Low-GI dietary fiber self-made steamed corn bread and preparation method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses low-GI dietary fiber self-made steamed corn bread and a preparation method thereof, and the low-GI dietary fiber self-made steamed corn bread comprises 40-70% of flour; 12%-38% of dietary fiber; 1%-3% of self-raising flour ingredients; 0.5%-3% of a lactic acid bacteria starter for producing exopolysaccharides; 0.5%-2% of saccharomycetes; 30%-45% of water; by adding resistant starch and prebiotics and combining a compound fermentation process, the prepared steamed corn bread effectively delays digestion and absorption of starch, and is suitable for diabetics and healthy diet people; through the scientific proportion of the resistant starch and the prebiotics, the nutritional function of the product is maintained and the intestinal health is promoted while sufficient dietary fibers are provided; the microbial extracellular polysaccharide is synthesized in situ by utilizing compound fermentation of lactic acid bacteria capable of producing the extracellular polysaccharide and saccharomycetes, so that the network structure of the dough is enhanced, and the steamed corn bread still keeps soft texture, high elasticity and good bulkiness under a high-fiber condition.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a low GI dietary fiber self-raising steamed bun and a preparation method thereof. BACKGROUND

[0002] The glycemic index (GI) is the ratio of the rise in blood glucose level after eating a certain food to the rise in blood glucose level after eating a standard food (usually glucose), which represents the blood glucose response after eating a certain amount of food. It usually reflects the ability of a food to cause blood glucose to rise.

[0003] Currently, the most common way to prepare low GI flour products is to directly add a large amount of dietary fiber to the flour, which delays the digestion and absorption of starch through physical hindering effect. However, this simple physical mixing method has obvious technical defects. When the proportion of dietary fiber is high, especially more than 15wt%, on the one hand, it will seriously damage the network structure of the dough, resulting in rough texture, dry and hard taste, poor porosity, and easy to drop residue, which is not acceptable to consumers; on the other hand, high fiber content will seriously affect the gas holding capacity of the dough, resulting in poor fermentation effect and not enough porosity. Therefore, we propose a low GI dietary fiber self-raising steamed bun and a preparation method thereof, which breaks through the technical bottleneck between high dietary fiber content and excellent sensory quality, and prepares staple food products with low GI characteristics and good taste. SUMMARY

[0004] The purpose of the present application is to provide a low GI dietary fiber self-raising steamed bun and a preparation method thereof, to solve the problem of making the steamed bun have high dietary fiber content and excellent sensory quality as mentioned in the background.

[0005] To achieve the above purpose, the present application provides the following technical solution: a low GI dietary fiber self-raising steamed bun, comprising the following weight percentage of raw materials: flour 40%~70%; dietary fiber 12%~38%; self-raising flour ingredients 1%~3%; exopolysaccharide-producing lactic acid bacteria starter 0.5%~3%; yeast 0.5%~2%; water 30%~45%; Among them, the dietary fiber includes resistant starch and prebiotics, the amount of resistant starch added is 10%~30%, and the amount of prebiotics added is 2%~8%; Among them, the total content of dietary fiber in the steamed bun is not less than 15wt%, and the GI value is less than 55.

[0006] The preparation of the bun includes compound fermentation of lactic acid bacteria producing exopolysaccharide and yeast, and in-situ synthesis of microbial exopolysaccharide by the lactic acid bacteria during fermentation, so that the bun has high dietary fiber content, soft texture and elasticity; the in-situ synthesized microbial exopolysaccharide includes dextran.

[0007] Preferably, the lactic acid bacteria producing exopolysaccharide is Leuconostoc mesenteroides.

[0008] Preferably, the prebiotic is one or both of xylooligosaccharide and inulin.

[0009] Preferably, the flour is at least one of wheat flour, whole wheat flour, buckwheat flour and oat flour.

[0010] Preferably, the resistant starch is one or both of RS3 type resistant starch and RS4 type resistant starch.

