CN115843965A

CN115843965A - Steamed bun premixed flour and preparation method and application thereof

Info

Publication number: CN115843965A
Application number: CN202211494332.0A
Authority: CN
Inventors: 刘辉; 王成祥; 赵鑫燕; 张美娜; 马淑红; 吴晓崇
Original assignee: Anhui Tongfu Group Co ltd; Hebei Tongfu Health Industry Co ltd
Current assignee: Anhui Tongfu Group Co ltd; Hebei Tongfu Health Industry Co ltd
Priority date: 2022-11-25
Filing date: 2022-11-25
Publication date: 2023-03-28

Abstract

The invention relates to the technical field of food, in particular to steamed bun premixed flour and a preparation method and application thereof. The premixed powder comprises the following components in parts by mass: 50-70% of wheat flour, 5-10% of corn flour, 11-20% of buckwheat flour, 5-10% of potato whole flour, 1-3% of yeast powder, 1-2% of edible salt and 2-5% of grass meal; the water content of the steamed bread premixed flour is less than 1%. Through the reasonable proportion of the components in the range, the premixed flour which has high nutritive value, no chemical additive, safety to human health and long shelf life of products can be obtained. The steamed bread prepared by the premixed flour is rich in a large amount of dietary fibers and nutrition, can improve the dietary structure of people, also has good softness and strength and unique flavor, and is slow in aging speed and long in shelf life.

Description

Steamed bun premixed flour and preparation method and application thereof

Technical Field

The invention relates to the technical field of food, in particular to steamed bun premixed flour and a preparation method and application thereof.

Background

With the development of food industry in China, people pay more and more attention to food safety. The requirements of national and industrial standards are more and more strict on raw materials and production processes for food manufacture. The enterprise production tends to be standardized and specialized.

The premixed flour is prepared by premixing partial raw materials and auxiliary materials for baking according to a formula, then selling the premixed raw materials for baking for enterprises, and compounding different kinds of powdery raw materials.

The premixed powder in the prior art has a complex formula and is not beneficial to industrial production; chemical additives harmful to human health are added as preservatives to prolong the shelf life of the product and the like.

Therefore, the development of the steamed bun premixed flour with healthy and safe formula and high nutritional value is significant.

Disclosure of Invention

Aiming at the technical problems, the invention provides steamed bun premixed flour and a preparation method and application thereof. The formula of the premixed flour for the steamed bread has high nutritive value, does not contain chemical additives, is safe to human health, and has long shelf life.

In order to solve the technical problems, the invention adopts the following technical scheme:

in a first aspect, the invention provides steamed bun premixed flour which is characterized by comprising the following components in parts by mass: 50-70% of wheat flour, 5-10% of corn flour, 11-20% of buckwheat flour, 5-10% of potato whole flour, 1-3% of yeast powder, 1-2% of edible salt and 2-5% of lysimachia sikokiana powder; the water content of the premixed flour is less than 1%.

The premixed flour for the steamed bread provided by the invention takes wheat flour, corn flour, buckwheat flour and potato flour as main ingredient components, the wheat flour adopts high gluten flour which contains rich glutenin and alcohol soluble protein, and the glutenin and the alcohol soluble protein can react with water to form gluten which can be used as a skeleton for supporting dough; the corn flour is rich in carbohydrate, fat, protein, dietary fiber and unsaturated fatty acid; the buckwheat flour is rich in starch, protein, crude fiber, amino acid, mineral elements, vitamins, a large amount of unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid and the like, and special bioflavonoid, wherein the buckwheat starch is amylose and can also react with water to form gluten which can be used as a skeleton for supporting dough; the potato whole flour is rich in starch, vitamins, polyphenols, minerals and dietary fibers; by reasonably matching wheat flour, corn flour, buckwheat flour and potato whole flour, the nutritional value of the premixed flour is improved; the addition of the edible salt can enhance the strength of the dough made of the premixed flour; the grass discharging powder has the effects of preventing corrosion and increasing aroma, can inhibit the propagation of mixed bacteria in the premixed powder, avoids the deterioration failure of the premixed powder, prolongs the shelf life of the premixed powder, does not cover the fragrance of other food materials, and can be mutually compatible with the fragrance of other food materials, so that the fragrance of each food material is more prominent, and the flour product is endowed with special fragrance. According to the invention, through the reasonable proportion of the components in the range, the premixed flour which is high in nutritive value, free of chemical additives, safe to human health and long in shelf life can be obtained. The steamed bun prepared by the steamed bun premixed flour has the advantages of good tissue appearance, slow aging speed and the like, is beneficial to improving the dietary structure of people, has low glycemic index, and is easy to prolong satiety as blood sugar is slowly increased after people eat the steamed bun.

