CN109123685A - A kind of steamed bun and preparation method thereof preventing hyperglycemia - Google Patents
A kind of steamed bun and preparation method thereof preventing hyperglycemia Download PDFInfo
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- CN109123685A CN109123685A CN201810760161.9A CN201810760161A CN109123685A CN 109123685 A CN109123685 A CN 109123685A CN 201810760161 A CN201810760161 A CN 201810760161A CN 109123685 A CN109123685 A CN 109123685A
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
Abstract
The invention discloses a kind of steamed buns and preparation method thereof for preventing hyperglycemia, it is related to food processing technology field, steamed bun contains following component: yam flour 5-10 parts by weight, polished rice powder 5-10 parts by weight, corn flour 5-10 parts by weight, coixlacrymajobi powder 5-10 parts by weight, Strong flour 450-500 parts by weight, soybean protein isolate 0.3-0.5 parts by weight, sodium alginate 0.01-0.05 parts by weight, active dry yeast 5-8 parts by weight and water 220-250 parts by weight.In addition, the invention also discloses the preparation methods of the steamed bun of the prevention hyperglycemia.Manufacture craft of the present invention is simple, and more healthy, is suitable for factory's large-scale production.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of steamed bun and preparation method thereof for preventing hyperglycemia.
Background technique
Steamed bun is one of main daily staple food of China using wheat flour as primary raw material.It can according to flavor, mouthfeel difference
It is divided into following several.(1) northern stiff dough steamed bun is some areas of north of China, such as Shandong, Shanxi, Hebei the common people like
Daily staple food.There is knife to cut shape steamed bun, mechanism circle steamed bun, hand again according to shape difference and rubs elongated thick stick steamed bun, full height of standing upright
Stake steamed bun etc..(2) soft north steamed bread is in Chinese Central Plains area, such as Henan, Shaanxi, Anhui, Jiangsu the common people with such steamed bun
Head is daily staple food.Its shape has hand-made circle steamed bun, square steamed bun and mechanism circle steamed bun etc..(3) the soft face steamed bun in south is
The steamed bun type of factor analysis habit.Most southerners, for daily staple food, and are auxiliary staple food with steamed bun and noodles with rice,
The soft face steamed bun color in south is white compared with north steamed bread, and the flavor mostly with addition, such as sweet taste, milk taste, meat flavour.There is hand to rub
The kinds such as circle steamed bun, knife butt steamed bun, the very small mahjong shape steamed bun of volume.
The quality of steamed bread dough is to determine the key factor of steamed bread quality, and health problem is that people increasingly pay close attention to
How the two is combined together and is a problem to be solved by problem.
The patent of Chinese Patent Application No. 2017113354192 discloses a kind of nourishing the stomach mulberries buckwheat steamed bread, by following original
Material is made: mulberry juice, buckwheat, flour, yeast powder, fresh China rose valve, red bayberry tender leaf, argy wormwood tender leaf, fructus lycii tender leaf, black fungus
Polysaccharide, momordica grosvenori polysaccharide, fresh bamboo sap；Unique flavor, flexible flexible do not stick tooth, and mouthfeel is slightly sweet, and A sweety scent assails the nostrils, effectively mentions
High appetite has treatment and adjusting to loss of appetite, indigestion, vague epigastralgia, vomiting sputum, the bored, fatigue and asthenia of indigestion and loss of appetite ruffian etc.
Effect has the function of invigorating the spleen to clear away damp pathogen, regulating gastointestinal, improves constitution, liver-smoothing, qi-regulating and changes stagnant dissipate-swelling, can effectively adjust stomach
Motor function, antiulcer, cholagogue, liver protection, antibacterial, anti-inflammatory effect effectively facilitate stomach health, prevent stomach trouble and intestines problem
Occur.But the not all people of the taste of China rose is receptible.
