CN111466518A - Bread crumbs for fried food with improved mouthfeel - Google Patents
Bread crumbs for fried food with improved mouthfeel Download PDFInfo
- Publication number
- CN111466518A CN111466518A CN202010297454.5A CN202010297454A CN111466518A CN 111466518 A CN111466518 A CN 111466518A CN 202010297454 A CN202010297454 A CN 202010297454A CN 111466518 A CN111466518 A CN 111466518A
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- flour
- bread crumbs
- oil
- fried food
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- 235000012813 breadcrumbs Nutrition 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 79
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 235000014121 butter Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000020234 walnut Nutrition 0.000 claims abstract description 12
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract 7
- 240000007049 Juglans regia Species 0.000 claims abstract 5
- 239000003921 oil Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 19
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 238000001125 extrusion Methods 0.000 abstract description 24
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 16
- 241000758789 Juglans Species 0.000 description 7
- 230000001007 puffing effect Effects 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 230000008961 swelling Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000020186 condensed milk Nutrition 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021453 onion ring Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses bread crumbs for fried food with improved mouthfeel, which comprise, by mass, 25-35 parts of flour, 5-10 parts of rice flour, 5-8 parts of corn flour, 5-10 parts of wheat germ powder, 1-3 parts of coix seed powder, 3-5 parts of walnut powder, 15-35 parts of water, 5-10 parts of oil, 3-5 parts of pure milk, 1-3 parts of unsalted butter, 15-20 parts of powdered sugar and 1-3 parts of egg liquid. The invention improves the formula of the common bread crumbs, accelerates the feeding speed, simultaneously improves the extrusion temperature, reduces the time required by extrusion and expansion of the paste, greatly reduces the excessive expansion proportion of the paste, and reduces the bitter taste.
Description
Technical Field
The invention relates to bread crumbs, in particular to bread crumbs for fried food with improved mouthfeel, and belongs to the field of food application.
Background
Bread crumbs are a widely used food additive adjuvant used on the surface of fried foods, such as: the fried chicken, fish, marine products (shrimps), chicken legs, chicken wings, onion rings and the like have fragrant, crisp, soft, delicious and rich nutrition. It should be noted that improper temperature control can result in over-puffing and bitter taste during the puffing operation.
Disclosure of Invention
The present invention has been made to solve the above problems, and an object of the present invention is to provide a bread crumb for fried food with improved texture.
The bread crumbs for fried food with improved mouthfeel are prepared from, by mass, 25-35 parts of flour, 5-10 parts of rice flour, 5-8 parts of corn flour, 5-10 parts of wheat germ flour, 1-3 parts of coix seed flour, 3-5 parts of walnut powder, 15-35 parts of water, 5-10 parts of oil, 3-5 parts of pure milk, 1-3 parts of unsalted butter, 15-20 parts of powdered sugar and 1-3 parts of egg liquid.
Preferably, the bread crumbs comprise, by mass, 25 parts of flour, 10 parts of rice flour, 8 parts of corn flour, 10 parts of wheat germ flour, 3 parts of coix seed flour, 5 parts of walnut powder, 35 parts of water, 10 parts of oil, 5 parts of pure milk, 3 parts of unsalted butter, 20 parts of powdered sugar and 3 parts of egg liquid.
Preferably, the bread crumbs comprise, by mass, 35 parts of flour, 5 parts of rice flour, 5 parts of corn flour, 5 parts of wheat germ flour, 1 part of coix seed flour, 3 parts of walnut powder, 15 parts of water, 5 parts of oil, 3 parts of pure milk, 1 part of unsalted butter, 15 parts of powdered sugar and 1 part of egg liquid.
Preferably, the bread crumbs comprise, by mass, 28 parts of flour, 9 parts of rice flour, 7 parts of corn flour, 8 parts of wheat germ flour, 2 parts of coix seed flour, 4 parts of walnut powder, 30 parts of water, 8 parts of oil, 4 parts of pure milk, 2 parts of unsalted butter, 18 parts of powdered sugar and 2 parts of egg liquid.
Preferably, the flour is plain flour, the rice flour is glutinous rice flour, the temperature of the water is 45 +/-3 ℃, the oil is peanut oil, rapeseed oil or olive oil, and the pure milk, the unsalted butter and the egg liquid are all at room temperature.
