新疆特色面制品馕的研究进展
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摘要
"馕"是一种古老的维吾尔族美食,是用杂粮粉或小麦粉掺入食盐和酵子,用水将其充分混匀,搅拌揉制成光滑面团,醒发后擀制饼坯,经坑壁高温烤制而成,是一带一路上最具代表性的民族特色农产品。作为民族特色产品,馕的综合性研究较少,馕的发展及影响馕品质的因素也缺少系统介绍。本综述从历史发展的角度系统介绍了馕的发展,详细分析了影响馕品质的因素,以期为相关研究人员提供理论依据。
"Nang" was an ancient Uyghur cuisine. The processing of "nang" was as follows: coarse cereals flour or wheat flour with salt and leaven were mixed with water. The mixture was kneaded into the smooth dough. After fermented, the dough was made into a cake base and baked at high temperature. It was one of the most representative national agricultural products on "the Belt and Road." As product with national characteristics, there was less comprehensive research on "nang", and the development of "nang" and the factors that affect the quality of "nang" also lack systematic introduction. The development of "nang" was introduced systematically from the perspective of historical development. The effect factors on "nang" quality were analyzed in detail. It provides theoretical basis for relevant researchers.
"Nang" was an ancient Uyghur cuisine. The processing of "nang" was as follows: coarse cereals flour or wheat flour with salt and leaven were mixed with water. The mixture was kneaded into the smooth dough. After fermented, the dough was made into a cake base and baked at high temperature. It was one of the most representative national agricultural products on "the Belt and Road." As product with national characteristics, there was less comprehensive research on "nang", and the development of "nang" and the factors that affect the quality of "nang" also lack systematic introduction. The development of "nang" was introduced systematically from the perspective of historical development. The effect factors on "nang" quality were analyzed in detail. It provides theoretical basis for relevant researchers.
引文
[1]李冬梅.浅谈维吾尔族饮食民俗中的文化质点——馕[J].西北民族学院学报(哲学社会科学版.汉文), 2000(3):61-67.
[2]杨春丽,张淼.面点制作技术大全[M].第4版.济南:山东科学技术出版社, 2014:514.
[3]热莎拉提·玉苏普.新疆维吾尔族的特色食品——馕的基本解读[J].康定民族师范高等专科学校学报, 2007(2):17-20.
[4]何婧云.维吾尔族“馕”文化及其当代转型[J].农业考古,2006(4):256-259.
[5]马亮.宋代农作物品种发展研究[D].河南大学, 2011.
[6]夏雷鸣.《突厥语词典》与维吾尔族馕文化[J].西域研究,2001(3):64-70.
[7]阿尔斯朗,阿孜古丽·依明,卢秀莲.新疆维吾尔族主食“馕”的营养及养生作用初探[J].中国民族医药杂志,2004(3):43-44.
[8]王苹,房玉霞.也谈维吾尔族的馕[J].喀什师范学院学报,2013, 34(1):37-40.
[9]吴建伟,李小凤.胡饼考[J].回族研究, 2002(3):79-81.
[10]俞雅琼,张金龙.肉馕烤制的标准化制作工艺的研究[J].新疆职业大学学报, 2017,25(2):80-82.
[11]王淡兮,孙哲,于卉.研究面团发酵特性的新技术[J].现代小麦粉工业, 2014, 28(5):26-28.
[12]沈炯,王学东,李庆龙.小麦粉组分及质量与馒头品质的关系[J].武汉工业学院学报, 2007(1):19-22+32.
[13]周洪禄.耐冷冻酵母优选及冷冻面团馒头制作的研究[D].河南农业大学, 2012.
[14]盖争艳.专用油脂对蒸煮食品品质的影响[D].河南工业大学,2011.
[15]张守文.面包酵母的功能特性与科学使用方法[J].食品科技,2002(4):31-34.
[16]高雪琴,张晓娜,梁小燕.正交实验对大豆粉馒头加工工艺的优化[J].中国食物与营养, 2009(7):32-34.
[17]孔凡真.我国的传统主食馒头[J].现代小麦粉工业,2011,25(1):14-17.
[18]吕仲明,肉孜·阿木提,史勇.一种升降式家用烤馕机的设计与实验[J].包装与食品机械, 2016, 34(2):17-21.
[19]陈代园.马铃薯面包冷冻面团关键生产技术研究[D].福建农林大学, 2013.
[20]辛鹏飞.新疆馕制品中丙烯酰胺的分析检测与控制措施研究[D].新疆农业大学, 2015.
[2]杨春丽,张淼.面点制作技术大全[M].第4版.济南:山东科学技术出版社, 2014:514.
[3]热莎拉提·玉苏普.新疆维吾尔族的特色食品——馕的基本解读[J].康定民族师范高等专科学校学报, 2007(2):17-20.
[4]何婧云.维吾尔族“馕”文化及其当代转型[J].农业考古,2006(4):256-259.
[5]马亮.宋代农作物品种发展研究[D].河南大学, 2011.
[6]夏雷鸣.《突厥语词典》与维吾尔族馕文化[J].西域研究,2001(3):64-70.
[7]阿尔斯朗,阿孜古丽·依明,卢秀莲.新疆维吾尔族主食“馕”的营养及养生作用初探[J].中国民族医药杂志,2004(3):43-44.
[8]王苹,房玉霞.也谈维吾尔族的馕[J].喀什师范学院学报,2013, 34(1):37-40.
[9]吴建伟,李小凤.胡饼考[J].回族研究, 2002(3):79-81.
[10]俞雅琼,张金龙.肉馕烤制的标准化制作工艺的研究[J].新疆职业大学学报, 2017,25(2):80-82.
[11]王淡兮,孙哲,于卉.研究面团发酵特性的新技术[J].现代小麦粉工业, 2014, 28(5):26-28.
[12]沈炯,王学东,李庆龙.小麦粉组分及质量与馒头品质的关系[J].武汉工业学院学报, 2007(1):19-22+32.
[13]周洪禄.耐冷冻酵母优选及冷冻面团馒头制作的研究[D].河南农业大学, 2012.
[14]盖争艳.专用油脂对蒸煮食品品质的影响[D].河南工业大学,2011.
[15]张守文.面包酵母的功能特性与科学使用方法[J].食品科技,2002(4):31-34.
[16]高雪琴,张晓娜,梁小燕.正交实验对大豆粉馒头加工工艺的优化[J].中国食物与营养, 2009(7):32-34.
[17]孔凡真.我国的传统主食馒头[J].现代小麦粉工业,2011,25(1):14-17.
[18]吕仲明,肉孜·阿木提,史勇.一种升降式家用烤馕机的设计与实验[J].包装与食品机械, 2016, 34(2):17-21.
[19]陈代园.马铃薯面包冷冻面团关键生产技术研究[D].福建农林大学, 2013.
[20]辛鹏飞.新疆馕制品中丙烯酰胺的分析检测与控制措施研究[D].新疆农业大学, 2015.