[0011] A preparation method of a low GI dietary fiber self-raising bun, comprising the following steps: S1, uniformly mixing flour, resistant starch, prebiotic and self-raising powder to obtain mixed dry powder; S2, adding water and fermentation starting carbon source to the mixed dry powder, and then adding lactic acid bacteria producing exopolysaccharide starter, and after kneading, fermenting at 30-37℃ for 2-6h to obtain pre-fermented dough; S3, adding yeast to the pre-fermented dough, and after kneading, proofing at 28-32℃ for 0.5-2h to obtain final fermented dough; S4, shaping the final fermented dough, and then steaming and curing to obtain the bun.

[0012] Preferably, in step S2, 0.5%-2% of fermentation starting carbon source based on the total weight of the mixed dry powder is further included, and the fermentation starting carbon source is at least one of allulose and isomaltulose.

[0013] Preferably, in step S2, the end point of fermentation is determined as the pH value of the dough being reduced to 4.2-4.8, and / or the volume of the dough being expanded to 1.2-1.5 times of the original volume.

[0014] Preferably, in step S4, the steaming and curing is steaming at 100-105℃ for 15-25min.

[0015] The present application has at least the following advantages: 1. The bun prepared by adding resistant starch and prebiotic and combining with compound fermentation process has a GI value lower than 55, effectively delays starch digestion and absorption, and is suitable for diabetic patients and healthy diet groups.

[0016] 2、The total dietary fiber content in the prepared stuffed bun is not less than 15 wt%, and through scientific proportioning of resistant starch and prebiotics, sufficient dietary fiber is provided while the nutritional function of the product is maintained, and intestinal health is promoted.

[0017] 3、The present application utilizes exopolysaccharide-producing lactic acid bacteria and yeast complex fermentation to synthesize microbial exopolysaccharide in situ, enhances the dough network structure, and makes the stuffed bun maintain soft texture, good elasticity and good bulkiness under high fiber conditions. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the protection scope of the present application.

[0019] Embodiment one A low GI dietary fiber self-raising stuffed bun, the raw material proportioning (total weight 1000g) includes: Flour: wheat flour 550g (55%); Dietary fiber: 250g (25%) in total, including 220g (22%) of RS3 type resistant starch and 30g (3%) of xylooligosaccharide; Self-raising flour ingredients: 15g (1.5%); Exopolysaccharide-producing lactic acid bacteria starter: Leuconostoc mesenteroides starter 10g (1%); Yeast: 8g (0.8%); Water: 380g (38%); Fermentation starting carbon source: 10g (1%, based on the total weight of the mixed dry powder 815g).

[0020] Preparation method: S1: Mix the wheat flour, RS3 type resistant starch, xylooligosaccharide and self-raising flour ingredients, stir for 5 min until uniform, and obtain a mixed dry powder; S2: Add water and fermentation starting carbon source to the mixed dry powder, stir for 1 min, then add the Leuconostoc mesenteroides starter, and use a dough mixer to knead the dough at low speed for 10 min until smooth, and then place it in a constant temperature fermentation box at 35℃ for 4h, during which the pH value of the dough is monitored to be reduced to 4.5, and the volume is expanded to 1.3 times the original volume, then stop the fermentation, and obtain a pre-fermented dough; S3: Add yeast to the pre-fermented dough, and knead at high speed for 5 min, then place it in a proofing room at 30℃ for 1h, and obtain a final fermented dough; S4: The final fermented dough was divided into 50 g per piece, made into traditional shape of self-made steamed buns, placed in a steamer, steamed at 100℃ for 20 min, taken out and cooled to room temperature to obtain low GI dietary fiber self-made steamed buns.

[0021] Preparation of samples: Freshly prepared and cooled to room temperature (25±1℃) steamed buns were selected, surface attached impurities were removed, and samples were taken by quartering method to ensure representativeness; during the detection process, the ambient temperature was controlled at 25±1℃ and the relative humidity was controlled at 45%-65% unless otherwise specified.

