CN101692842A - Preparation method of crumbs capable of enhancing crispness - Google Patents

Abstract

The invention relates to a preparation method of crumbs capable of enhancing crispness, which comprises the following steps: weighing up quantitative wheatmeal, charging soybean protein with 1-10% by weight of wheatmeal weight, 1-30% by weight of wheat germ powder, 5-30% by weight of pregelatinization starch, 60-70% by weight of water, 5-15% by weight of auxiliaries made of glucose, milk powder, salt, yeast and bread improvers in the wheatmeal, mixing up in a shortener, cutting, rolling, filling in molds, rising, baking, cooling and grinding into corresponding specifications. The wheat germs charged by the invention have good ductibility to increase the crispness of crumbs, soybean protein and pregelatinization starch both play a role in hydrophobic performances, which restrains water from distracting and absorbing, increases crispness of products and results in tenderness and succulence in food. The production method of the invention has the advantages of simple operation, scientific and rational matches of materials and low cost, and is applicable to industrialization production.

Description

A kind of preparation method that improves the crumbs of multiple crisp brittleness

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 that improves the crumbs of multiple crisp brittleness.

Background technology

The freezing fried food of crumbs parcel, be subjected to liking of people with its distinctive crisp mouthfeel, tempting fragrance, pleasing outward appearance, but there is a major defect in the fried food of this type of crumbs parcel: the starch gelatinization layer that promptly fried back forms crisp mouthfeel is brought back to life aging easily, make mouthfeel become hard and slag, make the multiple crisp brittleness of freezing fried food be difficult to guarantee.

The main cause that the frying based food is lost crisp mouthfeel is: moisture influences the matter structure of fried food by plasticizing and softening starch/protein structure.After the fried end, before refrigeration,, the filling edema with the heart involved moves because dividing to epidermis, and the moisture in the epidermis absorbing environmental, the epidermis moisture is increased to some extent; During refrigerating, because of moving outside of dividing of filling edema with the heart involved with to the absorption of ambient moisture, the epidermis moisture continues to increase.Absorb the water activity that too much moisture makes it and surpassed critical moisture content activity, lost original crisp mouthfeel.Therefore, the principal element of influence frying crumbs brittleness is: the brittleness of itself that crumbs are fried when finishing and the variation of moisture or water activity.

Adopt lyophobic dust, limiting content thing moisture disperses to suppress and reduces the absorption of crumbs to moisture, and usefulness to increase the brittleness that crisp material improves crumbs itself be the effective scheme that addresses the above problem.

Have simultaneously, a kind of " having improved wrapping up in thickener and wrapping up in the food of thickener/breading of fragility " disclosed in the disclosed CN1105200A Chinese invention patent ublic specification of application July 19 nineteen ninety-five, it is wrapped up in thickener and comprises dried component, water and non-gelling milk protein, do component by wheat flour, yellow corn powder, modification or/and unmodified food starch, salt, sucrose and swollen pulvis form, non-gelling milk protein is selected from casein sodium, calcium caseinate and Caseins, potassium salts, preferentially is casein sodium.On September 18th, 2002 Granted publication CN1090915C Chinese invention patent specification in a kind of " breading crumbs of improvement " disclosed, it is to be mixed with thermosetting protein and optionally coated in crumbs, this breading crumbs is preferably east type breading crumbs, thermosetting protein is selected from Sodium Caseinate, caseinic acid calcium, caseinic acid potassium, soybean protein concentrate and soybean protein educt, preferably casein acid sodium (casein sodium).All select casein derived thing in the above-mentioned open file for use, make full use of the high viscosity and the gel characteristic of casein derived thing, by improving former characteristic, to improve the fragility of crumbs.But casein derived price lattice height adopts and carries out the thermosetting protein coat at crumbs, and needing increases other equipment, and operating procedure is loaded down with trivial details.

Summary of the invention

In order to overcome in the prior art frying based food top layer deficiency aging, food forfeiture crisp brittleness of easily bringing back to life, the invention provides that a kind of method is simple, the batching collocation is scientific and reasonable, and cost is low, is suitable for the production method of the crumbs that improve multiple crisp brittleness of suitability for industrialized production.

The technical solution adopted for the present invention to solve the technical problems is: a kind of production method that improves the crumbs of multiple crisp brittleness is characterized in that: comprise the following steps

A, feedstock production

Take by weighing quantitative wheat flour, and be standard with the wheat flour weight of weighing, in this wheat flour, add soybean protein, 1-30% wheat germ powder, the 5-30% pre-gelatinized starch of its weight 1-10%, the auxiliary material of the water of 60-70%, 5-15%, add and stir in the face machine, beat 1-5min at a slow speed; Add the shortening of above-mentioned wheat flour weight 1-2% 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% fermented 25-35 minute;

C, proof

After the above-mentioned dough cutting that ferments, rubbing volume, dress mould with the hands, put into and proof the chamber, 35-40 ℃ of control temperature, relative humidity 80-90% proofs 80-100 minute;

D, bake, pulverize

Dough after above-mentioned the proofing is baked, cools off, removes the peel the back to get final product according to corresponding specification pulverizing.

Auxiliary material package in the described interpolation wheat flour is drawn together glucose, milk powder, salt, yeast and bread improver.

