CN115720915A - Preparation method and application of mulberry leaf naan - Google Patents
Preparation method and application of mulberry leaf naan Download PDFInfo
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- CN115720915A CN115720915A CN202211502879.0A CN202211502879A CN115720915A CN 115720915 A CN115720915 A CN 115720915A CN 202211502879 A CN202211502879 A CN 202211502879A CN 115720915 A CN115720915 A CN 115720915A
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Abstract
The invention discloses a preparation method and application of a mulberry leaf crusty pancake, wherein wheat flour and mulberry leaf powder are used as raw materials, milk, high-temperature-resistant yeast, baking powder, sunflower seed oil and salt are added for mixing, dough kneading and fermentation, the mulberry leaf crusty pancake is prepared through a baking process, and the gloss and the taste of the crusty pancake are improved by adding the mulberry leaf powder, so that the crusty pancake is ideal in sensory properties, uniform light yellow green in appearance, bright in gloss, fine in structure, crisp and tasty in taste, and has a special mulberry leaf faint scent, the defect that the traditional crusty pancake is single in taste is overcome, and the additional nutritional value of the crusty pancake is improved. Meanwhile, the health care food therapy effect of reducing blood sugar and resisting inflammation is achieved. The food is in line with the development of novel food, and the preparation process is simple and has wide practical value.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method and application of a mulberry leaf crusty pancake.
Background
The naan is a flour food which is baked by taking wheat flour as a main raw material and adding a little salt, water and fermented flour and has low moisture content and long storage life. The naan is a typical special food in Xinjiang, is one of the main daily foods of nationalities such as Uygur nationality and KeerkeCumin nationality, and is deeply loved by the nationalities in Xinjiang.
The mulberry leaves contain special functional components such as polyphenols, flavonoids and the like, and researches in the fields of modern medicine and food science prove that the mulberry leaves are superior functional food and have the effects of reducing blood pressure, reducing blood fat, resisting inflammation and aging, preventing and treating diabetes, enhancing immunity, reducing cholesterol and the like. Mulberry leaves are leaves of Moraceae plant mulberry, are bitter and sweet in taste, can dispel wind and heat, clear liver, improve eyesight, clear lung and moisten dryness, and are listed in the name list of medicine and food homologous products which are both foods and medicines (Wei Fajian Hao (2002) ]51) by China. In recent years, the application of mulberry leaves is greatly developed and widely popularized as green and healthy food. The mulberry leaves are also applied to food to a certain extent, such as mulberry leaf tea, but are not applied to Xinjiang naan products.
The process aims at the problems that in the prior art, the traditional crusty pancake baking process is improved in many varieties, but the crusty pancake with unique flavor and nutritional value is not prepared by adding mulberry leaf powder, and the physical and chemical properties of the flour are changed in the process of preparing the crusty pancake by adding the mulberry leaf powder into the flour, so that the characteristics of fermentation and baking are different from those of the traditional crusty pancake baking process and the like are achieved.
In view of this, the invention aims to creatively add mulberry leaf powder to the edible Nang to prepare a new nutritional Nang, and expand the problem that the Xinjiang Nang is limited to eat at present.
Disclosure of Invention
Aiming at the technical problems, the invention provides the mulberry leaf nutritional naan and the preparation method thereof, the traditional naan product of Xinjiang and the pollution-free mulberry leaves are utilized, the naan and the mulberry leaves of Xinjiang are combined, the medicinal function of the mulberry leaves is effectively utilized, the variety of the naan product is enriched, the nutritional value and the appearance quality of the traditional naan product are improved, and the Xinjiang special product is innovated.