Compared with the premixed flour in the prior art, the premixed flour for steamed bread has the advantages that the content of dietary fibers in the premixed flour for steamed bread is greatly increased, so that the steamed bread prepared by the premixed flour is particularly suitable for weight-losing and body-building people to eat, and the body shape is kept.

Preferably, the potato whole flour comprises one or more of potato flour, sweet potato flour or tapioca flour.

In the embodiment of the invention, the potato powder can be selected from commercially available potato flakes. The potato powder is prepared by processing fresh potato tubers without skins, effectively retains the nutritional value of potatoes, contains high-quality protein, essential amino acid, vitamins, minerals and dietary fibers, has the advantages of low fat content, low calorie and the like, and can improve the nutritional value and the product additional value of premixed powder by adding the premixed powder into the premixed powder. When the premixed flour is made into steamed bread, the softness and the strength of the steamed bread can be increased, the steamed bread is endowed with unique flavor, and the aging speed of the steamed bread can be slowed down.

The sweet potato powder is commercially available sweet potato powder. The sweet potato powder is prepared from fresh sweet potatoes, and retains the flavor and nutrients of the sweet potatoes. According to the record of the compendium of materia medica, sweet potatoes can ' tonify deficiency, benefit strength, strengthen spleen and stomach, and strengthen kidney yin ', so that people have long life and few diseases ', and modern scientific researches show that the sweet potatoes are rich in more than 10 medium trace elements such as dietary fiber, carotene, iron, copper, selenium and the like and have extremely high nutritional value.

The cassava powder can be selected from Manihot esculenta Crantz No. 9 cassava powder. The No. 9 cassava powder is prepared by removing potato peel from high-quality fresh sweet cassava root tuber, crushing, detoxifying, drying, crushing and the like. The cassava powder comprehensively preserves nutrient substances in cassava root tubers, is rich in vitamins, dietary fibers and mineral substances, can improve the dietary structure of people by adding the cassava powder into premixed flour, is suitable for being eaten by various people for a long time, and can slow down the aging speed of steamed bread.

In a second aspect, the invention also provides a preparation method of the steamed bun premixed flour, which at least comprises the following steps:

weighing the components according to the mass parts of the components of the steamed bread premixed flour, uniformly mixing wheat flour, corn flour, buckwheat flour, potato whole flour, edible salt and grass-removing powder, drying, sterilizing and cooling to obtain a mixture;

and adding yeast powder into the mixture, and uniformly mixing to obtain premixed powder.

Preferably, the wheat flour, the corn flour, the buckwheat flour, the potato whole flour, the edible salt and the lysimachia sikokiana powder are uniformly mixed at the stirring speed of 150-300r/min, and the stirring time is 10-20min; the drying temperature is 30-50 ℃, the drying time is 20-30min, and the drying is carried out until the water content of the premixed powder is less than 1%; adding yeast powder into the mixture, and stirring at a stirring speed of 200-250r/min for 10-15min to mix well.

Preferably, the sterilization is cobalt 60 irradiation at 5 kGy; the cooling is carried out to room temperature under dry cold air.

In the embodiment of the invention, after wheat flour, corn flour, buckwheat flour, potato whole flour, edible salt and grass discharging powder are uniformly stirred in a stirrer, the premixed flour is dried in a dryer at the temperature of 30-50 ℃ through hot air flow, the moisture content of the premixed flour is less than 1%, then the premixed flour is sterilized through cobalt 60 irradiation equipment, and after cold air generated by an air cooler is cooled, yeast powder is added, and the premixed flour is uniformly stirred to obtain the premixed flour. Drying wheat flour, corn flour, buckwheat flour, potato whole flour, edible salt and grass-discharging powder, removing water in the raw materials, irradiating by cobalt 60 to remove mixed bacteria in the raw materials, adding yeast powder, and stirring uniformly at room temperature to avoid the inactivation of the yeast powder at high temperature; the water content of the premixed flour is less than 1%, which is beneficial to long-term storage of the premixed flour and avoids mildewing and deterioration caused by propagation of saccharomycetes and infectious microbes in the premixed flour.

