CN107373340B - Selenium-rich cordyceps sinensis oat steamed bun and preparation method thereof - Google Patents

Selenium-rich cordyceps sinensis oat steamed bun and preparation method thereof Download PDF

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CN107373340B
CN107373340B CN201710620319.8A CN201710620319A CN107373340B CN 107373340 B CN107373340 B CN 107373340B CN 201710620319 A CN201710620319 A CN 201710620319A CN 107373340 B CN107373340 B CN 107373340B
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selenium
cordyceps
yeast
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oat
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陈家任
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Tanling Tibetan Cordyceps Biotechnology Shenzhen Co ltd
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L31/10—Yeasts or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

The invention relates to selenium-rich cordyceps sinensis oat steamed bread which is prepared from the following raw materials: cordyceps seed liquid or cordyceps fermentation raw stock, oatmeal, whole wheat flour and selenium-enriched yeast. The invention further provides a preparation method of the selenium-rich cordyceps sinensis oat steamed bread. The steamed bread prepared by the method has uniform texture, sponginess, elasticity, complete shape, no wrinkles on the surface, fine and smooth mouthfeel and cordyceps oat and milk fragrance, and contains physiological active ingredients such as yeast organic selenium, cordyceps adenosine, cordycepin, isomaltooligosaccharide and the like. In addition, the oat and wheat nutrition food also contains nutrient components of oat and wheat, such as carbohydrate, protein, dietary fiber, amino acid and vitamin, and the nutrient is more balanced. The invention organically combines a plurality of physiological active ingredients and nutrient ingredients which are beneficial to health, so that people can eat well and eat healthily in daily life.

Description

Selenium-rich cordyceps sinensis oat steamed bun and preparation method thereof
Technical Field
The invention relates to the field of food processing, and particularly relates to selenium-rich cordyceps sinensis oat steamed bread and a preparation method thereof.
Background
The steamed bread is one of the traditional staple foods of residents in China, and is a food which can not be opened by people almost every day in the vast area of North-China, northeast-China and North-China. Traditionally, the steamed bread is made by taking wheat flour as a raw material, taking old flour or active dry yeast as a fermentation leavening agent, kneading dough, fermenting, forming, leavening and steaming. Wheat flour contains high amounts of carbohydrates 70%, crude protein 12.7%, while containing 2.5% fat, only 3.7% dietary fiber. Although the wheat flour steamed bread contains rich carbohydrate and crude protein, the content of dietary fiber is too low, and balanced nutrition and health care functions are lacked.
In order to improve the nutrition of steamed bread made of wheat and improve the health care function of the steamed bread, in recent years, besides the steamed bread made of wheat, the market occasionally has the corn steamed bread made of mixed corn flour and wheat flour, the corn flour also contains a large amount of carbohydrate, and the crude protein, fat and dietary fiber are few. In recent years, a method for making steamed bread by using rice as a raw material has been proposed, and Chinese patent CN201310123147.5 discloses that the rice is used as the raw material, and the rice is steamed bread is made by using a traditional steamed bread making method through the steps of stewing, pasting, mechanically stirring, adding a certain amount of wheat gluten and sodium alginate. Rice also contains a high amount of carbohydrates of about 80%, but has a low content of crude protein 0.5% and crude fiber 0.4%. Wheat, rice and corn are staple food traditional food materials of residents in China, and all the food materials contain high carbohydrate, but have low crude protein content, particularly low dietary fiber content, and are easy to cause nutrition imbalance after being eaten for a long time. If the dietary fiber is too little, the microbial population in the intestinal tract can be deteriorated, and the intestinal tract and the health of human bodies can be affected.
In order to supplement the dietary fiber deficiency in daily diet of people, Chinese patent CN 201310306775.7 proposes a dietary fiber steamed bread, wheat bran is fried, crushed and refined to prepare flour stuffing, or the flour stuffing is prepared by adding sugar and naturally fermenting, then the flour stuffing prepared by wheat bran is wrapped and formed by flour bran added with yeast, and finally the steamed bread is prepared by fermenting, fermenting and steam steaming. In addition, although the bran contains about 30 percent of dietary fiber, the dietary fiber contained in the bran is mainly coarse insoluble cellulose, lignin and hemicellulose, and is used as feed for herbivores for a long time, the dietary fiber is difficult to modify by simple mechanical crushing and natural fermentation, and the mechanical action of coarse insoluble essential cellulose can damage mucosa on the surface layer of the gastrointestinal tract wall when people eat the bran in large quantity.
Oat is one of wheat, contains abundant soluble dietary fiber besides a large amount of carbohydrate and protein, is recognized health food at home and abroad, but health products prepared by taking oat as a raw material are few, and is common oatmeal on the market, but health steamed bread prepared by taking oat flour as a raw material and related reports are not seen.
Disclosure of Invention
Aiming at the defects of steamed bread making and application, the invention provides the steamed bread with balanced nutritional requirements and health-care functions of people.
Specifically, the invention provides selenium-rich cordyceps sinensis oat steamed bread which is prepared from the following raw materials: cordyceps seed liquid or cordyceps fermentation raw stock, oatmeal, whole wheat flour and selenium-enriched yeast.
The cordyceps sinensis is cordyceps militaris or cordyceps sinensis. The Cordyceps militaris can be given by Shanghai Dong Physician university. The cordyceps sinensis is preferably cordyceps sinensis J3, is separated from fresh cordyceps sinensis of Tibetan Naqu, and is determined by morphological characteristics and DNA sequencing.
