CN110973479A - Low GI steamed bread and making method thereof - Google Patents
Low GI steamed bread and making method thereof Download PDFInfo
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- CN110973479A CN110973479A CN201911328362.2A CN201911328362A CN110973479A CN 110973479 A CN110973479 A CN 110973479A CN 201911328362 A CN201911328362 A CN 201911328362A CN 110973479 A CN110973479 A CN 110973479A
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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
- 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
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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
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
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Abstract
The invention discloses a low GI steamed bread and a preparation method thereof, wherein the preparation method of the low GI steamed bread comprises the following steps: grinding 3-6 parts of Chinese yam, 2-5 parts of pearl barley and 2-5 parts of gordon euryale seed into powder, and filtering the powder through a 60-100-mesh filter screen to separate coarse powder from fine powder; taking 3-6 parts of rhizoma polygonati, 3-6 parts of radix puerariae, 3-6 parts of medlar, 3-6 parts of corn stigma, 0.5-1.5 parts of polygonatum odoratum, 0.5-1.5 parts of sophora flower, 0.5-1.5 parts of mulberry leaf and coarse powder, adding 30-60 parts of water, decocting and filtering to obtain filtrate for later use; uniformly mixing 35-44 parts of flour, 9-15 parts of tartary buckwheat, 6-10 parts of highland barley, 5-9 parts of wheat bran, 0.6-1 part of yeast and fine powder, adding the filtrate, and kneading to form dough; after dough fermentation, kneading the dough, and then dividing the dough into a plurality of steamed bun blanks; fermenting the steamed bun blanks; and steaming the steamed bread blank to obtain the low-GI steamed bread. The low GI steamed bread prepared by the technical scheme of the invention has low GI value and also has the function of reducing blood sugar, and is very suitable for being eaten by diabetics for a long time.
Description
Technical Field
The invention relates to the technical field, in particular to a low GI steamed bread and a preparation method thereof.
Background
The steamed bread is a traditional staple food, the Glycemic Index (GI) of the steamed bread is high, and high GI food (GI is more than or equal to 55) can cause insulin resistance of a human body and is not suitable for being eaten by diabetics, so that the low GI steamed bread has great potential market.
The existing low GI steamed bread is prepared by taking flour as a main raw material and adding a proper amount of coarse cereals, the glycemic index is reduced to some extent, but the reduction range is limited, the existing low GI steamed bread is still not suitable for being eaten by diabetics for a long time, and the control of the blood sugar of the diabetics is also not facilitated.
Therefore, it is necessary to improve the preparation method of the low-GI steamed bread, so that the prepared low-GI steamed bread is more suitable for being eaten by diabetics for a long time.
Disclosure of Invention
The invention mainly aims to provide a method for making low-GI steamed bread, and aims to produce the low-GI steamed bread suitable for being eaten by diabetics for a long time.
In order to achieve the purpose, the making method of the low GI steamed bread provided by the invention comprises the following steps:
grinding 3-6 parts of Chinese yam, 2-5 parts of pearl barley and 2-5 parts of gordon euryale seed into powder, and filtering the powder through a 60-100-mesh filter screen to separate coarse powder from fine powder;
taking 3-6 parts of rhizoma polygonati, 3-6 parts of radix puerariae, 3-6 parts of medlar, 3-6 parts of corn stigma, 0.5-1.5 parts of polygonatum odoratum, 0.5-1.5 parts of sophora flower, 0.5-1.5 parts of mulberry leaf and the coarse powder, adding 30-60 parts of water, decocting and filtering to obtain filtrate for later use;
uniformly mixing 35-44 parts of flour, 9-15 parts of tartary buckwheat, 6-10 parts of highland barley, 5-9 parts of wheat bran, 0.6-1 part of yeast and the fine powder, adding the filtrate, and kneading to form dough;
fermenting the dough, kneading the dough, and cutting the dough into a plurality of steamed bun blanks after the kneading operation is finished;
fermenting the steamed bread blank in an environment with the temperature of 25-35 ℃ and the humidity of 75-95%;
and steaming the steamed bread blank to obtain the low-GI steamed bread.