In order to achieve the purpose, the specific technical scheme of the invention is as follows:
the invention provides a method for preparing a mulberry leaf crusty pancake, which comprises the following steps:
s1: raw material preparation and dough making
Mixing wheat flour, folium Mori powder, milk, oleum Helianthi, yeast, and salt at a certain proportion;
s2: one-time proofing
Proofing the dough prepared in the step S1 at 25-30 ℃ for 10min;
s3: secondary fermentation
Kneading the dough fermented in the step S2, dividing the dough into a plurality of small dough, kneading the small dough into smooth round dough, and proofing the dough at 25-30 ℃ for 10min;
s4: making of crusty pancake
Rolling the small dough fermented in the step S3 into a pancake dough with the thickness of 0.8-1.5 cm; forming a crusty pancake blank with a thin middle and thick edges, punching a hole on the crusty pancake blank by using a crusty pancake needle to form patterns, and scattering black sesame on the surface of the crusty pancake blank;
s5: baking Nang cake
Dipping water on the lower surface of the pancake dough prepared in the step S4, and putting the pancake dough into an oven for baking at the baking temperature of 200 ℃ to bake 10min;
s6: cooling the finished product
And (3) placing the baked Nang cake at room temperature for 3-5h and cooling to obtain the mulberry leaf Nang.
As a further preferable technical scheme, the step S1 comprises, by weight, 85-88 parts of wheat flour, 0.2-0.8 part of mulberry leaf powder, 9-13 parts of milk, 1.2-1.8 parts of sunflower seed oil, 0.1-0.3 part of black sesame, 0.1-0.4 part of salt and 0.02-0.05 part of yeast.
In a further preferable technical scheme, the mulberry leaf powder is mulberry leaf superfine powder obtained by crushing dry mulberry leaves into 200 meshes by a crusher. The 200 meshes is ultrafine powder which is easy to be fused with other substances. (flour is 90 mesh). The mechanical cost is higher than 200 meshes, and the practicability is not high. The powder is difficult to be ultrafine powder below 200 meshes, and the fusion degree is poor; can make the cell wall breaking rate of the mulberry leaf high, and the effective components of the mulberry leaf can be rapidly fused with other substances.
As a further preferred technical scheme, the sunflower seed oil is squeezed first-grade sunflower seed oil.
As a further preferable technical scheme, the primary fermentation and the secondary fermentation are both performed at 28 ℃ for 10min.
The invention provides an application of a mulberry leaf bag prepared by the preparation method of the mulberry leaf crusty pancake as an edible bag.
As a further preferable technical scheme, the formula of the edible bag comprises, by weight, 85-88 parts of wheat flour, 0.2-0.3 part of mulberry leaf powder, 9-13 parts of milk, 1.2-1.8 parts of sunflower seed oil, 0.1-0.3 part of black sesame, 0.1-0.4 part of salt and 0.02-0.05 part of yeast.
The third aspect of the invention provides an application of a mulberry leaf bag prepared by the preparation method of the mulberry leaf crusty pancake as a medicinal bag.
As a further preferable technical scheme, the formula of the edible bag comprises, by weight, 85-88 parts of wheat flour, 0.3-0.8 part of mulberry leaf powder, 9-13 parts of milk, 1.2-1.8 parts of sunflower seed oil, 0.1-0.3 part of black sesame, 0.1-0.4 part of salt and 0.02-0.05 part of yeast.
Compared with the prior art, the invention has the following beneficial effects:
the mulberry leaf powder is added into wheat flour, the medicinal function of the mulberry leaves is utilized, and the physical and chemical properties of the flour are changed in the process of preparing the Nang by adding the mulberry leaf powder into the flour, so that the characteristics of fermentation and baking are different from those of the traditional Nang preparation and the like. The mulberry leaf nutrient Nang has unique flavor and nutritional value, effectively improves the nutritional value and appearance quality of the traditional Nang product, enriches the types of Nang products, improves the economic value, innovates Xinjiang characteristic products, and enriches the requirements of modern food on diversity, novelty and health.
Drawings
FIG. 1 is a graph showing dough prepared by adding mulberry leaf powder at different ratios.
FIG. 2 is a comparison chart of the appearance of the finished Nang with different proportions of mulberry leaf powder added.
FIG. 3 is a comparison diagram of the cut interior of the finished Nang under the condition of adding mulberry leaf powder with different proportions.
FIG. 4 is a sensory evaluation of mulberry leaf powder addition to crusty pancake products.
Detailed Description
In order to make the technical solutions of the present invention better understood by those skilled in the art, 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.
