CN-122004392-A - Low-GI steamed bread and preparation method thereof

Abstract

The invention provides a low GI steamed bread and a preparation method thereof, wherein saccharomyces cerevisiae, lactobacillus brevis, lactobacillus plantarum and lactobacillus pentosus which are separated and screened from traditional yeast are utilized to ferment dough in multiple strains, a composite modifier consisting of polydextrose, isoamylase and tannic acid is added after fermentation, and the steamed bread is steamed after fermentation to prepare the low GI steamed bread. The steamed bread prepared by the method has low GI value and excellent sensory quality, solves the bottleneck problem that the low GI and texture characteristics and the sensory quality are difficult to consider in the traditional process, realizes the unification of the low GI health function and the excellent edible quality, has simple process, accords with the trend of clean labels, and is easy for industrial production.

Inventors

• WANG YUANHUI
• LI BOYU
• HONG FEIYI
• LIU SIBO
• CHEN CHEN
• WANG YING

Assignees

• 河南工业大学

Dates

Publication Date

20260512

Application Date

20260323

Claims (8)

1. 1. The preparation method of the low GI steamed bread is characterized by comprising the following steps: s1, adding water into composite raw material powder, adding fresh wet thalli of saccharomyces cerevisiae, lactobacillus brevis, lactobacillus plantarum and lactobacillus pentosus, uniformly mixing, and putting dough into a constant temperature incubator for fermentation to prepare a starter; S2, adding a leavening agent and water into the composite raw material powder, kneading dough, proofing, repeatedly calendaring and exhausting the proofed dough, pushing the dough into a cake shape for standby, taking polydextrose, tannic acid and isoamylase to dissolve in a small amount of water based on the dry basis of the composite raw material powder, uniformly spraying the mixture on the surface of the proofed cake, repeatedly kneading the dough until the surface is smooth and fine, covering a preservative film, relaxing at normal temperature, uniformly dividing the mixture into small dough with equal weight, performing secondary proofing, steaming the secondary proofed dough in a steamer with cold water, taking out the steamed dough after steaming is finished, and naturally cooling at the room temperature to obtain the low GI steamed bread.
2. 2. The preparation method of the low-GI steamed bread according to claim 1, wherein the components of the composite raw material powder in the step S1 comprise wheat flour, tartary buckwheat powder, sweet buckwheat powder, wheat gluten, high amylose starch and mulberry leaf extract, and the mass ratio of the wheat flour, the tartary buckwheat powder, the sweet buckwheat powder, the wheat gluten powder, the high amylose starch and the mulberry leaf extract is 77-81:20-24:29-33:14-18:13-17:1.
3. 3. The method according to claim 1, wherein the Saccharomyces cerevisiae in the step S1 is HautWYH101801, deposited with the Guangdong province microorganism strain collection, the deposit number is GDMCC No:67133, the Lactobacillus brevis is HautWYHI 01802:01802, deposited with the Guangdong province microorganism strain collection, the deposit number is GDMCC No:67134, the Lactobacillus plantarum is HautWYH101803, deposited with the Guangdong province microorganism strain collection, the deposit number is GDMCC No: 67135, the Lactobacillus pentosus is HautWYH101804, deposited with the Guangdong province microorganism strain collection, and the deposit number is GDMCC No: 67136.
4. 4. The preparation method of the low GI steamed bread according to claim 1, wherein the volume ratio of the fresh wet bacteria of the Saccharomyces cerevisiae, the Lactobacillus brevis, the Lactobacillus plantarum and the Lactobacillus pentosus in the step S1 is 1:0.1-0.3:0.1-0.3, the viable count of the Saccharomyces cerevisiae is 1.0-2.5X10 8 CFU/mL, the viable count of the Lactobacillus brevis is 1.0-2.5X10 8 CFU/mL, the viable count of the Lactobacillus plantarum is 1.0-2.5X10 8 CFU/mL, and the viable count of the Lactobacillus pentosus is 1.0-2.5X10 8 CFU/mL.
5. 5. The method for preparing low GI steamed bread according to claim 1, wherein the fermentation time in the step S1 is 6-8 hours.
6. 6. The preparation method of the low GI steamed bread according to claim 1, wherein the addition amount of the starter in the composite raw material powder in the step S2 is 10-15%.
7. 7. The method for preparing the low GI steamed bread according to claim 1, wherein the adding amount of the polydextrose in the composite raw material powder in the step S2 is 0.5-3%, the adding amount of the tannic acid in the composite raw material powder is 0.002-0.01%, and the adding amount of the isoamylase in the composite raw material powder is 3-10U/g.
8. 8. The low-GI steamed bread prepared by the preparation method according to any one of claims 1 to 7.

