CN113545379A - Xinjiang food carrilama and preparation method thereof - Google Patents
Xinjiang food carrilama and preparation method thereof Download PDFInfo
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- CN113545379A CN113545379A CN202110743229.4A CN202110743229A CN113545379A CN 113545379 A CN113545379 A CN 113545379A CN 202110743229 A CN202110743229 A CN 202110743229A CN 113545379 A CN113545379 A CN 113545379A
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- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000013618 yogurt Nutrition 0.000 claims abstract description 100
- 239000005862 Whey Substances 0.000 claims abstract description 70
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 70
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 70
- 235000013312 flour Nutrition 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 26
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
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- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000013367 dietary fats Nutrition 0.000 claims abstract description 15
- 239000010520 ghee Substances 0.000 claims abstract description 15
- 235000014121 butter Nutrition 0.000 claims description 41
- 239000011248 coating agent Substances 0.000 claims description 32
- 238000000576 coating method Methods 0.000 claims description 32
- 238000005096 rolling process Methods 0.000 claims description 26
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 235000021552 granulated sugar Nutrition 0.000 claims description 21
- 229910001220 stainless steel Inorganic materials 0.000 claims description 14
- 239000010935 stainless steel Substances 0.000 claims description 14
- 238000004898 kneading Methods 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000004904 shortening Methods 0.000 claims description 10
- 238000000502 dialysis Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 239000004863 Frankincense Substances 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 235000003717 Boswellia sacra Nutrition 0.000 abstract description 5
- 235000012035 Boswellia serrata Nutrition 0.000 abstract description 5
- 235000015140 cultured milk Nutrition 0.000 abstract description 4
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
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- 108010068370 Glutens Proteins 0.000 description 2
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- 235000012041 food component Nutrition 0.000 description 2
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- 239000000203 mixture Substances 0.000 description 2
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- 241000337636 Kalama Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
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Classifications
-
- 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
- A21D2/34—Animal material
-
- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C17/00—Buttermilk; Buttermilk preparations
- A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention provides Xinjiang food carilama and a preparation method thereof, belonging to the technical field of food. The Xinjiang food karilama provided by the invention comprises the raw materials of flour, ghee, salt, eggs, yeast, whey and yogurt, wherein whey seeped from fermented milk replaces water and flour, and yogurt separated from fermented yogurt replaces the traditional milk skin and is coated on the dough sheet, so that the nutritional ingredients such as protein contained in whey are brought into the product while the traditional process effect is achieved, the nutritional value of the product is improved, more intense frankincense is embodied compared with the traditional product, the flavor quality of the karilama product is highlighted, the nutrition and the characteristic flavor of the food can be increased, the nutritional value of the product is improved, the flavor quality of the product is improved, meanwhile, the preparation method can be completed by machinery, the preparation efficiency is improved, and a new thought and a new way are provided for the industrial production of the traditional food.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to Xinjiang food carrelama and a preparation method thereof.
Background
The Xinjiang food Katirama has the meaning similar to that of a multi-layer pancake, and some places are called Katirama naan which is regarded as one kind of the naan. But the taste and the making method are completely different from the traditional multi-layer steamed bread, and the multi-layer steamed bread is a food which is rare in the diet of Chinese nationality and is processed by combining milk and flour, and has a very special characteristic. The Cartirama is the top staple food in traditional diets of nationalities such as the Tajike nationality in Xinjiang, and is generally processed and manufactured when the senior citizens pass through the festival, welcome to married ladies and wait for honored ladies.
The traditional production method of the carica is to knead dough by using saline water, roll the fermented dough into a very large thin dough sheet, coat self-made milk skin or cream on the dough sheet, roll the dough sheet, screw the dough sheet into a twisted shape, then coil the twisted dough sheet into a disc, place the disc into an oil-coated baking tray for covering, bury the disc in scorching charcoal dust in a crusty pit, bake the disc for about half an hour, and produce the golden and crisp carica on the surface. The milk skin is an indispensable main raw material made of the Katirama, and is generally a layer of skin condensed on the surface of heated and cooled fresh milk or a milk skin formed on the surface of the acidified fresh milk. The Katirama with frankincense can be obtained by adopting the traditional milk skin making method, but the nutrition is single, the taste is slightly sour, the flavor is not good, and the market acceptance is influenced.
Disclosure of Invention
In view of the above, the invention aims to provide Xinjiang food carrelama and a preparation method thereof.
