CN108124936A - A kind of extruding method of breadcrumbs - Google Patents
A kind of extruding method of breadcrumbs Download PDFInfo
- Publication number
- CN108124936A CN108124936A CN201711441989.XA CN201711441989A CN108124936A CN 108124936 A CN108124936 A CN 108124936A CN 201711441989 A CN201711441989 A CN 201711441989A CN 108124936 A CN108124936 A CN 108124936A
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- CN
- China
- Prior art keywords
- breadcrumbs
- extruding method
- dough
- drying
- extrusion
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Abstract
The present invention relates to a kind of extruding methods of breadcrumbs, it is characterised in that by continuous extrusion, shortens process time, improves working efficiency；Through drying and crushing after extrusion processing, then granulating is fabricated, make particle uniform, delicate mouthfeel is easy to digest and assimilate；Breadcrumbs can not only reduce the oil absorption of fried food, and assign fried food gorgeous appearance character, tempting pure fragrance and unique crispy texture.
Description
Technical field
The present invention relates to food processing fields, relate generally to a kind of extruding method of breadcrumbs.
Background technology
Fried food is by the heat exchange action of medium grease, makes starch gelatinization in food, protein denaturation, moisture ease
Go out, there is porous, crisp, delicious instant food, receive the favor of domestic and international consumers in general always.However,
In frying course, food can absorb a large amount of grease, exceeded so as to cause the fat content of fried food, some contents are even high
Up to the 1/3 of food gross weight.Excessive fried food is taken in, existing makes one to get fat, increases and suffer from the cardiovascular and cerebrovascular disease even wind of cancer
Danger.Meanwhile high oil absorption rate drastically influences the quality and production cost of fried food.Therefore, how fried food is reduced
Oil absorbency, improve its edible safety and product quality, be the fried food producer and consumer's urgent phase to be solved asks
Topic.
In vermicelli production process, including slitting, hanging strip, restocking, the units such as face, cut-out are dried, in operation inevitably
Broken strip, that is, face head is generated, face head accounts for the 10-15% of vermicelli production inventory.As it can be seen that fine dried noodle head is effectively treated to reducing vermicelli life
The production cost of enterprise is produced, increases economic efficiency and has important practical significance.Luo Shuizhong etc. exists《The preparation of low oil suction breadcrumbs
Technical study》In using fine dried noodle head as primary raw material, low oil absorbency breadcrumbs is prepared by yeast fermentation process, be fine dried noodle head
Offer new method is be provided, also provide new raw material for the quality improvement of fried food.
At home, production breadcrumbs is mainly based on traditional processing technology, i.e., dry through crushing with dough fermentation into after bread
Dry system.This technique productions period is long, and human and material resources consumption is big.Production environment causes the bacterium of breadcrumbs, thermophilic gemma in a jumble
Bacillus content is exceeded, and the requirement of the qualities of production such as bread, various cake, dessert is not achieved in hygienic quality.Although it in recent years, transports
With some high-new sterilization technologies, such as cryogenic freezing, irradiation sterilization etc., product can be made to reach sterilization, the effect of sterilizing, but this
A little technologies are only used for the post-processing of breadcrumbs.Using these technologies, all different degrees of production cost for increasing producer.
The rapid development of fast food, breadcrumbs as fast food produce auxiliary material because its good mouthfeel, unique flavor, it is of low cost, make
With conveniently, deep to be favored by domestic and international market, demand is also increasing.
Breadcrumbs has at home and abroad obtained widely studying and application as a kind of fried coating agent, and extrusion pressing type face
Packet chaff, at home almost without research, and list considers from process aspect, and novel breadcrumbs has more advantage than traditional breadcrumbs.
Zheng great Peng exists《Breadcrumbs extruding-puffing technique is studied》Main research includes the proportioning of breadcrumbs raw material, technological parameter, stored
The characteristic of ageing process and fried aspect in journey.The achievement in research will provide theory for the industrialized production of novel breadcrumbs
Foundation.
Invention content
The present invention in order to produce delicious flavour, crispy in taste, convenient for digesting and assimilating, low oil suction, storage tolerance, shelf life is longer
Breadcrumbs, a kind of extruding method of breadcrumbs is provided.
A kind of extruding method of breadcrumbs, it is made of following step：
1）, using fine dried noodle head as raw material, impregnated first with warm water, then leach be mixed and added into 10-15 times measure wheat flour and
The dusty yeast of 2-2.3% adds water to knead to obtain dough；
2）, step 1 gained dough fermentation obtained into fermented dough, fermented dough is processed into the long cake that diameter encloses 15-17 centimetres
It is toasted after shape bread, is then crushed to 20-40 mesh；
3）, step 2 gains are added in the water of 30-35% rice meals and 14-15%, then extrusion is handled；
4）, by step 3 gains drying and crushing to 60-80 mesh, mixing adds in a concentration of 10-12% edible gelatins solution, can
Granulating is fabricated, particle size is 1.5-2.5 millimeters, in 35-40 DEG C of drying to moisture for after 5-7%, threshing screening removes the gred.
In step 1 of the present invention, impregnated 25-30 minutes using 60-65 DEG C of warm water.
In step 2 of the present invention, ferment 2.5-3 hours at 26-28 DEG C during fermentation.
