CN104431751A - High-resistance starch steamed bread and preparation method thereof - Google Patents
High-resistance starch steamed bread and preparation method thereof Download PDFInfo
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- CN104431751A CN104431751A CN201410789393.9A CN201410789393A CN104431751A CN 104431751 A CN104431751 A CN 104431751A CN 201410789393 A CN201410789393 A CN 201410789393A CN 104431751 A CN104431751 A CN 104431751A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a high-resistance starch steamed bread and a preparation method thereof. The high-resistance starch steamed bread is composed of the following raw materials: pea starch, pea fibre powder, vital gluten, oligosaccharide, yeast and water. The preparation method comprises the following steps: adding an appropriate amount of water in pea starch accounting for 70-75% of the total amount of the starch, heating and gelatinizing, adding auxiliary materials and mixing the auxiliary materials with the remainder pea starch, kneading, fermenting a dough, forming, proofing, steaming, cooling and retrograding, packaging and quick-freezing. The high-resistance starch steamed bread and the preparation method thereof disclosed by the invention have the characteristics that pea starch is taken as the main raw material, a steamed bread with resistant starch content, protein content and dietary fibre content which are all higher than those of commercially available steamed bread is developed, and the steamed bread contains prebiotic components. In addition, the preparation method is improved on the basis of the traditional process, thus increasing the starch retrogradation speed and increasing the content of the resistant starch, and the steamed bread has the same texture, taste, smell, elasticity, toughness and the like as common steamed bread.
Description
Technical field
The present invention relates to a kind of high-resistance starch steamed bun and preparation method thereof, belong to field of food science.
Background technology
Steamed bun originates from China, apart from modern existing more than 1700 year history, refers to and utilizes wheat flour to add water formation dough, utilize the food steaming technique thermal ripening after fermentation.Finished product profile is hemispherical or strip, is traditional staple food of our people.Traditional steamed bun is primary raw material with wheat flour, and the nutrient provided is mainly carbohydrate and protein.
Along with the change of growth in the living standard and rhythm of life, " three high diseases " (hypertension, hyperglycaemia, the high fat of blood) that be called as " rich man's disease " becomes the common disease of the elderly, in order to solve above-mentioned disease, on market, various medicine and health products emerge in an endless stream, and serve the effect of effective treatment and supplemental treatment.Simultaneously, consumer also starts health care and the function of paying attention to staple food, have the various color steamed bun of such as mixed grain steamed bread, fortified steamed bun etc. to occur in the market, mixed grain steamed bread in wheat flour, adds a certain proportion of corn flour, Chinese sorghum face, sweet potato noodle, little rice and flour, buckwheat flour etc. one or more form; Fortified steamed bun mainly strengthens one or more of protein, amino acid, vitamin, cellulose, mineral matter etc. in wheat flour.It is that primary raw material is made that all kinds of steamed buns are in the market still by wheat flour, and there is starch digestion speed fast, postprandial blood sugar index is high, is not suitable for the special population such as diabetic, overweight people.
Resistant starch is also known as enzyme resistant starch or indigestibility starch, and comparatively other starch difficult degradations of this starch, digestion slowly in vivo, absorbs and to enter blood slow.Slow owing to digesting and assimilating, blood sugar is not easily caused to raise after edible too fast, can regulating blood glucose levels, owing to not easily feeling hungry after edible resistant starch, contribute to diabetes patient and maintain normal blood sugar level, therefore resistant starch becomes a kind of functional starch, is suitable for the special populations such as diabetes especially and eats.Resistant starch can play the physiological function similar to dietary fiber in addition, for the modern of high protein, higher fatty acid, high-energy meals, high-resistance starch goods are an analogy dietary fiber has more broad sense food to health, this causes the extensive concern of physiologist and nutritionist, becomes a study hotspot of food science; Because food processing processing procedure can change the content of resistant starch in food, resistant starch also receives the concern of Food Science and Engineering expert.
Resistant starch is present in some natural foods, also improves its content by some processing method, as heating starch gelatinization high for amylose content also cooled rapidly.At present about the research of high-resistance starch steamed bun there is no open report.
