Coarse cereal steamed bun capable of enhancing satiety and controlling sugar and preparation method of coarse cereal steamed bun

Abstract

The invention provides coarse cereal steamed buns capable of enhancing satiety and controlling sugar and a preparation method of the coarse cereal steamed buns. The coarse cereal steamed bun comprises the following components in parts by weight: 35-60 parts of water, 15-20 parts of black highland barley flour, 30-45 parts of triticale whole wheat flour, 5-15 parts of vital gluten, 2-5 parts of starch, 1-3 parts of buckwheat flour, 1-5 parts of soybean protein isolate, 2-5 parts of soybean dietary fibers, 5-10 parts of soluble dietary fibers and 0.2-1 part of yeast. The coarse cereal steamed bun provided by the invention can enhance satiety, control blood sugar and prolong satiety time, has relatively low hardness, relatively high elasticity and resilience, and still has relatively good eating taste even after being frozen, stored and reheated.

Description

Technical Field

[0001] The invention belongs to the field of food technology, and in particular relates to a multi-grain steamed bread capable of enhancing satiety and controlling sugar content, and a preparation method thereof. Background Art

[0002] Steamed bun is one of the traditional staple foods loved by the Chinese people. It contains nutrients and energy needed by the human body in daily life. Traditional steamed buns are mostly made of refined white flour, with white color and delicate taste. However, due to the excessive refinement of steamed bun processing, a large amount of protein, B vitamins, dietary fiber and minerals are lost. Long-term consumption will lead to nutritional imbalance in the human body and may cause obesity, diabetes, hyperlipidemia and other diseases.

[0003] With the rapid development of our country's economy and the continuous improvement of the people's material level, rye, buckwheat, peas and other grains have gradually come into our view because they contain rich trace elements, vitamins and dietary fiber needed by the human body, and are playing an increasingly important role in adjusting people's dietary structure.

[0004] As a convenient and fast food, multi-grain steamed bread can meet the dual needs of modern people for health and efficiency. The nutrients such as protein, amino acids, calcium, iron and other nutrients in multi-grain can enhance the body's immunity and maintain normal physiological functions. In the prior art, by adding multi-grain steamed bread, the effect of controlling blood sugar and improving nutritional value can be achieved. However, adding too much multi-grain will make the steamed bread hard, reduce elasticity, and lead to problems such as rough taste, and it cannot enhance the body's sense of fullness and achieve the effect of controlling weight.

[0005] In view of the problems existing in the prior art, how to provide a multi-grain steamed bread that can enhance satiety, control blood sugar and has a good taste is a problem to be solved urgently by the present invention. Summary of the invention

[0006] The object of the present invention is to provide a multi-grain steamed bread with enhanced satiety and controlled sugar content and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0007] To achieve the above object, the present invention provides a multi-grain steamed bread with enhanced satiety and controlled sugar content and a preparation method thereof, characterized in that the multi-grain steamed bread comprises the following components in parts by weight: 35-60 parts of water, 15-20 parts of black barley flour, 30-45 parts of black wheat whole wheat flour, 5-15 parts of gluten powder, 2-5 parts of starch, 1-3 parts of buckwheat flour, 1-5 parts of soy protein isolate, 2-5 parts of soy dietary fiber, 5-10 parts of soluble dietary fiber, and 0.2-1 parts of yeast;

[0008] The soluble dietary fiber comprises resistant dextrin and modified psyllium;

[0009] The starch is non-acetylated high-amylose corn starch and acetylated high-amylose corn starch.

[0010] As a further improvement, the preparation of the modified psyllium comprises the following steps:

[0011] (1) drying and crushing psyllium seeds and filtering them with a filter, adding water to mix, adjusting the pH to 6-7, then adding α-amylase to hydrolyze for 30-60 minutes, inactivating the enzyme, and adjusting the pH to 5-6;

[0012] (2) adding papain to hydrolyze for 30-50 min to inactivate the enzyme and adjusting the pH to 4-5;

[0013] (3) adding cellulase to hydrolyze for 2-3 hours, inactivating the enzyme, and post-processing to obtain modified psyllium.

[0014] As a further improvement, the weight ratio of the resistant dextrin to the modified psyllium is 2-3:1.

[0015] As a further improvement, the acetylated high-amylose corn starch is prepared by reacting non-acetylated high-amylose corn starch with acetic anhydride.

