CN108813331A - A kind of production method of the steamed bun with function of blood sugar reduction - Google Patents
A kind of production method of the steamed bun with function of blood sugar reduction Download PDFInfo
- Publication number
- CN108813331A CN108813331A CN201810734748.2A CN201810734748A CN108813331A CN 108813331 A CN108813331 A CN 108813331A CN 201810734748 A CN201810734748 A CN 201810734748A CN 108813331 A CN108813331 A CN 108813331A
- Authority
- CN
- China
- Prior art keywords
- powder
- steamed bun
- bean powder
- coarse cereal
- function
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000008280 blood Substances 0.000 title claims abstract description 23
- 210000004369 blood Anatomy 0.000 title claims abstract description 23
- 230000009467 reduction Effects 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title description 5
- 239000000843 powder Substances 0.000 claims abstract description 75
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 42
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 42
- 235000013339 cereals Nutrition 0.000 claims abstract description 33
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 238000001125 extrusion Methods 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 6
- 235000021312 gluten Nutrition 0.000 claims abstract description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 244000062793 Sorghum vulgare Species 0.000 claims description 3
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 3
- 235000019713 millet Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 13
- 102000004190 Enzymes Human genes 0.000 abstract description 7
- 108090000790 Enzymes Proteins 0.000 abstract description 7
- 230000005764 inhibitory process Effects 0.000 abstract description 5
- 238000000465 moulding Methods 0.000 abstract description 5
- 102100024295 Maltase-glucoamylase Human genes 0.000 abstract description 4
- 108010028144 alpha-Glucosidases Proteins 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract 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 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 238000009704 powder extrusion Methods 0.000 abstract description 3
- -1 glucose glycosides Chemical class 0.000 abstract description 2
- 229930182470 glycoside Natural products 0.000 abstract description 2
- 230000001603 reducing effect Effects 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 230000004913 activation Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 102000004366 Glucosidases Human genes 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 102000005744 Glycoside Hydrolases Human genes 0.000 description 1
- 108010031186 Glycoside Hydrolases Proteins 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000012666 negative regulation of transcription by glucose Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
-
- 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 preparation method of steamed bun with function of blood sugar reduction, which is prepared using coarse cereal powder, and coarse cereal powder includes following parts by weight component：Red bean powder 10-20, middle gluten wheat flour 70-80 are squeezed, the extrudings red bean powder is the small bean powder obtained by extrusion, which passes through ingredient and face, fermentation, molding, provocation and steaming are prepared.It in technology of the invention, first by small bean powder extrusion, on the one hand cures red bean and generates the strong fragrance that bakes, on the other hand small bean powder alpha-glucosaccharase enzyme inhibition activity after extrusion significantly increases.Extracorporeal glucose glycosides enzyme has the function of reducing blood glucose it is demonstrated experimentally that the steamed bun that addition squeezes small bean powder can effectively inhibit alpha-glucosidase activity.
Description
Technical field
The present invention relates to food processing technology field, in particular to the production side of a kind of steamed bun with function of blood sugar reduction
Method.
Background technique
Traditional staple food one of of the steamed bun as China, occupies an important position in people's daily life.With consumer couple
The increasingly raising of food nutrition demand, single wheat flour steamed bun are no longer satisfied the daily demand of people, unique flavor, battalion
Supporting abundant, activity mixed grain steamed bread outstanding has good development prospect.
Red bean also known as red bean, red bean are one of the beans that China is eaten extensively.Protein rich in red bean,
Dietary fiber, vitamins and other nutritious components, various necessary amino acid contents are higher, lysine content be 5 times of wheat flour with
On.Furthermore red bean contains various bioactivators, such as polyphenol, flavones and saponin(e, has anti-oxidant, hypoglycemic, reducing blood lipid
Equal functional characteristics.Studies have found that alpha-glucosidase activity can effectively be inhibited by squeezing red bean, there is certain effect of lowering blood sugar.
