A kind of production process of gluten-free steamed buns

Abstract

The present application relates to the field of gluten-free food, and in particular to a production process of gluten-free steamed buns, comprising the following steps: washing and soaking rice, potatoes and naked oats according to a ratio, and then grinding to obtain a mixed slurry; adding high-amylose starch to the mixed slurry, mixing evenly, and inoculating a composite leavening agent, a composite enzyme agent and a spore germination agent, mixing evenly and fermenting to obtain a fermented dough; preparing the fermented dough into dough skin, steaming it after stuffing, and then cooling, surface sterilizing, packaging, and storing it to obtain gluten-free steamed buns. The present application starts with the screening of raw materials for optimization, combines the screening and optimization of composite leavening agents and composite enzyme agents, improves the fermentation performance of gluten-free steamed buns, improves the structural properties of dough, slows down the aging rate, and improves the flavor of gluten-free steamed buns; finally, by combining spore germination agents and surface antibacterial agents, the room temperature shelf life and low temperature shelf life are greatly extended.

Description

Technical Field

[0001] The present application relates to the field of gluten-free foods, and in particular to a production process for gluten-free steamed buns. Background Art

[0002] In recent years, although my country has conducted in-depth research on the pathogenesis and treatment of gluten allergy in the field of clinical medicine, relevant regulations or standards for gluten-free foods have not yet been issued. Due to the lack of gluten protein, it is difficult for gluten-free foods to form ideal texture characteristics during processing. Compared with gluten foods, gluten-free foods also have many nutritional defects. At present, research on gluten-free foods focuses on finding suitable raw material substitutes and adding additives to improve the quality of gluten-free foods. The development technology of gluten-free foods is difficult, the supply of gluten-free foods in the domestic market is very small, and the market price is high, which is far from meeting current consumer demand, so gluten-free staple food products have broad prospects. Summary of the invention

[0003] The present application provides a production process for gluten-free steamed buns to solve the technical problems related to the defects of gluten-free products in the prior art.

[0004] In a first aspect, the present application provides a production process for gluten-free steamed buns, characterized in that it comprises the following steps:

[0005] S1, washing and soaking rice, potatoes and naked oats according to a proportion, and then grinding them to obtain a mixed slurry;

[0006] S2, adding high-amylose starch to the mixed slurry, mixing evenly, inoculating a composite fermentation agent, a composite enzyme agent and a spore germination agent, mixing evenly and fermenting to obtain a fermented dough; the spore germination agent is a Clostridium perfringens spore germination agent, and the Clostridium perfringens spore germination agent is composed of 100 mmol / L of L-asparagine and 100 mmol / L of potassium chloride; the high-amylose starch has an amylose content of higher than 60%;

[0007] S3, preparing the fermented dough into dough skin, steaming after stuffing, and then cooling, surface sterilizing, packaging and storing to obtain gluten-free steamed buns.

[0008] Optionally, the composite fermentation agent is yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis,

[0009] Optionally, the water content of the composite leavening agent is 60% and the inoculation amount is 4% to 6%.

[0010] Optionally, the inoculation ratio of the yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis is 2:2:1:1.

[0011] Optionally, the complex enzyme agent is amylase, heat-resistant phytase and glucose oxidase, and the added amount of the complex enzyme agent is 2.2-4.1 mg / kg.

[0012] Optionally, the added amounts of the amylase, the heat-resistant phytase and the glucose oxidase are 2:1:2.

[0013] Optionally, the added amount of the spore germination agent is 9‰~12‰.

[0014] Optionally, the rice, potato, naked oat and high-amylose starch are in a weight ratio of 20-40:20-30:70-95:20-35.

[0015] Optionally, in step S2, the fermentation temperature is 29-37° C. and the fermentation time is 2-4 h.

[0016] Optionally, the surface sterilization operation is to place the cooled buns under ultraviolet light with an intensity of 10000 μW.s / cm 2 Sterilize under the conditions of 24~30min.

