Buckwheat steamed bread with high flavone content and preparation method of buckwheat steamed bread

Abstract

The invention belongs to the food processing field of staple food and relates to buckwheat steamed bread with a high flavone content and a preparation method of the buckwheat steamed bread. The buckwheat steamed bread is prepared from the following components: high gluten wheat flour, tartary buckwheat powder, sweet buckwheat powder, alpha-amylase, pentosanase, water and yeast. The preparation method of the buckwheat steamed bread comprises the following steps of: firstly, carrying out vacuum freeze drying and ultrafine grinding treatment on the tartary buckwheat powder and the sweet buckwheat powder, respectively; then, uniformly mixing the high gluten wheat flour, the tartary buckwheat powder, the sweet buckwheat powder, the alpha-amylase, the pentosanase and the yeast and then adding water to the mixture; and finally, mixing, tabletting, dividing and forming, fermenting, cooking, cooling and packaging to obtain the buckwheat steamed bread with the high flavone content. According to the buckwheat steamed bread with the high flavone content and the preparation method of the buckwheat steamed bread, the content of the favone in the buckwheat is improved, processing performances, such as elasticity and viscosity, of buckwheat dough are improved, and the rough mouthfeel of the product is improved by applying advanced technologies such as vacuum freeze drying, ultrafine grinding and bio-enzyme treating. The buckwheat streamed bead produced by the preparation method disclosed by the invention is fine in mouthfeel, can be used as staple food for long-term consumption, higher in flavone content, and is provided with a healthcare function of regulating lipid and reducing blood glucose by buckwheat.

Description

technical field [0001] The invention belongs to the field of staple food processing, and relates to buckwheat steamed bread with high flavonoid content and a preparation method thereof. Background technique [0002] Mantou is the most representative traditional noodle staple food in my country, especially the staple food that is indispensable for three meals a day for ordinary people in most northern areas, accounting for more than 1 / 3 of the total noodle staple food. In recent years, with the development of the economy and the continuous improvement of people's living standards, the staple food, steamed buns, has been handmade by families and has gone to the market, and is gradually being commercialized. The mainstream consumption trend of "nutrition" of staple food products is unstoppable, and food companies must fully meet the diversified needs of staple food under the "well-off" consumption situation through industrial upgrading. [0003] Buckwheat has a long history of...

AI Technical Summary

Problems solved by technology

[0004] The processing characteristics of buckwheat flour without gluten protein cause the food prepared to generally have problems such as poor appetite, rough mouthfeel, and unacceptable flavor. Therefore, existing buckwheat food cannot be used as people's daily staple food for long-term consumption, so that the nutritional and health functions of buckwheat didn't get the performance it deserved