CN110896980A

CN110896980A - Chickpea and sea buckthorn nutritional crusty pancake and preparation method thereof

Info

Publication number: CN110896980A
Application number: CN201911124903.XA
Authority: CN
Inventors: 王为兰; 热迪力·阿布拉; 刘福君; 常李李; 刘玉梅
Original assignee: Xinjiang Arman Food Refco Group Ltd; Xinjiang University
Current assignee: Xinjiang Arman Food Refco Group Ltd; Xinjiang University
Priority date: 2019-11-18
Filing date: 2019-11-18
Publication date: 2020-03-24

Abstract

The invention discloses a chickpea and sea-buckthorn nutritious Nang and a preparation method thereof, wherein wheat flour and chickpea flour are used as raw materials, sea-buckthorn powder, wrinkled gianthyssop sauce, black currant fruit dry broken blocks, camel milk, salt, eggs and vegetable oil are added for mixing, dough kneading and fermentation, and the chickpea and sea-buckthorn nutritious Nang is prepared through a baking process. The problem that the traditional crusty pancake is single in taste and lack of nutritional ingredients is solved, the requirement of the development of the modern food industry of safety, health and nutrition is met, the crusty pancake is a novel food which is safe, healthy and nutritional and meets the development of the era, the industrial continuous production can be realized, and the crusty pancake has a wide practical value.

Description

Chickpea and sea buckthorn nutritional crusty pancake and preparation method thereof

Technical Field

The invention belongs to the field of food, and particularly belongs to the technical field of a chickpea and sea buckthorn nutritional Nang and a preparation method thereof.

Background

The Nang is one of the daily staple food in the food culture of people in Xinjiang. The food is mainly made of local food materials, and is crisp, sweet and salty; the size is suitable, and the tea bag is characterized by simple processing, easy storage, convenient carrying and the like, and is popular; the raw materials for making the naan can be divided into main materials and auxiliary materials, wherein the main materials mainly comprise wheat flour and corn flour, and the auxiliary materials are various in types. At present, meat crusty pancake, oil crusty pancake, milk crusty pancake, geldanan crusty pancake, sesame crusty pancake, corn crusty pancake, buckwheat crusty pancake, walnut crusty pancake, peanut crusty pancake and the like exist in the market. With the improvement of the processing precision of wheat, nutrient substances such as minerals, vitamins and the like are lost more and more in the traditional crusty pancake processing process, and the structure of nutrient components is not ideal, so that in order to meet the dietary requirements of people, a proper amount of nutrient materials are added into the crusty pancake, and the development of a functional nutrient-enriched crusty pancake gradually becomes a hot spot of research at home and abroad in recent years. At present, although the commercial yeast powder products produced by various common Angel yeasts and other manufacturers are famous at home and abroad, the Nang dough fermentation yeast powder which can be widely adopted and accepted in taste by original residents in Xinjiang is not seen yet; the yeast for fermenting the crusty pancake is a special yeast strain stored in a local area, and the yeast strain and the yeast in the yeast powder product are different yeast varieties or strains, so that the produced metabolites are different; the yeast powder ferments the Nang cake dough to cause the taste of the Nang cake to be changed, and the edible value and the ornamental value of the Nang cake are reduced.

Chickpeas (with the scientific name of Cicer arietinum) are leguminous herbaceous plants, namely peaches beans, chicken beans, heart beans and the like, and are mainly cultivated and planted in Xinjiang, Gansu and other places in China. The chickpea contains rich nutrient components and has higher dietary therapy and medicinal value. Has long application history in medical record and wide medicinal value. The analysis of nutrient components of the chickpeas by billows and the like shows that the chickpeas not only contain rich nutrient substances such as protein, cellulose, unsaturated fatty acid and the like, but also have higher amino acid content and the like than other beans, the protein content reaches 22.5 percent and is higher than that of oat and walnut, and the chickpeas are easy to absorb and digest by human bodies because of complete protein; the amino acid content is up to 8%, especially rich in cereal which is relatively deficient, and can meet the requirement of organism for essential amino acid. The fat content of the chickpeas is low, about 5.5 percent, which is obviously lower than that of other beans, but the unsaturated fatty acid content is higher; the research finds that the chickpea has the activity of reducing the blood fat and cholesterol of the organism; on the contrary, the cellulose content of the chickpeas is higher than that of the black beans, the tartary buckwheat, the potatoes and the like, wherein the content of insoluble dietary fibers is about 3.2%, and the chickpeas are beneficial to intestinal peristalsis of organisms and promote digestion and absorption of nutrient components after being eaten frequently and are an excellent source of weight-losing and lipid-lowering health care products. The chickpea also contains various trace elements and mineral elements, such as vitamins, calcium, magnesium, phosphorus, folic acid, pantothenic acid and other nutrients beneficial to the health of human bodies, so that the organisms can make up for the deficiency of mineral elements taken in daily diet, regulate the acid-base balance of the organisms and enhance the immunity.

Hippophae rhamnoides (Latin scientific name: Hippophe rhamnoides Linn.) is a deciduous shrub of Hippophae of Elaeagnaceae. The sea-buckthorn fruit is rich in nutrition, and active substances such as various vitamins, fatty acids, trace elements, linolein, sea-buckthorn flavone, superoxide and the like and various amino acids required by a human body are determined to be contained in the sea-buckthorn fruit. Wherein the content of the vitamin C is extremely high, and the content of the vitamin C in every 100g of fruit juice can reach 825-1100 mg, which is 2-3 times of that of the kiwi fruit, and the vitamin C is the name of the king of vitamin C. Contains 7.5 to 10 percent of sugar and 3 to 5 percent of acid; the seabuckthorn oil contains 206 active substances beneficial to human bodies, wherein 46 bioactive substances comprise a large amount of vitamin E, vitamin A, flavone and the like, has special pharmacological properties of resisting fatigue, enhancing organism vitality, resisting cancer and the like, has the effects of protecting and accelerating the repair of gastric mucosa, increasing the drug property of intestinal bifidobacteria, reducing plasma cholesterol and reducing the content of cholesterol in blood vessel walls, can prevent and treat hyperlipidemia and atherosclerosis, and has the effect of promoting wound healing.

Agastache rugosus, academic name: agastache rugosa (fisch. et Mey.) o.ktze, perennial herbs, the edible parts of Agastache rugosa are generally tender stems and leaves, a good product of wild taste. Herba Agastaches is a high calcium and high carotene food, and each 100g of tender leaf contains water 72g, protein 8.6g, fat 1.7g, carbohydrate 10g, carotene 6.38mg, and vitamin B₁0.1mg, vitamin B₂0.38mg, 1.2mg of nicotinic acid, 23mg of vitamin C, 580mg of calcium, 104mg of phosphorus, 28.5mg of iron, 0.5% of aromatic volatile oil contained in the whole grass, and the oil mainly contains methyl piperitol (about 80%), limonene, α -pinene and β -pinene, p-cymene, linalool, I-caryophyllene and the like, and has a certain inhibiting effect on various pathogenic fungi.

