A kind of low-fat and high-dietary-fiber nang and its preparation method

Abstract

The present invention discloses a low-fat and high-dietary fiber nang and its preparation method, which relates to the technical field of food processing. The raw materials of the low-fat and high-dietary fiber nang are made into dough by kneading according to weight; 1200 g - 1500 g of flour, skimmed milk is added according to the water absorption rate of the flour quality, 5.6 g - 7.2 g of yeast, 7 g - 9 g of salt, 30 g of inulin, 30 g - 45 g of chickpea resistant starch, 45 g - 90 g of chickpea skin residue, 45 g - 90 g of turnip skin residue, and 30 g of turnip ultrafine powder. It is made through kneading, fermentation, dividing and weighing, forming, and baking. The nang prepared by the method of the present invention offsets or compensates for the decrease in dough quality caused by adding chickpea skin residue, resistant starch, and turnip ultrafine powder by adding inulin, and at the same time has low fat, high dietary fiber, and at the same time imparts the unique aroma of coarse grains to the product, improving the flavor of the final product.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more particularly to a low-fat, high-dietary-fiber naan and a preparation method thereof. Background Art

[0002] Naan boasts a wealth of nutritional value. Rich in carbohydrates, it provides a quick source of energy, moisturizes the intestines, nourishes the spleen and stomach, regulates qi and blood, and promotes longevity and darkens hair. The abundant onions used in this breading are particularly beneficial for cancer prevention and treatment, as well as for lowering blood pressure and blood lipids. Naan not only has health benefits but also possesses medicinal properties. Soaking burnt naan in boiling water can relieve nausea, vomiting, and bloating. Different varieties of naan vary in the types and amounts of ingredients used, resulting in varying dietary benefits. Some even have health-promoting properties. By adding functional ingredients to naan or enhancing specific aspects of naan, physiological functions can be enhanced.

[0003] Chickpea resistant starch, while indigestible in the small intestine, can be broken down by microorganisms in the large intestine. This helps regulate the intestinal microbiome, inhibiting the growth and reproduction of pathogenic bacteria, reducing intestinal dysfunction and the incidence of cecal and colon cancers, promoting intestinal motility, and enhancing resistance to conditions such as constipation, diarrhea, appendicitis, and hemorrhoids. Resistant starch does not affect the flavor, texture, or appearance of food and can even enhance the flavor of the final product. Therefore, it can be added as a functional ingredient to common foods like breakfast cereals and bread, as well as foods for diabetics and diet foods.

[0004] Inulin and chickpea hull residue are dietary fibers that are difficult to digest, provide a sense of fullness, regulate blood sugar, and lower blood lipids. They can also promote the absorption of minerals such as calcium, iron, and magnesium.

[0005] Chamagu root tubers are rich in dry matter, especially dietary fiber and starch. Fresh Chamagu contains 3.5g / 100g dietary fiber, accounting for about 51.5% of the total dry weight. Chamagu has anti-tumor, antihypertensive, hypoglycemic, antioxidant, anti-inflammatory, liver and kidney protection effects. Summary of the Invention

[0006] The object of the present invention is to provide a low-fat and high-dietary fiber naan and a preparation method thereof. By adding inulin, chickpea hull residue, chickpea resistant starch and chamagu superfine powder, the prepared naan has the characteristics of low fat, high dietary fiber, rich grain flavor, nutrition and health.

[0007] The above technical object of the present invention is achieved through the following technical solutions: A low-fat and high-dietary fiber naan and its preparation method. The raw materials of the naan include the following components by weight: 1200g - 1500g of flour, skimmed milk added according to the water absorption rate of the flour, 5.6g - 7.2g of yeast, 7g - 9g of salt, 30g of inulin, 30g - 45g of chickpea resistant starch, 45g - 90g of chickpea skin residue, 45g - 90g of turnip skin residue, and 30g of turnip ultrafine powder.

[0008] The present invention is further provided as follows: The chickpea resistant starch is obtained by extracting starch from chickpeas through an alkaline method, making the starch into a 21% starch slurry, treating it with pullulanase, hot pressing at 121°C, cooling at 4°C for 3 cycles, and purifying it through treatment with high-temperature amylase and glucoamylase. As a type of dietary fiber, resistant starch can significantly reduce fasting and postprandial blood glucose and insulin responses, and can play a role in intervening and controlling diabetes by increasing insulin sensitivity. At the same time, it has excellent food processing characteristics.

