CN109527380A - A kind of old face steamed bun of low glycemic index and preparation method thereof - Google Patents
A kind of old face steamed bun of low glycemic index and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 48
- 230000002641 glycemic effect Effects 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 241000894006 Bacteria Species 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 239000003513 alkali Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 16
- 241000186660 Lactobacillus Species 0.000 claims abstract description 13
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 13
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- 239000004310 lactic acid Substances 0.000 claims description 16
- 235000014655 lactic acid Nutrition 0.000 claims description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 9
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 239000004570 mortar (masonry) Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 210000004369 blood Anatomy 0.000 abstract description 16
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- 239000008280 blood Substances 0.000 abstract description 15
- 230000000291 postprandial effect Effects 0.000 abstract description 7
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- 235000019634 flavors Nutrition 0.000 abstract description 6
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- 230000000050 nutritive effect Effects 0.000 abstract description 5
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- 239000008107 starch Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 230000015556 catabolic process Effects 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 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 8
- 239000008103 glucose Substances 0.000 description 8
- 206010012601 diabetes mellitus Diseases 0.000 description 6
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- 230000001079 digestive effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 102000013142 Amylases Human genes 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 229940111205 diastase Drugs 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of old face steamed bun of low glycemic index and preparation method thereof, the old face steamed bun is made of following methods: (1) by lactobacillus preparation zymocyte liquid, yeast bacteria preparation and glutinous rice starch, water and flour, it rubs with face to uniform, carries out one time fermentation, obtain sourdough；(2) sourdough obtained by step (1) and water and flour and face are rubbed to uniform, progress secondary fermentation, obtains secondary fermentation dough, adds alkali, molding steams, obtains old face steamed bun.The old face steamed bun of the low glycemic index of the present invention is safe and non-toxic, and nutritive value is high and flavor is abundant, can be fully absorbed by human body；Method by simulating external digestion, after measuring the old face steamed bun external digestion 60min of the present invention, the content of the reduced sugar that starch degradation generates can illustrate it with delaying postprandial blood sugar sharply to increase and hypoglycemic effect down to 10.021mg；The method of the present invention preparation process is simple, at low cost, is suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of old face steamed buns and preparation method thereof, and in particular to a kind of old face steamed bun of low glycemic index and
Preparation method.
Background technique
With the arrival of aging of population and some undesirable eating habits of modern, diet structure is also continuous
Changing, disease incidence relevant to diet is constantly rising, hyperglycemia, diabetes disease incidence also greatly increase,
Potential threaten is constituted to human health.Diabetes can cause postprandial blood sugar obviously to rise, and be to cause a series of hearts such as coronary heart disease
The main reason for vascular diseases.In addition to this, a series of complication such as diabetic nephropathy, diabetic eye diseases cause minimal invasive treatment's matter
Amount and service life are severely impacted, and can bring serious financial burden for patient home.Therefore, positive prevention and treatment
Diabetes be it is very necessary, establish correct diet and see, and take reasonable life style, sugar can be reduced to greatest extent
The incidence of disease is urinated, regardless of being type 1 diabetes or diabetes B, the dietetic treatment of low glycemic index is treatment diabetes
Foundation stone.
Staple food, especially traditional Flour product are located in the diet structure as one of most important component part of China resident
In basic, frame status.And steamed bun is as one of favorite traditional staple food of our people, in current family's diet structure
Still occupy an important position.The nutritional ingredient of steamed bun is mainly starch and protein, and after starch enters in vivo, by water
Solution reaction etc. can generate glucide, so that some diabetics and the crowd of high blood glucose want to eat and dare not eat, be afraid of blood glucose
It increases.And the blood glucose target of healthy human body, general empty stomach whole blood blood glucose normal value are 3.9~6.1 mM/ls of (70~110 millis
Grams Per Minute liter), plasma glucose normal value is 3.9~6.9 mM/ls (70~125 milligram/deciliter), and 1 hour after meal, blood glucose could
Rising to 10 mM/ls, (180 milligrams/deciliter restored in postprandial 2 hours to 7.8~8.9 mM/ls of (140~160 millis
Grams Per Minute liter)).In order to solve this problem, occur the steamed bun with blood sugar reducing health function in the market, but most of only have in mind
In the raw material that nutrition and health care ingredient is added in steamed bun, although can temporarily play the role of adjuvant treatment, its safety is simultaneously
It is not defined, the risk as staple food long-term consumption should not be underestimated.It would therefore be highly desirable to develop a kind of safe and non-toxic, nutritive value
High and flavor is abundant, can be fully absorbed by human body, and has and postprandial blood sugar is delayed sharply to increase and the old face of effect of lowering blood sugar
Food.
