CN114794191A - Whole-wheat sea-buckthorn nutritional crusty pancake and preparation method thereof - Google Patents

Abstract

The invention discloses a whole-wheat sea-buckthorn nutritional crusty pancake and a preparation method thereof, and belongs to the technical field of foods. The invention discloses a wholewheat sea-buckthorn nutrient Nang which comprises the raw materials of organic wholewheat flour, sea-buckthorn pomace powder, isomaltose hypgather, light cream, dry yeast, salt, eggs, butter and baking soda. The invention combines organic whole wheat flour, sea buckthorn pomace, isomaltose hypgather and Xinjiang special food naan, and develops the naan product which is nutritious, delicious and unique in flavor. The prepared nutritional naan has no sour and astringent taste of sea buckthorn pomace, is sweet, fragrant and delicious, and is rich in nutritional ingredients such as dietary fibers, proteins, flavones, vitamin C and the like; but also makes full use of the seabuckthorn fruit residues, and effectively solves the problem of low utilization rate of the seabuckthorn fruit residues in local seabuckthorn processing enterprises.

Description

Whole-wheat sea-buckthorn nutritional crusty pancake and preparation method thereof

Technical Field

The invention relates to the technical field of food, in particular to a wholewheat sea buckthorn nutritional crusty pancake and a preparation method thereof.

Background

The naan is a traditional special food in Xinjiang and is one of the daily staple food of people in Xinjiang. It is crisp, sweet and salty, and has proper size, and is popular with people because of its simple processing, easy storage, convenient carrying and other features. The raw materials for making the naan can be divided into main materials and auxiliary materials, wherein the main materials are mainly wheat flour or other minor cereal flour, and the auxiliary materials are changed according to the types of the naan. The variety of crusty pancakes on the market at present is various, but relatively few crusty pancakes with nutritional functions are produced; moreover, with the improvement of the processing precision of wheat, the nutrient substances such as dietary fibers, vitamins and the like in the Nang product are less and less, and the structure of the nutrient components is not ideal, so that in order to meet the daily dietary nutrient requirements of people, a proper amount of raw and auxiliary materials with nutritional values are selected or added in the process of processing and manufacturing the Nang, and the development of the nutritional, healthy and delicious Nang product is very necessary.

Wheat flour is a product of whole wheat from which the testa (bran) and germ have been removed by fine processing. The important nutrient components of wheat mainly exist in cortex and embryo, and with the improvement of processing precision, the loss of nutrient substances of the wheat is more, and the embryo and the bran respectively account for 3 percent and 10 percent to 14 percent of the total weight of wheat grains, but contain rich important nutrients such as dietary fiber, vitamins, mineral substances and the like. The endosperm accounts for 80-85% of the total weight of the wheat grains, but only contains two nutrients of starch and protein, and the wheat protein is non-complete protein and has relatively low nutritional value.

The dietary fiber is a seventh nutrient, has various effects of relaxing bowel, resisting cancer, reducing blood fat, regulating blood sugar and the like, and has important effects on preventing and assisting in treating modern rich diseases such as obesity, intestinal cancer, cardiovascular diseases, diabetes and the like. Sea buckthorn (Hippophae rhamnoides), Elaeagnaceae, shrub or arbor, namely tamarix acetogenins, black thorns and the like are widely distributed in arid areas of China, are extremely representative economic plants in northwest China, and have extremely excellent medicinal, edible and environmental protection values. However, in the process of the local sea-buckthorn industrial production, the marc after the sea-buckthorn is squeezed is not beneficial to the subsequent development, which causes the waste of resources. The analysis of the components of the seabuckthorn pomace shows that the content of dietary fiber of the seabuckthorn pomace is more than 50 percent, and in addition, the seabuckthorn pomace also contains various rich nutritional ingredients, such as flavone, vitamin C, various amino acids and the like.

The isomaltooligosaccharide is branched chain oligosaccharide, has excellent heat resistance and acid resistance, pure and good sweet taste, no peculiar smell and sweetness which is equal to 50 percent of that of cane sugar, and can fully meet the eating demand of people on sweet food. In addition, isomaltose hypgather is also a functional sugar and has excellent physiological functions, on one hand, because the human body does not have an enzyme system for decomposing the isomaltose hypgather, the isomaltose hypgather is difficult to digest and absorb in the human body, and the isomaltose hypgather does not cause serious consequences such as obesity, decayed tooth, hypertension, diabetes, hyperglycemia and the like to the human body like sucrose. On the other hand, isomaltose hypgather can directly enter the intestinal tract, promote the proliferation of intestinal probiotic bifidobacteria, and inhibit the growth of putrefying bacteria and the generation of toxic fermentation substances, thereby being beneficial to the health of the intestinal tract and reducing the occurrence of intestinal diseases. In foreign countries, in the market of isomaltooligosaccharide-flavored foods, some countries and regions have widely applied isomaltooligosaccharide to products such as cakes, beverages, therapeutic foods and the like as necessities of three meals a day.

