CN109156726A - 一种降糖馒头 - Google Patents
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Classifications
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- 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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Abstract
一种降糖馒头，涉及食品加工技术领域。其特征是：由以下重量份原料组成：面粉100份，苦瓜粉7‑10份，玉米粉5‑7份，绿豆粉5‑7份，枸杞粉3‑5份，酵母0.7‑0.8份，冷水55‑65份；制作方法如下：碾磨原料；制得混合粉；发酵面团；揉制成混合面团；制成圆馒头；蒸煮圆馒头；得到降糖馒头。本发明的有益效果是：口感好，兼具降低血糖、利助胰腺、补肾益精、养肝明目、生津止渴等多重功效，能够有效的增强人体免疫力，对于糖尿病及血尿糖高有很好的食疗作用。
Description
技术领域
本发明涉及食品领域，特别是一种降糖馒头。
背景技术
食疗是中国人的传统习惯，通过饮食达到调理身体，强壮体魄的目的。过去的人通过食疗调理身体，现在的人通过食疗减肥、护肤、降血糖、降血脂、降血压等。目前，市场上能降糖的馒头还不多见。
发明内容
为了克服如上所述的问题，本发明提供一种降糖馒头，以弥补其不足。
本发明解决其技术问题所采取的技术方案是：一种降糖馒头，其特征在于，由以下重量份原料组成：面粉100份，苦瓜粉7-10份，玉米粉5-7份，绿豆粉5-7份，枸杞粉3-5份，酵母0.7-0.8份，冷水55-65份；具体制作方法如下：(1)分别将苦瓜、玉米、绿豆、枸杞烘干，碾磨成粉，过180目筛，制得苦瓜粉、玉米粉、绿豆粉、枸杞粉，备用；(2)按上述重量份称取苦瓜粉、玉米粉、绿豆粉、枸杞粉，搅拌均匀，制得混合粉，备用；(3)将上述重量份面粉、酵母、冷水混合均匀，搅拌成面团，然后在温度32-38℃、湿度65-75％的环境中发酵35-45分钟，制得发酵面团，备用；(4)将发酵面团与混合粉搅拌均匀，揉制成混合面团，备用；(5)将混合面团分割成每个60-70克的小面团，并将小面团制成圆馒头；(6)将圆馒头放入蒸锅中进行蒸煮，蒸煮温度为95-100℃，蒸煮时间为20-25分钟；(7)揭开锅盖，取出，得到降糖馒头。
上述苦瓜粉、玉米粉、绿豆粉、枸杞粉的功效作用是：苦瓜：苦瓜在中医上主要用于热病、糖尿病、中毒、痢疾、赤眼肿痛、丹毒等的治疗；玉米：玉米中含有丰富的烟酸，烟酸是葡萄糖耐量因子(GTP)的组成物，可增强胰岛素作用的营养素，所以，用玉米替代主食，有助于血糖的调节；绿豆：性寒，具有良好的延缓血糖升高的作用，并可延缓碳水化合物的吸收；枸杞：补肾益精，养肝明目，有降低血糖的作用。
本发明的有益效果是：口感好，兼具降低血糖、利助胰腺、补肾益精、养肝明目、生津止渴等多重功效，能够有效的增强人体免疫力，对于糖尿病及血尿糖高有很好的食疗作用。
具体实施方式
下面结合具体实施例，进一步阐述本发明。
实施例1
一种降糖馒头，其特征在于，由以下重量原料组成：面粉1000克，苦瓜粉70克，玉米粉50克，绿豆粉50克，枸杞粉30克，酵母7克，冷水550克；具体制作方法如下：(1)分别将苦瓜、玉米、绿豆、枸杞烘干，碾磨成粉，过180目筛，制得苦瓜粉、玉米粉、绿豆粉、枸杞粉，备用；(2)按上述重量称取苦瓜粉、玉米粉、绿豆粉、枸杞粉，搅拌均匀，制得混合粉，备用；(3)将上述重量面粉、酵母、冷水混合均匀，搅拌成面团，然后在温度32℃、湿度65％的环境中发酵35分钟，制得发酵面团，备用；(4)将发酵面团与混合粉搅拌均匀，揉制成混合面团，备用；(5)将混合面团分割成每个60克的小面团，并将小面团制成圆馒头；(6)将圆馒头放入蒸锅中进行蒸煮，蒸煮温度为95℃，蒸煮时间为25分钟；(7)揭开锅盖，取出，得到降糖馒头。
实施例2
一种降糖馒头，其特征在于，由以下重量原料组成：面粉1000克，苦瓜粉100克，玉米粉70克，绿豆粉70克，枸杞粉50克，酵母8克，冷水650克；具体制作方法如下：(1)分别将苦瓜、玉米、绿豆、枸杞烘干，碾磨成粉，过180目筛，制得苦瓜粉、玉米粉、绿豆粉、枸杞粉，备用；(2)按上述重量称取苦瓜粉、玉米粉、绿豆粉、枸杞粉，搅拌均匀，制得混合粉，备用；(3)将上述重量面粉、酵母、冷水混合均匀，搅拌成面团，然后在温度38℃、湿度75％的环境中发酵45分钟，制得发酵面团，备用；(4)将发酵面团与混合粉搅拌均匀，揉制成混合面团，备用；(5)将混合面团分割成每个70克的小面团，并将小面团制成圆馒头；(6)将圆馒头放入蒸锅中进行蒸煮，蒸煮温度为100℃，蒸煮时间为20分钟；(7)揭开锅盖，取出，得到降糖馒头。
Claims (1)
1.一种降糖馒头，其特征在于，由以下重量份原料组成：面粉100份，苦瓜粉7-10份，玉米粉5-7份，绿豆粉5-7份，枸杞粉3-5份，酵母0.7-0.8份，冷水55-65份；具体制作方法如下：(1)分别将苦瓜、玉米、绿豆、枸杞烘干，碾磨成粉，过180目筛，制得苦瓜粉、玉米粉、绿豆粉、枸杞粉，备用；(2)按上述重量份称取苦瓜粉、玉米粉、绿豆粉、枸杞粉，搅拌均匀，制得混合粉，备用；(3)将上述重量份面粉、酵母、冷水混合均匀，搅拌成面团，然后在温度32-38℃、湿度65-75％的环境中发酵35-45分钟，制得发酵面团，备用；(4)将发酵面团与混合粉搅拌均匀，揉制成混合面团，备用；(5)将混合面团分割成每个60-70克的小面团，并将小面团制成圆馒头；(6)将圆馒头放入蒸锅中进行蒸煮，蒸煮温度为95-100℃，蒸煮时间为20-25分钟；(7)揭开锅盖，取出，得到降糖馒头。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973479A (zh) * | 2019-12-20 | 2020-04-10 | 福建华佗有约信息技术有限公司 | 低gi馒头的制作方法和低gi馒头 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584354A (zh) * | 2008-05-22 | 2009-11-25 | 刘泳宏 | 一种五色养脏降糖馒头及制作方法 |
| CN107788353A (zh) * | 2017-11-05 | 2018-03-13 | 李红光 | 一种馒头 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584354A (zh) * | 2008-05-22 | 2009-11-25 | 刘泳宏 | 一种五色养脏降糖馒头及制作方法 |
| CN107788353A (zh) * | 2017-11-05 | 2018-03-13 | 李红光 | 一种馒头 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973479A (zh) * | 2019-12-20 | 2020-04-10 | 福建华佗有约信息技术有限公司 | 低gi馒头的制作方法和低gi馒头 |
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Application publication date: 20190108 |