CN116420839A - Low-GI Fuzhuan tea steamed bread and preparation method thereof - Google Patents
Low-GI Fuzhuan tea steamed bread and preparation method thereof Download PDFInfo
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- CN116420839A CN116420839A CN202310271458.XA CN202310271458A CN116420839A CN 116420839 A CN116420839 A CN 116420839A CN 202310271458 A CN202310271458 A CN 202310271458A CN 116420839 A CN116420839 A CN 116420839A
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- fuzhuan tea
- steamed bread
- fuzhuan
- water
- tea
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses low-GI Fuzhuan tea steamed bread and a preparation method thereof. Firstly, pulverizing Fuzhuan tea bricks, adding water, performing ultrasonic-assisted extraction and boiling water bath treatment, and then performing suction filtration, concentration and vacuum freeze drying to obtain Fuzhuan tea water extract powder; adding the water extract powder of Fuzhuan tea into flour, adding purified water and yeast, kneading, dividing, shaping, and placing into a tray, and fermenting in a fermenting box; steaming the proofed dough in a steamer to obtain the low GI Fuzhuan tea steamed bread. The low GI Fuzhuan tea steamed bread prepared by the invention has unique taste and color, can reduce the GI index of the steamed bread, and is beneficial to controlling postprandial blood sugar.
Description
Technical Field
The invention relates to a processing technology of staple food products with functions of controlling sugar and reducing lipid, in particular to low GI (food intake) type nutritional steamed bread prepared by flour, yeast and Fuzhuan tea water extract.
Background
Fuzhuan tea has a long history and is originally derived from Shaanxi Jingyang, and has the effect like glabrous greenbrier rhizome and is shaped like a brick. The Fuzhuan tea is generally prepared from raw black tea by steam composting, pressing and shaping, and drying, wherein the "blooming" refers to the key technical process of promoting the growth and propagation of Eurotium cristatum by controlling external conditions, and the Fuzhuan tea has unique flavor and nutrition efficacy. Fuzhuan tea contains rich nutritional ingredients including polyphenol, polysaccharide, tea pigment, soluble dietary fiber and the like, and researches at present show that the Fuzhuan tea has the effects of reducing blood lipid and blood sugar, treating inflammation, cardiovascular diseases and the like, but lacks development and utilization in actual production.
The steamed bread is one of daily staple foods, and the traditional steamed bread making process is directly completed through flour kneading, dough proofing and steaming, so that the steamed bread has low nutritive value and belongs to high Glycemic Index (GI) foods, and after people eat the steamed bread, the blood sugar peak value can be reached in a short time, so that the blood sugar control is not facilitated. Therefore, in the situation that the prevalence of diabetes is increasing, the demand for medium-low GI type nutritional steamed bread is continuously increasing.
In Tianjin agricultural institute, 2019, the preparation of mixed powder and the research of in vitro digestion characteristics and antioxidant activity of the mixed powder are disclosed in China patent CN109363171A, and the starch hydrolysis rate of the mixed powder of coarse cereals is reduced by adding tea polyphenol and tea powder, so that the mixed powder is suitable for diabetics. However, the processing process of the steamed bread as daily staple food is completely different from that of the brewing powder, and the preparation of the low GI steamed bread still belongs to the technical problem at present.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the low GI Fuzhuan tea steamed bread and the preparation method thereof, and the low GI steamed bread is prepared to improve the nutritional value of steamed bread products, reduce the GI index of the steamed bread and help to control postprandial blood sugar.
In order to achieve the above purpose, the invention adopts the following technical scheme:
the raw materials of the nutritional steamed bread comprise main materials and fermentation auxiliary agents, wherein the main materials comprise flour and Fuzhuan tea extracts for reducing Glycemic Index (GI) of the nutritional steamed bread in digestion, and the fermentation auxiliary agents comprise yeast or yeast extracts.
Preferably, the content of the fermentation auxiliary agent (such as yeast) is 0.5-2% of the mass of the main material.
Preferably, the mass fraction of Fuzhuan tea extract in the main material is 1% -5%.
Preferably, the Fuzhuan tea extract is a Fuzhuan tea water extract obtained by performing hot water bath heat preservation treatment after ultrasonic auxiliary extraction by using water, and then performing suction filtration, concentration and drying.
Preferably, the Fuzhuan tea extract (e.g., fuzhuan tea aqueous extract) contains a plurality of the following polyphenol substances: gallic acid, gallocatechin, epigallocatechin, catechin, caffeic acid, epigallocatechin gallate, epicatechin, gallocatechin gallate, epicatechin gallate.
Preferably, the nutritional steamed bread is prepared by mixing flour, fuzhuan tea extract (such as Fuzhuan tea water extract), fermentation auxiliary agent (such as yeast) and water accounting for 40-60% of the mass of the corresponding main materials, and then kneading, proofing and steaming the mixture sequentially.
The preparation method of the Fuzhuan tea nutritional steamed bread comprises the following steps:
adding Fuzhuan tea extract (such as Fuzhuan tea water extract) into flour, stirring until mixing, adding water and fermentation auxiliary agent into the main material, and kneading at low speed, kneading at medium speed, fermenting, and steaming to obtain Fuzhuan tea nutritional steamed bread.
