CN104431751A - A kind of high resistant starch steamed bread and preparation method thereof - Google Patents

Abstract

The invention discloses a high-resistant starch steamed bun and a preparation method thereof. The high-resistant starch steamed bun is composed of the following raw materials: pea starch, pea fiber powder, gluten, oligosaccharides, yeast and water. The preparation method is as follows: add 70%-75% of the total amount of starch into pea starch with appropriate amount of water, heat and gelatinize, add auxiliary materials and the remaining pea starch, mix, knead, dough ferment, shape, proof, steam, Cooling back to life, packaging, quick freezing. The present invention is characterized in that: pea starch is used as the main raw material to develop a steamed bun with higher levels of resistant starch, protein and dietary fiber than commercially available steamed buns and containing prebiotic components. In addition, the traditional process is improved to speed up the retrogradation of starch, increase the content of resistant starch, and have the same texture, taste, smell and elasticity as ordinary steamed buns.

Description

A kind of high resistant starch steamed bread and preparation method thereof

technical field

The invention relates to a high-resistant starch steamed bread and a preparation method thereof, belonging to the field of food science.

Background technique

Mantou originated in China and has a history of more than 1,700 years. It refers to a food made of wheat flour and water, which is fermented and heated by steaming. The shape of the finished product is hemispherical or long, and it is the traditional staple food of our people. Steamed buns in the traditional sense are mainly made of wheat flour, and the nutrients provided are mainly carbohydrates and proteins.

With the improvement of living standards and changes in the pace of life, the "three highs" (hypertension, hyperglycemia, and hyperlipidemia) known as the "rich man's disease" have become common diseases of middle-aged and elderly people. In order to solve the above diseases, various Various medicines and health care products emerge in an endless stream, and have played the effect of effective treatment and adjuvant treatment. At the same time, consumers have also begun to pay attention to the health care and functions of staple foods. At present, there are various types of steamed buns such as multigrain steamed buns and nutrition-enhanced steamed buns on the market. One or more of millet flour, buckwheat flour, etc.; nutrition-enhanced steamed buns are mainly made of one or more of wheat flour fortified with protein, amino acids, vitamins, cellulose, minerals, etc. All kinds of steamed buns currently on the market are still made of wheat flour as the main raw material, which has a fast digestion rate of starch and a high postprandial glycemic index, so it is not suitable for special groups such as diabetics and obese people.

Resistant starch, also known as enzyme-resistant starch or indigestible starch, is more difficult to degrade than other starches, digests slowly in the body, absorbs and enters the blood slowly. Due to slow digestion and absorption, it is not easy to cause blood sugar to rise too quickly after eating, and can regulate blood sugar levels. Because it is not easy to feel hungry after eating resistant starch, it helps diabetics maintain normal blood sugar levels. Therefore, resistant starch has become a functional food. Starch, especially suitable for people with special needs such as diabetes. In addition, resistant starch can play a similar physiological function to dietary fiber. For modern people with a high-protein, high-fat, and high-energy diet, high-resistant starch products are a type of food that has wider significance for human health than dietary fiber. , which has attracted widespread attention from physiologists and nutritionists, and has become a research hotspot in food nutrition; because food processing can change the content of resistant starch in food, resistant starch has also attracted the attention of food science and engineering experts .

Resistant starch exists in some natural foods, and its content can also be increased by certain processing methods, such as heating and gelatinizing starch with high amylose content and cooling it rapidly. At present, there is no public report on the research on high resistant starch steamed bread.

Chinese patent CN201210374229 discloses a functional steamed bun, which is characterized in that: iron supplement, vitamin A, folic acid and vitamin C are added to raw flour, and it is prepared according to a conventional process. Although some nutrients in steamed buns have been strengthened, they are still high-glycemic index foods for diabetics. The invention changes the traditional production process of steamed buns, learns from the pasting process in vermicelli production, first adds water to gelatinize part of the starch, and then adds the remaining auxiliary materials, so that the starch is more likely to regenerate and produce more resistant starch.

Chinese patent CN201410356663 discloses a method for making southern steamed buns, which is characterized in that: the raw materials for processing southern steamed buns are weak-gluten wheat flour, shortening, baking powder, high-sugar-tolerant yeast, stevia sugar and warm water. The characteristics of steamed buns are: the advantages of suitable method ratio, high degree of standardization, strong reproducibility and operability, and by adding stevia sugar in the formula, the health benefits of southern steamed buns are realized. The steamed buns production technology described in this invention The method differs significantly from the present invention.

Chinese patent CN201410352033 discloses a quick-frozen steamed bun and its production method. The patent is to place the steamed steamed bun at room temperature, then freeze it at -40°C for 2-4 hours, and wait until the center temperature of the product drops to the ambient temperature in the quick-freezing machine. , Store the product at -18°C. The patent adds acetylated distarch phosphate, emulsifier, thickener, phosphate, and gluten-enhancing agent, so that the skin of the finished steamed bun is not easy to crack and change color after freezing. The production process and raw material composition of the quick-frozen steamed bun are related to the present invention Significantly different.

Chinese patent CN201410319069 discloses a method for preparing nutritious fragrant steamed buns, which is characterized in that three fermentations are used to effectively increase the fermentation level of flour, so that the steamed buns are of good quality and taste good; since no bacteria are produced during fermentation, it is not necessary to use Alkali is used for neutralization, which effectively ensures the taste of the flour itself, improves the effective nutritional content of the flour, and avoids the loss of nutritional components. The starter used in this invention and the fermentation method are different from the technology of common steamed buns, but the raw material used is still wheat flour, while the steamed buns made by the present invention use pea starch and glutinous rice flour as main raw materials.

Chinese patent CN200710059495 discloses a food with a low food glycemic index, which is characterized in that it is made of a reasonable combination of resistant starch, dietary fiber and grains, and a reasonable dosage ratio is selected. Compared with the present invention, the problem is that the final shape and sensory of the finished product of this invention are unknown, and the resistant starch of this invention is added, and the cost of resistant starch is still very high at present. The resistant starch of the invention is produced by a special process during raw material processing, which reduces production costs.

Chinese patent CN200710060410 discloses an improved noodle food, which is characterized in that: the improved flour composed of amylose, dietary fiber and whole wheat flour dietary fiber extracted from corn, potato, sweet potato and rice can be made into dried noodles, dumplings, Congee, bread, cake, cake, steamed bun etc., this patent has only paid attention to the collocation of several raw materials, has not considered the mouthfeel problem of making pasta. The invention has carried out scientific sensory evaluation on the invented product, and the result is good, and the protein content is as high as 18%.

Chinese patent CN201310123147 discloses a method for making rice-made steamed buns, by providing a method of adding a certain amount of gluten and sodium alginate to gelatinized rice or directly into rice flour to change the gluten-free network structure in rice flour products, The invention relates to a method for producing rice steamed buns with properties such as stickiness and high hardness, and the rice steamed buns made by the production method have a similar structure to common wheat steamed buns. The technical method and raw materials for making steamed bread described in this invention are obviously different from those of the present invention, and the ability of rice flour to generate resistant starch is much weaker than that of pea starch.

Chinese patent CN201410178406 is a highland barley steamed bread premix powder, which uses ultrafinely pulverized highland barley powder as a raw material, and pre-mixes it with common wheat flour, gluten powder, yeast and glycosidase after sieving to prepare the highland barley steamed bread premix powder. The main purpose of the invention is to improve the utilization rate of the nutritional properties of highland barley, and the invention produces resistant starch during processing.

Chinese patent CN201210250770 is a kind of gluten-enhanced corn bread and its production method. salt to make a kind of corn-enhanced steamed bread. Although gluten powder is also added in the auxiliary material of this patent to increase gluten strength, it is mainly in order to increase the proportion of corn flour in steamed buns.

Chinese patent CN201410058392 discloses a high-content micronized tartary buckwheat steamed bread and its production method. The invention aims at improving the quality of tartary buckwheat products. serious defect, and the present invention mainly improves resistant starch content by changing raw material and part process.

Chinese patent CN200610037732 discloses a low-protein steamed bun made of wheat starch and its production method. The patent is a low-phenylalanine steamed bun specially made for patients with phenylketonuria. The protein content is low, and the raw materials used in the present invention, The processing methods are significantly different.

Contents of the invention

The purpose of the present invention is to provide a high resistant starch steamed bread and a preparation method thereof, which increases the content of resistant starch in the steamed bread.

The technical scheme adopted in the present invention is:

A high-resistant starch steamed bun, which is made of the following raw materials in proportion by weight: 30-45 parts of pea starch, 8-15 parts of gluten powder, 6-12 parts of pea fiber powder, 8-10 parts of oligosaccharides 15 parts, 0.5-1.5 parts of yeast, 45-65 parts of water.

The pea starch is produced through a traditional physalis method, and other raw materials can be obtained commercially.

The oligosaccharides are selected from any one or any combination of maltooligosaccharides, fructooligosaccharides and xylooligosaccharides.

