A kind of preparation process of bread crumbs and its product

Abstract

The present application relates to the technical field of bread crumb processing, and more specifically, to a preparation process of bread crumbs and a product thereof, comprising the following preparation steps: S1, softening butter and egg yolk, and then stirring flour, soybean oil, butter and egg yolk to form granular flour; S2, stirring and mixing brown rice flour, starch, glyceryl monostearate, chitosan, tricalcium phosphate, sorbitol, calcium alginate, an enhancer and water in an environment at a temperature of 1-5°C at a stirring speed of 100-200r / min, and then adding the granular flour to stir to obtain dough, and standing for standby use; S3, extruding the dough to expel air in the dough to obtain pre-treated dough; S4, standing the pre-treated dough, and then feeding the pre-treated dough into a twin-screw extruder for puffing to obtain a strip product. The bread crumbs prepared by the process can maintain a crisp feeling for a long time, and at the same time maintain a good taste, and the bran will not fall off during frying.

Description

Technical Field

[0001] The present application relates to the technical field of bread crumb processing, and more specifically, to a preparation process of bread crumbs and its products. Background Art

[0002] Bread crumbs are mainly used on the surface of fried foods. After the food is coated with bread crumbs and fried, it will have a golden appearance and crispy taste, which is deeply loved by consumers.

[0003] Bread crumbs mainly include fermented bread crumbs and puffed bread crumbs. The production process of fermented bread crumbs usually involves fermenting bread raw materials into bread, and then slicing, drying, and crushing the bread into bread crumbs. The fermentation process gives the fermented bread crumbs a slightly sweet and sour taste, and the flavor is relatively unique, which is suitable for consumers who prefer sweet and sour tastes; while puffed bread crumbs are made through high-temperature and high-pressure puffing technology. During the puffing process, the water in the bread raw materials vaporizes rapidly, causing the volume of the bread to expand rapidly, forming a porous structure, so that the puffed bread crumbs can better absorb oil when fried or baked, presenting a crispier taste, which is basically suitable for all people. Therefore, the bread crumbs currently on the market are mainly puffed bread crumbs.

[0004] During use, it is found that food prepared with puffed breadcrumbs will become soft and have a poor crispness in 2-3 hours after cooling, especially in humid weather. The main reason is that the porous structure of puffed breadcrumbs greatly increases its hygroscopicity. Once exposed to the air, it will quickly absorb moisture in the surrounding environment, thereby significantly shortening the time that the food remains crispy.

[0005] In order to solve the problem that puffed bread crumbs easily absorb moisture and become soft, the hygroscopicity is currently reduced by adding an appropriate amount of anti-caking agent (such as silicon dioxide) or performing surface coating treatment (such as spraying a thin layer of vegetable oil). These measures can effectively prolong the crispness time of fried foods and improve consumer experience. However, anti-caking agents and surface coating treatments will affect the taste of the bread crumb layer. Bread crumbs with anti-caking agents have a hard taste, and bread crumbs with surface treatment have poor crispness. Therefore, it is urgent to develop a bread crumb that can maintain a long-term crispness and taste good. Summary of the invention

[0006] In order to solve the problem that puffed breadcrumbs are difficult to maintain a crispy texture for a long time, the present application provides a preparation process of breadcrumbs and a product thereof.

[0007] In a first aspect, the present application provides a process for preparing bread crumbs, which adopts the following technical solution:

[0008] A preparation process for bread crumbs comprises the following preparation steps:

[0009] S1. Soften the butter and egg yolk at 40-45°C, then stir the flour, soybean oil, butter and egg yolk into granular dough;

[0010] S2, brown rice flour, starch, glyceryl monostearate, chitosan, tricalcium phosphate, sorbitol, reinforcing agent, calcium alginate and water are stirred and mixed in an environment of 1-5°C at a stirring speed of 100-200r / min, and then granular flour is added, and the dough is stirred to obtain the dough, and the dough is allowed to stand for standby use; the reinforcing agent is prepared by mixing guar gum, gluten and inulin;

[0011] S3, placing the dough in an environment with a temperature of 30-40° C. and a humidity of 40-50%, and extruding the dough to expel air from the dough to obtain a pretreated dough;

[0012] S4, letting the pretreated dough stand for 20-30 minutes, and then feeding the pretreated dough into a twin-screw extruder for extrusion to obtain a strip product;

[0013] S5, cutting, beating, drying, screening, sterilizing and packaging the strip products to obtain bread crumbs.

