Allergy-resistant small steamed buns and making technology thereof

Abstract

The invention discloses allergy-resistant small steamed buns and a making technology thereof. The allergy-resistant small steamed buns comprise egg-allergy-resistant small steamed buns, milk-allergy-resistant small steamed buns, wheat-flour-allergy-resistant small steamed buns and small steamed buns resisting egg allergy, milk allergy and wheat flour allergy. Needed raw materials comprise potato starch, white granulated sugar, stachyose, an egg extraction solution, pure water, millet flour, malt sugar, high fructose corn syrup, edible salt, a broccoli extract, a citrus extract, coarse coix seeds or red coix seeds. The allergy-resistant small steamed buns disclosed by the invention adopt the principle that firstly, stimulus of anaphylactogen (eggs, milk and gluten) is avoided; and secondly,the broccoli extract and the citrus extract are added, are rich in natural vitamin C and are natural antihistamines, and the coarse coix seeds (red coix seeds) have the anticomplementary activity, have the efficacy of resisting allergy, and have significant effects of improving allergy constitutions and improving immunity. Compared with the prior art, the allergy-resistant small steamed buns canachieve the effects of preventing allergy, assisting in treating allergic constitutions from inside to outside, and gradually improving the allergic constitutions.

Description

technical field [0001] The invention relates to the field of food technology, and more specifically relates to an anti-allergic small steamed bun and a manufacturing process thereof. Background technique [0002] Small steamed buns, as a healthy snack for babies and children, are very well-known in China. The main raw materials are: potato starch, white sugar, eggs, wheat flour, skimmed milk powder, maltose, full-fat sweetened condensed milk, lactose, fructose syrup, edible salt and other raw materials, which are mixed, stirred, shaped and baked according to a certain proportion. Delicate and nutritious, it is very popular among children, especially suitable for supplementary food for babies over 6 months old. It has comprehensive nutrition, excellent taste, and its convenience is favored by adults. [0003] However, some children have allergic reactions to certain ingredients, such as egg allergies, milk allergies, wheat flour allergies, etc.; once a baby is allergic to a ...

AI Technical Summary

Problems solved by technology

[0003] However, some children have allergic reactions to certain ingredients, such as egg allergies, milk allergies, wheat flour allergies, etc.; once a baby is allergic to a certain ingredient, rashes, eczema, scratching, and severe allergic reactions will occur Vomiting, diarrhea, and even edema

[0004] This greatly limits the range of food and nutrition intake for children with allergic constitution, which will inevitably cause incomplete nutrition and even the risk of nutrition for children's health