Preferably, the preparation method of the Fuzhuan tea extract (taking Fuzhuan tea water extract as an example) specifically comprises the following steps:
step 1: pulverizing Fuzhuan tea bricks, and sieving with a 40-60 mesh sieve to obtain Fuzhuan tea powder;
step 2: ultrasonic-assisted extraction is carried out on Fuzhuan tea powder in water to obtain an extraction mixture;
step 3: placing the extraction mixture into a hot water bath at 95-100 ℃ for heat preservation treatment, and then performing suction filtration to obtain filtrate, namely water extract;
step 4: concentrating the water extract under reduced pressure to obtain concentrated solution;
step 5: and (3) pre-freezing the concentrated solution, and then performing vacuum freeze drying to obtain the Fuzhuan tea extract.
Preferably, in the step 1, the Fuzhuan tea brick is subjected to superfine grinding.
Preferably, in the step 2, the ratio of the Fuzhuan tea powder to the water is 1:10-20 (g/mL), namely, each 1g of Fuzhuan tea powder is mixed with 10-20 mL of water.
Preferably, in step 2, the conditions for ultrasound-assisted extraction are: the extraction temperature is 22-26 ℃, the ultrasonic power is 600-800W, and the extraction time is 20-30 min.
Preferably, in the step 3, the heat preservation treatment time is 60-80 min. And by combining the temperature conditions (such as boiling water bath) of heat preservation treatment, the nutrient substances of the Fuzhuan tea are extracted and fully reserved, so that the effect of drinking the Fuzhuan tea can be considered.
Preferably, in step 4, the conditions of reduced pressure concentration are: the pressure is 0.085-0.095 MPa and the temperature is 55-65 ℃.
Preferably, in step 5, the time of vacuum freeze-drying is 24-30 hours.
Preferably, the usage amount of the Fuzhuan tea extract is 1-5% by mass percent (i.e. the mass percent in the main material), the usage amount of the fermentation auxiliary agent (such as yeast) is 0.5-2% by mass of the main material, and the usage amount of the water is 40-60% by mass of the main material.
Preferably, the low-speed kneading time is less than or equal to 8min, and the speed is 110-130 r/min; the time of the medium-speed kneading is less than or equal to 4min, and the speed is 230-250 r/min.
Preferably, the proofing conditions are: the temperature is 36-40 ℃, the humidity is 80-90%, and the time is 30-60 min.
Preferably, the steaming conditions are as follows: the temperature is 100-110 ℃ and the time is 20-30 min.
The beneficial effects of the invention are as follows:
according to the invention, the Fuzhuan tea extract (such as Fuzhuan tea water extract) is used as an additive for preparing the steamed bread, so that not only is the nutrition of the steamed bread increased, but also the synergistic effect of the active ingredients (such as tea polyphenols) contained in the Fuzhuan tea and the fermentation auxiliary agent (such as yeast) in the preparation of the steamed bread is fully exerted, and therefore, the postprandial blood sugar stability is better controlled by reducing the GI index.
According to the preparation method of the Fuzhuan tea nutritional steamed bread, the health care effect of Fuzhuan tea is fully applied to the processing and manufacturing of daily staple food steamed bread, and the low GI steamed bread capable of being eaten for a long time is prepared.
Furthermore, water is used as a solvent, ultrasonic auxiliary extraction and hot water bath treatment are combined, and the extraction rate of the Fuzhuan tea extract can reach more than 35%, so that raw materials are saved, and the production efficiency is improved. Meanwhile, the use of chemical reagents in the extraction process is avoided, no chemical reaction occurs, and adverse effects caused by the chemical reagents are avoided.
Furthermore, according to the invention, by adding the Fuzhuan tea extract (such as Fuzhuan tea water extract) in a certain proportion, the digestibility of the steamed bread (the digestibility is low according to the hydrolysis index comparison) can be reduced, the content of fast-digestion starch is reduced, and the content of slow-digestion starch and resistant starch is increased, so that the GI index is obviously reduced, and meanwhile, the Fuzhuan tea nutrition steamed bread reaches the product standard and is more palatable.
Furthermore, the active substances of the Fuzhuan tea are fully reserved by controlling the conditions of the extraction process parameters, so that the prepared Fuzhuan tea nutritional steamed bread has unique taste and color and rich tea flavor.
Furthermore, the invention improves the loosening degree of the Fuzhuan tea extract (such as Fuzhuan tea water extract) powder by utilizing the vacuum freeze drying technology, is convenient to transport and store, and has good solubility and dissolution speed, so that the Fuzhuan tea extract can be mixed with other raw materials such as flour uniformly in the stirring and kneading processes of steamed bread preparation, and the preparation efficiency of the steamed bread is improved.
Furthermore, the invention solves the problems of no standing, sticking to the dish, cracking on the surface and poor finish of steamed bread (added with Fuzhuan tea water extract) when steaming on the upper dish by controlling the spring piece.
