rice comprises the following steps: (3) pulverizing the broken rice treated in step (2) into 80-100 mesh rice flour, adding protease, and uniformly mixing the mixture; (4) feeding the mixture obtained in step (3) into a twin-screw extruder, wherein a solid feed rate is 2-5 kg/h before the start of extrusion, temperatures of four stages of the twin-screw extruder are set to 55-65 C., 65-75 C., 75-85 C. and 85-110 C., respectively, a screw speed is 70-110 rpm, a die pore diameter of an extruder discharge port is 4-8 mm, and a cutter speed at the discharge port is 200-250 rpm; adding anhydrous acetic anhydride of which an addition amount is 3-6% (w/w) of the rice flour at a screw stage of 65-75 C., and adding it to an extruded material at a constant rate of 0.5-2 mL/min; and carrying out extrusion granulation by the twin-screw extruder, and carrying out cutting at a die to obtain granular or spherical or rod-shaped particles with a particle size of 4-6 mm; and (5) drying the particles prepared in step (4) by a hot air fluidized bed, and after drying, cooling the particles and packaging them to obtain the low-glycemic index instant rice.

3. The preparation method according to claim 2, wherein in step (1), a spray temperature is 25-30 C.; after being sprayed, the raw material is taken out and spread, and surface moisture of the raw material is dried by cold air for later use; and a dry-basis moisture content of the raw material after treatment is 30-40%.

4. The preparation method according to claim 2, wherein the broken rice is produced during rice processing and does not meet the requirements of polished rice grains.

5. The preparation method according to claim 2, wherein the high-temperature fluidization treatment in step (2) is to deliver the broken rice after the humidification treatment into a high-temperature fluidizing machine, a fluidization temperature is 220-250 C., and the fluidization time is 30-50 s; after the high-temperature fluidization treatment, the broken rice is discharged from the discharge port, so that the gelatinization degree of the broken rice reaches 65%-85%.

6. The preparation method according to claim 2, wherein the protease in step (3) is alkaline protease.

7. The preparation method according to claim 3, wherein the protease in step (3) is alkaline protease.

8. The preparation method according to claim 5, wherein the protease in step (3) is alkaline protease.

9. The preparation method according to claim 2, wherein a total addition amount of the protease in step (3) is 1%-3% (w/w) of the rice flour, the moisture content is adjusted to 30%-50% after an enzyme is added, and a pH value is adjusted to 8.5-9.5.

10. The preparation method according to claim 3, wherein a total addition amount of the protease in step (3) is 1%-3% (w/w) of the rice flour, the moisture content is adjusted to 30%-50% after an enzyme is added, and a pH value is adjusted to 8.5-9.5.

11. The preparation method according to claim 5, wherein a total addition amount of the protease in step (3) is 1%-3% (w/w) of the rice flour, the moisture content is adjusted to 30%-50% after an enzyme is added, and a pH value is adjusted to 8.5-9.5.

12. The preparation method according to claim 6, wherein a total addition amount of the protease in step (3) is 1%-3% (w/w) of the rice flour, the moisture content is adjusted to 30%-50% after an enzyme is added, and a pH value is adjusted to 8.5-9.5.

13. The preparation method according to claim 2, wherein in step (4), the drying temperature is 100-130 C., the drying time is 10-15 min, and the moisture content after drying is controlled to be 6%-10%.

14. The preparation method according to claim 3, wherein in step (4), the drying temperature is 100-130 C., the drying time is 10-15 min, and the moisture content after drying is controlled to be 6%-10%.

15. The preparation method according to claim 5, wherein in step (4), the drying temperature is 100-130 C., the drying time is 10-15 min, and the moisture content after drying is controlled to be 6%-10%.

16. The preparation method according to claim 6, wherein in step (4), the drying temperature is 100-130 C., the drying time is 10-15 min, and the moisture content after drying is controlled to be 6%-10%.

17. Slowly digestible starch-based reconstituted instant rice prepared by the method according to claim 1.

18. Slowly digestible starch-based reconstituted instant rice prepared by the method according to claim 2.

19. Slowly digestible starch-based reconstituted instant rice prepared by the method according to claim 3.

20. Slowly digestible starch-based reconstituted instant rice prepared by the method according to claim 5.

Description

DETAILED DESCRIPTION

[0024] The alkaline protease in the following examples is purchased from Sigma-Aldrich.