Disclosure of Invention

Aiming at the problems that in the prior art, a lot of improvements are made on the traditional crusty pancake baking process, more crusty pancake baking processes are related to addition of chickpea powder and chickpea particles, but no report exists in the prior art that the crusty pancake baking process simultaneously added with chickpea powder, sea buckthorn fruit powder, blackcurrant, wrinkled gianthyssop sauce and camel milk is endowed with a nutritional crusty pancake rich in unique flavor, high in nutritional value and suitable for industrial production through selection of specific strains for fermentation, and the defects of dough stickiness, fermentation efficiency, lack of fragrance and the like exist in the process of adding other materials to manufacture the crusty pancake in the prior art. The invention aims to provide a chickpea and sea-buckthorn nutrient Nang and a preparation method thereof. The problem that the traditional crusty pancake is single in taste and lack of nutritional ingredients is solved, the requirement of the development of the modern food industry of safety, health and nutrition is met, the crusty pancake is a novel food which is safe, healthy and nutritional and meets the development of the era, the industrial continuous production can be realized, and the crusty pancake has a wide practical value.

The invention is realized by the following technical scheme:

the invention specifically provides a chickpea and sea-buckthorn nutritional crusty pancake which comprises, by weight, 25-35 parts of wheat flour, 15-25 parts of chickpea flour, 4-6 parts of sea-buckthorn fruit powder, 5-7 parts of camel milk, 6-9 parts of eggs, 1-2 parts of salt, 1-3 parts of saccharomyces cerevisiae24M, 3-5 parts of first-time powder-mixed vegetable oil, 2-4 parts of second-time powder-mixed vegetable oil, 12-15 parts of first-time powder-mixed water, 3-5 parts of second-time powder-mixed water, 1-3 parts of agastache rugosus sauce and 1-2 parts of black currant dried broken blocks.

Preferably, the invention specifically provides the chickpea and sea-buckthorn nutrient Nang which comprises, by weight, 30 parts of wheat flour, 20 parts of chickpea flour, 5 parts of sea-buckthorn fruit powder, 6 parts of camel milk, 8 parts of eggs, 1.5 parts of salt, 24M2 parts of saccharomyces cerevisiae, 4 parts of first-time powder-mixed vegetable oil, 3 parts of second-time powder-mixed vegetable oil, 13 parts of first-time powder-mixed water, 4 parts of second-time powder-mixed water, 2 parts of agastache rugosus sauce and 1 part of black currant dried broken blocks.

Meanwhile, the invention provides a preparation method of the chickpea and sea buckthorn nutritional crusty pancake, which specifically adopts the following technical steps:

(1) powder mixing for the first time: mixing wheat flour, the first mixing water, camel milk, 24M Saccharomyces cerevisiae, salt, egg, and the first mixing vegetable oil in proportion;

(2) fermenting the dough prepared in the step (1) for 40min in a fermenting box at the temperature of 25-33 ℃ for the first time;

(3) and (3) mixing powder for the second time: mixing the dough fermented in the step (2) with chickpea powder, sea buckthorn fruit powder, secondary powder mixing water, secondary powder mixing vegetable oil, wrinkled gianthyssop sauce and black currant dried pieces, and kneading again;

(4) performing secondary proofing on the dough prepared in the step (3) in a proofing box at the temperature of 28-30 ℃ for 20 min;

(5) kneading the dough fermented in the step (4), then taking about 20-30g of small dough, rolling and pressing the small dough to form a Nang cake with a thin middle and a thick edge, punching holes on the dough by using a Nang needle, and then coating a layer of eggs;

(6) baking the pancake prepared in the step (5) at the temperature of 180 ℃ of the surface fire and 160 ℃ of the low fire for 8 min;

(7) placing the baked Nang cake at room temperature for 6-8h and cooling;

(8) and (3) putting the thoroughly cooled crusty pancake into a vacuum packaging bag for vacuum packaging, and storing the crusty pancake in a ventilating and drying environment.

The sea buckthorn fruit powder is prepared by carrying out vacuum freeze drying on cleaned sea buckthorn fruits, then crushing, and sieving the crushed powder with a 60-mesh sieve.

Preferably, according to the invention, the dough is proofed for 40min for the first time in a proofing box at 28 ℃.

Preferably, according to the invention, the dough is proofed for a second time in a proofing box at 28 ℃ for 20 min.

In the invention, the yeast is selected from 24M (Saccharomyces cerevisiae24M) CCTCC NO. M2014415, which is called as 'Saccharomyces cerevisiae 24M' for short, and the strain has the advantages of low temperature resistance, high yield of maltose and carbon dioxide, high fermentation rate and good taste and flavor for making the naan cake, and has important effects on improving the processing quality of the naan cake and increasing the special taste and flavor of the naan cake.

The high-quality yeast of the special naan dough from 24M of the Saccharomyces cerevisiae to Xinjiang, namely 24M (Saccharomyces cerevisiae24M) CCTCC No: m2014415, the strain is separated, screened and cultured from Nang dough collected from samples of Arabian peninsula, Turkey, Zhongya, Western countries and all places in Xinjiang, a batch of Nang dough fermentation yeast is obtained, a strain with the number of 24M is screened out, and the Saccharomyces cerevisiae belonging to the genus Saccharomyces belongs to a typical new strain through microbiological classification and identification.

The Saccharomyces cerevisiae24M (Saccharomyces cerevisiae24M) CCTCC No: m2014415 specifically selects Nang cakes with pure taste and pleasant color from sample collection places of Arabian peninsula, Turkey, Zhongya, Western Asian countries and various places in Xinjiang, separates and screens the Nang cake samples, finally separates a batch of Nang dough fermentation yeast from the Nang dough, and obtains a Nang dough with the serial number of 24M through further screening, domestication and breeding. The classification status of the obtained strain is determined by performing morphological characteristics, physiological and biochemical characteristics, 16S rDNA sequence determination and phylogenetic analysis on the strain, and the strain belongs to a typical new strain. The strain is preserved in the International preservation organization of microorganisms of Budapest treaty, China Center for Type Culture Collection (CCTCC) with the address: china, wuhan university, zip code: 430072, preservation date is 2014, 09 month and 14 days, and preservation number is CCTCC No: m2014415; meanwhile, the characteristics of the yeast such as fermentation activity, crusty pancake taste detection and the like are deeply researched, so that the separated yeast of the crusty pancake dough is screened out to have good fermentation activity, and a novel indigenous strain with low temperature resistance, high maltose and carbon dioxide yield, short dough fermentation time, high food safety, high fermentation rate and good taste and flavor for preparing the crusty pancake is developed. Provides a technical basis for improving the processing quality of the Nang and provides a strain and technical support for the development and the appearance of the special dried yeast powder for the Nang cake.

The Saccharomyces cerevisiae24M (Saccharomyces cerevisiae24M) CCTCC No: the M2014415 strain is suitable for the growth range of 25-33 ℃, and the optimal growth conditions are as follows: inoculating strains on a fresh YPD medium plate at the temperature of 28 ℃, culturing at the temperature of 28 ℃ for 1-2d for activation, then linearly inoculating the activated strains on a fresh YPD inclined plane, culturing at the temperature of 28 ℃ and natural pH for 24-48h, observing and recording the following characteristics: the colony texture is cheese-shaped, and the colony color is milky white; the surface of the bacterial colony is smooth; the colony edges are full circle. The traditional morphological determination and physiological and biochemical detection are carried out on the strain 24M through a yeast characteristic and identification manual, the strain 24M is determined to be a member of Saccharomyces, and the DNA sequences of the 26S rDNA D1/D2 region of the detected yeast are compared on BLAST through a molecular level test. After BLAST analysis of 26SrDNA sequence of the strain 24M in NCBI database by BLAST homologous alignment, a phylogenetic tree is constructed, the strain 24M and Saccharomyces cerevisiae strain KDLYH3-3 are in the smallest branch, are only similar species and belong to typical new strains, and the application is realized by combining the strain Saccharomyces cerevisiae24M (Saccharomyces cerevisiae24M) CCTCC No: the M2014415 has high fermentation rate on the pancake dough, so that the dough fermentation time is short, the pancake has good taste and flavor, the surface of the pancake is smooth, the food safety is high, and the like.