Drawings
Fig. 1 shows an HPLC chromatogram (a) of the composition of polyphenol substances in Fuzhuan tea water extract and an HPLC chromatogram (B) of a monomer polyphenol mixed standard.
Fig. 2 is an HPLC chromatogram of monomeric polyphenols contained in a Fuzhuan tea steamed bread.
FIG. 3 is a graph showing the inhibition rate of the aqueous extract of Fuzhuan tea to the activity of alpha-glucosidase.
Fig. 4 shows the measurement result of DPPH removal in the antioxidant test of Fuzhuan tea steamed bread: the different lower case letters in the figures represent statistically significant differences between groups.
Fig. 5 shows the moisture content and specific volume measurement results of Fuzhuan tea steamed bread: in the figure, different lower case letters represent statistically significant differences between groups, and the same letters represent insignificant differences.
Fig. 6 shows the measurement results of the texture characteristics of Fuzhuan tea steamed bread: in the figure, different lower case letters represent statistically significant differences between groups, and the same letters represent insignificant differences.
Fig. 7 is a scanning electron microscope image of the internal structure of Fuzhuan tea steamed bread.
FIG. 8 shows the results of the determination of the content of fast-digested starch, slow-digested starch and resistant starch in a simulated digestion test: in the figure, different lower case letters represent statistically significant differences between groups, and the same letters represent insignificant differences.
Fig. 9 is a graph showing hydrolysis index and expected glycemic index measurements in a simulated digestion assay: in the figure, different lower case letters represent statistically significant differences between groups, and the same letters represent insignificant differences.
Detailed Description
The present invention will now be described in further detail with reference to the accompanying drawings and examples, which are given by way of illustration of the invention and are not to be construed as limiting the scope of the invention.
According to the invention, firstly, the extraction process of the water extract of the Fuzhuan tea is optimized, so that the extraction efficiency is maximized; analyzing the components of the Fuzhuan tea water extract, and determining the content of main substances and the composition of polyphenol substances; mixing the Fuzhuan tea water extract with flour, adding water and saccharomyces cerevisiae, and then kneading, proofing and steaming to obtain Fuzhuan tea steamed bread; and measuring physical properties, digestion properties and the like of the prepared Fuzhuan tea steamed bread, and analyzing the relationship between the adding proportion of the Fuzhuan tea water extract in the Fuzhuan tea steamed bread and the components, GI index and the like of the Fuzhuan tea steamed bread according to the measurement result, thereby revealing the synergistic effect of the Fuzhuan tea water extract on yeast fermentation in the preparation of the nutrition-enriched steamed bread.
Preparation technology of low GI Fuzhuan tea steamed bread
Example 1
Pulverizing dried Fuzhuan tea brick with an ultrafine pulverizer, sieving with a 40-target standard inspection sieve, accurately weighing and sieving to obtain Fuzhuan tea powder, placing into a conical flask, adding purified water (feed liquid ratio refers to Fuzhuan tea powder and water ratio, g/mL) at a feed liquid ratio of 1:10, stirring thoroughly until mixing is uniform, and extracting under ultrasonic assistance at an extraction temperature of 24deg.C and an extraction power of 600W for 20min; after the ultrasonic auxiliary extraction is finished, placing the conical flask into a boiling water bath, and performing heat preservation treatment for 60min to perform boiling water bath extraction; after the boiling water bath extraction is finished, carrying out suction filtration on the Fuzhuan tea water extract solution obtained in the conical flask (the filtrate can be combined after multiple suction filtration), and concentrating the filtrate obtained by suction filtration in a rotary evaporator under reduced pressure (under the conditions of 0.085MPa and 55 ℃), thereby obtaining a Fuzhuan tea water extract concentrated solution; pouring the concentrated solution of the Fuzhuan tea water extract into a culture dish, covering with a preservative film, cooling overnight in a refrigerator at-80 ℃, and then freeze-drying in a vacuum freeze dryer for 24 hours to obtain loose and easily-stored freeze-dried powder, namely the Fuzhuan tea water extract.
The extraction rate of the Fuzhuan tea water extract can reach 26.4% by adopting ultrasonic auxiliary extraction and boiling water bath extraction; the total phenol content of the water extract of the Fuzhuan tea is 177.8mg/g measured by a Fu Lin Fen colorimetric method, the total flavone content of the water extract of the Fuzhuan tea is 109.2mg/g measured by a rutin standard, the total soluble polysaccharide content of the water extract of the Fuzhuan tea is 48.9mg/g measured by a phenol-sulfuric acid method, and the total protein content of the water extract of the Fuzhuan tea is 36.4mg/g measured by a Kjeldahl nitrogen method.
Extracting Fuzhuan tea water extract powder with 70% methanol, and collecting supernatant; the composition of the tea polyphenols in the Fuzhuan tea aqueous extract can be determined by comparing the retention time in the elution curve (fig. 1B) of the monomer polyphenol mixed standard substance with the HPLC elution curve as shown in fig. 1A, wherein the mobile phase is 0.1% formic acid water in the A phase, 100% methanol in the B phase, the flow rate is 1.0mL/min, the detection wavelength is 280nm, and the column temperature is 30 ℃, and the content of each phenolic substance (monomer polyphenol) can be calculated according to the peak area of each elution peak.
