Coconut flavor oat blood pressure lowering steamed bread and preparation method thereof

Abstract

The invention discloses a coconut flavor oat blood pressure lowering steamed bread, which is prepared from the following raw materials by weight part: 400-600 of high gluten flour, 100-150 of oat kernel, 20-30 of spina date seed, 40-50 of sunflower seed kernel, 10-20 of Ocimum basilcum, 30-40 of undaria pinnatifida, 20-30 of lotus leaf, 20-30 of rose hip, 60-70 of Passiflora caerulea, 8-12 of seaweed powder, 50-70 of white sugar, 10-20 of egg white, 2-3 of yeast, and a proper amount of coconut juice. According to the invention, oat kernel and other raw materials are ground into powder and then stored for a period of time so as to be oxidized, and messy protein molecules are interconnected into gluten so as to form dough with good viscoelasticity, thus finally improving the edible quality of steamed bread. Two fermentation are employed to increase the flavor substances in the steamed bread, the eating taste of the coarse cereal steamed bread can be greatly improved, and sunflower seed kernel, rose hip, Passiflora caerulea, and coconut juice are added to enrich the nutritional value and taste flavor of steamed bread, so that the steamed bread also has blood pressure lowering effect.

Description

technical field [0001] The invention relates to a noodle food, in particular to a coconut-flavored oatmeal antihypertensive steamed bun and a preparation method thereof. Background technique [0002] Traditional steamed buns are mostly made of wheat flour, with single ingredients, low nutrition, and simple taste. Although miscellaneous grain steamed buns have high nutritional value, the quality of freshly ground miscellaneous grains is not stable, and the eating quality is poor. It takes a period of storage and ripening to improve the quality Therefore, the present invention provides a multigrain steamed bread with rich nutrition and good taste. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a coconut-flavored oatmeal antihypertensive steamed bun and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A coconut-flavored oatmeal antihyperten...

AI Technical Summary

Problems solved by technology

[0002] Traditional steamed buns are mostly made of wheat flour, with single ingredients, low nutrition, and simple taste. Although miscellaneous grains steamed buns have high nutritional value, the quality of freshly ground miscellaneous grains is not stable, and the eating quality is poor. It takes a period of storage and ripening to improve the quality Therefore, the present invention provides a multigrain steamed bread with rich nutrition and good taste