CN115769871B - Low-GI (food additive) old-flour steamed bread and preparation method thereof - Google Patents
Low-GI (food additive) old-flour steamed bread and preparation method thereof Download PDFInfo
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Abstract
The invention discloses low-GI old-flour steamed bread and a preparation method thereof, wherein the preparation method comprises the following steps: mixing lactobacillus plantarum, lactobacillus fermentum, bifidobacterium longum and active dry yeast powder with water and flour, kneading to uniformity, fermenting for the first time, quick-freezing the obtained fermented sour dough, taking out for thawing when needed, adding water, flour, dietary fiber and active dry yeast powder, fermenting for the second time, and steaming to obtain the product. The old-flour steamed bread provided by the invention solves the problem of industrial stable production of sour dough by combining a freezing technology, has a flavor obviously different from that of common yeast steamed bread, has a lower GI value compared with the traditional steamed bread, and has higher edible value.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to low-GI (food additive) old-flour steamed bread and a preparation method thereof.
Background
The preparation and eating of steamed bread in China have a long history, and a method for preparing the steamed bread by using the fermentation of the wine noodles is recorded in Ji Min ' of Northern Wei Dynasty's period, and the method is changed into a fermentation noodle fermentation method, namely a fertilizer fermentation method in two Song's period. Over time, these sourdoughs for fermenting pasta appear under a number of names: "dough" or "old dough" or "yeast". With the development of industrialization, the traditional starter used in the industrial production of steamed bread is gradually replaced with commercial yeasts, and these commercial yeasts are also beginning to be used by ordinary households for their convenience. However, the commercial yeast is used for preparing the steamed bread, belongs to pure fermentation of yeast, contains single enzyme system and has a common taste. Traditional sour dough is mainly prepared by repeatedly fermenting wheat flour, drum skin, corn flour or rice flour and other raw materials for a long time. Old dough is a complex micro-ecological system. Under anaerobic conditions, lactic acid bacteria ferment with monosaccharides to produce lactic acid, while yeast ferment to produce alcohol. The accumulation of lactic acid caused by lactobacillus fermentation leads to the continuous increase of the acidity of dough, thereby directly affecting the quality characteristics of the product, and the generated lactic acid can also generate esterification reaction with alcohol generated by saccharomycetes fermentation to form aromatic substances such as ethyl lactate, ethyl acetate, hexyl acetate and the like, so that the unique flavor of the old dough is formed.
Today, consumers pursue food nutrition and health quality, the traditional sour dough system has complex flora, the fermentation process is not easy to control, the product quality is unstable, the temperature and weather and different flavors of operators can be greatly fluctuated, and the problems of exogenous mixed bacteria pollution and the like can exist, so that the industrial production is difficult, and the taste of the old steamed bread remained in the memory is difficult to reproduce.
Low GI diets are now becoming increasingly popular with consumers, which have the following benefits: (1) Reducing insulin secretion, reducing caloric production and adipogenesis; (2) Low GI foods have slower digestion and absorption and more stable blood glucose (an excessively rapid rise in blood glucose results in conversion of blood glucose into fat for storage); (3) The mental state after meal is better, and the learning work state is more concentrated. Many friends often feel drowsy after meals because food has too high a GI, resulting in a high blood glucose level in the body, making the brain feel tired; (4) The combination of GI diet and aerobic exercise can increase fat metabolism of overweight and obese people, has longer satiety, avoids binge eating and is beneficial to controlling body weight. The traditional steamed bread is a staple food with carbohydrate as a main component, is a food with high GI value, and can lead to excessively rapid rise of blood sugar, so that the steamed bread is not suitable for three-high people, weight-losing people and diabetics.
In conclusion, the invention provides a new direction for developing the old-flour steamed bread by screening strains suitable for the flour matrix of the steamed bread, constructing a standard industrial fermentation method and regulating and controlling the metabolism of the sour dough fermentation product.
