CN105433234A - Steamed bun low in glycemic index and preparation method thereof - Google Patents
Steamed bun low in glycemic index and preparation method thereof Download PDFInfo
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- CN105433234A CN105433234A CN201510893185.8A CN201510893185A CN105433234A CN 105433234 A CN105433234 A CN 105433234A CN 201510893185 A CN201510893185 A CN 201510893185A CN 105433234 A CN105433234 A CN 105433234A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 230000002641 glycemic effect Effects 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 29
- 240000007087 Apium graveolens Species 0.000 claims abstract description 19
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 19
- 235000010591 Appio Nutrition 0.000 claims abstract description 19
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 19
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 19
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 17
- 241000272201 Columbiformes Species 0.000 claims abstract description 17
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 17
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 17
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 17
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 17
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 17
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 17
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 17
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 17
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 17
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 17
- 241000234435 Lilium Species 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 17
- 240000006677 Vicia faba Species 0.000 claims abstract description 17
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 17
- 235000013601 eggs Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 244000003416 Asparagus officinalis Species 0.000 claims abstract 6
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 6
- 235000013336 milk Nutrition 0.000 claims description 28
- 239000008267 milk Substances 0.000 claims description 28
- 210000004080 milk Anatomy 0.000 claims description 28
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 25
- 208000013016 Hypoglycemia Diseases 0.000 claims description 23
- 244000302512 Momordica charantia Species 0.000 claims description 18
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 18
- 235000018365 Momordica dioica Nutrition 0.000 claims description 18
- 244000046146 Pueraria lobata Species 0.000 claims description 18
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 15
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims description 10
- 240000005616 Vigna mungo var. mungo Species 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
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- 238000001035 drying Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 239000011812 mixed powder Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000008280 blood Substances 0.000 abstract description 11
- 210000004369 blood Anatomy 0.000 abstract description 11
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 229940109850 royal jelly Drugs 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 13
- 241000234427 Asparagus Species 0.000 description 11
- 241001092040 Crataegus Species 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 230000009467 reduction Effects 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 241000256844 Apis mellifera Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 238000010606 normalization Methods 0.000 description 2
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- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
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Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a steamed bun low in glycemic index and a preparation method thereof. The steamed bun comprises, by weight parts, 4-6 parts of radix puerariae, 2-4 parts of hawthorn, 6-8 parts of broad bean, 2-4 parts of celery, 5-7 parts of bitter gourd, 6-8 parts of lily powder, 10-12 parts of konjac refined flour, 1-3 parts of yeast, 2-4 parts of baking soda, 12-14 parts of buckwheat, 10-12 parts of oat, 38-40 parts of whole wheat flour, 5-7 parts of asparagus, 33-35 parts of pigeon eggs and 5-7 parts of royal jelly. The steamed bun low in glycemic index is low in glycemic index and can reduce blood sugar.
Description
Technical field
The present invention relates to a kind of hypoglycemia patient steamed bun and preparation method thereof.
Background technology
Glycemic index (GI) is the ratio representing certain food raises blood sugar effect and standard food (being generally glucose) raise blood sugar effect, refers to after human body eats certain food and can cause great blood glucose response.It usually reflects a food and blood sugar for human body can be caused to raise how many abilities, and glycemic index is by human trial, and most method evaluating food is chemical method, therefore also often says that glucose resultant index is a kind of physiologic parameters.
Occur the food that a large amount of glycemic indexes is low on the market at present, but it does not have function of blood sugar reduction, is difficult to meet the need of market.
Summary of the invention
It is low and can hypoglycemic hypoglycemia patient steamed bun and preparation method thereof that the technical problem to be solved in the present invention is to provide a kind of glycemic index.
For solving the problem, the present invention adopts following technical scheme:
A kind of hypoglycemia patient steamed bun and preparation method thereof, comprises the raw material of following parts by weight proportioning: root of kudzu vine 4-6 part, hawthorn 2-4 part, broad bean 6-8 part, celery 2-4 part, balsam pear 5-7 part, lily root flour 6-8 part, konjaku powder 10-12 part, yeast 1-3 part, sodium bicarbonate 2-4 part, buckwheat 12-14 part, oat 10-12 part, wholewheat flour 38-40 part, asparagus 5-7 part, pigeon eggs 33-35 part and bee milk 5-7 part.
