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Xinjiang naan made of potatoes and making technology of Xinjiang naan

A production process, potato technology, applied in baking, baked food, food science, etc., can solve the problems of difficult forming, sticky dough, poor taste, etc., and achieve the effect of overcoming difficult forming, simple production process and rich nutrition

Inactive Publication Date: 2016-01-06
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

[0007] Another object of the present invention is to provide a production process of potato Xinjiang naan, which can solve the technical problems of dough stickiness, difficulty in forming and poor taste in the preparation process of potato Xinjiang naan, and produce uniform color, rich nutrition and aroma Tempting Potato Naan

Method used

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  • Xinjiang naan made of potatoes and making technology of Xinjiang naan

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Effect test

Embodiment 1

[0039] Potato Xinjiang naan, which can not only improve the nutritional value of traditional product naan, enrich the variety of naan products, but also develop another way of consumption for potatoes. The potato Xinjiang naan is prepared by the following main materials and auxiliary materials by weight:

[0040] Main ingredients: 285 parts of high-gluten flour produced in Xinjiang and 88 parts of whole potato flour;

[0041] Excipients: 3 parts of yeast powder, 3 parts of salt, 18 parts of milk powder, 8 parts of gluten powder, 223 parts of warm water, 1 part of sesame and 1 part of peanut oil. The temperature of the warm water is 27°C.

[0042] Sensory evaluation: uniform color, rich nutrition, attractive aroma, fresh and delicious.

Embodiment 2

[0044] Potato Xinjiang naan, which can not only improve the nutritional value of traditional product naan, enrich the variety of naan products, but also develop another way of consumption for potatoes. The potato Xinjiang naan is prepared by the following main materials and auxiliary materials by weight:

[0045] Main ingredients: 300 parts of high-gluten flour produced in Xinjiang and 90 parts of whole potato flour;

[0046] Accessories: 3.5 parts of yeast powder, 4 parts of salt, 20 parts of milk powder, 10 parts of gluten powder, 232 parts of warm water, 1.1 parts of sesame and 1.2 parts of peanut oil, wherein the temperature of the warm water is 28°C.

[0047] Sensory evaluation: uniform color, rich nutrition, attractive aroma, fresh and delicious.

Embodiment 3

[0049] Potato Xinjiang naan, which can not only improve the nutritional value of traditional product naan, enrich the variety of naan products, but also develop another way of consumption for potatoes. The potato Xinjiang naan is prepared by the following main materials and auxiliary materials by weight:

[0050] Main ingredients: 310 parts of high-gluten flour produced in Xinjiang and 105 parts of whole potato flour;

[0051] Accessories: 4 parts of yeast powder, 5 parts of salt, 20 parts of milk powder, 12 parts of gluten powder, 241 parts of warm water, 1.8 parts of sesame seeds and 1.8 parts of peanut oil. The temperature of the warm water is 32°C.

[0052] Sensory evaluation: uniform color, rich nutrition, attractive aroma, fresh and delicious.

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Abstract

The invention discloses Xinjiang naan made of potatoes. The Xinjiang naan made of potatoes is prepared from main ingredients and auxiliary ingredients, wherein the main ingredients comprise, by weight, 285-323 parts of high-gluten flour produced in Xinjiang and 88-212 parts of potato flour or mashed potatoes, the auxiliary ingredients comprise, by weight, 3-5 parts of yeast powder, 3-5 parts of salt, 18-24 parts of milk powder, 8-12 parts of wheat gluten, 30-254 parts of warm water, 1-2 parts of sesame seeds and 1-2 parts of peanut oil, and the temperature of the warm water is 27-38 DEG C. According to the making technology of the Xinjiang naan made of potatoes, by reasonably controlling the matching, the temperature, the humidity and the time of the main ingredients and the auxiliary ingredients, dough kneading and softening fermentation are performed, naan blanks are made and finally fermented, and the Xinjiang naan made of potatoes is finally made through the baking technology. The making technology of the Xinjiang naan made of potatoes is simple, the baked Xinjiang naan made of potatoes is rich in nutrient and tempting in aroma, and the Xinjiang naan made of potatoes is suitable for large-scale production.

Description

technical field [0001] The invention relates to the field of food technology. More specifically, the present invention relates to a potato Xinjiang naan and its production process. Background technique [0002] Nang, also called "Uyghur flatbread", is a kind of noodle cake baked with wheat flour, corn flour or sorghum flour, adding a little salt, water and yeast, and baked in a naan pit , and naan are one of the staple foods with rich ethnic characteristics in Xinjiang and Muslims. It has low water content and is resistant to storage. It is a standing and indispensable daily necessities for families of all ethnic groups. However, traditional Xinjiang naan production is labor-intensive and the degree of industrialization is low. [0003] Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/26A21D2/34
CPCA21D2/265A21D2/34
Inventor 张泓毕红霞刘倩楠黄艳杰胡宏海戴小枫张雪张荣徐芬吴娱张春江黄峰张良陈文波张辉谌珍
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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