Lactic acid bacteria can be by carbohydrate fermentation at lactic acid, and lactic acid bacteria may also help in digestion, help human body intestinal canal
Therefore health is often added in Yoghourt as healthy and beneficial fermented food.In recent years the study found that lactic acid bacteria is as fixed
The profitable strain occupied in enteron aisle has different physiological roles: alleviating lactose intolerance, improvement constipation and diarrhea, maintains enteron aisle micro-
The ecological balance and intestinal tube function, enhancing immune function and development that is antitumor, influencing cardiovascular disease influence diabetes and blood glucose
The a series of diseases such as metabolism, Reduce allergy reaction.But if the improper excessively souring easy to ferment of content of lactic acid bacteria control, or
Make dough liquid matter, to seriously affect the taste and texture of steamed bun.
CN104206988A, CN103284063A, CN104818229A, CN102792984A, CN101375694A and
CN102960620A has all referred to the method using lactic acid bacteria production steamed bun, but be all confined to improve the flavor of steamed bun, texture,
The research of nutritive value and shelf-life do not further investigate the healthcare function of steamed bun.
Summary of the invention
The technical problem to be solved by the present invention is to overcome drawbacks described above of the existing technology, it is old to provide a kind of gained
Face steamed bun is safe and non-toxic, and nutritive value is high and flavor is abundant, can be fully absorbed by human body, and have and postprandial blood sugar is delayed sharply to rise
High and effect of lowering blood sugar, preparation process is simple, at low cost, be suitable for the low glycemic index of industrialized production old face steamed bun and
Preparation method.
The technical solution adopted by the present invention to solve the technical problems is as follows: a kind of old face steamed bun of low glycemic index, by
Following methods are made:
(1) lactobacillus preparation zymocyte liquid, yeast bacteria preparation and glutinous rice starch, water and flour and face are rubbed to uniform, progress
One time fermentation obtains sourdough；
(2) sourdough obtained by step (1) and water and flour and face are rubbed to uniform, carries out secondary fermentation, obtains secondary fermentation
Dough adds alkali, and molding steams, obtains old face steamed bun.
Preferably, in step (1), the lactobacillus preparation is lactobacillus plantarum preparation.Lactobacillus plantarum is to enteron aisle α-
Glucosidase vigor has certain inhibiting effect, can delay the digestion and absorption of carbohydrate, to play reduction
The zooming effect of postprandial blood sugar.
Preferably, in step (1), the yeast bacteria preparation is active dry yeast preparation.
Preferably, in step (1), the lactic acid bacteria bacterium number in the lactobacillus preparation is 1.0 × 1010~1.5 × 1011
CFU/g。
Preferably, in step (1), the saccharomycete bacterium number in the yeast bacteria preparation is 1.0 × 109~1.5 × 1010
CFU/g。
If lactic acid bacteria bacterium number or saccharomycete bacterium number are too small, it is unfavorable for microbial growth, if lactic acid bacteria bacterium number or ferment
Female bacterium bacterium number is excessive, then is unfavorable for the utilization of microbial nutrition substance, to delay to ferment.
Preferably, in step (1), the lactobacillus preparation zymocyte liquid, yeast bacteria preparation, glutinous rice starch, water and flour
Mass ratio be 0.05~0.50:0.5~1.5:5~25:40~50:100.Glutinous rice starch is added in lactic acid bacteria, is conducive to
The growth of lactic acid bacteria, since lactic acid bacteria produces acid, saccharomycete produces alcohol, and esterification can occur for the tunning of the two, forms virtue
Fragrant substance, to promote the flavor of steamed bun, therefore, lactic acid bacteria and saccharomycete in dough fermentation there is good collaboration to make
With.
Preferably, in step (1), the lactobacillus preparation zymocyte liquid the preparation method comprises the following steps: lactobacillus preparation is placed in
In MRS broth bouillon, activation stationary culture is carried out,.
