CN104431751B - A kind of high-resistance starch steamed bread and preparation method thereof - Google Patents
A kind of high-resistance starch steamed bread and preparation method thereof Download PDFInfo
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- CN104431751B CN104431751B CN201410789393.9A CN201410789393A CN104431751B CN 104431751 B CN104431751 B CN 104431751B CN 201410789393 A CN201410789393 A CN 201410789393A CN 104431751 B CN104431751 B CN 104431751B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 46
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- 229920000294 Resistant starch Polymers 0.000 claims abstract description 28
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- 238000004898 kneading Methods 0.000 claims abstract description 23
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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 kind of high-resistance starch steamed bread and preparation method thereof, the high-resistance starch steamed bread is made up of following raw material：Pea starch, pea fibre powder, gluten meal, oligosaccharide, yeast and water.Its preparation method is：70% 75% pea starches of starch total amount are added into suitable quantity of water, after heated gelatinizing, add adjuvant and the mixing of remaining pea starch, kneading, dough fermentation, molding, proof, steam, cool down bring back to life, pack, quick-freezing.It is characteristic of the invention that：With pea starch as primary raw material, develop a kind of resistant starch, protein, dietary fiber height and be above commercially available steamed bread, and the steamed bread containing prebioticses component.Improved in traditional technique in addition, accelerate starch retrogradation speed, improve the content of resistant starch, had the quality structure same with common steamed bread, mouthfeel, abnormal smells from the patient and malleable etc..
Description
Technical field
The present invention relates to a kind of high-resistance starch steamed bread and preparation method thereof, belongs to field of food science.
Background technology
Steamed bread originates from China, away from modern existing more than 1700 years history, refers to and adds water to form dough using Semen Tritici aestivi flour, and Jing sends out
Using the food for steaming technique thermal ripening after ferment.Finished product profile is hemispherical or strip, is traditional staple food of our people.
Traditional steamed bread is with Semen Tritici aestivi flour as primary raw material, there is provided nutrient be mainly carbohydrate and protein.
With growth in the living standard and the change of rhythm of life, it is referred to as " three high diseases " (hypertension, the height of " affluenza "
Blood glucose, hyperlipidemia) become the commonly encountered diseases of middle-aged and elderly people, in order to solve above-mentioned disease, on market, various medicines and health product layer go out
It is not poor, serve the effect of effectively treatment and auxiliary treatment.Meanwhile, consumer also begins to health care and the function for paying attention to staple food,
There are the various color steamed buns such as mixed grain steamed bread, fortified steamed bun to occur in the market, mixed grain steamed bread is in Semen Tritici aestivi flour
The a certain proportion of Semen Maydis flour of middle addition, Sorghum vulgare Pers. Flour, sweet potato noodle, Semen setariae powder, Fagopyrum esculentum Moench etc. one or more form；Fortification steamed bun
Head mainly strengthens one or more of protein, aminoacid, vitamin, cellulose, mineral etc. in Semen Tritici aestivi flour.At present
All kinds of steamed breads on market are still to be made up of primary raw material of Semen Tritici aestivi flour, there is starch digestion speed soon, post-prandial glycemia index
Height, is not suitable for the special populations such as diabeticss, overweight people.
Resistant starch disappears compared with other starch difficult degradations in vivo also known as enzyme resistant starch or indigestibility starch, this starch
Change slowly, absorb and slow into blood.It is slow due to digesting and assimilating, it is edible after not to be easily caused blood glucose rise too fast, can adjust
Blood sugar level, due to being difficult to feel hungry after edible resistant starch, contributes to diabetes patient and maintains normal blood sugar level, therefore
Resistant starch becomes the special populations such as a kind of functional starch, particularly suitable diabetes and eats.In addition resistant starch can play with
The similar physiological function of dietary fiber, for high protein, the modern of higher fatty acid, high-energy meals, high-resistance starch system
Product are an analogy dietary fibers has the food of more broad sense to health, and this causes the wide of physiologist and nutritionist
General concern, becomes a study hotspot of food science；Form sediment as food processing processing procedure can change resistance in food
The content of powder, resistant starch also receive the concern of Food Science and Engineering expert.
