Nutrient fortified health-care steamed bread and preparation method

A technology for nutrition enhancement and steamed bread, which is applied in food preparation, baking, dough processing, etc., can solve the problems of lack of products and technologies that are both nutritious and delicious, and achieve the effect of increasing taste and good taste.

Inactive Publication Date: 2010-08-25
王福起
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pasta is a staple food that Chinese people like, especially steamed buns are the most common. Various steamed bun processing technologies have emerged in recent years, but there are few products th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Soybean flour, corn flour and wheat flour are used as main ingredients to add raspberry components, and the weight ratio is 95%-99%: 1%-5%. Mixed to make steamed buns.

Embodiment 2

[0012] Soybean flour, corn flour and wheat flour are used as the main material to add peach kernel components in a weight ratio of 95%-99.5%:0.5%-5% to make steamed buns. ,

Embodiment 3

[0014] The steamed buns are prepared by adding hawthorn and balsam pear components with soybean flour, corn flour and wheat flour as main ingredients, and the weight ratio is 95%-99.5%:0.5%-5%.

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PUM

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Abstract

The invention relates to nutrient fortified health-care steamed bread and a preparation method. The steamed bread is prepared by taking soybean flour, corn flour and wheat flour as main materials and adding medicinal and edible food components such as hawthorn, balsam pear, black fungus, semen raphani, Chinese cinnamon, liquorice, tuckahoe, cuscuta chinensis, black sesame, Chinese yam, peach kernel, radix asparagi, dwarf lilyturf tuber and the like into the main materials. The steamed bread has the characteristics of increased taste, good mouthfeel, contribution to being taken as main food by people for a long time, complete nutrition and health-care effect; and therefore, the occurrence of hypertension, hyperlipemia, cardiovascular and cerebrovascular diseases and the like caused by inappropriate medication, improper diet and improper daily life of the people can be avoided or reduced by eating the steamed bread for a long time. Based on the technology of the invention, a plurality of flour products suitable for people of all ages to eat regularly can be developed.

Description

1. Technical field [0001] The invention relates to a noodle food, in particular to a nutrient-enhanced health-care steamed bun and a preparation method thereof. 2. Background technology [0002] Pasta is a staple food that Chinese people like, especially steamed buns are the most common. Various steamed bun processing technologies have emerged in recent years, but few products have been accepted and eaten by the public for a long time. Apart from objective reasons, the main reason is that there is no suitable Products and technologies that are nutritious and delicious for the masses. 3. Contents of the invention [0003] In order to make Chinese steamed buns more nutritious and healthy, and prevent and reduce the occurrence of diseases such as high blood pressure, high blood fat, and cardiovascular and cerebrovascular diseases caused by people's improper medication, improper diet, and improper daily life, the present invention provides nutritionally enhanced health-care st...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A21D2/36A23L7/104A23L33/00
Inventor 王福起
Owner 王福起
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