Preparation method of rice noodle with low glycemic index
US12376610B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jul 20, 2020 |
| Grant date | Aug 5, 2025 |
| Priority date | — |
| Expiry date | Jun 5, 2044 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/109
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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 f…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.