[0014] Preferably, the weight percentages of the raw materials used in step S1 and step S2 are as follows:

[0015] 30-50% flour, 10-15% brown rice flour, 5-10% starch, 3-6% butter, 5-10% egg yolk, 0.2-0.3% glyceryl monostearate, 1-3% chitosan, 2-4% soybean oil, 0.1-0.3% tricalcium phosphate, 0.2-0.6% sorbitol, 0.1-0.2% calcium alginate, 6-7% enhancer, and the rest is water;

[0016] The weight ratio of guar gum, gluten and inulin in the enhancer is (2-3): (1-2): (2-3).

[0017] By adopting the above technical solution, the bread crumbs prepared can prolong the time for which the bread crumbs maintain their crispness, while maintaining a good taste and not easily falling off during the frying process.

[0018] By adding butter, egg yolk and other raw materials rich in oil and protein to the formula, combined with brown rice flour, starch, monostearate glyceryl, chitosan, tricalcium phosphate, sorbitol, calcium alginate, enhancers, etc., the wettability and elasticity of the dough are enhanced, so that a more stable and porous structure can be formed during the puffing process, which not only improves the initial crispness of the bread crumbs, but also can maintain its crispness for a long time, solving the problem of traditional puffed bread crumbs absorbing moisture and softening. At the same time, it avoids the problem of hard taste or poor crispness caused by traditional anti-caking agents or surface coating treatments. Guar gum, gluten and inulin in the enhancer not only have the ability to improve the elasticity and stability of the dough, but also the synergistic effect between them can further improve the overall performance of the bread crumbs. It helps to form a more stable, non-deformable porous structure to resist moisture intrusion.

[0019] Brown rice flour is added in this application to improve the crispness of bread crumbs, but brown rice flour is easy to paste in the process, and the ingredients such as glyceryl monostearate and chitosan in the formula have the effect of regulating oil stability and preventing food from being over-oxidized at high temperatures, so that bread crumbs can resist high temperatures during frying, reduce the risk of gelatinization, and maintain its original color and mouthfeel. Butter and egg yolk are used in the formula, and these ingredients are softened and mixed into flour at an appropriate temperature, which can give bread crumbs a richer mouthfeel, making it more crispy and delicious. In this application, butter, egg yolk and flour are first prepared into granular flour, and the reason is that the gluten degree of flour is relatively large, so it is first stirred with butter and egg yolk to avoid subsequent formation of a continuous larger and looser structure.

[0020] The porous structure formed during the puffing process enables the breadcrumbs to better absorb oil and be evenly heated during frying, further improving the crispness and taste.

[0021] Placing the dough in a specific temperature and humidity environment for extrusion pretreatment effectively expel the air in the dough and reduce the bubble bursting phenomenon during the puffing process, so that the final breadcrumbs have a more uniform and dense porous structure, which not only improves the crispiness, but also enables the breadcrumbs to better absorb oil and be evenly heated during frying, reducing the gelatinization phenomenon caused by local overheating.

[0022] Preferably, in step S3, the screw speed is 200-300 r / min, the sleeve temperature is 100-110° C., and the feeding rate is 200-250 g / min.

[0023] By adopting the above technical solution, the speed, barrel temperature and feeding speed parameters of the twin-screw machine are optimized. Within this speed range, it is conducive to promoting the full mixing and puffing of various raw materials, optimizing the particle size distribution of bread crumbs, and making it more uniform and crispy. If the speed is too high, it will cause the raw materials to overheat, which is not conducive to the puffing of the raw materials. Within the range of 100-110°C, by accurately controlling the barrel temperature, it can ensure that the material is fully gelatinized, while avoiding the burning or bad flavor caused by overheating. Within the feeding speed range of 200-250g / min, it helps to maintain the uniform distribution of materials in the extruder and avoid uneven puffing caused by local overheating or insufficient feeding.

