CN102726689A - Puffed glutinous rice purple sweet potato crisp chip and production method thereof - Google Patents
Puffed glutinous rice purple sweet potato crisp chip and production method thereof Download PDFInfo
- Publication number
- CN102726689A CN102726689A CN2012102011849A CN201210201184A CN102726689A CN 102726689 A CN102726689 A CN 102726689A CN 2012102011849 A CN2012102011849 A CN 2012102011849A CN 201210201184 A CN201210201184 A CN 201210201184A CN 102726689 A CN102726689 A CN 102726689A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- purple sweet
- purple
- glutinous rice
- mashed potatoes
- Prior art date
- 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.)
- Granted
Links
Images
Abstract
The invention discloses a puffed glutinous rice purple sweet potato crisp chip and a production method thereof. The production method for the puffed glutinous rice purple sweet potato crisp chip comprises the following steps: pre-cooking and stewing cleaned and sliced purple sweet potatoes and then dispersing cells of the purple sweet potatoes by using pectinex or supersonic waves so as to prepare unicellularized purple sweet potato mash; uniformly mixing the materials of water, potato mash, the purple sweet potato mash, glutinous rice flour, white sugar, salt and a swelling agent to obtain mixed batter, drying the batter, slicing the dried batter and carrying out air-flow differential puffing or microwave puffing so as to obtain the puffed glutinous rice purple sweet potato crisp chip. The puffed glutinous rice purple sweet potato crisp chip produced by using the production method highlights the unique fragrance of purple sweet potatoes and the fragrance of glutinous rice and is rich in nutritional components like proteins, cellulose, starch, anthocyanin and phenol substances; the product of the crisp chip has crisp taste, a high puffing rate, excellent flavor, a beautiful color, high content of anthocyanin and abundant nutritional components, and the product is very popular among people and is a novel non-fried health-care puffed purple sweet potato crisp chip.
Description
Technical field
The invention belongs to food processing field, relate to purple sweet potato chip of a kind of puffing glutinous rice and production method thereof.
Background technology
Sweet potato is the root crop of a kind of high yield, stable yields, wide adaptability; In extensively plantation all over the world; And the cultivated area of China sweet potato accounts for 80% of world's sweet potato gross area, is 21 century to solve food shortage and energy problem crops important, the most likely.Purple sweep potato (Ipomoea batatas Poir) has another name called dark red potato, belongs to Convolvulaceae; Annual or herbaceos perennial is a kind of special sweet potato variety, and it is long slightly that the blade plumpness is spindle; The knot potato is many, and its potato skin and potato meat are aubergine and even, and cauline leaf then not exclusively is an aubergine.It is rich in nutriments such as purpurin, anthocyanin, carrotene, mucus protein, has angiocardiopathy preventing, anti-treating constipation and effects such as intestines problem, elimination oxygen radical, enhancing human immune and minimizing colon cancer incidence.According to Compendium of Materia Medica record, sweet potato has the effect of " qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin ".Purple sweep potato is as a kind of natural colouring matter that is rich in, the wholefood that integrate nutrition, keeps healthy, and " the food target " that just in time meets people and pursued is called as " anticancer king ".In order to keep the nutritional labeling in the purple sweet potato to greatest extent, we study the processing technology of mashed purple sweet potato, in the hope of obtaining the mashed purple sweet potato of unicellularization, thus the expanded purple sweet potato chip of processing glutinous rice.
At present, it is main that purple sweet potato is eaten raw with aquatic foods product marketing fresh, and product processed is fewer with research.Relevant purple sweet potato working research is mainly reflected in four aspects: the one, extract anthocyanins pigment from purple sweet potato; Purple potato pigment not only can be used as natural edible coloring agent but also can be used as the health active composition and had been used for food, cosmetics and medicine trade, and the domestic and international market demand is bigger; The 2nd, process purple sweet potato whole powder, purple sweet potato whole powder is fabulous raw materials for food industry, can be used as the major ingredient or the batching of various cakes; The 3rd, be processed into leisure food, like purple sweet potato chip etc.; The 4th, after fermentation, be processed into drinks or vinegar class.Commercially available potato chips adopts fried mode, and high temperature is fried to have destroyed the original nutrition composition in the raw material, and the product oil content that obtains is high, does not meet current low oiling, few fried pursuit.
Summary of the invention
The objective of the invention is above-mentioned deficiency, the production method of the purple sweet potato chip of a kind of puffing glutinous rice is provided to prior art.
Another object of the present invention provides the purple sweet potato chip of puffing glutinous rice that this method is produced.
The object of the invention is realized through following technical scheme:
The production method of the purple sweet potato chip of a kind of puffing glutinous rice; Comprise that purple sweet potato after will cleaning, cutting into slices is through the mashed purple sweet potato of precooking, boiling, pulp enzyme or ultrasonic dispersing cell obtain unicellularization; Water, mashed potatoes, mashed purple sweet potato, glutinous rice flour, white granulated sugar, salt and leavening agent material are evenly mixed mixing batter; Treat that ground rice fully stops heating in heat back (when glutinous rice fragrance is arranged), the final drying section adopts the expanded or microwave bulking of air-flow differential to obtain the purple sweet potato chip of described puffing glutinous rice; Wherein, Described mashed potatoes and mashed purple sweet potato mass ratio are 60 ~ 65:35 ~ 40; The mass ratio of water and mashed potatoes is 0.8 ~ 1:1, and the quality of glutinous rice flour is 8% ~ 12% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of white granulated sugar is 6% ~ 10% of mashed potatoes and a purple mashed potatoes gross mass; The quality of salt is 0.1% ~ 0.5% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of leavening agent is 0.1% ~ 0.5% of mashed potatoes and a purple mashed potatoes gross mass.
Described mashed potatoes and the preferred 60:40 of mashed purple sweet potato mass ratio; The preferred 1:1 of the mass ratio of water and mashed potatoes; 10% of the quality optimization mashed potatoes of glutinous rice flour and purple mashed potatoes gross mass; 8% of the quality optimization mashed potatoes of white granulated sugar and purple mashed potatoes gross mass, 0.2% of the quality optimization mashed potatoes of salt and purple mashed potatoes gross mass, 0.2% of the quality optimization mashed potatoes of leavening agent and purple mashed potatoes gross mass.
