High-frankincense milk naan with multi-layer mouth feel and making method of high-frankincense milk naan

Abstract

The invention relates to a high-frankincense milk naan with a multi-layer mouth feel and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: a, proportioning and pretreating raw materials; b, performing double-stage dough kneading; c, gradient fermentation; d, forming treatment; e, baking in sections; and f, cooling and forming. According to the making method of the milk naan with the multilayer mouth feel of the frankincense, the adding amount of the fresh milk is increased to 50% or above of the total weight of the flour, and under the promoting effect of the Maillard reaction of the pasteurized fresh milk and the malt syrup, the flavor of the frankincense of the finished product is greatly enhanced, and the frankincense is rich and lasting; the multi-layer taste of the finished product is realized through the modes of double-stage dough kneading, gradient fermentation and segmented baking; rich high-quality protein in the fresh milk and high dietary fiber in the whole wheat flour can provide rich, comprehensive and balanced nutrition for eaters. The milk naan made by the making method disclosed by the invention is rich and lasting in milk fragrance, excellent in taste and rich in nutrition.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and particularly relates to a high-milk-aroma multi-layer taste milk naan and a preparation method thereof. BACKGROUND

[0002] With the improvement of people's health consciousness, the nutritional demand for traditional staple food is increasing. Naan, as a traditional fermented flour product, has become a characteristic staple food due to its storage resistance and portability. Milk naan, as a food product integrating the nutrition of milk and the flavor of naan, is widely welcomed. The existing milk naan is mainly prepared by using a single-stage fermentation and constant-temperature baking process, which has the following defects: 1. The amount of milk added is generally less than 20% of the weight of flour, the milk aroma is weak, and the dough is prone to stickiness due to the imbalance between water and milk; 2. The single-stage fermentation in the preparation process cannot fully stimulate the synergistic effect of gluten network and milk protein, and the finished product is prone to be hard and easy to crack after cooling; 3. The single baking temperature is single, which is prone to cause the problems of uneven surface and core humidity, affecting the appearance, taste and shelf life of the finished product. Therefore, there is a practical need to develop a milk naan preparation method with rich milk aroma, good taste (crispy outside and soft inside), stable quality (longer shelf life). SUMMARY

[0003] The technical problem to be solved by the present application is to provide a high-milk-aroma multi-layer taste milk naan and a preparation method thereof, so as to overcome the defects and deficiencies of the prior art and products as described in the background.

[0004] The technical scheme adopted by the present application to solve its technical problems is: a making method of high milk fragrance multi-layer taste milk naan, comprising the following steps: a. raw material proportioning and pretreatment: the raw materials are: whole wheat flour 60-70 parts, high-gluten wheat flour 30-40 parts, pasteurized fresh milk 45-55 parts, butter 8-12 parts, egg liquid 10-15 parts, seasoning fruit 30-40 parts, white granulated sugar 2-5 parts, edible salt 1.5-2.5 parts, active dry yeast 2-3 parts, and malt syrup 2-4 parts by weight; the active dry yeast is activated with 2 times its weight of 35 DEG C warm water for 30 min; b. two-stage dough mixing: first stage: the whole wheat flour, high-gluten wheat flour, seasoning fruit, white granulated sugar and edible salt are put into a dough mixer and stirred at a speed of 80 r / min until uniform; second stage: the activated yeast, egg liquid and 70% of the pasteurized fresh milk are added, stirred for 5 min, then the butter, malt syrup and 28% of the pasteurized fresh milk are added, and the dough is continuously stirred for 8-10 min until a smooth film is formed, then the machine is stopped and the dough is covered with plastic wrap and left to stand for 15 min; c. gradient fermentation: first fermentation: the dough is placed in a fermentation box, the temperature is set to 36 DEG C ± 1 DEG C and the humidity is set to 75% ± 2%, and the dough is fermented for 90-120 min; second fermentation: the fermented dough is divided into small doughs, the small doughs are rounded and left to stand at a temperature of -4 DEG C ± 1 DEG C for 8-10 h, then taken out and warmed at room temperature for 30 min, then placed in the fermentation box and left to stand for 20-25 min at a temperature of 38 DEG C ± 1 DEG C; d. shaping treatment: the small doughs after the second fermentation are pressed into cake blanks with a thickness of 10 mm ± 1 mm, the cake blanks are evenly poked with a naan needle to form vent holes, the remaining pasteurized fresh milk is evenly brushed on the surface of the cake blanks, then roasted sesame seeds are sprinkled on the cake blanks, and the cake blanks are left to stand for 10 min; e. segmented baking: an electric naan pit is used for baking, the temperature of the naan pit is first raised to 240 DEG C ± 5 DEG C, and preheating is performed for 10 min; shaping stage: the cake blanks are put in, and baking is performed at 240 DEG C for 3-4 min until the surface is light golden yellow; curing stage: the temperature of the naan pit is lowered to 200 DEG C ± 5 DEG C, and baking is continuously performed for 6-8 min until the center temperature of the cake blanks is greater than or equal to 95 DEG C; f. cooling and shaping: after baking is completed, the cake blanks are taken out and placed on a cooling rack, and cooled to a naan center temperature below 35 DEG C in an environment with a temperature of 25 DEG C and a humidity of 60%, and a finished product of milk naan is obtained.

