基本信息:
- 专利标题： 一种具有提高耐力与缓解疲劳功能的马铃薯全粉主食馒头
- 专利标题（英）：Mashed potato staple food steamed bread with endurance improving and fatigue relieving functions
- 申请号：CN201610347905.5 申请日：2016-05-23
- 公开(公告)号：CN105995946A 公开(公告)日：2016-10-12
- 发明人： 张炳文 , 张桂香 , 郝征红 , 张晴晴 , 郭珊珊
- 申请人： 济南大学
- 申请人地址： 山东省济南市市中区南辛庄西路336号
- 专利权人： 济南大学
- 当前专利权人： 济南大学
- 当前专利权人地址： 山东省济南市市中区南辛庄西路336号
- 代理机构： 济南领升专利代理事务所
- 代理人： 崔苗苗; 王吉勇
- 主分类号： A23L29/00
- IPC分类号： A23L29/00 ; A23L19/18 ; A23L33/10 ; A23L33/175
The invention relates to a mashed potato staple food steamed bread with endurance improving and fatigue relieving functions. The mashed potato staple food steamed bread is prepared from the following raw materials in parts by weight through kneading, fermenting, moulding, proofing, steaming and cooling: 35-55 parts of mashed potato, 10-30 parts of potato starch, 10-30 parts of gluten powder, 0.5-2.5 parts of whey protein, 2-12 parts of flour, 2-10 parts of high fructose corn syrup, 61-85 parts of water, 0.5-2 parts of active dry yeast, 0.1-0.8 part of soybean lecithin, 0.1-0.3 part of black tea powder and 0.02-0.05 part of taurine. The mashed potato is taken as a main raw material, and right amount of functional ingredients such as soybean lecithin, black tea instant powder and taurine are added, so that the mashed potato staple food steamed bread has functions and quality at the same time. The mashed potato staple food steamed bread can maintain blood glucose to be stable, delay fatigue and improve endurance.