CN117356678A - 一种降低血糖生成指数的南瓜馒头及其制备方法 - Google Patents
一种降低血糖生成指数的南瓜馒头及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种降低血糖生成指数的南瓜馒头及其制备方法,以小麦粉和豆渣为主要原料,先加入大豆纤维改性剂(马克斯克鲁维酵母复合物)改性湿豆渣,在改性基础上,再由面包酵母和复合醒发剂发酵改性后的豆渣和小麦粉,通过两段式发酵工艺后加工而成。本发明馒头含有大量改性大豆膳食纤维,可以减少热量摄入,降低餐后血糖的升糖指数;以及对身体有益的各种辅料,增多了口感层次,提高了营养和产品品质;二次醒发则使产品更蓬松、更富有弹性,口感更好。通过以上成分和工艺的协同作用,可以降低餐后血糖的升糖指数,提高产品的营养和品质,并改善因缺少膳食纤维而导致的便秘、肥胖等疾病,具有较好的社会效益和经济效益。
Description
技术领域
本发明涉及食品加工技术领域,更具体的说是涉及一种降低血糖生成指数的南瓜馒头及其制备方法。
背景技术
豆渣是生产豆奶或豆腐过程中的副产品。中国是豆腐生产的发源地,具有悠久的豆腐生产历史,豆腐的生产、销售量都较大,相应的豆渣产量也很大。
随着科学的发展以及人类文化素质的提高,人们已经从营养的角度重新认识豆渣。经研究证明,大豆中有一部分营养成分残留在豆渣中,其中蛋白质3.0%,脂肪0.5%,碳水化合物(纤维素、多糖等)8.0%,此外还含有钙、磷、铁等矿物质。研究发现,食用富含豆渣的食品能够有效的帮助我们降低血液中胆固醇的含量,从而减少糖尿病等病人对于胰岛素的消耗,而且豆渣含有大豆纤维,热量低,脂肪低,容易产生饱腹感,非常有助于减肥,还能够有效的帮助我们改善便秘,预防结肠癌。
但是,豆渣的水分含量很高,在85%左右,很容易腐败变质,储存豆渣的成本高,限制了其应用范围;另外,豆渣中含有大量的不溶性膳食纤维,使豆渣的口感粗糙,在大豆脂肪氧化酶的存在和作用下还有浓厚的豆腥味,因此不宜直接食用,制约了豆渣的开发利用,使其至今未得到有效的开发利用,大多作为牲畜饲料和肥料使用,浪费了这一高质且廉价的宝贵资源。
综上所述,现有技术存在的问题是:(1)豆渣作为高质、廉价的宝贵资源,由于其加工技术较少,多作为饲料和肥料使用,有效利用率多低,导致资源浪费;(2)现有产品中,无豆纤维馒头类产品,关于豆渣的改性的相关技术都不成熟。
解决上述技术问题的难度:(1)需要继续探索豆渣改性、豆渣再利用等的相关技术,(2)需要工艺改进和优化;(3)需要营养复合、配方优化。
解决上述技术问题的意义:(1)解决豆渣口感粗糙的技术问题;(2)增强豆渣的可食用性;(3)加强豆渣的加工利用;(4)增强豆渣制品科技附加值;(5)营养复合。
因此,如何高效地利用豆渣是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明的目的在于提供一种经济实用、加工能耗低、便于操作、产品品质好的降低血糖生成指数的南瓜馒头及其制备方法,以解决现有技术中的不足。
为了实现上述目的,本发明采用如下技术方案:
一种降低血糖生成指数的南瓜馒头,包括以下重量份的原料:小麦粉50-60份、改性豆渣20-30份、水9-12份、南瓜粉1.5-2.5份、油莎豆粉1.5-3份、荞麦粉1-2份、银耳粉0.3-0.5份、面包酵母0.8-1.2份、低聚木糖0.8-1.2份、菊粉0.5-1份和复合醒发剂0.5-1份;其中,改性豆渣由新鲜豆渣和大豆纤维改性剂混合均匀后,30-40℃发酵10-14h后制得;大豆纤维改性剂的添加量为新鲜湿豆渣质量的0.5%-2%。