[0022] The total dietary fiber content was detected by AOAC 991.43 standard method (enzyme weight method), which removed the digestible carbohydrates, proteins and fats in the sample by simulating the enzymatic process in the human digestive tract, and then the remaining residue was washed, dried and weighed to calculate the total dietary fiber content. The GI value (glycemic index) was determined by in vitro simulation digestion method combined with high performance liquid chromatography (HPLC), which simulated the digestion environment of the human oral cavity, stomach and small intestine, determined the in vitro digestion rate of starch in the sample, calculated the hydrolysis index (HI), and then converted the GI value according to the linear regression equation (GI=39.71+0.54×HI). The pH value (dough and finished product) was determined by direct potential method using a pH meter. The volume expansion rate (dough) was determined by the drainage method, and the volume expansion rate was calculated by the change of the dough volume before and after fermentation. The hardness was determined by the penetration method of texture analyzer, which penetrated the sample at a constant speed by the probe, and the maximum force value of the sample resisting penetration was the hardness value of the sample.

[0023] The sensory evaluation was performed by a professional evaluation group of 10 people, who needed to be trained before work (familiar with the sensory characteristics of steamed buns and evaluation scale), and avoid eating spicy, irritating food and alcohol within 24 hours before evaluation, and avoid using perfume and other items that interfere with the sense of smell. During the evaluation, the steamed bun samples were numbered (random three digits) and provided equally to the evaluators in a separate evaluation room with a temperature of 25±1℃ and a relative humidity of 45%-55%, and the samples were scored in the order of "observing color→smelling flavor→touching porosity→tasting taste", with an interval of 5 min between each sample evaluation, and the evaluators rinsed their mouths with water during the interval. The comprehensive score was calculated according to the corresponding weight of each dimension, the score was based on a 10-point scale, and the final result was obtained by averaging the scores of all evaluators after removing the highest and lowest scores. The sensory evaluation scoring standard table is as follows.

[0024] Comparative Example 1 Raw material ratio (total weight 1000g): Same as Example 1 (wheat flour 550g, RS3 type resistant starch 220g, xylooligosaccharide 30g, self-rising flour 15g, yeast 8g, water 380g, fermentation starter carbon source 10g), the difference from Example 1 is that the lactic acid bacteria starter that produces extracellular polysaccharides is removed.

[0025] Preparation method: The difference from Example 1 is that the lactic acid bacteria pre-fermentation in step S2 is omitted. Instead, the mixed dry powder, water, fermentation starter carbon source, and yeast are directly mixed, kneaded, and then proofed at 30°C for 1.5 hours. The subsequent shaping and steaming steps are the same as in Example 1.

[0026] The sample preparation method, detection indicators and methods are the same as in Example 1, and the detection results and evaluation are shown in Table 2.

[0027] Conclusion: The steamed bun sample prepared in Example 1 had a total dietary fiber content higher than 15 wt%, a GI value lower than 55, moderate hardness, and a soft, non-rough texture without obvious fibrous particles. In contrast, the dough in Comparative Example 1 lacked lactic acid bacteria fermentation, thus failing to synthesize extracellular polysaccharides. The dough network structure was loose, resulting in a rough, dry texture, a GI value exceeding the low GI standard, and poor fermentation leading to insufficient fluffiness.

[0028] Example 2 A low-GI dietary fiber self-rising dough steamed bun, the ingredient ratio (total weight 1000g) includes: Flour: 400g whole wheat flour (40%); Dietary fiber: 380g (38%) in total, including 340g (34%) of RS4 resistant starch and 40g (4%) of inulin; Self-rising flour ingredients: 30g (3%) Lactic acid bacteria starter culture that produces extracellular polysaccharides: 30g (3%); Yeast: 20g (2%); Water: 450g (45%); Fermentation starter carbon source: 16.3g (2%, based on a total weight of 810g of mixed dry powder).

