大學生4個饅頭賣出30000元，憑啥？

近日，“大學生4個饅頭賣了30000元 ” 引發關注。

記者從武漢商學院獲悉，該校食品科技學院烹飪與營養教育專業學生丁亦晨帶隊研發的一款名為“四時芳譜”的饅頭，被武漢一家餐飲管理有限公司以30000元的價格收購，實現科技成果轉化。

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個饅頭30000元，憑啥？

丁亦晨介紹，這不是普通的饅頭。研發團隊從中國傳統文化“順應四時”的養生智慧中獲得靈感，針對春、夏、秋、冬不同季節的人體需求，開發出四種特色饅頭。

里面加入了多種中藥材：

防風根艾草餡的春蘭饅頭散寒祛濕；啤酒花板栗餡的夏荷饅頭消食益氣；藏紅花南瓜紅棗餡的秋菊饅頭滋補氣血；梅子山藥餡的冬梅饅頭生津養胃。

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.

在湖北省第五屆餐飲食品創新設計大賽上，該產品獲得大賽一等獎。這也成為企業看中該產品的原因。

“四時芳譜”產品形態上參考了花式酥點的“捏塑+模塑”的方法，通過手工捏制和工具的造型來還原植物肌理，春蘭秋菊、夏荷冬梅的外觀簡約典雅，處處透出中式美學。

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

面團的發酵采用傳統酵母為基礎，加入奶粉以及黃油，保證香氣的同時使饅頭口感更加松軟。

這款產品的研發過程并非一帆風順。丁亦晨團隊歷時半年，嘗試了上百種食材配比，進行了數十次口感測試，才最終確定了最佳配方。

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.

“最難的是既要保證養生功效，又要兼顧口感和外觀。”團隊指導老師表示，學生們將專業知識與實踐創新完美結合，最終呈現出這款既好看又好吃的養生饅頭。

團隊研發的“失敗品”

目前，該產品已進入調試階段，預計將率先在年輕人群體中“試水”推廣。根據市場反饋，未來可能推出更多符合年輕人口味的養生健康食品。

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.

“學生有想法，學校給平臺，企業來買單， 這是一個良性的閉環。”食品科技學院黨委副書記劉玲表示。

"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.

鄭慧娟和陳其聰也是團隊的研發成員，回憶起研發過程，鄭慧娟表示：“軟的、硬的、甜的、苦的，我們都嘗遍了，還送給同學和宿管阿姨幫忙試吃。”

正是這種不斷試錯的精神，才讓“四時芳譜”最終脫穎而出。

在評論區不少人表示：想吃。

來源： 中國青年報 武漢商學院 封面新聞等

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