CN101856107A - Cream sweet potato chips and preparation method thereof - Google Patents
Cream sweet potato chips and preparation method thereof Download PDFInfo
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- CN101856107A CN101856107A CN201010111181A CN201010111181A CN101856107A CN 101856107 A CN101856107 A CN 101856107A CN 201010111181 A CN201010111181 A CN 201010111181A CN 201010111181 A CN201010111181 A CN 201010111181A CN 101856107 A CN101856107 A CN 101856107A
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Abstract
The invention relates to cream sweet potato chips capable of preserving sweet potato cream and having fragrant and crisp taste and a preparation method thereof. The cream sweet potato chips are prepared from the following components: 90-95% of sweet potato mud, 1-3% of cheese power, 3-5% of white granulated sugar, 0.3-0.8% of foreign wine, 0.2-0.6% of salt, 0.05-0.2% of black pepper and 0.3-0.8% of white sesame seeds. The invention can preserve the sweet potato cream and has fragrant and crisp taste; and the sweet potato, the white granulated sugar and the white sesame seeds mutually complement and promote, thereby greatly improving the condensation nutritive value of the cream sweet potato.
Description
Technical field
The present invention relates to a kind ofly can either keep sweet potato cream, have the cream sweet potato chips and the preparation method of delicious and crisp mouthfeel again, belong to the baking potato chips and make the field.
Background technology
Section quick-frozen, sugar that Granted publication CN100569108C, title " manufacture method of fresh sweet potato ", this method comprise bright sweet potato soak and under reduced pressure fried this a series of series-operation.The present invention relates to the manufacture method of fresh sweet potato, relate to the manufacture method of the fresh sweet potato of following improved in more detail: sweet potato is thinly sliced, quick-frozen, be immersed in the syrup then, make sugar not only on the surface of sweet potato, also be impregnated into inside, the fried system of decompression under the high state of sugared content and moisture, obtain different thus with sweet potato snack products in the past, after fried system with bright sweet potato, its outward appearance or form and aspect also keep the sweet potato original shape, have natural sense, the syrup that soaks into for the local flavor of promoting sweet potato etc. can not glue hand, and product has uniform tissue and taste on the whole, soft and have a crunchy sensation, therefore need not seasoning separately or process ready-to-serve fresh sweet potato.Its weak point: the one, quick-frozen makes potato chips include that sugar reduces and the distribution of sugar is uneven more, and made potato chips not only mouthfeel are not good enough, and lack nutritive value; The 2nd, this technology is frying technological process, is split by the world health group to be junk food.
Publication number CN101380089A, title " a kind of processing method of oil-free fresh potato flakes ", to carry out the continous way thermophilic digestion through the cold potato block that floats after the processing and make surface dewatering and abundant slaking, nothing oil potato block after the slaking enters the condiment machine and mixes condiment dry powder, the uniform potato block of condiment is carried out the baking crisp and fragrant by continuous baking crisp and fragrant production equipment handle, do not use edible oil in the whole process; Fresh potato flakes is shaped as the thick or insertion waves sheet of thickness between 1.2mm to 1.8mm; potato block carries out boiling in 5 to 8 minutes processing at 30 degree to the continous way thermophilic digestion machine of 100 degree; the nothing oil potato block of producing; not only kept fried or the local flavor that cures potato block has simultaneously been protected the original potato perfume (or spice) of potato on largely; this does not have oily potato block nutrition and keeps; the mouthfeel delicious and crisp; do not use any additives; edible safety; continuous productive process; automatically degree of changing into height is easy to realize suitability for industrialized production.Its weak point: the one, because the content of starch of potato is high and adopt the microwave film-making, its starch not only can not produce crisp and fragrant and do under the effect of microwave, and can make the starch formation in the potato block send out muscle, both has been unfavorable for eating, and is unfavorable for healthy yet; The 2nd, because microwave by the molecular thermalmotion heating of food itself, therefore can't form the look perfume (or spice) of baking potato block.
