CN111772095A - Low-GI steamed bread containing buckwheat flour and naked oat flour and preparation method thereof - Google Patents
Low-GI steamed bread containing buckwheat flour and naked oat flour and preparation method thereof Download PDFInfo
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- CN111772095A CN111772095A CN202010451554.9A CN202010451554A CN111772095A CN 111772095 A CN111772095 A CN 111772095A CN 202010451554 A CN202010451554 A CN 202010451554A CN 111772095 A CN111772095 A CN 111772095A
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- flour
- powder
- steamed bread
- dough
- low
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- 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
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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Abstract
The invention belongs to the technical field of food processing, and discloses low-GI steamed bread containing buckwheat flour and naked oats flour and a preparation method thereof, wherein the preparation method of the low-GI steamed bread containing the buckwheat flour and the naked oats flour comprises the following steps: pretreating coarse cereals and mixed beans; pretreating protein mulberry leaves; preparing mixed wheat flour; preparing mixed flour; adding dry yeast and additives to prepare dough; fermenting, shaping, and steaming. The wheat germ is added, so that the amino acid proportion in the wheat flour is balanced, and the nutritional value is improved; sorghum flour with good blood sugar stability is added, so that the blood sugar generation index of the steamed bread is reduced; the lotus root starch is also added, so that the prepared steamed bread has smooth surface and no peeling or cracking phenomenon. The low GI steamed bread prepared by the invention has the advantages of smooth surface, large specific volume, nutrition and delicious taste, good mouthfeel, low sugar content and a glycemic index of about 40, belongs to low GI food, and is suitable for patients with diabetes and obesity.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a low-GI (glycemic index) steamed bread containing buckwheat flour and naked oats flour and a preparation method thereof.
Background
Currently, Diabetes Mellitus (DM) is a syndrome caused by a deficiency in insulin secretion or insulin action in the body due to genetic, environmental, etc. factors and their interactions, and is characterized by long-term hyperglycemia accompanied by disorders in carbohydrate, fat, and protein metabolism. In 2017, the number of diabetes mellitus reaches 4.25 hundred million people all over the world. At present, diabetes cannot be cured radically, but can be controlled by diet. The food with low glycemic index has stable postprandial blood sugar change and low peak value, and is suitable for diabetics.
The steamed bread is a traditional staple food in China, is very popular with consumers, and is particularly suitable for people in northern areas. However, the white steamed bread as the traditional staple food in China has high starch content, is easy to digest and has high glycemic index, and is not suitable for diabetics.
Through the above analysis, the problems and defects of the prior art are as follows: the existing white flour steamed bread has high starch content, is easy to digest and high in sugar content, and is not beneficial to health maintenance of modern people.
The difficulty in solving the above problems and defects is: the flour used by the traditional steamed bread has high glycemic index, and the blood sugar of a human body is easy to rise after the flour is eaten. In life, coarse food grains are often added into the traditional steamed bread to reduce the starch content, but the steamed bread is reduced in taste and is not easy to digest due to excessive addition of the coarse food grains or insufficient treatment of the coarse food grains, and is not suitable for people with poor digestive systems such as intestines and stomach.
The significance of solving the problems and the defects is as follows: the steamed bread with the low GI value can effectively reduce the blood glucose index of a user, improves the nutritive value of the traditional steamed bread while ensuring the mouthfeel, and provides an effective food choice for preventing and controlling chronic diseases such as diabetes, obesity and the like.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the low-GI steamed bread containing the buckwheat flour and the hulless oat flour and the preparation method thereof.
The invention is realized in such a way that the preparation method of the low-GI steamed bread containing the buckwheat flour and the naked oats flour comprises the following steps:
step one, pretreatment of coarse cereals and mixed beans: respectively adding coarse cereals and mixed beans into a set sleeve of an extrusion puffing machine according to the proportion of raw materials, adding water, carrying out extrusion puffing and crushing treatment to obtain coarse cereal powder and mixed bean powder;
step two, pretreatment of protein mulberry leaves: cleaning fresh protein mulberry leaves, adding the fresh protein mulberry leaves into boiling water containing sodium bicarbonate, blanching, immediately cooling, draining water, baking and crushing to obtain protein mulberry powder;
selecting fresh wheat embryos with high purity from the harvested fresh wheat, and performing extrusion puffing treatment in 6 hours by using an extrusion puffing machine to enable the moisture content of the wheat embryos to be 25-27%;
step four, drying the wheat germs treated in the step three in an oven, and crushing the wheat germs into wheat germ powder; sieving with a 200-mesh sieve, and mixing the following raw materials in percentage by weight: the mass ratio of the wheat germ powder is 1: 1-5, adding wheat germ powder into common wheat flour, and uniformly mixing and stirring to obtain mixed wheat flour;
step five, preparing mixed flour: weighing the prepared coarse cereal powder, the mixed bean powder, the mixed wheat flour, the protein mulberry powder and the lotus root starch in proportion, and uniformly mixing by using a powder mixer to obtain mixed flour;
step six, stirring and dissolving the dry yeast and the aluminum-free baking powder into an emulsion by using a proper amount of warm water, then pouring the emulsion into the mixed flour obtained in the step five, stirring until the water is completely absorbed, and then adding the additive;
step seven, transferring the mixture obtained in the step six into a dough mixer, firstly stirring at a low speed for 10-15 min, and then stirring at a medium speed for 30-40 min until a dough with a smooth surface is formed and the dough is not sticky to hands;
step eight, putting the dough into a constant-temperature constant-humidity fermenting box, and fermenting for 1-1.5 hours under the conditions that the temperature is 30-35 ℃ and the humidity is 80-90%; taking out the dough, putting the dough into a tablet machine, and tabletting for 10-12 times to remove gas in the dough;
step nine, continuously transferring the dough into a dough mixer for processing for 10-15 min, and after the processing is finished, cutting the dough, kneading the dough by hands and rounding the dough to prepare the steamed bread dough with uniform size, smooth surface and same shape;
step ten, putting the formed steamed bun into a proofing box for proofing again for 15-20 min; quickly freezing the proofed steamed bun at-31 ℃, and after the steamed bun is treated for 30-40 min, freezing the steamed bun in a refrigerator for 5-7 d when the temperature of the center of the steamed bun reaches-18 ℃;
and step eleven, taking out the steamed bread within 7 days, unfreezing, putting the steamed bread into a steamer with boiling water for steaming for 10-20 min, turning off the fire for 2-3 min, taking out the steamed bread, and cooling to obtain the low-GI steamed bread containing the buckwheat flour and the hulless oat flour.