Further, the raw material of following parts by weight proportioning is comprised: the root of kudzu vine 6 parts, hawthorn 2 parts, broad bean 6 parts, celery 2 parts, 5 parts, balsam pear, lily root flour 6 parts, konjaku powder 10 parts, 1 part, yeast, 2 parts, sodium bicarbonate, 12 parts, buckwheat, oat 10 parts, wholewheat flour 38 parts, asparagus 5 parts, pigeon eggs 33 parts and bee milk 5 parts.
Further, the raw material of following parts by weight proportioning is comprised: the root of kudzu vine 4 parts, hawthorn 4 parts, broad bean 8 parts, celery 4 parts, 7 parts, balsam pear, lily root flour 8 parts, konjaku powder 12 parts, 3 parts, yeast, 4 parts, sodium bicarbonate, 14 parts, buckwheat, oat 12 parts, wholewheat flour 40 parts, asparagus 7 parts, pigeon eggs 35 parts and bee milk 7 parts.
Further, the raw material of following parts by weight proportioning is comprised: the root of kudzu vine 5 parts, hawthorn 3 parts, broad bean 7 parts, celery 3 parts, 6 parts, balsam pear, lily root flour 7 parts, konjaku powder 11 parts, 2 parts, yeast, 3 parts, sodium bicarbonate, 13 parts, buckwheat, oat 11 parts, wholewheat flour 39 parts, asparagus 6 parts, pigeon eggs 34 parts and bee milk 6 parts.
Another technical problem that the present invention will solve is to provide a kind of preparation method of hypoglycemia patient steamed bun, comprises the following steps:
1) root of kudzu vine 4-6 part is poured into smash in alms bowl with broad bean 6-8 part together mashes into pureed, obtained purees, for subsequent use;
2) by step 2) obtained purees is placed in baking oven and evaporated completely by moisture, and obtained block, is then poured in pulverizer is crushed to 500 orders by buckwheat 12-14 part, oat 10-12 part together with block, obtained mixed-powder, for subsequent use;
3) hawthorn 2-4 part, celery 2-4 part, balsam pear 5-7 part are poured into smash in alms bowl with asparagus 5-7 part together mash into pureed, stir, obtained purees, for subsequent use;
4) lily root flour 6-8 part, konjaku powder 10-12 part, yeast 1-3 part, sodium bicarbonate 2-4 part, pigeon eggs 33-35 part are poured in vessel together with wholewheat flour 38-40 part, and after fully mixing, are kneaded into dough, obtained dough, for subsequent use;
5) bee milk 5-7 part is placed in temperature to process for-40 DEG C of vacuum low-temperature dryers carry out drying, obtained bee milk dry powder, for subsequent use;
6) be poured in vessel together with the bee milk dry powder that purees step 3) obtained is obtained with step 5) and stir, obtained purees, for subsequent use;
7) dough that step 4) is obtained is poured in vessel, on vessel, then covers 2 wet imperial cloth, and cover with glass cover, 1 hour, awake face under being then positioned over sunlight, obtained lax dough, for subsequent use;
8) lax dough step 7) obtained takes out, be put into aseptic, dry table top, after rubbing 4 minutes, roll rectangularity face cake with rolling pin, the purees that step 6) is obtained is placed on the cake of face, with spoon, purees is evenly put on cake surface, rectangle face, then rectangle bread roll is become cylindric, stripping and slicing, obtained dough pieces, for subsequent use;
9) dough pieces that step 8) is obtained is placed in food steamer and leaves standstill 20 minutes, make it carry out secondary fermentation fully, then put into the steamer with appropriate cold water, with slow fire boiling 30 minutes, obtain steamed bun.