Specifically, the invention provides selenium-rich cordyceps sinensis oat steamed bread which is prepared from the following raw materials in parts by weight: 100-450 parts of cordyceps oat powder, 50-400 parts of whole wheat flour, 1.0-3.5 parts of selenium-enriched yeast paste, 10-20 parts of milk powder, 15-25 parts of sucrose and 7-15 parts of oligosaccharide; the cordyceps oat powder is obtained by mixing cordyceps seed liquid and oatmeal, culturing, drying and crushing.
In the actual preparation process, a suitable amount of water needs to be added. The addition amount of the water is preferably 55-105% of the total amount of the cordyceps oat flour and the whole wheat flour.
The cordyceps sinensis seed liquid is prepared by inoculating cordyceps militaris or cordyceps sinensis cultured on a slant culture medium into a liquid seed culture medium, and culturing for 2-3 days at the rotating speed of 160-200 r/min and the temperature of 23-25 ℃. Preferably, the seed culture medium contains: 150-250 g/L of potato, 10-20 g/L of glucose and 5-10 g/L of peptone.
The cordyceps oat powder is prepared by the method comprising the following steps of: inoculating the sterilized oatmeal into the cordyceps sinensis seed liquid, adding sterile water, uniformly stirring, culturing for 2-3 days at the temperature of 23-25 ℃ and the relative humidity of 80-85%, stirring up and down, continuously culturing for 3-4 days, drying and crushing to obtain the oatmeal. Preferably, the mass of the cordyceps sinensis seed liquid accounts for 10-30% of the mass of the oatmeal.
Preferably, the cordyceps oat powder is prepared by taking oatmeal manufactured by imported oats purchased from Australia in the market as a raw material, putting the raw material into a fermentation container, sterilizing the raw material at the temperature of 121-123 ℃ for 30-45 min, inoculating a cordyceps seed culture solution cultured in advance (the mass of the added cordyceps seed solution accounts for 10-30% of the mass of the oatmeal), adding sterile water (the mass of the added sterile water accounts for 15-30% of the mass of the oatmeal), uniformly stirring, culturing at the temperature of 23-25 ℃ and the relative humidity of 80-85% for 2-3 days, after mycelium is formed, turning and stirring the oat culture up and down once, continuously culturing for 3-4 days, and then drying and crushing the oat culture at the temperature of 60-90 ℃ to obtain the cordyceps oat powder. Each gram of cordyceps oat powder prepared by the method contains 1.29-3.25% of cordyceps adenosine and 0.45-1.43% of cordycepin.
The selenium-enriched yeast paste is prepared by inoculating saccharomyces cerevisiae cultured on a selenium-containing slant culture medium to a liquid yeast seed culture medium, and culturing for 18-20 hours at the rotating speed of 160-200 r/min and the temperature of 28-32 ℃ to obtain a seed solution; inoculating the seed liquid into a liquid yeast fermentation culture medium, performing aeration culture at the rotation speed of 160-200 r/min and the temperature of 28-32 ℃, adding a sterilized selenium solution at the end of the growth logarithm to ensure that the concentration of selenium in the fermentation culture medium reaches 5-15 ug/ml, continuously culturing for 36-42 hours (the culture is performed for 36-42 hours after the seed liquid is inoculated into the liquid yeast fermentation culture medium), centrifuging, and removing a supernatant to obtain the selenium-enriched yeast paste.
Preferably, the liquid yeast seed culture medium consists of: 1-10 g/L glucose, 1-10 g/L yeast extract, 1-10 g/L peptone and 5.0-5.5 pHs; and/or the liquid yeast fermentation medium consists of: 10-20 g/L glucose, 1-10 g/L yeast extract, 1-10 g/L peptone and 5.0-5.5 pHs.
The preparation method of the selenium-rich cordyceps sinensis oat steamed bun can comprise the following steps: mixing selenium-enriched yeast paste with water, adding other raw materials, stirring, kneading into dough, fermenting, cutting, shaping, fermenting, and steaming. Preferably, the fermentation is carried out for 3-5 hours under the conditions that the relative humidity is 70-80% and the temperature is 30-35 ℃.
As a parallel alternative scheme of the invention, the selenium-rich cordyceps oat steamed bun is prepared from the following raw materials in parts by weight: 150-200 parts of cordyceps sinensis fermented raw stock, 100-400 parts of oatmeal, 100-400 parts of whole wheat flour, 0.5-1.0 part of selenium-enriched yeast powder, 1.0-3.5 parts of active dry yeast, 10-20 parts of milk powder, 15-25 parts of cane sugar and 7-15 parts of oligosaccharide.
In the actual preparation process, a suitable amount of water needs to be added. The addition amount of the water is preferably 310-360 parts.
The cordyceps sinensis fermentation raw pulp is prepared by inoculating cordyceps militaris or cordyceps sinensis cultured on a slant culture medium into a liquid seed culture medium, and culturing for 2-3 days at the rotation speed of 160-200 r/min and the temperature of 23-25 ℃ to obtain a seed solution; and inoculating the seed liquid into a liquid fermentation culture medium, and culturing for 4-5 days at the rotating speed of 160-200 r/min and the temperature of 23-25 ℃ to obtain cordyceps sinensis fermentation raw stock. Preferably, the seed culture medium contains: 1-10 g/L glucose, 10-50 g/L sucrose, 1-5 g/L yeast extract, 1-10 g/L peptone and 0.1-1 g/L potassium dihydrogen phosphate; and/or the fermentation medium contains: 5-15 g/L of glucose, 20-30 g/L of sucrose, 1-10 g/L of yeast extract and 1-10 g/L of peptone.