A preferred high-resistant starch steamed bread is made from the following raw materials in parts by weight: 40 parts of pea starch, 10 parts of gluten powder, 8 parts of pea fiber powder, 8 parts of fructooligosaccharide, 0.8 part of yeast and 60 parts of water.

The production process of the high resistant starch steamed bread is as follows:

(1) Starch paste treatment: take 70%-75% of the total mass of pea starch, add 75%-78% water and mix evenly, heat and gelatinize, put the evenly mixed starch milk into a boiling water bath, and keep stirring to make The starch granules are fully combined with water until the starch milk is transparent and cooled.

The purpose of gelatinization: the process of cooling after gelatinization can make the molecular structure go through a process from order to disorder and then to order, and re-form a certain crystal structure, which has a certain resistance to amylase; The remaining starch has a better embedding effect, which is conducive to the formation of more resistant starch in the subsequent process.

(2) Deployment: Add the remaining 25%-30% pea starch into the above-mentioned gelatinized starch milk, after stirring evenly, add gluten powder, pea fiber powder, oligosaccharides, and mix well; use the remaining 22%-25% water with a temperature of about 30°C-35°C dissolves the yeast, pours it into the evenly mixed raw materials, kneads it into dough, and kneads it into shape to make the surface of the dough smooth.

(3) Dough fermentation: Put the kneaded dough into a proofer for fermentation.

(4) Kneading and forming: further knead the fermented dough, cut into dough, knead and shape it into the shape of steamed buns.

(5) Proofing of steamed buns: Put the steamed buns shaped in step (4) into a proofing box to proof.

(6) Steaming.

(7) Cooling retrogradation treatment: the mature steamed buns are immediately subjected to low-temperature retrogradation treatment to speed up the aging rate of starch and increase the content of resistant starch.

The process of heating and cooling can make the molecular structure go through a process from order to disorder and then to order, and re-form a certain crystalline structure, which has a certain resistance to amylase; during heat treatment, some starch molecular bonds break and form Short amylose, this part of starch, together with the amylose in the original starch, gradually approached during the cooling process, and formed resistant starch through hydrogen bonding.

(8) After packaging, put the product into a quick freezer at -40°C for quick freezing treatment. After the central temperature of the product drops to -18°C, store the product at -18°C.

The specific method of the step (3) is: putting the kneaded dough into a proofer with a temperature of 37° C. and a relative humidity of 70%-80% to ferment for 30-60 minutes.

The specific method of the step (5) is: put into a proofer with a temperature of 37° C. and a relative humidity of 70%-80% to proof for 30 minutes.

The steaming time in the described step (6) is 15 minutes.

In the step (7), the cooling regeneration treatment time is 4 hours, and the temperature is 0°C-6°C.

Instructions for choosing pea starch and gluten as the main raw materials:

Pea starch: Pea starch has different composition, structure and physicochemical properties from other cereal starches and potato starches, such as higher amylose content and strong retrogradation ability, making pea starch a good candidate for preparing resistant starch. At the same time, due to the high amylose content of pea starch, the content of slowly digested starch after gelatinization is relatively higher than that of other grains and potato starches. This product uses pea starch as the main raw material for making steamed buns, which changes the traditional material for making steamed buns with wheat flour as the main raw material, and greatly increases the content of resistant starch in steamed buns.

Gluten: Also known as gluten protein and active gluten flour, it is a protein isolated from wheat flour. Wheat protein is mainly composed of gliadin, gliadin, gliadin and glutenin, among which gliadin is composed of intramolecular S-S bonds, which has good elongation and strong viscosity, but inelasticity; glutenin is composed of molecular Composed of inter-S-S bonds, it has good elasticity, toughness, and no extensibility. These two proteins are proteins that are not available in any grain except wheat. The proteins in wheat flour are swelled by water absorption, and after being fully stirred, they combine with each other to form gluten with sufficient elasticity and extensibility, which makes the dough formed by wheat flour have a viscoelastic network structure that other grains cannot have. Applying the gluten powder to the product development of the present invention can increase the elasticity and extensibility of the steamed bread, and obtain the same sensory properties as the common wheat flour steamed bread.

Instructions for selecting other excipients:

Pea fiber powder: Dietary fiber is mainly polysaccharides that cannot be absorbed and utilized by the human body, that is, they cannot be digested by digestive enzymes in the human gastrointestinal tract. Pea fiber has good water holding capacity and swelling power, good emulsification, can improve food water retention and shape retention, and improve freezing and thawing stability. Adequate intake of fiber can slow down the digestion speed of things, keep the blood sugar and cholesterol in the blood at an ideal level, and prevent diseases such as cardiovascular disease, diabetes, and colon cancer. But usually people's food structure can't reach the recommended intake of dietary fiber. Adding pea fiber to staple food products can greatly increase the intake of dietary fiber.