[0009] The present invention is further provided as follows: The chickpea skin residue is the residue after starch extraction, which is repeatedly washed with clear water until there is no residual starch and protein, and then dried and crushed. The chickpea skin residue has a high dietary fiber content and belongs to the reuse of extract residues, providing a new way for its processing and utilization.

[0010] The present invention is further provided as follows: The turnip skin residue and turnip ultrafine powder are made from turnips produced in Keping County, Xinjiang. The turnip ultrafine powder is obtained by freeze-drying and then ultrafine grinding, and the turnip skin residue is obtained by pulping, crushing, sieving, and repeatedly washing with clear water. Turnips have low calories, and their roots are rich in dietary fiber, and have functions such as anti-tumor, blood pressure lowering, blood sugar lowering, antioxidant, anti-inflammatory, liver protection, and kidney protection.

[0011] The present invention is further provided as follows: During the production process, no oil and water are added, and skimmed milk is selected for kneading the dough, which not only increases the nutrition of the naan but also reduces the fat content, and at the same time makes the naan have a milk fragrance.

[0012] The present invention also provides a preparation method for a low-fat and high-dietary fiber naan, including the following steps:

[0013] S1: Knead the raw materials of the low-fat and high-fiber naan into a dough.

[0014] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30°C for 1h.

[0015] S3: Divide the fermented dough into doughs of 150g - 200g, knead them until smooth and round, and make naan embryos.

[0016] S4: Pierce the made naan embryos with a naan stick to exhaust air and prevent them from bulging during baking.

[0017] S5: Coat the upper surface of the naan embryo with onion brine or sesame brine, or brush a layer of egg liquid.

[0018] S6: Place the naan embryo on a naan tray and bake it in an oven with top and bottom heat at 220 °C or in a naan pit for 15 - 18 minutes until the surface of the naan turns golden yellow.

[0019] In summary, the present invention has the following beneficial effects:

[0020] 1. The naan prepared by the method of the present invention can offset or compensate for the decline in the rheological quality of the dough caused by adding chickpea hull residue, resistant starch, and ultrafine radish powder, prevent the dough from cracking after adding miscellaneous grains, and finally the appearance of the product is not uneven.

[0021] 2. In the present invention, skim milk is used, without adding a drop of water and oil, which increases the protein content in the naan and the gluten strength of the dough, while reducing the fat content in the naan. At the same time, adding a variety of dietary fibers can reduce the absorption and utilization of lipids by the human body, having the effect of low fat.

[0022] 3. Adding chickpea hull residue, resistant starch, and ultrafine radish powder in the present invention not only endows the naan with the aroma and flavor of miscellaneous grains, but also has a high dietary fiber content, which can promote gastrointestinal peristalsis, is not easily absorbed by the small intestine, and has the effects of reducing blood sugar, preventing colon cancer, inhibiting fat accumulation, intestinal probiotic, and maintaining satiety and body weight. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 is a flow chart of the method for making low - fat and high - dietary - fiber naan in an embodiment of the present invention;

[0024] Figure 2 is the PCA analysis of the volatile components of the naan in an embodiment of the present invention;

[0025] Figure 3 is the OPLS - DA analysis of the volatile components of the naan in an embodiment of the present invention;

[0026] Figure 4 is the volatile fingerprint of the naan in an embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0027] The following further elaborates on the present invention in conjunction with the attached Figures 1-4 for a more detailed description.

[0028] Example 1: A low - fat and high - dietary - fiber naan and its preparation method, as Figure 1As shown, the raw materials of the low-fat fiber naan include the following components by weight: 1237.5 g of flour, skimmed milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, 7 g - 9 g of salt, 30 g of inulin, 45 g of chickpea resistant starch, 67.5 g of chickpea skin residue, 90 g of turnip skin residue, and 30 g of turnip ultrafine powder.

[0029] Preparation of low-fat high-fiber naan:

[0030] S1: Knead the raw materials of the low-fat high-fiber naan into a dough.

[0031] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30 °C for 1 h.

