Preparation method of high-quality low-oil-absorption bread crumbs
By using natural raw materials such as whole wheat flour, high-gluten flour and seaweed powder, combined with high-temperature and high-pressure treatment and constant temperature fermentation, low-oil absorption and high-quality bread crumbs are prepared, solving the problems of high oil absorption and additives of traditional bread crumbs, achieving healthy, delicious and low-calorie effects.
Patent Information
- Application Number
- CN202510010248.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-03
- Publication Date
- 2025-03-25
AI Technical Summary
Traditional bread crumbs are prone to absorb a large amount of oil during cooking, resulting in high fat content of fried foods. The low-oil-absorbing bread crumbs developed on the market are often added with synthetic additives, which affects the taste and health.
Use natural raw materials such as whole wheat flour, high-gluten flour and seaweed powder to prepare high-quality low-absorbent bread crumbs through high-temperature and high-pressure treatment, constant temperature fermentation and baking, and avoid the use of artificial synthetic additives.
It significantly reduces the oil absorption rate of bread crumbs, improves its health and nutritional value, meets consumers' demand for low-fat and low-calorie healthy foods, while maintaining a high-quality taste and application range.
Smart Images
Figure CN119678965A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to food processing, in particular to a method for preparing high-quality low-oil-absorption bread crumbs. Background Art
[0002] Fried foods have long been favored by consumers around the world for their unique taste and flavor. However, high oil absorption is the main health risk of fried foods. Long-term excessive intake may lead to problems such as high blood pressure, fatty liver, and cardiovascular and cerebrovascular diseases, which seriously threaten human health. The "Dietary Guidelines for Chinese Residents" (2022) recommends that adults should control their daily fat intake to 25-30g. In recent years, as people's attention to healthy eating continues to increase, low-fat, low-calorie foods have become a market development trend.
[0003] Bread crumbs are a kind of bread crumbs that have been baked and ground. They are widely used in the food industry. As a common surface coating for fried foods, they are used to wrap the outer layer of meat, fish, vegetables and other ingredients. When fried, they form a golden and crispy crust, lock in the freshness of the ingredients and improve the taste. They are also used in industries such as baking cakes, various noodles, meat making and dessert innovation. They are very important raw materials in the fields of prepared foods and pre-prepared foods. As the outer coating of food, bread crumbs play the following important roles: 1) they can give the food a distinctive appearance and crispy taste during the cooking process; 2) they reduce the total oil absorption rate of fried foods and inhibit the entry of oil into the ingredients; 3) they prevent the loss of food moisture, vitamins and other food ingredients, and play a role in protecting the nutrition of the ingredients. However, traditional bread crumbs tend to absorb a lot of oil during the cooking process, which is one of the important reasons for the high oil content of fried foods. The average oil absorption rate of fried foods wrapped in traditional bread crumbs is as high as 30%, and the oil absorption rate of bread crumbs itself is as high as 50%. In order to solve the problem of high oil absorption rate of bread crumbs, a variety of bread crumbs with low oil absorption rate have been developed on the market. For example, the addition of artificial synthetic oil absorption inhibitors, such as certain phosphates, soy protein or synthetic cellulose, or the preparation of bread crumbs by inhibiting fermentation, will not only reduce the specific volume of bread, make the bread crumbs hard and taste worse, but may also be regarded as "chemical additives" by consumers, limiting their commercial value to a certain extent. In addition, with consumers paying more and more attention to food safety and health, the demand for clean formulas and fewer additives has become one of the important trends in the development of the food industry. Summary of the invention
[0004] Purpose of the invention: The present invention aims to provide a method for preparing high-quality bread crumbs with a healthy and safe formula and low oil absorption rate.
