Functional meal replacement steamed bun and preparation method thereof

Abstract

The invention belongs to the technical field of food science, and particularly relates to functional meal replacement steamed buns and a preparation method thereof. The invention develops a functional meal replacement steamed bun which can reduce the glycemic index while satiety is achieved. The calorie of the functional meal replacement steamed bun is lower than 90% of that of a flour steamed bun, the dietary fiber content reaches 7g / 100g, and the functional meal replacement steamed bun belongs to high dietary fiber food. The functional meal replacement steamed bun can not only increase the fermentation degree so as to improve the taste of the coarse grain steamed bun, but also help to reduce the blood glucose generation index so as to adjust the blood glucose level, and can meet the requirements of consumers on the meal replacement steamed bun.

Description

Technical Field

[0001] This invention belongs to the field of food science and technology, specifically relating to a functional meal replacement steamed bun and its preparation method. Background Technology

[0002] Steamed buns, a core category of traditional Chinese fermented food, are made from wheat flour using fermentation as the main ingredient. Their market size has continued to grow along with the expansion of the fermented food industry. However, the nutritional composition of traditional steamed buns has significant limitations. They primarily provide carbohydrates, with lower levels of key nutrients such as dietary fiber, B vitamins, and high-quality protein. Furthermore, steamed buns made from refined white flour have a high glycemic index (GI) of 87, which is detrimental to blood sugar control and fails to meet the diverse health needs of modern consumers.

[0003] Existing functional steamed bun improvement technologies mostly focus on raw material blending, such as adding buckwheat, oat, and other whole grain powders to increase dietary fiber content, or adding milk powder and soy powder to enhance protein supplementation. Although these technologies can improve the nutritional structure and lower the GI value to some extent, they generally face technical bottlenecks: First, the functional components are poorly compatible with the fermentation characteristics of the dough. Adding more than 30% whole grains will affect the dough's rise and shaping, resulting in a coarse texture and hard consistency in the steamed buns. Second, the retention rate of functional activity is low. High-temperature steaming can easily cause the degradation of vitamins, active peptides, and other components, thereby reducing their actual efficacy. Third, product homogenization is serious, with most products focusing on basic nutritional fortification. The technical system for precise functional design for specific groups (such as blood sugar control, blood pressure reduction, and easy absorption for young children) is not yet perfect, and there is a lack of systematic research on the correlation between processing parameters, texture control, and functional activity.

[0004] Currently, a Chinese invention patent with patent application number CN103431283B, entitled "A Blueberry Blood Sugar Lowering Steamed Bun and Its Preparation Method," has been granted, developing a blueberry blood sugar lowering steamed bun. Utilizing the complementary effects of nutrients in food, the invention adds ingredients such as blueberry pulp and traditional Chinese medicine extracts to the steamed bun, increasing its variety and enhancing its nutritional and health benefits. Although this invention uses ingredients such as blueberries and traditional Chinese medicine extracts, the main ingredient in making the steamed bun is still flour. The sugars in flour can raise blood sugar levels and easily lead to obesity. Summary of the Invention

[0005] The present invention aims to overcome the shortcomings of existing functional steamed buns, such as difficulty in lowering the glycemic index, easy weight gain, low dietary fiber content, and poor taste of whole grain steamed buns, and provides a functional meal replacement steamed bun and its preparation method.

[0006] To achieve the above-mentioned objectives, the present invention is implemented through the following technical solution: A functional meal replacement steamed bun, by weight, comprises the following ingredients: 90-120 parts all-purpose flour, 90-120 parts whole wheat flour, 7-12 parts fucoidan, 1.0-2.5 parts yeast, and 90-120 parts water.