[0032] S3: Divide the fermented dough into 200 g dough pieces and make naan embryos.

[0033] S4: Pierce the made naan embryos through with a naan piercer to exhaust air and prevent bulging during baking.

[0034] S5: Coat the upper surface of the naan embryos with onion brine.

[0035] S6: Place the naan embryos on naan trays and bake them in a naan pit for 15 min - 18 min until the surfaces of the naan are golden brown.

[0036] Chickpea resistant starch is obtained by extracting starch from chickpeas through an alkali method, making the starch into a 21% starch slurry, treating it with pullulanase, hot pressing at 121 °C, and cooling at 4 °C for 3 cycles and then treating it with high-temperature amylase and glucoamylase. As a kind of dietary fiber, resistant starch can significantly reduce fasting and postprandial blood glucose and insulin responses, and can play a role in intervening and controlling the condition of diabetes by increasing insulin sensitivity. At the same time, it has excellent food processing characteristics.

[0037] Chickpea skin residue is the skin residue after starch extraction, which is obtained by repeatedly washing with clear water until there is no residual starch and protein, and then drying and pulverizing. Chickpea skin residue has a high dietary fiber content and belongs to the reuse of extract skin residue, providing a new way for its processing and utilization.

[0038] Turnip skin residue and turnip ultrafine powder are made from turnips produced in Keping County, Xinjiang. The turnip ultrafine powder is obtained by freeze-drying and then ultrafine pulverization, and the turnip skin residue is obtained by pulping, pulverizing, sieving, and repeatedly washing with clear water. Turnips are low in calories, and the root tubers are rich in dietary fiber, and have effects such as anti-tumor, blood pressure lowering, blood sugar lowering, antioxidant, anti-inflammatory, liver protection, and kidney protection.

[0039] During the production process, no oil and water are added, and skimmed milk is selected for kneading the dough, which not only increases the nutrition of the naan but also reduces the fat content, and at the same time makes the naan have a milk fragrance.

[0040] Example 2: A low-fat and high-dietary fiber naan and its preparation method, such as Figure 1 As shown, the raw materials of the low-fat and high-dietary fiber naan include the following ingredients by weight: 1282.5g of flour, skim milk added according to the water absorption rate of the powder, 5.6g-7.2g of yeast, 7g-9g of salt, 30g of inulin, 45g of chickpea resistant starch, 45g of chickpea skin residue, 67.5g of chamagu skin residue, and 30g of chamagu superfine powder.

[0041] Preparation of low-fat and high-fiber naan:

[0042] S1: preparing dough by mixing the raw materials of the low-fat and high-dietary-fiber naan with flour;

[0043] S2: Ferment the kneaded dough once in a proofing box at 50% humidity and 30°C for 1 hour;

[0044] S3: Divide the fermented dough into 150g portions and make naan dough;

[0045] S4: Poke the prepared naan dough with a piercer to release air and prevent bulging during baking;

[0046] S5: Brush the top surface of the naan dough with egg wash;

[0047] S6: Place the naan dough on a baking tray, put it into a preheated oven, and bake at 220℃ for 15-18 minutes, until the surface of the naan is golden brown, with the unique aroma of naan, crispy taste and unique flavor.

[0048] Example 3: A low-fat and high-dietary fiber naan and its preparation method, such as Figure 1 As shown, the raw materials of the low-fat and high-dietary fiber naan include the following ingredients by weight: 1275g flour, skim milk added according to the water absorption rate of the powder, 5.6g-7.2g yeast, 7g-9g salt, 30g inulin, 30g chickpea resistant starch, 67.5g chickpea skin residue, 67.5g chamagu skin residue, and 30g chamagu superfine powder.

[0049] Preparation of low-fat and high-fiber naan:

[0050] S1: preparing dough by mixing the raw materials of the low-fat and high-dietary-fiber naan with flour;

[0051] S2: Ferment the kneaded dough once in a proofing box at 50% humidity and 30°C for 1 hour;

[0052] S3: Divide the fermented dough into 150g portions and make naan dough;

[0053] S4: Poke the prepared naan dough with a piercer to release air and prevent bulging during baking;

[0054] S5: Brush the upper surface of the naan embryo fully with egg liquid;

[0055] S6: Place the naan embryo on a baking tray and put it into a preheated oven. Bake at 220°C with both upper and lower heat for 15 - 18 minutes until the naan surface is golden yellow, has the unique aroma of naan, and has a crispy texture and unique flavor.

