Compound coarse cereal high-dietary-fiber health-care steamed bread flour and preparation method thereof

Abstract

The present invention discloses a coarse cereal high-dietary-fiber health-care steamed bread flour which is characterized by comprising the following raw materials in parts by weight: 160-200 parts of wheat flour, 40-60 parts of oat flour, 30-50 parts of sorghum flour, 0.5-0.7 parts of Angel dried yeast powder, 12-16 parts of fresh ginger, 4-6 part of edible salt, 50-70 parts of konjac, 20-30 parts of Chinese yams and an appropriate amount of water. In the production process of the steamed bread flour, firstly, the yeast powder is added into the flours, the mixture is made into a dough, and the dough is fermented and then pulverized again, so that the produced steamed bread flour can be directly used in the production of steamed bread without waiting for the fermentation, and the production time is saved,. The added fresh ginger water can neutralize the acidic substances produced in the fermentation process of yeast powder due to the alkalinity of the fresh ginger water and prevent the influence of the acidic substances on taste. The added oats, sorghum and other coarse cereals can increase the contents of cellulose and other nutrients in the steamed bread flour, thereby enabling more balanced nutritional intake of people, effectively preventing the occurrence of some diseases, and having some health-care effects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound miscellaneous grain high dietary fiber health-care steamed bun powder and a preparation method thereof. Background technique [0002] As a traditional staple food in my country, steamed buns occupy an important position in the diet of Chinese residents. Traditional steamed buns are made from wheat flour. During the processing of wheat flour, many nutritional elements such as cellulose are lost due to the excessive pursuit of processing fineness. Moreover, traditional steamed buns are only made of wheat flour, which leads to a single staple food structure. Long-term partial eclipse will cause the lack of essential amino acids, vitamins, trace minerals and other nutritional elements in the human body, resulting in hypertension, hyperlipidemia, diabetes, colon cancer, etc. Diseases popped up in large numbers. Moreover, in order to ensure its softness before st...

AI Technical Summary

Problems solved by technology

Traditional steamed buns are made of wheat flour. During the processing of wheat flour, many nutritional elements such as cellulose are lost due to the excessive pursuit of processing fineness.

Moreover, traditional steamed buns are only made of wheat flour, which leads to a single staple food structure. Long-term partial eclipse will cause the lack of essential amino acids, vitamins, trace minerals and other nutritional elements in the human body, resulting in hypertension, hyperlipidemia, diabetes, colon cancer, etc. Disease populations emerge in large numbers

In addition, in order to ensure that the steamed buns are soft, they need to be fermented on the opposite side, which takes a long time and does not conform to the fast-paced lifestyle of people today.