Disclosure of Invention
In order to solve the problems, the invention provides the steamed bread added with fermented sour dough, which has the taste obviously different from that of yeast steamed bread, unique old fermentation flavor and low GI value and the preparation method thereof through screening the fermentation strain and optimizing the process.
The first object of the invention is to provide a preparation method of low GI old noodle steamed bread, comprising the following steps:
s1, mixing lactobacillus plantarum, lactobacillus fermentum, bifidobacterium longum and active dry yeast powder with water and flour, kneading the mixture until the mixture is uniform, and fermenting the mixture for the first time to obtain fermented sour dough;
s2, quick-freezing the fermented sour dough at the temperature of minus 30 to minus 35 ℃;
s3, thawing the frozen sour dough after quick freezing, adding water at the temperature of 35-40 ℃, adding flour, dietary fiber and active dry yeast powder, kneading into steamed bread dough, performing secondary fermentation, and steaming to obtain the low GI old-flour steamed bread.
Further, the mass ratio of the lactobacillus plantarum, the lactobacillus fermentum and the bifidobacterium longum is 10-20: 8-15: 1 to 3.
Further, the viable count of the lactobacillus plantarum is not less than 3000 hundred million CFU/g, the viable count of the lactobacillus fermentum is not less than 3000 hundred million CFU/g, and the viable count of the bifidobacterium longum is not less than 1000 hundred million CFU/g.
Further, the primary fermentation is carried out at 33-38 ℃ for 6-8 hours.
Further, the quick-freezing time is 10-30 min.
Further, the frozen sour dough is thawed for 2 to 4 hours at the temperature of-4 to-1 ℃.
Further, the dietary fiber is water-soluble dietary fiber or non-water-soluble dietary fiber.
Further, the dietary fiber is selected from one or more of resistant dextrin, wheat fiber and isomaltulose.
Further, the secondary fermentation is carried out for 0.5 to 1 hour at the temperature of 33 to 38 ℃.
The second purpose of the invention is to provide the old flour steamed bread prepared by the preparation method.
The invention has the beneficial effects that:
(1) The traditional sour dough does not have industrial production conditions, and the invention mainly solves the technical problem of industrial stable batch production of the sour dough by selecting strains suitable for steamed bread flour matrixes and constructing a standard industrial fermentation method and combining a biological fermentation technology and a freezing technology.
(2) The traditional yeast steamed bread has a moderate flavor, and the taste of the steamed bread is obviously different from that of the common yeast steamed bread due to the addition of the sour dough, so that the steamed bread has a unique old fermentation flavor.
(3) The traditional steamed bread belongs to high GI food, and is not suitable for high people, weight-losing people and diabetics. The steamed bread provided by the invention has a lower GI value by utilizing the fermentation of the sour dough and the addition of the composite dietary fiber, and is suitable for people suffering from three highs, weight-losing people and diabetics.
Detailed Description
The present invention will be further described with reference to specific examples, which are not intended to be limiting, so that those skilled in the art will better understand the present invention and practice it.
The scheme of the invention is as follows:
(1) 0.1 to 0.2g (3000 hundred million CFU/g) of lactobacillus plantarum, 0.08 to 0.15g (3000 hundred million CFU/g) of lactobacillus fermentum, 0.01 to 0.03g (1000 hundred million CFU/g) of bifidobacterium longum, 0.2 to 0.5g of active dry yeast powder (Angel active dry yeast), 100g of water and 200g of flour are evenly mixed, kneaded and kneaded until uniform, primary fermentation is carried out, and fermentation is carried out for 6 to 8 hours under the conditions of 33 to 38 ℃ and 80 percent humidity, thus obtaining fermented acid dough.
(2) Dividing the fermented sour dough in the step (1) into small dough with the weight of 50-100 g, and quick-freezing for 10min at the temperature of minus 30-minus 35 ℃; and then preserving at-18 ℃.