The production method of the purple sweet potato chip of described puffing glutinous rice preferably comprises following steps:
(1) precook, boiling: the purple sweet potato chips that cuts is put into 60 ~ 80 ℃ hot water, the 8 ~ 15min that precooks, and the purple sweet potato chips after will precooking with the steam pot can be smashed into mud to pieces with vapours boiling 9min;
(2) pulp enzyme or ultrasonic dispersing cell: the mashed purple sweet potato that obtains is perhaps used the ultrasonic cell disintegration appearance at the pulp enzyme of 4.0 ~ 4.5 times interpolations 0.1 ~ 0.15% of pH value at 45 ℃ of following enzymolysis 1.5 ~ 2.5h; With power adjusting is 35 ~ 40W; Sonicated 20 ~ 35min obtains the mashed purple sweet potato of unicellularization;
(3) material evenly mixes: potato that boiling is ripe and the water 3 ~ 5min that in refiner, pulls an oar obtains mashed potatoes; Mashed potatoes, sugar, salt and leavening agent are put into mashed purple sweet potato, evenly spread glutinous rice flour in purple mashed potatoes again, mix; Agitating heating; Mixing speed 30 ~ 45r/min, 70 ~ 80 ℃ of about 5 ~ 8min of heating treat that ground rice stops heating in heat back (when glutinous rice fragrance is arranged) fully;
(4) dry sliced: the purple sweet potato powder that obtains stuck with paste evenly spread upon on the flat board, dry after moisture is 20% ~ 30% 40 ℃ of hothouses, be cut into size and be about 3cm * 3cm, thickness is the purple sweet potato chips of 2 ~ 5mm;
(5) adopt the expanded or microwave bulking of air-flow differential: air-flow differential is expanded: 100 ~ 110 ℃ of swelling temperatures, 70 ~ 80 ℃ of the baking temperatures of finding time, dead time 10 ~ 15min, 50 ~ 60min drying time finds time; Microwave bulking: microwave 550 ~ 650W and 400 ~ 500W are intermittently expanded, and every separated 30s changes microwave power, microwave bulking 120s one time.
The production method of the purple sweet potato chip of described puffing glutinous rice further preferably comprises following steps:
(1) precook, boiling: the purple sweet potato chips that cuts is put into 70 ℃ the hot water 10min that precooks, and the purple sweet potato chips after will precooking with the steam pot can be smashed into mud to pieces with vapours boiling 9min;
(2) pulp enzyme or ultrasonic dispersing cell: the mashed purple sweet potato that obtains is perhaps used the ultrasonic cell disintegration appearance at the pulp enzyme of 4.5 times interpolations 0.12% of pH value at 45 ℃ of following enzymolysis 2h; With power adjusting is 36W; Sonicated 30min obtains the mashed purple sweet potato of unicellularization;
(3) material evenly mixes: potato that boiling is ripe and the water 3min that in refiner, pulls an oar obtains mashed potatoes; Mashed potatoes, sugar, salt and leavening agent are put into mashed purple sweet potato, evenly spread glutinous rice flour in purple mashed potatoes again, mix; Agitating heating; Mixing speed 30 ~ 45r/min, 70 ~ 80 ℃ of about 5 ~ 8min of heating treat that ground rice stops heating in heat back (when glutinous rice fragrance is arranged) fully;
(4) dry sliced: the purple sweet potato powder that obtains stuck with paste evenly spread upon on the flat board, dry after moisture is 20% ~ 30% 40 ℃ of hothouses, be cut into size and be about 3cm * 3cm, thickness is the purple sweet potato chips of 2 ~ 5mm;
(5) adopt the expanded or microwave bulking of air-flow differential: air-flow differential is expanded: 100 ℃ of swelling temperatures, 80 ℃ of the baking temperatures of finding time, dead time 10min, 60min drying time finds time; Microwave bulking: microwave 550 ~ 650W and 400 ~ 500W are intermittently expanded, and every separated 30s changes microwave power, microwave bulking 120s one time.
Described production method also comprises packaging step: will adopt the purple sweet potato chip of air-flow differential is expanded or microwave bulking obtains puffing glutinous rice is that Quantitative charging fills nitrogen or fills CO in 10% ~ 40% the environment in relative humidity
2And seal.
The preferred NaHCO of described leavening agent
3
Described section is that the new light violet sweet potato that cleans up is cut into the even potato chips that thickness is 4 ~ 6mm.
The production method of the purple sweet potato chip of puffing glutinous rice of the present invention is big at the appropriate to the occasion potato piece of selecting for use of light violet sweet potato variety screening, and eye is shallow, potato meat color even; Dry matter content is high, and content of reducing sugar is low, and polyphenol oxidase activity is low; Do not have obvious disease and pest symptom, also require simultaneously a little less than the cohesive force between purple sweet potato histocyte and the cell, the anti-mechanical damage property of cell is strong; Frost resistance is good, and uniform purple sweet potato variety bright in colour is a raw material.
Need clean, remove the peel before the new light violet sweet potato section, it is careful to try one's best in the cleaning process, avoids making purple sweet potato to be badly damaged.In order to shorten the time of heating gelatinization, reduce the clasmatosis degree, farthest reduce the content of free starch, reduce the loss of anthocyanin.
The purple sweet potato chip of the puffing glutinous rice for preparing according to the method described above.The purple sweet potato chip of the finished product puffing glutinous rice that is obtained is rich in nutritional labelings such as albumen, cellulose, starch, anthocyanin, aldehydes matter, and product is crisp, and expansion rate is high; Local flavor is good, and color and luster is attractive in appearance, and anthocyanin content is high, and nutritional labeling is high; Liked by numerous crowds, is a kind of expanded purple sweet potato chip of new type of health type, and the product nutritional labeling is: moisture 2 ~ 3%; Protein: 6 ~ 6.5%, starch 36 ~ 38%, crude fibre 3 ~ 4%; Reduced sugar 4 ~ 5.5%, anthocyanin content 106 ~ 108mg/100gDW, total phenolindex 77 ~ 79.
Determination of moisture: with reference to GB 5497-1985; Reduced sugar: adopt 3,5-dinitrosalicylic acid method is measured; Protein content: adopt the Coomassie brilliant blue method to measure; Total reducing sugar: adopt the phenolsulfuric acid method to measure; Starch: with reference to GB/T 5009.9-2003; Crude fibre: with reference to GB 6193-1986; Anthocyanin content is measured: extinction coefficient method: get the 3.0g mashed purple sweet potato, with 50mL acidifying ethanol (95% ethanol: 1.5mol/L HCL=85:15, v/v) extract complete after; Filter, centrifugal, dilute identical multiple after; In the 1cm cuvette, wavelength is that the 535nm place measures absorbance.Total anthocyanin content computing formula is following:
Total anthocyanin content
In the formula, the absorbance (A535) that E-the 535nm place directly measures; The overall product (mL) of dilution when V-extract is measured; M-example weight (g); 98.2-1% anthocyanin 1moL extinction coefficient.
Total phenolindex is measured: get certain volume anthocyanin extract, (95% ethanol: 1.5mol/L HCL=85:15, v/v) after the dilution certain multiple, in the 1cm cuvette, wavelength is that the 280nm place measures absorbance with acidifying ethanol.
