Preparation method of fermented corn flour sticky steamed bun stuffed with sweetened bean paste

Abstract

The invention discloses a preparation method of a fermented corn flour sticky steamed bun stuffed with sweetened bean paste, and relates to the field of food processing, in particular to a preparation method of a corn flour sticky steamed bun stuffed with sweetened bean paste. The invention aims to solve the problems that the existing corn flour sticky steamed bun stuffed with sweetened bean paste is high in content of quickly digestible starch and easy to deteriorate. The preparation method comprises the steps of 1, preparing a traditional Chinese medicine extract; 2, preparing a fermentation substrate; 3, preparing fermented soya beans; 4, preparing a fermented soya bean fermentation concentrated solution; 5, preparing fermented soya bean freeze-dried powder; 6, preparing fermented corn flour; 7, preparing stuffing; and 8, wrapping and cooking to obtain the fermented corn flour sticky steamed bun stuffed with sweetened bean paste. Advantages are as follows: 1, blood fat, blood pressure and cholesterol can be reduced if people often eat; 2, the content of blood sugar can be reduced; 3, the content of gamma-polyglutamic acid is high, and good texture characteristics are achieved; and 4, the shelf life is long. The method is mainly used for preparing the fermented corn flour sticky steamed bun stuffed with sweetened bean paste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing cornmeal sticky bean buns. Background technique [0002] Most of the existing cornmeal sticky bean buns are made of cornmeal, white flour, glutinous rice flour and yeast, and the filling is made of red beans or kidney beans; in order to improve the taste, honey or white sugar may be added to the filling, so the prior art preparation The content of rapidly digestible starch (RDS) in cornmeal sticky bean buns is extremely high. RDS quickly produces a hyperglycemic response in 0-20 minutes, resulting in a high glycemic index (GI). Excessive eating will increase the risk of obesity or obesity-related diseases (such as II type diabetes), which is detrimental to human health. And this kind of food with high RDS content is extremely easy to deteriorate, and generally can only be stored at low temperature or sealed. Contents of the invention [0003] The purpose ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of high content of fast digestible starch and easy deterioration in existing cornmeal sticky bean buns, and to provide a method for preparing fermented cornmeal sticky bean buns

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