But the whole wheat has rough mouthfeel, the sea-buckthorn pomace has obvious sour and astringent taste, and the sweetness of isomaltooligosaccharide is lower. Therefore, the problem to be solved by the technical personnel in the field is to provide the nutritional, healthy and delicious whole-wheat sea buckthorn nutritional naan and the preparation method thereof.

Disclosure of Invention

In view of the above, the invention provides a wholewheat sea buckthorn nutrient Nang and a preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

the whole-wheat sea-buckthorn nutritional Nang is composed of the following main materials and auxiliary materials in parts by weight: the main material is 150 portions of organic whole wheat flour and 200 portions of organic whole wheat flour; the auxiliary materials are as follows: 12-22 parts of sea-buckthorn pomace powder, 35-50 parts of isomaltooligosaccharide, 4.5-10 parts of unsalted butter, 0.4-0.8 part of dry yeast, 0.5-1 part of salt, 12-20 parts of eggs, 0.6-1 part of butter and 0.5-0.8 part of baking soda.

Further, the preparation method of the whole-wheat sea-buckthorn nutritional crusty pancake comprises the following specific steps:

(1) pretreatment of sea-buckthorn pomace: vacuum freeze drying fructus Hippophae residue, pulverizing into powder, and sieving with 100-plus-120 mesh sieve to obtain fructus Hippophae residue powder;

(2) pretreatment of butter: softening the butter taken out of the refrigerator at room temperature for later use;

(3) dough preparation: taking 60-80 parts of water with the temperature of 25-35 ℃, adding the sea buckthorn pomace powder, the baking soda, the light cream and the isomaltooligosaccharide into the water, uniformly stirring, then adding the organic whole wheat flour, adding the salt, the dry yeast, the eggs and the butter softened at the room temperature in the step (2) into the mixture for preparation, and uniformly mixing the dough to obtain the sea buckthorn fruit cake;

(4) primary fermentation: putting the dough prepared in the step (3) into a proofing box for proofing, wherein the proofing temperature is as follows: 35-38 ℃, humidity: 65-70 percent; after 30-35min of proofing, taking out the dough and continuing to knead until the surface of the dough is smooth;

(5) and (3) secondary fermentation: dividing the dough proofed for the first time in the step (4) into 25-30g of small dough, and placing the small dough into a proofing box for proofing for 10-12 min; and (3) fermentation conditions: the temperature is 30-35 ℃, and the relative humidity is 68-75%;

(6) forming a crusty pancake blank: kneading the dough proofed in the step (5) to be smooth in surface, making the dough into a round cake shape with a thin middle and thick edges, and pricking a hole in the middle by using a crusty pancake to obtain a crusty pancake base;

(7) baking the crusty pancake: sprinkling a little water on the surface of the crusty pancake prepared in the step (6) to moisten the surface; setting the temperature of the oven at 220 ℃ for 200 plus one year and the temperature of the oven at 200 ℃ for 180 plus one year, placing the crusty pancake into a baking tray after the temperature is stable, and baking for 15-20min to obtain the wholewheat sea buckthorn nutritional crusty pancake.

The invention takes the organic whole wheat flour, the sea-buckthorn pomace powder, the isomaltooligosaccharide and the like as main raw materials to prepare the Nang, thereby not only improving the nutritional value of the Nang, but also solving the problem of low utilization rate of the sea-buckthorn pomace in local sea-buckthorn processing plants. In addition, the isomaltooligosaccharide and the sea buckthorn pomace can generate special sweet flavor after being combined, so that the prepared Nang product has unique flavor.