The new invention adopts the prior common general knowledge as the basis of the prior art. In fact, except for the original invention, any invention is not based on the prior art means and the technical elements, and is the result of further innovation on the basis of the prior art means. The technology of mixing, kneading dough, proofing, baking, packaging and the like is the basis of the prior art, but how to fully reserve the nutrient substances in the chickpea and the sea buckthorn, how to coordinate the proportion of the raw materials and the auxiliary materials, how to obtain the nutrient crusty pancake with the chickpea and the sea buckthorn through a series of processes to obtain good taste, how to select proper strains for professional flour proofing and endowing the special taste to the product, and the characteristics of oxidation resistance and tumor resistance are required to be repeatedly verified through a series of unforeseen scientific experiments. Due to the reasons, the application is based on the conventional technical means, and scientific experiments are carried out on the basis to provide the chickpea and sea-buckthorn nutrient crusty pancake and the preparation method thereof, the eight technical steps in the provided preparation method of the chickpea and sea-buckthorn nutrient crusty pancake form a whole, the integral inseparable technical steps are realized, the physical decomposition cannot be carried out at will, the effective components are synergized, the good antioxidant and antitumor effects are achieved, the problems that the traditional chickpea crusty pancake is poor in taste, not beneficial to chewing and not easy to digest are solved, the development requirements of the modern food industry of safety, health and nutrition are met, the chickpea and sea-buckthorn nutrient crusty pancake is novel food which is safe, healthy, nutritional and meets the development of the era, the industrial continuous production can be realized, and the application has wide practical value.

By implementing the technical scheme of the invention, the following beneficial effects can be achieved:

(1) the chickpea and sea buckthorn nutritional crusty pancake provided by the invention takes wheat flour and chickpeas as main raw materials, and is easy to chew, crisp in taste and rich in nutrition by adding auxiliary materials such as sea buckthorn fruit powder, camel milk, wrinkled gianthyssop sauce, black currant fruit dry broken blocks and the like on the basis of keeping the flavor of the traditional crusty pancake, so that the taste of the product is improved, the use value and the nutritional function of the product are also improved, and the requirements of the development of the modern food industry on safety, health and nutrition are met.

(2) The nutritious crusty pancake containing chickpea and sea buckthorn provided by the invention adopts the separated and screened Saccharomyces cerevisiae24M (Saccharomyces cerevisiae24M) CCTCC NO: the M2014415 is a high-quality fermented strain for making the crusty pancake, and the prepared nutritious crusty pancake made of the chickpea and the hippophae rhamnoides has the effects of high fermentation rate of crusty pancake dough, short fermentation time of the dough, good taste and flavor of the crusty pancake, smooth surface of the crusty pancake, high food safety and the like.

(3) The chickpea and sea buckthorn nutritional crusty pancake prepared by the method has the characteristics of excellent sense, is easy to chew, is crisp in taste, rich in nutrition, uniform and consistent in color, good in taste and superior to the crusty pancake product sold in the market, belongs to a novel crusty pancake product, and has wide application value. And the effective components are synergistic, so that good antioxidant and antitumor effects are achieved, and the problems that the traditional chickpea crusty pancake is not good in taste, not beneficial to chewing and not easy to digest are solved.

Drawings

FIG. 1 is a graph showing the response of wheat flour, chickpea flour, interacting with 24M Saccharomyces cerevisiae on sensory evaluation.

FIG. 2 is a graph showing the response of the interaction between the wheat flour, chickpea flour and salt added in the amount of the shear force.

FIG. 3 is a graph showing the response of salt addition to 24M Saccharomyces cerevisiae on the effect of shear force.

FIG. 4 shows the antioxidant activity of the chickpea and hippophae rhamnoides nutritive crusty pancake aqueous extract and alcoholic extract with different concentrations; wherein A is FeSO₄The standard curve chart of the solution, B is a graph of the relative total antioxidant activity of the nutrient crusty pancake water extracts and alcohol extracts of the chick peas and sea buckthorns with different concentrations, C is a graph of the hydroxyl radical scavenging activity of the nutrient crusty pancake water extracts of the chick peas and sea buckthorns with different concentrations, and D is a graph of the hydroxyl radical scavenging activity of the nutrient crusty pancake alcohol extracts of the chick peas and sea buckthorns with different concentrations.

FIG. 5 shows the anti-tumor activity of the nutritive naan alcohol extract of chick pea and sea buckthorn against different tumor cells; wherein A is a diagram of the inhibition effect of the nutritional crusty pancake alcohol extracts of the chick peas and the sea backthern in different concentrations on HeLa cells of human cervical carcinoma cells, B is a diagram of the inhibition effect of the nutritional crusty pancake alcohol extracts of the chick peas and the sea backthern in different concentrations on TC-1 cells of the cervical carcinoma, C is a diagram of the inhibition effect of the nutritional crusty pancake alcohol extracts of the chick peas and the sea backthern in different concentrations on HepG2 of human liver cancer cells, and D is a diagram of the inhibition effect of the nutritional crusty pancake alcohol extracts of the chick peas and the sea backthern in different concentrations on H22 cells; marked as significant difference, and marked as significant difference.

Detailed Description

The following examples are given to further illustrate the embodiments of the present invention, but the present invention is not limited to the following examples.

In addition, in the following examples, unless otherwise specified, all reagents, materials and apparatuses used in the present invention are well known and used in the art, but the present invention is not limited to the practice thereof, and other reagents and apparatuses well known in the art may be applied to the practice of the following embodiments of the present invention.

The first embodiment is as follows:

Example two:

(7) placing the baked Nang cake at room temperature for 6-8h and cooling;

In the invention, the selected Saccharomyces cerevisiae24M, namely Saccharomyces cerevisiae24M (Saccharomyces cerevisiae24M), CCTCC NO. M2014415 has the characteristics of good fermentation activity, low temperature resistance, high maltose and carbon dioxide yield and short proofing time.

Example three:

mixing 250g of wheat flour, 120g of first flour mixing water, 50g of camel milk, 60g of eggs, 24M 10g of saccharomyces cerevisiae, 10g of salt and 30g of first flour mixing vegetable oil according to a proportion; fermenting in a fermenting tank at 25-33 deg.C for 40 min; mixing with semen Ciceris Arietini powder 150g, fructus Hippophae powder 40g, second blending water 30g, second blending vegetable oil 20g, herba Agastaches sauce 10g and black currant dried pieces 10g, and kneading again; fermenting the kneaded dough in a fermenting box at 28-30 deg.C for 20 min; kneading, taking about 20-30g of small dough, rolling and pressing the small dough to form a Nang cake with a thin middle and a thick edge, punching holes on dough blanks by using a Nang needle, and coating a layer of eggs; baking at the temperature of 180 deg.C with soft fire and 160 deg.C for 8 min; and (3) placing the baked Nang cake at room temperature for 6-8h for cooling, placing the cooled Nang cake into a vacuum packaging bag for vacuum packaging, and storing the Nang cake in a ventilated and dry environment.