Small bean powder after extrusion is added in wheat flour, developing has effects that the steamed bun of unique nutritive value and dietotherapy, can be with
Meet the consumer need of special population, there is preferable development prospect.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of production method of steamed bun with function of blood sugar reduction,
On the basis of traditional process for preparing steamed buns, the coarse cereal powder with certain function characteristic is added, its nutritive value, but also energy had not only been enriched
Meet the consumer need of special population, and good in shape and colour, unique flavor.
The technical problem to be solved by the present invention is to what is be achieved through the following technical solutions：
A kind of coarse cereal powder with function of blood sugar reduction, the coarse cereal powder include following parts by weight component：Squeeze red bean powder
10-20, middle gluten wheat flour 80-90, the extruding red bean powder is the small bean powder obtained by extrusion.
Preferably, in above-mentioned technical proposal, the coarse cereal powder includes following parts by weight component：Squeeze red bean powder 20, in
Muscle wheat flour 80, the extruding red bean powder is the small bean powder obtained by extrusion.
Preferably, in above-mentioned technical proposal, the extruding red bean powder obtains by the following method：Red bean is peeled,
It crushes, cross 60 meshes, the water of addition 8%~15% carries out extrusion after mixing evenly in blender, will finally squeeze swollen
Red bean powder after change crushes, crosses 60 meshes, must squeeze red bean powder.
Preferably, in above-mentioned technical proposal, the extrusion condition is：Rate of feeding 16-26g/min, screw speed
150-170r/min, one, two area's temperature ranges are 140 DEG C -180 DEG C, 120 DEG C -160 DEG C.
Preferably, in above-mentioned technical proposal, the coarse cereal powder further includes other auxiliary materials for allowing to add on food.
A kind of preparation method of the steamed bun with function of blood sugar reduction, the steamed bun are prepared using coarse cereal powder, the system
Preparation Method includes the following steps：
(1) ingredient：According to constant weight proportion weigh respectively 100 parts of coarse cereal powder, 1-2 parts of dry ferment, 50-70 parts of water it is standby
With；
(2) and face：Ingredient in step (1) is placed in dough mixing machine and is stirred, formation is tack-free, flexible, surface is smooth
Dough；
(3) it ferments：Step (2) and good dough are placed in fermenting case and are fermented, controlled at 28-32 DEG C, phase
Be 75%-85% to humidity, the continuing fermentation time is 50-70min, until dough sufficiently ferments；
(4) it forms：Dough that step (3) ferments is cut into cutter to 50-80 grams/piece of small dough；Dough is rubbed
Shaping forms the smooth steamed bun embryo in surface；
(5) provocation：The steamed bun raw embryo that step (4) obtains is placed in 30 DEG C -40 DEG C of temperature, relative humidity 70%-80%
Provocation 15-20min in environment；
(6) it steams：The good steamed bun raw embryo of provocation in step (5) is put into the steamer boiled and steams 20-25min, is taken out
Natural cooling afterwards can obtain the steamed bun.
Preferably, in above-mentioned technical proposal, coarse cereal powder includes following parts by weight component in the step (1)：It squeezes red small
Bean powder 10-20, middle gluten wheat flour 80-90, the extruding red bean powder is the small bean powder obtained by extrusion.
Preferably, in above-mentioned technical proposal, the temperature of the fermentation of the step (3) is 30 DEG C, relative humidity 70%, holds
Continuous fermentation time is 60min.
Preferably, in above-mentioned technical proposal, in 35 DEG C of the temperature of step (5) provocation, the environment of relative humidity 75%
Provocation 17min.
A kind of application of the coarse cereal powder with function of blood sugar reduction.
Preferably, in above-mentioned technical proposal, the coarse cereal powder is used to prepare wheaten food or millet cake as major ingredient or auxiliary material.