The invention provides Xinjiang food carriera, which comprises the following raw materials in parts by weight:
1000 parts of flour, 15-17 parts of salt, 12-36 parts of white granulated sugar, 9-11 parts of yeast, 70-80 parts of eggs, 490-520 parts of butter, 450-600 parts of whey and 410-450 parts of yoghurt;
the auxiliary materials comprise the following components in parts by weight relative to 1000 parts of flour: (ii) a
The preparation method of the whey and the yoghurt comprises the following steps:
sterilizing fresh milk, inoculating lactobacillus at 30-45 ℃, performing heat preservation, sealing and fermentation, stopping fermentation when the acidity reaches 0.7-0.8%, and freezing to obtain yogurt ice blocks;
and controlling the temperature of the yogurt ice blocks to be 0-5 ℃ to dialyze whey, collecting the whey, and taking the rest of yogurt as yogurt.
Preferably, the feed comprises the following raw materials in parts by weight: 1000 parts of flour, 16 parts of salt, 18-32 parts of white granulated sugar, 10 parts of yeast, 73-78 parts of eggs, 500-510 parts of butter, 480-550 parts of whey and 420-440 parts of yoghurt.
Preferably, the inoculation amount of the lactic acid bacteria is 1-2%.
Preferably, the time of the sealed fermentation is 4-10 h.
Preferably, the dialysis is carried out in a temperature control tank with a porous stainless steel plate false bottom at the bottom;
and finishing dialysis when the precipitation amount of the whey accounts for 50-80% of the total weight of the yoghourt ice blocks.
The invention provides a preparation method of Xinjiang food carriera, which comprises the following steps:
1) mixing flour, white granulated sugar, yeast, eggs, salt, part of ghee and whey, kneading to obtain dough, and proofing the dough to obtain proofed dough; adding 100-120 g of the ghee into every 1kg of flour;
2) rolling the proofed dough in the step 1) into a dough sheet, coating butter on the surface of the dough sheet, folding and repeatedly rolling, coating butter again, folding and repeatedly rolling, and repeating the steps for 4-5 times to obtain a dough sheet;
3) coating the surface of the dough sheet in the step 2) with yoghurt, continuously rolling into a long cylinder, cutting into sections, twisting the obtained sections into a twisted shape, proofing, and baking to obtain Xinjiang food Katirama.
Preferably, the total amount of shortening applied in step 2) is 70g applied to 1kg of dough;
folding and rolling the coated wrapper for 3-5 times;
during coating, the temperature of the butter is 20-30 ℃.
Preferably, the whole amount of yoghurt is coated at one time when the yoghurt is coated on the surface of the dough sheet in the step 3);
the number of the sections is 30-100 g/piece;
the proofing time in the step 3) is 30-35 ℃, and the proofing time is 20-30 min;
the relative humidity of the environment during the proofing is 80-95%.
Preferably, the baking is carried out in an oven or tunnel oven;
the temperature of the surface fire is 170-190 ℃ and the temperature of the primer is 165-175 ℃ during baking;
the baking temperature is 35-45 min.
The invention provides Xinjiang food Katirama which comprises 1000 parts of flour, 16 parts of salt, 18-32 parts of white granulated sugar, 10 parts of yeast, 73-78 parts of eggs, 490-520 parts of butter, 450-600 parts of whey and 410-450 parts of yoghurt; the auxiliary materials comprise the following components in parts by weight relative to 1000 parts of flour: 15-17 parts of salt, 12-36 parts of white granulated sugar, 9-11 parts of yeast and 70-80 parts of eggs; the preparation method of the whey and the yoghurt comprises the following steps: sterilizing fresh milk, inoculating lactobacillus at 30-45 ℃, performing heat preservation, sealing and fermentation, stopping fermentation when the acidity reaches 0.7-0.8%, and freezing to obtain yogurt ice blocks; and controlling the temperature of the yogurt ice blocks to be 0-5 ℃ to dialyze whey, collecting the whey, and taking the rest of yogurt as yogurt. The carrela provided by the invention is whey and yoghurt prepared by a special method, and specifically the yoghurt obtained by fermentation is frozen, and then whey is dialyzed out from the yoghurt still in a frozen state in the process of slowly raising the temperature. Because the yogurt still contains a large amount of ice crystals, on one hand, the ice crystals are constructed to be similar to a filtering medium, so that the curd and the milk fat particles can be effectively blocked in the yogurt; on the other hand, the ice crystals support the yogurt to form a porous space structure, and some pore channels are reserved in the yogurt, so that whey is easy to dialyze. The method for separating the whey from the yoghurt overcomes the defects of loss of nutrient components in the milk, time and labor consumption, low production efficiency, high energy consumption and the like caused by long-time boiling in the traditional milk skin making process; the separated whey replaces water to knead dough, and the yogurt separated from the fermented yogurt replaces the traditional milk skin to be smeared on the dough sheet, so that the traditional process effect is achieved, all milk components are reasonably and effectively utilized, particularly, the whey replaces water to knead dough, the tensile toughness of gluten is improved, and meanwhile, the nutritional components such as protein and the like contained in the whey are brought into the product, so that the nutritional value of the product is improved, more intense frankincense is embodied compared with the traditional product, the flavor quality of the karaya product is highlighted, the nutrition and the characteristic flavor of the food can be increased, the nutritional value of the product is improved, the flavor quality of the product is improved, and a new thought and a new way are provided for the industrial production of the traditional food.
