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Formula of small white sorghum naan and making method of small white sorghum naan

A production method and technology of white sorghum flour, which can be applied in the fields of dough processing, baking, baked food, etc., can solve problems such as no white sorghum research reports, and achieve the effect of golden color, mellow aroma and rich nutrition

Inactive Publication Date: 2017-02-15
TARIM UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Nang is a traditional noodle food of the Uyghurs in Xinjiang, and there is no research report on making Nang with white sorghum as raw material

Method used

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  • Formula of small white sorghum naan and making method of small white sorghum naan
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  • Formula of small white sorghum naan and making method of small white sorghum naan

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Embodiment Construction

[0017] The technical solution of the present invention will be described in further detail below in conjunction with the accompanying drawings and specific embodiments.

[0018] 1 Materials and methods

[0019] 1.1 Materials

[0020] White sorghum flour: purchased from the Central Supermarket of Toksun County, Xinjiang; medium-gluten flour, Xinnong pure milk, refined salt, angel yeast, vegetable oil, eggs, and sesame: purchased from the grain store of Tarim University.

[0021] 1.2 Instruments

[0022] BZ28 proofing box, Haibaozhu Machinery Technology Development Co., Ltd.; XYF-3K far-infrared food oven, Guangzhou Hongling Electric Heating Equipment Co., Ltd.; SEJG1301610054 dough mixer, Joyoung Co., Ltd.; JYL-0020 pulverizer, Haiboxun Industry Co., Ltd. medical equipment factory; SK3402 digital blast drying oven, Gongyi Yingyu Yuhua Instrument Factory; ER-2010 constant temperature water bath, Shanghai Xinjia Electronics Co., Ltd.; KDN-20 digestion furnace, Beijing Tongrunyu...

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Abstract

The invention discloses a formula of small white sorghum naan and a making method of the small white sorghum naan. According to the formula, the small white sorghum naan is made from 70 parts of medium strength flour, 30 parts of white sorghum flour, 21 parts of milk, 14 parts of water, 13 parts of eggs, 0.8 part of yeast, 8 parts of vegetable oil and 0.9 part of salt. The invention further provides the making method of the small white sorghum naan. The medium strength flour and the white sorghum flour serve as main raw materials, and the optimal formula and process for making the small white sorghum naan are researched through a single-factor experiment and an orthogonal experiment. According to the technical scheme, the safe and sanitary small white sorghum naan with mellow fragrance, proper hardness, golden yellow color, fragrance, sweetness and deliciousness and rich nutrients can be made.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a formula of small-sized white sorghum naan and a preparation method thereof. Background technique [0002] Nang is the most important specialty noodle food of Xinjiang Uyghurs. It is loved by people of all ethnic groups for its crispy and crispy texture. Nang, as a traditional food, is the material guarantee for the survival and reproduction of the Uyghur people. There are proverbs in the Uyghur people, "You can live without vegetables for a day, but you can't live without naan for a day", "Fish live on water, people live on naan", "Nan It is life", "nang is faith", which shows the important position of naan in its food. [0003] Although naan is a traditional food of the Uyghur people, it is very common to eat, but there are not many researches on the production process of naan. Zhang Rui introduced the production technology of small oil naan, a national flavor food,...

Claims

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Application Information

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IPC IPC(8): A21D13/43A21D2/36
CPCA21D13/00A21D2/36
Inventor 向延菊王大伟
Owner TARIM UNIV
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