Resistant starch is present in some natural foods, also can improve its content by some processing methods, such as will be straight
The high heating starch gelatinizing of chain content of starch is simultaneously cooled down rapidly.Research about high-resistance starch steamed bread at present there is no open report
Road.
Chinese patent CN201210374229 discloses a kind of functional steamed bread, it is characterized in that：Add in raw flour
Iron supplementary, vitamin A, Folic Acid and vitamin C, are obtained according to common process.Although enhancing the part nutrient in steamed bread,
Hyperglycemic index food is still fallen within for diabetes patient.The present invention changes the traditional processing technology of steamed bread, uses for reference vermicelli
Partial starch is first added water and add remaining adjuvant after gelatinizing, make starch be easier to bring back to life, produced more by the technique that paste is beaten in production
Many resistant starch.
Chinese patent CN201410356663 discloses a kind of manufacture method of southern steamed bun, it is characterised in that：Processing south
The raw material of square steamed bread be weak-gluten wheat flour, shortening, baking powder, the yeast of resistance to high glycoform, stevioside and warm water, described south
The characteristics of square steamed bread is：Method proportioning is suitable, and standardization level is high, repeatability and the advantages of strong operability, and by matching somebody with somebody
Add stevioside in side, realize the health-care effect of southern steamed bun, the steamed bread manufacturing technology method described in the invention with this
It is bright to have obvious difference.
Chinese patent CN201410352033 discloses a kind of frozen bread and preparation method thereof, and the patent is to steam
Steamed bread place room temperature after, the quick-freezing 2-4 hours at -40 DEG C, after ambient temperature in product center temperature drops to instant freezer, will
Product is stored under conditions of being put into -18 DEG C.The patent add Ultra Tex 2, emulsifying agent, thickening agent, phosphate,
Gluten fortifier so that the epidermis of steamed bread finished product is not easy to crack after freezing, discoloration, and the processing technology of the frozen bread, raw material are constituted etc.
Have significantly different with the present invention.
Chinese patent CN201410319069 discloses a kind of preparation method of the fragrant grain steamed bread of nutrition, is characterized in：Using
Three fermentations, effectively promote the fermentation level of flour, make quality of steamed bread good, features good taste；Due to not producing miscellaneous bacteria during fermentation, because
This need not be neutralized using alkali, and the mouthfeel of flour itself has been effectively ensured, and improve effective nutritional labeling of flour, it is to avoid
The loss of nutritional labeling.Leaven used by the invention is different with the technique of common steamed bread with fermentation process, but used
Raw material is still wheat flour, and made steamed bread of the 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 characterised in that：
With the reasonably combined prescription of resistant starch, dietary fiber and corn, screen reasonable volume proportioning and make.Compared with the present invention, which is asked
Topic is：The final form of the invention manufactured goods, sense organ are unknown, and the resistant starch of the invention is added, at present
The cost of resistant starch is still very high.Resistant starch of the present invention be by during Raw material processing due to special Process Production
, reduce production cost.
Chinese patent CN200710060410 discloses a kind of improvement pastries, it is characterised in that：From Semen Maydiss, Rhizoma Solani tuber osi,
The amylose that extracts in Rhizoma Dioscoreae esculentae, Oryza sativa L., dietary fiber, the quality conditioning of flour of wholewheat flour dietary fiber composition, can be made into fine dried noodles,
Dumpling, medicated porridge, bread, cake, cake, steamed bread etc., the patent have only focused on the collocation of several raw materials, not in view of the mouth for making wheaten food
Sense problem.The present invention has carried out the sensory evaluation of science to the product invented, and as a result well, and the content of albumen is up to
18%.