Oligosaccharides: With the reduction of consumers' plant food intake and the increase of meat intake, the oligosaccharides ingested through food cannot meet the needs of probiotics in the human body, so it needs to be supplemented. The oligosaccharides used in this invention product Sugar not only acts as a sweetener, but more importantly, together with ingredients such as resistant starch, it functions as a prebiotic.

The beneficial effects of the present invention are: pea starch is the best raw material for preparing resistant starch, and by referring to the pasting process in the traditional vermicelli production process, the resistant starch content of the produced steamed bread is about 8%, which is 4 times that of ordinary steamed bread Adding gluten powder increases the strength and elasticity of steamed bread, and also improves the protein content of steamed bread, which is about 18% (the protein content of ordinary steamed bread is 10-12%); adding pea fiber powder increases the dietary content of steamed bread Fiber content; adding oligosaccharides to products can not only be used as a sweetener to improve the taste of steamed bread, but more importantly, oligosaccharides, as a prebiotic, can improve the micro-ecological environment in the body and benefit both Proliferation of Mycobacteria and other probiotics.

Description of drawings

Fig. 1 is a process flow diagram of the present invention.

Detailed ways

Example 1

The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

A high-resistant starch steamed bread is made from the following raw materials: 400g of pea starch, 100g of gluten powder, 80g of pea fiber powder, 80g of fructooligosaccharide, 8g of yeast and 600ml of water.

The high-resistant steamed bread adopts the following production method, and the process flow chart is shown in Figure 1:

(1) Preparation of starch milk: Weigh 70%-75% of the total mass of pea starch, add 450ml-468ml of water and mix evenly, heat and gelatinize, stir constantly to make the starch fully gelatinize to transparent color, and cool.

(2) Deployment: Add the remaining 25%-30% pea starch into the above-mentioned gelatinized starch milk, after stirring evenly, add gluten powder, pea fiber powder, fructooligosaccharide, and mix well; use the remaining Dissolve 8g of yeast in 132ml-150ml of water with a temperature of about 30°C-35°C, pour it into the evenly mixed raw materials, knead it into a dough, knead it into a shape, and make the surface of the dough smooth.

(3) Dough fermentation: put the kneaded dough into a proofer with a temperature of 37° C. and a relative humidity of 70%-80% to ferment for 30-60 minutes.

(4) Kneading and forming: Knead the fermented dough further, cut into 50g dough, knead and shape into steamed buns.

(5) Proofing of steamed buns: Proofing for 30 minutes in a proofing box with a temperature of 37°C and a relative humidity of 70%-80%.

(6) Steaming: steaming for 15 minutes according to conventional methods.

(7) Cooling retrogradation treatment: after steaming and ripening, immediately put it into an environment of 0° C. for cooling and retrogradation treatment for 4 hours, so as to accelerate the aging speed of starch and increase the content of resistant starch.

The process of heating and cooling can make the molecular structure go through a process from order to disorder and then to order, and re-form a certain crystalline structure, which has a certain resistance to amylase; during heat treatment, some starch molecular bonds break and form Short amylose, this part of starch, together with the amylose in the original starch, gradually approached during the cooling process, and formed resistant starch through hydrogen bonding.

(8) After packaging, put the product into a quick freezer at -40°C for quick freezing treatment. After the center temperature of the product drops to -18°C, store the product at -18°C.

Example 2

Sensory evaluation was carried out on the steamed buns in Example 1 of the present invention: the sensory evaluation panel consisted of 6 professionally trained tasters, half male and half male. Sensory evaluation method According to the national standard GB/T17320-1998 method and the BRI northern steamed bread quality evaluation method, the quality of 6 groups of high-resistant starch steamed bread A and ordinary steamed bread B were evaluated. Starch steamed bread A and ordinary steamed bread B were both subjected to conventional steam reheating treatment, and the sensory evaluation was completed within 10 minutes.

Scoring criteria for steamed buns:

Appearance and shape: smooth surface and symmetrical 25.0-17.1; medium 17.0-9.1; rough skin with hard lumps and asymmetric shape 9.0-1.0

Color: white, milky white, milky white 15.0-10.1; medium 10.0-5.1; yellowish, grayish, dark 5.0-1.0.

Structure: the pores in the longitudinal section are small and uniform, 15.0-10.1; medium, 10.0-5.1; the pores are large and uneven, 5.0-1.0.

Taste: Chewing and refreshing, not sticky to the teeth, 20.0-14.1; medium, 14.0-8.1; not refreshing, sticky, 8.0-1.0.

