阅读说明：本技术 一种减肥降脂的多组分即食功能重组米及其制备方法 (Multi-component instant functional recombinant rice capable of losing weight and reducing lipid and preparation method thereof ) 是由 张华� 彭春晓 王振宇 王建军 杨鑫 于 2021-09-06 设计创作，主要内容包括：本发明属于特殊用途食品技术领域,本发明提供了一种减肥降脂的多组分即食功能重组米及其制备方法。本发明提供的减肥降脂的多组分即食功能重组米,由包含如下重量份的原料制备得到：大米粉30～60份,抗性淀粉20～35份,小米粉5～10份,怀山药粉5～10份,藜麦粉5～10份,小麦胚芽粉2～5份,菊粉1～5份,黑木耳多糖0.5～2份,大豆分离蛋白0.1～0.3份,单硬脂酸甘油酯0.5～1份,碳酸钙0.1～0.3份。本发明精选多种天然产物并优化配比,营养更加全面,活性成分相互协同,加速胃肠蠕动,改善肠道健康,并达到低脂、减肥、促进健康的作用。(The invention belongs to the technical field of special-purpose food, and provides multi-component instant functional recombinant rice capable of losing weight and reducing fat and a preparation method thereof. The invention provides multi-component instant functional recombinant rice capable of losing weight and reducing lipid, which is prepared from the following raw materials in parts by weight: 30-60 parts of rice flour, 20-35 parts of resistant starch, 5-10 parts of millet flour, 5-10 parts of Huaishan powder, 5-10 parts of quinoa flour, 2-5 parts of wheat germ powder, 1-5 parts of inulin, 0.5-2 parts of auricularia auricula polysaccharide, 0.1-0.3 part of soybean protein isolate, 0.5-1 part of glycerol monostearate and 0.1-0.3 part of calcium carbonate. The invention selects a plurality of natural products and optimizes the proportion, has more comprehensive nutrition, and the active ingredients are mutually cooperated, thereby accelerating gastrointestinal motility, improving intestinal health, and achieving the effects of low fat, weight reduction and health promotion.)

1. The multi-component instant functional recombinant rice capable of losing weight and reducing lipid is characterized by being prepared from the following raw materials in parts by weight: 30-60 parts of rice flour, 20-35 parts of resistant starch, 5-10 parts of millet flour, 5-10 parts of Huaishan powder, 5-10 parts of quinoa flour, 2-5 parts of wheat germ powder, 1-5 parts of inulin, 0.5-2 parts of auricularia auricula polysaccharide, 0.1-0.3 part of soybean protein isolate, 0.5-1 part of glycerol monostearate and 0.1-0.3 part of calcium carbonate.

2. The weight-losing and lipid-lowering multi-component instant functional recombinant rice as claimed in claim 1, wherein the grain sizes of the rice flour, the resistant starch, the millet flour, the dioscorea opposita thumb powder, the quinoa flour, the wheat germ flour and the inulin are all 80-100 meshes.

3. The weight-losing and lipid-lowering multi-component instant functional recombinant rice as claimed in claim 1 or 2, wherein the resistant starch comprises one or more of corn resistant starch, banana resistant starch, chickpea resistant starch, lotus seed resistant starch, mung bean resistant starch and navy bean resistant starch.

4. The preparation method of the multi-component instant functional recombinant rice for losing weight and reducing fat as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:

(1) raw material treatment: mixing rice flour, millet flour, quinoa flour, Chinese yam flour, resistant starch, wheat germ flour, inulin, black fungus polysaccharide, isolated soybean protein, glyceryl monostearate and calcium carbonate to obtain a premixed material;

(2) extruding and granulating: extruding and granulating the premixed material to obtain mixed particles;

(3) and (3) drying: and drying the mixed particles at low temperature until the water content is reduced to 14-16%, thus obtaining the multi-component instant functional recombinant rice for losing weight and reducing fat.

5. The method for preparing the multi-component instant functional recombinant rice for weight and lipid reduction according to claim 4, wherein in the step (1), the water content of the premix material is 20-30%.

6. The preparation method of the multi-component instant functional recombinant rice for reducing weight and fat according to claim 4 or 5, wherein the step (2) is carried out by extruding and granulating by using a double-screw extruder, wherein the screw rotating speed of the double-screw extruder is 100-150 r/min, the temperature of a D1 feeding area is 60-70 ℃, the temperature of a D2 feeding area is 60-90 ℃, the temperature of a D3 feeding area is 100-160 ℃, the temperature of a D4 feeding area is 100-170 ℃, and the temperature of a D5 feeding area is 30-80 ℃.

7. The method for preparing the multi-component instant functional recombinant rice for losing weight and reducing lipid according to claim 6, wherein the temperature for low-temperature drying in the step (3) is 20-30 ℃.

Technical Field

The invention relates to the technical field of special-purpose food, in particular to multi-component instant functional recombinant rice capable of losing weight and reducing fat and a preparation method thereof.

Background

With the improvement of the living standard of people, the dietary structure is changed, and the high-salt, high-sugar and high-fat diet is gradually increased, which brings potential threat to human health. The key point for solving the problem lies in improving the dietary structure and gradually changing to the consumption trend of nutrient foods with reasonable nutrition and health care function. In recent years, more and more dietary fiber-enriched foods, such as bread, noodles, biscuits, steamed foods and the like, appear around the world, and new choices are provided for the health of people. However, the addition of common dietary fibers negatively affects the mouthfeel, appearance and texture of food products, limiting their widespread use. The resistant starch has high functional characteristics which cannot be achieved by the traditional dietary fiber, and particularly has low water holding capacity, so that the resistant starch becomes an effective component for improving the texture in natural functional food.

The starch content of rice is about 75 percent, is the main dietary source of carbohydrate, and the content of fast-digestion starch is very high, so that the blood sugar is often rapidly increased, and the rice is not favorable for people with diabetes and obesity to serve as staple food. Resistant starch, which is considered to be the total amount of grain products of starch and starch derivatives thereof that are not absorbed in the normal human small intestine for a long time, appears to solve the above-mentioned problems well. It is noteworthy that it has a great potential physiological benefit to the health of the human gut.

Food extrusion technology is a high-efficiency and low-energy-consumption way for processing starch and starch-based food, and the crystalline structure, the particle form and the molecular structure of the starch are changed in the processing process. The physical and chemical properties of the starch such as gelatinization characteristic and the like are changed through the co-extrusion of endogenous or exogenous additive substances and the starch base, and the quality of the extruded product is further changed. Since most of the food materials have uneven distribution of nutrients and some of the materials are not easy to be absorbed due to the existence of anti-nutritional factors, the extrusion technology is widely applied to the processing of recombinant rice due to the capability of mixing various materials and improving the bioavailability of nutrients in the body when developing novel functional foods. At present, few researches are carried out on the preparation of instant functional recombinant rice for losing weight and reducing fat.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and solve the problems that the existing chemical medicine for treating obesity has toxic and side effects, the number of obese patients is increased day by day and other diseases are accompanied, and the like, and provides the pure natural multi-component instant functional recombinant rice with more comprehensive nutrition, strong satiety, no side effect and weight and fat reduction and the preparation method thereof.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides multi-component instant functional recombinant rice capable of losing weight and reducing fat, which is prepared from the following raw materials in parts by weight: 30-60 parts of rice flour, 20-35 parts of resistant starch, 5-10 parts of millet flour, 5-10 parts of Huaishan powder, 5-10 parts of quinoa flour, 2-5 parts of wheat germ powder, 1-5 parts of inulin, 0.5-2 parts of auricularia auricula polysaccharide, 0.1-0.3 part of soybean protein isolate, 0.5-1 part of glycerol monostearate and 0.1-0.3 part of calcium carbonate.

Preferably, the grain sizes of the rice flour, the resistant starch, the millet flour, the Chinese yam powder, the quinoa flour, the wheat germ flour and the inulin are all 80-100 meshes.

Preferably, the resistant starch comprises one or more of corn resistant starch, banana resistant starch, chickpea resistant starch, lotus seed resistant starch, mung bean resistant starch and white kidney bean resistant starch.

The invention also provides a preparation method of the multi-component instant functional recombinant rice for losing weight and reducing fat, which comprises the following steps:

(1) raw material treatment: mixing rice flour, millet flour, quinoa flour, Chinese yam flour, resistant starch, wheat germ flour, inulin, black fungus polysaccharide, isolated soybean protein, glyceryl monostearate and calcium carbonate to obtain a premixed material;

(2) extruding and granulating: extruding and granulating the premixed material to obtain mixed particles;

(3) and (3) drying: and drying the mixed particles at low temperature until the water content is reduced to 14-16%, thus obtaining the multi-component instant functional recombinant rice for losing weight and reducing fat.

Preferably, in the step (1), the water content of the premixed material is 20-30%.

