CN110522027A - A kind of hypoglycemic raw embryo steamed bun and preparation method thereof - Google Patents
A kind of hypoglycemic raw embryo steamed bun and preparation method thereof Download PDFInfo
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- CN110522027A CN110522027A CN201910924469.7A CN201910924469A CN110522027A CN 110522027 A CN110522027 A CN 110522027A CN 201910924469 A CN201910924469 A CN 201910924469A CN 110522027 A CN110522027 A CN 110522027A
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- parts
- steamed bun
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- hypoglycemic
- raw embryo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 15
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
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- 229920002527 Glycogen Polymers 0.000 description 2
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Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of hypoglycemic raw embryo steamed buns and preparation method thereof, according to material quality number, including following component: 70-100 parts of wheat flour, 10-20 parts of albumen mulberry, yellow millet 5-15 parts, 5-15 parts of corn, 1-5 parts of Cr-enriched yeast；5-10 parts of shortening；0.1-1 parts of soybean lecithin, 0.1-0.5 parts of monoglyceride, 0.1-1 parts of pectin；0.1-1 parts of xanthan gum；0.1-1 parts of sodium carboxymethylcellulose；0.5-5 parts of trehalose, 50-63 parts of water.The present invention be added in composition of raw materials albumen mulberry and and Cr-enriched yeast, while joined coarse food grain, further add dietary fiber, compatibility science has the function of important pathogenesis, the repair cell energetic supersession of reduction diabetes；Inhibit alpha-glucosidase activity, inhibit and delay starch, food is decomposed into glucose, fructose, hence it is evident that inhibits blood glucose after food to rise, so that gradually adjustment and stabilizing blood sugar effect, blood sugar decreasing effect are significant.This hypoglycemic raw embryo steamed bun provided by the invention, raw material is very universal, simple process, it is easy to accomplish industrialized production.
Description
Technical field
The invention belongs to food technology technical fields, and in particular to a kind of hypoglycemic raw embryo steamed bun and preparation method thereof.
Background technique
Steamed bun is traditional staple food of China, also receives liking for the people of other countries.Current good in taste, fresh battalion
Feeding steamed bun is essentially all the production of traditional-handwork industry, large labor intensity, as people's lifestyle changes, the meeting of many families
Selection hoard some quick-frozen finished product steamed buns, oneself heating after eaten, after mechanization finished product frozen bread re-heat mouthfeel reduce,
Starch digestion performance reduces, is unfavorable for human consumption's absorption, is easy retrogradation.And quick-frozen raw embryo steamed bun can solve problem above,
Thus derive fresh raw embryo steamed bun preparation industry, but raw embryo steamed bun produces a generally existing industry problems at present, because
Raw embryo steamed bun mostly uses mechanization to prepare, not easily molded since Dough Adhesion is larger during mechanization production, thus meeting
It reduces the moisture content in dough as far as possible during the preparation process, therefore causes raw embryo steamed bun relatively dry, easily draw after freezing
Play steamed bun skin crack and collapsing；And in frozen storage process, hypohydration can cause the moisture of finished product steamed bun in internal structure
It is unevenly distributed, the extra moisture in part ice crystal easy to form in refrigerating process, destroys the internal structure and yeast of steamed bun
Activity causes pore opening uneven, and structure is poor with mouthfeel, and sensory evaluation is relatively low.In general, relative to traditional hand
Work steamed bun, mechanization raw embryo frozen bread cooks rear dry mouth, surface be easy cracking, internal structure be uneven, mellowness compared with
Difference.
For steamed bun as a kind of staple food, it is relatively high that sugar content is opposite.As the current hyperglycemia population in China is more next
More, also increasingly rejuvenation, drug hypoglycemic used in clinic, the substantially drugs such as insulin, also only regulate and control at present
Blood glucose, also these drugs all have some limitations and adverse reaction；Selection was not only effective, but also the food of safety, economy
Treatment method is used for the prevention and health care of disease, will become the trend of modern's health demand.Thus current many sugar-frees produce
Favor of the product by many health crowds, but steamed bun is as a kind of staple food, sugar content be certainly can existing for, thus matching
Addition facilitates the ingredient of sugar abatement in side, will make it under conditions of filling the stomach, unsoundness nutrition.