Summary of the invention
Purpose of design: avoid the weak point in the background technology, design and a kind ofly can either keep sweet potato cream, have the cream sweet potato chips and the preparation method of delicious and crisp mouthfeel again.
Design: in order to realize above-mentioned purpose of design.1, cream sweet potato chips is one of technical characterictic of the present invention by the design that 93～97% sweet potatoes, 2～6% white granulated sugars, 1～2% white sesameseed constitute.The purpose of doing like this is: the one, and Ipomoea batatas claims sweet potato, sweet potato, sweet potato etc. again, contains the nutriment of multiple human body needs in the Ipomoea batatas.But per 500 gram Ipomoea batatas approximately heat production can 635 kilocalories, contain protein 11.5 grams, sugar 14.5 grams, fat 1 gram, 100 milligrams in phosphorus, 90 milligrams of calcium, iron 2 and restrain, and 0.5 milligram of carrotene, other contains the B1 that supports one's family, B2, C and niacin, linoleic acid etc.Wherein the content of vitamin B1, B2 is higher 6 times and 3 times than rice respectively.Particularly Ipomoea batatas contains abundant lysine; The 2nd, eaten Ipomoea batatas the people is got fat, more much lower because the heat content of Ipomoea batatas is very low than general rice, so not only can not get fat after having eaten, can play antiobesity action on the contrary; The 3rd, also contain a kind of material of similar female hormone in the Ipomoea batatas, to the protection human body skin, delaying senility has certain effect; The 4th, the nutriment that has antitumaous effect in the diet most is beta carotene (vitamin A precursor), vitamin C and folic acid, and three's content is all abundanter in Ipomoea batatas, and a little Ipomoea batatas (about 2 is double) can provide the required vitamin C and the folic acid of about 50 micrograms every day of human body required vitamin A every day, 1/3rd amounts of 2 times of amounts; And beta carotene and ascorbic antioxidation help to resist the damage of oxidative stress to inhereditary material DNA (DNA), play certain antitumaous effect; The 5th, often eat the normal folate level that Ipomoea batatas helps to keep human body because in the body folate content cross low can increase the risk of cancer, the dietary fiber of high-load has the effect that promotes gastrointestinal peristalsis, prevention constipation and colorectal cancer in the Ipomoea batatas; The 6th, Ipomoea batatas is rich in potassium, beta carotene, folic acid, vitamin C and vitamin B6, and these 5 kinds of compositions all help angiocardiopathy preventing.Potassium helps human body cell liquid and electrolyte balance, keep normal arterial pressure and cardiac function, beta carotene and vitamin C have the oxidation of lipotropism matter, effect that prevention of arterial is atherosis just, therefore Supplement of folic acid and vitamin B6 help to reduce homocysteine levels in the blood, the latter can damage arteries, is the independent hazard factor of angiocardiopathy; The 7th, the feed Ipomoea batatas can reduce the level of triglycerides and free fatty among the diabetes patient, has certain antidiabetic effect.In potato chips, add suitably edible white sugar, not only help to improve the absorption of body to calcium, and have that moistening lung is promoted the production of body fluid, cough-relieving and middle beneficial lung, the irritability of releiving, enriching yin, seasoning, the effect removing halitosis, separate the bittern poison, but too much will hinder the absorption of calcium, therefore the application gets white granulated sugar 2～6% scopes, helps improving the absorption of body to calcium.The 8th, because sesame contains a large amount of fat and protein, also have nutritional labelings such as carbohydrate, vitamin a, vitamin e, lecithin, calcium, iron, magnesium, linoleic acid in the sesame has the effect of regulating cholesterol, and it combines with sweet potato, can play complementary effect.2, sweet potato chip food adopt steam making beating, cool, brush oil, baking, cool technology, be two of technical characterictic of the present invention.The purpose of doing like this is: neither destroy the nutritive value of sweet potato, can make made sweet potato chip food golden yellow color, mouthfeel delicious and crisp, shortcake