Milk egg nutritive steamed bread

Abstract

The invention relates to a preparation method of milk egg nutritive steamed bread. The preparation method is characterized in that milk and eggs are added on the basis of conventional steamed bread. The nutritional ingredients of steamed bread are increased, and the milk egg nutritive steamed bread has the characteristics of good mouthfeel, high nutritive value and relatively low preparation cost. Because milk contains protein, fat, amino acids, saccharides, salts, calciu, phosphorus, iron, vitamins and other normal-amount and trace substances, and milk has efficacy of engendering fluid and quenching thirst, moistening intestinal tracts, clearing heat and relaxing bowels, tonifying deficiency and fortifying spleen and the like when milk is eaten frequently. Egg contains protein, fat, vitellolutein, phosphatidylcholine bilayer, vitamins, and iron, calcium, potassium and other mineral matter needed by human body, traditional Chinese medicine considers that egg is sweet in taste and mild in properties and has effects of nourishing heart to tranquilize, nourishing yin and moistening dryness, nourishing blood to extinguish wind. Therefore, by combining milk, egg and conventional steamed bread, the prepared milk egg nutritive steamed bread has extremely strong supplementing effect, is relatively beneficial for human body health and absorption, helps conventional food to have a qualitative leap, and becomes a health nutritive food living up to the name.

Description

technical field [0001] The invention relates to steamed buns, a staple food product in people's daily life, in particular to a steamed bun with rich nutrition and good taste, which is a supplement to the existing steamed bun varieties and belongs to the food production technology. Background technique [0002] At present, steamed buns have become one of the main pasta that families must make. Traditional steamed buns are made from a single wheat flour, which has simple ingredients and limited nutritional value. With the improvement of living standards, people have developed from the simple pursuit of "eat enough" to a higher level of research on how to "eat well". Especially under the increasingly serious study pressure, employment pressure and work pressure, the number of people who suffer from malnutrition and lead to the decline of body immune function is gradually increasing. According to relevant information, the Chinese Nutrition Society conducted a general survey on ...

AI Technical Summary

Problems solved by technology

[0002] At present, steamed buns have become one of the main noodle dishes that families must make. Traditional steamed buns are made from a single wheat flour, with simple ingredients and limited nutritional value.