[0007] Traditional steamed buns have a limited nutritional profile and a high glycemic index, making them difficult to meet modern consumers' pursuit of healthy eating. Most existing methods attempt to improve this by adding whole grain flour, but when the amount of whole grains added exceeds a certain proportion, it severely degrades the fermentation characteristics of the dough, resulting in a coarse texture and hard consistency. This creates an irreconcilable contradiction between nutritional fortification and good sensory quality. Furthermore, existing functional steamed bun improvement solutions often remain at the level of simple ingredient blending, such as adding fruit pulp or traditional Chinese medicine extracts. Their core remains flour-based, failing to fundamentally reduce the product's glycemic load and neglecting to protect the activity of functional components during processing, thus significantly diminishing the actual health benefits of the final product.

[0008] Whole wheat flour is rich in dietary fiber and protein, with a higher nutritional density than regular all-purpose flour. However, its bran and other components can interfere with gluten network formation, thus affecting the quality of steamed buns. Fucoidan, a water-soluble dietary fiber, possesses unique rheological properties that improve dough water retention and extensibility. This invention, by synergistically combining whole wheat flour and fucoidan, effectively buffers the weakening effect of whole wheat flour on gluten structure, allowing the dough to maintain good fermentation performance and shaping ability even with a high proportion of whole wheat flour (1:1 or higher ratio of whole wheat flour to all-purpose flour). Furthermore, fucoidan, as a functional polysaccharide, has the potential benefit of assisting in blood sugar regulation; its addition further reduces the overall glycemic index of the product.

[0009] This invention reduces the calories in steamed buns while increasing their dietary fiber content by replacing a significant portion of the all-purpose flour with whole wheat flour. Furthermore, the addition of fucoidan to the steamed buns not only increases the fermentation process, improving the texture of the whole-grain buns, but also helps lower the glycemic index, thus regulating blood sugar levels.

[0010] Preferably, the mass ratio of the black whole wheat flour to the all-purpose flour is 1~1.2:1.

[0011] Preferably, the functional meal replacement steamed bun has a dietary fiber content of not less than 7 g / 100 g.

[0012] A method for preparing a functional meal replacement steamed bun as described above includes the following steps: (S.1) Premix: Mix and stir the all-purpose flour, whole wheat flour, fucoidan and yeast powder; (S.2) Kneading the dough: Add water and stir to form an initial dough; (S.3) Fermentation: The initial dough obtained in step (S.2) is fermented for the first time under constant temperature and humidity conditions; (S.4) Shaping: Divide the dough after the first fermentation and round it to obtain shaped dough portions; (S.5) Secondary fermentation: The molding dough obtained in step (S.4) is subjected to a second fermentation; (S.6) Steaming: Steam the shaped dough after the second fermentation.

[0013] Preferably, the conditions for the first fermentation in step (S.3) are: fermentation temperature of 37~38 ℃, fermentation humidity of 75~85%, and fermentation time of 50~70 min.

[0014] Preferably, the dough mixing process in step (S.2) specifically includes: first stirring at 110~170 rpm for 0.5~1 min, and then stirring at 120~180 rpm for 7~10 min.

[0015] The initial low-speed mixing aims to allow the water to be fully and gently absorbed by the flour and whole grain flour, especially to fully hydrate the fucoidan, thus enabling it to thicken and improve the dough's water retention. The subsequent high-speed mixing then promotes the expansion and cross-linking of gluten proteins, forming a gluten network with sufficient strength and extensibility despite the interference of whole wheat flour particles. This effectively mitigates the structural damage to the dough caused by a high proportion of whole wheat flour.

[0016] Preferably, the fermentation time for the second fermentation in step (S.5) is 15-25 min.

[0017] This invention employs a dual fermentation system. The first fermentation provides the yeast with ample time and a suitable environment to effectively generate gas, supported by the improved water-holding capacity of fucoidan and the available carbon source, allowing the dough to fully expand. The second fermentation allows the shaped dough to undergo a final proofing before steaming. This is particularly important for dough whose gluten is under tension after shaping, restoring it to a soft and fluffy state and ensuring that the finished steamed buns are full in volume and have a uniform internal structure.

[0018] Preferably, in step (S.5), the forming dough is turned 180° every 5 minutes during the second fermentation process.

