CN103478573A - 一种高钙馒头及其制备方法 - Google Patents
一种高钙馒头及其制备方法 Download PDFInfo
- Publication number
- CN103478573A CN103478573A CN201310349504.XA CN201310349504A CN103478573A CN 103478573 A CN103478573 A CN 103478573A CN 201310349504 A CN201310349504 A CN 201310349504A CN 103478573 A CN103478573 A CN 103478573A
- Authority
- CN
- China
- Prior art keywords
- parts
- steamed bun
- fish
- bone
- seed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 13
- 239000011575 calcium Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 240000004307 Citrus medica Species 0.000 claims abstract description 7
- 241000219764 Dolichos Species 0.000 claims abstract description 7
- 241001632576 Hyacinthus Species 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims description 9
- 241001666377 Apera Species 0.000 claims description 6
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 208000001132 Osteoporosis Diseases 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 240000007371 Cuscuta campestris Species 0.000 abstract 1
- 241000756042 Polygonatum Species 0.000 abstract 1
- 235000008104 Prunus humilis Nutrition 0.000 abstract 1
- 241000057271 Prunus humilis Species 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
一种高钙馒头及其制备方法,其特征在于由下列重量份的原料制成:面粉100-110、酵母0.8-1.2、鱼骨8-10、奶粉6-8、醋1-2、钙果叶2-3、仙草2.5-3.5、酸枣仁4-5、北风草3-4、扁豆花1.5-3、菟丝子2.5-4、枳实3-4、黄精2-3。本发明口感细腻、松软可口、风味独特,可清热解毒、温脾开胃、健脾益肾、养肝润肺、补气养阴、预防骨质疏松。
Description
技术领域
本发明属于食品加工技术领域,涉及一种馒头,尤其涉及一种高钙馒头及其制备方法。
背景技术
馒头是中国的传统面食,是人们的日常主食之一。随着生活水平的提高,人们开始注重食品的保健功能。目前,市场上的馒头中类繁多,有白馒头、玉米馒头、奶香馒头,但这些馒头营养单一,已不能满足人们的需求。
发明内容
本发明的目的是提供一种高钙馒头及其制备方法,本发明具有松软可口、营养丰富的特点。
本发明所采用的技术方案是:
一种高钙馒头,其特征在于由以下重量份的原料制成:
面粉100-110、酵母0.8-1.2、鱼骨8-10、奶粉6-8、醋1-2、钙果叶2-3、仙草2.5-3.5、酸枣仁4-5、北风草3-4、扁豆花 1.5-3、菟丝子2.5-4、枳实3-4、黄精2-3。
所述的高钙馒头的制备方法,其特征在于包括以下步骤:
(1)将钙果叶、仙草、酸枣仁、北风草、扁豆花 、菟丝子、枳实、黄精加5-6倍的水煎煮40-50分钟,过滤除渣后在所得提取液中投入鱼骨和醋煎煮70-90分钟,然后捞出鱼骨,过滤收集滤液;
(2)将步骤(1)所得鱼骨加水研磨匀质;
(3)在滤液中加入奶粉,小火加热至滤液浓缩至原体积的1/3-1/4;
(4)将步骤(2)、(3)所得物料与面粉混合,搅拌均匀后加入酵母和适量的水,揉成面团,经发酵、切胚成型、醒发、蒸煮,即得。
本发明的有益效果为:
本发明口感细腻、松软可口,鱼骨与奶粉的结合使得本发明香味浓郁,风味独特,此外,鱼骨和奶粉中含有丰富的钙质,可预防骨质疏松;同时本发明在加工过程中添加的多种中草药,具有清热解毒、温脾开胃、健脾益肾、养肝润肺、补气养阴的功效。
具体实施方式
一种高钙馒头,其特征在于由以下重量份(公斤)的原料制成:
面粉110、酵母1.2、鱼骨10、醋1、奶粉8、钙果叶3、仙草3.5、酸枣仁5、北风草3-4、扁豆花 3、菟丝子2.5、枳实4、黄精3。
所述的高钙馒头的制备方法,包括以下步骤:
(1)将钙果叶、仙草、酸枣仁、北风草、扁豆花 、菟丝子、枳实、黄精加5-6倍的水煎煮40-50分钟,过滤除渣后在所得提取液中投入鱼骨和醋煎煮70-90分钟,然后捞出鱼骨,过滤收集滤液;
(2)将步骤(1)所得鱼骨加水研磨匀质;
(3)在滤液中加入奶粉,小火加热至滤液浓缩至原体积的1/3-1/4;
(4)将步骤(2)、(3)所得物料与面粉混合,搅拌均匀后加入酵母和适量的水,揉成面团,经发酵、切胚成型、醒发、蒸煮,即得。
Claims (2)
1.一种高钙馒头,其特征在于由以下重量份的原料制成:
面粉100-110、酵母0.8-1.2、鱼骨8-10、醋1-2、奶粉6-8、钙果叶2-3、仙草2.5-3.5、酸枣仁4-5、北风草3-4、扁豆花 1.5-3、菟丝子2.5-4、枳实3-4、黄精2-3。
2.根据权利要求1所述的高钙馒头的制备方法,其特征在于包括以下步骤:
(1)将钙果叶、仙草、酸枣仁、北风草、扁豆花 、菟丝子、枳实、黄精加5-6倍的水煎煮40-50分钟,过滤除渣后在所得提取液中投入鱼骨和醋煎煮70-90分钟,然后捞出鱼骨,过滤收集滤液;
(2)将步骤(1)所得鱼骨加水研磨匀质;
(3)在滤液中加入奶粉,小火加热至滤液浓缩至原体积的1/3-1/4;
(4)将步骤(2)、(3)所得物料与面粉混合,搅拌均匀后加入酵母和适量的水,揉成面团,经发酵、切胚成型、醒发、蒸煮,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310349504.XA CN103478573A (zh) | 2013-08-13 | 2013-08-13 | 一种高钙馒头及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310349504.XA CN103478573A (zh) | 2013-08-13 | 2013-08-13 | 一种高钙馒头及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103478573A true CN103478573A (zh) | 2014-01-01 |
