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

A cornmeal and sticky bean bag technology is applied in the coating of food, the function of food ingredients, and the preservation of food ingredients as anti-microbials, etc. It can solve the problems of easy deterioration and high content of fast-digesting starch, and reduce absorption and blood sugar GI. value, the effect of lowering blood lipids

Active Publication Date: 2021-11-23
黑龙江省祖研大健康产业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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

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specific Embodiment approach 1

[0019] Specific embodiment one: present embodiment is a kind of preparation method of fermented cornmeal sticky bean bag, specifically is finished according to the following steps:

[0020] 1. Preparation of traditional Chinese medicine extract: decoct the coarse powder of astragalus membranaceus and the coarse powder of jujube with water twice, combine the filtrate after single decoction to obtain the filtrate after decoction, and concentrate the filtrate after decoction to 25% to 75% of the original volume. %, to obtain the Chinese medicine extract;

[0021] 2. Preparation of fermentation substrate: wash and drain the soybeans, put them into the Chinese medicine extract, soak for 10h-18h, and then sterilize at 121°C for 30min-40min to obtain the traditional Chinese medicine fermentation substrate;

[0022] 3. Preparation of Douchi: inoculate Bacillus subtilis on the traditional Chinese medicine fermentation substrate, shake well and cultivate at a temperature of 25-40°C unti...

specific Embodiment approach 2

[0028] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the mass ratio of astragalus coarse powder and jujube coarse powder described in step one is 1:1. Others are the same as the first embodiment.

specific Embodiment approach 3

[0029] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is that the single decoction process in step 1 is as follows: add water according to the solid-to-liquid ratio of 1:5-10, and the decoction time is 0.8h-1.2 h and then filtered to obtain the filtrate after a single decoction. Others are the same as those in Embodiment 1 or 2.

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L33/105A23L7/104A23L19/00A23L21/25A23P20/25A23L33/10A23L33/22A23L3/3526
CPCA23L11/50A23L33/105A23L7/104A23L19/09A23L21/25A23P20/25A23L33/10A23L33/22A23L3/3526A23V2002/00A23V2200/328A23V2200/3262A23V2200/326A23V2200/30A23V2250/21A23V2200/10
Inventor 王伟明
Owner 黑龙江省祖研大健康产业有限责任公司
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