CN102960662A - Making method of low-fat potato chips - Google Patents
Making method of low-fat potato chips Download PDFInfo
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- CN102960662A CN102960662A CN2012105709640A CN201210570964A CN102960662A CN 102960662 A CN102960662 A CN 102960662A CN 2012105709640 A CN2012105709640 A CN 2012105709640A CN 201210570964 A CN201210570964 A CN 201210570964A CN 102960662 A CN102960662 A CN 102960662A
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Abstract
The invention discloses a making method of low-fat potato chips. The making method comprises the steps of preprocessing of potatoes, color-protecting of potato chips, vacuum frying, oil removing and packaging. According to the invention, the potatoes are preprocessed, and fried under the conditions of low temperature and vacuum, and centrifuged for oil removal. The potatoes chips obtained by adopting the technical scheme of the invention are low in grease content, uniform in light yellow color, and crisp in mouth feel, maintains good flavor of the potatoes, and are complete without being basically crushed. The making method is simple and easy to operate, is suitable for large-scale industrialized production, and is low in cost, and excellent in use effect.
Description
Technical field
The present invention relates to food processing field, especially a kind of preparation method of low fat potato chips.
Background technology
Potato block is the instant food that people like, because it has kept color, and has crisp mouthfeel, therefore is subject to consumers in general in market and welcomes.But the oil content of traditional high temperature oil chrips is up to more than 35%, and floorboard with high oil content food not only is not easy to long preservation, nor is beneficial to the healthy of eater.Along with the development of industrialized scale, research and development lower temperature vacuum frying potato chips can keep original local flavor and nutritional labeling, have the characteristics such as low sugar, low fat and low-heat, palatable crisp improves the industry comprehensive benefit, and it can adjust seasonal shortage, is convenient to store and transportation.The end of the eighties and the beginning of the nineties, the fruit and vegetable crisp chip production technology in Taiwan, the development of Japan, the U.S. is very fast.The technological process of fruit and vegetable crisp chip both at home and abroad has following two kinds: 1) the first technological process: raw material → clean, remove the peel → complete → flood → drain, freezing → fried → de-oiling → cooling → screening → packing → finished product; 2) the second technological process: raw material → clean, remove the peel → complete, flood → drain → fried, de-oiling → cooling → screening, packing → finished product.
Owing to objective economic factor and technology, the commercial reason such as maintain secrecy, external seldom relevant for the theoretical research report of vacuum frying technology, but mainly lay particular emphasis on the fried technology of normal pressure deep layer.
Summary of the invention
Technical problem to be solved by this invention provides a kind of preparation method of low fat potato chips, and the potato chips fat content that it is produced is low, and oil content is lower, mouthfeel non-greasy and crisp, and production technology is simple, is suitable for industrialization processing.
The present invention is achieved in that the preparation method of low fat potato chips, comprises that preliminary treatment, the potato chips of potato protects look, vacuum frying, de-oiling and packing, and concrete steps are as follows:
(1) preliminary treatment of potato: will be through the potato slices that cleans, slice thickness is 1.5～2mm, will cut potato block blanching 2～3min in 85～90 ℃ hot water;
(2) potato chips protects look: above-mentioned potato block is drained the water, spread out, then put in the colour protecting liquid for preparing in advance and soak 10min, the potato block after soaking is taken out, then refrigerate 8～12h under-18～-22 ℃ condition;
(3) vacuum frying: will carry out lower temperature vacuum frying through the potato block of refrigeration, frying temperature is 105～110 ℃, and vacuum is 0.085～0.090MPa, and the time is 15～25 min;
(4) de-oiling: will explode good potato block is centrifugation de-oiling 5～7min under 400～500r/min at rotating speed;
(4) packing: will get final product with the nitrogen filling aluminium foil composite film packaging through the saratoga chip of de-oiling.
Owing to adopted above-mentioned technical scheme, compared with prior art, after the present invention carries out preliminary treatment with potato, under the condition of low temperature, vacuum, carry out fried, finally by crossing centrifugation de-oiling.Not only fat content is low to adopt technical scheme of the present invention to produce the potato block that obtains, and the yellowish homogeneous of color and luster, and mouthfeel is crisp, has kept good potato, and product is complete, does not substantially have fragmentation.Production method of the present invention is simple, is suitable for large-scale industrialization production, and is with low cost, and result of use is desirable.
