CN107668127A - One kind can improve immunity, oxidation resistant function nutrition high-quality salt algae crusty pancake and preparation method thereof - Google Patents
One kind can improve immunity, oxidation resistant function nutrition high-quality salt algae crusty pancake and preparation method thereof Download PDFInfo
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- CN107668127A CN107668127A CN201711008378.6A CN201711008378A CN107668127A CN 107668127 A CN107668127 A CN 107668127A CN 201711008378 A CN201711008378 A CN 201711008378A CN 107668127 A CN107668127 A CN 107668127A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention belongs to food processing field, and in particular to one kind can improve immunity, oxidation resistant full nutrient Nang and preparation method thereof.The crusty pancake is mainly made up of the raw material of following parts by weight：150 parts of wheat flour, the powder of corn flour 50,2 parts of salt algae powder, 12 parts of active dry yeast, 1 part of five-spice powder, 0.2 part of bee glue powder, 2 parts of salt, 20 parts of olive oil, 120 parts of water.Salt algae powder is added in the raw material of crusty pancake, the nutritive value and kind of crusty pancake is added, the slightly fresh perfume (or spice) of flavor, enriches Xinjiang crusty pancake product market.For improving immunity, anti-oxidant, the alleviation some diseases such as visual fatigue and angiocardiopathy have certain prevention and treatment effect, are integration of drinking and medicinal herbs；More easily digested, the growth for the bad old man of digestive system and children's bone of growth stage, which is strengthened, humidification；Each raw material cooperates, and is advantageous to the formation of crusty pancake good colour, in good taste, extends the shelf life.
Description
Technical field
The invention belongs to food processing field, and in particular to one kind can improve immunity, oxidation resistant full nutrient Nang and
Its preparation method.
Background technology
Crusty pancake is the unique national food in Xinjiang, is one of most characteristic food.The staple food cramed food into one's mouth as Xinjiang ethnic groups characteristic,
It is long-standing." Hu cake " " the stove cake " recorded on China's history records, as crams food into one's mouth.In the crusty pancake of the Tang Dynasty of unearthed in turpan, it is given in new
Museum of autonomous region of boundary Uygur, its shape are identical with today.Clear people Xiao Xiong《Diet》In " cakes are deep yellow ", as cram food into one's mouth.He Wei
Crusty pancake：I.e. using flour as primary raw material, alkali is not put, only puts a kind of food that a little salt is made.It is mostly circular, thin, surface in outer thickness
Stamp point decorative pattern, primary coat salt solution are affixed on furnace wall, and baking forms.Roasting large flat bread with the north is similar, and simply shape, technique and dispensing have
Institute is different.The crusty pancake baked, surface is golden yellow bright, and fragrance assails the nostrils, very tempting.
Salt algae is a kind of new resource food, is a kind of single celled eukaryotic algae in highly concentrated salt lake that survives, belongs to life of swimming
Thing.It is the peculiar life that can be uniquely survived in high concentration salt solution having now been found that, due to the life member abundant rich in unique
Element, " power source of cell " is described as by World Science circle, " protective agent of life ".The product of salt algae be with modern means of science and technology from
Extract, concentrate in salt algae, refined forming.Rich in the anti-oxidant, radioresistance needed for health and improve the day of body immunity
Right carotenoid and 70 several mineral materials and trace element.Salt algae is unique in that constituent content ratio therein and human body
Body fluid, cytoplasm liquid phase coincide, be very beneficial for helping to adjust mineral matter in human body from imbalance state to poised state.
Hydrolysis yolk powder is exactly a kind of functional polypeptide material for extracting from egg yolk, contains promotion bone in egg yolk
The composition of growth, hydrolysis yolk powder is using egg yolk as raw material, through Protease Treatment, heating, centrifugation, spray drying etc.
Step produces, and is easily merged with milk.Osteoclast number can be increased and promote the generation of bone and tooth；Activate bone
The motive power of itself, the elongation for promoting bone；Promote the calcareous heavy knot of bone, strengthen the toughness of bone；Suppress osteoclast
Growth, maintain the balance of bone amount.
The content of the invention
The invention provides high-quality nutritive salt algae crusty pancake made of one kind addition certain proportion ultra micro salt algae powder, have higher
Nutritive value, manufactured naan do not have flavor, also certain food therapy effect, are adapted to growth stage children and designed for old people.
Immunity, the preparation method of oxidation resistant function nutrition salt algae crusty pancake can be improved present invention also offers a kind of, should
Method manufacture craft is simple, pollution-free.