Preferably, in the step (2), a double-screw extruder is adopted for extrusion granulation, the screw rotation speed of the double-screw extruder is 100-150 r/min, the temperature of a D1 feeding area is 60-70 ℃, the temperature of a D2 feeding area is 60-90 ℃, the temperature of a D3 feeding area is 100-160 ℃, the temperature of a D4 feeding area is 100-170 ℃, and the temperature of a D5 feeding area is 30-80 ℃.

Preferably, in the step (3), the temperature of the low-temperature drying is 20-30 ℃.

The coarse cereal raw materials selected by the invention are varieties with small retrogradation value and low gelatinization temperature. The coarse cereal raw materials are selected to replace part of the rice flour, so that the change of blood sugar after meal is reduced, and the coarse cereal nutritional diet is rich in nutrients, promotes the excretion of body wastes, and is beneficial to losing weight.

The resistant starch selected by the invention is one or more of corn resistant starch, banana resistant starch, chickpea resistant starch, lotus seed resistant starch, mung bean resistant starch and white kidney bean resistant starch. Resistant starch, which is slowly absorbed and enters the blood stream, is not enzymatically hydrolyzed in the small intestine, but is fermented with volatile fatty acids in the human gastrointestinal colon.

Compared with the prior art, the invention has the following beneficial effects:

(1) the invention selects a rice variety with high resistant starch content, low retrogradation value and good sensory score, namely Longjing No. 31, from 40 rice varieties as a main component, wherein the resistant starch is difficult to degrade compared with other starches, is slowly digested in vivo, increases satiety and has a certain slimming effect, and short-chain fatty acid fermented by large intestine nourishes intestinal probiotics, thereby reducing the incidence rate of chronic diseases. Coarse cereals with low digestion rate and rich active substances are selected as daily coarse food grain supplement to promote the excretion of body wastes. The Auricularia polysaccharide has effects of reducing blood sugar, reducing serum free cholesterol, and inhibiting activity of alpha-amylase and glucosidase.

(2) The invention selects a plurality of natural products and optimizes the proportion, has more comprehensive nutrition, and the active ingredients are mutually cooperated, thereby accelerating gastrointestinal motility, improving intestinal health, and achieving the effects of low fat, weight reduction and health promotion.

(3) In the invention, various natural components are purchased from fresh high-quality raw materials for processing treatment, the raw materials have wide sources, simple configuration, low cost and strong effect, and can be eaten according to the preference.

Drawings

FIG. 1 is an X-ray diffraction pattern for each group of rice (note: NR: raw rice (control group); ER: extruded rice (blank group); HMER: fortified corn-resistant starch reconstituted rice obtained in example 1; HBER: fortified banana-resistant starch reconstituted rice obtained in example 2; CPER: fortified chickpea-resistant starch reconstituted rice obtained in example 3);

FIG. 2 is a graph showing the change in the total starch hydrolysis rate at different time points for each group of rice (note: NR: raw rice (control group); ER: extruded rice (blank group); HMER: fortified corn-resistant recombinant rice obtained in example 1; HBER: fortified banana-resistant recombinant rice obtained in example 2; CPER: fortified chickpea-resistant recombinant rice obtained in example 3);

FIG. 3 is a graph showing the effect of digestion products of rice on adipocytes (Note: NC: normal cells; Model: positive Control: original rice digestion product + normal cells; ER Control: extruded rice digestion product + normal cells; HMER Control: reinforced corn resistant starch recombinant rice digestion product + normal cells obtained in example 1; HBER Control: reinforced banana resistant starch recombinant rice digestion product + normal cells obtained in example 2; CPER Control: reinforced chickpea resistant starch recombinant rice digestion product + normal cells obtained in example 3; NR: original rice digestion product + hyperlipemia cells; ER: extruded rice digestion product + hyperlipemia cells; HMER: reinforced corn resistant starch recombinant rice digestion product + hyperlipemia cells obtained in example 1;

HBER: the enhanced banana resistant starch recombinant rice digest obtained in example 2 + hyperlipidemic cells; CPER: the resulting enriched chickpea resistant starch recombinant rice digest + hyperlipidemic cells) of example 3.

Detailed Description

The invention provides multi-component instant functional recombinant rice capable of losing weight and reducing fat, which is prepared from the following raw materials in parts by weight: 30-60 parts of rice flour, 20-35 parts of resistant starch, 5-10 parts of millet flour, 5-10 parts of Huaishan powder, 5-10 parts of quinoa flour, 2-5 parts of wheat germ powder, 1-5 parts of inulin, 0.5-2 parts of auricularia auricula polysaccharide, 0.1-0.3 part of soybean protein isolate, 0.5-1 part of glycerol monostearate and 0.1-0.3 part of calcium carbonate.