Above-mentioned technical proposal of the present invention, has the advantages that：
The present invention develops a kind of coarse cereal powder of unique flavor to squeeze small bean powder and wheat flour as primary raw material, and
Steamed bun is prepared using the coarse cereal powder.In the technology of the present invention, first by small bean powder extrusion, on the one hand cures red bean and generate dense
Strongly fragrant bakes fragrance, and on the other hand small bean powder alpha-glucosaccharase enzyme inhibition activity after extrusion significantly increases.External grape
For glycosidase it is demonstrated experimentally that the steamed bun that addition squeezes small bean powder can effectively inhibit alpha-glucosidase activity, having reduces blood glucose
Effect.
Specific embodiment
Specific embodiments of the present invention are described in detail below, in order to further understand the present invention.
Embodiment 1
(1) preparation of coarse cereal powder：
(1) selected red bean, the water of addition 10% stirs evenly in blender after being crushed, being sieved, and setting squeezes swollen
Change condition is rate of feeding 21g/min, screw speed 160r/min, 160 DEG C of area's temperature, two 140 DEG C of area's temperature, extrusion
It crushed afterwards, cross 60 meshes up to red bean powder is squeezed.
(2) composition of raw materials：Wheat flour 400g squeezes red bean powder 100g, dry ferment 5g, water 300mL.
(2) preparation method of steamed bun：
(1) by the wheat flour weighed up and squeeze red bean powder and mix, the yeast after the activation of 35 DEG C of warm water is added, in and face
The smooth dough in surface is stirred into machine；
(2) be placed in fermenting case and ferment with good dough, controlled at 30 DEG C, relative humidity 80%, continue
Ferment 60min；
(3) dough fermented is cut into about 60 grams/piece of small dough with cutter, and it is smooth that dough rubbing is shaped to surface
Steamed bun embryo,
(4) molding steamed bun raw embryo is placed in provocation 17min in the environment of 35 DEG C of temperature, relative humidity 75%；
(5) the good steamed bun raw embryo of provocation, which is put into the steamer boiled, steams 22min, and natural cooling after taking-up can obtain institute
State steamed bun.
Embodiment 2
(1) preparation of coarse cereal powder：
(1) selected red bean, the water of addition 10% stirs evenly in blender after being crushed, being sieved, and setting squeezes swollen
Change condition is rate of feeding 16g/min, screw speed 150r/min, 140 DEG C of area's temperature, two 120 DEG C of area's temperature, extrusion
It crushed afterwards, cross 60 meshes up to red bean powder is squeezed.
(2) composition of raw materials：Wheat flour 450g squeezes red bean powder 50g, dry ferment 5g, water 300mL.
(2) preparation method of steamed bun：
(1) by the wheat flour weighed up and squeeze red bean powder and mix, the yeast after the activation of 35 DEG C of warm water is added, in and face
The smooth dough in surface is stirred into machine；
(2) be placed in fermenting case and ferment with good dough, controlled at 28 DEG C, relative humidity 75%, continue
Ferment 50min；
(3) dough fermented is cut into about 50 grams/piece of small dough with cutter, and it is smooth that dough rubbing is shaped to surface
Steamed bun embryo,
(4) molding steamed bun raw embryo is placed in provocation 15min in the environment of 30 DEG C of temperature, relative humidity 70%；
(5) the good steamed bun raw embryo of provocation, which is put into the steamer boiled, steams 20min, and natural cooling after taking-up can obtain institute
State steamed bun.
Comparative example 1
(1) preparation of coarse cereal powder：
(1) selected red bean, the water of addition 10% stirs evenly in blender after being crushed, being sieved, and setting squeezes swollen
Change condition is rate of feeding 26g/min, screw speed 170r/min, 180 DEG C of area's temperature, two 160 DEG C of area's temperature, extrusion
It crushed afterwards, cross 60 meshes up to red bean powder is squeezed.
(2) composition of raw materials：Wheat flour 350g squeezes red bean powder 150g, dry ferment 5g, water 300mL.
