CN103610000A - 一种薯片及其制备方法 - Google Patents

一种薯片及其制备方法 Download PDF

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CN103610000A
CN103610000A CN201310688335.2A CN201310688335A CN103610000A CN 103610000 A CN103610000 A CN 103610000A CN 201310688335 A CN201310688335 A CN 201310688335A CN 103610000 A CN103610000 A CN 103610000A
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potato
potato chips
tangerine peel
xinhui tangerine
xinhui
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CN103610000B (zh
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戴女裕
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Xuzhou Xushu Phato Industry Technology Co., Ltd.
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戴女裕
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18Roasted or fried products, e.g. snacks or chips
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明涉及一种薯片及其制备方法。本发明的薯片通过以下步骤的制备方法得到:(1)将马铃薯洗净,去皮,切成2~3mm的马铃薯薄片;(2)将新会陈皮与水混合,其中新会陈皮与水的重量比为1∶20,将混合物煮沸20~30min,过滤,得新会陈皮提取液;(3)将马铃薯薄片浸泡在新会陈皮提取液中6h,然后捞出风干,风干时间是3~4天;(4)将风干后的马铃薯薄片倒入油锅中炸制。本发明的薯片口感轻脆、带有陈皮清香,还具有理气健脾、止咳化痰等保健功效。

Description

一种薯片及其制备方法
技术领域
[0001] 本发明涉及一种薯片及其制备方法。
背景技术
[0002] 薯片作为一种休闲食品,深受广大青少年朋友的喜爱。其特有的轻脆口感和马铃薯特有的香味,使得很多人爱不释手,人们常常将其作为轻松娱乐生活方式中的一种零食。
[0003] 但是,由于薯片一般在高温下炸制,马铃薯原有的维生素遭到流失,由于薯片还含有大量饱和脂肪和盐分,过多食用对健康不利,例如,长期食用可能导致中枢神经、血液及肾脏等受到损伤,甚至致癌。
[0004] 如何能使薯片既可以作为一种美味休闲食品,又使其不危害人体健康,甚至还起到保健作用,成为一个研究课题。
发明内容
[0005] 本发明的目的是针对现有技术的不足,提供一种薯片及其制备方法,该薯片口感轻脆、带有陈皮清香,还具有理气健脾、止咳化痰等保健功效。
[0006] 为了解决上述技术问题,本发明的目的是通过以下技术方案实现的:
[0007] 一种薯片的制备方法,其特征在于,包括以下步骤:
[0008] (I)将马铃薯洗净,去皮,切成2〜3mm的马铃薯薄片;
[0009] (2)将新会陈皮与水混合,其中新会陈皮与水的重量比为1:20,将混合物煮沸20〜30min,过滤,得新会陈皮提取液;
[0010] (3)将马铃薯薄片浸泡在新会陈皮提取液中6h,然后捞出风干,风干时间是3〜4天;
[0011] (4)将风干后的马铃薯薄片倒入油锅中炸制。
[0012] 优选地,所述第(2)步骤还包括:将新会陈皮提取液冷却至20°C。
[0013] 进一步地,所述第(3)步骤中所述马铃薯薄片与所述新会陈皮提取液的重量比是I:10 〜40。
[0014] 进一步地,所述第(3)步骤的风干温度是20°C。
[0015] 再进一步,所述第(4)步骤的油锅中油温控制在100〜150°C。
[0016] 优选地,所述油温控制在120°C。
[0017] 进一步地,所述第(4)步骤的炸制时间是30〜180s。
[0018] 一种薯片,其特征在于,由上述的制备方法得到。
[0019] 与现有技术相比,本发明制备的薯片具有以下有益效果:
[0020] 本发明所选用的新会陈皮是广东省江门市新会区所产的大红柑的干果皮,由于土壤条件、栽培技术、农田小气候的差异,新会产的陈皮与外地移植新会柑的陈皮,其形状组织结构虽然相似,但挥发油所含的成分及品味都有很大差异,新会陈皮具有很高的药用价值,其调味效果也与普通陈皮相比具有很大差异。[0021] 本发明的薯片,通过马铃薯薄片在新会陈皮提取液中浸泡,一方面去除部分淀粉,有利于轻脆口感形成,另一方面将新会陈皮有效成分渗入,使得炸制之后的薯片口感轻脆,带有清香,由于不含盐分,减少了高温油炸后对人体的健康威胁,另外还具有理气健脾、止咳化痰等保健功效。作为休闲食品食用,与一般的薯片相比,更加利于人体健康。
具体实施方式
[0022] 以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
[0023] 实施例1
[0024] 一种薯片,通过以下步骤的制备方法得到:
[0025] (I)将马铃薯洗净,去皮,切成2〜3mm的马铃薯薄片;
[0026] (2)将新会陈皮与水混合,其中新会陈皮与水的重量比为1:20,将混合物煮沸20min,过滤,得新会陈皮提取液,然后将新会陈皮提取液冷却至20°C ;
[0027] (3)将马铃薯薄片浸泡在新会陈皮提取液中6h,(马铃薯薄片与新会陈皮提取液的重量比是1:10),然后捞出风干,风干时间是3天,于自然环境下风干;
[0028] (4)将风干后的马铃薯薄片倒入油锅中,油温控制在120°C炸制,时间视个人口味而定,可以是30〜180s。
[0029] 实施例2
[0030] 一种薯片,通过以下步骤的制备方法得到:
[0031] (I)将马铃薯洗净,去皮,切成2〜3mm的马铃薯薄片;
[0032] (2)将新会陈皮与水混合,其中新会陈皮与水的重量比为1:20,将混合物煮沸30min,过滤,得新会陈皮提取液;
[0033] (3)将马铃薯薄片浸泡在新会陈皮提取液中6h (马铃薯薄片与新会陈皮提取液的重量比是1:30),然后捞出在环境温度下风干,风干时间是4天;
[0034] (4)将风干后的马铃薯薄片倒入油锅中,油温控制在100°C炸制,时间视个人口味而定,可以是30〜180s。
[0035] 实施例3
[0036] 一种薯片,通过以下步骤的制备方法得到:
[0037] (I)将马铃薯洗净,去皮,切成2〜3mm的马铃薯薄片;
[0038] (2)将新会陈皮与水混合,其中新会陈皮与水的重量比为1:20,将混合物煮沸20min,过滤,得新会陈皮提取液;
[0039] (3)将马铃薯薄片浸泡在新会陈皮提取液中6h (马铃薯薄片与新会陈皮提取液的重量比是1:40),然后捞出在环境温度下风干,风干时间是3天;
[0040] (4)将风干后的马铃薯薄片倒入油锅中,油温控制在150°C炸制,时间视个人口味而定,可以是30〜180s。
[0041] 最后应说明的是:以上仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,凡在本发明的精神和原则之内所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。

