Supercharge Your Innovation With Domain-Expert AI Agents!

Uniformly granular breadcrumbs and preparation method thereof

A technology with uniform particles and bread crumbs, which is used in the processing of dough, baking, and baked goods with modified ingredients. Small difference, excellent emulsifying performance, delicious taste and no peculiar smell

Inactive Publication Date: 2018-04-03
WUHU FEIYUE FOOD
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing bread slices tend to have peculiar smell, and the bread crumb particles are uneven after being crushed, and the color difference is large at the same time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of bread crumb with uniform particles proposed by the present invention, its raw materials include by weight: 60 parts of high-gluten flour, 20 parts of starch, 0.06 parts of fermentation powder, 5 parts of lactose, 2 parts of broad bean powder, 5 parts of sorghum, and 2 parts of germ rice , 4 parts of barley, 1 part of egg, 3 parts of fresh milk, 2 parts of compound vegetable protein, 4 parts of salt, 1 part of glycerin fatty acid ester, 16 parts of water.

[0015] The preparation method of the uniform particle bread crumbs proposed by the present invention is to mix lactose and yeast powder evenly at room temperature, and leave it to stand for 10 hours to obtain a prefabricated material; Mix evenly, continue to stand for 20 minutes, add broad bean powder, sorghum, germ rice, barley rice, eggs, fresh milk, salt, glycerin fatty acid ester and water, stir evenly, bake in a 180°C oven for 10 minutes, slice, crush, and again Send it into a 90°C oven and bake for 20 ...

Embodiment 2

[0017] A kind of bread crumb with uniform particles proposed by the present invention, its raw materials include by weight: 90 parts of high-gluten flour, 10 parts of starch, 0.2 part of fermentation powder, 1 part of lactose, 8 parts of broad bean powder, 1 part of sorghum, and 6 parts of germ rice , 1 part of barley, 2 parts of eggs, 1 part of fresh milk, 4 parts of compound vegetable protein, 1 part of salt, 3 parts of glycerin fatty acid ester, 10 parts of water.

[0018] The compound vegetable protein is prepared by the following process: mix and stir peanut protein powder and water, add neutral protease and transglutaminase and stir, adjust the system to neutral, heat up and stir, inactivate the enzyme, freeze-dry, then add soybean protein and citric acid , absolute ethanol, and water were stirred, and the pH value of the system was adjusted to 6.2-6.8, and the stirring was continued, the temperature was lowered, and nisin and lecithin were added for homogeneous treatment...

Embodiment 3

[0020] A kind of bread crumb with uniform particles proposed by the present invention, its raw materials include by weight: 70 parts of high-gluten flour, 18 parts of starch, 0.08 parts of fermentation powder, 4 parts of lactose, 4 parts of broad bean powder, 4 parts of sorghum, and 3 parts of germ rice , 3 parts of barley, 1.2 parts of eggs, 2.5 parts of fresh milk, 2.5 parts of compound vegetable protein, 3 parts of salt, 1.5 parts of glycerin fatty acid ester, 14 parts of water.

[0021] The composite plant protein is prepared by the following process: mix and stir 9 parts of peanut protein powder and 30 parts of water by weight, add 0.07 parts of neutral protease and 0.04 parts of transglutaminase and stir, adjust the system to neutral, heat up and stir, and inactivate the enzyme , freeze-dried, then add 10 parts of soybean protein, 1 part of citric acid, 50 parts of absolute ethanol, and 8 parts of water to stir, adjust the pH value of the system to 6.2-6.8, continue to st...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses uniformly granular breadcrumbs. The uniformly granular breadcrumbs comprise the raw materials in parts by weight: 60-90 parts of high-gluten flour, 10-20 parts of starch, 0.06-0.2 part of ferment powder, 1-5 parts of lactose, 2-8 parts of broad bean powder, 1-5 parts of sorghum, 2-6 parts of milled rice with embryo, 1-4 parts of coix seeds, 1-2 parts of eggs, 1-3 parts of fresh milk, 2-4 parts of compound plant proteins, 1-4 parts of edible salt, 1-3 parts of glycerin fatty acid esters and 10-16 parts of water. The compound plant proteins are prepared by using the following processes: peanut protein powder and water are mixed and stirred, neutral protease and glutamine transaminase are added, the materials are stirred, a system is adjusted to be neutral, temperature rises, the materials are stirred, enzyme is inactivated, freeze-drying is conducted, then soybean proteins, citric acid, absolute ethyl alcohol and water are added, the materials are stirred,a pH value of the system is adjusted to be 6.2-6.8, the stirring continues, the temperature lowers, nisin and lecithin are added, and the materials are homogenized to obtain the compound plant proteins

Description

technical field [0001] The invention relates to the field of food technology, in particular to breadcrumbs with uniform particles and a preparation method thereof. Background technique [0002] Bread crumbs are widely used in fried and fried foods, mainly adhered to the outer surface of the food, and its main function is to reduce the time of food being fried, prevent the flavor and nutrition loss of the wrapped food, and make the food crispy and delicious delicious. The existing bread crushing process is to slice the bread, toast the bread slices, and then crush the bread slices. However, the existing bread slices tend to have peculiar smell, and the bread crumb particles are not uniform after being crushed, and the color difference is large at the same time. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a bread crumb with uniform particles and a preparation method thereof, which ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/06A21D2/38
CPCA21D2/38A21D13/06
Inventor 周小飞
Owner WUHU FEIYUE FOOD
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com