Preferably, the preparation method further comprises packaging the premixed powder obtained by the preparation method under vacuum; the packaging material is preferably food-grade waterproof and moistureproof packaging material.

In the embodiment of the invention, the food-grade waterproof and moistureproof packaging material is adopted, so that moisture in the air can be prevented from entering the packaging bag, and the premixed flour is enabled to be damp and deteriorated; packaging under vacuum can remove oxygen in the packaging bag to further prevent deterioration of premixed powder.

In a third aspect, the invention provides the application of the premixed flour or the premixed flour obtained by the preparation method in the preparation of steamed bread.

In the embodiment of the invention, the addition of the coarse cereal powder such as corn flour, buckwheat flour and the like in the premixed flour enables the steamed bread to be rich in a large amount of dietary fibers, so that the nutritional value of the steamed bread can be improved, and the dietary structure of people can be improved. The addition of the potato whole flour endows the steamed bread with unique flavor and can also slow down the aging speed of the steamed bread. The formula of the premixed flour does not contain chemical additives, is safe to human health, has an antiseptic effect, can inhibit the generation of mixed bacteria, prevents the premixed flour product from mildewing and deteriorating, and prolongs the shelf life of the product.

Preferably, 80-100 parts of steamed bun premixed flour and 40-50 parts of water are weighed according to the parts by weight respectively, stirred and kneaded to form dough with a smooth surface, and then fermented to be 1.5-2 times as large as the original volume; making patterns, and steaming in a steamer for 25-35min to obtain steamed bread product.

In the embodiment of the invention, the steamed bun premixed flour can be used for making steamed buns and is suitable for large-scale production of enterprises.

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 do not delimit the invention.

Example 1

The embodiment provides steamed bun premixed flour which comprises the following components in parts by mass: 50% of wheat flour, 10% of corn flour, 20% of buckwheat flour, 10% of potato powder, 3% of yeast powder, 2% of edible salt and 5% of weed discharging powder; the water content of the premixed flour is less than 1 percent.

The preparation method of the premixed flour at least comprises the following steps:

weighing the components according to the mass parts of the premixed flour, adding wheat flour, corn flour, buckwheat flour, potato whole flour, edible salt and grass discharging powder into a stirrer, stirring for 20min at 200r/min, uniformly mixing, adding into a dryer, drying for 30min at 30 ℃ until the water content of the premixed flour is less than 1%, then adding 5kGy of cobalt 60 to irradiate a sterilization device, adding into an air cooler, and cooling to room temperature under dry cold air generated by the air cooler to obtain a mixture; and adding the yeast powder and the mixture into a stirrer, stirring for 15min at 200r/min, and uniformly mixing to obtain premixed powder. And packaging the premixed flour in vacuum by using a food-grade moisture-proof packaging material to obtain a premixed flour product.

Example 2

The embodiment provides steamed bun premixed flour which comprises the following components in parts by mass: 60% of wheat flour, 8% of corn flour, 15% of buckwheat flour, 10% of sweet potato whole flour, 2% of yeast powder, 2% of edible salt and 3% of lysimachia sikokiana powder; the water content of the premixed flour is less than 1 percent.

weighing the components according to the mass parts of the premixed flour, adding wheat flour, corn flour, buckwheat flour, sweet potato whole flour, edible salt and grass discharging powder into a stirrer, stirring for 15min at 230r/min, uniformly mixing, adding into a dryer, drying for 25min at 45 ℃ until the water content of the premixed flour is less than 1%, then adding 5kGy of cobalt 60 for radiation sterilization, adding into an air cooler, and cooling to room temperature under dry cold air generated by the air cooler to obtain a mixture; and adding the yeast powder and the mixture into a stirrer, stirring for 12min at 200r/min, and uniformly mixing to obtain premixed powder. And packaging the premixed flour in vacuum by using a food-grade moisture-proof packaging material to obtain a premixed flour product.