In step 2 of the present invention, toasted 20-25 minutes at 185-190 DEG C during baking.
In step 3 of the present invention, squeeze using screw extruder, screw extruder with the rate of feeding of 160-180g/min,
The screw speed of 180-200r/min, 90-100 DEG C of jacket temperature carry out extrusion.
It is an advantage of the invention that：
The present invention a kind of breadcrumbs extruding method, modern extrusion technique converted products compared with conventional boil method,
Significantly reduce time, energy consumption, labour and space.Gained breadcrumbs of the invention has finer and close knot of tissue
Structure.Breadcrumbs can not only reduce the oil absorption of fried food, and assign the gorgeous appearance character of fried food, tempting pure
Positive fragrance and unique crispy texture.Meanwhile when producing the product of boiling class, material forms new product in low-moisture condition,
Final products are almost without dry, saving drying cost.Through drying and crushing after extrusion processing, then granulating is fabricated, make particle
Uniformly, delicate mouthfeel is easy to digest and assimilate, kept dry, is not easy the moisture absorption, extends storage phase.
Specific embodiment
It is further illustrated the present invention below by specific embodiment.
Embodiment one
A kind of extruding method of breadcrumbs, is made of following step：
1）, using fine dried noodle head as raw material, impregnated 25-30 minute using 60-65 DEG C of warm water first, then bleeding is mixed and added into
10-15 times is measured wheat flour and the dusty yeast of 2-2.3%, and water is added to knead to obtain dough；
2）, by step 1 gained dough, obtain fermented dough within 2.5-3 hours in 26-28 DEG C of fermentation, fermented dough be processed into
Diameter is toasted after enclosing 15-17 centimetres of long pie bread, is toasted 20-25 minutes at 185-190 DEG C during baking, is then crushed to
20-40 mesh；
3）, step 2 gains are added in the water of 30-35% rice meals and 14-15%, then squeeze using screw extruder, spiral
Extruder is carried out with the rate of feeding of 160-180g/min, the screw speed of 180-200r/min, 90-100 DEG C of jacket temperature
Extrusion realizes extrusion processing；
4）, by step 3 gains drying and crushing to 60-80 mesh, mixing adds in a concentration of 10-12% edible gelatins solution, can
Granulating is fabricated, particle size is 1.5-2.5 millimeters, in 35-40 DEG C of drying to moisture for after 5-7%, threshing screening removes the gred.
Claims (5)
1. a kind of extruding method of breadcrumbs, it is characterised in that it is made of following step：
1）, using fine dried noodle head as raw material, impregnated first with warm water, then leach be mixed and added into 10-15 times measure wheat flour and
The dusty yeast of 2-2.3% adds water to knead to obtain dough；
2）, step 1 gained dough fermentation obtained into fermented dough, fermented dough is processed into the long cake that diameter encloses 15-17 centimetres
It is toasted after shape bread, is then crushed to 20-40 mesh；
3）, step 2 gains are added in the water of 30-35% rice meals and 14-15%, then extrusion is handled；
4）, by step 3 gains drying and crushing to 60-80 mesh, mixing adds in a concentration of 10-12% edible gelatins solution, can
Granulating is fabricated, particle size is 1.5-2.5 millimeters, in 35-40 DEG C of drying to moisture for after 5-7%, threshing screening removes the gred.
2. the extruding method of a kind of breadcrumbs according to claim 1, it is characterised in that in step 1, using 60-65
DEG C warm water impregnates 25-30 minutes.
3. a kind of extruding method of breadcrumbs according to claim 1, it is characterised in that in step 2, during fermentation
26-28 DEG C ferments 2.5-3 hours.
4. a kind of extruding method of breadcrumbs according to claim 1, it is characterised in that in step 2, during baking
185-190 DEG C is toasted 20-25 minutes.
5. the extruding method of a kind of breadcrumbs according to claim 1, it is characterised in that in step 3, squeeze and use
Screw extruder, screw extruder is with the rate of feeding of 160-180g/min, the screw speed of 180-200r/min, 90-100 DEG C
Jacket temperature carry out extrusion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711441989.XA CN108124936A (en) | 2017-12-27 | 2017-12-27 | A kind of extruding method of breadcrumbs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711441989.XA CN108124936A (en) | 2017-12-27 | 2017-12-27 | A kind of extruding method of breadcrumbs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108124936A true CN108124936A (en) | 2018-06-08 |
Family
ID=62393223
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711441989.XA Withdrawn CN108124936A (en) | 2017-12-27 | 2017-12-27 | A kind of extruding method of breadcrumbs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108124936A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466522A (en) * | 2020-04-16 | 2020-07-31 | 滁州润泰清真食品有限公司 | Bread crumbs with uniform particles and low oil absorption and preparation method thereof |
| CN113396952A (en) * | 2021-05-17 | 2021-09-17 | 滁州润泰清真食品有限公司 | Bread crumb processing and producing technology |
-
2017
- 2017-12-27 CN CN201711441989.XA patent/CN108124936A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466522A (en) * | 2020-04-16 | 2020-07-31 | 滁州润泰清真食品有限公司 | Bread crumbs with uniform particles and low oil absorption and preparation method thereof |
| CN113396952A (en) * | 2021-05-17 | 2021-09-17 | 滁州润泰清真食品有限公司 | Bread crumb processing and producing technology |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180608 |