Preferably, the mass volume ratio (g/mL) of the lactobacillus preparation and MRS meat soup is 0.01~0.05:1.
Preferably, the temperature of the activation stationary culture is 28~40 DEG C, and pH value is 5.0~7.0, and the time is 16~30h.
Preferably, in step (1), the temperature of the one time fermentation is 28~37 DEG C, and pH value is 3.8~4.5, the time 6
~10h.The purpose of one time fermentation is in order to ferment and prepare sour flour dough (leavening dough), and especially in lower pH value (3.5~4.5)
Under the conditions of the sour flour dough that ferments, can be used as the effective material for reducing glycemic index.
Preferably, in step (2), the mass ratio of the sourdough, water and flour be 5~25:40~60:100(more
It is preferred that 8~15:45~55:100).
Preferably, in step (2), the humidity of the secondary fermentation is the more preferable 70~90%RH of 60~95%RH(), temperature
It is 28~37 DEG C, the time is 6~12h.After sourdough is with flour and together, bacterial strain can be evenly distributed in dough
In, carbon dioxide gas can be bred and generated rapidly, and such dough will gradually expand, and so that dough is covered with bubble, the steamed bun steamed
Head becomes soft palatable.
Preferably, in step (2), described plus alkali to the pH value with even dough is 5.8~7.0.
Preferably, in step (2), the alkali is sodium bicarbonate.
Preferably, in step (2), described plus alkali alkali number is according to formula MAlkali= CAlkali*V0*mDoughIt calculates, wherein CAlkaliFor alkali
The mass concentration of solution, mDoughFor the gross mass of secondary fermentation dough, V0Obtaining value method are as follows: take 10g secondary fermentation dough, add
Enter 90g water, and grind homogenate in mortar, takes homogenate 10g, its pH value is titrated to 5.8~7.0 with aqueous slkali, is consumed
Aqueous slkali volume be V0.The M that alkali is calculated in this wayAlkaliQuality is added, and the pH value of dough can reach 5.8~7.0, i.e.,
Titration end-point pH value is consistent with the pH value for adding alkali to roll into a ball below.
Preferably, the aqueous slkali is saleratus solution, and mass concentration is 0.3~0.6g/L.
Beneficial effects of the present invention are as follows:
(1) the old face steamed bun of the low glycemic index of the present invention is safe and non-toxic, and nutritive value is high and flavor is abundant, can be inhaled completely by human body
It receives；Method by simulating external digestion, after measuring the old face steamed bun external digestion 60min of the present invention, what starch degradation generated is gone back
The content of raw sugar can illustrate that it has and postprandial blood sugar is delayed sharply to increase and hypoglycemic effect down to 10.021mg；
(2) the method for the present invention preparation process is simple, at low cost, is suitable for industrialized production.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Lactobacillus plantarum bacterium number in lactobacillus plantarum preparation used in the embodiment of the present invention is 1.0 × 1011CFU/g,
It is purchased from hundred Yi Bao Bioisystech Co., Ltd of Zhengzhou；Saccharomycete bacterium number in the Angel active dry yeast preparation is 1.0 × 1010
CFU/g is purchased from Angel Yeast Co., Ltd；The MRS broth bouillon is commercially available；Food used in the embodiment of the present invention
Product raw material or additive are obtained by routine business approach unless otherwise specified.
In step of the embodiment of the present invention (2), add the alkali number of alkali according to formula MAlkali= CAlkali*V0*mDoughIt calculates, wherein CAlkaliIt is small
The mass concentration of soda solution is respectively 0.3g/L(embodiment 1), 0.4g/L(embodiment 2), 0.6g/L(embodiment 3) and, mDoughFor
The gross mass of secondary fermentation dough, V0Obtaining value method are as follows: take 10g secondary fermentation dough, 90g water be added, and grind in mortar
Mill homogenate, takes homogenate 10g, its pH value is titrated to 5.8(embodiment 1 with saleratus solution respectively), 6.0(embodiment 2),
7.0(embodiment 3), consumed saleratus solution volume is V0。
The preparation method reference example 1 of lactobacillus plantarum preparation fermentation bacterium solution
It with mass volume ratio (g/mL) is that 0.03:1 is placed in MRS broth bouillon by lactobacillus plantarum preparation, at 37 DEG C, pH value
Under 6.2, carries out activation stationary culture for 24 hours, obtain plant cream bar zymocyte liquid.