Family
ID=49819435
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310349504.XA Pending CN103478573A (zh) | 2013-08-13 | 2013-08-13 | 一种高钙馒头及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103478573A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106722087A (zh) * | 2017-01-18 | 2017-05-31 | 怀化学院 | 一种茯苓馒头及其制备方法 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1304698A (zh) * | 2001-01-21 | 2001-07-25 | 温书鹰 | 多营养成分馒头及其制作方法 |
KR20040007357A (ko) * | 2003-11-28 | 2004-01-24 | 장근홍 | 한약제를 이용한 기능성 찐빵 제조방법 및 그 찐빵 |
KR20090079652A (ko) * | 2008-01-18 | 2009-07-22 | 대원과학대학 산학협력단 | 한약재를 이용한 찐빵의 제조방법 |
CN101810270A (zh) * | 2009-12-28 | 2010-08-25 | 王福起 | 营养强化保健馒头及制备方法 |
CN102113651A (zh) * | 2010-12-31 | 2011-07-06 | 王钢柱 | 一种用于糖尿病人食用的馒头及其制备方法 |
CN102885251A (zh) * | 2012-10-17 | 2013-01-23 | 安徽燕之坊食品有限公司 | 一种养身馒头及其制作方法 |
CN103229940A (zh) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | 一种豆渣补肾馒头及其制备方法 |
-
2013
- 2013-08-13 CN CN201310349504.XA patent/CN103478573A/zh active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1304698A (zh) * | 2001-01-21 | 2001-07-25 | 温书鹰 | 多营养成分馒头及其制作方法 |
KR20040007357A (ko) * | 2003-11-28 | 2004-01-24 | 장근홍 | 한약제를 이용한 기능성 찐빵 제조방법 및 그 찐빵 |
KR20090079652A (ko) * | 2008-01-18 | 2009-07-22 | 대원과학대학 산학협력단 | 한약재를 이용한 찐빵의 제조방법 |
CN101810270A (zh) * | 2009-12-28 | 2010-08-25 | 王福起 | 营养强化保健馒头及制备方法 |
CN102113651A (zh) * | 2010-12-31 | 2011-07-06 | 王钢柱 | 一种用于糖尿病人食用的馒头及其制备方法 |
CN102885251A (zh) * | 2012-10-17 | 2013-01-23 | 安徽燕之坊食品有限公司 | 一种养身馒头及其制作方法 |
CN103229940A (zh) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | 一种豆渣补肾馒头及其制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106722087A (zh) * | 2017-01-18 | 2017-05-31 | 怀化学院 | 一种茯苓馒头及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104273239A (zh) | 一种水蜜桃甜豆干 | |
CN103444896A (zh) | 一种香辣牛肉豆干及其制备方法 | |
CN103689452A (zh) | 一种胡椒杂粮小麦胚芽粉及其制备方法 | |
CN103976031A (zh) | 一种米香豆干及其制备方法 | |
CN104642896A (zh) | 黑米米粉的制备方法 | |
KR101060309B1 (ko) | 대추 경옥고 | |
CN103392850B (zh) | 一种无花果发酵茶饮料及其制备方法 | |
CN104054882A (zh) | 一种拔丝乌梅绿豆饼及其制备方法 | |
CN105360413A (zh) | 一种清热解暑保健茶膏及其制作方法 | |
CN104366243A (zh) | 一种啤酒虾仁包子及其制备方法 | |
CN103461489A (zh) | 一种健胃玉米酸奶及其制作方法 | |
CN107223683A (zh) | 一种树葡萄低糖饼干及其制作方法 | |
CN104095009A (zh) | 一种排骨胡椒饼干 | |
CN103478573A (zh) | 一种高钙馒头及其制备方法 | |
CN104814210A (zh) | 一种养生麦苗生姜茶颗粒及其制备方法 | |
CN103719973A (zh) | 一种鱼香木耳饮料及其制备方法 | |
CN103583973A (zh) | 一种葛根粉蜂蜜降压挂面及其制备方法 | |
CN103689441A (zh) | 一种孜然小麦胚芽粉及其制备方法 | |
CN103621594A (zh) | 一种保护视力的营养早餐包 | |
CN103535795A (zh) | 一种保健香酥瓜子仁及其制备方法 | |
CN104839390A (zh) | 一种可延缓衰老的生姜茶颗粒及其制备方法 | |
CN104273242A (zh) | 一种苹果醋曲米豆干 | |
CN104642594A (zh) | 一种鸡蛋果金银花养生茶颗粒及其制备方法 | |
CN104543475A (zh) | 一种竹林养康乐鸡饲料及其制备方法 | |
CN103564390A (zh) | 一种烹调烧烤用葱粉及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140101 |
|
RJ01 | Rejection of invention patent application after publication |