[0017] The above technical solution provided by the embodiment of the present application has the following advantages compared with the prior art:

[0018] The production process of a gluten-free bun provided in the embodiment of the present application is to screen the raw materials, screen low-gluten raw materials, coordinate the ratio between the raw materials, etc., enhance the stability of the protein / food glue network structure during the fermentation process, improve the problem of poor dough fermentation performance, increase the specific volume of the product, and reduce the hardness. The fermentation agent is further optimized and selected to further improve the fermentation performance. The sticky substances produced by decomposing sugars during the fermentation process make the buns easy to shape and will not fall off; at the same time, the flavor of the dough is improved. At the same time, it is treated with a composite enzyme to inhibit the rate of recrystallization of amylopectin and slow down the aging rate of the buns. At the same time, it synergizes with the fermentation agent to enhance the structural characteristics of the dough, enhance its elasticity and resilience, and facilitate stuffing. And the spore germination agent is combined with the surface antibacterial treatment, so that the prepared buns can have a shelf life of more than 15 days at a temperature of 4°C, and the shelf life at room temperature is also greatly extended. DETAILED DESCRIPTION

[0019] In one embodiment of the present application, a production process of gluten-free steamed buns is characterized by comprising the following steps:

[0020] S1, washing and soaking rice, potatoes and naked oats according to a proportion, and then grinding them to obtain a mixed slurry;

[0021] S2, adding high-amylose starch to the mixed slurry, mixing evenly, inoculating a composite leavening agent, a composite enzyme agent and a spore germination agent, mixing evenly and fermenting to obtain a fermented dough; the spore germination agent is a Clostridium perfringens spore germination agent, and the Clostridium perfringens spore germination agent comprises 100 mmol / L of L-asparagine and 100 mmol / L of potassium chloride; the high-amylose starch has an amylose content higher than 60%;

[0022] S3, preparing the fermented dough into dough skin, steaming after stuffing, and then cooling, surface sterilizing, packaging and storing to obtain gluten-free steamed buns.

[0023] As an optional implementation method, the raw materials of gluten-free buns are first screened to select raw materials with low gluten content, and the fermentation performance is enhanced, the specific volume of the buns is increased, and the hardness is reduced; in particular, the protein in potatoes can promote the dough to form a protein network structure, combined with high amylose (starch in starch mainly exists in two forms of amylose and amylopectin, high amylose refers to starch with an amylose content of more than 50%, and the high amylose produced by Jiangsu Gubei Biotechnology Co., Ltd. with an amylose content of more than 60% used in this application has an amylose content of 70%), which improves the stability of the network structure. Then, the composite fermentation agent is used for fermentation to further improve the fermentation performance and the flavor of the dough; then, the composite enzyme agent is combined to inhibit the recrystallization rate of amylopectin and slow down the aging rate of the buns. Finally, the preservation technology of spore germination agent and surface antibacterial is used to greatly extend the low-temperature shelf life and room temperature shelf life. Spores are dormant bodies formed by bacteria under stress (such as low temperature, dryness or nutrient deficiency) in an environment that is not conducive to their growth. Their unique composition and structure make spores extremely resistant to stress (high temperature, high pressure, dryness, radiation, etc.), making them difficult to be killed during the sterilization process. Spores can sense external germination signals under a suitable environment, quickly break their dormant resistance, germinate into vegetative cells with normal metabolism, and then cause food spoilage and foodborne diseases. After spores germinate, their heat resistance disappears, making them easy to be killed. The present invention uses the spore germination agent to germinate the bacterial spores in the buns. During the steaming stage, the high temperature inactivates the germinated spores, and then combined with the surface antibacterial treatment, the germinated spores are further inactivated. The strategy of germination first and then killing allows the buns to be stored for a long time without deterioration.

[0024] In the present application, the composite fermentation agent is yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis.

[0025] As an optional embodiment, the present application uses yeast, lactic acid bacteria, Enterococcus mesenteroides and Bacillus subtilis as composite fermentation agents. During the fermentation process, the gluten in the fermentation system is decomposed, and viscous substances are generated during the fermentation process to improve the structure of the dough, form a relatively stable network structure, and make the dough easy to shape; and a large amount of flavor substances are produced during the fermentation process, thereby improving the flavor of gluten-free buns.

[0026] In the present application, the water content of the composite leavening agent is 60%, and the inoculation amount is 4% to 6%.

[0027] As an optional implementation, the inoculation amount of the composite starter is optimized to further improve the fermentation performance and increase the content of flavor substances.

[0028] In the present application, the inoculation amounts of the yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis are 2:2:1:1.

[0029] As an optional implementation, the ratio of the composite leavening agent is optimized to further improve the fermentation performance and increase the content of flavor substances.