Summary of the invention
The object of the present invention is to provide a kind of in good taste, and hypoglycemic raw embryo steamed bun and its preparation of blood glucose can be effectively controlled
Method.
This hypoglycemic raw embryo steamed bun of the present invention, according to material quality number, including following component: wheat flour 70-100
Part, 10-20 parts of albumen mulberry, yellow millet 5-15 parts, 5-15 parts of corn, 1-5 parts of Cr-enriched yeast；5-10 parts of shortening；Soybean lecithin
0.1-1 parts, 0.1-0.5 parts of monoglyceride, 0.1-1 parts of pectin；0.1-1 parts of xanthan gum；0.1-1 parts of sodium carboxymethylcellulose；Seaweed
It is 0.5-5 parts sugared, 50-63 parts of water.
Raw embryo steamed bun, according to material quality number, including following component: 100 parts of wheat flour, 15 parts of albumen mulberry, yellow millet 6
Part, 9 parts of corn, 3 parts of Cr-enriched yeast；6 parts of shortening；0.5 part of soybean lecithin, 0.2 part of monoglyceride, 0.5 part of pectin；Xanthan gum
0.5 part；0.5 part of sodium carboxymethylcellulose；2 parts of trehalose, 55 parts of water.
The preparation method of this hypoglycemic raw embryo steamed bun of the present invention, comprising the following steps:
1) pretreatment of coarse cereals: yellow millet and corn are added to the setting sleeve of extruder according to material rate, added
After entering water mixing, after carrying out extrusion, pulverization process is carried out, coarse cereal powder is obtained；
2) pretreatment of raw material: fresh protein mulberry leaf are cleaned, and sodium bicarbonate is added after boiling boiling and stirs evenly, by albumen
Mulberry leaf be added in boiling water it is cooling immediately after blanching, drain the water after carry out baking crushing after, obtain albumen mulberry powder；
3) preparation of basestocks: Cr-enriched yeast powder, wheat flour, coarse cereal powder, albumen mulberry leaf powder are added in mixing machine and are mixed
After uniformly, water is then added, after mixing evenly, stands, obtains basestocks；
4) preparation of mixture: pectin, xanthan gum, sodium carboxymethylcellulose, trehalose are added in 3) basestocks, beaten
Or after rubbing evenly, mixture is obtained；
5) preparation of emulsion: soybean lecithin is added after shortening is melted, monoglyceride is stirred into emulsion.
6) molding of steamed bun raw embryo: the emulsion in step 5) is added in the mixture in step 4), the system of stirring evenly
At dough, it is added in Bun shaping machine and forms steamed bun embryo；
7) it the preparation of frozen steamed bread raw embryo: is obtained after the molding steamed bun embryo in step 6) is freezed, refrigerated and packed
Steamed bun raw embryo enters freezer preservation.
In step 1~6, the ratio of all raw materials carries out ingredient according to setting raw material proportioning.
In the step 1), extrusion sets three area's temperature of sleeve as 145~155 DEG C, and it is yellow small that the amount of water, which is added,
The 5~7% of rice and corn total weight；The partial size of coarse cereals powder is 60~100 mesh.
In the step 2), sodium bicarbonate additive amount is the 0.1-0.2% of fresh Quality of Mulberry Leaves；Baking temperature be 80~
100 DEG C, baking time is 2~4h, and being crushed to partial size is 100~200 mesh.
In the step 3), time of repose is 5~10min.
In the step 7), cryogenic temperature is -30~-40 DEG C, and cooling time is 0.5~1h；Refrigerated storage temperature is -18 DEG C
~-20 DEG C, cold preservation time is 10~12h；Steamed bun raw embryo is obtained after refrigeration and packaging, enters freezer preservation.