In the invention, the multi-component instant functional recombinant rice for losing weight and reducing fat is prepared from the following raw materials in parts by weight: 30-60 parts of rice flour, preferably 40-50 parts of rice flour, and more preferably 45 parts of rice flour; 20-35 parts of resistant starch, more preferably 25-30 parts, and even more preferably 27 parts; 5-10 parts of millet powder, and more preferably 8 parts; 5-10 parts of rhizoma dioscoreae powder, and preferably 7 parts; 5-10 parts of quinoa wheat flour, and more preferably 8 parts; 2-5 parts of wheat germ powder, and more preferably 4 parts of wheat germ powder; 1-5 parts of inulin, and more preferably 3 parts of inulin; 0.5-2 parts of auricularia auricula polysaccharide, and more preferably 1.5 parts; 0.1-0.3 part of soybean protein isolate, and more preferably 0.2 part of soybean protein isolate; 0.5-1 part of glycerin monostearate, and more preferably 0.7 part of glycerin monostearate; 0.1 to 0.3 part of calcium carbonate, and more preferably 0.2 part of calcium carbonate.

In the invention, the grain sizes of the rice flour, the resistant starch, the millet flour, the Chinese yam powder, the quinoa flour, the wheat germ flour and the inulin are preferably 80-100 meshes, and more preferably 90 meshes.

In the invention, the resistant starch preferably comprises one or more of corn resistant starch, banana resistant starch, chickpea resistant starch, lotus seed resistant starch, mung bean resistant starch and white kidney bean resistant starch.

The invention also provides a preparation method of the multi-component instant functional recombinant rice for losing weight and reducing fat, which comprises the following steps:

(1) raw material treatment: mixing rice flour, millet flour, quinoa flour, Chinese yam flour, resistant starch, wheat germ flour, inulin, black fungus polysaccharide, isolated soybean protein, glyceryl monostearate and calcium carbonate to obtain a premixed material;

(2) extruding and granulating: extruding and granulating the premixed material to obtain mixed particles;

(3) and (3) drying: and drying the mixed particles at low temperature until the water content is reduced to 14-16%, thus obtaining the multi-component instant functional recombinant rice for losing weight and reducing fat.

In the invention, in the step (1), the water content of the premix material is preferably 20 to 30%, more preferably 26 to 28%, and even more preferably 27%.

In the present invention, in the step (2), a twin-screw extruder is preferably used for extrusion granulation, and the screw rotation speed of the twin-screw extruder is preferably 100 to 150 rpm, more preferably 110 to 130 rpm, and even more preferably 120 rpm; the temperature of the D1 feeding area is preferably 60-70 ℃, and further preferably 65 ℃; the temperature of the D2 feeding area is preferably 60-90 ℃, more preferably 70-80 ℃, and even more preferably 75 ℃; the temperature of the D3 feeding area is preferably 100-160 ℃, more preferably 120-140 ℃ and even more preferably 130 ℃; the temperature of the D4 feeding area is preferably 100-170 ℃, more preferably 120-160 ℃, and even more preferably 150 ℃; the temperature of the D5 feeding area is preferably 30-80 ℃, more preferably 50-60 ℃, and even more preferably 55 ℃.

In the invention, in the step (3), the temperature of the low-temperature drying is preferably 20-30 ℃, more preferably 25 ℃ until the moisture content is reduced to 14-16%, and more preferably until the moisture content is reduced to 15%.

Preferably, the invention also provides a preparation method of the auricularia auricula polysaccharide, which comprises the following steps:

s1, sequentially removing impurities from the black fungus, drying and crushing to obtain black fungus dry powder;

s2, sequentially carrying out hot water extraction, centrifugation and reduced pressure concentration on the black fungus dry powder to obtain a black fungus concentrated extract;

s3, carrying out alcohol extraction on the black fungus concentrated extract, and standing overnight at 4 ℃ to obtain an alcohol extract;

s4, carrying out centrifugal separation on the alcohol extract, removing supernatant, and adding water to dissolve precipitates to obtain a precipitate dissolved solution;

and S5, mixing the precipitate dissolved solution with a Sevage reagent to remove protein, centrifuging, concentrating under reduced pressure, and freeze-drying to obtain the auricularia auricula polysaccharide.