[0030] In the present application, the complex enzyme agent is amylase, heat-resistant phytase and glucose oxidase, and the addition amount of the complex enzyme agent is 2.2-4.1 mg / kg.

[0031] As an optional implementation, the aging rate of the steamed buns can be further slowed down by optimizing the composition and addition amount of the composite enzyme. The sugars in the steamed bun raw materials contain more hydroxyl groups with strong water absorption capacity, which compete for water molecules during the dough formation process and hinder the construction of the network structure; the small molecules produced by the composite enzyme during the treatment process provide small molecule sugars and amino acids for the growth of the leavening agent, promote the dough fermentation to produce better results, and promote the formation of the network structure. At the same time, it can also produce unique flavor substances in combination with the leavening agent, reduce the peculiar smell brought by the raw materials themselves, and improve the taste of the steamed buns.

[0032] In the present application, the added amounts of the amylase, the heat-resistant phytase and the glucose oxidase are 2:1:2.

[0033] As an optional implementation, the ratio of the complex enzyme agent is optimized to further improve the effect of the complex enzyme agent in the fermentation process and the anti-aging process.

[0034] In the present application, the addition amount of the spore germination agent is 9‰~12‰.

[0035] As an optional implementation, a composite spore germination agent is added during the mixing stage, and during the proofing stage, the composite spore germination agent promotes more than 98% of the spores to germinate. During the steaming stage, the high temperature inactivates the germinated spores. The amount of the spore germination agent added is optimized to improve its preservation effect.

[0036] In the present application, the rice, potato, oatmeal and high-amylose starch are measured by weight in a ratio of 20-40:20-30:70-95:20-35.

[0037] As an optional implementation, the raw material ratio of the fermented dough is optimized to improve the fermentation performance of the fermentation system while ensuring the taste of the buns.

[0038] In the present application, the fermentation temperature in step S2 is 29-37° C., and the fermentation time is 2-4 h.

[0039] As an optional implementation, the fermentation temperature is limited, and a fermentation system with a composite leavening agent is used to increase the fermentation rate.

[0040] In the present application, the surface sterilization operation is to place the cooled buns under ultraviolet light with an intensity of 10000 μW.s / cm 2 Sterilize under the conditions of 24~30min.

[0041] As an optional implementation, the ultraviolet intensity and the sterilization time are limited, and combined with the effect of the spore germination agent (the present invention uses the Clostridium perfringens spore germination agent, which is composed of food-grade L-asparagine and potassium chloride produced by Nanjing Peptide Industry Biotechnology Co., Ltd., and the concentration of the L-asparagine is 100mmol / L, and the concentration of the potassium chloride is 100mol / L), the room temperature shelf life and the low temperature shelf life are effectively extended.

[0042] Example 1

[0043] A production process for gluten-free steamed buns comprises the following steps:

[0044] S1, washing and soaking 20 parts of rice, 22 parts of potatoes and 70 parts of naked oats for 3 hours, and then grinding to obtain a mixed slurry with a slurry particle size of less than 120 meshes;

[0045] S2, add 21 parts of high-amylose starch to the mixed slurry, mix evenly, and inoculate a composite leavening agent, a composite enzyme agent and a spore germination agent of Clostridium perfringens, mix evenly, and ferment at 29°C for 3h to obtain a fermented dough; the water content of the composite leavening agent is 60%, and the inoculation amount is 4%; the inoculation amount of the yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis is 2:2:1:1; the composite enzyme agent is amylase, heat-resistant phytase and glucose oxidase, the addition amount of the composite enzyme agent is 2.2 mg / kg, and the addition amount of the amylase, heat-resistant phytase and glucose oxidase is 2:1:2; the addition amount of the spore germination agent of Clostridium perfringens is 9‰; the amylose content of the high-amylose starch is 70%; the spore germination agent of Clostridium perfringens is composed of a mixture of 100 mmol / L of L-asparagine and 100 mmol / L of potassium chloride;

[0046] S3, preparing the fermented dough into dough skin, steaming it after stuffing, and then cooling it, and then drying it under an ultraviolet light intensity of 10000 μW.s / cm 2 The surface was sterilized for 25 min under conditions of , and the gluten-free steamed buns were obtained by storing at 4°C after packaging.