[0024] Preferably, in step S1, the stirring temperature is 20-30°C, and the stirring speed is 200-300 r / min.

[0025] By adopting the above technical solution, the stirring speed and temperature are optimized, so that wet ingredients such as butter and egg yolk are evenly distributed in the dry ingredients of flour, brown rice flour and starch more quickly, and at the same time, it is helpful for the formation of gluten protein and network structure, laying a good foundation for the subsequent extrusion and puffing step, and helping to prepare crispy and delicious bread crumbs with uniform texture. Too high a stirring speed may cause the gluten protein in the flour to overdevelop, making the dough too tough and difficult to handle, which is not conducive to subsequent puffing.

[0026] Preferably, in step S2, the stirring is divided into a first stage, a second stage and a third stage, wherein the stirring speed in the first stage is 100-120 r / min, and the stirring time is 10-15 min; the stirring speed in the second stage is 120-160 r / min, and the stirring time is 8-10 min; the stirring speed in the third stage is 160-200 r / min, and the stirring time is 3-5 min.

[0027] By adopting the above technical solution and the segmented mixing method, the mixing efficiency between the raw materials is further improved, the uniformity and stability of the dough are ensured, and at the same time, by gradually increasing the stirring speed, the network structure of the gluten protein is gradually strengthened, which provides a guarantee for the crisp taste and good texture of the bread crumbs. Among them, the long stirring time in the first stage helps to evenly distribute the water in the raw materials, laying the foundation for the subsequent formation of gluten protein and the construction of the network structure; in the second stage, the gluten protein begins to gradually form a network structure, providing support for the elasticity and toughness of the dough; in the third stage, the network structure of the gluten protein is further strengthened, so that the dough has better elasticity and toughness, reaching a state suitable for extrusion and puffing.

[0028] Preferably, the brown rice flour is prepared by the following method:

[0029] 1) soaking brown rice in water until there is no rice core, filtering, crushing the brown rice, crushing to 5-10 micron, and obtaining wet brown rice powder;

[0030] 2) wet brown rice powder is carried out low temperature drying under 60-70 ℃ of condition to obtain exsiccant brown rice powder;

[0031] 3) the dry brown rice powder is blended with honey and cyclodextrin and ground to obtain brown rice powder.

[0032] By adopting the above technical scheme, brown rice flour can form a tiny skeleton structure in bread crumbs, which helps to maintain the shape and integrity of bread crumbs during frying or baking, reduce the fragmentation caused by excessive expansion, and thus prolong the retention time of crispness. The fine particles and high specific surface area of ​​brown rice flour enable it to absorb oil more effectively, which is conducive to forming a uniform oil film during frying, reducing the penetration and accumulation of oil, so that bread crumbs contain an appropriate amount of oil and maintain the crisp taste of bread crumbs. At the same time, the addition of cyclodextrin can wrap some volatile or easily oxidized ingredients, such as oil and aroma substances, to prevent them from being lost during storage and heating, and keep the bread crumbs still having a strong aroma and crisp taste for a long time. Honey can increase the adhesion of brown rice to flour and starch, and reduce the problem of bread crumbs falling off during frying. Finally, through the seasoning of honey, the taste of bread crumbs is better and suitable for more people.

[0033] Preferably, the weight ratio of the dry brown rice flour to the honey and the cyclodextrin is 10:(3-5):(1-3).

[0034] By adopting the above technical solution and optimizing the dosage of brown rice flour, honey and cyclodextrin, a uniform and stable mixture can be formed, which is convenient for subsequent processing and molding, so that the bread crumbs can maintain a good shape during the frying process, further improving the taste of the bread crumbs, and also ensuring that the bread crumbs remain crispy for a long time.

[0035] Preferably, the flour is obtained by mixing high-gluten flour, medium-gluten flour and low-gluten flour in a weight ratio of (8-10):5:(2-3).