The patent of Chinese Patent Application No. 2017111172448 discloses a kind of cactus steamed bun and preparation method thereof,
The weight of each raw material are as follows: flour 90-100, Cactus juice 5-10, capsicum leaf 2-5, chenopodium album linn 3-4, Radix Notoginseng powder 2-3,
Gardenia 1-3, sea-buckthorn 1-3, cordate houttuynia 2-3, radix polygonati officinalis 2-4, smilax 3-5, honey 1-2, yeast powder 0.5-2, suitable quantity of water.The hair
Bright middle Cactus juice is rich in nutrient for plants and antioxidant, and being added to steamed bun not only keeps its fresh-keeping more permanent and moisten maintenance
Skin excellent；Can ward off the cold while capsicum leaf and honey change taste warm stomach, nourishing liver and improving eyesight, reducing weight and beautifying features are added, and have
Enhance body's immunity, the medium-height grass liquid of delaying senility function and face, manufactured steamed bun fruity is strong, fragrant in taste, assists youngster
Virgin normal development, a middle-aged person, which keep fit and healthy, old man delays senescence etc. positive effect, and various crowds are suitable for eating, still
Cactus taste, somebody are intolerable.
Summary of the invention
The purpose of the present invention is to provide a kind of steamed buns and preparation method thereof for preventing hyperglycemia, to solve in the prior art
Caused drawbacks described above.
The present invention is achieved through the following technical solutions, a kind of steamed bun preventing hyperglycemia, by weight, comprising:
Preferably, a kind of steamed bun preventing hyperglycemia, by weight, comprising:
Preferably, the extraction process of the soybean protein isolate is as follows:
(1) it after examining qualified defilming soybean, is placed in baking oven and dries, condition is 50 DEG C -55 DEG C；
(2) dehulled soybeans of drying are crushed with micronizer, obtains soy meal；
(3) soy meal is weighed, leaching liquor is added by 1:10, sodium hydroxide is added, stirred at 55-65 DEG C, in leaching process
Keep pH constant；
(4) 10min-15min is centrifuged with 4000r/min-5000r/min after extracting, hydrochloric acid precipitation (pH value 4.2- is added
4.6)；
(5) by sediment washing, dry soybean protein isolate.
Preferably, the pH value in the step (3) is 7-10.
A kind of preparation method for the steamed bun preventing hyperglycemia, the production method is as follows:
(1) production of freezing flour-dough:
A, yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, seaweed are weighed by formula ratio
Sour sodium, active dry yeast and water；
B, in order by yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, sodium alginate,
Active dry yeast is put into dough mixing machine low speed 500r/min and stirs evenly 3-5min；
C, water is added, 1min is first stirred at low speed, then in high-speed stirred 4min at dough；
D, dough is divided into 180-200 parts by weight, in -18 DEG C of refrigerations at freezing flour-dough；
(2) production of steamed bun:
A, freezing flour-dough is taken out, balances 4h in prior to 4 DEG C refrigerators, then place and melt completely to freezing flour-dough at room temperature
Change；
B, dough is divided into 60-80 parts by weight, and rubs the molding of consulting, be then placed in climatic chamber, at 30 DEG C, relatively
Under conditions of humidity 85%, provocation 60min；
C, after provocation, 20min is steamed up to steamed bun.
Preferably, it is 1000r/min that the step (1), which stirs at low speed rate, and high-speed stirred rate is 1500r/min.
Preferably, water is stored in obtains for 24 hours in 4 DEG C of refrigerators in advance in the step (2).
Above technical scheme is used, compared with prior art, the invention has the following advantages that
1, sodium alginate can improve the homogeneity and water holding ability of product interior tissue, extend storage time, make in freezing
Addition can provide thermofusion protective layer in product, improves fragrance loss, proposes dystectic performance, and soybean protein isolate is with low temperature
Precipitation Soybean Meal is a kind of full-price protein food additive of raw material production；Protein content is 90% in soybean protein isolate
More than, amino acid classes have nearly 20 kinds, and contain essential amino acid, and it is full of nutrition, it is cholesterol-free, it is vegetable protein
In alternative animal protein few in number one of kind, it can reduce the surface tension of water and oil and reduce water and
Soybean protein isolate, which is added, in the surface tension of air, which makees emulsifier, can make product in stable condition.
2, Chinese yam contains the substances such as Dioscin, dopamine, hydrochloric acid Chinese yam glucoside, a variety of amino acid, wherein dopamine and potato
Chinese yam saponin has apparent blood sugar reducing function, can resist blood glucose rise caused by adrenaline and glucose.Polished rice, corn and
Semen Coicis has different degrees of prevention effect to hyperglycemia.