The wheat germ powder that the present invention adds is rich in corn gluten protein and vitamin, and its good ductility up to 12% gliadin that contains has improved the one-tenth muscle performance of dough, increases the crisp brittleness of crumbs; Soybean protein has the characteristic of promotion system gel, makes different albumen wrap up the firm compound systems of formation such as starch with fine and closely woven uniform network in dough, and pre-gelatinized starch has film forming, and the two plays hydrophobic effect simultaneously, suppresses the dispersion and the absorption of moisture; Pre-gelatinized starch can not only increase the fragility of product, can also make the inner soft tender succulence of food.The crumbs that the present invention produces are used for parcel frying based food, this based food palatable crisp still after fried back cooling 6h or microwave re-heat, compare with the frying based food of common crumbs powder parcel, the crisp brittleness index all is greatly improved after the time of its maintenance crisp brittleness and the microwave re-heat.Production method of the present invention is simple and easy to do, the batching science, and nutrition is reasonable, and cost is low, 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

A, feedstock production take by weighing wheat flour 100kg, the water that in wheat flour, adds 5kg soybean protein, 16kg wheat germ powder, 18kg pre-gelatinized starch, 3kg glucose, 3kg milk powder, 0.8kg salt, 1.2kg yeast, 0.1kg Angel A-500 bread improver and 65kg, add and stir in the face machine, beat 3min 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, the fermentation dough that above-mentioned whipping is good are put into the face groove, 28 ℃ of control temperature, and relative humidity 80% was fermented 30 minutes;

C, proof the dough cutting that ferments above-mentioned, rub volume, dress mould with the hands after, put into and proof the chamber, 38 ℃ of control temperature, relative humidity 85% proofs 90 minutes;

D, bake, pulverize with the dough after above-mentioned the proofing carry out the electrode baking (220V, 11min), afterwards 4 ℃ the cooling 12h, be ground into the 7mm specification after the peeling and get final product.

Embodiment 2

A, feedstock production take by weighing wheat flour 100kg, the water that in wheat flour, adds 2kg soybean protein, 2kg wheat germ powder, 5kg pre-gelatinized starch, 2kg glucose, 2kg milk powder, 0.5kg salt, 1kg yeast, 0.1kg Leo 2000 bread improvers and 60kg, add and stir in the face machine, beat 1min 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, the fermentation dough that above-mentioned whipping is good are put into the face groove, 25 ℃ of control temperature, and relative humidity 70% was fermented 35 minutes;

C, proof the dough cutting that ferments above-mentioned, rub volume, dress mould with the hands after, put into and proof the chamber, 35 ℃ of control temperature, relative humidity 80% proofs 100 minutes;

D, bake, pulverize the dough after above-mentioned the proofing is baked (180 ℃ of temperature, time 45min), then 6 ℃ the cooling 18h, be ground into the 12mm specification after the peeling and get final product.

Embodiment 3

A, feedstock production take by weighing wheat flour 100kg, the water that in wheat flour, adds 10kg soybean protein, 30kg wheat germ powder, 30kg pre-gelatinized starch, 6kg glucose, 3kg milk powder, 2kg salt, 2kg yeast, 0.2kg master worker 300 bread improvers and 70kg, add and stir in the face machine, beat 5min 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, the fermentation dough that above-mentioned whipping is good are put into the face groove, 30 ℃ of control temperature, and relative humidity 90% was fermented 25 minutes;

C, proof the dough cutting that ferments above-mentioned, rub volume, dress mould with the hands after, put into and proof the chamber, 40 ℃ of control temperature, relative humidity 90% proofs 80 minutes;

D, bake, pulverize and the dough after above-mentioned the proofing is baked (200 ℃ of temperature, time 30min), 8 ℃ of cooling 24h, peeling backs are pulverized the 10mm specifications and are got final product then.

With the Cod Fillets is raw material, and the crumbs that adopt present embodiment to make after starching are wrapped up in face, direct flat plate freeze or fried after freeze again, obtain the freezing cod row of crumbs parcel.After freezing 10 days, take out this steck, thaw, the crisp degree of cooling of fried back or microwave re-heat post-evaluation crumbs, subjective appreciation, palatable crisp after fried back cooling 6h or the microwave re-heat through 170 ℃ of fried 4 minutes or microwave (600w) heating.

Claims (2)

1. the production method that can improve the crumbs of multiple crisp brittleness is characterized in that: comprise the following steps

A, feedstock production

Take by weighing quantitative wheat flour, and be standard with the wheat flour weight of weighing, in this wheat flour, add soybean protein, 1-30% wheat germ powder, the 5-30% pre-gelatinized starch of its weight 1-10%, the auxiliary material of the water of 60-70%, 5-15%, add and stir in the face machine, beat 1-5min at a slow speed; Add the shortening of above-mentioned wheat flour weight 1-2% 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% fermented 25-35 minute;

C, proof

After the above-mentioned dough cutting that ferments, rubbing volume, dress mould with the hands, put into and proof the chamber, 35-40 ℃ of control temperature, relative humidity 80-90% proofs 80-100 minute;

D, bake, pulverize

Dough after above-mentioned the proofing is baked, cools off, removes the peel the back to get final product according to corresponding specification pulverizing.

2. a kind of production method that improves the crumbs of multiple crisp brittleness according to claim 1 is characterized in that: the auxiliary material package in the described interpolation wheat flour is drawn together glucose, milk powder, salt, yeast and bread improver.