[0036] By adopting the above technical solution, the type and amount of flour are optimized, so that the gluten strength and water absorption of the dough reach a balance point, so that the produced bread crumbs have a more uniform and stable structure after frying or baking, which helps to maintain a long-term crispness.

[0037] Preferably, the starch includes at least one of corn starch, sweet potato starch, cassava starch, potato starch, yam starch, mung bean starch, pea starch, water chestnut starch, lotus root starch and water chestnut starch.

[0038] By adopting the technical solution, the types of starch are optimized, and the taste of the bread crumbs is further improved, making the taste of the bread crumbs richer.

[0039] In a second aspect, the present application provides a bread crumbs, using the following technical solution:

[0040] A kind of bread crumbs, the bread crumbs are prepared by the bread crumbs preparation process of the first aspect.

[0041] By adopting the above technical solution, the bread crumbs can maintain crispness for a long time, have a good taste, and are not easy to fall off during the frying process.

[0042] In summary, this application has the following beneficial effects:

[0043] 1. Adding flour, starch, brown rice flour, butter, egg yolk, glyceryl monostearate, chitosan, tricalcium phosphate, sorbitol, guar gum, calcium alginate, etc. to the formula can help improve the internal structure of bread crumbs, thereby effectively reducing its hygroscopicity, so that the prepared bread crumbs can better maintain a crispy taste during frying, prolong the crispness retention time, and are not easy to soften even when cooled or exposed to air.

[0044] 2. Improved taste: Ingredients such as butter and egg yolk are used in the recipe. These ingredients can produce rich flavor and aroma during the baking process, while giving the breadcrumbs a more delicate and rich taste. At the same time, through the fine mixing and extrusion process, the breadcrumbs particles are made more uniform, further improving their taste quality and avoiding the problem of hard taste or poor crispness caused by traditional anti-caking agents or surface coating treatments. DETAILED DESCRIPTION

[0045] Example

[0046] The starch used in Examples 1-3 is corn starch.

[0047] The flour used in Examples 1-3 is high-gluten flour.

[0048] Example 1

[0049] A preparation process for bread crumbs comprises the following preparation steps:

[0050] S1, soften 0.6 kg butter and 1 kg egg yolk at 40°C, then stir 4 kg flour, 0.2 kg soybean oil, butter and egg yolk at a temperature of 20°C and a stirring speed of 200 r / min to form granular flour;

[0051] S2, 1Kg of brown rice flour, 0.5Kg of starch, 0.02Kg of glyceryl monostearate, 0.1Kg of chitosan, 0.01Kg of tricalcium phosphate, 0.02Kg of sorbitol, 0.7Kg of reinforcing agent, 0.01Kg of calcium alginate and 1.84Kg of water were stirred and mixed in an environment of 1°C at a stirring speed of 100r / min, and then granular flour was added, and the dough was stirred to obtain the dough, and the dough was allowed to stand for standby use, and the weight ratio of guar gum, gluten and inulin in the reinforcing agent was 2:1:2;

[0052] S3, placing the dough in an environment with a temperature of 30° C. and a humidity of 40%, and extruding the dough to expel air from the dough to obtain a pretreated dough;

[0053] S4, letting the pretreated dough stand for 20 minutes, and then feeding the pretreated dough into a twin-screw extruder, with the screw speed of 200 r / min, the sleeve temperature of 100° C., and the feeding rate of 200 g / min for extrusion treatment to obtain a strip product;

[0054] S5, cutting, beating, drying, screening, sterilizing and packaging the strip products to obtain bread crumbs.

[0055] The difference between Example 2-3 and Example 1 is that the types of raw materials, amounts and experimental parameters for preparing bread crumbs are different. The specific differences are shown in Table 1:

[0056] Table 1 Types, amounts and experimental parameters of raw materials for preparing bread crumbs in Examples 1-3

[0057]

[0058]

[0059] Example 4

[0060] A process for preparing bread crumbs. The difference between this embodiment and embodiment 1 is that in step S3, the rotation speed of the screw is 350 r / min.

[0061] Example 5

[0062] A process for preparing bread crumbs. The difference between this embodiment and embodiment 1 is that in step S3, the sleeve temperature is 115°C.