Example four:

mixing 300g of wheat flour, 130g of first flour mixing water, 60g of camel milk, 80g of eggs, 24M 20g of saccharomyces cerevisiae, 15g of salt and 40g of first flour mixing vegetable oil according to a proportion; fermenting in a fermenting tank at 25-33 deg.C for 40 min; mixing with semen Ciceris Arietini powder 200g, fructus Hippophae powder 50g, second blending water 40g, second blending vegetable oil 30g, herba Agastaches sauce 20g and black currant dried pieces 10g, and kneading again; fermenting the kneaded dough in a fermenting box at 28-30 deg.C for 20 min; kneading, taking about 20-30g of small dough, rolling and pressing the small dough to form a Nang cake with a thin middle and a thick edge, punching holes on dough blanks by using a Nang needle, and coating a layer of eggs; baking at the temperature of 180 deg.C with soft fire and 160 deg.C for 8 min; and (3) placing the baked Nang cake at room temperature for 6-8h for cooling, placing the cooled Nang cake into a vacuum packaging bag for vacuum packaging, and storing the Nang cake in a ventilated and dry environment.

Example five:

mixing 280g of wheat flour, 140g of first flour mixing water, 70g of camel milk, 70g of eggs, 24M 30g of saccharomyces cerevisiae, 10g of salt and 30g of first flour mixing vegetable oil according to a proportion; fermenting in a fermenting tank at 25-33 deg.C for 40 min; mixing with 230g of chickpea powder, 40g of sea buckthorn fruit powder, 40g of secondary powder mixing water, 20g of secondary powder mixing vegetable oil, 20g of agastache rugosus sauce and 20g of black currant fruit crushed pieces, and kneading again; fermenting the kneaded dough in a fermenting box at 28-30 deg.C for 20 min; kneading, taking about 20-30g of small dough, rolling and pressing the small dough to form a Nang cake with a thin middle and a thick edge, punching holes on dough blanks by using a Nang needle, and coating a layer of eggs; baking at the temperature of 180 deg.C with soft fire and 160 deg.C for 8 min; and (3) placing the baked Nang cake at room temperature for 6-8h for cooling, placing the cooled Nang cake into a vacuum packaging bag for vacuum packaging, and storing the Nang cake in a ventilated and dry environment.

Example six:

kneading 350g of wheat flour, 150g of first flour mixing water, 70g of camel milk, 90g of eggs, 24M 30g of saccharomyces cerevisiae, 20g of salt and 50g of first flour mixing vegetable oil according to a proportion; fermenting in a fermenting tank at 25-33 deg.C for 40 min; mixing with semen Ciceris Arietini powder 250g, fructus Hippophae powder 60g, second powder mixing water 50g, second powder mixing vegetable oil 40g, herba Agastaches sauce 30g and black currant dried pieces 20g, and kneading again; fermenting the kneaded dough in a fermenting box at 28-30 deg.C for 20 min; kneading, taking about 20-30g of small dough, rolling and pressing the small dough to form a Nang cake with a thin middle and a thick edge, punching holes on dough blanks by using a Nang needle, and coating a layer of eggs; baking at the temperature of 180 deg.C with soft fire and 160 deg.C for 8 min; and (3) placing the baked Nang cake at room temperature for 6-8h for cooling, placing the cooled Nang cake into a vacuum packaging bag for vacuum packaging, and storing the Nang cake in a ventilated and dry environment.

Example seven:

the preparation method of the dried camel meat slices respectively adopts the following different schemes:

scheme 1: mixing 25 parts of wheat flour, 12 parts of first flour mixing water, 5 parts of camel milk, 6 parts of eggs, 24M 1 parts of saccharomyces cerevisiae, 1 part of salt, 3 parts of first flour mixing vegetable oil, 15 parts of chickpea powder, 4 parts of sea buckthorn fruit powder, 3 parts of second flour mixing water, 2 parts of second flour mixing vegetable oil, 1 part of agastache rugosus sauce and 1 part of black currant dried pieces;

scheme 2: mixing 30 parts of wheat flour, 13 parts of first-time seasoning water, 6 parts of camel milk, 8 parts of eggs, 24M2 parts of saccharomyces cerevisiae, 1.5 parts of salt, 4 parts of first-time seasoning vegetable oil, 20 parts of chickpea powder, 5 parts of seabuckthorn fruit powder, 4 parts of second-time seasoning water, 3 parts of second-time seasoning vegetable oil, 2 parts of agastache rugosus sauce and 1 part of black currant dried broken pieces;

scheme 3: mixing 28 parts of wheat flour, 14 parts of first-time powder mixing water, 7 parts of camel milk, 7 parts of eggs, 24M 3 parts of saccharomyces cerevisiae, 1 part of salt, 3 parts of first-time powder mixing vegetable oil, 23 parts of chickpea powder, 4 parts of sea buckthorn fruit powder, 4 parts of second-time powder mixing water, 2 parts of second-time powder mixing vegetable oil, 2 parts of agastache sauce and 2 parts of black currant dried pieces;

scheme 4: mixing 35 parts of wheat flour, 15 parts of first flour mixing water, 7 parts of camel milk, 9 parts of eggs, 24M 3 parts of saccharomyces cerevisiae, 2 parts of salt, 5 parts of first flour mixing vegetable oil, 25 parts of chickpea powder, 6 parts of sea buckthorn fruit powder, 5 parts of second flour mixing water, 4 parts of second flour mixing vegetable oil, 3 parts of agastache rugosus sauce and 2 parts of black currant dried pieces;

the four different schemes are respectively used for preparing the chickpea and sea buckthorn nutritional crusty pancake according to the preparation method provided by the embodiment two:

in order to determine the optimal processing process of the chickpea and sea buckthorn nutritional crusty pancake, a single-factor test is carried out on the proportion of wheat flour and chickpea flour, the salt addition amount, the 24M saccharomyces cerevisiae addition amount, the egg addition amount and the vegetable oil addition amount by taking sensory scores as indexes. On the basis, sensory scores are used as response values, three-factor three-level test design is carried out according to a Box-Behnken center combination method, and response surface analysis is carried out.

1. Inspection method

(1) Sensory evaluation

And (3) carrying out sensory evaluation on the baked chick pea sea buckthorn nutritional crusty pancake sample according to 7 aspects of color, flavor, tissue structure, hardness, crispness, chewiness and viscosity, wherein the sensory evaluation standard is in percentage, and is shown in the table 1. Sensory evaluation 20 tasters without special preference were invited to form a sensory evaluation panel, and the panel was scored according to sensory evaluation criteria, and the scoring results were averaged and tested for significant differences.

Table 1: sensory evaluation standard of chickpea and sea buckthorn nutritional naan

2. Single factor test

(1) Influence of addition ratio of wheat flour to chickpea flour to quality of chickpea sea buckthorn nutrition crusty pancake

Accurately weighing wheat flour and chickpea flour according to the proportion of 1:1(250g:250g), 2:1(400g:200g), 3:1(390g:130g), 3:2(300g:200g) and 5:2(350g:140g), mixing 130g of first powder mixing water, 60g of camel milk, 70g of eggs, 24M 10g of saccharomyces cerevisiae, 10g of salt, 40g of first powder mixing vegetable oil, 50g of sea buckthorn fruit powder, 40g of second powder mixing water, 30g of second powder mixing vegetable oil, 20g of wrinkled gianthyssop sauce and 10g of black currant fruit dry fragments to prepare the chickpea and sea buckthorn nutritional crusty pancake, and then carrying out sensory evaluation to determine the optimal proportion of the wheat flour and the chickpea flour.