Further, in the first step, the preparation method of the coarse cereal powder and the miscellaneous bean powder comprises the following steps:
(1) selecting multiple kinds of semen Fagopyri Esculenti, herba Avenae Fatuae, jowar, herba Avenae Fatuae, rhizoma et radix Veratri, and semen Maydis with high amylose content, removing impurities and foreign substances, cleaning with clear water, and draining;
(2) soaking the cleaned coarse cereals in clear water for 20-30 s, fishing out, draining for 40-60 s, soaking for 20-30 s, and repeating the operation for 3-5 times until the surface is softened;
(3) putting the softened coarse cereals into a peeling machine for peeling, putting into clear water again for cleaning, fishing out, draining, drying in a constant-temperature drying oven at 105 ℃ to constant weight, naturally cooling to room temperature, and grinding into powder for later use;
(4) cleaning potato and sweet potato, slicing, and oven drying; crushing the dried potato chips and sweet potato chips by using a crusher, sieving the crushed potato chips and sweet potato chips by using a 140-mesh sieve to obtain potato powder and sweet potato powder, and mixing the potato powder and the sweet potato powder with the powder obtained in the step (3) to obtain coarse cereal powder;
(5) and (3) mixing the bean flour: cleaning semen Ciceris Arietini, semen Sojae Atricolor, semen Pisi Sativi, and semen glycines with clear water, oven drying, pulverizing with pulverizer, and sieving with 140 mesh sieve to obtain semen Sojae Atricolor powder.
Further, in the first step, the temperature of three zones of the sleeve is set to be 150-160 ℃ by extrusion and expansion; the amount of the added water is 6-8% of the total weight of the coarse cereals and the mixed beans; the grain size of the coarse cereal powder and the miscellaneous bean powder is 80-120 meshes.
Further, in the second step, the addition amount of the sodium bicarbonate is 0.1-0.2% of the mass of the fresh mulberry leaves; the baking temperature is 80-120 ℃, the baking time is 3-5 hours, and the materials are crushed to 120-200 meshes.
Further, in the third step, the temperature of the first zone of the extrusion bulking machine is controlled to be 0 ℃, the temperature of the second zone is controlled to be 130-150 ℃, and the temperature of the third zone is controlled to be 140-160 ℃.
Further, in the fourth step, the temperature of the oven is 110-120 ℃, and the drying time is 8-12 min, so that the water content of the wheat germs is reduced to be less than 10%.
Further, in the fifth step, the processing method of the lotus root starch comprises the following steps:
(I) mixing lotus root starch and water according to the weight ratio of (100-200): (600-1200) mL, and heating in water bath for 15-25 min at 85-95 ℃ to obtain pre-gelatinized lotus root starch;
(II) homogenizing the pre-gelatinized lotus root starch, filtering by using gauze, and removing filtering residues to obtain homogenized lotus root starch;
(III) carrying out spray drying on the homogenized slurry by using a centrifugal spray dryer to obtain the processed lotus root starch.
Further, the temperature of spray drying is 80-120 ℃, the feeding temperature is 100-180 ℃, and the discharging temperature is 60-90 ℃.
The invention also aims to provide the low-GI steamed bread containing the buckwheat flour and the hulless oat flour, which is prepared by the preparation method of the low-GI steamed bread containing the buckwheat flour and the hulless oat flour, wherein the low-GI steamed bread containing the buckwheat flour and the hulless oat flour comprises, by mass, 20-25 parts of coarse cereal flour, 15-20 parts of mixed wheat flour, 10-15 parts of mixed soybean flour, 10-20 parts of white mulberry, 8-12 parts of lotus root starch, 5-7 parts of an additive, 0.3-0.5 part of active dry yeast and 0.1-0.2 part of non-aluminum foam baking powder.
Further, the coarse cereal powder is composed of a plurality of buckwheat powder, naked oat powder, sorghum powder, oat powder, quinoa powder, rye powder, corn powder with high amylose content, potato powder and sweet potato powder;
the miscellaneous bean powder is composed of a plurality of chickpea powder, black bean powder, pea powder and soybean powder;
the additive comprises multiple of green tea, apple residue powder, grapefruit pulp, ginger powder, flaxseed powder, chia seed, xanthan gum, pectin, carboxymethyl cellulose or inulin.