In the present invention, in the step S1, the drying temperature is preferably 50 to 60 ℃, more preferably 55 ℃, the drying time is preferably 5 to 8 hours, more preferably 6 hours, and the number of ground particles is preferably 140 to 160 meshes, more preferably 150 meshes;

in the step S2, the ratio of the hot water leaching feed to the hot water leaching feed is preferably 1g: 120-140 mL, more preferably 1g:130mL, the time of the hot water leaching is preferably 2.5-3.5 h, more preferably 3h, and the temperature of the hot water leaching is preferably 60-100 ℃, more preferably 90 ℃; the hot water leaching is preferably carried out under the ultrasonic condition, the ultrasonic time is preferably 10-15 min, further preferably 13min, and the ultrasonic power is preferably 500-550W, further preferably 520W; the rotation speed of the centrifugation is preferably 4000-5000 r/min, more preferably 4500r/min, and the time of the centrifugation is preferably 8-12 min, more preferably 10 min; the concentration under reduced pressure is preferably carried out until the concentration is 1/5-1/3, and more preferably 1/4 of the original volume;

in the step S3, ethanol is preferably used for the ethanol extraction, and the volume fraction of the ethanol is preferably 92-98%, and more preferably 95%; the volume ratio of the black fungus concentrated extracting solution to the ethanol is preferably 1: 2-4, and more preferably 1: 3;

in the step S4, the rotation speed of the centrifugation is preferably 4000 to 5000r/min, more preferably 4500r/min, and the time of the centrifugation is preferably 10 to 30min, more preferably 20 min; the dosage ratio of the precipitate to water is preferably 1g: 4-6 mL, and more preferably 1g:5 mL;

in the step S5, the volume ratio of the precipitation dissolving solution to the Sevage reagent is preferably 1:0.5 to 1.5, and more preferably 1: 1; the rotation speed of the centrifugation is preferably 4500-5500 r/min, more preferably 5000r/min, and the time of the centrifugation is preferably 4-6 min, more preferably 5 min; the concentration under reduced pressure is preferably carried out until the concentration is 1/3-2/3, and more preferably 1/2 of the original volume; the freeze drying temperature is preferably-60-0 ℃, more preferably-40 ℃, and the freeze drying time is preferably 24-48 hours, more preferably 35 hours.

The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.

Example 1

Weighing 30 parts of rice flour, 20 parts of corn resistant starch, 5 parts of millet flour, 5 parts of Chinese yam powder, 5 parts of quinoa flour, 2 parts of wheat germ powder, 1 part of inulin, 0.5 part of auricularia polysaccharide, 0.1 part of soybean protein isolate, 0.5 part of glycerin monostearate and 0.1 part of calcium carbonate, wherein the grain sizes of the rice flour, the corn resistant starch, the millet flour, the Chinese yam powder, the Chinese gooseberry flour, the wheat germ powder and the inulin are all 80 meshes;

mixing rice flour, millet flour, quinoa flour, Chinese yam flour, corn resistant starch, wheat germ flour, inulin, black fungus polysaccharide, soybean protein isolate, glyceryl monostearate and calcium carbonate to obtain a premixed material, and regulating the water content of the premixed material to be 20%;

adding the premixed material into a double-screw extruder for extrusion granulation, sequentially passing through four extrusion sections of the double-screw extruder, wherein the screw rotating speed of the double-screw extruder is 100 revolutions per minute, the temperatures of different sections are different, the temperature of a D1 feeding area is 60 ℃, the temperature of a D2 feeding area is 60 ℃, the temperature of a D3 feeding area is 100 ℃, the temperature of a D4 feeding area is 100 ℃, and the temperature of a D5 feeding area is 30 ℃. Finally preparing the raw material powder into rice grains to obtain mixed particles;

and (3) drying the mixed particles at a low temperature of 20 ℃ until the water content is reduced to 14%, and then carrying out sterile vacuum packaging to obtain the multi-component instant functional recombinant rice for losing weight and reducing fat.