[0005] Further, the seasoning fruit in the raw materials is a mixture of any of raisins, dried Hami melon, walnut kernels, almond kernels and peanut kernels.

[0006] The present application further discloses a high milk fragrance multi-layer taste milk naan made by the above making method.

[0007] The application has the advantages that: the high milk Oudh multi-layer mouthfeel milk naan production method of the application increases the amount of fresh milk to more than 50% of the total weight of flour, and under the promotion of the Maillard reaction of pasteurized fresh milk and malt syrup, the total amount of free amino acids in the finished product is more than 30% higher than that of the ordinary milk naan produced by the existing method, the content of glutamic acid is increased by more than 40%, the milk Oudh flavor of the finished product is greatly strengthened, and the milk Oudh is rich and lasting; the dough forms a dense gluten network by using the two-stage and kneading and gradient fermentation method, and the finished product realizes the multi-layer mouthfeel of “crispy skin + soft core” by using the segmented baking method, and the finished product is not easy to become hard and crack, and the shelf life is prolonged; the rich high-quality protein in fresh milk and the high dietary fiber in whole wheat flour can provide rich, comprehensive and balanced nutrition for consumers. Therefore, the milk naan produced by the production method of the application has rich and lasting milk flavor, excellent taste and rich nutrition. DETAILED DESCRIPTION

[0008] The application will be further described by examples. The described examples are only part of the examples of the application, not all examples.

[0009] Example 1 a. Raw material ratio and pretreatment: prepare raw materials: whole wheat flour 60 kg, high-gluten wheat flour 30 kg, pasteurized fresh milk 45 kg, butter 8 kg, egg liquid 10 kg, seasoning fruit 30 kg (raisins 12 kg, dried Hami melon 10 kg, walnut kernel 4 kg, almond kernel 4 kg), white granulated sugar 2 kg, edible salt 1.5 kg, active dry yeast 0.2 kg, malt syrup 2 kg; activate the active dry yeast with 400 ml of 35℃ warm water for 30 min; b. Double-stage kneading: first stage: put the whole wheat flour, high-gluten wheat flour, seasoning fruit, white granulated sugar, and edible salt into the kneader, and stir at a speed of 80 r / min until uniform; second stage: add the activated yeast, egg liquid, and 70% of the pasteurized fresh milk, stir for 5 min, then add the butter, malt syrup, and 28% of the pasteurized fresh milk, continue to stir for 8-10 min until the dough forms a smooth film, stop and cover with plastic wrap for 15 min; c. Gradient fermentation: first fermentation: place the dough in the fermentation box, set the temperature to 35℃ and the humidity to 73%, and ferment for 90 min; second fermentation: divide the fermented dough into small doughs, roll the small doughs into balls, and place them in a temperature of-5℃ for 8 h, then take them out and warm them at room temperature for 30 min, and then place them in the fermentation box and let them rise at 37℃ for 25 min; d. Shaping: After the secondary fermentation, the dough is pressed into a thickness of about 10 mm, and the remaining pasteurized fresh milk is evenly brushed on the surface of each pie, and then the cooked sesame is sprinkled on it, and it is placed for 10 min; e. Staged baking: using electric oven, first increase the temperature to 235℃, preheat for 10 min; shaping stage: put the pie into the oven, bake at 235℃ for 3-4 min, until the surface is light golden yellow; maturation stage: reduce the temperature to 195℃, continue to bake for 6-8 min, until the center temperature of the pie is ≥95℃; f. Cooling shaping: after baking, take it out and place it on a cooling rack, cool to a center temperature of 35℃ or below in an environment of 25℃ and 60% humidity, and the finished product of milk naan is obtained.