Odor: Fragrance and no peculiar smell 10.0-7.1; moderate 7.0-4.1; peculiar smell 4.0-1.0.

Elasticity and toughness: good recovery by finger pressing 15.0-10.1; medium 10.0-5.1; poor recovery 5.0-1.0.

Table 1 Scoring table for steamed buns

The average is calculated: A is 77.83 points, B is 81.83 points, and the difference between the two scores is 4 points. According to sensory evaluation, its appearance, internal structure, texture and taste are very close to those of steamed buns made from wheat flour.

The resistant starch content of the steamed bread in Example 1 of the present invention was measured to be 8.2%, and the resistant starch content of ordinary steamed bread was about 2%; the protein content of steamed bread in Example 1 of the present invention was 18.1%, and that of ordinary steamed bread was 10- 12%.

Through the above sensory evaluation experiments, the determination of the resistant starch content and the protein content, it can be seen that the steamed bread formula and production method of the present invention are scientific and reasonable.

Although the specific implementation of the present invention has been described above in conjunction with the accompanying drawings, it does not limit the protection scope of the present invention. Those skilled in the art should understand that on the basis of the technical solution of the present invention, those skilled in the art do not need to pay creative work Various modifications or variations that can be made are still within the protection scope of the present invention.

Claims (10)

1. a high-resistance starch steamed bun, is characterized in that: this steamed bun is made up by weight ratio of following raw materials according: pea starch 30-45 part, Gluten 8-15 part, pea fibre powder 6-12 part, compound sugar 8-15 part, yeast 0.5-1.5 part, water 45-65 part.

2. high-resistance starch steamed bun as claimed in claim 1, is characterized in that: adopt following raw material to make: pea starch 40 parts, Gluten 10 parts, 8 parts, pea fibre powder, FOS 8 parts, 0.8 part, yeast and 60 parts, water.

3. high-resistance starch steamed bun as claimed in claim 1, is characterized in that: described compound sugar is selected from any one or combinations several arbitrarily in oligomeric maltose, FOS, xylo-oligosaccharide.

4. the preparation method of high-resistance starch steamed bun as claimed in claim 1, is characterized in that, comprise the following steps:

(1) starch is beaten and is stuck with paste process: the 70%-75% taking pea starch gross mass, adds in the water of 75%-78% and mix, Heat Gelatinization, is Transparent color to starch milk, cooling;

(2) allotment and face: the pea starch of remaining 25%-30% is joined in the good starch milk of above-mentioned gelatinization, after stirring, add Gluten, pea fibre powder, compound sugar, mixing; With remaining water-soluble solution yeast, pour in the raw material mixed, and become dough, kneading is shaping, makes dough surface smooth;

(3) dough fermentation: the dough that kneading is good is put into proofing box and ferments;

(4) kneading is shaping: by the further kneading of dough fermented, be cut into dough, kneading is shaped into steamed bun;

(5) steamed bun proofs: the steamed bun of sizing in step (4) is put into proofing box and proofs;

(6) steam;

(7) cool process of bringing back to life: the environment putting into 0 DEG C-6 DEG C after maturation immediately cools process of bringing back to life, to accelerate the aging speed of starch, improve the content of resistant starch;

(8) fast frozen after packaging, stores.

5. the preparation method of high-resistance starch steamed bun as claimed in claim 4, it is characterized in that, in described step (1), the concrete grammar of Heat Gelatinization is: the starch mixed and water are put into boiling water bath, does not stop stirring and pea starch particle is fully combined with water.

6. the preparation method of high-resistance starch steamed bun as claimed in claim 4, it is characterized in that, the concrete grammar of described step (3) is: the dough that kneading is good being put into temperature is 37 DEG C, and relative humidity is the 30-60 minute that ferments in the proofing box of 70%-80%.

7. the preparation method of high-resistance starch steamed bun as claimed in claim 4, it is characterized in that, the concrete grammar of described step (5) is: putting into temperature is 37 DEG C, and relative humidity is proof 30 minutes in the proofing box of 70%-80%.

8. the preparation method of high-resistance starch steamed bun as claimed in claim 4, it is characterized in that, the steaming time in described step (6) is 15 minutes.

9. the preparation method of high-resistance starch steamed bun as claimed in claim 4, is characterized in that, the time cooling process of bringing back to life in described step (7) is 4 hours.

10. the preparation method of high-resistance starch steamed bun as claimed in claim 4, is characterized in that, in described step (8), after packaging, product is put into the instant freezer fast frozen of-40 DEG C, after product center temperature drops to-18 DEG C, store under product being put into the condition of-18 DEG C.