[0063] Example 6

[0064] A process for preparing bread crumbs. The difference between this embodiment and embodiment 1 is that in step S3, the feeding speed is 260 g / min.

[0065] Example 7

[0066] A process for preparing bread crumbs. The difference between this embodiment and embodiment 1 is that the stirring speed in step S1 is 350 r / min.

[0067] Example 8

[0068] A preparation process of bread crumbs. The difference between this embodiment and embodiment 1 is that in step S2, the stirring is divided into a first stage, a second stage and a third stage, wherein the stirring speed of the first stage is 100 r / min, and the stirring time is 10 min; the stirring speed of the second stage is 120 r / min, and the stirring time is 8 min; the stirring speed of the third stage is 160 r / min, and the stirring time is 3 min.

[0069] Example 9

[0070] A preparation process of bread crumbs. The difference between this embodiment and embodiment 1 is that in step S2, the stirring is divided into a first stage, a second stage and a third stage, wherein the stirring speed of the first stage is 120 r / min, and the stirring time is 15 min; the stirring speed of the second stage is 160 r / min, and the stirring time is 10 min; the stirring speed of the third stage is 200 r / min, and the stirring time is 5 min.

[0071] Example 10

[0072] A preparation process of bread crumbs, the difference between this embodiment and embodiment 1 is that brown rice flour is prepared by the following method:

[0073] 1) soaking brown rice in water until there is no rice core, filtering, crushing the brown rice, crushing to 5-10 micron, and obtaining wet brown rice powder;

[0074] 2) wet brown rice powder is carried out low temperature drying under 60 ℃ of conditions to obtain dry brown rice powder;

[0075] 3) dry brown rice powder 1Kg and honey 0.3Kg, cyclodextrin 0.1Kg blending are ground to obtain brown rice powder.

[0076] Embodiment 11

[0077] A preparation process of bread crumbs, the difference between this embodiment and embodiment 1 is that brown rice flour is prepared by the following method:

[0078] 1) soaking brown rice in water until there is no rice core, filtering, crushing the brown rice, crushing to 5-10 micron, and obtaining wet brown rice powder;

[0079] 2) wet brown rice powder is carried out low temperature drying under 70 ℃ of conditions to obtain dry brown rice powder;

[0080] 3) dry brown rice powder 1Kg and honey 0.5Kg, cyclodextrin 0.3Kg blending are ground to obtain brown rice powder.

[0081] Example 12

[0082] A preparation process of bread crumbs. The difference between this embodiment and embodiment 1 is that the flour is obtained by mixing high-gluten flour, medium-gluten flour and low-gluten flour in a weight ratio of 8:5:2.

[0083] Embodiment 13

[0084] A preparation process of bread crumbs. The difference between this embodiment and embodiment 1 is that the flour is obtained by mixing high-gluten flour, medium-gluten flour and low-gluten flour in a weight ratio of 10:5:3.

[0085] Embodiment 14

[0086] A preparation process for bread crumbs. The difference between this embodiment and embodiment 1 is that the starch is obtained by mixing corn starch and cassava starch in a weight ratio of 1:1.

[0087] Comparative Example

[0088] Comparative Example 1

[0089] A process for preparing bread crumbs. The difference between this embodiment and embodiment 1 is that step S1 is omitted, and flour, soybean oil, butter, egg yolk, brown rice flour, starch, glyceryl monostearate, chitosan, tricalcium phosphate, sorbitol, guar gum, calcium alginate, gluten, inulin and water are stirred and mixed in an environment at a temperature of 1° C., and the stirring speed is 100 r / min.

[0090] Comparative Example 2

[0091] A process for preparing bread crumbs. The difference between this embodiment and embodiment 1 is that in step S2, the mixture is stirred and mixed in an environment with a temperature of 20°C.

[0092] Comparative Example 3

[0093] A process for preparing bread crumbs. The difference between this embodiment and embodiment 1 is that step S3 is omitted.

[0094] Comparative Example 4

[0095] A process for preparing bread crumbs. The difference between this embodiment and embodiment 1 is that no standing treatment is performed in step S4.

