CN107006769A - 果蔬营养包的制备方法 - Google Patents
果蔬营养包的制备方法 Download PDFInfo
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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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
本发明涉及果蔬营养包的制备方法,属于食品技术领域。本发明解决的技术问题是提供一种果蔬营养包的制备方法。该方法包括包子皮和包子馅儿的制作,包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉20~50份,鸡蛋清60~80份,盐3~6份,白糖5~10份,酵母15~25份,苏打粉5~10份,色拉油15~20份,胡萝卜汁40~60份,玉米汁30~50份,苹果汁20~40份,猕猴桃汁20~40份;将上述原料混匀,加水和面,发酵成面团后,擀成面皮,包上包子馅儿,蒸熟,即得果蔬营养包。本发明果蔬营养包的制备方法简单,原料易得,成本较低。且该方法制备得到的果蔬营养包,口感好,含有丰富的维生素等有益物质,可以有效补充人体所需的营养。
Description
技术领域
本发明涉及果蔬营养包的制备方法,属于食品技术领域。
背景技术
包子是我国历史悠久传统食品,由于食用方便,易于储藏而深受人们喜爱,但目前市场上的包子存在口味单一,营养结构单一,难以满足现代人们的需求。因此,增加包子的营养,满足人们日益增长的需求,是本领域研究的一个热点。
胡萝卜和玉米是常见的蔬菜,胡萝卜中富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等营养成分;玉米的营养成分比较全面,一般含蛋白质、脂肪、糖类、钙、磷、铁,还含有胡萝卜素、维生素B1、B2和尼克酸以及谷固醇、卵磷脂、维生素E、赖氨酸等。将玉米和胡萝卜的营养引用到包子中,不仅可以改善包子的口感,还能增加其营养。
苹果和猕猴桃是常见的水果,苹果的性味温和,含有丰富的碳水化合物、维生素和微量元素,有糖类、有机酸、果胶、蛋白质、钙、磷、钾、铁、维生素A、维生素B、维生素C和膳食纤维,另含有苹果酸,酒石酸,胡萝卜素,是所有蔬果中营养价值最接近完美的一个。猕猴桃含有宽广的营养成分,每个猕猴桃可提供8%DV叶酸,8%DV铜,8%泛酸,6%DV钙和鲜,4%DV铁和维生素B6,2%DV磷和Va以及其它维生素和矿物质。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物,以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素、葡萄酸、果糖、柠檬酸、苹果酸、脂肪等。
如果能将果蔬的营养价值引入到包子中,将会大大提高包子的营养。
发明内容
本发明解决的技术问题是提供一种果蔬营养包的制备方法。
本发明果蔬营养包的制备方法,包括包子皮和包子馅儿的制作,包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉20~50份,鸡蛋清60~80份,盐3~6份,白糖5~10份,酵母15~25份,苏打粉5~10份,色拉油15~20份,胡萝卜汁40~60份,玉米汁30~50份,苹果汁20~40份,猕猴桃汁20~40份;
将上述原料混匀,加水和面,发酵成面团后,擀成面皮,包上包子馅儿,蒸熟,即得果蔬营养包。
优选的,包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉30~40份,鸡蛋清65~75份,盐4~6份,白糖6~8份,酵母18~21份,苏打粉6~8份,色拉油15~20份,胡萝卜汁45~55份,玉米汁35~45份,苹果汁25~35份,猕猴桃汁25~35份。
进一步优选的,包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉35份,鸡蛋清70份,盐5份,白糖7份,酵母20份,苏打粉7份,色拉油16份,胡萝卜汁50份,玉米汁40份,苹果汁30份,猕猴桃汁30份。
作为优选方案,所述胡萝卜汁是由1重量份的胡萝卜加5重量份的水制备而成,玉米汁是由1重量份的玉米加5重量份的水制备而成,苹果汁是由1重量份的苹果加5重量份的水制备而成,猕猴桃汁是由1重量份的猕猴桃加5重量份的水制备而成。
与现有技术相比,本发明具有如下有益效果:
本发明果蔬营养包的制备方法简单,原料易得,成本较低。且该方法制备得到的果蔬营养包,口感好,含有丰富的维生素等有益物质,可以有效补充人体所需的营养。
具体实施方式
本发明果蔬营养包的制备方法,包括包子皮和包子馅儿的制作,包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉20~50份,鸡蛋清60~80份,盐3~6份,白糖5~10份,酵母15~25份,苏打粉5~10份,色拉油15~20份,胡萝卜汁40~60份,玉米汁30~50份,苹果汁20~40份,猕猴桃汁20~40份;
将上述原料混匀,加水和面,发酵成面团后,擀成面皮,包上包子馅儿,蒸熟,即得果蔬营养包。