[0005] Technical solution: The method for preparing high-quality low-oil-absorption breadcrumbs of the present invention comprises the following steps:
[0006] Step 1: Weigh different weight portions of whole wheat flour, high-gluten flour, seaweed powder, white sugar, fresh yeast, salt and water, and fully mix the weighed whole wheat flour, high-gluten flour and seaweed powder to obtain mixed flour;
[0007] Step 2: Spread the mixed flour to a thickness of 4-6 mm, place in a vertical autoclave, and treat at 110-130° C. and 0.13-0.17 MPa for 10-20 min. After the treatment, add the white sugar, fresh yeast, salt and water weighed in step 1, and knead into dough;
[0008] Step 3: The dough undergoes initial constant temperature fermentation at a temperature of 26-30°C for 30-70 minutes;
[0009] Step 4: After the primary fermentation is completed, take out the primary fermentation dough and shape and divide it, and then carry out secondary constant temperature fermentation at a fermentation temperature of 30-34°C and a fermentation time of 40-80 minutes;
[0010] Step 5: After the secondary fermentation is completed, transfer the dough to the oven for baking at a temperature of 170-210°C for 15-35 minutes.
[0011] Step 6: Take out the baked dough, cool and dry it, and then crush it. The crumbs are passed through a 50-70 mesh sieve and then bagged.
[0012] Preferably, in step 1, weigh 115-125 parts of whole wheat flour, 75-85 parts of high-gluten flour, 9-11 parts of seaweed powder, 28-32 parts of white sugar, 4.5-5.5 parts of fresh yeast, 1.7-2.3 parts of salt, and 125-140 parts of water.
[0013] Preferably, in step 1, weigh 120 parts of whole wheat flour, 80 parts of high-gluten flour, 10 parts of seaweed powder, 30 parts of white sugar, 5 parts of fresh yeast, 2 parts of salt, and 135 parts of water.
[0014] Preferably, the dietary fiber content of the whole wheat flour in step 1 is not less than 12%.
[0015] Preferably, the seaweed powder is one or more of kelp powder, laver powder, spirulina powder, hijiki powder, and eucheuma powder.
[0016] Preferably, the seaweed powder is kelp powder produced in the Bohai Sea.
[0017] Preferably, the high temperature and high pressure treatment conditions in step 2 are 121° C. and 0.15 MPa for 15 min.
[0018] Preferably, the initial fermentation temperature in step 3 is 28° C. and the fermentation time is 60 min.
[0019] Preferably, the secondary fermentation temperature in step 4 is 32° C. and the fermentation time is 60 min.
[0020] Preferably, the baking temperature in step 5 is 190° C. and the baking time is 25 min.
[0021] Beneficial effects: Compared with the prior art, the present invention has the following significant advantages:
[0022] 1. Natural materials are selected to meet health trends: safe and healthy raw materials are used, without artificial synthetic additives. The selected raw materials are pure natural substances, which are in line with the development trend of modern healthy diet and have high commercial value.
[0023] 2. Low oil absorption rate: The oil absorption rate of the prepared high-quality low-oil-absorption bread crumbs after frying is only 36.16%, which is 38.7% lower than the 58.96% of commercially available bread crumbs, and the oil absorption rate is significantly reduced. This greatly meets the consumer's demand for low-fat, low-calorie healthy food, and also provides theoretical support for the industrial production of bread crumbs.
[0024] 3. Excellent quality: The prepared bread crumbs are bright in color, distinct and uniform in size, with good adhesion, glossy, and not easy to fall off. They combine the rich aroma of bread and the light flavor of seaweed. After frying, they have a crispy taste, attractive color, and a unique taste. After frying, the high-quality bread crumbs are coated on the fish fillets, and the finished product is crispy on the outside and tender on the inside. It can be used as the outer coating of a variety of fried foods and has a wide range of applications.
[0025] 4. High nutritional value: The whole wheat flour added in this preparation method is ground from whole wheat grains, retaining the outer bran, germ and endosperm of wheat, and is rich in nutrients such as carbohydrates, calcium, vitamins, minerals and dietary fiber. Seaweed powder is rich in vitamins, minerals and dietary fiber, which significantly improves the overall nutritional value of breadcrumbs. And its texture helps to increase the crispness when wrapping food.
