CN101692840A - Preparation method of low oil suction crumbs - Google Patents
Preparation method of low oil suction crumbs Download PDFInfo
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- CN101692840A CN101692840A CN200910018640A CN200910018640A CN101692840A CN 101692840 A CN101692840 A CN 101692840A CN 200910018640 A CN200910018640 A CN 200910018640A CN 200910018640 A CN200910018640 A CN 200910018640A CN 101692840 A CN101692840 A CN 101692840A
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- crumbs
- oil suction
- weight
- dietary fiber
- low oil
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Abstract
The invention relates to a preparation method of low oil suction crumbs, which comprises the following steps: weighing up quantitative wheatmeal, charging 1-25% by weight of dietary fiber, 1-10% by weight of modified starch, 0.02- 0.2% by weight of emulsifying agent, 55-70% by weight of water and 5-10% by weight of auxiliaries by weights, charging vegetable shortening with 1-2% by weight of wheatmeal after stirring up and kneading, fermenting, cutting, rolling, filling in molds, rising, baking, cooling and grinding into corresponding specifications. The dietary fiber preferentially selects soybean dietary fiber powder or konjak flavor powder or corn dietary fiber powder, the modified starch preferentially selects cereal or beans or yams or Tania pregelatinization modified starch, and the emulsifying agent preferentially selects cane sugar ester or monoglyceride or diacetyl dihydroxysuccinic acid single (double) glyceride or sodium stearyl lactate. The crumbs of the invention are low in oil suction and crisp in mouthfeel after frying. The preparation method of the invention is simple to use, scientific in raw material matches and rational in nutrition, and is applicable to industrialization production.
Description
Technical field
The present invention relates to a kind of flour grain of using for meat, fish etc. with seasoning matter, refer in particular to a kind of preparation method of low oil suction crumbs.
Background technology
Crumbs are used very extensive in food processing process, especially for the frying based food, outer surface at food adheres to one deck crumbs, have and prevent to wrap up the local flavor of base-material, the effect of nutrient loss, with crumbs as the dressing of food in company with the food frying after, food has crisp, the rakish characteristics of mouthfeel.
At present, the common crumbs that adopt are all to add glucose, milk powder, salt, yeast, flour improver, shortening and water in wheat flour, stir into dough, after fermentation, cutting, rub volume, dress mould with the hands, proof, bake, cool off, be ground into corresponding specification and form.But adopt common crumbs also to exist certain technological deficiency simultaneously as the dressing of frying based food, the oil absorption that is crumbs is good, food is through after frying, and crumbs have adsorbed a large amount of greases, and this pursues the health diet mode with present people is conflicting.Therefore, the low oil suction crumbs of exploitation become inexorable trend as the dressing of fried food.
At present the low oil suction crumbs of exploitation have food fiber such as the fiber that uses beans or corn source, soybean protein and the protein dressing as low oil suction, perhaps crumbs surface attachment xanthans, perhaps produce by methods such as interpolation phosphorus shrimp shell meal, calendering surface packings, after but above-mentioned bread crumb product is fried the defective that mouthfeel is hardened can appear, the remarkable variation of food mouthfeel.Have again, disclosed on January 16th, the 2008 disclosed CN101106909A Chinese invention patent ublic specification of application " reducing the method for crumbs oil absorption; the preparation method of crumbs and crumbs ", it is by to raw material crumbs humidification, dry under the temperature of starch contained therein gelatinization point in being not less than these crumbs then by the crumbs of humidification, the oil that just can be reduced in crumbs when fried absorbs, and does not change edible texture simultaneously; It preferably arrives the water content humidification of raw material crumbs 〉=40wt%, carries out heat drying then under 〉=40 ℃, makes the water content of these crumbs have the crumbs that low oil absorbs for 10～40wt% just can provide.But during practical operation, very easily stick behind the crumbs humidification, the adaptability of machinery is reduced greatly, the distinctive aciculiform shape of dry back crumbs is difficult to guarantee.
Summary of the invention
In order to solve common crumbs as the excessive technical problem of food dressing frying back absorption grease, the technological deficiency of also hardening simultaneously, mechanical adaptability being reduced for solving the fried back of low oil suction crumbs mouthfeel in the present prior art, the invention provides a kind of production method of low oil suction crumbs, adopt the crumbs of this method production can reduce oil absorption, can keep the outward appearance after crisp mouthfeel, frying back outward appearance and common crumbs are fried consistent again, this production method is simple and easy to do, raw material is selected with collocation scientific and reasonable, is suitable for suitability for industrialized production.