The selenium-enriched yeast powder is prepared by inoculating saccharomyces cerevisiae cultured on a selenium-containing slant culture medium to a liquid yeast seed culture medium, and culturing for 18-20 hours at the rotating speed of 160-200 r/min and the temperature of 28-32 ℃ to obtain a seed solution; inoculating the seed liquid into a liquid yeast fermentation culture medium, performing aeration culture at the rotation speed of 160-200 revolutions per minute and the temperature of 28-32 ℃, adding a sterilized selenium solution at the end of the growth logarithm to ensure that the concentration of selenium in the fermentation culture medium reaches 5-15 ug/ml, continuing to culture for 36-42 hours (the culture is performed for 36-42 hours after the seed liquid is inoculated into the liquid yeast fermentation culture medium), centrifuging, and then pouring back to remove a supernatant to obtain selenium-enriched yeast paste; and drying and crushing the selenium-enriched yeast paste to obtain selenium-enriched yeast powder. Preferably, the liquid yeast seed culture medium consists of: 1-10 g/L glucose, 1-10 g/L yeast extract, 1-10 g/L peptone and 5.0-5.5 pHs; and/or the liquid yeast fermentation medium consists of: 10-20 g/L glucose, 1-10 g/L yeast extract, 1-10 g/L peptone and 5.0-5.5 pHs.
The preparation method of the selenium-rich cordyceps sinensis oat steamed bun can comprise the following steps: mixing the cordyceps sinensis fermentation raw pulp with active dry yeast to obtain a leavening agent; mixing the leaven with water, adding other raw materials, mixing, stirring, kneading into dough, fermenting, cutting, shaping, fermenting, and steaming. Preferably, the fermentation is carried out for 3-5 hours under the conditions that the relative humidity is 70-80% and the temperature is 30-35 ℃.
The steamed bread provided by the invention is uniform in texture, spongy, elastic, complete in shape, free of wrinkles on the surface, fine and smooth in taste, and has cordyceps oat and milk fragrance, the steamed bread contains physiological active ingredients such as yeast organic selenium, cordyceps adenosine, cordycepin, isomaltooligosaccharide and the like, and in addition, the steamed bread also contains nutritional ingredients of oat and wheat, such as carbohydrate, protein, dietary fiber amino acid and vitamin, so that the nutrients are more balanced. The invention organically combines a plurality of physiological active ingredients and nutrient ingredients which are beneficial to health, so that people can eat well and eat healthily in daily life.
The selenium-rich cordyceps sinensis oat steamed bun provided by the invention has the following health-care functions:
1) cordyceps belongs to medicinal fungi, is a rare and rare Chinese medicine in China, has long medication history, contains various physiologically active medicinal chemical substances such as cordyceps adenosine, cordycepin, cordycepic acid, polysaccharide and the like, is used for tonifying deficiency of lung and kidney, chronic cough, bronchitis, impotence, irregular menstruation, hyperlipidemia, insufficient blood supply for heart and other symptoms, wherein the cordycepin can interfere the synthesis of cell RNA and DNA, inhibit abnormal cell division such as cancer cells and the like, and has pharmacological effects of resisting tumors, enhancing immunity, resisting HIV-I viruses, resisting fungi and the like.
2) The total selenium content of selenium in human body is about 1300mg, which is one of trace elements necessary for human body, selenium can participate in the synthesis of glutathione peroxidase in human liver, plays an important role in regulating the normal metabolism of human body, and can eliminate free radicals in human body, improve the immunity of human body and improve the oxygen carrying capacity of erythrocyte. Selenium can antagonize heavy metals in vivo, and has effects of removing toxic substances, reducing blood lipid, lowering blood pressure, preventing and resisting cancer, resisting aging, and preventing liver diseases and keshan disease etc. more than 40 kinds of diseases.
3) The dietary fiber comprises soluble dietary fiber, pectin, water-insoluble cellulose, lignin, hemicellulose and other dietary fibers, and is an indispensable nutrient component for the dietary health of people. The dietary fiber has important function in keeping the health of the digestive system of the intestinal tract of people, can remove waste on the intestinal wall, accelerate the discharge of toxic substances in the intestinal tract, and can prevent various diseases such as cardiovascular diseases, diabetes, cancer, constipation, hemorrhoids and the like by regularly eating sufficient dietary fiber.
4) The oligosaccharide is a low molecular saccharide compound, wherein the isomaltooligosaccharide is a saccharide of the oligosaccharide, and can not be hydrolyzed by enzyme in intestines and stomach, but directly enters large intestine and is preferentially utilized by bifidobacterium which is beneficial to the intestinal tract, so that the propagation of the bifidobacterium can be effectively promoted, the propagation of putrefying bacteria and harmful bacteria such as clostridium perfringens, escherichia coli, salmonella, shigella and the like in the intestinal tract can be inhibited, the micro-ecological environment in a human body can be improved, the functions of the intestines and stomach can be adjusted, constipation and cholesterol can be prevented and controlled, the lipid metabolism can be improved, and the health-care effects such as cancer prevention and cancer resistance and dental caries can be realized.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1
Preparing cordyceps oat powder:
sterilizing 100g oatmeal in a culture container at 122 deg.C for 35min, cooling, inoculating 20ml Cordyceps militaris or Cordyceps seed culture solution, adding 23ml sterile water, stirring, culturing at 23-24 deg.C with relative humidity of 80-85% for 2.5 days, allowing mycelia to grow, turning over the Cordyceps oat culture once, and culturing for 5-10 days.
Wherein, the seed culture medium comprises the following components: 5g/L of glucose, 15g/L of sucrose, 3g/L of yeast extract, 6g/L of peptone and 0.5g/L of potassium dihydrogen phosphate.
