CN102754793A - Barley chip and making method thereof - Google Patents

Abstract

The invention discloses a barley chip which is made from the following raw materials in parts by weight: 100 parts of mashed potatoes, 10 parts of toasted barley meal, 3 parts of glutinous rice flour, 4 parts of pepper black bean sauce, 2 parts of thalassophyte lyophilized powder, 2 parts of asparagus lettuce, 2 parts of crowndaisy chrysanthemum, 2 parts of fresh coprinus comatus, 1 part of fruit of Chinese wolfberry, 0.5 part of rhizoma atractylodis, 2 parts of ginger, 1.0 part of bicarbonate soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate and a proper amount of water. Compared with the traditional chip, the barley chip has the advantages of special process and scientific material selection, and is non-frying so that the heat is reduced; meanwhile, the toasted barley meal, the thalassophyte lyophilized powder, the asparagus lettuce, the crowndaisy chrysanthemum, the fresh coprinus comatus and the fruit of Chinese wolfberry are rich in vitamins, are capable of improving the immunity function of a human body, and are beneficial to the health; and the ginger, the pepper black bean sauce and the rhizoma atractylodis are capable of invigorating the stomach and seasoning. The barley chip accords with the demand of the human body and ensures that the health is maintained while people enjoy the food. The glutinous rice flour has better viscosity so that the crushing of the chip can be reduced; and the bicarbonate soda can enable the chip to be bulked, thus the barley chip has good taste.

Description

Wheat fragrance potato chips and preparation method thereof

Technical field

The present invention relates to food processing technology field, specifically is a kind of wheat fragrance potato chips and processing method thereof.

Background technology

Potato has very high nutritive value and medical value, ingredient in the general fresh potato: starch 9-20%, protein 1.5-2.3%, fatty 0.1-1.1%, crude fibre 0.6-0.8%.Contained nutritional labeling in the 100g potato: heat 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, niacin 0.4-1.1mg.In addition, potato tubers also contains unexistent carrotene of cereal class grain and ascorbic acid.See that from the nutrition angle it has more advantage than rice, flour, can supply with human a large amount of heat energy, can be described as " out of this world food ".

Potato block belongs to leisure food; Because of the delicious children of receiving like; But potato chips are mostly fried and wherein composition is single, endanger children's health on the one hand, simultaneously the compound nutritional composition can not be provided; It is junk food that many heads of a family look potato chips, presses for a kind of non-fried, wholesome potato chips and appears on the market.

Summary of the invention

The object of the invention provides wheat fragrance potato chips of a kind of mouthfeel novelty, health-nutrition and preparation method thereof.

For realizing above-mentioned purpose, technical program of the present invention lies in:

A kind of wheat fragrance potato chips; It is characterized in that; Its raw material by following weight portion is processed: mashed potato 100, Fructus Hordei Vulgaris (parched) powder 10-15, glutinous rice flour 5-8, capsicum fermented soya bean sauce 4-5, seaweed freeze-drying powder 2-3, asparagus lettuce 2-3, crowndaisy chrysanthemum 2-3, bright coprinus comatus 2-3, fruit of Chinese wolfberry 1-2, rhizoma atractylodis 0.5-1, ginger 2-3, saleratus power 0.5-1.0, salt 2-3, white sugar 5-10, monosodium glutamate 0.5-1, claret 2-3, water are an amount of.

Described wheat fragrance potato chips; It is characterized in that; Its raw material by following weight portion is processed: mashed potato 100, Fructus Hordei Vulgaris (parched) powder 10, glutinous rice flour 5, capsicum fermented soya bean sauce 4, seaweed freeze-drying powder 2, asparagus lettuce 2, crowndaisy chrysanthemum 2, bright coprinus comatus 2, the fruit of Chinese wolfberry 1, rhizoma atractylodis 0.5, ginger 2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, claret 2, water are an amount of.

The preparation method of described wheat fragrance potato chips is characterized in that, may further comprise the steps:

(1) get fresh potato, after cleaning removal of impurities, allowancing for bark, putting into the steamer boiling, to be ground into mashed potato after 20-30 minute subsequent use;

(2) white sugar is pulverized subsequent use;

(3) ginger is smashed with beater, got ginger juice, the fruit of Chinese wolfberry, rhizoma atractylodis boiling get decocting liquid;

(4) boil, add the water mill slurry after asparagus lettuce, crowndaisy chrysanthemum, the chopping of bright coprinus comatus, mix with Fructus Hordei Vulgaris (parched) powder, glutinous rice flour, capsicum fermented soya bean sauce, seaweed freeze-drying powder in the lump the back of removing slag, and adds the water mixing and rub and practice into powder ball;

(5) powder ball is put into steamer and steam white silk, temperature is 80-100 ℃, time 30-40 minute;

(6) with powder ball, mashed potato, ginger juice, decocting liquid, saleratus power, salt, white sugar, monosodium glutamate, claret etc. add rubs white silk an amount of mixing of water, breaks dough into two with one's hands to hand, and port edge is smooth;

(7) send in the roller mill, dough is rolled into musculus cutaneus;

(8) be cut into the potato chips base;

(9) conveyer belt gets into baking line, temperature 220-250 ℃, time 12-15 minute;

(10) letter sorting, pack.