The invention has the beneficial effects that: the invention discloses a fried food bread crumb with improved mouthfeel and a preparation method thereof, which improve the formula of common bread crumb, accelerate the feeding speed, improve the extrusion temperature, reduce the time required by extrusion and puffing of paste, greatly reduce the excessive puffing proportion of the paste and reduce the bitter taste.
Drawings
FIG. 1 is a graph showing the effect of extrusion temperature on radial expansion ratio according to the present invention.
FIG. 2 is a graph showing the effect of extrusion temperature on gelatinization in accordance with the present invention.
FIG. 3 is a graph showing the effect of the rotational speed of the screw on the radial expansion ratio of the present invention.
FIG. 4 shows the effect of the screw speed on the degree of gelatinization according to the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
The bread crumbs for fried food with improved mouthfeel comprise, by mass, 25 parts of flour, 10 parts of rice flour, 8 parts of corn flour, 10 parts of wheat germ flour, 3 parts of coix seed flour, 5 parts of walnut powder, 35 parts of water, 10 parts of oil, 5 parts of pure milk, 3 parts of unsalted butter, 20 parts of powdered sugar and 3 parts of egg liquid.
The flour is plain flour, the rice flour is glutinous rice flour, the temperature of water is 45 +/-3 ℃, the oil is peanut oil, rapeseed oil or olive oil, and the pure milk, the unsalted butter and the egg liquid are all at room temperature.
A method for preparing bread crumbs for fried food with improved mouthfeel comprises the following steps:
(1) sequentially putting the powder into a stirrer for stirring according to the mass parts, adding the egg liquid, the water, the oil, the condensed milk and the pure milk according to the mass parts, and continuously stirring uniformly;
(2) and (3) adding the paste obtained in the step (1) into an extrusion swelling machine at a constant speed for extrusion swelling, and discharging.
The model of the stirrer is HBC-37, and the model of the extrusion bulking machine is L T70L twin-screw extrusion bulking machine.
The rotating speed of the screw of the extrusion puffing machine is 200-250 r/min, the extrusion temperature is 120-180 ℃, and the feeding speed is 200-250 g/min.
Example two
The bread crumbs for fried food with improved mouthfeel comprise, by mass, 35 parts of flour, 5 parts of rice flour, 5 parts of corn flour, 5 parts of wheat germ flour, 1 part of coix seed flour, 3 parts of walnut powder, 15 parts of water, 5 parts of oil, 3 parts of pure milk, 1 part of unsalted butter, 15 parts of powdered sugar and 1 part of egg liquid.
The flour is plain flour, the rice flour is glutinous rice flour, the temperature of water is 45 +/-3 ℃, the oil is peanut oil, rapeseed oil or olive oil, and the pure milk, the unsalted butter and the egg liquid are all at room temperature.
A method for preparing bread crumbs for fried food with improved mouthfeel comprises the following steps:
(1) sequentially putting the powder into a stirrer for stirring according to the mass parts, adding the egg liquid, the water, the oil, the condensed milk and the pure milk according to the mass parts, and continuously stirring uniformly;
(2) and (3) adding the paste obtained in the step (1) into an extrusion swelling machine at a constant speed for extrusion swelling, and discharging.
The model of the stirrer is HBC-37, and the model of the extrusion bulking machine is L T70L twin-screw extrusion bulking machine.
The rotating speed of the screw of the extrusion puffing machine is 200-250 r/min, the extrusion temperature is 120-180 ℃, and the feeding speed is 200-250 g/min.
EXAMPLE III
The bread crumbs for fried food with improved mouthfeel comprise, by mass, 28 parts of flour, 9 parts of rice flour, 7 parts of corn flour, 8 parts of wheat germ flour, 2 parts of coix seed flour, 4 parts of walnut powder, 30 parts of water, 8 parts of oil, 4 parts of pure milk, 2 parts of unsalted butter, 18 parts of powdered sugar and 2 parts of egg liquid.
The flour is plain flour, the rice flour is glutinous rice flour, the temperature of water is 45 +/-3 ℃, the oil is peanut oil, rapeseed oil or olive oil, and the pure milk, the unsalted butter and the egg liquid are all at room temperature.
A method for preparing bread crumbs for fried food with improved mouthfeel comprises the following steps:
(1) sequentially putting the powder into a stirrer for stirring according to the mass parts, adding the egg liquid, the water, the oil, the condensed milk and the pure milk according to the mass parts, and continuously stirring uniformly;
(2) and (3) adding the paste obtained in the step (1) into an extrusion swelling machine at a constant speed for extrusion swelling, and discharging.
