CN113679005A - Preparation method of fermented corn flour sticky steamed bun stuffed with bean paste - Google Patents
Preparation method of fermented corn flour sticky steamed bun stuffed with bean paste Download PDFInfo
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- CN113679005A CN113679005A CN202110937442.9A CN202110937442A CN113679005A CN 113679005 A CN113679005 A CN 113679005A CN 202110937442 A CN202110937442 A CN 202110937442A CN 113679005 A CN113679005 A CN 113679005A
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- corn flour
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- beans
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Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
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Abstract
A preparation method of fermented corn flour sticky steamed bun stuffed with beans relates to the field of food processing, in particular to a preparation method of corn flour sticky steamed bun stuffed with beans. The invention aims to solve the problems that the content of fast-digestible starch in the existing corn flour sticky steamed bun is high and the existing corn flour sticky steamed bun is easy to deteriorate. The preparation method comprises the following steps: firstly, preparing a traditional Chinese medicine extracting solution; secondly, preparing a fermentation substrate; thirdly, preparing fermented soya beans; fourthly, preparing fermented soya bean fermented concentrated solution; fifthly, preparing fermented soya bean freeze-dried powder; sixthly, preparing fermented corn flour; seventhly, preparing stuffing; and eighthly, packaging and steaming to obtain the fermented corn flour sticky steamed bun. The advantages are that: the food can reduce blood fat, blood pressure and cholesterol after being eaten frequently. And secondly, the blood sugar content can be reduced. And the gamma-polyglutamic acid has high content and good texture characteristics. Fourthly, the quality guarantee period is long. The invention is mainly used for preparing fermented corn flour sticky steamed bun.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of a corn flour sticky steamed bun stuffed with beans.
Background
Most of the existing corn flour sticky bean bags are made of corn flour, white flour, sticky rice flour and yeast to prepare sticky bean wrapper materials, and red beans or kidney beans to prepare stuffing materials; in order to improve the taste, honey or white granulated sugar may be added into the stuffing, so that the corn flour sticky bean bun prepared by the prior art has extremely high content of fast-digestion starch (RDS), the RDS can rapidly generate hyperglycemia response in 0-20 min, a very high Glycemic Index (GI) is generated, and excessive diet can increase the risk of obesity or obesity-related diseases (such as type II diabetes), and is not beneficial to human health. And the food with high RDS content is easy to deteriorate and can be stored at low temperature or in a sealed manner.
Disclosure of Invention
The invention aims to solve the problems of high content of fast-digestible starch and easy deterioration in the existing corn flour sticky steamed bun, and provides a preparation method of fermented corn flour sticky steamed bun.
A preparation method of fermented corn flour sticky steamed bun stuffed with beans specifically comprises the following steps:
firstly, preparing a traditional Chinese medicine extracting solution: decocting the astragalus root coarse powder and the Chinese date coarse powder in water for 2 times, combining the filtrates obtained after single decoction to obtain a decocted filtrate, and concentrating the decocted filtrate to 25-75% of the original volume to obtain a traditional Chinese medicine extracting solution;
secondly, preparing a fermentation substrate: cleaning and draining soybeans, soaking the soybeans in the traditional Chinese medicine extracting solution for 10 to 18 hours, and then sterilizing the soybeans for 30 to 40 minutes at the temperature of 121 ℃ to obtain a traditional Chinese medicine fermentation substrate;
thirdly, preparing fermented soya beans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at the temperature of 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 25-40 ℃ for 12-48 h to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g;
fourthly, preparing fermented soya bean fermented concentrated solution: cleaning fermented soya beans with deionized water for 3-5 times, filtering with a 80-100 mesh screen, combining cleaning solutions, concentrating the cleaning solutions at 50-60 ℃ until the water content is 20% -30%, and obtaining fermented soya bean concentrated solution;
fifthly, preparing fermented soya bean freeze-dried powder: putting the fermented soya beans into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, and finally preserving heat for 13 to 18 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the fermented soya bean freeze-dried powder;
sixthly, preparing fermented corn flour: weighing 4-24 parts of fermented soybean concentrated solution, 30-60 parts of fermented soybean freeze-dried powder, 5-15 parts of bran powder, 60-180 parts of waxy corn powder and 60-120 parts of water according to parts by weight; secondly, weighing fermented soybean concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the sixth step, uniformly mixing, transferring to a shaking table, and fermenting for 12-36 hours at the temperature of 20-42 ℃ and the rotating speed of 100-250 r/min to obtain fermented corn flour;
seventhly, preparing stuffing: uniformly mixing the fruit pulp, the honey and the fermented soya beans, and then culturing for 12-24 h at the temperature of 25-40 ℃ to obtain stuffing;
eighthly, packaging and cooking: cutting and rolling fermented corn flour to prepare a sticky bean wrapper material, wrapping stuffing in the sticky bean wrapper material, and then cooking at the temperature of 80-100 ℃ for 10-30 min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean curd wrapper is 1: 1-3.