3, the deterioration that the quality of the steamed bun made of freezing flour-dough is inhibited steamed bun of the present invention, reduce steamed bun hardness,
The degree that adhesivity and chewiness rise, while the amplitude of steamed bun elasticity, cohesive force and restoring force decline is also reduced, and steamed bun
The more common steamed bun specific volume of head increases.
Specific embodiment
To make the technical means, creative features, achievement of purpose and effectiveness of the invention easy to understand, below with reference to specific
Embodiment, the present invention is further explained.
Embodiment 1
A kind of steamed bun preventing hyperglycemia, by weight: 8 parts of yam flour, 8 parts of polished rice powder, 8 parts of corn flour, coixlacrymajobi powder 8
Part, 450 parts of Strong flour, 0.3 part of soybean protein isolate, 0.03 part of sodium alginate, 5 parts of active dry yeast and 245 parts of water.
The extraction process of the soybean protein isolate is as follows:
(1) it after examining qualified defilming soybean, is placed in baking oven and dries, condition is 52 DEG C；
(2) dehulled soybeans of drying are crushed with micronizer, obtains soy meal；
(3) soy meal is weighed, leaching liquor is added by 1:10, sodium hydroxide is added, stir at 60 DEG C, protected in leaching process
It is constant to hold pH；
(4) 12min is centrifuged with 4500r/min after extracting, is added hydrochloric acid precipitation (pH value 4.4)；
(5) by sediment washing, dry soybean protein isolate.
PH value in the step (3) is 8.
A kind of preparation method for the steamed bun preventing hyperglycemia, the production method is as follows:
(1) production of freezing flour-dough:
A, yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, seaweed are weighed by formula ratio
Sour sodium, active dry yeast and water；
B, in order by yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, sodium alginate,
Active dry yeast is put into dough mixing machine low speed 500r/min and stirs evenly 5min；
C, water is added, 1min is first stirred at low speed, then in high-speed stirred 4min at dough；
D, dough is divided into 180 parts by weight, in -18 DEG C of refrigerations at freezing flour-dough；
(2) production of steamed bun:
A, freezing flour-dough is taken out, balances 4h in prior to 4 DEG C refrigerators, then place and melt completely to freezing flour-dough at room temperature
Change；
B, dough is divided into 70 parts by weight, and rubs the molding of consulting, be then placed in climatic chamber, it is relatively wet at 30 DEG C
Under conditions of degree 85%, provocation 60min；
C, after provocation, 20min is steamed up to steamed bun.
It is 1000r/min that the step (1), which stirs at low speed rate, and high-speed stirred rate is 1500r/min.The step
(2) water is stored in advance in obtains in 4 DEG C of refrigerators for 24 hours.
Embodiment 2
A kind of steamed bun preventing hyperglycemia, by weight: 9 parts of yam flour, 9 parts of polished rice powder, 9 parts of corn flour, coixlacrymajobi powder 9
Part, 480 parts of Strong flour, 0.6 part of soybean protein isolate, 0.05 part of sodium alginate, 7 parts of active dry yeast and 250 parts of water.
The extraction process of the soybean protein isolate is as follows:
(1) it after examining qualified defilming soybean, is placed in baking oven and dries, condition is 55 DEG C；
(2) dehulled soybeans of drying are crushed with micronizer, obtains soy meal；
(3) soy meal is weighed, leaching liquor is added by 1:10, sodium hydroxide is added, stir at 60 DEG C, protected in leaching process
It is constant to hold pH；
(4) 10min is centrifuged with 5000r/min after extracting, is added hydrochloric acid precipitation (pH value 4.6)；
(5) by sediment washing, dry soybean protein isolate.
PH value in the step (3) is 9.
A kind of preparation method for the steamed bun preventing hyperglycemia, the production method is as follows:
(1) production of freezing flour-dough:
A, yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, seaweed are weighed by formula ratio
Sour sodium, active dry yeast and water；
B, in order by yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, sodium alginate,
Active dry yeast is put into dough mixing machine low speed 500r/min and stirs evenly 3min；
C, water is added, 1min is first stirred at low speed, then in high-speed stirred 4min at dough；
D, dough is divided into 200 parts by weight, in -18 DEG C of refrigerations at freezing flour-dough；
(2) production of steamed bun:
A, freezing flour-dough is taken out, balances 4h in prior to 4 DEG C refrigerators, then place and melt completely to freezing flour-dough at room temperature
Change；
B, dough is divided into 80 parts by weight, and rubs the molding of consulting, be then placed in climatic chamber, it is relatively wet at 30 DEG C
Under conditions of degree 85%, provocation 60min；
C, after provocation, 20min is steamed up to steamed bun.