Preferably, the steps of grinding 3-6 parts of Chinese yam, 2-5 parts of pearl barley and 2-5 parts of gordon euryale seed into powder, and separating coarse powder and fine powder by a 60-100-mesh filter screen are as follows:
grinding 4.78 parts of Chinese yam, 3.18 parts of pearl barley and 3.18 parts of gordon euryale seed into powder, and sieving by a 80-mesh filter screen to separate coarse powder from fine powder.
Preferably, the steps of taking 3-6 parts of rhizoma polygonati, 3-6 parts of radix puerariae, 3-6 parts of medlar, 3-6 parts of corn stigma, 0.5-1.5 parts of radix polygonati officinalis, 0.5-1.5 parts of flos sophorae, 0.5-1.5 parts of folium mori and the coarse powder, adding 30-60 parts of water, decocting and filtering, and taking the filtrate for later use are specifically as follows:
4.78 parts of rhizoma polygonati, 4.78 parts of kudzuvine root, 4.78 parts of medlar, 4.78 parts of corn stigma, 0.96 part of fragrant solomonseal rhizome, 0.96 part of sophora flower, 0.96 part of mulberry leaf and the coarse powder are added with 45 parts of water to be decocted and filtered, and the filtrate is taken for standby.
Preferably, the steps of uniformly mixing 35-44 parts of flour, 9-15 parts of tartary buckwheat, 6-10 parts of highland barley, 5-9 parts of wheat bran, 0.6-1 part of yeast and the fine powder, and adding the filtrate and dough to form dough specifically comprise:
and (3) uniformly mixing 39.06 parts of flour, 12 parts of tartary buckwheat, 8 parts of highland barley, 7 parts of wheat bran, 0.8 part of yeast and the fine powder, and adding the filtrate to knead dough to form dough.
Preferably, the steamed bun blanks weigh 75 grams.
Preferably, the dough is fermented and then kneaded, and in the step of dividing the dough into a plurality of steamed bun blanks after the kneading operation is completed, the kneading operation is realized by repeatedly kneading the dough for 5 to 6 times by using a dough kneading machine.
Preferably, in the step of steaming the steamed bun blanks to prepare the low-GI steamed buns, the steaming time is 20-25 minutes.
The invention also provides the low GI steamed bread prepared by the method.
According to the technical scheme, the grains and the traditional Chinese medicines with the blood sugar control function are selected as raw materials, the traditional Chinese medicines are ground or decocted, the obtained traditional Chinese medicine powder is added into the grains and the traditional Chinese medicine water to replace clear water and flour in the subsequent steps, various effective components can better treat patients, the traditional Chinese medicines are added into the low-GI steamed bread, the efficiency is not only improved, but also the functions of natural traditional Chinese medicine flavoring agents, pH regulators and preservatives are exerted, and the quality of the steamed bread is more stable. All raw materials of the low GI steamed bread are selected from foods, the added traditional Chinese medicines are also limited in the range of dual purposes of medicine and food specified by the state, no seasoning additive is added, and the low GI steamed bread can be taken as food for a long time, so that the blood sugar value can be maintained in a stable state.
Drawings
Fig. 1 is a flow chart of an embodiment of the method for making the low GI steamed bread of the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a method for making low GI steamed bread.