[0047] Example 2

[0048] A production process for gluten-free steamed buns comprises the following steps:

[0049] S1, washing and soaking 28 parts of rice, 25 parts of potatoes and 80 parts of naked oats for 4 hours, and then grinding to obtain a mixed slurry with a slurry particle size of less than 120 meshes;

[0050] S2, add 27 parts of high-amylose starch to the mixed slurry, mix evenly, and inoculate a composite leavening agent, a composite enzyme agent and a spore germination agent of Clostridium perfringens, mix evenly, and ferment at 33°C for 2.5h to obtain a fermented dough; the water content of the composite leavening agent is 60%, and the inoculation amount is 5%; the inoculation amount of the yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis is 2:2:1:1; the composite enzyme agent is amylase, heat-resistant phytase and glucose oxidase, the addition amount of the composite enzyme agent is 2.9 mg / kg, and the addition amount of the amylase, heat-resistant phytase and glucose oxidase is 2:1:2; the addition amount of the spore germination agent of Clostridium perfringens is 11‰; the amylose content of the high-amylose starch is 70%; the spore germination agent of Clostridium perfringens is composed of a mixture of 100 mmol / L of L-asparagine and 100 mmol / L of potassium chloride;

[0051] S3, preparing the fermented dough into dough skin, steaming it after stuffing, and then cooling it, and then drying it under an ultraviolet light intensity of 10000 μW.s / cm 2The surface was sterilized for 28 min under the condition of , and the gluten-free steamed buns were obtained by storing at 4°C after packaging.

[0052] Example 3

[0053] A production process for gluten-free steamed buns comprises the following steps:

[0054] S1, washing and soaking 35 parts of rice, 27 parts of potatoes and 85 parts of naked oats for 3 hours, and then grinding to obtain a mixed slurry with a slurry particle size of less than 120 mesh;

[0055] S2, add 31 parts of high-amylose starch to the mixed slurry, mix evenly, and inoculate a composite leavening agent, a composite enzyme agent and a spore germination agent of Clostridium perfringens, mix evenly, and ferment at 35°C for 2h to obtain a fermented dough; the water content of the composite leavening agent is 60%, and the inoculation amount is 6%; the inoculation amount of the yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis is 2:2:1:1; the composite enzyme agent is amylase, heat-resistant phytase and glucose oxidase, the addition amount of the composite enzyme agent is 3.6 mg / kg, and the addition amount of the amylase, heat-resistant phytase and glucose oxidase is 2:1:2; the addition amount of the spore germination agent of Clostridium perfringens is 11‰; the amylose content of the high-amylose starch is 70%; the spore germination agent of Clostridium perfringens is composed of a mixture of 100 mmol / L of L-asparagine and 100 mmol / L of potassium chloride;

[0056] S3, preparing the fermented dough into dough skin, steaming it after stuffing, and then cooling it, and then drying it under an ultraviolet light intensity of 10000 μW.s / cm 2 The surface was sterilized for 26 minutes under the condition of , and the gluten-free steamed buns were obtained by storing at 4°C after packaging.

[0057] Example 4

[0058] A production process for gluten-free steamed buns comprises the following steps:

[0059] S1, washing and soaking 40 parts of rice, 30 parts of potatoes and 95 parts of naked oats for 5 hours, and then grinding to obtain a mixed slurry with a slurry particle size of less than 120 meshes;

[0060] S2, add 35 parts of high-amylose starch to the mixed slurry, mix evenly, and inoculate a composite leavening agent, a composite enzyme agent and a spore germination agent of Clostridium perfringens, mix evenly, and ferment at 37°C for 4 hours to obtain a fermented dough; the water content of the composite leavening agent is 60%, and the inoculation amount is 6%; the inoculation amount of the yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis is 2:2:1:1; the composite enzyme agent is amylase, heat-resistant phytase and glucose oxidase, the addition amount of the composite enzyme agent is 4.1 mg / kg, and the addition amount of the amylase, heat-resistant phytase and glucose oxidase is 2:1:2; the addition amount of the spore germination agent of Clostridium perfringens is 12‰; the amylose content of the high-amylose starch is 70%; the spore germination agent of Clostridium perfringens is composed of a mixture of 100 mmol / L of L-asparagine and 100 mmol / L of potassium chloride;

[0061] S3, preparing the fermented dough into dough skin, steaming it after stuffing, and then cooling it, and then drying it under an ultraviolet light intensity of 10000 μW.s / cm 2 The surface was sterilized for 30 min under the condition of , and the gluten-free steamed buns were obtained by storing at 4°C after packaging.