Chinese patent CN201210374229 discloses a kind of functional steamed bread, it is characterized in that: in raw flour, add iron supplementary, vitamin A, folic acid and vitamin C, and conveniently technique obtains.Although enhance the part nutrient in steamed bun, for diabetes patient, still belong to hyperglycemic index food.The present invention changes the traditional processing technology of steamed bun, uses for reference during bean vermicelli is produced and beats the technique of sticking with paste, add residue auxiliary material again, starch is more easily brought back to life, produces more resistant starch after the gelatinization that first added water by partial starch.
Chinese patent CN201410356663 discloses a kind of preparation method of southern steamed bun, it is characterized in that: the raw material of processing southern steamed bun is weak-gluten wheat flour, shortening, baking powder, the yeast of resistance to high glycoform, stevia and warm water, the feature of described southern steamed bun is: method proportioning is suitable, standardization level is high, the advantage such as reappearance and strong operability, and by adding stevia in formula, achieve the health-care efficacy of southern steamed bun, the steamed bun manufacturing technology method described in this invention has significantly different from the present invention.
Chinese patent CN201410352033 discloses a kind of frozen bread and preparation method thereof, this patent is after the steamed bun steamed is placed room temperature, quick-frozen 2-4 hour at-40 DEG C, drops to after instant freezer environment temperature until product center temperature, stores under product being put into the condition of-18 DEG C.This patent adds Ultra Tex 2, emulsifying agent, thickener, phosphate, gluten fortifier, not easy to crack, variable color after making the epidermis of steamed bun finished product freezing, and the manufacture craft, raw material composition etc. of this frozen bread have obviously different from the present invention.
Chinese patent CN201410319069 discloses the preparation method of the fragrant poor steamed bun of a kind of nutrition, is characterized in: adopt three fermentations, and the effective fermentation level promoting flour, makes quality of steamed bread good, features good taste; Do not produce miscellaneous bacteria due to during fermentation, alkali therefore need not be adopted to neutralize, effectively ensure that the mouthfeel of flour self, improve effective nutritional labeling of flour, avoid the loss of nutritional labeling.Different with the technique of common steamed bun on this invention leavening used and fermentation process, but raw materials used be still wheat flour, and the made steamed bun of the present invention is as primary raw material with pea starch, paddy gastral cavity powder.
Chinese patent CN200710059495 discloses a kind of food of generating low food blood sugar exponential, it is characterized in that: with the reasonably combined prescription of resistant starch, dietary fiber and cereal, and screening reasonable volume proportioning is made.Compared with the present invention, its problem is: final form, the sense organ of these invention manufactured goods are unknown, and the resistant starch of this invention adds, and the cost of current resistant starch is still very high.Resistant starch of the present invention is by Raw material processing process due to special Process Production, reduces production cost.
Chinese patent CN200710060410 discloses a kind of improvement pastries, it is characterized in that: the quality conditioning of flour of the amylose extracted from corn, potato, sweet potato, paddy rice, dietary fiber, wholewheat flour dietary fiber composition, can be made into vermicelli, dumpling, congee, bread, cake, cake, steamed bun etc., this patent has only focused on the collocation of several raw material, does not consider the sensory issues making wheaten food.The present invention has carried out the sensory evaluation of science to invented product, and result is good, and the content of albumen is up to 18%.
Chinese patent CN201310123147 discloses a kind of preparation method of metric system steamed bun, by providing a kind of in the rice after gelatinization or directly add a certain amount of Gluten and sodium alginate change in rice flour produts and there is no gluten network structure in ground rice, the method of the production metric system steamed bun of the character such as viscosity, hardness are larger, the metric system steamed bun utilizing this preparation method to make has similar structure to common wheat steamed bun.Steamed bun manufacturing technology method described in this invention, raw material and the present invention of selecting have significantly different, and the ability that rice meal generates resistant starch than pea starch is weak many.
Chinese patent CN201410178406 highland barley steamed bun premixed powder, with the highland barley flour after ultramicro grinding for raw material, with common wheat powder, Gluten, yeast and glycosidase premixed after sieving, makes highland barley steamed bun premixed powder.This invention main purpose is the utilization rate promoting barley nutritional characteristic, and the present invention produces resistant starch in process.