The technical solution adopted in the present invention is to achieve these goals：
The invention provides a kind of high-quality nutritive salt algae crusty pancake, mainly it is made up of the raw material of following parts by weight：Wheat flour 150
Part, the powder of corn flour 50,2 parts of salt algae powder, active dry yeast 1-2 parts, 1 part of five-spice powder, 0.2 part of bee glue powder, 2 parts of salt, olive oil 20
Part, 120 parts of water.
Salt algae powder used in the present invention, which is prepared by the following method, to be formed：After salt algae is cleaned up, surface water is drained
Point；Salt algae after draining is sprayed into a little yellow rice wine, then adds cardamon seed powder and citric acid, is ground into after stirring
Mud, regrinding crosses 80-100 mesh sieves into powder after salt algal gel is dried.
The addition of above-mentioned yellow rice wine accounts for the 2-3% for draining rear salt algae weight；The addition of the cardamon seed powder accounts for drain after
The 0.5-0.8% of salt algae weight；The addition of the citric acid accounts for the 0.1-0.2% for draining rear salt algae weight.
Present invention also offers a kind of preparation method of above-mentioned high-quality nutritive salt algae crusty pancake, comprise the following steps：
（1）Parts by weight salt algae powder, bee glue powder addition olive oil dissolving are weighed, 5 minutes are stood after stirring；By yeast warm water
Melt, it is standby；
（2）Continue to sequentially add wheat flour, corn flour, hydrolysis yolk powder, black fruit fructus lycii powder, salt, five-spice powder, the ferment that warm water melts
It is female；
（3）Stirring kneading covers fresh-keeping film fermentation 30-40 minutes into smooth dough；
（4）The dough fermented is divided into 3 pieces, secondary kneading, covers preservative film, is proofed 10 minutes；
（5）Dough is pressed into intermediate thin with the palm of the hand, the thick circular crusty pancake base in edge, decorative pattern is covered at thin position with stamp；
（6）One layer of light salt brine or syrup are brushed on crusty pancake base surface, sprinkles that broken sesame, peanut, shelled melon seed, walnut be broken or meat on its surface
Pine, obtain face embryo.
（7）It is put into and has been warmed up into 220 DEG C of baking box, oven temperature is then set as 200 DEG C, is baked 10 minutes,
Take out, one layer of olive oil is brushed on surface, is put baking box into and is baked 5 minutes again, golden yellow to surface.
Further, the fermentation is carried out to be 25-30 DEG C in temperature in the environment of relative humidity 55-75%.
Further, a diameter of 15-17cm of the dough, edge thickness 1.5-1.6cm, thick middle 0.6-0.7cm.
The present invention not only makes the delicate flavour of crusty pancake slightly algae by the addition of salt algae powder, and has high nutritive value.
Hydrolyzing the addition of yolk powder can not only replace egg to make crusty pancake golden yellow color, fragrant with egg, and its nutritional ingredient is more easy to be inhaled
Receive, strong bone.The present invention is acted on by the coordinateds of various raw materials, not only enriches the species of naan, and eating effect it is good,
Delicate mouthfeel, without other different miscellaneous tastes.It is additionally added a certain proportion of black fruit fructus lycii powder simultaneously, having reduces cholesterol, hypotensive
Effect.
Beneficial effects of the present invention are：
（1）Salt algae powder is added in the raw material of crusty pancake, the nutritive value and kind of crusty pancake is added, the slightly fresh perfume (or spice) of flavor, enriches Xinjiang crusty pancake
Product market.Simultaneously because the nutritive value that salt algae is unique, for improving immunity, anti-oxidant, alleviation visual fatigue and painstaking effort
The some diseases such as pipe disease have certain prevention and treatment effect, are integration of drinking and medicinal herbs；With hydrolysis yolk powder generation in crusty pancake raw material
Used for egg, the fragrance with egg, at the same it is more easily digested, for the bad old man of digestive system and growth
The growth of children's bone of phase, which is strengthened, humidification；Each raw material cooperates, and is advantageous to the formation of crusty pancake good colour, mouthfeel
It is good, extend the shelf life.
（2）A certain proportion of black fruit fructus lycii powder is added, has the function that to reduce cholesterol, hypotensive.
（3）Baking box baking replaces traditional pit to be baked, and baking condition is simple and easy to control and convenient, healthy, quick, suitably
Industrialization production.
Embodiment
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention and not only limits
In this.