(2) preparation method of steamed bun：
(1) by the wheat flour weighed up and squeeze red bean powder and mix, the yeast after the activation of 35 DEG C of warm water is added, in and face
The smooth dough in surface is stirred into machine；
(2) be placed in fermenting case and ferment with good dough, controlled at 32 DEG C, relative humidity 85%, continue
Ferment 70min；
(3) dough fermented is cut into about 80 grams/piece of small dough with cutter, and it is smooth that dough rubbing is shaped to surface
Steamed bun embryo,
(4) molding steamed bun raw embryo be placed in temperature 60 C, relative humidity 80% environment in provocation 20min；
(5) the good steamed bun raw embryo of provocation, which is put into the steamer boiled, steams 25min, and natural cooling after taking-up can obtain institute
State steamed bun.
Comparative example 2
(1) preparation of flour：
(1) composition of raw materials：Wheat flour 500g, dry ferment 5g, water 300mL.
(2) preparation method of steamed bun：
(1) wheat flour that will be weighed up, the yeast after 35 DEG C of warm water activation are added, it is smooth to stir into surface in dough mixing machine
Dough；
(2) be placed in fermenting case and ferment with good dough, controlled at 30 DEG C, relative humidity 80%, continue
Ferment 60min；
(3) dough fermented is cut into about 70 grams/piece of small dough with cutter, and it is smooth that dough rubbing is shaped to surface
Steamed bun embryo,
(4) molding steamed bun raw embryo be placed in temperature 60 C, relative humidity 80% environment in provocation 20min；
(5) the good steamed bun raw embryo of provocation, which is put into the steamer boiled, steams 20min, and natural cooling after taking-up can obtain institute
State steamed bun.
Embodiment is compared with comparative example, as a result as follows：
The steamed bun dries pulverizing that above-described embodiment and comparative example are made, the water chamber temperature mechanical shaking extraction two with 10 times of quality are small
When, take supernatant to carry out glucosidase activity experiment after centrifugation.Using alpha-glucosaccharase enzyme inhibition activity as evaluation index, as a result
It is as follows：
| Squeeze red bean ratio | Alpha-glucosaccharase enzyme inhibition rate | Sensory evaluation score | |
| Comparative example 1 | 30% | 47.02% | 69.4 |
| Comparative example 2 | 0% | 7.04% | 80.3 |
| Embodiment 1 | 20% | 46.41% | 83.4 |
| Embodiment 2 | 10% | 42.45% | 83.7 |
By the above results it can be seen that：In the technology of the present invention, first by small bean powder extrusion, on the one hand cure red bean
And the strong fragrance that bakes is generated, on the other hand small bean powder alpha-glucosaccharase enzyme inhibition activity after extrusion significantly increases.
Extracorporeal glucose glycosides enzyme has drop it is demonstrated experimentally that the steamed bun that addition squeezes small bean powder can effectively inhibit alpha-glucosidase activity
The effect of hypoglycemia.
Red bean is mixed with common wheat flour, only suitable blend proportion can be only achieved suitable α-grape
Glucoside inhibiting activity, while relatively high sensory evaluation score is obtained, therefore properly mixed coarse cereal powder can be realized drop blood
Sugared function and has good steamed bun fundamental characteristics.
Coarse cereal powder of the invention has function of blood sugar reduction, can be used for making various wheaten food, while allowing it as major ingredient
Or auxiliary material is used to prepare wheaten food or millet cake.
Although the present invention is disclosed as above with embodiment, so it is not intended to limit the present invention, any those skilled in the art
Member, without departing from the spirit and scope of the present invention, can make a variety of different selections and modification, therefore protection model of the invention
It encloses and is limited by claims and its equivalents.
Claims (10)
1. a kind of coarse cereal powder with function of blood sugar reduction, which is characterized in that the coarse cereal powder includes following parts by weight component：It squeezes
Red bean powder 10-20, middle gluten wheat flour 80-90, the extruding red bean powder is the small bean powder obtained by extrusion.
2. the coarse cereal powder according to claim 1 with function of blood sugar reduction, which is characterized in that the coarse cereal powder includes following
Parts by weight component：Red bean powder 20, middle gluten wheat flour 80 are squeezed, the extruding red bean powder is obtained by extrusion
Small bean powder.
