CN102754794B - Mustard-flavored potato chip and preparation method thereof - Google Patents
Mustard-flavored potato chip and preparation method thereof Download PDFInfo
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- CN102754794B CN102754794B CN2012102101277A CN201210210127A CN102754794B CN 102754794 B CN102754794 B CN 102754794B CN 2012102101277 A CN2012102101277 A CN 2012102101277A CN 201210210127 A CN201210210127 A CN 201210210127A CN 102754794 B CN102754794 B CN 102754794B
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Abstract
The invention discloses a mustard-flavored potato chip which is prepared from following raw materials in part by weight: 100 parts of mashed potato, 2 parts of mustard, 10 parts of green bean powder, 10 parts of glutinous rice flour, 2 parts of leaf mustard, 2 parts of cauliflower, 2 parts of Chinese cabbage, 1 part of champignon lyophiled powder, 1 part of black fungus lyophiled powder, 2 parts of purple perilla seed oil, 2 parts of pear juice, 2 parts of ginger, 0.2 part of lotus leaf, 0.2 part of rhodiola rosea, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate, and appropriate amounts of water. The green bean powder, the leaf mustard, the cauliflower, the Chinese cabbage, the champignon lyophiled powder, the black fungus lyophiled powder, the purple perilla seed oil and the pear juice are rich in vitamins, meanwhile can improve the immune function of the human body, and are good for health, and the ginger, the lotus leaf and the rhodiola rosea can promote digestion, improve the immune function, depress blood-fat, and have health-care functions; and the mustard-flavored potato chip belongs to a delicious food.
Description
Technical field
The present invention relates to food processing technology field, specifically is a kind of mustard flavor 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 mustard flavor 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 mustard flavor potato chips, it is characterized in that, its raw material by following weight portion is made: mashed potato 100, mustard 2-3, mung bean flour 10-15, glutinous rice flour 5-10, leaf mustard 2-3, cauliflower 2-3, Shanghai blue or green 2-3, mushroom freeze-dried powder 1-2, black fungus freeze-dried powder 1-2, Purple Perilla Seed Oil 2-3, pear juice 2-3, ginger 2-3, lotus leaf 0.2-0.3, rhodiola root 0.2-0.3, saleratus power 0.5-1.0, salt 2-3, white sugar 5-10, monosodium glutamate 0.5-1, water are an amount of.
Described mustard flavor potato chips, it is characterized in that, its raw material by following weight portion is made: mashed potato 100, mustard 2, mung bean flour 10, glutinous rice flour 10, leaf mustard 2, cauliflower 2, Shanghai green grass or young crops 2, mushroom freeze-dried powder 1, black fungus freeze-dried powder 1, Purple Perilla Seed Oil 2, pear juice 2, ginger 2, lotus leaf 0.2, rhodiola root 0.2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, water are an amount of.
The preparation method of described mustard flavor 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, lotus leaf, rhodiola root boiling get decocting liquid;
(4) boil, add the water mill slurry after the blue or green chopping of leaf mustard, cauliflower, Shanghai, mix in the lump with mustard, mung bean flour, glutinous rice flour, mushroom freeze-dried powder, black fungus freeze-dried 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, Purple Perilla Seed Oil, pear juice, saleratus power, salt, white sugar, monosodium glutamate etc. adds 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 mung bean flour, leaf mustard, cauliflower, Shanghai green grass or young crops, mushroom freeze-dried powder, black fungus freeze-dried powder, Purple Perilla Seed Oil, pear juice and have abundant vitamin, while energy promote people body immunity function, good for health, ginger, lotus leaf, the stomach invigorating of rhodiola root energy, lifting immunologic function, lipopenicillinase, has health care, prescription conforms with the human body needs, makes 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 mustard flavor potato chips, it is characterized in that, its raw material by following weight portion is made: mashed potato 100, mustard 2, mung bean flour 10, glutinous rice flour 10, leaf mustard 2, cauliflower 2, Shanghai green grass or young crops 2, mushroom freeze-dried powder 1, black fungus freeze-dried powder 1, Purple Perilla Seed Oil 2, pear juice 2, ginger 2, lotus leaf 0.2, rhodiola root 0.2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, water are an amount of.
The preparation method of described mustard flavor 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, lotus leaf, rhodiola root boiling get decocting liquid;
(4) boil, add the water mill slurry after the blue or green chopping of leaf mustard, cauliflower, Shanghai, mix in the lump with mustard, mung bean flour, glutinous rice flour, mushroom freeze-dried powder, black fungus freeze-dried 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, Purple Perilla Seed Oil, pear juice, saleratus power, salt, white sugar, monosodium glutamate etc. adds 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.