Chinese patent CN201210250770 corn increases muscle steamed bun and preparation method thereof, it is characterized in that: with modified corn powder for major ingredient, and add auxiliary material Gluten, sodium alginate, xanthans, composite phosphate, Sodium Polyacrylate and salt, make a kind of corn and increase muscle steamed bun.Although also add Gluten in the auxiliary material of this patent to increase biceps, it is mainly in order to increase corn flour proportion in steamed bun.
Chinese patent CN201410058392 discloses a kind of high-content super-fine tartary buckwheat steamed bun and production method thereof, this invention is to improve for the purpose of Tartary Buckwheat quality, by adding various auxiliary material, overcome that duck wheat steamed bun products addition is low, mouthfeel be thick, the defect of heavy bitter taste, and the present invention mainly improves resistance starch content by feed change and some processes.
Chinese patent CN200610037732 disclose a kind of utilize wheaten starch to make low-protein steamed bread and production method, this patent is for the special low phenylalanine steamed bun of phenylketonuria patient, protein content is low, and the raw material used with the present invention, processing mode all have obvious difference.
Summary of the invention
The object of this invention is to provide a kind of high-resistance starch steamed bun and preparation method thereof, improve the content of resistant starch in steamed bun.
The technical solution used in the present invention is:
A kind of high-resistance starch steamed bun, this steamed bun is made up by weight ratio of following raw materials according: pea starch 30-45 part, Gluten 8-15 part, pea fibre powder 6-12 part, compound sugar 8-15 part, yeast 0.5-1.5 part, water 45-65 part.
Described pea starch is produced obtained by classical acid slurry processes, other raw material all obtains by commercially available.
Described compound sugar is selected from any one or combinations several arbitrarily in oligomeric maltose, FOS, xylo-oligosaccharide.
Preferred a kind of high-resistance starch steamed bun, adopts following raw material to make: pea starch 40 parts, Gluten 10 parts, 8 parts, pea fibre powder, FOS 8 parts, 0.8 part, yeast and 60 parts, water.
The manufacturing process of described high-resistance starch steamed bun is as follows:
(1) starch is beaten and is stuck with paste process: the 70%-75% taking pea starch gross mass, adds in the water of 75%-78% and mix, Heat Gelatinization, the starch milk mixed enters in boiling water bath, not stopping stirring makes starch granules fully be combined with water, is Transparent color to starch milk, cooling.
The object of gelatinization: the process cooled again after gelatinization can make molecular structure experience and arrive orderly process again to unordered in order, again forms certain crystalline texture, has certain resistant function to amylase; There is better bury function to remaining starch in (2) simultaneously, be conducive in subsequent process, forming more resistant starch.
(2) allocate: the pea starch of remaining 25%-30% is joined in the good starch milk of above-mentioned gelatinization, after stirring, add Gluten, pea fibre powder, compound sugar, mixing; Be about the water-soluble solution yeast of 30 DEG C-35 DEG C by remaining 22%-25% temperature, pour in the raw material mixed, and become dough, kneading is shaping, makes dough surface smooth.
(3) dough fermentation: the dough that kneading is good is put into proofing box and ferments.
(4) kneading is shaping: by the further kneading of dough fermented, be cut into dough, kneading is shaped into steamed bun shape.
(5) steamed bun proofs: the steamed bun of sizing in step (4) is put into proofing box and proofs.
(6) steam.
(7) cooling is brought back to life process: the steamed bun after maturation carries out low temperature immediately and to bring back to life process, to accelerate the aging speed of starch, and the content of raising resistant starch.
Heating the process cooled again can make molecular structure experience arrive orderly process again to unordered in order, again forms certain crystalline texture, has certain resistant function to amylase; In heating, partial starch molecular link ruptures, and forms short amylose, and this part starch is together with the amylose existed in original starch, progressively close in temperature-fall period, is connected to form resistant starch by hydrogen bond.