[0056] Example 4: A low - fat and high - dietary - fiber naan and its preparation method, as Figure 1 shown, the raw materials of the low - fat and high - dietary - fiber naan include the following components by weight: 1230 g of flour, skimmed milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, 7 g - 9 g of salt, 30 g of inulin, 30 g of chickpea resistant starch, 90 g of chickpea skin residue, 90 g of turnip skin residue, and 30 g of turnip ultrafine powder.

[0057] Preparation of the low - fat and high - dietary - fiber naan:

[0058] S1: Knead the raw materials of the low - fat and high - dietary - fiber naan into a dough;

[0059] S2: Ferment the kneaded dough once. Ferment it in a proofing box at 50% humidity and 30°C for 1 hour;

[0060] S3: Divide the fermented dough into 150 - g dough pieces and make them into naan embryos;

[0061] S4: Pierce the made naan embryo through with a naan piercer to exhaust air and prevent it from bulging during baking;

[0062] S5: Brush the upper surface of the naan embryo fully with egg liquid;

[0063] S6: Place the naan embryo on a baking tray and put it into a preheated oven. Bake at 220°C with both upper and lower heat for 15 - 18 minutes until the naan surface is golden yellow, has the unique aroma of naan, and has a crispy texture and unique flavor.

[0064] Example 5: A low - fat and high - dietary - fiber naan and its preparation method, as Figure 1 shown, the raw materials of the low - fat and high - dietary - fiber naan include the following components by weight: 1320 g of flour, skimmed milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, 7 g - 9 g of salt, 30 g of inulin, 30 g of chickpea resistant starch, 45 g of chickpea skin residue, 45 g of turnip skin residue, and 30 g of turnip ultrafine powder.

[0065] Preparation of the low - fat and high - dietary - fiber naan:

[0066] S1: Knead the raw materials of the low - fat and high - dietary - fiber naan into a dough;

[0067] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30°C for 1 hour;

[0068] S3: Divide the fermented dough into 150-g dough pieces and make them into naan embryos;

[0069] S4: Use a naan piercer to pierce the made naan embryo through to exhaust air and prevent it from bulging during baking;

[0070] S5: Brush the upper surface of the naan embryo fully with egg liquid;

[0071] S6: Place the naan embryo on a baking tray and put it into a preheated oven, bake it at 220°C with both top and bottom heat for 15 - 18 minutes until the naan surface is golden yellow, has the unique aroma of naan, and has a crispy texture and unique flavor.

[0072] Example Six: A low-fat and high-dietary-fiber naan and its preparation method, as Figure 1 shown, the raw materials of the low-fat and high-dietary-fiber naan include the following components by weight: 1275 g of flour, skimmed milk added according to the water absorption rate of the flour quality, 5.6 g - 7.2 g of yeast, 7 g - 9 g of salt, 30 g of inulin, 30 g of chickpea resistant starch, 45 g of chickpea skin residue, 90 g of turnip skin residue, and 30 g of turnip ultrafine powder.

[0073] Preparation of the low-fat and high-dietary-fiber naan:

[0074] S1: Knead the raw materials of the low-fat and high-dietary-fiber naan into a dough;

[0075] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30°C for 1 hour;

[0076] S3: Divide the fermented dough into 150-g dough pieces and make them into naan embryos;

[0077] S4: Use a naan piercer to pierce the made naan embryo through to exhaust air and prevent it from bulging during baking;

[0078] S5: Brush the upper surface of the naan embryo fully with egg liquid;

[0079] S6: Place the naan embryo on a baking tray and put it into a preheated oven, bake it at 220°C with both top and bottom heat for 15 - 18 minutes until the naan surface is golden yellow, has the unique aroma of naan, and has a crispy texture and unique flavor.