Contain good protein (28-36%, 18 kinds of amino acid) in albumen mulberry, dietary fiber, zinc, calcium, iron, copper, magnesium, potassium
Deng 8 kinds of minerals, 6 kinds of vitamins, mulberry leaf polysaccharide, flavones, alkaloid etc. are added in raw embryo steamed bun, mainly there is following purpose:
1. albumen mulberry leaf 1-DNJ rich in (DNJ), phytosterol etc. have and inhibit diabetes, reducing blood lipid, drop blood
Pressure inhibits artery sclerosis, antibacterial, weight-reducing and other effects.DNJ (1-Deoxynojirimycin) in mulberry leaf can inhibit alpha-glucosidase
Active main, to inhibit and delay starch, food is decomposed into glucose, fructose, hence it is evident that inhibits blood glucose after food to rise, DNJ is
Make the extract component of hypoglycemic medicament.2. albumen mulberry high protein is the good protein source of the high patient of blood glucose, on the one hand, its institute
More matter containing albumen quality are good, it is necessary to which amino acid content is high, type is more；On the other hand, cholesterol-free, there is effect for reducing fat,
Therefore Some Animals food, such as meat can be replaced.3. hyperglycemia is during controlling heat, when still feeling starvation, due to albumen mulberry
Contained dietary fiber is more, washiness, low for thermal energy, have full abdomen effect, is the essential food of diabetic.4. albumen
There are more inorganic salts, vitamin in mulberry, and be rich in dietary fiber, dietary fiber has reducing blood glucose effect, to control blood glucose
Favorably.5. mulberry leaf polysaccharide can repair islet B cell and promote the secretion of insulin, while the influence to hormonal readiness, insulin
The utilization of glycometabolism, hepatic glycogen synthesis and cell to sugar can be changed, finally play hypoglycemic effect.
Chromium is a kind of microelement, it is active chromium-glucose tolerance factor constituent, can assist insulin performance
Effect promotes body carbohydrate, fat metabolism to be normally carried out.The chromium ion of trivalent is normal sugar and fat metabolism institute
Necessary substance, chromium ion can increase then level and activity that the ability that insulin and receptor combine increases receptor, but
It is that the chromium ion of trivalent is not belonging to raw-food material, the chromium ion of trivalent cannot be added directly in food processing.Cr-enriched yeast is
By yeast cells culture in the culture medium containing trivalent chromium, inorganic chromium is transformed by Organic Chromium by bioconversion, to improve
Chromium reduces its toxic side effect in machine body absorption utilization rate, preferably plays its work for adjusting blood glucose, lipid-loweringing and norcholesterol
With.Cr-enriched yeast is used in the production of raw embryo steamed bun and can make dough fermentation in the present invention, can also make to have in steamed bun
Machine chromium has hypoglycemic effect, solves the safety problem of Cr materials addition in steamed bun.
The principle of the present invention: joined in the formula of steamed bun of the present invention albumen mulberry and and Cr-enriched yeast, can constantly repair,
Activate pancreas excreting insulin function, solve insulin do not secrete it is bad with cytotrophy caused by hyposecretion, to liver
Inhibit hepatic gluconeogenesis and decomposition, increases the synthesis of hepatic glycogen, repair cell energetic supersession function；Inhibit alpha-glucosidase
Activity, inhibits and delays starch, and food is decomposed into glucose, fructose, hence it is evident that inhibit food after blood glucose rise, thus gradually adjustment and
The purpose of stabilizing blood sugar.
Cr-enriched yeast powder, wheat flour, coarse cereal powder, albumen mulberry leaf powder are added in mixing machine after mixing, are then added
Water is uniformly mixing to obtain basestocks, and gluten therein preliminarily forms after standing, free moisture and pectin, xanthan gum, carboxymethyl
The effects of sodium cellulosate, trehalose, and form emulsion with shortening, soybean lecithin, monoglyceride and be distributed in dough, surface
Film forming does not glue forming machine, locks the Free water in raw embryo steamed bun semi-finished product structure and is uniformly distributed, prevents the generation of large ice crystals,
Achieve the purpose that be suitable for mechanization production.