TABLE 1 composition of tea polyphenols in Fuzhuan tea Water extract and content of corresponding monomer polyphenols
0.3U/mL of alpha-glucosidase solution was prepared using 1 XPBS, with 2.5mmol/L of pNPG as the reaction substrate; preparing water extracts (water is used as a solvent) of Fuzhuan tea of 0, 50, 100, 150, 200, 250, 300 and 350 mug/mL, respectively mixing the water extracts with alpha-glucosidase solution, incubating the water extracts at 37 ℃ for 5min, adding pNPG substrate solution, reacting the water extracts at 37 ℃ for 30min, measuring the light absorption value at 405nm, and calculating the inhibition rate of the water extracts of Fuzhuan tea on the activity of the alpha-glucosidase. As shown in FIG. 3, the Fuzhuan tea water extract has good inhibition effect on the activity of alpha-glucosidase, and the half inhibition concentration is 212.8 mug/mL. The result shows that the Fuzhuan tea water extract can delay the release rate of glucose after starch digestion.
Adding the water extract powder of the Fuzhuan tea into flour (the water extract powder of the Fuzhuan tea is flour=1:99) according to the proportion of 1wt%, fully stirring until the water extract powder of the Fuzhuan tea is uniformly mixed, adding purified water (namely, 250g of water is added into 500g of mixture) according to the mass proportion of 1:0.5 and yeast powder accounting for 0.5% of the mass of the mixture into the mixture, putting the mixture into a dough kneading machine, firstly kneading at a low speed of 120r/min for 6min, and then kneading at a medium speed of 240r/min for 2min. Taking out the kneaded dough from the dough mixer, dividing, shaping, and arranging, wherein the dough after arranging is proofed in a proofing box (at 38 ℃ and 85% humidity) for 30min. And (3) placing the proofed dough into a steamer, setting the steaming temperature to be 110 ℃, steaming for 25min, stopping heating, and continuously steaming for 5min to obtain the low GI Fuzhuan tea steamed bread. The prepared low GI Fuzhuan tea steamed bread can be eaten after being cooled.
Example 2
Pulverizing dried Fuzhuan tea brick with an ultrafine pulverizer, sieving with a 60-target standard inspection sieve, accurately weighing and sieving to obtain Fuzhuan tea powder, placing into a conical flask, adding purified water (feed liquid ratio refers to Fuzhuan tea powder and water ratio, g/mL) at a feed liquid ratio of 1:10, stirring thoroughly until mixing is uniform, and extracting under ultrasonic assistance at a temperature of 24deg.C and an extraction power of 800W for 25min; after the ultrasonic auxiliary extraction is finished, placing the conical flask into a boiling water bath, and performing heat preservation treatment for 70min to perform boiling water bath extraction; after the boiling water bath extraction is finished, carrying out suction filtration on the Fuzhuan tea water extract solution obtained in the conical flask (the filtrate can be combined after multiple suction filtration), and concentrating the filtrate obtained by suction filtration in a rotary evaporator under reduced pressure (under the conditions of 0.09MPa and 55 ℃), thereby obtaining a Fuzhuan tea water extract concentrated solution; pouring the concentrated solution of the Fuzhuan tea water extract into a culture dish, covering with a preservative film, cooling overnight in a refrigerator at-80 ℃, and then freeze-drying in a vacuum freeze dryer for 26 hours to obtain loose and easy-to-store freeze-dried powder, namely the Fuzhuan tea water extract.
The extraction rate of the Fuzhuan tea water extract can reach 27.1% by adopting ultrasonic auxiliary extraction and boiling water bath extraction; the total phenol content of the water extract of the Fuzhuan tea is 178.2mg/g measured by a Fu Lin Fen colorimetric method, the total flavone content of the water extract of the Fuzhuan tea is 109.7mg/g measured by a rutin standard, the total soluble polysaccharide content of the water extract of the Fuzhuan tea is 49.6mg/g measured by a phenol-sulfuric acid method, and the total protein content of the water extract of the Fuzhuan tea is 36.8mg/g measured by a Kjeldahl nitrogen method.
Adding the water extract powder of the Fuzhuan tea into flour (the water extract powder of the Fuzhuan tea is flour=1:99) according to the proportion of 1wt%, fully stirring until the water extract powder of the Fuzhuan tea is uniformly mixed, adding purified water and yeast powder which is 1% of the mass of the mixture into the stirred mixture according to the mass proportion of 1:0.5, putting the mixture into a dough kneading machine, firstly kneading at a low speed of 120r/min for 6min, and then kneading at a medium speed of 240r/min for 2min. Taking out the kneaded dough from the dough mixer, dividing, shaping, and arranging, wherein the dough after arranging is proofed in a proofing box (at 38 ℃ and 85% humidity) for 30min. And (3) placing the proofed dough into a steamer, setting the steaming temperature to be 110 ℃, steaming for 25min, stopping heating, and continuously steaming for 5min to obtain the low GI Fuzhuan tea steamed bread. The prepared low GI Fuzhuan tea steamed bread can be eaten after being cooled.