According to the technical scheme, compared with the prior art, the invention discloses the whole-wheat sea-buckthorn nutrient naan and the preparation method thereof, organic whole-wheat flour, sea-buckthorn pomace, isomaltooligosaccharide and Xinjiang special food naan are combined, and the naan product which is nutrient, delicious and unique in flavor is developed. The prepared nutritional naan has wheat flavor and sea buckthorn fruit flavor, does not have the sour and astringent taste of sea buckthorn pomace, is sweet, fragrant and delicious, and is rich in nutritional ingredients such as dietary fibers, proteins, flavones and vitamin C. But also makes full use of the sea-buckthorn pomace and effectively solves the problems faced by local sea-buckthorn processing enterprises.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Organic whole wheat flour: organic wheat whole wheat flour in Qinghe county; sea-buckthorn pomace: xinjiang Huisha spine Biotechnology Co., Ltd; isomaltooligosaccharide: shandong Bailong Chuanchuan biological science and technology corporation; light cream: french, alue et al; dry yeast: angel Yeast Inc.; salt: jiangsu Jingshen salinization GmbH; eggs and butter: shanghai Xin food auxiliary materials Co.

Example 1

A whole-wheat sea-buckthorn nutritional naan is composed of the following main materials and auxiliary materials:

main materials: 150g of organic whole wheat flour;

auxiliary materials: 12g of sea-buckthorn pomace powder, 35g of isomaltooligosaccharide, 4.5g of unsalted butter, 0.4g of dry yeast, 0.5g of salt, 12g of eggs, 0.6g of butter and 0.5g of baking soda.

The preparation method of the whole-wheat sea-buckthorn nutritional naan comprises the following specific steps:

(1) pretreatment of sea-buckthorn pomace: vacuum freeze drying fructus Hippophae residue, pulverizing into powder, and sieving with 100 mesh sieve to obtain fructus Hippophae residue powder;

(2) pretreatment of butter: softening the butter taken out of the refrigerator at room temperature for later use;

(3) dough preparation: taking 60g of warm water at 25 ℃, adding 12g of sea buckthorn pomace powder, 0.5g of baking soda, 4.5g of unsalted butter and 35g of isomaltooligosaccharide, uniformly stirring, then adding 150g of organic whole wheat flour, further adding 0.5g of salt, 0.4g of dry yeast, 12g of eggs and 0.6g of butter softened at room temperature, carrying out blending, and uniformly blending dough;

(4) primary fermentation: putting the dough prepared in the step (3) into a proofing box for proofing, wherein the proofing temperature is 35 ℃, and the humidity is 65%; after proofing for 35min, taking out the dough and continuing to prepare the dough until the surface of the dough is smooth;

(5) and (3) secondary fermentation: dividing the dough proofed for the first time in the step (4) into small dough of 25g, and placing the small dough into a proofing box for proofing for 12 min; the fermentation condition is 30 ℃ and 68% of relative humidity;

(6) forming a crusty pancake blank: kneading the dough proofed in the step (5) to be smooth in surface, making the dough into a round cake shape with a thin middle and thick edges, and pricking a hole in the middle by using a crusty pancake to obtain a crusty pancake base;

(7) baking the crusty pancake: sprinkling a little water on the surface of the crusty pancake prepared in the step (6) to moisten the surface; setting the upper fire temperature of the oven to 200 ℃ and the lower fire temperature to 180 ℃, placing the crusty pancake into a baking tray after the temperature is stable, and baking for 20min to obtain the whole-wheat sea buckthorn nutritional crusty pancake.

Example 2

A whole-wheat sea-buckthorn nutritional naan is composed of the following main materials and auxiliary materials:

main materials: 180g of organic whole wheat flour;

auxiliary materials: 18g of sea-buckthorn pomace powder, 43g of isomaltooligosaccharide, 7.2g of unsalted butter, 0.6g of dry yeast, 0.7g of salt, 16g of eggs, 0.8g of butter and 0.65g of baking soda.

The preparation method of the whole-wheat sea-buckthorn nutritional naan comprises the following specific steps:

(1) pretreatment of sea-buckthorn pomace: vacuum freeze drying fructus Hippophae residue, pulverizing into powder, and sieving with 110 mesh sieve to obtain fructus Hippophae residue powder;

(2) pretreatment of butter: softening the butter taken out of the refrigerator at room temperature for later use;

(3) dough preparation: taking 72g of warm water at 30 ℃, adding 18g of sea buckthorn pomace powder, 0.65g of baking soda, 7.2g of unsalted butter and 43g of isomaltooligosaccharide, uniformly stirring, then adding 180g of organic whole wheat flour, further adding 0.7g of salt, 0.6g of dry yeast, 16g of eggs and 0.8g of butter softened at room temperature, carrying out blending, and uniformly blending dough;

