Functional steamed bread with jerusalem artichoke for improving constipation and adjusting blood sugar and preparation method thereof

Abstract

This invention discloses a Jerusalem artichoke functional steamed bun that improves constipation and helps regulate blood sugar, and its preparation method. The Jerusalem artichoke functional steamed bun is made from roasted Jerusalem artichoke powder, roasted wheat bran powder, and whole wheat flour. The preparation method includes: roasting the Jerusalem artichoke powder and wheat bran powder separately, mixing them with whole wheat flour, adding activated yeast water to make dough, and then fermenting, shaping, proofing, and steaming to obtain the functional steamed bun. This invention, through the combination of roasted Jerusalem artichoke powder, roasted wheat bran powder, and whole wheat flour, allows the steamed bun to be rich in dietary fiber while maintaining a firm, chewy, and non-sticky texture. The roasting process imparts a rich and pure coffee aroma to the steamed bun. Simultaneously, the synergistic effect of insoluble and soluble dietary fiber promotes intestinal peristalsis and regulates intestinal flora, improving constipation. The soluble dietary components delay the release and absorption of glucose, giving the product an auxiliary effect in regulating blood sugar.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a Jerusalem artichoke functional steamed bun that improves constipation and helps regulate blood sugar, and its preparation method. Background Technology

[0002] Steamed buns are a traditional staple food in my country, made primarily from wheat flour through fermentation and steaming, and are widely loved by consumers. However, traditional steamed buns are mainly made from refined wheat flour, whose main components are starch and protein, with low dietary fiber content. With the accelerated pace of modern life and the refinement of dietary structures, the incidence of constipation and abnormal blood sugar levels is showing a year-on-year upward trend. Constipation not only affects quality of life but may also induce or aggravate anorectal diseases such as hemorrhoids and anal fissures. Long-term constipation is also associated with an increased risk of colorectal cancer. Abnormal blood sugar levels, especially drastic fluctuations in postprandial blood sugar, are a significant risk factor for prediabetes, and prolonged hyperglycemia can lead to complications affecting multiple systems, including the cardiovascular and nervous systems. Therefore, developing steamed bun-type staple foods that can improve constipation and assist in regulating blood sugar is of great significance for promoting public health through daily dietary interventions.

[0003] There have been some attempts to improve the functionality of steamed buns by adding dietary fiber or polysaccharides. For example, adding insoluble dietary fiber such as bran or oat fiber to steamed buns can promote intestinal peristalsis and thus alleviate constipation to some extent. However, adding insoluble dietary fiber alone often results in a rough texture and dry, hard consistency. On the other hand, adding soluble dietary fiber such as inulin or fructooligosaccharides to steamed buns can improve constipation by utilizing their prebiotic effect to regulate gut microbiota and increase stool water content. However, excessive addition of soluble dietary fiber can severely affect the gas-holding capacity of the dough and the gluten network structure, leading to a reduction in the volume of the steamed buns, a denser texture, and a sticky taste.

[0004] Therefore, it is of great significance to develop steamed bun products that have good sensory quality, significantly improve constipation, and help regulate blood sugar without compromising the processing quality and taste of steamed buns. Summary of the Invention

[0005] In view of this, the present invention provides a Jerusalem artichoke functional steamed bun that improves constipation and helps regulate blood sugar, and a method for preparing the same.

[0006] The technical solution provided by this invention is as follows: In a first aspect, the present invention provides a Jerusalem artichoke functional steamed bun that improves constipation and helps regulate blood sugar, comprising, by weight, the following ingredients: 10-20 parts roasted Jerusalem artichoke powder, 3-8 parts roasted wheat bran powder, and 70-90 parts whole wheat flour.

[0007] Furthermore, by weight, it is made from the following raw materials: 15 parts roasted Jerusalem artichoke powder, 5 parts roasted wheat bran powder, and 80 parts whole wheat flour.