By combining all the technical schemes, the invention has the advantages and positive effects that: according to the preparation method of the low-GI steamed bread containing the buckwheat flour and the hulless oat flour, provided by the invention, the extrusion puffing and crushing treatment is carried out on the coarse cereals, the mixed beans and the wheat flour by-product wheat germ by using an extrusion puffing machine, so that the obtained coarse cereal powder is more exquisite and is beneficial to digestion and absorption; by setting the temperatures of different subareas of the extrusion puffing machine, the nutritional ingredients of the coarse cereals can be fully reserved, the storage stability of wheat germ is improved, the mouthfeel is ensured, and meanwhile, the nutritional value of the traditional steamed bread is improved, so that the steamed bread is more suitable for people such as diabetic patients. The wheat germ after the extrusion and expansion treatment is crushed and added into the wheat flour, so that the defect of insufficient lysine content in the wheat flour is overcome, the amino acid proportion in the wheat flour is balanced, and the nutritional value of the steamed bread is improved.
The low-GI steamed bread containing the buckwheat flour and the hulless oat flour is also added with protein mulberry leaves, and the high protein content of the low-GI steamed bread has an active effect of reducing GI. The mulberry leaf alkaloid in the mulberry leaves has the effects of reducing blood sugar, blood pressure and blood fat, resisting aging, improving endurance, reducing cholesterol, inhibiting fat accumulation, inhibiting thrombosis, inhibiting the reproduction of harmful bacteria in intestines and inhibiting the generation of harmful oxides. According to the invention, sodium bicarbonate is added in the process of preparing the protein mulberry powder, the sodium bicarbonate is thermally decomposed into sodium carbonate, carbon dioxide and water, and the carbon dioxide and the water vapor overflow, so that the food is more fluffy. Meanwhile, the invention does not produce mixed bacteria during fermentation, effectively ensures the self taste of the flour, improves the effective nutrient content of the flour and avoids the loss of the nutrient content.
According to the invention, the sorghum with good blood sugar stability is added, but the sorghum skin is rich in tannin, so that the nutritive value and the taste are influenced. The steamed bread prepared by using the lotus root starch is smooth in surface and free of peeling and cracking.
Experiments show that the low-GI steamed bread containing the buckwheat flour and the hulless oat flour, which is prepared by the invention, has the advantages of smooth surface, large specific volume, nutrition and delicious taste, good mouthfeel, low sugar content and a Glycemic Index (GI) of about 40, belongs to low-GI food, and is suitable for diabetics to eat.
Drawings
Fig. 1 is a flow chart of a preparation method of low GI steamed bread containing buckwheat flour and naked oats flour according to an embodiment of the present invention.
Fig. 2 is a schematic diagram of a steamed bun digestion kinetic model provided by the embodiment of the invention.
FIG. 3 is a schematic diagram showing the effect of the mixed flour addition ratio on the GI value of the steamed bread provided by the embodiment of the invention.
Fig. 4 is a schematic diagram of the influence of the addition ratio of the mixed flour on the sensory score of the steamed bread provided by the embodiment of the invention.
FIG. 5 is a graph showing a curve of blood glucose production after consumption of glucose according to an embodiment of the present invention.
Fig. 6 is a schematic diagram of a blood glucose generation curve after eating the low-GI steamed bun with buckwheat flour and naked oats flour according to the embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Aiming at the problems in the prior art, the invention provides the low-GI steamed bread containing the buckwheat flour and the hulless oat flour and the preparation method thereof, and the invention is described in detail by combining the attached drawings.
As shown in fig. 1, the preparation method of the low GI steamed bread containing buckwheat flour and naked oats flour according to the embodiment of the present invention includes the following steps:
s101, pretreatment of coarse cereals and mixed beans: respectively adding coarse cereals and mixed beans into a set sleeve of an extrusion puffing machine according to the proportion of raw materials, adding water, carrying out extrusion puffing and crushing treatment to obtain coarse cereal powder and mixed bean powder;
s102, protein mulberry leaf pretreatment: cleaning fresh protein mulberry leaves, adding the fresh protein mulberry leaves into boiling water containing sodium bicarbonate, blanching, immediately cooling, draining water, baking and crushing to obtain protein mulberry powder;
s103, selecting fresh wheat embryos with high purity from the harvested fresh wheat, and performing extrusion puffing treatment in 6 hours by using an extrusion puffing machine to enable the moisture content of the wheat embryos to be 25-27%;
s104, drying the wheat germs treated in the S103 in an oven, and crushing the wheat germs into wheat germ powder; sieving with 200 mesh sieve, adding wheat germ powder into common wheat flour, mixing and stirring to obtain mixed wheat flour;
s105, preparing mixed flour: weighing the prepared coarse cereal powder, the mixed bean powder, the mixed wheat flour, the protein mulberry powder and the lotus root starch in proportion, and uniformly mixing by using a powder mixer to obtain mixed flour;
s106, stirring and dissolving the dry yeast and the aluminum-free baking powder into an emulsion by using a proper amount of warm water, then pouring the emulsion into the mixed flour obtained in the S105, stirring until the water is completely absorbed, and then adding the additive;
s107, transferring the mixture obtained in the step S106 into a dough mixer, firstly stirring at a low speed for 10-15 min, and then stirring at a medium speed for 30-40 min until a dough with a smooth surface is formed and the dough is not sticky to hands;
s108, putting the dough into a constant-temperature constant-humidity fermenting box, and fermenting for 1-1.5 hours at the temperature of 30-35 ℃ and the humidity of 80-90%; taking out the dough, putting the dough into a tablet machine, and tabletting for 10-12 times to remove gas in the dough;
s109, continuously transferring the dough into a dough mixer for processing for 10-15 min, and after the processing is finished, cutting the dough, kneading by hands and rounding to prepare the steamed bread dough with uniform size, smooth surface and same shape;
s110, putting the formed steamed buns into a proofing box for proofing again for 15-20 min; quickly freezing the proofed steamed bun at-31 ℃, and after the steamed bun is treated for 30-40 min, freezing the steamed bun in a refrigerator for 5-7 d when the temperature of the center of the steamed bun reaches-18 ℃;
and S111, taking out the steamed bread within 7 days, unfreezing, putting the steamed bread into a steamer with boiling water, steaming for 10-20 min, turning off the fire for 2-3 min, taking out the steamed bread, and cooling to obtain the low-GI steamed bread containing the buckwheat flour and the hulless oat flour.