Example 3
Pulverizing dried Fuzhuan tea brick with an ultrafine pulverizer, sieving with a 60-target standard inspection sieve, accurately weighing and sieving to obtain Fuzhuan tea powder, placing into a conical flask, adding purified water (feed liquid ratio refers to Fuzhuan tea powder and water ratio, g/mL) at a feed liquid ratio of 1:15, stirring thoroughly until mixing is uniform, and extracting under ultrasonic assistance at a temperature of 24deg.C and an extraction power of 800W for 30min; after the ultrasonic auxiliary extraction is finished, placing the conical flask into a boiling water bath, and performing heat preservation treatment for 70min to perform boiling water bath extraction; after the boiling water bath extraction is finished, carrying out suction filtration on the Fuzhuan tea water extract solution obtained in the conical flask (the filtrate can be combined after multiple suction filtration), and concentrating the filtrate obtained by suction filtration in a rotary evaporator under reduced pressure (under the conditions of 0.09MPa and 60 ℃), thereby obtaining a Fuzhuan tea water extract concentrated solution; pouring the concentrated solution of the Fuzhuan tea water extract into a culture dish, covering with a preservative film, cooling overnight in a refrigerator at-80 ℃, and then freeze-drying in a vacuum freeze dryer for 26 hours to obtain loose and easy-to-store freeze-dried powder, namely the Fuzhuan tea water extract.
The extraction rate of the Fuzhuan tea water extract can reach 27.1% by adopting ultrasonic auxiliary extraction and boiling water bath extraction; the total phenol content of the water extract of the Fuzhuan tea is 178.9mg/g measured by a Fu Lin Fen colorimetric method, the total flavone content of the water extract of the Fuzhuan tea is 110.1mg/g measured by a rutin standard, the total soluble polysaccharide content of the water extract of the Fuzhuan tea is 49.8mg/g measured by a phenol-sulfuric acid method, and the total protein content of the water extract of the Fuzhuan tea is 37.1mg/g measured by a Kjeldahl nitrogen method.
Adding the water extract powder of the Fuzhuan tea into flour (the water extract powder of the Fuzhuan tea is flour=1:99) according to the proportion of 1wt%, fully stirring until the water extract powder of the Fuzhuan tea is uniformly mixed, adding purified water and yeast powder which is 1.5% of the mass of the mixture into the mixture obtained by stirring according to the mass proportion of 1:0.5, putting the mixture into a dough kneading machine, firstly kneading at a low speed of 120r/min for 6min, and then kneading at a medium speed of 240r/min for 2min. Taking out the kneaded dough from the dough mixer, dividing, shaping, and arranging, wherein the dough after arranging is proofed in a proofing box (at 38 ℃ and 85% humidity) for 30min. And (3) placing the proofed dough into a steamer, setting the steaming temperature to be 110 ℃, steaming for 25min, stopping heating, and continuously steaming for 5min to obtain the low GI Fuzhuan tea steamed bread. The prepared low GI Fuzhuan tea steamed bread can be eaten after being cooled.
Example 4 (1% Fuzhuan tea steamed bread)
Pulverizing dried Fuzhuan tea brick with an ultrafine pulverizer, sieving with a 60-target standard inspection sieve, accurately weighing and sieving to obtain Fuzhuan tea powder, placing into a conical flask, adding purified water (feed liquid ratio refers to Fuzhuan tea powder and water ratio, g/mL) at a feed liquid ratio of 1:20, stirring thoroughly until mixing is uniform, and extracting under ultrasonic assistance at a temperature of 24deg.C and an extraction power of 800W for 30min; after the ultrasonic auxiliary extraction is finished, placing the conical flask into a boiling water bath, and performing heat preservation treatment for 80min to perform boiling water bath extraction; after the boiling water bath extraction is finished, carrying out suction filtration on the Fuzhuan tea water extract solution obtained in the conical flask (the filtrate can be combined after multiple suction filtration), and concentrating the filtrate obtained by suction filtration in a rotary evaporator under reduced pressure (under the conditions of 0.095MPa and 65 ℃), thereby obtaining a Fuzhuan tea water extract concentrated solution; pouring the concentrated solution of the Fuzhuan tea water extract into a culture dish, covering with a preservative film, cooling overnight in a refrigerator at-80 ℃, and then freeze-drying in a vacuum freeze dryer for 30h to obtain loose and easy-to-store freeze-dried powder, namely the Fuzhuan tea water extract.
The extraction rate of the Fuzhuan tea water extract can reach 27.4% by adopting ultrasonic auxiliary extraction and boiling water bath extraction; the total phenol content of the water extract of the Fuzhuan tea is 179.7mg/g measured by a Fu Lin Fen colorimetric method, the total flavone content of the water extract of the Fuzhuan tea is 110.6mg/g measured by a rutin standard, the total soluble polysaccharide content of the water extract of the Fuzhuan tea is 50.2mg/g measured by a phenol-sulfuric acid method, and the total protein content of the water extract of the Fuzhuan tea is 37.5mg/g measured by a Kjeldahl nitrogen method.