Example 2

Weighing 45 parts of rice flour, 27 parts of banana resistant starch, 8 parts of millet flour, 7 parts of Huaishan flour, 8 parts of quinoa flour, 4 parts of wheat germ flour, 3 parts of inulin, 1.5 parts of auricularia polysaccharide, 0.2 part of soybean protein isolate, 0.7 part of glycerin monostearate and 0.2 part of calcium carbonate, wherein the grain sizes of the rice flour, the banana resistant starch, the millet flour, the Huaishan flour, the quinoa flour, the wheat germ flour and the inulin are all 90 meshes;

mixing rice flour, millet flour, quinoa flour, Chinese yam flour, banana resistant starch, wheat germ flour, inulin, black fungus polysaccharide, soybean protein isolate, glyceryl monostearate and calcium carbonate to obtain a premixed material, and regulating the water content of the premixed material to be 27%;

adding the premixed material into a double-screw extruder for extrusion granulation, sequentially passing through four extrusion sections of the double-screw extruder, wherein the screw rotating speed of the double-screw extruder is 120 revolutions per minute, the temperatures of different sections are different, the temperature of a D1 feeding area is 65 ℃, the temperature of a D2 feeding area is 75 ℃, the temperature of a D3 feeding area is 130 ℃, the temperature of a D4 feeding area is 150 ℃, and the temperature of a D5 feeding area is 55 ℃. Finally preparing the raw material powder into rice grains to obtain mixed particles;

and (3) drying the mixed particles at a low temperature of 25 ℃ until the water content is reduced to 15%, and then carrying out sterile vacuum packaging to obtain the multi-component instant functional recombinant rice for losing weight and reducing fat.

Example 3

Weighing 60 parts of rice flour, 35 parts of chickpea resistant starch, 10 parts of millet flour, 10 parts of Huaishan powder, 10 parts of quinoa powder, 5 parts of wheat germ powder, 5 parts of inulin, 2 parts of auricularia polysaccharide, 0.3 part of soybean protein isolate, 1 part of glyceryl monostearate and 0.3 part of calcium carbonate, wherein the grain sizes of the rice flour, the chickpea resistant starch, the millet flour, the Huaishan powder, the quinoa powder, the wheat germ powder and the inulin are all 100 meshes;

mixing rice flour, millet flour, quinoa flour, Chinese yam flour, chickpea resistant starch, wheat germ flour, inulin, auricularia auricular polysaccharide, soybean protein isolate, glyceryl monostearate and calcium carbonate to obtain a premixed material, and regulating the water content of the premixed material to be 30%;

adding the premixed material into a double-screw extruder for extrusion granulation, sequentially passing through four extrusion sections of the double-screw extruder, wherein the screw rotating speed of the double-screw extruder is 150 revolutions per minute, the temperatures of different sections are different, the temperature of a D1 feeding area is 70 ℃, the temperature of a D2 feeding area is 90 ℃, the temperature of a D3 feeding area is 160 ℃, the temperature of a D4 feeding area is 170 ℃, and the temperature of a D5 feeding area is 80 ℃. Finally preparing the raw material powder into rice grains to obtain mixed particles;

and (3) drying the mixed particles at a low temperature of 30 ℃ until the water content is reduced to 16%, and then carrying out sterile vacuum packaging to obtain the multi-component instant functional recombinant rice for losing weight and reducing fat.

Example 4

Weighing 30 parts of rice flour, 20 parts of lotus seed resistant starch, 5 parts of millet flour, 5 parts of Chinese yam powder, 5 parts of quinoa flour, 2 parts of wheat germ powder, 1 part of inulin, 0.5 part of auricularia polysaccharide, 0.1 part of soybean protein isolate, 0.5 part of glycerin monostearate and 0.1 part of calcium carbonate, wherein the grain sizes of the rice flour, the lotus seed resistant starch, the millet flour, the Chinese yam powder, the Chinese gooseberry powder, the wheat germ powder and the inulin are all 80 meshes;

mixing rice flour, millet flour, quinoa flour, Chinese yam flour, lotus seed resistant starch, wheat germ flour, inulin, black fungus polysaccharide, soybean protein isolate, glyceryl monostearate and calcium carbonate to obtain a premixed material, and regulating the water content of the premixed material to be 20%;

adding the premixed material into a double-screw extruder for extrusion granulation, sequentially passing through four extrusion sections of the double-screw extruder, wherein the screw rotating speed of the double-screw extruder is 100 revolutions per minute, the temperatures of different sections are different, the temperature of a D1 feeding area is 60 ℃, the temperature of a D2 feeding area is 60 ℃, the temperature of a D3 feeding area is 100 ℃, the temperature of a D4 feeding area is 100 ℃, and the temperature of a D5 feeding area is 30 ℃. Finally preparing the raw material powder into rice grains to obtain mixed particles;

and (3) drying the mixed particles at a low temperature of 20 ℃ until the water content is reduced to 14%, and then carrying out sterile vacuum packaging to obtain the multi-component instant functional recombinant rice for losing weight and reducing fat.