Wherein, the fermentation medium comprises the following components: 10g/L of glucose, 23g/L of sucrose, 6g/L of yeast extract and 9g/L of peptone.
The obtained cordyceps and oat powder is sampled and analyzed on 5 days, 7 days and 9 days of fermentation respectively, and the results show that: as the cordyceps culture time was increased, the active components of cordyceps in the culture were significantly increased, but the yield of the obtained cordyceps oat culture was decreased, and the results are shown in Table 1.
Table 1: single-bacterium fermented oatmeal with cordyceps sinensis
Figure BDA0001361533800000071
Example 2
The embodiment provides selenium-rich cordyceps sinensis oat steamed bread which is prepared by the following method:
preparing cordyceps oat powder: 500g of oatmeal made from Australian imported oats purchased from the market is put into a fermentation container, sterilized for 30 minutes at the temperature of 123 ℃, inoculated with 100ml of cordyceps seed culture solution cultured in advance, added with 125 ml of sterile water, uniformly stirred, cultured for 2.5 days at the temperature of 23-25 ℃ and the relative humidity of 80-85%, hypha is formed, the oat culture is turned and stirred for one time up and down, continuously cultured for 3.5 days, and then dried and crushed at the temperature of 80-85 ℃ to obtain 452.7g of cordyceps oat powder. (Cordyceps sinensis oat powder containing 1.97% of Cordyceps sinensis adenosine and 0.013% of cordycepin)
The cordyceps used in the invention is cordyceps sinensis J3, which is separated from fresh cordyceps sinensis of Tibet Naqu and is determined by morphological characteristics and DNA sequencing.
The preparation method of the cordyceps sinensis seed culture solution comprises the following steps: inoculating slant strain into a triangular flask containing seed culture medium, and culturing at 25 deg.C at rotation speed of 160-. The seed culture medium comprises the following components: potato 200 g/l, glucose 16 g/l, peptone 7 g/l, PH natural.
Culturing and collecting selenium-enriched yeast paste: inoculating Saccharomyces cerevisiae domesticated on selenium-containing slant culture medium to liquid seed culture medium, and culturing at rotation speed of 160-200 rpm and temperature of 28-32 deg.C for 18-20 hr to obtain seed liquid. Transferring the seeds with the volume ratio of 5% of the fermentation medium into a fermentation medium, performing aeration culture at the rotation speed of 180 r/min and the temperature of 28-32 ℃, adding a pre-sterilized selenium solution at the end of the growth logarithm to ensure that the selenium concentration of the fermentation medium reaches 10ug/ml, continuously culturing for 40 hours under the conditions, then centrifuging for 15 minutes at 5000 r/min, pouring out the supernatant to obtain active selenium-enriched yeast paste, (24.3 ug/g of yeast selenium), and storing in a refrigerator for later use.
Wherein, the yeast seed culture medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Wherein, the yeast fermentation medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Making steamed bread: weighing cordyceps oat powder, whole wheat flour, 25g of cane sugar, 20g of milk powder and 10g of oligosaccharide according to different proportions, pouring the mixture into a fermentation container, taking 2g of selenium-enriched active yeast paste, adding warm water in different proportions of the total amount of the wheat flour respectively, stirring and mixing uniformly, adding the mixture into the fermentation container, stirring and kneading the mixture into dough, and taking the dough to be soft and non-sticky. Standing for 4 hours at the relative humidity of 75% and the temperature of 30-35 ℃ until the fermentation volume of the dough reaches more than 2 times of the volume of the original dough, dividing the fermented dough into 50 g/dough, standing for 20 minutes, and steaming the standing dough in a steamer when steam is emitted to obtain the selenium-enriched cordyceps oat health-care steamed bread.
Compared with the common wheat steamed bread, the water consumption of dough kneading is increased along with the increase of the addition amount of the cordyceps oat flour, and when the proportion of the cordyceps oat flour in the mixed flour is increased from 20% to more than 80%, the water consumption proportion of the dough kneading is increased from 55% to more than 105%. When the water adding amount of the steamed bread is less than 55%, the dough fermentation volume is not obviously expanded, the honeycomb network in the dough is few, and the steamed bread is slightly hard, sticky and non-elastic. When the water addition amount is more than 105%, the surface of the dough sticks to hands, and the upper part of the steamed bread is cracked.
Example 3
The embodiment provides selenium-rich cordyceps sinensis oat steamed bread which is prepared from the following raw materials: 300g of cordyceps and oat powder, 200g of whole wheat flour, 2.5g of selenium-enriched yeast paste, 30g of cane sugar, 20g of milk powder and 15g of oligosaccharide.
Specifically, the preparation method comprises the following steps:
preparing cordyceps oat powder: 500g of oatmeal made from Australian imported oats purchased from the market is put into a fermentation container, sterilized for 30 minutes at the temperature of 123 ℃, inoculated with 100ml of cordyceps seed culture solution cultured in advance, added with 125 ml of sterile water, uniformly stirred, cultured for 2.5 days at the temperature of 23-25 ℃ and the relative humidity of 80-85%, hypha is formed, the oat culture is turned and stirred for one time up and down, continuously cultured for 3.5 days, and then dried and crushed at the temperature of 80-85 ℃ to obtain 452.7g of cordyceps oat powder. (Cordyceps sinensis oat powder containing Cordyceps sinensis adenosine 0.091%, cordycepin 0.613%)
The cordyceps used in the invention is cordyceps militaris and is presented by Shanghai Dong Dynasty university.