The invention provides a preparation method of Xinjiang food carriera, which has the characteristics of simple preparation method and high production efficiency; meanwhile, the invention divides the butter into two parts for use, one part is added when the butter is used for kneading dough and is used for replacing clear oil, so that the crisp texture of the product is increased; the other part is coated on the dough sheet when the dough is rolled, and the multilayer laminated structure of the product is favorably formed after the dough sheet is coated, folded and rolled for many times; the butter has higher solidifying point, the fluidity and the coating amount of the butter are easy to control by adjusting the temperature in the production, and the butter can also endow the product with characteristic flavor and quality characteristics.
Detailed Description
The invention provides Xinjiang food carriera, which comprises the following raw materials in parts by weight:
1000 parts of flour, 15-17 parts of salt, 12-36 parts of white granulated sugar, 9-11 parts of yeast, 70-80 parts of eggs, 490-520 parts of butter, 450-600 parts of whey and 410-450 parts of yoghurt.
In the invention, the raw material of the Xinjiang food Katirama comprises flour. The flour is selected from wheat flour. The kind of the wheat flour is not particularly limited in the present invention, and wheat flour known in the art, such as special first flour, special second flour or standard flour, may be used.
In the invention, the raw materials of the Xinjiang food Katirama comprise auxiliary materials such as salt, white granulated sugar, yeast and eggs. The auxiliary materials preferably comprise the following components in parts by weight relative to 1000 parts by weight of flour: 16 parts of salt, 18-32 parts of white granulated sugar, 10 parts of yeast and 73-78 parts of eggs, more preferably 16 parts of salt, 23-28 parts of white granulated sugar, 10 parts of yeast and 74-76 parts of eggs, and most preferably 16 parts of salt, 25 parts of white granulated sugar, 10 parts of yeast and 75 parts of eggs. The sources of the auxiliary materials are not particularly limited, and common salt, white granulated sugar, yeast and eggs which are well known in the field can be adopted.
In the invention, the raw material of the Xinjiang food carraiama comprises ghee. The shortening is preferably 500 to 510 parts by mass, more preferably 502 to 508 parts by mass, per 1000 parts by mass of flour. The shortening is preferably pure shortening prepared from dairy products. The butter has the advantages that the butter texture is increased, the product forms a multi-level laminated structure, the flowability and the coating amount of the butter can be favorably regulated and controlled, and the characteristic flavor quality of the product is improved.
In the invention, the raw materials of the Xinjiang food carraiama comprise whey and yoghurt. The whey is preferably 480 to 550 parts, more preferably 500 to 530 parts, and most preferably 520 parts by mass based on 1000 parts by mass of the flour. The yoghurt is preferably 420-440 parts, more preferably 425-435 parts and most preferably 430 parts.
In the invention, the preparation method of the whey and the yoghurt comprises the following steps: sterilizing fresh milk, inoculating lactobacillus at 30-45 ℃, performing heat preservation, sealing and fermentation, stopping fermentation when the acidity reaches 0.7-0.8%, and freezing to obtain yogurt ice blocks; and controlling the temperature of the yogurt ice blocks to be 0-5 ℃ to dialyze whey, collecting the whey, and taking the rest of yogurt as yogurt.