In step S101 provided in the embodiment of the present invention, the preparation method of the coarse cereal flour and the miscellaneous bean flour includes:
(1) selecting multiple kinds of semen Fagopyri Esculenti, herba Avenae Fatuae, jowar, herba Avenae Fatuae, rhizoma et radix Veratri, and semen Maydis with high amylose content, removing impurities and foreign substances, cleaning with clear water, and draining;
(2) soaking the cleaned coarse cereals in clear water for 20-30 s, fishing out, draining for 40-60 s, soaking for 20-30 s, and repeating the operation for 3-5 times until the surface is softened;
(3) putting the softened coarse cereals into a peeling machine for peeling, putting into clear water again for cleaning, fishing out, draining, drying in a constant-temperature drying oven at 105 ℃ to constant weight, naturally cooling to room temperature, and grinding into powder for later use;
(4) cleaning potato and sweet potato, slicing, and oven drying; crushing the dried potato chips and sweet potato chips by using a crusher, sieving the crushed potato chips and sweet potato chips by using a 140-mesh sieve to obtain potato powder and sweet potato powder, and mixing the potato powder and the sweet potato powder with the powder obtained in the step (3) to obtain coarse cereal powder;
(5) and (3) mixing the bean flour: cleaning semen Ciceris Arietini, semen Sojae Atricolor, semen Pisi Sativi, and semen glycines with clear water, oven drying, pulverizing with pulverizer, and sieving with 140 mesh sieve to obtain semen Sojae Atricolor powder.
In the step S101 provided by the embodiment of the invention, the temperature of the three zones of the extrusion and expansion set sleeve is 150-160 ℃; the amount of the added water is 6-8% of the total weight of the coarse cereals and the mixed beans; the grain size of the coarse cereal powder and the miscellaneous bean powder is 80-120 meshes.
In the step S102 provided by the embodiment of the invention, the addition amount of the sodium bicarbonate is 0.1-0.2% of the mass of the fresh mulberry leaves; the baking temperature is 80-120 ℃, the baking time is 3-5 hours, and the materials are crushed to 120-200 meshes.
In step S103 provided by the embodiment of the present invention, the temperature of the first zone of the extrusion-expansion machine is controlled to be 0 ℃, the temperature of the second zone is controlled to be 130 to 150 ℃, and the temperature of the third zone is controlled to be 140 to 160 ℃.
In step S104 provided in the embodiment of the present invention, the common wheat flour and the wheat germ flour are mixed according to a mass ratio of 1: mixing at a ratio of 1-5.
In the step S104 provided by the embodiment of the invention, the temperature of the oven is 110-120 ℃, the drying time is 8-12 min, and the water content of the wheat germ is reduced to be below 10%.
In step S105 provided in the embodiment of the present invention, the processing method of lotus root starch includes:
(I) mixing lotus root starch and water according to the weight ratio of (100-200): (600-1200) mL, and heating in water bath for 15-25 min at 85-95 ℃ to obtain pre-gelatinized lotus root starch;
(II) homogenizing the pre-gelatinized lotus root starch, filtering by using gauze, and removing filtering residues to obtain homogenized lotus root starch;
(III) carrying out spray drying on the homogenized slurry by using a centrifugal spray dryer to obtain the processed lotus root starch.
The spray drying temperature provided by the embodiment of the invention is 80-120 ℃, the feeding temperature is 100-180 ℃, and the discharging temperature is 60-90 ℃.
The low-GI steamed bread containing the buckwheat flour and the hulless oat flour provided by the embodiment of the invention comprises, by mass, 20-25 parts of coarse cereal flour, 15-20 parts of mixed wheat flour, 10-15 parts of mixed bean flour, 10-20 parts of white mulberry, 8-12 parts of lotus root starch, 5-7 parts of an additive, 0.3-0.5 part of active dry yeast and 0.1-0.2 part of aluminum-free baking powder.
The coarse cereal powder provided by the embodiment of the invention is composed of a plurality of buckwheat powder, naked oat powder, sorghum powder, oat powder, quinoa powder, rye powder, corn powder with high amylose content, potato powder and sweet potato powder; the miscellaneous bean powder is composed of a plurality of chickpea powder, black bean powder, pea powder and soybean powder; the additive comprises multiple of green tea, apple residue powder, grapefruit pulp, ginger powder, flaxseed powder, chia seed, xanthan gum, pectin, carboxymethyl cellulose or inulin.
The technical solution of the present invention is further described below with reference to specific examples.