Description

Low-GI steamed bread and preparation method thereof Technical Field The invention belongs to the technical field of food biological fermentation, and particularly relates to low-GI steamed bread and a preparation method thereof. Background The steamed bread is a traditional fermented flour staple food prepared by taking wheat flour as a main raw material through processes such as fermentation, steaming and the like, has the characteristics of mature preparation process, wide edible crowd and the like, and plays an important role in daily diet of residents in China. However, because starch is gelatinized in the steaming process, the starch is easy to be quickly digested and absorbed after entering a human body, postprandial blood glucose response is high, glycemic Index (GI) is generally high, and long-term eating is not beneficial to health requirements of people with blood glucose control. Therefore, reducing the GI value of the steamed bread under the premise of ensuring the eating quality of the steamed bread becomes an important technical direction in the research and development of the current healthy main food. In order to reduce the GI value, the main stream technical path is focused on raw material compounding, namely, the digestion rate of starch is reduced or the sugar metabolism process is regulated by adding coarse cereal powder such as tartary buckwheat, sweet buckwheat and the like, dietary fiber, high amylose starch or functional extract of plant sources. However, in practical processing application, the introduction of a large amount of non-wheat components often interferes with the formation and stability of a gluten network, so that the dough fermentation performance is reduced, the specific volume of the steamed bread is reduced, the texture is hard, the taste is sticky, and the problems of coarse cereal flavor enhancement, even bitter and astringent taste aggravation and the like are accompanied, and the problems of the low GI characteristics and the soft taste and the flavor coordination of the traditional steamed bread are difficult to be considered, so that the industrialized popularization and market acceptance of the low GI steamed bread product are severely restricted. Fermentation regulation is considered as a more potential solution, and fermentation not only improves the flavor and texture of steamed bread, but also its metabolites (e.g. organic acids) induce retrogradation of starch, forming resistant starch (RESISTANT STARCH, RS), thereby lowering the GI value. However, in the current industrial production, single commercial yeast is generally adopted as a starter, and the advantages of strong gas production capability, stable fermentation process and simple and convenient operation are that the metabolic pathway is relatively single, CO 2 is mainly produced by rapidly consuming saccharides, the regulation and control capability of starch structure state, flavor substance formation and function component synergism in a dough system is limited, and the defects of a low GI formula system in taste and flavor are difficult to make up. In contrast, traditional leavening agents (e.g., old dough, yeast, etc.) are typically composed of a combination of multiple yeasts and lactic acid bacteria, and multi-species fermentation can produce organic acids, alcohols, and multiple flavor precursor substances, helping to improve dough fermentation characteristics and finished flavor quality. However, the flora composition of the traditional starter is greatly influenced by raw material sources, regional environments and manufacturing processes, the proportion and activity of strains are difficult to control, the batch stability is poor, and the requirements of modern food industry on starter standardization, repeatability and safety controllability are difficult to meet. Even if organic acid is generated by fermentation of specific strains (such as lactobacillus) to promote retrogradation of starch, the formed resistant starch has limited total amount and loose structure, and is easy to be damaged in the subsequent steaming or reheating process, so that the GI reducing effect is not obvious and is unstable. In the prior art, bacterial screening or single additives are concerned in a plurality of isolation ways, so that an innovative technical scheme is needed in the art, the limitation of the existing single means can be broken through, and the root and stability of the GI value of the steamed bread are reduced on the premise of not affecting the texture characteristics and the sensory quality of the steamed bread. Disclosure of Invention Aiming at the technical problems, the invention aims to provide the low GI steamed bread and the preparation method thereof, and the problems of low generation efficiency of resistant starch, dry and hard texture, insufficient elasticity, easy slag and teeth falling, poor flavor and the like of the low GI steamed bread prepared by the traditional method are s