[0080] Example Seven: A low-fat and high-dietary-fiber naan and its preparation method, as Figure 1As shown, the raw materials of the low-fat and high-dietary-fiber nang include the following components by weight: 1267.5 g of flour, skimmed milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, 7 g - 9 g of salt, 30 g of inulin, 15 g of chickpea resistant starch, 67.5 g of chickpea skin residue, 90 g of turnip skin residue, and 30 g of turnip ultrafine powder.

[0081] Preparation of low-fat and high-dietary-fiber nang:

[0082] S1: Knead the raw materials of the low-fat and high-dietary-fiber nang into a dough.

[0083] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30 °C for 1 h.

[0084] S3: Divide the fermented dough into 150 g dough pieces and make nang embryos.

[0085] S4: Pierce the made nang embryos through with a nang piercer to exhaust air and prevent them from bulging during baking.

[0086] S5: Brush the upper surface of the nang embryos full of egg liquid.

[0087] S6: Place the nang embryos on a baking tray and put them into a preheated oven. Bake at 220 °C with both top and bottom heat for 15 min - 18 min until the nang surface is golden yellow, has the unique aroma of nang, and has a crispy texture and unique flavor.

[0088] Example 8: A low-fat and high-dietary-fiber nang and its preparation method, as Figure 1 shown, the raw materials of the low-fat and high-dietary-fiber nang include the following components by weight: 1312.5 g of flour, skimmed milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, 7 g - 9 g of salt, 30 g of inulin, 15 g of chickpea resistant starch, 45 g of chickpea skin residue, 67.5 g of turnip skin residue, and 30 g of turnip ultrafine powder.

[0089] Preparation of low-fat and high-dietary-fiber nang:

[0090] S1: Knead the raw materials of the low-fat and high-dietary-fiber nang into a dough.

[0091] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30 °C for 1 h.

[0092] S3: Divide the fermented dough into 150 g dough pieces and make nang embryos.

[0093] S4: Pierce the made nang embryos through with a nang piercer to exhaust air and prevent them from bulging during baking.

[0094] S5: Brush the upper surface of the nang embryos full of egg liquid.

[0095] S6: Place the naan embryo on a baking tray, put it into a preheated oven, and bake it at 220 °C with both top and bottom heat for 15 - 18 minutes until the surface of the naan turns golden yellow, has the unique aroma of naan, is crispy in texture and has a unique flavor.

[0096] Comparative Example 1: The raw materials of the control naan include the following components by weight: 1500 g of flour, milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, and 7 g - 9 g of salt.

[0097] S1: Knead the raw materials of the control naan into a dough.

[0098] S2: Conduct a primary fermentation on the kneaded dough, and ferment it in a proofing box at 50% humidity and 30 °C for 1 hour.

[0099] S3: Divide the fermented dough into 150 - g dough pieces and make them into naan embryos.

[0100] S4: Pierce the made naan embryo through with a naan piercer to exhaust air and prevent it from bulging during baking.

[0101] S5: Brush the upper surface of the naan embryo fully with egg liquid.

[0102] S6: Place the naan embryo on a baking tray, put it into a preheated oven, and bake it at 220 °C with both top and bottom heat for 15 - 18 minutes until the surface of the naan turns golden yellow, has the unique aroma of naan, is crispy in texture and has a unique flavor.

[0103] Comparative Example 2: The raw materials of the control naan include the following components by weight: 1455 g of flour, 45 g of chickpea resistant starch, skimmed milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, and 7 g - 9 g of salt.

[0104] S1: Knead the raw materials of the control naan into a dough.

[0105] S2: Conduct a primary fermentation on the kneaded dough, and ferment it in a proofing box at 50% humidity and 30 °C for 1 hour.

[0106] [[ID=3�]]S3: Divide the fermented dough into 150 - g dough pieces and make them into naan embryos.

[0107] S4: Pierce the made naan embryo through with a naan piercer to exhaust air and prevent it from bulging during baking.

[0108] S5: Brush the upper surface of the naan embryo fully with egg liquid.

[0109] S6: Place the naan embryo on a baking tray, put it into a preheated oven, and bake it at 220 °C with both top and bottom heat for 15 - 18 minutes until the surface of the naan turns golden yellow, has the unique aroma of naan, is crispy in texture and has a unique flavor.

[0110] Comparative Example 3: The raw materials of the control naan include the following components by weight: 1410 g of flour, 90 g of chickpea skin residue, skimmed milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, and 7 g - 9 g of salt.

