CN101991073B

CN101991073B - Potato chips and processing method thereof

Info

Publication number: CN101991073B
Application number: CN2010101916318A
Authority: CN
Inventors: 陈先保
Original assignee: QIAQIA FOODS CORP
Current assignee: QIAQIA FOODS CORP
Priority date: 2010-05-28
Filing date: 2010-05-28
Publication date: 2013-02-27
Anticipated expiration: 2030-05-28
Also published as: CN101991073A

Abstract

The invention relates to potato chips and a processing method thereof. The potato chips are made from the raw material of fresh potatoes and ingredients by the processing steps of: pretreating, stirring, rolling, forming by roller cutting, baking, cooling and packaging, wherein the ingredients include the following components in parts by weight: 10-20 parts of potato starch, 10-14 parts of white granulated sugar, 6-8 parts of plant oil, 2-3 parts of table salt, 1.5-2.5 parts of aginomoto, 0.6-1 part of sodium bicarbonate, 0.6-1 part of ammonium bicarbonate and a proper amount of water. In the invention, fresh potatoes are used as the raw material, and equipment of automatic impurity removing, washing, peeling, stirring, rolling, forming by roller cutting, baking, cooling and packaging is adopted, a proper amount of sodium bicarbonate and ammonium bicarbonate is added to be used as leavening agents in the processing so that processed non-fried healthy potato chips have excellent crispness and good taste. The invention not only has reasonable and practical processing method, but also is simple to operate, has good effect and is beneficial to the wide generalization.

Description

A kind of potato chips and processing method thereof

Technical field

The present invention relates to a kind of food and processing method thereof, exactly is a kind of potato chips and processing method thereof.

Technical background

China is potato production big country, cultivated area is about 4,700,000 hectares, approximately 6,000 ten thousand tons of annual productions, but owing to restricted by many factors, processing and utilization to potato lags far behind developed country, and converted products is mainly vermicelli, bean vermicelli, fried potato food etc.Domestic market potato full-powder and potato derivative product also seldom, some goes back dependence on import.After the nineties in 20th century, the Asia has also formed the emerging market of world potato.Processed food and the fashionable whole world of leisure food such as the chips of American-European countries, chrips, no exception in China.These products are fried through high temperature, contain significant quantities of fat and energy, eat destruction appetite more, easily cause fat, edible hypertension and the diabetes of too much easily causing.It is reported: contain the carcinogen of acrylamide in this fried potato chips product, affect health.Up to now, the crisp degree that also fresh potato is not processed into by automated production equipment well, good, the non-fried potato chips of mouthfeel.

Summary of the invention

The objective of the invention is to people provide a kind of utilize automated production equipment be processed into not only crisp degree well, mouthfeel is good, and the potato chips of non-fried health and processing method thereof.

The present invention is characterised in that: it is take fresh potato as raw material, take farina, white granulated sugar, vegetable oil, salt, monosodium glutamate, sodium bicarbonate, carbon ammonium, water as batching, cuts typing, baking, cooling, packing through preliminary treatment, stirring, calendering, roller and forms; Ingredients by weight part is: farina 10～20, and white granulated sugar 10～14, vegetable oil 6～8, salt 2～3, monosodium glutamate 1.5～2.5, sodium bicarbonate 0.6～1, carbon ammonium 0.6～1, water is an amount of.

Concrete procedure of processing is as follows:

(1) choose anosis worm, without go rotten, without germinate, without the potato of dehydration deliquescing, pass through successively dry type de-burring machine, rotary drum washer, steam peeler, removal of impurities, clean, remove and put into the steamer boiling behind the epidermis to be ground into mashed potato after 15～20 minutes for subsequent use;

(2) take by weighing white granulated sugar by above-mentioned weight fraction and put into that to make the white sand Icing Sugar after pulverizer is pulverized for subsequent use;

(3) take by weighing farina, vegetable oil, salt, monosodium glutamate, sodium bicarbonate, carbon ammonium by above-mentioned weight portion and add suitable quantity of water after putting into transit mixer, add simultaneously above-mentioned mashed potato for subsequent use and white sand Icing Sugar, stir, make to breaking dough into two with one's hands with hand, port edge is smooth;

(4) the above-mentioned dough that stirs is delivered in the roller mill by pipeline, it is the musculus cutaneus of 1～2mm that the dough rolling is become thickness;

(5) musculus cutaneus that above-mentioned rolling is good is delivered to roller and cuts the forming machine central roll and be cut into the moulding potato chips;

(6) with the potato chips after the above-mentioned moulding by tape transport baking to the full-automatic baking line, its temperature is 220～270 ℃, the time is 15～20 minutes;

(7) potato chips that above-mentioned baking is good are delivered on the cooling line and are cooled to rapidly below 35 ℃, remove fragment, press metering packing, sale.

Effect of the present invention

1, the present invention is take fresh potato as raw material, adopted automatic impurity removing, cleaning, peeling, stirring, rolling, roller to be cut into type, baking, cooling, packing production equipment, in process, added an amount of sodium bicarbonate and the carbon ammonium is made leavening agent, so that the non-fried healthy potato chips that are processed into have good crisp degree and mouthfeel.