Chinese patent CN201310123147 discloses a kind of manufacture method of metric system steamed bread, a kind of in Jing pastes by providing
A certain amount of gluten meal and sodium alginate are added in rice flour to change no face in rice flour produts in rice after change or directly
The method of the production metric system steamed bread of the properties such as muscle network structure, viscosity, hardness is bigger, the metric system steamed bun made using the manufacture method
Head has similar structure to common wheat steamed bread.Steamed bread manufacturing technology method, the raw material and the present invention that select described in the invention
There is an obvious difference, and rice meal is than the weak many of the ability that pea starch generates resistant starch.
A kind of highland barley steamed bun premixed powders of Chinese patent CN201410178406, with the Semen avenae nudae powder after micronizing as original
Material, with common wheat powder, gluten meal, yeast and glycosidase premixing after sieving, makes highland barley steamed bun premixed powder.Invention master
Syllabus is the utilization rate for lifting barley nutritional characteristic, and the present invention is to produce resistant starch in process.
A kind of corn strengthening steamed breads of Chinese patent CN201210250770 and preparation method thereof, it is characterised in that：With modified
Semen Maydis powder is major ingredient, and adds adjuvant gluten meal, sodium alginate, xanthan gum, composite phosphate, sodium polyacrylate and Sal, system
Into a kind of corn strengthening steamed bread.Although also adding gluten meal to increase biceps in the adjuvant of this patent, which is primarily to increase
Semen Maydis powder proportion in steamed bread.
Chinese patent CN201410058392 discloses a kind of high-content super-fine tartary buckwheat steamed bread and its production method, should
Invention for the purpose of improving Tartary Buckwheat quality, by adding various adjuvants, overcome tartary buckwheat steamed bun product addition it is low,
Mouthfeel is thick, the defect of heavy bitter taste, and the present invention improves resistance starch content mainly by feed change and some processes.
Chinese patent CN200610037732 discloses a kind of using low-protein steamed bread and its production made by wheaten starch
Method, the patent are that, for the special low Phenylalanine steamed bread of phenylketonuria patient, protein content is low, with present invention use
Raw material, processing mode have significant difference.
The content of the invention
It is an object of the invention to provide a kind of high-resistance starch steamed bread and preparation method thereof, improves resistant starch in steamed bread
Content.
The technical solution used in the present invention is：
A kind of high-resistance starch steamed bread, the steamed bread are made up by weight ratio of following raw materials according：Pea starch 30-45
Part, gluten meal 8-15 parts, pea fibre powder 6-12 part, oligosaccharide 8-15 parts, yeast 0.5-1.5 parts, water 45-65 parts.
The pea starch is obtained by traditional acid slurry method production, and other raw materials can be by being commercially available.
The oligosaccharide is selected from any one in Oligomeric maltose, oligofructose, oligomeric xylose or arbitrarily several combinations.
A kind of preferred high-resistance starch steamed bread, is made using following raw material：40 parts of pea starch, gluten meal 10
Part, 8 parts of pea fibre powder, 8 parts of oligofructose, 0.8 part of yeast and 60 parts of water.
The manufacturing process of the high-resistance starch steamed bread is as follows：
(1) starch plays paste process：The 70%-75% of pea starch gross mass is weighed, is mixed in adding the water of 75%-78%
Uniformly, Heat Gelatinization, the starch milk of mix homogeneously enter in boiling water bath, and not stopping stirring makes starch granuless fully be combined with water, to shallow lake
Powder breast is transparent color, is cooled down.
The purpose of gelatinizing：After gelatinizing, again the process of cooling can be such that molecular structure experience arrives in order and unordered arrive orderly mistake again
Journey, re-forms certain crystalline texture, has certain resistant function to amylase；Simultaneously remaining starch in (2) is had more preferably
Embedding effect, more resistant starch are formed in being conducive to subsequent process.
(2) allocate：The pea starch of remaining 25%-30% is added in the good starch milk of above-mentioned gelatinizing, stirring is equal
After even, plus gluten meal, pea fibre powder, oligosaccharide, mix；It is water-soluble with about 30 DEG C -35 DEG C of remaining 22%-25% temperature
Solution yeast, pours in the raw material of mix homogeneously, and into dough, kneading molding, makes dough surface smooth.
