The mechanism of improving the nutrition of Baozi stuffing包子论文.doc

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1、The mechanism of improving the nutrition of Baozi stuffing AbsractAs is known to us,Baozi is one of the most popular food for Chinese ,it is necessary to find the mechanism of improving the nutrition of Baozi.We take some experiments to find the most nutritional making method .Keywords：BaoziStuffing

2、NutritionMeatGreen vegetable1. IntroductionMaking baozi has a long history from Sui dynasty. Baozi is distinct by its stuffing and.shape, such as spicy meat bun, xiao long bun ,red bean bun ,vegetarian bun ,crystal bun. The general composition is pork and cabbage. Pork has more fat while mutton and

3、have more protein. Cabbage and celery are full of many kinds of vitamins. Many people studied the nutrition of meat and vegetables based on the theory of nutrients while others making method. However,the mechanism is still unclear.The aim of this paper is to find the mechanism of improving the nutri

4、tion of Baozi stuffing and the most nutrional making method of Baozi. 2. Experimental materials and methods2.1 MarerialsMashed pok and cabbage, mutton and carrot,beef , green onion, celery, sweet bean paste. Per 100gPorkMuttonBeefCabbageCarrotOnionBean pastProtein13.219.821.83.35.34.22.5Fat376.315.1

5、54.35.6待添加的隐藏文字内容22.55.3Heat1653194321345486983461423vitaminsA-18g283242534756Table 1. The nutrition composition of the raw marerials2.2 methods As can be seen in Table 1,different stuffing has different nutrition, Baozi with single stuffing not only taste bad but also lack of blunt nutrition. At fi

6、rst, beat with vegetable is a kind of balanced and nutritional stuffing. So we use different meat with different vegetables to make up a most nutritional stuffing. Meat is used to provide more protein,fat,heat. Vegetables are used to supply more vitamin. Then analyse the taste of mashed or chunked p

7、ork stuffing.3. results and discussion Fig. 1. The nutrition change with the increase of pork nutrition Cabbage content Fig. 2. Nutrition change with the increase of cabbage4. Conclusions(1) The pork cannot be mashed too tiny, at the same time, the content of pork is the critical factor for the nutr

8、ition of baozi. Too much or too little is not good for health . As is known to us all, too much fat tasting bad and do no good to heath , on other beside, too little is not capable to provide nutrition people need.(2) Vegetables are necessary to making baozi , which can apply blunt vitamins than our

9、 body need. Different vegetable has different vitamin , people can choice according the situation of their body or their tastes.Acknowledgements This work has been financially supported by the School of Metallurgical and Ecological Engineering,USTB. The author gratefully acknowledge mister Liu.References 1 LC.Yang,A study of baozi ,Making Baozi 21 (2009) 525-543 2 J.Zhang, Nutrition. 33(2010)2081-653