The ratio of flour to chickpea flour is critical to the quality of the product. The flour and chickpea powder are used in different proportions for single factor tests. The results are shown in Table 2, which shows that the higher the dosage of chickpea powder, the higher the hardness of the chickpea sea-buckthorn nutrient crusty pancake, which is fragile and broken and has poor taste. When the flour: when the using ratio of the chickpea powder is 3:2, the crusty pancake has moderate hardness and good taste and contains the special flavor of the chickpea. Therefore, the optimal ratio of the flour to the chickpea flour is 3:2, namely the ratio of the flour to the chickpea flour is 300g to 200 g.

Table 2: influence of addition ratio of wheat flour to chickpea flour to quality of chickpea sea buckthorn nutrition crusty pancake

Flour: chickpea powder	1:1	2:1	3:1	3:2	5:2
						Sensory value of credit	60	69	65	76	71

(2) Influence of 24M addition amount of saccharomyces cerevisiae on quality of chickpea and sea buckthorn nutritional crusty pancake

Mixing 300g of wheat flour, 200g of chickpea powder, 130g of first powder mixing water, 60g of camel milk, 70g of eggs, 10g of salt, 40g of first powder mixing vegetable oil, 50g of sea buckthorn fruit powder, 40g of second powder mixing water, 30g of second powder mixing vegetable oil, 20g of wrinkled gianthyssop sauce and 10g of black currant dried pieces; adding 24M of saccharomyces cerevisiae according to 5g, 10g, 15g, 20g, 25g and 30g respectively, making the chickpea and seabuckthorn nutritional crusty pancake, carrying out sensory evaluation, and determining the optimal addition amount of the 24M of the saccharomyces cerevisiae in the chickpea and seabuckthorn nutritional crusty pancake.

The 24M using amount of the saccharomyces cerevisiae is an important factor influencing the fermentation speed, the selection of the appropriate 24M using amount of the saccharomyces cerevisiae is particularly important in the process of making the naan, if the using amount exceeds the reasonable using amount, the fermentation speed can be delayed, and the flavor can be changed accordingly. Meanwhile, the selected 24M saccharomyces cerevisiae has the characteristics of low temperature resistance, high yield of maltose and carbon dioxide, high fermentation rate and good 'native' taste and flavor for making the Nang cake, and as can be seen from the table 3, when the 24M saccharomyces cerevisiae is added in an amount of 20g, the sensory evaluation score is highest, the product quality is best, the fermentation speed is fastest, the Nang cake flavor is also best, and the prepared Nang cake has smooth skin, no wrinkles, fragrant and sweet taste, softness, tasty, non-sticky teeth and moderate hardness.

Table 3: influence of 24M addition amount of saccharomyces cerevisiae on quality of chickpea and sea buckthorn nutritional crusty pancake

Saccharomyces cerevisiae24M (g)	5	10	15	20	25	30
							Sensory value of credit	57	60	69	74	58	51

(3) Influence of salt addition on quality of chickpea and sea buckthorn nutritional crusty pancake

Mixing 300g of wheat flour, 200g of chickpea powder, 130g of first powder mixing water, 60g of camel milk, 70g of eggs, 24M 20g of saccharomyces cerevisiae, 40g of first powder mixing vegetable oil, 50g of sea buckthorn fruit powder, 40g of second powder mixing water, 30g of second powder mixing vegetable oil, 20g of agastache rugosus sauce and 10g of black currant dried pieces; the chickpea and sea buckthorn nutritional crusty pancake is prepared according to the addition amounts of 5g, 10g, 15g, 20g and 25g of salt, sensory evaluation is carried out, and the optimal addition amount of the salt in the chickpea and sea buckthorn nutritional crusty pancake is determined.

Salt is also an important influence factor in the process of making the naan, and because the salt has permeability, the use amount of the salt influences the activity and the flavor of yeast; as the salt concentration increases, the osmotic pressure also increases, the yeast cells can be seriously atrophied, and the life activity becomes lower; the salt content is too low, and the flavor and the taste of the naan are poor. Too small an amount will affect the flavor of the product. The tests were carried out with different ratios of salt usage. As can be seen from Table 4, the amount of salt added was 15 g.

Table 4: influence of salt addition on quality of chickpea and sea buckthorn nutritional crusty pancake

Salt (g)	5	10	15	20	25
						Sensory value of credit	53	72	77	62	58

(4) Influence of vegetable oil addition on quality of chickpea sea buckthorn nutritional crusty pancake

Mixing 300g of wheat flour, 200g of chickpea powder, 130g of first-time powder mixing water, 60g of camel milk, 70g of eggs, 24M 20g of saccharomyces cerevisiae, 15g of salt, 50g of sea buckthorn fruit powder, 40g of second-time powder mixing water, 20g of agastache rugosus sauce and 10g of dried black currant pieces; respectively adding 50g, 60g, 70g, 80g and 90g of vegetable oil, making the chickpea and seabuckthorn nutritional crusty pancake, carrying out sensory evaluation, and determining the optimal addition amount of the vegetable oil in the chickpea and seabuckthorn nutritional crusty pancake.

In order to ensure the surface gloss of the naan and avoid drying during baking, a proper amount of edible oil can be added into the dough to improve the flour cake modulation and baking process. As can be seen from the table 5, when the total amount of the added vegetable oil is 70g, the surface of the Nang has uniform color and luster and better glossiness.

Table 5: influence of vegetable oil addition on quality of chickpea sea buckthorn nutritional crusty pancake

Vegetable oil (g)	50	60	70	80	90
						Sensory value of credit	58	61	72	67	56

(5) Influence of egg addition on quality of chickpea and sea buckthorn nutritional crusty pancake

Mixing 300g of wheat flour, 200g of chickpea powder, 130g of first powder mixing water, 60g of camel milk, 24M 20g of saccharomyces cerevisiae, 15g of salt, 40g of first powder mixing vegetable oil, 50g of sea buckthorn fruit powder, 40g of second powder mixing water, 30g of second powder mixing vegetable oil, 20g of agastache rugosus sauce and 10g of black currant dried pieces; eggs are added according to 70g, 80g, 90g and 100g respectively to prepare the chickpea and sea buckthorn nutritional crusty pancake, sensory evaluation is carried out, and the optimal addition amount of the eggs in the chickpea and sea buckthorn nutritional crusty pancake is determined.

The eggs are rich in nutrition, and play an extremely important role in the production of the crusty pancake as the raw materials such as flour, chickpea powder and the like. The egg and the grease can bring air after being mixed, so that the dough is fluffy and expanded, and the dough has the functions of air bubble, solidification and emulsification. The yolk can also increase the color and the flavor of the naan. As shown in Table 6, the amount of 80g of egg liquid was appropriately added.

Table 6: influence of egg addition on quality of chickpea and sea buckthorn nutritional crusty pancake

Egg (g)	70	80	90	100
					Sensory value of credit	68	79	65	62

(6) Influence of addition amount of seabuckthorn fruit powder on quality of chickpea seabuckthorn nutritional naan

Mixing 300g of wheat flour, 130g of first flour mixing water, 60g of camel milk, 80g of eggs, 24M 20g of saccharomyces cerevisiae, 15g of salt, 40g of first flour mixing vegetable oil, 200g of chickpea powder, 40g of second flour mixing water, 30g of second flour mixing vegetable oil, 20g of agastache rugosus sauce and 10g of black currant dried pieces; adding the seabuckthorn fruit powder according to the amount of 30g, 40g, 50g, 60g and 70g respectively, making the chickpea and seabuckthorn nutritional Nang, performing sensory evaluation, and determining the seabuckthorn fruit powder in the chickpea and seabuckthorn nutritional Nang. As shown in Table 7, it is found that the addition of 50g of sea buckthorn fruit powder is suitable.