(3) dough fermentation：The good dough of kneading is put in proofing box and is fermented.
(4) kneading molding：By the dough for fermenting further kneading, dough is cut into, kneading is shaped into steamed bread shape.
(5) steamed bread is proofed：The steamed bread of sizing in step (4) is put in proofing box and is proofed.
(6) steam.
(7) cool down process of bringing back to life：Steamed bread after maturation carries out low temperature immediately and brings back to life process, to accelerate the aging speed of starch
Degree, improves the content of resistant starch.
The process of heating again cooling can make molecular structure experience arrive in order it is unordered arrive orderly process again, re-form one
Fixed crystalline texture, has certain resistant function to amylase；In heat treated, there is fracture in partial starch molecular link, be formed
Short amylose, together with amylose present in this partial starch and original starch, is progressively close in temperature-fall period, passes through
Hydrogen bond connects to form resistant starch.
(8) product is entered after packing fast frozen in -40 DEG C of instant freezer, after product center temperature drops to -18 DEG C, will
Product is stored under conditions of being put into -18 DEG C.
The concrete grammar of the step (3) is：The good dough of kneading is put into into temperature for 37 DEG C, relative humidity is 70%-
Ferment 30-60 minutes in 80% proofing box.
The concrete grammar of the step (5) is：Temperature is put into for 37 DEG C, relative humidity is in the proofing box of 70%-80%
Proof 30 minutes.
Steaming time in the step (6) is 15 minutes.
The time that process of bringing back to life is cooled down in the step (7) is 4 hours, and temperature is 0 DEG C -6 DEG C.
Pea starch, gluten meal are selected for the explanation of primary raw material：
Pea starch：Pea starch has different from other cereal starchs, the composition of potato starch, structure and physical chemistry
Property, such as has higher amylose content and stronger ability of bringing back to life so that pea starch becomes and prepares resistant starch
Very good material；Simultaneously as the amylose of pea starch is higher, after gelatinizing process, the content of slow-digestion starch is also relatively higher than
Other corn, potato starch.This product pea starch is changed based on Semen Tritici aestivi flour as the primary raw material for making steamed bread
Want raw material to make traditional materials of steamed bread, substantially increase the content of resistant starch in steamed bread.
Gluten meal：Also known as mucedin, vital wheat gluten flour, it is the protein isolated from wheat flour.Aleuronat
Mainly it is made up of leucosin, wheat globulin, gliadin and glutenin, wherein gliadin is with intramolecular S -- S group
Into with good extensibility and strong viscosity but nonelastic；Glutenin is constituted with intermolecular S -- S, is rich in good bullet
Property, toughness, inextensibility, both protein are the protein that any corn does not possess in addition to Semen Tritici aestivi.Egg in wheat flour
The water suction swelling of white matter Jing, after being sufficiently stirred for, is incorporated into sufficiently flexible and extensibility gluten, and this causes wheat flour shape
Into dough possess the viscoelasticity network structure that other corn cannot possess.Gluten meal is applied in product development of the present invention,
The elasticity and ductility of steamed bread can be increased, the organoleptic attribute consistent with common wheat powder steamed bread is obtained.
Select the explanation of other adjuvants：
Pea fibre powder：Dietary fiber can not mainly be absorbed by the body the polysaccharide for utilizing, i.e., can not be by the gastrointestinal of the mankind
In road, digestive enzyme is digested.Pea fibre has good retentiveness and expansive force, and good emulsibility can improve food
Water-retaining property and conformality, improve freezing, thaw stability.The enough fiber of intake can slow down the digestion rate of things, allow blood
Blood glucose in liquid and cholesterol are controlled in desirable level, can the disease such as prevention of cardiovascular disease, diabetes, colon cancer.But generally
The eating patterns of people do not reach the recommended intake of dietary fiber, and pea fibre is added in staple food products, can carry significantly
The intake of high dietary-fiber.
