A method for making coarse grain compound corn steamed bread

Abstract

The invention discloses a method for making a coarse grain compound corn steamed bread, and belongs to the field of food processing. The invention comprises the following steps: S1, crushing the raw materials, passing through a 60-mesh sieve, and obtaining common corn flour, glutinous corn flour, and coarse grain flour; S2, compounding the raw material flour described in step S1 with wheat flour in different proportions, and the total corn flour content of the obtained compound flour A is 30% to 44%; S3, mixing the compound flour A described in step S2 with active dry yeast and double-effect baking powder, putting them into a dough mixer, adding water and kneading the dough, and obtaining a pre-proofing compound dough B; S4, proofing the pre-proofing compound dough B described in step S3, and obtaining a post-proofing compound dough C; S5, steaming the post-proofing compound dough C described in step S4 at 100° C. for 20 to 25 minutes, and obtaining a coarse grain compound corn steamed bread. The coarse grain compound corn steamed bread prepared by the present invention significantly increases the corn flour content in commercially available corn self-raising flour steamed bread by compounding common corn flour with glutinous corn flour, and the internal pore structure of the steamed bread is more uniform, and the quality of the corn steamed bread is better.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a method for making coarse grain compound corn steamed buns. Background Art

[0002] Whole grains are rich in protein and have a balanced amino acid profile, demonstrating their antioxidant capacity. In recent years, with people's pursuit of healthier foods, adding whole grains to staple foods or consuming them directly as a staple food has become a new trend. Corn, the world's largest food crop, is rich in various minerals such as iron, zinc, calcium, and selenium; B vitamins; functional lipids such as sitosterol, unsaturated fatty acids, and lecithin; and functional carbohydrates such as dietary fiber. Selenium promotes the breakdown of peroxides in the human body, inhibiting oxygen supply to tumors and reducing the incidence of cancer. Linoleic acid interacts with vitamin E to reduce serum cholesterol and soften blood vessels. Dietary fiber promotes intestinal motility, inhibits post-meal blood sugar spikes and fat absorption, and reduces the incidence of colon cancer. Therefore, corn possesses a wealth of nutritional value and functional properties. Increasing its utilization in food processing will benefit the rational development of corn resources.

[0003] Currently, many products made from corn flour are available on the market, including steamed cornbread, corn noodles, and cornbread. However, because corn flour does not contain gluten, adding too much corn flour can lead to quality issues in processed corn products, such as smaller size and poor palatability. Therefore, to prevent this, the corn flour content in steamed cornbread, the most common corn product, is limited to 20-25%.

[0004] In order to give full play to the nutritional and health value of corn flour, improve the utilization of corn flour, and increase the amount of corn flour added in steamed buns, the method of adding food gum can be adopted to make the food gum interact with amylose, increase the viscosity and consistency coefficient of the composite gel system, and thus increase the content of corn flour in corn steamed buns with the same texture characteristics. However, in the actual production and processing process, the internal texture of the steamed buns is often adversely affected due to improper control of the addition amount; the method of modifying corn flour with dietary fiber degrading enzymes can also be used to reduce the competitive water absorption of insoluble dietary fiber with protein in the steamed bun system, and increase the gluten content in the steamed bun system. Although this method greatly increases the amount of corn flour added, it destroys the dietary fiber in the corn flour, resulting in a decline in the nutritional quality of the corn flour.

[0005] In addition, the first and second limiting amino acids of corn flour are lysine and tryptophan, respectively. The lysine content in oats is more than twice that of wheat and rice, and the tryptophan content is more than 1.7 times that of wheat and rice. Compounding oat flour and corn flour can supplement the limiting amino acids in corn flour.

[0006] Taking multi-grain oat flour as an example, from raw materials to the final staple product (multi-grain corn steamed buns), a variety of different ingredients must be blended in appropriate proportions. This ensures that the multi-grain corn steamed buns have excellent texture and texture while maintaining a nutritional balance. However, the processing involves many steps, among which the preparation of multi-grain corn flour is a critical step, significantly impacting its quality.

[0007] Moreover, most consumers still have a negative view of food additives and prefer pure natural foods. Therefore, compounding multiple raw materials to complement the nutritional value or processing characteristics of the raw materials themselves has become a hot research method commonly used in the development of new foods. Summary of the Invention

[0008] The purpose of the present invention is to provide a method for making corn steamed buns with a mixture of various grains, wherein the raw material flour is compounded by compounding corn flour with various grain flours in different straight-branch ratios, thereby solving the problem of low addition amount of corn flour in the production process of staple foods. The production method is simple and easy, and the corn flour content in the prepared product is 30-44%, which is higher than the content range of 20%-25% of corn self-raising flour steamed buns on the market. The internal pore structure of the steamed buns is more uniform, and the quality of the corn steamed buns is better.