Beneficial effects of the present invention: 1) present invention be added in composition of raw materials albumen mulberry and and Cr-enriched yeast, simultaneously plus
Coarse food grain is entered, has further added dietary fiber, compatibility science has the important pathogenesis for reducing diabetes, repair cell energy
Measure metabolic function；Inhibit alpha-glucosidase activity, inhibit and delay starch, food is decomposed into glucose, fructose, hence it is evident that suppression
Blood glucose rises after system food, so that gradually adjustment and stabilizing blood sugar effect, blood sugar decreasing effect are significant.2) this drop provided by the invention
Blood glucose raw embryo steamed bun, raw material is very universal, simple process, it is easy to accomplish industrialized production.3) hpyerglycemic steamed bread of the present invention
Existed by adding shortening, soybean lecithin, monoglyceride, pectin, xanthan gum, sodium carboxymethylcellulose, trehalose in manufacture craft
Under the action of being sufficiently stirred, emulsification and surface filming lock the Free water in raw embryo steamed bun semi-finished product structure and are uniformly distributed, prevent
The only generation of large ice crystals is able to solve the mechanical-moulded difficult or musculus cutaneus drying easy to crack problem of raw embryo dough, is suitble to industry mark
Standardization is produced by batch.4) formula each component compatibility of the invention is reasonable, and obtained product mouthfeel is fresh, fine and smooth, mellowness is good, table
Face is smooth, and internal structure aperture is more uniform, best in quality.
Specific embodiment
Embodiment 1
The composition of raw materials of the present embodiment is according to mass fraction are as follows: 100 parts of wheat flour, 20 parts of albumen mulberry, 15 parts of yellow millet is beautiful
15 parts, 5 parts of Cr-enriched yeast of rice；10 parts of shortening；1 part of soybean lecithin, 0.5 part of monoglyceride, 1 part of pectin；1 part of xanthan gum；Carboxylic first
1 part of base sodium cellulosate；5 parts of trehalose, 63 parts of water.
The preparation method of hypoglycemic raw embryo steamed bun:
It sets extruder and sets 155 DEG C of three area's temperature of sleeve, amount of water is 2.1 parts, then by 15 parts of coarse cereals raw material
After yellow millet, 15 parts of corns carry out extrusion, it is ground into the coarse cereals powder of 100 mesh.
Fresh protein mulberry leaf are cleaned, boiling boiling after be added sodium bicarbonate stir evenly (sodium bicarbonate additive amount be it is fresh
The 0.1% of Quality of Mulberry Leaves), albumen mulberry leaf are added in boiling water after blanching and are cooled down immediately, in 100 DEG C of baking 2h after draining the water, so
After be ground into 200 mesh powder, obtain albumen mulberry powder.
5 parts of Cr-enriched yeast powder are first added to load weighted 100 portions of wheat flours, 30 parts of coarse cereal powders, 20 parts of albumen mulberries
It in powder, stirs evenly, is added in mixing machine after mixing, water is then added, stir evenly after standing 5min, obtain basis
Material,；
1 part of pectin, 1 part of xanthan gum, 1 part of sodium carboxymethylcellulose, 5 portions of trehaloses are added in above-mentioned basestocks, are beaten
Or it rubs evenly；
1 part of soybean lecithin is added after melting in 10 parts of shortenings, 0.5 part of monoglyceride is stirred into emulsion.
Emulsion is added in above-mentioned basestocks, stirs evenly and dough is made, is added in Bun shaping machine and forms steamed bun embryo.
Molding steamed bun embryo is placed in quick-frozen 1h in -40 DEG C of freezers, is then placed in cold storage 12h in -20 DEG C of freezers, then
Aseptic packaging is at finished product.Steamed bun raw embryo is obtained after refrigeration and packaging, enters freezer preservation.
Embodiment 2
The composition of raw materials of the present embodiment is according to mass fraction are as follows: 90 parts of wheat flour, 10 parts of albumen mulberry, 10 parts of yellow millet is beautiful
5 parts, 2.5 parts of Cr-enriched yeast of rice；8 parts of shortening；0.7 part of soybean lecithin, 0.3 part of monoglyceride, 0.5 part of pectin；Xanthan gum 0.5
Part；0.5 part of sodium carboxymethylcellulose；3 parts of trehalose, 56 parts of water.