Example 3

The embodiment provides steamed bun premixing powder which comprises the following components in parts by mass: 68% of wheat flour, 5% of corn flour, 15% of buckwheat flour, 2% of potato powder, 1% of cassava powder, 2% of sweet potato powder, 2% of yeast powder, 2% of edible salt and 3% of weed discharging powder; the water content of the premixed flour is less than 1 percent.

weighing the components according to the mass parts of the premixed flour, adding wheat flour, corn flour, buckwheat flour, potato flour, cassava flour, sweet potato flour, edible salt and weed discharging powder into a stirrer, stirring for 15min at 230r/min, uniformly mixing, adding into a dryer, drying for 25min at 45 ℃ until the water content of the premixed flour is less than 1%, then adding 5kGy of cobalt 60 for radiation sterilization, adding into an air cooler, and cooling to room temperature under dry cold air generated by the air cooler to obtain a mixture; and adding the yeast powder and the mixture into a stirrer, stirring for 12min at 200r/min, and uniformly mixing to obtain premixed powder. And packaging the premixed flour in vacuum by using a food-grade moisture-proof packaging material to obtain a premixed flour product.

Example 4

The embodiment provides steamed bun premixed flour which comprises the following components in parts by mass: 70% of wheat flour, 5% of corn flour, 11% of buckwheat flour, 3% of potato powder, 3% of cassava powder, 4% of sweet potato powder, 1% of yeast powder, 1% of edible salt and 2% of weed discharging powder; the water content of the premixed flour is less than 1 percent.

weighing the components according to the mass parts of the premixed flour, adding wheat flour, corn flour, buckwheat flour, potato flour, cassava flour, sweet potato flour, edible salt and weed discharging powder into a stirrer, stirring for 10min at 250r/min, uniformly mixing, adding into a dryer, drying for 20min at 50 ℃, then adding 5kGy of cobalt 60 for radiation sterilization, adding into an air cooler, and cooling to room temperature under dry cold air generated by the air cooler to obtain a mixture; and adding the yeast powder and the mixture into a stirrer, stirring for 10min at 250r/min, and uniformly mixing to obtain premixed powder. And packaging the premixed flour in vacuum by using a food-grade moisture-proof packaging material to obtain a premixed flour product.

Comparative example 1

93% of wheat flour, 2% of yeast powder, 2% of edible salt and 3% of lysimachia sikokiana powder; the water content of the premixed flour is less than 1 percent. It does not contain corn flour, buckwheat flour, and potato flour.

The premixed flour was prepared in the same manner as in example 2.

Comparative example 2

70% of wheat flour, 8% of corn flour, 15% of buckwheat flour, 2% of yeast powder, 2% of edible salt and 3% of lysimachia sikokiana powder; the water content of the premixed flour is less than 1 percent. Does not contain potato flour.

The premixed flour was prepared in the same manner as in example 2.

Comparative example 3

85% of wheat flour, 8% of sweet potato whole powder, 2% of yeast powder, 2% of edible salt and 3% of lysimachia sikokiana powder; the water content of the premixed flour is less than 1 percent. It does not contain corn flour and buckwheat flour.

The premixed flour was prepared in the same manner as in example 2.

Comparative example 4

The lysimachia sikokiana powder is replaced by round cardamom, and the components and the proportion of the other components are the same as those in the example 2.

The premixed flour was prepared in the same manner as in example 2.

Comparative example 5

The lysimachia sikokiana powder is replaced by amomum tsao-ko, and the components and the proportion of the rest components are the same as those in the example 2.

The premixed flour was prepared in the same manner as in example 2.

Comparative example 6

The corn flour and the buckwheat flour are replaced by oat flour and sorghum flour, and the components and the proportion of the other components are the same as those in the embodiment 2.

The premixed flour was prepared in the same manner as in example 2.

Comparative example 7

The whole potato powder is replaced by vegetable powder, wherein the vegetable powder is prepared from spinach, chinese cabbage and carrot, and the components and the proportion of the rest components are the same as those in the embodiment 2.

The premixed flour was prepared in the same manner as in example 2.

Verification example 1

The method for preparing steamed bread by using the steamed bread premixed flour obtained in the examples 1 to 4 and the comparative examples 1 to 7 comprises the following steps:

respectively weighing 100 parts of the steamed bun premixed flour obtained in the examples 1-4 and the comparative examples 1-7 and 50 parts of water according to the parts by mass, stirring and kneading to form dough with a smooth surface; fermenting to 2 times of original volume, making pattern, and steaming in steamer for 35min to obtain steamed bread product.

Effects of the invention

1) Sensory test evaluation

The steamed bun obtained in the validation example 1 was subjected to sensory testing, and the skin color, skin texture, softness, flavor and mouthfeel of the steamed bun product were mainly evaluated, 10 experts were invited to make up a panel to evaluate the sensory characteristics of the product, and the scores were as shown in table 1.