Table 7: influence of addition amount of seabuckthorn fruit powder on quality of chickpea seabuckthorn nutritional naan

Sea-buckthorn fruit powder (g)	30	40	50	60	70
						Sensory value of credit	78	71	86	52	50

The single-factor test result shows that different addition amounts of the materials in the formula of the chickpea and sea buckthorn nutritional crusty pancake have influence on the sensory score of the chickpea and sea buckthorn nutritional crusty pancake. Therefore, the ratio of the flour to the chickpea flour, the addition amount of the saccharomyces cerevisiae of 24M and the addition amount of the salt are selected as factors for responding to the curve surface test.

3. Response surface optimization test

On the basis of the single-factor test, salt addition, saccharomyces cerevisiae24M addition, wheat flour and chickpea flour are selected to perform a Box-Behnken center combination test, reasonable levels are selected by combining actual test conditions, a response surface analysis test of three-factor three-level is designed by taking sensory scores as response values, and values and codes of the combination design levels are shown in Table 8.

Table 8: factor level coding table

(1) Response surface model fitting and analysis of variance

A, B, C was selected for three-factor three-level response surface analysis according to the Box-Behnken test design principle, and the test design scheme and results are shown in Table 9. Regression analysis was performed on the data using Design expert8.0 software.

Table 9: response surface test protocol and results

Test No	A	B	C	Sensory scoring
					1	-1	-1	0	75
2	1	-1	0	79
					3	-1	1	0	81
4	1	1	0	80
					5	-1	0	-1	75
6	1	0	-1	69
					7	-1	0	1	77
8	1	0	1	81
					9	0	-1	-1	72
10	0	1	-1	69
					11	0	-1	1	74
12	0	1	1	79
					13	0	0	0	89
14	0	0	0	91
					15	0	0	0	90
16	0	0	0	90
					17	0	0	0	89

According to the test results of table 9, in order to examine the influence of each interactive item on the sensory evaluation and the shearing force, the Design-Expert 8.05 software is used to operate the regression equation under the condition that other factors are fixed, and response surface graphs of the interactive items are made, which are shown in fig. 1, fig. 2 and fig. 3.

Table 10: analysis of variance of the Y regression model

Note: p <0.05, significant difference; p <0.01, the difference was very significant.

Regression fitting is performed on the data in the table 10, and a quadratic polynomial regression equation of the independent variable and the sensory score (Y) is obtained as follows:

Y＝89.8+0.12A+1.12B+3.25C-1.25AB+2.5AC+2BC-4.53A²-6.52B²-9.78C²；

further analysis of variance on regression models for sensory scores revealed from the results in Table 10 that model P < 0.0001 indicates that the regression models reached a very significant level and that the linear relationship between the dependent variables and all independent variables was significant (R)²0.9892). The simulation loss term P is 0.1444 which is more than 0.05, and the simulation loss term is not significant; the correction decision coefficient R of the regression model² _Adj0.9754, 97.54% of the change of the response value can be explained by the model, so that the fitting degree of the model is good, the test error is small, the regression equation model is established, and the model can be used for analyzing and predicting the process result of the chickpea sea buckthorn nutrient naan.

(2) Response surface optimization and verification

The optimal formula of the chickpea sea buckthorn nutrient crusty pancake is obtained by solving through a regression equation of the maximum value obtained through sensory scoring by using Design-Expert software and is shown in table 11.

Table 11: response surface software prediction of optimal process conditions

In consideration of operability and simplicity in the actual test process, wheat flour: chickpea powder is 3:2(300g:200g), salt is added in 15g, and saccharomyces cerevisiae24M is added in 20 g. In order to test the accuracy and the effectiveness of the obtained result, the optimized parameters are adopted to carry out 3 times of parallel tests, the average value is 90 minutes, and the test result value is closer to the theoretical predicted value of the response surface, so that the optimized formula parameters obtained based on the response surface method are considered to be accurate and reliable.

According to the optimization of the test, the chickpea and sea buckthorn nutritional Nang comprises 30 parts of wheat flour, 20 parts of chickpea flour, 6 parts of camel milk, 8 parts of eggs, 24M2 parts of saccharomyces cerevisiae, 1.5 parts of salt, 13 parts of first powder mixing water, 4 parts of second powder mixing water, 4 parts of first powder mixing vegetable oil, 3 parts of second powder mixing vegetable oil, 5 parts of sea buckthorn fruit powder, 2 parts of wrinkled gianthyssop sauce and 1 part of black currant dried blocks by weight.

Example eight:

1. orthogonal optimization production process of chickpea and sea-buckthorn nutritional Nang

A single-factor test is designed, and the influence of the first proofing temperature, the first proofing time, the surface fire temperature and the bottom fire temperature on the sensory evaluation of the chickpea and sea buckthorn nutritional naan in the preparation method of the chickpea and sea buckthorn nutritional naan is respectively explored. Four-factor three-level orthogonal tests were performed, with the orthogonal test factors and levels shown in table 12.

Table 12: orthogonal test factor and horizon

The test results and analysis of the orthogonal optimization chickpea and sea buckthorn nutrition crusty pancake making process are shown in the table 13.

Table 13: results and analysis of orthogonal assays

By comparing the extreme differences of the indexes, the primary and secondary sequence of each influencing factor is C-B>A>D, namely the first proofing time and the surface fire temperature are main influence factors influencing the sensory evaluation in the process of making the chickpea and seabuckthorn nutritional crusty pancake, and according to the results of k1, k2 and k3 of each index in the table 13, the optimal level combination of all the factors is determined to be A₂B₂C₂D₁The optimized process of the preparation method of the chickpea and sea-buckthorn nutritional crusty pancake comprises the following steps: the temperature of the first proofing is 28 ℃, the time of the first proofing is 40min, the temperature of the surface fire is 180 ℃, and the temperature of the primer is 160 ℃.

Through further series of tests and verification, based on the uniqueness of the typicality and style of the obtained final product, the invention more preferably provides the chickpea and sea buckthorn nutrient crusty pancake which comprises 30 parts by weight of wheat flour, 20 parts by weight of chickpea flour, 6 parts by weight of camel milk, 8 parts by weight of eggs, 24M2 parts by weight of saccharomyces cerevisiae, 1.5 parts by weight of salt, 13 parts by weight of first powdery water, 4 parts by weight of second powdery water, 4 parts by weight of first powdery vegetable oil, 3 parts by weight of second powdery vegetable oil, 5 parts by weight of sea buckthorn fruit powder, 2 parts by weight of wrinkled gianthyssop sauce and 1 part by weight of black currant dried blocks, wherein the first proofing temperature is 28 ℃, the first proofing time is 40min, the second proofing temperature is 28 ℃, the second proofing time is 20min, the surface fire temperature is 180 ℃, the bottom fire temperature is 160 ℃, and baking is 8 min. On the basis of keeping the flavor of the traditional camel chickpea crusty pancake, the nutritional crusty pancake made of the chickpea and the hippophae rhamnoides is easy to chew by adding auxiliary materials such as hippophae rhamnoides fruit powder, camel milk, wrinkled gianthyssop sauce, dried black currant fruit pieces and the like, has crisp and crisp taste, rich nutrition, uniform and consistent color and good taste, has the taste superior to that of a market retail crusty pancake product, belongs to a novel crusty pancake product, and has wide application value.

Example nine: saccharomyces cerevisiae24M (Saccharomyces cerevisiae24M) CCTCC NO: and (3) testing the taste of the M2014415 crusty pancake.