Claims (8)

1.一种薯片的制备方法,其特征在于,包括以下步骤: (1)将马铃薯洗净,去皮,切成2〜3mm的马铃薯薄片; (2)将新会陈皮与水混合,其中新会陈皮与水的重量比为1:20,将混合物煮沸20〜30min,过滤,得新会陈皮提取液; (3)将马铃薯薄片浸泡在新会陈皮提取液中6h,然后捞出风干,风干时间是3〜4天; (4)将风干后的马铃薯薄片倒入油锅中炸制。
2.根据权利要求1所述的薯片的制备方法,其特征在于,所述第(2)步骤还包括:将新会陈皮提取液冷却至20°C。
3.根据权利要求1所述的薯片的制备方法,其特征在于,所述第(3)步骤中所述马铃薯薄片与所述新会陈皮提取液的重量比是1:10〜40。
4.根据权利要求1所述的薯片的制备方法,其特征在于,所述第(3)步骤的风干温度是20。。。
5.根据权利要求1所述的薯片的制备方法,其特征在于,所述第(4)步骤的油锅中油温控制在100〜150。。。
6.根据权利要求5所述的薯片的制备方法,其特征在于,其特征在于,所述油温控制在120。。。
7.根据权利要求1所述的薯片的制备方法,其特征在于,所述第(4)步骤的炸制时间是30 〜180so
8.一种薯片,其特征在于,由权利要求1〜7任一所述的制备方法得到。
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103907853A (zh) * 2014-04-18 2014-07-09 连城田园食品厂 一种多风味低糖香脆甘薯条片的加工方法
CN105075622A (zh) * 2015-08-20 2015-11-25 张月媚 一种温州甜蜜番薯枣的栽培与晒制工艺
CN105475918A (zh) * 2015-12-19 2016-04-13 李家森 一种原味薯片的制作方法
CN105495463A (zh) * 2015-12-19 2016-04-20 李家森 一种番茄味薯片的制作方法
CN107114735A (zh) * 2017-05-24 2017-09-01 合肥华创现代农业科技有限公司 猴头菇薯片及其制备方法
CN107969655A (zh) * 2017-12-01 2018-05-01 广东新会新本色陈皮研发有限公司 陈皮薯片及其制作方法

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Publication number Priority date Publication date Assignee Title
CN102599450A (zh) * 2011-11-09 2012-07-25 陆菊芳 薯片无油制作工艺
CN103099152A (zh) * 2011-11-14 2013-05-15 汤继刚 马铃薯休闲食品及制备工艺
CN103211187A (zh) * 2013-04-28 2013-07-24 王惠莹 一种保健马铃薯脆片及其加工方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599450A (zh) * 2011-11-09 2012-07-25 陆菊芳 薯片无油制作工艺
CN103099152A (zh) * 2011-11-14 2013-05-15 汤继刚 马铃薯休闲食品及制备工艺
CN103211187A (zh) * 2013-04-28 2013-07-24 王惠莹 一种保健马铃薯脆片及其加工方法

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103907853A (zh) * 2014-04-18 2014-07-09 连城田园食品厂 一种多风味低糖香脆甘薯条片的加工方法
CN103907853B (zh) * 2014-04-18 2016-09-28 连城田园食品厂 一种多风味低糖香脆甘薯条片的加工方法
CN105075622A (zh) * 2015-08-20 2015-11-25 张月媚 一种温州甜蜜番薯枣的栽培与晒制工艺
CN105075622B (zh) * 2015-08-20 2018-09-04 张月媚 一种温州甜蜜番薯枣的栽培与晒制工艺
CN105475918A (zh) * 2015-12-19 2016-04-13 李家森 一种原味薯片的制作方法
CN105495463A (zh) * 2015-12-19 2016-04-20 李家森 一种番茄味薯片的制作方法
CN107114735A (zh) * 2017-05-24 2017-09-01 合肥华创现代农业科技有限公司 猴头菇薯片及其制备方法
CN107969655A (zh) * 2017-12-01 2018-05-01 广东新会新本色陈皮研发有限公司 陈皮薯片及其制作方法

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