Table 1 sensory evaluation of steamed bread obtained in proof example 1

As can be seen from Table 1, the steamed buns prepared in validation example 1 using the premixed flour of examples 1-4 had smooth skin; the surface texture is uniform and glossy; the structure is good, and the pores of the steamed bread are fine and uniform; the product is rich in toughness, and can be quickly recovered by pressing; has sweet taste, potato flavor, sweet potato flavor, cassava flavor, jade flour and buckwheat flavor, special flavor given by the grass discharging powder, pure taste, biting strength and no tooth sticking; the sensory scores are all above 90 points. The steamed buns prepared with the premixed flour of comparative examples 1-3 had a dull, dull and lusterless skin; the texture of the epidermis is not uniform; the steamed bread has large pores, poor texture and softness, and is slow to recover under pressure and free of resilience; has no flavor of potato, sweet potato, cassava, jade and buckwheat, and has a sensory score of more than 60.

The steamed breads prepared by the premixed flour of comparative examples 4 to 5 had strong flavors of cardamom and tsaoko, and it was concluded that the flavors of cardamom and tsaoko masked the flavors of other food materials such as potato, sweet potato, tapioca, jade flour and buckwheat in the steamed breads. It can be seen that the weed-expelling powder added in examples 1-4 has better effect than the cardamom and the tsaoko cardamom, and the weed-expelling powder does not cover the fragrance of other food materials, but is compatible with the taste of other food materials, so that the fragrance of each food material is highlighted, and the steamed bread is endowed with special fragrance.

The steamed bread of comparative example 6 has large pores and is not fine, has obvious holes and solid parts, has a poor spongy structure, and has a significantly poorer texture than those of examples 1 to 4, which is probably because the gluten content and the prolamin content of the premixed flour are greatly reduced due to the low glutenin and prolamin content of the oat flour after the corn flour and the buckwheat flour are replaced by the oat flour and the sorghum flour in the comparative example 6, so that the gluten degree of the dough is significantly reduced, and the texture of the steamed bread is poor.

Compared with the examples 1 to 4, the steamed bread has the advantages that the elasticity and the taste of the steamed bread are obviously poor, the surface texture is correspondingly poor, particularly the taste and the taste are about 9 minutes, the sticky teeth and the chewing strength of the steamed bread are poor, and the fragrance of the steamed bread, which is endowed by the potato whole flour, is not provided after the potato whole flour is replaced by the vegetable powder.

Therefore, sensory evaluation of the comparative examples 1 to 7 proves that the components and the mixture ratio of the steamed bun premixed flour of the examples 1 to 4 are the optimal mixture ratio, the steamed buns prepared from the premixed flour are high in nutritional value, and due to the addition of the coarse cereal flour such as corn flour and buckwheat flour, the steamed buns are rich in a large amount of dietary fibers, and due to the addition of the potato whole flour, the steamed buns are endowed with unique flavor.

2) Microbiological indicator assay

The steamed bun obtained in the verification example 1 was subjected to microbiological indicator determination according to the method specified in GB/T4789.2-2010 "determination of total number of colonies for food safety national standard food microbiological examination", and the results are shown in table 3.

TABLE 3 microbiological examination of the steamed bread and results

As can be seen from Table 3, the steamed buns obtained in the validation example 1 by using the premixed flour of the examples 1 to 4 and the comparative examples 1 to 7 have the total colony count of about 8CFU/g and the mold count of about 6CFU/g, and meet the national standards. This indicates that: the weed-expelling powder added in the embodiments 1-4, the comparative examples 1-3 and the comparative examples 6-7 can effectively inhibit the propagation of mixed bacteria, prevent the deterioration of premixed flour and prolong the shelf life of products; the addition of the grass-removing powder can also endow the steamed bread with special fragrance. The cardamom and tsaoko added in comparative examples 4 to 5 can also inhibit the propagation of mixed bacteria, but the cardamom and tsaoko have strong fragrance, and can mask the taste of food materials such as potato, sweet potato, cassava, jade flour and buckwheat in the steamed bread, while the grass-discharging powder can not mask the taste of other food materials. Therefore, the grass-removing powder is more suitable to be used as a preservative in premixed flour than the cardamom and the tsaoko cardamom, and has better fragrance effect in the steamed bread.