(3) Thawing 120g of frozen sour dough obtained in the step (2) at the temperature of-4 to-1 ℃ for 2-4 hours, adding 150-200 g of hot water (35-40 ℃) and stirring into uniform batter for later use; mixing 250-300 g of flour, 20-30 g of resistant dextrin, 5-12 g of wheat fiber, 5-12 g of isomaltulose and 1-1.5 g of active dry yeast powder (Angel active dry yeast), stirring uniformly, adding the batter, kneading until the surface is smooth and not sticky, then cutting into 70g of steamed bread dough, and kneading by hands to round into steamed bread dough. And (3) performing secondary fermentation, wherein the fermentation condition is 33-38 ℃, the fermentation is performed at 80% humidity for 30-60 min, molding is performed, and the steamed bread with low GI is obtained after steaming at 100 ℃ for 10-15 min.
The test methods related to the following examples are as follows:
1. GI value test method
(1) Personnel selection: 10 ages 18-60 years old are selected, the BMI index is in the normal range (18.5 kg/m 2～24.0kg/m2), and the preparation has no history of diabetes, no other metabolic diseases, digestive tract diseases, endocrine diseases, mental diseases and the like; no nutritional supplements affecting glucose tolerance, no oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, antipsychotics, etc. were taken for nearly three months; can withstand a fasting state of at least 10 hours.
(2) Edible group
Reference food group: 50g of anhydrous glucose and 250ml of purified water were added and dissolved.
Low GI old noodle steamed bread group: the steamed bread with the old flour is prepared by 105g and is matched with 250ml of purified water for eating.
(3) Determining regular work and rest of the subject and normal diet in the first three days; measuring the dinner of the previous day to avoid high dietary fiber and high confectionery, and starting fasted before 22:00; measurement the morning avoids strenuous exercise and the subject sits still for 10min before starting the test food measurement. 2 fasting blood samples were collected at 5min intervals. Feeding is started, feeding time is strictly controlled, 50g of glucose or 105g of low GI old flour steamed bread and water are fed in 5-10 min, and timing is started from the first feeding time. Blood samples were collected at 15min, 30min, 45min, 60min, 90min and 120min after meal; if necessary, the blood collection time (e.g. 180 min) can be prolonged. The consistency and the accuracy of blood sampling time points are ensured.
2. GI value calculation
Reference is made to the calculation method of WS/T652-2019.
Example 1
(1) Lactobacillus plantarum 0.14g (3000 hundred million CFU/g), lactobacillus fermentum 0.1g (3000 hundred million CFU/g), bifidobacterium longum 0.02g (1000 hundred million CFU/g), active dry yeast powder (Angel active dry yeast) 0.2g, and 100g water and 200g flour are uniformly mixed, kneaded and kneaded until uniform, and fermented for 6 hours under the fermentation condition of 34 ℃ and 80% humidity to obtain fermented acid dough.
(3) Dividing the fermented sour dough in the step (1) into small dough with the weight of 50-100 g, and quick-freezing for 10min at the temperature of minus 35 ℃; and then preserving at-18 ℃.
(3) Thawing 120g of frozen sour dough obtained in the step (2) at the temperature of-4 ℃ for 2 hours, adding 160g of hot water (35-40 ℃) and stirring into uniform batter for later use; 260g of flour, 22g of resistant dextrin, 7g of wheat fiber, 7g of isomaltulose and 1.1g of active dry yeast powder (Angel active dry yeast) are mixed and stirred uniformly, the above batter is added, the dough is kneaded until the surface is smooth and not sticky, then the dough is divided into 70g of steamed bread dough, and then the steamed bread dough is kneaded by hands. And (3) performing secondary fermentation, wherein the fermentation condition is 34 ℃ and 80% humidity, fermenting for 30min, forming, and steaming for 10-15 min at 100 ℃ to obtain the low GI old-flour steamed bread. The calculated GI value of the steamed bread was 45, belonging to the low GI diet, and the GI test results are shown in the following table.