Adding the water extract powder of the Fuzhuan tea into flour (the water extract powder of the Fuzhuan tea is flour=1:99) according to the proportion of 1wt%, fully stirring until the water extract powder of the Fuzhuan tea is uniformly mixed, adding purified water and yeast powder which is 2% of the mass of the mixture into the stirred mixture according to the mass proportion of 1:0.5, putting the mixture into a dough kneading machine, firstly kneading at a low speed of 120r/min for 6min, and then kneading at a medium speed of 240r/min for 2min. Taking out the kneaded dough from the dough mixer, dividing, shaping, and arranging, wherein the dough after arranging is proofed in a proofing box (at 38 ℃ and 85% humidity) for 30min. And (3) placing the proofed dough into a steamer, setting the steaming temperature to be 110 ℃, steaming for 25min, stopping heating, and continuously steaming for 5min to obtain the low GI Fuzhuan tea steamed bread. The prepared low GI Fuzhuan tea steamed bread can be eaten after being cooled.
Example 5 (2% Fuzhuan tea steamed bread)
In the process of preparing low GI Fuzhuan tea steamed bread (including preparation of Fuzhuan tea aqueous extract), fuzhuan tea aqueous extract powder was added to flour in a proportion of 2wt% (Fuzhuan tea aqueous extract powder: flour=2:98), otherwise the same as in example 4.
Example 6 (3% Fuzhuan tea steamed bread)
In the process of preparing low GI Fuzhuan tea steamed bread (including preparation of Fuzhuan tea aqueous extract), the Fuzhuan tea aqueous extract powder was added to flour in a proportion of 3wt% (Fuzhuan tea aqueous extract powder: flour=3:97), otherwise the same as in example 4.
Comparative example (white steamed bread)
Purified water and yeast powder with the amount of 2 percent of the mass of the flour are added into the flour in the proportion of 1:20 (g/mL), then the flour is put into a dough kneading machine, low-speed kneading is carried out for 6min at the speed of 120r/min, and medium-speed kneading is carried out for 2min at the speed of 240 r/min. Taking out the kneaded dough from the dough mixer, dividing, shaping, and arranging, wherein the dough after arranging is proofed in a proofing box (at 38 ℃ and 85% humidity) for 30min. And (3) placing the proofed dough into a steamer, setting the steaming temperature to be 110 ℃, steaming for 25min, stopping heating, and continuously steaming for 5min to obtain the white steamed bread. The prepared white steamed bread can be eaten after being cooled.
Functional analysis of Fuzhuan tea water extract in low GI Fuzhuan tea steamed bread
The influence of the addition of the water extract of the Fuzhuan tea on the functions of the low GI Fuzhuan tea steamed bread, such as the composition, the texture, the antioxidation and the like is examined through a physical and chemical analysis test, and the water extract of the Fuzhuan tea steamed bread is compared with the white steamed bread.
1. Moisture content and specific volume determination test
Specific volume measurement: the volume V of the steamed bread is measured by adopting a rapeseed volume displacement method, and then the mass m of the steamed bread is weighed, and the specific volume is calculated according to the volume V/m, wherein the unit is mL/g.
And (3) measuring the moisture content: cooling freshly steamed bread for 1h, slicing, taking the middle three slices as test samples, accurately weighing the mass of the steamed bread slices, and calculating the average value m 1 The weighed steamed bread slices are put into a freeze dryer for freeze drying, and then the mass of the dried steamed bread slices is accurately weighed to be m 2 The water content is as defined in (m 1 -m 2 )/m 1 Calculated in%.
As shown in fig. 5, with the increase of the added amount of the Fuzhuan tea aqueous extract, the specific volume of the steamed bread gradually decreases, and the moisture content also significantly decreases, probably because the catechin substances in the Fuzhuan tea aqueous extract have good hydrophilicity, and the binding force of the dough and water is enhanced.
2. Polyphenol substance measurement test
The content of corresponding phenols (gallic acid, gallocatechin, epigallocatechin, catechin, caffeic acid, epigallocatechin gallate, epicatechin, gallocatechin gallate, epicatechin gallate) in the low GI Fuzhuan tea steamed bread prepared in examples 4, 5 and 6 is measured by HPLC technology to determine the loss condition of tea polyphenols contained in the Fuzhuan tea water extract during the preparation process (such as steaming) of the steamed bread.
The specific test procedure is as follows: extracting the freeze-dried corresponding low GI Fuzhuan tea steamed bread sample with 70% methanol, and collecting supernatant; the method comprises the steps of quantifying tea polyphenols by adopting an HPLC (mobile phase: 0.1% formic acid water in phase A, 100% methanol in phase B, flow rate of 1.0mL/min, detection wavelength of 280nm and column temperature of 30 ℃) to obtain an elution curve, comparing retention time in the elution curve of a monomer polyphenol mixed standard, determining the composition of tea polyphenols in the low GI Fuzhuan tea steamed bread, and calculating the content of each phenolic substance (monomer polyphenol) according to the peak area of each elution peak.