The method for sterilizing fresh milk in the present invention is not particularly limited, and the sterilization method of fresh milk known in the art, for example, a short boiling method, may be used.
In the present invention, the inoculation amount of the lactic acid bacteria is preferably 1% to 2%, more preferably 1.5%. The method of using the lactic acid bacteria of the present invention is not particularly limited, and any kind of lactic acid bacteria known in the art, such as Lactobacillus bulgaricus and/or Streptococcus thermophilus, may be used. The time for the sealed fermentation is preferably 4-10 h, more preferably 6-8 h, and most preferably 7 d. The fermentation takes acidity as an evaluation index to monitor the fermentation process. The fermentation is terminated when the acidity of the fermented milk is preferably 0.75%.
The method of freezing is not particularly limited in the present invention and may be carried out using freezing protocols well known in the art, such as in a freezer or a cryocooler. The freezing is preferably to freeze the whole fermented yoghurt to be solid.
In the present invention, the dialysis is preferably carried out in a pseudo-bottom temperature-controlled tank provided with a porous stainless steel plate at the bottom. And finishing dialysis when the precipitation amount of the whey accounts for 50-80% of the total weight of the yoghourt ice blocks. The dialysis method can separate 2.5-3.5 kg of yoghurt and 6.5-7.5 kg of whey from 10kg of yoghurt. The whey is used to replace saline and flour. The yoghurt is used for replacing the traditional milk skin to be coated on the surface of the dough sheet.
The invention provides a preparation method of Xinjiang food carriera, which comprises the following steps:
1) mixing flour, auxiliary materials, part of ghee and whey, kneading, and proofing the obtained dough to obtain proofed dough; adding 100-120 g of the ghee into every 1kg of flour;
2) rolling the proofed dough in the step 1) into a dough sheet, coating butter on the surface of the dough sheet, folding and repeatedly rolling, coating butter again, folding and repeatedly rolling, and repeating the steps for 4-5 times to obtain a dough sheet;
3) coating the surface of the dough sheet in the step 2) with yoghurt, continuously rolling into a long cylinder, cutting into sections, twisting the obtained sections into a twisted shape, proofing, and baking to obtain Xinjiang food Katirama.
Mixing flour, white granulated sugar, yeast, eggs, salt, partial butter and whey, kneading the mixture to obtain dough, and proofing the dough to obtain proofed dough; every 1kg of flour is added with 100-120 g of the butter.
In the present invention, it is preferable that the flour is mixed with the whey, then with the auxiliary materials, and finally with the shortening during the mixing. When dough kneading is carried out, the using amount of the ghee is preferably 105-115 g/kg of flour, and more preferably 110g/1kg of flour. The method for kneading dough is not particularly limited in the present invention, and the kneading dough scheme well known in the art can be adopted. The dough is finished to obtain a smooth dough. The dough preferably includes both manual dough and mechanical dough. The dough proofing temperature is preferably 20-35 ℃, more preferably 25-30 ℃, and most preferably 28 ℃. The time for the fermentation is 1.5 h.
After the leavened dough is obtained, the leavened dough is rolled into dough sheets, butter is coated on the surfaces of the dough sheets, the dough sheets are folded and repeatedly rolled, the butter is coated again, the dough sheets are folded and repeatedly rolled, and the steps are repeated for 4-5 times to obtain dough sheets.
The dough rolling method of the present invention is not particularly limited, and machines for rolling dough sheets well known in the art may be used. The total coating amount of the shortening is 1kg of dough coating 70 g; the amount of shortening per application is preferably 1/5 of the total amount applied. And folding and rolling the coated wrapper 3-5 times. During coating, the temperature of the butter is preferably 20-30 ℃, more preferably 25 ℃, and the fluidity of the butter and the fusion with the flour are favorably controlled.
After the dough sheet is obtained, the invention coats the yoghurt on the surface of the dough sheet, continuously rolls the dough sheet into a long cylinder shape, cuts the dough into sections, twists the obtained sections into a twist shape, proofs and bakes the twisted sections to obtain Xinjiang food Katirama.
