As the most common staple food, steamed buns often appear on people's tables, and somehow there is a rumor on the Internet that steamed buns will produce aflatoxin when they are frozen in the refrigerator for three days, which has attracted the attention of many people as soon as it was announced.
"Old Liu, why are you taking so many steamed buns?"
"I just saw an article that making steamed buns in the refrigerator for three days will produce aflatoxin, and we have been letting these steamed buns for four or five days, and I want to throw them away."
"Why throw it away?" It was too wasteful, the original when there was no refrigerator can be put for three or four days, and no one will get sick after eating, it is all a distortion, quickly take it back. ”
Aunt Chen just came home after dancing the square dance, casually saw her husband carrying a bag of steamed buns ready to go out, Aunt Chen was very confused about this, after inquiring to know that the original husband heard the article on the Internet, felt that the steamed buns were unhealthy to eat in time, but for Aunt Chen, who lived hard, in the original era of lack of materials, even the refrigerator was not, and the steamed buns were stored for a week, not to mention whether it would generate aflatoxin. #爱乐养生 #
Refrigerator as a common household appliances, the invention of the refrigerator is very convenient, people's lives have also extended the shelf life of food, friends living in the north, presumably have to eat steamed bread every day, I don't know everyone for steamed bread stored in the refrigerator for three days to generate aflatoxin, how is this matter viewed? If you're also curious, you might as well read on.
01
First of all, let's understand what is aflatoxin?
Aflatoxin is a highly toxic carcinogen, as early as 1993, the World Health Organization's International Agency for Research on Cancer, has listed aflatoxin as a first-class carcinogen list, aflatoxin toxicity is 68 times that of arsenic, the human liver has a strong damage.
Aflatoxin is found in all aspects of life, is extremely easy to breed in humid environments, and is often found in moldy and spoiled peanuts, corn, soybeans or coarse grains.
Aflatoxin is very harmful to humans and animals, mainly because aflatoxin is immunosuppressive, which can lead to genetic mutations and body malformations.
Relevant data studies have found that aflatoxin has a strong inducing effect on the occurrence of a variety of cancers, which is very destructive to the human liver, to a certain extent, can increase the chance of liver cirrhosis and primary liver cancer.
As a highly toxic substance, when the human body continuously ingests one milligram of aflatoxin, there can be obvious acute poisoning reactions, including acute hepatitis, hemorrhagic necrosis of liver tissue and other liver damage, when the human body continuously ingests 20 mg of aflatoxin, it can lead to liver fibrosis, growth retardation, infertility, and even lose life in severe cases.
02
How to stay away from aflatoxin?
1, grain should be mildew-proof, detoxification. Control the moisture of raw materials and feeds such as grains and the relative humidity of the stored environment, and the stored food must be kept dry and ventilated.
2, family daily life pay attention to hygiene, kitchen attention to ventilation, cutting board pay attention to frequent washing and drying, dishes and chopsticks are best disinfected, bamboo or wooden chopsticks should be replaced regularly.
3, aflatoxin is very bitter, eat peanuts, walnuts and other foods if you feel very bitter, immediately spit it out, and gargle. Moldy peanuts, walnuts, etc. are prone to aflatoxin.
4. Aflatoxin has heat resistance and the lysis temperature is 280 °C. The general cooking processing temperature cannot be destroyed. Therefore, for the sake of safety, if the stored peanuts, corn and other foods are a little moldy or the color is not right, do not eat.
03
Can I eat "frozen steamed buns"? Putting it in the refrigerator for more than 3 days will produce aflatoxin?
For the frozen steamed buns stored in the refrigerator for 3 days, whether aflatoxin will be generated, German experts have made relevant studies, before the start of the experiment experts prepared 200 steamed buns of the same quality and the same size, divided into 10 groups, each group has 20 steamed buns.
The first group of steamed buns was placed in the refrigerator and frozen for 1 day, and then removed for testing to see if aflatoxin was produced
The second group of steamed buns was placed in the refrigerator and frozen for 2 days, and then removed for testing to see if aflatoxin was generated
The 3rd group of steamed buns was placed in the refrigerator and frozen for 3 days, and then removed for testing to see if aflatoxin was generated
The 4th group of steamed buns was placed in the refrigerator and frozen for 4 days, then removed for testing to see if aflatoxin was generated, and so on until it was placed in the refrigerator and frozen for 10 days.
After a number of data studies, it has been found that even if the steamed bun is frozen in the refrigerator for more than 10 days, aflatoxin will still not be generated in the steamed bun, because the temperature suitable for the growth of aflatoxin is not below 0 °C but a higher temperature environment.
The temperature in the refrigerator freezer is roughly below 0 ° C, which is not suitable for the growth of aflatoxin in this environment, so the statement that frozen steamed buns will be generated in the refrigerator for more than three days is completely a rumor and there is no scientific basis.
Although aflatoxin will not be generated in the steamed bun, due to the long storage time, the water and nutrients in the steamed bun have been lost in large quantities, which will make the carbohydrate intake of too much glucose in the body, and a large amount of financially induced high blood sugar will also affect the digestion of the stomach and intestines, which is not conducive to the absorption of nutrients by the body.
04
How do you make a white, fluffy and delicious bun?
(1) Before making steamed buns, you need to make noodles first, put flour and yeast in a basin, add an appropriate amount of warm water to knead into a dough, the noodles should not be too soft, too soft steamed buns are easy to paralyze.
(2) The noodles can be sent to about 2 to 3 and a half times, and there will be many small holes like honeycombs in the well-haired noodles.
(3) Start kneading the dough, just like washing clothes, the left hand presses the end of the right hand and continues to rub, when the first kneading, the dough is thick, not soft at all, after a period of kneading, the noodles will begin to become delicate and smooth.
(4) The surface of the kneaded dough does not have any unpleasant places, and the inside is also very delicate.
(5) Stretch and cut the noodles into small pieces of uniform size, and ferment the cut steamed buns for a second time.
(6) Add water to the pot, spread the steaming cloth, boil the pot and put the steamed bun in the cage drawer, and leave a certain gap between the steamed bun and the steamed bun to prevent adhesion.
(7) Steam for 15 minutes after opening the pot, the specific situation can be changed according to the size of the steamed bun, repeat the above steps, and the white and fat steamed bun will be made.