2, not only processing method is reasonable, practical in the present invention, and simple to operate, effective, is beneficial to extensive popularization.

The specific embodiment

Embodiment 1:

Choose anosis worm, without go rotten, without germinate, without the potato of dehydration deliquescing, pass through successively dry type de-burring machine, rotary drum washer, steam peeler, removal of impurities, clean, remove and put into the steamer boiling behind the epidermis to be ground into mashed potato after 15～20 minutes for subsequent use; Take by weighing the 10kg white granulated sugar and put into that to make the white sand Icing Sugar after pulverizer is pulverized for subsequent use; Take by weighing and add 30kg water after 10kg farina, 6kg vegetable oil, 2kg salt, 1.5kg monosodium glutamate, 0.6kg sodium bicarbonate, 0.6kg carbon ammonium are put into transit mixer, add simultaneously mashed potato 100kg for subsequent use and white sand Icing Sugar 10kg, stir, make to breaking dough into two with one's hands with hand, port edge is smooth; The dough that stirs is delivered in the roller mill by pipeline, and it is the musculus cutaneus of 1～2mm that the dough rolling is become thickness; The musculus cutaneus that rolling is good is delivered to roller and cuts the forming machine central roll and be cut into the moulding potato chips; By tape transport baking to the full-automatic baking line, its temperature is 220～270 ℃ with the potato chips after the moulding, and the time is 15～20 minutes; The potato chips that baking is good are delivered on the cooling line and are cooled to rapidly below 35 ℃, remove fragment, press metering packing, sale.

Embodiment 2:

Choose anosis worm, without go rotten, without germinate, without the potato of dehydration deliquescing, pass through successively dry type de-burring machine, rotary drum washer, steam peeler, removal of impurities, clean, remove and put into the steamer boiling behind the epidermis to be ground into mashed potato after 15～20 minutes for subsequent use; Take by weighing the 12kg white granulated sugar and put into that to make the white sand Icing Sugar after pulverizer is pulverized for subsequent use; Take by weighing and add 30kg water after 15kg farina, 7kg vegetable oil, 2.5kg salt, 2kg monosodium glutamate, 0.8kg sodium bicarbonate, 0.8kg carbon ammonium are put into transit mixer, add simultaneously mashed potato 100kg for subsequent use and white sand Icing Sugar 12kg, stir, make to breaking dough into two with one's hands with hand, port edge is smooth; The dough that stirs is delivered in the roller mill by pipeline, and it is the musculus cutaneus of 1～2mm that the dough rolling is become thickness; The musculus cutaneus that rolling is good is delivered to roller and cuts the forming machine central roll and be cut into the moulding potato chips; By tape transport baking to the full-automatic baking line, its temperature is 220～270 ℃ with the potato chips after the moulding, and the time is 15～20 minutes; The potato chips that baking is good are delivered on the cooling line and are cooled to rapidly below 35 ℃, then remove fragment, press metering packing, sale.

Embodiment 3:

Choose anosis worm, without go rotten, without germinate, without the potato of dehydration deliquescing, pass through successively dry type de-burring machine, rotary drum washer, steam peeler, removal of impurities, clean, remove and put into the steamer boiling behind the epidermis to be ground into mashed potato after 15～20 minutes for subsequent use; Take by weighing the 14kg white granulated sugar and put into that to make the white sand Icing Sugar after pulverizer is pulverized for subsequent use; Take by weighing 20kg farina, 8kg vegetable oil, 3kg salt, 2.5kg monosodium glutamate, 1kg sodium bicarbonate, 1kg carbon ammonium and add 30kg water after putting into transit mixer, add simultaneously mashed potato 100kg for subsequent use and white sand Icing Sugar 14kg, stir, make to breaking dough into two with one's hands with hand, port edge is smooth; The dough that stirs is delivered in the roller mill by pipeline, and it is the musculus cutaneus of 1～2mm that the dough rolling is become thickness; The musculus cutaneus that rolling is good is delivered to roller and cuts the forming machine central roll and be cut into the moulding potato chips; By tape transport baking to the full-automatic baking line, its temperature is 220～270 ℃ with the potato chips after the moulding, and the time is 15～20 minutes; The potato chips that baking is good are delivered on the cooling line and are cooled to rapidly below 35 ℃, then remove fragment, press metering packing, sale.

Claims

1. potato chips, it is characterized in that: it is as raw material take fresh potato, take farina, white granulated sugar, vegetable oil, salt, monosodium glutamate, sodium bicarbonate, carbon ammonium, water as batching, cut typing, baking, cooling, packing through preliminary treatment, stirring, calendering, roller and form; Ingredients by weight part is: farina 10～20, and white granulated sugar 10～14, vegetable oil 6～8, salt 2～3, monosodium glutamate 1.5～2.5, sodium bicarbonate 0.6～1, carbon ammonium 0.6～1, water is an amount of;

Concrete procedure of processing is as follows:

(2) take by weighing white granulated sugar by above-mentioned weight portion and put into that to make the white sand Icing Sugar after pulverizer is pulverized for subsequent use;