The result is shown in fig. 2, which shows that a part of tea polyphenols contained in the water extract of Fuzhuan tea is reserved in the preparation process of the low GI Fuzhuan tea steamed bread, thereby being beneficial to maintaining the activity of the water extract of Fuzhuan tea.
3. Texture measurement test
The low GI Fuzhuan tea steamed bread (cooled for 1 h) prepared in examples 4, 5 and 6 was cut into 10mm slices, the middle two slices were taken as test samples, and white steamed bread slice samples (without Fuzhuan tea water extract) were set as blank control. The P/36R probe is used, the speed before test is 1.0mm/s, the speed during test is 3.0mm/s, the speed after test is 3.0mm/s, the deformation amount is 50%, the induction force is 5g, and the time interval between two compressions is 5s. The test indicators include elasticity, hardness, cohesiveness, gumminess, chewiness, and recovery.
The results are shown in fig. 6, which shows that the hardness, the adhesiveness and the chewing property can be reduced by adding the Fuzhuan tea water extract in the preparation process of the steamed bread, so that the steamed bread becomes soft and more palatable, and the acceptability of the low-GI Fuzhuan tea steamed bread is increased. However, other results also show that the excessive addition ratio (more than 5%) of the Fuzhuan tea water extract can lead to the incapability of kneading and forming the steamed bread, and the prepared steamed bread has bitter taste and can not meet the requirement of long-term eating.
4. Antioxidation test
Slicing the low-GI Fuzhuan tea steamed bread prepared in examples 4, 5 and 6, pre-freezing in a refrigerator, then vacuum freeze-drying, and crushing after freeze-drying to obtain a low-GI Fuzhuan tea steamed bread freeze-dried powder sample, and evaluating the DPPH free radical scavenging capability of the low-GI Fuzhuan tea steamed bread prepared by adding the Fuzhuan tea water extract by using an in vitro test: extracting the freeze-dried powder samples of the low GI Fuzhuan tea steamed bread prepared in examples 4, 5 and 6 with 70% methanol, centrifuging to obtain a supernatant as an extracting solution to be detected, setting the freeze-dried powder samples of the white steamed bread (without adding the Fuzhuan tea water extract) as a blank control, taking 2mL of the extracting solution of the low GI Fuzhuan tea steamed bread or the extracting solution of the white steamed bread, adding 2mL of DPPH solution with the concentration of 0.4mmol/L, standing for reaction for 30min after rapid mixing, and measuring the absorbance of the mixed solution at 517 nm.
The results are shown in fig. 4, which demonstrate that the low GI Fuzhuan tea steamed bread has the ability to scavenge DPPH free radicals, which is significantly different from the blank control.
5. Scanning electron microscope test
Slicing the low GI Fuzhuan tea steamed bread prepared in examples 4, 5 and 6, pre-freezing in a refrigerator, vacuum freeze-drying, freeze-drying and crushing to obtain low GI Fuzhuan tea steamed bread freeze-dried powder samples, respectively fixing the low GI Fuzhuan tea steamed bread freeze-dried powder samples by using a sticky double-sided carbon belt, coating a thin gold layer by using a coating machine, and observing by using a scanning electron microscope (HITACHI, S3400N, japan) under the voltage of 10.0 kV; a white steamed bread freeze-dried powder sample (without the added Fuzhuan tea water extract) is set as a blank control.
The results are shown in fig. 7, which shows that compared with the fine and compact space network starch gel structure of the white steamed bread, the internal structure of the low-GI Fuzhuan tea steamed bread becomes looser and more porous, and a complete gel structure can be observed, so that the digestion and absorption after eating can be blocked, thereby being beneficial to controlling postprandial blood sugar.
Third, nutrition efficacy verification of low GI Fuzhuan tea steamed bread
Slicing the low GI Fuzhuan tea steamed bread prepared in examples 4, 5 and 6, pre-freezing in a refrigerator, then performing vacuum freeze drying, respectively crushing after freeze drying, and using the obtained low GI Fuzhuan tea steamed bread freeze-dried powder sample for performing a simulated digestion test.