[0026] 5. Low-calorie healthy choice: The whole wheat flour and seaweed powder are rich in dietary fiber, which can enhance satiety and help reduce weight. The prepared breadcrumbs have lower calories than traditional products, which not only meets consumers' pursuit of deliciousness, but also reduces calorie intake, which is in line with the sustainable development concept of healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 This is the result diagram of the effect of different whole wheat flour replacement rates on the oil absorption rate of high-quality bread crumbs;
[0028] Figure 2 This is the result diagram of the effect of different whole wheat flour replacement rates on the moisture content of high-quality bread crumbs;
[0029] Figure 3 This is a graph showing the effect of different initial fermentation conditions on the oil absorption rate of high-quality bread crumbs;
[0030] Figure 4 This is a graph showing the effect of different secondary fermentation conditions on the oil absorption rate of high-quality bread crumbs;
[0031] Figure 5 This is the result graph of the effect of different baking temperatures on the oil absorption rate of high-quality bread crumbs;
[0032] Figure 6 This is a graph showing the effect of different baking times on the oil absorption rate of high-quality bread crumbs.
[0033] Figure 7 This is the result graph of the effect of different kelp powder addition amounts on the oil absorption rate of high-quality bread crumbs;
[0034] Figure 8 This is the result graph showing the effect of different amounts of laver powder added on the oil absorption rate of high-quality bread crumbs;
[0035] Fig. 9 This is the result graph showing the effect of different amounts of spirulina powder added on the oil absorption rate of high-quality bread crumbs;
[0036] Fig.10 This is the result graph showing the effect of different amounts of Hijiki powder added on the oil absorption rate of high-quality bread crumbs;
[0037] Fig.11 This is the result graph of the effect of different amounts of Eucheuma powder added on the oil absorption rate of high-quality bread crumbs;
[0038] Fig.12 This is a graph showing the effect of different types of seaweed powder on the oil absorption rate of high-quality bread crumbs. DETAILED DESCRIPTION
[0039] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0040] Example 1: Single factor experiment on the production process formula of high quality low oil absorption bread crumbs
[0041] Prepare high quality low oil absorption bread crumbs by following these steps:
[0042] Step 1: Weigh 200 parts of whole wheat flour and high-gluten flour, mix them thoroughly, and obtain mixed flour;
[0043] Step 2: Spread the mixed flour to a thickness of 5 mm, place it in a vertical high pressure sterilizer, treat it at 121°C and 0.15 MPa for 15 min, add 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast and 2 parts of salt to the mixed flour, and knead it into dough;
[0044] Step 3: The dough is fermented at a constant temperature of 28°C for 60 minutes.
[0045] Step 4: After the primary fermentation is completed, take out the primary fermentation dough and shape and divide it, and then carry out secondary constant temperature fermentation at a fermentation temperature of 32°C and a fermentation time of 60 minutes;
[0046] Step 5: After the secondary fermentation is completed, transfer the dough to the oven for baking at a temperature of 190°C for 25 minutes.
[0047] Step 6: Take out the baked dough, cool and dry it, and then crush it. The crumbs are passed through a 60-mesh sieve and then bagged.
[0048] 1. Single Factor Experimental Design
[0049] Under the above basic formula and basic processing technology of bread crumbs, the effects of whole wheat flour substitution rate, primary fermentation time, secondary fermentation time, baking temperature and baking time on the oil absorption rate of finished bread crumbs were studied.
[0050] The replacement rates of whole wheat flour are: 20%, 40%, 60%, 80%, 100%;
[0051] The initial fermentation times were: 30min, 40min, 50min, 60min, 70min;
[0052] The secondary fermentation times are: 40min, 50min, 60min, 70min, 80min;
[0053] The baking temperatures are: 170°C, 180°C, 190°C, 200°C, 210°C;
[0054] The baking times are: 15min, 20min, 25min, 30min, 35min;
[0055] Specifically, the formula of the high-quality low-oil absorption bread crumbs is: whole wheat flour is respectively: 40g, 80g, 120g, 160g, 200g; high-gluten flour is respectively: 160g, 120g, 80g, 40g, 0g; fresh yeast is 5g, salt is 2g, white sugar is 30g, and water is 135g.