Oligosaccharide：As the reduction of consumer's vegetable food intake, meat intake increase, by food intake
Oligosaccharide can not meet the needs of probiotic bacteria in human body, so requiring supplementation with, used in the invention product, oligosaccharide not only rises
To the effect of sweeting agent, the function of prebioticses is more importantly played together with the composition such as resistant starch.
The invention has the beneficial effects as follows：Pea starch is the optimum feed stock for preparing resistant starch, uses for reference traditional vermicelli in addition
The technique that paste is beaten in production technology, the steamed bread resistance starch content produced are 8% or so, are 4 times of common steamed bread；Addition paddy
Protein powder, increased the biceps and elasticity of steamed bread, while also improving the protein content of steamed bread, content is 18% or so (common
Steamed bread protein content is 10-12%)；Addition pea fibre powder increased the content of dietary fiber in steamed bread product；Addition is low
Polysaccharide not only can improve the taste of steamed bread as a kind of sweeting agent in product, it is often more important that oligosaccharide is used as a kind of benefit
Raw unit, can improve internal microecological environment, be conducive to the propagation of bacillus bifiduss and other probiotic bacterias.
Description of the drawings
Fig. 1 is the process chart of the present invention.
Specific embodiment
Embodiment 1
The present invention is further described with reference to the accompanying drawings and examples.
A kind of high-resistance starch steamed bread, is made using the following raw material：Pea starch 400g, gluten meal 100g, pea fibre
Powder 80g, oligofructose 80g, yeast 8g and water 600ml.
The resistance steamed bread adopts following manufacture method, and process chart is as shown in Figure 1：
(1) preparation of starch milk：The 70%-75% of pea starch gross mass is weighed, is mixed in adding the water of 450ml-468ml
Close uniform, Heat Gelatinization, not stopping stirring makes the abundant gelatinizing of starch to transparent color, cooling.
(2) allocate：The pea starch of remaining 25%-30% is added in the good starch milk of above-mentioned gelatinizing, stirring is equal
After even, plus gluten meal, pea fibre powder, oligofructose, mix；It is about 30 DEG C -35 DEG C with remaining 132ml-150ml temperature
Water dissolution 8g yeast, pours in the raw material of mix homogeneously, and into dough, kneading molding, makes dough surface smooth.
(3) dough fermentation：The good dough of kneading is put into into temperature for 37 DEG C, relative humidity is the proofing box of 70%-80%
Middle fermentation 30-60 minutes.
(4) kneading molding：By the dough for fermenting further kneading, the dough of 50g is cut into, kneading is shaped into steamed bread.
(5) steamed bread is proofed：Temperature be 37 DEG C, relative humidity for 70%-80% proofing box in proof 30 minutes.
(6) steam：15 minutes are steamed according to a conventional method.
(7) cool down process of bringing back to life：Process 4 hours of bringing back to life is cooled down during 0 DEG C of environment is immediately placed in after steaming maturation, to accelerate
The aging speed of starch, improves the content of resistant starch.
The process of heating again cooling can make molecular structure experience arrive in order it is unordered arrive orderly process again, re-form one
Fixed crystalline texture, has certain resistant function to amylase；In heat treated, there is fracture in partial starch molecular link, be formed
Short amylose, together with amylose present in this partial starch and original starch, is progressively close in temperature-fall period, passes through
Hydrogen bond connects to form resistant starch.
(8) product is put into fast frozen in -40 DEG C of instant freezer after packing, after product center temperature drops to -18 DEG C,
Store under conditions of product is put into -18 DEG C.
Embodiment 2
Sensory evaluation is carried out to 1 steamed bread of the embodiment of the present invention：Subjective appreciation group is by 6 judging through professional training
Member, men and women half and half.Sensory evaluation method according to GB GB/T17320-1998 method and BRI northern-style steamed bread quality evaluation methodologys,
6 groups of high-resistance starch steamed bread A and common steamed bread B qualities are evaluated, before sensory evaluation, the height of the embodiment of the present invention 1 is resisted
Property starch steamed bread A and common steamed bread B carry out conventional steam re-heat process, the scoring of sensory evaluation character is completed in 10min.
