Additive-free bread crumbs for fried foods and preparation method of additive-free bread crumbs

Abstract

The invention discloses additive-free bread crumbs for fried foods. The additive-free bread crumbs comprise the following raw materials in parts by weight: 100-140 parts of high gluten flour, 20-40 parts of corn starch, 0.5-0.8 part of yeast powder, 1-4 parts of salt, 1-3 parts of malt sugar, 5-10 parts of modified corn protein powder, 1-5 parts of water chestnut starch, 2-5 parts of mung bean starch, 1-6 parts of small red beans, 2-8 parts of oat, 1-4 parts of honey, 2-4 parts of Chinese wolfberry fruits, 5-10 parts of eggs, 1-2 parts of an emulsifying agent and 10-20 parts of water, whereinthe modified corn protein powder is prepared through the following technologies: uniformly mixing zein with a phosphate buffer solution, adding protein transglutaminase, performing stirring, adding skimmed whey protein and water, regulating the pH value of a system to 7.2-7.6, performing water-bath vibration, then adding alkali protease, performing enzymolysis, performing boiling-water-bath enzymedeactivation, regulating the system to be neutral, performing micro-thinning treatment, adding dry yeast, performing fermentation, performing sterilization, and performing spray drying so as to obtain the modified corn protein powder.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to an additive-free bread crumb for fried food and a preparation method thereof. Background technique

[0002] Bread crumbs are widely used in fried and fried foods, and are mainly used to adhere to the surface of the wrapped food. The food is crispy, delicious and delicious. Bread crumbs are more and more popular as an additive, but in the prior art, various substances that are not beneficial to the body are usually added to the food to improve the color and mouthfeel of the food, which is not conducive to human health. Contents of the invention

[0003] Based on the technical problems in the background technology, the present invention proposes an additive-free bread crumb for fried food and its preparation method. The obtained bread crumb not only has high nutritional value, but also has excellent color and taste, and has no additives, which is beneficial to human heal...

Examples

Embodiment 1

[0014] A kind of additive-free bread crumbs for fried food proposed by the present invention, its raw materials include by weight: 100 parts of high-gluten flour, 40 parts of cornstarch, 0.5 part of yeast powder, 4 parts of salt, 1 part of maltose, modified corn protein 10 parts of powder, 1 part of water chestnut starch, 5 parts of mung bean starch, 1 part of red bean, 8 parts of oats, 1 part of honey, 4 parts of wolfberry, 5 parts of eggs, 2 parts of emulsifier, and 10 parts of water.

Embodiment 2

[0016] A kind of additive-free bread crumbs for fried food proposed by the present invention, its raw materials include by weight: 140 parts of high-gluten flour, 20 parts of cornstarch, 0.8 part of yeast powder, 1 part of salt, 3 parts of maltose, modified corn gluten 5 parts of powder, 5 parts of water chestnut starch, 2 parts of mung bean starch, 6 parts of red bean, 2 parts of oat, 4 parts of honey, 2 parts of wolfberry, 10 parts of egg, 1 part of emulsifier, and 20 parts of water.

[0017] The modified corn gluten powder is prepared by the following process: mix corn protein and phosphate buffer solution evenly, add protein glutaminase and stir, add defatted whey protein and water, adjust the pH value of the system to 7.2-7.6, shake in a water bath, and then Alkaline protease is added for enzymatic hydrolysis, the enzyme is sterilized in a boiling water bath, the system is adjusted to neutral, micronized, dry yeast is added for fermentation, sterilized, and spray-dried to ...

Embodiment 3

[0019] A kind of additive-free bread crumbs for fried food proposed by the present invention, its raw materials include by weight: 110 parts of high-gluten flour, 35 parts of corn starch, 0.6 parts of yeast powder, 3 parts of salt, 1.5 parts of maltose, modified corn protein 8 parts of powder, 2 parts of water chestnut starch, 4 parts of mung bean starch, 2 parts of red bean, 6 parts of oat, 2 parts of honey, 3.5 parts of wolfberry, 6 parts of egg, 1.8 parts of emulsifier, and 12 parts of water.