[0016] As a further improvement, the preparation of the acetylated high-amylose corn starch comprises the following steps:

[0017] (1) adding non-acetylated high-amylose corn starch into deionized water, stirring and mixing at 20-40° C., then adding sodium hydroxide solution to adjust the pH to alkaline, and then adding acetic anhydride to react;

[0018] (2) After the reaction is completed, the pH is adjusted to weak acid or neutral, and post-processed to obtain acetylated high-amylose corn starch.

[0019] As a further improvement, the alkaline pH value in step (1) is 8-8.5.

[0020] As a further improvement, the weight ratio of the non-acetylated high-amylose corn starch to the acetylated high-amylose corn starch is 4-6:1.

[0021] As a further improvement, the yeast is active dry yeast.

[0022] As a further improvement, the protein content in the gluten powder is above 75%.

[0023] As a further improvement, the method for preparing the multi-grain steamed bread comprises the following steps:

[0024] (1) putting black highland barley flour, black wheat whole wheat flour, gluten, starch, buckwheat flour, soy protein isolate, soy dietary fiber, soluble dietary fiber, and yeast into a dough mixer according to weight proportions, mixing them evenly, adding water and continuing to stir and mix for 10-20 minutes to obtain dough;

[0025] (2) kneading the dough into a plurality of raw steamed buns, allowing the steamed buns to rise on a container, and steaming the steamed buns in a steamer for 15-30 minutes to obtain multi-grain steamed buns.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The present invention provides a multi-grain steamed bread capable of enhancing satiety and controlling sugar content and a preparation method thereof, so that the prepared multi-grain steamed bread has a lower GI value, releases sugar slowly, controls blood sugar, prolongs satiety time, effectively controls hunger, and has lower hardness, higher elasticity and resilience, and has a good taste even after being reheated from frozen storage. DETAILED DESCRIPTION

[0028] The present invention will be described below in conjunction with specific embodiments. It should be noted that the following embodiments are examples of the present invention and are only used to illustrate the present invention, but not to limit the present invention. Other combinations and various modifications within the concept of the present invention may be performed without departing from the spirit or scope of the present invention.

[0029] In the following examples, except for modified psyllium and acetylated high-amylose corn starch, the other compound monomers and related reagents used can be purchased from the market, wherein gluten was purchased from Shandong Qufeng Food Technology Co., Ltd., psyllium was purchased from Hebei Chuangzhiyuan Biotechnology Co., Ltd., α-amylase was purchased from Beijing Aoboxing Biotechnology Co., Ltd. with a product number of 01-067, papain was purchased from Shanghai Yuanye Biotechnology Co., Ltd. with a product number of S10011, cellulase was purchased from Shanghai Yuanye Biotechnology Co., Ltd. with a product number of S10041, yeast was purchased from Yihai Kerry United Mali Investment Co., Ltd., and non-acetylated high-amylose corn starch was purchased from Jiangshan Wugu Manor Food Co., Ltd.

[0030] The preparation of modified psyllium comprises the following steps:

[0031] (1) 5 g of psyllium seeds were dried and crushed and filtered with a 60-mesh filter, 50 mL of water was added and mixed, the pH was adjusted to 6.5 with a 5% hydrochloric acid solution, and then 0.05 g of α-amylase was added at 60° C. for 30 min to inactivate the enzyme and adjust the pH to 6;

[0032] (2) Add 0.05 g of papain and hydrolyze for 30 min to inactivate the enzyme and adjust the pH to 5;

[0033] (3) Add 0.1 g of cellulase at 45° C. and hydrolyze for 2.5 h, inactivate the enzyme, filter with suction, add 200 mL of 95% ethanol solution, let stand for separation, filter with suction, and dry the obtained precipitate at 65° C. to obtain modified psyllium.

[0034] The preparation of acetylated high-amylose corn starch comprises the following steps:

[0035] (1) 25 g of non-acetylated high-amylose corn starch was added to 100 mL of deionized water, and the mixture was stirred at 30° C. Then, a 3% sodium hydroxide solution was added to adjust the pH to 8.5, and the mixture was stirred for 10 min. 6 g of acetic anhydride was added dropwise, and the mixture was stirred for 30 min.