[0062] Comparative Example 1

[0063] Comparing Comparative Example 1 with Example 2, the difference between Comparative Example 1 and Example 2 is that the composite fermentation agent does not contain Leuconostoc mesenteroides.

[0064] Comparative Example 2

[0065] Comparing Comparative Example 2 with Example 2, the difference between Comparative Example 2 and Example 2 is that the composite leavening agent does not contain Bacillus subtilis.

[0066] Comparative Example 3

[0067] Comparing Comparative Example 3 with Example 2, the difference between Comparative Example 3 and Example 2 is that the Bacillus subtilis is replaced by Bacillus licheniformis.

[0068] Comparative Example 4

[0069] Comparing Comparative Example 4 with Example 2, the difference between Comparative Example 4 and Example 2 is that the composite leavening agent does not contain lactic acid bacteria.

[0070] Comparative Example 5

[0071] Comparing Comparative Example 5 with Example 2, the difference between Comparative Example 5 and Example 2 is that the complex enzyme agent does not contain heat-resistant phytase.

[0072] Comparative Example 6

[0073] Comparing Comparative Example 6 with Example 2, the difference between Comparative Example 6 and Example 2 is that the complex enzyme agent does not contain glucose oxidase.

[0074] Comparative Example 7

[0075] Comparing Comparative Example 7 with Example 2, the difference between Comparative Example 7 and Example 2 is that the complex enzyme agent does not contain amylase.

[0076] Comparative Example 8

[0077] Comparing Comparative Example 8 with Example 2, the difference between Comparative Example 8 and Example 2 is that the addition amount of the Clostridium perfringens spore germination agent is 15‰, and the ultraviolet intensity is 12000μW.s / cm 2 .

[0078] Comparative Example 9

[0079] Comparing Comparative Example 9 with Example 2, the difference between Comparative Example 9 and Example 2 is that the inoculation amount of the composite leavening agent is 8%.

[0080] Comparative Example 10

[0081] Comparing Comparative Example 10 with Example 2, the difference between Comparative Example 10 and Example 2 is that the inoculation amount of the composite leavening agent is 2%.

[0082] Comparative Example 11

[0083] Comparing Comparative Example 11 with Example 2, the difference between Comparative Example 11 and Example 2 is that the added amount of the complex enzyme agent is 2.0 mg / kg.

[0084] Comparative Example 12

[0085] Comparing Comparative Example 12 with Example 2, the difference between Comparative Example 12 and Example 2 is that the added amount of the complex enzyme agent is 4.3 mg / kg.

[0086] Comparative Example 13

[0087] Comparing Comparative Example 13 with Example 2, the difference between Comparative Example 13 and Example 2 is that the amylose content in the high amylose starch is 55%.

[0088] Related experiments:

[0089] The gluten content in the steamed buns prepared in Examples 1-4 and Comparative Examples 1-13 was detected by gluten determination technology, and the flavor substances were analyzed by GC-MS detection and analysis technology, and the shelf life at 4°C was determined. At the same time, the appearance and taste of the steamed buns after being stored at 4°C for 12 days were observed. The results are shown in Table 1.

[0090] Table 1

[0091] Gluten content (ppm) Flavor substances (kinds) Shelf life at 4℃ (d) Appearance and taste Example 1 187 74 17 The surface is smooth and flat without cracks, and the taste is soft and does not fall off. Example 2 163 71 21 The surface is smooth and flat without cracks, and the taste is soft and does not fall off. Example 3 174 70 15 The surface is smooth and flat without cracks, and the taste is soft and does not fall off. Example 4 200 76 19 The surface is smooth and flat without cracks, and the taste is soft and does not fall off. Comparative Example 1 193 54 17 The surface is slightly rough with slight cracks, the taste is slightly hard and the residue falls off Comparative Example 2 261 43 20 The surface is slightly rough with slight cracks, and the taste is slightly hard without falling off. Comparative Example 3 226 69 18 The surface is slightly rough without cracking, the taste is soft and does not fall off Comparative Example 4 466 44 13 The surface is slightly rough with slight cracks, and the taste is slightly hard without falling off. Comparative Example 5 387 51 17 The surface is slightly rough with slight cracks, the taste is slightly hard and the residue falls off Comparative Example 6 304 63 16 The surface is slightly rough without cracking, and the taste is slightly hard without falling off. Comparative Example 7 275 57 14 The surface is rough, the crack is large, the taste is hard and the crumbs fall off Comparative Example 8 165 70 4 / Comparative Example 9 157 62 20 The surface is smooth and flat without cracks, and the taste is soft and does not fall off. Comparative Example 10 241 52 17 The surface is rough with slight cracks, and the taste is slightly hard without falling off. Comparative Example 11 237 59 15 The surface is rough with slight cracks, and the taste is slightly hard without falling off. Comparative Example 12 221 48 16 The surface is rough without cracking, the taste is slightly hard without falling off Comparative Example 13 175 66 19 The surface is rough with slight cracks, the taste is slightly soft and the residue falls off