[0025] Determination of Slowly Digestible Starch Content:

[0026] The slowly digestible starch content is determined by an Englyst method. 200 mg of a sample is weighed and put into a 50 mL centrifuge tube, 2 mL of water is added, and the mixture is uniformly mixed and then oscillated in a 37 C. constant temperature water bath (at a rotation speed of 160 rpm). 4 mL of a pepsin solution (containing 0.5 g of pepsin, 0.5 g of guar gum dispersed in 100 mL of a 5 mol/L hydrochloric acid solution) is added for reaction for 30 min. After that, 5 glass beads and 2 mL of a 0.5 mol/L sodium acetate solution (pH=5.2) are added to each test centrifuge tube to continue oscillating for 30 min. Then 2 mL of a mixed enzyme solution (containing 8 g of pancreatin and 1.96 mL of glucoamylase (260 U/mL) dispersed in 44.8 mL of water) is added for hydrolyzing for 0 min and 20 min, then 0.1 mL of the sample is taken and 0.9 mL of 90% ethanol is added for inactivating the enzyme. After centrifugation at 10,000 g for 5 min, the supernatant is taken, and water without the sample is used as a blank sample. The glucose content is determined using a glucose oxidase kit (GOD-POD), and each sample is measured for three times in parallel and the average thereof is taken. Slowly digestible starch (SDS) is starch that is not digested and absorbed by the small intestine within 20 minutes. The specific formula is as follows:

SDS=(G.sub.20G.sub.0)0.9100%/TS;

[0027] where G.sub.0 and G.sub.20 are glucose/mg released after enzymatic hydrolysis for 0 min and 20 min respectively, and TS is the total starch dry-basis weight/mg of the sample.

[0028] Determination of In Vitro Simulated Postprandial Glycemic Index:

[0029] The in vitro simulated postprandial glycemic index is determined by a Goni method. 200 mg of a sample is weighed and put into a 50 mL centrifuge tube, 2 mL of water is added, and the mixture is uniformly mixed and then oscillated in a 37 C. constant temperature water bath (at a rotation speed of 160 rpm). 4 mL of a pepsin solution (containing 0.5 g of pepsin, 0.5 g of guar gum dispersed in 100 mL of a 5 mol/L hydrochloric acid solution) is added for reaction for 30 min. After that, 5 glass beads and 2 mL of a 0.5 mol/L sodium acetate solution (pH=5.2) are added to each test centrifuge tube to continue oscillating for 30 min. Then 2 mL of a mixed enzyme solution (containing 8 g of pancreatin and 1.96 mL of glucoamylase (260 U/mL) dispersed in 44.8 mL of water) is added, and accurate timing is carried out. After oscillating and hydrolyzing for 0, 30, 60, 90, 120 and 180 min, 0.1 mL of the sample is taken and 0.9 mL of 90% ethanol is added for deactivating the enzyme. After centrifugation at 10,000 g for 5 min, the supernatant is taken, and water without the sample is used as a blank sample. The glucose content is determined using a glucose oxidase kit (GOD-POD), and each sample is measured for three times in parallel and the average thereof is taken. The digestion rate of the sample is identified by the hydrolysis rate (%) of the sample in 0-180 min, and the area under a curve (AUC) of hydrolysis is charted and calculated. The formulas for calculating the hydrolysis index (HI) and the glycemic index of the sample are as follows:

[00001]$\mathrm{HI}=\frac{\mathrm{AUC}\left(\mathrm{sample}\right)}{\mathrm{AUC}\left(\mathrm{reference}\right)}100.Math.\%;$$\mathrm{GI}=0.549\mathrm{HI}+37.91.$

Example 1

[0030] (1) Broken rice is humidified by a spraying process. The spray temperature is 25 C. After being sprayed, the raw material is taken out and spread, and surface moisture of the raw material is dried by cold air for later use. The dry-basis moisture content of the raw material after treatment is 30-40%.

[0031] (2) The broken rice is subjected to non-crystallization pretreatment by an instantaneous high-temperature fluidization technology. The broken rice after the humidification treatment is delivered into a high-temperature fluidizing machine, the fluidization temperature is 220 C., and the fluidization time is 30 s. After the treatment, the material is discharged from a discharge port, so that the gelatinization degree of the material reaches 65%.

[0032] (3) The treated broken rice is pulverized into 80 mesh rice flour, simultaneously protease is added, and the mixture is uniformly mixed. The enzyme preparation added in extrusion is alkaline protease, the total addition amount of the protease is 1% (w/w) of the rice flour raw material, the pH is adjusted to 8.5, and the moisture content is adjusted to 30%.