[0019] The above settings ensure that each dough portion is heated and moistened evenly, avoiding deformation and fermentation dead zones, and achieving precise control over the uniformity of fermentation.

[0020] Preferably, after step (S.6), the step of simmering for 10 minutes before opening is also included.

[0021] The steaming process uses the heat of steam to cook and shape the steamed buns, while the starch is fully gelatinized and the protein denatures and coagulates. The braising process prevents the surface of the steamed buns from collapsing and shrinking due to excessive temperature differences or sudden pressure changes, ensuring that the finished product remains upright and smooth.

[0022] Therefore, the present invention has the following beneficial effects: (1) This invention develops a functional meal replacement steamed bun that reduces the glycemic index while providing satiety; (2) The functional meal replacement steamed bun of the present invention has less than 90% of the calories of white flour steamed buns and a dietary fiber content of 7 g / 100 g, which is a high dietary fiber food. (3) The functional meal replacement steamed buns of the present invention can not only increase the degree of fermentation to improve the taste of whole grain steamed buns, but also help to reduce the glycemic index to regulate blood sugar levels, thus meeting the needs of consumers for meal replacement steamed buns. Attached Figure Description

[0023] Figure 1 This is a flowchart illustrating the preparation process of the functional meal replacement steamed bun in Example 1.

[0024] Figure 2 This is a picture of the finished product of the functional meal replacement steamed bun in Example 1. Detailed Implementation

[0025] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. Those skilled in the art will be able to implement the present invention based on these descriptions. Furthermore, the embodiments of the present invention described below are generally only some, not all, of the embodiments of the present invention. Therefore, all other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention.

[0026] The black whole wheat flour in the following examples was purchased from Laishui County Jingu Grain and Oil Food Co., Ltd.; the fucoidan was purchased from Peptidejian (Shaanxi) Health Industry Co., Ltd.; the yeast powder was purchased from Angel Yeast Co., Ltd.; the medium gluten flour was purchased from COFCO Group Co., Ltd.; the corn flour was purchased from Laishui County Jingu Grain and Oil Food Co., Ltd.; the buckwheat flour was purchased from Laishui County Jingu Grain and Oil Food Co., Ltd.; the wolfberry polysaccharide was purchased from Shaanxi Jiuzhou Kangyuan Biotechnology Co., Ltd.; and the astragalus polysaccharide was purchased from Shaanxi Jiuzhou Kangyuan Biotechnology Co., Ltd.

[0027] Example 1: This embodiment provides a functional meal replacement steamed bun and its preparation method.

[0028] A method for preparing a functional meal replacement steamed bun includes the following steps: (S.1) Prepare raw materials and premix: Add 100 parts all-purpose flour, 100 parts whole wheat flour, 10 parts fucoidan, and 2 parts yeast to a dough mixer and mix at 140 rpm for 1 minute; the whole wheat flour should make up 50% of the total weight. (S.2) Kneading the dough: Add 100 parts deionized water, stir at 140 rpm for 0.5 minutes, then stir at 150 rpm for 7 minutes to form the initial dough. During the mixing process, observe the mixing of materials to ensure that all dry powders are fully and evenly mixed without any lumps. (S.3) Fermentation: The initial dough obtained in step (S.2) was placed in a constant temperature and humidity chamber for the first fermentation, with the temperature set at 37°C, humidity at 75%, and fermentation time at 50 min. (S.4) Molding: After the first fermentation is complete, deflate the dough and divide the fermented dough into 50g portions, round them, and obtain shaped dough portions. (S.5) Secondary fermentation: The dough obtained in step (S.4) is placed in a constant temperature and humidity chamber for a second fermentation. The temperature is set at 37℃ and the humidity at 75%, and the fermentation time is 15 minutes. During the fermentation process, the dough is turned 180° every 5 minutes to ensure that the dough is heated and moistened evenly, thus guaranteeing the quality of fermentation. During the turning process, care is taken to handle the dough gently to avoid deformation or damage. (S.6) Steaming: After the second fermentation, the shaped dough is steamed for 20 minutes, and then left to sit for 10 minutes before opening. The process flow diagram for preparing the functional meal replacement steamed buns in this embodiment is shown below. Figure 1 As shown in the image. The finished product of the functional meal replacement steamed bun in this embodiment is shown in the image. Figure 2 As shown.