Beneficial effect:
Compared with prior art, purple sweet potato chip of puffing glutinous rice of the present invention and preparation technology thereof have the following advantages:
(1) the present invention prepares expanded purple sweet potato chip with unicellularization mashed purple sweet potato first; Not only given prominence to the fragrance of purple sweet potato; Also have glutinous rice fragrant, be rich in the nutritional labeling in potato and the glutinous rice flour simultaneously, unicellularization mashed purple sweet potato has also farthest kept the nutritional labeling in the purple sweet potato;
(2) do not use chemical assistant in the purple sweet potato chip of puffing glutinous rice among the present invention; Minimizing is to the nutrition health influence of purple sweet potato chip; Various nutritional labelings have been kept simultaneously effectively; Making and produce purple sweet potato chip not only mouthfeel is good, also be of value to the healthy of eater, is a kind of purple sweet potato chip of pure natural;
(3) the purple sweet potato chip of the present invention's preparation is that the purple sweet potato chip of producing has kept its natural flavor through the expanded or microwave bulking of air-flow differential, and crisp production of the purple potato of non-fried formula meets current low oiling, few fried pursuit;
(4) the purple sweet potato raw material availability of the present invention is high, and production cost is low, nonstaining property; Technical process is simple, and is easy to operate, and equipment investment is low; The nutritional labeling of product is comprehensive, is of high nutritive value, and health care is good.
Description of drawings
Mashed purple sweet potato stereoscan photograph (* 50) under Fig. 1 sonicated and the enzymolysis processing
Figure A is the prepared purple mashed potatoes of the ultrasonic 30min of 36W, and figure B handles the prepared purple mashed potatoes of 120min for adding 0.12% pulp enzyme under pH4.5.
The expanded influence of Fig. 2 microwave bulking and air-flow differential to purple sweet potato chip hardness.
(1-9 is three factors, three levels with crisp of the expanded purple potato of nine kinds of proportionings of orthogonal design assistant design, and wherein ck is crisp of the expanded purple potato of fresh purple sweet potato chips.Between the test index significant difference is arranged under the different letter representation different disposal among the figure, it is big more that letter differs, and then difference is big more, if close, then difference is more little or do not have significant difference, and for example a and a then do not have significant difference between a and the ab, and then there were significant differences for a and d.）
Whole comparison, crisp hardness number of the purple potato of microwave bulking are better than airflow puffing, and crunchy sensation is better than the air-flow.
The expanded influence of Fig. 3 microwave bulking and air-flow differential to purple sweet potato chip thickness.
(1-9 is three factors, three levels with crisp of the expanded purple potato of nine kinds of proportionings of orthogonal design assistant design, and wherein ck is crisp of the expanded purple potato of fresh purple sweet potato chips.Between the test index significant difference is arranged under the different letter representation different disposal among the figure, it is big more that letter differs, and then difference is big more, if close, then difference is more little or do not have significant difference, and for example a and a then do not have significant difference between a and the ab, and then there were significant differences for a and d.）
Whole relatively can know: crisp thickness of the purple potato of microwave bulking is bigger than airflow puffing, and promptly the expansion effect of crisp of the purple potato of the glutinous rice of microwave bulking is good.
The expanded influence of Fig. 4 microwave bulking and air-flow differential to purple sweet potato chip lightness.
(1-9 is three factors, three levels with crisp of the expanded purple potato of nine kinds of proportionings of orthogonal design assistant design, and wherein ck is crisp of the expanded purple potato of fresh purple sweet potato chips.Between the test index significant difference is arranged under the different letter representation different disposal among the figure, it is big more that letter differs, and then difference is big more, if close, then difference is more little or do not have significant difference, and for example a and a then do not have significant difference between a and the ab, and then there were significant differences for a and d.）
The whole comparison can be known: crisp brightness value of the purple potato of microwave bulking changes littler than the air-flow, and crisp overall brightness value of the purple potato of microwave bulking all is higher than airflow puffing.
Fig. 5 microwave bulking and air-flow differential are expanded to purple sweet potato chip chromaticity a
*The influence of value.
(1-9 is three factors, three levels with crisp of the expanded purple potato of nine kinds of proportionings of orthogonal design assistant design, and wherein ck is crisp of the expanded purple potato of fresh purple sweet potato chips.Between the test index significant difference is arranged under the different letter representation different disposal among the figure, it is big more that letter differs, and then difference is big more, if close, then difference is more little or do not have significant difference, and for example a and a then do not have significant difference between a and the ab, and then there were significant differences for a and d.）
The whole comparison can be known: crisp chromaticity a of the purple potato of microwave bulking
*Value changes littler than the air-flow, crisp whole chromaticity a of the purple potato of microwave bulking
*Value all is lower than airflow puffing.
Fig. 6 microwave bulking and air-flow differential are expanded to purple sweet potato chip chromaticity b
*The influence of value.
(1-9 is three factors, three levels with crisp of the expanded purple potato of nine kinds of proportionings of orthogonal design assistant design, and wherein ck is crisp of the expanded purple potato of fresh purple sweet potato chips.Between the test index significant difference is arranged under the different letter representation different disposal among the figure, it is big more that letter differs, and then difference is big more, if close, then difference is more little or do not have significant difference, and for example a and a then do not have significant difference between a and the ab, and then there were significant differences for a and d.）
The whole comparison can be known: crisp chromaticity b of the purple potato of microwave bulking
*The value variation is bigger than air-flow, crisp whole chromaticity b of the purple potato of microwave bulking
*Value all is lower than airflow puffing.
Fig. 7 microwave bulking and air-flow differential are expanded to purple sweet potato chip chroma C
*The influence of value.
(1-9 is three factors, three levels with crisp of the expanded purple potato of nine kinds of proportionings of orthogonal design assistant design, and wherein ck is crisp of the expanded purple potato of fresh purple sweet potato chips.Between the test index significant difference is arranged under the different letter representation different disposal among the figure, it is big more that letter differs, and then difference is big more, if close, then difference is more little or do not have significant difference, and for example a and a then do not have significant difference between a and the ab, and then there were significant differences for a and d.）
The whole comparison can be known: crisp chroma C of the purple potato of microwave bulking
*Value changes littler than the air-flow, crisp whole chroma C of the purple potato of microwave bulking
*Value all is lower than airflow puffing.
The expanded influence of Fig. 8 microwave bulking and air-flow differential to purple sweet potato chip look angle H ° value.
(1-9 is three factors, three levels with crisp of the expanded purple potato of nine kinds of proportionings of orthogonal design assistant design, and wherein ck is crisp of the expanded purple potato of fresh purple sweet potato chips.Between the test index significant difference is arranged under the different letter representation different disposal among the figure, it is big more that letter differs, and then difference is big more, if close, then difference is more little or do not have significant difference, and for example a and a then do not have significant difference between a and the ab, and then there were significant differences for a and d.）
Whole relatively can know: the H ° of value in crisp look angle of the purple potato of microwave bulking change than air-flow greatly, crisp whole look angle H of microwave bulking purple potato ° value all is lower than airflow puffing.
The specific embodiment
The purple sweet potato chips that cuts is put into the hot water of uniform temperature and precooked, the purple sweet potato chips after will precooking with the steam pot can be smashed into mud to pieces with the vapours boiling.Present embodiment as investigating the factor, as investigating index, carries out orthogonal optimization with free starch content with the time of precooking, the temperature of precooking, digestion time; Choose three factors, three levels; Adopt the orthogonal design assistant, design experiment has obtained the optimal treatment condition of purple mashed potatoes.Factor and level are as shown in table 1.
