CN103637118A - Baked green tea-flavor edible fungus potato chip - Google Patents
Baked green tea-flavor edible fungus potato chip Download PDFInfo
- Publication number
- CN103637118A CN103637118A CN201310526404.XA CN201310526404A CN103637118A CN 103637118 A CN103637118 A CN 103637118A CN 201310526404 A CN201310526404 A CN 201310526404A CN 103637118 A CN103637118 A CN 103637118A
- Authority
- CN
- China
- Prior art keywords
- parts
- green tea
- potato
- edible fungus
- auricularia auriculajudae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 12
- 241000233866 Fungi Species 0.000 title abstract 6
- 239000000796 flavoring agent Substances 0.000 title abstract 5
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 19
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 claims abstract description 17
- 235000009569 green tea Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 15
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 12
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 7
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 7
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 7
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 241000219793 Trifolium Species 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 3
- 244000028550 Auricularia auricula Species 0.000 claims description 19
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 19
- 235000013606 potato chips Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 241000352057 Solanum vernei Species 0.000 claims description 7
- 235000004976 Solanum vernei Nutrition 0.000 claims description 7
- 244000205754 Colocasia esculenta Species 0.000 claims description 6
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 210000000577 adipose tissue Anatomy 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 244000130270 Fagopyrum tataricum Species 0.000 abstract 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 abstract 1
- 241001038562 Pseudostellaria heterophylla Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 150000003254 radicals Chemical class 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241000219109 Citrullus Species 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a baked green tea-flavor edible fungus potato chip. The baked green tea-flavor edible fungus potato chip comprises, by weight, 200-220 parts of potato, 80-100 parts of purple sweet potato, 50-60 parts of corn, 60-70 parts of red bean, 20-30 parts of edible fungus, 20-25 parts of broccoli, 30-40 parts of watermelon, 60-70 parts of lotus root starch, 10-13 parts of tartary buckwheat pollen, 80-90 parts of tomato powder, 4-5 parts of notopterygium root, 3-4 parts of folium sennae, 4-5 parts of Chinese yam, 4-5 parts of lotus leaf, 5-6 parts of coix seed, 3-4 parts of clover, 3-4 parts of pseudostellaria heterophylla, 10-13 parts of green tea, 60-80 parts of honey, an appropriate amount of table salt and an appropriate amount of water. The baked green tea-flavor edible fungus potato chip utilizes corn, purple sweet potato and red bean as main materials, has a unique taste, is rich in nutrients, is added with notopterygium root extract having effects of delaying aging and eliminating human body free radical effects, and is added with folium sennae and lotus leaf extract having effects of clearing human body fat. Therefore, the baked green tea-flavor edible fungus potato chip is especially suitable for people wanting to lose weight.
Description
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Technical field
The present invention relates generally to food and preparation method thereof technical field, relates in particular to a kind of green tea taste auricularia auriculajudae potato chips.
Background technology
Food, beverage are that people consume the fastest consumer goods, food, beverage are related to the healthy of people, non-staple food on market is more and more now, but most non-staple food just can solve people's primary demand, people's living standard is in continuous improve, also more and more higher to the nutritional requirement of non-staple food.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of preparation method of green tea taste auricularia auriculajudae potato chips.
The present invention is achieved by the following technical solutions: a kind of green tea taste auricularia auriculajudae potato chips, are comprised of following weight portion raw material: potato 200-220, purple potato 80-100, corn 50-60, red bean 60-70, auricularia auriculajudae 20-30, broccoli 20-25, watermelon 30-40, lotus root starch 60-70, bitter buckwheat pollen 10-13, tomato meal 80-90, notopterygium root 4-5, folium sennae 3-4, Chinese yam 4-5, lotus leaf 4-5, heart of a lotus seed benevolence 5-6, clover 3-4, excellent careless 3-4, green tea 10-13, honey 60-80, salt is appropriate, water is appropriate.
A preparation method for green tea taste auricularia auriculajudae potato chips, comprises the following steps:
(1) potato, purple potato are cleaned, peeling, after stripping and slicing, puts into pot, and water proof cooks, and makes taro mud standby;
(2) through corn, red bean, auricularia auriculajudae, clean, put into pot, add honey, appropriate water, the stewing 45-50 minute that boils of heating, filters, and corn, red bean, auricularia auriculajudae are taken out, and dries, and grind up, obtains bean powder;
(3) watermelon is cleaned, removed seed, put into juice extractor with together with clean broccoli, squeeze into fruit and vegetable juice;
(4) the water heating of notopterygium root, folium sennae, Chinese yam, lotus leaf, heart of a lotus seed benevolence, clover, rod rod grass, green tea doubly being measured with 6-9 is extracted, and extract spraying is dry, obtains traditional Chinese medicine powder;
(5) all powders and taro mud are merged, add fruit and vegetable juice, appropriate water, salt, constantly stir, and after stirring into dough shape, does slabbing, bakes.
Advantage of the present invention is: a kind of green tea taste auricularia auriculajudae potato chips of the present invention, with corn, purple potato, red bean etc. as main material, nutrition taste is unique and nutritious, add notopterygium root extract, have and delay senility, know the effect of interior free yl, and the extract such as folium sennae, lotus leaf, there is certain effect of knowing body fat and be particularly suitable for needing the crowd of weight reducing edible.
