CN110810709A - Functional spontaneous steamed bun flour and preparation method thereof - Google Patents
Functional spontaneous steamed bun flour and preparation method thereof Download PDFInfo
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- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 32
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 32
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 32
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 32
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 32
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims abstract description 20
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 20
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 20
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- 239000000463 material Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
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- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- NKWPZUCBCARRDP-UHFFFAOYSA-L calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 claims description 4
- 229910000020 calcium bicarbonate Inorganic materials 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims description 2
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims description 2
- 239000001095 magnesium carbonate Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 210000004369 blood Anatomy 0.000 abstract description 9
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- 239000004519 grease Substances 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
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- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 108010023302 HDL Cholesterol Proteins 0.000 description 3
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- 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 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 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 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000014590 basal diet Nutrition 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 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
-
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses functional spontaneous steamed bread flour containing hawthorn powder and fructo-oligosaccharide and a preparation method thereof. The spontaneous steamed bread flour comprises wheat flour, hawthorn powder, fructo-oligosaccharide, active dry yeast, yolk powder, vital gluten, vegetable oil and carbonate. The preparation method comprises compounding fructus crataegi powder, yolk powder and vegetable oil at a certain ratio, mixing at 6000-10000rpm, and vacuumizing to obtain component A; mixing fructo-oligosaccharide, active dry yeast, carbonate, wheat gluten and wheat flour at a certain ratio to obtain component B; and (3) putting the component A and the component B cooled to 4-8 ℃ into a mixer, uniformly mixing at the rotating speed of 4000-. The spontaneous steamed bread flour is not added with an acidic chemical neutralizer, and has a certain health-care function of regulating blood fat.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to functional spontaneous steamed bread flour containing hawthorn fruit powder and fructo-oligosaccharide and a preparation method thereof.
Technical Field
The existing patents and documents show that although China reports that hawthorn or fructo-oligosaccharide is added into steamed bread, such as CN201710580335.9, CN201410352033.2, CN201510987158.7 and CN201710588405.5, the patent and document reports of the steamed bread powder with hawthorn and fructo-oligosaccharide added at the same time do not see the function of reducing blood fat, and spontaneous steamed bread powder containing hawthorn powder and fructo-oligosaccharide. The spontaneous steamed bun powder is characterized in that hawthorn powder, fructo-oligosaccharide and carbonate are added, and the hawthorn powder and the fructo-oligosaccharide are matched, so that the blood fat reducing effect of the steamed bun powder is improved. In addition, the acidic substances in the hawthorn powder can react with carbonate in the process of leavening and steaming the steamed bread to release carbon dioxide gas, and the generated gas makes the dough fluffy and rise. In order to prevent premature or too rapid contact reaction between organic acid and carbonate in the hawthorn powder and release carbon dioxide gas in advance to influence the fluffing effect in the storage and processing processes of the spontaneous steamed bread powder, the invention performs grease shielding treatment on the hawthorn powder. And proper amount of egg yolk powder is added into the oil, and the lecithin in the oil can play a role in emulsifying the edible oil. Because of the grease shielding effect, the carbonate in the steamed bread powder can not generate chemical reaction with the organic acid in the hawthorn powder in the storage process; in the dough kneading process, because the dough kneading temperature is controlled below 24 ℃, the viscosity of the grease is high, the emulsifying effect of lecithin is poor, and the carbonate in the dough is difficult to react with the acidic substances in the hawthorn powder. When the temperature rises to the proofing temperature and the steaming temperature, the grease outside the hawthorn powder particles gradually permeates carbonate solution or carbonate and reacts with acid substances in the hawthorn powder through the emulsification, and carbon dioxide gas is slowly released. The steamed bun flour provided by the invention is a slow-release spontaneous steamed bun flour with uniform initiation.
Disclosure of Invention
The invention aims to provide functional spontaneous steamed bun flour and a preparation method thereof. The functional spontaneous steamed bun flour contains hawthorn powder, fructo-oligosaccharide and carbonate, and the fluffy steamed buns can be steamed after the steamed bun flour is added with water and kneaded within the shelf life of 4-6 months, fermented at 35-38 ℃ and steamed in a steamer.