TABLE 1 blood glucose level change after consumption of glucose by the subject (blood glucose level unit is mmol/L)
TABLE 2 blood sugar level Change (blood sugar level Unit is mmol/L) of the subject after eating the low GI old noodle steamed bread
Example 2
(1) Lactobacillus plantarum 0.2g (3000 hundred million CFU/g), lactobacillus fermentum 0.15g (3000 hundred million CFU/g), bifidobacterium longum 0.03g (1000 hundred million CFU/g), active dry yeast powder (Angel active dry yeast) 0.4g, and 100g water and 200g flour are uniformly mixed, kneaded and kneaded until uniform, and fermented for 8 hours under the fermentation condition of 38 ℃ and 75% humidity to obtain fermented acid dough.
(2) Dividing the fermented sour dough in the step (1) into small dough with the weight of 50-100 g, and quick-freezing for 10min at the temperature of minus 35 ℃; and then preserving at-18 ℃.
(3) Thawing 120g of frozen sour dough obtained in the step (2) at the temperature of minus 1 ℃ for 4 hours, adding 200g of hot water (35-40 ℃) and stirring into uniform batter for later use; 300g of flour, 29g of resistant dextrin, 11g of wheat fiber, 12g of isomaltulose and 1.5g of active dry yeast powder (Angel active dry yeast) are mixed and stirred uniformly, the above batter is added, the dough is kneaded until the surface is smooth and not sticky, then the dough is divided into 70g of steamed bread dough, and then the steamed bread dough is kneaded by hands. And (3) performing secondary fermentation, wherein the fermentation condition is 38 ℃ and 75% humidity, fermenting for 60min, forming, and steaming for 10-15 min at 100 ℃ to obtain the low GI old-flour steamed bread. The calculated GI value of the steamed bread was 50, which was a low GI food.
Example 3
(1) Lactobacillus plantarum 0.1g (3000 hundred million CFU/g), lactobacillus fermentum 0.08g (3000 hundred million CFU/g), bifidobacterium longum 0.01g (1000 hundred million CFU/g), active dry yeast powder (Angel active dry yeast) 0.5g, and 100g water and 200g flour are uniformly mixed, kneaded and kneaded until uniform, and fermented for 7 hours under the fermentation condition of 33 ℃ and 85% humidity to obtain fermented acid dough.
(2) Dividing the fermented sour dough in the step (1) into small dough with the weight of 50-100 g, and quick-freezing for 30min at the temperature of minus 30 ℃; and then preserving at-18 ℃.
(3) Thawing 120g of frozen sour dough obtained in the step (2) at the temperature of minus 1 ℃ for 4 hours, adding 200g of hot water (35-40 ℃) and stirring into uniform batter for later use; 250g of flour, 20g of resistant dextrin, 12g of wheat fiber, 5g of isomaltulose and 1.5g of active dry yeast powder (Angel active dry yeast) are mixed and stirred uniformly, the above batter is added, the dough is kneaded until the surface is smooth and not sticky, then the dough is divided into 70g of steamed bread dough, and then the steamed bread dough is kneaded by hands. And (3) performing secondary fermentation, wherein the fermentation condition is that the fermentation is carried out at 33 ℃ and 85% humidity for 60min, forming and steaming at 100 ℃ for 10-15 min, so as to obtain the low GI old-flour steamed bread. The calculated GI value of the steamed bread was 52, which was a low GI food.
Comparative example 1
Lactobacillus plantarum was replaced with Lactobacillus rhamnosus, the rest of which is the same as in example 1.
Comparative example 2
The procedure of example 1 was repeated except that Lactobacillus fermentum was replaced with Bifidobacterium lactis.
Comparative example 3
The procedure of example 1 was repeated except that Lactobacillus casei was replaced with Bifidobacterium longum.
Test case
GI values were measured for steamed breads prepared in examples 2 to 3 and comparative examples 1 to 3, and the results are shown in the following Table.