[0029] Preparation method: S1: Mix whole wheat flour, RS4 resistant starch, inulin, and self-rising flour ingredients, and stir for 8 minutes until uniform to obtain mixed dry powder; S2: Add water and fermentation starter carbon source to the mixed dry powder, stir for 2 minutes, then add Leuconostoc mesenteroides starter, knead the dough at low speed for 12 minutes until the dough is smooth, place it in a 37℃ constant temperature fermentation box for 2 hours, during which the pH value of the dough drops to 4.2 and the volume expands to 1.5 times the original volume, stop fermentation, and you will get the pre-fermented dough; S3: Add yeast to the pre-fermented dough, knead at high speed for 6 minutes, and place in a 32℃ proofing room for 0.5 hours to obtain the final fermented dough; S4: Divide the final fermented dough into 50g portions, shape them into traditional steamed buns, place them in a steamer, steam at 105℃ for 15 minutes, remove and cool to room temperature to obtain the finished product.

[0030] Comparative Example 2 Raw material ratio (total weight 1000g): Same as Example 2 (whole wheat flour 400g, RS4 type resistant starch 380g, self-rising flour ingredient 30g, Leuconostoc mesenteroides starter 30g, yeast 20g, water 450g, fermentation starter carbon source 16.3g), the difference from Example 2 is the removal of inulin.

[0031] Preparation method: Same as in Example 2 (fermentation at 37℃ for 2 hours, proofing at 32℃ for 0.5 hours, and steaming at 105℃ for 15 minutes).

[0032] The samples prepared in Example 2 and Comparative Example 2 were tested. The sample preparation method, detection index and method were the same as in Example 1. The results and evaluation are as follows.

[0033] Conclusion: The steamed buns prepared in Example 2 have a total dietary fiber content as high as 26.8 wt%, far exceeding the 15 wt% standard, and a GI value as low as 45. Although the hardness is slightly increased due to the high fiber content, it still maintains good chewiness and has no dryness, thus overcoming the contradiction between high fiber and good taste. In contrast, the steamed buns in Comparative Example 2 lack prebiotics and cannot induce lactic acid bacteria to synthesize extracellular polysaccharides. The high fiber content leads to poor gas retention in the dough, resulting in a dry texture, easy crumbling, and a GI value that does not meet the low GI requirement, as well as a bland flavor.

[0034] Example 3 A low-GI dietary fiber self-rising dough steamed bun, the ingredient ratio (total weight 1000g) includes: Flour: Mix buckwheat flour and oat flour in a 1:1 ratio, for a total of 700g (70%). Dietary fiber: 120g (12%) in total, of which 100g (10%) is a mixture of RS3 and RS4 resistant starch in a 2:1 ratio, and 20g (2%) is a mixture of xylooligosaccharides and inulin in a 1:1 ratio. Self-rising flour ingredients: 10g (1%); Lactic acid bacteria starter culture that produces extracellular polysaccharides: 5g (0.5%); Yeast: 5g (0.5%); Water: 300g (30%); Fermentation starter carbon source: 4.15g (0.5%, based on a total weight of 830g of mixed dry powder).

[0035] Preparation method: S1: Mix the mixed flour, compound resistant starch, compound prebiotics, and self-rising powder ingredients, and stir for 6 minutes until uniform to obtain mixed dry powder; S2: Add water and fermentation starter carbon source to the mixed dry powder, stir for 1 minute, add Leuconostoc mesenteroides starter, knead the dough at low speed for 8 minutes, place it in a 30℃ constant temperature fermentation box for 6 hours, monitor the dough pH value to drop to 4.8, expand the volume to 1.2 times the original volume, stop fermentation, and obtain pre-fermented dough; S3: Add yeast to the pre-fermented dough, knead at high speed for 4 minutes, and place it in a proofing room at 28℃ for 2 hours to obtain the final fermented dough; S4: Divide and shape the final fermented dough, steam at 102℃ for 25 minutes, and cool to obtain the finished product.

[0036] Comparative Example 3 Raw material ratio (total weight 1000g): Same as Example 3 (700g buckwheat flour + oat flour, 100g RS3 + RS4 type resistant starch, 20g xylooligosaccharide + inulin, 10g self-rising flour, 5g yeast, 300g water). The difference from Example 3 is the removal of lactic acid bacteria starter and fermentation starter carbon source.