The specific embodiment
Embodiments of the invention 1: the preparation method of low fat potato chips, with fresh potato 1000kg, to cut into slices after cleaning up, thickness is cut to 1.5mm, with the potato block blanching 2min in 85 ℃ hot water that cuts; The potato block that blanching is good drains the water, spreads out again; Adopt mass concentration be 0.1% citric acid as colour protecting liquid, above-mentioned potato block put in the colour protecting liquid for preparing in advance soaks 10min, after potato block is taken out, be placed on-18 ℃ refrigerator and cooled Tibetan 8h from colour protecting liquid; Potato block after the refrigeration is carried out lower temperature vacuum frying, and frying temperature is 105 ℃, and vacuum is 0.085MPa, and the time is 15min; Be centrifugation de-oiling 5min under the 400r/min with fried good potato block at rotating speed; To adopt the nitrogen filling aluminium foil composite film packaging to get product through the potato block of de-oiling at last.
Embodiments of the invention 2: the preparation method of low fat potato chips, with fresh potato 500kg, to cut into slices after cleaning up, thickness is cut to 2mm, with the potato block blanching 3min in 90 ℃ hot water that cuts; The potato block that blanching is good drains the water, spread out, adopt mass concentration be 0.1% citric acid as colour protecting liquid, above-mentioned potato block put in the colour protecting liquid for preparing in advance soaks 10min, after potato block taken out from colour protecting liquid, be placed on-22 ℃ of refrigerator and cooled and hide 12h; Potato chips after the refrigeration are carried out lower temperature vacuum frying, and frying temperature is 110 ℃, and vacuum is 0.090MPa, and the time is 25min, is centrifugation de-oiling 7min under the 500r/min with fried good potato block at rotating speed; To adopt the nitrogen filling aluminium foil composite film packaging to get product through the potato block of de-oiling at last.
In order to verify technical scheme of the present invention, the talent has the potato block of routine techniques production to test and assess respectively with adopting the product for preparing among the embodiment, and its index is as follows:
The every basic index of potato chips that table 1 prior art is produced
Table 2 is the product sensory evaluation standard of embodiments of the invention
Contrast according to table 1 and table 2 is learnt, the product that has adopted technical scheme of the present invention to produce, and not only color and luster is good, mouthfeel is good, and oil content also reduces, and makes mouthfeel without greasy feeling, and the integrality of product is also very good.
Claims (2)
1. the preparation method of a low fat potato chips, it is characterized in that: the preliminary treatment, the potato chips that comprise potato protect look, vacuum frying, de-oiling and packing, and concrete steps are as follows:
(1) preliminary treatment of potato: will be through the potato slices that cleans, slice thickness is 1.5～2mm, will cut potato block blanching 2～3min in 85～90 ℃ hot water;
(2) potato chips protects look: above-mentioned potato block is drained the water, spread out, then put in the colour protecting liquid for preparing in advance and soak 10min, the potato block after soaking is taken out, then refrigerate 8～12h under-18～-22 ℃ condition;
(3) vacuum frying: will carry out lower temperature vacuum frying through the potato block of refrigeration, frying temperature is 105～110 ℃, and vacuum is 0.085～0.090MPa, and the time is 15～25 min;
(4) de-oiling: will explode good potato block is centrifugation de-oiling 5～7min under 400～500r/min at rotating speed;
(4) packing: will get final product with the nitrogen filling aluminium foil composite film packaging through the saratoga chip of de-oiling.
2. the preparation method of low fat potato chips according to claim 1, it is characterized in that: the colour protecting liquid described in the step (2) is that mass concentration is 0.1% citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012105709640A CN102960662A (en) | 2012-12-26 | 2012-12-26 | Making method of low-fat potato chips |
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| CN2012105709640A CN102960662A (en) | 2012-12-26 | 2012-12-26 | Making method of low-fat potato chips |
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| CN102960662A true CN102960662A (en) | 2013-03-13 |