again.3, cheese powder and foreign wine interpolation, be three of technical characterictic of the present invention.The purpose of doing like this is: foreign wine comprises spirits, beer, grape wine, ligueur (Liqueur) etc.. the drinks kind of different alcohol contents, but all can't do without this technology of fermentation in the manufacturing process of wine, it is by saccharomycetic effect, carbohydrate is resolved into the drinkable liquid of ethanol (alcohol), ethanol content contains certain nutritional labeling and flavor component simultaneously between 0.5%--75.5%.Milk eggnog in the foreign wine mixes with cheese powder, can produce the odor type that a kind of wine milk mixes, and this odor type not only can greatly increase appetite of people, and helps the absorption of human body to potato class nutrition.4, the interpolation of black Hu green pepper powder is four of a technical characterictic of the present invention.The purpose of doing like this is: the one, and the pepper pungent fragrance of distinguishing the flavor of, hot in nature, except that can removing flavor and enhancing flavor, also have the effectiveness of removing cold air, the having indigestion that disappears; The 2nd, contain a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, the raw meat of dispelling, separate greasy, aid digestion; The 3rd, the smell of pepper can improve a poor appetite; The 4th, pepper heat warm in nature has good mitigation to stomach abdomen crymodynia, borborygmus diarrhoea due to the stomach cold, and the treatment anemofrigid cold; The 5th, pepper has the effect of antiseptic and inhibiting bacteria function, can separate fishes and shrimps meat poison; The 6th, the medical value of white pepper is bigger, can loose cold, be good for the stomach etc., can improve a poor appetite, aid digestion, inspire sweat.
Technical scheme 1: cream sweet potato chips is made of 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed.
Technical scheme: the cream sweet potato chips preparation method, (1) raw material adopts content of starch height, few, the glutinous soft sweet potato kind of mouthfeel of fiber; (2) sweet potato of moderate, the no disease and pest of selective maturation degree; (3) employing hairbrush machine cleans selected sweet potato and cleans up; (4) shoot off sweet potato epidermis and adopt cutter to excavate the coring node, the more part of excision two ends fiber is excavated pityriasis simplex, scab; (5) sweet potato after handling is cut into stick; (6) the potato piece is put into steam box, steam 25 minutes, make potato piece full maturity with 100 ℃ of steam; (7) the potato piece that cooks is put into homogenizer, the potato piece is battered down into mud and necessary uniform and smooth, do not have particle fully; (8) will constitute by 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed and mix; (9) will mix the sweet potato slurry and be pressed into the thin slice of thickness, divide on drying bed then, adopt the surperficial adhesion of cool breeze airing and sweet potato chip food less than 1.1mm with mould; (10) salad oil on the sweet potato chip food surface brush of airing is made thinner in stainless steel disc, puts into oven for baking, and its baking temperature is not higher than 160 ℃, and the time made the golden yellow and mouthfeel delicious and crisp in sweet potato chips surface in 25 minutes; (11) after roasting potato chips go out baking box, cooled off with cold wind at once and got final product.
The present invention compares with background technology, and the one, can either keep sweet potato cream, have the mouthfeel of delicious and crisp again; The 2nd, both replenished mutually between sweet potato, white granulated sugar, the white sesameseed three, mutually promote again, its condensation nutritive value is improved greatly; The 3rd, the milk eggnog in the foreign wine mixes with cheese powder, not only can greatly increase appetite of people, and helps the absorption of human body to potato class nutrition.
The specific embodiment
Embodiment 1: cream sweet potato chips is made of 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed.
Embodiment 2: cream sweet potato chips is made of 92.5% sweet potato mud, cheese powder 2%, 4% white granulated sugar, 0.5% foreign wine, 0.4% salt, 0.1% black Hu green pepper powder, 0.5% white sesameseed.
