Low-GI milk-based dietary fiber steamed bun and preparation method thereof

Abstract

The invention relates to a low-GI milk-based dietary fiber steamed bun and a preparation method thereof. The preparation method comprises the following steps: adding water into flour, milk powder and yeast, mixing to obtain dough, performing primary fermentation, adding dietary alkali into the fermented dough, and uniformly kneading to obtain alkali-added dough; mixing the dietary fiber powder with a compound enzyme preparation to prepare a dietary fiber mass; mixing and uniformly kneading the alkali-added dough and the dietary fiber dough, carrying out secondary fermentation, and steaming to obtain the low-GI milk-based dietary fiber steamed bun. Wherein the compound enzyme preparation is a mixture of cellulase, hemicellulase and alpha-amylase. The low-GI milk-based dietary fiber steamed bun prepared by the preparation method disclosed by the invention not only has a relatively low GI value, but also enhances the stability and elasticity of a gluten network by adding the milk powder, so that the steamed bun is softer and rich in elasticity.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a low GI milk-based dietary fiber steamed bread and a preparation method thereof. Background Art

[0002] my country has a long history of making and eating steamed buns. As early as the Northern Wei Dynasty, the "Qimin Yaoshu" recorded the method of making steamed buns by fermenting wine flour. By the Song Dynasty, it had evolved into the yeast dough fermentation method, that is, the yeast fermentation method. As time went by, these sour doughs used to ferment pasta appeared in many names: "sour dough", "old dough" or "yeast". With the development of industrialization, the traditional leavening agents used in the industrial production of steamed buns were gradually replaced by commercial yeasts, and these commercial yeasts began to be used by ordinary people because of their convenience. However, the use of this commercial yeast to prepare steamed buns is a pure yeast fermentation, which contains a relatively single enzyme system and a relatively mediocre taste. Traditional sour dough is mainly made of wheat flour, drum skin, corn flour or rice flour, and is made after a long period of repeated fermentation.

[0003] Milk powder has a strong milk aroma. Adding it to steamed bread can enhance the flavor of the bread, making it sweeter and more delicious with a more unique flavor. Milk powder is rich in protein, calcium and other nutrients. Adding it to steamed bread increases the protein content, allowing the human body to obtain more essential amino acids. Calcium, phosphorus and other minerals play an important role in bone growth, nerve development, and immunity.

[0004] Low GI diets are becoming more and more popular among consumers. They have the following benefits: (1) They reduce insulin secretion, heat production and fat formation; (2) Low GI foods are digested and absorbed more slowly, and blood sugar is relatively stable (blood sugar rises too quickly, which will cause blood sugar to be converted into fat for storage); (3) The mental state after a meal is better, and the learning and work state is more focused. Many friends often feel drowsy after a meal because the GI of the food is too high, causing the blood sugar in the body to soar, making the brain feel tired; (4) Combining GI diet with aerobic exercise can increase the metabolism of fat in overweight and obese people, giving them a longer feeling of fullness, avoiding overeating, and helping to control their weight. Traditional steamed bread, as a staple food with carbohydrates as its main ingredient, is a high GI food. High GI foods can cause blood sugar to rise too quickly and are not suitable for people with three highs, people who want to lose weight, and people with diabetes. Summary of the invention

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the problem of lack of a low GI steamed bread in the prior art.

[0006] In order to solve the above technical problems, the present invention provides a low GI dairy dietary fiber steamed bread and a preparation method thereof. The present invention adds milk powder, dietary fiber powder and compound enzyme preparation in the preparation process, and improves the corresponding preparation steps to obtain a dairy dietary fiber steamed bread with low GI and rich elasticity. Among them, under the joint action of milk powder, dietary fiber powder and compound enzyme preparation, the steamed bread of the present invention has a lower GI value, which is suitable for people with three highs, people who lose weight, and diabetic patients. In addition, milk powder is added in the process of making steamed bread to optimize the performance of gluten, thereby improving the quality of steamed bread. The whey protein and gluten protein in the milk powder interact with each other, enhancing the stability and elasticity of the dough network. This interaction improves the air retention and expansibility of the dough. At the same time, with the joint improvement of milk powder and the preparation method, the low GI dairy dietary fiber steamed bread of the present invention is softer and more elastic.