The invention has the beneficial effects as follows: by being added with the root of kudzu vine, konjaku powder, buckwheat and oat, not only containing abundant dietary fiber, and glycemic index is low, coordinates celery, balsam pear and bee milk to have effect of reduction cholesterol, steadily blood sugar.
Detailed description of the invention
Embodiment 1:
A preparation method for hypoglycemia patient steamed bun, comprises the raw material of following parts by weight proportioning: the root of kudzu vine 6 parts, hawthorn 2 parts, broad bean 6 parts, celery 2 parts, 5 parts, balsam pear, lily root flour 6 parts, konjaku powder 10 parts, 1 part, yeast, 2 parts, sodium bicarbonate, 12 parts, buckwheat, oat 10 parts, wholewheat flour 38 parts, asparagus 5 parts, pigeon eggs 33 parts and bee milk 5 parts.
A kind of preparation method of hypoglycemia patient steamed bun comprises the following steps:
1) root of kudzu vine 6 parts and broad bean 6 parts is poured into smash in alms bowl together mashes into pureed, obtained purees, for subsequent use;
2) by step 2) obtained purees is placed in baking oven and evaporated completely by moisture, and obtained block, is then poured in pulverizer is crushed to 500 orders by 12 parts, buckwheat, oat 10 parts together with block, obtained mixed-powder, for subsequent use;
3) hawthorn 2 parts, celery 2 parts, 5 parts, balsam pear are poured into smash in alms bowl with asparagus 5 parts together mash into pureed, stir, obtained purees, for subsequent use;
4) lily root flour 6 parts, konjaku powder 10 parts, 1 part, yeast, 2 parts, sodium bicarbonate, pigeon eggs 33 parts are poured in vessel together with wholewheat flour 38 parts, and after fully mixing, are kneaded into dough, obtained dough, for subsequent use;
5) bee milk 5 parts is placed in temperature to process for-40 DEG C of vacuum low-temperature dryers carry out drying, obtained bee milk dry powder, for subsequent use;
6) be poured in vessel together with the bee milk dry powder that purees step 3) obtained is obtained with step 5) and stir, obtained purees, for subsequent use;
7) dough that step 4) is obtained is poured in vessel, on vessel, then covers 2 wet imperial cloth, and cover with glass cover, 1 hour, awake face under being then positioned over sunlight, obtained lax dough, for subsequent use;
8) lax dough step 7) obtained takes out, be put into aseptic, dry table top, after rubbing 4 minutes, roll rectangularity face cake with rolling pin, the purees that step 6) is obtained is placed on the cake of face, with spoon, purees is evenly put on cake surface, rectangle face, then rectangle bread roll is become cylindric, stripping and slicing, obtained dough pieces, for subsequent use;
9) dough pieces that step 8) is obtained is placed in food steamer and leaves standstill 20 minutes, make it carry out secondary fermentation fully, then put into the steamer with appropriate cold water, with slow fire boiling 30 minutes, obtain steamed bun.
Embodiment 2:
A kind of hypoglycemia patient steamed bun and preparation method thereof, comprises the raw material of following parts by weight proportioning: the root of kudzu vine 4 parts, hawthorn 4 parts, broad bean 8 parts, celery 4 parts, 7 parts, balsam pear, lily root flour 8 parts, konjaku powder 12 parts, 3 parts, yeast, 4 parts, sodium bicarbonate, 14 parts, buckwheat, oat 12 parts, wholewheat flour 40 parts, asparagus 7 parts, pigeon eggs 35 parts and bee milk 7 parts.