Compare with existing potato chips, preparation technology of the present invention is unique, the science of selecting materials, and potato chips of the present invention are non-fried, have reduced the heat generation; Wherein be combined with simultaneously Fructus Hordei Vulgaris (parched) powder, seaweed freeze-drying powder, asparagus lettuce, crowndaisy chrysanthemum, bright coprinus comatus, the fruit of Chinese wolfberry and have abundant vitamin; While ability promote people body immunity function; Good for health, the seasoning of being good for the stomach of ginger, capsicum fermented soya bean sauce, rhizoma atractylodis, prescription conforms with the human body needs; Make people when enjoying delicious food, also can safeguard healthy.Glutinous rice flour has better viscosity, can reduce the potato chips fragmentation, and sodium bicarbonate can make potato chips bulk, and mouthfeel is good.

The specific embodiment

A kind of wheat fragrance potato chips; Its raw material by following weight portion is processed: mashed potato 100, Fructus Hordei Vulgaris (parched) powder 10, glutinous rice flour 5, capsicum fermented soya bean sauce 4, seaweed freeze-drying powder 2, asparagus lettuce 2, crowndaisy chrysanthemum 2, bright coprinus comatus 2, the fruit of Chinese wolfberry 1, rhizoma atractylodis 0.5, ginger 2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, claret 2, water are an amount of.

Preparation may further comprise the steps:

(1) get fresh potato, after cleaning removal of impurities, allowancing for bark, putting into the steamer boiling, to be ground into mashed potato after 20-30 minute subsequent use;

(2) white sugar is pulverized subsequent use;

(3) ginger is smashed with beater, got ginger juice, the fruit of Chinese wolfberry, rhizoma atractylodis boiling get decocting liquid;

(4) boil, add the water mill slurry after asparagus lettuce, crowndaisy chrysanthemum, the chopping of bright coprinus comatus, mix with Fructus Hordei Vulgaris (parched) powder, glutinous rice flour, capsicum fermented soya bean sauce, seaweed freeze-drying powder in the lump the back of removing slag, and adds the water mixing and rub and practice into powder ball;

(5) powder ball is put into steamer and steam white silk, temperature is 80-100 ℃, time 30-40 minute;

(6) with powder ball, mashed potato, ginger juice, decocting liquid, saleratus power, salt, white sugar, monosodium glutamate, claret etc. add rubs white silk an amount of mixing of water, breaks dough into two with one's hands to hand, and port edge is smooth;

(7) send in the roller mill, dough is rolled into musculus cutaneus;

(8) be cut into the potato chips base;

(9) conveyer belt gets into baking line, temperature 220-250 ℃, time 12-15 minute;

(10) letter sorting, pack.

Potato chips of the present invention have barley fragrance, and vitamin content is abundant in the vegetables, and compositions such as the fruit of Chinese wolfberry have very high health care and are worth, and claret can increase the fragrance of wine, is good for one's health simultaneously, belongs to ticbit.

Claims (3)

1. wheat fragrance potato chips; It is characterized in that; Its raw material by following weight portion is processed: mashed potato 100, Fructus Hordei Vulgaris (parched) powder 10-15, glutinous rice flour 5-8, capsicum fermented soya bean sauce 4-5, seaweed freeze-drying powder 2-3, asparagus lettuce 2-3, crowndaisy chrysanthemum 2-3, bright coprinus comatus 2-3, fruit of Chinese wolfberry 1-2, rhizoma atractylodis 0.5-1, ginger 2-3, saleratus power 0.5-1.0, salt 2-3, white sugar 5-10, monosodium glutamate 0.5-1, claret 2-3, water are an amount of.

2. wheat fragrance potato chips according to claim 1; It is characterized in that; Its raw material by following weight portion is processed: mashed potato 100, Fructus Hordei Vulgaris (parched) powder 10, glutinous rice flour 5, capsicum fermented soya bean sauce 4, seaweed freeze-drying powder 2, asparagus lettuce 2, crowndaisy chrysanthemum 2, the bright coprinus comatus fruit of Chinese wolfberry 1, rhizoma atractylodis 0.5, ginger 2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, claret 2, water are an amount of.

3. the preparation method of wheat fragrance potato chips according to claim 1 is characterized in that, may further comprise the steps: fresh potato is got in (1), and after cleaning removal of impurities, allowancing for bark, putting into the steamer boiling, to be ground into mashed potato after 20-30 minute subsequent use;

(2) white sugar is pulverized subsequent use;

(3) ginger is smashed with beater, got ginger juice, the fruit of Chinese wolfberry, rhizoma atractylodis boiling get decocting liquid;

(4) boil, add the water mill slurry after asparagus lettuce, crowndaisy chrysanthemum, the chopping of bright coprinus comatus, mix with Fructus Hordei Vulgaris (parched) powder, glutinous rice flour, capsicum fermented soya bean sauce, seaweed freeze-drying powder in the lump the back of removing slag, and adds the water mixing and rub and practice into powder ball;

(5) powder ball is put into steamer and steam white silk, temperature is 80-100 ℃, time 30-40 minute;

(6) with powder ball, mashed potato, ginger juice, decocting liquid, saleratus power, salt, white sugar, monosodium glutamate, claret etc. add rubs white silk an amount of mixing of water, breaks dough into two with one's hands to hand, and port edge is smooth;

(7) send in the roller mill, dough is rolled into musculus cutaneus;

(8) be cut into the potato chips base;

(9) conveyer belt gets into baking line, temperature 220-250 ℃, time 12-15 minute;

(10) letter sorting, pack.