The model of the stirrer is HBC-37, and the model of the extrusion bulking machine is L T70L twin-screw extrusion bulking machine.
TABLE 1 Effect of Water and Rice flour parts by weight on radial puffing Rate
As shown in fig. 1-4, the degree of gelatinization is highest when the extrusion temperature is 150 ℃; when the extrusion temperature is 160 ℃, the radial expansion rate reaches the maximum; when the rotating speed of the screw is 230 r/min, the gelatinization degree is highest, and the radial expansion rate is highest.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. A bread crumb for fried food with improved mouthfeel, which is characterized in that: the bread crumbs are composed of, by mass, 25-35 parts of flour, 5-10 parts of rice flour, 5-8 parts of corn flour, 5-10 parts of wheat germ flour, 1-3 parts of pearl barley flour, 3-5 parts of walnut powder, 15-35 parts of water, 5-10 parts of oil, 3-5 parts of pure milk, 1-3 parts of unsalted butter, 15-20 parts of powdered sugar and 1-3 parts of egg liquid.
2. The bread crumbs for fried food with improved texture as claimed in claim 1, characterized in that: the bread crumbs are composed of, by mass, 25 parts of flour, 10 parts of rice flour, 8 parts of corn flour, 10 parts of wheat germ flour, 3 parts of coix seed flour, 5 parts of walnut powder, 35 parts of water, 10 parts of oil, 5 parts of pure milk, 3 parts of unsalted butter, 20 parts of powdered sugar and 3 parts of egg liquid.
3. The bread crumbs for fried food with improved texture as claimed in claim 1, characterized in that: the bread crumbs are composed of, by mass, 35 parts of flour, 5 parts of rice flour, 5 parts of corn flour, 5 parts of wheat germ flour, 1 part of coix seed flour, 3 parts of walnut powder, 15 parts of water, 5 parts of oil, 3 parts of pure milk, 1 part of unsalted butter, 15 parts of powdered sugar and 1 part of egg liquid.
4. The bread crumbs for fried food with improved texture as claimed in claim 1, characterized in that: the bread crumbs are composed of, by mass, 28 parts of flour, 9 parts of rice flour, 7 parts of corn flour, 8 parts of wheat germ flour, 2 parts of coix seed flour, 4 parts of walnut powder, 30 parts of water, 8 parts of oil, 4 parts of pure milk, 2 parts of unsalted butter, 18 parts of powdered sugar and 2 parts of egg liquid.
5. The bread crumbs for fried food with improved texture as claimed in any one of claims 1 to 4, characterized in that: the flour is plain flour, the rice flour is glutinous rice flour, the temperature of water is 45 +/-3 ℃, the oil is peanut oil, rapeseed oil or olive oil, and the pure milk, the unsalted butter and the egg liquid are all at room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010297454.5A CN111466518A (en) | 2020-04-16 | 2020-04-16 | Bread crumbs for fried food with improved mouthfeel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010297454.5A CN111466518A (en) | 2020-04-16 | 2020-04-16 | Bread crumbs for fried food with improved mouthfeel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111466518A true CN111466518A (en) | 2020-07-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010297454.5A Pending CN111466518A (en) | 2020-04-16 | 2020-04-16 | Bread crumbs for fried food with improved mouthfeel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111466518A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956509A (en) * | 2021-03-31 | 2021-06-15 | 江南大学 | Health bread crumb and preparation method thereof |
| CN114532385A (en) * | 2022-02-16 | 2022-05-27 | 宿州市来氏食品有限公司 | Novel processing and production process of snowflake bran |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858344A (en) * | 2017-03-10 | 2017-06-20 | 济南佳农食品有限公司 | It is a kind of to wrap up in bean vermicelli and its production method for wrap up in painting outside food |
-
2020
- 2020-04-16 CN CN202010297454.5A patent/CN111466518A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858344A (en) * | 2017-03-10 | 2017-06-20 | 济南佳农食品有限公司 | It is a kind of to wrap up in bean vermicelli and its production method for wrap up in painting outside food |
Non-Patent Citations (1)
| Title |
|---|
| 檀巧斌: ""挤压膨化法生产面包糠工艺的研究"", 《福建轻纺》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956509A (en) * | 2021-03-31 | 2021-06-15 | 江南大学 | Health bread crumb and preparation method thereof |
| CN114532385A (en) * | 2022-02-16 | 2022-05-27 | 宿州市来氏食品有限公司 | Novel processing and production process of snowflake bran |
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