CN112088918A

CN112088918A - Kaifeier naan

Info

Publication number: CN112088918A
Application number: CN201910461193.3A
Authority: CN
Inventors: 袁哲; 汪建明; 王潇
Original assignee: Tianjin University of Science and Technology
Current assignee: Tianjin University of Science and Technology
Priority date: 2019-05-29
Filing date: 2019-05-29
Publication date: 2020-12-18

Abstract

The invention provides a Kaffel naan which comprises the following raw materials in percentage by weight: 60-70% of flour, 1-3% of peanut oil, 0.5-1% of kefir grains, 0.5-1% of salt, 20-25% of water (or 10-15% of milk and 10-15% of water), 5-10% of egg liquid and 2-5% of auxiliary materials. The preparation method comprises the following steps: the flour, the salt, the activated kefir grains, the water and the egg liquid are put into a dough mixer, fermented for 2-4 hours after dough making, fully rolled and pressed to form crusty pancake blanks with the size of 15-30cm and the thickness of about 0.5cm, patterns are pricked on the surface by a crusty pancake needle, a layer of oil is brushed, then auxiliary materials (nuts, grains or seasonings) are smeared or sprinkled (or added into the dough), baked at about 220 ℃, fully cooled (or continuously cut the crusty pancake into small blocks with the width of 3-5cm and the width of 5-10 cm) after baking is finished, and finally the finished products are vacuum packaged by a PE packaging bag. The leaven provided by the invention contains various microorganisms such as lactic acid bacteria and yeast, the fermentation speed, the taste and the flavor of the naan are superior to those of the traditional leaven, and the quality guarantee period is longer compared with that of the traditional fermented naan.

Description

Kaifeier naan

Technical Field

The invention belongs to the field of food, and particularly relates to a method for preparing a Nang by taking Kefial grains as a fermentation agent.

Background

There are many varieties of crusty pancakes, and there are more than fifty varieties. Common naan, crusty pancake, sesame naan, sliced naan, Herman and the like.

At present, a plurality of reports are provided for a leavening agent for a Nang, for example, CN105670949B discloses the leavening agent for the Sinkiang Nang for preparing the Nang, and CN104357342A discloses a high-quality yeast for the Xinjiang local special Nang dough, but the appearance, the taste and the flavor of the prepared Sinkiang Nang are not greatly different from those of the Sinkiang Nang prepared by old fertilizers.

Kefir grains are special granular structures formed by the symbiotic action of a plurality of lactic acid bacteria, yeasts and other microorganisms, are regular in shape, mostly are cauliflower-shaped, also have a small amount of flaky, vortex-shaped or paper roll-shaped structures and other structures, have curled surfaces, uneven surfaces or high distortion, are mostly different from 1-15mm in diameter and can reach more than 20mm at most, and are mostly white or light yellow (sometimes the kefir grains are polluted by other bacteria and are in light yellow).

The main component of kefir grains is a viscous polysaccharide called kefir, which in addition contains a large amount of water and small amounts of proteins, lipids and other components. In addition, on the substrate, a plurality of microorganisms are arranged, and the microorganisms form a complex bacterial phase through long-term mutual adaptation and synergistic action, so that the microbial agent has the effect of inhibiting mixed bacteria and pathogenic bacteria, and the properties and functions make the microbial agent become the most popular leavening agent in recent years.

Kefir grains are currently mainly used for kefir production: heating raw milk to 70 ℃, homogenizing under the pressure of 15MPa, then carrying out heat treatment under the conditions of 85-87 ℃, 5-10 minutes or 90-95 ℃ and 2-3 minutes, then cooling to 22-25 ℃, inoculating a leavening agent (the inoculation amount is 3% -5%), culturing for 8-12 hours at 20-23 ℃ until the degree of lactic acid coagulation reaches 90-100%, then shaking, and slowly cooling for 10-12 hours to prepare a kefir finished product.

When the Nang dough is fermented, the activated kefir grains are used as a leavening agent and are only reported. Compared with the traditional yeast, the Kafferi grains as the leaven have higher fermentation speed, the prepared Nang has unique taste and flavor, and the Kafferi grains as the leaven have longer quality guarantee period than the Nang baked by the traditional yeast.