The technical scheme that the present invention is adopted for its technical problem of solution is: a kind of production method of low oil suction crumbs, its feature exists: comprise the following steps
The apolegamy of a, raw material and processing
Take by weighing a certain amount of wheat flour, add its weight 1-25% dietary fiber, 1-10% converted starch, 0.02-0.2% emulsifying agent in this wheat flour, the auxiliary material of the water of 55-70%, 5-10% adds and stirs in the face machine, beats 1-5min at a slow speed; Add the 1-2% shortening of above-mentioned wheat flour weight again, beat 1-3min at a slow speed, at a high speed beat 5-10min again, beat can be drawn into thin slice to dough till;
B, fermentation
The dough that above-mentioned whipping is good is put into container, 25-30 ℃ of control temperature, and relative humidity 70-90%, 25-35min substantially ferments;
C, proof
The above-mentioned dough that ferments after cutting, rubbing volume, dress mould with the hands, is put into and proofed the chamber, 35-40 ℃ of control temperature, relative humidity 80-90% proofs 80-100min;
D, bake, pulverize
Being ground into corresponding specification after dough after above-mentioned the proofing baked, cools off, removes the peel gets final product.
Described dietary fiber is edible cellulose powder.
Described converted starch is cereal or beans or potato class or the pre-gelatinization converted starch of taro class.
Described emulsifying agent is sucrose ester or monoglyceride or diacetyl tartarate list (two) glyceride or stearoyl lactate.
Described auxiliary material is glucose, milk powder, salt, yeast and bread improver.
Described dietary fiber is soy bean edible fiber powder or konjaku powder or corn dietary fiber powder.
Employing the invention provides the crumbs that method is produced, owing to added the oil absorption that converted starch can effectively reduce crumbs in raw material; But add converted starch separately and have the shortcoming that makes the product hardening.Use dietary fiber can improve dough quality and ductility, converted starch, dietary fiber and emulsifying agent are used the shortcoming that overcomes the bread crumb product hardening, give crunchy sensation.Compared with prior art, its easy and simple to handle, mechanical adaptability is strong.Adopt the dressing of the crumbs of the inventive method production as food such as fish, meat, vegetables, its outward appearance of fried back is golden yellow, mouthfeel is very crisp, and taste and outward appearance all are better than common crumbs.Through the experiment measuring and calculating, the crumbs that adopt the inventive method to produce are compared with common crumbs, and oil absorption significantly reduces, and its reduction value is more than 30%.The production method of low oil suction crumbs provided by the invention is simple and easy to do, material matching science, nutrition are reasonable, is suitable for suitability for industrialized production.
The specific embodiment
The present invention will be further described below in conjunction with specific embodiment.
Embodiment 1
The apolegamy of a, raw material and processing
Take by weighing wheat flour 100kg, the sucrose ester, glucose 2kg, milk powder 2kg, salt 0.5kg, yeast 1.2kg, the 0.1kg Tianjin reason that add 12kg soy bean edible fiber powder, 5kg potato pre-gelatinized starch, 0.1kg in wheat flour are ground the A-2 bread improver of Wei Ta Food Co., Ltd production and the water of 65kg, add and stir in the face machine, beat 1min at a slow speed; Add the 1.2kg shortening again and beat 2min at a slow speed, high speed is beaten 10min, beats when dough can be drawn into thin slice to stop;
B, fermentation
The dough that above-mentioned whipping is good is put into the face groove, 28 ℃ of control temperature, relative humidity 80%, fermentation 30min;
C, proof
After the above-mentioned dough cutting that ferments, rubbing volume, dress mould with the hands, put into and proof the chamber, 38 ℃ of control temperature, relative humidity 85% proofs 90min;
D, bake, pulverize
Dough after above-mentioned the proofing is carried out the electrode baking, and (220V, 11min), 4 ℃ of cooling 12h are ground into the 7mm specification and get final product after the peeling afterwards.
Crumbs according to the present embodiment making, take by weighing any amount (approximately 4g), put into the sieve of (the making crumbs not fall) of perforate from sieve, fried 2min in 175 ℃ soybean oil after fried, transfers to crumbs on the filter paper, oil suction 2min on filter paper, change filter paper up to not oil suction, measure the weight of crumbs, measure the moisture of crumbs simultaneously.