Embodiment 1
(1) by 0.05g lactobacillus plantarum preparation fermentation bacterium solution, 0.5g Angel active dry yeast preparation and 5g glutinous rice starch, 40g water
And 100g flour and face are rubbed to uniform, at 30 DEG C, under pH value is 3.8, is carried out one time fermentation 6h, are obtained 200g sourdough；
(2) 80g sourdough obtained by step (1) and 500g water and 1000g flour and face are rubbed to uniform, in 70%RH, 28
At DEG C, secondary fermentation 6h is carried out, 2500g secondary fermentation dough is obtained, adding 68g sodium bicarbonate to the pH value with even dough is 5.8, at
Type steams, and obtains old face steamed bun.
Old face steamed bun obtained by the embodiment of the present invention is subjected in vitro digestion experiment, method particularly includes: it will be of the invention real
It applies obtained by example that old face steamed bun pancreatic diastase is with mass ratio 5g:1500u, at 37 DEG C, hydrolyzes, take the digestion time to be respectively
The digestive juice of 30min, 60min, surveying its content of reducing sugar is respectively 9.703mg and 10.342mg.
Embodiment 2
(1) by 1.5g lactobacillus plantarum preparation fermentation bacterium solution and 4g Angel active dry yeast preparation and 75g glutinous rice starch, 225g water
And 500g flour and face are rubbed to uniform, at 35 DEG C, under pH value is 4.0, carry out one time fermentation 8h, are obtained 1150g and are fermented sour face
Group；
(2) 500g sourdough obtained by step (1) and 2400g water and 5000g flour and face are rubbed to uniform, in 85%RH,
At 30 DEG C, secondary fermentation 8h is carried out, 12kg secondary fermentation dough is obtained, adding 80g sodium bicarbonate to the pH value with even dough is 6.0,
Molding, steams, obtains old face steamed bun.
Old face steamed bun obtained by the embodiment of the present invention is subjected in vitro digestion experiment, method particularly includes: it will be of the invention real
It applies obtained by example that old face steamed bun pancreatic diastase is with mass ratio 5g:1500u, at 37 DEG C, hydrolyzes, take the digestion time to be respectively
The digestive juice of 30min, 60min, surveying its content of reducing sugar is respectively 8.918 mg and 10.021mg.
Embodiment 3
(1) by 25g lactobacillus plantarum preparation fermentation bacterium solution and 75g Angel active dry yeast preparation and 1000g glutinous rice starch,
2.5kg water and 5kg flour and face are rubbed to uniform, at 32 DEG C, under pH value is 4.1, are carried out one time fermentation 10h, are obtained 13kg hair
Ferment sour flour dough；
(2) 6kg sourdough obtained by step (1) and 23kg water and 50kg flour and face are rubbed to uniform, in 80%RH, 35 DEG C
Under, secondary fermentation 10h is carried out, 93kg secondary fermentation dough is obtained, adding 8kg sodium bicarbonate to the pH value with even dough is 7.0, at
Type steams, and obtains old face steamed bun.
Old face steamed bun obtained by the embodiment of the present invention is subjected in vitro digestion experiment, method particularly includes: it will be of the invention real
It applies obtained by example that old face steamed bun pancreatic diastase is with mass ratio 5g:1500u, at 37 DEG C, hydrolyzes, take the digestion time to be respectively
The digestive juice of 30min, 60min, surveying its content of reducing sugar is respectively 9.473mg and 10.562mg.
Comparative example 1
(1) 4g Angel active dry yeast preparation and 75g glutinous rice starch, 225g water and 500g flour and face are rubbed to uniform,
35 DEG C, under pH value is 4.0, one time fermentation 8h is carried out, 1300g sourdough is obtained；
(2) 500g sourdough obtained by step (1) and 2400g water and 5000g flour and face are rubbed to uniform, in 85%RH,
At 30 DEG C, secondary fermentation 8h is carried out, 13kg secondary fermentation dough is obtained, formed, steam, obtain yeast steamed bun.
