CN104642903A - 一种营养杂粮馒头 - Google Patents
一种营养杂粮馒头 Download PDFInfo
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- CN104642903A CN104642903A CN201310599841.4A CN201310599841A CN104642903A CN 104642903 A CN104642903 A CN 104642903A CN 201310599841 A CN201310599841 A CN 201310599841A CN 104642903 A CN104642903 A CN 104642903A
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Classifications
-
- 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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- Cereal-Derived Products (AREA)
Abstract
本发明提供一种营养杂粮馒头，其特征在于，由下述重量份的原料组成：糙米40份、薏米粉30份、玉米粉30份、燕麦粉40份、熟黄豆粉30份、山药粉9份、红枣粉9份、牛奶10份。本发明的营养杂粮馒头，包含人体需要的各种营养成分、且各种成分的含量比例符合膳食结构；富含膳食纤维、维生素B及各种微量元素；加工方便；具备健脾除湿、补血益气之功效；同时具备食物和药物作用；无添加剂，天然健康。
Description
技术领域
本发明属于食品加工技术领域，是一种营养杂粮馒头。
背景技术
馒头是我国传统主食，目前市场上馒头生产原料仍然以高精制小麦面粉为主。长期偏
食易引起人体维生素、必须氨基酸、微量矿物质等营养元素的大量缺失，从而导致我国患有
糖尿病、高血压、高血脂、高血糖、结肠癌、心脑血管病、冠心病、肥胖症等现代富贵病的人群
大量涌现。
杂粮指稻谷、小麦以外的各种粮食五谷杂粮，具有显著的功能营养保健作用。主要体现在：1）维生素含量高，能作为辅酶参加碳水化合物代谢，增进食欲，促进消化，维护神经系统正常功能；2）含有丰富的膳食纤维，具有减少肠道疾病、降低血糖、血脂与胰岛素水平、减肥通便、解毒防癌、防治Ⅱ型糖尿病及降低心血管疾病等功效；3）杂粮食物偏碱性，具有中和人体酸性环境，缓解疲劳，增加体能的作用。4）富含人体必须的八种氨基酸以及无机盐矿物质等微量元素。
利用杂粮制作馒头，可以有效利用杂粮的营养价值，杂粮馒头富含人体必须的维生素、氨基酸以及矿物质等微量元素，符合现代人崇尚的天然绿色、营养健康、功能保健、方便快捷、安全卫生的现代饮食文化需求，备受全球食品营养学家以及医疗保健学家的高度关注。
发明内容
本发明提供了一种具备健脾功效、营养均衡的营养杂粮馒头。
本发明的技术方案：一种营养杂粮馒头，其特征在于，由下述重量份的原料组成：糙米40份、薏米粉30份、玉米粉30份、燕麦粉40份、熟黄豆粉30份、山药粉9份、红枣粉9份、牛奶10份。
进一步，将各原料按以下步骤操作1）和面；（2）压面；（3）整形；（4）成型、装盘；（5）醒发；（6）蒸制、冷却；（7）成品（；8）成品分装。
本发明的营养杂粮馒头，包含人体需要的各种营养成分、且各种成分的含量比例符合膳食结构；富含膳食纤维、维生素B及各种微量元素；加工方便；具备健脾除湿、补血益气之功效；同时具备食物和药物作用；无添加剂，天然健康。
具体实施方式
实施例1
一种营养杂粮馒头，其特征在于，由下述重量份的原料组成：糙米40份、薏米粉30份、玉米粉30份、燕麦粉40份、熟黄豆粉30份、山药粉9份、红枣粉9份、牛奶10份。所制备的粉状原料混合之后超微粉碎至200目。将各原料按以下步骤操作1）和面；（2）压面；（3）整形；（4）成型、装盘；（5）醒发；（6）蒸制、冷却；（7）成品（；8）成品分装。
Claims (2)
1.一种营养杂粮馒头，其特征在于，由下述重量份的原料组成：糙米40份、薏米粉30份、玉米粉30份、燕麦粉40份、熟黄豆粉30份、山药粉9份、红枣粉9份、牛奶10份。
2.一种营养杂粮馒头，其特征在于，将各原料按以下步骤操作1）和面；（2）压面；（3）整形；（4）成型、装盘；（5）醒发；（6）蒸制、冷却；（7）成品（；8）成品分装。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123685A (zh) * | 2018-07-11 | 2019-01-04 | 吴超 | 一种预防高血糖的馒头及其制备方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123685A (zh) * | 2018-07-11 | 2019-01-04 | 吴超 | 一种预防高血糖的馒头及其制备方法 |
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Application publication date: 20150527 |