It is 1000r/min that the step (1), which stirs at low speed rate, and high-speed stirred rate is 1500r/min.The step
(2) water is stored in advance in obtains in 4 DEG C of refrigerators for 24 hours.
Embodiment 3
A kind of steamed bun preventing hyperglycemia, by weight: 7 parts of yam flour, 7 parts of polished rice powder, 7 parts of corn flour, coixlacrymajobi powder 7
Part, 480 parts of Strong flour, 0.4 part of soybean protein isolate, 0.04 part of sodium alginate, 7 parts of active dry yeast and 230 parts of water.
The extraction process of the soybean protein isolate is as follows:
(1) it after examining qualified defilming soybean, is placed in baking oven and dries, condition is 52 DEG C；
(2) dehulled soybeans of drying are crushed with micronizer, obtains soy meal；
(3) soy meal is weighed, leaching liquor is added by 1:10, sodium hydroxide is added, stir at 62 DEG C, protected in leaching process
It is constant to hold pH；
(4) 12min is centrifuged with 4500r/min after extracting, is added hydrochloric acid precipitation (pH value 4.4)；
(5) by sediment washing, dry soybean protein isolate.
PH value in the step (3) is 8.
A kind of preparation method for the steamed bun preventing hyperglycemia, the production method is as follows:
(1) production of freezing flour-dough:
A, yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, seaweed are weighed by formula ratio
Sour sodium, active dry yeast and water；
B, in order by yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, sodium alginate,
Active dry yeast is put into dough mixing machine low speed 500r/min and stirs evenly 5min；
C, water is added, 1min is first stirred at low speed, then in high-speed stirred 4min at dough；
D, dough is divided into 190 parts by weight, in -18 DEG C of refrigerations at freezing flour-dough；
(2) production of steamed bun:
A, freezing flour-dough is taken out, balances 4h in prior to 4 DEG C refrigerators, then place and melt completely to freezing flour-dough at room temperature
Change；
B, dough is divided into 70 parts by weight, and rubs the molding of consulting, be then placed in climatic chamber, it is relatively wet at 30 DEG C
Under conditions of degree 85%, provocation 60min；
C, after provocation, 20min is steamed up to steamed bun.
It is 1000r/min that the step (1), which stirs at low speed rate, and high-speed stirred rate is 1500r/min.The step
(2) water is stored in advance in obtains in 4 DEG C of refrigerators for 24 hours.
Steamed bun obtained by embodiment 1-3 is tested for the property and control group (conventional steamed bun on the market), test item
It is as follows
The measurement of steamed bun specific volume: the volume (V) of steamed bun is measured, is made using rape seed displacement method according to GB/T20981-2007
The quality (m) of steamed bun is measured with electronic balance, each sample is 3 times parallel.
Steamed bun specific volume (cm3/ g)=steamed bun volume (cm3)/quality of steamed bread (g)
The measurement of steamed bun texture property: 20 × 20 × 20mm of steamed bun middle section is cut3Steamed bun core sample, with property tester
The TPA of steamed bun is measured, design parameter: popped one's head in as P/100, rate is 1mm/s before surveying, and surveys medium-rate is 1mm/s, and rate is after survey
1mm/s, pushing deformation quantity is 50%, is divided into 30S, trigger force 5g, 6 repetitions of each sample between pressing time twice.
Test result is as follows:
In conclusion sodium alginate, can improve the homogeneity and water holding ability of product interior tissue, extend storage time.
Addition can provide thermofusion protective layer in refrigerated products, improves fragrance loss, proposes dystectic performance.And soybean protein isolate
It is a kind of full-price protein food additive produced using low temperature desolventizing Soybean Meal as raw material；Protein contains in soybean protein isolate
For amount 90% or more, amino acid classes have nearly 20 kinds, and contain essential amino acid, full of nutrition, cholesterol-free, are
One of the kind of alternative animal protein few in number in vegetable protein, it can reduce water and oil surface tension and
Soybean protein isolate, which is added, in the surface tension for reducing water and air, which makees emulsifier, can make product in stable condition.
