Multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium

Abstract

The invention aims to overcome the defects of the prior art and provides multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium. The multicolored mantou is made with, by weight, 8.8 parts of whole egg powder, 22.5 parts of whole milk powder, 5.9 parts of oyster, 2.0 parts of chicken liver, 10.2 parts of small smoked dried bean curd, 3.9 parts of red kidney bean, 2.0 parts of mung bean, 3.2 parts of soybean, 55.0 parts of special grade-2 wheat flour, 19.8 parts of buckwheat, 3.0 parts of konjac powder, 6.2 parts of pine nut kernel, 2.0 parts of dried jelly fungus, 0.7 part of dried yeast, 16.7 parts of white granulated sugar, 6.0 parts of fructooligosaccharide, and 0.1 g of stevioside.

Description

Technical field: [0001] The invention relates to a compound food, in particular to a steamed bun used as staple food. Background technique: [0002] Steamed buns are an important staple food in my country. It is fermented from a single ingredient—wheat flour. Therefore, there must be many defects in its nutritional content: 1. It does not contain high-quality protein (animal protein and soybean protein); 2. The energy composition is unreasonable, and every 100 grams of steamed bread (See the introduction of this entry in "Chinese Food Composition Table (2002)") Contains 7.0 grams of protein, 1.1 grams of fat, 47.0 grams of carbohydrates, and 1.3 grams of dietary fiber. Calculate its protein, fat, and carbohydrate energy ratio (% ) are: 12.7, 4.5, 82.8; they are far from the World Health Organization’s recommended values ​​of 11-15, 20-30, 55-65; 3. Amino acid composition is unreasonable, especially the content of lysine in essential amino acids Low, taking special wheat ...

AI Technical Summary

Problems solved by technology

Therefore, there must be many defects in its nutritional content: 1. It does not contain high-quality protein (animal protein and soybean protein); 2. The energy composition is unreasonable, and every 100 grams of steamed bread (See the introduction of this entry in "Chinese Food Composition Table (2002)") Contains 7.0 grams of protein, 1.1 grams of fat, 47.0 grams of carbohydrates, and 1.3 grams of dietary fiber. Calculate its protein, fat, and carbohydrate energy ratio (% ) are: 12.7, 4.5, 82.8; they are far from the World Health Organization’s recommended values ​​of 11-15, 20-30, 55-65; 3. Amino acid composition is unreasonable, especially the content of lysine in essential amino acids Low, taking special wheat flour as an example, it only contains 28 mg of protein per gram, which is quite different from the reasonable recommended value of 35 mg per gram by the World Health Organization. If the score calculated according to the amino acid scoring formula is only 51 points , so lysine becomes the first limiting amino acid of wheat flour

But there is no such product on the market

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