A bread crisp coating sauce

Abstract

This invention relates to a crispy bread coating, belonging to the field of food technology. The invention provides a crispy bread coating whose ingredients include pregelatinized corn starch, acetylated distarch adipate, high amylose corn starch, rice bran oil, sucrose fatty acid ester, sodium dihydrogen phosphate, trehalose, salt, gellan gum, β-glucan, and water. The starch surface is partially gelatinized through water wetting and steam treatment to form a porous structure. High amylose corn starch is then added to fill and enhance resistance to softening. Subsequently, a staged addition of water and other ingredients, along with gradient speed stirring, is used to form a layered structure of oil-coated powder and then powder-coated oil, synergistically contributing to the crispy texture of the bread.

Description

Technical Field

[0001] This invention belongs to the field of food technology and relates to a crispy bread coating sauce. Background Technology

[0002] Flour-coated sauces typically consist of a variety of ingredients, including flour, starch, seasonings, leavening agents, and liquids. By coating the surface of food, they enhance the texture, flavor, and appearance of the food, thereby meeting the modern consumer demand for healthy eating.

[0003] Currently, the main types of bread-based sauces that achieve a crispy texture include: traditional flour-based sauces, starch-based sauces, and mixed sauces. Traditional flour-based sauces are typically made primarily with wheat flour and seasoned with salt, pepper, and other spices. While low-cost and easy to prepare, they tend to absorb oil, resulting in a greasy finish and a short-lived crispness. Starch-based sauces offer the advantage of forming a thinner, crispier crust, but they harden easily at high temperatures, resulting in a drier texture. Mixed sauces combine the advantages of both, but still suffer from insufficient adhesion and a tendency to fall off. Furthermore, many commercial sauces contain chemical leavening agents to enhance crispness, but these additives may affect the natural flavor of the food and do not align with the trend towards clean labeling. In practical applications, these sauces also face the problem of absorbing moisture and softening after cooking, especially in takeout scenarios where the crispy texture of the food is difficult to maintain for extended periods. Summary of the Invention

[0004] The purpose of this invention is to provide a crispy bread coating. This invention induces partial gelatinization of the starch surface through water wetting and steam treatment to form a porous structure, and then adds high amylose corn starch to fill and improve the resistance to softening. Then, it uses staged water addition, material addition and gradient speed stirring to form a layered structure of oil-coated powder and then powder-coated oil, which synergistically gives the bread a crispy texture.

[0005] The objective of this invention can be achieved through the following technical solutions:

[0006] A bread crisp coating, wherein the ingredients of the bread crisp coating, by weight, include 18-20 parts pregelatinized corn starch, 12-14 parts acetylated distarch adipate, 5-7 parts high amylose corn starch, 8-10 parts rice bran oil, 0.4-0.5 parts sucrose fatty acid ester, 0.15-0.21 parts sodium dihydrogen phosphate, 4-4.6 parts trehalose, 0.8-1 part salt, 0.1-0.14 parts gellan gum, 0.45-0.55 parts β-glucan, and 45-55 parts water.

[0007] The term "high amylose" as used in this application has a precise meaning in the relevant field, referring to starch in the endosperm of corn kernels that has a high amylose content, exceeding 50% of the total starch.

[0008] Furthermore, the preparation method includes the following steps:

[0009] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture.

[0010] Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder.

[0011] Step A3: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0012] Step A4: Add 1 / 3 of the powder, gellan gum, and 3 / 10 of the water to the oil mixture, and stir for 5-7 minutes to obtain material one;

[0013] Step A5: Add the remaining powder, β-glucan and 3 / 10 water to material one, stir for 5-7 minutes to obtain material two;

[0014] Step A6: Add the remaining water to material two and continue stirring for 5-7 minutes to obtain the composite slurry;

[0015] Step A7: Let the composite slurry stand at room temperature for 14-18 hours to obtain the final product.