Example 1
The invention provides a mulberry leaf naan which comprises, by weight, 85 parts of wheat flour, 0.8 part of mulberry leaf powder, 9 parts of milk, 1.2 parts of sunflower seed oil, 0.1 part of black sesame, 0.1 part of salt and 0.02 part of yeast.
Example 2
The invention provides a mulberry leaf crusty pancake which comprises, by weight, 86 parts of wheat flour, 0.5 part of mulberry leaf powder, 10 parts of milk, 1.5 parts of sunflower seed oil, 0.2 part of black sesame, 0.2 part of salt and 0.03 part of yeast.
Example 3
The invention provides a mulberry leaf naan which comprises 87 parts by weight of wheat flour, 0.3 part by weight of mulberry leaf powder, 11 parts by weight of milk, 1.6 parts by weight of sunflower seed oil, 0.2 part by weight of black sesame, 0.3 part by weight of salt and 0.04 part by weight of yeast.
Example 4
The invention provides a mulberry leaf naan which comprises 88 parts of wheat flour, 0.2 part of mulberry leaf powder, 13 parts of milk, 1.8 parts of sunflower seed oil, 0.3 part of black sesame, 0.4 part of salt and 0.05 part of yeast in parts by weight.
Example 5: application of the Nang as edible Nang
Firstly, the formula amount of the edible naan comprises the following components in parts by weight: 85-88 parts of wheat flour, 0.2-0.3 part of mulberry leaf powder, 9-13 parts of milk, 1-1.5 parts of sunflower seed oil, 0.1-0.3 part of black sesame, 0.1-0.4 part of salt and 0.02-0.05 part of yeast.
The preparation method comprises the following steps:
s1: raw material preparation and dough making
Mixing wheat flour, folium Mori powder, milk, oleum Helianthi, yeast, and salt at a certain proportion;
s2: one-time proofing
Proofing the dough prepared in the step S1 at 25-30 ℃ for 10min;
s3: secondary fermentation
Kneading the dough fermented in the step S2, dividing the dough into a plurality of small dough of 100-150g, kneading the small dough into smooth round dough, and proofing the dough at 25-30 ℃ for 10min;
s4: making of crusty pancake
Rolling the small dough fermented in the step S3 into a pancake dough with the thickness of 0.8-1.5 cm; forming a crusty pancake blank with a thin middle and thick edges, punching a hole on the crusty pancake blank by using a crusty pancake needle to form patterns, and scattering black sesame on the surface of the crusty pancake blank;
s5: baking Nang cake
Dipping water on the lower surface of the pancake dough prepared in the step S4, and putting the pancake dough into an oven for baking at the baking temperature of 200 ℃ to bake 10min;
s6: cooling the finished product
And (3) placing the baked Nang cake at room temperature for 3-5h and cooling to obtain the mulberry leaf Nang.
Example 6: application of crusty pancake as medicinal crusty pancake
The formula amount of the edible naan comprises the following components in parts by weight: 85-88 parts of wheat flour, 0.3-0.8 part of mulberry leaf powder, 9-13 parts of milk, 1.2-1.8 parts of sunflower seed oil, 0.1-0.3 part of black sesame, 0.1-0.4 part of salt and 0.02-0.05 part of yeast.
The specific preparation method is the same as example 5.
Example 7: the influence of mulberry leaf powder on the quality of the mulberry leaf crusty pancake is studied through experiments
1) The specific process comprises the following steps: adding mulberry leaf powder into wheat flour according to different proportions (parts by weight), setting the adding amount of the mulberry leaf powder to be 0 part, 0.2 part, 0.3 part, 0.5 part, 0.8 part, 1 part, 3 parts, 6 parts and 9 parts in sequence according to the parts by weight, carrying out contrast treatment on 9 parts, researching the influence of the added mulberry leaf powder on the edible flour, and investigating softness, smoothness, mouthfeel, viscosity, toughness, baking degree, color and the like of the product.