The principle and the advantages of the invention are as follows:
the invention takes waxy corn powder as the main component of the sticky bean wrapper, 100 percent of starch in the endosperm of the waxy corn is amylopectin, the molecular weight of the starch is more than 10 times smaller than that of amylose, the starch is easy to digest and absorb, and the starch is rich in protein, multiple vitamins, amino acids, mineral substances and the like. Therefore, the waxy corn is easy to digest, is the best health food in coarse food grains, and can reduce blood fat, blood pressure and cholesterol after being eaten frequently, so the waxy corn is a good staple food source for controlling blood sugar of insulin-insensitive people.
Secondly, the waxy corn flour is added with the fermented soya bean freeze-dried powder and the bran powder, and the fermented soya bean is made into stuffing, the fermented soya bean freeze-dried powder contains about 50 percent of dietary fiber, 25 percent of protein and 10 percent of grease, and the bran powder contains rich dietary fiber, so the addition of the fermented soya bean freeze-dried powder and the bran powder obviously improves the dietary fiber in the sticky soybean hull material. High levels of dietary fiber can lower the glycemic GI value by two means: firstly, changing the structure of starch: the dietary fiber can change the gelatinization temperature, the molecular structure and the microcrystalline structure of the starch by high-temperature baking, so that the digestion characteristic of food is further influenced and the blood glucose index is reduced; secondly, in the process of entering human body metabolism: 1. reducing the digestibility of starch hydrolysis by digestive enzymes: because the fermented soya beans and the fermented soya bean freeze-dried powder contain a large amount of water-soluble dietary fibers, the water-soluble dietary fibers form liquid with better viscosity in a hydrolysis system, and digestive enzyme is not easy to contact starch granules due to the embedding effect on the starch granules, so that the hydrolysis digestibility of the starch is reduced; 2. reduction of carbohydrate absorption in starch: because the soluble dietary fiber forms viscous gel in the small intestine, the gel reduces the content of Rapidly Digestible Starch (RDS), increases the content of Slowly Digestible Starch (SDS) and Resistant Starch (RS), and the SDS can slowly hydrolyze the starch in a long time (20-120 min), continuously generate glucose to maintain satiety and maintain the balance of the blood sugar level of a human body; RS can be hydrolyzed into short-chain fatty acid by microorganisms in large intestine, and has the function of regulating intestine and stomach. Therefore, the fermented corn flour sticky bean bun prepared by the invention can reduce the blood sugar content while ensuring the nutritive value of starch.
The polypeptide has strong antioxidant activity, so that the quality of food can be ensured, and the polypeptide has strong antioxidant activity, so that oxidative damage can be slowed down, and various chronic diseases can be prevented and relieved.
Fourthly, the invention utilizes the traditional Chinese medicine extract to soak the soybeans, promotes the fermentation of the soybeans and the bacillus subtilis, increases the contents of micromolecular sugar and micromolecular polypeptide and promotes the reproduction of the bacillus subtilis, so that the content of the viable count of the bacillus subtilis in the fermented black bean concentrated solution reaches 108CFU/mL, the fermented soybean concentrated solution is added into the waxy corn flour for fermentation, so that the fermentation process is promoted, and the generation of gamma-polyglutamic acid can be promoted in the fermentation process. In addition, the bacillus subtilis can generate rich protease in the process of fermenting soybeans, and can remove the protease in soybean mealThe soybean protein is decomposed into polypeptide, the hydrophobic amino acid at the tail end of the short peptide is cut off, certain anti-nutritional factors are effectively removed, and the bitter taste of the soybean peptide is reduced. The soybean polypeptide has effects of promoting microbial growth, reducing blood lipid and relieving fatigue. And the main factor that the hot viscosity can be increased by adding the fermented soybean concentrated solution and the fermented soybean freeze-dried powder into the waxy corn powder is gelatinization of starch, so that the water retention capacity of the corn starch is enhanced, and starch granules absorb a large amount of water at the stage of water absorption expansion and gelatinization of the corn starch when the temperature reaches 66-72 ℃, and the water is firmly fixed around molecules. Therefore, the fermented corn flour sticky steamed bun has good texture characteristics.