3. according to claim 1 or 2 coarse cereal powders with function of blood sugar reduction stated, which is characterized in that the extruding red bean powder
It obtains by the following method：By red bean decortication, crushing, 60 meshes are crossed, add the water of 8%-15%, stirred in blender equal
Extrusion is carried out after even, and finally the red bean powder after extrusion is crushed, crosses 60 meshes, the extrusion condition is：
Rate of feeding 16-26g/min, screw speed 150-170r/min, one, two area's temperature ranges be 140 DEG C -180 DEG C, 120 DEG C -
160℃。
4. the coarse cereal powder according to claim 1 or 2 with function of blood sugar reduction, which is characterized in that the coarse cereal powder also wraps
Include other auxiliary materials for allowing to add on food.
5. a kind of preparation method of the steamed bun with function of blood sugar reduction, the steamed bun is any described miscellaneous using claim 1-3
Grain powder is prepared, which is characterized in that the preparation method comprises the following steps：
(1) ingredient：According to constant weight proportion weigh respectively 100 parts of coarse cereal powder, 1-2 parts of dry ferment, 50-70 parts of water it is spare；
(2) and face：Ingredient in step (1) is placed in dough mixing machine and is stirred, the face tack-free, flexible, surface is smooth is formed
Group；
(3) it ferments：Step (2) and good dough are placed in fermenting case and are fermented, controlled at 28-32 DEG C, it is relatively wet
Degree is 75%-85%, the continuing fermentation time is 50-70min, until dough sufficiently ferments；
(4) it forms：Dough that step (3) ferments is cut into cutter to 50-80 grams/piece of small dough；Dough is rubbed into shaping,
Form the smooth steamed bun embryo in surface；
(5) provocation：The steamed bun raw embryo that step (4) obtains is placed in the environment of 30 DEG C -40 DEG C of temperature, relative humidity 70%-80%
Middle provocation 15-20min；
(6) it steams：The good steamed bun raw embryo of provocation in step (5) is put into the steamer boiled and steams 20-25min, after taking-up certainly
It is so cooling, the steamed bun can be obtained.
6. the preparation method of the steamed bun according to claim 5 with function of blood sugar reduction, which is characterized in that the step
(1) coarse cereal powder includes following parts by weight component in：Red bean powder 10-20, middle gluten wheat flour 80-90 are squeezed, the extruding is red
Small bean powder is the small bean powder obtained by extrusion.
7. the preparation method of the steamed bun according to claim 5 with function of blood sugar reduction, which is characterized in that the step
(3) temperature of fermentation is 30 DEG C, relative humidity 70%, continuing fermentation time are 60min.
8. the preparation method of the steamed bun according to claim 5 with function of blood sugar reduction, which is characterized in that the step
(5) provocation 17min in the environment of 35 DEG C of the temperature of provocation, relative humidity 75%.
9. the application of the coarse cereal powder according to claim 1 to 4 with hypoglycemic activity.