[0009] To achieve the above object, the present invention provides a method for making coarse grain compound corn steamed buns, comprising the following steps:

[0010] S1. Raw material pretreatment: Crush the raw materials, such as ordinary corn kernels, glutinous corn kernels, and miscellaneous grains, and pass them through a 60-mesh sieve to obtain ordinary corn flour, glutinous corn flour, and miscellaneous grain flour;

[0011] S2. Preparation of coarse grain composite corn flour: ordinary corn flour, glutinous corn flour, coarse grain flour (the raw material coarse grains are oats, coix seeds, red beans or brown rice) and wheat flour described in step S1 are compounded in different proportions, and the total corn flour content of the obtained coarse grain composite corn flour A is 30% to 44%;

[0012] S3, preparing multi-grain composite corn flour dough: mixing the multi-grain composite corn flour A described in step S2 with active dry yeast and double-effect baking powder, placing the mixture in a dough mixer, adding water and kneading the dough to obtain multi-grain composite corn flour dough B before proofing;

[0013] S4, proofing the mixed grains composite corn flour dough: proofing the mixed grains composite corn flour dough B before proofing in step S3 to obtain the mixed grains composite corn flour dough C after proofing;

[0014] S5. Steaming the multi-grain composite corn steamed buns: steam the multi-grain composite corn flour dough C after proofing in step S4 at 100° C. for 20 to 25 minutes to obtain the multi-grain composite corn steamed buns.

[0015] In one embodiment of the present invention, the raw corn kernels in step S1 are ordinary corn kernels or glutinous corn kernels, and the raw miscellaneous grains are oats, coix seeds, red beans or brown rice; the ordinary corn kernels, glutinous corn kernels and miscellaneous grains are crushed and passed through a 60-mesh sieve to obtain ordinary corn flour, glutinous corn flour and miscellaneous grain flour.

[0016] In one embodiment of the present invention, the preparation of the mixed grains corn flour in step S2 is specifically as follows: ordinary corn flour, glutinous corn flour, mixed grains flour and wheat flour are compounded in different proportions, and the total corn flour content of the obtained mixed grains corn flour A is 30% to 44%.

[0017] In one embodiment of the present invention, the amylose content of ordinary corn flour is 30% to 40%.

[0018] In one embodiment of the present invention, the amylose content of the glutinous corn flour is 0% to 30%. Glutinous corn is also called sticky corn or waxy corn.

[0019] In one embodiment of the present invention, the wheat flour is high-gluten wheat flour.

[0020] In one embodiment of the present invention, the content of ordinary corn flour in the mixed grain compound corn flour A is 24% to 32%, the content of glutinous corn flour is 6% to 12%, and the content of mixed grain flour is 2% to 6%.

[0021] In one embodiment of the present invention, the multi-grain compound corn dough described in step S3 is prepared as follows: active dry yeast, specifically yeast powder, is added to 35°C water at a weight ratio of 1:10 and activated for 5 minutes; the multi-grain compound corn flour A described in step S2 is added with active dry yeast at a weight ratio of 1:0.015 and double-effect baking powder at a weight ratio of 1:0.005, and the mixture is put into a dough mixer; water is added to the multi-grain compound corn flour A at a weight ratio of 1:0.4-0.6 and the dough is kneaded to obtain the multi-grain compound corn flour dough B before proofing.

[0022] In one embodiment of the present invention, the proofing of the multi-grain compound corn dough in step S4 is specifically carried out by adopting a secondary proofing method, wherein the multi-grain compound corn dough B is placed in a fermentation box, proofed at 30°C to 40°C for 50 to 60 minutes, taken out and kneaded for 5 to 10 minutes, and then placed in a fermentation box, proofed at 30°C to 40°C for 20 to 30 minutes, and then taken out to obtain the proofed multi-grain compound corn flour dough C.

[0023] In one embodiment of the present invention, the steaming of the multi-grain composite corn steamed buns in step S5 is specifically performed by steaming the proofed multi-grain composite corn flour dough C in step S4 at 100° C. for 20 to 25 minutes to obtain the multi-grain composite corn steamed buns.