[0036] (2) After the reaction is completed, the pH value is adjusted to 6 with a 3% hydrochloric acid solution, filtered, washed three times with deionized water, and then washed three times with anhydrous ethanol. The obtained solid is dried in an oven at 45° C. to obtain acetylated high-amylose corn starch.

[0037] The preparation methods of Examples 1-5 and Comparative Examples 1-4 comprise the following steps:

[0038] (1) putting black barley flour, black wheat whole wheat flour, gluten, starch, buckwheat flour, soy protein isolate, soy dietary fiber, soluble dietary fiber, and yeast into a dough mixer according to weight proportions, mixing them evenly, adding water and continuing to stir and mix for 15 minutes to obtain dough;

[0039] (2) kneading the dough into a plurality of steamed buns, allowing the dough to rise on a device for 60 minutes, and steaming the steamed buns after the rise in a steamer for 20 minutes to obtain multi-grain steamed buns;

[0040] (3) The steamed multi-grain steamed bread is naturally cooled to room temperature, then cooled again at -5°C, packaged, and stored in a freezer at -18°C for 7 days, and then reheated in a steamer until soft.

[0041] The components and contents used in Examples 1-5 and Comparative Examples 1-4 are shown in Table 1 below:

[0042] Table 1

[0043]

[0044]

[0045] The GI value, hardness, elasticity and resilience of the multi-grain steamed bread for enhancing satiety and controlling sugar content prepared in Examples 1-5 and Comparative Examples 1-4 were tested as follows:

[0046] GI value: tested according to WST 652-2019 "Method for Determining the Glycemic Index of Food" standard;

[0047] Hardness, elasticity, and recovery: Cut the sample into 25mm slices, take the two middle slices, and use TPA mode and P / 25 probe for testing. The speed before the test is 1mm / s, and the speed during and after the test is 0.8mm / s. The compression distance is 6mm, and compression is performed twice. The compression interval time is 3s. Each test sample is tested three times in parallel to obtain the hardness, elasticity, and recovery parameters.

[0048] The test results are shown in Table 2, as follows:

[0049] Table 2

[0050] GI Hardness / g elasticity Responsiveness Example 1 45.7 1082.8 0.83 0.57 Example 2 42.5 1053.4 0.88 0.62 Example 3 38.3 1025.2 0.96 0.68 Example 4 40.2 1040.6 0.92 0.63 Example 5 43.9 1067.5 0.85 0.60 Comparative Example 1 56.4 1189.4 0.61 0.28 Comparative Example 2 60.6 1171.3 0.69 0.33 Comparative Example 3 68.2 1152.9 0.72 0.39 Comparative Example 4 64.1 1135.1 0.74 0.44

[0051] It can be seen from Example 3 and Comparative Examples 1-2 in Table 2 that compared with the multi-grain steamed bread made by using only non-acetylated high-amylose corn starch, or using the weight ratio of non-acetylated high-amylose corn starch to acetylated high-amylose corn starch not within an appropriate range, the multi-grain steamed bread made by using non-acetylated high-amylose corn starch and acetylated high-amylose corn starch and the weight ratio of the two being within an appropriate range has lower hardness, higher elasticity and resilience, indicating that the internal structure of the acetylated high-amylose corn starch has become looser and more porous, and the multi-grain steamed bread made by using the acetylated high-amylose corn starch can still maintain a good taste and have a lower GI value even after being reheated from frozen storage, indicating that the multi-grain steamed bread can control blood sugar and prolong the time of fullness.

[0052] It can be seen from Example 3 and Comparative Examples 3-4 that compared with the use of resistant dextrin and unmodified psyllium as soluble dietary fiber, or the use of resistant dextrin and modified psyllium when the weight ratio is not within an appropriate range to make multi-grain steamed bread, the use of resistant dextrin and modified psyllium as soluble dietary fiber, and the weight ratio of the two is within an appropriate range, the multi-grain steamed bread has a lower GI value, indicating that modifying psyllium can increase its soluble dietary fiber content, and the use of resistant dextrin can better enhance satiety, control blood sugar, prolong satiety time, and to a certain extent can reduce hardness and improve elasticity and recovery, indicating that even after frozen storage and reheating, the multi-grain steamed bread still tastes good.