[0007] The first object of the present invention is to provide a method for preparing low GI milk-based dietary fiber steamed bread, comprising the following steps:

[0008] S1, mixing flour, milk powder, yeast and water to obtain dough and fermenting the dough, adding edible alkali to the fermented dough and kneading the dough to obtain alkali-added dough;

[0009] S2, mixing the dietary fiber powder with the compound enzyme preparation to prepare a dietary fiber mass;

[0010] S3, mixing and kneading the alkali-added dough and the dietary fiber dough, performing secondary fermentation, and steaming to obtain the low GI milk-based dietary fiber steamed bread;

[0011] Wherein, the composite enzyme preparation is a mixture of cellulase, hemicellulase and α-amylase.

[0012] Furthermore, in step S2, the mass ratio of cellulase:hemicellulase:α-amylase is (1-5):(1-3):(2-3).

[0013] Furthermore, in step S1, the mass ratio of the flour to the milk powder is 100:(1-10).

[0014] Furthermore, in step S1, the temperature of the primary fermentation is 20-40° C., and the time of the primary fermentation is 2-3 hours.

[0015] Furthermore, in step S1, the mass ratio of the edible alkali to the flour is (0.1-0.5):100.

[0016] Furthermore, the dietary fiber powder in step S2 includes cellulose, hemicellulose, pectin and inulin.

[0017] Furthermore, in step S2, the mass ratio of the dietary fiber powder to the flour is (10-100):100.

[0018] Furthermore, the alkali-added dough in step S3 is kneaded and exhausted before being mixed with the dietary fiber powder, and the kneading and exhausting time is 2-10 minutes.

[0019] Furthermore, in step S3, the temperature of the secondary fermentation is 25-45° C., and the time of the secondary fermentation is 15-30 minutes.

[0020] The second object of the present invention is to provide a low GI dairy-based dietary fiber steamed bread prepared by the above preparation method.

[0021] Beneficial effects of the present invention:

[0022] (1) The present invention optimizes the gluten performance by adding milk powder during the production process of steamed bread, thereby improving the quality of steamed bread. The whey protein in the milk powder interacts with the gluten protein to enhance the stability and elasticity of the dough network. This interaction enhances the air retention and expansion of the dough, making the steamed bread softer and more elastic. In addition, the steamed bread of the present invention has a distinct taste from ordinary yeast steamed bread due to the addition of milk powder, and has a unique frankincense flavor.

[0023] (2) Traditional steamed bread is a high GI food and is not suitable for people with high cholesterol, people who are losing weight, and patients with diabetes. However, the low GI milk-based dietary fiber steamed bread of the present invention has a lower GI value under the combined action of milk powder, dietary fiber powder and compound enzyme preparation, and is suitable for people with three highs, people who are losing weight, and patients with diabetes. DETAILED DESCRIPTION

[0024] The present invention is further described below in conjunction with specific embodiments so that those skilled in the art can better understand the present invention and implement it, but the embodiments are not intended to limit the present invention.

[0025] The test methods involved in the following embodiments are as follows:

[0026] 1. GI value test method

[0027] (1) Personnel selection: 10 subjects aged 18-60 years old with a BMI index within the normal range (18.5 kg / m 2 -24.0kg / m 2 ), no history of diabetes, other metabolic diseases, digestive diseases, endocrine diseases and mental illnesses, etc.; no nutritional supplements that affect glucose tolerance, oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors, antipsychotics and other drugs in the past three months; able to tolerate fasting for at least 10 hours.

[0028] (2) Edible group

[0029] Reference food group: 50g of anhydrous glucose, add purified water to dissolve to 250mL.

[0030] Low GI dairy-based dietary fiber steamed bread group: 105g homemade old-fashioned steamed bread, consumed with 250mL of purified water.

[0031] (3) The subjects should have a regular work and rest schedule and a normal diet three days before the measurement. Avoid high-fiber and high-sugar foods for dinner on the day before the measurement, and start fasting before 22:00. Avoid strenuous exercise in the morning of the measurement day, and the subjects should sit quietly for 10 minutes before the food test. Collect fasting blood samples twice with an interval of 5 minutes. Start eating, strictly control the eating time, and eat 50g of glucose or 105g of low-GI dairy-based dietary fiber steamed bread and water within 5-10 minutes, and start timing from the time of the first bite of food. Collect blood samples at 20min, 40min, 60min, 80min, 100min and 120min after the meal; if necessary, the blood collection time can be extended (such as 140min). Ensure the consistency and accuracy of the blood collection time points.