[0096] Comparative Example 5

[0097] A preparation process for bread crumbs. The difference between this embodiment and embodiment 1 is that quinoa flour is used instead of brown rice flour.

[0098] Comparative Example 6

[0099] A process for preparing bread crumbs. The difference between this embodiment and embodiment 1 is that xanthan gum is used instead of guar gum.

[0100] Comparative Example 7

[0101] A preparation process of bread crumbs. The difference between this embodiment and embodiment 1 is that agar is used instead of gluten powder.

[0102] Comparative Example 8

[0103] A preparation process of bread crumbs. The difference between this embodiment and embodiment 1 is that oatmeal powder is used instead of inulin.

[0104] Detection method / test method

[0105] Crispness test: 50g of the bread crumbs prepared in Examples 1-14 and Comparative Examples 1-8 were weighed, respectively, and fried in a frying pan at a temperature of 200°C for 30s, taken out, placed in a container, and then placed on the test platform of the texture analyzer, using probe P / 2, and the experimental parameters were: test mode Return to start, pre-test speed 2mm / s, test speed 1mm / s, test speed 1mm / s, press distance 2mm, induction force 3.0g, and average value. The same batch of bread crumbs prepared in the examples and comparative examples were exposed to a temperature of 20°C and a humidity of 50% for storage, with the same storage conditions, and left to stand for 1h, and then tested for crispness in the same way.

[0106] Taste test: 200 tasters were selected. The tasters should have normal taste and smell, 50 of them were aged 10-20, 20-30, 30-40, and 40-60, and the tasters were asked to taste the bread crumbs fried in a 200°C oil pan for 30 seconds, and then score them, and calculate the average score. The bread crumbs of the embodiment and the comparative example were then placed for 3 hours, and then the same group of people tasted the bread crumbs again and scored them.

[0107] Fried mushy test: prepare chicken pieces of basically the same shape and size, coat the chicken pieces with egg liquid, and then coat them with 15g of breadcrumbs to obtain a sample, and then fry the sample in an oil pan at a temperature of 200°C, and calculate the time it takes to fry until it becomes mushy.

[0108] Bread crumb adhesion stability test: Prepare chicken pieces of basically the same shape and size, coat the chicken pieces with egg liquid, and then coat them with bread crumbs to obtain samples. The mass of bread crumbs coated on each sample is the same. Then fry the samples in an oil pan at a temperature of 200°C for 3 minutes, then take out the bread crumbs floating in the oil pan, let it stand for 1 minute, filter out the oil on the surface, and then weigh it. The experimental data is shown in Table 2:

[0109] Table 2 Experimental data of Examples 1-14 and Comparative Examples 1-8

[0110]

[0111]

[0112] It can be seen from Examples 1-14 and Comparative Examples 1-8 in combination with Table 2 that the bread crumbs prepared by the process of the present application have a good taste, can maintain a crispy feeling for a long time, and are not easy to fall off during frying.

[0113] By comparing Example 1 with Comparative Examples 1-4, the crispness of Comparative Examples 1-3 is much lower than that of Example 1, and after standing, the crispness is detected again, and the change in crispness of Comparative Examples 1-3 is much greater than that of Example 1; in the taste test, the taste test scores of Comparative Examples 1-3 are lower than that of Example 1, and after standing, the score change of Comparative Examples 1-3 is greater than that of Example 1; in the fried paste test, the time for Comparative Examples 1-3 to be fried is relatively short; in the adhesion stability test, the amount of bran falling in Comparative Examples 1-3 is greater than that in Example 1; the crispness and taste in Comparative Example 5 are basically the same as those in Example 1, but the amount of bran falling in Comparative Example 5 is more than that in Example 1. Therefore, from the experimental results of Example 1 and Comparative Examples 1-5, it can be seen that through the process steps in the present application, the time for the bread crumbs to maintain a crispy feeling can be effectively extended, while improving the taste of the bread crumbs, reducing the slag, and preventing rapid fried paste.