[0111] S1: Knead the raw materials of the control naan into a dough.

[0112] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30°C for 1 h.

[0113] S3: Divide the fermented dough into 150 g dough pieces and make naan embryos.

[0114] S4: Pierce the made naan embryos through with a naan piercer to exhaust air and prevent them from bulging during baking.

[0115] S5: Brush the upper surface of the naan embryos fully with egg liquid.

[0116] S6: Place the naan embryos on a baking tray and put them into a preheated oven, bake at 220°C with both upper and lower heat for 15 min - 18 min until the naan surface is golden yellow, has the unique aroma of naan, and has a crispy texture and unique flavor.

[0117] Comparative Example 4: The raw materials of the control naan include the following components by weight: 1410 g of flour, 90 g of turnip skin residue, skimmed milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, and 7 g - 9 g of salt.

[0118] S1: Knead the raw materials of the control naan into a dough.

[0119] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30°C for 1 h.

[0120] S3: Divide the fermented dough into 150 g dough pieces and make naan embryos.

[0121] S4: Pierce the made naan embryos through with a naan piercer to exhaust air and prevent them from bulging during baking.

[0122] S5: Brush the upper surface of the naan embryos fully with egg liquid.

[0123] S6: Place the naan embryos on a baking tray and put them into a preheated oven, bake at 220°C with both upper and lower heat for 15 min - 18 min until the naan surface is golden yellow, has the unique aroma of naan, and has a crispy texture and unique flavor.

[0124] Comparative Example 5: The raw materials of the control naan include the following components by weight: 1470 g of flour, 30 g of inulin, skimmed milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, and 7 g - 9 g of salt.

[0125] S1: Knead the raw materials of the control naan into dough;

[0126] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30°C for 1 hour;

[0127] S3: Divide the fermented dough into 150g dough pieces and make naan embryos;

[0128] S4: Pierce the made naan embryos through with a naan piercer to exhaust air and prevent them from bulging during baking;

[0129] S5: Brush the upper surface of the naan embryos with full egg liquid;

[0130] S6: Place the naan embryos on a baking tray and put them into a preheated oven, bake at 220°C with both upper and lower heat for 15 - 18 minutes until the naan surface is golden yellow, has the unique aroma of naan, and has a crispy texture and unique flavor.

[0131] Comparative Example Six: The raw materials of the control naan include the following components by weight: 1470g of flour, 30g of ultrafine radish powder, skimmed milk added according to the water absorption rate of the flour, 5.6g - 7.2g of yeast, and 7g - 9g of salt.

[0132] S1: Knead the raw materials of the control naan into dough;

[0133] S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30°C for 1 hour;

[0134] S3: Divide the fermented dough into 150g dough pieces and make naan embryos;

[0135] S4: Pierce the made naan embryos through with a naan piercer to exhaust air and prevent them from bulging during baking;

[0136] S5: Brush the upper surface of the naan embryos with full egg liquid;

[0137] S6: Place the naan embryos on a baking tray and put them into a preheated oven, bake at 220°C with both upper and lower heat for 15 - 18 minutes until the naan surface is golden yellow, has the unique aroma of naan, and has a crispy texture and unique flavor.

[0138] Comparative Example Seven: Commercially available naan.

[0139] The dough farinograph test results of the examples and comparative examples are shown in Table 1.

[0140] Table 1 Dough farinograph index data table

[0141]

[0142] Index description: As shown in the above table of experimental data, the addition of chickpea resistant starch and Cichorium glandulosum Boiss. powder has no significant effect on the water absorption rate of the dough. The addition of inulin can significantly reduce the water absorption rate of the dough, while the addition of chickpea hull residue and Cichorium glandulosum Boiss. hull residue can significantly increase the water absorption rate of the dough. The addition of inulin can offset or compensate for the decline in dough quality caused by the addition of chickpea hull residue, resistant starch and Cichorium glandulosum Boiss. powder.

[0143] The results of the texture detection of the naan bread in the examples and comparative examples are shown in Table 2.