[0032] 2. GI value calculation

[0033] Refer to the calculation method of WS / T 652-2019.

[0034] 3. Determination of the texture characteristics of steamed bread

[0035] The cooled steamed bread was cut into 20 mm thick slices using a slicer and measured using a texture analyzer P / 36R probe. Measurement parameters: pre-test, test and side-to-side speeds were 2, 1 and 1 mm / s, compression ratio 50%, trigger force 5g, interval time 5s, and the average value was taken after 3 tests. The viscosity modulus and elastic modulus of the steamed bread were analyzed.

[0036] Example 1

[0037] (1) Take 100 parts of flour, add 1 part of milk powder, mix well to obtain mixed flour, add the mixed flour, yeast solution and distilled water into a dough mixer, knead the dough for 10 minutes, take out the dough, ferment it in a constant temperature box at 30° C. for 2.5 hours, and obtain fermented dough;

[0038] (2) After fermentation is complete, knead the dough for 5 minutes to expel the gas in the dough;

[0039] (3) taking 20 portions of dietary fiber powder, adding a composite enzyme preparation, wherein the composite enzyme preparation is a mixture of cellulase, hemicellulase, and α-amylase;

[0040] Cellulase: hemicellulase: α-amylase = 1:1:2, the above ratio is weight ratio;

[0041] After mixing evenly, add water. The amount of water added is 5 times the weight of dietary fiber. The water temperature is 35°C. After adding water, form a dietary fiber ball and keep it for 20 minutes.

[0042] (4) adding 0.1 parts of edible alkali to the fermented dough in step (2) and kneading evenly;

[0043] (5) spreading the dough kneaded with alkali in step (4) to form a flat plate, and then placing the dietary fiber ball in step (3) on the flat plate, wrapping the dietary fiber ball tightly with the dough, and kneading repeatedly until the mixed flour dough and the dietary fiber ball are completely fused together and there are no granular blocks in the fused dough, dividing the dough into a plurality of small doughs;

[0044] (6) placing the small dough in step (5) in a 35° C. thermostatic box for secondary fermentation for 25 minutes, and then steaming the dough, wherein the steaming time is 30 minutes starting from the time when the water in the pot boils; and obtaining the low GI dairy-based dietary fiber steamed bread.

[0045] The calculated GI value of steamed bread is 46, which is a low GI food.

[0046] Example 2

[0047] (1) Take 100 parts of flour, add 2 parts of milk powder, mix well to obtain mixed flour, add the mixed flour, yeast solution and distilled water into a dough mixer, knead the dough for 12 minutes, take out the dough, ferment it in a constant temperature box at 35° C. for 3 hours, and obtain fermented dough;

[0048] (2) After fermentation is complete, knead the dough for 5 minutes to expel the gas in the dough;

[0049] (3) Take 30 portions of dietary fiber powder and add a composite enzyme preparation, which is a mixture of cellulase, hemicellulase and α-amylase.

[0050] Cellulase: hemicellulase: α-amylase = 1-5: 1-3: 2-3, the above ratio is weight ratio;

[0051] After mixing evenly, add water. The amount of water added is 5 times the weight of dietary fiber. The water temperature is 35°C. After adding water, form a dietary fiber ball and keep it for 20 minutes.

[0052] (4) adding 0.5 parts of edible alkali to the fermented dough in step (2) and kneading evenly;

[0053] (5) spreading the dough kneaded with alkali in step (4) to form a flat plate, and then placing the dietary fiber ball in step (3) on the flat plate, wrapping the dietary fiber ball tightly with the dough, and kneading repeatedly until the mixed flour dough and the dietary fiber ball are completely fused together and there are no granular blocks in the fused dough, dividing the dough into a plurality of small doughs;

[0054] (6) placing the small dough in step (5) in a 35° C. thermostatic box for secondary fermentation for 25 minutes, and then steaming the dough, wherein the steaming time is 30 minutes starting from the time when the water in the pot boils; and obtaining the low GI dairy-based dietary fiber steamed bread.