Example 1
The preparation method of the low-GI steamed bread containing the buckwheat flour and the hulless oat flour provided by the embodiment 1 of the invention comprises the following steps:
(1) pre-treating coarse cereals and mixed beans: respectively adding mixed bean powder consisting of buckwheat, hulless oat, sorghum, chickpea and black bean into a set sleeve of an extrusion puffing machine, adding water, carrying out extrusion puffing treatment at 150 ℃, and simultaneously carrying out crushing treatment and sieving with a 80-mesh sieve to obtain coarse cereal powder and mixed bean powder;
(2) pretreating protein mulberry leaves: cleaning fresh protein mulberry leaves, adding the fresh protein mulberry leaves into boiling water containing sodium bicarbonate with the mass of 0.1 percent of that of the fresh mulberry leaves, blanching, immediately cooling, draining water, baking and crushing to obtain protein mulberry powder;
(3) selecting fresh wheat embryos with high purity from the harvested fresh wheat, and performing extrusion puffing treatment by an extrusion puffing machine within 6 hours to enable the moisture content of the wheat embryos to be 25%;
(4) drying the wheat germs treated in the step (3) in an oven, and crushing into wheat germ powder; sieving with a 200-mesh sieve, adding 3 parts of wheat germ powder into common wheat flour, and uniformly mixing and stirring to obtain mixed wheat flour;
(5) preparing mixed flour: uniformly mixing 20 parts of the prepared coarse cereal powder, 10 parts of mixed bean powder, 15 parts of mixed wheat flour, 10 parts of white mulberry powder and 8 parts of lotus root starch by using a powder mixer to obtain mixed flour;
(6) stirring 0.3 part of dry yeast and 0.1 part of aluminum-free baking powder with a proper amount of warm water to dissolve into an emulsion, then pouring the emulsion into the mixed flour obtained in the step S105, stirring until the water is completely absorbed, and then adding 5 parts of mixed additives consisting of green tea, apple residue powder, grapefruit pulp, ginger powder and linseed powder;
(7) transferring the mixture obtained in the step (6) into a dough mixer, firstly stirring at a low speed for 10min, and then stirring at a medium speed for 30min until a dough with a smooth surface is formed and the dough is not sticky to hands;
(8) putting the dough into a constant-temperature constant-humidity fermenting box, and fermenting for 1h at the temperature of 30 ℃ and the humidity of 80%; taking out the dough, putting the dough into a tablet machine, and tabletting for 10 times to remove gas in the dough;
(9) then, continuously transferring the dough into a dough mixer for processing for 10min, and after the processing is finished, dividing the dough, kneading the dough by hands and rounding the dough to prepare the steamed bun dough with uniform size, smooth surface and same shape;
(10) putting the formed steamed bun into a proofing box for proofing again for 15 min; quickly freezing the proofed steamed bun at-31 deg.C for 30min, and freezing in refrigerator for 5d when the temperature of the steamed bun center reaches-18 deg.C;
(11) and (3) taking out the steamed bread within 7 days, unfreezing, putting the steamed bread into a steamer with boiling water, steaming for 10min, turning off the fire for 2min, taking out the steamed bread, and cooling to obtain the low-GI steamed bread containing the buckwheat flour and the hulless oat flour.
Example 2
The preparation method of the low-GI steamed bread containing the buckwheat flour and the hulless oat flour provided by the embodiment 2 of the invention comprises the following steps:
(1) pre-treating coarse cereals and mixed beans: respectively adding mixed bean powder consisting of sorghum, oat, quinoa, pease and black beans into a set sleeve of an extrusion puffing machine, adding water, carrying out extrusion puffing treatment at 155 ℃, and simultaneously carrying out crushing treatment and sieving with a 100-mesh sieve to obtain coarse cereal powder and mixed bean powder;
(2) pretreating protein mulberry leaves: cleaning fresh protein mulberry leaves, adding the fresh protein mulberry leaves into boiling water containing sodium bicarbonate with the mass of 0.15 percent of that of the fresh mulberry leaves, blanching, immediately cooling, draining water, baking and crushing to obtain protein mulberry powder;
(3) selecting fresh wheat embryos with high purity from the harvested fresh wheat, and performing extrusion puffing treatment by an extrusion puffing machine within 6 hours to enable the moisture content of the wheat embryos to be 25%;
(4) drying the wheat germs treated in the step (3) in an oven, and crushing into wheat germ powder; sieving with a 200-mesh sieve, adding 5 parts of wheat germ powder into common wheat flour, and uniformly mixing and stirring to obtain mixed wheat flour;
(5) preparing mixed flour: uniformly mixing 22 parts of coarse cereal powder, 13 parts of mixed bean powder, 17 parts of mixed wheat flour, 15 parts of white mulberry powder and 9 parts of lotus root starch by using a powder mixer to obtain mixed flour;
(6) stirring 0.4 parts of dry yeast and 0.15 parts of aluminum-free baking powder with a proper amount of warm water to dissolve into an emulsion, then pouring the emulsion into the mixed flour obtained in S105, stirring until the water is completely absorbed, and then adding a mixed additive consisting of 6 parts of linseed powder, chia seeds, xanthan gum and pectin;
(7) transferring the mixture obtained in the step (6) into a dough mixer, firstly stirring at a low speed for 10min, and then stirring at a medium speed for 30min until a dough with a smooth surface is formed and the dough is not sticky to hands;
(8) putting the dough into a constant-temperature constant-humidity fermenting box, and fermenting for 1h at the temperature of 30 ℃ and the humidity of 80%; taking out the dough, putting the dough into a tablet machine, and tabletting for 10 times to remove gas in the dough;
(9) then, continuously transferring the dough into a dough mixer for processing for 10min, and after the processing is finished, dividing the dough, kneading the dough by hands and rounding the dough to prepare the steamed bun dough with uniform size, smooth surface and same shape;
(10) putting the formed steamed bun into a proofing box for proofing again for 15 min; quickly freezing the proofed steamed bun at-31 deg.C for 30min, and freezing in refrigerator for 5d when the temperature of the steamed bun center reaches-18 deg.C;
(11) and (3) taking out the steamed bread within 7 days, unfreezing, putting the steamed bread into a steamer with boiling water, steaming for 10min, turning off the fire for 2min, taking out the steamed bread, and cooling to obtain the low-GI steamed bread containing the buckwheat flour and the hulless oat flour.
