The invention relates to the technical field of
food processing, and particularly discloses slow-
sugar-increasing whole-grain fermented steamed buns and a
processing technology. The whole-grain fermented steamed buns are mainly prepared from the following raw materials in parts by weight: 50-60 parts of
wheat flour, 15-25 parts of
rice flour, 5-15 parts of
millet flour, 5-10 parts of
mung bean flour, 5-10 parts of soybean flour, 0.5-1.5 parts of
yeast, 1-2 parts of table salt, 0.5-1.5 parts of vital
gluten, 0.4-0.6 part of
sodium alginate, 0.4-0.6 part of a
silybum marianum extract, 0.01-0.03 part of a natural
preservative and 45-55 parts of water. The whole-grain fermented steamed bun not only has the characteristics of low GI value, slow
sugar increase and rich
nutrition, but also has the advantages of high
specific volume, low
hardness, good elasticity and good
chewiness, meanwhile, the whole-grain fermented steamed bun is uniform in internal air holes, soft in texture, good in bulkiness, fast in elastic
recovery and strong in
chewiness, the taste and quality of the whole-grain fermented steamed bun are improved, and market requirements are met.