A preparation method for hypoglycemia patient steamed bun, comprises the following steps:
1) root of kudzu vine 4 parts and broad bean 8 parts is poured into smash in alms bowl together mashes into pureed, obtained purees, for subsequent use;
2) by step 2) obtained purees is placed in baking oven and evaporated completely by moisture, and obtained block, is then poured in pulverizer is crushed to 500 orders by 14 parts, buckwheat, oat 12 parts together with block, obtained mixed-powder, for subsequent use;
3) hawthorn 4 parts, celery 4 parts, 7 parts, balsam pear are poured into smash in alms bowl with asparagus 7 parts together mash into pureed, stir, obtained purees, for subsequent use;
4) lily root flour 8 parts, konjaku powder 12 parts, 3 parts, yeast, 4 parts, sodium bicarbonate, pigeon eggs 35 parts are poured in vessel together with wholewheat flour 40 parts, and after fully mixing, are kneaded into dough, obtained dough, for subsequent use;
5) bee milk 7 parts is placed in temperature to process for-40 DEG C of vacuum low-temperature dryers carry out drying, obtained bee milk dry powder, for subsequent use;
6) be poured in vessel together with the bee milk dry powder that purees step 3) obtained is obtained with step 5) and stir, obtained purees, for subsequent use;
7) dough that step 4) is obtained is poured in vessel, on vessel, then covers 2 wet imperial cloth, and cover with glass cover, 1 hour, awake face under being then positioned over sunlight, obtained lax dough, for subsequent use;
8) lax dough step 7) obtained takes out, be put into aseptic, dry table top, after rubbing 4 minutes, roll rectangularity face cake with rolling pin, the purees that step 6) is obtained is placed on the cake of face, with spoon, purees is evenly put on cake surface, rectangle face, then rectangle bread roll is become cylindric, stripping and slicing, obtained dough pieces, for subsequent use;
9) dough pieces that step 8) is obtained is placed in food steamer and leaves standstill 20 minutes, make it carry out secondary fermentation fully, then put into the steamer with appropriate cold water, with slow fire boiling 30 minutes, obtain steamed bun.
Embodiment 3:
A kind of hypoglycemia patient steamed bun and preparation method thereof, comprises the raw material of following parts by weight proportioning: the root of kudzu vine 5 parts, hawthorn 3 parts, broad bean 7 parts, celery 3 parts, 6 parts, balsam pear, lily root flour 7 parts, konjaku powder 11 parts, 2 parts, yeast, 3 parts, sodium bicarbonate, 13 parts, buckwheat, oat 11 parts, wholewheat flour 39 parts, asparagus 6 parts, pigeon eggs 34 parts and bee milk 6 parts.
A preparation method for hypoglycemia patient steamed bun, comprises the following steps:
1) root of kudzu vine 5 parts and broad bean 7 parts is poured into smash in alms bowl together mashes into pureed, obtained purees, for subsequent use;
2) by step 2) obtained purees is placed in baking oven and evaporated completely by moisture, and obtained block, is then poured in pulverizer is crushed to 500 orders by 13 parts, buckwheat, oat 11 parts together with block, obtained mixed-powder, for subsequent use;
3) hawthorn 3 parts, celery 3 parts, 6 parts, balsam pear are poured into smash in alms bowl with asparagus 6 parts together mash into pureed, stir, obtained purees, for subsequent use;
4) lily root flour 7 parts, konjaku powder 11 parts, 2 parts, yeast, 3 parts, sodium bicarbonate, pigeon eggs 34 parts are poured in vessel together with wholewheat flour 39 parts, and after fully mixing, are kneaded into dough, obtained dough, for subsequent use;
5) bee milk 6 parts is placed in temperature to process for-40 DEG C of vacuum low-temperature dryers carry out drying, obtained bee milk dry powder, for subsequent use;
6) be poured in vessel together with the bee milk dry powder that purees step 3) obtained is obtained with step 5) and stir, obtained purees, for subsequent use;
7) dough that step 4) is obtained is poured in vessel, on vessel, then covers 2 wet imperial cloth, and cover with glass cover, 1 hour, awake face under being then positioned over sunlight, obtained lax dough, for subsequent use;
8) lax dough step 7) obtained takes out, be put into aseptic, dry table top, after rubbing 4 minutes, roll rectangularity face cake with rolling pin, the purees that step 6) is obtained is placed on the cake of face, with spoon, purees is evenly put on cake surface, rectangle face, then rectangle bread roll is become cylindric, stripping and slicing, obtained dough pieces, for subsequent use;
9) dough pieces that step 8) is obtained is placed in food steamer and leaves standstill 20 minutes, make it carry out secondary fermentation fully, then put into the steamer with appropriate cold water, with slow fire boiling 30 minutes, obtain steamed bun.
