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Preparation method of low oil suction crumbs

An oil surface and production method technology, applied in the field of grain flour, can solve the problems of hard taste, reduced mechanical adaptability, excess and the like, and achieves the effects of reduced oil absorption, strong mechanical adaptability and easy operation

Inactive Publication Date: 2010-04-14
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the technical problem that ordinary bread crumbs are used as a food coating to absorb excessive oil after frying, and also to solve the technical defects of the low oil absorption bread crumbs in the current prior art that the taste is hard after frying and the mechanical adaptability is reduced, the present invention A method for producing low-oil-absorbing bread crumbs is provided. The bread crumbs produced by the method can not only reduce the oil absorption, but also maintain a crispy taste, and the appearance after frying is the same as that of ordinary bread crumbs after frying. The production method is simple and easy Yes, the selection and matching of raw materials is scientific and reasonable, suitable for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] a. Selection and processing of raw materials

[0024] Weigh 100kg of wheat flour, add 12kg of soybean dietary fiber powder, 5kg of potato pregelatinized starch, 0.1kg of sucrose ester, 2kg of glucose, 2kg of milk powder, 0.5kg of salt, 1.2kg of yeast, 0.1kg of Tianjin Liyan Vita Food Co., Ltd. into the wheat flour Add the A-2 bread improver and 65kg of water produced by the company into the noodle mixer, and beat for 1 minute at a slow speed; then add 1.2kg of shortening and beat for 2 minutes at a slow speed, and beat for 10 minutes at a high speed until the dough can be stretched into Stop when flakes;

[0025] b. Fermentation

[0026] Put the whipped dough above into the noodle tank, control the temperature at 28°C, relative humidity at 80%, and ferment for 30 minutes;

[0027] c. wake up

[0028] After the above-mentioned fermented dough is cut, rolled, and molded, put it into the proofing room, control the temperature at 38°C, and the relative humidity at 85%, a...

Embodiment 2

[0041] a. Selection and processing of raw materials

[0042] Weigh 100kg of wheat flour, add 5kg of konjac powder, 8kg of corn pregelatinized modified starch, 0.02kg of sodium stearoyl lactylate, 1.5kg of glucose, 2kg of milk powder, 0.5kg of salt, 1kg of yeast, and 0.1kg of Angel A-500 into the wheat flour Add flour improver and 60kg of water to the noodle mixer, and beat for 5 minutes at a slow speed; then add 1.5kg of shortening and beat for 3 minutes at a slow speed, and beat for 5 minutes at a high speed, until the dough can be stretched into thin slices and stop;

[0043] b. Fermentation

[0044] Put the whipped dough above into the noodle tank, control the temperature at 25°C, relative humidity at 70%, and ferment for 35 minutes;

[0045] c. wake up

[0046] After the above-mentioned fermented dough is cut, rolled, and molded, put it into the proofing room, control the temperature at 35°C, and the relative humidity at 80%, and proof for 100 minutes;

[0047] d. Roast...

Embodiment 3

[0052] a. Selection and processing of raw materials

[0053] Weigh 100kg of wheat flour, add 25kg of corn edible fiber powder, 10kg of soybean pregelatinized modified starch, 0.2kg of diacetyl tartaric acid mono(diglyceride), glucose 3kg, milk powder 4kg, salt 1kg, yeast 1.5kg, 0.4kg into the wheat flour Add Leo 2000 flour improver and 70kg of water into the noodle mixer, and beat for 3 minutes at a slow speed; then add 2kg of shortening and beat for 1 minute at a slow speed, and beat for 8 minutes at a high speed, until the dough can be stretched into thin slices and stop;

[0054] b. Fermentation

[0055]Put the above-mentioned whipped dough into the noodle tank, control the temperature at 30°C, and the relative humidity at 90%, and ferment for 25 minutes;

[0056] c. wake up

[0057] After the above-mentioned fermented dough is cut, rolled, and molded, put it into the proofing room, control the temperature at 40°C, and the relative humidity at 90%, and proof for 80 minute...

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Abstract

The invention relates to a preparation method of low oil suction crumbs, which comprises the following steps: weighing up quantitative wheatmeal, charging 1-25% by weight of dietary fiber, 1-10% by weight of modified starch, 0.02- 0.2% by weight of emulsifying agent, 55-70% by weight of water and 5-10% by weight of auxiliaries by weights, charging vegetable shortening with 1-2% by weight of wheatmeal after stirring up and kneading, fermenting, cutting, rolling, filling in molds, rising, baking, cooling and grinding into corresponding specifications. The dietary fiber preferentially selects soybean dietary fiber powder or konjak flavor powder or corn dietary fiber powder, the modified starch preferentially selects cereal or beans or yams or Tania pregelatinization modified starch, and the emulsifying agent preferentially selects cane sugar ester or monoglyceride or diacetyl dihydroxysuccinic acid single (double) glyceride or sodium stearyl lactate. The crumbs of the invention are low in oil suction and crisp in mouthfeel after frying. The preparation method of the invention is simple to use, scientific in raw material matches and rational in nutrition, and is applicable to industrialization production.

Description

technical field [0001] The invention relates to a kind of grain flour grain used for seasoning meat, fish, etc., in particular to a method for making bread crumbs with low oil absorption. Background technique [0002] Bread crumbs are widely used in food processing, especially for fried foods. A layer of bread crumbs adheres to the outer surface of the food, which can prevent the loss of flavor and nutrients of the wrapping base material. Bread crumbs are used as food After the coating is fried together with the food, the food has the characteristics of crisp taste and beautiful appearance. [0003] At present, the common bread crumbs used are all added glucose, milk powder, salt, yeast, flour improver, shortening and water to the wheat flour, stirred into a dough, and then fermented, cut, rolled, molded, proofed, and baked. , cooled and crushed into corresponding specifications. But adopting common bread crumbs as the coating of frying food also has certain technical defe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/00A21D2/36
Inventor 于玲步营朱文慧刘扬瑞冯佳
Owner TAIXIANG GRP TECH DEV
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