本发明的果蔬营养包的制备方法,将胡萝卜、玉米、苹果、猕猴桃等果蔬打成汁,在和面时加入到面皮中,改善了包子的口感,且使得得到的果蔬营养包同时具有果蔬的营养。
优选的,包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉30~40份,鸡蛋清65~75份,盐4~6份,白糖6~8份,酵母18~21份,苏打粉6~8份,色拉油15~20份,胡萝卜汁45~55份,玉米汁35~45份,苹果汁25~35份,猕猴桃汁25~35份。
进一步优选的,包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉35份,鸡蛋清70份,盐5份,白糖7份,酵母20份,苏打粉7份,色拉油16份,胡萝卜汁50份,玉米汁40份,苹果汁30份,猕猴桃汁30份。
作为优选方案,所述胡萝卜汁是由1重量份的胡萝卜加5重量份的水制备而成,玉米汁是由1重量份的玉米加5重量份的水制备而成,苹果汁是由1重量份的苹果加5重量份的水制备而成,猕猴桃汁是由1重量份的猕猴桃加5重量份的水制备而成。其加水制备成汁的方法为本领域的常规方法,比如,可以采用榨汁机、破壁机等机器进行制汁。
所述包子馅儿可采用常规的包子馅儿,也可根据个人喜好自制,在此不做赘述。
下面结合实施例对本发明的具体实施方式做进一步的描述,并不因此将本发明限制在所述的实施例范围之中。
实施例1
包子皮配方:面粉1000g,玉米生粉20,鸡蛋清60g,盐3g,白糖5g,酵母15g,苏打粉5g,色拉油15g,胡萝卜汁40g,玉米汁30g,苹果汁20g,猕猴桃汁20g。
将上述原料混匀,加水和面,发酵成面团后,擀成面皮,包上包子馅儿,蒸熟,即得果蔬营养包。
该方法制备得到的果蔬营养包,口感好,含有丰富的维生素等有益物质,可以有效补充人体所需的营养。
实施例2
包子皮配方:面粉1000g,玉米生粉50g,鸡蛋清80g,盐6g,白糖10g,酵母25g,苏打粉10g,色拉油20g,胡萝卜汁60g,玉米汁50g,苹果汁40g,猕猴桃汁40g。
将上述原料混匀,加水和面,发酵成面团后,擀成面皮,包上包子馅儿,蒸熟,即得果蔬营养包。
该方法制备得到的果蔬营养包,口感好,含有丰富的维生素等有益物质,可以有效补充人体所需的营养。
实施例3
包子皮配方:面粉1000g,玉米生粉30g,鸡蛋清65g,盐4g,白糖6g,酵母18g,苏打粉6g,色拉油15g,胡萝卜汁45g,玉米汁35g,苹果汁25g,猕猴桃汁25g。
将上述原料混匀,加水和面,发酵成面团后,擀成面皮,包上包子馅儿,蒸熟,即得果蔬营养包。
该方法制备得到的果蔬营养包,口感好,含有丰富的维生素等有益物质,可以有效补充人体所需的营养。
实施例4
包子皮配方:面粉1000g,玉米生粉40g,鸡蛋清75g,盐6g,白糖8g,酵母21g,苏打粉8g,色拉油20g,胡萝卜汁55g,玉米汁45g,苹果汁35g,猕猴桃汁35g。
将上述原料混匀,加水和面,发酵成面团后,擀成面皮,包上包子馅儿,蒸熟,即得果蔬营养包。
该方法制备得到的果蔬营养包,口感好,含有丰富的维生素等有益物质,可以有效补充人体所需的营养。
实施例5
包子皮配方:面粉1000g,玉米生粉35g,鸡蛋清70g,盐5g,白糖7g,酵母20g,苏打粉7g,色拉油16g,胡萝卜汁50g,玉米汁40g,苹果汁30g,猕猴桃汁30g。
将上述原料混匀,加水和面,发酵成面团后,擀成面皮,包上包子馅儿,蒸熟,即得果蔬营养包。
该方法制备得到的果蔬营养包,口感好,含有丰富的维生素等有益物质,可以有效补充人体所需的营养。
Claims (4)
1.果蔬营养包的制备方法,包括包子皮和包子馅儿的制作,其特征在于:包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉20~50份,鸡蛋清60~80份,盐3~6份,白糖5~10份,酵母15~25份,苏打粉5~10份,色拉油15~20份,胡萝卜汁40~60份,玉米汁30~50份,苹果汁20~40份,猕猴桃汁20~40份;
将上述原料混匀,加水和面,发酵成面团后,擀成面皮,包上包子馅儿,蒸熟,即得果蔬营养包。
2.根据权利要求1所述的果蔬营养包的制备方法,其特征在于:包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉30~40份,鸡蛋清65~75份,盐4~6份,白糖6~8份,酵母18~21份,苏打粉6~8份,色拉油15~20份,胡萝卜汁45~55份,玉米汁35~45份,苹果汁25~35份,猕猴桃汁25~35份。
3.根据权利要求2所述的果蔬营养包的制备方法,其特征在于:包子皮的原料采用如下重量份的组分:面粉1000份,玉米生粉35份,鸡蛋清70份,盐5份,白糖7份,酵母20份,苏打粉7份,色拉油16份,胡萝卜汁50份,玉米汁40份,苹果汁30份,猕猴桃汁30份。
4.根据权利要求1~3任一项所述的果蔬营养包的制备方法,其特征在于:所述胡萝卜汁是由1重量份的胡萝卜加5重量份的水制备而成,玉米汁是由1重量份的玉米加5重量份的水制备而成,苹果汁是由1重量份的苹果加5重量份的水制备而成,猕猴桃汁是由1重量份的猕猴桃加5重量份的水制备而成。
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