Referring to fig. 1, in the present invention, the method for making the low GI steamed bread comprises the following steps:
step S1, grinding 3-6 parts of Chinese yam, 2-5 parts of pearl barley and 2-5 parts of gordon euryale seed into powder, and sieving by a 60-100-mesh filter screen to separate coarse powder and fine powder. The yam is rich in yam polysaccharide, and related documents show that the yam polysaccharide can directly or indirectly improve the sugar metabolism or the activity of key enzyme; therefore, the Chinese yam polysaccharide has a certain treatment effect on type 2 diabetes (the reference document: Yang hongli and the like, the influence of the Chinese yam polysaccharide on the activity of HKSH and MTH of a type 2 diabetes rat is the university report of Liaoning traditional Chinese medicine, 2010, 12). Coix seed contains Coix seed polysaccharide, and related documents show that Coix seed polysaccharide has the effects of inhibiting hepatic glycogenolysis, myoglycogenolysis and gluconeogenesis, so as to achieve the purpose of reducing blood sugar level (reference document: Xucatahui, etc., research on separation and extraction of Coix seed polysaccharide and blood sugar reduction thereof, third-force medical university report, 2000, 6). The gorgon fruit extract has certain effect of reducing blood sugar for patients with diabetes (reference documents: Yangjiaolong, clinical research of the blood sugar reducing effect of gorgon fruit, clinical research of traditional Chinese medicine, 2014, 34). The Chinese yam, the coix seed and the gorgon fruit are ground into powder, the drug effect can be better exerted, in the subsequent steps, the fine powder is blended into the steamed bun dough to be directly eaten, the digestion and absorption can be better, and the coarse powder is boiled with water, so that the waste is avoided. In this step, the parts of chinese yam, seed of job' S tears and gorgon fruit are parts by weight, and concrete weight can be adjusted as required in actual operation, and the size of filter screen also can be selected as actual need, and in an optional embodiment, step S1 specifically is: grinding 4.78 parts of Chinese yam, 3.18 parts of pearl barley and 3.18 parts of gordon euryale seed into powder, and sieving by a 80-mesh filter screen to separate coarse powder from fine powder.
Step S2, adding 30-60 parts of water into 3-6 parts of rhizoma polygonati, 3-6 parts of radix puerariae, 3-6 parts of medlar, 3-6 parts of corn stigma, 0.5-1.5 parts of radix polygonati officinalis, 0.5-1.5 parts of flos sophorae, 0.5-1.5 parts of folium mori and the coarse powder, decocting, and filtering to obtain filtrate for later use. Modern pharmacological research shows that the rhizoma polygonati decoction has the effect of reducing blood sugar and blood fat for experimental diabetes and hyperlipidemia of rabbits (reference documents: rhizoma polygonati pharmacological action research progress such as humin, wangqin and Zhongxiandong and clinical application thereof, Guangdong, pharmacology 2005, 1(5) 68). In the research on the radix puerariae, the radix puerariae is found to be capable of effectively reducing the blood sugar of diabetic rats, reducing the formation of serum glycosylation end products and inhibiting the formation of aortic non-enzymatic glycation of the diabetic rats so as to reduce the blood sugar (the reference: Wangshilong et al, the blood sugar reducing effect of the radix puerariae, health research of Chinese and foreign women, 2015, 15). The corn stigma water decoction can obviously reduce the blood sugar of a alloxan diabetic mouse, and the blood sugar reducing effect of 30g of the corn stigma water decoction is similar to that of 100mg of hypoglycemic agent. The corn stigma decoction has the function of resisting the blood sugar rise of adrenal gland, and the action strength of large and medium dose groups is superior to that of 2.5mg for lowering blood sugar. The corn stigma water decoction has no obvious influence on the blood sugar of normal animals. Therefore, the corn stigma decoction can be presumed to have the function of biguanide hypoglycemic drugs. (reference: Liwei, Experimental study of corn stigma for lowering blood sugar, Chinese herbal medicine, 1995, 26). The hypoglycemic effect and the serum insulin (lm) level of the wolfberry are improved by repairing islet cells and promoting the regeneration function of islet B cells (reference: Zhaoyao et al. study on hypoglycemic effect of wolfberry and polysaccharides thereof, medical information 2011, 24 (8)). Yuzhu as a yin-nourishing drug is commonly used in the traditional Chinese medicine compound for treating diabetes, and clinical test results also prove that the contained Yuzhu saponin has the function of reducing blood sugar (reference documents: Guo Changrun et al, Yuzhu total