Employing Lv Yao is prosperous to measure free starch content with method Karkalas.Measure with graduated cylinder in hot water to the 150mL tool plug conical flask of about 65.5 ℃ of 100mL, the dry weight that impouring weighs up in bottle immediately is the purple mashed potatoes of 200mg, sways rapidly in order to avoid lump.Intermittently shake 3min, firmly shake 30s then, so that cell mass separately.Filtering filtration on paper immediately.Get 4mL filtered fluid and l mL starch glucolase dilution mixing in 10mL tool plug test tube,, be diluted to 10mL after the cooling at 60 ℃ of enzymolysis 30min; Get the GOP colour developing liquid that the 1mL dilution adds 5mL, these test tube lucifuges are placed on water-bath 45min in 35 ℃ the water-bath, place about 10min in the dark; During cool to room temperature; With reference to the solution zeroing, measure absorbance at the 505nm place, in 30min, run through number.
Free starch content (%)=[(C
1-C
2-C
3) * 250 * 0.9/W] * 100%
C
1, C
2, C
3Be respectively blank (filtered fluid) absorbance of purple mashed potatoes treatment fluid, enzyme blank solution and purple mashed potatoes and the corresponding glucose content of working curve (mg), W is a purple mashed potatoes dry weight (mg)
Table 1 mashed purple sweet potato processing technology orthogonal test factor level
Table 2 mashed purple sweet potato processing orthogonal experiments
The variance analysis of table 3 mashed purple sweet potato processing orthogonal experiments
The result can know by table 1 range analysis: each factor is followed successively by the primary and secondary that influences of the free starch content of mashed purple sweet potato in proper order: C>A>B, i.e. digestion time>precook the time temperature of precooking.Optimum level be combined as A
1B
2C
1, i.e. processing technology select to precook 70 ℃ of temperature, the time 10min that precooks, digestion time are 9min.Carry out replication experiment by this best experiment combination, the content that records free starch can reach 5.75%, and low than other combination, orthogonal test is correct.The size of F value obtains same conspicuousness in the comparison analysis of variance table 2 influences the result.
Hence one can see that: the best processing technology of mashed purple sweet potato is for precooking 70 ℃ of temperature, and the time 10min that precooks, digestion time are 9min.
Crisp best flavor determination of formula of embodiment 2 purple potatos
Adopt orthogonal test (L
9(3
4)) arrange the prescription design experiment, be response (Y) with the comprehensive grading.The prescription design level that purple potato is crisp is seen table 4.If purple sweet potato chip field U=(color and luster, expanded thickness, hard brittleness, mouthfeel, tissue morphology), the corresponding weighted value of regulation is X=(0.15,0.20,0.25,0.30,0.10).
Table 4 purple sweet potato chips prescription L9 (34) orthogonal test factor level table
By air-flow differential expanded with two kinds of expanded modes of microwave bulking after the variation of hardness, thickness and CIE LAB value of crisp of the purple potato of glutinous rice (Fig. 2 ~ Fig. 8) relatively can know: two kinds of independent expanded modes are for crisp of the purple potato of recombinating; The microwave bulking mode is better than airflow puffing mode; Because on crisp expanded thickness of color and luster, brittleness and potato chips of the purple potato that obtains, microwave all is better than streamer mode.
Crisp hardness of purple potato is measured:
(Texture Analyzer, Stable Micro System UK) at room temperature measure the texture characteristic of crisp of purple potato to adopt TA.XT plus matter structure appearance.Selecting diameter is the metal probe of 5mm, and test parameter is following:
Speed: 1.5mm/s before the experiment, speed of experiment: 2.0mm/s, return speed: 10.0mm/s, triggering power is 25g.Bottom Runby is 20mm, and in penetrating test process, hardness is for destroying the peak-peak of sample, if when crushing samples, there are two peaks the brittleness that the less peak value in that front is a sample to occur.
Hardness (hardness): expression makes the needed power of deformation of body.Peak-peak when wearing towards sample for the first time, the hardness of most samples appears at the maximum distortion place; Adopt shearing force to represent the hardness number of product among this paper.
Crisp thickness measurement of purple potato: adopt slide measure to measure.Repeatedly measure, average.
Crisp CIE LAB of purple potato pH-value determination pH:
Measure the L of mashed purple sweet potato with CR-400 type colour difference meter [D65 (diffused daylight type) and A (tungsten lamp), 10 ° of observation angles]
*, a
*, b
*Value, L
*Expression brightness, a
*Represent red/green, b
*Expression Huang/orchid.And calculate its look angle (H °) and chroma (C
*).C
*: the saturation degree of expression color, the H ° of expression in look angle tone: the look angle is that 0 ° of expression is red, and 90 ° is yellow, and 180 ° (or-180 °) are green, and 270 ° (or-90 °) are blue.
Chroma
Look angle H °=sarctan b
*/ a
*
According to the characteristics of purple sweet potato chip, confirm that the comment domain is V=1,2,3,4,5,6,7, corresponding 1: the most difficult acceptance; 2: difficult acceptance; 3: difficult slightly acceptance; 4: accept reluctantly; 5: be prone to slightly accept; 6: acceptant; 7: the easiest acceptance.In to the responsive personnel of purple sweet potato chips taste, choose 10 people, form evaluation group through the training back, the purple sweet potato chip of puffing glutinous rice is carried out subjective appreciation, subjective appreciation adopts 7 fens method for makings.
The appraisal result of the purple sweet potato chip of table 5 puffing glutinous rice
Range analysis (table 5) is the result show, the extreme difference size order of each factor is R
A>R
B>R
C, what promptly the purple sweet potato chip local flavor of puffing glutinous rice is had the greatest impact is that (mashed potatoes: mashed purple sweet potato), secondly be B factor (glutinous rice flour), be C factor (white granulated sugar) to the A factor then.Relatively the size of F value obtains equifinality in the analysis of variance table 4.
The variance analysis of table 6 formulation optimization orthogonal test
The optimum combination that is obtained local flavor by result of the test is A
1B
1C
2, promptly the mass ratio of mashed potatoes/mashed purple sweet potato is 60/40, the glutinous rice flour addition is 10%, the white granulated sugar addition is 8%.The results of analysis of variance shows that the mixed proportion of mashed potatoes/mashed purple sweet potato has remarkable influence to the purple sweet potato chip quality of puffing glutinous rice.