[0033] (4) After mixing, the mixture is fed into a twin-screw extruder, and the solid feed rate is 2 kg/h before the start of extrusion. The temperatures of four stages of the twin-screw extruder are set to 55 C., 65 C., 75 C. and 85 C. respectively, the screw speed is 70 rpm, the die pore diameter of the extruder discharge port is 4 mm, and the cutter speed at the discharge port is 200 rpm. Anhydrous acetic anhydride is added to the middle part of the second temperature change stage of a screw, and is added to the extruded material at a constant rate of 0.5 mL/min. Extrusion granulation is carried out by the twin-screw extruder, and cutting is carried out at the die to obtain granular or spherical or rod-shaped particles 4 mm long in particle size.

[0034] (5) Finally, the prepared rice granule product is dried by a hot air fluidized bed, wherein the drying temperature is 100 C., the drying time is 15 min, and the moisture content after drying is controlled to be 10%. After drying, the rice is cooled and packaged to obtain the low-glycemic index instant rice. And the instant rice can be eaten right after brewed for 10 min with boiling water.

[0035] The slowly digestible starch content is determined by the Englyst method, wherein the slowly digestible starch accounts for 50% or higher of the total starch content of the product, and after brewed for 10 minutes with boiling water, the residual amount of the slowly digestible starch reaches 70% or higher. The in vitro simulated postprandial glycemic index is determined by the Goni method, and the glycemic index of the product is 55 or lower.

Example 2

[0036] (1) Broken rice is humidified by a spraying process. The spray temperature is 30 C. After being sprayed, the raw material is taken out and spread, and surface moisture of the raw material is dried by cold air for later use. The dry-basis moisture content of the raw material after treatment is 30-40%.

[0037] (2) The broken rice is subjected to non-crystallization pretreatment by an instantaneous high-temperature fluidization technology, specifically, the broken rice after the humidification treatment is delivered into a high-temperature fluidizing machine, the fluidization temperature is 250 C., and the fluidization time is 50 s. After the treatment, the material is discharged from a discharge port, so that the gelatinization degree of the material reaches 85%.

[0038] (3) The treated broken rice is pulverized into 100 mesh rice flour, simultaneously protease is added, and the mixture is uniformly mixed. The enzyme preparation added in extrusion is alkaline protease, the total addition amount of the protease is 3% (w/w) of the rice flour raw material, the pH is adjusted to 9.5, and the moisture content is adjusted to 50%.

[0039] (4) After mixing, the mixture is fed into a twin-screw extruder, and the solid feed rate is 5 kg/h before the start of extrusion. The temperatures of four stages of the twin-screw extruder are set to 65 C., 75 C., 85 C. and 110 C. respectively, the screw speed is 110 rpm, the die pore diameter of the extruder discharge port is 8 mm, and the cutter speed at the discharge port is 250 rpm. Anhydrous acetic anhydride is added to the middle part of the second temperature change stage of a screw, and is added to the extruded material at a constant rate of 2 mL/min. Extrusion granulation is carried out by the twin-screw extruder, and cutting is carried out at the die to obtain granular or spherical or rod-shaped particles 6 mm long in particle size.

[0040] (5) The prepared rice granule product is dried by a hot air fluidized bed, wherein the drying temperature is 130 C., the drying time is 10 min, and the moisture content after drying is controlled to be 6%. After drying, the rice is cooled and packaged to obtain the low-glycemic index instant rice. And the instant rice can be eaten right after brewed for 5 min with boiling water.

[0041] The slowly digestible starch content is determined by the Englyst method, wherein the slowly digestible starch accounts for 70% or higher of the total starch content of the product, and after brewed for 5 minutes with boiling water, the residual amount of the slowly digestible starch reaches 90% or higher. The in vitro simulated postprandial glycemic index is determined by the Goni method, and the glycemic index of the product is 50 or lower.

Example 3

[0042] (1) Broken rice is humidified by a spraying process. The spray temperature is 28 C. After being sprayed, the raw material is taken out and spread, and surface moisture of the raw material is dried by cold air for later use. The dry-basis moisture content of the raw material after treatment is 30-40%.

[0043] (2) The broken rice is subjected to non-crystallization pretreatment by an instantaneous high-temperature fluidization technology, the broken rice after the humidification treatment is delivered into a high-temperature fluidizing machine, the fluidization temperature is 235 C., and the fluidization time is 40 s. After the treatment, the material is discharged from a discharge port, so that the gelatinization degree of the material reaches 70%.