(8) after packaging, product is entered fast frozen in the instant freezer of-40 DEG C, after product center temperature drops to-18 DEG C, store under product being put into the condition of-18 DEG C.
The concrete grammar of described step (3) is: the dough that kneading is good being put into temperature is 37 DEG C, and relative humidity is the 30-60 minute that ferments in the proofing box of 70%-80%.
The concrete grammar of described step (5) is: putting into temperature is 37 DEG C, and relative humidity is proof 30 minutes in the proofing box of 70%-80%.
Steaming time in described step (6) is 15 minutes.
The time cooling process of bringing back to life in described step (7) is 4 hours, and temperature is 0 DEG C-6 DEG C.
Selection pea starch, Gluten are the explanation of primary raw material:
Pea starch: pea starch has and is different from other cereal starch, the composition of potato starch, structure and physicochemical properties, as having higher amylose content and stronger ability of bringing back to life, makes pea starch become to prepare the very good material of resistant starch; Meanwhile, because the amylose of pea starch is higher, after gelatinization process, the content of slow-digestion starch is also relatively higher than other cereal, potato starch.This product is with pea starch as the primary raw material making steamed bun, and changing with wheat flour is traditional materials that primary raw material makes steamed bun, substantially increases the content of resistant starch in steamed bun.
Gluten: also known as mucedin, active face strength flour is isolated protein from wheat flour.Aleuronat is primarily of leucosin, wheat globulin, gliadin and glutenin composition, and wherein gliadin forms with intramolecular S-S key, has good extensibility and strong viscosity, but nonelastic; Glutenin forms with intermolecular S-S key, is rich in good elasticity, toughness, inextensibility, and these two kinds of protein are the protein that any cereal does not possess except wheat.Protein in wheat flour is through water suction swelling, and after fully stirring, be incorporated into the gluten with abundant elasticity and extensibility, this dough that wheat flour is formed has the viscoplasticity network structure that other cereal cannot have.Gluten is applied in product development of the present invention, elasticity and the ductility of steamed bun can be increased, obtain the organoleptic attribute consistent with common wheat powder steamed bun.
Select the explanation of other auxiliary materials:
Pea fibre powder: dietary fiber mainly can not be absorbed by the body the polysaccharide utilized, namely can not digest by digestive ferment in the intestines and stomach of the mankind.Pea fibre has good retentiveness and expansive force, good emulsibility, can improve water-retaining property and the conformality of food, improve freezing, thaw stability.Absorb the digestion rate that enough fibers can slow down things, allow the blood sugar in blood and cholesterol control in desirable level, can the disease such as angiocardiopathy preventing, diabetes, colon cancer.But the eating patterns of people do not reach the recommended intake of dietary fiber usually, are added to by pea fibre in staple food products, greatly can improve the intake of dietary fiber.
Compound sugar: along with the reduction of consumer's vegetable food intake, the increasing of meat intake, be can not meet the needs of probio in human body by the compound sugar of food intake, so need to supplement, use compound sugar not only to play the effect of sweetener in this invention product, more importantly play the function of prebiotics together with the compositions such as resistant starch.
The invention has the beneficial effects as follows: pea starch is the optimum feed stock preparing resistant starch, use for reference in traditional bean vermicelli production technology the technique of beating and sticking with paste, the steamed bun resistance starch content produced is about 8%, is 4 times of common steamed bun in addition; Add Gluten, add biceps and the elasticity of steamed bun, also improve the protein content of steamed bun simultaneously, content is about 18% (common steamed bun protein content is 10-12%); Add the content that pea fibre powder adds dietary fiber in steamed bun product; Add compound sugar in product, not only as a kind of sweetener, the taste of steamed bun can be improved, the more important thing is that compound sugar is as a kind of prebiotics, can improve micro-ecological environment in body, be conducive to the propagation of Bifidobacterium and other probio.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Embodiment 1
Below in conjunction with drawings and Examples, the present invention is further described.
A kind of high-resistance starch steamed bun, adopts following raw material to make: pea starch 400g, Gluten 100g, pea fibre powder 80g, FOS 80g, yeast 8g and water 600ml.