[0092] Note: The shelf life is determined by referring to the method in GB / T 4789.2-2016 "National Food Safety Standard - Determination of Total Colony Count for Food Microbiological Examination". When the total number of microbial colonies exceeds the limit of total colony count specified in GB7099-2015 "National Food Safety Standard - Cakes and Bread", it is considered spoiled, and the shelf life is thus determined.

[0093] It can be seen from Table 1 that one or more technical solutions in the embodiments of the present application have at least the following technical effects or advantages:

[0094] (1) The gluten content in the gluten-free buns prepared in the present application is ≤200ppm; and the shelf life at 4°C is ≥15 days.

[0095] (2) The gluten-free steamed buns prepared in the present application contain a variety of flavor substances such as alcohols, alkenes, aldehydes, aromatic and heterocyclic compounds, which give the steamed buns a unique flavor.

[0096] (3) The combination of the raw materials and related leavening agents and enzyme preparations for preparing the steamed buns in the present application enables a relatively complete network structure to be constructed in the dough, so that the dough skin prepared from the dough has good stretchability and is easy to wrap the fillings. The finished steamed buns have beautiful appearance, excellent taste, and are soft and not crumbly.

[0097] (4) The steamed buns prepared in the present application will not age after being stored at low temperature (4°C) for a long time, and the appearance and taste of the steamed buns will not change significantly.

Claims

1. A production process for gluten-free steamed buns, characterized in that: The following steps are involved: S1, washing and soaking rice, potatoes and naked oats according to a proportion, and then grinding them to obtain a mixed slurry; S2, adding high-amylose starch to the mixed slurry, mixing evenly, and inoculating a composite fermentation agent, a composite enzyme agent and a spore germination agent, mixing evenly and then fermenting to obtain a fermented dough; the spore germination agent is a spore germination agent of Clostridium perfringens, and the spore germination agent of Clostridium perfringens is composed of a mixture of 100mmol / L of L-asparagine and 100mmol / L of potassium chloride; the amylose content of the high-amylose starch is higher than 60%; the composite fermentation agent is yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis; the composite enzyme agent is amylase, heat-resistant phytase and glucose oxidase; the water content of the composite fermentation agent is 60%, and the inoculation amount is 4%-6%; the addition amount of the composite enzyme agent is 2.2-4.1mg / kg; the addition amount of the spore germination agent is 9‰-12‰; S3, preparing the fermented dough into dough skin, steaming it after stuffing, and then cooling, surface sterilizing, packaging, and storing it to obtain gluten-free steamed buns; the surface sterilization operation is to expose the cooled steamed buns to ultraviolet light with an intensity of 10000 μW.s / cm 2 Sterilize under the conditions of 24~30min.

2. The production process of a gluten-free steamed bun according to claim 1, characterized in that: The inoculation ratio of the yeast, lactic acid bacteria, Leuconostoc mesenteroides and Bacillus subtilis is 2:2:1:

1.

3. The production process of a gluten-free steamed bun according to claim 1, characterized in that: The added amounts of the amylase, the heat-resistant phytase and the glucose oxidase are 2:1:

2.

4. A production process for gluten-free steamed buns according to any one of claims 1 to 3, characterized in that: The rice, potato, naked oats and high-amylose starch are calculated by weight in a ratio of 20-40:20-30:70-95:20-35.

5. The production process of gluten-free steamed buns according to claim 4, characterized in that: In step S2, the fermentation temperature is 29-37° C. and the fermentation time is 2-4 h.