2) Sensory evaluation: the baked Nang which is placed at room temperature and cooled is cut into proper small blocks, local 20 Nang processors and residents are invited randomly to form a grader, a sensory evaluation table of mulberry leaf Nang products is referred to, a 100-division grading method is adopted, 5 aspects such as color, flavor, shape, taste and organization are graded respectively, and sensory evaluation is carried out.
Mulberry leaf crusty pancake product sensory evaluation table
3) And (3) data analysis: the experiments are repeated for 3 times, and the experimental data are subjected to correlation analysis and significance analysis by using SPSS21.0 statistical software and are plotted by using EXCEL.
From the data in fig. 4, it can be known that, because the mulberry leaf powder has a fiber content far higher than that of wheat flour and contains phenols and polysaccharides, with the addition of the mulberry leaf powder, the water absorption and the dough forming time of the mulberry leaf powder increase with the increase of the addition amount of the mulberry leaf powder, but when the addition amount of the mulberry leaf powder is more than 1 part by weight, the baking time of the naan is obviously shortened, and when the addition amount is 9 parts by weight, the naan has severe drying cracks during baking. With the increase of the adding amount of the mulberry leaf powder, the sensory evaluation color, flavor, shape, taste and tissue value of the crusty pancake product are in a descending trend, and when the adding amount of the mulberry leaf powder is more than 6 parts by weight, the sensory evaluation is reduced and is below 85 minutes. When the addition amount of the mulberry leaf powder is 0.2-0.3 part by weight, the sensory evaluation of the mulberry leaf crusty pancake is better, and the addition amount is more than 90 minutes. The Nang is comprehensive in color, flavor, shape, taste and tissue, when the addition amount of the mulberry leaf powder is more than 3 parts by weight, the baking quality of the Nang is deteriorated, the hardness and chewiness of the Nang are increased, the color is deteriorated, the surface of the Nang is dried and cracked along with the tightness, and the Nang is not suitable for making the Nang. When the adding amount of the mulberry leaf powder is 0.2-1 part by weight, the quality of the Nang is good, and the different adding amounts of the mulberry leaf powder have advantages, and when the adding amount is 0.2 part by weight, the appearance of the Nang is obviously improved; when the addition amount is 0.3 part by weight, the chewing strength and the taste of the naan are obviously improved, and the naan has certain mulberry leaf fragrance; when the addition amount is 0.5-1 part by weight, the fragrance of the mulberry leaves is obvious. The appearance of the naan is improved, and the addition amount of the mulberry leaf powder is most suitable when the weight portion is 0.2-0.3; if the advantages of mulberry leaves in diet and medicine aspects are highlighted, the addition amount of the mulberry leaf powder is most suitable when the mulberry leaf powder is 0.3-0.8 part by weight.
The comprehensive color, flavor, shape, taste and texture, when the adding amount of the mulberry leaf powder is 0.3 part by weight, the produced mulberry leaf nutrient naan has more ideal sensory properties, uniform light yellow green color, complete and non-deformable appearance, fine structure, crisp and refreshing taste and has the special faint scent of mulberry leaves.
While the invention has been described with reference to specific embodiments, it will be understood by those skilled in the art that these descriptions are made only by way of example and not as limitations on the scope of the invention. Various modifications and alterations of this invention will become apparent to those skilled in the art based upon the spirit and principles of this invention, and such modifications and alterations are also within the scope of this invention.
Claims (9)
1. A preparation method of the mulberry leaf crusty pancake is characterized by comprising the following steps: the method comprises the following steps:
s1: preparing raw materials and making dough
Mixing wheat flour, folium Mori powder, milk, oleum Helianthi, yeast, and salt at a certain proportion;
s2: one-time proofing
Proofing the dough prepared in the step S1 at 25-30 ℃ for 10min;
s3: secondary fermentation
Kneading the dough fermented in the step S2, dividing the dough into a plurality of small dough, kneading the small dough into smooth round dough, and fermenting for 10min at 25-30 ℃;
s4: making of crusty pancake
Rolling the small dough fermented in the step S3 into a pancake dough with the thickness of 0.8-1.5 cm; forming a crusty pancake blank with a thin middle and thick edges, punching a hole on the crusty pancake blank by using a crusty pancake needle to form patterns, and scattering black sesame on the surface of the crusty pancake blank;
s5: baking Nang cake
Dipping water on the lower surface of the pancake dough prepared in the step S4, and baking the pancake dough in an oven at the baking temperature of 200 ℃ for 10min;
s6: cooling the finished product
And (3) placing the baked Nang cake at room temperature for 3-5h and cooling to obtain the mulberry leaf Nang.