[0016] Further, the mixing mentioned in step A1 refers to mixing pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water, stirring evenly, spreading evenly on a stainless steel tray (thickness ≤ 2cm), transferring to a steam box at 85℃ and 80% relative humidity for 18-22 minutes, then dehydrating in a hot air drying oven at 60℃ until the moisture content is 10%, pulverizing, and passing through an 80-120 mesh sieve.

[0017] Furthermore, the sieving mentioned in step A2 refers to passing the material through a 100-140 mesh sieve.

[0018] Further, the mixing described in step A3 refers to heating rice bran oil to 60°C, adding sucrose fatty acid esters, stirring at 800-1200 rpm for 5-7 minutes, and then homogenizing twice at 50 MPa pressure, 2 minutes each time.

[0019] Furthermore, the stirring speed in step A4 is 20-40 rpm.

[0020] Furthermore, the stirring speed in step A5 is 35-55 rpm.

[0021] Furthermore, the stirring speed in step A6 is 15-25 rpm.

[0022] The beneficial effects of this invention are:

[0023] (1) In the preparation process of the crispy bread coating of the present invention, pregelatinized corn starch and acetylated distarch adipate are induced to partially gelatinize the starch surface under the condition of 80% relative humidity to form a porous structure. During this process, water is used to inhibit the adhesion of starch particles, ensuring uniform water penetration during subsequent steam treatment, avoiding local over-wetting and clumping, and local overheating in the early stage of steam treatment leading to excessive gelatinization, resulting in a surface gelatinized layer, i.e., a porous brittle skeleton, which helps to quickly form a crispy shell during subsequent baking. On this basis, high amylose corn starch is added to fill the pores and enhance the resistance to softening, forming a preliminary physical filling.

[0024] (2) In this invention, water is added in batches. First, some powder, gellan gum and water are added. The gellan gum is gently dispersed at a low speed to prevent damage to the initial gel structure and to provide a supporting skeleton for subsequent ingredients, forming a preliminary oil-in-powder structure. Then, β-glucan and the remaining powder are added. By increasing the speed, the β-glucan fibers are promoted to align along the shear direction, providing penetrating support. The remaining powder is used to achieve the interface conversion from oil-in-powder to powder-in-oil, which helps to obtain a layered structure during subsequent baking. Finally, the speed is reduced to reduce the mixing of air bubbles and prevent the pores of the crisp layer from being too large during baking, thus giving the bread a crispy texture. Detailed Implementation

[0025] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with embodiments, is provided below.

[0026] In all embodiments and comparative examples of this invention, the pregelatinized corn starch, acetylated distarch adipate, sucrose fatty acid ester, sodium dihydrogen phosphate, trehalose, gellan gum, and β-glucan were all purchased directly from the market from Shandong Pingju Biotechnology Co., Ltd.; the high amylose corn starch was resistant starch RS3, which was also purchased directly from the market from Jiangsu Duoyang Bioengineering Technology Co., Ltd.; the rice bran oil was purchased directly from the market from Hebei Jiuxing Chemical Products Co., Ltd.; the table salt was commercially available iodized pure rock salt under the Zhongyan brand; and the water was all drinking water.

[0027] Example 1

[0028] A bread crisp coating, wherein the ingredients of the bread crisp coating, by weight, include 18 parts pregelatinized corn starch, 12 parts acetylated distarch adipate, 5 parts high amylose corn starch, 8 parts rice bran oil, 0.4 parts sucrose fatty acid ester, 0.15 parts sodium dihydrogen phosphate, 4 parts trehalose, 0.8 parts salt, 0.1 parts gellan gum, 0.45 parts β-glucan, and 45 parts water.

[0029] The preparation method includes the following steps:

[0030] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture.

[0031] Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder.

[0032] Step A3: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0033] Step A4: Add 1 / 3 of the powder, gellan gum, and 3 / 10 of the water to the oil mixture, stir for 5 minutes, and obtain material one;

[0034] Step A5: Add the remaining powder, β-glucan and 3 / 10 water to material one, stir for 5 minutes to obtain material two;

[0035] Step A6: Add the remaining water to material two and continue stirring for 5 minutes to obtain the composite slurry;

[0036] Step A7: Let the composite slurry stand at room temperature for 14 hours to obtain the final product.