[0024] In one embodiment of the present invention, a method for making coarse grain compound corn steamed buns comprises the steps of:

[0025] S1. Raw material pretreatment: Crush the raw materials, such as ordinary corn kernels, glutinous corn kernels, and miscellaneous grains, and pass them through a 60-mesh sieve to obtain ordinary corn flour, glutinous corn flour, and miscellaneous grain flour;

[0026] S2. Preparation of mixed grain corn flour: The ordinary corn flour, glutinous corn flour, mixed grain flour and wheat flour described in step S1 are mixed in different proportions, and the total corn flour content of the obtained mixed grain mixed corn flour A is 30% to 44%; wherein the amylose content of the ordinary corn flour is 30% to 40%, the amylose content of the glutinous corn flour is 0% to 30%, the type of wheat flour is high-gluten wheat flour, and the ordinary corn flour content in the mixed grain mixed corn flour is 24% to 32%, the glutinous corn flour content is 6% to 12%, and the mixed grain flour content is 2% to 6%;

[0027] S3. Preparation of multi-grain composite corn dough: Active dry yeast, specifically yeast powder, is added to 35° C. water at a weight ratio of 1:10 and activated for 5 minutes. The multi-grain composite corn flour A described in step S2 is added with active dry yeast at a weight ratio of 1:0.015 and double-effect baking powder at a weight ratio of 1:0.005. The mixture is then placed in a dough mixer. Water is added to the multi-grain composite corn flour A at a weight ratio of 1:0.4-0.6 and kneaded to obtain pre-proofed multi-grain composite corn flour dough B.

[0028] S4. Proofing the multi-grain composite corn dough: Using a double proofing method, the multi-grain composite corn dough B is placed in a fermentation box, proofed at 30°C to 40°C for 50-60 minutes, taken out and kneaded for 5-10 minutes, and then placed in a fermentation box again, proofed at 30°C to 40°C for 20-30 minutes, and then taken out to obtain a proofed multi-grain composite corn flour dough C;

[0029] S5. Steaming the multi-grain composite corn steamed buns: steam the multi-grain composite corn flour dough C after proofing in step S4 at 100° C. for 20 to 25 minutes to obtain the multi-grain composite corn steamed buns.

[0030] The present invention discloses a multi-grain composite corn steamed bun prepared by the method.

[0031] Beneficial effects of the present invention:

[0032] The multi-grain composite corn steamed buns of the present invention contain a higher amount of corn flour than commercially available self-raising corn steamed buns, resulting in excellent hardness, elasticity, aspect ratio, and appearance. Texture, colorimetric analysis, appearance structure, and aspect ratio measurements revealed that when the composite corn flour contains 24% to 32% ordinary corn flour, 6% to 12% glutinous corn flour, and 2% to 6% multi-grain flour, the total corn flour content in the composite corn steamed buns reaches 30% to 44%. At this level, the steamed buns exhibit better hardness and elasticity, a suitable color, a better aspect ratio, and a more uniform internal pore structure, resulting in a superior appearance and quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 The hardness and elasticity of the corn steamed buns with different corn flour contents of the present invention are shown in FIG. Different capital letters in the figure indicate that the elasticity of the corn steamed buns with different corn flour contents is significantly different, and different lowercase letters indicate that the hardness of the corn steamed buns with different corn flour contents is significantly different (p < 0.05);

[0034] Figure 2 : is the aspect ratio of the corn steamed bread with different corn flour contents of the present invention, and different letters in the figure indicate significant differences (p < 0.05);

[0035] Figure 3 This is the appearance structure of the corn steamed buns with different corn flour contents of the present invention. DETAILED DESCRIPTION

[0036] The present invention will be further described below through specific implementation examples.

[0037] Whiteness value: The colorimetry of the mixed grain corn steamed bread after cooling for 1 hour was measured using a colorimeter (Ultra Scan Pro, Hunter Lab, USA). The L*, a*, and b* values ​​were recorded, and the whiteness value W was calculated using the formula (W = 100 - [(100 - L*)² + a*² + b*²]¹ / ²).

[0038] Hardness and elasticity: Take the center of the oatmeal and corn steamed bun that has been cooled for 2 hours and cut it into 1×2×2cm pieces. 3 The texture parameters of uniformly thick slices were measured using a texture analyzer (TA-XTPLUSZ, Stable Micro Systems, UK). The settings for the texture analyzer were: TPA mode, probe P50, speed of 2.0 mm / s before testing, 1.0 mm / s during and after testing, compression ratio of 50%, induction force of 8 g, and compression interval of 5 seconds. The hardness and elasticity of the samples were determined.

