Kefir naan

Abstract

The invention provides Kefir naan. The Kefir naan comprises the following raw materials in percentage by weight: 60-70% of flour, 1-3% of peanut oil, 0.5-1% of Kefir grains, 0.5-1% of salt, 20-25% ofwater (or 10-15% of milk and 10-15% of water), 5-10% of egg liquid and 2-5% of auxiliary materials. A preparation method of the Kefir naan comprises the following steps: adding the flour, salt, activated kefir grains, water and egg liquid into a dough mixer, fermenting for 2-4 hours after dough making, fully kneading and pressing to prepare a naan blank with a size of 15-30 cm and a thickness of about 0.5 cm, pricking patterns on a surface by using a naan needle, brushing a layer of oil, smearing or scattering (or adding into dough) auxiliary materials (nuts, grains or spices), baking at a temperature of about 220 DEG C, fully cooling (or continuously cutting the naan into small blocks with a length of 5-10 cm and a width of 3-5 cm) after baking is finished, and performing vacuum packagingby using a PE packaging bag to obtain a finished product. A starter provided by the invention contains various microorganisms such as lactic acid bacteria and saccharomycetes, has better fermentationspeed, taste and flavor of naan than traditional starters, and the Kefir naan has a longer shelf life than traditional fermentation naan.

Description

technical field

[0001] The invention belongs to the field of food, and in particular relates to a method for preparing naan with kefir grains as a leavening agent. Background technique

[0002] There are many varieties of naan, about 50 kinds. The common ones are meat naan, oil naan, wowo naan, sesame naan, sliced ​​naan, Hillman naan and so on.

[0003] At present, there are many reports on the fermenting agent for naan. For example, CN105670949B discloses a starter for naan in Xinjiang, and CN104357342A discloses a high-quality yeast of Xinjiang local characteristic naan dough. The appearance, taste and flavor of the prepared Xinjiang naan were not much different.

[0004] Kefir grains are a special granular structure formed by the symbiosis between several lactic acid bacteria and yeast and other microorganisms. Its shape is relatively regular, most of which are in the shape of cauliflower, and there are also a small amount of flakes, swirls or paper rolls, etc. Struct...