本发明中,
小麦粉即用小麦加工的面粉,一般是指提取麸皮后的面粉。小麦粉中含有蛋白质、淀粉、脂肪、维生素和无机盐等。小麦粉中的蛋白质含量比其他谷物产品高,一般在11%以上,高的可达15%-20%,由麦醇溶蛋白和麦谷蛋白组成,它们吸水后可揉成具有粘弹性的面筋质,因此用小麦粉可制成独特品质和风味的食品。小麦粉中碳水化物含量在70%以上,主要由淀粉、纤维素和其他糖类组成,是人体能量的主要来源。
油莎豆粉的不饱和脂肪酸含量高达90%,远远高于菜油、花生油和豆油,与橄榄油比维生素E含量高一倍,并含有山茶甙等特定生理活性物质,具有极高的营养价值;其中的油莎皂素还有抑菌和抗氧化作用。
荞麦是重要的药食两假谷类食物资源,其籽粒富含蛋白质、维生素、矿物质以及多种生物活性物质,如肌醇、生育酚、类胡萝卜素、植物甾醇、角鲨烯、维生素、谷胱甘肽和褪黑素等。荞麦粉不仅具有粮谷类食物的基本营养功能,且具有抗氧化、降血压、降低毛细血管脆性、降低血胆固醇、抑制乳腺癌、预防高血糖、改善微循环、提高人体免疫力和减肥等方面的药理作用。
银耳被人们誉为“菌中之冠”,既是名贵的营养滋补佳品,又是扶正强壮之补药。银耳粉功效:美白祛斑、防皱,补脾开胃,益气清肠,安眠健胃,补脑,养阴清热、补肾,润肺,生津止咳,提神补血,能提高肝脏解毒能力,保护肝脏功效。长期服用可以润肤,并有祛除脸部黄褐斑、雀斑的功效。
面包酵母(Saccharomyces cerevisiae)是一种单细胞微生物,含蛋白质50%左右,氨基酸含量高,富含B族维生素,还有丰富的酶系和多种经济价值很高的生理活性物质。面包酵母作为一种食品添加剂,它能利用面团中的营养物质进行发酵,产生CO2和醇类、酯类等香味成分,使面团膨松、富有弹性,并赋予面包特有的色、香、味、形,提高面团营养价值和人体营养吸收利用率等。
低聚木糖又称木寡糖,是由2-7个木糖分子以β-1,4糖苷键结合而成的功能性聚合糖。与通常人们所用的大豆低聚糖、低聚果糖、低聚异麦芽糖等相比具有独特的优势,它可以选择性地促进肠道双歧杆菌的增殖活性。低聚木糖的营养保健功效:1、减少有毒发酵产物及有害细菌酶的产生;2、抑制病原菌和腹泻;3、防止便秘;4、保护肝脏功能;5、降低血清胆固醇;6、降低血压;7、增强机体免疫力,抗癌;8、具有良好的配伍性;9、能促使机体生成多种营养物质,包括维生素B1、B2、B6、B12、烟酸和叶酸;10、预防和保护牙齿龋变,抑制口腔病菌的滋生。
菊粉(俗称洋姜、莲姜),菊芋提取物,是除淀粉外植物的另一种能量储存形式,是一种十分理想的功能性食品配料,是生产低聚果糖、多聚果糖、高果糖浆、结晶果糖等产品的良好原料。食用菊粉可以控制血脂,降低血糖,并调节肠道微生物菌群,改善肠道健康,预防便秘。
进一步,包括以下重量份的原料:小麦粉55份、改性豆渣25份、水10份、南瓜粉2份、油莎豆粉2份、荞麦粉1.5份、银耳粉1份、面包酵母1份、低聚木糖1份、菊粉0.8份和复合醒发剂0.7份;其中,改性豆渣由新鲜湿豆渣和大豆纤维改性剂混合均匀后,35℃发酵12h后制得;大豆纤维改性剂的添加量为新鲜湿豆渣质量的1%。
采用上述进一步技术方案的有益效果在于,本发明采用大豆纤维改性剂发酵豆渣,使大豆纤维变性,加强了产品的口感。本发明所选发酵温度和发酵时间,能使新鲜豆渣发酵完全。
进一步,新鲜湿豆渣为含水量为70-75%、出厂时间不超过6h的豆渣。
进一步,大豆纤维改性剂为马克斯克鲁维酵母复合物,其中马克斯克鲁维酵母、蔗糖、KH2PO4和MgSO4的体积比为85:6:5:4。