[0039] Aspect ratio: Take the oatmeal and corn steamed buns after cooling for 1 hour, measure the diameter D (unit: cm) and height H (unit: cm) of the steamed buns with an electronic vernier caliper, and calculate the aspect ratio using the formula (aspect ratio = D / H).

[0040] Appearance: After cooling for 1 hour, the oatmeal-compound steamed bun was placed in a photo box to take pictures of its surface structure and internal pore structure, and to observe the appearance and pore uniformity of the oatmeal-compound steamed bun.

[0041] Ordinary corn is Yunnan corn purchased from Guizhou Taipu Ecological Agriculture Co., Ltd.; glutinous corn is Sichuan glutinous corn flour purchased from Chengdu People's Nutrition Food Factory; high-gluten flour is purchased from Wilmar International Food Marketing Co., Ltd.; active dry yeast is purchased from Angel Yeast Co., Ltd.; double-effect baking powder is purchased from Shanghai Fengwei Industrial Co., Ltd.; 20% corn self-raising flour is purchased from Jiuyi Grain Food Technology Co., Ltd.; 25% corn self-raising flour is purchased from Sichuan Jingjing Food Co., Ltd., of which 25% is the corn flour content in corn self-raising flour; oat flour is a commercially available premium product.

[0042] Example 1:

[0043] S1. Raw material pretreatment: grind the raw materials, ordinary corn kernels, glutinous corn kernels, and oats, and pass them through a 60-mesh sieve to obtain ordinary corn flour, glutinous corn flour, and oat flour;

[0044] S2. Preparation of coarse grain composite corn flour: The ordinary corn flour, glutinous corn flour, oat flour and wheat flour described in step S1 are compounded according to the mass percentage of 24% ordinary corn flour, 6% glutinous corn flour, 2% oat flour, and the remainder wheat flour to obtain oat composite corn flour A, wherein the total corn flour content of the obtained oat composite corn flour A is 30%;

[0045] S3, making a coarse grain compound corn dough: adding active dry yeast at a weight ratio of 1:0.015 to the oat compound corn flour A described in step S2, and adding double-effect baking powder at a weight ratio of 1:0.005, after mixing, putting the mixture into a dough mixer, adding water at a weight ratio of 1:0.5 to the oat compound corn flour A, and kneading the dough to obtain the oat compound corn flour dough B before proofing;

[0046] S4, proofing the multi-grain composite corn dough: proofing the oat composite corn flour dough B before proofing in step S3, using a double proofing method, placing the oat composite corn flour dough B in a fermentation box at 30° C. and 85% humidity for 60 minutes, then taking it out and kneading it for 5 minutes, and then placing it in a fermentation box at 30° C. and 85% humidity for 20 minutes, then taking it out to obtain a proofed oat composite corn flour dough C;

[0047] S5. Steaming the multi-grain composite corn steamed buns: steam the oatmeal composite corn flour dough C after proofing described in step S4 at 100° C. for 20 min to obtain the oatmeal composite corn steamed buns.

[0048] Specifically, the amylose content of the ordinary corn flour in step S2 is (36.98±3.86)%, and the amylose content of the glutinous corn flour is (26.11±2.61)%.

[0049] Example 2:

[0050] S1. Raw material pretreatment: grind the raw materials, ordinary corn kernels, glutinous corn kernels, and oats, and pass them through a 60-mesh sieve to obtain ordinary corn flour, glutinous corn flour, and oat flour;

[0051] S2. Preparation of coarse grain composite corn flour: The ordinary corn flour, glutinous corn flour, oat flour and wheat flour described in step S1 are composited according to the mass percentage of 28% ordinary corn flour, 6% glutinous corn flour, 4% oat flour and the remainder wheat flour to obtain oat composite corn flour A, wherein the total corn flour content of the obtained oat composite corn flour A is 34%;

[0052] S3, making a coarse grain compound corn dough: adding active dry yeast at a weight ratio of 1:0.015 to the oat compound corn flour A described in step S2, and adding double-effect baking powder at a weight ratio of 1:0.005, after mixing, putting the mixture into a dough mixer, adding water at a weight ratio of 1:0.5 to the oat compound corn flour A, and kneading the dough to obtain the oat compound corn flour dough B before proofing;

[0053] S4, proofing the multi-grain composite corn dough: proofing the oat composite corn flour dough B before proofing in step S3, using a double proofing method, placing the oat composite corn flour dough B in a fermentation box at 30° C. and 85% humidity for 60 minutes, then taking it out and kneading it for 5 minutes, and then placing it in a fermentation box at 30° C. and 85% humidity for 20 minutes, then taking it out to obtain a proofed oat composite corn flour dough C;

[0054] S5. Steaming the multi-grain composite corn steamed buns: steam the oatmeal composite corn flour dough C after proofing described in step S4 at 100° C. for 20 min to obtain the oatmeal composite corn steamed buns.