[0010] Example 2 a. Raw material ratio and pretreatment: by weight, the raw materials are: whole wheat flour 65 kg, high-gluten wheat flour 35 kg, pasteurized fresh milk 50 kg, butter 10 kg, egg liquid 12 kg, seasoning fruit 35 kg (raisins 14 kg, dried Hami melon 12 kg, walnut kernel 4.5 kg, almond kernel 4.5 kg), white granulated sugar 3.5 kg, edible salt 2 kg, active dry yeast 0.25 kg, malt syrup 3 kg; the active dry yeast is activated with 500 ml of 35℃ warm water for 30 min; b. Two-stage dough mixing: first stage: put the whole wheat flour, high-gluten wheat flour, seasoning fruit, white granulated sugar, and edible salt into the dough mixer, and stir at a speed of 80 r / min until uniform; second stage: add the activated yeast, egg liquid, 70% of the pasteurized fresh milk, stir for 5 min, then add the butter, malt syrup, and 28% of the pasteurized fresh milk, continue to stir for 8-10 min until a smooth film is formed, then stop and cover with plastic wrap for 15 min; c. Gradient fermentation: primary fermentation: place the dough in the fermentation box, set the temperature to 36℃ and the humidity to 75%, and ferment for 100 min; secondary fermentation: divide the fermented dough into small doughs, roll them into balls, and place them in a temperature of -4℃ for 9 h, then take them out and warm them at room temperature for 30 min, and then place them in the fermentation box and let them rise at 38℃ for 22 min; d. Shaping: After the secondary fermentation, the dough is pressed into a thickness of about 10 mm, and the remaining pasteurized fresh milk is evenly brushed on the surface of each pie, and then the cooked sesame is sprinkled on it, and it is placed for 10 min; e. Staged baking: using electric pit baking, first increase the temperature of the pit to 240°C, preheat for 10 min; shaping stage: put the dough, 240°C baking 3-4 min, until the surface is light golden yellow; maturation stage: reduce the temperature of the pit to 200°C, continue to bake 6-8 min, until the center temperature of the dough ≥95°C; f. Cooling forming: after baking, take out and place on the cooling rack, cool to the center temperature of the naan below 35°C in the environment of temperature 25°C, humidity 60%, and the finished product of milk naan is obtained.

[0011] Example 3 a. Raw material ratio and pretreatment: by weight, the raw materials are: whole wheat flour 70 kg, high-gluten wheat flour 40 kg, pasteurized fresh milk 55 kg, butter 12 kg, egg liquid 15 kg, flavored fruit 40 kg (raisins 16 kg, dried Hami melon 14 kg, walnut kernel 5 kg, peanut kernel 5 kg), white granulated sugar 5 kg, edible salt 2.5 kg, active dry yeast 0.3 kg, malt syrup 4 kg; activate the active dry yeast with 600 ml of 35°C warm water for 30 min; b. Two-stage dough mixing: first stage: put the whole wheat flour, high-gluten wheat flour, flavored fruit, white granulated sugar, and edible salt into the dough mixer, and stir at a speed of 80 r / min until uniform; second stage: add the activated yeast, egg liquid, 70% of the pasteurized fresh milk, stir for 5 min, then add butter, malt syrup, and 28% of the pasteurized fresh milk, continue to stir for 8-10 min until the dough forms a smooth film, stop and cover with plastic wrap for 15 min; c. Gradient fermentation: primary fermentation: place the dough in the fermentation box, set the temperature to 37°C and the humidity to 77%, and ferment for 120 min; secondary fermentation: divide the fermented dough into small doughs, roll them into balls, and let them stand at a temperature of -3°C for 10 h, then take them out and warm them at room temperature for 30 min, and then place them in the fermentation box and let them rise at 39°C for 20 min; d. Shaping treatment: press the small doughs after secondary fermentation into cake blanks with a thickness of about 10 mm, use a naan needle to evenly pierce ventilation holes on each cake blank, evenly brush the remaining pasteurized fresh milk on the surface of each cake blank, then sprinkle cooked sesame seeds, and let stand for 10 min; e. Staged baking: using electric pit baking, first increase the temperature of the pit to 240°C, preheat for 10 min; shaping stage: put the dough, 240°C baking 3-4 min, until the surface is light golden yellow; maturation stage: reduce the temperature of the pit to 200°C, continue to bake 6-8 min, until the center temperature of the dough ≥95°C; f. Cooling forming: after baking, take out and place on the cooling rack, cool to the center temperature of the naan below 35°C in the environment of temperature 25°C, humidity 60%, and the finished product of milk naan is obtained.