Example 3
The preparation method of the low-GI steamed bread containing the buckwheat flour and the hulless oat flour provided by the embodiment 3 of the invention comprises the following steps:
(1) pre-treating coarse cereals and mixed beans: respectively adding rye, corn with high amylose content, potato, sweet potato, pea and soybean into a set sleeve of an extrusion puffing machine, adding water, performing extrusion puffing treatment at 160 ℃, and simultaneously performing crushing treatment and sieving with a 120-mesh sieve to obtain coarse cereal powder and soybean powder;
(2) pretreating protein mulberry leaves: cleaning fresh protein mulberry leaves, adding the fresh protein mulberry leaves into boiling water containing sodium bicarbonate with the mass of 0.2 percent of that of the fresh mulberry leaves, blanching, immediately cooling, draining water, baking and crushing to obtain protein mulberry powder;
(3) selecting fresh wheat embryos with high purity from the harvested fresh wheat, and performing extrusion puffing treatment by an extrusion puffing machine within 6 hours to enable the moisture content of the wheat embryos to be 25%;
(4) drying the wheat germs treated in the step (3) in an oven, and crushing into wheat germ powder; sieving with a 200-mesh sieve, adding 1 part of wheat germ powder into common wheat flour, and uniformly mixing and stirring to obtain mixed wheat flour;
(5) preparing mixed flour: uniformly mixing 25 parts of prepared coarse cereal powder, 15 parts of mixed bean powder, 20 parts of mixed wheat flour, 20 parts of protein mulberry powder and 12 parts of lotus root starch by using a powder mixer to obtain mixed flour;
(6) stirring 0.5 part of dry yeast and 0.2 part of aluminum-free baking powder with a proper amount of warm water to dissolve into an emulsion, then pouring the emulsion into the mixed flour obtained in S105, stirring until the water is completely absorbed, and then adding a mixed additive consisting of 7 parts of glue, carboxymethyl cellulose and inulin;
(7) transferring the mixture obtained in the step (6) into a dough mixer, firstly stirring at a low speed for 10min, and then stirring at a medium speed for 30min until a dough with a smooth surface is formed and the dough is not sticky to hands;
(8) putting the dough into a constant-temperature constant-humidity fermenting box, and fermenting for 1h at the temperature of 30 ℃ and the humidity of 80%; taking out the dough, putting the dough into a tablet machine, and tabletting for 10 times to remove gas in the dough;
(9) then, continuously transferring the dough into a dough mixer for processing for 10min, and after the processing is finished, dividing the dough, kneading the dough by hands and rounding the dough to prepare the steamed bun dough with uniform size, smooth surface and same shape;
(10) putting the formed steamed bun into a proofing box for proofing again for 15 min; quickly freezing the proofed steamed bun at-31 deg.C for 30min, and freezing in refrigerator for 5d when the temperature of the steamed bun center reaches-18 deg.C;
(11) and (3) taking out the steamed bread within 7 days, unfreezing, putting the steamed bread into a steamer with boiling water, steaming for 10min, turning off the fire for 2min, taking out the steamed bread, and cooling to obtain the low-GI steamed bread containing the buckwheat flour and the hulless oat flour.
The technical effects of the present invention will be further explained below with reference to specific experiments.
Experiment 1: GI value determination experiment of the invention and white bread and common wheat flour steamed bread
Respectively and accurately weighing 100mg of the uniformly crushed sample powder, common white flour and common wheat flour in a centrifuge tube, adding 20mL of phosphate mixed buffer (pH7.5), adjusting the pH to 1.5 by HC1(lmol/L), adding 0.2mL of pepsin solution (115U/mL), cooling to room temperature after 30min of water bath at 37 ℃, adjusting the pH to 6.9 by NaOH (1mol/L), adding 1mL of alpha-amylase solution (110U/mL), and fixing the volume to 50mL by PBS (pH 6.9). Shaking in 37 deg.C constant temperature water bath, (1 mL of sample is taken every 30min for 0-3) h, deactivating enzyme by shaking in 100 deg.C water bath, cooling to room temperature, adding 3mL of 0.4mol/L sodium acetate buffer (pH4.75) and 20 μ L of glucoamylase (110U/mL), and shaking in 55 deg.C constant temperature water bath for 45 min. The DNS method is used for measuring the glucose content, calculating the hydrolysis index of a sample, establishing a starch hydrolysis kinetic model, and predicting an estimated glycemic index which is possibly generated by food by using the in-vitro carbohydrate hydrolysis index.
The GI value was calculated using time as abscissa and starch hydrolysis index at each time point as ordinate, and a steamed bun digestion kinetic model was made, as shown in fig. 2.
The mixed flour of the minor cereals and the mixed beans of the invention and the wheat flour are mixed in different proportions, and the influence of the substitution proportion of the mixed flour of the invention on the sensory evaluation of the mixed flour steamed bread and the GI value of the mixed flour steamed bread is measured, and the results are shown in fig. 3-4.