(4) primary fermentation: putting the dough prepared in the step (3) into a proofing box for proofing, wherein the proofing temperature is 36 ℃, the humidity is 68%, and after 32min of proofing, taking out the dough and continuing to prepare the dough until the surface of the dough is smooth;

(5) and (3) secondary fermentation: dividing the dough proofed for the first time in the step (4) into 28g of small dough, and placing the small dough into a proofing box for proofing for 11 min; and (3) fermentation conditions: the temperature is 32 ℃, and the relative humidity is 72 percent;

(6) forming a crusty pancake blank: kneading the dough proofed in the step (5) to be smooth in surface, making the dough into a round cake shape with a thin middle and thick edges, and pricking a hole in the middle by using a crusty pancake to obtain a crusty pancake base;

(7) baking the crusty pancake: sprinkling a little water on the surface of the crusty pancake prepared in the step (6) to moisten the surface; setting the upper fire temperature of the oven to 210 ℃ and the lower fire temperature to 190 ℃, placing the crusty pancake into a baking tray after the temperature is stable, and baking for 18min to obtain the whole-wheat sea buckthorn nutritional crusty pancake.

Example 3

A whole-wheat sea-buckthorn nutritional naan is composed of the following main materials and auxiliary materials:

main materials: 200g of organic whole wheat flour;

auxiliary materials: 22g of sea-buckthorn pomace powder, 50g of isomaltooligosaccharide, 10g of unsalted butter, 0.8g of dry yeast, 1g of salt, 20g of eggs, 1g of butter and 0.8g of baking soda.

The preparation method of the whole-wheat sea-buckthorn nutritional naan comprises the following specific steps:

(1) pretreatment of sea-buckthorn pomace: vacuum freeze drying fructus Hippophae residue, pulverizing into powder, and sieving with 120 mesh sieve to obtain fructus Hippophae residue powder;

(2) pretreatment of butter: softening the butter taken out of the refrigerator at room temperature for later use;

(3) dough preparation: taking 80g of warm water with the temperature of 35 ℃, adding 22g of sea buckthorn pomace powder, 0.8g of baking soda, 10g of unsalted butter and 50g of isomaltooligosaccharide into the warm water, uniformly stirring, then adding 200g of organic whole wheat flour, adding 1g of salt, 0.8g of dry yeast, 20g of eggs and 1g of butter softened at room temperature into the mixture, kneading, and uniformly kneading dough;

(4) primary fermentation: putting the dough prepared in the step (3) into a proofing box for proofing, wherein the proofing temperature is 38 ℃, the humidity is 70%, taking out the dough after 30min of proofing, and continuing to prepare the dough until the surface of the dough is smooth;

(5) and (3) secondary fermentation: dividing the dough proofed for the first time in the step (4) into 30g of small dough, and placing the small dough into a proofing box for proofing for 10 min; and (3) fermentation conditions: the temperature is 35 ℃, and the relative humidity is 75%;

(6) forming a crusty pancake blank: kneading the dough proofed in the step (5) to be smooth in surface, making the dough into a round cake shape with a thin middle and thick edges, and pricking a hole in the middle by using a crusty pancake to obtain a crusty pancake base;

(7) baking the crusty pancake: sprinkling a little water on the surface of the crusty pancake prepared in the step (6) to moisten the surface; setting the upper fire temperature of the oven to 220 ℃ and the lower fire temperature to 200 ℃, placing the crusty pancake into a baking tray after the temperature is stable, and baking for 15min to obtain the whole-wheat sea buckthorn nutritional crusty pancake.

Test example 1 sensory evaluation results

After the baked whole-wheat sea-buckthorn nutritional crusty pancake is cooled to room temperature, cutting the crusty pancake into small blocks of 20mm, organizing 10 evaluators to perform sensory evaluation on the color, flavor, tissue structure, hardness, crispness and chewiness of the whole-wheat sea-buckthorn nutritional crusty pancake prepared in the embodiments 1-3 respectively; the sensory evaluation standard of the crusty pancake product is shown in a table 1. The evaluation scores are shown in Table 2.