saponin blood sugar reducing function laboratory research, Strong pharmaceutical journal Vol 23No, 42011). The rutin component in the sophora japonica can effectively improve capillary vessels and keep the original resistance, so that the traditional Chinese medicine sophora japonica can effectively treat hypertension, diabetes and the like (reference document: Guo Zhijin, research on the pharmacological action and processing of the traditional Chinese medicine sophora japonica, wisdom health, 2018, 1). The mulberry leaves have certain blood sugar reducing capability, and the mechanism of the blood sugar reducing function of the mulberry leaves is probably related to the generation of free radicals generated by antioxidant active ingredients of the mulberry leaves, the acceleration of the elimination of the free radicals and the secretion of insulin (reference documents: Junzhao, etc., the blood sugar reducing and blood fat reducing functions of mulberry leaf polysaccharide, Tianjin traditional Chinese medicine, 2004 and 21). The decoction obtained by decocting rhizoma polygonati, radix puerariae, medlar, corn stigma, radix polygonati officinalis, flos sophorae, folium mori and coarse powder together in the step has the function of reducing blood sugar, has a certain treatment effect on diabetes, and can be eaten as food. The decoction time is 20-60 minutes, the specific selection can be carried out according to the actual situation, as long as the effective components in the raw materials can be fully decocted into the traditional Chinese medicine water, the obtained traditional Chinese medicine water replaces clear water and flour in the subsequent steps, the drug effect of the traditional Chinese medicine can be fully exerted, and the effect of reducing blood sugar is achieved. In an alternative embodiment, the operation of step S2 may specifically be: 4.78 parts of rhizoma polygonati, 4.78 parts of kudzuvine root, 4.78 parts of medlar, 4.78 parts of corn stigma, 0.96 part of fragrant solomonseal rhizome, 0.96 part of sophora flower, 0.96 part of mulberry leaf and the coarse powder are added with 45 parts of water to be decocted and filtered, and the filtrate is taken for standby.
The dietary fiber.
And step S4, performing dough kneading operation after the dough is fermented, and dividing the dough into a plurality of steamed bun blanks after the dough kneading operation is completed. Kneading for 5-6 times with a dough kneading machine to remove gas from dough, and kneading to obtain fine dough with smooth surface and uniform color to avoid bubbles on the surface of steamed bread. After the dough is kneaded, the dough is quantitatively divided into standard square steamed bun blanks with the weight of 75g, and the blanks are properly shaped, so that the steamed bun products keep upright and full in appearance.
And step S5, proofing the steamed bread blank in an environment with the temperature of 25-35 ℃ and the humidity of 75-95%. The leavening is better that the surface of the billet is soft and not sticky, and through the leavening process, the medicine and the flour generate a series of biochemical reactions, the volume is doubled more than once, and a stable appearance is formed.
And step S6, steaming the steamed bread blank to obtain the low-GI steamed bread. Steaming the mixture in a steaming cabinet for 20-25 minutes, keeping gas circulation in a container in the steaming process, ensuring the steaming temperature, keeping the container closed, and ensuring that the introduced steam pressure is not too high.
In order to facilitate preservation, cooling and packaging can be carried out, the packaging is carried out one by one after cooling for 20-30 minutes, and the product is refrigerated and stored.
According to the technical scheme, the grains and the traditional Chinese medicines with the blood sugar control function are selected as raw materials, the traditional Chinese medicines are ground or decocted, the obtained traditional Chinese medicine powder is added into the grains and the traditional Chinese medicine water to replace clear water and flour in the subsequent steps, various effective components can better treat patients, the traditional Chinese medicines are added into the low-GI steamed bread, the efficiency is not only improved, but also the functions of natural traditional Chinese medicine flavoring agents, pH regulators and preservatives are exerted, and the quality of the steamed bread is more stable. All raw materials of the low GI steamed bread are selected from foods, the added traditional Chinese medicines are also limited in the range of dual purposes of medicine and food specified by the state, no seasoning additive is added, and the low GI steamed bread can be taken as food for a long time, so that the blood sugar value can be maintained in a stable state.