Embodiment 1：Original flavor
（1）20 grams of 2 grams of salt algae powder, bee glue powder 0.2g additions olive oil dissolving extractions are weighed, 5 minutes is stood after stirring, fills
Divide extraction；
The salt algae powder, which is prepared by the following method, to be formed：After salt algae is cleaned up, surface moisture is drained, obtains 100g；Will drip
Salt algae after dry is sprayed into 2g yellow rice wine, then adds 0.5g cardamon seeds powder and 0.15g citric acids, is ground into after stirring
Mud, regrinding crosses 80-100 mesh sieves into powder after salt algal gel is dried；
（2）Continue to sequentially add 150 grams of wheat flour, 50 grams of corn flour, 0.5 gram of yolk powder of hydrolysis, 2 grams of black fruit fructus lycii powder, salt 2
Gram, 1 gram of five-spice powder, 2 grams of yeast adds after being melted with 120 grams of warm water；
（3）Stirring kneading is positioned at 28 DEG C into smooth dough（Room temperature）Cover fresh-keeping film fermentation 40 minutes.
（4）The dough fermented is divided into 3 pieces, secondary kneading, covers preservative film, is proofed 10 minutes；
（5）Dough is pressed into intermediate thin with the palm of the hand, the thick circular crusty pancake base in edge, decorative pattern, face are covered at thin position with stamp
A diameter of 15-17cm of base, edge thickness 1.5-1.6cm, thick middle 0.6-0.7cm；
（6）One layer of light salt brine is brushed on crusty pancake base surface, sesame is sprinkled on its surface；
（7）It is put into and has been warmed up into 220 DEG C of baking box, oven temperature is then set as 200 DEG C, be baked 10 minutes, takes out,
One layer of olive oil is brushed on surface, is put baking box into and is baked 5 minutes again, golden yellow to surface.
Embodiment 2：Spiced salt peanut taste
（1）20 grams of 2 grams of salt algae powder, bee glue powder 0.2g additions olive oil dissolving extractions are weighed, 5 minutes is stood after stirring, fills
Divide extraction；
The salt algae powder, which is prepared by the following method, to be formed：After salt algae is cleaned up, surface moisture is drained, obtains 100g；Will drip
Salt algae after dry is sprayed into 3g yellow rice wine, then adds 0.8g cardamon seeds powder and 0.1g citric acids, mud is ground into after stirring,
Regrinding crosses 80-100 mesh sieves into powder after salt algal gel is dried；
（2）Continue to sequentially add 150 grams of wheat flour, 50 grams of corn flour, 0.5 gram of yolk powder of hydrolysis, 2 grams of black fruit fructus lycii powder, the spiced salt
4-5 grams, 1 gram of five-spice powder, 2 grams of yeast add after being melted with 120 grams of warm water（Or the spiced salt is sprinkling upon crusty pancake base surface）；
（3）Stirring kneading is positioned at 28 DEG C into smooth dough（Room temperature）Cover fresh-keeping film fermentation 40 minutes；
（4）The dough fermented is divided into 3 pieces, secondary kneading, covers preservative film, is proofed 10 minutes；
（5）Dough is pressed into intermediate thin with the palm of the hand, the thick circular crusty pancake base in edge, decorative pattern, face are covered at thin position with stamp
A diameter of 15-17cm of base, edge thickness 1.5-1.6cm, thick middle 0.6-0.7cm；
（6）One layer of light syrup is brushed on crusty pancake base surface, it is broken to sprinkle peanut on its surface（The spiced salt）；
（7）It is put into and has been warmed up into 220 DEG C of baking box, oven temperature is then set as 200 DEG C, be baked 10 minutes, takes out,
One layer of olive oil is brushed on surface, is put baking box into and is baked 5 minutes again, golden yellow to surface.
Embodiment 3：Milk dried meat floss taste
（1）20 grams of 2 grams of salt algae powder, bee glue powder 0.2g additions olive oil dissolving extractions are weighed, 5 minutes is stood after stirring, fills
Divide extraction；
The salt algae powder, which is prepared by the following method, to be formed：After salt algae is cleaned up, surface moisture is drained, obtains 100g；Will drip
Salt algae after dry is sprayed into 2.5g yellow rice wine, then adds 0.6g cardamon seeds powder and 0.2g citric acids, is ground into after stirring
Mud, regrinding crosses 80-100 mesh sieves into powder after salt algal gel is dried；
（2）Continue to sequentially add 150 grams of wheat flour, 50 grams of corn flour, 0.5 gram of yolk powder of hydrolysis, 2 grams of black fruit fructus lycii powder, salt 2
Gram, 1 gram of five-spice powder, 2 grams of yeast adds after being melted with 20 grams of warm water, adds 100 grams of plain chocolates；
（3）Stirring kneading is positioned at 28 DEG C into smooth dough（Room temperature）Cover fresh-keeping film fermentation 40 minutes.