Example 5

Weighing 45 parts of rice flour, 27 parts of mung bean resistant starch, 8 parts of millet flour, 7 parts of Chinese yam powder, 8 parts of quinoa flour, 4 parts of wheat germ powder, 3 parts of inulin, 1.5 parts of auricularia polysaccharide, 0.2 part of soybean protein isolate, 0.7 part of glycerin monostearate and 0.2 part of calcium carbonate, wherein the grain sizes of the rice flour, the mung bean resistant starch, the millet flour, the Chinese yam powder, the Chinese gooseberry powder, the wheat germ powder and the inulin are all 90 meshes;

mixing rice flour, millet flour, quinoa flour, Chinese yam flour, mung bean resistant starch, wheat germ flour, inulin, black fungus polysaccharide, soybean protein isolate, glyceryl monostearate and calcium carbonate to obtain a premixed material, and regulating the water content of the premixed material to be 27%;

adding the premixed material into a double-screw extruder for extrusion granulation, sequentially passing through four extrusion sections of the double-screw extruder, wherein the screw rotating speed of the double-screw extruder is 120 revolutions per minute, the temperatures of different sections are different, the temperature of a D1 feeding area is 65 ℃, the temperature of a D2 feeding area is 75 ℃, the temperature of a D3 feeding area is 130 ℃, the temperature of a D4 feeding area is 150 ℃, and the temperature of a D5 feeding area is 55 ℃. Finally preparing the raw material powder into rice grains to obtain mixed particles;

and (3) drying the mixed particles at a low temperature of 25 ℃ until the water content is reduced to 15%, and then carrying out sterile vacuum packaging to obtain the multi-component instant functional recombinant rice for losing weight and reducing fat.

Example 6

Weighing 60 parts of rice flour, 35 parts of white kidney bean resistant starch, 10 parts of millet flour, 10 parts of Huaishan powder, 10 parts of quinoa powder, 5 parts of wheat germ powder, 5 parts of inulin, 2 parts of auricularia polysaccharide, 0.3 part of soybean protein isolate, 1 part of glyceryl monostearate and 0.3 part of calcium carbonate, wherein the grain sizes of the rice flour, the white kidney bean resistant starch, the millet flour, the Huaishan powder, the quinoa powder, the wheat germ powder and the inulin are all 100 meshes;

mixing rice flour, millet flour, quinoa flour, Chinese yam flour, white kidney bean resistant starch, wheat germ flour, inulin, black fungus polysaccharide, soybean protein isolate, glyceryl monostearate and calcium carbonate to obtain a premixed material, and regulating the water content of the premixed material to be 30%;

adding the premixed material into a double-screw extruder for extrusion granulation, sequentially passing through four extrusion sections of the double-screw extruder, wherein the screw rotating speed of the double-screw extruder is 150 revolutions per minute, the temperatures of different sections are different, the temperature of a D1 feeding area is 70 ℃, the temperature of a D2 feeding area is 90 ℃, the temperature of a D3 feeding area is 160 ℃, the temperature of a D4 feeding area is 170 ℃, and the temperature of a D5 feeding area is 80 ℃. Finally preparing the raw material powder into rice grains to obtain mixed particles;

and (3) drying the mixed particles at a low temperature of 30 ℃ until the water content is reduced to 16%, and then carrying out sterile vacuum packaging to obtain the multi-component instant functional recombinant rice for losing weight and reducing fat.

Experimental example 1

The multi-component instant functional recombinant rice for losing weight and reducing fat obtained in the examples 1, 2 and 3 and the conventional rice and the blank recombinant rice are cooked and then subjected to texture measurement, and the results are shown in the table 1:

TABLE 1 texture measurement of cooked rice of each group

Note: NR: raw rice (control group); ER: extruded rice (blank); HMER: the strengthened corn resistant starch recombinant rice obtained in example 1; HBER: the reinforced banana resistant starch recombinant rice obtained in example 2; CPER: the reinforced chickpea-resistant starch recombinant rice obtained in example 3. Different superscript letters in the same column indicate significant differences (p < 0.05).

As can be seen from table 1, the hardness and viscosity of the four groups of reconstituted rice were both significantly reduced compared to NR; the elasticity of each extruded reconstituted rice is not significantly changed. Compared to ER, there are significant differences in viscosity of HMER, HBER and CPER, while the chewiness of HMER, HBER and CPER is significantly lower than that of ER. The addition of the resistant starch of the chickpea increases the viscosity and hardness of the recombined rice, and has no obvious influence on elasticity and elasticity. This indicates that the multi-component instant functional recombinant rice of examples 1-3 all had better mouthfeel.