The preparation method of the cordyceps sinensis seed culture solution comprises the following steps: inoculating slant strain into a triangular flask containing seed culture medium, and culturing at 25 deg.C at rotation speed of 160-. The seed culture medium comprises the following components: potato 200 g/l, glucose 16 g/l, peptone 7 g/l, PH natural.
Culturing and collecting selenium-enriched yeast paste: inoculating Saccharomyces cerevisiae domesticated on selenium-containing slant culture medium to liquid seed culture medium, and culturing at rotation speed of 160-200 rpm and temperature of 28-32 deg.C for 18-20 hr to obtain seed liquid. Transferring the seeds with the volume ratio of 5% of the fermentation medium into a fermentation medium, performing aeration culture at the rotation speed of 180 r/min and the temperature of 28-32 ℃, adding a pre-sterilized selenium solution at the end of the growth logarithm to ensure that the selenium concentration of the fermentation medium reaches 10ug/ml, continuously culturing for 40 hours under the conditions, then centrifuging for 15 minutes at 5000 r/min, pouring out the supernatant to obtain active selenium-enriched yeast paste, (25.5 ug/g of yeast selenium), and storing in a refrigerator for later use.
Wherein, the yeast seed culture medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Wherein, the yeast fermentation medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Making steamed bread: 400g of cordyceps oat powder, 100g of whole wheat flour, 25g of sucrose, 20g of milk powder and 10g of oligosaccharide are poured into a stirring container, 3g of selenium-enriched yeast paste is added with 513ml of water, the mixture is uniformly stirred and mixed, the mixture is poured into the stirring container, stirred and kneaded into dough, dough leavening is carried out for 4 hours at the relative humidity of 75% and the temperature of 30-35 ℃ until the fermentation volume of the dough reaches more than 2 times of the volume of the original dough, the fermented dough is divided into dough of 50 g/dough, leavening is carried out for 20 minutes, and when steam is emitted from a steamer, the leavened dough is steamed in a steamer, so that the selenium-enriched cordyceps oat health-care steamed bread is obtained.
The steamed bread is basically the same as common wheat steamed bread, has the smell of cordyceps and oat and the milk fragrance, and is rich in organic selenium and active ingredients of cordyceps.
Example 4
The embodiment provides selenium-rich cordyceps sinensis oat steamed bread which is prepared from the following raw materials: 300g of cordyceps and oat powder, 200g of whole wheat flour, 2.5g of selenium-enriched yeast paste, 30g of cane sugar, 20g of milk powder and 15g of oligosaccharide.
Specifically, the preparation method comprises the following steps:
preparing cordyceps oat powder: 500g of oatmeal made from Australian imported oats purchased from the market is put into a fermentation container, sterilized for 45 minutes at the temperature of 123 ℃, inoculated with 100ml of cordyceps seed culture solution cultured in advance, added with 80 ml of sterile water, uniformly stirred, cultured for 2.5 days at the temperature of 23-25 ℃ and the relative humidity of 70 percent to form hypha, then the oat culture is turned and stirred for one time from top to bottom, continuously cultured for 2.5 days, and then the oat culture is dried and crushed at the temperature of 80 ℃ to obtain 474.3g of cordyceps oat powder. (per gram of cordyceps and oat powder contains 1.53 percent of cordyceps adenosine and 0.010 percent of cordycepin)
The cordyceps used in the invention is cordyceps sinensis J3, which is separated from fresh cordyceps sinensis of Tibet Naqu and is determined by morphological characteristics and DNA sequencing.
The preparation method of the cordyceps sinensis seed culture solution comprises the following steps: inoculating slant strain into triangular flask containing seed culture medium, and culturing at rotation speed of 200 rpm and culture temperature of 23 deg.C for 2 days.
Wherein, the seed culture medium comprises: potato 200 g/l, glucose 16 g/l, peptone 7 g/l, PH natural.
Culturing and collecting selenium-enriched yeast paste: inoculating Saccharomyces cerevisiae domesticated on selenium-containing slant culture medium into liquid seed culture medium, and culturing at 30-32 deg.C for 18 hr at rotation speed of 180 rpm as seed liquid. Transferring the seeds with the amount of 5% of the volume ratio of the culture medium into a fermentation culture medium, ventilating and culturing at the rotation speed of 180 r/min and the temperature of 30-32 ℃, adding a pre-sterilized selenium solution at the end of the growth logarithm to ensure that the selenium concentration of the fermentation culture medium reaches 10ug/ml, continuously culturing for 40 hours under the conditions, then centrifuging for 15 minutes at 6000 r/min, pouring out the supernatant to obtain active selenium-enriched yeast paste, (25.8 ug/g of yeast selenium), and storing in a refrigerator for later use.
Wherein, the yeast seed culture medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Wherein, the yeast fermentation medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Making steamed bread: 300g of cordyceps oat powder, 200g of whole wheat flour, 30g of sucrose, 20g of milk powder and 15g of oligosaccharide are poured into a stirring container, 2.5g of selenium-enriched yeast paste is added with 445ml of water with the temperature of 35 ℃, the mixture is uniformly stirred and mixed, the mixture is poured into the stirring container, stirred and kneaded into dough, dough leavening is carried out for 4 hours at the relative humidity of 75 percent and the temperature of 32-33 ℃ until the dough leavening volume reaches more than 2 times of the original dough volume, the leavened dough is divided into 50 g/dough, the dough is leavened for 20 minutes, and when steam is emitted from a steamer, the leavened dough is steamed in a steamer, so that the selenium-enriched cordyceps oat health-care steamed bread is obtained.