(1) choose ripe freshly, the potato piece is big, and eye is shallow, potato meat color even; Dry matter content is high, and content of reducing sugar is low, and polyphenol oxidase activity is low, and the purple sweet potato that does not have obvious disease and pest symptom is a raw material; Clean, remove the peel, slice thickness is 5mm, 70 ℃ of the temperature of precooking, and time 10min precooks; Digestion time is 9min, and at 45 ℃ of following enzymolysis 2h, the mashed purple sweet potato stereoscan photograph that is obtained is seen Figure 1B to prepared purple mashed potatoes at the pulp enzyme of 4.5 times interpolations 0.12% of pH value after smashing to pieces;
(2) ripe potato of boiling and water obtain mashed potatoes according to the mass ratio of the 1:1 3min that in refiner, pulls an oar, with mashed potatoes, sugar, salt and leavening agent NaHCO
3Put into mashed purple sweet potato and evenly mix mixing batter, agitating heating, mixing speed 45r/min; 80 ℃ of about 5min of heating can stop until smelling glutinous rice perfume and purple sweet potato perfume (or spice), the purple sweet potato powder that obtains are stuck with paste evenly spread upon on the flat board; At 40 ℃ of hothouse oven dry 3h; After moisture reached 20% ~ 30%, cooling was sliced into size and is the purple sweet potato chip of 3cm * 3cm, and thickness is about 3mm; Wherein, mashed potatoes and mashed purple sweet potato mass ratio are 60:40, and the quality of glutinous rice flour is 10% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of white granulated sugar is 8% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of salt is 0.2% of mashed potatoes and a purple mashed potatoes gross mass, NaHCO
3Quality be 0.2% of mashed potatoes and purple mashed potatoes gross mass.
The purple sweet potato that (3) will obtain is put into micro-wave oven, and microwave moderate heat (600W) and slow fire (450W) are intermittently expanded, and every separated 30s changes microwave power one time, and microwave bulking 120s can obtain the purple sweet potato chip of puffing glutinous rice.The purple sweet potato chip of puffing glutinous rice is that Quantitative charging fills nitrogen or fills CO in 20% the environment in relative humidity
2And seal, obtain the purple sweet potato chip finished product of puffing glutinous rice.
Prepared expanded purple sweet potato chip, the product nutritional labeling is: moisture 2.55%, albumen 6.08%, starch 36.10%, crude fibre 3.25%, reduced sugar 4.78%, anthocyanin content 106.63mg/100gDW, total phenolindex 77.78.
(1) choose ripe freshly, the potato piece is big, and eye is shallow, potato meat color even; Dry matter content is high, and content of reducing sugar is low, and polyphenol oxidase activity is low, and the purple sweet potato that does not have obvious disease and pest symptom is a raw material; Clean, remove the peel, slice thickness is 5mm, 70 ℃ of the temperature of precooking; The time 10min that precooks, digestion time is 9min, smash to pieces the prepared purple mashed potatoes in back at the pulp enzyme of 4.5 times interpolations 0.12% of pH value at 45 ℃ of following enzymolysis 2h;
(2) ripe potato of boiling and water obtain mashed potatoes according to the mass ratio of the 1:1 3min that in refiner, pulls an oar, with mashed potatoes, sugar, salt and leavening agent NaHCO
3Put into mashed purple sweet potato and evenly mix mixing batter, agitating heating, mixing speed 40r/min; 80 ℃ of about 7min of heating can stop until smelling glutinous rice perfume and purple sweet potato perfume (or spice), the purple sweet potato powder that obtains are stuck with paste evenly spread upon on the flat board; At 40 ℃ of hothouse oven dry 3h; After moisture reached 20% ~ 30%, cooling was sliced into size and is the purple sweet potato chip of 3cm * 3cm, and thickness is about 3mm; Wherein, mashed potatoes and mashed purple sweet potato mass ratio are 60:40, and the quality of glutinous rice flour is 10% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of white granulated sugar is 8% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of salt is 0.2% of mashed potatoes and a purple mashed potatoes gross mass, NaHCO
3Quality be 0.2% of mashed potatoes and purple mashed potatoes gross mass;
The purple sweet potato that (3) will obtain is put into the air-flow differential bulking equipment, 100 ℃ of swelling temperatures, 80 ℃ of the baking temperatures of finding time, dead time 10min, 60min drying time that finds time can obtain the purple sweet potato chip of puffing glutinous rice.The purple sweet potato chip of puffing glutinous rice is that Quantitative charging fills nitrogen or fills CO in 10% the environment in relative humidity
2And seal, obtain the purple sweet potato chip finished product of puffing glutinous rice.
Prepared expanded purple sweet potato chip, the product nutritional labeling is: moisture 2.57%, albumen 6.00%, starch 36.12%, crude fibre 3.21%, reduced sugar 4.75%, anthocyanin content 106.60mg/100gDW, total phenolindex 77.08.
(1) choose ripe freshly, the potato piece is big, and eye is shallow, potato meat color even, and dry matter content is high; Content of reducing sugar is low, and polyphenol oxidase activity is low, and the purple sweet potato that does not have obvious disease and pest symptom is a raw material, cleans, removes the peel; Slice thickness is 5mm, 70 ℃ of the temperature of precooking, and the time 10min that precooks, digestion time are 9min; Smashing the prepared purple mashed potatoes in back to pieces and use the ultrasonic cell disintegration appearance, is 36W with power adjusting, sonicated 30min, and the mashed purple sweet potato stereoscan photograph that is obtained is seen Figure 1A;
(2) ripe potato of boiling and water obtain mashed potatoes according to the mass ratio of the 1:1 3min that in refiner, pulls an oar, with mashed potatoes, sugar, salt and leavening agent NaHCO
3Put into mashed purple sweet potato and evenly mix mixing batter, agitating heating, mixing speed 35r/min; 70 ℃ of about 8min of heating can stop until smelling glutinous rice perfume and purple sweet potato perfume (or spice), the purple sweet potato powder that obtains are stuck with paste evenly spread upon on the flat board; At 40 ℃ of hothouse oven dry 3h; After moisture reached 20% ~ 30%, cooling was sliced into size and is the purple sweet potato chip of 3cm * 3cm, and thickness is about 3mm; Wherein, mashed potatoes and mashed purple sweet potato mass ratio are 60:40, and the quality of glutinous rice flour is 10% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of white granulated sugar is 8% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of salt is 0.2% of mashed potatoes and a purple mashed potatoes gross mass, NaHCO
3Quality be 0.2% of mashed potatoes and purple mashed potatoes gross mass;
The purple sweet potato that (3) will obtain is put into micro-wave oven, and microwave moderate heat (600W) and slow fire (450W) are intermittently expanded, and every separated 30s changes microwave power one time, and microwave bulking 120s can obtain the purple sweet potato chip of puffing glutinous rice.The purple sweet potato chip of puffing glutinous rice is that Quantitative charging fills nitrogen or fills CO in 20% the environment in relative humidity
2And seal, obtain the purple sweet potato chip finished product of puffing glutinous rice.
Prepared expanded purple sweet potato chip, the product nutritional labeling is: moisture 2.52%, albumen 6.01%, starch 36.14%, crude fibre 3.21%, reduced sugar 4.79%, anthocyanin content 106.61mg/100gDW, total phenolindex 77.88.