Experimental example 2

The X-ray diffraction patterns of the multi-component instant functional recombinant rice with weight and lipid reducing effects obtained in examples 1, 2 and 3 and conventional rice and blank recombinant rice were measured, and the results are shown in fig. 1.

As can be seen from FIG. 1, NR has two single peaks at 15 ℃ and 23 ℃ and an undivided double peak at 17 ℃ and 18 ℃ and belongs to the typical type A starch crystallization peak. No A-type starch crystallization peak was found in ER, HMER, HBER and CPER, but new peaks appeared at the 13 ℃ and 20 ℃ positions, indicating that the starch in the four groups of extruded recombinant rice forms V-type crystals, which are considered to be a complex of amylose and lipid substances, have high dissolution temperature and are difficult to digest, and are typical structures of novel RS5 resistant starch. This demonstrates that the resistant starch of the present application can increase satiety, reduce appetite, reduce caloric intake, reduce expression of CD11 in adipose tissue, thereby reducing adipose tissue weight, and increase insulin resistance, thereby achieving lipid lowering and weight control.

Experimental example 3

The total starch hydrolysis rate at different time points was measured by a method of simulating starch digestion in vitro on the multi-component instant functional recombinant rice with weight and lipid reducing effects obtained in examples 1, 2 and 3 and conventional rice and blank recombinant rice, and the results are shown in fig. 2.

As can be seen from FIG. 2, the multi-component instant functional recombinant rice obtained in examples 1-3 has reduced starch hydrolysis rate and delayed starch hydrolysis rate compared with the control and blank groups, thereby achieving the purpose of reducing blood fat and controlling body weight.

Experimental example 4

The lipid-lowering effects of the multi-component instant functional recombinant rice for weight and lipid-lowering obtained in examples 1, 2 and 3, and the conventional rice and the blank recombinant rice were evaluated by constructing a HepG2 cell high lipid model, and the results are shown in fig. 3.

Wherein, in order to eliminate the influence of the sample on the lipid metabolism of the cells, the control group adds the digested sample into the unmodeled HepG2 cells, and the model group is the HepG2 cells added with free fatty acid (oleic acid: palmitic acid 2: 1) with the concentration of 1 mmol/L; the experimental group is prepared by adding 2.5mg/mL of digested sample to be tested on the basis of the culture medium of the model group. And oil red staining observation is carried out 24 hours after the administration.

The preparation method of the digested sample to be detected comprises the following steps: mixing rice water in a ratio of 1: 9, loading 200mL of the cooked raw rice, the blank extruded rice and 3 types of resistant starch recombinant rice homogenate into a digestion bottle respectively, placing the digestion bottle into a constant-temperature water bath shaker at 37 ℃ and 100r/min, adding 15mL (1mmol/L, pH 7.0.0) of PBS solution containing 10.00mg of salivary alpha-amylase for digestion reaction for 5min, and simulating the oral digestion stage; then, the pH was adjusted to 2.00 with 6mol/LHCl, and HCl solution (0.1mol/L, 5mL) with 0.25g pepsin dissolved was added for digestion for 120min, simulating the gastric digestion stage; finally, 1mol/L NaHCO is used₃The pH was adjusted to 7.0, followed by the addition of NaHCO dissolved with 0.25g pancreatin and 0.70g cholic acid₃The solution (0.5mol/L, 10mL) was digested for 180min, simulating the small intestine digestion stage. After that, the mixture is centrifuged by a centrifuge at 8000r/min at 4 ℃ for 10min, and the supernatant is taken and freeze-dried.

As can be seen from fig. 3, the model group indicated that a high fat model was established, the negative control group indicated that components other than the sample added during digestion did not affect lipid metabolism of high fat cells, the control group indicated that the sample itself did not affect lipid metabolism, and the experimental group and the model group to which NR and ER were added did not significantly differ, indicating that normal rice and extruded raw rice did not significantly or did not affect high fat cells. And orange lipid droplets around HMER, HBER and CPER cells are obviously reduced, and particularly the HMER effect is obvious. This indicates that the multi-component instant functional recombinant rice of examples 1-3 of the present application all have lipid-lowering function, and particularly, the corn-resistant starch-enriched recombinant rice has a significant effect on the hyperlipidemic cells.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.