The steamed bread is basically the same as the common wheat steamed bread, has the smell of cordyceps and oat and the milk fragrance, is rich in organic selenium and active ingredients of cordyceps,
example 5
The embodiment provides selenium-rich cordyceps sinensis oat steamed bread which is prepared from the following raw materials: 200g of cordyceps and oat powder, 300g of whole wheat flour, 3g of selenium-enriched yeast paste, 30g of cane sugar, 20g of milk powder and 15g of oligosaccharide.
Specifically, the preparation method comprises the following steps:
preparing cordyceps oat powder: 250g of oatmeal made from Australian imported oats purchased from the market is put into a fermentation container, sterilized at 123 ℃ for 40 minutes, inoculated with 50 ml of cordyceps seed culture solution cultured in advance, added with 60 ml of sterile water, uniformly stirred, cultured for 2.5 days at 23-25 ℃ and 70% of relative humidity, and after hypha is formed, the oat culture is turned and stirred for one time up and down, continuously cultured for 3 days, and then dried and crushed at 80 ℃ to obtain 240.1g of cordyceps oat powder. (each gram of cordyceps and oat powder contains 0.101 percent of cordyceps adenosine and 0.727 percent of cordycepin).
The cordyceps used in the invention is cordyceps militaris and is presented by Shanghai Dong Dynasty university.
The preparation method of the cordyceps sinensis seed culture solution comprises the following steps: inoculating slant strain into triangular flask containing seed culture medium, and culturing at rotation speed of 200 rpm and culture temperature of 23 deg.C for 2 days.
Wherein, the seed culture medium comprises: potato 200 g/l, glucose 16 g/l, peptone 7 g/l, PH natural.
Culturing and collecting selenium-enriched yeast paste: inoculating Saccharomyces cerevisiae domesticated on selenium-containing slant culture medium into liquid seed culture medium, and culturing at 30-32 deg.C for 18 hr at rotation speed of 180 rpm as seed liquid. Transferring the seeds with the volume ratio of 5% of the culture medium into a fermentation culture medium, performing aeration culture at the rotation speed of 180 r/min and the temperature of 30-32 ℃, adding a pre-sterilized selenium solution at the end of the growth logarithm to ensure that the selenium concentration of the fermentation culture medium reaches 10ug/ml, continuously culturing for 40 hours under the conditions, then centrifuging for 15 minutes at 6000 r/min, pouring out the supernatant to obtain active selenium-enriched yeast paste, (24.7 ug/g of yeast selenium), and storing in a refrigerator for later use.
Wherein, the yeast seed culture medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Wherein, the yeast fermentation medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Making steamed bread: 200g of cordyceps oat powder, 30g of sucrose, 20g of milk powder and 15g of oligosaccharide are poured into a fermentation container, 3g of selenium-enriched yeast paste is added with 372ml of water with the temperature of 38 ℃, the mixture is uniformly stirred and mixed, the mixture is poured into the fermentation container, 300g of whole wheat flour is added, the mixture is stirred and kneaded into dough, the dough is fermented for 4 hours at the relative humidity of 75 percent and the temperature of 32-33 ℃ until the fermentation volume of the dough is more than 2 times of the volume of the original dough, the fermented dough is divided into 50 g/dough, the dough is proofed for 20 minutes, and when steam is emitted from a steamer, the proofed dough is steamed in a steamer, and the selenium-enriched cordyceps oat health-care steamed bread is obtained.
The steamed bread is basically the same as the common wheat steamed bread, has the smell of cordyceps and oat and the milk fragrance, is rich in organic selenium and active ingredients of cordyceps,
example 6
The embodiment provides selenium-rich cordyceps sinensis oat steamed bread which is prepared from the following raw materials: 100g of cordyceps and oat powder, 400g of whole wheat flour, 2g of selenium-enriched yeast paste, 25g of sucrose, 20g of milk powder and 15g of oligosaccharide.
Specifically, the preparation method comprises the following steps:
preparing cordyceps oat powder: the method comprises the steps of purchasing oatmeal manufactured in Australia from the market, putting the oatmeal into a fermentation container, sterilizing the oatmeal for 30-45 minutes at 123 ℃, inoculating a cordyceps sinensis seed culture solution cultured in advance according to the seed amount of 30% of the weight ratio of the oatmeal, uniformly stirring, culturing for 2.5 days at the temperature of 25 ℃ and the relative humidity of 65-85%, forming hypha, turning and stirring the oat culture for one time up and down, continuously culturing for 4 days, drying and crushing the oat culture at 80-100 ℃ to obtain cordyceps sinensis oat powder, (wherein each gram of the cordyceps sinensis oat powder contains 1.77% of cordyceps sinensis adenosine and 0.013%)
The cordyceps used in the invention is cordyceps sinensis J3, which is separated from fresh cordyceps sinensis of Tibet Naqu and is determined by morphological characteristics and DNA sequencing.
The preparation method of the cordyceps sinensis seed culture solution comprises the following steps: inoculating slant strain into triangular flask containing seed culture medium, and culturing at 25 deg.C at rotation speed of 160-. The seed culture medium comprises the following components: potato 200 g/l, glucose 16 g/l, peptone 7 g/l, PH natural.
Culturing and collecting selenium-enriched yeast paste: inoculating Saccharomyces cerevisiae domesticated on selenium-containing slant culture medium into liquid seed culture medium, and culturing at rotation speed of 160-200 rpm and temperature of 28-32 deg.C for 18-20 hr to obtain seed liquid. Transferring the seeds with the volume ratio of 5-10% of the culture medium into a fermentation culture medium, performing aeration culture under the conditions of the rotation speed of 160-.