进一步,复合醒发剂中谷朊粉、焦磷酸二氢钠、碳酸氢钠、磷酸钙、α-淀粉酶、木聚糖酶、脂肪酶、谷氨酰胺转氨酶和葡萄糖氧化酶的重量比为55:20:15:3:2.5:1.5:1:1:1。
一种降低血糖生成指数的南瓜馒头的制备方法,具体包括以下步骤:
(1)按上述降低血糖生成指数的南瓜馒头的重量份数称取各原料;
(2)向面包酵母中加水活化,得到活化面包酵母,备用;
(3)先在新鲜湿豆渣中加入大豆纤维改性剂发酵后得到改性豆渣,然后加入小麦粉、改性豆渣、油莎豆粉、荞麦粉、银耳粉、活化面包酵母、低聚木糖、菊粉和复合醒发剂,放入搅拌桶中慢速搅打3-5min再搅打快速3-5min,加入南瓜粉后再慢速搅打3-5min再搅打快速5-7min,得到柔软、光滑的未醒发面团;
(4)将面团依次进行醒发,分割,整形,二次醒发,蒸制,冷却,包装,即得所述降低血糖生成指数的南瓜馒头。
进一步,上述步骤(2)中,水的温度为30-40℃,优选为35℃;活化面包酵母的含水量为25%-32%,优选为30%。
采用上述进一步技术方案的有益效果在于,通过温水活化,能够快速恢复面包酵母细胞的正常功能。
进一步,上述步骤(4)中,醒发的温度为35-38℃,优选为38℃,相对湿度为70-80%RH,优选为70%RH,时间为40-60min,优选为50min;整形为将发酵面团整形为120g大小,且外表光滑,大小一致的圆形面坯;二次醒发的温度为35-45℃,优选为45℃,相对湿度为70-80%RH,优选为70%RH,时间为15-25min,优选为20min;蒸制的时间为15-30min,优选为20min。
采用上述进一步技术方案的有益效果在于,通过两次醒发,面包酵母在短时间内能够完全激发出面团内的风味物质,由此制得的馒头细腻,面筋形成量较少,筋度和延展性也更好。
经由上述的技术方案可知,与现有技术相比,本发明的有益效果如下:
1、本发明使用大豆纤维改性剂(马克斯克鲁维酵母复合物)改性豆渣纤维,可以将豆渣中一部分不溶性膳食纤维改性为可供人体消化吸收的可溶性膳食纤维,增加了豆渣中可溶性膳食纤维的含量,大幅度改善了豆渣口感粗糙并且不易醒发的缺点。
2、本发明采用两段式醒发,使面坯发酵更完全,制得的豆纤维馒头更蓬松、更富有弹性,口感更好。
3、本发明调配过程加入南瓜粉、油莎豆粉、荞麦粉、银耳粉、低聚木糖和菊粉等对人体有益的成分,增多了口感层次,提高了产品的营养和产品品质。
4、与市售普通白面馒头相比,本发明采用更健康的低聚木糖代替蔗糖,营养价值更高,食用后不会引起血糖短时间内大幅升高,咀嚼时还能够感受到大豆特有的香味;加入豆渣,对豆渣进行再利用,大大节约了生产成本;通过豆渣与各原料的混合,减少了营养成分在蒸制过程中的流失,经常食用还可以增加膳食纤维的摄入量,改善因现代人食用细粮过多,缺少膳食纤维而导致的便秘、肥胖疾病。
5、本发明馒头产品感官品质较佳,质地蓬松、柔软,咀嚼过程中会伴有特殊的大豆香味,并且豆渣具有较高的营养价值,是一种理想的健康食品,具有较好社会效益和经济效益。
附图说明
图1为本发明降低血糖生成指数的南瓜馒头的制备方法的工艺流程图;
图2为本发明实施例1制得的降低血糖生成指数的南瓜馒头的整体外观图;
图3为本发明实施例1-3制得的降低血糖生成指数的南瓜馒头的感官评定结果。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
降低血糖生成指数的南瓜馒头,包括以下重量的原料:小麦粉55kg、改性豆渣25kg、水10kg、南瓜粉2kg、油莎豆粉2kg、荞麦粉1.5kg、活化面包酵母1kg、低聚木糖1kg、银耳粉1kg、菊粉0.8kg和复合醒发剂0.7kg;