In the present invention, the entire amount of yogurt is applied at one time when the surface of the dough sheet is coated with yogurt. The wrapper preferably extends into a large, thin wrapper so that the yogurt is uniformly applied to the surface of the dough sheet. The cutting is preferably an equal amount of cutting. The section preferably comprises 30-100 g/piece, more preferably 50-80 g/piece, and most preferably 75 g/piece. The twist-forming operation is not particularly limited in the present invention, and may be performed in the shape of a karaya, which is well known in the art. The time for the fermentation is preferably 30-35 ℃, and more preferably 32 ℃. The time for the fermentation is preferably 20-30 min, and more preferably 25 min. The relative humidity of the environment during the proofing is 80-95%, and more preferably 85-90%. The baking is preferably carried out in an oven or tunnel oven. The temperature of the surface fire during baking is preferably 170-190 ℃, and more preferably 180 ℃. The temperature of the primer is preferably 165-175 ℃, and more preferably 170 ℃. The baking temperature is preferably 35-45 min, and more preferably 40 min. Baking, and taking out of the oven to obtain the Katirama product with golden and crisp surface and rich frankincense.
The Xinjiang food carriera and the preparation method thereof provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Preparation method of Xinjiang food carrela
1) Method for preparing whey and yoghurt
Heating whole milk to boil, cooling to 45 deg.C, inoculating 1% lactobacillus, mixing, sealing and fermenting at 45 deg.C for 10 hr. When the acidity reaches 0.8%, the fermentation of the yogurt is finished, and the stainless steel barrel and the yogurt contained therein are sent into a freezer or a low-temperature freezer to be fully frozen. Taking out the stainless steel barrel, slightly heating, buckling the frozen yogurt, placing the frozen yogurt in a temperature control groove with a porous stainless steel plate false bottom at the bottom, controlling the temperature to be 0-5 ℃, gradually seeping whey out of the yogurt, collecting whey, and clamping the curd protein in the frozen yogurt ice body under the obstruction of ice crystals to form the yogurt. When the whey precipitation amount is 60% of the total weight of the yogurt and no ice crystals are present in the curd, the whey dialysis is terminated and whey and viscous yogurt are obtained, respectively. 2.58kg of yoghurt and 7.4kg of whey were obtained from 10kg of whole milk.
2) Weighing and preparing raw materials
Accurately weighing the following raw materials by weight: 1000g of wheat flour, 16g of salt, 15g of white granulated sugar, 10g of yeast, 70g of egg liquid and 450g of whey, and in addition, the mass of the butter and the yoghurt is accurately weighed according to the requirement.
3) Preparation method
A. Adding whey into wheat flour, adding auxiliary materials such as salt, white granulated sugar, eggs and yeast, finally adding 100g of ghee, kneading, making into dough, and proofing for 2h at 25 ℃ to obtain proofed dough;
B. rolling the proofed dough into a thick dough sheet, coating the surface of the thick dough sheet with butter at 25 ℃, folding the dough sheet on a noodle press, rolling for 3-5 times, coating the butter again, repeating the process for 5 times to obtain a thin dough sheet repeatedly rolled by the cracker, coating 70g of butter on every 1kg of dough, and coating the dough sheets with equivalent amount for each time;
D. coating yoghurt on the surface of the thin dough, using 70g of yoghurt for 1kg of dough, continuously rolling into a long cylinder, quantitatively cutting into sections, twisting each section of dough into a twisted shape, coiling into a disc, placing in a baking tray previously coated with edible oil, and proofing for 30min at 30 ℃.
E. Placing the proofed dough in a baking oven, baking at 180 deg.C and 170 deg.C for 40min to obtain a Katirama product with golden and crisp surface and rich Olibanum.
Example 2
Preparation method of Xinjiang food carrela
1) Method for preparing whey and yoghurt
Heating whole milk, boiling, cooling to 30 deg.C, inoculating 2% lactobacillus, mixing, sealing and fermenting in stainless steel barrel at 32 deg.C for 6 hr. When the acidity reaches 0.75%, the fermentation of the yogurt is finished, and the stainless steel barrel and the yogurt contained therein are sent into a freezer or a low-temperature freezer to be fully frozen. Taking out the stainless steel barrel, slightly heating, buckling the frozen yogurt, placing the frozen yogurt in a temperature control groove with a porous stainless steel plate false bottom at the bottom, controlling the temperature to be 0-5 ℃, gradually seeping whey out of the yogurt, collecting whey, and clamping the curd protein in the frozen yogurt ice body under the obstruction of ice crystals to form the yogurt. Whey was stopped when whey precipitated in 80% of the total weight of the yogurt and no ice crystals had been present in the curd, resulting in whey and viscous yogurt, respectively. 3.5kg of yoghurt and 6.5kg of whey were obtained from 10kg of whole milk.