The antibacterial peptide of the bacillus subtilis metabolite commonly exists in bacillus subtilis fermentation liquor in the form of various structural analogs, has a ring structure and a lipid side chain, has high thermal stability and the capability of resisting protease hydrolysis, contains the antibacterial peptide by preparing the fermented corn flour, has certain antibacterial capability on spoilage bacteria such as aspergillus flavus and the like, is a natural food preservative, has high safety on food and human health, has no toxic or side effect, cannot cause pollution to the environment, and can be used for producing green food and natural food, so the bean-sticking bag made of the fermented corn flour prepared by the invention can reduce the spoilage of the bean-sticking bag and prolong the shelf life.
Detailed Description
The first embodiment is as follows: the embodiment is a preparation method of fermented corn flour sticky steamed bun, which is specifically completed according to the following steps:
firstly, preparing a traditional Chinese medicine extracting solution: decocting the astragalus root coarse powder and the Chinese date coarse powder in water for 2 times, combining the filtrates obtained after single decoction to obtain a decocted filtrate, and concentrating the decocted filtrate to 25-75% of the original volume to obtain a traditional Chinese medicine extracting solution;
secondly, preparing a fermentation substrate: cleaning and draining soybeans, soaking the soybeans in the traditional Chinese medicine extracting solution for 10 to 18 hours, and then sterilizing the soybeans for 30 to 40 minutes at the temperature of 121 ℃ to obtain a traditional Chinese medicine fermentation substrate;
thirdly, preparing fermented soya beans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at the temperature of 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 25-40 ℃ for 12-48 h to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g;
fourthly, preparing fermented soya bean fermented concentrated solution: cleaning fermented soya beans with deionized water for 3-5 times, filtering with a 80-100 mesh screen, combining cleaning solutions, concentrating the cleaning solutions at 50-60 ℃ until the water content is 20% -30%, and obtaining fermented soya bean concentrated solution;
fifthly, preparing fermented soya bean freeze-dried powder: putting the fermented soya beans into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, and finally preserving heat for 13 to 18 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the fermented soya bean freeze-dried powder;
sixthly, preparing fermented corn flour: weighing 4-24 parts of fermented soybean concentrated solution, 30-60 parts of fermented soybean freeze-dried powder, 5-15 parts of bran powder, 60-180 parts of waxy corn powder and 60-120 parts of water according to parts by weight; secondly, weighing fermented soybean concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the sixth step, uniformly mixing, transferring to a shaking table, and fermenting for 12-36 hours at the temperature of 20-42 ℃ and the rotating speed of 100-250 r/min to obtain fermented corn flour;
seventhly, preparing stuffing: uniformly mixing the fruit pulp, the honey and the fermented soya beans, and then culturing for 12-24 h at the temperature of 25-40 ℃ to obtain stuffing;
eighthly, packaging and cooking: cutting and rolling fermented corn flour to prepare a sticky bean wrapper material, wrapping stuffing in the sticky bean wrapper material, and then cooking at the temperature of 80-100 ℃ for 10-30 min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean curd wrapper is 1: 1-3.
The second embodiment is as follows: the present embodiment differs from the first embodiment in that: in the step one, the mass ratio of the astragalus mongholicus coarse powder to the Chinese date coarse powder is 1: 1. The rest is the same as the first embodiment.
The third concrete implementation mode: the present embodiment differs from the first or second embodiment in that: in the step I, the single decoction process is as follows: adding water according to the solid-to-liquid ratio of 1: 5-10, decocting for 0.8-1.2 h, and filtering to obtain filtrate after single decoction. The others are the same as in the first or second embodiment.
The fourth concrete implementation mode: the difference between this embodiment and one of the first to third embodiments is as follows: in the step I, the single decoction process is as follows: adding water according to the solid-liquid ratio of 1:8, decocting for 1h, and filtering to obtain filtrate after single decoction. The others are the same as the first to third embodiments.
The fifth concrete implementation mode: the difference between this embodiment and one of the first to fourth embodiments is: the viable count content of the bacillus subtilis in the step three is 107CFU/mL～109CFU/mL; the preservation number of the bacillus subtilis is as follows: and CICC 24713. The rest is the same as the first to fourth embodiments.
The sixth specific implementation mode: the difference between this embodiment and one of the first to fifth embodiments is as follows: and in the fourth step, the mass ratio (1-3) of the deionized water to the fermented soya beans is 1 when the fermented soya beans are cleaned once. The rest is the same as the first to fifth embodiments.
The seventh embodiment: the difference between this embodiment and one of the first to sixth embodiments is: the fermented concentrated solution of fermented soybean in step four contains viable bacteria of 1 × 108CFU/mL～3×108CFU/mL. The rest is the same as the first to sixth embodiments.