其中,改性豆渣的制备方法为:向每100kg含水量为70-75%、出厂时间不超过6h的新鲜豆渣中加入1kg马克斯克鲁维酵母复合物,混合均匀,35℃发酵12h后,即得改性豆渣;
每100kg马克斯克鲁维酵母复合物中,包括马克斯克鲁维酵母85kg、蔗糖6kg、KH2PO45kg和MgSO44kg;
每100kg复合醒发剂中,包括谷朊粉55kg、焦磷酸二氢钠20kg、碳酸氢钠15kg、磷酸钙3kg、α-淀粉酶2.5kg、木聚糖酶1.5kg、脂肪酶1kg、谷氨酰胺转氨酶1kg和葡萄糖氧化酶1kg;
上述降低血糖生成指数的南瓜馒头的制备方法,如图1所示,具体包括以下步骤:
(1)按上述降低血糖生成指数的南瓜馒头的重量称取各原料;
(2)向面包酵母中加35℃的水进行活化,得到含水量为30%的活化面包酵母,备用;
(3)先在新鲜湿豆渣中加入大豆纤维改性剂发酵后得到改性豆渣,然后加入小麦粉、改性豆渣、油莎豆粉、荞麦粉、银耳粉、活化面包酵母、低聚木糖、菊粉和复合醒发剂放入搅拌桶中慢速搅打3min再搅打快速4min,加入南瓜粉后再慢速搅打3min再搅打快速6min,得到柔软、光滑的未醒发面团;
(4)将和好的面团置于温度38℃、相对湿度70%RH的环境下醒发50min,得到发酵面团;将发酵后的面团整形为120g大小,且外表光滑,大小一致的圆形面坯;将整形后的面坯置于温度45℃、相对湿度70%RH的环境下二次醒发20min,得到二次发酵面坯;将二次发酵面坯放在蒸锅上蒸制20min,冷却后进行包装,即得降低血糖生成指数的南瓜馒头。
实施例2
降低血糖生成指数的南瓜馒头,包括以下重量的原料:小麦粉50kg、改性豆渣30kg、水5kg、南瓜粉2kg、油莎豆粉2kg、荞麦粉1.5kg、活化面包酵母1kg、低聚木糖1kg、银耳粉1kg、菊粉0.5kg和复合醒发剂0.6kg;
其中,改性豆渣的制备方法为:向每100kg含水量为70-75%、出厂时间不超过6h的新鲜豆渣中加入1kg马克斯克鲁维酵母复合物,混合均匀,35℃发酵12h,即得改性豆渣;
每100kg马克斯克鲁维酵母复合物中,包括马克斯克鲁维酵母85kg、蔗糖6kg、KH2PO45kg和MgSO44kg;
每100kg复合醒发剂中,包括谷朊粉55kg、焦磷酸二氢钠20kg、碳酸氢钠15kg、磷酸钙3kg、α-淀粉酶2.5kg、木聚糖酶1.5kg、脂肪酶1kg、谷氨酰胺转氨酶1kg和葡萄糖氧化酶1kg;
上述降低血糖生成指数的南瓜馒头的制备方法,如图1所示,具体包括以下步骤:
(1)按上述降低血糖生成指数的南瓜馒头的重量称取各原料;
(2)向面包酵母中加35℃的水进行活化,得到含水量为25%的活化面包酵母,备用;
(3)先在新鲜湿豆渣中加入大豆纤维改性剂发酵后得到改性豆渣,然后加入小麦粉、改性豆渣、油莎豆粉、荞麦粉、银耳粉、活化面包酵母、低聚木糖、菊粉和复合醒发剂放入搅拌桶中慢速搅打3min再搅打快速3min,加入南瓜粉后再慢速搅打3min再搅打快速5min,得到柔软、光滑的未醒发面团;
(4)将和好的面团置于温度35℃、相对湿度70%RH的环境下醒发60min,得到发酵面团;将发酵后的面团整形为120g大小,且外表光滑,大小一致的圆形面坯;将整形后的面坯置于温度35℃、相对湿度70%RH的环境下二次醒发25min,得到二次发酵面坯;将二次发酵面坯放在蒸锅上蒸制15min,冷却后进行包装,即得降低血糖生成指数的南瓜馒头。
实施例3