Wherein, the yeast seed culture medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Wherein, the yeast fermentation medium comprises the following components: 10g/L of glucose, 5g/L of yeast extract, 6g/L of peptone and 5.0-5.5 of PH.
Making steamed bread: taking 100g of cordyceps and oat powder, 25g of sucrose, 20g of milk powder and 15g of oligosaccharide; taking 2g of selenium-enriched yeast paste, adding 296ml of 35-DEG water, stirring and mixing uniformly, pouring into a fermentation container, adding 400g of whole wheat flour, stirring and kneading into dough, leavening the dough at 35 DEG with the relative humidity of 75% for 3 hours, cutting the leavened dough into 50 g/dough, leavening for 15 minutes, and steaming the leavened dough in a steamer when steam is emitted to obtain the selenium-enriched cordyceps sinensis oat health-care steamed bread.
The steamed bread is basically the same as the common wheat steamed bread, has the smell of cordyceps and oat and the milk fragrance, is rich in organic selenium and active ingredients of cordyceps,
example 7
The embodiment provides selenium-rich cordyceps sinensis oat steamed bread which is prepared from the following raw materials: 200g of cordyceps sinensis fermentation raw stock, 400g of oatmeal, 100g of whole wheat flour, 0.5g of selenium-rich yeast powder, 1.5g of active dry yeast, 25g of sucrose, 20g of milk powder and 8g of oligosaccharide.
Specifically, the preparation method comprises the following steps:
preparing cordyceps sinensis fermentation raw stock: inoculating Cordyceps slant seeds into seed culture medium, culturing at rotation speed of 200 rpm and temperature of 23-24 deg.C for 2 days to obtain seed solution, inoculating into fermentation culture medium at a volume ratio of 10%, and culturing at rotation speed of 200 rpm and temperature of 23-24 deg.C for 3 days to obtain Cordyceps fermentation primary pulp (Cordyceps adenosine 1.61mg/100ml, cordycepin 0.019mg/100 ml).
The cordyceps used in the invention is cordyceps sinensis J3, which is separated from fresh cordyceps sinensis of Tibet Naqu and is determined by morphological characteristics and DNA sequencing.
Wherein, the seed culture medium comprises the following components: 5g/L of glucose, 15g/L of sucrose, 3g/L of yeast extract, 6g/L of peptone and 0.5g/L of potassium dihydrogen phosphate.
Wherein, the fermentation medium comprises the following components: 10g/L of glucose, 23g/L of sucrose, 6g/L of yeast extract and 9g/L of peptone.
Preparing selenium-rich yeast powder: inoculating Saccharomyces cerevisiae domesticated on selenium-containing slant culture medium to liquid seed culture medium, and culturing at rotation speed of 160 rpm and temperature of 28-32 deg.C for 18-20 hr to obtain seed solution. Transferring the seeds with the volume ratio of 6 percent of the fermentation medium into the fermentation medium, ventilating and culturing at the rotation speed of 160 r/min and the temperature of 30-32 ℃, adding a pre-sterilized selenium solution at the end of the growth logarithm to ensure that the selenium concentration of the fermentation medium reaches 10ug/ml, continuously culturing for 42 hours under the conditions, then centrifuging for 15 minutes at 6000 r/min, pouring out the supernatant to obtain active selenium-enriched active yeast paste, drying and crushing at the temperature of 85 ℃ to obtain selenium-enriched dry yeast powder, (the yeast powder selenium is 149.6ug/g), and storing for later use.
Wherein, the seed culture medium comprises the following components: 5g/L of glucose, 15g/L of sucrose, 3g/L of yeast extract, 6g/L of peptone and 0.5g/L of potassium dihydrogen phosphate.
Wherein, the fermentation medium comprises the following components: 10g/L of glucose, 23g/L of sucrose, 6g/L of yeast extract and 9g/L of peptone.
Making steamed bread: the method comprises the steps of purchasing 400g of oatmeal on the market, adding 25g of cane sugar, 0.5g of selenium-enriched yeast powder, 20g of milk powder and 8g of oligosaccharide into a fermentation container, taking 200ml of cordyceps fermentation raw stock and 1.5g of active dry yeast (the cordyceps fermentation raw stock is added with the active dry yeast to be prepared into paste which can be used as a leavening agent for leavening dough), adding 311ml of water with the temperature of 32 ℃, stirring and mixing uniformly, adding 100g of whole wheat flour into the stirring container, stirring and kneading into dough, fermenting for 4.1 hours at the relative humidity of 75% and the temperature of 32-33 ℃ until the fermentation volume of the dough reaches more than 2 times of the volume of the original dough, dividing the fermented dough into 50 g/dough, leavening for 20 minutes, and steaming the leavened dough in a steamer to obtain the selenium-enriched cordyceps oat.