（4）The dough fermented is divided into 3 pieces, secondary kneading, covers preservative film, is proofed 10 minutes；
（5）Dough is pressed into intermediate thin with the palm of the hand, the thick circular crusty pancake base in edge, decorative pattern, face are covered at thin position with stamp
A diameter of 15-17cm of base, edge thickness 1.5-1.6cm, thick middle 0.6-0.7cm；
（6）One layer of light salt brine is brushed on crusty pancake base surface, dried meat floss is sprinkled on its surface；
（7）It is put into and has been warmed up into 220 DEG C of baking box, oven temperature is then set as 200 DEG C, be baked 10 minutes, takes out,
One layer of olive oil is brushed on surface, is put baking box into and is baked 5 minutes again, golden yellow to surface.
Embodiment 4
（1）20 grams of 2 grams of salt algae powder, bee glue powder 0.2g additions olive oil dissolving extractions are weighed, 5 minutes is stood after stirring, fills
Divide extraction；
The salt algae powder is commercially available purchase；
（2）Continue to sequentially add 150 grams of wheat flour, 50 grams of corn flour, 0.5 gram of yolk powder of hydrolysis, 2 grams of black fruit fructus lycii powder, salt 2
Gram, 1 gram of five-spice powder, 2 grams of yeast adds after being melted with 120 grams of warm water；
（3）Stirring kneading is positioned at 28 DEG C into smooth dough（Room temperature）Cover fresh-keeping film fermentation 40 minutes.
（4）The dough fermented is divided into 3 pieces, secondary kneading, covers preservative film, is proofed 10 minutes；
（5）Dough is pressed into intermediate thin with the palm of the hand, the thick circular crusty pancake base in edge, decorative pattern, face are covered at thin position with stamp
A diameter of 15-17cm of base, edge thickness 1.5-1.6cm, thick middle 0.6-0.7cm；
（6）One layer of light salt brine is brushed on crusty pancake base surface, sesame is sprinkled on its surface；
（7）It is put into and has been warmed up into 220 DEG C of baking box, oven temperature is then set as 200 DEG C, be baked 10 minutes, takes out,
One layer of olive oil is brushed on surface, is put baking box into and is baked 5 minutes again, golden yellow to surface.
Comparative example 1
（1）Weigh salt algae powder（Preparation method is the same as embodiment 1）2 grams add 20 grams of dissolving extractions of olive oil, and 5 are stood after stirring
Minute, fully extraction；
（2）Continue to sequentially add 150 grams of wheat flour, 55 grams of corn flour, 50 grams of egg liquid, 2 grams of black fruit fructus lycii powder, 2 grams of salt, spices
1 gram of powder, 2 grams of yeast add after being melted with 70 grams of warm water；
（3）Stirring kneading is positioned at 28 DEG C into smooth dough（Room temperature）Cover fresh-keeping film fermentation 40 minutes.
（4）The dough fermented is divided into 3 pieces, secondary kneading, covers preservative film, is proofed 10 minutes；
（5）Dough is pressed into intermediate thin with the palm of the hand, the thick circular crusty pancake base in edge, decorative pattern, face are covered at thin position with stamp
A diameter of 15-17cm of base, edge thickness 1.5-1.6cm, thick middle 0.6-0.7cm；
（6）One layer of light salt brine is brushed on crusty pancake base surface, sesame is sprinkled on its surface；
（7）It is put into and has been warmed up into 220 DEG C of baking box, oven temperature is then set as 200 DEG C, be baked 10 minutes, takes out,
One layer of olive oil is brushed on surface, is put baking box into and is baked 5 minutes again, golden yellow to surface.
Comparative example 2：Original flavor
（1）Weigh salt algae powder（Preparation method is the same as embodiment 1）2 grams add 20 grams of dissolving extractions of olive oil, and 5 are stood after stirring
Minute, fully extraction；
（2）Continue to sequentially add 150 grams of wheat flour, 50 grams of corn flour, 0.5 gram of yolk powder of hydrolysis, 2 grams of black fruit fructus lycii powder, salt 2
Gram, 1 gram of five-spice powder, 2 grams of yeast adds after being melted with 120 grams of warm water；
（3）Stirring kneading is positioned at 28 DEG C into smooth dough（Room temperature）Cover fresh-keeping film fermentation 40 minutes.
（4）The dough fermented is divided into 3 pieces, secondary kneading, covers preservative film, is proofed 10 minutes；
（5）Dough is pressed into intermediate thin with the palm of the hand, the thick circular crusty pancake base in edge, decorative pattern, face are covered at thin position with stamp
A diameter of 15-17cm of base, edge thickness 1.5-1.6cm, thick middle 0.6-0.7cm；
（6）One layer of light salt brine is brushed on crusty pancake base surface, sesame is sprinkled on its surface；
（7）It is put into and has been warmed up into 220 DEG C of baking box, oven temperature is then set as 200 DEG C, be baked 10 minutes, takes out,
One layer of olive oil is brushed on surface, is put baking box into and is baked 5 minutes again, golden yellow to surface.