Embodiment 3: cream sweet potato chips is made of 90% sweet potato mud, 3% cheese powder, 5% white granulated sugar, 0.8% foreign wine, 0.2% salt, 0.2% black Hu green pepper powder, 0.8% white sesameseed.。
Embodiment 4: cream sweet potato chips is made of 95% sweet potato mud, 1% cheese powder, 3% white granulated sugar, 0.3% foreign wine, 0.35% salt, 0.05% black Hu green pepper powder, 0.3% white sesameseed.
Embodiment 5: cream sweet potato chips is made of 93% sweet potato mud, 1.5% cheese powder, 3.5% white granulated sugar, 0.5% foreign wine, 0.5% salt, 0.2% black Hu green pepper powder, 0.8% white sesameseed.
Embodiment 6: on the basis of embodiment 1-5, and the cream sweet potato chips preparation method, (1) raw material adopts content of starch height, few, the glutinous soft sweet potato kind of mouthfeel of fiber; (2) sweet potato of moderate, the no disease and pest of selective maturation degree; (3) employing hairbrush machine cleans selected sweet potato and cleans up; (4) shoot off sweet potato epidermis and adopt cutter to excavate the coring node, the more part of excision two ends fiber is excavated pityriasis simplex, scab; (5) sweet potato after handling is cut into stick; (6) the potato piece is put into steam box, steam 25 minutes, make potato piece full maturity with 100 ℃ of steam; (7) the potato piece that cooks is put into homogenizer, the potato piece is battered down into mud and necessary uniform and smooth, do not have particle fully; (8) 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed are mixed; (9) will mix the sweet potato slurry and be pressed into the thin slice of thickness, divide on drying bed then, adopt the surperficial adhesion of cool breeze airing and sweet potato chip food less than 1.1mm with mould; (10) salad oil on the sweet potato chip food surface brush of airing is made thinner in stainless steel disc, puts into oven for baking, and its baking temperature is not higher than 160 ℃, and the time made the golden yellow and mouthfeel delicious and crisp in sweet potato chips surface in 25 minutes; (11) after roasting potato chips go out baking box, cooled off with cold wind at once and got final product.
What need understand is: though the foregoing description is to the present invention's detailed text description of contrasting; but these text descriptions; just the simple text of mentality of designing of the present invention is described; rather than to the restriction of mentality of designing of the present invention; any combination, increase or modification that does not exceed mentality of designing of the present invention all falls within the scope of protection of the present invention.
Claims (3)
1. a cream sweet potato chips is characterized in that being made of 90～95% sweet potato mud, 1～3% cheese powder, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed.
2. cream sweet potato chips according to claim 1 is characterized in that being made of 92.5% sweet potato mud, cheese powder 2%, 4% white granulated sugar, 0.5% foreign wine, 0.4% salt, 0.1% black Hu green pepper powder, 0.5% white sesameseed.
3. cream sweet potato chips preparation method is characterized in that:
(1) raw material adopts content of starch height, few, the glutinous soft sweet potato kind of mouthfeel of fiber;
(2) sweet potato of moderate, the no disease and pest of selective maturation degree;
(3) employing hairbrush machine cleans selected sweet potato and cleans up;
(4) shoot off sweet potato epidermis and adopt cutter to excavate the coring node, the more part of excision two ends fiber is excavated pityriasis simplex, scab;
(5) sweet potato after handling is cut into stick;
(6) the potato piece is put into steam box, steam 25 minutes, make potato piece full maturity with 100 ℃ of steam;
(7) the potato piece that cooks is put into homogenizer, the potato piece is battered down into mud and necessary uniform and smooth, do not have particle fully;
(8) 90～95% sweet potato mud, 3～5% white granulated sugars, 0.3～0.8% foreign wine, 0.2～0.6% salt, 0.05～0.2% black Hu green pepper powder, 0.3～0.8% white sesameseed are mixed;
(9) will mix the sweet potato slurry and be pressed into the thin slice of thickness, divide on drying bed then, adopt the surperficial adhesion of cool breeze airing and sweet potato chip food less than 1.1mm with mould;
(10) salad oil on the sweet potato chip food surface brush of airing is made thinner in stainless steel disc, puts into oven for baking, and its baking temperature is not higher than 160 ℃, and the time made the golden yellow and mouthfeel delicious and crisp in sweet potato chips surface in 25 minutes;
(11) after roasting potato chips go out baking box, cooled off with cold wind at once and got final product.