Disclosure of Invention

The invention provides a leaven for crusty pancake, which comprises the following components in part by weight: kefir grains activated by warm water and kefir grains activated by milk (fermented and not fermented) solve the defects of the existing leaven. The starter has short fermentation period, and the finished Nang has good quality, unique taste and long shelf life, and is beneficial to large-scale production in factories.

The invention relates to a preparation method of a crusty pancake, which comprises the following raw materials in percentage by weight:

60-70% of flour, 1-3% of peanut oil, 0.5-1% of kefir grains, 0.5-1% of salt, 20-25% of water (or 10-15% of milk and 10-15% of water), 5-10% of egg liquid and 2-5% of auxiliary materials.

Activation of kefir grains:

1. activation with warm water

(1) Soaking kefir grains in sterilized normal saline at a ratio of 1: 10 for 5 hr at 20 deg.C to make it expand initially;

(2) transferring the mixed solution of the soaked kefir grains and the normal saline into a metal net for filtering, and washing the kefir grains with sterilizing cold water;

(3) the kefir grains are added into warm water at 30 ℃ according to the proportion of 1: 50, and activated for 5-10 hours at the temperature of 25-30 ℃.

2. Milk activation

(1) Not fermenting

Mixing kefir grains with sterilized pure milk at a ratio of 1: 50, and activating at about 30 deg.C for 5-12 hr.

(2) Fermentation of

Sterilizing milk at 85 ℃ for 30 minutes, and cooling to 20 ℃ to prepare raw milk;

secondly, inoculating kefir grains into the sterilization raw milk, wherein the inoculation amount is 2%, and the culture temperature is 20 ℃;

③ after culturing until curding, keeping for 5-24 hours at the culturing temperature, then transferring to low temperature (7-10 ℃) to keep for 10-12 hours, and filtering to obtain filtrate as leavening agent.

The making steps of the naan are as follows:

1. putting flour, salt, activated kefir grains, egg liquid and water into a dough mixer;

2. after the dough making is finished, fermenting for 2-4 hours at the temperature of about 30 ℃, and then fully kneading and pressing to prepare crusty pancake with the size of 15-30cm and the thickness of 0.5-1 cm;

3. pricking patterns on the surface of a Nang embryo by using a Nang needle, brushing oil on the surface of the Nang embryo, smearing or scattering auxiliary materials (or adding the auxiliary materials into the dough), and baking at the temperature of 220-280 ℃;

4. fully cooling (or continuously cutting the crusty pancake into small blocks with the width of 3-5cm and the length of 5-10 cm), and performing vacuum packaging by using a PE packaging bag to obtain a finished product.

The nuts comprise peanut kernels, sunflower seeds, almonds, walnut kernels, cashews, pistachios, hazelnuts, pinenuts and Chinese chestnuts singly or in a compound.

The grain comprises pre-cured sesame, oat, quinoa, coix seed and corn grain singly or in combination.

The seasoning comprises onion, tomato sauce, sweet chilli sauce, barbecue sauce, seafood sauce, spiced salt, five spice powder, pepper powder, chili powder and cumin powder, and is single or compound.

The invention has the advantages that:

1. the invention uses kefir grains as a leavening agent, has faster fermentation speed, and the taste and flavor of the Nang are unique;

2. the invention takes kefir grains as a leaven, and has longer quality guarantee period than the crusty pancakes prepared by the traditional yeast;

3. various auxiliary materials such as sunflower seeds, sesame, tomato sauce and the like are added in the production process, so that the edibility and the nutrition of the Nang can be improved;

4. the invention has scientific process and simple operation, shortens the production period and is suitable for industrial production.

Detailed Description

The present invention will be further described by the following specific examples, which are illustrative only and not limiting, and the scope of the present invention is not limited thereby.

Example 1:

the Kaffel naan comprises the following raw materials:

30 parts of flour, 10 parts of water, 0.3 part of salt, 5 parts of peanut oil, 3 parts of egg liquid, 0.2 part of kefir grains and 1 part of sesame.

The preparation method comprises the following steps:

(1) firstly, the kefir grains are soaked in sterilized normal saline according to the proportion of 1: 10, and are soaked for 5 hours at the temperature of 20 ℃ so as to be primarily expanded.

② the mixed solution of the kefir grains and the normal saline after soaking is transferred into a metal net for filtering, and the kefir grains are washed by the sterilizing cold water.