[0008] Jerusalem artichoke is a perennial herbaceous plant belonging to the genus Helianthus of the Asteraceae family. Its tubers are rich in inulin, a linear polysaccharide composed of D-fructose linked by β-(2,1) glycosidic bonds, and is a natural water-soluble dietary fiber. The inventors discovered that after roasting, some inulin undergoes thermal degradation to generate fructooligosaccharides and short-chain fructooligosaccharides. These components not only possess superior prebiotic activity, enabling selective fermentation and utilization by beneficial intestinal bacteria, lowering intestinal pH, promoting intestinal peristalsis, and increasing fecal moisture content, thus significantly improving constipation symptoms; more importantly, the oligosaccharide components produced by the partial hydrolysis of inulin during roasting have a suitable molecular weight. They can form a viscous gel layer in the intestine to delay the contact between amylase and starch substrates, inhibiting the activity of α-amylase and α-glucosidase, thereby slowing the release and absorption of glucose, and can also be rapidly utilized by intestinal flora to produce metabolic regulatory effects. Roasting Jerusalem artichoke powder not only provides a rich coffee aroma, which comes from the Maillard reaction and caramelization reaction between inulin and protein during the roasting process, producing aromatic compounds such as pyrazines and furans, but also significantly improves the flavor acceptance of steamed buns.

[0009] Wheat bran is a byproduct of wheat processing and is rich in insoluble dietary fiber, B vitamins, and minerals. Roasting wheat bran improves the water-holding capacity and swelling properties of its insoluble dietary fiber. Simultaneously, the Maillard reaction products produced during roasting possess antioxidant activity, which can reduce the negative impact of insoluble dietary fiber on the texture of steamed buns. When roasted Jerusalem artichoke powder and roasted wheat bran powder are combined in a specific ratio, they work synergistically. The soluble dietary fiber (inulin and its degradation products) in the roasted Jerusalem artichoke powder and the insoluble dietary fiber in the roasted wheat bran powder form a three-dimensional network structure. The soluble dietary components fill the spaces between the insoluble fiber skeleton, which on the one hand improves the water retention of the dough and the continuity of the gluten network, alleviating the quality deterioration caused by simply adding insoluble dietary fiber. On the other hand, the two types of dietary fiber play complementary physiological functions in the intestine. Insoluble fiber increases fecal volume and shortens intestinal transit time, while soluble fiber regulates the composition of intestinal flora, increases fecal water content, and delays glucose absorption. This makes the product of this invention significantly effective in improving constipation and assisting in blood sugar regulation.

[0010] Whole wheat flour retains all components of wheat, including the bran, germ, and endosperm. Compared to refined flour, whole wheat flour is richer in dietary fiber, B vitamins, minerals, and various phytochemicals. The addition of whole wheat flour not only further increases the dietary fiber content of the product, but its fermentable dietary fibers, such as arabinoxylan, can also be utilized by gut microbiota, enhancing insulin sensitivity. Simultaneously, the gluten protein in whole wheat flour provides the necessary dough network structure, supporting the addition of Jerusalem artichoke flour and bran flour, ensuring the steamed buns have excellent processing properties and sensory quality.

[0011] Furthermore, the method for preparing the roasted Jerusalem artichoke powder is as follows: Place Jerusalem artichoke powder in a frying device and fry at 120~180℃ for 10~30 minutes until it turns golden in color and emits a fragrance. This is how you get roasted Jerusalem artichoke powder.

[0012] Furthermore, the method for preparing the roasted wheat bran powder is as follows: Place wheat bran in a frying device and fry at 100-150℃ for 8-20 minutes until it turns slightly yellow and emits a wheat aroma, thus obtaining roasted wheat bran powder.

[0013] Secondly, the present invention provides a method for preparing Jerusalem artichoke functional steamed buns that improve constipation and assist in regulating blood sugar as described in any of the preceding claims, comprising the following steps: S1, Mix Weigh out the roasted Jerusalem artichoke powder, roasted wheat bran powder and whole wheat flour according to the proportions, mix them evenly to obtain the mixed powder; S2, Yeast Activation Add yeast to warm water at 25-35℃ and let it stand for 8-15 minutes to activate it, thus obtaining yeast activation solution; S3, Kneading the dough Add the yeast activation solution to the mixed powder, stir and knead for 10-25 minutes to form a smooth dough; S4, Fermentation Place the dough in a temperature of 28~38℃ and a relative humidity of 70%~85% for 40~90 minutes to ferment; S5, Plastic Surgery Knead the fermented dough to release the air, divide it into even portions, and shape them into balls. S6, Wake-up Place the shaped dough at a temperature of 30-40℃ and a relative humidity of 75%-85% for 10-25 minutes to allow it to rise. S7, Steaming Place the proofed dough in a steamer, steam for 15-30 minutes after the water boils, then turn off the heat and let it sit for 3-10 minutes to obtain functional steamed buns.