In order to achieve the purpose, the invention provides the following technical scheme:
a functional spontaneous steamed bread flour comprises the following components in percentage by weight: 4.5-7.0% of hawthorn powder, 3.0-5.0% of fructo-oligosaccharide, 0.4-0.7% of yolk powder and 2-3% of edible vegetable oil; 0-0.8% of active dry yeast, 2-3% of wheat gluten, 0.8-1.5% of carbonate and 79-87.3% of wheat flour.
A preparation method of functional spontaneous steamed bread flour comprises the following steps:
(1) weighing 2-3 parts of vegetable oil and 0.4-0.7 part of yolk powder according to the mass parts, putting into a vacuum homogenizer, and homogenizing for 1.5-2min at the rotating speed of 1200 plus 2000 rpm; then pouring 4.5-7 parts of hawthorn powder with the fineness of 80-100 meshes into a vacuum homogenizer, mixing at 6000-10000rpm for 1-2min at high speed, vacuumizing under the pressure of 0.09MPa, discharging air in the mixture, and taking the discharged material as a component A;
(2) adding 3.0-5.0 parts of fructo-oligosaccharide, 0-0.8 part of active dry yeast, 2-3 parts of wheat gluten, 0.8-1.5 parts of carbonate and 79-87.3 parts of wheat flour into a mixer, and uniformly mixing at the stirring speed of 2000-2800rpm to obtain a component B; putting the component B into a refrigerating chamber of a refrigerator to be cooled to 4-8 ℃;
(3) the component A and the component B with the temperature of 4-8 ℃ are put into a mixer and are uniformly mixed at the rotating speed of 4000-.
(4) And filling the mixed materials into a composite packaging bag, vacuumizing and packaging to remove oxygen, and obtaining the steamed bun flour with a shelf life of 4-6 months and good spontaneity. When the self-leavening steamed bun flour is used, a vacuum packaging bag is opened, 100 parts of self-leavening steamed bun flour and 60 parts of clear water with the temperature not higher than 20 ℃ are mixed into dough, the temperature of the mixed dough is not higher than 24 ℃, the dough is leavened for 40-55 minutes at the temperature of 35-38 ℃ and then shaped, then the dough is placed into a 50-60 ℃ steamer, the dough is heated until the water is boiled, and then the steamed bun flour is continuously steamed for 15-25 minutes, so that fluffy and delicious steamed buns can be obtained. Animal experiments show that the spontaneous steamed bread flour has a certain blood fat reducing effect.
Compared with the existing commercially available steamed bun self-raising flour, the invention has the following advantages and effects:
1. according to the invention, the hawthorn powder is subjected to grease shielding treatment, so that the carbonate in the spontaneous steamed bread powder is prevented from reacting with organic acid in the hawthorn powder in the storage process, the quality guarantee period can reach 4-6 months at normal temperature, and the filling power and the rising performance are not obviously reduced; and after the spontaneous steamed bread flour which is not subjected to the grease shielding treatment on the hawthorn powder is packaged and stored for 1 month at normal temperature, the filling power and the rising property of the processed steamed bread are reduced by more than 55%.
2. According to the invention, a certain amount of egg yolk powder containing lecithin is added while the hawthorn powder is subjected to grease shielding treatment, and the carbonate gradually reacts with organic acid in the hawthorn powder in the process of kneading the steamed bread powder by virtue of the emulsification effect and temperature change of the lecithin, so that the spontaneous steamed bread powder capable of slowly releasing carbon dioxide in the processes of proofing and high-temperature steaming is formed.
3. The spontaneous steamed bread powder is added with 4.5-7.0% of hawthorn powder and 3.0-5.0% of fructo-oligosaccharide, and the hawthorn powder and the fructo-oligosaccharide are matched to improve the blood fat reducing effect of the steamed bread powder.
4. The invention uses hawthorn food to replace food additive, namely acid neutralizer, and improves the nutrition and functionality of the steamed bread powder.
