CN111758892A - 植物绿馒头 - Google Patents
植物绿馒头 Download PDFInfo
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- CN111758892A CN111758892A CN201910255747.4A CN201910255747A CN111758892A CN 111758892 A CN111758892 A CN 111758892A CN 201910255747 A CN201910255747 A CN 201910255747A CN 111758892 A CN111758892 A CN 111758892A
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- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 abstract description 2
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
-
- 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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
现有的食用馒头系由单纯性粮食原料如小麦面、玉米面、荞麦面等所制作，成品呈现的颜色或浅白，或淡黄，或灰褐，外在的观感陈旧一般，色彩单调，内质之营养成分和保健功用受框于一定限度。本发明采取以某些绿颜色又可食之草本植物和藻类植物(包括它们各自制品)，或分别或双合同木本植物可食绿叶(包括其制品)共用作为辅料，掺和于主料面粉而使所做馒头(含有馅与无馅)外观呈现绿色的制作方法。不仅使馒头外在的观感有所改善，内质之营养成分和保健功用均获增加，还能使馒头的香气口味得到更新。
Description
技术领域
本发明属于食品类产品，为人之一种主食。
背景技术
现有的食用馒头系由单纯性粮食原料如小麦面、玉米面、荞麦面等所制作，成品呈现的颜色或浅白，或淡黄，或灰褐，外在的观感陈旧一般，色彩单调，内质之营养成分和保健功用受框于一定限度。
发明内容
本发明目的提供一种植物绿馒头。本发明的技术方案是，采取以某些绿颜色又可食之草本植物和藻类植物(包括它们各自制品)，或分别或双合同木本植物可食绿叶(包括其制品)共用作为辅料，掺和于主料面粉而使所做馒头(含有馅与无馅)外观呈现绿色的制作方法。
本发明的优点是，不仅使馒头外在的观感有所改善，内质之营养成分和保健功用均获增加，还能使馒头的香气口味得到更新。因为绿色相对于浅白、淡黄、灰褐更为新颖鲜艳有光彩；因为被选用的各种辅料含带着主料面粉所缺乏的新营养素及别样植物清香。
具体实施方式
例1、草本植物(牛蒡)同木本植物可食绿叶(绿茶制品抹茶粉)共用辅料绿馒头。取采收来的新鲜牛蒡(含叶与嫩梢、茎)，用流动自来水冲洗干净，甩去外沾水分，接着予以低温干燥，再经机械加工切碎、研磨，成粉后过箩去渣，留取细粉备用。应用时，取备用牛蒡细粉和抹茶粉，分别以主料面粉用(重)量的2％与4％比混合加入其中，拌和均匀，然后按常规方法制作馒头。可得外观呈现浅绿颜色成品，闻有绿茶清香，内质比单纯面粉馒头增加了它所缺乏的多种氨基酸、维生素、矿物质和植物化学物。那些成分对人有添补营养和抗氧化，清除自由基，延缓衰老；降血脂降胆固醇，减少高血压、动脉硬化和心脑血管疾病的发生；兴奋中枢神经系统，提高运动和思维能力，以及预防龋齿，预防癌症，预防辐射伤害等功用。
例2、藻类植物(小球藻制品绿藻粉)同木本植物可食绿叶(柿叶)共用辅料绿馒头。取采收来的新鲜柿叶，用流动自来水冲洗干净，甩去外沾水分，接着予以低温干燥，再经机械加工打碎、研磨，成粉后过箩去渣，留取细粉备用。应用时，取绿藻粉和柿叶细粉，分别以主料面粉用(重)量的1.5％与4.5％比混合加入其中，拌和均匀，然后按常规方法制作馒头。可得外观呈现深绿颜色成品，闻有柿叶清香，内质比单纯面粉馒头增加了它所缺乏的多种氨基酸、维生素、矿物质和植物化学物。那些成分对人有添补营养和促进机体新陈代谢，提高机体免疫功能；维护胃肠道分泌功能正常发挥，助消化，通大便，以及净化血液，软化血管，有利于预防高血压、动脉硬化等功用。
例3、草本植物(茵陈)、藻类植物(螺旋藻粉)和木本植物可食绿叶(枸杞叶)共用辅料绿馒头。取采收来的新鲜茵陈(含叶与嫩梢、茎)和枸杞叶，用《例1》中牛蒡之加工方法分别制成茵陈细粉与枸杞叶细粉备用。应用时，取备用茵陈细粉、枸杞叶细粉及制品螺旋藻粉，分别以主料面粉用(重)量的4.5％、1.5％与1％比混合加入其中，拌和均匀，然后按有馅与无馅各之常规方法制作馒头。可得外观呈现深绿颜色成品，闻有茵陈清香，内质比单纯面粉馒头增加了它所缺乏的多种氨基酸、维生素、矿物质和植物化学物。那些成分对人有添补营养和利胆护肝，扩张血管降血压；壮心气益肾亏，补虚劳坚筋骨；增食欲促消化，宽肠通便；调节平衡机体酸碱度，提高机体免疫力，增强抗病原微生物、抗肿瘤防癌变能力等功用。
Claims (2)
1.一种植物绿馒头，其特征是采取以某些绿颜色又可食之草本植物和藻类植物(包括它们各自制品)，或分别或双合同木本植物可食绿叶(包括其制品)共用作为辅料，掺和于主料面粉而使所做馒头(含有馅与无馅)外观呈现绿色的制作方法。
2.根据权利要求1所述，其特征是：绿馒头所呈现的绿颜色得之于草本、藻类和木本三大类植物中某些绿颜色又可食用材或其制品的掺和。
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| CN201910255747.4A CN111758892A (zh) | 2019-04-01 | 2019-04-01 | 植物绿馒头 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910255747.4A CN111758892A (zh) | 2019-04-01 | 2019-04-01 | 植物绿馒头 |
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| CN111758892A true CN111758892A (zh) | 2020-10-13 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003259805A (ja) * | 2002-03-08 | 2003-09-16 | Hayashibara Biochem Lab Inc | 抹茶を用いた飲食物の製造方法 |
| CN1853484A (zh) * | 2005-04-27 | 2006-11-01 | 刘青如 | 绿叶馒头、包子 |
| CN101623092A (zh) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | 一种天然五色杂粮药茶馒头及制作方法 |
| CN105767877A (zh) * | 2016-03-21 | 2016-07-20 | 米林林 | 野菜馒头、野菜馍 |
| CN106819815A (zh) * | 2017-03-09 | 2017-06-13 | 南昌大学 | 一种绿色养生馒头的生产方法 |
-
2019
- 2019-04-01 CN CN201910255747.4A patent/CN111758892A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003259805A (ja) * | 2002-03-08 | 2003-09-16 | Hayashibara Biochem Lab Inc | 抹茶を用いた飲食物の製造方法 |
| CN1853484A (zh) * | 2005-04-27 | 2006-11-01 | 刘青如 | 绿叶馒头、包子 |
| CN101623092A (zh) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | 一种天然五色杂粮药茶馒头及制作方法 |
| CN105767877A (zh) * | 2016-03-21 | 2016-07-20 | 米林林 | 野菜馒头、野菜馍 |
| CN106819815A (zh) * | 2017-03-09 | 2017-06-13 | 南昌大学 | 一种绿色养生馒头的生产方法 |
Non-Patent Citations (1)
| Title |
|---|
| 邓祥元: "《应用微藻生物学》", vol. 1, 海洋出版社, pages: 134 * |
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