2) Weighing and preparing raw materials
Accurately weighing the following raw materials by weight: 1000g of wheat flour, 16g of salt, 12-36g of white granulated sugar, 10g of yeast, 70-80g of egg liquid and 600g of whey 450-.
3) Preparation method
A. Adding whey into wheat flour, adding auxiliary materials such as salt, white granulated sugar, eggs and yeast, finally adding 120g of ghee, kneading the mixture into flour, making dough, and proofing for 2 hours at 25 ℃ to obtain proofed dough;
B. rolling the proofed dough into a thick dough sheet, coating the surface of the thick dough sheet with the butter at 30 ℃, folding the dough sheet on a noodle press, rolling for 3-5 times, coating the butter again, repeating the process for 5 times to obtain a thin dough sheet repeatedly rolled by the butter opener, wherein the coating amount of the butter is 1kg of dough 70g, and each time is equivalent to coating;
D. coating yoghurt on the surface of the thin dough, using 85g of yoghurt for 1kg of dough, continuously rolling into a long cylinder, quantitatively cutting into sections, twisting each section of dough into a twisted shape, coiling into a disc, placing in a baking tray previously coated with edible oil, and proofing for 20min at 35 ℃.
E. Placing the proofed dough in a baking oven, baking at 185 deg.C and 165 deg.C for 35min to obtain a Katirama product with golden and crisp surface and rich Olibanum.
Example 3
Preparation method of Xinjiang food carrela
1) Method for preparing whey and yoghurt
Heating whole milk, boiling, cooling to 40 deg.C, inoculating 1.5% lactobacillus, mixing, sealing and fermenting in stainless steel barrel at 40 deg.C for 8 hr. When the acidity reaches 0.7%, the fermentation of the yogurt is finished, and the stainless steel barrel and the yogurt contained therein are sent into a freezer or a low-temperature freezer to be fully frozen. Taking out the stainless steel barrel, slightly heating, buckling the frozen yogurt, placing the frozen yogurt in a temperature control groove with a porous stainless steel plate false bottom at the bottom, controlling the temperature to be 0-5 ℃, gradually seeping whey out of the yogurt, collecting whey, and clamping the curd protein in the frozen yogurt ice body under the obstruction of ice crystals to form the yogurt. When the whey is precipitated in an amount of 50-80% by weight of the total yogurt, the whey dialysis is terminated when there are no ice crystals in the curd, and whey and viscous yogurt are obtained, respectively. The yogurt (2.89 kg) and the whey (7.15 kg) were obtained from 10kg of whole milk.
2) Weighing and preparing raw materials
Accurately weighing the following raw materials by weight: 1000g of wheat flour, 16g of salt, 25g of white granulated sugar, 10g of yeast, 75g of egg liquid and 600g of whey 450-containing milk, and simultaneously accurately weighing the butter and the yoghurt as required.
3) Preparation method
A. Adding whey into wheat flour, adding auxiliary materials such as salt, white granulated sugar, eggs and yeast, finally adding 110g of ghee, kneading the dough to prepare dough, and fermenting the dough at the temperature of 35 ℃ for 1 hour to obtain fermented dough;
B. rolling the proofed dough into a thick dough sheet, coating ghee with the temperature of 20 ℃ on the surface of the thick dough sheet, rolling the dough sheet on a folding and pressing machine for 3-5 times, coating the ghee again, repeating the process for 5 times to obtain a thin dough sheet repeatedly rolled by a ghee opener, wherein the coating amount of the ghee is 1kg of dough 70g, and each time of the coating is equivalent;
D. coating yoghurt on the surface of the thin dough, using 75g of yoghurt for 1kg of dough, continuously rolling into a long cylinder, quantitatively cutting into sections, twisting each section of dough into a twisted shape, coiling into a disc, placing in a baking tray previously coated with edible oil, and proofing for 25min at 32 ℃.
E. Placing the proofed dough in a baking oven, baking at the surface fire temperature of 175 deg.C and the bottom fire temperature of 175 deg.C for 42min to obtain Katirama product with golden and crisp surface skin and rich Olibanum.