The preparation method of hypoglycemic raw embryo steamed bun:
It sets extruder and sets 150 DEG C of three area's temperature of sleeve, amount of water is 0.9 part, then by 10 parts of coarse cereals raw material
After yellow millet, 5 parts of corns carry out extrusion, it is ground into the coarse cereals powder of 80 mesh.
Fresh protein mulberry leaf are cleaned, boiling boiling after be added sodium bicarbonate stir evenly (sodium bicarbonate additive amount be it is fresh
The 0.2% of Quality of Mulberry Leaves), albumen mulberry leaf are added in boiling water after blanching and are cooled down immediately, in 90 DEG C of baking 3h after draining the water, then
150 mesh powder are ground into, albumen mulberry powder is obtained.
5 parts of Cr-enriched yeast powder are first added to load weighted 90 portions of wheat flours, 15 parts of coarse cereal powders, 10 parts of albumen mulberry powder
In, it stirs evenly, is added in mixing machine after mixing, water is then added, stir evenly after standing 7min, obtain basestocks；
Above-mentioned basestocks are added in 0.5 part of pectin, 0.5 part of xanthan gum, 0.5 part of sodium carboxymethylcellulose, 3 portions of trehaloses
In, it beats or rubs evenly.
0.7 part of soybean lecithin is added after melting in 8 parts of shortenings, 0.3 part of monoglyceride is stirred into emulsion.
Emulsion is added in above-mentioned basestocks, stirs evenly and dough is made, is added in Bun shaping machine and forms steamed bun embryo.
Molding steamed bun embryo is placed in quick-frozen 1h in -30 DEG C of freezers, is then placed in cold storage 12h in -18 DEG C of freezers, then
Aseptic packaging refrigerates at finished product and obtains steamed bun raw embryo after packing, enter freezer preservation.
Embodiment 3
The composition of raw materials of the present embodiment is according to mass fraction are as follows: and 70 parts of wheat flour, 15 parts of albumen mulberry, 5 parts of yellow millet, corn
15 parts, 1.5 parts of Cr-enriched yeast；5 parts of shortening；0.1 part of soybean lecithin, 0.1 part of monoglyceride, 0.1 part of pectin；0.1 part of xanthan gum；
0.1 part of sodium carboxymethylcellulose；1 part of trehalose, 50 parts of water.
The preparation method of hypoglycemic raw embryo steamed bun:
It sets extruder and sets 145 DEG C of three area's temperature of sleeve, amount of water is 1 part, then that 5 parts of Huangs of coarse cereals raw material are small
After rice, 15 parts of corns carry out extrusion, it is ground into the coarse cereals powder of 60 mesh.
Fresh protein mulberry leaf will be cleaned, sodium bicarbonate is added after boiling boiling and stirs evenly that (sodium bicarbonate additive amount is new
The 0.15% of fresh mulberry leaf quality), albumen mulberry leaf are added in boiling water and are cooled down after blanching immediately, in 80 DEG C of baking 4h after draining the water,
100 mesh powder are then comminuted into, albumen mulberry powder is obtained.
1.5 parts of Cr-enriched yeast powder are first added to load weighted 70 portions of wheat flours, 20 parts of coarse cereal powders, 15 parts of albumen mulberries
It in powder, stirs evenly, is added in mixing machine after mixing, water is then added, stirs evenly, after standing 10min, obtain basis
Material,；
Above-mentioned basestocks are added in 0.1 part of pectin, 0.1 part of xanthan gum, 0.1 part of sodium carboxymethylcellulose, 1 portion of trehalose
In, it beats or rubs evenly.
0.1 part of soybean lecithin is added after melting in 5 parts of shortenings, 0.1 part of monoglyceride is stirred into emulsion.
Emulsion is added in above-mentioned basestocks, stirs evenly and dough is made, is added in Bun shaping machine and forms steamed bun embryo.