[0037] The mixing mentioned in step A1 refers to mixing pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water, stirring until uniform, spreading evenly on a stainless steel tray (thickness ≤ 2cm), transferring to a steam box at 85℃ and 80% relative humidity for 18 minutes, then dehydrating in a hot air drying oven at 60℃ until the moisture content is 10%, pulverizing, and passing through an 80-mesh sieve.

[0038] The sieving mentioned in step A2 refers to passing the material through a 100-mesh sieve.

[0039] The mixing described in step A3 refers to heating rice bran oil to 60°C, adding sucrose fatty acid esters, stirring at 800 rpm for 5 minutes, and then homogenizing twice at 50 MPa pressure for 2 minutes each time.

[0040] The stirring speed in step A4 is 20 rpm.

[0041] The stirring speed in step A5 is 35 rpm.

[0042] The stirring speed in step A6 is 15 rpm.

[0043] Example 2

[0044] A bread crisp coating, wherein the ingredients of the bread crisp coating, by weight, include 18.6 parts pregelatinized corn starch, 12.3 parts acetylated distarch adipate, 5.4 parts high amylose corn starch, 8.8 parts rice bran oil, 0.42 parts sucrose fatty acid ester, 0.16 parts sodium dihydrogen phosphate, 4.2 parts trehalose, 0.87 parts salt, 0.11 parts gellan gum, 0.48 parts β-glucan, and 48 parts water.

[0045] The preparation method includes the following steps:

[0046] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture.

[0047] Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder.

[0048] Step A3: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0049] Step A4: Add 1 / 3 of the powder, gellan gum, and 3 / 10 of the water to the oil mixture, and stir for 5.5 minutes to obtain material one;

[0050] Step A5: Add the remaining powder, β-glucan and 3 / 10 water to material one, stir for 5.5 minutes to obtain material two;

[0051] Step A6: Add the remaining water to material two and continue stirring for 5.5 minutes to obtain the composite slurry;

[0052] Step A7: Let the composite slurry stand at room temperature for 15 hours to obtain the final product.

[0053] The mixing described in step A1 refers to mixing pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water, stirring until homogeneous, spreading evenly on a stainless steel tray (thickness ≤ 2cm), transferring to a steam box at 85℃ and 80% relative humidity for 19 minutes, then dehydrating in a 60℃ hot air drying oven to a moisture content of 10%, pulverizing, and passing through a 90-mesh sieve.

[0054] The sieving mentioned in step A2 refers to passing the material through a 110-mesh sieve.

[0055] The mixing described in step A3 refers to heating rice bran oil to 60°C, adding sucrose fatty acid esters, stirring at 900 rpm for 5.5 minutes, and then homogenizing twice at 50 MPa pressure for 2 minutes each time.

[0056] The stirring speed in step A4 is 25 rpm.

[0057] The stirring speed in step A5 is 40 rpm.

[0058] The stirring speed in step A6 is 18 rpm.

[0059] Example 3

[0060] A bread crisp coating, wherein the ingredients of the bread crisp coating, by weight, include 19 parts pregelatinized corn starch, 13 parts acetylated distarch adipate, 6 parts high amylose corn starch, 9 parts rice bran oil, 0.45 parts sucrose fatty acid ester, 0.18 parts sodium dihydrogen phosphate, 4.3 parts trehalose, 0.9 parts salt, 0.12 parts gellan gum, 0.5 parts β-glucan, and 50 parts water.

[0061] The preparation method includes the following steps:

[0062] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture.

[0063] Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder.