Forming a sensory evaluation group by 15 tasters without special hobbies, and carrying out sensory evaluation on 4 crusty pancake products, wherein K1 is a crusty pancake product manufactured in a common mode, and yeast in a formula is Angel yeast; k2 is a Nang product made by common method, and the yeast in the formula is 24M Saccharomyces cerevisiae; k3 is the chickpea sea-buckthorn nutritious Nang prepared according to the fourth embodiment; k4 is the chickpea sea buckthorn nutritious Nang prepared according to the fifth embodiment; k5 is the chickpea sea-buckthorn nutritious crusty pancake prepared according to the sixth embodiment; k6 is the chickpea sea buckthorn nutrient crusty pancake prepared according to the example seven, and the statistical results are shown in the following table 14 through evaluation of sensory evaluation indexes.

The method for making the naan product by the common mode comprises the following steps, the formula belongs to the formula for making naan commonly adopted in Xinjiang, and belongs to the known technical field: 800g of flour, 4g of yeast, 10g of salt, 100g of disinfected pure milk and 250ml of water at 30 ℃, the dough is divided into blocks and weighed in a short time after being mixed, dough kneading and standing-manual rounding mainly comprises the steps of turning the palm downwards, holding the dough by five fingers, rotating the dough along one direction on a scheme and slightly pressing the dough downwards, kneading the dough into a round ball shape, standing and fermenting at normal temperature, adjusting the temperature of a crusty pancake pit to 150 ℃, and beating the crusty pancake.

Table 14: 6 crusty pancake sense organ score statistical table

As shown in a table 14, the crusty pancake products prepared by 6 test groups are subjected to sensory evaluation, compared with the characteristics of color, flavor, tissue structure, hardness, crispness, chewiness and viscosity, the score of the K1 group is the lowest, and the average score of the K2 group is 70.3, which indicates that the crusty pancake products prepared by fermenting with saccharomyces cerevisiae24M as a fermenting agent have better flavor than the crusty pancake products prepared by common fermenting agents; the sensory scores of K3, K4, K5 and K6 test groups are all higher than those of K1 and K2 groups, the flavor and taste are better, wherein the sensory score of the K4 group is the highest, which indicates that the chickpea and sea buckthorn nutrition crusty pancake obtained through a series of scientific test optimization has the best taste and flavor, the surface of the chickpea and sea buckthorn nutrition crusty pancake is golden, the color and luster are uniform and consistent, the skin is smooth and has no wrinkles, the taste is fresh, fragrant and non-greasy, the teeth are not sticky, the fragrance is pleasant, and the hardness is moderate; the appearance is complete and full.

Example ten: testing of component elements of chickpea and sea buckthorn nutritional naan

On the basis of the test provided by the embodiment, the component elements of the chickpea crusty pancake are measured by the X-ray photoelectron spectroscopy technology through the product obtained by the method for preparing the chickpea and sea buckthorn nutritional crusty pancake provided by the test, and the specific result is as follows.

The detection shows that C, O, N, P, Ca is the main chemical component element in the chickpea sea buckthorn nutritious crusty pancake, wherein the content is 75.33%, 19.86%, 3.36%, 0.96% and 0.5%, and the results are shown in table 15.

Table 15: element content in chickpea and sea-buckthorn nutritional Nang

Name(s)	Content%
		C1s	75.33
O1s	19.86
		N1s	3.36
P2p	0.96
		Ca2p	0.5

Example eleven: functional test

Active ingredients are extracted from the chickpea and sea buckthorn nutrient Nang by adopting two solvents, and the antioxidant and anti-tumor functions of the chickpea and sea buckthorn nutrient Nang alcohol extract are found to be remarkable, and the specific results are as follows:

(1) extraction and separation of chickpea and sea buckthorn nutrient Nang aqueous extract

Crushing the chickpea and sea buckthorn nutritional crusty pancake, sieving, taking 200g, adding ultrapure water according to a material-liquid ratio of 1:20, carrying out ultrasonic extraction for 25min at 40 ℃, carrying out heating extraction for 2h in a water bath at 60 ℃, centrifuging for 20min at 5000rpm, collecting filtrate, adding ultrapure water into a precipitate according to the above conditions for redissolving, repeatedly extracting until the filtrate is colorless, combining the filtrates, carrying out rotary evaporation concentration to obtain an extract, carrying out freeze drying, and carrying out sealed storage for later use.

(2) Extraction and separation of chickpea and sea buckthorn nutritional Nang alcohol extract

Crushing the chickpea and sea buckthorn nutritional crusty pancake, sieving, taking 200g, adding 95% ethanol according to a material-liquid ratio of 1:20, carrying out ultrasonic extraction for 25min at 40 ℃, carrying out heating extraction for 2h in a water bath at 60 ℃, centrifuging for 20min at 5000rpm, collecting filtrate, adding ultrapure water into precipitates according to the above conditions for redissolving, repeatedly extracting until the filtrate is colorless, combining the filtrates, carrying out rotary evaporation concentration until an extract is obtained, free of ethanol, freeze-drying, and carrying out sealed storage for later use.

(3) Oxidation resistance test

A. Detection of total antioxidant capacity of chickpea sea buckthorn nutrient naan aqueous extract and alcohol extract

Setting Nang aqueous extract, alcohol extract treatment group and control group by FRAP method, adding 180 μ LFRAP working solution into 96-well plate, and sequentially adding 5 μ L FeSO with different concentrations₄Mixing the standard solution gently; drawing a standard curve; and finally, adding 10 mu L of water extract and alcohol extract with different concentrations, gently mixing, incubating at 37 ℃ for 5min, and detecting the absorbance value at 593nm by enzyme labeling.

B. Detection of hydroxyl radical activity of chickpea and sea buckthorn nutrient Nang aqueous extract and alcohol extract

Uniformly mixing 300 mu L of Nang aqueous extract and alcohol extract with equal volumes of FeSO4 solution and salicylic acid solution by oscillation, respectively sucking 100 mu L of the mixture into a 96-well plate, setting 3 parallel tests, and detecting the absorbance at 500nm by enzyme labeling; adding 300 mu L of hydrogen peroxide solution into the residual samples respectively to start reaction, carrying out water bath at 37 ℃ for 30min, immediately absorbing 200 mu L of the hydrogen peroxide solution into a 96-well plate, setting 3 parallel tests, and detecting the absorbance at 700nm by enzyme labeling, wherein the calculation formula is as follows:

hydroxyl radical clearance (%) ═ a₀-(A₁-A₂)]/A₀×100％

In the formula: a. the₀Absorbance of blank control; a. the₁Absorbance of the sample solution (excluding the influence of DMSO organic solvent); a. the₂The absorbance of the solution to be tested is not added.

(4) Antitumor test

Tumor cell strain with normal cell morphology in logarithmic growth phase according to the ratio of 5 multiplied by 10⁴cells/mL and 100 mu L/hole are respectively inoculated in a 96-hole plate and cultured until the cell density is about 50-60%; setting Blank Control Blank (containing only culture medium), negative Control (not added with drug treatment), negative Control (DMSO), positive Control (30 mu g/mL cis-platinum DDP) and different doses of chickpea sea buckthorn nutrition crusty pancake alcohol extract (50 mu g/mL, 100 mu g/mL, 200 mu g/mL, 400 mu g/mL, 800 mu g/mL) to act on cells for 24 h; centrifuging, removing supernatant, and adding 20 μ g/mLMTT-PBS solution at a concentration of 100 μ L/well; constant temperature of 37 DEG CAfter 4h incubation, centrifugation at 1200rpm for 5min, supernatant was discarded, DMSO was added at 150. mu.L/well, formazan crystals were sufficiently dissolved by shaking for 30s, and absorbance was measured by an enzyme label at 490 nm.