TABLE 1 sensory evaluation criteria of Nang products

TABLE 2 sensory scores

According to the sensory evaluation results in the table 2, the whole-wheat sea-buckthorn nutritional crusty pancakes in the examples 1-3 are uniform in color, have special fragrant and sweet taste possessed by wheat flavor and the mixture of sea-buckthorn pomace and isomaltooligosaccharide, are rich in flavor, uniform in tissue structure, appropriate in hardness, crispy and delicious, good in chewiness, and capable of meeting the taste of the public, and the total sensory evaluation score is more than 90.

Test example 2 detection of nutrient composition

The nutritional components of the whole-wheat sea buckthorn nutritional crusty pancake prepared in the examples 1-3 and the commercial common crusty pancake (reference) were detected, and the results are shown in table 3.

TABLE 3 nutrient composition Table

The results in Table 3 show that the whole-wheat sea buckthorn nutritional Nang of the embodiments 1-3 of the invention contains flavone and vitamin C which are not contained in the commercial ordinary Nang, and the contents of dietary fiber and protein contained in the nutritional Nang are significantly higher than those of the commercial ordinary Nang, and the contents of the dietary fiber and the protein in the nutritional Nang of the embodiments 3 are respectively 1652.54% and 52.70% higher than those of the commercial ordinary Nang, so that the nutritional Nang has very important significance for maintaining the intestinal health of a human body, supplementing the nutrition of the human body and improving the immunity of the human body.

Test example 3 measurement of Bifidobacterium growth

The whole wheat sea buckthorn nutrient Nang and the commercially available common Nang prepared in the embodiments 1-3 of the invention are crushed, the same amount of crushed materials are respectively added into a culture medium, and bifidobacteria are cultured for 48 hours under anaerobic conditions, and the total number of bifidobacteria colonies in the culture medium added with the whole wheat sea buckthorn nutrient Nang in the embodiments 1-3 of the invention is obviously greater than that in the culture medium added with the commercially available common Nang, wherein the total number of bifidobacteria colonies in the embodiment 3 is the largest.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (2)

1. The whole-wheat sea-buckthorn nutritional crusty pancake is characterized by comprising the following main materials and auxiliary materials in parts by weight: the main material is 150-200 parts of organic whole wheat flour; the auxiliary materials are as follows: 12-22 parts of sea-buckthorn pomace powder, 35-50 parts of isomaltooligosaccharide, 4.5-10 parts of unsalted butter, 0.4-0.8 part of dry yeast, 0.5-1 part of salt, 12-20 parts of eggs, 0.6-1 part of butter and 0.5-0.8 part of baking soda.

2. The preparation method of the whole-wheat sea-buckthorn nutritional crusty pancake according to claim 1 is characterized by comprising the following specific steps:

(1) pretreatment of sea-buckthorn pomace: vacuum freeze drying fructus Hippophae residue, pulverizing into powder, and sieving with 100-plus-120 mesh sieve to obtain fructus Hippophae residue powder;

(2) pretreatment of butter: softening the butter taken out of the refrigerator at room temperature for later use;

(3) dough preparation: taking 60-80 parts of water with the temperature of 25-35 ℃, adding the seabuckthorn fruit residue powder, the baking soda, the light cream and the isomaltooligosaccharide into the water, uniformly stirring, then adding the organic whole wheat flour, adding the salt, the dry yeast, the eggs and the butter softened at the room temperature in the step (2), performing mixing, and uniformly mixing the dough;

(4) primary fermentation: putting the dough prepared in the step (3) into a proofing box for proofing, wherein the proofing temperature is as follows: 35-38 ℃, humidity: 65-70 percent; after 30-35min of proofing, taking out the dough and continuing to knead until the surface of the dough is smooth;

(5) and (3) secondary fermentation: dividing the dough proofed for the first time in the step (4) into 25-30g of small dough, and placing the small dough into a proofing box for proofing for 10-12 min; and (3) fermentation conditions: the temperature is 30-35 ℃, and the relative humidity is 68-75%;

(6) forming a crusty pancake blank: kneading the dough proofed in the step (5) to be smooth in surface, making the dough into a round cake shape with a thin middle and thick edges, and pricking a hole in the middle by using a crusty pancake to obtain a crusty pancake base;

(7) baking the crusty pancake: sprinkling a little water on the surface of the crusty pancake prepared in the step (6) to moisten the surface; setting the temperature of the oven at 220 ℃ for 200 plus one year and the temperature of the oven at 200 ℃ for 180 plus one year, placing the crusty pancake into a baking tray after the temperature is stable, and baking for 15-20min to obtain the wholewheat sea buckthorn nutritional crusty pancake.