Hypoglycemic embryo steamed bun and making method thereof

Abstract

The invention discloses a hypoglycemic embryo steamed bun and a making method thereof. The hypoglycemic embryo steamed bun is prepared from the following raw materials in parts by mass: 70-100 parts of wheat flour, 10-20 parts of protein mulberry, 5-15 parts of yellow millet, 5-15 parts of corn, 1-5 parts of chromium-rich yeast, 5-10 parts of shortening, 0.1 to 1 part of soybean phospholipid, 0.1to 0.5 parts of monoglyceride, 0.1 to 1 part of pectin, 0.1 to 1 part of xanthan gum, 0.1 to 1 part of sodium carboxymethyl cellulose, 0.5 to 5 parts of trehalose and 50 to 63 parts of water. The protein mulberry and chromium-rich yeast are added into the raw material formula, coarse food grains are added, dietary fibers are further added, compatibility is scientific, and the steamed bun has the functions of reducing the important pathogenesis of diabetes and repairing cell energy metabolism, the activity of alpha-glucosidase is inhibited, the decomposition of starch and food into glucose andfructose is inhibited and delayed, and the rise of postprandial blood sugar is obviously inhibited, so that the blood sugar effect is gradually adjusted and stabilized, and the blood sugar reducing effect is remarkable. The hypoglycemic embryo steamed bun provided by the invention is very common in raw materials, simple in process and easy to realize industrial production.

Description

technical field [0001] The invention belongs to the technical field of food technology, and in particular relates to a blood-sugar-lowering raw embryo steamed bread and a preparation method thereof. Background technique [0002] Mantou is a traditional staple food in China, and it is also loved by people all over the world. At present, steamed buns with good taste, freshness and nutrition are basically made by traditional handicraft industry, which is labor-intensive. With the change of people’s lifestyle, many families will choose to hoard some quick-frozen finished steamed buns and eat them after heating them. Mechanized quick-frozen steamed buns After heating, the taste will be reduced, the digestibility of starch will be reduced, it is not conducive to the digestion and absorption of the human body, and it is easy to regenerate. Quick-frozen raw steamed buns can solve the above problems, and thus the industry of fresh raw steamed buns has been derived. However, there is...

AI Technical Summary

Problems solved by technology

At present, steamed buns with good taste, freshness and nutrition are basically made by traditional handicraft industry, which is labor-intensive. With the change of people’s lifestyle, many families will choose to hoard some quick-frozen finished steamed buns and eat them after heating them. Mechanized quick-frozen steamed buns After heating, the taste is reduced, the digestibility of starch is reduced, it is not conducive to human digestion and absorption, and it is easy to regenerate

Quick-frozen raw steamed buns can solve the above problems, and thus the industry of fresh raw steamed buns has been derived. However, there is currently an industry problem in the production of raw steamed buns, because raw steamed buns are mostly prepared by mechanization. Larger, not easy to shape, so the moisture content in the dough will be reduced as much as possible during the preparation process, so the raw steamed buns will be relatively dry, and the skin of the steamed buns will easily crack and collapse after freezing; and during the freezing process, the moisture content is too small It will cause uneven distribution of moisture in the internal structure of the finished steamed bread, and part of the excess moisture will easily form ice crystals during the freezing process, destroying the internal structure of the steamed bread and the activity of yeast, resulting in uneven pore size, poor structure and taste, sensory evaluation relatively low

Generally speaking, compared with traditional handmade steamed buns, steamed steamed raw steamed steamed buns have a dry taste, easy cracking on the surface, uneven internal structure, and poor softness.