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| CN2010101111817A CN101856107B (en) | 2010-02-11 | 2010-02-11 | Cream sweet potato chips and preparation method thereof |
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| CN2010101111817A CN101856107B (en) | 2010-02-11 | 2010-02-11 | Cream sweet potato chips and preparation method thereof |
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| CN101856107A true CN101856107A (en) | 2010-10-13 |
| CN101856107B CN101856107B (en) | 2013-03-20 |
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Cited By (12)
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| CN102754787A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Mung bean chip and making method thereof |
| CN102754798A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Tomato potato chips and preparation method thereof |
| CN102754788A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Potato chip with sesame flavor and preparation method thereof |
| CN102754796A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Strawberry potato chips and preparation method thereof |
| CN102763823A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Buckwheat potato chips and making method thereof |
| CN103445120A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Goat milk flavored white potato chips and preparation method thereof |
| CN103504249A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Yogurt sweet potato chips and preparation method thereof |
| CN103815317A (en) * | 2014-01-22 | 2014-05-28 | 安徽省佳食乐食品加工有限公司 | Mellow red wine potato chip and preparation method thereof |
| CN104855892A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | Preparation method of low-fat cheese-flavorrf puffed potatoes |
| CN104855879A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | Making method of cheese flavored puffing purple potatoes |
| CN107232548A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of new spicy sweet potato stripe |
| CN107242494A (en) * | 2017-07-17 | 2017-10-13 | 湖南聚味堂食品有限公司 | A kind of processing method of spicy sweet potato stripe |
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| CN102754798A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Tomato potato chips and preparation method thereof |
| CN102754788A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Potato chip with sesame flavor and preparation method thereof |
| CN102754796A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Strawberry potato chips and preparation method thereof |
| CN102754798B (en) * | 2012-06-25 | 2013-11-06 | 芜湖市祥荣食品有限公司 | Tomato potato chips and preparation method thereof |
| CN102754788B (en) * | 2012-06-25 | 2014-01-08 | 芜湖市祥荣食品有限公司 | Potato chip with sesame flavor and preparation method thereof |
| CN102754787A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Mung bean chip and making method thereof |
| CN102754787B (en) * | 2012-06-25 | 2014-04-02 | 芜湖市祥荣食品有限公司 | Mung bean chip and making method thereof |
| CN102763823A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Buckwheat potato chips and making method thereof |
| CN103445120B (en) * | 2013-07-17 | 2015-08-12 | 当涂县黄池蔬菜产销专业合作社 | A kind of goat milk taste sweet potato chips and preparation method thereof |
| CN103445120A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Goat milk flavored white potato chips and preparation method thereof |
| CN103504249A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Yogurt sweet potato chips and preparation method thereof |
| CN103815317A (en) * | 2014-01-22 | 2014-05-28 | 安徽省佳食乐食品加工有限公司 | Mellow red wine potato chip and preparation method thereof |
| CN104855892A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | Preparation method of low-fat cheese-flavorrf puffed potatoes |
| CN104855879A (en) * | 2015-04-29 | 2015-08-26 | 兴化市联富食品有限公司 | Making method of cheese flavored puffing purple potatoes |
| CN107232548A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of new spicy sweet potato stripe |
| CN107242494A (en) * | 2017-07-17 | 2017-10-13 | 湖南聚味堂食品有限公司 | A kind of processing method of spicy sweet potato stripe |
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