Blood-glucose-reducing health steamed bun and preparation method thereof

Abstract

The invention provides a blood-glucose-reducing health steamed bun and a preparation method thereof. The blood-glucose-reducing health steamed bun comprises the following raw materials in percent by weight: 65-85 percent of flour, 2-5 percent of Chinese banana root extract, 2-5 percent of ipomoea pes-caprae extract, 2-5 percent of memorialis hirta extract, 2-5 percent of indigofera stachyodes extract, 3.5-8 percent of atriplex triangularis powder, 3-6 percent of pectin powder and 0.5-1.0 percent of instant dry yeast. The raw materials are reasonably processed to make the steamed bun, are natural in source, reasonable in formula, high in bioavailability, bright in color, rich in fruity flavor, tender in taste, fluffy and soft in mouth feel, high in eating safety, and long in refreshing and storing periods; the original high quality, the taste and the characteristic of the conventional steamed bun are reserved, and by developing a synergistic effect of all raw materials on the aspects of reducing the blood sugar and relieving the diabetic complication, when people eat the steamed bun, dietary therapy and health function can be combined, the effects of preventing, controlling and reducing the blood sugar are achieved, and the life quality and the health degree of people are improved.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a hypoglycemic health-care steamed bun and a preparation method thereof. Background technique [0002] Steamed buns are one of the traditional staple foods loved by our people, especially in the vast Central Plains and northern regions, steamed buns still occupy an important position in today's family dietary structure. However, most of the traditional steamed buns sold in the market are made from a single flour-processed dough and then fermented and steamed. They contain relatively few nutrients and have no health-care ingredients. If they are used as a staple food for a long time, they will cause malnutrition. And because the nutritional components of flour are mainly starch and a small amount of protein, and after starch enters the body, it will produce carbohydrates through hydrolysis reactions, etc., making some diabetics and people with high blood sugar want to ea...

AI Technical Summary

Problems solved by technology

However, since the added extract does not contain gluten protein, the mass fraction of gluten protein in flour is relatively diluted, which affects the formation of gluten network structure

If the added amount is too low, it will be difficult to achieve the effect of reducing blood sugar and health care. Excessive addition will cause excessive dilution of the amount of gluten in the flour, weaken the network structure of the