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Kefir naan

A technology of kefir naan and kefir grains, which is applied in the direction of pre-baked dough processing, baking, baked food with modified ingredients, etc., to achieve the effects of fast fermentation speed, scientific process, and short fermentation cycle

Inactive Publication Date: 2020-12-18
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] For the fermentation of naan dough, there are few reports on the use of activated kefir grains as a starter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of kefir naan, its raw material comprises following components:

[0039] 30 parts of flour, 10 parts of water, 0.3 parts of salt, 5 parts of peanut oil, 3 parts of egg liquid, 0.2 parts of kefir grains, and 1 part of sesame seeds.

[0040] The production steps are as follows:

[0041] (1) ① Kefir grains were soaked in sterilized saline at a ratio of 1:10, soaked at 20°C for 5 hours to make them initially swell.

[0042] ② After soaking, the mixture of kefir grains and normal saline is transferred to a metal mesh for filtration, and the kefir grains are rinsed with sterilized cold water.

[0043] ③Add kefir grains into warm water at about 30°C at a ratio of 1:50, and activate at 25-30°C for 24 hours;

[0044] (2) Put flour, water, salt, egg liquid, and warm water activated kefir grains into the dough mixer, and stir thoroughly;

[0045] (3) After the reconciled dough is proofed at a temperature of about 35°C for 2.5 hours, it is fully kneaded;

[0046] (4) Mak...

Embodiment 2

[0050] A kind of kefir naan, its raw material comprises following components:

[0051] 30 parts of flour, 10 parts of water, 0.3 parts of salt, 3 parts of egg liquid, 5 parts of peanut oil, 0.2 parts of kefir grains, and 0.5 parts of five-spice powder.

[0052] The production steps are as follows:

[0053] (1) Put flour, water, salt, egg liquid, activated kefir grains in Example 1 into the dough mixer, and fully stir;

[0054] (2) The kneaded dough is fully kneaded after proofing at 35°C for 2.5 hours;

[0055] (3) Make the dough into a naan embryo about 20cm long and 0.5cm thick, and use a naan needle to pierce patterns on the surface of the naan embryo;

[0056] (4) After brushing oil on the surface of the naan embryo, bake it at a temperature of 220°C, and take it out after baking;

[0057] (5) Sprinkle five-spice powder on the surface of the naan after baking, and after fully cooling, vacuum pack it into a finished product with a PE packaging bag.

Embodiment 3

[0059] A kind of kefir naan, its raw material comprises following components:

[0060] 30 parts of flour, 10 parts of water, 0.4 parts of salt, 1 part of pure milk, 3 parts of egg liquid, 5 parts of peanut oil, 0.3 parts of kefir grains, and 1 part of tomato paste.

[0061] The production steps are as follows:

[0062] (1) The milk is sterilized at 85°C for 30 minutes and then cooled to 20°C to make raw milk. Inoculate kefir grains in the sterilized raw milk at a temperature of 20°C. After 5-6 hours, turn to low temperature (7-10°C) and keep for 10-12 hours. The filtrate obtained by filtration is used as a leavening agent.

[0063] (2) Put flour, leavening agent, salt, egg liquid, and water into the dough mixer, and stir thoroughly;

[0064] (3) After kneading the dough, proof it at 35°C for 2 hours and knead it fully;

[0065] (4) Make the dough into a naan embryo about 20cm long and 0.5cm thick, and use a naan needle to pierce patterns on the surface of the naan embryo; ...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/22A21D13/47A21D8/04A21D2/36
CPCA21D2/36A21D2/364A21D8/045A21D13/06A21D13/22A21D13/47
Inventor 袁哲汪建明王潇
Owner TIANJIN UNIV OF SCI & TECH
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