降低血糖生成指数的南瓜馒头,包括以下重量的原料:小麦粉50kg、改性豆渣40kg、水1kg、南瓜粉2kg、油莎豆粉2kg、荞麦粉1.5kg、活化面包酵母1kg、低聚木糖1kg、银耳粉1kg、菊粉0.5kg和复合醒发剂0.6kg;
其中,改性豆渣的制备方法为:向每100kg水量为70-75%、出厂时间不超过6h的新鲜豆渣中加入2kg马克斯克鲁维酵母复合物,混合均匀,60℃发酵45min,机械挤压,即得改性豆渣;
每100kg马克斯克鲁维酵母复合物中,包括马克斯克鲁维酵母85kg、蔗糖6kg、KH2PO45kg和MgSO44kg;
每100kg复合醒发剂中,包括谷朊粉55kg、焦磷酸二氢钠20kg、碳酸氢钠15kg、磷酸钙3kg、α-淀粉酶2.5kg、木聚糖酶1.5kg、脂肪酶1kg、谷氨酰胺转氨酶1kg和葡萄糖氧化酶1kg;
上述降低血糖生成指数的南瓜馒头的制备方法,如图1所示,具体包括以下步骤:
(1)按上述降低血糖生成指数的南瓜馒头的重量称取各原料;
(2)向面包酵母中加40℃的水进行活化,得到含水量为32%的活化面包酵母,备用;
(3)先在新鲜湿豆渣中加入大豆纤维改性剂发酵后得到改性豆渣,然后加入小麦粉、改性豆渣、油莎豆粉、荞麦粉、银耳粉、活化面包酵母、低聚木糖、菊粉和复合醒发剂放入搅拌桶中慢速搅打5min再搅打快速5min,加入南瓜粉后再慢速搅打5min再搅打快速7min,得到柔软、光滑的未醒发面团;
(4)将和好的面团置于温度38℃、相对湿度80%RH的环境下醒发40min,得到发酵面团;将发酵后的面团整形为120g大小,且外表光滑,大小一致的圆形面坯;将整形后的面坯置于温度45℃、相对湿度80%RH的环境下二次醒发25min,得到二次发酵面坯;将二次发酵面坯放在蒸锅上蒸制30min,冷却后进行包装,即得降低血糖生成指数的南瓜馒头。
性能测试
1、实施例1馒头的整体外观图
图2为本发明实施例1制得的降低血糖生成指数的南瓜馒头的整体外观图。
由图2可知,所制得的降低血糖生成指数的南瓜馒头内部气孔分布均匀,表面光滑,无明显颗粒感,颜色金黄诱人。
2、实施例1-3馒头质构特性的测定
将实施例1-3制得的降低血糖生成指数的南瓜馒头冷却1h后分别进行切片(20mm/片),取中间一片进行馒头质构特性测试。
测试探头为P/35R型;操作模式为:压力测定;压缩率为:50.0%;两次压缩间隔时间:5.0s;测试速率:1.0mm/s;测试前速率:1.0mm/s;测试后速率:1.0mm/s;触发类型设置为:Auto;起点感应力:5g;数据采集速率:100Hz,得到硬度、咀嚼性、胶着性、内聚性、回复性以及弹性6个参数。结果如表1所示。
表1实施例1-3馒头的质构特性
由表1可知,随着豆渣添加量的增加,馒头的硬度整体呈增加的趋势,这主要是由于豆渣中膳食纤维对面筋网络结构有着一定的填充和破坏的作用,从而导致馒头硬度的增加。馒头的弹性、内聚性整体呈降低趋势,馒头弹性的下降主要是因为豆渣中膳食纤维与面筋蛋白的交互作用,能够降低面筋网络结构的强度,导致馒头的气孔减少,持气性降低;内聚性的降低可能是由于大量膳食纤维的存在,淀粉与面筋之间的黏着性降低所造成的。回复性下降,可能是由于过量的膳食纤维对面筋蛋白网络的破坏作用大于填充作用,导致馒头的回复性降低。咀嚼性与馒头的弹性和硬度相关,硬度的增加从而导致咀嚼性的增加。
由此可见,实施例1的方案优于实施例2和实施例3两个方案。
3、实施例1-3馒头的感官评定
由60名具有一定品评经验的人组成评定小组,从风味、内部结构、外观、口感、颜色以及整体接受度6个方面分别对实施例1-3制得的降低血糖生成指数的南瓜馒头组进行判别打分,满分共计60分,评分标准见表2。