The specific implementation mode is eight: the difference between this embodiment and one of the first to seventh embodiments is: and seventhly, the fruit pulp is pumpkin fruit pulp, dragon fruit pulp, durian fruit pulp, passion fruit pulp or pineapple fruit pulp. The rest is the same as the first to seventh embodiments.
The specific implementation method nine: the difference between this embodiment and the first to eighth embodiments is: and the mass ratio of the fruit pulp to the fermented soya beans in the seventh step is 2-12: 3. The others are the same as the first to eighth embodiments.
The detailed implementation mode is ten: the difference between this embodiment and one of the first to ninth embodiments is as follows: and in the seventh step, the mass ratio of the honey to the fermented soya beans is 3-21: 3. The rest is the same as the first to ninth embodiments.
The invention is not limited to the above embodiments, and one or a combination of several embodiments may also achieve the object of the invention.
The following experiments are adopted to verify the effect of the invention:
example 1: a preparation method of fermented corn flour sticky steamed bun stuffed with beans specifically comprises the following steps:
firstly, preparing a traditional Chinese medicine extracting solution: decocting radix astragali coarse powder and fructus Jujubae coarse powder with water for 2 times, mixing the decoctions to obtain a filtrate, and concentrating the filtrate to 25% of the original volume to obtain Chinese medicinal extractive solution;
secondly, preparing a fermentation substrate: cleaning semen glycines, draining, soaking in the Chinese medicinal extractive solution for 10h, and sterilizing at 121 deg.C for 30min to obtain Chinese medicinal fermentation substrate;
thirdly, preparing fermented soya beans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at the temperature of 35 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 35 ℃ for 12 hours to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL; the preservation number of the bacillus subtilis is as follows: CICC 24713;
fourthly, preparing fermented soya bean fermented concentrated solution: cleaning fermented soybean with deionized water for 4 times, filtering with 100 mesh screen, mixing cleaning solutions, concentrating at 55 deg.C until the water content is 25% to obtain fermented soybean concentrated solution;
fifthly, preparing fermented soya bean freeze-dried powder: placing fermented soya beans into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat at the temperature of minus 40 ℃ for 2 hours, then preserving heat at the temperature of 0 ℃ for 20 hours, and finally preserving heat at the temperature of 30 ℃ for 13 hours to obtain freeze-dried fermented soya beans, and then crushing to obtain freeze-dried fermented soya beans powder;
sixthly, preparing fermented corn flour: weighing 4 parts of fermented soybean concentrated solution, 30 parts of fermented soybean freeze-dried powder, 5 parts of bran powder, 60 parts of waxy corn powder and 60 parts of water in parts by weight; secondly, weighing fermented soybean concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the sixth step, uniformly mixing, transferring to a shaking table, and fermenting at the temperature of 32 ℃ and the rotating speed of 150r/min for 12 hours to obtain fermented corn flour;
seventhly, preparing stuffing: mixing fruit pulp, Mel and semen Sojae Preparatum, and culturing at 35 deg.C for 12 hr to obtain stuffing;
eighthly, packaging and cooking: cutting and rolling fermented corn flour to obtain a sticky bean wrapper material, wrapping stuffing in the sticky bean wrapper material, and steaming at 100 deg.C for 20min to obtain fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean curd wrapper is 1: 1.
In the first step of example 1, the mass ratio of the astragalus mongholicus coarse powder to the Chinese date coarse powder is 1: 1.
Example 1 single decoction in step one is as follows: adding water according to the solid-liquid ratio of 1:8, decocting for 1h, and filtering to obtain filtrate after single decoction.
Example 1 in step four, the mass ratio of the deionized water to the fermented soybeans was 1:1 at a single washing.
Example 1 in step four, the fermented concentrated solution of fermented soybean has viable count content of 1.73 × 108CFU/mL。
Example 1 in step seven the pulp is pitaya pulp.
Example 1 in the seventh step, the mass ratio of the fruit pulp to the fermented soya beans is 2:1, and the mass ratio of the honey to the fermented soya beans is 7: 1.