[0029] Example 2: The difference between this embodiment and Embodiment 1 is that: A method for preparing a functional meal replacement steamed bun, wherein 100 parts of all-purpose flour and 100 parts of whole wheat flour in step (S.1) are replaced with 150 parts of all-purpose flour and 50 parts of whole wheat flour; wherein the whole wheat flour accounts for 25% of the total mass. Everything else is the same as in Example 1.

[0030] Example 3: The difference between this embodiment and Embodiment 1 is that: A method for preparing a functional meal replacement steamed bun, wherein 100 parts of all-purpose flour and 100 parts of whole wheat flour in step (S.1) are replaced with 0 parts of all-purpose flour and 200 parts of whole wheat flour. That is, no all-purpose flour is used in step (S.1). Everything else is the same as in Example 1.

[0031] Example 4: The difference between this embodiment and Embodiment 1 is that: A method for preparing a functional meal replacement steamed bun, wherein, in step (S.1), 100 parts of all-purpose flour, 100 parts of whole wheat flour, 10 parts of fucoidan, and 2 parts of yeast powder are replaced with 90 parts of all-purpose flour, 90 parts of whole wheat flour, 7 parts of fucoidan, and 1 part of yeast powder; wherein the whole wheat flour accounts for 50% of the total mass; in step (S.2), adding 100 parts of deionized water and stirring at 140 rpm for 0.5 min followed by stirring at 150 rpm for 7 min is replaced with adding 90 parts of deionized water and stirring at 110 rpm for 0.7 min followed by stirring at 120 rpm for 8.5 min; in step (S.3), setting the temperature to 37 ℃, humidity to 75%, and fermentation time to 50 min is replaced with setting the temperature to 37.5 ℃, humidity to 80%, and fermentation time to 60 min; in step (S.5), setting the temperature to 37 ℃, humidity to 75%, and fermentation time to 15 min... The setting of "min" is replaced with a temperature of 37.5 °C, a humidity of 80%, and a fermentation time of 20 min. Everything else is the same as in Example 1.

[0032] Example 5: The difference between this embodiment and Embodiment 1 is that: A method for preparing a functional meal replacement steamed bun, wherein, in step (S.1), 100 parts of all-purpose flour, 100 parts of whole wheat flour, 10 parts of fucoidan, and 2 parts of yeast powder are replaced with 120 parts of all-purpose flour, 120 parts of whole wheat flour, 12 parts of fucoidan, and 2.5 parts of yeast powder; wherein the whole wheat flour accounts for 50% by mass; in step (S.2), adding 100 parts of deionized water and stirring at 140 rpm for 0.5 min followed by stirring at 150 rpm for 7 min is replaced with adding 120 parts of deionized water and stirring at 170 rpm for 1 min followed by stirring at 180 rpm for 10 min; in step (S.3), setting the temperature to 37 ℃, humidity to 75%, and fermentation time to 50 min is replaced with setting the temperature to 38 ℃, humidity to 85%, and fermentation time to 70 min; in step (S.5), setting the temperature to 37 ℃, humidity to 75%, and fermentation time to 15 min... The setting of "min" is replaced with a temperature of 38 °C, a humidity of 85%, and a fermentation time of 25 min. Everything else is the same as in Example 1.

[0033] Comparative Example 1: The difference between this comparative example and Example 1 is as follows: A method for preparing a functional meal replacement steamed bun, wherein 100 parts of all-purpose flour, 100 parts of whole wheat flour, and 10 parts of fucoidan in step (S.1) are replaced with 200 parts of all-purpose flour, 0 parts of whole wheat flour, and 0 parts of fucoidan. That is, step (S.1) contains no whole wheat flour and no fucoidan. Everything else is the same as in Example 1. The final product is a white steamed bun.

