CN104381837A - Coarse cereal and vegetable steamed buns - Google Patents

Coarse cereal and vegetable steamed buns Download PDF

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Publication number
CN104381837A
CN104381837A CN201410595272.0A CN201410595272A CN104381837A CN 104381837 A CN104381837 A CN 104381837A CN 201410595272 A CN201410595272 A CN 201410595272A CN 104381837 A CN104381837 A CN 104381837A
Authority
CN
China
Prior art keywords
parts
powder
steamed buns
coarse cereal
vegetable
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
Application number
CN201410595272.0A
Other languages
Chinese (zh)
Inventor
辛范范
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410595272.0A priority Critical patent/CN104381837A/en
Publication of CN104381837A publication Critical patent/CN104381837A/en
Pending legal-status Critical Current

Links

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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L33/14—Yeasts or derivatives 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
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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

Abstract

The invention discloses coarse cereal and vegetable steamed buns. The coarse cereal and vegetable steamed buns are prepared from the following substances in parts by weight: 55-65 parts of wheat flour, 13-18 parts of oat powder, 11-13 parts of konjak essence powder, 2-6 parts of spirulina powder, 6-8 parts of soybean meal, 0.5-1.3 parts of yeast, 3-6 parts of coix seed powder, 3-6 parts of amaranthus tricolor, 5-9 parts of Chinese chives and 6-8 parts of onions. The coarse cereal steamed buns disclosed by the invention take coarse cereals including the soybean meal, the oat powder and the like as raw materials and are prepared by taking a microorganism enzymolysis technology so that the nutritional composition of the steamed buns is improved, and the steamed buns have the effects of benefiting blood and tonifying qi, cleaning intestines and stomach and improving the digestibility of foods and the like.

Description

A kind of coarse cereal-vegetable steamed bun
Technical field
The present invention relates to a kind of coarse cereal-vegetable steamed bun.
Background technology
Along with advancing of society, the diet of people but becomes more and more " elite ", and not only staple food amount is in minimizing, and raw material also more and more becomes more meticulous, and the staple food of breakfast, lunch and dinner almost dominated by these smart grains of steamed rice, fine flour bar, white bread.
But process meticulousr, whiter, nutrient loss is also more.Often eat the disease that meticulous food easily causes the metabolism such as the damage of malnutrition, functions of intestines and stomach and even high fat of blood, hypertension, diabetes and endocrine aspect, healthy and life security in serious harm.Thus, except carrying out corresponding drug therapy, people also more and more pay close attention to health care of food and health.Existing steamed bun is mostly meticulous flour and makes, and its nutrition is lower, and easily falls slag.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of coarse cereal-vegetable steamed bun.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of coarse cereal-vegetable steamed bun, comprises the material of following parts by weight: wheat flour 55-65 part, oatmeal powder 13-18 part, konjaku powder 11-13 part, spirulina powder 2-6 part, soy meal 6-8 part, yeast 0.5-1.3 part, lotus-seed-heart powder 3-6 part, three-coloured amaranth 3-6 part, leek 5-9 part, onion 6-8 part.
Mixed grain steamed bread of the present invention for raw material, utilizes microorganism zymolysis technique to prepare mixed grain steamed bread with coarse cereals such as large bean flour, oatmeals, and the nutrition not only improving steamed bun is formed, and makes it have beneficial blood tonifying Qi, clears up stomach, improves the effects such as the digestibility of food; And, also improve the tolerance performance that coarse cereal powder stirs, improve the elasticity of mixed grain steamed bread, make its not easy fracture or well-done, in addition, formula of the present invention not only can play respective effect of component, can embody again the cooperative effect of said components, enhance aid digestion, regulate the function of hydrochloric acid in gastric juice, and equilibrium nutrition, mutual penetration enhancement.
Detailed description of the invention
Embodiment 1
A kind of coarse cereal-vegetable steamed bun, comprises the material of following parts by weight: wheat flour 55-65 part, oatmeal powder 13-18 part, konjaku powder 11-13 part, spirulina powder 2-6 part, soy meal 6-8 part, yeast 0.5-1.3 part, lotus-seed-heart powder 3-6 part, three-coloured amaranth 3-6 part, leek 5-9 part, onion 6-8 part.

Claims (1)

1. a coarse cereal-vegetable steamed bun, it is characterized in that, comprise the material of following parts by weight: wheat flour 55-65 part, oatmeal powder 13-18 part, konjaku powder 11-13 part, spirulina powder 2-6 part, soy meal 6-8 part, yeast 0.5-1.3 part, lotus-seed-heart powder 3-6 part, three-coloured amaranth 3-6 part, leek 5-9 part, onion 6-8 part.
CN201410595272.0A 2014-10-30 2014-10-30 Coarse cereal and vegetable steamed buns Pending CN104381837A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410595272.0A CN104381837A (en) 2014-10-30 2014-10-30 Coarse cereal and vegetable steamed buns

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410595272.0A CN104381837A (en) 2014-10-30 2014-10-30 Coarse cereal and vegetable steamed buns

Publications (1)

Publication Number Publication Date
CN104381837A true CN104381837A (en) 2015-03-04

Family

ID=52599885

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410595272.0A Pending CN104381837A (en) 2014-10-30 2014-10-30 Coarse cereal and vegetable steamed buns

Country Status (1)

Country Link
CN (1) CN104381837A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222582A (en) * 2013-03-30 2013-07-31 安徽金禾粮油集团有限公司 Bean dreg vegetable steamed bun and preparation method thereof
CN103535605A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Multi-grain steamed bread and preparation method thereof
CN103549274A (en) * 2013-11-01 2014-02-05 安徽燕之坊食品有限公司 Cereal steamed bread and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222582A (en) * 2013-03-30 2013-07-31 安徽金禾粮油集团有限公司 Bean dreg vegetable steamed bun and preparation method thereof
CN103535605A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Multi-grain steamed bread and preparation method thereof
CN103549274A (en) * 2013-11-01 2014-02-05 安徽燕之坊食品有限公司 Cereal steamed bread and preparation method thereof

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EXSB Decision made by sipo to initiate substantive examination
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RJ01 Rejection of invention patent application after publication

Application publication date: 20150304

RJ01 Rejection of invention patent application after publication