Detailed Description
Example 1
Weighing 20 g of soybean oil and 4 g of yolk powder according to the mass parts, putting into a vacuum homogenizer, and homogenizing at 2000rpm for 1.5 min; then 55 g of hawthorn powder with the fineness of 80-100 meshes is poured into a homogenizer, mixed for 1min at 8000rpm, and then vacuumized and exhausted under the pressure of 0.09MPa, and the material is discharged as a component A. Adding 45 g of fructo-oligosaccharide, 8g of active dry yeast, 9 g of carbonate (1.5 g of calcium bicarbonate and 7.5 g of sodium bicarbonate), 30 g of wheat gluten and 833 g of wheat flour into a mixer, and uniformly mixing at the stirring speed of 2000rpm to obtain a component B; placing the component B in a refrigerating chamber of a refrigerator to be cooled to 6 ℃; the A component and the B component are put into a mixer and mixed uniformly at the rotating speed of 4500rpm, and the mixing temperature is lower than 20 ℃. And filling the mixed materials into a composite packaging bag, vacuumizing, exhausting and packaging to obtain the spontaneous steamed bun flour with the quality guarantee period of more than 4 months. When in use, a vacuum packaging bag is opened, 1000 g of spontaneous steamed bread flour and 580 g of clear water with the temperature of 18 ℃ are mixed and kneaded, the dough is proofed for 50 minutes at the temperature of 36 ℃ to be shaped, then the shaped dough is put into a steamer with hot water of 50-60 ℃, the steamed dough is steamed for 20 minutes by timing after the water is heated to be boiling, and fluffy and delicious steamed bread is obtained, wherein the specific volume of the steamed bread is more than 2.0 g/ml.
Example 2
Weighing 3 g of siritch and 0.5 g of egg yolk powder, placing into a vacuum homogenizer, and homogenizing for 2min at the rotating speed of 1300 rpm; then 7 g of hawthorn powder with the fineness of 80 meshes is poured into a homogenizer, mixed for 1min at 9000rpm, and then vacuumized and exhausted under the pressure of 0.09MPa, and the material is discharged as a component A. Adding 3 g of fructo-oligosaccharide, 2.5 g of glucose, 0.4 g of active dry yeast, 2 g of wheat gluten, 1.4 g of carbonate (0.1 g of calcium carbonate, 0.3 g of calcium bicarbonate and 1 g of sodium bicarbonate) and 80.2 g of high gluten wheat flour into a mixer, and uniformly mixing at the stirring speed of 2800rpm to obtain a component B; placing the component B in a refrigerating chamber of a refrigerator to be cooled to 4 ℃; the A component and the B component were put into a mixer, mixed uniformly at 4000rpm, and cooled by a jacket so that the temperature in the mixer was less than 20 ℃. The mixed materials are filled into a composite packaging bag, and the composite packaging bag is vacuumized, exhausted and sealed to obtain the steamed bun flour with good spontaneity within 4-month shelf life. When the steamed bun is used, a vacuum packaging bag is opened, 100 g of spontaneous steamed bun flour and 60 g of clear water at 16 ℃ are mixed and dough-shaped, a steamed bun dough blank is proofed in a thermostat at 37 ℃ for 55 minutes, the relative humidity of 75-80% is kept, then the steamed bun dough blank is placed in a steamer at 50-60 ℃, the steaming is continued for 20 minutes after the water is boiled, and the fluffy and delicious steamed bun is obtained, wherein the specific volume of the steamed bun is more than 1.8 g/ml.
Example 3
Weighing 30 g of millet bran oil and 7 parts of yolk powder, putting into a vacuum homogenizer, and homogenizing for 2min at the rotating speed of 1600 rpm; then 65 g of hawthorn powder with the fineness of 100 meshes is poured into a vacuum homogenizer, mixed for 2min at a high speed of 8000rpm, and then vacuumized under the pressure of 0.09MPa, and the discharged material is used as the component A. 50 g of fructo-oligosaccharide, 12 g of carbonate (2 g of magnesium carbonate, 2 g of calcium bicarbonate, 8g of sodium bicarbonate), 20 g of wheat gluten and 827 g of wheat flour are added into a mixer, mixed uniformly at a stirring speed of 2500rpm, and cooled to 8 ℃ in a refrigerating chamber of a refrigerator to be used as a component B. The A component and the B component are put into a mixer and mixed uniformly at the rotating speed of 5000rpm and the temperature is 20 ℃. Adding clear water of 16 ℃ into the mixed spontaneous steamed bun flour, kneading, and drying to obtain the spontaneous steamed bun flour feed. The same method is used to prepare base feed and high fat feed (base feed 75% + lard 14.5% + bile salt 0.5% + sucrose 10%) for use.