[0056] 2. The evaluation method is as follows:
[0057] 2.1 Determination of oil absorption rate: Weigh 4g of high-quality low-oil-absorption bread crumbs in the example and commercially available bread crumbs, put them into a sieve, fry them in soybean oil at 175°C for 1.5min, drain and let stand for 30s, wait until no oil drops on the surface, cool and bag them for testing. The oil absorption rate is tested according to the first method Soxhlet extraction method in GB 5009.6-2016 "National Food Safety Standard Determination of Fat in Food".
[0058] 2.2 Sensory evaluation: The samples were scored based on color, flavor, adhesion, and crispness. A sensory evaluation panel consisting of 10 trained professionals (5 men and 5 women) was formed to evaluate the samples using the sensory evaluation criteria shown in Table 1.
[0059] Table 1 Sensory evaluation standards
[0060]
[0061] 2.3 Determination of moisture: Refer to GB 5009.3-2010 "Determination of moisture in food". Take bread crumb samples and sample evenly. Make three parallel samples for each sample and take the average value.
[0062] 3. Single factor test results and analysis
[0063] 3.1 Effect of different substitution rates of whole wheat flour on the oil absorption rate of high-quality low-oil-absorption breadcrumbs after frying
[0064] like Figure 1 As shown in the figure, with the increase of whole wheat flour replacement rate, the oil absorption rate of bread crumbs has changed significantly. The oil content shows a trend of first decreasing and then increasing. When the whole wheat flour replacement rate is 60%, the oil absorption rate of bread crumbs is 36.16%, reaching the lowest. At the same time, the oil absorption rate of commercially available bread crumbs was measured to be 58.96%.
[0065] 3.2 Effect of different substitution rates of whole wheat flour on the moisture content of high-quality low-oil-absorption breadcrumbs after frying
[0066] like Figure 2 As shown, with the increase of the replacement rate of whole wheat flour, the moisture content of bread crumbs after frying shows an upward trend. This shows that increasing the proportion of whole wheat flour can reduce water evaporation. Whole wheat flour is rich in dietary fiber, which can not only reduce oil but also effectively maintain the water retention of the dough. This patent study found that adding different polysaccharides to the outer batter can significantly increase the moisture content of the fried outer batter and reduce its oil absorption rate. Whole wheat flour bran contains more arabinoxylan, which may have the effect of adding polysaccharides and significantly increase the moisture content.
[0067] 3.3 Effects of different substitution rates of whole wheat flour on sensory evaluation of high-quality low-oil-absorption breadcrumbs after frying
[0068] Table 2 Effect of different substitution rates of whole wheat flour on sensory evaluation of high-quality low-oil absorption bread crumbs
[0069]
[0070]
[0071] As shown in Table 2, with the increase of whole wheat flour substitution rate, the sensory evaluation of bread crumbs showed a downward trend, which was mainly reflected in the decrease of color score. The higher the substitution rate, the darker the color and the looser the structure. The sensory evaluation score of bread crumbs made with a substitution rate of less than 60% was higher.
[0072] In summary, it is more appropriate to select a ratio of 40%-80% of whole wheat flour to the mixed flour. When the ratio of whole wheat flour to the mixed flour is 60%, the comprehensive indexes of bread crumbs reach the optimum.
[0073] 3.4 Effect of primary fermentation conditions on oil absorption of high-quality low-oil-absorption breadcrumbs
[0074] like Figure 5 As shown in the figure, under the conditions of secondary fermentation at 32℃, 60min, baking temperature at 190℃, and baking time at 20min, the effect of different initial fermentation times on the oil absorption rate of bread crumbs was investigated. As the initial fermentation time increases, the oil absorption rate of bread crumbs shows a trend of first decreasing and then increasing. When the initial fermentation time is 50min, the fermented dough is soft and fluffy, with good resilience, and the oil absorption rate is 42.20%, reaching the lowest. In summary, the best initial fermentation time is 50min.