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| CN2012105709640A Pending CN102960662A (en) | 2012-12-26 | 2012-12-26 | Making method of low-fat potato chips |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766817A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Non-fried low-fat potato chips and preparation method thereof |
| CN103798700A (en) * | 2014-02-28 | 2014-05-21 | 莫秀芳 | Method for preparing potato chip |
| CN104522580A (en) * | 2014-12-17 | 2015-04-22 | 浙江农林大学 | Preparation method of low-oil sweet potato chips |
| CN105053914A (en) * | 2015-09-10 | 2015-11-18 | 武汉千汇德科技有限公司 | Crisp chip and preparation method thereof |
| CN105166783A (en) * | 2015-09-10 | 2015-12-23 | 华中农业大学 | Crisp potato chips and production method thereof |
| CN105325967A (en) * | 2015-11-26 | 2016-02-17 | 江南大学 | Method for reducing oil content of fried potato chips |
| CN105614784A (en) * | 2015-12-21 | 2016-06-01 | 安徽富尔达食品有限公司 | Method for processing and treating crispy potato chip |
| CN105962205A (en) * | 2016-06-28 | 2016-09-28 | 合肥市应传家庭农场有限公司 | Deep-fry potato chips suitable to be eaten by middle-aged and elderly people and method for manufacturing deep-fried potato chips |
| CN106235133A (en) * | 2016-08-01 | 2016-12-21 | 云南省农业科学院质量标准与检测技术研究所 | A kind of low-temperature frying potato block and preparation method thereof |
| CN107373522A (en) * | 2017-07-28 | 2017-11-24 | 内蒙古薯都凯达食品有限公司 | A kind of method of vacuum and low temperature oil bath dehydration processing potato bar |
| CN108013407A (en) * | 2017-11-30 | 2018-05-11 | 江南大学 | A kind of method of acrylamide and 5 hydroxymethyl furfural content in reduction potato chips |
| CN108175062A (en) * | 2017-12-27 | 2018-06-19 | 安徽盼盼食品有限公司 | A kind of production method of delicious healthy potato chips |
| CN109090527A (en) * | 2018-07-18 | 2018-12-28 | 回头客食品集团股份有限公司 | vacuum frying potato technique |
Citations (2)
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| CN1086968A (en) * | 1992-11-14 | 1994-05-25 | 刘华兴 | The production method of low-fat fried potato slices |
| CN1416736A (en) * | 2002-11-21 | 2003-05-14 | 李新杰 | Potato shreds, chip, cubes and powder and their production process |
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2012
- 2012-12-26 CN CN2012105709640A patent/CN102960662A/en active Pending
Patent Citations (2)
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| CN1086968A (en) * | 1992-11-14 | 1994-05-25 | 刘华兴 | The production method of low-fat fried potato slices |
| CN1416736A (en) * | 2002-11-21 | 2003-05-14 | 李新杰 | Potato shreds, chip, cubes and powder and their production process |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766817A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Non-fried low-fat potato chips and preparation method thereof |
| CN103798700A (en) * | 2014-02-28 | 2014-05-21 | 莫秀芳 | Method for preparing potato chip |
| CN104522580B (en) * | 2014-12-17 | 2018-02-06 | 浙江农林大学 | A kind of preparation method of low oily sweet potato potato chips |
| CN104522580A (en) * | 2014-12-17 | 2015-04-22 | 浙江农林大学 | Preparation method of low-oil sweet potato chips |
| CN105053914A (en) * | 2015-09-10 | 2015-11-18 | 武汉千汇德科技有限公司 | Crisp chip and preparation method thereof |
| CN105166783A (en) * | 2015-09-10 | 2015-12-23 | 华中农业大学 | Crisp potato chips and production method thereof |
| CN105325967A (en) * | 2015-11-26 | 2016-02-17 | 江南大学 | Method for reducing oil content of fried potato chips |
| CN105325967B (en) * | 2015-11-26 | 2019-01-11 | 江南大学 | A method of reducing fried potato crisp chip oil content |
| CN105614784A (en) * | 2015-12-21 | 2016-06-01 | 安徽富尔达食品有限公司 | Method for processing and treating crispy potato chip |
| CN105962205A (en) * | 2016-06-28 | 2016-09-28 | 合肥市应传家庭农场有限公司 | Deep-fry potato chips suitable to be eaten by middle-aged and elderly people and method for manufacturing deep-fried potato chips |
| CN106235133A (en) * | 2016-08-01 | 2016-12-21 | 云南省农业科学院质量标准与检测技术研究所 | A kind of low-temperature frying potato block and preparation method thereof |
| CN106235133B (en) * | 2016-08-01 | 2020-12-22 | 云南省农业科学院质量标准与检测技术研究所 | Low-temperature fried potato chips and preparation method thereof |
| CN107373522A (en) * | 2017-07-28 | 2017-11-24 | 内蒙古薯都凯达食品有限公司 | A kind of method of vacuum and low temperature oil bath dehydration processing potato bar |
| CN108013407A (en) * | 2017-11-30 | 2018-05-11 | 江南大学 | A kind of method of acrylamide and 5 hydroxymethyl furfural content in reduction potato chips |
| CN108175062A (en) * | 2017-12-27 | 2018-06-19 | 安徽盼盼食品有限公司 | A kind of production method of delicious healthy potato chips |
| CN109090527A (en) * | 2018-07-18 | 2018-12-28 | 回头客食品集团股份有限公司 | vacuum frying potato technique |
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Application publication date: 20130313 |