大学生4个馒头卖出30000元，凭啥？

近日，“大学生4个馒头卖了30000元 ” 引发关注。

记者从武汉商学院获悉，该校食品科技学院烹饪与营养教育专业学生丁亦晨带队研发的一款名为“四时芳谱”的馒头，被武汉一家餐饮管理有限公司以30000元的价格收购，实现科技成果转化。

A team of students from Wuhan Business University has sold the recipe for a line of health-focused buns to a local catering company for 30,000 yuan.

The product, named "Four-Season Fragrance", was developed by Ding Yichen and her team from the university's School of Food Science and Engineering. It recently won first prize at the 5th Hubei Catering Food Innovation Design Competition, catching the attention of the Wuhan-based catering management firm.

4个馒头30000元，凭啥？

丁亦晨介绍，这不是普通的馒头。研发团队从中国传统文化“顺应四时”的养生智慧中获得灵感，针对春、夏、秋、冬不同季节的人体需求，开发出四种特色馒头。

里面加入了多种中药材：

防风根艾草馅的春兰馒头散寒祛湿；啤酒花板栗馅的夏荷馒头消食益气；藏红花南瓜红枣馅的秋菊馒头滋补气血；梅子山药馅的冬梅馒头生津养胃。

Unlike traditional steamed buns, each variety is tailored to a specific season and incorporates traditional Chinese medicinal ingredients. The spring bun features wormwood and mugwort filling for dispelling dampness, the summer bun includes hops and chestnuts to aid digestion, the autumn bun contains saffron and pumpkin for nourishing blood, and the winter bun is filled with plum and yam to soothe the stomach.

在湖北省第五届餐饮食品创新设计大赛上，该产品获得大赛一等奖。这也成为企业看中该产品的原因。

“四时芳谱”产品形态上参考了花式酥点的“捏塑+模塑”的方法，通过手工捏制和工具的造型来还原植物肌理，春兰秋菊、夏荷冬梅的外观简约典雅，处处透出中式美学。

The buns also boast an artistic design, inspired by traditional pastry techniques, with each season represented by a distinct floral shape.

面团的发酵采用传统酵母为基础，加入奶粉以及黄油，保证香气的同时使馒头口感更加松软。

这款产品的研发过程并非一帆风顺。丁亦晨团队历时半年，尝试了上百种食材配比，进行了数十次口感测试，才最终确定了最佳配方。

The development process took six months, with the team testing hundreds of ingredient combinations and conducting dozens of taste tests. "The hardest part was balancing health benefits with good taste and appearance," said the team's advisor.

“最难的是既要保证养生功效，又要兼顾口感和外观。”团队指导老师表示，学生们将专业知识与实践创新完美结合，最终呈现出这款既好看又好吃的养生馒头。

团队研发的“失败品”

目前，该产品已进入调试阶段，预计将率先在年轻人群体中“试水”推广。根据市场反馈，未来可能推出更多符合年轻人口味的养生健康食品。

According to the university, the product is now in the trial stage and is expected to be marketed to young consumers first. If successful, more health-focused products targeting younger tastes may follow.

“学生有想法，学校给平台，企业来买单， 这是一个良性的闭环。”食品科技学院党委副书记刘玲表示。

"A virtuous cycle has been formed: students have ideas, the university provides the platform, and businesses are willing to pay," said Liu Ling, a university official.

郑慧娟和陈其聪也是团队的研发成员，回忆起研发过程，郑慧娟表示：“软的、硬的、甜的、苦的，我们都尝遍了，还送给同学和宿管阿姨帮忙试吃。”

正是这种不断试错的精神，才让“四时芳谱”最终脱颖而出。

在评论区不少人表示：想吃。

来源： 中国青年报 武汉商学院 封面新闻等

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