Low-fat black steamed bun capable of reducing blood sugar and preparation method of low-fat black steamed bun

Abstract

The invention belongs to the technical field of medicated steamed buns, and particularly relates to low-fat blood sugar-reducing black steamed buns and a preparation method thereof.The low-fat blood sugar-reducing black steamed buns comprise 30-50 parts of black whole wheat flour, 10-30 parts of black buckwheat flour, 10-20 parts of black highland barley flour, 5-15 parts of black bean flour, 3-7 parts of yam flour, 3-7 parts of hericium erinaceus powder, 2-4 parts of wheat bran, 1-3 parts of konjaku flour and 1 part of active dry yeast; the low-glycemic-index steamed bun has the advantages that the low-glycemic-index steamed bun is low in glycemic index, the black buckwheat flour and the konjaku flour cooperate to delay the glucose absorption speed, the glucose absorption speed is obviously lower than that of common steamed bun, the resistant starch proportion is increased, the black highland barley flour and the black bean flour provide the resistant starch, postprandial blood sugar fluctuation is reduced, part of grease is replaced with the wheat bran, lard oil / butter in a traditional formula is forbidden, and the low-glycemic-index steamed bun is suitable for large- The fat content is reduced compared with common steamed buns, and the wheat bran and the black highland barley powder provide dietary fibers and promote intestinal tract movement and satiety.

Description

Technical Field

[0001] The invention belongs to the technical field of medicinal steamed bread, and particularly relates to a low-fat and blood sugar-lowering black steamed bread and a preparation method thereof. Background Art

[0002] Diabetes, an ancient and complex disease, was called "Xiao Ke" by traditional Chinese medicine in ancient times. It is a metabolic disease characterized by high blood sugar. With the improvement of living standards, the incidence of diabetes has been rising year by year, becoming one of the major diseases threatening human health. Its core symptoms are "three mores and one less", namely, drinking more, eating more, urinating more, and losing weight, accompanied by discomfort such as fatigue.

[0003] Chinese medicine diet therapy has shown unique advantages in the treatment of diabetes. Many clinical reports have shown that Chinese medicine diet can not only effectively lower blood sugar, but also improve the patient's overall physical condition and reduce the occurrence of complications. However, although Chinese medicine diet therapy is highly praised, there are still some problems in its practical application.

[0004] The amount of medicinal materials and ingredients in many medicated diet staples, such as various porridges and cakes, is often difficult to accurately control. In addition, there is a lack of strict standards for the matching of medicated diets, resulting in uneven efficacy of medicated diets. This lack of rigor in measurement and matching not only affects the therapeutic effect of medicated diets, but may also pose potential risks to the health of patients. Summary of the invention

[0005] In order to overcome the above technical problems, the present invention provides a low-fat and blood sugar-lowering black steamed bread and a preparation method thereof.

[0006] The present invention adopts the following technical solutions: A low-fat and blood sugar-lowering black steamed bread comprises: 30-50 parts of black whole wheat flour, 10-30 parts of black buckwheat flour, 10-20 parts of black highland barley flour, 5-15 parts of black bean flour, 3-7 parts of yam flour, 3-7 parts of hericium erinaceus flour, 2-4 parts of wheat bran, 1-3 parts of konjac flour and 1 part of active dry yeast.

[0007] Preferably, it comprises: 40 parts of black whole wheat flour, 20 parts of black buckwheat flour, 15 parts of black barley flour, 10 parts of black bean flour, 5 parts of yam flour, 5 parts of Hericium erinaceus powder, 3 parts of wheat bran, 2 parts of konjac flour, and 1 part of active dry yeast.

[0008] A method for preparing low-fat and blood sugar-lowering black steamed bread comprises the following steps: S1. Mix black whole wheat flour, black buckwheat flour, black barley flour and black bean flour thoroughly, and sieve to remove lumps; S2. Add wheat bran, konjac flour, yam flour, and hericium erinaceus flour in sequence and mix well; S3. Take 1% active dry yeast of the total powder, dissolve it in 30-35℃ warm water and let it stand for 5 minutes until foam appears on the surface; S4. Add yeast solution and low-fat beef to the mixed flour in batches, stir until flocculent, then knead into a smooth dough; S5. Cover the dough with a damp cloth and let it rise at 35°C for 60 minutes until it doubles in size. S6. Knead the dough for 5 minutes to release the air, divide into small pieces of 70-80g each, roll into balls and push up to shape; S7. Place the steamed buns in a steamer at intervals and ferment for 30 minutes in a 40℃ steam environment until they spring back when lightly pressed; S8. Put cold water in the pot, boil over high heat, then turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes to prevent collapse. S9. Take out and allow to cool naturally to room temperature, then seal and store in the freezer.

[0009] Compared with the prior art, the present invention has the following beneficial effects: Low glycemic index: Black buckwheat flour and konjac flour work synergistically to slow down the absorption of glucose, which is significantly lower than ordinary steamed bread.

[0010] Increased proportion of resistant starch: Black barley flour and black bean flour provide resistant starch to reduce post-meal blood sugar fluctuations.

[0011] By replacing part of the fat with wheat bran and disabling lard / butter in the traditional recipe, the fat content is lower than that of ordinary steamed bread.

