High-content super-fine tartary buckwheat steamed bun and production method thereof

Abstract

The invention provides a high-content super-fine tartary buckwheat steamed bun and a production method thereof in a research manner in order to achieve the purpose of improving the quality of tartary buckwheat products. According to the method, through the adding of microcapsule glucose oxidase, gluten powder, transglutaminase, pentosanase, xanthan gum, chitooligosaccharides, sodium stearyl lactate, monostearin and soybean lecithin, the powdery properties such as water absorptivity, extensibility and air retaining property, the stretching property and the fermenting properties of the high-content super-fine tartary buckwheat steamed bun and the sensing quality of the bun are improved; aspartame, xylitol, ascorbic acid and citric acid are added to condition the bitter taste of the tartary buckwheat steamed bun; a reasonable technology is adopted to develop the high-content super-fine tartary buckwheat steamed bun which has the advantages of strong flexibility, large volume, fine taste and weak bitter taste and is suitable for diabetes patients to eat. The defects of tartary buckwheat steamed bun products, including low adding quantity, coarse taste and heavy bitter taste, are overcome by the method. The high-content super-fine tartary buckwheat steamed bun not only is favorable to improving the sugar metabolism of the diabetes patients, but also can comprehensively meet the nutrient requirements of the diabetes patients.

Description

technical field [0001] The invention relates to a steamed bun and a processing method thereof, in particular to a high-content micronized tartary buckwheat steamed bun, a healthy staple food suitable for diabetics, and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Tartary buckwheat is a crop with the same origin of medicine and food. In recent years, the research on the nutritional value and medicinal value of tartary buckwheat has become a hot spot. Tartary buckwheat contains nutrients such as resistant starch, rich dietary fiber, bioflavonoids, chiral inositol, and minerals such as chromium and selenium, which are very suitable for diabetics. The summary is as follows: (1) Resistant starch, the proportion of resistant starch in tartary buckwheat is as high as 6.4%, which is beneficial to the stability of postprandial blood sugar in diabetic patients. (2) Bioflavonoids. Tartary buckwheat contains flavonoids...

AI Technical Summary

Problems solved by technology

[0003] At present, there are three main problems in the research of tartary buckwheat food: (1) Due to the unbalanced protein composition ratio of tartary buckwheat itself and the general taste of "bitter" and "coarse" The problem of "hardness" makes the addition of tartary buckwheat in most mixed powder products relatively low (10%-30%), and does not exert good health care functions; (2) The powder quality of tartary buckwheat determines its development and utilization. In terms of tea, compound beverage and nutrition powder (Chinese patents CN101554236 and CN1633867), the daily consumption of consumers is small, and cannot be eaten as a staple food, and the hypoglycemic effect is not obvious; (3) the target population of existing tartary buckwheat health products is not Clearly, there is no high-quality tartary buckwheat product that meets the overall nutritional needs of diabetics