Experimental example:
Experimental subjects: 120 hyperglycemic patients, randomized is divided into 3 groups: control group one, control group two and experimental group, often organizes 40 people.
Test method: control group one uses the hypoglycemia patient food of import on the market, control group two uses hypoglycemia patient food general on the market, service time is 2 months, and experimental group uses hypoglycemia patient steamed bun of the present invention, and service time is 2 months.
Criterion:
Be very effective: the symptom of thirsty, many drinks disappears substantially, and blood sugar reaches normalization gradually.
Effect is general: the symptom of thirsty, many drinks disappears substantially.
Invalid: health there is no significant change.
The effectiveness comparison of user's first month of 3 groups, the results are shown in following table:
| Group | Be very effective | Effect is general | Invalid |
| Control group one | 6 | 19 | 15 |
| Control group two | 8 | 7 | 25 |
| Experimental group | 22 | 11 | 7 |
The effectiveness comparison of user's second month of 3 groups, the results are shown in following table:
| Group | Be very effective | Effect is general | Invalid |
| Control group one | 16 | 19 | 5 |
| Control group two | 12 | 18 | 10 |
| Experimental group | 36 | 3 | 1 |
By checking 3 groups of experiments, it is good that result of use compared by hypoglycemia patient food and the general hypoglycemia patient food of hypoglycemia patient steamed bun of the present invention and import on the market.
The invention has the beneficial effects as follows: by being added with the root of kudzu vine, konjaku powder, buckwheat and oat, not only containing abundant dietary fiber, and glycemic index is low, coordinates celery, balsam pear and bee milk to have effect of reduction cholesterol, steadily blood sugar.
Typical case:
Hyperglycaemia is suffered from always by district, use medicine hypoglycemic always, used many medicines but never got a desired effect, hyperglycaemia is again and again never recovery from illness in his life, Shi Dao district almost abandons the treatment of medicine, but his cardiovascular function improves after district continues edible hypoglycemia patient steamed bun of the present invention, its blood is made to obtain good circulation, blood sugar reaches normalization gradually, and the present invention also tool reduce the effect of cholesterol and make the also reduction slowly of fat content in its blood vessel, district convalesces and has finally broken away from being burdened with of the serious illness.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed in protection scope of the present invention.
Claims (5)
1. hypoglycemia patient steamed bun and preparation method thereof, it is characterized in that, comprise the raw material of following parts by weight proportioning: root of kudzu vine 4-6 part, hawthorn 2-4 part, broad bean 6-8 part, celery 2-4 part, balsam pear 5-7 part, lily root flour 6-8 part, konjaku powder 10-12 part, yeast 1-3 part, sodium bicarbonate 2-4 part, buckwheat 12-14 part, oat 10-12 part, wholewheat flour 38-40 part, asparagus 5-7 part, pigeon eggs 33-35 part and bee milk 5-7 part.
2. a kind of hypoglycemia patient steamed bun as claimed in claim 2 and preparation method thereof, it is characterized in that, comprise the raw material of following parts by weight proportioning: the root of kudzu vine 6 parts, hawthorn 2 parts, broad bean 6 parts, celery 2 parts, 5 parts, balsam pear, lily root flour 6 parts, konjaku powder 10 parts, 1 part, yeast, 2 parts, sodium bicarbonate, 12 parts, buckwheat, oat 10 parts, wholewheat flour 38 parts, asparagus 5 parts, pigeon eggs 33 parts and bee milk 5 parts.
3. a kind of hypoglycemia patient steamed bun as claimed in claim 3 and preparation method thereof, it is characterized in that, comprise the raw material of following parts by weight proportioning: the root of kudzu vine 4 parts, hawthorn 4 parts, broad bean 8 parts, celery 4 parts, 7 parts, balsam pear, lily root flour 8 parts, konjaku powder 12 parts, 3 parts, yeast, 4 parts, sodium bicarbonate, 14 parts, buckwheat, oat 12 parts, wholewheat flour 40 parts, asparagus 7 parts, pigeon eggs 35 parts and bee milk 7 parts.