2. The method for preparing the mulberry leaf crusty pancake according to claim 1, which is characterized in that: the step S1 comprises, by weight, 85-88 parts of wheat flour, 0.2-0.8 part of mulberry leaf powder, 9-13 parts of milk, 1.2-1.8 parts of sunflower seed oil, 0.1-0.3 part of black sesame, 0.1-0.4 part of salt and 0.02-0.05 part of yeast.
3. The method for preparing the mulberry leaf crusty pancake as claimed in claim 2, which is characterized in that: the mulberry leaf powder is mulberry leaf superfine powder obtained by crushing dry mulberry leaves into 200 meshes by a crusher.
4. The method for preparing the mulberry leaf crusty pancake according to claim 1, which is characterized in that: the sunflower seed oil is squeezed first-grade sunflower seed oil.
5. The method for preparing the mulberry leaf crusty pancake according to claim 4, which is characterized in that: the primary and secondary proofs are proofed at 28 deg.C for 10min.
6. The use of the mulberry leaf bag prepared by the method for preparing a mulberry leaf crusty pancake as claimed in any one of claims 1 to 5 as an edible bag.
7. Use according to claim 6, characterized in that: the formula of the edible capsule comprises, by weight, 85-88 parts of wheat flour, 0.2-0.3 part of mulberry leaf powder, 9-13 parts of milk, 1.2-1.8 parts of sunflower seed oil, 0.1-0.3 part of black sesame, 0.1-0.4 part of salt and 0.02-0.05 part of yeast.
8. The use of the mulberry leaf bag prepared by the method for preparing a mulberry leaf crusty pancake as claimed in any one of claims 1-5 as a medicinal bag.
9. Use according to claim 8, characterized in that: the formula of the edible capsule comprises, by weight, 85-88 parts of wheat flour, 0.3-0.8 part of mulberry leaf powder, 9-13 parts of milk, 1.2-1.8 parts of sunflower seed oil, 0.1-0.3 part of black sesame, 0.1-0.4 part of salt and 0.02-0.05 part of yeast.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304972A (en) * | 2014-11-14 | 2015-01-28 | 江西省益家食品有限公司 | Mulberry leaf steamed buns and manufacturing method thereof |
| CN106386979A (en) * | 2016-11-02 | 2017-02-15 | 塔里木大学 | Formula of small white sorghum naan and making method of small white sorghum naan |
| CN109953086A (en) * | 2019-03-12 | 2019-07-02 | 韶关学院 | A kind of Talmy crusty pancake of auxiliary hyperglycemic and preparation method thereof |
| CN110896980A (en) * | 2019-11-18 | 2020-03-24 | 新疆大学 | Chickpea and sea buckthorn nutritional crusty pancake and preparation method thereof |
-
2022
- 2022-11-28 CN CN202211502879.0A patent/CN115720915A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304972A (en) * | 2014-11-14 | 2015-01-28 | 江西省益家食品有限公司 | Mulberry leaf steamed buns and manufacturing method thereof |
| CN106386979A (en) * | 2016-11-02 | 2017-02-15 | 塔里木大学 | Formula of small white sorghum naan and making method of small white sorghum naan |
| CN109953086A (en) * | 2019-03-12 | 2019-07-02 | 韶关学院 | A kind of Talmy crusty pancake of auxiliary hyperglycemic and preparation method thereof |
| CN110896980A (en) * | 2019-11-18 | 2020-03-24 | 新疆大学 | Chickpea and sea buckthorn nutritional crusty pancake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 肖甜甜等: "超微绿茶粉茶馕的研制及其丙烯酰胺含量检测", 《食品研究与开发》, vol. 40, no. 5, pages 94 - 99 * |
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