[0034] Comparative Example 2: The difference between this comparative example and Example 1 is as follows: A method for preparing a functional meal replacement steamed bun, wherein 100 parts of whole wheat flour in step (S.1) are replaced with 100 parts of corn flour. The corn flour accounts for 50% of the total mass. All other steps are the same as in Example 1.

[0035] Comparative Example 3: The difference between this comparative example and Example 1 is as follows: A method for preparing a functional meal replacement steamed bun, wherein 100 parts of whole wheat flour in step (S.1) are replaced with 100 parts of buckwheat flour. The buckwheat flour accounts for 50% of the total mass. All other steps are the same as in Example 1.

[0036] Comparative Example 4: The difference between this comparative example and Example 1 is as follows: A method for preparing a functional meal replacement steamed bun, wherein 10 parts of fucoidan in step (S.1) are replaced with 10 parts of wolfberry polysaccharide. Everything else is the same as in Example 1.

[0037] Comparative Example 5: The difference between this comparative example and Example 1 is as follows: A method for preparing a functional meal replacement steamed bun, wherein 10 parts of fucoidan in step (S.1) are replaced with 10 parts of astragalus polysaccharide. All other steps are the same as in Example 1.

[0038] [Performance Testing and Analysis] Functional meal replacement steamed buns were prepared according to the methods in Examples 1-3 and Comparative Examples 1-5, respectively, and their nutritional content and taste were tested. The results are shown in Table 1 below.

[0039] The methods for testing nutrient content are as follows: The content is determined according to the following standards: National Food Safety Standard - Determination of Protein in Food (GB5009.5-2016), National Food Safety Standard - Determination of Fat in Food (GB 5009.6-2016), National Food Safety Standard - Determination of Dietary Fiber in Food (GB 5009.88-2023), National Food Safety Standard - Determination of Moisture in Food (GB 5009.3-2016), and National Food Safety Standard - Determination of Ash in Food (GB 5009.4-2016).

[0040] The taste test method is as follows: Ten food professionals participated in the sensory evaluation. Samples were assigned 3-digit random codes, and their taste was assessed. The sensory evaluation standards referenced Appendix B of "Grain and Oil Inspection: Evaluation of Processed Quality of Wheat Flour Steamed Buns" (GB / T 35991-2018).

[0041] Table 1: Steamed Bun Recipe / 100g Energy / kJ Protein / g Fat / g carbohydrates / g Dietary fiber / g Fermentation characteristics taste Example 1 1332.90 11.10 1.90 71.00 7.70 Good adaptability Medium firmness Example 2 1373.10 10.05 1.70 71.90 4.15 Normal fermentation Softer Example 3 1252.40 13.20 2.30 67.00 14.80 Poor compatibility, many cracks rough Comparative Example 1 1484.00 9.00 1.50 75.00 0.60 Normal fermentation soft Comparative Example 2 1405.70 8.25 2.35 73.45 3.10 Insufficient fermentation rough Comparative Example 3 1437.60 9.85 1.85 74.90 3.55 Good adaptability It has a grainy texture Comparative Example 4 1332.90 11.10 1.90 71.00 7.70 Normal fermentation Surface rough Comparative Example 5 1332.90 11.10 1.90 71.00 7.70 Poor compatibility, many cracks Surface rough