[0037] Preparation method: Mix all ingredients directly and knead the dough. Let it rise at 28°C for 2 hours. After shaping, steam at 102°C for 25 minutes. No pre-fermentation step is required.

[0038] The samples prepared in Example 3 and Comparative Example 3 were tested. The sample preparation method, detection index, and method were the same as in Example 1. The results and evaluations are as follows: Conclusion: The steamed buns prepared in Example 3 have a total dietary fiber content that meets the requirement of not less than 15 wt%, a GI value close to the critical value of 55, a fluffy and delicate texture, and a pleasant aroma of buckwheat and oats, exhibiting excellent sensory quality and making them suitable for consumers with high taste requirements. In contrast, the steamed buns prepared in Comparative Example 3 suffer from a higher GI value due to the inability to achieve stable high-fiber addition through traditional physical mixing, rapid starch digestion and absorption, lack of extracellular polysaccharide support in the dough, resulting in a loose texture, significant crumbly, and poor sensory quality.

[0039] Example 4 A low-GI dietary fiber self-rising dough steamed bun, the ingredient ratio (total weight 1000g) includes: Flour: Mix wheat flour, whole wheat flour, and oat flour in a 2:1:1 ratio, for a total of 600g (60%). Dietary fiber: 200g (20%) in total, including 160g (16%) of RS3 resistant starch and 40g (4%) of xylooligosaccharides; Self-rising flour ingredients: 20g (2%) Lactic acid bacteria starter culture that produces extracellular polysaccharides: 15g (1.5%); Yeast: 10g (1%); Water: 420g (42%); Fermentation starter carbon source: 8.35g (1%, based on the total weight of the mixed dry powder of 835g).

[0040] Preparation method: S1: Mix the mixed flour, RS3 resistant starch, xylooligosaccharides, and self-rising flour ingredients evenly and stir for 7 minutes to obtain the mixed dry powder; S2: Add water, fermentation starter carbon source and Leuconostoc mesenteroides starter, knead for 10 minutes, ferment at 34℃ for 5 hours, the dough pH value drops to 4.4, the volume expands by 1.4 times, and the pre-fermented dough is obtained; S3: Add yeast and knead for 5 minutes, then let it rise at 31℃ for 1.2 hours to obtain the final fermented dough; S4: After shaping, steam at 100℃ for 22 minutes, then cool to obtain the finished product.

[0041] Example 5 A low-GI dietary fiber self-rising dough steamed bun, the ingredient ratio (total weight 1000g) includes: Flour: 500g buckwheat flour (50%); Dietary fiber: 280g (28%) in total, including 240g (24%) of RS4 resistant starch and 40g (4%) of inulin; Self-rising flour ingredients: 25g (2.5%); Lactic acid bacteria starter culture that produces extracellular polysaccharides: 25g (2.5%); Yeast: 15g (1.5%); Water: 400g (40%) Fermentation starter carbon source: 12.4g (1.5%, based on a total weight of 825g of mixed dry powder).

[0042] Preparation method: S1: Mix buckwheat flour, RS4 resistant starch, inulin, and self-rising flour ingredients, and stir for 6 minutes until uniform; S2: Add water, fermentation starter carbon source and Leuconostoc mesenteroides starter, knead for 11 minutes, ferment at 36℃ for 3 hours, the dough pH value drops to 4.3, the volume expands by 1.4 times, and the pre-fermented dough is obtained; S3: Add yeast and knead for 5 minutes, then let it rise at 30℃ for 0.8 hours to obtain the final fermented dough; S4: After shaping, steam at 103℃ for 18 minutes, then cool to obtain the finished product.