Described resistance steamed bun adopts following preparation method, process chart as shown in Figure 1:
(1) preparation of starch milk: the 70%-75% taking pea starch gross mass, adds in the water of 450ml-468ml and mixes, Heat Gelatinization, does not stop stirring and makes the abundant gelatinization of starch to Transparent color, cooling.
(2) allocate: the pea starch of remaining 25%-30% is joined in the good starch milk of above-mentioned gelatinization, after stirring, add Gluten, pea fibre powder, FOS, mixing; Be about the water-soluble solution 8g yeast of 30 DEG C-35 DEG C by remaining 132ml-150ml temperature, pour in the raw material mixed, and become dough, kneading is shaping, makes dough surface smooth.
(3) dough fermentation: the dough that kneading is good being put into temperature is 37 DEG C, relative humidity is the 30-60 minute that ferments in the proofing box of 70%-80%.
(4) kneading is shaping: by the further kneading of dough fermented, be cut into the dough of 50g, kneading is shaped into steamed bun.
(5) steamed bun proofs: temperature is 37 DEG C, and relative humidity is proof 30 minutes in the proofing box of 70%-80%.
(6) steam: steam 15 minutes according to a conventional method.
(7) cool process of bringing back to life: the environment putting into 0 DEG C after steaming maturation immediately cools process 4 hours of bringing back to life, to accelerate the aging speed of starch, improve the content of resistant starch.
Heating the process cooled again can make molecular structure experience arrive orderly process again to unordered in order, again forms certain crystalline texture, has certain resistant function to amylase; In heating, partial starch molecular link ruptures, and forms short amylose, and this part starch is together with the amylose existed in original starch, progressively close in temperature-fall period, is connected to form resistant starch by hydrogen bond.
(8) after packaging, product is put into the instant freezer fast frozen of-40 DEG C, after product center temperature drops to-18 DEG C, store under product being put into the condition of-18 DEG C.
Embodiment 2
Sensory evaluation is carried out to the embodiment of the present invention 1 steamed bun: subjective appreciation group is that men and women half and half by 6 panelists through professional training.Sensory evaluation method is according to GB GB/T17320-1998 method and BRI northern-style steamed bread quality evaluation method, 6 groups of high-resistance starch steamed bun A and common steamed bun B quality are evaluated, before sensory evaluation, the high-resistance starch steamed bun A of the embodiment of the present invention 1 and common steamed bun B is all carried out conventional steam re-heat process, and the scoring of sensory evaluation proterties completes in 10min.
Steamed bun standards of grading:
Face shaping: the symmetrical 25.0-17.1 of smooth surface; Medium 17.0-9.1; Rough coat, there is the asymmetric 9.0-1.0 of lump, shape
Color and luster: white, milky white, the white 15.0-10.1 of milk; Medium 10.0-5.1; Jaundice, burnt hair, obfuscation 5.0-1.0.
Structure: the little and even 15.0-10.1 of vertical section pore; Medium 10.0-5.1; Large and the uneven 5.0-1.0 of pore.
Mouthfeel: chew the tasty and refreshing 20.0-14.1 that do not stick to one's teeth; Medium 14.0-8.1; Not tasty and refreshing, be clamminess 8.0-1.0.
Smell: delicate fragrance free from extraneous odour 10.0-7.1; Medium 7.0-4.1; There is peculiar smell 4.0-1.0.
Malleable: the good 15.0-10.1 of the restoration that press...withes one's finger; Medium 10.0-5.1; Restoration difference 5.0-1.0.
Table 1 steamed bun grade form
Take the mean as calculated: A is 77.83 points, B is 81.83 points, and both mark differences are 4 points.Through subjective appreciation, its outward appearance, internal structure, mouthfeel, flavour and the steamed bun made of wheat flour very close.
The resistance starch content recording the steamed bun of the embodiment of the present invention 1 is 8.2%, and common steamed bun resistance starch content is about 2%; The protein content of the embodiment of the present invention 1 steamed bun is 18.1%, and the protein content of common steamed bun is 10-12%.
By above sensory evaluation experiment, resistance starch content measure and protein content determination, visible steamed bun formula of the present invention and preparation method scientific and reasonable.