TABLE 4 GI values of different steamed breads
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations and modifications of the present invention will be apparent to those of ordinary skill in the art in light of the foregoing description. It is not necessary here nor is it exhaustive of all embodiments. And obvious variations or modifications thereof are contemplated as falling within the scope of the present invention.
Claims (6)
1. The preparation method of the low-GI old-flour steamed bread is characterized by comprising the following steps of:
s1, mixing lactobacillus plantarum, lactobacillus fermentum, bifidobacterium longum and active dry yeast powder with water and flour, kneading the mixture until the mixture is uniform, and fermenting the mixture for the first time to obtain fermented sour dough;
s2, quick-freezing the fermented sour dough at the temperature of minus 30 to minus 35 ℃;
S3, thawing the frozen sour dough after quick freezing, adding water at 35-40 ℃, adding flour, dietary fiber and active dry yeast powder, kneading into steamed bread dough, performing secondary fermentation, and steaming to obtain the low GI old-flour steamed bread;
The mass ratio of the lactobacillus plantarum to the lactobacillus fermentum to the bifidobacterium longum is 10-20: 8-15: 1-3;
The viable count of the lactobacillus plantarum is not less than 3000 hundred million CFU/g, the viable count of the lactobacillus fermentum is not less than 3000 hundred million CFU/g, and the viable count of the bifidobacterium longum is not less than 1000 hundred million CFU/g;
the primary fermentation is carried out for 6-8 hours at the temperature of 33-38 ℃;
and the secondary fermentation is carried out for 0.5-1 h at the temperature of 33-38 ℃.
2. The method of manufacturing according to claim 1, characterized in that: quick-freezing time is 10-30 min.
3. The method of manufacturing according to claim 1, characterized in that: thawing the frozen sour dough at the temperature of-4 to-1 ℃ for 2-4 hours.
4. The method of manufacturing according to claim 1, characterized in that: the dietary fiber is water-soluble dietary fiber or non-water-soluble dietary fiber.
5. The method of manufacturing according to claim 1, characterized in that: the dietary fiber is selected from one or more of resistant dextrin, wheat fiber and isomaltulose.
6. The low-GI old-fashioned steamed bread prepared by the preparation method according to any one of claims 1-5.
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| CN202211651171.1A CN115769871B (en) | 2022-12-21 | Low-GI (food additive) old-flour steamed bread and preparation method thereof |
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| CN115769871B true CN115769871B (en) | 2024-07-02 |
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|---|---|---|---|---|
| CN104818229A (en) * | 2015-04-23 | 2015-08-05 | 浙江大学 | Steamed bun leavening agent and preparing method and application thereof |
| CN107874096A (en) * | 2017-12-09 | 2018-04-06 | 苏州鲜动力食品科技有限公司 | A kind of wheat embryo steamed bun and its processing method |
| CN108157973A (en) * | 2017-12-14 | 2018-06-15 | 上海交通大学医学院附属瑞金医院 | The probiotic composition and its preparation of a kind of beneficial glycolipid metabolism function and application |
| CN109527380A (en) * | 2019-01-24 | 2019-03-29 | 中南林业科技大学 | A kind of old face steamed bun of low glycemic index and preparation method thereof |
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104818229A (en) * | 2015-04-23 | 2015-08-05 | 浙江大学 | Steamed bun leavening agent and preparing method and application thereof |
| CN107874096A (en) * | 2017-12-09 | 2018-04-06 | 苏州鲜动力食品科技有限公司 | A kind of wheat embryo steamed bun and its processing method |
| CN108157973A (en) * | 2017-12-14 | 2018-06-15 | 上海交通大学医学院附属瑞金医院 | The probiotic composition and its preparation of a kind of beneficial glycolipid metabolism function and application |
| CN109527380A (en) * | 2019-01-24 | 2019-03-29 | 中南林业科技大学 | A kind of old face steamed bun of low glycemic index and preparation method thereof |
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