Yeast steamed bun obtained by comparative example of the present invention is subjected in vitro digestion experiment, method particularly includes: the present invention is right
Yeast steamed bun pancreatic diastase obtained by ratio is with mass ratio 5g:1500u, and at 37 DEG C, hydrolysis takes the digestion time to be respectively
The digestive juice of 30min, 60min, surveying its content of reducing sugar is respectively 13.356mg and 15.223mg.
To sum up, by the old face steamed bun and 1 gained yeast steamed bun of comparative example of the low glycemic index of 1~3 gained of the embodiment of the present invention
Comparison is it is found that the old face steamed bun of the low glycemic index of the gained of the embodiment of the present invention 1~3 in digestion time is disappearing for 30min, 60min
Change the content of reducing sugar in liquid, the content well below reduced sugar in 1 gained yeast steamed bun digestive juice of comparative example, has significant
Sex differernce illustrates that the old face steamed bun of the low glycemic index of the present invention acts on starch with higher resistance to external digestion, maintains
Glucostasis and the sustained release zooming ability of blood glucose become apparent.
Claims (9)
1. a kind of old face steamed bun of low glycemic index, which is characterized in that be made of following methods:
(1) lactobacillus preparation zymocyte liquid, yeast bacteria preparation and glutinous rice starch, water and flour and face are rubbed to uniform, progress
One time fermentation obtains sourdough；
(2) sourdough obtained by step (1) and water and flour and face are rubbed to uniform, carries out secondary fermentation, obtains secondary fermentation
Dough adds alkali, and molding steams, obtains old face steamed bun.
2. the old face steamed bun of low glycemic index according to claim 1, it is characterised in that: in step (1), the lactic acid bacteria system
Agent is lactobacillus plantarum preparation；Lactic acid bacteria bacterium number in the lactobacillus preparation is 1.0 × 1010~1.5 × 1011CFU/g；Institute
Stating the saccharomycete bacterium number in yeast bacteria preparation is 1.0 × 109~1.5 × 1010 CFU/g。
3. the old face steamed bun of low glycemic index according to claim 1 or claim 2, it is characterised in that: in step (1), the lactic acid
Bacteria preparation zymocyte liquid, yeast bacteria preparation, glutinous rice starch, water and flour mass ratio be 0.05~0.50:0.5~1.5:5~
25:40~50:100.
4. the old face steamed bun of low glycemic index described according to claim 1~one of 3, it is characterised in that: described in step (1)
Lactobacillus preparation zymocyte liquid the preparation method comprises the following steps: lactobacillus preparation is placed in MRS broth bouillon, carry out activation and stand training
It supports,.
5. the old face steamed bun of low glycemic index according to claim 4, it is characterised in that: the lactobacillus preparation and MRS meat
The mass volume ratio of soup is 0.01~0.05:1；The temperature of the activation stationary culture is 28~40 DEG C, and pH value is 5.0~7.0,
Time is 16~30h.
6. the old face steamed bun of low glycemic index described according to claim 1~one of 5, it is characterised in that: described in step (1)
The temperature of one time fermentation is 28~37 DEG C, and pH value is 3.8~4.5, and the time is 6~10h.
7. the old face steamed bun of low glycemic index described according to claim 1~one of 6, it is characterised in that: described in step (2)
The mass ratio of sourdough, water and flour is 5~25:40~60:100.
8. the old face steamed bun of low glycemic index described according to claim 1~one of 7, it is characterised in that: described in step (2)
The humidity of secondary fermentation is 60~95%RH, and temperature is 28~37 DEG C, and the time is 6~12h.
9. the old face steamed bun of low glycemic index described according to claim 1~one of 8, it is characterised in that: described in step (2)
Adding alkali to the pH value with even dough is 5.8~7.0；The alkali is sodium bicarbonate；Described plus alkali alkali number is according to formula MAlkali= CAlkali*
V0*mDoughIt calculates, wherein CAlkaliFor the mass concentration of aqueous slkali, mDoughFor the gross mass of secondary fermentation dough, V0Obtaining value method are as follows:
10g secondary fermentation dough is taken, 90g water is added, and grinds homogenate in mortar, homogenate 10g is taken, by its pH value alkali soluble drop
Determine to 5.8~7.0, consumed aqueous slkali volume is V0；The aqueous slkali is saleratus solution, mass concentration 0.3
~0.6g/L.
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