Example 2: a preparation method of fermented corn flour sticky steamed bun stuffed with beans specifically comprises the following steps:
firstly, preparing a traditional Chinese medicine extracting solution: decocting radix astragali coarse powder and fructus Jujubae coarse powder with water for 2 times, mixing the decoctions to obtain a filtrate, and concentrating the filtrate to 50% of the original volume to obtain a Chinese medicinal extractive solution;
secondly, preparing a fermentation substrate: cleaning semen glycines, draining, soaking in the Chinese medicinal extractive solution for 14h, and sterilizing at 121 deg.C for 30min to obtain Chinese medicinal fermentation substrate;
thirdly, preparing the fermented soya beans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at the temperature of 35 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 35 ℃ for 24 hours to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL; the preservation number of the bacillus subtilis is as follows: CICC 24713;
fourthly, preparing fermented soya bean fermented concentrated solution: cleaning fermented soybean with deionized water for 4 times, filtering with 100 mesh screen, mixing cleaning solutions, concentrating at 55 deg.C until the water content is 25% to obtain fermented soybean concentrated solution;
fifthly, preparing fermented soya bean freeze-dried powder: placing fermented soya beans into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat at the temperature of minus 40 ℃ for 2 hours, then preserving heat at the temperature of 0 ℃ for 20 hours, finally preserving heat at the temperature of 30 ℃ for 16 hours to obtain freeze-dried fermented soya beans, and then crushing to obtain freeze-dried fermented soya beans powder;
sixthly, preparing fermented corn flour: weighing 14 parts of fermented soybean concentrated solution, 45 parts of fermented soybean freeze-dried powder, 10 parts of bran powder, 120 parts of waxy corn powder and 90 parts of water in parts by weight; secondly, weighing fermented soybean concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the sixth step, uniformly mixing, transferring to a shaking table, and fermenting for 24 hours at the temperature of 32 ℃ and the rotating speed of 150r/min to obtain fermented corn flour;
seventhly, preparing stuffing: mixing fruit pulp, Mel and semen Sojae Preparatum, and culturing at 35 deg.C for 18 hr to obtain stuffing;
eighthly, packaging and cooking: cutting and rolling fermented corn flour to obtain a sticky bean wrapper material, wrapping stuffing in the sticky bean wrapper material, and steaming at 100 deg.C for 20min to obtain fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean curd wrapper is 1: 2.
In the first step of the embodiment 2, the mass ratio of the astragalus mongholicus coarse powder to the Chinese date coarse powder is 1: 1.
Example 2 single decoction in step one is as follows: adding water according to the solid-liquid ratio of 1:8, decocting for 1h, and filtering to obtain filtrate after single decoction.
Example 2 in step four the mass ratio of the deionized water to the fermented soybeans was 2:1 at a single washing.
Example 2 in step four, the fermented concentrated solution of fermented soybean has viable count content of 1.73 × 108CFU/mL。
Example 2 in step seven the pulp is pitaya pulp.
In the seventh step of the embodiment 2, the mass ratio of the fruit pulp to the fermented soya beans is 3:2, and the mass ratio of the honey to the fermented soya beans is 5: 2.
Example 3: a preparation method of fermented corn flour sticky steamed bun stuffed with beans specifically comprises the following steps:
firstly, preparing a traditional Chinese medicine extracting solution: decocting radix astragali coarse powder and fructus Jujubae coarse powder with water for 2 times, mixing the decoctions to obtain a filtrate, and concentrating the filtrate to 75% of the original volume to obtain Chinese medicinal extractive solution;
secondly, preparing a fermentation substrate: cleaning semen glycines, draining, soaking in the Chinese medicinal extractive solution for 18h, and sterilizing at 121 deg.C for 30min to obtain Chinese medicinal fermentation substrate;
thirdly, preparing fermented soya beans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at the temperature of 35 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 35 ℃ for 48 hours to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g; the viable count content of the bacillus subtilis is 107CFU/mL～109CFU/mL; the preservation number of the bacillus subtilis is as follows: CICC 24713;
fourthly, preparing fermented soya bean fermented concentrated solution: cleaning fermented soybean with deionized water for 4 times, filtering with 100 mesh screen, mixing cleaning solutions, concentrating at 55 deg.C until the water content is 25% to obtain fermented soybean concentrated solution;
fifthly, preparing fermented soya bean freeze-dried powder: placing fermented soya beans into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat at the temperature of minus 40 ℃ for 2 hours, then preserving heat at the temperature of 0 ℃ for 20 hours, finally preserving heat at the temperature of 30 ℃ for 18 hours to obtain freeze-dried fermented soya beans, and then crushing to obtain freeze-dried fermented soya beans powder;
sixthly, preparing fermented corn flour: weighing 24 parts of fermented soybean concentrated solution, 60 parts of fermented soybean freeze-dried powder, 15 parts of bran powder, 180 parts of waxy corn powder and 120 parts of water in parts by weight; secondly, weighing fermented soybean concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the sixth step, uniformly mixing, transferring to a shaking table, and fermenting for 36 hours at the temperature of 32 ℃ and the rotating speed of 150r/min to obtain fermented corn flour;
seventhly, preparing stuffing: mixing fruit pulp, Mel and semen Sojae Preparatum, and culturing at 35 deg.C for 24 hr to obtain stuffing;
eighthly, packaging and cooking: cutting and rolling fermented corn flour to obtain a sticky bean wrapper material, wrapping stuffing in the sticky bean wrapper material, and steaming at 100 deg.C for 20min to obtain fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean curd wrapper is 1: 3.