(1) choose ripe freshly, the potato piece is big, and eye is shallow, potato meat color even; Dry matter content is high, and content of reducing sugar is low, and polyphenol oxidase activity is low, and the purple sweet potato that does not have obvious disease and pest symptom is a raw material; Clean, remove the peel, slice thickness is 5mm, 70 ℃ of the temperature of precooking, and time 10min precooks; Digestion time is 9min, smashs the prepared purple mashed potatoes in back to pieces and uses the ultrasonic cell disintegration appearance, and be 36W with power adjusting, sonicated 30min;
(2) ripe potato of boiling and water obtain mashed potatoes according to the mass ratio of the 1:1 3min that in refiner, pulls an oar, with mashed potatoes, sugar, salt and leavening agent NaHCO
3Put into mashed purple sweet potato and evenly mix mixing batter, agitating heating, mixing speed 30r/min; 80 ℃ of about 8min of heating can stop until smelling glutinous rice perfume and purple sweet potato perfume (or spice), the purple sweet potato powder that obtains are stuck with paste evenly spread upon on the flat board; At 40 ℃ of hothouse oven dry 3h; After moisture reached 20% ~ 30%, cooling was sliced into size and is the purple sweet potato chip of 3cm * 3cm, and thickness is about 3mm; Wherein, mashed potatoes and mashed purple sweet potato mass ratio are 60:40, and the quality of glutinous rice flour is 10% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of white granulated sugar is 8% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of salt is 0.2% of mashed potatoes and a purple mashed potatoes gross mass, NaHCO
3Quality be 0.2% of mashed potatoes and purple mashed potatoes gross mass;
The purple sweet potato that (3) will obtain is put into the air-flow differential bulking equipment, 100 ℃ of swelling temperatures, 80 ℃ of the baking temperatures of finding time, dead time 10min, 60min drying time that finds time can obtain the purple sweet potato chip of puffing glutinous rice.The purple sweet potato chip of puffing glutinous rice is that Quantitative charging fills nitrogen or fills CO in 10% the environment in relative humidity
2And seal, obtain the purple sweet potato chip finished product of puffing glutinous rice.
Prepared expanded purple sweet potato chip, the product nutritional labeling is: moisture 2.59%, albumen 6.10%, starch 36.50%, crude fibre 3.85%, reduced sugar 4.90%, anthocyanin content 106.93mg/100gDW, total phenolindex 77.87.
The purple sweet potato chip of the puffing glutinous rice that makes according to above method is the not expanded purple sweet potato chip of oil-containing of 100% pure natural.Purple sweet potato chip of the present invention has the fragrant and glutinous rice perfume of tangible purple sweet potato, has the local flavor and suitable mouthfeel of purple sweet potato, and color and luster is close with new light violet sweet potato pulp, does not contain anticorrisive agent, is natural food.Production and processing mild condition of the present invention; Can keep nutrient composition in raw materials, make the purple sweet potato chip of producing be of value to the healthy of eater, be a kind of health product; Owing to adopt the mashed purple sweet potato of unicellularization to prepare crisp of purple potato, so possessed original nutritive value in the purple sweet potato.
Claims (8)
1. the production method of the purple sweet potato chip of a puffing glutinous rice; It is characterized in that: comprise with clean, purple sweet potato after the section is through the mashed purple sweet potato of precooking, boiling, pulp enzyme or ultrasonic dispersing cell obtain unicellularization; Water, mashed potatoes, mashed purple sweet potato, glutinous rice flour, white granulated sugar, salt and leavening agent material are evenly mixed mixing batter, agitating heating, mixing speed 30 ~ 45r/min; 70 ~ 80 ℃ of about 5 ~ 8min of heating; Stop heating, final drying, section adopt the expanded or microwave bulking of air-flow differential to obtain the purple sweet potato chip of described puffing glutinous rice; Wherein, Described mashed potatoes and mashed purple sweet potato mass ratio are 60 ~ 65:35 ~ 40; The mass ratio of water and mashed potatoes is 0.8 ~ 1:1, and the quality of glutinous rice flour is 8% ~ 12% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of white granulated sugar is 6% ~ 10% of mashed potatoes and a purple mashed potatoes gross mass; The quality of salt is 0.1% ~ 0.5% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of leavening agent is 0.1% ~ 0.5% of mashed potatoes and a purple mashed potatoes gross mass.
2. the production method of the purple sweet potato chip of puffing glutinous rice according to claim 1; It is characterized in that: described mashed potatoes and mashed purple sweet potato mass ratio are 60:40; The mass ratio of water and mashed potatoes is 1:1, and the quality of glutinous rice flour is 10% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of white granulated sugar is 8% of mashed potatoes and a purple mashed potatoes gross mass; The quality of salt is 0.2% of mashed potatoes and a purple mashed potatoes gross mass, and the quality of leavening agent is 0.2% of mashed potatoes and a purple mashed potatoes gross mass.
3. based on the production method of the purple sweet potato chip of the described puffing glutinous rice of claim 2; It is characterized in that comprising following steps: precook (1), boiling: the purple sweet potato chips that cuts is put into 60 ~ 80 ℃ hot water, the 8 ~ 15min that precooks, and the purple sweet potato chips after will precooking with the steam pot can be smashed into mud to pieces with vapours boiling 9min;
(2) pulp enzyme or ultrasonic dispersing cell: the mashed purple sweet potato that obtains is perhaps used the ultrasonic cell disintegration appearance at the pulp enzyme of 4.0 ~ 4.5 times interpolations 0.1 ~ 0.15% of pH value at 45 ℃ of following enzymolysis 1.5 ~ 2.5h; With power adjusting is 35 ~ 40W; Sonicated 20 ~ 35min obtains the mashed purple sweet potato of unicellularization;
(3) material evenly mixes: potato that boiling is ripe and the water 3 ~ 5min that in refiner, pulls an oar obtains mashed potatoes; Mashed potatoes, sugar, salt and leavening agent are put into mashed purple sweet potato, evenly spread glutinous rice flour in purple mashed potatoes again, mix; Agitating heating; Mixing speed 30 ~ 45r/min, 70 ~ 80 ℃ of about 5 ~ 8min of heating stop heating;
(4) dry, section: the purple sweet potato powder that obtains stuck with paste evenly spread upon on the flat board, dry after moisture is 20% ~ 30% 40 ℃ of hothouses, be cut into size and be about 3cm * 3cm, thickness is the purple sweet potato chips of 2 ~ 5mm;
(5) adopt the expanded or microwave bulking of air-flow differential: air-flow differential is expanded: 100 ~ 110 ℃ of swelling temperatures, 70 ~ 80 ℃ of the baking temperatures of finding time, dead time 10 ~ 15min, 50 ~ 60min drying time finds time; Microwave bulking: microwave 550 ~ 650W and 400 ~ 500W are intermittently expanded, and every separated 30s changes microwave power, microwave bulking 120s one time.