In order to verify the efficacy of the low GI steamed bread, 60 patients diagnosed with diabetes mellitus in hospitals and receiving treatment are placed on the low GI steamed bread, the low GI steamed bread is voluntarily called and accepted as breakfast staple food through collection and is used as an auxiliary treatment means for controlling the postprandial blood sugar of the diabetes mellitus, one week is a treatment course, and the patients test the postprandial blood sugar and fill in a form after one week. The table is set up as follows:
according to the Western medicine diagnosis standard of diabetes, the diabetes can be diagnosed when one of the following conditions is met according to the WHO (1999) diagnosis standard.
1. There are symptoms of diabetes (typical symptoms: polydipsia, polyphagia, polyuria, weight loss) with blood glucose at any time greater than or equal to 1Ammo/L (200mg/dL), or fasting blood glucose at any time greater than or equal to 7.0mmoL (126 mg/dL).
2. Has diabetic symptoms, and the blood sugar does not reach the standard, 75g Oral Glucose Tolerance Test (OGTT) is carried out, and the blood sugar is more than or equal to 11.1mmoL within 2 h.
3. If there is no diabetic symptom, a standard is added besides the above standard, i.e. the blood sugar of OGTT2h is more than or equal to 1.1mmo for another time, or the blood sugar of fasting is more than or equal to 7.0mmol/l for another time.
And secondly, referring to the Chinese medicine industry standard of the people's republic of China, "the standard of curative effect for diagnosing traditional Chinese medicine diseases", the Chinese medicine has the symptoms of thirst, polydipsia, polyphagia, hunger, frequent micturition, emaciation and the like.
Statistics for the retrieved table are as follows:
two hours post-prandial blood glucose before treatment: 14.91 plus or minus 5.5 mmol/L;
two hours post-meal blood glucose after treatment: 10.32. + -. 2.76 mmol/L.
The statistical result shows that the low GI steamed bread prepared by the preparation method of the low GI steamed bread can effectively control postprandial blood sugar, and after the low GI steamed bread is taken for 5 days, the hunger sensation is obviously relieved, so that the low GI steamed bread is very suitable for being eaten as staple food by diabetics.
The invention also provides the low GI steamed bread which is prepared by the preparation method of the low GI steamed bread.
All raw materials of the low GI steamed bread are selected from foods, the added traditional Chinese medicines are also limited in the range of dual purposes of medicine and food specified by the state, no seasoning additive is added, and the low GI steamed bread can be taken as food for a long time. The main grain raw materials of the low GI steamed bread have the function of controlling blood sugar, particularly tartary buckwheat and highland barley, so that the steamed bread is slowly released after entering the stomach and intestine, has long retention time, slows down the appetite of drinkers, increases satiety, and can maintain the blood sugar value in a stable state due to slow absorption speed and slow glucose release. The traditional Chinese medicines in the raw materials are added into the low-GI steamed bread in the form of fine powder and traditional Chinese medicine liquid, various effective components can better treat patients, and meanwhile, the traditional Chinese medicines are added into the low-GI steamed bread, so that not only is the efficiency increased, but also the effects of natural traditional Chinese medicine flavoring agents, pH regulators and preservatives are exerted, and the quality of the steamed bread is more stable.
It should be noted that the technical solutions of the embodiments of the present invention can be combined with each other, but must be based on the realization of the technical solutions by those skilled in the art, and when the technical solutions are contradictory or can not be realized, the combination of the technical solutions should be considered to be absent and not to be within the protection scope of the present invention.
The above description is only for the preferred embodiment of the present invention and is not intended to limit the scope of the present invention, and all equivalent structural changes made by using the contents of the present specification and the drawings, or any other related technical fields, are included in the scope of the present invention.