[0075] 3.5 Effect of secondary fermentation conditions on oil absorption rate of high-quality low-oil-absorption breadcrumbs
[0076] Under the conditions of primary fermentation at 28℃, 50min, baking temperature at 190℃, and baking time at 20min, the effects of different secondary fermentation conditions on the oil absorption rate of bread crumbs were investigated. With the extension of the secondary fermentation time, the oil absorption rate of bread crumbs showed a trend of first decreasing and then increasing. When the secondary fermentation time was 60min, the cross-section of the fermented dough was honeycomb-shaped, soft and fluffy, and the measured oil absorption rate was: 42.32%, reaching the lowest. In summary, the best secondary fermentation time is 60min.
[0077] 3.6 Effect of baking temperature on oil absorption of high-quality low-oil-absorption breadcrumbs
[0078] Under the conditions of primary fermentation at 28℃, 50min, secondary fermentation at 32℃, 60min, and baking time of 20min, the effect of different baking temperatures on the oil absorption rate of bread crumbs was investigated. With the increase of baking temperature, the oil absorption rate of bread crumbs showed a trend of first decreasing and then increasing. When the baking temperature is too low, the bread is not baked evenly, resulting in an increase in the oil absorption rate of the finished bread crumbs. When the baking temperature is too high, the bread becomes hard, the color becomes darker, the moisture content decreases, and the oil absorption rate increases. When the baking temperature is 190℃, the oil absorption rate of bread crumbs is: 42.99%, reaching the lowest. In summary, the optimal baking temperature is 190℃.
[0079] 3.7 Effect of baking time on oil absorption of high-quality low-oil-absorption breadcrumbs
[0080] Under the conditions of primary fermentation at 28℃, 50min, secondary fermentation at 32℃, 60min, and baking temperature at 190℃, the effect of different baking times on the oil absorption rate of bread crumbs was investigated. With the extension of baking time, the oil absorption rate of bread crumbs showed a trend of first decreasing and then increasing. When the baking time was 25min, the oil absorption rate of bread crumbs was 42.12%, reaching the lowest. In summary, the best baking time is 25min.
[0081] 4. Orthogonal experiment of preparation process
[0082] Based on the single factor experiment, the L9(3 4 ) Orthogonal experiment, the experimental levels are shown in Table 3;
[0083] Table 3 Orthogonal experiment table of high quality low oil absorption bread crumb preparation process
[0084]
[0085] 5. Orthogonal Experiment Results and Analysis
[0086] The orthogonal test results on the influence of bread crumbs oil absorption rate are analyzed. As shown in Table 3, the order of factors affecting the oil absorption rate of bread crumbs is: primary fermentation time > secondary fermentation time > baking time > baking temperature. The optimal level is: A3B2C2D2, that is, the primary fermentation conditions are 28℃, 60min, the secondary fermentation conditions are 32℃, 60min, the baking temperature is 190℃, and the baking time is 25min. The high-quality bread crumbs have the lowest oil absorption rate.
[0087] Table 4 Analysis of orthogonal experimental results on the oil absorption rate of high-quality and low-oil-absorption bread crumbs
[0088]
[0089]
[0090] The optimal formula for high-quality, low-oil-absorption bread crumbs is: 120 parts of whole wheat flour, 80 parts of high-gluten flour, 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast, and 2 parts of salt. Bread crumbs were prepared as described above, and the oil absorption rates of three independent batches were: 42.03%, 42.16%, and 42.29%, respectively, with an average of 42.16%, and the oil absorption rate reached the lowest, indicating that the optimal combination of the orthogonal experiment was consistent with the measured value results. The experiment of this patent measured that the average oil absorption rate of commercially available bread crumbs was 58.96%, and the high-quality, low-oil-absorption bread crumbs prepared by the optimal formula process had an oil absorption rate 28.5% lower than that of commercially available bread crumbs.