The specific process of the simulated digestion test is as follows: adding low GI Fuzhuan tea steamed bread freeze-dried powder samples into sodium acetate buffer solution respectively, adding 4 steel balls to prevent caking in the digestion process, balancing at 37 ℃ for 10min, adding simulated digestive enzyme liquid prepared from alpha-amylase, alpha-glucosidase and amyloglucosidase in sodium acetate buffer solution, continuously stirring and culturing in a shaking table at 37 ℃ and 190rpm, sampling for 0, 10, 20, 40, 90 and 120 min, mixing with 70% ethanol to inactivate enzymes, centrifuging, taking out supernatant, and measuring the glucose content released after hydrolysis by a DNS method. The glucose levels after hydrolysis at 0 and 20 and 120 minutes were noted as G0 and G20 and G120, and the released glucose levels after digestion for 16 hours were used to calculate the Total Starch (TS) content; a white steamed bread freeze-dried powder sample (without the added Fuzhuan tea water extract) is set as a blank control. Starch is classified into fast-digested starch (RDS), slow-digested starch (SDS), resistant Starch (RS) according to the hydrolysis rate. The expected glycemic index (eGI) is calculated by Hydrolysis Index (HI). RDS, SDS, RS, HI and eGI are calculated according to the following formulas, wherein the HI index is calculated from the area under the curve (AUC) of the low GI Fuzhuan tea steamed bread hydrolysis curves prepared in examples 4, 5, and 6 and the AUC of the comparative white steamed bread hydrolysis curves:
eGI＝39.71+0.549×HI
as shown in fig. 8 and 9, compared with the white steamed bread, the content of the fast-digestion starch in the low-GI Fuzhuan tea steamed bread is obviously reduced, and the content of the slow-digestion starch and the resistant starch are increased to different degrees; the hydrolysis index of the low GI Fuzhuan tea steamed bread is obviously reduced, and the low GI Fuzhuan tea steamed bread has obviously lower eGI. The result shows that the low GI Fuzhuan tea steamed bread is favorable for controlling blood sugar steadily after meal, and is more suitable for obesity and diabetes patients to eat.
In addition, if yeast powder is not used in the process of preparing the low-GI Fuzhuan tea steamed bread, not only steamed bread meeting the standard cannot be obtained through the processes of proofing, steaming and the like, but also the degree of polyphenol-protein crosslinking related to the nutrition efficacy of the low-GI Fuzhuan tea steamed bread in the processes is seriously affected.
In a word, the low GI Fuzhuan tea steamed bread prepared by the invention gives full play to the nutrition efficacy of Fuzhuan tea, accords with the eating habit of the masses, is suitable for people of all ages to eat, and can better meet the requirements of diabetes people on controlling blood sugar in daily diet.
Claims (10)
1. A Fuzhuan tea nutrition steamed bread is characterized in that: the nutritional steamed bread comprises main materials and fermentation auxiliary agents, wherein the main materials comprise flour and Fuzhuan tea extracts for reducing glycemic index, and the fermentation auxiliary agents comprise yeast or yeast extracts.
2. The Fuzhuan tea nutritional steamed bread according to claim 1, wherein: the content of the fermentation auxiliary agent is 0.5-2% of the mass of the main material; the mass fraction of Fuzhuan tea extract in the main material is 1% -5%.
3. The Fuzhuan tea nutritional steamed bread according to claim 1, wherein: the nutritional steamed bread is prepared by mixing flour, fuzhuan tea extract, fermentation auxiliary agent and water accounting for 40-60% of the mass of the main material, and then kneading, proofing and steaming.
4. A method for preparing the Fuzhuan tea nutritional steamed bread according to claim 1, which is characterized in that: the method comprises the following steps:
mixing the Fuzhuan tea extract with flour uniformly, mixing the main material with water and fermentation auxiliary agent uniformly, kneading, proofing and steaming to obtain the Fuzhuan tea nutritional steamed bread.
5. The method for preparing the Fuzhuan tea nutritional steamed bread according to claim 4, wherein the method comprises the following steps: the preparation method of the Fuzhuan tea extract specifically comprises the following steps:
1) Pulverizing Fuzhuan tea bricks, and sieving with a 40-60 mesh sieve to obtain Fuzhuan tea powder;
2) Ultrasonic-assisted extraction is carried out on Fuzhuan tea powder in water to obtain an extraction mixture;
3) Placing the extraction mixture into a hot water bath at 95-100 ℃ for heat preservation treatment, and then performing suction filtration to obtain filtrate, namely water extract;
4) Concentrating the water extract under reduced pressure to obtain concentrated solution;
5) And (3) pre-freezing the concentrated solution, and then performing vacuum freeze drying to obtain the Fuzhuan tea extract.
6. The method for preparing the Fuzhuan tea nutritional steamed bread according to claim 5, wherein the method comprises the following steps: the conditions of the ultrasonic auxiliary extraction are as follows: the extraction temperature is 22-26 ℃, the ultrasonic power is 600-800W, and the extraction time is 20-30 min.
7. The method for preparing the Fuzhuan tea nutritional steamed bread according to claim 5, wherein the method comprises the following steps: the heat preservation treatment time is 60-80 min.
8. The method for preparing the Fuzhuan tea nutritional steamed bread according to claim 5, wherein the method comprises the following steps: the time of vacuum freeze drying is 24-30 h.
9. The method for preparing the Fuzhuan tea nutritional steamed bread according to claim 4, wherein the method comprises the following steps: the usage amount of the Fuzhuan tea extract is 1-5% by mass, the usage amount of the fermentation auxiliary agent is 0.5-2% by mass of the main material, and the usage amount of the water is 40-60% by mass of the main material.
10. The method for preparing the Fuzhuan tea nutritional steamed bread according to claim 4, wherein the method comprises the following steps: the proofing conditions are as follows: the temperature is 36-40 ℃, the humidity is 80-90%, and the time is 30-60 min.
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