Claims (8)
1. The making method of the low GI steamed bread is characterized by comprising the following steps:
grinding 3-6 parts of Chinese yam, 2-5 parts of pearl barley and 2-5 parts of gordon euryale seed into powder, and filtering the powder through a 60-100-mesh filter screen to separate coarse powder from fine powder;
taking 3-6 parts of rhizoma polygonati, 3-6 parts of radix puerariae, 3-6 parts of medlar, 3-6 parts of corn stigma, 0.5-1.5 parts of polygonatum odoratum, 0.5-1.5 parts of sophora flower, 0.5-1.5 parts of mulberry leaf and the coarse powder, adding 30-60 parts of water, decocting and filtering to obtain filtrate for later use;
uniformly mixing 35-44 parts of flour, 9-15 parts of tartary buckwheat, 6-10 parts of highland barley, 5-9 parts of wheat bran, 0.6-1 part of yeast and the fine powder, adding the filtrate, and kneading to form dough;
fermenting the dough, kneading the dough, and cutting the dough into a plurality of steamed bun blanks after the kneading operation is finished;
fermenting the steamed bread blank in an environment with the temperature of 25-35 ℃ and the humidity of 75-95%;
and steaming the steamed bread blank to obtain the low-GI steamed bread.
2. The method for making the low GI steamed bread according to claim 1, wherein the steps of grinding 3-6 parts of Chinese yam, 2-5 parts of coix seed and 2-5 parts of gordon euryale seed into powder, and separating coarse powder from fine powder by a 60-100 mesh filter screen are as follows:
grinding 4.78 parts of Chinese yam, 3.18 parts of pearl barley and 3.18 parts of gordon euryale seed into powder, and sieving by a 80-mesh filter screen to separate coarse powder from fine powder.
3. The method for making the low-GI steamed bread according to claim 1, wherein the steps of taking 3-6 parts of rhizoma polygonati, 3-6 parts of radix puerariae, 3-6 parts of medlar, 3-6 parts of corn stigma, 0.5-1.5 parts of radix polygonati officinalis, 0.5-1.5 parts of flos sophorae, 0.5-1.5 parts of folium mori and the coarse powder, adding 30-60 parts of water, decocting and filtering the decoction, and taking the filtrate for later use are as follows:
4.78 parts of rhizoma polygonati, 4.78 parts of kudzuvine root, 4.78 parts of medlar, 4.78 parts of corn stigma, 0.96 part of fragrant solomonseal rhizome, 0.96 part of sophora flower, 0.96 part of mulberry leaf and the coarse powder are added with 45 parts of water to be decocted and filtered, and the filtrate is taken for standby.
4. The method for making the low GI steamed bread according to claim 1, wherein the steps of uniformly mixing 35-44 parts of flour, 9-15 parts of tartary buckwheat, 6-10 parts of highland barley, 5-9 parts of wheat bran, 0.6-1 part of yeast and the fine powder, adding the filtrate and kneading dough to form dough are specifically as follows:
and (3) uniformly mixing 39.06 parts of flour, 12 parts of tartary buckwheat, 8 parts of highland barley, 7 parts of wheat bran, 0.8 part of yeast and the fine powder, and adding the filtrate to knead dough to form dough.
5. The method of making the low GI steamed bun of claim 1, wherein the bun dough weight is 75 grams.
6. The method for making the low-GI steamed bun according to claim 1, wherein the dough is fermented and then subjected to a kneading operation, and in the step of dividing the dough into the plurality of bun blanks after the kneading operation is completed, the kneading operation is performed by repeatedly kneading the dough 5 to 6 times using a kneading machine.
7. The method of making the low GI steamed bread of claim 1, wherein the step of steaming the bread dough to produce the low GI steamed bread is performed for a steaming time of 20 to 25 minutes.
8. A low GI steamed bun, which is produced by the method for producing a low GI steamed bun according to any one of claims 1 to 7.
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