[0114] By comparing Example 1 with Comparative Examples 5-8, the crispness of Comparative Examples 5 and 7 is much lower than that of Example 1, and after standing and then testing the crispness, the change in crispness of Comparative Examples 5 and 7 is much greater than that of Example 1. Although the crispness of Comparative Examples 6 and 8 is better, after standing and then testing the crispness, the change in crispness of Comparative Examples 6 and 8 is much greater than that of Example 1; in the taste test, the taste test scores of Comparative Examples 5-8 are lower than that of Example 1, and after standing, the change in the scores of Comparative Examples 5-8 is greater than that of Example 1; in the fried paste test, the time for Comparative Examples 5, 6, and 8 to be fried is relatively short; in the adhesion stability test, the amount of bran dropped from Comparative Examples 5-8 is greater than that of Example 1. From the experimental data of Example 1 and Comparative Examples 5-8, it can be seen that by reasonably optimizing the formula ingredients in the present application, the time for the bread crumbs to maintain a crispy feeling can be effectively extended, while improving the taste of the bread crumbs, reducing the drop of residue, and preventing rapid fried paste.

[0115] Compared with Example 1 and Example 4-6, the crispness of Example 4-6 is reduced, and after standing, the crispness change of Example 4-6 is much greater than that of Example 1; in the taste test, the taste test score of Example 4-6 is lower than that of Example 1, and after standing, the score change of Example 4-6 is greater than that of Example 1; in the fried paste test, the time for Example 4-6 to fry to paste is shorter than that of Example 1; in the adhesion stability test, the amount of bran dropped in Example 4-6 is greater than that of Example 1. It can be seen from the experimental data of Example 1 and Example 4-7 that by optimizing the parameters of the twin-screw machine, it is beneficial to prolong the time for the bread crumbs to maintain the crispness, while improving the taste of the bread crumbs, reducing the slag, and preventing rapid fried paste.

[0116] By comparing Example 1 with Example 7, the crispness of Example 7 is better than that of Example 1, and after standing, the crispness of Example 7 changes less than that of Example 1; but the taste test score of Example 7 is lower than that of Example 1, and after standing, the score change of Example 7 is greater than that of Example 1; in the adhesion stability test, the amount of crumbs dropped in Example 7 is greater than that in Example 1. It can be seen from the experimental data of Examples 1 and 7 that by optimizing the stirring speed in step S1, it is beneficial to improve the taste of bread crumbs, reduce slag drop, and prevent rapid frying.

[0117] Compared with Example 1 and Example 8-9, the crispness of Example 8-9 is improved, and after standing, the crispness change of Example 8-9 is much greater than that of Example 1; in the taste test, the taste test score of Example 8-9 is higher than that of Example 1, and after standing, the score change of Example 8-9 is lower than that of Example 1; in the adhesion stability test, the amount of crumbs dropped in Example 8-9 is greater than that in Example 1. It can be seen from the experimental data of Example 1 and Example 8-9 that by adjusting the stirring parameters of step S2, it is beneficial to prolong the time for the bread crumbs to maintain the crispness, while improving the taste of the bread crumbs and reducing the slag.

[0118] By comparing Example 1 with Example 10-11, the brittleness in Example 8-9 does not change much, but after standing and then testing the brittleness, the brittleness change of Example 10-11 is less than that of Example 1; in the taste test, the taste test score of Example 10-11 is higher than that of Example 1, and after standing, the score change of Example 10-11 is lower than that of Example 1; in the adhesion stability test, the amount of bran falling in Example 10-11 is greater than that in Example 1. From the experimental data of Example 1 and Example 10-11, it can be seen that the brown rice flour prepared by the present application is conducive to prolonging the time for the bread crumbs to maintain the crispness, while improving the taste of the bread crumbs and reducing the slag.

[0119] Compared with Example 1 and Example 12-13, the crispness of Example 12-13 is improved, and after standing, the crispness is detected again, and the change in crispness of Example 12-13 is much greater than that of Example 1; in the taste test, the taste test score of Example 12-13 is higher than that of Example 1, and after standing, the score change of Example 12-13 is lower than that of Example 1; in the adhesion stability test, the amount of bran falling in Example 12-13 is greater than that in Example 1. From the experimental data of Example 1 and Example 12-13, it can be seen that the type and amount of flour are conducive to prolonging the time for the bread crumbs to maintain the crispness, while improving the taste of the bread crumbs and reducing the falling of the crumbs.