[0020] The modified corn gluten powder is prepared by the following process: mix corn protein and phosphate buffer solution evenly, add protein glutaminase and stir for 40 minutes at a stirring temperature of 55°C, add defatted whey protein and water, and adjust the pH value of the system to 7.2 -7.6, shake in a water bath at 45°C, add alkaline protease for enzymolysis, inactivate the enzyme in a boiling water bath, adjust the system to neutral, micronize, add dry yeast to ferment for...

technical field

[0001] The invention relates to the technical field of food processing, in particular to an additive-free bread crumb for fried food and a preparation method thereof. Background technique

[0002] Bread crumbs are widely used in fried and fried foods, and are mainly used to adhere to the surface of the wrapped food. The food is crispy, delicious and delicious. Bread crumbs are more and more popular as an additive, but in the prior art, various substances that are not beneficial to the body are usually added to the food to improve the color and mouthfeel of the food, which is not conducive to human health. Contents of the invention

[0003] Based on the technical problems in the background technology, the present invention proposes an additive-free bread crumb for fried food and its preparation method. The obtained bread crumb not only has high nutritional value, but also has excellent color and taste, and has no additives, which is beneficial to human heal...

Examples

Embodiment 1

[0014] A kind of additive-free bread crumbs for fried food proposed by the present invention, its raw materials include by weight: 100 parts of high-gluten flour, 40 parts of cornstarch, 0.5 part of yeast powder, 4 parts of salt, 1 part of maltose, modified corn protein 10 parts of powder, 1 part of water chestnut starch, 5 parts of mung bean starch, 1 part of red bean, 8 parts of oats, 1 part of honey, 4 parts of wolfberry, 5 parts of eggs, 2 parts of emulsifier, and 10 parts of water.

Embodiment 2

[0016] A kind of additive-free bread crumbs for fried food proposed by the present invention, its raw materials include by weight: 140 parts of high-gluten flour, 20 parts of cornstarch, 0.8 part of yeast powder, 1 part of salt, 3 parts of maltose, modified corn gluten 5 parts of powder, 5 parts of water chestnut starch, 2 parts of mung bean starch, 6 parts of red bean, 2 parts of oat, 4 parts of honey, 2 parts of wolfberry, 10 parts of egg, 1 part of emulsifier, and 20 parts of water.

[0017] The modified corn gluten powder is prepared by the following process: mix corn protein and phosphate buffer solution evenly, add protein glutaminase and stir, add defatted whey protein and water, adjust the pH value of the system to 7.2-7.6, shake in a water bath, and then Alkaline protease is added for enzymatic hydrolysis, the enzyme is sterilized in a boiling water bath, the system is adjusted to neutral, micronized, dry yeast is added for fermentation, sterilized, and spray-dried to ...

Embodiment 3

[0019] A kind of additive-free bread crumbs for fried food proposed by the present invention, its raw materials include by weight: 110 parts of high-gluten flour, 35 parts of corn starch, 0.6 parts of yeast powder, 3 parts of salt, 1.5 parts of maltose, modified corn protein 8 parts of powder, 2 parts of water chestnut starch, 4 parts of mung bean starch, 2 parts of red bean, 6 parts of oat, 2 parts of honey, 3.5 parts of wolfberry, 6 parts of egg, 1.8 parts of emulsifier, and 12 parts of water.

[0020] The modified corn gluten powder is prepared by the following process: mix corn protein and phosphate buffer solution evenly, add protein glutaminase and stir for 40 minutes at a stirring temperature of 55°C, add defatted whey protein and water, and adjust the pH value of the system to 7.2 -7.6, shake in a water bath at 45°C, add alkaline protease for enzymolysis, inactivate the enzyme in a boiling water bath, adjust the system to neutral, micronize, add dry yeast to ferment for...