4. the production method of the purple sweet potato chip of puffing glutinous rice according to claim 3 is characterized in that comprising following steps:
(1) precook, boiling: the purple sweet potato chips that cuts is put into 70 ℃ the hot water 10min that precooks, and the purple sweet potato chips after will precooking with the steam pot can be smashed into mud to pieces with vapours boiling 9min;
(2) pulp enzyme or ultrasonic dispersing cell: the mashed purple sweet potato that obtains is perhaps used the ultrasonic cell disintegration appearance at the pulp enzyme of 4.5 times interpolations 0.12% of pH value at 45 ℃ of following enzymolysis 2h; With power adjusting is 36W; Sonicated 30min obtains the mashed purple sweet potato of unicellularization;
(3) material evenly mixes: potato that boiling is ripe and the water 3min that in refiner, pulls an oar obtains mashed potatoes; Mashed potatoes, sugar, salt and leavening agent are put into mashed purple sweet potato, evenly spread glutinous rice flour in purple mashed potatoes again, mix; Agitating heating; Mixing speed 30 ~ 45r/min, 70 ~ 80 ℃ of about 5 ~ 8min of heating stop heating;
(4) dry, section: the purple sweet potato powder that obtains stuck with paste evenly spread upon on the flat board, dry after moisture is 20% ~ 30% 40 ℃ of hothouses, be cut into size and be about 3cm * 3cm, thickness is the purple sweet potato chips of 2 ~ 5mm;
(5) adopt the expanded or microwave bulking of air-flow differential: air-flow differential is expanded: 100 ℃ of swelling temperatures, 80 ℃ of the baking temperatures of finding time, dead time 10min, 60min drying time finds time; Microwave bulking: microwave 550 ~ 650W and 400 ~ 500W are intermittently expanded, and every separated 30s changes microwave power, microwave bulking 120s one time.
5. according to the production method of the purple sweet potato chip of each described puffing glutinous rice in the claim 1 ~ 4, it is characterized in that described production method also comprises packaging step: will adopt air-flow differential is expanded or microwave bulking obtains puffing glutinous rice purple sweet potato chip is that Quantitative charging fills nitrogen or fills CO in 10%～40% the environment in relative humidity
2And seal.
6. according to the production method of the purple sweet potato chip of each described puffing glutinous rice in the claim 1 ~ 4, it is characterized in that described leavening agent is NaHCO
3
7. the production method of the purple sweet potato chip of puffing glutinous rice according to claim 1 is characterized in that described section is that the new light violet sweet potato that cleans up is cut into the even potato chips that thickness is 4 ~ 6mm.
8. ask the purple sweet potato chip of puffing glutinous rice that each described method prepares in 1 ~ 4 according to claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210201184.9A CN102726689B (en) | 2012-06-18 | 2012-06-18 | Puffed glutinous rice purple sweet potato crisp chip and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210201184.9A CN102726689B (en) | 2012-06-18 | 2012-06-18 | Puffed glutinous rice purple sweet potato crisp chip and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102726689A true CN102726689A (en) | 2012-10-17 |
| CN102726689B CN102726689B (en) | 2014-07-23 |
Family
ID=46983564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210201184.9A Expired - Fee Related CN102726689B (en) | 2012-06-18 | 2012-06-18 | Puffed glutinous rice purple sweet potato crisp chip and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102726689B (en) |
Cited By (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110076A (en) * | 2013-02-21 | 2013-05-22 | 徐州工程学院 | Reshaping purple sweet potato and brown shimeji compound chips and preparation method thereof |
| CN103229819A (en) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | Purple potato bar sandwich rice cracker and making method thereof |
| CN103250999A (en) * | 2013-05-29 | 2013-08-21 | 江西省鸽鸽食品有限公司 | Production process of dry long bean |
| 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 |
| CN103549321A (en) * | 2013-11-13 | 2014-02-05 | 宁夏天瑞产业集团现代农业有限公司 | Crisp eggplant 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 |
| CN104082697A (en) * | 2014-06-27 | 2014-10-08 | 谈茁 | Preparation method for frozen sweet potato slices |
| CN104336514A (en) * | 2014-10-29 | 2015-02-11 | 马同金 | Processing method of selenium-enriched purple sweet potato-wheat crispy slices |
| 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 |
| CN104977219A (en) * | 2014-04-09 | 2015-10-14 | 上海中医药大学 | Determination method for hardness and/or brittleness of hard capsule shell |
| CN105249295A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sticky rice puffed crisp slices and preparation method thereof |
| CN106174007A (en) * | 2016-07-15 | 2016-12-07 | 贺州学院 | A kind of preparation method of Rhizoma Steudnerae Henryanae Oryza glutinosa dilated crisp slices |
| CN106343436A (en) * | 2016-10-17 | 2017-01-25 | 安庆市金麦食品有限公司 | Single-celled lipid-lowering potato cake and preparation method thereof |
| CN106343428A (en) * | 2016-08-24 | 2017-01-25 | 徐州工程学院 | Puffing sweet potato chips and production method thereof |
| CN106360492A (en) * | 2016-10-17 | 2017-02-01 | 安庆市金麦食品有限公司 | Unicellular tartary buckwheat-flavored potato cake and making method thereof |
| CN106562304A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Unicellularized heat-clearing potato cake and preparation method thereof |
| CN106562306A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Single-cellularized fermentation flavor sweet potato cake and preparation method thereof |
| CN106562305A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Unicellular eyesight improvement hash brown and preparation method thereof |
| CN106562303A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Single-celled nut purple sweet potato cakes and preparation method thereof |
| CN106562300A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Blood-enriching single-cell potato cake and preparation method thereof |
| CN106562301A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Single-cellularized corn sweet potato cake and preparation method thereof |
| CN106562302A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Unicellular fish flavor potato cake and preparation method thereof |
| CN106562299A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Single-cellularized sour and hot spicy flavor sweet potato cake and preparation method thereof |
| CN106616654A (en) * | 2016-12-15 | 2017-05-10 | 防城港市蓝瀚达科技有限公司 | Making method of potato sour fruit chips |
| CN108294256A (en) * | 2018-01-26 | 2018-07-20 | 北海市蔬菜研究所 | The processing method of the crisp item of cowpea |
| CN110749709A (en) * | 2018-07-23 | 2020-02-04 | 南京农业大学 | Method for detecting texture of yellow peach crisp chips |
| CN111000172A (en) * | 2019-12-23 | 2020-04-14 | 浙江农林大学 | Processing technology of high-pigment mashed potato and mashed potato microwave heating system |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530191A (en) * | 2009-04-17 | 2009-09-16 | 合肥工业大学 | Method for extracting purple potato pigment by using ultrasonic wave and compound enzyme |
| CN101861970A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Original purple sweet potato slices and preparation method |
| CN102058090A (en) * | 2010-12-04 | 2011-05-18 | 江南大学 | Uniform color-protecting method of recombination mixed purple potato microwave spraying drying product |