Thirdly, adding kefir grains into warm water at about 30 ℃ according to the proportion of 1: 50, and activating for 24 hours at the temperature of 25-30 ℃;

(2) putting flour, water, salt, egg liquid and kefir grains activated by warm water into a dough mixer, and fully stirring;

(3) fermenting the kneaded dough at about 35 ℃ for 2.5 hours, and then fully kneading and pressing;

(4) making the dough into crusty pancake blanks with the length of about 20cm and the thickness of about 0.5cm, and pricking patterns on the surfaces of the crusty pancake blanks by using crusty pancake needles;

(5) after brushing oil on the surface of the crusty pancake, uniformly spreading a layer of sesame, baking at 220 ℃, and taking out after baking;

(6) and cutting the crusty pancake into small blocks with the length of about 5cm and the width of about 3cm after fully cooling, and performing vacuum packaging by using a PE packaging bag to obtain a finished product.

Example 2:

the Kaffel naan comprises the following raw materials:

30 parts of flour, 10 parts of water, 0.3 part of salt, 3 parts of egg liquid, 5 parts of peanut oil, 0.2 part of kefir grains and 0.5 part of five spice powder.

The preparation method comprises the following steps:

(1) putting flour, water, salt, egg liquid and the activated kefir grains in the embodiment 1 into a dough mixer, and fully stirring;

(2) fermenting the kneaded dough at 35 ℃ for 2.5 hours, and then fully kneading and pressing;

(3) making the dough into crusty pancake blanks with the length of about 20cm and the thickness of about 0.5cm, and pricking patterns on the surfaces of the crusty pancake blanks by using crusty pancake needles;

(4) after brushing oil on the surface of the crusty pancake, baking the crusty pancake at 220 ℃, and taking out the crusty pancake after baking;

(5) and after the pancake is baked, spraying five-spice powder on the surface of the pancake, fully cooling the pancake, and performing vacuum packaging by using a PE packaging bag to obtain a finished product.

Example 3:

the Kaffel naan comprises the following raw materials:

30 parts of flour, 10 parts of water, 0.4 part of salt, 1 part of pure milk, 3 parts of egg liquid, 5 parts of peanut oil, 0.3 part of kefir grains and 1 part of tomato sauce.

The preparation method comprises the following steps:

(1) sterilizing milk at 85 deg.C for 30 min, cooling to 20 deg.C to obtain raw milk, inoculating kefir grains into the sterilized raw milk, culturing at 20 deg.C until curd, maintaining at the culture temperature for 5-6 hr, and maintaining at low temperature (7-10 deg.C) for 10-12 hr. Filtering to obtain filtrate as leaven.

(2) Putting flour, leaven, salt, egg liquid and water into a dough mixer, and fully stirring;

(3) after dough kneading is finished, fermenting for 2 hours at 35 ℃, and then fully kneading and pressing;

(5) brushing a layer of tomato sauce on the surface of the Nang embryo, baking at 220 ℃, and taking out after baking;

(6) taking out after baking, fully cooling, and vacuum packaging with PE packaging bag to obtain the final product.

Example 4:

the Kaffel naan comprises the following raw materials:

30 parts of flour, 10 parts of water, 0.3 part of salt, 3 parts of egg liquid, 2 parts of pure milk, 5 parts of peanut oil, 0.4 part of kefir grains and 1 part of cooked oat grains.

The preparation method comprises the following steps:

(1) mixing kefir grains with sterilized pure milk, and activating at about 30 deg.C for 10 hr.

(2) Adding activated kefir grains of flour, water, salt, egg liquid and milk into a dough mixer, and stirring thoroughly;

(3) fermenting the kneaded dough at 30 ℃ for 2 hours, and then fully kneading and pressing;

(4) adding the pre-cooked oat grains into the dough, continuously kneading and pressing to prepare a crusty pancake blank which is about 20cm long and 0.5cm thick, and pricking patterns on the surface of the crusty pancake blank by using a crusty pancake needle;

(5) after brushing oil on the surface of the crusty pancake, baking at 220 ℃, and taking out after baking;

(6) after fully cooling, the finished product is packed in a PE packing bag in vacuum.