[0012] Wheat bran and black barley flour provide dietary fiber, promoting intestinal motility and satiety.

[0013] Through the three-fermentation process and the addition of milk, a uniform honeycomb structure is formed, and the taste is close to that of refined flour steamed buns, breaking through the dryness and hardness of traditional multi-grain steamed buns. DETAILED DESCRIPTION

[0014] The embodiments of the present invention are described in detail below. Unless otherwise specified, the raw materials and equipment used can be purchased from the market or are commonly used in the art. The methods in the embodiments are conventional methods in the art unless otherwise specified. The embodiments are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0015] A low-fat and blood sugar-lowering black steamed bread comprises: 40 parts of black whole wheat flour, 20 parts of black buckwheat flour, 15 parts of black barley flour, 10 parts of black bean flour, 5 parts of yam flour, 5 parts of hericium erinaceus flour, 3 parts of wheat bran, 2 parts of konjac flour and 1 part of active dry yeast.

[0016] Dark whole wheat noodles: Blood sugar control, high proportion of slowly digestible starch, slowing down the rise of blood sugar after meals, cardiovascular protection, soluble fiber lowers low-density lipoprotein cholesterol, and reduces the risk of cardiovascular disease; Black buckwheat flour: contains D-chiro-inositol and flavonoids, which enhance insulin sensitivity and have a GI value 30% lower than that of ordinary flour; Black barley powder: rich in β-glucan, water-soluble fiber forms gel to delay gastric emptying and reduce blood sugar peak; Black bean noodles: provide high-quality protein and contain soy isoflavones to regulate hormone balance; Yam powder: Increases satiety, and its low-calorie and high-fiber properties prolong gastric emptying time; Wheat bran: fat replacement, replacing the oil in traditional formulas and reducing the fat content of finished products; Konjac flour: Glucomannan controls sugar, absorbs water and swells to form a barrier, inhibiting the absorption rate of glucose; Active dry yeast: decomposes sugars to produce carbon dioxide, forming a fluffy structure for steamed bread, degrading phytic acid, and improving the bioavailability of minerals.

[0017] A method for preparing low-fat and blood sugar-lowering black steamed bread comprises the following steps: S1. Mix black whole wheat flour, black buckwheat flour, black barley flour and black bean flour thoroughly, and sieve to remove lumps; S2. Add wheat bran, konjac flour, yam flour, and hericium erinaceus flour in sequence and mix well; S3. Take 1% active dry yeast of the total powder, dissolve it in 30-35℃ warm water and let it stand for 5 minutes until foam appears on the surface; S4. Add yeast solution and low-fat beef to the mixed flour in batches, stir until flocculent, then knead into a smooth dough; S5. Cover the dough with a damp cloth and let it rise at 35°C for 60 minutes until it doubles in size. S6. Knead the dough for 5 minutes to release the air, divide into small pieces of 70-80g each, roll into balls and push up to shape; S7. Place the steamed buns in a steamer at intervals and ferment for 30 minutes in a 40℃ steam environment until they spring back when lightly pressed; S8. Put cold water in the pot, boil over high heat, then turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes to prevent collapse. S9. Take out and allow to cool naturally to room temperature, then seal and store in the freezer.

[0018] Although the embodiments of the present invention have been shown and described, those skilled in the art will appreciate that various changes, modifications, substitutions and variations may be made to the above embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.

Claims

1. A low-fat and blood sugar-lowering black steamed bread, characterized in that: The components include: 30-50 parts of black whole wheat flour, 10-30 parts of black buckwheat flour, 10-20 parts of black barley flour, 5-15 parts of black bean flour, 3-7 parts of yam flour, 3-7 parts of hericium erinaceus flour, 2-4 parts of wheat bran, 1-3 parts of konjac flour, and 1 part of active dry yeast.

2. The low-fat and blood sugar-lowering black steamed bread according to claim 1, characterized in that: include: 40 parts of black whole wheat flour, 20 parts of black buckwheat flour, 15 parts of black barley flour, 10 parts of black bean flour, 5 parts of yam flour, 5 parts of hericium erinaceus powder, 3 parts of wheat bran, 2 parts of konjac flour, and 1 part of active dry yeast.

3. A method for preparing low-fat and blood sugar-lowering black steamed bread, characterized in that: The following steps are involved: S1. Mix black whole wheat flour, black buckwheat flour, black barley flour and black bean flour thoroughly, and sieve to remove lumps; S2. Add wheat bran, konjac flour, yam flour, and hericium erinaceus flour in sequence and mix well; S3. Take 1% active dry yeast of the total powder, dissolve it in 30-35℃ warm water and let it stand for 5 minutes until foam appears on the surface; S4. Add yeast solution and low-fat beef to the mixed flour in batches, stir until flocculent, then knead into a smooth dough; S5. Cover the dough with a damp cloth and let it rise at 35°C for 60 minutes until it doubles in size. S6. Knead the dough for 5 minutes to release the air, divide into small pieces of 70-80g each, roll into balls and push up to shape; S7. Place the steamed buns in a steamer at intervals and ferment for 30 minutes in a 40℃ steam environment until they spring back when lightly pressed; S8. Put cold water in the pot, boil over high heat, then turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes to prevent collapse. S9. Take out and allow to cool naturally to room temperature, then seal and store in the freezer.