CN101861968A - Spicy purple sweet potato chips and production method - Google Patents
Spicy purple sweet potato chips and production method Download PDFInfo
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- CN101861968A CN101861968A CN201010111190A CN201010111190A CN101861968A CN 101861968 A CN101861968 A CN 101861968A CN 201010111190 A CN201010111190 A CN 201010111190A CN 201010111190 A CN201010111190 A CN 201010111190A CN 101861968 A CN101861968 A CN 101861968A
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Abstract
The invention relates to spicy purple sweet potato chips and a production method. The spicy purple sweet potato chips not only can maintain sweet potatoes and seaweed, but also are fragrant and crisp. The spicy purple sweet potato chips are prepared from the following raw materials: 92-95% of mashed sweet potatoes, 0.5-2% of spicy tomato powder, 3-5% of white granulated sugar, 0.2-0.8% of salt, 0.5-1.5% of sesame oil and 0.1-0.4% of monosodium glutamate. The spicy purple sweet potato chips have the following advantages: the spicy purple sweet potato chips not only can maintain sweet potatoes and seaweed, but also are fragrant and crisp; and the sweet potatoes, the white granulated sugar and the white sesame seed complement and promote each other, thus greatly improving the condensed nutritional value.
Description
Technical field
The present invention relates to a kind ofly can either keep the sweet potato sea sedge, have the spicy purple 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 the sweet potato sea sedge, have the spicy purple sweet potato chips and the preparation method of delicious and crisp mouthfeel again.
Design: in order to realize above-mentioned purpose of design.1, spicy purple 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, the interpolation of ground seaweed is three of a technical characterictic of the present invention.The purpose of doing like this is: the one, can improve flavour of food products, color and luster, and promote product specification, make it have abundant nutritive value; The 2nd, can improve microcirculation, strengthen immunity, delay senility, pre-anti-cancer, kidney tonifying nourish heart, bring high blood pressure down, promote metabolism, reducing blood lipid, antitumor, the metal of removing band toxicity in the human body, lubricated skin, health slimming, antiviral.4, the interpolation of seafood powder is four of a technical characterictic of the present invention.Therefore the purpose of doing like this is: because that the seafood powder has is nutritious, plentiful mellow, the delicious natural characteristics of voluptuousness of mouthfeel are mixed itself and ground seaweed and are used for the system of potato chips mutually, make its mouthfeel have the effect of voluptuousness.
Technical scheme 1: spicy purple sweet potato chips is made of 92～95% sweet potato mud, 0.5～2% peppery eggplant powder, 3～5% white granulated sugars, 0.2～0.8% salt, 0.5～1.5% sesame oil, 0.1～0.4% monosodium glutamate.
Technical scheme: the spicy purple 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 mix by 92～95% sweet potato mud, 0.5～2% peppery eggplant powder, 3～5% white granulated sugars, 0.2～0.8% salt, 0.5～1.5% sesame oil, 0.1～0.4% monosodium glutamate; (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 the sweet potato sea sedge, 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: spicy purple sweet potato chips is made of 92～95% sweet potato mud, 0.5～2% peppery eggplant powder, 3～5% white granulated sugars, 0.2～0.8% salt, 0.5～1.5% sesame oil, 0.1～0.4% monosodium glutamate.
Embodiment 2: spicy purple sweet potato chips is made of 93.3% sweet potato mud, 1% peppery eggplant powder, 4% white granulated sugar, 0.5% salt, 1% sesame oil, 0.2% monosodium glutamate.
Embodiment 3: spicy purple sweet potato chips is made of 92% sweet potato mud, 2% peppery eggplant powder, 5% white granulated sugar, 0.2% salt, 0.5% sesame oil, 0.3% monosodium glutamate.
Embodiment 4: spicy purple sweet potato chips is made of 93.8% sweet potato mud, 0.5% peppery eggplant powder, 3% white granulated sugar, 0.8% salt, 1.5% sesame oil, 0.4% monosodium glutamate.
Embodiment 5: spicy purple sweet potato chips is made of 95% sweet potato mud, 1.5% peppery eggplant powder, 2% white granulated sugar, 0.7% salt, 1% sesame oil, 0.3% monosodium glutamate.
Embodiment 6: on the basis of embodiment 1-5, and the spicy purple 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) 92～95% sweet potato mud, 0.5～2% peppery eggplant powder, 3～5% white granulated sugars, 0.2～0.8% salt, 0.5～1.5% sesame oil, 0.1～0.4% monosodium glutamate 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 spicy purple sweet potato chips is characterized in that being made of 92～95% sweet potato mud, 0.5～2% peppery eggplant powder, 3～5% white granulated sugars, 0.2～0.8% salt, 0.5～1.5% sesame oil, 0.1～0.4% monosodium glutamate.
2. spicy purple sweet potato chips according to claim 1 is characterized in that being made of 93.3% sweet potato mud, 1% peppery eggplant powder, 4% white granulated sugar, 0.5% salt, 1% sesame oil, 0.2% monosodium glutamate.
3. spicy purple 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) 92～95% sweet potato mud, 0.5～2% peppery eggplant powder, 3～5% white granulated sugars, 0.2～0.8% salt, 0.5～1.5% sesame oil, 0.1～0.4% monosodium glutamate 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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| CN2010101111906A CN101861968B (en) | 2010-02-11 | 2010-02-11 | Spicy purple sweet potato chips and production method |
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| CN2010101111906A CN101861968B (en) | 2010-02-11 | 2010-02-11 | Spicy purple sweet potato chips and production method |
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Cited By (8)
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| CN102266024A (en) * | 2011-08-29 | 2011-12-07 | 四川省农业科学院 | Preparation method of convenient instant purple potato food |
| CN103461913A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Blood-replenishing and qi-tonifying tremella purple sweet potato chip |
| CN103504249A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Yogurt sweet potato chips and preparation method thereof |
| CN103535668A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Spicy and hot potato chips and preparation method thereof |
| CN103621942A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Pineapple and yoghourt taste purple sweet potato chips |
| CN103689480A (en) * | 2013-11-22 | 2014-04-02 | 张立杰 | Sea sedge-flavor dehydrated purple sweet potato chips and preparation method thereof |
| CN103734642A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Processing technology for pungent-taste sweet potato strips |
| CN103734643A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Production processing technology for dried sweet potatoes |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266024A (en) * | 2011-08-29 | 2011-12-07 | 四川省农业科学院 | Preparation method of convenient instant purple potato food |
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| CN103461913A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Blood-replenishing and qi-tonifying tremella purple sweet potato chip |
| CN103504249A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Yogurt sweet potato chips and preparation method thereof |
| CN103535668A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Spicy and hot potato chips and preparation method thereof |
| CN103621942A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Pineapple and yoghourt taste purple sweet potato chips |
| CN103689480A (en) * | 2013-11-22 | 2014-04-02 | 张立杰 | Sea sedge-flavor dehydrated purple sweet potato chips and preparation method thereof |
| CN103689480B (en) * | 2013-11-22 | 2016-03-02 | 张立杰 | A kind of sea sedge local flavor dehydration purple sweet potato chips and preparation method thereof |
| CN103734642A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Processing technology for pungent-taste sweet potato strips |
| CN103734643A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Production processing technology for dried sweet potatoes |
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