CN102754793B - Barley chip and making method thereof - Google Patents
Barley chip and making method thereof Download PDFInfo
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- CN102754793B CN102754793B CN2012102101262A CN201210210126A CN102754793B CN 102754793 B CN102754793 B CN 102754793B CN 2012102101262 A CN2012102101262 A CN 2012102101262A CN 201210210126 A CN201210210126 A CN 201210210126A CN 102754793 B CN102754793 B CN 102754793B
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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
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 the unexistent carrotene of cereal class grain and ascorbic acid.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 the delicious children of being subjected to like, but potato chips mostly are fried and wherein composition is single, endanger children's health on the one hand, simultaneously can not provide the compound nutritional composition, 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
Purpose of the present invention provides wheat fragrance potato chips of a kind of mouthfeel novelty, health-nutrition and preparation method thereof.
For achieving the above object, 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 made: 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 made: 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 standby;
(2) white sugar is pulverized standby;
(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 in the lump with Fructus Hordei Vulgaris (parched) powder, glutinous rice flour, capsicum fermented soya bean sauce, seaweed freeze-drying powder 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 steamed 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 enters the baking line, and temperature 220-250 ℃, time 12-15 minute;
(10) letter sorting, pack.
Compare with existing potato chips, preparation technology's uniqueness of the present invention, the science of selecting materials, 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 energy promote people body immunity function, good for health, ginger, capsicum fermented soya bean sauce, rhizoma atractylodis energy stomach invigorating seasoning, 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 made: 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 standby;
(2) white sugar is pulverized standby;
(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 in the lump with Fructus Hordei Vulgaris (parched) powder, glutinous rice flour, capsicum fermented soya bean sauce, seaweed freeze-drying powder 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 steamed 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 enters the baking line, and 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 (1)
1. wheat fragrance potato chips, it is characterized in that, its raw material by following weight portion is made: 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, and white sugar 5-10, monosodium glutamate 0.5-1, claret 2-3, water are an amount of;
Described wheat fragrance potato chips preparation method 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 standby;
(2) white sugar is pulverized standby;
(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 in the lump with Fructus Hordei Vulgaris (parched) powder, glutinous rice flour, capsicum fermented soya bean sauce, seaweed freeze-drying powder 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 steamed 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 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 enters the baking line, and temperature 220-250 ℃, time 12-15 minute;
(10) letter sorting, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102101262A CN102754793B (en) | 2012-06-25 | 2012-06-25 | Barley chip and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102101262A CN102754793B (en) | 2012-06-25 | 2012-06-25 | Barley chip and making method thereof |
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| Publication Number | Publication Date |
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| CN102754793A CN102754793A (en) | 2012-10-31 |
| CN102754793B true CN102754793B (en) | 2013-08-14 |
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| CN2012102101262A Expired - Fee Related CN102754793B (en) | 2012-06-25 | 2012-06-25 | Barley chip and making method thereof |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504254A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Black rice potato chips and preparation method thereof |
| CN103535667A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Wheat-flavor chips and preparation method thereof |
| CN103535658A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Fruit and vegetable sweet potato chips and preparation method thereof |
| CN103689429A (en) * | 2013-12-06 | 2014-04-02 | 陈瑞 | Sweet potato and wheat germ crispy chips and preparation method thereof |
| CN103750210A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Black rice potato chips and preparation method thereof |
| CN103815317A (en) * | 2014-01-22 | 2014-05-28 | 安徽省佳食乐食品加工有限公司 | Mellow red wine potato chip and preparation method thereof |
| CN107927658A (en) * | 2017-12-27 | 2018-04-20 | 吉林市永鹏农副产品开发有限公司 | A kind of Trtary buckwheat potato crisp and method for making same and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218632A (en) * | 1998-11-05 | 1999-06-09 | 四川省蜀光甘薯有限责任公司 | Processing method for puffed potato chip and strip of whole potato powder |
| CN1545915A (en) * | 2003-12-10 | 2004-11-17 | 周作良 | Potato-rice cake |
| CN1836562A (en) * | 2006-04-21 | 2006-09-27 | 望宏端 | Production method of gastrodia elata nutritious dilated food series |
-
2012
- 2012-06-25 CN CN2012102101262A patent/CN102754793B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218632A (en) * | 1998-11-05 | 1999-06-09 | 四川省蜀光甘薯有限责任公司 | Processing method for puffed potato chip and strip of whole potato powder |
| CN1545915A (en) * | 2003-12-10 | 2004-11-17 | 周作良 | Potato-rice cake |
| CN1836562A (en) * | 2006-04-21 | 2006-09-27 | 望宏端 | Production method of gastrodia elata nutritious dilated food series |
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| CN102754793A (en) | 2012-10-31 |
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