[0055] The calculated GI value of steamed bread is 44, which is a low GI food.

[0056] Example 3

[0057] (1) Take 100 parts of flour, add 3 parts of milk powder, mix well to obtain mixed flour, add the mixed flour, yeast solution and distilled water into a dough mixer, knead the dough for 10 minutes, take out the dough, ferment it in a constant temperature box at 30° C. for 3 hours, and obtain fermented dough;

[0058] (2) After fermentation is complete, knead the dough for 10 minutes to expel the gas in the dough;

[0059] (3) Take 40 portions of dietary fiber powder and add a composite enzyme preparation, wherein the composite enzyme preparation is a mixture of cellulase, hemicellulase, and α-amylase.

[0060] Cellulase: hemicellulase: α-amylase = 1-5: 1-3: 2-3, the above ratio is weight ratio;

[0061] After mixing evenly, add water. The amount of water added is 5 times the weight of dietary fiber. The water temperature is 35°C. After adding water, form a dietary fiber ball and keep it for 20 minutes.

[0062] (4) adding 0.1 parts of edible alkali to the fermented dough in step (2) and kneading evenly;

[0063] (5) spreading the dough kneaded with alkali in step (4) to form a flat plate, and then placing the dietary fiber ball in step (3) on the flat plate, wrapping the dietary fiber ball tightly with the dough, and kneading repeatedly until the mixed flour dough and the dietary fiber ball are completely fused together and there are no granular blocks in the fused dough, dividing the dough into a plurality of small doughs;

[0064] (6) placing the small dough in step (5) in a 35° C. thermostatic box for secondary fermentation for 25 minutes, and then steaming the dough, wherein the steaming time is 30 minutes starting from the time when the water in the pot boils; and obtaining the low GI dairy-based dietary fiber steamed bread.

[0065] The calculated GI value of steamed bread is 42, which is a low GI food.

[0066] Example 4

[0067] (1) Take 100 parts of flour, add 5 parts of milk powder, mix well to obtain mixed flour, add the mixed flour, yeast solution and distilled water into a dough mixer, knead the dough for 10 minutes, take out the dough, ferment it in a constant temperature box at 30° C. for 4 hours, and obtain fermented dough;

[0068] (2) After fermentation is complete, knead the dough for 10 minutes to release the gas in the dough.

[0069] (3) Take 50 portions of dietary fiber powder and add a composite enzyme preparation, wherein the composite enzyme preparation is a mixture of cellulase, hemicellulase, and α-amylase.

[0070] Cellulase: hemicellulase: α-amylase = 1-5: 1-3: 2-3, the above ratio is weight ratio;

[0071] After mixing evenly, add water. The amount of water added is 5 times the weight of dietary fiber. The water temperature is 35°C. After adding water, form a dietary fiber ball and keep it for 20 minutes.

[0072] (4) adding 0.1 parts of edible alkali to the fermented dough in step (2) and kneading evenly;

[0073] (5) spreading the dough kneaded with alkali in step (4) to form a flat plate, and then placing the dietary fiber ball in step (3) on the flat plate, wrapping the dietary fiber ball tightly with the dough, and kneading repeatedly until the mixed flour dough and the dietary fiber ball are completely fused together and there are no granular blocks in the fused dough, dividing the dough into a plurality of small doughs;

[0074] (6) placing the small dough in step (5) in a 35° C. thermostatic box for secondary fermentation for 25 minutes, and then steaming the dough, wherein the steaming time is 30 minutes starting from the time the water in the pot boils; and obtaining a low GI dairy-based dietary fiber steamed bun.

[0075] The calculated GI value of steamed bread is 45, which is a low GI food.

[0076] Example 5

[0077] (1) Take 100 parts of flour, add 2 parts of milk powder, mix well to obtain mixed flour, add the mixed flour, yeast solution and distilled water into a dough mixer, knead the dough for 10 minutes, take out the dough, ferment it in a constant temperature box at 30° C. for 4 hours, and obtain fermented dough;

[0078] (2) After fermentation is complete, knead the dough for 10 minutes to release the gas in the dough.