[0064] Step A3: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0065] Step A4: Add 1 / 3 of the powder, gelling gum, and 3 / 10 of the water to the oil mixture, stir for 6 minutes, and obtain material one;

[0066] Step A5: Add the remaining powder, β-glucan and 3 / 10 water to Material 1, stir for 6 minutes to obtain Material 2;

[0067] Step A6: Add the remaining water to material two and continue stirring for 6 minutes to obtain the composite slurry;

[0068] Step A7: Let the composite slurry stand at room temperature for 16 hours to obtain the final product.

[0069] The mixing mentioned in step A1 refers to mixing pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water, stirring until uniform, spreading evenly on a stainless steel tray (thickness ≤ 2cm), transferring to a steam box at 85℃ and 80% relative humidity for 20 minutes, then dehydrating in a hot air drying oven at 60℃ until the moisture content is 10%, pulverizing, and passing through a 100-mesh sieve.

[0070] The sieving mentioned in step A2 refers to passing the material through a 120-mesh sieve.

[0071] The mixing described in step A3 refers to heating rice bran oil to 60°C, adding sucrose fatty acid esters, stirring at 1000 rpm for 6 minutes, and then homogenizing twice at 50 MPa pressure for 2 minutes each time.

[0072] The stirring speed in step A4 is 30 rpm.

[0073] The stirring speed in step A5 is 45 rpm.

[0074] The stirring speed in step A6 is 20 rpm.

[0075] Example 4

[0076] A bread crisp coating, wherein the ingredients of the bread crisp coating, by weight, include 19.3 parts pregelatinized corn starch, 13.7 parts acetylated distarch adipate, 6.8 parts high amylose corn starch, 9.5 parts rice bran oil, 0.46 parts sucrose fatty acid ester, 0.2 parts sodium dihydrogen phosphate, 4.5 parts trehalose, 0.96 parts salt, 0.13 parts gellan gum, 0.52 parts β-glucan, and 53 parts water.

[0077] The preparation method includes the following steps:

[0078] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture.

[0079] Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder.

[0080] Step A3: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0081] Step A4: Add 1 / 3 of the powder, gellan gum, and 3 / 10 of the water to the oil mixture, and stir for 6.5 minutes to obtain material one;

[0082] Step A5: Add the remaining powder, β-glucan and 3 / 10 water to material one, stir for 6.5 minutes to obtain material two;

[0083] Step A6: Add the remaining water to material two and continue stirring for 6.5 minutes to obtain the composite slurry;

[0084] Step A7: Let the composite slurry stand at room temperature for 17 hours to obtain the final product.

[0085] The mixing mentioned in step A1 refers to mixing pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water, stirring until uniform, spreading evenly on a stainless steel tray (thickness ≤ 2cm), transferring to a steam box at 85℃ and 80% relative humidity for 19 minutes, then dehydrating in a hot air drying oven at 60℃ until the moisture content is 10%, pulverizing, and passing through a 110-mesh sieve.

[0086] The sieving mentioned in step A2 refers to passing the material through a 130-mesh sieve.

[0087] The mixing described in step A3 refers to heating rice bran oil to 60°C, adding sucrose fatty acid esters, stirring at 1100 rpm for 6.5 minutes, and then homogenizing twice at 50 MPa pressure, 2 minutes each time.

[0088] The stirring speed in step A4 is 35 rpm.

[0089] The stirring speed in step A5 is 50 rpm.

[0090] The stirring speed in step A6 is 22 rpm.

[0091] Example 5

[0092] A bread crisp coating, wherein the ingredients of the bread crisp coating, by weight, include 20 parts pregelatinized corn starch, 14 parts acetylated distarch adipate, 7 parts high amylose corn starch, 10 parts rice bran oil, 0.5 parts sucrose fatty acid ester, 0.21 parts sodium dihydrogen phosphate, 4.6 parts trehalose, 1 part salt, 0.14 parts gellan gum, 0.55 parts β-glucan, and 55 parts water.

[0093] The preparation method includes the following steps:

[0094] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture.

[0095] Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder.