Chinese yam contains the substances such as Dioscin, dopamine, hydrochloric acid Chinese yam glucoside, a variety of amino acid, wherein dopamine and Chinese yam
Saponin has apparent blood sugar reducing function, can resist blood glucose rise caused by adrenaline and glucose.Polished rice, corn and the heart of a lotus seed
Rice has different degrees of prevention effect to hyperglycemia.
The deterioration that the quality of the steamed bun made of freezing flour-dough is inhibited steamed bun of the present invention reduces steamed bun hardness, glue
The degree that viscosity and chewiness rise, while the amplitude of steamed bun elasticity, cohesive force and restoring force decline is also reduced, and steamed bun
More common steamed bun specific volume increases.
As known by the technical knowledge, the present invention can pass through the embodiment party of other essence without departing from its spirit or essential feature
Case is realized.Therefore, embodiment disclosed above, in all respects are merely illustrative, not the only.Institute
Have within the scope of the present invention or is included in the invention in the change being equal in the scope of the present invention.
Claims (7)
1. a kind of steamed bun for preventing hyperglycemia, which is characterized in that by weight, comprising:
2. a kind of steamed bun for preventing hyperglycemia according to claim 1, which is characterized in that by weight, comprising:
3. a kind of steamed bun for preventing hyperglycemia according to claim 1, it is characterised in that: the soybean protein isolate mentions
Taking technique is as follows:
(1) it after examining qualified defilming soybean, is placed in baking oven and dries, condition is 50 DEG C -55 DEG C；
(2) dehulled soybeans of drying are crushed with micronizer, obtains soy meal；
(3) soy meal is weighed, leaching liquor is added by 1:10, sodium hydroxide is added, stir at 55-65 DEG C, kept in leaching process
PH is constant；
(4) 10min-15min is centrifuged with 4000r/min-5000r/min after extracting, hydrochloric acid precipitation (pH value 4.2- is added
4.6)；
(5) by sediment washing, dry soybean protein isolate.
4. a kind of steamed bun for preventing hyperglycemia according to claim 3, it is characterised in that: the pH value in the step (3) is
7-10。
5. a kind of preparation method for the steamed bun for preventing hyperglycemia described in any one of -4 according to claim 1, which is characterized in that
The production method is as follows:
(1) production of freezing flour-dough:
A, by formula ratio weigh yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, sodium alginate,
Active dry yeast and water；
B, in order by yam flour, polished rice powder, corn flour, coixlacrymajobi powder, Strong flour, soybean protein isolate, sodium alginate, activity
Dry ferment is put into dough mixing machine low speed 500r/min and stirs evenly 3-5min；
C, water is added, 1min is first stirred at low speed, then in high-speed stirred 4min at dough；
D, dough is divided into 180-200 parts by weight, in -18 DEG C of refrigerations at freezing flour-dough；
(2) production of steamed bun:
A, freezing flour-dough is taken out, balances 4h in prior to 4 DEG C refrigerators, then place and melt completely to freezing flour-dough at room temperature；
B, dough is divided into 60-80 parts by weight, and rubs the molding of consulting, be then placed in climatic chamber, at 30 DEG C, relative humidity
Under conditions of 85%, provocation 60min；
C, after provocation, 20min is steamed up to steamed bun.
6. a kind of preparation method of steamed bun for preventing hyperglycemia according to claim 5, it is characterised in that: the step
(1) stirring at low speed rate is 1000r/min, and high-speed stirred rate is 1500r/min.
7. a kind of preparation method for the steamed bun for preventing hyperglycemia according to claim 5, it is characterised in that: the step (2)
Middle water is stored in advance to be obtained in 4 DEG C of refrigerators for 24 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109770208A (en) * | 2019-01-22 | 2019-05-21 | 贵州老锄头食品股份有限公司 | A kind of production method of the spontaneous flour modifying agent of red barnyard grass steamed bun and red barnyard grass steamed bun |
| CN110122747A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of generation meal steamed bun and preparation method thereof based on sugared balance mechanism |
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