Steamed bread standards of grading：
Face shaping：The smooth symmetrical 25.0-17.1 in surface；Medium 17.0-9.1；Rough coat, there are lump, shape not right
Claim 9.0-1.0
Color and luster：In vain, the white 15.0-10.1 of milky white, milk；Medium 10.0-5.1；Jaundice, burnt hair, obfuscation 5.0-1.0.
Structure：Vertical section pore is little and uniform 15.0-10.1；Medium 10.0-5.1；The big and 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, tacky 8.0-1.0.
Abnormal smells from the patient：Delicate fragrance free from extraneous odour 10.0-7.1；Medium 7.0-4.1；There is abnormal flavour 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.
1 steamed bread grade form of table
It is computed taking the mean：A is 77.83 points, and B is 81.83 points, and both score differences are 4 points.Jing subjective appreciations, its
Outward appearance, internal structure, mouthfeel, flavour are very close to the steamed bread made of Semen Tritici aestivi flour.
The resistance starch content for measuring the steamed bread of the embodiment of the present invention 1 is 8.2%, and common steamed bread resistance starch content is
2% or so；The protein content of 1 steamed bread of the embodiment of the present invention is 18.1%, and the protein content of common steamed bread is 10-12%.
Determined and protein content determination by above sensory evaluation experiment, resistance starch content, it is seen that the steamed bun of the present invention
Head formula and manufacture method are scientific and reasonable.
Although the above-mentioned accompanying drawing that combines is described to the specific embodiment of the present invention, not to present invention protection model
The restriction enclosed, one of ordinary skill in the art should be understood that on the basis of technical scheme those skilled in the art are not
The various modifications made by needing to pay creative work or deformation are still within protection scope of the present invention.
Claims (10)
1. a kind of high-resistance starch steamed bread, is characterized in that：The steamed bread is made up by weight ratio of following raw materials according：Semen Pisi sativi forms sediment
Powder 30-45 parts, gluten meal 8-15 parts, pea fibre powder 6-12 part, oligosaccharide 8-15 parts, yeast 0.5-1.5 parts, water 45-65
Part；
The high-resistance starch steamed bread is through the following steps that prepare：
（1）Starch plays paste process：The 70%-75% of pea starch gross mass is weighed, mix homogeneously in the water of 75%-78% is added, plus
Hot gelatinizing, is transparent color to starch milk, cools down；
（2）Allotment, dough-making powder：The pea starch of remaining 25%-30% is added in the good starch milk of above-mentioned gelatinizing, is stirred
Afterwards, plus gluten meal, pea fibre powder, oligosaccharide, mix；With remaining water dissolution yeast, pour in the raw material of mix homogeneously, and
Into dough, kneading molding, make dough surface smooth；
（3）Dough fermentation：The good dough of kneading is put in proofing box and is fermented；
（4）Kneading molding：By the dough for fermenting further kneading, dough is cut into, kneading is shaped into steamed bread；
（5）Steamed bread is proofed：By step（4）The steamed bread of middle sizing is proofed in being put into proofing box；
（6）Steam；
（7）Cool down process of bringing back to life：Process of bringing back to life is cooled down during 0 DEG C -6 DEG C of environment is immediately placed in after maturation, to accelerate the old of starch
Change speed, improve the content of resistant starch；
（8）Fast frozen after packaging, storage.
2. high-resistance starch steamed bread as claimed in claim 1, is characterized in that：Made using following raw material：Semen Pisi sativi forms sediment
60 parts of 40 parts of powder, 10 parts of gluten meal, 8 parts of pea fibre powder, 8 parts of oligofructose, 0.8 part of yeast and water.
3. high-resistance starch steamed bread as claimed in claim 1, is characterized in that：The oligosaccharide is selected from Oligomeric maltose, oligomeric
Any one in Fructose, oligomeric xylose or arbitrarily several combinations.