According to formula: L=(M1-M2* (1-W))/M3
Wherein,
The oil absorption of L, unit solid converted weight;
M1, fried back bread chip weight amount;
M2, fried previous packet bits weight;
W, fried previous packet bits water content;
M3, crumbs solid converted weight.
Calculate crumbs unit's solid conversion oil absorption of making at 0.8g/g, than common crumbs oil absorption low 40% of the present invention.
Embodiment 2
The apolegamy of a, raw material and processing
Take by weighing wheat flour 100kg, the water that in wheat flour, adds 5kg konjaku powder, the pre-gelatinization converted starch of 8kg corn, 0.02kg stearoyl lactate, glucose 1.5kg, milk powder 2kg, salt 0.5kg, yeast 1kg, 0.1kg Angel A-500 flour improver and 60kg, add and stir in the face machine, beat 5min at a slow speed; Add the 1.5kg shortening again and beat 3min at a slow speed, high speed is beaten 5min, beats when dough can be drawn into thin slice to stop;
B, fermentation
The dough that above-mentioned whipping is good is put into the face groove, 25 ℃ of control temperature, relative humidity 70%, fermentation 35min;
C, proof
After the above-mentioned dough cutting that ferments, rubbing volume, dress mould with the hands, put into and proof the chamber, 35 ℃ of control temperature, relative humidity 80% proofs 100min;
D, bake, pulverize
Dough after above-mentioned the proofing is baked (180 ℃ 45min), are ground into the 12mm specification and get final product after 6 ℃ of cooling 18h, the peeling then.
Crumbs according to the present embodiment making, take by weighing any amount (approximately 4g), put into the sieve of (the making crumbs not fall) of perforate from sieve, fried 2min in 175 ℃ soybean oil after fried, transfers to crumbs on the filter paper, oil suction 2min on filter paper, change filter paper up to not oil suction, measure the weight of crumbs, measure the moisture of crumbs simultaneously.
According to the computing formula that embodiment 1 provides, calculate crumbs unit's solid conversion oil absorption of making at 0.9g/g, than common crumbs oil absorption low 30% of the present invention.
Embodiment 3
The apolegamy of a, raw material and processing
Take by weighing wheat flour 100kg, in wheat flour, add 25kg corn dietary fibre powder, the pre-gelatinization converted starch of 10kg soybean, 0.2kg diacetyl tartarate list (two) glyceride, the water of glucose 3kg, milk powder 4kg, salt 1kg, yeast 1.5kg, 0.4kg Leo 2000 flour improvers and 70kg, add and stir in the face machine, beat 3min at a slow speed; Add the 2kg shortening again and beat 1min at a slow speed, high speed is beaten 8min, beats when dough can be drawn into thin slice to stop;
B, fermentation
The dough that above-mentioned whipping is good is put into the face groove, 30 ℃ of control temperature, and relative humidity 90% was fermented 25 minutes;
C, proof
After the above-mentioned dough cutting that ferments, rubbing volume, dress mould with the hands, put into and proof the chamber, 40 ℃ of control temperature, relative humidity 90% proofs 80min;
D, bake, pulverize
Dough after above-mentioned the proofing is baked (200 ℃, 30min), 8 ℃ of cooling 24h, peeling backs pulverize the 10mm specifications and get final product.
Crumbs according to the present embodiment making, take by weighing any amount (approximately 4g), put into the sieve of (the making crumbs not fall) of perforate from sieve, fried 2min in 175 ℃ soybean oil after fried, transfers to crumbs on the filter paper, oil suction 2min on filter paper, change filter paper up to not oil suction, measure the weight of crumbs, measure the moisture of crumbs simultaneously.
According to the computing formula that embodiment 1 provides, calculate crumbs unit's solid conversion oil absorption of making at 0.7g/g, than common crumbs oil absorption low 45% of the present invention.
Embodiment 4
The apolegamy of a, raw material and processing
Take by weighing wheat flour 100kg, in wheat flour, add 15kg soybean edible fibre powder, the pre-gelatinization converted starch of 2kg taro, 0.08kg monoglyceride, the water of glucose 3kg, milk powder 3kg, salt 0.5kg, yeast 1kg, 0.3kg master worker 300 flour improvers and 55kg, add and stir in the face machine, beat 2min at a slow speed; Add the 1kg shortening again and beat 2min at a slow speed, high speed is beaten 10min, beats when dough can be drawn into thin slice to stop;
B, fermentation
The dough that above-mentioned whipping is good is put into the face groove, 25 ℃ of control temperature, and relative humidity 85% was fermented 30 minutes;
C, proof
After the above-mentioned dough cutting that ferments, rubbing volume, dress mould with the hands, put into and proof the chamber, 40 ℃ of control temperature, relative humidity 85% proofs 95min;
D, bake, pulverize
Dough after above-mentioned the proofing is carried out the electrode baking, and (220V, 11min), 6 ℃ of cooling 14h pulverize the 8mm specification and get final product after the peeling afterwards.