Cell survival rate (%) ═ a₄₉₀(treatment group)/A₄₉₀(Control))×100％

(5) Analysis of Oxidation resistance test results

The test determines the total antioxidant activity of the aqueous extract and the alcoholic extract of the Nang with different concentrations, the test result is shown in the attached figure 4, and the result shows that: FIG. 4A is FeSO₄Standard curve, y 0.3452x +0.0442, R²When 0.9898, FeSO is illustrated₄The concentration is preferably in the range of 0.1mM to 1.50 mM. As shown in figure 4B, compared with the negative control, the total antioxidant activity value is gradually increased along with the increase of the concentrations of the Nang water extract and the alcohol extract, which shows that Fe reduced by the Nang water extract and the alcohol extract²⁺The more, the stronger the antioxidant activity; the detection result of the FRAP method shows that the chickpea and sea buckthorn nutritional Nang has certain total antioxidant activity, but the ethanol extract of the Nang has stronger activity than that of a water extract.

The active results of the chickpea and sea buckthorn nutrient crusty pancake water extracts and alcohol extracts with different concentrations on the removal of hydroxyl free radicals are shown in attached figures 4C and 4D: compared with negative control, after the Nang aqueous extract acts, the relative clearance rate of hydroxyl radicals is gradually increased and is concentration-dose dependent; the relative clearance action ability of 3mg/mL, 5mg/mL Nang alcohol extract to hydroxyl free radical is stronger, as shown in figure 4B; therefore, the Nang aqueous extract and the alcohol extract have obvious function of removing hydroxyl free radicals.

(6) Analysis of results of antitumor test

The test result is shown in figure 5, the sensitivities of the chickpea sea buckthorn nutritional Nang alcohol extract to different tumor cells are different, and as can be obviously seen from figure 5B, the inhibition effect of the chickpea sea buckthorn nutritional Nang alcohol extract to the cervical carcinoma TC-1 cells is strongest, and the inhibition rate reaches 34%; meanwhile, as shown in the attached figures 5C and 5A, the high-concentration chickpea sea buckthorn nutrition crusty pancake alcohol extract can obviously inhibit the proliferation of human cervical carcinoma cells HeLa cells and human liver cancer cells HepG2 cells. The chickpea and sea buckthorn nutritional crusty pancake alcohol extract is shown to be rich in anti-tumor active substances.

Example twelve: sensory evaluation test of chickpea and sea buckthorn nutritional naan

Forming a sensory evaluation group by 15 tasters without special hobbies, and carrying out sensory evaluation on the 4-season Nang products, wherein T1 is a commercially available Nang product 1, T2 is a commercially available Nang product 2, T3 is a commercially available Nang product 3, T4 is a chickpea and sea buckthorn nutritional Nang prepared according to the fourth embodiment, and T5 is a chickpea and sea buckthorn nutritional Nang prepared according to the fifth embodiment; t6 is the chickpea sea-buckthorn nutritious crusty pancake prepared according to the sixth embodiment; t7 is the chickpea sea buckthorn nutrient crusty pancake prepared according to the seventh embodiment, and the statistical results are shown in the following table 16 through evaluation of sensory evaluation indexes.

Table 16: 7 crusty pancake sense organ evaluation statistical table

As shown in Table 16, through sensory evaluation, the nutritional litsea cubeba naan prepared according to the invention has the characteristics of color, flavor, tissue structure, hardness, crispness, chewiness and viscosity that the score of T5 group products is obviously higher than that of other six groups, and the sensory scores of T4, T6 and T7 are also higher than those of T1, T2 and T3 groups, so that the nutritional litsea cubeba naan prepared by the method has the characteristics of excellent senses, is easy to chew, has crisp and crisp mouthfeel, rich nutrition, uniform and consistent color, good mouthfeel and better taste than that of market retail naan products, belongs to a novel litsea cubeba product, and has wide application value. The effective components are synergistic, so that the good antioxidant and anti-tumor effects are achieved, the problems that the traditional chickpea crusty pancake is not good in taste, not beneficial to chewing and not easy to digest are solved, the requirements of modern food industry development of safety, health and nutrition are met, the chickpea crusty pancake is novel food which is safe, healthy and nutritional and meets the development of times, industrial continuous production can be achieved, and the chickpea crusty pancake has a wide practical value.

In conclusion, the chickpea and sea buckthorn nutritional crusty pancake provided by the invention takes wheat flour and chickpeas as main raw materials, and is easy to chew, crisp in taste and rich in nutrition by adding auxiliary materials such as sea buckthorn fruit powder, camel milk, wrinkled gianthyssop sauce, black currant fruit pieces and the like on the basis of keeping the flavor of the traditional crusty pancake, so that the taste of the product is improved, and the use value and the nutritional function of the product are also improved.

The above-mentioned embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention made by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the present invention.

Claims

1. The chickpea and sea-buckthorn nutritional crusty pancake is characterized by comprising, by weight, 25-35 parts of wheat flour, 15-25 parts of chickpea flour, 4-6 parts of sea-buckthorn fruit powder, 5-7 parts of camel milk, 6-9 parts of eggs, 1-2 parts of salt, 1-3 parts of yeast, 3-5 parts of first-time powder-mixing vegetable oil, 2-4 parts of second-time powder-mixing vegetable oil, 12-15 parts of first-time powder-mixing water, 3-5 parts of second-time powder-mixing water, 1-3 parts of wrinkled gianthyssop sauce and 1-2 parts of black currant dried broken blocks.

2. The chickpea-sea buckthorn nutritional crusty pancake as claimed in claim 1, which is characterized in that the formula comprises 30 parts of wheat flour, 20 parts of chickpea flour, 5 parts of sea buckthorn fruit powder, 6 parts of camel milk, 8 parts of eggs, 1.5 parts of salt, 2 parts of yeast, 4 parts of first-time powder-mixed vegetable oil, 3 parts of second-time powder-mixed vegetable oil, 13 parts of first-time powder-mixed water, 4 parts of second-time powder-mixed water, 2 parts of agastache rugosus sauce and 1 part of black currant fruit dry crushed blocks in parts by weight.

3. The preparation method of the chickpea and sea buckthorn nutritional crusty pancake is characterized by specifically adopting the following technical steps:

(7) placing the baked Nang cake at room temperature for 6-8h and cooling;

4. The method for preparing the chickpea and sea buckthorn nutritional crusty pancake as claimed in claim 3, wherein the sea buckthorn fruit powder is prepared by performing vacuum freeze drying on cleaned sea buckthorn fruits, crushing the dried sea buckthorn fruits, and sieving the crushed sea buckthorn fruits with a 60-mesh sieve.

5. The method for preparing the chickpea-sea buckthorn nutritional crusty pancake as claimed in claim 3, wherein the yeast is Saccharomyces cerevisiae24M (R) Saccharomyces cerevisiaeSaccharomyces cerevisiae24M）CCTCC NO.M2014415。

6. The preparation method of the chickpea and sea buckthorn nutritional naan as claimed in claim 3, characterized in that the dough is proofed for 40min for the first time in a proofer at 28 ℃.

7. The preparation method of the chickpea and sea buckthorn nutritional naan as claimed in claim 3, characterized in that the dough is proofed for 20min for the second time in a proofer at 28 ℃.