[0144] Table 2 Data table of naan bread texture indexes

[0145]

[0146]

[0147] As shown in Table 2 for the texture detection of the naan bread, compared with Comparative Example 1 and Comparative Example 7, the addition of dietary fiber and resistant starch reduces the hardness and adhesiveness of the naan bread, increases the chewiness and elasticity, and endows the naan bread with a more crispy texture.

[0148] The results of the sensory evaluation of the naan bread in the examples and comparative examples are shown in Table 3.

[0149] Table 3 Sensory evaluation scores of naan bread

[0150]

[0151] As shown in Table 3 for the sensory evaluation of the naan bread, compared with Comparative Example 1 and Comparative Example 7, the addition of dietary fiber and resistant starch increases the crispiness and chewiness of the naan bread, and at the same time, the flavor of the naan bread is increased in some of the implementation cases.

[0152] The results of the fat content and dietary fiber detection of the naan bread in the examples and comparative examples are shown in Table 4.

[0153] Table 4 Data table of the fat content and dietary fiber content of naan bread

[0154]

[0155] Detection of volatile components of naan bread in examples and comparative examples

[0156] As Figure 2 and Figure 3 shown, through the PCA and OPLS-DA analysis of the volatile component detection of the examples and comparative examples, the examples and comparative examples can be clearly distinguished in the figure.

[0157] As Figure 4 shown, the marked areas of Examples 1 to 8 are significantly different from the comparative examples, with obvious differences in volatile components and richer aroma flavors.

[0158] The naan prepared by the method of the present invention offsets or compensates for the decrease in dough quality caused by adding chickpea skin residue and ultrafine powder of Cichorium glandulosum Boiss. by adding inulin, and at the same time has a low fat content, a high dietary fiber content, and endows the product with the unique aroma of coarse grains, improving the flavor of the final product.

[0159] This specific embodiment is only an explanation of the present invention, and it is not a limitation of the present invention. After reading this specification, those skilled in the art can make modifications to this embodiment without creative contributions as needed, but as long as it is within the scope of the claims of the present invention, it is protected by the patent law.

Claims

1. A low-fat and high-dietary-fiber naan, characterized in that, The raw materials of the low-fat and high-fiber naan include the following components by weight: 1200 g - 1500 g of flour, skim milk added according to the water absorption rate of the flour, 5.6 g - 7.2 g of yeast, 7 g - 9 g of salt, 30 g of inulin, 30 g - 45 g of chickpea resistant starch, 45 g - 90 g of chickpea skin residue, 45 g - 90 g of turnip skin residue, and 30 g of turnip ultrafine powder; The chickpea skin residue is the residue after starch extraction, washed repeatedly with clear water until no starch and protein remain, and then dried and pulverized; the turnip skin residue and turnip ultrafine powder are made from turnips. The turnip ultrafine powder is obtained by freeze-drying and then ultrafine pulverization, and the turnip skin residue is obtained by pulping, pulverizing, sieving, and repeatedly washing with clear water.

2. The low-fat and high-dietary-fiber naan according to claim 1, wherein, The chickpea resistant starch is obtained by extracting starch from chickpeas by the alkali method, making the starch into a 21% starch slurry, treating it with pullulanase, hot-pressing at 121 °C, cooling at 4 °C for 3 cycles, and then treating it with high-temperature amylase and glucoamylase.

3. A low-fat and high-dietary-fiber naan according to claim 1, wherein, During the production process, no oil and water are added, and skim milk is used for kneading the dough.

4. The preparation method of a kind of low-fat and high-dietary-fiber nang according to claim 1, characterized in that: It includes the following step methods: S1: Knead the raw materials of the low-fat and high-fiber dietary fiber naan into a dough; S2: Ferment the kneaded dough once, and ferment it in a proofing box at 50% humidity and 30 °C for 1 h; S3: Divide the fermented dough into dough pieces of 150 g - 200 g, knead and roll them into round shapes to make naan embryos; S4: Pierce the made naan embryos through with a naan stick to exhaust air to prevent them from bulging during baking; S5: Coat the upper surface of the naan embryos with onion brine or sesame brine or brush a layer of egg liquid; S6: Place the naan embryos on a naan tray, and bake them in an oven with upper and lower heat at 220 °C or in a naan pit for 15 min - 18 min until the surface of the naan is golden yellow and has the unique aroma of naan.

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