[0091] Example 2 Preparation of high-quality low-oil-absorption breadcrumbs with different kelp powder addition amounts
[0092] Prepare high quality low oil absorption bread crumbs by following these steps:
[0093] Step 1: Weigh the following ingredients: 120 parts whole wheat flour, 80 parts high gluten flour, 6 parts kelp powder;
[0094] Or 120 parts of whole wheat flour, 80 parts of high-gluten flour, and 8 parts of kelp powder;
[0095] Or 120 parts of whole wheat flour, 80 parts of high-gluten flour, and 10 parts of kelp powder;
[0096] Or 120 parts of whole wheat flour, 80 parts of high-gluten flour, and 12 parts of kelp powder;
[0097] Or 120 parts of whole wheat flour, 80 parts of high-gluten flour, and 14 parts of kelp powder;
[0098] Step 2: Spread the mixed flour consisting of whole wheat flour, high-gluten flour and kelp powder to a thickness of 5 mm, place it in a vertical high-pressure sterilizer, treat it at 121°C for 15 minutes, add 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast and 2 parts of salt to the mixed flour, and knead it into dough;
[0099] Step 3: The dough is fermented at a constant temperature of 28°C for 60 minutes.
[0100] Step 4: After the primary fermentation is completed, take out the primary fermentation dough and shape and divide it, and then carry out secondary constant temperature fermentation at a fermentation temperature of 32°C and a fermentation time of 60 minutes;
[0101] Step 5: After the secondary fermentation is completed, transfer the dough to the oven for baking at a temperature of 190°C for 25 minutes.
[0102] Step 6: Take out the baked dough, cool and dry it, and then crush it. Pass the crumbs through a 60-mesh sieve and pack them into bags.
[0103] The oil absorption rate of bread crumbs was measured according to method 2.1 of Example 1. The results are as follows: Figure 7 As shown. Adding kelp powder significantly reduced the oil absorption rate of bread crumbs. When the amount of kelp powder added was 10g, the oil absorption rate of bread crumbs after frying was the lowest, only 36.16%. The optimal formula for high-quality, low-oil-absorption bread crumbs is: 120 parts of whole wheat flour, 80 parts of high-gluten flour, 10 parts of kelp powder, 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast, and 2 parts of salt.
[0104] Example 3
[0105] The difference between this embodiment and embodiment 2 is that in step (1), kelp powder is replaced with laver powder, and the rest is the same as that of embodiment 2.
[0106] The oil absorption rate of bread crumbs was measured according to method 2.1 of Example 1. The results are as follows: Figure 8 As shown in the figure, adding laver powder significantly reduced the oil absorption rate of bread crumbs. When the amount of laver powder added was 8g, the oil absorption rate of fried bread crumbs was 37.97%, reaching the lowest. The optimal formula for high-quality and low-oil-absorption bread crumbs is: 120 parts of whole wheat flour, 80 parts of high-gluten flour, 8 parts of laver powder, 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast, and 2 parts of salt.
[0107] Example 4
[0108] The difference between this embodiment and embodiment 2 is that in step (1), kelp powder is replaced with spirulina powder, and the rest is the same as that of embodiment 2.
[0109] The oil absorption rate of bread crumbs was measured according to method 2.1 of Example 1. The results are as follows: Fig. 9 As shown. Adding spirulina powder significantly reduced the oil absorption rate of bread crumbs. When the amount of spirulina powder added was 10g, the oil absorption rate of fried high-quality low-oil-absorption bread crumbs was 38.03%, reaching the lowest. The optimal formula for high-quality low-oil-absorption bread crumbs is: 120 parts of whole wheat flour, 80 parts of high-gluten flour, 10 parts of spirulina powder, 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast, and 2 parts of salt.
[0110] Example 5
[0111] The difference between this embodiment and embodiment 2 is that in step (1), kelp powder is replaced with hijiki powder, and the rest is the same as that of embodiment 2.
[0112] The oil absorption rate of bread crumbs was measured according to method 2.1 of Example 1. The results are as follows: Fig.10As shown. Adding Hijiki powder significantly reduced the oil absorption rate of bread crumbs. When the amount of Hijiki powder added was 6g, the oil absorption rate of fried high-quality low-oil-absorption bread crumbs was 38.39%, reaching the lowest. The optimal formula for high-quality low-oil-absorption bread crumbs is: 120 parts of whole wheat flour, 80 parts of high-gluten flour, 6 parts of Hijiki powder, 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast, and 2 parts of salt.
[0113] Example 6
[0114] The difference between this embodiment and embodiment 2 is that in step (1), kelp powder is replaced with kelp powder, and the rest is the same as that of embodiment 2.