[0053] It can be seen from the test results of Examples 1-5 that the multi-grain steamed bread prepared by the preparation method provided by the present invention has a lower GI value, indicating that the multi-grain steamed bread releases sugar slowly during digestion, can control blood sugar, is absorbed slowly, and can prolong the time of fullness, and the soluble dietary fiber absorbs water and swells in the stomach, which can increase the stomach's sense of fullness and reduce food intake, thereby helping to control body weight. It has lower hardness, higher elasticity and resilience, indicating that the multi-grain steamed bread is more fluffy and soft, and even after being reheated from frozen storage, it still tastes good and is easy for people to eat.

[0054] The above implementation modes are only for illustrating the technical concept and features of the present invention, and their purpose is to enable people familiar with this technology to understand the content of the present invention and implement it, and they cannot be used to limit the protection scope of the present invention. Any equivalent changes or modifications made according to the spirit of the present invention should be included in the protection scope of the present invention.

Claims

1. A multi-grain steamed bread for enhancing satiety and controlling sugar content, characterized in that: The multi-grain steamed bread comprises the following components in parts by weight: 35-60 parts of water, 15-20 parts of black barley flour, 30-45 parts of black wheat whole wheat flour, 5-15 parts of gluten powder, 2-5 parts of starch, 1-3 parts of buckwheat flour, 1-5 parts of soy protein isolate, 2-5 parts of soy dietary fiber, 5-10 parts of soluble dietary fiber, and 0.2-1 parts of yeast; The soluble dietary fiber comprises resistant dextrin and modified psyllium; The starch is non-acetylated high-amylose corn starch and acetylated high-amylose corn starch.

2. The multi-grain steamed bread for enhancing satiety and controlling sugar content according to claim 1, characterized in that: The preparation of the modified psyllium comprises the following steps: (1) drying and crushing psyllium seeds and filtering them with a filter, adding water to mix, adjusting the pH to 6-7, then adding α-amylase to hydrolyze for 30-60 minutes, inactivating the enzyme, and adjusting the pH to 5-6; (2) adding papain to hydrolyze for 30-50 min to inactivate the enzyme and adjusting the pH to 4-5; (3) adding cellulase to hydrolyze for 2-3 hours, inactivating the enzyme, and post-processing to obtain modified psyllium.

3. The multi-grain steamed bread for enhancing satiety and controlling sugar content according to claim 1, characterized in that: The weight ratio of the resistant dextrin to the modified psyllium is 2-3:

1.

4. The multi-grain steamed bread for enhancing satiety and controlling sugar content according to claim 1, characterized in that: The acetylated high-amylose corn starch is prepared by reacting non-acetylated high-amylose corn starch with acetic anhydride.

5. The multi-grain steamed bread for enhancing satiety and controlling sugar content according to claim 1, characterized in that: The preparation of the acetylated high-amylose corn starch comprises the following steps: (1) adding non-acetylated high-amylose corn starch into deionized water, stirring and mixing at 20-40° C., then adding sodium hydroxide solution to adjust the pH to alkaline, and then adding acetic anhydride to react; (2) After the reaction is completed, the pH is adjusted to weak acid or neutral, and post-processed to obtain acetylated high-amylose corn starch.

6. The multi-grain steamed bread for enhancing satiety and controlling sugar content according to claim 5, characterized in that: The alkaline pH value in the step (1) is 8-8.

5.

7. The multi-grain steamed bread for enhancing satiety and controlling sugar content according to claim 1, characterized in that: The weight ratio of the non-acetylated high-amylose corn starch to the acetylated high-amylose corn starch is 4-6:

1.

8. The multi-grain steamed bread for enhancing satiety and controlling sugar content according to claim 1, characterized in that: The yeast is active dry yeast.

9. The multi-grain steamed bread for enhancing satiety and controlling sugar content according to claim 1, characterized in that: The protein content in the gluten powder is more than 75%.

10. The method for preparing a multi-grain steamed bread for enhancing satiety and controlling sugar content according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) putting black highland barley flour, black wheat whole wheat flour, gluten, starch, buckwheat flour, soy protein isolate, soy dietary fiber, soluble dietary fiber, and yeast into a dough mixer according to weight proportions, mixing them evenly, adding water and continuing to stir and mix for 10-20 minutes to obtain dough; (2) kneading the dough into a plurality of raw steamed buns, allowing the steamed buns to rise on a container, and steaming the steamed buns in a steamer for 15-30 minutes to obtain multi-grain steamed buns.

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