[0043] Example 6 A low-GI dietary fiber self-rising dough steamed bun, the ingredient ratio (total weight 1000g) includes: Flour: Mix oat flour and whole wheat flour in a 3:2 ratio, for a total of 520g (52%). Dietary fiber: 260g (26%) in total, of which 220g (22%) is a mixture of RS3 and RS4 resistant starch in a 1:1 ratio, and 40g (4%) is a mixture of xylooligosaccharides and inulin in a 2:1 ratio. Self-rising flour ingredients: 18g (1.8%); Lactic acid bacteria starter culture that produces extracellular polysaccharides: 12g (1.2%); Yeast: 9g (0.9%); Water: 390g (39%); Fermentation starter carbon source: 8.1g (1%, based on a total weight of 810g of mixed dry powder).

[0044] Preparation method: S1: Mix flour, compound resistant starch, compound prebiotics, and self-rising flour ingredients, and stir for 7 minutes until smooth; S2: Add water, fermentation starter carbon source and Leuconostoc mesenteroides starter, knead for 9 minutes, ferment at 35℃ for 4.5 hours, the dough pH value drops to 4.6, the volume expands by 1.3 times, and the pre-fermented dough is obtained; S3: Add yeast and knead for 4 minutes, then let it rise at 29℃ for 1.5 hours to obtain the final fermented dough; S4: After shaping, steam at 101℃ for 21 minutes, then cool to obtain the finished product.

[0045] Example 7 A low-GI dietary fiber self-rising dough steamed bun, the ingredient ratio (total weight 1000g) includes: Flour: Mix wheat flour and buckwheat flour in a 4:1 ratio, for a total of 650g (65%). Dietary fiber: 150g (15%) in total, including 130g (13%) of RS3 resistant starch and 20g (2%) of inulin. Self-rising flour ingredients: 12g (1.2%) Lactic acid bacteria starter culture that produces extracellular polysaccharides: 8g (0.8%) Yeast: 7g (0.7%) Water: 330g (33%) Fermentation starter carbon source: 4.25g (0.5%, based on a total weight of 850g of mixed dry powder).

[0046] Preparation method: S1: Mix flour, RS3 resistant starch, inulin, and self-rising flour ingredients, and stir for 5 minutes until smooth; S2: Add water, fermentation starter carbon source and Leuconostoc mesenteroides starter, knead for 8 minutes, ferment at 32℃ for 5.5 hours, the dough pH value drops to 4.7, the volume expands by 1.2 times, and the pre-fermented dough is obtained; S3: Add yeast and knead for 5 minutes, then let it rise at 30℃ for 1.3 hours to obtain the final fermented dough; S4: After shaping, steam at 100℃ for 23 minutes, then cool to obtain the finished product.

[0047] Example 8 A low-GI dietary fiber self-rising dough steamed bun, the ingredient ratio (total weight 1000g) includes: Flour: Mix whole wheat flour, oat flour, and buckwheat flour in a 2:2:1 ratio, for a total of 580g (58%). Dietary fiber: 220g (22%) in total, including 190g (19%) of RS4 resistant starch and 30g (3%) of xylooligosaccharides; Self-rising flour ingredients: 22g (2.2%); Lactic acid bacteria starter culture that produces extracellular polysaccharides: 20g (2%); Yeast: 18g (1.8%); Water: 410g (41%); Fermentation starter carbon source: 12.4g (1.5%, based on a total weight of 825g of mixed dry powder).

[0048] Preparation method: S1: Mix flour, RS4 resistant starch, xylooligosaccharides, and self-rising flour ingredients, and stir for 8 minutes until smooth; S2: Add water, fermentation starter carbon source and Leuconostoc mesenteroides starter, knead for 12 minutes, ferment at 37℃ for 3.5 hours, the dough pH value drops to 4.3, the volume expands by 1.5 times, and the pre-fermented dough is obtained; S3: Add yeast and knead for 6 minutes, then let it rise at 32℃ for 0.6 hours to obtain the final fermented dough; S4: After shaping, steam at 104℃ for 17 minutes, then cool to obtain the finished product.