[0014] The beneficial effects of this invention are as follows: This invention constructs a three-dimensional network structure that complements soluble and insoluble dietary fiber by combining roasted Jerusalem artichoke powder, roasted wheat bran powder, and whole wheat flour. This improves the water retention and gluten network continuity of the dough, resulting in steamed buns that are rich in dietary fiber while maintaining a firm, chewy, and non-sticky texture. Simultaneously, the roasting process pre-treats the Jerusalem artichoke powder and wheat bran powder, causing partial thermal degradation of inulin to generate fructooligosaccharides with stronger prebiotic activity. Furthermore, the Maillard reaction and caramelization reaction impart a rich and pure coffee aroma to the steamed buns, effectively masking any unpleasant raw or fishy smells. Functionally, the synergistic effect of insoluble and soluble dietary fiber promotes intestinal peristalsis and regulates gut microbiota, improving constipation. Meanwhile, the soluble dietary components delay the release and absorption of glucose, giving the product a supplementary blood sugar regulating effect. The steamed buns prepared by this invention achieve excellent sensory quality while also improving constipation and assisting in blood sugar regulation. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are weight percentages and parts by weight.

[0016] Unless otherwise specified, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. It should be noted that the terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the exemplary embodiments of this application. Example 1

[0017] A method for preparing Jerusalem artichoke functional steamed buns that improve constipation and help regulate blood sugar includes the following steps: S1, Mix Place Jerusalem artichoke powder in a wok and stir-fry at 150℃ for 20 minutes until it turns golden in color and emits a rich coffee aroma. Remove and cool to obtain cooked Jerusalem artichoke powder. Place wheat bran in a wok and stir-fry at 120℃ for 15 minutes until it turns slightly yellow and emits a wheat aroma. Remove and cool to obtain roasted wheat bran powder. Weigh out 15 parts of roasted Jerusalem artichoke powder, 5 parts of roasted wheat bran powder, and 80 parts of whole wheat flour by weight, mix them evenly, and obtain the mixed powder. S2, Yeast Activation Add 1 part yeast to warm water at 30℃ and let it stand for 10 minutes to activate it, thus obtaining yeast activation solution; S3, Kneading the dough Add the yeast activation solution to the mixed powder, stir and knead for 15 minutes to form a smooth dough; S4, Fermentation Place the dough at a temperature of 35℃ and a relative humidity of 80% for 60 minutes to ferment; S5, Plastic Surgery Knead the fermented dough to release the air, divide it into portions of about 50g each, and shape them into balls. S6, Wake-up Place the shaped dough at 37°C and 80% relative humidity for 18 minutes to allow it to rise. S7, Steaming Place the proofed dough in a steamer, steam for 22 minutes after the water boils, then turn off the heat and let it sit for 6 minutes to obtain functional steamed buns. Example 2

[0018] A method for preparing Jerusalem artichoke functional steamed buns that improve constipation and help regulate blood sugar includes the following steps: S1, Mix Place Jerusalem artichoke powder in a wok and stir-fry at 130℃ for 25 minutes until it turns golden in color and emits a rich coffee aroma. Remove and cool to obtain stir-fried Jerusalem artichoke powder. Place wheat bran in a wok and stir-fry at 110℃ for 18 minutes until it turns slightly yellow and emits a wheat aroma. Remove and cool to obtain roasted wheat bran powder. Weigh out 15 parts of roasted Jerusalem artichoke powder, 5 parts of roasted wheat bran powder, and 80 parts of whole wheat flour by weight, mix them evenly, and obtain the mixed powder. S2, Yeast Activation Add 1 part yeast to warm water at 30℃ and let it stand for 10 minutes to activate it, thus obtaining yeast activation solution; S3, Kneading the dough Add the yeast activation solution to the mixed powder, stir and knead for 15 minutes to form a smooth dough; S4, Fermentation Place the dough at a temperature of 32℃ and a relative humidity of 75% for 70 minutes to ferment; S5, Plastic Surgery Knead the fermented dough to release the air, divide it into portions of about 50g each, and shape them into balls. S6, Wake-up Place the shaped dough at 35℃ and 75% relative humidity for 20 minutes to allow it to rise. S7, Steaming Place the proofed dough in a steamer, steam for 20 minutes after the water boils, then turn off the heat and let it sit for 8 minutes to obtain functional steamed buns.

[0019] Comparative Example 1 The difference between this comparative example and Example 1 is that no roasted Jerusalem artichoke powder is added; instead, an equal amount of whole wheat flour is used. That is, the raw materials are weighed according to the following weight parts: 5 parts roasted bran powder and 95 parts whole wheat flour.