[0055] Specifically, the amylose content of the ordinary corn flour in step S2 is (36.98±3.86)%, and the amylose content of the glutinous corn flour is (26.11±2.61)%.

[0056] Example 3:

[0057] S1. Raw material pretreatment: grind the raw materials, ordinary corn kernels, glutinous corn kernels, and oats, and pass them through a 60-mesh sieve to obtain ordinary corn flour, glutinous corn flour, and oat flour;

[0058] S2. Preparation of coarse grain composite corn flour: The ordinary corn flour, glutinous corn flour, oat flour and wheat flour described in step S1 are composited according to the ratio of 28% ordinary corn flour, 12% glutinous corn flour, 2% oat flour and the remainder wheat flour to obtain oat composite corn flour A. The total corn flour content of the obtained oat composite corn flour A is 40%;

[0059] S3, making a coarse grain compound corn dough: adding active dry yeast at a weight ratio of 1:0.015 to the oat compound corn flour A described in step S2, and adding double-effect baking powder at a weight ratio of 1:0.005, after mixing, putting the mixture into a dough mixer, adding water at a weight ratio of 1:0.5 to the oat compound corn flour A, and kneading the dough to obtain the oat compound corn flour dough B before proofing;

[0060] S4, proofing the multi-grain composite corn dough: proofing the oat composite corn flour dough B before proofing in step S3, using a double proofing method, placing the oat composite corn flour dough B in a fermentation box at 30° C. and 85% humidity for 60 minutes, then taking it out and kneading it for 5 minutes, and then placing it in a fermentation box at 30° C. and 85% humidity for 20 minutes, then taking it out to obtain a proofed oat composite corn flour dough C;

[0061] S5. Steaming the multi-grain composite corn steamed buns: steam the oatmeal composite corn flour dough C after proofing described in step S4 at 100° C. for 20 min to obtain the oatmeal composite corn steamed buns.

[0062] Specifically, the amylose content of the ordinary corn flour in step S2 is (36.98±3.86)%, and the amylose content of the glutinous corn flour is (26.11±2.61)%.

[0063] Comparative Example:

[0064] S1. Preparation of 25% commercial self-raising corn flour dough: According to the dough preparation method in the product instructions, 20% commercial self-raising corn flour was added to 35°C water in a dough mixer at a weight ratio of 1:0.5 to obtain 25% commercial self-raising corn flour dough A before proofing;

[0065] S2. Proofing the 25% commercially available corn self-raising flour dough: Proof the 25% commercially available corn self-raising flour dough A before proofing in step S1, place it in a fermentation box at 35° C. and 85% humidity for 30 minutes, then take it out and knead it until smooth, to obtain the 25% commercially available corn self-raising flour dough B after proofing;

[0066] S3. Steaming 25% commercially available self-raising corn flour steamed buns: steam the 25% commercially available self-raising corn flour dough B after proofing in step S2 at 100° C. for 20 min to obtain 25% commercially available self-raising corn flour steamed buns.

[0067] The results show:

[0068] 1. Chromaticity Analysis: Table 1 shows the chromaticity analysis of corn steamed bread with different corn flour contents. L* represents lightness (0 = black, 100 = white), a* represents green-redness (a* > 0 = red, a* < 0 = green), b* represents blue-yellowness (b* > 0 = yellow, b* < 0 = blue), and W represents whiteness. Compared with Comparative Example 1, the L*, a*, b*, and W* values ​​of Examples 1, 2, and 3 showed no significant differences (p > 0.05). This indicates that, compared with Comparative Example 1, Examples 1, 2, and 3 possess the expected color and luster of commercially available self-raising corn flour steamed bread and are generally acceptable.

[0069] Table 1 Chromaticity analysis of corn steamed bread with different corn flour contents

[0070]

[0071] Note: Different letters indicate significant differences (p<0.05).