In the first step of example 3, the mass ratio of the astragalus mongholicus coarse powder to the Chinese date coarse powder is 1: 1.
Example 3 single decoction in step one was as follows: adding water according to the solid-liquid ratio of 1:8, decocting for 1h, and filtering to obtain filtrate after single decoction.
Example 3 in step four the mass ratio of the deionized water to the fermented soybeans was 3:1 for a single washing.
Example 3 in step four, the fermented concentrated solution of fermented soybean has viable count content of 1.73 × 108CFU/mL。
Example 3 in step seven the pulp is pitaya pulp.
Example 3 in the seventh step, the mass ratio of the fruit pulp to the fermented soya beans is 4:3, and the mass ratio of the honey to the fermented soya beans is 7: 3.
Comparative example 1: pure waxy corn flour cladding
Firstly, preparing fermented corn flour: adding yeast into waxy corn flour at an adding amount of 5g/500, adding water, mixing, transferring to a shaking table, and fermenting at 32 deg.C and 150r/min for 36 hr to obtain fermented corn flour; the mass ratio of the waxy corn powder to water is 1: 1;
secondly, preparing stuffing: preparing stuffing according to the method provided in the embodiment 3 to obtain the stuffing;
and thirdly, packaging and cooking: cutting and rolling fermented corn flour to obtain a sticky bean wrapper material, wrapping stuffing in the sticky bean wrapper material, and steaming at 100 deg.C for 20min to obtain fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean curd wrapper is 1: 2.
And (3) measuring the texture characteristics of the sticky bean wrapper:
the sticky steamed bun-in-bean material prepared in example 1-3 was steamed and then cooled for 30min, and then 60g of the sample was weighed and molded into a cube of 25mm × 25mm × 15mm, and the probe type was P/50 as measured by a TA-XT2i type physical tester. Setting parameters: the descending speed of the probe before testing is 2.00mm/s, the speed in the testing process is 1.0mm/s, the returning speed of the probe after testing is 1.0mm/s, the degree of test compression is 60%, the trigger force is 5g, and the time interval between two times of compression is 10 s. The texture curve obtained after the probe had pressed down twice to stick the skin of the tofu was examined and analyzed using Xrad software (StableMicroSystems). Results are the mean ± standard deviation of the results of the three replicates, as shown in table 1.
TABLE 1
| Sample (I) | Hardness per gram | Viscosity/(g.m)-1) | Elasticity/mm | Cohesiveness of | Tackiness of the adhesive | Chewiness of the product | Return value |
| Example 1 | 738.962 | -600.375 | 1.120 | 0.768 | 526.781 | 497.421 | 0.365 |
| Example 2 | 800.231 | -622.015 | 1.021 | 0.821 | 542.035 | 496.258 | 0.278 |
| Example 2 | 758.642 | -589.126 | 0.998 | 0.721 | 499.267 | 471.35 | 0.331 |
As can be seen from Table 1, the fermented corn flour sticky steamed bun prepared by the invention has good texture characteristics.
Gamma-polyglutamic acid (gamma-PGA) assay:
mixing fermented corn flour with water to obtain a fermented corn flour suspension, wherein the mass of the fermented corn flour and the water in the fermented corn flour suspension is 1: 2; preparing crude gamma-PGA sodium salt product from the fermented corn flour suspension, wherein 1mol/L of the crude gamma-PGA sodium salt product is used-1Regulating pH value to 2 with sulfuric acid, standing overnight until white flocculent precipitate appears, centrifuging at 5000rpm for 10min, collecting precipitate, washing precipitate with 70% ethanol, and freeze drying to obtain purified gamma-PGA sodium salt; adding water to dissolve the purified gamma-PGA sodium salt to obtain fermentation liquor; the fermentation broth was colorimetrically measured at a wavelength of 212nm and a wavelength of 660nm, and the relative unit yields of γ -PGA were expressed by the ratio of the absorbance at 212nm to the absorbance at 660nm, as shown in Table 2.
TABLE 2
| Example one | Example two | EXAMPLE III | |
| gamma-PGA mass fraction of 1 | 5.36 | 6.21 | 6.25 |
| gamma-PGA mass fraction of 2 | 5.01 | 6.52 | 5.33 |
| gamma-PGA mass fraction of 3 | 5.28 | 6.30 | 6.02 |
| Mean value | 5.22 | 6.34 | 5.87 |
As shown in Table 2, the fermented corn meal of the present invention contains gamma-polyglutamic acid (gamma-PGA).