4. the preparation method of high-resistance starch steamed bread as claimed in claim 1, is characterized in that, comprise the following steps：
（1）Starch plays paste process：The 70%-75% of pea starch gross mass is weighed, mix homogeneously in the water of 75%-78% is added, plus
Hot gelatinizing, is transparent color to starch milk, cools down；
（2）Allotment, dough-making powder：The pea starch of remaining 25%-30% is added in the good starch milk of above-mentioned gelatinizing, is stirred
Afterwards, plus gluten meal, pea fibre powder, oligosaccharide, mix；With remaining water dissolution yeast, pour in the raw material of mix homogeneously, and
Into dough, kneading molding, make dough surface smooth；
（3）Dough fermentation：The good dough of kneading is put in proofing box and is fermented；
（4）Kneading molding：By the dough for fermenting further kneading, dough is cut into, kneading is shaped into steamed bread；
（5）Steamed bread is proofed：By step（4）The steamed bread of middle sizing is proofed in being put into proofing box；
（6）Steam；
（7）Cool down process of bringing back to life：Process of bringing back to life is cooled down during 0 DEG C -6 DEG C of environment is immediately placed in after maturation, to accelerate the old of starch
Change speed, improve the content of resistant starch；
（8）Fast frozen after packaging, storage.
5. the preparation method of high-resistance starch steamed bread as claimed in claim 4, is characterized in that, the step（1）In, heating paste
The concrete grammar of change is：The starch and water of mix homogeneously are put in boiling water bath, do not stop stirring make pea starch granule fully with
Water is combined.
6. the preparation method of high-resistance starch steamed bread as claimed in claim 4, is characterized in that, the step（3）Concrete side
Method is：The good dough of kneading is put into into temperature for 37 DEG C, relative humidity is fermentation 30-60 minutes in the proofing box of 70%-80%.
7. the preparation method of high-resistance starch steamed bread as claimed in claim 4, is characterized in that, the step（5）Concrete side
Method is：Temperature is put into for 37 DEG C, relative humidity is to proof 30 minutes in the proofing box of 70%-80%.
8. the preparation method of high-resistance starch steamed bread as claimed in claim 4, is characterized in that, the step（6）In steam
Time is 15 minutes.
9. the preparation method of high-resistance starch steamed bread as claimed in claim 4, is characterized in that, the step（7）In cool back
The raw time for processing is 4 hours.
10. the preparation method of high-resistance starch steamed bread as claimed in claim 4, is characterized in that, the step（8）In, packaging
Afterwards, product is put into fast frozen in -40 DEG C of instant freezer, after product center temperature drops to -18 DEG C, product is put into into -18
Store under conditions of DEG C.
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| CN105104987A (en) * | 2015-09-10 | 2015-12-02 | 河南兴泰科技实业有限公司 | Highland barley whole flour steamed bread and making method thereof |
| CN107212263A (en) * | 2017-05-27 | 2017-09-29 | 河南工业大学 | A kind of production method of the purple wheat bran skin steamed bun of rich high activity |
| CN107751754A (en) * | 2017-10-30 | 2018-03-06 | 无锡汇盈食品有限公司 | A kind of oligosaccharide functional steamed bread and preparation method thereof |
| CN108041440A (en) * | 2017-12-09 | 2018-05-18 | 苏州鲜动力食品科技有限公司 | The preparation method of high fibre steamed bun formula and high fine steamed bun |
| CN113040331B (en) * | 2019-12-27 | 2023-12-19 | 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 powder |
| 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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| CN101822339A (en) * | 2010-05-06 | 2010-09-08 | 河南兴泰科技实业有限公司 | Functional steamed bread and preparation method thereof |
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| CN104137967A (en) * | 2014-06-17 | 2014-11-12 | 吉林省白城市农业科学院 | Oat premix powder |
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| CN101822339A (en) * | 2010-05-06 | 2010-09-08 | 河南兴泰科技实业有限公司 | Functional steamed bread and preparation method thereof |
| CN103519187A (en) * | 2011-07-19 | 2014-01-22 | 江西江中制药(集团)有限责任公司 | Technique for reducing in-vivo decomposition and absorption speed of starch |
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