10. the application of the coarse cereal powder according to claim 9 with function of blood sugar reduction, the coarse cereal powder is as major ingredient or auxiliary
Material is used to prepare wheaten food or millet cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810734748.2A CN108813331A (en) | 2018-07-06 | 2018-07-06 | A kind of production method of the steamed bun with function of blood sugar reduction |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810734748.2A CN108813331A (en) | 2018-07-06 | 2018-07-06 | A kind of production method of the steamed bun with function of blood sugar reduction |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813331A true CN108813331A (en) | 2018-11-16 |
Family
ID=64135516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810734748.2A Pending CN108813331A (en) | 2018-07-06 | 2018-07-06 | A kind of production method of the steamed bun with function of blood sugar reduction |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813331A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820137A (en) * | 2019-03-28 | 2019-05-31 | 河北北方学院 | A kind of coarse cereals composite flour of hypoglycemia patient, food and preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223898A (en) * | 2008-02-01 | 2008-07-23 | 河南兴泰科技实业有限公司 | Method of producing mixed grain steamed bread |
| CN101965945A (en) * | 2010-09-16 | 2011-02-09 | 周付英 | Mixed flour steamed bread and making method thereof |
| CN103565904A (en) * | 2012-07-25 | 2014-02-12 | 中国农业科学院作物科学研究所 | Applications of red bean in preparation of blood glucose-lowering medicines or blood glucose-lowering food |
| CN103689456A (en) * | 2013-09-26 | 2014-04-02 | 中国农业科学院作物科学研究所 | Method for making small red bean powder foodstuff with hypoglycemic effect |
| CN103743869A (en) * | 2014-01-08 | 2014-04-23 | 中国农业科学院作物科学研究所 | Determination method of substances for improving blood sugar level reduction effect of small red beans |
-
2018
- 2018-07-06 CN CN201810734748.2A patent/CN108813331A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223898A (en) * | 2008-02-01 | 2008-07-23 | 河南兴泰科技实业有限公司 | Method of producing mixed grain steamed bread |
| CN101965945A (en) * | 2010-09-16 | 2011-02-09 | 周付英 | Mixed flour steamed bread and making method thereof |
| CN103565904A (en) * | 2012-07-25 | 2014-02-12 | 中国农业科学院作物科学研究所 | Applications of red bean in preparation of blood glucose-lowering medicines or blood glucose-lowering food |
| CN103689456A (en) * | 2013-09-26 | 2014-04-02 | 中国农业科学院作物科学研究所 | Method for making small red bean powder foodstuff with hypoglycemic effect |
| CN103743869A (en) * | 2014-01-08 | 2014-04-23 | 中国农业科学院作物科学研究所 | Determination method of substances for improving blood sugar level reduction effect of small red beans |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820137A (en) * | 2019-03-28 | 2019-05-31 | 河北北方学院 | A kind of coarse cereals composite flour of hypoglycemia patient, food and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105520052A (en) | Production method of staple food vermicelli for diabetic population | |
| CN107094834B (en) | Semi-fermented pulp and pomace biscuit capable of preventing three highs and preparation method thereof | |
| CN106858316A (en) | A kind of full oat hypolipemic function vermicelli and its production method | |
| CN101389226A (en) | Method for producing soybean paste containing pine mushroom | |
| CN106942605A (en) | A kind of production method of oat complete powder and its noodles premixed powder | |
| CN107019153A (en) | A kind of full oat hypolipemic function semi-dried noodle and its production method | |
| CN106578923A (en) | Non-fried highland barley instant noodles | |
| CN104256361B (en) | Additive-free five cereals nutrient instant noodles and production method thereof | |
| CN110101001A (en) | A kind of 3D- whole wheat powder producing method and application | |
| CN103621880A (en) | Buckwheat dumpling flour | |
| CN101467604A (en) | Nourishing rice flour and method for processing the same | |
| CN107006557A (en) | A kind of dendrobium candidum bread and preparation method thereof | |
| CN109349313A (en) | A kind of fermented type sugar-free cake steaming and preparation method thereof | |
| CN105795332A (en) | Buckwheat noodles | |
| CN106722123A (en) | A kind of non-fried instant noodle | |
| CN101579007A (en) | Banana almond cake and m method thereof | |
| CN105231271A (en) | Nutritional health-care sorghum steamed corn bread and processing method thereof | |
| CN108813331A (en) | A kind of production method of the steamed bun with function of blood sugar reduction | |
| CN106578924A (en) | Non-oil-fried instant hollow noodles and preparation method thereof | |
| CN107232490A (en) | A kind of preparation method of steamed bun | |
| KR101700506B1 (en) | Healthy bread manufacturing method using domestic wheat and oats | |
| CN100366162C (en) | Bread premixing powder containing wheat germ powder | |
| CN108812781A (en) | Anti-aging blue wheat whole-wheat bread of one kind and preparation method thereof | |
| CN108936259A (en) | A kind of black tea wheat flour and preparation method thereof | |
| CN107455662A (en) | A kind of pigeonpea vermicelli and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |