CN106360322A - Pumpkin steamed bun - Google Patents
Pumpkin steamed bun Download PDFInfo
- Publication number
- CN106360322A CN106360322A CN201610791142.3A CN201610791142A CN106360322A CN 106360322 A CN106360322 A CN 106360322A CN 201610791142 A CN201610791142 A CN 201610791142A CN 106360322 A CN106360322 A CN 106360322A
- Authority
- CN
- China
- Prior art keywords
- parts
- fructus
- cucurbitae moschatae
- flour
- steamed bread
- 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
- 235000000832 Ayote Nutrition 0.000 title abstract 5
- 235000009854 Cucurbita moschata Nutrition 0.000 title abstract 5
- 240000001980 Cucurbita pepo Species 0.000 title abstract 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title abstract 5
- 235000015136 pumpkin Nutrition 0.000 title abstract 5
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000008429 bread Nutrition 0.000 claims description 18
- 241000628997 Flos Species 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 244000179560 Prunella vulgaris Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000008113 selfheal Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000014590 basal diet Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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
Abstract
The invention discloses a pumpkin steamed bun, and relates to the technical field of food. The pumpkin steamed bun is made from, by weight, 80-160 parts of pumpkin juice, 300-600 parts of flour, 6-8 parts of hawthorn fruits, 2-4 parts of the fruits of Chinese wolfberry, 3-5 parts of lotus leaves, 1-3 parts of selfheal, 4-6 parts of rose flowers, 3-5 parts of red dates, 3-6 parts of yeast powder and 80-160 parts of clean water. The pumpkin steamed bun is abundant in nutrient, comfortable in taste and yellow in appearance color, enables the appetite to be enhanced, and has the effects of tonifying the spleen, helping digestion, lowering blood sugar, blood pressure and blood lipid, resisting aging, and resisting and preventing cancers.
Description
Technical field
The present invention relates to food technology field is and in particular to a kind of Fructus Cucurbitae moschatae steamed bread.
Background technology
Steamed bread is traditional wheaten food of China, flour is added water, sugar etc. is mixed well, the food cooking after fermentation, outside finished product
Shape is hemispherical or strip.Delicious taste is soft, nutritious, is one of requisite staple food on dining table.Main nutrients
It is carbohydrate, be the basal diet that people supplement energy.But the raising with people's living standard, the need to food nutrition
Ask also in lifting, common steamed bread nutrition is excessively single, can not meet the demand of people.
Content of the invention
For above-mentioned, the present invention is intended to provide a kind of Fructus Cucurbitae moschatae steamed bread.
The present invention adopts the technical scheme that:
A kind of Fructus Cucurbitae moschatae steamed bread, is prepared from by following raw material: Sucus Cucurbitae moschatae 80-160 part, flour 300-600 part, mountain
Short, bristly hair or beard 6-8 part, Fructus Lycii 2-4 part, Folium Nelumbinis 3-5 part, Spica Prunellae 1-3 part, Flos Rosae Rugosae 4-6 part, Fructus Jujubae 3-5 part, yeast powder 3-6 part,
Clear water 80-160 part.
Preferably, described Fructus Cucurbitae moschatae steamed bread, is prepared from by following raw material: 120 parts of Sucus Cucurbitae moschatae, 450 parts of flour,
7 parts of Fructus Crataegi, 3 parts of Fructus Lycii, 4 parts of Folium Nelumbinis, 2 parts of Spica Prunellae, 5 parts of Flos Rosae Rugosae, 4 parts of Fructus Jujubae, 4.5 parts of yeast powder, 120 parts of clear water.
The preparation method of above-mentioned Fructus Cucurbitae moschatae steamed bread, comprises the following steps:
(1) take Fructus Crataegi, Fructus Lycii, Folium Nelumbinis, Spica Prunellae, Flos Rosae Rugosae, Fructus Jujubae to add in clear water to heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Sucus Cucurbitae moschatae, stir, add yeast powder, stand 10 minutes, obtain mixing
Liquid；
(3) mixed liquor of step (2) is added in flour, after stirring is in cotton-shaped, rub into dough, place warm place and send out
Ferment；
(4) the dough aerofluxuss fermenting step (3), rubbing round is divided into several pieces, and steamer, big fire are put in awake face 20 minutes
Steaming and decocting 15-20 minute, closes fiery vexed 3-5 minute, takes out.
The invention has the advantage that the Fructus Cucurbitae moschatae steamed bread of the present invention is nutritious, comfortable taste, profile color is in yellow, allows people
Appetite increases, and also has functions that spleen invigorating is aid digestion, blood sugar lowering, lowering blood pressure and blood fat, defying age, anti-cancer and cancer-preventing.
Specific embodiment
Below embodiments of the invention are described in detail, so that advantages and features of the invention can be easier to by ability
Field technique personnel understand, thus protection scope of the present invention is made apparent clearly defining.
Embodiment 1
A kind of Fructus Cucurbitae moschatae steamed bread, is prepared from by following raw material: 80 parts of Sucus Cucurbitae moschatae, 300 parts of flour, 6 parts of Fructus Crataegi, Chinese holly
2 parts of Fructus Lycii, 3 parts of Folium Nelumbinis, 1 part of Spica Prunellae, 4 parts of Flos Rosae Rugosae, 3 parts of Fructus Jujubae, 3 parts of yeast powder, 80 parts of clear water.
The preparation method of above-mentioned Fructus Cucurbitae moschatae steamed bread, comprises the following steps:
(1) take Fructus Crataegi, Fructus Lycii, Folium Nelumbinis, Spica Prunellae, Flos Rosae Rugosae, Fructus Jujubae to add in clear water to heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Sucus Cucurbitae moschatae, stir, add yeast powder, stand 10 minutes, obtain mixing
Liquid；
(3) mixed liquor of step (2) is added in flour, after stirring is in cotton-shaped, rub into dough, place warm place and send out
Ferment；
(4) the dough aerofluxuss fermenting step (3), rubbing round is divided into several pieces, and steamer, big fire are put in awake face 20 minutes
Steaming and decocting 15-20 minute, closes fiery vexed 3-5 minute, takes out.
Embodiment 2
A kind of Fructus Cucurbitae moschatae steamed bread, is prepared from by following raw material: 120 parts of Sucus Cucurbitae moschatae, 450 parts of flour, 7 parts of Fructus Crataegi,
3 parts of Fructus Lycii, 4 parts of Folium Nelumbinis, 2 parts of Spica Prunellae, 5 parts of Flos Rosae Rugosae, 4 parts of Fructus Jujubae, 4.5 parts of yeast powder, 120 parts of clear water.
The preparation method of above-mentioned Fructus Cucurbitae moschatae steamed bread, comprises the following steps:
(1) take Fructus Crataegi, Fructus Lycii, Folium Nelumbinis, Spica Prunellae, Flos Rosae Rugosae, Fructus Jujubae to add in clear water to heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Sucus Cucurbitae moschatae, stir, add yeast powder, stand 10 minutes, obtain mixing
Liquid；
(3) mixed liquor of step (2) is added in flour, after stirring is in cotton-shaped, rub into dough, place warm place and send out
Ferment；
(4) the dough aerofluxuss fermenting step (3), rubbing round is divided into several pieces, and steamer, big fire are put in awake face 20 minutes
Steaming and decocting 15-20 minute, closes fiery vexed 3-5 minute, takes out.
Embodiment 3
A kind of Fructus Cucurbitae moschatae steamed bread, is prepared from by following raw material: 160 parts of Sucus Cucurbitae moschatae, 600 parts of flour, 8 parts of Fructus Crataegi,
4 parts of Fructus Lycii, 5 parts of Folium Nelumbinis, 3 parts of Spica Prunellae, 6 parts of Flos Rosae Rugosae, 5 parts of Fructus Jujubae, 6 parts of yeast powder, 160 parts of clear water.
The preparation method of above-mentioned Fructus Cucurbitae moschatae steamed bread, comprises the following steps:
(1) take Fructus Crataegi, Fructus Lycii, Folium Nelumbinis, Spica Prunellae, Flos Rosae Rugosae, Fructus Jujubae to add in clear water to heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Sucus Cucurbitae moschatae, stir, add yeast powder, stand 10 minutes, obtain mixing
Liquid；
(3) mixed liquor of step (2) is added in flour, after stirring is in cotton-shaped, rub into dough, place warm place and send out
Ferment；
(4) the dough aerofluxuss fermenting step (3), rubbing round is divided into several pieces, and steamer, big fire are put in awake face 20 minutes
Steaming and decocting 15-20 minute, closes fiery vexed 3-5 minute, takes out.