Effect example
（One）Salt algae crusty pancake prepared by embodiment and comparative example is detected to its toughness, retentiveness and shelf-life, specific inspection
Survey condition is as follows：
Toughness detects：Clip long 3-10cm, wide 2-8cm rectangular bar, sample is determined according to 6.5.2.2 in GB/T20981-2007
The volume of product, then sample is measured on tensiometer, calculate maximum pull during sample fracture, then basis：It is tough
Property degree=maximum pull/sectional area calculate.
Retentiveness detects：The sample 5-10g of equivalent is taken, detects its water content, after storing 15d, on identical product again
The sample of equivalent is taken, detects water content, then basis：Retentiveness=later stage water content/initial moisture.
Specific testing result is shown in Table 1.
Table 1
（Two）Ge Jide crusty pancakes in high protein Xinjiang prepared by embodiment and comparative example are subjected to hardness, elasticity, chewiness and carry out full matter
Structure TPA is tested, and specific testing result is shown in Table 2.
Table 2
（Three）Quality sensory evaluation is carried out to Ge Jide crusty pancakes prepared by embodiment and comparative example：Evaluate mouthfeel, the smell of naan, tool
Body evaluation result is shown in Table 3.
Table 3
Claims (6)
1. a kind of high-quality nutritive salt algae crusty pancake, it is characterised in that be mainly made up of the raw material of following parts by weight：Wheat flour 150
Part, the powder of corn flour 50,2 parts of salt algae powder, active dry yeast 1-2 parts, 1 part of five-spice powder, 0.2 part of bee glue powder, 2 parts of salt, olive oil 20
Part, 120 parts of water.
2. high-quality nutritive salt algae crusty pancake according to claim 1 or 2, it is characterised in that the salt algae powder passes through with lower section
Method is prepared：After salt algae is cleaned up, surface moisture is drained；Salt algae after draining is sprayed into a little yellow rice wine, Ran Houjia
Enter cardamon seed powder and citric acid, mud is ground into after stirring, regrinding crosses 80-100 mesh into powder after salt algal gel is dried
Sieve.
3. high-quality nutritive salt algae according to claim 3 crusty pancake, it is characterised in that the addition of the yellow rice wine accounts for drain after
The 2-3% of salt algae weight；The addition of the cardamon seed powder accounts for the 0.5-0.8% for draining rear salt algae weight；The citric acid
Addition accounts for the 0.1-0.2% for draining rear salt algae weight.
A kind of 4. preparation method of high-quality nutritive salt algae crusty pancake as described in claim any one of 1-3, it is characterised in that including
Following steps：
（1）Parts by weight salt algae powder, bee glue powder addition olive oil dissolving are weighed, 5 minutes are stood after stirring；By yeast warm water
Melt, it is standby；
（2）Continue to sequentially add wheat flour, corn flour, hydrolysis yolk powder, black fruit fructus lycii powder, salt, five-spice powder, the ferment that warm water melts
It is female；
（3）Stirring kneading covers fresh-keeping film fermentation 30-40 minutes into smooth dough；
（4）The dough fermented is divided into 3 pieces, secondary kneading, covers preservative film, is proofed 10 minutes；
（5）Dough is pressed into intermediate thin with the palm of the hand, the thick circular crusty pancake base in edge, decorative pattern is covered at thin position with stamp；
（6）One layer of light salt brine or syrup are brushed on crusty pancake base surface, sprinkles that broken sesame, peanut, shelled melon seed, walnut be broken or meat on its surface
Pine, obtain face embryo.
（7）It is put into and has been warmed up into 220 DEG C of baking box, oven temperature is then set as 200 DEG C, be baked 10 minutes, takes out,
One layer of olive oil is brushed on surface, is put baking box into and is baked 5 minutes again, golden yellow to surface.
5. preparation method according to claim 4, it is characterised in that the fermentation is relatively wet to be 25-30 DEG C in temperature
Carried out in the environment of degree 55-75%.
6. preparation method according to claim 4, it is characterised in that a diameter of 15-17cm of the dough, edge are thick
1.5-1.6cm thick middle 0.6-0.7cm.
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| CN104663837A (en) * | 2015-03-21 | 2015-06-03 | 山东世纪春食品有限公司 | Biscuit for old people to eat |
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