[0115] The oil absorption rate of bread crumbs was measured according to method 2.1 of Example 1. The results are as follows: Fig.11 As shown. Adding Eucheuma powder significantly reduced the oil absorption rate of bread crumbs. When the addition amount of Eucheuma powder was 10g, the oil absorption rate of bread crumbs after frying was: 37.68%, reaching the lowest. The optimal formula for high-quality and low-oil-absorption bread crumbs is: 120 parts of whole wheat flour, 80 parts of high-gluten flour, 10 parts of Eucheuma powder, 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast, and 2 parts of salt.
[0116] Comparative Example 1
[0117] Prepare the bread crumbs by following these steps:
[0118] Step 1: Weigh 200 parts of pure high-gluten flour and spread it to a thickness of 5 mm, place it in a vertical high-pressure sterilizer, treat it at 121° C. for 15 minutes, add 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast and 2 parts of salt, and knead it into dough;
[0119] Step 2: The dough undergoes initial constant temperature fermentation at 28°C for 60 minutes.
[0120] Step 3: After the initial fermentation is completed, take out the dough for the initial fermentation and shape and divide it, and then carry out secondary constant temperature fermentation at a temperature of 32°C and a fermentation time of 60 minutes.
[0121] Step 4: After the secondary fermentation is completed, transfer the dough to the oven for baking at a temperature of 190°C for 25 minutes.
[0122] Step 5: Take out the baked dough, cool and dry it, and then crush it. Pass the crumbs through a 60-mesh sieve and bag it.
[0123] Comparative Example 2
[0124] Prepare the bread crumbs by following these steps:
[0125] Step 1: weigh 200 parts of pure high-gluten flour that has not been treated with high temperature and high pressure, add 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast and 2 parts of salt, and knead into dough;
[0126] Step 2: The dough undergoes initial constant temperature fermentation at 28°C for 60 minutes.
[0127] Step 3: After the initial fermentation is completed, take out the dough for the initial fermentation and shape and divide it, and then carry out secondary constant temperature fermentation at a temperature of 32°C and a fermentation time of 60 minutes.
[0128] Step 4: After the secondary fermentation is completed, transfer the dough to the oven for baking at a temperature of 190°C for 25 minutes.
[0129] Step 5: Take out the baked dough, cool and dry it, and then crush it. Pass the crumbs through a 60-mesh sieve and bag it.
[0130] Comparative Example 3
[0131] Prepare the bread crumbs by following these steps:
[0132] Step 1: weigh 120 parts of whole wheat flour that has not been treated with high temperature and high pressure, 80 parts of high-gluten flour, add 135 parts of water, 30 parts of white sugar, 5 parts of fresh yeast and 2 parts of salt, and knead into dough;
[0133] Step 2: The dough undergoes initial constant temperature fermentation at 28°C for 60 minutes.
[0134] Step 3: After the initial fermentation is completed, take out the dough for the initial fermentation and shape and divide it, and then carry out secondary constant temperature fermentation at a temperature of 32°C and a fermentation time of 60 minutes.
[0135] Step 4: After the secondary fermentation is completed, transfer the dough to the oven for baking at a temperature of 190°C for 25 minutes.
[0136] Step 5: Take out the baked dough, cool and dry it, and then crush it. Pass the crumbs through a 60-mesh sieve and bag it.
[0137] Table 4 Comparison of experimental data of Examples 1-6 and Comparative Example 1
[0138]
[0139] As can be seen from Table 4, the experimental data of the high-quality, low-oil-absorption bread crumbs described in Examples 1-6 are better than those in Comparative Examples 1-3. In Comparative Example 1, the oil absorption rate of bread crumbs prepared from pure high-gluten flour is 52.33%, which is significantly higher than the oil absorption rate of bread crumbs in Examples 1-6. The bread crumbs prepared by special treatment of raw materials with high temperature and high pressure, oil absorption rate, sensory score, and moisture content are all better than those of the untreated comparative examples. The oil absorption rate of the finished bread crumbs prepared with the addition of seaweed powder is lower than that without the addition of seaweed powder, among which the oil absorption rate of the bread crumbs prepared with the addition of kelp powder is the lowest, only 36.16%, and the sensory score and moisture content are the highest. Furthermore, the addition of seaweed powder can not only effectively reduce the oil absorption rate of bread crumbs and increase the moisture content of bread crumbs, but also integrate the light flavor of seaweed into the rich bread aroma. And the formula adopted by the present invention does not contain artificial synthetic additives, is healthy and nutritious, and meets people's demand for low-calorie healthy food. Therefore, the high-quality, low-oil-absorption bread crumbs prepared by the present invention have high market application value.