And (3) quality guarantee period detection:
the fermented corn flour sticky bean bags prepared in example 1, example 2, example 3 and comparative example 1 were respectively packaged in a common food fresh-keeping bag, 3 parallel samples were set for each treatment group, and each group was stored at 25 ℃ and observed to record the appearance characteristics of the sticky bean bags.
After four groups of prepared steamed buns are stored for 8 days at room temperature, the area of the fermented corn flour steamed buns prepared in comparative example 1 reaches more than 80%, and the area of the fermented corn flour steamed buns prepared in examples 1, 2 and 3 reaches only within 25%.
And (3) measuring the antioxidant capacity of the fermented corn flour:
preparing a polypeptide crude product: respectively mixing the fermented corn flour prepared in the sixth step of the embodiment 1-3 with water, wherein the mass ratio of the fermented corn flour to the water is 1:8, then performing denaturation treatment for 10min in a boiling water bath, cooling, adjusting the pH value to 7 by using 1mol/L HC1, then centrifuging for 20min at the rotating speed of 3000r/min, taking the supernatant, performing rotary evaporation, and performing freeze drying to obtain polypeptide crude products; ② desalting: adopting macroporous adsorption resin DA-201-C to desalt the crude polypeptide product according to the adsorption-desorption principle to obtain the desalted polypeptide, wherein the process conditions are as follows: loading concentration 10mg/mL, loading volume 50mL, flow rate: 0.4 mL/min; eluting with distilled water at flow rate of 0.8mL/min for 10 h; desorbing with 95% ethanol solution at flow rate of 0.6mL/min for 5 hr. And (4) carrying out rotary evaporation on the desorption solution, and carrying out freeze drying to obtain a sample for measuring the antioxidant activity.
Referring to pyrogallol autoxidation method [ Tea Polyphenols (TP) for eliminating active oxygen free radical O2-Spectrophotometric studies of and OH; tea (1993) stage 1; the authors: jia Ji cautious and Yang Xianqiang]O-benzenetriol undergoes autoxidation reaction under the condition of weak base to produce O2-·，O2-The scavenger can inhibit the absorption peak of pyrogallol autooxidation product at the position of 325 n/n.
2.25mL of phosphate buffered saline PBS (50 mrnol/L) with pH8.34 was taken, and then 2mL of distilled water and 0.25mL of pyrogallol (10mmol/L) were added, i.e., the total volume was 4.5 mL. After mixing, the temperature is kept at 25 ℃, 10mol/LHCI is added at the time of 4min, and 1 drop of the mixture is added to stop the reaction. The value of A (with PBS at pH8.34 as a reference) was measured at 325nm to obtain the blank tube light absorption value (A)Air conditioner). When 10mg/mL of the desalted polypeptide in examples 1 to 3 is respectively used for determining the sample removing capacity, the sample removing capacity is determined by adding 1mL of sample liquid instead of distilled water before adding pyrogallol, and the A value (using the sample liquid with the same concentration as a reference) after terminating the reaction is the light absorption value (A) of the tube to be measuredSample (A))。
The clearance rate is calculated according to the following formula:
TABLE 3
| Example 1 | Example 2 | Example 3 | |
| Clearance 1 (%) | 39.13 | 45.26 | 38.51 |
| Clearance 2 (%) | 41.21 | 47.26 | 37.56 |
| Clearance 3 (%) | 36.52 | 43.14 | 40.12 |
It can be known from table 3 that the fermented corn flour prepared in the sixth step of examples 1 to 3 has a very strong antioxidant activity, and because the polypeptide contained in the fermented corn flour prepared in the sixth step of examples 1 to 3 has a very strong antioxidant activity, the quality of food can be ensured, and because the polypeptide has a very strong antioxidant activity, oxidative damage can be slowed down, and various chronic diseases can be prevented and alleviated.