30 SD rats with 150-. After the animals are successfully modeled for hyperlipidemia, the animals are randomly divided into a high-fat model group (fed with high-fat feed) and a spontaneous steamed bun flour group (fed with functional spontaneous steamed bun flour), and each group comprises 8 animals; rats in the blank control group were fed basal diet and animals in each group were fed quantitatively and progressively. After feeding for 4 and 6 weeks, blood was taken from the tail roots to measure serum total cholesterol TG, triglyceride TC, HDL-C levels. The results (see table) show that functional spontaneous steamed bread flour has the effect of reducing TC at 4 weeks of feeding, but the effect of reducing TC is not obvious: the effect of reducing blood fat after feeding for 6 weeks is obvious. The product has good effect of assisting in reducing blood fat after being eaten for a long time. The spontaneous steamed bread flour has a good effect of reducing TC by analyzing 3 indexes of blood fat; the TG reduction effect is better; but had no effect on serum HDL-C levels.
Effect of rat serum TC, TG, HDL-C content (mmol/L, x. + -. s, n ═ 8)
Note: p < 0.01; indicates significant difference compared with the high fat model group, P < 0.05; indicates significant differential from the high lipid model group, P < 0.01.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (4)
1. A functional spontaneous steamed bread flour is characterized by containing hawthorn fruit powder and fructo-oligosaccharide.
2. The functional spontaneous steamed bread flour is characterized by comprising the following components in percentage by mass: 4.5-7.0% of hawthorn powder, 0.4-0.7% of yolk powder and 2-3% of vegetable oil; 3.0-5.0% of fructo-oligosaccharide, 0-0.8% of active dry yeast, 2-3% of wheat gluten, 0.8-1.5% of carbonate and 79-87.3% of wheat flour.
3. The method for preparing the functional spontaneous steamed bread flour according to claim 1, comprising the steps of:
(1) weighing 2-3 parts of vegetable oil and 0.4-0.7 part of yolk powder according to the mass parts, pouring into a vacuum homogenizer, and homogenizing for 1.5-2min at the rotating speed of 1200 plus 2000 rpm; then 4.5-7.0 parts of hawthorn powder with the fineness of 80-100 meshes are poured into a vacuum homogenizer, mixed for 1-2min at 6000-10000rpm, then vacuumized under the pressure of 0.09MPa, and the air in the mixture is discharged, and the discharged material is used as a component A;
(2) adding 3.0-5.0 parts of fructo-oligosaccharide, 0-0.8 part of active dry yeast, 0.8-1.5 parts of carbonate, 2-3 parts of wheat gluten and 79-87.3 parts of wheat flour into a mixer, and uniformly mixing at the rotating speed of 2000-2800rpm to obtain a component B; placing the component B in a refrigerating chamber of a refrigerator, and cooling to 4-8 ℃;
(3) putting the component A and the component B into a mixer, and uniformly mixing at the rotating speed of 4000-5000rpm, wherein the temperature of the materials in the mixing process is lower than 20 ℃; filling the mixed materials into a composite packaging bag, and carrying out vacuum packaging to obtain the functional spontaneous steamed bread flour; when in use, the package is opened, the spontaneous steamed bread flour and cold water with the temperature not higher than 20 ℃ are synthesized into dough, and the temperature of the well-mixed dough is not higher than 24 ℃; after being proofed for 40-55 minutes at 35-38 ℃, the steamed bread is shaped and then put into a steamer to be steamed out into fluffy and delicious steamed bread.
4. The functional spontaneous steamed bun flour of claim 2, wherein the carbonate comprises one or more of sodium bicarbonate, calcium bicarbonate, magnesium carbonate, and calcium carbonate.
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