Experiment 2: specific volume determination
The volume (mL) of the steamed bread was measured by the rapeseed displacement method of GB/T21118-2007 appendix A.
Calculating the formula: λ is V/m.
In the formula, the specific volume of the lambda-steamed bun is milliliter per gram (mL/g); v-steamed bun volume in milliliters (mL); m-steamed bun mass in grams (g).
The steamed bun steamed by the method has smooth surface, no peeling and cracking phenomena, specific volume of 2.42-2.65 mL/g, white color and soft and fine taste, and is equivalent to common wheat flour steamed buns.
Experiment 3: glycemic index determination
Selecting 5 adults, who have no family diabetes and are healthy and do not take medicines which may influence glycometabolism recently, from normal fasting blood glucose and glucose tolerance experiments of men and women, taking glucose as a reference sample (GI 100), and determining the glycemic indexes of the sample and the reference sample: after fasting for 8-10 h, the subject slowly moves to the laboratory in the morning of the next day, the blood glucose value on the fasting state is measured by taking the blood from the fingertip (-5min), and the blood glucose value on the fasting state is repeatedly measured (0min) after 10 min. The subject eats 50g of glucose or 100g of low-GI steamed bread containing buckwheat flour and naked oats flour and 200-250 mL of water immediately, the blood glucose values of 15min, 30min, 45min, 60 min, 90 min and 120min after meal are measured, and the test is repeated after one week. The test results are shown in tables 1 and 2:
TABLE 1 blood glucose Change after glucose consumption
TABLE 2 blood sugar changes after eating low GI steamed bread containing buckwheat flour and naked oats flour
Method for calculating GI of test sample: the average value of 2 times of fasting blood sugar is used as a basic value, and the blood sugar value at each postprandial time point is subtracted from the basic value to obtain the blood sugar. The blood glucose response curves are plotted with time as abscissa and-blood glucose as ordinate, as shown in fig. 5 and 6, in which fig. 5 is a blood glucose generation curve after glucose is consumed, and fig. 6 is a blood glucose generation curve after the low-GI steamed bun containing buckwheat flour and naked oat flour is consumed. And calculating the area under the blood sugar curve by adopting a geometric method to obtain the GI value 40 of the low-GI steamed bread containing the buckwheat flour and the naked oats flour, which belongs to low-GI food.
The low-GI steamed bread containing the buckwheat flour and the hulless oat flour provided by the invention enriches the diet of the diabetic.
The above description is only for the purpose of illustrating the present invention and the appended claims are not to be construed as limiting the scope of the invention, which is intended to cover all modifications, equivalents and improvements that are within the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A preparation method of low GI steamed bread containing buckwheat flour and naked oats flour is characterized in that the preparation method of the low GI steamed bread containing the buckwheat flour and the naked oats flour comprises the following steps:
step one, pretreatment of coarse cereals and mixed beans: respectively adding coarse cereals and mixed beans into a set sleeve of an extrusion puffing machine according to the proportion of raw materials, adding water, carrying out extrusion puffing and crushing treatment to obtain coarse cereal powder and mixed bean powder;
step two, pretreatment of protein mulberry leaves: cleaning fresh protein mulberry leaves, adding the fresh protein mulberry leaves into boiling water containing sodium bicarbonate, blanching, immediately cooling, draining water, baking and crushing to obtain protein mulberry powder;
selecting fresh wheat embryos with high purity from the harvested fresh wheat, and performing extrusion puffing treatment in 6 hours by using an extrusion puffing machine to enable the moisture content of the wheat embryos to be 25-27%;
step four, drying the wheat germs treated in the step three in an oven, and crushing the wheat germs into wheat germ powder; sieving with a 200-mesh sieve, and mixing the following raw materials in percentage by weight: the mass ratio of the wheat germ powder is 1: 1-5, adding wheat germ powder into common wheat flour, and uniformly mixing and stirring to obtain mixed wheat flour;
step five, preparing mixed flour: weighing the prepared coarse cereal powder, the mixed bean powder, the mixed wheat flour, the protein mulberry powder and the lotus root starch in proportion, and uniformly mixing by using a powder mixer to obtain mixed flour;
step six, stirring and dissolving the dry yeast and the aluminum-free baking powder into an emulsion by using a proper amount of warm water, then pouring the emulsion into the mixed flour obtained in the step five, stirring until the water is completely absorbed, and then adding the additive;
step seven, transferring the mixture obtained in the step six into a dough mixer, firstly stirring at a low speed for 10-15 min, and then stirring at a medium speed for 30-40 min until a dough with a smooth surface is formed and the dough is not sticky to hands;
step eight, putting the dough into a constant-temperature constant-humidity fermenting box, and fermenting for 1-1.5 hours under the conditions that the temperature is 30-35 ℃ and the humidity is 80-90%; taking out the dough, putting the dough into a tablet machine, and tabletting for 10-12 times to remove gas in the dough;
step nine, continuously transferring the dough into a dough mixer for processing for 10-15 min, and after the processing is finished, cutting the dough, kneading the dough by hands and rounding the dough to prepare the steamed bread dough with uniform size, smooth surface and same shape;
step ten, putting the formed steamed bun into a proofing box for proofing again for 15-20 min; quickly freezing the proofed steamed bun at-31 ℃, and after the steamed bun is treated for 30-40 min, freezing the steamed bun in a refrigerator for 5-7 d when the temperature of the center of the steamed bun reaches-18 ℃;
and step eleven, taking out the steamed bread within 7 days, unfreezing, putting the steamed bread into a steamer with boiling water for steaming for 10-20 min, turning off the fire for 2-3 min, taking out the steamed bread, and cooling to obtain the low-GI steamed bread containing the buckwheat flour and the hulless oat flour.