3) Physical and chemical indexes

The physical and chemical properties of the steamed bread obtained in the verification example 1 are measured, and the pH, specific volume and moisture in the steamed bread are measured by referring to GB/T21118-2007 wheat flour steamed bread. The results are shown in Table 4.

TABLE 4 physicochemical Properties of the steamed bread

As can be seen from Table 4, the pH of the steamed bread obtained by the premixed flour of examples 1-4 and comparative examples 1-7 is below 7.0 and much less than the national standard of 7.2, the specific volume of the steamed bread is below 4.5mL/g, and the water content is less than 30%, which both meet the national standard. The premixed flour of examples 1-4 gave steamed bread specific volumes of 3.9-4.5mL/g, which are much greater than the steamed bread specific volumes of 1.8-2.8mL/g of comparative examples 1-7, indicating that: the steamed buns prepared by the premixed flour of examples 1-4 have strong volume expansion degree and retention capacity, and the aging speed of the steamed buns is slow due to the strong retention capacity; the specific volume of the steamed buns of comparative examples 1-7 is 1.8-2.8mL/g, which shows that the volume expansion degree and the holding capacity of the steamed buns prepared by the premixed flour of comparative examples 1-3 are far lower than those of examples 1-4, and the aging speed of the steamed buns is obviously higher than that of examples 1-4. Thus, the steamed breads made with the premixed flours of examples 1-4 had better texture and appearance and a slow aging rate.

In conclusion, the steamed bread prepared by the premixed flour has smooth surface; the surface texture is uniform and glossy; the structure is good, and the pores of the steamed bread are fine and uniform; the product has high toughness and good filling power; has sweet taste, potato flavor, sweet potato flavor, cassava flavor, jade flour and buckwheat flavor, special flavor given by the grass discharging powder, pure taste, biting strength and no tooth sticking; the sensory scores are all over 90 points; has slow aging speed and can inhibit the propagation of mixed bacteria.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims

1. The premixed flour for steamed buns is characterized by comprising the following components in parts by mass: 50-70% of wheat flour, 5-10% of corn flour, 11-20% of buckwheat flour, 5-10% of potato whole flour, 1-3% of yeast powder, 1-2% of edible salt and 2-5% of lysimachia sikokiana powder; the water content of the premixed flour is less than 1 percent.

2. The steamed bun premix flour according to claim 1, wherein the potato whole flour comprises one or more of potato flour, sweet potato flour or tapioca flour.

3. The method for preparing the premixed flour for steamed bread as claimed in claim 1 or 2, characterized by comprising at least the following steps:

weighing the components according to the mass parts of the components of the steamed bread premixed flour of claim 1 or 2, uniformly mixing wheat flour, corn flour, buckwheat flour, potato whole flour, edible salt, xylitol and grass-removing powder, drying, sterilizing and cooling to obtain a mixture;

and adding yeast powder into the mixture and uniformly mixing to obtain premixed flour.

4. The preparation method of the steamed bread premixed flour according to claim 3, characterized in that under the stirring speed of 150-300r/min, the wheat flour, the corn flour, the buckwheat flour, the potato whole flour, the edible salt, the xylitol and the grass-removing powder are uniformly mixed, and the stirring time is 10-20min; and/or

The drying temperature is 30-50 ℃, the drying time is 20-30min, and the drying is carried out until the water content of the premixed powder is less than 1%; and/or

Adding yeast powder into the mixture, and stirring at a stirring speed of 200-250r/min for 10-15min to uniformly mix.

5. The method for preparing the premixed flour for the steamed buns according to claim 3, wherein the sterilization is performed by irradiating 5kGy of cobalt 60; and/or

The cooling is to cool to room temperature under dry cold air.

6. The method of making the steamed bun premix powder of claim 3, wherein the method of making further comprises packaging the premix powder under vacuum.

7. The method for making the steamed bread ready-mix flour according to claim 6, wherein the packaging material is a food grade moisture-proof packaging material.

8. Use of the steamed bread premix flour according to claims 1-2 or the premix flour obtained by the method of making the steamed bread premix flour according to any of claims 3-5 in the preparation of steamed bread.

9. The application of claim 8, wherein 80-100 parts of the steamed bun premixed flour and 40-50 parts of water are weighed according to the mass fraction, stirred and kneaded to form dough with a smooth surface, and fermented to be 1.5-2 times as large as the original volume; making patterns, and steaming in a steamer for 25-35min to obtain steamed bread product.