By reference to the accompanying drawings the specific embodiment of the present invention is described although above-mentioned; but not limiting the scope of the invention; one of ordinary skill in the art should be understood that; on the basis of technical scheme of the present invention, those skilled in the art do not need to pay various amendment or distortion that creative work can make still within protection scope of the present invention.
Claims (10)
1. a high-resistance starch steamed bun, is characterized in that: this steamed bun is made up by weight ratio of following raw materials according: pea starch 30-45 part, Gluten 8-15 part, pea fibre powder 6-12 part, compound sugar 8-15 part, yeast 0.5-1.5 part, water 45-65 part.
2. high-resistance starch steamed bun as claimed in claim 1, is characterized in that: adopt following raw material to make: pea starch 40 parts, Gluten 10 parts, 8 parts, pea fibre powder, FOS 8 parts, 0.8 part, yeast and 60 parts, water.
3. high-resistance starch steamed bun as claimed in claim 1, is characterized in that: described compound sugar is selected from any one or combinations several arbitrarily in oligomeric maltose, FOS, xylo-oligosaccharide.
4. the preparation method of high-resistance starch steamed bun as claimed in claim 1, is characterized in that, comprise the following steps:
(1) starch is beaten and is stuck with paste process: the 70%-75% taking pea starch gross mass, adds in the water of 75%-78% and mix, Heat Gelatinization, is Transparent color to starch milk, cooling;
(2) allotment and face: the pea starch of remaining 25%-30% is joined in the good starch milk of above-mentioned gelatinization, after stirring, add Gluten, pea fibre powder, compound sugar, mixing; With remaining water-soluble solution yeast, pour in the raw material mixed, and become dough, kneading is shaping, makes dough surface smooth;
(3) dough fermentation: the dough that kneading is good is put into proofing box and ferments;
(4) kneading is shaping: by the further kneading of dough fermented, be cut into dough, kneading is shaped into steamed bun;
(5) steamed bun proofs: the steamed bun of sizing in step (4) is put into proofing box and proofs;
(6) steam;
(7) cool process of bringing back to life: the environment putting into 0 DEG C-6 DEG C after maturation immediately cools process of bringing back to life, to accelerate the aging speed of starch, improve the content of resistant starch;
(8) fast frozen after packaging, stores.
5. the preparation method of high-resistance starch steamed bun as claimed in claim 4, it is characterized in that, in described step (1), the concrete grammar of Heat Gelatinization is: the starch mixed and water are put into boiling water bath, does not stop stirring and pea starch particle is fully combined with water.
6. the preparation method of high-resistance starch steamed bun as claimed in claim 4, it is characterized in that, the concrete grammar of described step (3) is: the dough that kneading is good being put into temperature is 37 DEG C, and relative humidity is the 30-60 minute that ferments in the proofing box of 70%-80%.
7. the preparation method of high-resistance starch steamed bun as claimed in claim 4, it is characterized in that, the concrete grammar of described step (5) is: putting into temperature is 37 DEG C, and relative humidity is proof 30 minutes in the proofing box of 70%-80%.
8. the preparation method of high-resistance starch steamed bun as claimed in claim 4, it is characterized in that, the steaming time in described step (6) is 15 minutes.
9. the preparation method of high-resistance starch steamed bun as claimed in claim 4, is characterized in that, the time cooling process of bringing back to life in described step (7) is 4 hours.
10. the preparation method of high-resistance starch steamed bun as claimed in claim 4, is characterized in that, in described step (8), after packaging, product is put into the instant freezer fast frozen of-40 DEG C, after product center temperature drops to-18 DEG C, store under product being put into the condition of-18 DEG C.
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| CN113040331A (en) * | 2019-12-27 | 2021-06-29 | 丰益(上海)生物技术研发中心有限公司 | Mixed bean powder, mixed bean composition prepared from mixed bean powder and application of mixed bean composition |
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| CN114223691A (en) * | 2020-09-09 | 2022-03-25 | 杭州观复湾流生物科技有限公司 | Low-carbohydrate bread prepared without flour and preparation method thereof |
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