Claims (10)
1. A preparation method of fermented corn flour sticky steamed bun is characterized by comprising the following steps:
firstly, preparing a traditional Chinese medicine extracting solution: decocting the astragalus root coarse powder and the Chinese date coarse powder in water for 2 times, combining the filtrates obtained after single decoction to obtain a decocted filtrate, and concentrating the decocted filtrate to 25-75% of the original volume to obtain a traditional Chinese medicine extracting solution;
secondly, preparing a fermentation substrate: cleaning and draining soybeans, soaking the soybeans in the traditional Chinese medicine extracting solution for 10 to 18 hours, and then sterilizing the soybeans for 30 to 40 minutes at the temperature of 121 ℃ to obtain a traditional Chinese medicine fermentation substrate;
thirdly, preparing fermented soya beans: inoculating bacillus subtilis on a traditional Chinese medicine fermentation substrate, shaking uniformly, culturing at the temperature of 25-40 ℃ until the pH value reaches 10-11, and then continuously culturing at the temperature of 25-40 ℃ for 12-48 h to obtain fermented soya beans; the inoculation amount of the bacillus subtilis is 2mL/250 g;
fourthly, preparing fermented soya bean fermented concentrated solution: cleaning fermented soya beans with deionized water for 3-5 times, filtering with a 80-100 mesh screen, combining cleaning solutions, concentrating the cleaning solutions at 50-60 ℃ until the water content is 20% -30%, and obtaining fermented soya bean concentrated solution;
fifthly, preparing fermented soya bean freeze-dried powder: putting the fermented soya beans into an aseptic vacuum freeze dryer, vacuumizing the aseptic vacuum freeze dryer, firstly preserving heat for 2 hours at the temperature of minus 40 ℃, then preserving heat for 20 hours at the temperature of 0 ℃, and finally preserving heat for 13 to 18 hours at the temperature of 30 ℃ to obtain freeze-dried fermented soya beans, and then crushing to obtain the fermented soya bean freeze-dried powder;
sixthly, preparing fermented corn flour: weighing 4-24 parts of fermented soybean concentrated solution, 30-60 parts of fermented soybean freeze-dried powder, 5-15 parts of bran powder, 60-180 parts of waxy corn powder and 60-120 parts of water according to parts by weight; secondly, weighing fermented soybean concentrated solution, fermented soybean freeze-dried powder, bran powder, waxy corn powder and water in the sixth step, uniformly mixing, transferring to a shaking table, and fermenting for 12-36 hours at the temperature of 20-42 ℃ and the rotating speed of 100-250 r/min to obtain fermented corn flour;
seventhly, preparing stuffing: uniformly mixing the fruit pulp, the honey and the fermented soya beans, and then culturing for 12-24 h at the temperature of 25-40 ℃ to obtain stuffing;
eighthly, packaging and cooking: cutting and rolling fermented corn flour to prepare a sticky bean wrapper material, wrapping stuffing in the sticky bean wrapper material, and then cooking at the temperature of 80-100 ℃ for 10-30 min to obtain a fermented corn flour sticky bean wrapper; the mass ratio of the stuffing to the sticky bean curd wrapper is 1: 1-3.
2. The method for preparing fermented corn flour-containing steamed bun stuffed with sticky beans according to claim 1, wherein the mass ratio of the astragalus membranaceus coarse powder to the jujube coarse powder in the first step is 1: 1.
3. The method for preparing fermented corn flour-containing steamed stuffed buns with sticky beans according to claim 2, wherein a single decocting process in step one is as follows: adding water according to the solid-to-liquid ratio of 1: 5-10, decocting for 0.8-1.2 h, and filtering to obtain filtrate after single decoction.
4. The method for preparing fermented corn flour-containing steamed stuffed buns with sticky beans according to claim 3, wherein a single decocting process in step one is as follows: adding water according to the solid-liquid ratio of 1:8, decocting for 1h, and filtering to obtain filtrate after single decoction.
5. The method for preparing fermented corn flour steamed stuffed buns with sticky beans according to claim 4, wherein the viable count of the bacillus subtilis in the third step is 107CFU/mL～109CFU/mL; the preservation number of the bacillus subtilis is as follows: and CICC 24713.
6. The method for preparing fermented corn flour-stuffed bun is characterized in that the mass ratio of the deionized water to the fermented soybeans in the single cleaning in the fourth step (1-3) is 1.
7. The method for preparing fermented corn flour steamed stuffed buns according to claim 6, wherein viable count content in fermented concentrated fermented soybean liquid in step four is 1 x 108CFU/mL～3×108CFU/mL。
8. The method for making fermented corn flour-containing steamed bun stuffed with sticky beans according to claim 7, wherein the fruit pulp in the seventh step is pumpkin fruit pulp, dragon fruit pulp, durian fruit pulp, passion fruit pulp or pineapple fruit pulp.
9. The method for preparing fermented corn flour-sticky steamed bun with sweetened bean paste according to claim 8, wherein the mass ratio of the pulp to the fermented soya beans in the seventh step is 2-12: 3.
10. The preparation method of the fermented corn flour sticky steamed bun stuffed with sweetened bean paste as claimed in claim 9, wherein the mass ratio of the honey to the fermented soya beans in the seventh step is 3-21: 3.
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