Mung bean flour of the present invention, leaf mustard, cauliflower, Shanghai green grass or young crops, mushroom freeze-dried powder, black fungus freeze-dried powder, Purple Perilla Seed Oil, pear juice have abundant vitamin, while energy promote people body immunity function, good for health, ginger, lotus leaf, the stomach invigorating of rhodiola root energy, lifting immunologic function, lipopenicillinase, has health care,, belong to ticbit.
Claims (2)
1. mustard flavor potato chips, it is characterized in that, its raw material by following weight portion is made: mashed potato 100, mustard 2-3, mung bean flour 10-15, glutinous rice flour 5-10, leaf mustard 2-3, cauliflower 2-3, Shanghai blue or green 2-3, mushroom freeze-dried powder 1-2, black fungus freeze-dried powder 1-2, Purple Perilla Seed Oil 2-3, pear juice 2-3, ginger 2-3, lotus leaf 0.2-0.3, rhodiola root 0.2-0.3, saleratus power 0.5-1.0, salt 2-3, and white sugar 5-10, monosodium glutamate 0.5-1, water are an amount of;
Its 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, lotus leaf, rhodiola root boiling get decocting liquid;
(4) boil, add the water mill slurry after the blue or green chopping of leaf mustard, cauliflower, Shanghai, mix in the lump with mustard, mung bean flour, glutinous rice flour, mushroom freeze-dried powder, black fungus freeze-dried 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, Purple Perilla Seed Oil, pear juice, saleratus power, salt, white sugar, monosodium glutamate etc. adds 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.
2. mustard according to claim 1 flavor potato chips, it is characterized in that, its raw material by following weight portion is made: mashed potato 100, mustard 2, mung bean flour 10, glutinous rice flour 10, leaf mustard 2, cauliflower 2, Shanghai green grass or young crops 2, mushroom freeze-dried powder 1, black fungus freeze-dried powder 1, Purple Perilla Seed Oil 2, pear juice 2, ginger 2, lotus leaf 0.2, rhodiola root 0.2, saleratus power 1.0, salt 2, white sugar 10, monosodium glutamate 0.5, water are an amount of.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102101277A CN102754794B (en) | 2012-06-25 | 2012-06-25 | Mustard-flavored potato chip and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102101277A CN102754794B (en) | 2012-06-25 | 2012-06-25 | Mustard-flavored potato chip and preparation method thereof |
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| CN102754794A CN102754794A (en) | 2012-10-31 |
| CN102754794B true CN102754794B (en) | 2013-08-14 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103330170B (en) * | 2013-05-31 | 2015-04-01 | 芜湖市祥荣食品有限公司 | Liver-protection and anti-alcohol potato chips and manufacturing method thereof |
| CN103330171B (en) * | 2013-05-31 | 2015-04-15 | 芜湖市祥荣食品有限公司 | Vegetable potato chips and manufacturing method thereof |
| CN103445120B (en) * | 2013-07-17 | 2015-08-12 | 当涂县黄池蔬菜产销专业合作社 | A kind of goat milk taste sweet potato chips and preparation method thereof |
| CN103445121B (en) * | 2013-07-17 | 2015-08-12 | 当涂县黄池蔬菜产销专业合作社 | Purple French fries of a kind of sea sedge and preparation method thereof |
| CN103535666A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seaweed sweet potato chips and preparation method thereof |
| CN103750212A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Lentinus edodes-flavor potato chips and preparation method thereof |
| CN103766817A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Non-fried low-fat potato chips and preparation method thereof |
| CN103815315A (en) * | 2014-01-22 | 2014-05-28 | 安徽省佳食乐食品加工有限公司 | Ginger juice potato chip and preparation method thereof |
| CN103932192A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Brain-strengthening nut chip and preparation method thereof |
| CN104431864A (en) * | 2014-10-31 | 2015-03-25 | 江苏正业食品有限公司 | Method for preparing dried purple sweet potatoes with mustard flavor |
| CN106690174A (en) * | 2016-12-15 | 2017-05-24 | 南陵县玉竹协会 | Baking-type mustard-flavor health chips |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100506079C (en) * | 2006-04-21 | 2009-07-01 | 望宏端 | Production method of gastrodia elata nutritious dilated food series |
| CN101444286A (en) * | 2006-08-22 | 2009-06-03 | 方山县金水河食品有限公司 | Production recipe of non-fried potato chips and processing technology |
| CN101632451B (en) * | 2009-08-14 | 2012-12-19 | 周耀清 | Nutrient fruit and vegetable food |
| CN101991073B (en) * | 2010-05-28 | 2013-02-27 | 洽洽食品股份有限公司 | Potato chips and processing method thereof |
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