[0044] (3) The treated broken rice is pulverized into 90 mesh rice flour, simultaneously protease is added, and the mixture is uniformly mixed. The enzyme preparation added in extrusion is alkaline protease, the total addition amount of the protease is 2% (w/w) of the rice flour raw material, the pH is adjusted to 9.0, and the moisture content is adjusted to 40%.

[0045] (4) After mixing, the mixture is fed into a twin-screw extruder, and the solid feed rate is 4 kg/h before the start of extrusion. The temperatures of four stages of the twin-screw extruder are set to 60 C., 70 C., 80 C. and 100 C. respectively, the screw speed is 90 rpm, the die pore diameter of the extruder discharge port is 6 mm, and the cutter speed at the discharge port is 230 rpm. Anhydrous acetic anhydride is added to the middle part of the second temperature change stage of the screw, and is added to the extruded material at a constant rate of 1 mL/min. Extrusion granulation is carried out by the twin-screw extruder, and cutting is carried out at the die to obtain granular or spherical or rod-shaped particles 5 mm long in particle size.

[0046] (5) Finally, the prepared rice granule product is dried by a hot air fluidized bed, wherein the drying temperature is 125 C., the drying time is 12 min, and the moisture content after drying is controlled to be 8%. After drying, the rice is cooled and packaged to obtain the low-glycemic index instant rice which can be eaten after brewed with boiling water for 8 min.

[0047] The slowly digestible starch content is determined by the Englyst method, wherein the slowly digestible starch accounts for 60% or higher of the total starch content of the product, and after the slowly digestible starch is brewed for 8 minutes with boiling water, the residual amount of the slowly digestible starch reaches 80% or higher. The in vitro simulated postprandial glycemic index is determined by the Goni method, and the glycemic index of the product is 53 or lower.

[0048] When the low-glycemic index starch-based reconstituted instant rice is prepared, the present disclosure combines solid-state non-crystallization treatment, esterification and enzyme extrusion technologies to improve the slowly digestible starch content and reduce the glycemic index of the product. If the present disclosure does not combine these technologies, the desired results cannot be achieved. For example, if one or more of solid-state non-crystallization treatment, esterification and enzymatic treatment are omitted, the product quality will be affected. Specifically, as shown in Table 1,

[0049] Group B: when the solid-state non-crystallization treatment process is omitted, the broken rice obtained in step (1) is pulverized into 80-100 mesh rice flour to carry out step (3) and the subsequent treatment process.

[0050] Group C: when the esterification treatment is omitted, anhydrous acetic anhydride is not added in the extrusion process of step (4).

[0051] Group D: when the enzymatic treatment is omitted, in step (3), the broken rice treated in step (2) is pulverized into 80-100 mesh rice flour, and then directly fed into the twin-screw extruder without added enzyme, and step (4) and the subsequent treatment process are carried out.

[0052] Group E: when the solid-state non-crystallization treatment and esterification treatment are omitted, the broken rice obtained in step (1) is pulverized into 80-100 mesh rice flour to carry out step (3) and the subsequent treatment process, and anhydrous acetic anhydride is not added in the extrusion process of step (4).

[0053] Group F: when solid-state non-crystallization treatment and enzymatic treatment are omitted, the broken rice obtained in step (1) is pulverized into 80-100 mesh rice flour, and then directly fed into the twin-screw extruder without added enzyme to carry out step (4) and the subsequent treatment process.

TABLE-US-00001 TABLE 1 Technical operation conditions Solid-state non- Experimental crystallization Enzymatic group treatment Esterification hydrolysis A + + + B + + C + + D + + E + F +

[0054] Note: + means existence of the operation, and means no such operation. The rest operation conditions are within the scope of the Examples of the present disclosure.

[0055] The obtained low-glycemic index instant rice is detected for the slowly digestible starch content and the glycemic index, and the detection results are shown in Table 2.

TABLE-US-00002 TABLE 2 Detection results of slowly digestible starch content and in vitro simulated glycemic index Slowly digestible starch In vitro simulated glycemic content (%) index A 75.1 0.3 46.9 0.2 B 68.4 0.2 52.3 0.1 C 41.7 0.1 65.4 0.5 D 43.8 0.2 62.6 0.1 E 36.5 0.4 72.9 0.3 F 39.2 0.1 69.1 0.2

[0056] As can be seen from the results, solid-state non-crystallization treatment, esterification and enzyme extrusion technologies will affect the slowly digestible starch content and the in vitro simulated glycemic index. Therefore, products with high content of slowly digestible starch and low in vitro simulated glycemic index need to be prepared by the present technology.