表2实施例1-3馒头的感官评定标准
评定完成后制作雷达图,结果如图3所示。
由图3可知,在感官评定中各项指标均随豆渣添加量的增加而下降。其感官品质的下降主要是由于豆渣中膳食纤维、蛋白等物质的引入所引起的综合变化结果;馒头的色泽评分也逐渐降低,这是大豆中的色素所导致的。
由此可见,实施例1的方案优于实施例2和实施例3两个方案。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种降低血糖生成指数的南瓜馒头,其特征在于,包括以下重量份的原料:小麦粉50-60份、改性豆渣20-30份、水9-12份、南瓜粉1.5-2.5份、油莎豆粉1.5-3份、荞麦粉1-2份、银耳粉0.3-0.5份、面包酵母0.8-1.2份、低聚木糖0.8-1.2份、菊粉0.5-1份和复合醒发剂0.5-1份;
所述改性豆渣由新鲜湿豆渣和大豆纤维改性剂混合均匀后,30-40℃发酵10-14h后制得;所述大豆纤维改性剂的添加量为所述新鲜湿豆渣质量的0.5%-2%。
2.根据权利要求1所述的降低血糖生成指数的南瓜馒头,其特征在于,所述新鲜湿豆渣为含水量为70-75%、出厂时间不超过6h的豆渣。
3.根据权利要求1所述的降低血糖生成指数的南瓜馒头,其特征在于,所述大豆纤维改性剂为马克斯克鲁维酵母复合物,其中马克斯克鲁维酵母、蔗糖、KH2PO4和MgSO4的体积比为85:6:5:4。
4.根据权利要求1所述的一种降低血糖生成指数的南瓜馒头,其特征在于,所述复合醒发剂中谷朊粉、焦磷酸二氢钠、碳酸氢钠、磷酸钙、α-淀粉酶、木聚糖酶、脂肪酶、谷氨酰胺转氨酶和葡萄糖氧化酶的重量比为55:20:15:3:2.5:1.5:1:1:1。
5.一种如权利要求1-4任一项所述降低血糖生成指数的南瓜馒头的制备方法,其特征在于,包括以下步骤:
(1)按上述降低血糖生成指数的南瓜馒头的重量份数称取各原料;
(2)向面包酵母中加水活化,得到活化面包酵母,备用;
(3)先在新鲜湿豆渣中加入大豆纤维改性剂发酵后得到改性豆渣,然后加入小麦粉、改性豆渣、油莎豆粉、荞麦粉、银耳粉、活化面包酵母、低聚木糖、菊粉和复合醒发剂,放入搅拌桶中慢速搅打3-5min再搅打快速3-5min,加入南瓜粉后再慢速搅打3-5min再搅打快速5-7min,得到柔软、光滑的未醒发面团;
(4)将面团依次进行醒发,分割,整形,二次醒发,蒸制,冷却,包装,即得所述降低血糖生成指数的南瓜馒头。
6.根据权利要求5所述的一种降低血糖生成指数的南瓜馒头的制备方法,其特征在于,步骤(2)中,所述水的温度为30-40℃;所述活化面包酵母的含水量为25%-32%。
7.根据权利要求5所述的一种降低血糖生成指数的南瓜馒头的制备方法,其特征在于,步骤(4)中,所述醒发的温度为50-60℃,相对湿度为70-80%RH,时间为45-60min。
8.根据权利要求5所述的一种降低血糖生成指数的南瓜馒头的制备方法,其特征在于,步骤(4)中,所述整形为将发酵面团整形为120g大小,且外表光滑,大小一致的圆形面坯。
9.根据权利要求5所述的一种降低血糖生成指数的南瓜馒头的制备方法,其特征在于,步骤(4)中,所述二次醒发的温度为35-45℃,相对湿度为70-80%RH,时间为15-25min。
10.根据权利要求5所述的一种降低血糖生成指数的南瓜馒头的制备方法,其特征在于,步骤(4)中,所述蒸制的时间为15-30min。
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