[0140] Although the above embodiments provide a detailed description of the present invention, they are only a part of the embodiments of the present invention, rather than all of the embodiments. People can also obtain other embodiments based on the above embodiments without creativity, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A method for preparing high-quality low-oil-absorption breadcrumbs, characterized in that: The following steps are involved: Step 1: Weigh different weight portions of whole wheat flour, high-gluten flour, seaweed powder, white sugar, fresh yeast, salt and water, and fully mix the weighed whole wheat flour, high-gluten flour and seaweed powder to obtain mixed flour; Step 2: Spread the mixed flour to a thickness of 4-6 mm, place in a vertical autoclave, and treat at 110-130° C. and 0.13-0.17 MPa for 10-20 min. After the treatment, add the white sugar, fresh yeast, salt and water weighed in step 1, and knead into dough; Step 3: The dough undergoes initial constant temperature fermentation at a temperature of 26-30°C for 30-70 minutes; Step 4: After the primary fermentation is completed, take out the primary fermentation dough and shape and divide it, and then carry out secondary constant temperature fermentation at a fermentation temperature of 30-34°C and a fermentation time of 40-80 minutes; Step 5: After the secondary fermentation is completed, transfer the dough to the oven for baking at a temperature of 170-210°C for 15-35 minutes. Step 6: Take out the baked dough, cool and dry it, and then crush it. The crumbs are sieved through a 50-70 mesh sieve and then bagged.
2. The method for preparing high-quality low-oil-absorption bread crumbs according to claim 1, characterized in that: In step 1, weigh 115-125 parts of whole wheat flour, 75-85 parts of high-gluten flour, 9-11 parts of seaweed powder, 28-32 parts of white sugar, 4.5-5.5 parts of fresh yeast, 1.7-2.3 parts of salt, and 125-140 parts of water.
3. The method for preparing high-quality low oil absorption bread crumbs according to claim 1, characterized in that: In step 1, weigh 120 parts of whole wheat flour, 80 parts of high-gluten flour, 10 parts of seaweed powder, 30 parts of white sugar, 5 parts of fresh yeast, 2 parts of salt, and 135 parts of water.
4. The method for preparing high-quality low oil absorption bread crumbs according to claim 1, characterized in that: The dietary fiber content of the whole wheat flour in step 1 is not less than 12%.
5. The method for preparing high-quality low oil absorption bread crumbs according to any one of claims 1 to 4, characterized in that: The seaweed powder is one or more of kelp powder, laver powder, spirulina powder, hijiki powder and eucheuma powder.
6. The method for preparing high-quality low oil absorption bread crumbs according to claim 5, characterized in that: The seaweed powder is kelp powder produced in the Bohai Sea area.
7. The method for preparing high-quality low oil absorption bread crumbs according to claim 1, characterized in that: The high temperature and high pressure treatment conditions in step 2 are 121° C. and 0.15 MPa for 15 min.
8. The method for preparing high-quality low oil absorption bread crumbs according to claim 1, characterized in that: The initial fermentation temperature in step 3 is 28° C. and the fermentation time is 60 min.
9. The method for preparing high-quality low oil absorption bread crumbs according to claim 1, characterized in that: The secondary fermentation temperature in step 4 is 32° C. and the fermentation time is 60 min.
10. The method for preparing high-quality low-oil-absorption bread crumbs according to claim 1, characterized in that: The baking temperature in step 5 is 190° C. and the baking time is 25 min.