[0120] By comparing Example 1 with Example 14, in the taste test, the taste test score of Example 14 is higher than that of Example 1, and after standing, the score change of Example 14 is lower than that of Example 1; in the adhesion stability test, the amount of crumbs dropped in Example 14 is greater than that in Example 1. From the experimental data of Example 1 and Example 14, it can be seen that the type of starch is conducive to improving the taste of bread crumbs and reducing slag drop.

[0121] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A process for preparing bread crumbs, characterized in that: The method comprises the following preparation steps: S1. Soften the butter and egg yolk at 40-45°C, then stir the flour, soybean oil, butter and egg yolk into granular dough; S2, brown rice flour, starch, glyceryl monostearate, chitosan, tricalcium phosphate, sorbitol, reinforcing agent, calcium alginate and water are stirred and mixed in an environment of 1-5°C at a stirring speed of 100-200r / min, and then granular flour is added, and the dough is stirred to obtain the dough, and the dough is allowed to stand for standby use; the reinforcing agent is prepared by mixing guar gum, gluten and inulin; S3, placing the dough in an environment with a temperature of 30-40° C. and a humidity of 40-50%, and extruding the dough to expel air from the dough to obtain a pretreated dough; S4, letting the pretreated dough stand, and then feeding the pretreated dough into a twin-screw extruder for extrusion to obtain a strip product; S5, cutting, beating, drying, screening, sterilizing and packaging the strip product to obtain bread crumbs; The weight percentages of the raw materials used in step S1 and step S2 are as follows: Flour 30-50%, brown rice flour 10-15%, starch 5-10%, butter 3-6%, egg yolk 5-10%, glyceryl monostearate 0.2-0.3%, chitosan 1-3%, soybean oil 2-4%, tricalcium phosphate 0.1-0.3%, sorbitol 0.2-0.6%, calcium alginate 0.1-0.2%, enhancer 6-7%, and the rest is water; The weight ratio of guar gum, gluten and inulin in the enhancer is (2-3): (1-2): (2-3); In step S4, the screw speed is 200-300 r / min, the sleeve temperature is 100-110° C., and the feeding rate is 200-250 g / min; In step S1, the stirring temperature is 20-30°C and the stirring speed is 200-300 r / min.

2. A process for preparing bread crumbs according to claim 1, characterized in that: In step S2, the stirring is divided into the first stage, the second stage and the third stage, wherein the stirring speed of the first stage is 100-120 r / min, and the stirring time is 10-15 min; the stirring speed of the second stage is 120-160 r / min, and the stirring time is 8-10 min; the stirring speed of the third stage is 160-200 r / min, and the stirring time is 3-5 min.

3. A process for preparing bread crumbs according to claim 1, characterized in that: The brown rice flour is prepared by the following method: 1) soaking brown rice in water until there is no rice core, filtering, and crushing the brown rice to 5-10 microns to obtain wet brown rice powder; 2) drying the wet brown rice flour at a temperature of 60-70° C. to obtain dry brown rice flour; 3) The dried brown rice flour, honey and cyclodextrin are blended and ground to obtain brown rice flour.

4. A process for preparing bread crumbs according to claim 3, characterized in that: The weight ratio of the dried brown rice flour to the honey and the cyclodextrin is 10:(3-5):(1-3).

5. A process for preparing bread crumbs according to claim 1, characterized in that: The flour is obtained by mixing high-gluten flour, medium-gluten flour and low-gluten flour in a weight ratio of (8-10):5:(2-3).

6. A process for preparing bread crumbs according to claim 1, characterized in that: The starch includes at least one of corn starch, sweet potato starch, cassava starch, potato starch, yam starch, mung bean starch, pea starch, water chestnut starch, lotus root starch and water chestnut starch.

7. Bread crumbs obtained by the process for preparing bread crumbs according to any one of claims 1 to 6.

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