[0012] The above examples are only used to explain the present application, and are not intended to limit the protection scope of the present application. Any non-essential modification based on the essential scheme of the present application shall fall within the protection scope of the present application.

Claims

1. A method for making a milk naan with a high milky aroma and multi-layered texture, characterized in that: Includes the following steps: a. Raw material ratio and pretreatment: By weight, the raw materials are: 60-70 parts whole wheat flour, 30-40 parts high-gluten wheat flour, 45-55 parts pasteurized fresh milk, 8-12 parts butter, 10-15 parts egg liquid, 30-40 parts flavoring fruit, 2-5 parts white sugar, 1.5-2.5 parts edible salt, 0.2-0.3 parts active dry yeast, and 2-4 parts malt syrup; activate the active dry yeast with 35°C warm water at twice its weight for 30 minutes. b. Two-stage dough mixing: First stage: Add whole wheat flour, high-gluten wheat flour, seasoning fruits, white sugar, and salt to the dough mixer and mix at 80 r / min until uniform; Second stage: Add activated yeast, egg liquid, and 70% pasteurized fresh milk. After stirring for 5 minutes, add butter, malt syrup, and 28% pasteurized fresh milk. Continue stirring for 8-10 minutes until the dough forms a smooth film. After stopping the machine, cover with plastic wrap and let it rest for 15 minutes. c. Gradient fermentation: First fermentation: Place the dough in a fermentation box, set the temperature to 36℃±1℃ and the humidity to 75%±2%, and ferment for 90 to 120 minutes; Second fermentation: Divide the fermented dough into small dough balls, round each small dough ball, and let it stand at -4℃±1℃ for 8 to 10 hours. After taking it out, let it warm to room temperature for 30 minutes, and then place it in a fermentation box at 38℃±1℃ for 20 to 25 minutes. d. Shaping process: Press the small dough after the second fermentation into a dough disc with a thickness of 10mm±1mm. Use a naan needle to poke air holes evenly on each dough disc. Spread the remaining pasteurized fresh milk evenly on the surface of each dough disc, then sprinkle with roasted sesame seeds and let it stand for 10 minutes. e. Segmented baking: Using an electric tandoor oven, first raise the oven temperature to 240℃±5℃ and preheat for 10 minutes; Shaping stage: Place the dough in the oven and bake at 240℃ for 3-4 minutes until the crust turns light golden brown; Ripening stage: Lower the oven temperature to 200℃±5℃ and continue baking for 6-8 minutes until the center temperature of the dough is ≥95℃; f. Cooling and shaping: After baking, remove the naan from the oven and place it on a cooling rack. Cool it in an environment with a temperature of 25℃ and a humidity of 60% until the center temperature of the naan is below 35℃ to obtain the finished milk naan.

2. The method for producing a high-milky-fragrant, multi-layered milk naan according to claim 1, characterized in that: The flavoring ingredients are a mixture of any of the following: raisins, dried cantaloupe, walnuts, almonds, and peanuts.

3. A milk naan with a high milky aroma and multi-layered texture, characterized in that: It is manufactured using the method described in claim 1 or 2.