-
2012
- 2012-06-18 CN CN201210201184.9A patent/CN102726689B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530191A (en) * | 2009-04-17 | 2009-09-16 | 合肥工业大学 | Method for extracting purple potato pigment by using ultrasonic wave and compound enzyme |
| CN101861970A (en) * | 2010-02-11 | 2010-10-20 | 杭州秀山美地农业科技有限公司 | Original purple sweet potato slices and preparation method |
| CN102058090A (en) * | 2010-12-04 | 2011-05-18 | 江南大学 | Uniform color-protecting method of recombination mixed purple potato microwave spraying drying product |
Non-Patent Citations (2)
| Title |
|---|
| 胡小泓等: "红薯片微波加工工艺的研究", 《食品工业》, no. 06, 31 December 2008 (2008-12-31), pages 48 - 50 * |
| 钟倩霞等: "再造型马铃薯脆片微波膨化工艺研究", 《食品科技》, no. 01, 31 December 2005 (2005-12-31), pages 23 - 26 * |
Cited By (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110076A (en) * | 2013-02-21 | 2013-05-22 | 徐州工程学院 | Reshaping purple sweet potato and brown shimeji compound chips and preparation method thereof |
| CN103229819A (en) * | 2013-04-22 | 2013-08-07 | 马氏庄园南京食品有限公司 | Purple potato bar sandwich rice cracker and making method thereof |
| CN103250999A (en) * | 2013-05-29 | 2013-08-21 | 江西省鸽鸽食品有限公司 | Production process of dry long bean |
| 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 |
| 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 |
| CN103549321A (en) * | 2013-11-13 | 2014-02-05 | 宁夏天瑞产业集团现代农业有限公司 | Crisp eggplant chips and preparation method thereof |
| CN104977219A (en) * | 2014-04-09 | 2015-10-14 | 上海中医药大学 | Determination method for hardness and/or brittleness of hard capsule shell |
| CN104082697A (en) * | 2014-06-27 | 2014-10-08 | 谈茁 | Preparation method for frozen sweet potato slices |
| CN104336514A (en) * | 2014-10-29 | 2015-02-11 | 马同金 | Processing method of selenium-enriched purple sweet potato-wheat crispy slices |
| 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 |
| CN105249295A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sticky rice puffed crisp slices and preparation method thereof |
| CN106174007A (en) * | 2016-07-15 | 2016-12-07 | 贺州学院 | A kind of preparation method of Rhizoma Steudnerae Henryanae Oryza glutinosa dilated crisp slices |
| CN106343428A (en) * | 2016-08-24 | 2017-01-25 | 徐州工程学院 | Puffing sweet potato chips and production method thereof |
| CN106562300A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Blood-enriching single-cell potato cake and preparation method thereof |
| CN106343436A (en) * | 2016-10-17 | 2017-01-25 | 安庆市金麦食品有限公司 | Single-celled lipid-lowering potato cake and preparation method thereof |
| CN106562304A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Unicellularized heat-clearing potato cake and preparation method thereof |
| CN106562306A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Single-cellularized fermentation flavor sweet potato cake and preparation method thereof |
| CN106562305A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Unicellular eyesight improvement hash brown and preparation method thereof |
| CN106562303A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Single-celled nut purple sweet potato cakes and preparation method thereof |
| CN106360492A (en) * | 2016-10-17 | 2017-02-01 | 安庆市金麦食品有限公司 | Unicellular tartary buckwheat-flavored potato cake and making method thereof |
| CN106562301A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Single-cellularized corn sweet potato cake and preparation method thereof |
| CN106562302A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Unicellular fish flavor potato cake and preparation method thereof |
| CN106562299A (en) * | 2016-10-17 | 2017-04-19 | 安庆市金麦食品有限公司 | Single-cellularized sour and hot spicy flavor sweet potato cake and preparation method thereof |
| CN106616654A (en) * | 2016-12-15 | 2017-05-10 | 防城港市蓝瀚达科技有限公司 | Making method of potato sour fruit chips |
| CN108294256A (en) * | 2018-01-26 | 2018-07-20 | 北海市蔬菜研究所 | The processing method of the crisp item of cowpea |
| CN110749709A (en) * | 2018-07-23 | 2020-02-04 | 南京农业大学 | Method for detecting texture of yellow peach crisp chips |
| CN111000172A (en) * | 2019-12-23 | 2020-04-14 | 浙江农林大学 | Processing technology of high-pigment mashed potato and mashed potato microwave heating system |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102726689B (en) | 2014-07-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102726689B (en) | Puffed glutinous rice purple sweet potato crisp chip and production method thereof | |
| Sezgin et al. | A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.) | |
| CN102422955B (en) | Safflower tea and preparation method thereof | |
| CN106413409A (en) | Using wolffia genus plant material for preparing dough | |
| CN101849634A (en) | Production process of colored sweet potato noodles | |
| CN108835587A (en) | A kind of preparation method of foodstuff flavouring sauce | |
| KR101589522B1 (en) | Steamed chicken source having yams and flour and preparing method threof | |
| CN106119003A (en) | A kind of purple sweet potato liquor and preparation method thereof | |
| KR20210039769A (en) | Manufacturing method of Nurungi using liquerfied Opuntia humifusa | |
| CN104082424B (en) | The preparation method of instant nutrient vegetable with bean curd | |
| CN108835351A (en) | Nutrient preserved fruit and preparation method thereof | |
| CN104397588A (en) | Dried noodles containing broussonetia papyrifera leaves and preparation method thereof | |
| KR100783325B1 (en) | Process for Preparing a Gareddeck Containing Functional Natural Pigment | |
| CN110613069B (en) | Method for preparing apple composite cloudy juice beverage by using sweet potato powder | |
| CN104000114A (en) | Purple sweet potato and kernel-containing crispy rice and processing method thereof | |
| KR100610996B1 (en) | Preparation Method of Assorting Mixtures for Boiled Rice from Boiled-Dried Anchovy, Mushrooms, Sea Vegetables, Vegetables and Kimch | |
| CN111802573A (en) | Fenli made of leaf eating grass and making method thereof | |
| KR101945023B1 (en) | Enhanced useful bioactive and high acceptable kal-kuksu containing blueberry, aronia and apios, and its production method | |
| CN103027246B (en) | Method for making lotus and polygonatum odoratum thukpa | |
| CN104187405A (en) | Cold noodles capable of maintaining beauty | |
| CN104585608A (en) | Blood fat regulating banana flour | |
| CN103876126A (en) | Edible mushroom corn healthy vegetarian diet and production method thereof | |
| Kiranawati et al. | Moringa leaves flour and Tengger potato flour as composite flour for GFCF diets | |
| KR102504780B1 (en) | Composition for Yakgochujang and Manufacturing Method thereof | |
| Haridy et al. | Crop performance and fruit physicochemical properties and nutri-tional components of pumpkin (Cucurbita moschata) Cultivated at different density |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent of invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 211225 Lishui national agricultural science and Technology Park, Nanjing Agricultural University base, Baima Town, Jiangsu District Applicant after: Nanjing Agricultural University Address before: Weigang Xuanwu District of Nanjing Jiangsu province 210095 No. 1 Applicant before: Nanjing Agricultural University |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140723 Termination date: 20150618 |
|
| EXPY | Termination of patent right or utility model |