CN103829143A - 豆渣馒头 - Google Patents
豆渣馒头 Download PDFInfo
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- CN103829143A CN103829143A CN201210504597.4A CN201210504597A CN103829143A CN 103829143 A CN103829143 A CN 103829143A CN 201210504597 A CN201210504597 A CN 201210504597A CN 103829143 A CN103829143 A CN 103829143A
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- steamed bun
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 27
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 27
- 239000004744 fabric Substances 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 3
- 102000004877 Insulin Human genes 0.000 abstract description 2
- 108090001061 Insulin Proteins 0.000 abstract description 2
- 208000005016 Intestinal Neoplasms Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 229940125396 insulin Drugs 0.000 abstract description 2
- 201000002313 intestinal cancer Diseases 0.000 abstract description 2
- 239000011324 bead Substances 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 2
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 235000013527 bean curd Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013322 soy milk Nutrition 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种豆渣馒头，属于保健食品制作技术领域。酵母先倒在装有温水的容器中，搅拌好，再倒入装有豆渣、面粉的容器中，加入盐，油和白糖混合成团；盖上湿布，放在一个温暖的地方发酵至两倍大；取出后，将面团再揉，擀成一个长片卷起，切块后，放在装有湿笼布的蒸笼上，蒸二十分钟，关火即可。本发明豆渣馒头中的豆渣，能降低血液中胆固醇含量，减少糖尿病人对胰岛素的消耗；豆腐渣中丰富的食物纤维，有预防肠癌及减肥的功效，因而豆渣馒头为一种新的保健食品。
Description
技术领域
本发明属于保健食品制作技术领域，尤其涉及一种营养馒头。
背景技术
豆渣是生产豆奶或豆腐过程中的副产品，每年全球豆渣的产量都很大。中国是豆腐生产的发源地，具有悠久的豆腐生产历史，豆腐的生产、销售量都较大，相应的豆渣产量也很大。随着科学的发展，人类文化素质的提高，人们已从营养学的角度开始重新认识豆腐渣。经研究证明，大豆中有一部分营养成分残留在豆渣中，一般豆腐渣含水份85％，蛋白质3.0％，脂肪0.5％，碳水化合物(纤维素、多糖等)8.0％，此外，还含有钙、磷、铁等矿物质。
目前，全球对豆渣的利用率较低，传统的利用方式是将豆渣作为动物饲料，直接喂养动物，豆渣中很多高营养价值的成分利用率很低，在日本，大量的豆渣被焚烧掉，在香港，豆渣通常作为废弃物堆放，未作任何利用。可见如何更好地利用豆渣成为急需研究和解决的问题。
发明内容
本发明提供一种豆渣馒头，既充分利用了豆渣又提高了馒头的营养价值。
本发明的目的通过下述技术方案来实现：
(1)酵母先倒在装有温水的容器中，搅拌好，再倒入装有豆渣、面粉的容器中，加入盐，油和白糖混合成团；
(2)盖上湿布，放在一个温暖的地方发酵至两倍大；
(3)取出后，将面团再揉，擀成一个长片卷起，切块后，放在装有湿笼布的蒸笼上，蒸二十分钟，关火即可。
本发明豆渣馒头中的豆渣，能降低血液中胆固醇含量，减少糖尿病人对胰岛素的消耗；豆腐渣中丰富的食物纤维，有预防肠癌及减肥的功效，因而豆渣馒头为一种新的保健食品。
具体实施方式
下面通过具体的实施例对本发明作进一步的说明。
材料：豆渣100克，温水40克，面粉280克，盐2克，白糖10克，油5克，酵母1小勺。
将豆渣倒入容器中，加入面粉，盐，油和白糖；酵母先倒在装有温水的容器中，搅拌好，再和上述原料混合成团；盖上湿布，放在一个温暖的地方发酵至两倍大；取出后，揉10分钟，擀成一个长片，卷起，切成5厘米的段，放在装有湿笼布的蒸笼上，中火蒸20分钟，关火即可。
Claims (1)
1.一种豆渣馒头，其特征在于：
(1)酵母先倒在装有温水的容器中，搅拌好，再倒入装有豆渣、面粉的容器中，加入盐，油和白糖混合成团；
(2)盖上湿布，放在一个温暖的地方发酵至两倍大；
(3)取出后，将面团再揉，擀成一个长片卷起，切块后，放在装有湿笼布的蒸笼上，蒸二十分钟，关火即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210504597.4A CN103829143A (zh) | 2012-11-27 | 2012-11-27 | 豆渣馒头 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210504597.4A CN103829143A (zh) | 2012-11-27 | 2012-11-27 | 豆渣馒头 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103829143A true CN103829143A (zh) | 2014-06-04 |
Family
ID=50793294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210504597.4A Pending CN103829143A (zh) | 2012-11-27 | 2012-11-27 | 豆渣馒头 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103829143A (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187358A (zh) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | 一种茉莉枸杞明目豆渣馒头 |
| CN104905158A (zh) * | 2015-05-15 | 2015-09-16 | 吉林农业大学 | 马克斯-克鲁维酵母发酵豆渣粉 |
| CN108041440A (zh) * | 2017-12-09 | 2018-05-18 | 苏州鲜动力食品科技有限公司 | 高纤馒头配方及高纤馒头的制备方法 |
| CN111838256A (zh) * | 2019-04-04 | 2020-10-30 | 南京农业大学 | 一种豆渣泡芙的制备方法 |
| CN112120153A (zh) * | 2020-09-27 | 2020-12-25 | 付业才 | 一种利用豆渣制作面点的方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300558A (zh) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | 大豆粗蛋白食品 |
| CN1935001A (zh) * | 2006-07-12 | 2007-03-28 | 魏伶 | 生物发酵豆渣制作杂粮面包、杂粮大饼的新工艺 |
| KR100770038B1 (ko) * | 2006-08-26 | 2007-10-26 | 한영숙 | 쌀 찐빵의 제조방법 |
| KR20100036748A (ko) * | 2008-09-30 | 2010-04-08 | 주식회사 파리크라상 | 밥 찐빵 제조방법 |
-
2012
- 2012-11-27 CN CN201210504597.4A patent/CN103829143A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300558A (zh) * | 1999-12-18 | 2001-06-27 | 窦宜寿 | 大豆粗蛋白食品 |
| CN1935001A (zh) * | 2006-07-12 | 2007-03-28 | 魏伶 | 生物发酵豆渣制作杂粮面包、杂粮大饼的新工艺 |
| KR100770038B1 (ko) * | 2006-08-26 | 2007-10-26 | 한영숙 | 쌀 찐빵의 제조방법 |
| KR20100036748A (ko) * | 2008-09-30 | 2010-04-08 | 주식회사 파리크라상 | 밥 찐빵 제조방법 |
Non-Patent Citations (1)
| Title |
|---|
| 飞雪无霜: "豆渣馒头", 《HTTP://WWW.MEISHICHINA.COM/EAT/NOSH/201007/85408.HTML》, 14 July 2010 (2010-07-14), pages 1 - 3 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187358A (zh) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | 一种茉莉枸杞明目豆渣馒头 |
| CN104905158A (zh) * | 2015-05-15 | 2015-09-16 | 吉林农业大学 | 马克斯-克鲁维酵母发酵豆渣粉 |
| CN108041440A (zh) * | 2017-12-09 | 2018-05-18 | 苏州鲜动力食品科技有限公司 | 高纤馒头配方及高纤馒头的制备方法 |
| CN111838256A (zh) * | 2019-04-04 | 2020-10-30 | 南京农业大学 | 一种豆渣泡芙的制备方法 |
| CN112120153A (zh) * | 2020-09-27 | 2020-12-25 | 付业才 | 一种利用豆渣制作面点的方法 |
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Application publication date: 20140604 |