[0049] The methods provided in Examples 4, 5, 6, 7 and 8 were used to prepare steamed bun samples. The sample preparation methods, detection indicators and methods were the same as in Example 1. The physicochemical indicators of the samples were detected, and the samples were subjected to sensory evaluation. The results and evaluations are as follows.

[0050] Conclusion: Example 4 uses a multi-component flour blend for more balanced nutrition, with a dietary fiber content close to 20 wt%, a low GI value, and a texture between smooth and coarse, satisfying different taste preferences and suitable as a daily staple food. The addition of buckwheat flour in Example 5 gives the product a unique flavor, high dietary fiber content, and a low GI value. Although its hardness is slightly higher than Example 1, it is still within an acceptable range, making it suitable for diabetics and those trying to lose weight.

[0051] In Example 6, the combination of compound resistant starch and compound prebiotics enhances the product's nutritional functionality. It boasts high dietary fiber content, a low GI value, and a balanced taste, making it suitable as a long-term healthy staple food. In Example 7, the dietary fiber content is slightly higher than the minimum standard, the GI value is low, and the high proportion of wheat flour gives the product a delicate and fluffy texture, balancing health and deliciousness, making it suitable for mass consumption.

[0052] Example 8 uses a combination of multiple grains to make the nutrition more comprehensive, with high dietary fiber content and low GI value. The extracellular polysaccharides produced by Leuconostoc mesenteroides effectively improve the roughness caused by high fiber, resulting in good sensory quality.

[0053] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0054] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A low GI dietary fiber self-made steamed bun, characterized in that, The raw materials include the following weight percentages: flour 40-70%; dietary fiber 12-38%; self-raising flour ingredients 1-3%; exopolysaccharide-producing lactic acid bacteria starter 0.5-3%; yeast 0.5-2%; water 30-45%; wherein the dietary fiber includes resistant starch and prebiotics, the amount of resistant starch added is 10-30%, and the amount of prebiotics added is 2-8%; wherein the total content of dietary fiber in the stuffed buns is not less than 15wt%, and the GI value is less than 55.

2. The low GI dietary fiber self-made steamed buns according to claim 1, characterized in that: The exopolysaccharide-producing lactic acid bacteria is Leuconostoc mesenteroides.

3. The low GI dietary fiber self-made steamed buns according to claim 1 or 2, characterized in that: The prebiotics are one or both of xylooligosaccharides and inulin.

4. The low GI dietary fiber self-made steamed buns according to claim 1, characterized in that: The flour is at least one of wheat flour, whole wheat flour, buckwheat flour, and oat flour.

5. The low GI dietary fiber self-made steamed buns according to claim 1, characterized in that: The resistant starch is one or both of RS3-type resistant starch and RS4-type resistant starch.

6. A method for preparing the low GI dietary fiber steamed bun according to any one of claims 1 to 5, characterized in that, The method includes the following steps: S1. Mix flour, resistant starch, prebiotics, and self-raising flour ingredients uniformly to obtain mixed dry powder; S2. Add water and fermentation-starting carbon source to the mixed dry powder, then add exopolysaccharide-producing lactic acid bacteria starter, and knead, then ferment at 30-37℃ for 2-6h to obtain pre-fermented dough; S3. Add yeast to the pre-fermented dough, and knead, then proof at 28-32℃ for 0.5-2h to obtain final-fermented dough; S4. Shape the final-fermented dough, then steam and cure to obtain the stuffed buns.

7. The preparation method of the low GI dietary fiber steamed buns according to claim 6, characterized in that: In step S2, 0.5-2% of fermentation-starting carbon source is further added, which is selected from at least one of allulose and isomaltulose, based on the total weight of the mixed dry powder.

8. The preparation method of the low GI dietary fiber steamed buns according to claim 6, characterized in that: In step S2, the end of fermentation is determined when the pH value of the dough decreases to 4.2-4.8, and / or the volume of the dough expands to 1.2-1.5 times the original volume.

9. The preparation method of the low GI dietary fiber steamed buns according to claim 6, characterized in that: In step S4, the steam curing is performed at 100-105℃ for 15-25min.

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