Example 5:

the Kaffel naan comprises the following raw materials:

30 parts of flour, 10 parts of water, 0.3 part of salt, 3 parts of egg liquid, 2 parts of pure milk, 5 parts of peanut oil, 0.4 part of kefir grains and 1 part of precooked corn grains.

The preparation method comprises the following steps:

(1) putting flour, water, salt, egg liquid and the leavening agent in the embodiment 3 into a dough mixer, and fully stirring;

(2) fermenting the kneaded dough at 30 ℃ for 2 hours, and then fully kneading and pressing;

(3) making the dough into crusty pancake blanks with the length of about 20cm and the thickness of 0.5cm, and pricking patterns on the surfaces of the crusty pancake blanks by using crusty pancake needles;

(4) after brushing oil on the surface of the crusty pancake, uniformly scattering a layer of pre-cured corn kernels on the surface;

(5) baking at 220 deg.C, taking out after baking;

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, and therefore, as long as there is no contradiction between the combinations of the technical features, the scope of the present description should be considered as being described in the present specification.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. A Kaffel naan is characterized in that: the crusty pancake comprises the following raw materials in percentage by weight:

70-80% of flour, 1-3% of peanut oil, 0.2-0.5% of kefir grains, 0.5-1% of salt, 15-20% of water (or 10-15% of milk and 10-15% of water) and 2-5% of auxiliary materials.

2. A kefir naan according to claim 1, which is prepared by the following steps:

putting the flour, water and the activated kefir grains into a dough mixer;

fermenting for 2-4 hours after dough kneading is finished, then fully kneading and pressing to prepare a crusty pancake with the size of 15-30cm and the thickness of 0.5-1cm, and pricking patterns on the surface of the crusty pancake by using a crusty pancake needle;

after brushing oil on the surface of the crusty pancake, smearing or scattering auxiliary materials (or adding the auxiliary materials into the dough), and baking at the temperature of about 220 ℃;

after fully cooling (or cutting the crusty pancake into small blocks with the length of 5-10cm and the width of 3-5 cm), vacuum packaging the crusty pancake into a finished product by using a PE packaging bag.

3. A kefir naan according to claim 2, characterized in that: the activated kefir grains include warm water activated and milk activated (not fermented and not fermented) kefir grains.

Activation of kefir grains:

(1) activation with warm water

Firstly, soaking kefir grains in sterilized normal saline according to the proportion of 1: 10 for 5 hours at 20 ℃ to ensure that the kefir grains are expanded primarily;

transferring the mixed solution of the soaked kefir grains and the normal saline into a metal net for filtering, and washing the kefir grains by using sterilizing cold water;

③ the kefir grains are added into warm water at 30 ℃ according to the proportion of 1: 50, and activated for 12 hours at the temperature of 25-30 ℃.

Milk activation

1) Not fermenting

2) Fermentation of

secondly, inoculating kefir grains into the sterilization raw milk, wherein the inoculation amount is about 2 percent, and the culture temperature is 20 ℃;

③ after the culture to curd, the culture temperature is kept for 5 to 24 hours, and then the culture temperature is switched to low temperature (7 to 10 ℃) to be kept for 10 to 12 hours. Filtering to obtain filtrate as leaven.

4. A kefir naan according to claims 1 and 2, characterized in that the auxiliary materials comprise nuts, grains, spices.

5. A Kaffel naan according to claim 4, which is characterized in that: the nuts comprise single or compound of peanut, sunflower seed, almond, walnut, cashew, pistachio, hazelnut, pine nut, raisin and Chinese chestnut.

6. A Kaffel naan according to claim 4, which is characterized in that: the cereals comprise pre-cooked sesame, oat, quinoa, coix seed and corn kernel singly or in combination.

7. A Kaffel naan according to claim 4, which is characterized in that: the seasoning comprises onion, tomato sauce, sweet chilli sauce, barbecue sauce, seafood sauce, spiced salt, five spice powder, pepper powder, chili powder and cumin powder, and is single or compound.

8. A kefir naan according to claim 2, characterized in that the packaging is a PE bag vacuum package.

9. A kefir naan according to claims 1 and 2, characterized in that it comprises meat naan, oil naan, pit naan, sesame naan, sliced naan, geldanan, cutaneous-tooth naan, milk-seed naan, huermann naan.