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Mucedin-free potato residue baked nang and processing method thereof

A technology of potato dregs and potato dregs powder, which is used in baking, baked food, food preparation and other directions

Active Publication Date: 2015-03-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no baked naan suitable for people with celiac disease

Method used

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  • Mucedin-free potato residue baked nang and processing method thereof
  • Mucedin-free potato residue baked nang and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: the raw material of potato dregs gluten-free baked naan

[0042] The raw materials of the gluten-free potato dregs baked pancake include potato dregs raw powder, potato dregs superfine powder, potato dregs nanopowder, potato modified starch, extruded potato dregs powder, potato dregs microwave-treated powder, potato starch, citrus pectin , sweet potato stem and leaf polyphenols, rice protein, trehalose, salt, yeast, edible oil and water, the mass ratio of the above ingredients is 25:21:12:8:10:10:5:1.5:0.5:2 :1:0.5:1:18:50.

Embodiment 2

[0043] Embodiment 2: the raw material of potato dregs gluten-free baked naan

[0044] The raw material powder of the gluten-free potato dregs baked pancake consists of potato dregs raw powder, potato dregs superfine powder, potato dregs nano powder, potato modified starch, extruded potato dregs powder, potato dregs microwave-treated powder, potato starch, sweet potato fruit Glue, tea polyphenols, chickpea protein, trehalose, salt, yeast, edible oil and water, the mass ratio of the above ingredients is 25:30:10:8:6:11:2:1.5:0.6:2 :0.6:2:1.5:20:50.

Embodiment 3

[0046] Get the potato slag that embodiment 1 obtains without gluten protein and bake naan raw material, carry out according to the following steps:

[0047] 1) take various raw materials according to embodiment 1;

[0048] 2) Heat the water weighed in step 1) equivalent to 5 times the weight of citrus pectin to 60°C to dissolve the citrus pectin weighed in step 1) to obtain a citrus pectin solution; heat the remaining water to 32°C , dissolving the yeast weighed in step 1) to obtain a yeast solution, and placing it in a constant temperature incubator for activation, the activation time is 10 minutes, and the activation temperature is 32° C.;

[0049] 3) The potato dregs raw powder, potato dregs superfine powder, potato dregs nano powder, potato modified starch, extruded potato dregs powder, potato dregs microwave-treated powder, potato starch, rice protein, and trehalose taken in step 1) , salt and sweet potato stem and leaf polyphenols are poured into the dough mixer, stirre...

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Abstract

The invention relates to the field of foods and particularly relates to a mucedin-free potato residue baked nang and a processing method thereof. The mucedin-free potato residue baked nang comprises the following raw materials in parts by weight: 10-40 parts of potato residue flour, 10-40 parts of potato residue superfine powder, 10-20 parts of potato residue nanometer powder, 4-12 parts of potato modified starch, 5-12 parts of extruded potato residue powder, 5-13 parts of potato residue microwave processing powder, 1-6 parts of potato starch, 0.1-3 parts of salt, 1-2 parts of yeast, 14-34 parts of edible oil and 20-69 parts of water. Component analysis results show that the contents of protein, minerals, dietary fibers, vitamins and antioxidant substances in the mucedin-free potato residue baked nang provided by the invention are obviously higher than those in the existing wheat baked nang.

Description

technical field [0001] The invention relates to the field of food, in particular to a potato dregs gluten-free baked naan and a processing method. Background technique [0002] Roasted Nang is the most important noodle food of Uighurs in Turpan, with a history of more than 2,000 years. The general method of baking naan is to add a little salt water and yeast flour to the flour, mix well, knead thoroughly, let it rise for a while, and then it can be baked. Because it is crispy and delicious, it can be stored for a long time, and it is easy to carry, so it is gradually loved by other ethnic groups. Traditional baked naan is generally made of wheat flour. During the processing of wheat flour, many nutrients are lost due to excessive pursuit of processing precision. [0003] The prior art has improved the roasted naan. For example, it is found through retrieval that the invention patent application with the publication number CN102771691A discloses a processing method of nutri...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L19/18
CPCA21D13/44
Inventor 木泰华孙红男刘兴丽张苗陈井旺戴小枫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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