2. The method for preparing low-GI steamed bread containing buckwheat flour and naked oats flour according to claim 1, wherein in the first step, the method for preparing the coarse cereal flour and the miscellaneous bean flour comprises:
(1) selecting multiple kinds of semen Fagopyri Esculenti, herba Avenae Fatuae, jowar, herba Avenae Fatuae, rhizoma et radix Veratri, and semen Maydis with high amylose content, removing impurities and foreign substances, cleaning with clear water, and draining;
(2) soaking the cleaned coarse cereals in clear water for 20-30 s, fishing out, draining for 40-60 s, soaking for 20-30 s, and repeating the operation for 3-5 times until the surface is softened;
(3) putting the softened coarse cereals into a peeling machine for peeling, putting into clear water again for cleaning, fishing out, draining, drying in a constant-temperature drying oven at 105 ℃ to constant weight, naturally cooling to room temperature, and grinding into powder for later use;
(4) cleaning potato and sweet potato, slicing, and oven drying; crushing the dried potato chips and sweet potato chips by using a crusher, sieving the crushed potato chips and sweet potato chips by using a 140-mesh sieve to obtain potato powder and sweet potato powder, and mixing the potato powder and the sweet potato powder with the powder obtained in the step (3) to obtain coarse cereal powder;
(5) and (3) mixing the bean flour: cleaning semen Ciceris Arietini, semen Sojae Atricolor, semen Pisi Sativi, and semen glycines with clear water, oven drying, pulverizing with pulverizer, and sieving with 140 mesh sieve to obtain semen Sojae Atricolor powder.
3. The method for preparing low-GI steamed bread containing buckwheat flour and naked oats flour according to claim 1, wherein in the first step, the temperature of the extrusion-expansion setting sleeve in three zones is 150-160 ℃; the amount of the added water is 6-8% of the total weight of the coarse cereals and the mixed beans; the grain size of the coarse cereal powder and the miscellaneous bean powder is 80-120 meshes.
4. The method for preparing low-GI steamed bread containing buckwheat flour and naked oats flour according to claim 1, wherein in the second step, the addition amount of the sodium bicarbonate is 0.1-0.2% of the fresh mulberry leaves; the baking temperature is 80-120 ℃, the baking time is 3-5 hours, and the materials are crushed to 120-200 meshes.
5. The method for preparing low GI steamed bread containing buckwheat flour and naked oats flour according to claim 1, wherein in the third step, the temperature of the first region of the extrusion-puffing machine is controlled to be 0 ℃, the temperature of the second region is controlled to be 130-150 ℃, and the temperature of the third region is controlled to be 140-160 ℃.
6. The method for preparing the low GI steamed bread containing the buckwheat flour and the hulless oat flour as claimed in claim 1, wherein in the fourth step, the drying oven is at a temperature of 110-120 ℃ and the drying time is 8-12 min, so that the moisture content of the wheat germ is reduced to below 10%.
7. The method for preparing low-GI steamed bread containing buckwheat flour and naked oats flour according to claim 1, wherein in the fifth step, the processing method of the lotus root starch comprises:
(I) mixing lotus root starch and water according to the mass-volume ratio of (100-200) g to (600-1200) mL, and heating in a water bath at 85-95 ℃ for 15-25 min to obtain pre-gelatinized lotus root starch;
(II) homogenizing the pre-gelatinized lotus root starch, filtering by using gauze, and removing filtering residues to obtain homogenized lotus root starch;
(III) carrying out spray drying on the homogenized slurry by using a centrifugal spray dryer to obtain the processed lotus root starch.
8. The method for preparing low-GI steamed bread containing buckwheat flour and naked oats flour according to claim 7, wherein the spray drying temperature is 80-120 ℃, the feeding temperature is 100-180 ℃, and the discharging temperature is 60-90 ℃.
9. The low-GI steamed bread containing the buckwheat flour and the hulless oat flour, which is prepared by the preparation method of the low-GI steamed bread containing the buckwheat flour and the hulless oat flour according to any one of claims 1 to 8, is characterized by comprising 20 to 25 parts of coarse cereal flour, 15 to 20 parts of mixed wheat flour, 10 to 15 parts of mixed bean flour, 10 to 20 parts of egg white mulberry, 8 to 12 parts of lotus root starch, 5 to 7 parts of an additive, 0.3 to 0.5 part of active dry yeast and 0.1 to 0.2 part of non-aluminum foam baking powder in parts by mass.
10. The low-GI steamed bread containing buckwheat flour and naked oats flour of claim 9 wherein the minor cereals flour is comprised of a plurality of buckwheat flour, naked oats flour, sorghum flour, oat flour, quinoa flour, rye flour, high amylose corn flour, potato flour, sweet potato flour;
the miscellaneous bean powder is composed of a plurality of chickpea powder, black bean powder, pea powder and soybean powder;
the additive comprises multiple of green tea, apple residue powder, grapefruit pulp, ginger powder, flaxseed powder, chia seed, xanthan gum, pectin, carboxymethyl cellulose or inulin.
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| CN114209005A (en) * | 2021-11-16 | 2022-03-22 | 河北同福健康产业有限公司 | Low-GI coarse cereal steamed bread and preparation method thereof |
| CN115137036A (en) * | 2021-03-31 | 2022-10-04 | 吴佩瑾 | Processing technology of sugar-free food |
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