Crumbs according to the present embodiment making, take by weighing any amount (approximately 4g), put into the sieve of (the making crumbs not fall) of perforate from sieve, fried 2min in 175 ℃ soybean oil after fried, transfers to crumbs on the filter paper, oil suction 2min on filter paper, change filter paper up to not oil suction, measure the weight of crumbs, measure the moisture of crumbs simultaneously.
According to the computing formula that embodiment 1 provides, calculate crumbs unit's solid conversion oil absorption of making at 0.8g/g, than common crumbs oil absorption low 40% of the present invention.
Claims (6)
1. the production method of low oil suction crumbs, its feature exists: comprise the following steps
The apolegamy of a, raw material and processing
Take by weighing a certain amount of wheat flour, add its weight 1-25% dietary fiber, 1-10% converted starch, 0.02-0.2% emulsifying agent in this wheat flour, the auxiliary material of the water of 55-70%, 5-10% adds and stirs in the face machine, beats 1-5min at a slow speed; Add the 1-2% shortening of above-mentioned wheat flour weight again, beat 1-3min at a slow speed, at a high speed beat 5-10min again, beat can be drawn into thin slice to dough till;
B, fermentation
The dough that above-mentioned whipping is good is put into container, 25-30 ℃ of control temperature, and relative humidity 70-90%, 25-35min substantially ferments;
C, proof
The above-mentioned dough that ferments after cutting, rubbing volume, dress mould with the hands, is put into and proofed the chamber, 35-40 ℃ of control temperature, relative humidity 80-90% proofs 80-100min;
D, bake, pulverize
Being ground into corresponding specification after dough after above-mentioned the proofing baked, cools off, removes the peel gets final product.
2. the production method of a kind of low oil suction crumbs according to claim 1, its feature exists: described dietary fiber is edible cellulose powder.
3. the production method of a kind of low oil suction crumbs according to claim 1, its feature exists: described converted starch is cereal or beans or potato class or the pre-gelatinization converted starch of taro class.
4. the production method of a kind of low oil suction crumbs according to claim 1, its feature exists: described emulsifying agent is sucrose ester or monoglyceride or diacetyl tartarate list (two) glyceride or stearoyl lactate.
5. the production method of a kind of low oil suction crumbs according to claim 1, its feature exists: described auxiliary material is glucose, milk powder, salt, yeast and bread improver.
6. the production method of a kind of low oil suction crumbs according to claim 1 and 2, its feature exists: described dietary fiber is soy bean edible fiber powder or konjaku powder or corn dietary fiber powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910018640A CN101692840A (en) | 2009-09-05 | 2009-09-05 | Preparation method of low oil suction crumbs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200910018640A CN101692840A (en) | 2009-09-05 | 2009-09-05 | Preparation method of low oil suction crumbs |
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| CN101692840A true CN101692840A (en) | 2010-04-14 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366057A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumbs and preparation method thereof |
| CN102365981A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumb and production method thereof |
| CN104116056A (en) * | 2014-07-23 | 2014-10-29 | 张坚胜 | Breadcrumb and preparation method thereof |
| CN104970270A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Breadcrumbs for fermented meat product and preparation process of breadcrumbs |
| CN105532799A (en) * | 2016-01-21 | 2016-05-04 | 梁燕 | Deep-fried cake with low oil content and preparation method thereof |
-
2009
- 2009-09-05 CN CN200910018640A patent/CN101692840A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366057A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumbs and preparation method thereof |
| CN102365981A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumb and production method thereof |
| CN102366057B (en) * | 2010-12-22 | 2013-03-20 | 东莞市百味佳食品有限公司 | Bread crumbs and preparation method thereof |
| CN104116056A (en) * | 2014-07-23 | 2014-10-29 | 张坚胜 | Breadcrumb and preparation method thereof |
| CN104970270A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Breadcrumbs for fermented meat product and preparation process of breadcrumbs |
| CN105532799A (en) * | 2016-01-21 | 2016-05-04 | 梁燕 | Deep-fried cake with low oil content and preparation method thereof |
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Open date: 20100414 |