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Preparation method of frozen crusty pancake blank

A naan and dough technology, applied in the field of frozen naan preparation, can solve the problems of restricting the promotion and sales of naan in Xinjiang, easy mildew of naan products, intolerant of storage, etc., and achieves simple operation for consumers, standardization of supply, extension of time. Effects of production steps

Pending Publication Date: 2022-03-04
新疆农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of freshly baked hot naan is much better than that of cold one. In addition, due to the special geographical environment, after long-distance sales of Xinjiang’s baked naan, it is easy to have mildew and storage resistance due to differences in humidity. , poor taste and other issues, seriously restricting the promotion and sales of Xinjiang naan

Method used

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  • Preparation method of frozen crusty pancake blank
  • Preparation method of frozen crusty pancake blank
  • Preparation method of frozen crusty pancake blank

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment one: a kind of preparation method of frozen naan base

[0040] The application provides a method for preparing frozen naan dough, which is obtained through the following technical steps:

[0041] (1) Select commercially available special-purpose wheat flour for food, and medium-gluten flour can be the material;

[0042] (2) Add 80-120 parts of flour, 1-2 parts of yeast powder, 20-35 parts of eggs, 5-25 parts of vegetable oil, 10-30 parts of White sugar, 1-5 parts of salt, 10-20 parts of No. 1 naan improving agent, 10-15 parts of No. 2 naan improving agent, use a dough mixer to stir, mix evenly, and the dough mixing time is 20-30 minutes;

[0043] (3) Proof the dough recombined in step (2) in a proofing box, the proofing temperature is 30°C-40°C, the humidity is 40%-60%, and the proofing time is 40min-60min;

[0044] (4) Knead the dough after proofing in step (3). After kneading, take 50-100g of dough, shape it in a mold, press it into a dough cake, and use ...

Embodiment 2

[0050] Embodiment two: a kind of frozen naan base

[0051] Choose commercially available wheat flour for food special purpose and medium gluten flour as the material; add 80g of flour, 1g of yeast powder, 20g of eggs, 5g of vegetable oil, 10g of white sugar, 1g of salt, 20g of water, and milk into the dough mixer 20g, 10g of No. 1 naan improving agent, 10g of No. 2 naan improving agent, wherein No. 1 naan improving agent includes xanthan gum, sorbitol and sucrose fatty acid ester, and the mass ratio is 4:1:5); No. 2 naan improving agent includes Calcium hydrogen phosphate, soybean lecithin and sodium bicarbonate, the mass ratio is 1:0.2:0.6)

Embodiment 3

[0052] Embodiment three: a kind of frozen naan base

[0053] Select commercially available wheat flour for food special purpose and medium-gluten flour as the material; add 90g of flour, 1g of yeast powder, 24g of eggs, 10g of vegetable oil, 15g of white sugar, 2g of salt, 25g of water, and milk into the dough mixer 23g, 13g of No. 1 naan improving agent, 11g of No. 2 naan improving agent, wherein No. 1 naan improving agent includes xanthan gum, sorbitol and sucrose fatty acid ester, and the mass ratio is 4:1:5); No. 2 naan improving agent includes Calcium hydrogen phosphate, soybean lecithin and sodium bicarbonate, the mass ratio is 1:0.2:0.6),

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Abstract

The invention discloses a preparation method of a frozen naan blank. The preparation method comprises the following steps: preparing flour, kneading dough, fermenting, preparing the naan blank, coating, freezing, packaging and storing. The cold blank is a product which is prepared by putting the naan into a low-temperature refrigerator for quick freezing to prepare a green blank product and then storing and circulating the green blank product in a low-temperature environment. By adopting the method, on one hand, the production steps of the frozen dough can be further prolonged, a formed naan product is obtained, the problem that the naan is difficult to form in the later period when the frozen dough is directly used for preparing the naan is solved, and operation convenience and simplicity of consumers are achieved; on the other hand, the used crusty pancake modifier can avoid the problems of crusty pancake blank cracking, quality reduction and the like in the crusty pancake blank freezing process. Compared with non-frozen crusty pancake blanks, the crusty pancake blanks subjected to low-temperature freezing have the advantage that the quality of baked products is not obviously influenced. The product is easy to transport and store and can be processed and applied as a semi-finished product.

Description

technical field [0001] The invention belongs to the field of grain deep processing, and in particular relates to a method for preparing frozen naan dough. Background technique [0002] Frozen food has developed rapidly since its appearance in the 1960s, and sales in some developed countries have accounted for 50% of the total food. In recent years, with the continuous improvement of my country's cold chain technology, the popularization of microwave ovens and ovens for household use, and the acceleration of the pace of life, the frozen food industry has developed rapidly. The quality and taste of quick-frozen food are constantly improving, and are favored by more and more consumers. It not only saves time, space and cost, but also has a fresher and richer food quality. Nang cold blank is an extension of the frozen dough technology. Due to the particularity of the shape of the naan, one needs to prepare the naan into a pancake that is thin in the middle and thick around the ...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D2/16A21D2/02A21D2/32A21D15/02
CPCA21D2/183A21D2/16A21D2/181A21D2/02A21D2/32A21D15/02
Inventor 邹淑萍康峰赵志霞张平张谦肖丽孟新涛
Owner 新疆农业科学院农产品贮藏加工研究所
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