[0079] (3) Take 80 portions of dietary fiber powder and add a composite enzyme preparation, wherein the composite enzyme preparation is a mixture of cellulase, hemicellulase, and α-amylase.

[0080] Cellulase: hemicellulase: α-amylase = 1-5: 1-3: 2-3, the above ratio is weight ratio;

[0081] After mixing evenly, add water. The amount of water added is 6 times the weight of dietary fiber. The water temperature is 35°C. After adding water, form a dietary fiber ball and keep it for 30 minutes.

[0082] (4) adding 0.5 parts of edible alkali to the fermented dough in step (2) and kneading evenly;

[0083] (5) spreading the dough kneaded with alkali in step (4) to form a flat plate, and then placing the dietary fiber ball in step (3) on the flat plate, wrapping the dietary fiber ball tightly with the dough, and kneading repeatedly until the mixed flour dough and the dietary fiber ball are completely fused together and there are no granular blocks in the fused dough, dividing the dough into a plurality of small doughs;

[0084] (6) placing the small dough in step (5) in a 35° C. thermostatic box for secondary fermentation for 25 minutes, and then steaming the dough, wherein the steaming time is 30 minutes starting from the time when the water in the pot boils; and obtaining the low GI dairy-based dietary fiber steamed bread.

[0085] The calculated GI value of steamed bread is 40, which is a low GI food.

[0086] Example 6

[0087] (1) Take 100 parts of flour, add 10 parts of milk powder, mix well to obtain mixed flour, add the mixed flour, yeast solution and distilled water into a dough mixer, knead the dough for 10 minutes, take out the dough, ferment it in a constant temperature box at 30° C. for 4 hours, and obtain fermented dough;

[0088] (2) After fermentation is complete, knead the dough for 10 minutes to release the gas in the dough.

[0089] (3) Take 100 portions of dietary fiber powder, add a composite enzyme preparation, the composite enzyme preparation is a mixture of cellulase, hemicellulase, and α-amylase,

[0090] Cellulase: hemicellulase: α-amylase = 1-5: 1-3: 2-3, the above ratio is weight ratio;

[0091] After mixing evenly, add water. The amount of water added is 6 times the weight of dietary fiber. The water temperature is 35°C. After adding water, form a dietary fiber ball and keep it for 30 minutes.

[0092] (4) adding 0.5 parts of edible alkali to the fermented dough in step (2) and kneading evenly;

[0093] (5) spreading the dough kneaded with alkali in step (4) to form a flat plate, and then placing the dietary fiber ball in step (3) on the flat plate, wrapping the dietary fiber ball tightly with the dough, and kneading repeatedly until the mixed flour dough and the dietary fiber ball are completely fused together and there are no granular blocks in the fused dough, dividing the dough into a plurality of small doughs;

[0094] (6) placing the small dough in step (5) in a 35° C. thermostatic box for secondary fermentation for 25 minutes, and then steaming the dough, wherein the steaming time is 30 minutes starting from the time when the water in the pot boils; and obtaining the low GI dairy-based dietary fiber steamed bread.

[0095] The calculated GI value of steamed bread is 40, which is a low GI food.

[0096] Comparative Example 1

[0097] The preparation method of Comparative Example 1 is the same as that of Example 6, except that no milk powder is added in Comparative Example 1 and the formula of the complex enzyme preparation is changed. The specific steps are as follows:

[0098] (1) taking 100 portions of flour without adding milk powder, adding the flour, yeast solution and distilled water into a dough mixer, kneading the dough for 10 minutes, taking out the dough, and fermenting it in a constant temperature box at 30° C. for 4 hours to obtain a fermented dough;

[0099] (2) After fermentation is complete, knead the dough for 10 minutes to release the gas in the dough.

[0100] (3) Take 100 portions of dietary fiber powder, add a composite enzyme preparation, the composite enzyme preparation is a mixture of cellulase, hemicellulase, and α-amylase,

[0101] β-glucanase: xylanase: pectinase = 1:1:2, the above ratio is weight ratio;

[0102] After mixing evenly, add water. The amount of water added is 6 times the weight of dietary fiber. The water temperature is 35°C. After adding water, form a dietary fiber ball and keep it for 30 minutes.

[0103] (4) adding 0.5 parts of edible alkali to the fermented dough in step (2) and kneading evenly;

[0104] (5) spreading the dough kneaded with alkali in step (4) to form a flat plate, and then placing the dietary fiber ball in step (3) on the flat plate, wrapping the dietary fiber ball tightly with the dough, and kneading repeatedly until the mixed flour dough and the dietary fiber ball are completely fused together and there are no granular blocks in the fused dough, dividing the dough into a plurality of small doughs;

[0105] (6) placing the small dough in step (5) in a 35° C. thermostat for secondary fermentation for 25 minutes, and then steaming the dough, wherein the steaming time is 30 minutes starting from the time when the water in the pot boils; and obtaining milk-based dietary fiber steamed buns.

[0106] The calculated GI value of steamed bread is 60, which is a medium GI food.

[0107] Table 1 GI values ​​of different steamed bread

[0108]

[0109]

[0110] Table 2 Changes in blood sugar levels after subjects ate low GI steamed bread (blood sugar level in mmol / L)

[0111] 0min 20min 40min 60min 80min 100min 120min Example 1 4.2 6.3 10.2 9.4 8.3 7.2 5.1 Example 2 4.1 6.5 9.8 8.8 8.2 7.3 4.9 Example 3 4.3 6.6 10.4 9.2 8.3 7.7 5.4 Example 4 4.4 6.7 9.6 8.4 7.9 7.6 5.1 Example 5 4.2 6.5 10.1 8.6 8.6 7.9 5.6 Example 6 4.1 6.2 10.3 8.5 8.1 7.5 4.9

[0112] Table 3 Viscosity modulus of different embodiments

[0113]

[0114] Table 4 Elastic modulus of different embodiments

[0115]

[0116]

[0117] Tables 1 and 2 show that the low GI dairy-based dietary fiber steamed bread of Examples 1-6 shown in the present invention has a lower GI value, and Tables 3 and 4 show that the low GI dairy-based dietary fiber steamed bread of Examples 1-6 shown in the present invention is soft and elastic.

[0118] Obviously, the above embodiments are merely examples for clear explanation and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the protection scope of the invention.

Claims

1. A method for preparing low GI milk-based dietary fiber steamed bread, characterized in that: The following steps are involved: S1, mixing flour, milk powder, yeast and water to obtain dough and fermenting the dough, adding edible alkali to the fermented dough and kneading the dough to obtain alkali dough; S2, mixing the dietary fiber powder with the compound enzyme preparation to prepare a dietary fiber mass; S3, mixing and kneading the alkali-added dough and the dietary fiber dough, performing secondary fermentation, and steaming to obtain the low GI milk-based dietary fiber steamed bread; Wherein, the composite enzyme preparation is a mixture of cellulase, hemicellulase and α-amylase.

2. The preparation method according to claim 1, characterized in that: The mass ratio of cellulase:hemicellulase:α-amylase described in step S2 is (1-5):(1-3):(2-3).

3. The preparation method according to claim 1, characterized in that: The mass ratio of the flour to the milk powder in step S1 is 100:(1-10).

4. The preparation method according to claim 1, characterized in that: The temperature of the primary fermentation in step S1 is 20-40° C., and the time of the primary fermentation is 2-3 hours.

5. The preparation method according to claim 1, characterized in that: The mass ratio of the edible alkali to the flour in step S1 is (0.1-0.5):

100.

6. The preparation method according to claim 1, characterized in that: The dietary fiber mass in step S2 includes cellulose, hemicellulose, pectin and inulin.

7. The preparation method according to claim 1, characterized in that: The mass ratio of the dietary fiber powder to the flour in step S2 is (10-100):

100.

8. The preparation method according to claim 1, characterized in that: In step S3, the alkali-added dough is kneaded and exhausted before being mixed with the dietary fiber powder, and the kneading and exhausting time is 2-10 minutes.

9. The preparation method according to claim 1, characterized in that: The temperature of the secondary fermentation in step S3 is 25-45° C., and the time of the secondary fermentation is 15-30 minutes.

10. A low GI dairy-based dietary fiber steamed bread prepared by the preparation method according to any one of claims 1 to 9.

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