[0020] Comparative Example 2 The difference between this comparative example and Example 1 is that no roasted wheat bran powder is added, and an equal amount of whole wheat flour is used instead; that is, the raw materials are weighed according to the following weight parts: 15 parts roasted Jerusalem artichoke powder and 85 parts whole wheat flour.

[0021] Comparative Example 3 The difference between this comparative example and Example 1 is that the Jerusalem artichoke powder and wheat bran powder were added directly in the form of raw starch without being roasted; that is, the raw materials were weighed according to the following weight parts: 15 parts Jerusalem artichoke powder, 5 parts wheat bran powder, and 80 parts whole wheat flour.

[0022] Sensory evaluation Sensory evaluations were conducted on the steamed buns prepared in the examples and comparative examples. Ten evaluators participated in the sensory evaluation, assessing the appearance, color, aroma, taste, internal structure, and overall acceptability of the steamed buns. The scoring criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0023] Table 1 Sensory Evaluation Criteria for Functional Steamed Buns

[0024] Table 2 Sensory evaluation results of steamed buns

[0025] As shown in Table 2, the functional steamed buns prepared in the embodiments of the present invention are significantly superior to those of the comparative examples in all sensory indicators. The steamed buns of the embodiments have a full appearance, uniform color, rich and pure coffee aroma, firm and chewy texture that is not sticky, small and uniform internal pores, and high overall acceptability. In contrast, the aroma scores of the steamed buns of Comparative Examples 1 and 2 are significantly lower, lacking coffee aroma and having poor taste; the steamed bun of Comparative Example 3 has the lowest aroma score, indicating that the roasting process is crucial for forming the unique coffee aroma and improving the flavor quality of the present invention. The above results show that the present invention, through the synergistic addition of roasted Jerusalem artichoke powder and roasted wheat bran powder and the combination of roasting process, makes the functional steamed buns prepared in this invention have significant advantages in aroma, taste, and overall acceptability.

[0026] The above descriptions are merely embodiments of the present invention, and common knowledge such as specific technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A Jerusalem artichoke functional steamed bun that improves constipation and helps regulate blood sugar, characterized in that, Made from the following ingredients in parts by weight: 10-20 parts roasted Jerusalem artichoke powder, 3-8 parts roasted wheat bran powder, and 70-90 parts whole wheat flour.

2. The Jerusalem artichoke functional steamed bun according to claim 1, characterized in that, Made from the following ingredients in parts by weight: 15 parts roasted Jerusalem artichoke powder, 5 parts roasted wheat bran powder, and 80 parts whole wheat flour.

3. The Jerusalem artichoke functional steamed bun for improving constipation and assisting in blood sugar regulation according to claim 1, characterized in that, The method for preparing the roasted Jerusalem artichoke powder is as follows: Place Jerusalem artichoke powder in a frying device and fry at 120~180℃ for 10~30 minutes until it turns golden in color and emits a fragrance. This is how you get roasted Jerusalem artichoke powder.

4. The Jerusalem artichoke functional steamed bun for improving constipation and assisting in blood sugar regulation according to claim 1, characterized in that, The method for preparing the roasted wheat bran powder is as follows: Place wheat bran in a frying device and fry at 100-150℃ for 8-20 minutes until it turns slightly yellow and emits a wheat aroma, thus obtaining roasted wheat bran powder.

5. A method for preparing Jerusalem artichoke functional steamed buns for improving constipation and assisting in blood sugar regulation as described in any one of claims 1-4, characterized in that, Includes the following steps: S1, Mix Weigh out the roasted Jerusalem artichoke powder, roasted wheat bran powder and whole wheat flour according to the proportions, mix them evenly to obtain the mixed powder; S2, Yeast Activation Add yeast to warm water at 25-35℃ and let it stand for 8-15 minutes to activate it, thus obtaining yeast activation solution; S3, Kneading the dough Add the yeast activation solution to the mixed powder, stir and knead for 10-25 minutes to form a smooth dough; S4, Fermentation Place the dough in a temperature of 28~38℃ and a relative humidity of 70%~85% for 40~90 minutes to ferment; S5, Plastic Surgery Knead the fermented dough to release the air, divide it into even portions, and shape them into balls. S6, Wake-up Place the shaped dough at a temperature of 30-40℃ and a relative humidity of 75%-85% for 10-25 minutes to allow it to rise. S7, Steaming Place the proofed dough in a steamer, steam for 15-30 minutes after the water boils, then turn off the heat and let it sit for 3-10 minutes to obtain functional steamed buns.

Images