The preparation method provided by the invention has the advantages that the whey separated from the fermented milk replaces saline water to knead dough, and the yoghurt separated from the fermented milk replaces the traditional milk skin to be smeared on the dough sheet, so that the traditional process effect is achieved, all milk components are reasonably and effectively utilized, particularly, the whey replaces water to knead dough, the tensile toughness of gluten is improved, meanwhile, the nutritional components such as protein contained in the whey are brought into the product, the nutritional value of the product is improved, more intense frankincense is embodied compared with the traditional product, and the flavor quality of the kalama product is highlighted. Meanwhile, the shortening is added in two parts during preparation, wherein one part is added in dough kneading and is used for replacing clear oil to increase the shortening texture of the product; the other part is coated on the dough sheet when the dough is rolled, and the multilayer laminated structure of the product is favorably formed after the dough sheet is coated, folded and rolled for many times; the butter has higher solidifying point, the fluidity and the coating amount of the butter are easy to control by adjusting the temperature in the production, and the butter can also endow the product with characteristic flavor and quality characteristics.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The Xinjiang food carriera is characterized by comprising the following raw materials in parts by weight:
1000 parts of flour, 15-17 parts of salt, 12-36 parts of white granulated sugar, 9-11 parts of yeast, 70-80 parts of eggs, 490-520 parts of butter, 450-600 parts of whey and 410-450 parts of yoghurt;
the preparation method of the whey and the yoghurt comprises the following steps:
sterilizing fresh milk, inoculating lactobacillus at 30-45 ℃, performing heat preservation, sealing and fermentation, stopping fermentation when the acidity reaches 0.7-0.8%, and freezing to obtain yogurt ice blocks;
and controlling the temperature of the yogurt ice blocks to be 0-5 ℃ to dialyze whey, collecting the whey, and taking the rest of yogurt as yogurt.
2. The Xinjiang food, namely the katilama according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
1000 parts of flour, 16 parts of salt, 18-32 parts of white granulated sugar, 10 parts of yeast, 73-78 parts of eggs, 500-510 parts of butter, 480-550 parts of whey and 420-440 parts of yoghurt.
3. The Xinjiang food catilama according to claim 1, wherein the inoculation amount of the lactic acid bacteria is 1-2%.
4. The Xinjiang food catilama according to claim 1, wherein the time for sealed fermentation is 4-10 hours.
5. The Xinjiang food katilama according to claim 1, wherein the dialysis is performed in a temperature-controlled bath with a false bottom having a porous stainless steel plate at the bottom;
and finishing dialysis when the precipitation amount of the whey accounts for 50-80% of the total weight of the yoghourt ice blocks.
6. A preparation method of Xinjiang food, namely Cartirama, according to any one of claims 1 to 5, comprising the following steps:
1) mixing flour, white granulated sugar, yeast, eggs, salt, part of ghee and whey, kneading to obtain dough, and proofing the dough to obtain proofed dough; adding 100-120 g of butter into every 1kg of flour;
2) rolling the proofed dough in the step 1) into a dough sheet, coating butter on the surface of the dough sheet, folding and repeatedly rolling, coating butter again, folding and repeatedly rolling, and repeating the steps for 4-5 times to obtain a dough sheet;
3) coating the surface of the dough sheet in the step 2) with yoghurt, continuously rolling into a long cylinder, cutting into sections, twisting the obtained sections into a twisted shape, proofing, and baking to obtain Xinjiang food Katirama.
7. The method for preparing the Xinjiang food, namely the Cartirama according to claim 6, wherein the total amount of the shortening applied in the step 2) is 70g per 1kg of dough;
folding and rolling the coated wrapper for 3-5 times;
during coating, the temperature of the butter is 20-30 ℃.
8. The method for preparing the Xinjiang food katilama according to claim 6, wherein the yogurt is coated on the surface of the dough sheet in step 3) in a whole amount at a time;
the number of the sections is 30-100 g/piece;
the proofing time in the step 3) is 30-35 ℃, and the proofing time is 20-30 min;
the relative humidity of the environment during the proofing is 80-95%.
9. Method for the preparation of the Xinjiang food katilama according to any one of claims 6 to 8, wherein the baking is carried out in an oven or tunnel oven.
10. The preparation method of the Xinjiang food, namely the Cartirama, according to claim 9, wherein the temperature of the surface fire is 170-190 ℃ and the temperature of the primer fire is 165-175 ℃ during baking;
the baking temperature is 35-45 min.
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