Claims (3)
1. a kind of Fructus Cucurbitae moschatae steamed bread is it is characterised in that be prepared from by following raw material: Sucus Cucurbitae moschatae 80-160 part, flour 300-
600 parts, Fructus Crataegi 6-8 part, Fructus Lycii 2-4 part, Folium Nelumbinis 3-5 part, Spica Prunellae 1-3 part, Flos Rosae Rugosae 4-6 part, Fructus Jujubae 3-5 part, yeast
Powder 3-6 part, clear water 80-160 part.
2. Fructus Cucurbitae moschatae steamed bread according to claim 1 is it is characterised in that be prepared from by following raw material: Sucus Cucurbitae moschatae
120 parts, 450 parts of flour, 7 parts of Fructus Crataegi, 3 parts of Fructus Lycii, 4 parts of Folium Nelumbinis, 2 parts of Spica Prunellae, 5 parts of Flos Rosae Rugosae, 4 parts of Fructus Jujubae, yeast powder
4.5 parts, 120 parts of clear water.
3. the preparation method of Fructus Cucurbitae moschatae steamed bread according to claim 1 and 2 is it is characterised in that comprise the following steps:
(1) take Fructus Crataegi, Fructus Lycii, Folium Nelumbinis, Spica Prunellae, Flos Rosae Rugosae, Fructus Jujubae to add in clear water to heat, filter, obtain filtrate；
(2) filtrate of step (1) is mixed with Sucus Cucurbitae moschatae, stir, add yeast powder, stand 10 minutes, obtain mixed liquor；
(3) mixed liquor of step (2) is added in flour, after stirring is in cotton-shaped, rub into dough, place the fermentation of warm place；
(4) the dough aerofluxuss fermenting step (3), rubbing round is divided into several pieces, and steamer, big fire steaming and decocting are put in awake face 20 minutes
15-20 minute, closes fiery vexed 3-5 minute, takes out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610791142.3A CN106360322A (en) | 2016-08-31 | 2016-08-31 | Pumpkin steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610791142.3A CN106360322A (en) | 2016-08-31 | 2016-08-31 | Pumpkin steamed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360322A true CN106360322A (en) | 2017-02-01 |
Family
ID=57899901
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610791142.3A Pending CN106360322A (en) | 2016-08-31 | 2016-08-31 | Pumpkin steamed bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360322A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993753A (en) * | 2017-03-09 | 2017-08-01 | 南昌大学 | A kind of production method of red health-care steamed bread |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632443A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal fruit tea steamed bread and preparation method thereof |
| CN101785542A (en) * | 2010-03-30 | 2010-07-28 | 孙雪超 | Ginseng, medlar and five-cereal health-care steamed bread |
| CN104366241A (en) * | 2013-08-15 | 2015-02-25 | 左华炜 | Health preserving steamed bread and production method thereof |
| CN104855782A (en) * | 2014-02-22 | 2015-08-26 | 牛振侠 | Flour for removing fat and losing weight, and preparation method of flour for removing fat and losing weight |
-
2016
- 2016-08-31 CN CN201610791142.3A patent/CN106360322A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632443A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal fruit tea steamed bread and preparation method thereof |
| CN101785542A (en) * | 2010-03-30 | 2010-07-28 | 孙雪超 | Ginseng, medlar and five-cereal health-care steamed bread |
| CN104366241A (en) * | 2013-08-15 | 2015-02-25 | 左华炜 | Health preserving steamed bread and production method thereof |
| CN104855782A (en) * | 2014-02-22 | 2015-08-26 | 牛振侠 | Flour for removing fat and losing weight, and preparation method of flour for removing fat and losing weight |
Non-Patent Citations (1)
| Title |
|---|
| 胡大伟，等: "《广东农业科学》", 《南瓜汁的酶解法制取及其在发酵面制品中的应用》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993753A (en) * | 2017-03-09 | 2017-08-01 | 南昌大学 | A kind of production method of red health-care steamed bread |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170201 |