The steamed bread is basically the same as common wheat steamed bread, has the smell of cordyceps and oat and the milk fragrance, and is rich in organic selenium and active ingredients of cordyceps.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (11)

1. The selenium-rich cordyceps sinensis oat steamed bun is characterized by being prepared from the following raw materials in parts by weight: 100-450 parts of cordyceps oat powder, 50-400 parts of whole wheat flour, 1.0-3.5 parts of selenium-enriched yeast paste, 10-20 parts of milk powder, 15-25 parts of sucrose and 7-15 parts of oligosaccharide;
the cordyceps oat powder is prepared by the following steps: inoculating the sterilized oatmeal into the cordyceps sinensis seed solution, adding sterile water, uniformly stirring, culturing for 2-3 days at the temperature of 23-25 ℃ and the relative humidity of 80-85%, stirring up and down, continuously culturing for 3-4 days, drying and crushing to obtain the oatmeal cordyceps sinensis seed solution;
the cordyceps sinensis seed liquid is obtained by inoculating cordyceps militaris or cordyceps sinensis cultured on a slant culture medium into a liquid seed culture medium, and culturing for 2-3 days at the rotating speed of 160-200 r/min and the temperature of 23-25 ℃;
the selenium-enriched yeast paste is prepared by inoculating saccharomyces cerevisiae cultured on a selenium-containing slant culture medium to a liquid yeast seed culture medium, and culturing for 18-20 hours at the rotating speed of 160-200 r/min and the temperature of 28-32 ℃ to obtain a seed solution; and inoculating the seed liquid into a liquid yeast fermentation culture medium, performing aeration culture at the rotation speed of 160-200 r/min and the temperature of 28-32 ℃, adding a sterilized selenium solution at the end of growth logarithm to ensure that the concentration of selenium in the fermentation culture medium reaches 5-15 ug/ml, continuously culturing for 36-42 hours, centrifuging, and removing supernatant to obtain the selenium-enriched yeast paste.
2. The selenium-enriched cordyceps oat steamed bread of claim 1, wherein the liquid seed culture medium comprises: 150-250 g/L of potato, 10-20 g/L of glucose and 5-10 g/L of peptone.
3. The selenium-rich cordyceps oat steamed bun according to claim 1 or 2, wherein the mass of the inoculated cordyceps seed liquid accounts for 10-30% of the mass of the oatmeal.
4. The selenium-enriched cordyceps oat steamed bread of claim 1, wherein the liquid yeast seed culture medium consists of: 1-10 g/L glucose, 1-10 g/L yeast extract, 1-10 g/L peptone and 5.0-5.5 pHs; and/or the liquid yeast fermentation medium consists of: 10-20 g/L glucose, 1-10 g/L yeast extract, 1-10 g/L peptone and 5.0-5.5 pHs.
5. The preparation method of the selenium-enriched cordyceps sinensis oat steamed bun as claimed in any one of claims 1 to 4, which is characterized by comprising the following steps: mixing selenium-enriched yeast paste with water, adding other raw materials, stirring, kneading into dough, fermenting, cutting, shaping, fermenting, and steaming.
6. The method according to claim 5, wherein the fermentation is carried out at a relative humidity of 70-80% and a temperature of 30-35 ℃ for 3-5 hours.
7. The selenium-rich cordyceps sinensis oat steamed bun is characterized by being prepared from the following raw materials in parts by weight: 150-200 parts of cordyceps sinensis fermented raw stock, 100-400 parts of oatmeal, 100-400 parts of whole wheat flour, 0.5-1.0 part of selenium-enriched yeast powder, 1.0-3.5 parts of active dry yeast, 10-20 parts of milk powder, 15-25 parts of sucrose and 7-15 parts of oligosaccharide;
the cordyceps sinensis fermentation raw pulp is prepared by inoculating cordyceps militaris or cordyceps sinensis cultured on a slant culture medium into a liquid seed culture medium, and culturing for 2-3 days at the rotation speed of 160-200 r/min and the temperature of 23-25 ℃ to obtain a seed solution; inoculating the seed liquid into a liquid fermentation culture medium, and culturing for 4-5 days at a rotating speed of 160-200 rpm and a temperature of 23-25 ℃ to obtain cordyceps sinensis fermentation raw stock;
the selenium-rich yeast powder is prepared by inoculating saccharomyces cerevisiae cultured on a selenium-containing slant culture medium to a liquid yeast seed culture medium, and culturing for 18-20 hours at the rotating speed of 160-200 r/min and the temperature of 28-32 ℃ to obtain a seed solution; inoculating the seed liquid into a liquid yeast fermentation culture medium, performing aeration culture at the rotation speed of 160-200 revolutions per minute and the temperature of 28-32 ℃, adding a sterilized selenium solution at the end of growth logarithm to ensure that the concentration of selenium in the fermentation culture medium reaches 5-15 ug/ml, continuously culturing for 36-42 hours, centrifuging and removing supernatant to obtain selenium-enriched yeast paste; and drying and crushing the selenium-enriched yeast paste to obtain selenium-enriched yeast powder.
8. The selenium-enriched cordyceps oat steamed bread of claim 7, wherein the liquid seed culture medium comprises: 1-10 g/L glucose, 10-50 g/L sucrose, 1-5 g/L yeast extract, 1-10 g/L peptone and 0.1-1 g/L potassium dihydrogen phosphate; and/or the liquid fermentation medium contains: 5-15 g/L of glucose, 20-30 g/L of sucrose, 1-10 g/L of yeast extract and 1-10 g/L of peptone.
9. The selenium-enriched cordyceps oat steamed bread of claim 7, wherein the liquid yeast seed culture medium consists of: 1-10 g/L glucose, 1-10 g/L yeast extract, 1-10 g/L peptone and 5.0-5.5 pHs; and/or the liquid yeast fermentation medium consists of: 10-20 g/L glucose, 1-10 g/L yeast extract, 1-10 g/L peptone and 5.0-5.5 pHs.
10. The preparation method of the selenium-enriched cordyceps oat steamed bun as claimed in any one of claims 7 to 9, which is characterized by comprising the following steps: mixing the cordyceps sinensis fermentation raw pulp with active dry yeast to obtain a leavening agent; mixing the leaven with water, adding other raw materials, mixing, stirring, kneading into dough, fermenting, cutting, shaping, fermenting, and steaming.
11. The method according to claim 10, wherein the fermentation is carried out at a relative humidity of 70-80% and a temperature of 30-35 ℃ for 3-5 hours.
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