Molding steamed bun embryo is placed in quick-frozen 0.5h in -35 DEG C of freezers, is then placed in cold storage 11h in -19 DEG C of freezers, so
Aseptic packaging is at finished product afterwards.Steamed bun raw embryo is obtained after refrigeration and packaging, enters freezer preservation.
Claims (7)
1. a kind of hypoglycemic raw embryo steamed bun, according to material quality number, which is characterized in that including following component: wheat flour 70-
100 parts, 10-20 parts of albumen mulberry, yellow millet 5-15 parts, 5-15 parts of corn, 1-5 parts of Cr-enriched yeast；5-10 parts of shortening；Soybean phosphorus
0.1-1 parts of rouge, 0.1-0.5 parts of monoglyceride, 0.1-1 parts of pectin；0.1-1 parts of xanthan gum；0.1-1 parts of sodium carboxymethylcellulose；Sea
0.5-5 parts of algae sugar, 50-63 parts of water.
2. hypoglycemic raw embryo steamed bun according to claim 1, which is characterized in that according to material quality number, including it is following
Component: 100 parts of wheat flour, 15 parts of albumen mulberry, 6 parts of yellow millet, 9 parts of corn, 3 parts of Cr-enriched yeast；6 parts of shortening；Soybean lecithin
0.5 part, 0.2 part of monoglyceride, 0.5 part of pectin；0.5 part of xanthan gum；0.5 part of sodium carboxymethylcellulose；2 parts of trehalose, 55 parts of water.
3. the preparation method of hypoglycemic raw embryo steamed bun according to claim 1 or 2, comprising the following steps:
1) pretreatment of coarse cereals: yellow millet and corn are added to the setting sleeve of extruder according to material rate, water is added
Afterwards, extrusion and pulverization process are carried out, coarse cereals powder is obtained；
2) pretreatment of raw material: fresh protein mulberry leaf are cleaned, and sodium bicarbonate is added after boiling boiling and stirs evenly, by albumen mulberry leaf
It is added in boiling water and is cooled down immediately after blanching, after carrying out baking crushing after draining the water, obtain albumen mulberry powder；
3) preparation of basestocks: Cr-enriched yeast powder, wheat flour, coarse cereal powder, albumen mulberry leaf powder are added in mixing machine and are uniformly mixed
Afterwards, water is then added, stirs evenly, stands, obtains basestocks；
4) pectin, xanthan gum, sodium carboxymethylcellulose, trehalose are added in 3) basestocks, beat or rubs evenly；
5) preparation of emulsion: soybean lecithin is added after shortening is melted, monoglyceride is stirred into emulsion；
6) molding of steamed bun raw embryo: the emulsion in step 5) is added in the mixture in step 4), the face of being made is stirred evenly
Group is added in Bun shaping machine and forms steamed bun embryo；
7) preparation of steamed bun raw embryo: steamed bun raw embryo is obtained after the molding steamed bun embryo in step 6) is freezed, refrigerated and packed.
4. the preparation method of hypoglycemic raw embryo steamed bun according to claim 3, which is characterized in that in the step 1), squeeze
For three area's temperature that pressure extruding sets sleeve as 145~155 DEG C, the amount that water is added is the 5~7% of yellow millet and corn total weight；
The partial size of coarse cereals powder is 60~100 mesh.
5. the preparation method of hypoglycemic raw embryo steamed bun according to claim 3, which is characterized in that in the step 2), carbon
Sour hydrogen sodium additive amount is the 0.1-0.2% of fresh Quality of Mulberry Leaves；Baking temperature is 80~100 DEG C, and baking time is 2~4h, powder
Being broken to partial size is 100~200 mesh.
6. the preparation method of hypoglycemic raw embryo steamed bun according to claim 1, which is characterized in that quiet in the step 3)
Setting the time is 5~10min.
7. the preparation method of hypoglycemic raw embryo steamed bun according to claim 3, which is characterized in that cold in the step 7)
Freezing temperature is -30~-40 DEG C, and cooling time is 0.5~1h；Refrigerated storage temperature be -18 DEG C~-20 DEG C, cold preservation time be 10~
12h；Steamed bun raw embryo is obtained after refrigeration and packaging, enters freezer preservation.
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