The specific embodiment
Green tea taste auricularia auriculajudae potato chips, are comprised of following weight portion (Kg) raw material: potato 200, purple potato 80-, corn 50, red bean 60, auricularia auriculajudae 20, broccoli 20, watermelon 30, lotus root starch 60, bitter buckwheat pollen 10-13, tomato meal 80, notopterygium root 4, folium sennae 3, Chinese yam 4, lotus leaf 4, heart of a lotus seed benevolence 5, clover 3, rod rod grass 3, green tea 10, honey 60, salt is appropriate, water is appropriate.
A preparation method for green tea taste auricularia auriculajudae potato chips, comprises the following steps:
(1) potato, purple potato are cleaned, peeling, after stripping and slicing, puts into pot, and water proof cooks, and makes taro mud standby;
(2) through corn, red bean, auricularia auriculajudae, clean, put into pot, add honey, appropriate water, heating is stewing boils 45 minutes, filters, and corn, red bean, auricularia auriculajudae are taken out, and dries, and grind up, obtains bean powder;
(3) watermelon is cleaned, removed seed, put into juice extractor with together with clean broccoli, squeeze into fruit and vegetable juice;
(4) notopterygium root, folium sennae, Chinese yam, lotus leaf, heart of a lotus seed benevolence, clover, rod rod grass, green tea are extracted with the water heating of 6 times of amounts, extract spraying is dry, obtain traditional Chinese medicine powder;
(5) all powders and taro mud are merged, add fruit and vegetable juice, appropriate water, salt, constantly stir, and after stirring into dough shape, does slabbing, bakes.
Claims (2)
1. green tea taste auricularia auriculajudae potato chips, it is characterized in that, by following weight portion raw material, formed: potato 200-220, purple potato 80-100, corn 50-60, red bean 60-70, auricularia auriculajudae 20-30, broccoli 20-25, watermelon 30-40, lotus root starch 60-70, bitter buckwheat pollen 10-13, tomato meal 80-90, notopterygium root 4-5, folium sennae 3-4, Chinese yam 4-5, lotus leaf 4-5, heart of a lotus seed benevolence 5-6, clover 3-4, excellent careless 3-4, green tea 10-13, honey 60-80, salt is appropriate, water is appropriate.
2. the preparation method of a kind of green tea taste auricularia auriculajudae potato chips as claimed in claim 1, is characterized in that, comprises the following steps:
(1) potato, purple potato are cleaned, peeling, after stripping and slicing, puts into pot, and water proof cooks, and makes taro mud standby;
(2) through corn, red bean, auricularia auriculajudae, clean, put into pot, add honey, appropriate water, the stewing 45-50 minute that boils of heating, filters, and corn, red bean, auricularia auriculajudae are taken out, and dries, and grind up, obtains bean powder;
(3) watermelon is cleaned, removed seed, put into juice extractor with together with clean broccoli, squeeze into fruit and vegetable juice;
(4) the water heating of notopterygium root, folium sennae, Chinese yam, lotus leaf, heart of a lotus seed benevolence, clover, rod rod grass, green tea doubly being measured with 6-9 is extracted, and extract spraying is dry, obtains traditional Chinese medicine powder;
(5) all powders and taro mud are merged, add fruit and vegetable juice, appropriate water, salt, constantly stir, and after stirring into dough shape, does slabbing, bakes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310526404.XA CN103637118A (en) | 2013-10-31 | 2013-10-31 | Baked green tea-flavor edible fungus potato chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310526404.XA CN103637118A (en) | 2013-10-31 | 2013-10-31 | Baked green tea-flavor edible fungus potato chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637118A true CN103637118A (en) | 2014-03-19 |
Family
ID=50242525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310526404.XA Pending CN103637118A (en) | 2013-10-31 | 2013-10-31 | Baked green tea-flavor edible fungus potato chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637118A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029308A (en) * | 2015-08-26 | 2015-11-11 | 金蓉 | Processing method of fruity potato chips |
| CN108967821A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The production method of sweet potato piece with fruits and vegetables taste |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004283062A (en) * | 2003-03-20 | 2004-10-14 | Riken Vitamin Co Ltd | Cooked processed food |
| CN101589790A (en) * | 2009-06-29 | 2009-12-02 | 杭州天荷食品有限公司 | Purple sweet potato lotus root starch and preparation method thereof |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
| CN102754791A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Corn chip and making method thereof |
-
2013
- 2013-10-31 CN CN201310526404.XA patent/CN103637118A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004283062A (en) * | 2003-03-20 | 2004-10-14 | Riken Vitamin Co Ltd | Cooked processed food |
| CN101589790A (en) * | 2009-06-29 | 2009-12-02 | 杭州天荷食品有限公司 | Purple sweet potato lotus root starch and preparation method thereof |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
| CN102754791A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Corn chip and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029308A (en) * | 2015-08-26 | 2015-11-11 | 金蓉 | Processing method of fruity potato chips |
| CN108967821A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The production method of sweet potato piece with fruits and vegetables taste |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140319 |
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| RJ01 | Rejection of invention patent application after publication |