[0096] Step A3: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0097] Step A4: Add 1 / 3 of the powder, gellan gum, and 3 / 10 of the water to the oil mixture, stir for 7 minutes, and obtain material one;

[0098] Step A5: Add the remaining powder, β-glucan and 3 / 10 water to material one, stir for 7 minutes to obtain material two;

[0099] Step A6: Add the remaining water to material 2 and continue stirring for 7 minutes to obtain the composite slurry;

[0100] Step A7: Let the composite slurry stand at room temperature for 18 hours to obtain the final product.

[0101] The mixing described in step A1 refers to mixing pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water, stirring until homogeneous, spreading evenly on a stainless steel tray (thickness ≤ 2cm), transferring to a steam box at 85℃ and 80% relative humidity for 20 minutes, then dehydrating in a 60℃ hot air drying oven to a moisture content of 10%, pulverizing, and passing through a 120-mesh sieve.

[0102] The sieving mentioned in step A2 refers to passing the material through a 140-mesh sieve.

[0103] The mixing described in step A3 refers to heating rice bran oil to 60°C, adding sucrose fatty acid esters, stirring at 1200 rpm for 7 minutes, and then homogenizing twice at 50 MPa pressure for 2 minutes each time.

[0104] The stirring speed in step A4 is 40 rpm.

[0105] The stirring speed in step A5 is 55 rpm.

[0106] The stirring speed in step A6 is 25 rpm.

[0107] Comparative Example 1

[0108] Based on Example 3, keeping other conditions unchanged, the mixing in step A1 was changed to pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water, which were mixed and stirred evenly, dehydrated in a 60°C hot air drying oven to a moisture content of 10%, and then pulverized and passed through a 100-mesh sieve.

[0109] Comparative Example 2

[0110] Based on Example 3, keeping other conditions unchanged, step A1 is changed to mixing pregelatinized corn starch, acetylated distarch adipate, 1 / 10 water, and high amylose corn starch, and stirring evenly to obtain a starch mixture.

[0111] Comparative Example 3

[0112] Based on Example 3, keeping other conditions unchanged, the preparation method of the crispy bread coating is changed to the following steps:

[0113] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture.

[0114] Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder.

[0115] Step A3: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0116] Step A4: Add powder, gellan gum, β-glucan and 6 / 10 water to the oil mixture, stir for 12 minutes to obtain material one; at this time, the stirring speed is 45 rpm;

[0117] Step A5: Add the remaining water to material 1 and continue stirring for 6 minutes to obtain the composite slurry; the stirring speed at this time is 20 rpm.

[0118] Step A6: Let the composite slurry stand at room temperature for 16 hours to obtain the final product.

[0119] Comparative Example 4

[0120] Based on Example 3, keeping other conditions unchanged, the preparation method of the crispy bread coating is changed to the following steps:

[0121] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture.

[0122] Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder.

[0123] Step A3: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0124] Step A4: Add the powder, gellan gum, β-glucan and the remaining water to the oil mixture, and stir for 18 minutes to obtain the composite slurry; the stirring speed at this time is 45 rpm.

[0125] Step A5: Let the composite slurry stand at room temperature for 16 hours to obtain the final product.

[0126] Comparative Example 5

[0127] Based on Example 3, keeping other conditions unchanged, the preparation method of the crispy bread coating is changed to the following steps:

[0128] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture.

[0129] Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder.

[0130] Step A3: Mix the powder, gellan gum, β-glucan, and remaining water, and stir for 12 minutes to obtain the composite material; the stirring speed at this time is 45 rpm.

[0131] Step A4: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0132] Step A5: Add the composite material to the oil and stir for 6 minutes to obtain the composite slurry; the stirring speed at this time is 30 rpm.

[0133] Step A6: Let the composite slurry stand at room temperature for 16 hours to obtain the final product.

[0134] Comparative Example 6

[0135] Based on Example 3, keeping other conditions unchanged, the preparation method of the crispy bread coating is changed to the following steps:

[0136] Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, water, sodium dihydrogen phosphate, trehalose, salt, gellan gum, and β-glucan until a smooth powder is obtained; the mixing speed at this time is 45 rpm.