[0072] 2. Texture analysis: Figure 1 The hardness and elasticity of cornbreads with different corn flour contents show that there is no significant difference in hardness between Examples 1, 2, and 3 and Comparative Example 1 (p>0.05), indicating that the hardness of the three is not significantly different. In terms of elasticity, Examples 1, 2, and 3 are less elastic than Comparative Example 1 (p<0.05). In summary, in terms of hardness, Examples 1, 2, and 3 are not significantly different from Comparative Example 1, and their elasticity is slightly worse, but the addition of corn flour significantly improves the hardness (the corn flour addition amount of the coarse grain composite cornbread in the examples is 30%, 34%, and 40%, while the corn flour addition amount of the commercially available self-raising cornbread in Comparative Example 1 is 25%).

[0073] 3. Aspect ratio determination: Figure 2 is the width to height ratio of corn bread with different corn flour contents. Figure 2 It can be seen that compared with comparative example 1, examples 1, 2, and 3 have smaller aspect ratios (p < 0.05) and more beautiful appearances, indicating that examples 1, 2, and 3 have better steamed bun appearances.

[0074] 4. Structural analysis: Figure 3 The appearance and internal structure of corn steamed buns with different corn flour contents. Figure 3As can be seen, in terms of appearance and structure, the surfaces of Comparative Example 1 and Examples 1, 2, and 3 are all smooth and crack-free, exhibiting a good steamed bun appearance. Regarding internal structure, Comparative Example 1 exhibits uneven pore size, numerous bubbles, and localized structural defects. While Example 3 exhibits uneven pore size and numerous bubbles, likely due to the high cornstarch content (up to 40%), the structure remains intact. Examples 1 and 2 exhibit superior internal structures, with fine and uniform pores. This demonstrates that Examples 1, 2, and 3 exhibit superior internal pore structures compared to Comparative Example 1.

[0075] In summary, compared with corn steamed bread made with mixed grain corn flour and commercially available self-raising corn flour, the mixed grain corn steamed bread has a higher amount of corn flour added and better quality. Among them, oats, coix seeds, red beans, and brown rice are more suitable as raw materials.

[0076] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A method for making a coarse grain compound corn steamed bread, characterized in that: The steps include: S1. Raw material pretreatment: ordinary corn kernels, glutinous corn kernels, and miscellaneous grains are crushed and sieved to obtain ordinary corn flour, glutinous corn flour, and miscellaneous grain flour; S2. Preparation of mixed grains corn flour: Compound the common corn flour, glutinous corn flour, mixed grains flour and wheat flour described in step S1 to obtain mixed grains corn flour A; S3, preparation of multi-grain composite corn flour dough: the multi-grain composite corn flour A described in step S2 is mixed with active dry yeast and double-effect baking powder, and the mixture is put into a dough mixer, and water is added to knead the dough to obtain multi-grain composite corn flour dough B before proofing; S4, proofing the mixed grains composite corn flour dough: proofing the mixed grains composite corn flour dough B before proofing in step S3 to obtain the mixed grains composite corn flour dough C after proofing; S5, steaming the mixed grains corn steamed buns: steaming the mixed grains corn flour dough C after proofing in step S4 at 100° C. for 20 to 25 min to obtain mixed grains corn steamed buns; The miscellaneous grains are oats; The amylose content of the common corn flour is 36.98±3.86%; The amylose content of the waxy corn flour is 26.11±2.61%; The mixed grains composite corn flour A contains 24-28% ordinary corn flour, 6% glutinous corn flour and 2-4% mixed grain flour.

2. The method according to claim 1, characterized in that: The type of wheat flour is high-gluten wheat flour.

3. The method according to claim 1, characterized in that: The multi-grain compound corn dough described in step S3 is prepared by adding active dry yeast, specifically yeast powder, to 35° C. water at a weight ratio of 1:10 for activation for 5 minutes, adding active dry yeast to the multi-grain compound corn flour A described in step S2 at a weight ratio of 1:0.015 and adding double-effect baking powder at a weight ratio of 1:0.005, mixing the mixture, and then putting the mixture into a dough mixer, adding water to the multi-grain compound corn flour A at a weight ratio of 1:0.4-0.6 and kneading the dough to obtain the multi-grain compound corn flour dough B before proofing.

4. The method according to claim 1, characterized in that: The multi-grain compound corn dough proofing in step S4 is specifically as follows: the multi-grain compound corn dough B is put into a fermentation box, proofed at 30°C~40°C for 50~60min, taken out and kneaded for 5min~10min, put into a fermentation box again, proofed at 30°C~40°C for 20~30min, taken out, and the proofed multi-grain compound corn flour dough C is obtained.

5. A multi-grain composite corn steamed bread prepared according to the method according to any one of claims 1 to 4.

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