4. a kind of hypoglycemia patient steamed bun as claimed in claim 4 and preparation method thereof, it is characterized in that, comprise the raw material of following parts by weight proportioning: the root of kudzu vine 5 parts, hawthorn 3 parts, broad bean 7 parts, celery 3 parts, 6 parts, balsam pear, lily root flour 7 parts, konjaku powder 11 parts, 2 parts, yeast, 3 parts, sodium bicarbonate, 13 parts, buckwheat, oat 11 parts, wholewheat flour 39 parts, asparagus 6 parts, pigeon eggs 34 parts and bee milk 6 parts.
5. a preparation method for hypoglycemia patient steamed bun, is characterized in that, comprises the following steps:
1) root of kudzu vine 4-6 part is poured into smash in alms bowl with broad bean 6-8 part together mashes into pureed, obtained purees, for subsequent use;
2) by step 2) obtained purees is placed in baking oven and evaporated completely by moisture, and obtained block, is then poured in pulverizer is crushed to 500 orders by buckwheat 12-14 part, oat 10-12 part together with block, obtained mixed-powder, for subsequent use;
3) hawthorn 2-4 part, celery 2-4 part, balsam pear 5-7 part are poured into smash in alms bowl with asparagus 5-7 part together mash into pureed, stir, obtained purees, for subsequent use;
4) lily root flour 6-8 part, konjaku powder 10-12 part, yeast 1-3 part, sodium bicarbonate 2-4 part, pigeon eggs 33-35 part are poured in vessel together with wholewheat flour 38-40 part, and after fully mixing, are kneaded into dough, obtained dough, for subsequent use;
5) bee milk 5-7 part is placed in temperature to process for-40 DEG C of vacuum low-temperature dryers carry out drying, obtained bee milk dry powder, for subsequent use;
6) be poured in vessel together with the bee milk dry powder that purees step 3) obtained is obtained with step 5) and stir, obtained purees, for subsequent use;
7) dough that step 4) is obtained is poured in vessel, on vessel, then covers 2 wet imperial cloth, and cover with glass cover, 1 hour, awake face under being then positioned over sunlight, obtained lax dough, for subsequent use;
8) lax dough step 7) obtained takes out, be put into aseptic, dry table top, after rubbing 4 minutes, roll rectangularity face cake with rolling pin, the purees that step 6) is obtained is placed on the cake of face, with spoon, purees is evenly put on cake surface, rectangle face, then rectangle bread roll is become cylindric, stripping and slicing, obtained dough pieces, for subsequent use;
9) dough pieces that step 8) is obtained is placed in food steamer and leaves standstill 20 minutes, make it carry out secondary fermentation fully, then put into the steamer with appropriate cold water, with slow fire boiling 30 minutes, obtain steamed bun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510893185.8A CN105433234A (en) | 2015-12-08 | 2015-12-08 | Steamed bun low in glycemic index and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510893185.8A CN105433234A (en) | 2015-12-08 | 2015-12-08 | Steamed bun low in glycemic index and preparation method thereof |
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| CN105433234A true CN105433234A (en) | 2016-03-30 |
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| CN201510893185.8A Pending CN105433234A (en) | 2015-12-08 | 2015-12-08 | Steamed bun low in glycemic index and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795330A (en) * | 2016-04-06 | 2016-07-27 | 广西大学 | Steamed fresh cassava bun and manufacturing method thereof |
| CN109349517A (en) * | 2018-12-26 | 2019-02-19 | 佛山科学技术学院 | It is a kind of to push up balsam pear steamed bun and preparation method thereof greatly |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795330A (en) * | 2016-04-06 | 2016-07-27 | 广西大学 | Steamed fresh cassava bun and manufacturing method thereof |
| CN109349517A (en) * | 2018-12-26 | 2019-02-19 | 佛山科学技术学院 | It is a kind of to push up balsam pear steamed bun and preparation method thereof greatly |
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