Effects Of Different Cooking Conditions On The Quality And Low GI Characteristics Of Black Rice

Black rice is a kind of rice with low GI value.It has become the focus of great health food because of its special nutritional components and unique nutritional functions.Due to the dense distribution and tight arrangement of cellulose on the surface of black rice,the edible taste is poor,which seriously affects the acceptance of consumers.In view of the above problems,this study analyzed the nutritional characteristics of black rice and defined the nutritional advantages of black rice;The effects of different rice water ratio,cooking pressure and pressure holding time on the cooking quality and low GI characteristics of black rice were studied;The water distribution of black rice under different soaking temperature and soaking time was analyzed.The quality of black rice under different cooking conditions was comprehensively evaluated,and the best cooking process of black rice was preliminarily established.The research is of great significance to improve the taste of black rice and clarify its low GI health characteristics.It also provides process reference for cooking black rice in electric rice cooker.The main research results are as follows:(1)The nutritional advantages of black rice were clarified.The basic nutrients and special nutrients of two representative white rice and four representative black rice were comprehensively analyzed.The results showed that black rice was richer in vitamins,and the contents of iron,manganese and zinc in fat,protein and trace elements were significantly higher than white rice.The total amount of essential amino acids in Yangxian black rice is the highest,which is 3.09 g/100 g.The contents of dietary fiber,flavonoids,anthocyanins and other active components are the highest,which are 3.66g/100 g,1.68 mg/100 g and 3.38 μg/100 g respectively.(2)The effects of different conditions on the cooking quality and low GI characteristics of black rice were analyzed.The cooking characteristics,texture characteristics and in vitro digestion characteristics of black rice are related to the cooking conditions.When the rice water ratio increased,the water absorption,swelling rate and reducing sugar content of black rice increased significantly,while the soft hardness and elasticity decreased significantly.When the cooking pressure and holding time increased,the viscosity,elasticity and reducing sugar content of black rice increased significantly,while the moisture content,swelling rate and soft hardness decreased significantly.Properly increasing the rice water ratio,cooking pressure and pressure holding time can promote the digestion process of rice starch,increase the content of SDS and RDS in black rice starch and increase the GI value.(3)The cooking technology of Yangxian black rice was optimized.When the soaking time was 90 min,the change of water absorption of black rice tended to be flat,the water distribution was more uniform,and the relaxation signal was enhanced;When the soaking temperature was 55℃,the transformation rate of T21 in black rice was the highest and the content of T22 was the highest,which was conducive to subsequent cooking.The optimum cooking parameters were as follows: rice water ratio 1:1.4,cooking pressure 30 Kpa and pressure holding time 35 min.The cooking curve is established under the best cooking process conditions.On this basis,the exclusive cooking curve of black rice was established,which provided technological reference for rice cooker production.