[0137] Step A2: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds;

[0138] Step A3: Add powder to the oil and stir for 18 minutes to obtain a composite slurry;

[0139] Step A4: Let the composite slurry stand at room temperature for 16 hours to obtain the final product.

[0140] Using the bread-wrapped sauces prepared in Examples 1-5 and Comparative Examples 1-6 as samples, 55 samples weighing 80±0.05g and with a surface area of ​​70±2cm² were taken. 2 Bread dough with a diameter of 7±0.2cm was divided into 11 groups, with 8±0.05g of sample applied to each group. The coating thickness was 1±0.1mm. The dough was baked at 185℃ for 12min. After baking, the dough was placed on the test platform of the texture analyzer. Using probe P / 2, the speed was set to 2mm / s before testing, 1mm / s during testing, and 1mm / s after testing, with a pressure distance of 2mm and a sensing force of 3.0g. The crispness of the dough immediately after baking was tested, and the average test results were recorded in Table 1 below. After testing, the dough was exposed to a temperature of 20℃ and a relative humidity of 50% for 4h. The crispness of the dough after long-term storage was then tested again using the same method. The average test results were recorded in Table 1 below.

[0141] Table 1

[0142]

[0143] As shown in Table 1, the bread-wrapping sauce prepared in the embodiments of the present invention has good crispness both before and after prolonged storage, thus maintaining the good taste and flavor of the bread.

[0144] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any indirect modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A method for preparing a crispy bread coating, characterized in that: The ingredients of the crispy bread coating, by weight, include 18-20 parts pregelatinized corn starch, 12-14 parts acetylated distarch adipate, 5-7 parts high amylose corn starch, 8-10 parts rice bran oil, 0.4-0.5 parts sucrose fatty acid ester, 0.15-0.21 parts sodium dihydrogen phosphate, 4-4.6 parts trehalose, 0.8-1 part salt, 0.1-0.14 parts gellan gum, 0.45-0.55 parts β-glucan, and 45-55 parts water; The preparation method includes the following steps: Step A1: Mix pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water. After cooling to room temperature, add high amylose corn starch and stir until homogeneous to obtain a starch mixture. Step A2: Mix the starch mixture, sodium dihydrogen phosphate, trehalose, and salt evenly, then sift to obtain the powder. Step A3: Mix rice bran oil and sucrose fatty acid esters to obtain oilseeds; Step A4: Add 1 / 3 of the powder, gellan gum, and 3 / 10 of the water to the oil mixture, and stir for 5-7 minutes to obtain material one; Step A5: Add the remaining powder, β-glucan and 3 / 10 water to material one, stir for 5-7 minutes to obtain material two; Step A6: Add the remaining water to material two and continue stirring for 5-7 minutes to obtain the composite slurry; Step A7: Let the composite slurry stand at room temperature for 14-18 hours to obtain the final product; The mixing mentioned in step A1 refers to mixing pregelatinized corn starch, acetylated distarch adipate, and 1 / 10 water, stirring until uniform, spreading evenly on a stainless steel tray with a thickness of ≤2cm, transferring to a steam box at 85℃ and 80% relative humidity for 18-22 minutes, then dehydrating in a hot air drying oven at 60℃ until the moisture content is 10%, pulverizing, and passing through an 80-120 mesh sieve. The stirring speed described in step A4 is 20-40 rpm; The stirring speed described in step A5 is 35-55 rpm; The stirring speed in step A6 is 15-25 rpm.

2. The method for preparing a crispy bread coating according to claim 1, characterized in that: The sieving mentioned in step A2 refers to passing the material through a 100-140 mesh sieve.

3. The method for preparing a crispy bread coating according to claim 1, characterized in that: The mixing described in step A3 refers to heating rice bran oil to 60°C, adding sucrose fatty acid esters, stirring at 800-1200 rpm for 5-7 minutes, and then homogenizing twice at 50 MPa pressure, 2 minutes each time.

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