Hypoglycemic Hybrid Rice Research And Development

This paper used rice as the main raw material and adopted the extrusiongranulation technology， aiming at the research and the development ofhypoglycemic functional composite rice． The rice cooking and retrogradationproperties of different varieties，determine the raw material selection．Through theanimal experiment，various natural ingredients with hypoglycemic functions areselected．To determine the natural ingredients and optimum concentration．Viewingthe resistant starch as the main index，the experiments made comparisons ofresistant starch content，texture，research the effect on the composite of rice qualityanalysis of different additives．By eating the sensory evaluation and insisting theSteamed Rice meter testing，it turned out to be that the extrusion of rice is the priorfood to eat．Through the rapid visco analyzer (RVA) between the nine rice ripeningretrogradation characteristics，the experiment determined that the appropriate rawrice amylose content was20.5%and the setback value for small rice cultivar was3030．With regular diet compared to the standard，by adding with mild diabetesmice natural ingredients to common feed，the experiment made out remission ofdiabetes diet，feeding induced by high fat and sugar，small dose intraperitonealinjection of streptozotocin drugs established type2diabetes model mice，the micefasting blood glucose concentration as the main index，at the same time，weight，total cholesterol，triglyceride，and other indicators of organ index were analyzed toverify its hypoglycemic effect and the final finding is that chromium yeast，konjacflour，oat bran have the effect to improve the level of blood glucose condition，respectively16%，5%，5%better concentration．Adding bitter gourd powder did notimprove efficacy on diabetic mice．In rice noodles，rice as raw material，the oat bran, konjac powder，potatostarch had the hypoglycemic effect of natural ingredients and carrageenan，gluconolactone modifiers added in different proportion is added to the raw materialRice noodles， cooking instead of extrusion cooking process and the samplepreparation is the additional optimum water，dry method and dry conditions aredetermined by the experiment． In vitro simulated human gastrointestinalenvironment to design of single factor and orthogonal experiment scheme，theexperiment determined the content of resistant starch．At the same time，with thetexture， taste meter and DSC thermal scanner equipment the experiment can determine the hardness value，taste value and degree of gelatinization，as well asthe content of various components as better choices．Experimental determination ofhot-air drying method is better，the best drying temperature is60℃，optimal dryingtime is2.5h．Experimental determination of potato adding quantity15%，the addingamount of oat bran was10%，addition of konjac flour is6%．Samples of resistantstarch content was11.43%， while the modified agent， make sure to add theglucoselactone0.4%and carrageenan no easy resistant starch form．Take the extrusion composite rice in preliminary studies as the object of thestudy，the experiment made analyses of samples before and after extrusion maincomponent．By sensory evaluation and Steamed Rice taste value as index，theexperiment studied compound rice optimum cooking time and waterquantity．Experimental results show that the moisture content of the compositeextrusion rice rose by10.2%to20.9%；Protein decreased by10.1%to21.1%；fatdecreased by48.8%to62.1%； amylose starch decreased by9.1%to15.5%range．And cooking extrusion composite Steamed Rice optimal amount of water in1:1.0-1:1.2，10min-12min made the Steamed Rice taste good and got the highestcomprehensive score．...