[0042] Analysis of the data in Table 1 shows that this invention produces functional meal replacement steamed buns by replacing all-purpose flour with whole wheat flour and adding fucoidan. As shown in Table 1, compared to Comparative Example 1, the energy content of Examples 1, 2, and 3 all decreased to varying degrees, while the protein and dietary fiber content significantly increased. Regarding dietary fiber, Example 1 already met the high-fiber food standard (≥7 g / 100 g for solid foods); Example 2, while showing an increase in dietary fiber, did not meet the high-fiber food standard; Example 3 further improved dietary fiber content, but due to excessive addition of whole wheat flour, fermentation was poor, and the resulting steamed buns had many cracks. As the proportion of whole wheat flour increased, the fermentation of the steamed buns worsened, and the texture became increasingly hard. In Example 1, where whole wheat flour accounted for 50% of the weight, the steamed buns fermented well and had a moderately soft texture. Comparative Example 2 used corn flour, which had higher energy and fat content than Example 1, 25% lower protein content, and less than half the dietary fiber content of Example 1, making it unsuitable for controlling energy intake. Meanwhile, Comparative Example 2 had a low degree of fermentation, resulting in small-sized steamed buns with a coarse texture. Comparative Example 3 used buckwheat flour, which had higher energy and fat content than Example 1, but more than 10% lower protein content and less than half the dietary fiber content of Example 1, making it less conducive to controlling energy intake. Comparative Example 3 had good fermentation adaptability, but had a grainy texture reminiscent of buckwheat. Overall, Example 1 met the standards for high-fiber foods, had a moderately soft texture, and had minimal impact on fermentation due to its moderate addition amount, while reducing energy by 10%. Unlike Example 1, Comparative Examples 4 and 5 added wolfberry polysaccharides and astragalus polysaccharides, respectively, so their nutritional components were the same as Example 1, but their surfaces were relatively rough, and their appearance and taste were inferior to Example 1.

[0043] The above description is merely a detailed explanation of preferred embodiments and principles of the present invention. For those skilled in the art, there may be changes in specific implementation methods based on the ideas provided by the present invention, and these changes should also be considered within the scope of protection of the present invention.

Claims

1. A functional meal replacement steamed bun, characterized in that, By weight, it includes the following ingredients: 90-120 parts all-purpose flour, 90-120 parts whole wheat flour, 7-12 parts fucoidan, 1.0-2.5 parts yeast, and 90-120 parts water.

2. The functional meal replacement steamed bun according to claim 1, characterized in that, The mass ratio of the whole wheat flour to the all-purpose flour is 1~1.2:

1.

3. The functional meal replacement steamed bun according to claim 1, characterized in that, The dietary fiber content of the functional meal replacement steamed buns is not less than 7 g / 100 g.

4. A method for preparing the functional meal replacement steamed bun according to any one of claims 1 to 3, characterized in that, Includes the following steps: (S.1) Premix: Mix and stir the all-purpose flour, whole wheat flour, fucoidan and yeast powder; (S.2) Kneading the dough: Add water and stir to form an initial dough; (S.3) Fermentation: The initial dough obtained in step (S.2) is fermented for the first time under constant temperature and humidity conditions; (S.4) Shaping: Divide the dough after the first fermentation and round it to obtain shaped dough portions; (S.5) Secondary fermentation: The molding dough obtained in step (S.4) is subjected to a second fermentation; (S.6) Steaming: Steam the shaped dough after the second fermentation.

5. The method for preparing a functional meal replacement steamed bun according to claim 4, characterized in that, The conditions for the first fermentation in step (S.3) are: fermentation temperature of 37~38 ℃, fermentation humidity of 75~85%, and fermentation time of 50~70 min.

6. The method for preparing a functional meal replacement steamed bun according to claim 4, characterized in that, The kneading process in step (S.2) specifically includes: first stirring at 110~170 rpm for 0.5~1 min, and then stirring at 120~180 rpm for 7~10 min.

7. The method for preparing a functional meal replacement steamed bun according to claim 4, characterized in that, The fermentation time for the second fermentation in step (S.5) is 15-25 min.

8. The method for preparing a functional meal replacement steamed bun according to claim 4, characterized in that, In step (S.5), the dough is turned 180° every 5 minutes during the second fermentation process.

9. The method for preparing a functional meal replacement steamed bun according to claim 4, characterized in that, After step (S.6), there is also a step of simmering for 10 minutes before opening.

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