Nut crusty pancake and processing method thereof

A processing method and technology of nut naan, applied in the direction of baking method, baking, baked food, etc., can solve the problems of low water content, increase of fat content of naan, increase of production cost, etc., achieve reduction of fat content, long storage time, easy-to-control effects

Inactive Publication Date: 2017-06-13
路国廷
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But at present, most of the naans add a lot of oil in the production process, which not only increases the production cost, but also increases the fat content of the naan
In addition, in

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Nut crusty pancake and processing method thereof
  • Nut crusty pancake and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Almond fruit is taken and pressed to obtain nut residue and nut oil. 10 parts by weight of gluten, 40 parts by weight of flour, 30 parts by weight of cornstarch, 8 parts by weight of yeast, 80 parts by weight of water, 4 parts by weight of salt, 5 parts by weight of sugar, 3 parts by weight of After mixing hydroxypropyl methylcellulose, 2 parts by weight of sodium hexametaphosphate, 2 parts by weight of azodicarbonamide and 1 part by weight of monoglyceride, at 25 ° C and a humidity of 60% for the first time Ferment for 20 minutes to obtain the first embryo.

[0044] Add 8 parts by weight of nut pomace to the first dough, and ferment for the second time at 35°C and 40% humidity for 20 minutes to obtain the second dough.

[0045] Get 3 parts by weight of nut oil and brush on the surface of the second dough to obtain the naan embryo. Under the condition of 180°C, bake the naan embryo for the first time for 24 minutes to obtain the nut naan.

Embodiment 2

[0047] Take almonds, pecans, macadamia nuts, pine nuts, raisins and sunflower seeds as the nuts in this embodiment and press them to obtain nut residue and nut oil. 20 parts by weight of gluten, 50 parts by weight of flour, 40 parts by weight of corn starch, 16 parts by weight of yeast and a mixture of Streptococcus thermophilus, 120 parts by weight of water, 8 parts by weight of salt, 12 parts by weight of After mixing sugar, 5 parts by weight of carrageenan and sodium alginate, 3 parts by weight of sodium hexametaphosphate, 3 parts by weight of azodicarbonamide and 3 parts by weight of monoglyceride, the Under the condition of 70%, ferment for 30 minutes for the first time to obtain the first embryo. Among them, the flour contains corn.

[0048] Add 12 parts by weight of nut residue and defatted soybean milk with a weight ratio of 7:18 to the first dough embryo, and then ferment for the second time at 45°C and 50% humidity for 30 minutes to obtain The second embryo.

[00...

Embodiment 3

[0052] Cashew nuts, Brazil nuts, pistachios, walnuts, sesame seeds and red dates are taken together as the nut kernels in this embodiment and pressed to obtain nut residue and kernel oil. The gluten of 15 parts by weight, the flour of 45 parts by weight, the cornstarch of 35 parts by weight, the mixture of the yeast of 12 parts by weight, Lactobacillus bulgaricus and Bifidobacterium, the water of 100 parts by weight, the salt of 6 parts by weight, 8.5 parts by weight of sugar, 4 parts by weight of locust bean gum, konjac gum and hydroxypropyl methylcellulose, 2.5 parts by weight of sodium hexametaphosphate, 2.5 parts by weight of azodicarbonamide, 2 parts by weight of mono After mixing glycerin and 4 parts by weight of egg liquid, ferment for the first time at 30° C. and 65% humidity for 25 minutes to obtain the first embryo. Among them, the flour contains crushed red bean powder and millet powder.

[0053] Add 10 parts by weight of nut residue and a liquid skimmed milk produ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a nut crusty pancake and a processing method thereof, and belongs to the field of food processing. The processing method includes the steps that nuts are squeezed, and nut residues and nut oil are obtained; main materials and auxiliary materials are mixed, primary fermentation is carried out, the nut residues are added, secondary fermentation is carried out, and second dough is obtained; the surface of the second dough is brushed with part of the nut oil, baking is carried out, and the nut crusty pancake is obtained. The main materials include, by weight, 10-20 parts of vital wheat gluten, 40-50 parts of flour, 30-40 parts of corn starch, 10-20 parts of fermentation agent and 80-120 parts of water; the auxiliary materials include, by weight, 4-8 parts of salt, 5-10 parts of sugar, 3-5 parts of food gum, 0.5-1 part of sodium hexametaphosphate, 0.8-1.2 parts of azodicarbonamide and 1-3 parts of monoglyceride. The processing method is simple and easy to implement and control, and large-scale production can be achieved; the nut crusty pancake obtained with the processing method is excellent in flavor and taste, high in nutritive value and not likely to cause internal heat.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to a nut pan and a processing method thereof. Background technique [0002] Nang is the most important characteristic noodle dish of the Uighurs in Xinjiang. 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", which shows that important position 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. There are many kinds of existing Nang, about more than 50 kinds, mainly meat Nang, oily Nang, Wowo Nang, sliced ​​Nang and sesame Nang. According to the differe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/44A21D2/36A21D2/16A21D2/26A21D2/18A21D8/06A21D8/04
CPCA21D2/16A21D2/183A21D2/185A21D2/265A21D2/36A21D2/364A21D8/045A21D8/06
Inventor 路国廷
Owner 路国廷
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap