CN103798637A - Corn potato chips and preparation method thereof - Google Patents
Corn potato chips and preparation method thereof Download PDFInfo
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- CN103798637A CN103798637A CN201410028933.1A CN201410028933A CN103798637A CN 103798637 A CN103798637 A CN 103798637A CN 201410028933 A CN201410028933 A CN 201410028933A CN 103798637 A CN103798637 A CN 103798637A
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- powder
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- potato chips
- potato
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 21
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 20
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- 235000005822 corn Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 235000021537 Beetroot Nutrition 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
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- 241001156382 Lansium Species 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 6
- 241000333181 Osmanthus Species 0.000 claims description 6
- 240000007880 Phyllostachys bambusoides Species 0.000 claims description 6
- 235000001550 Phyllostachys bambusoides Nutrition 0.000 claims description 6
- 235000017200 Phyllostachys vivax Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 241001499733 Plantago asiatica Species 0.000 claims description 6
- 244000223082 Syzygium paniculatum Species 0.000 claims description 6
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 6
- 229940107666 astragalus root Drugs 0.000 claims description 6
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- 150000001875 compounds Chemical class 0.000 claims description 6
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- 235000009973 maize Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 3
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- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 240000000588 Hericium erinaceus Species 0.000 claims description 3
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 3
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- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
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- 241000209140 Triticum Species 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 3
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- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
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- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 241000167854 Bourreria succulenta Species 0.000 abstract 1
- 244000089795 Clausena lansium Species 0.000 abstract 1
- 235000008738 Clausena lansium Nutrition 0.000 abstract 1
- 235000003805 Musa ABB Group Nutrition 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 235000015266 Plantago major Nutrition 0.000 abstract 1
- 241000612118 Samolus valerandi Species 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 238000012356 Product development Methods 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
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- 235000004213 low-fat Nutrition 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 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
-
- 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
- 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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses corn potato chips and a preparation method of the corn potato chips. The corn potato chips consist of raw materials such as potato powder, corn powder, wheat germ, green bean powder, beetroot powder, edible aloe, chinese wampee fruit, wax guard seed kernels, rhizoma galangae, madake bamboo root, plantain, bunge cherry seed, corn germ oil and the like. The corn potato chips have the beneficial effects that the potato chips are rich in vitamins, the immunity of the human body also can be enhanced, the corn potato chips are beneficial to the health of the human body by adding the wheat germ and can nourish the stomach, the healthcare function is realized, the formula is applicable to the demand of the human body, and the corn potato chips belong to health and delicious food.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of potato chips and preparation method thereof.
Background technology
Along with leisure food kind is more and more abundanter, leisure food is becoming the necessary article in people's daily life gradually.Leisure food is also a class of fast-moving consumer goods in fact, is the food of eating in the time of people's leisure, rest.Leisure food is being promoted gradually becomes the daily essential consumer goods of the common people, and along with the raising of expanding economy and the level of consumption, consumer constantly increases for the demand of leisure food quantity and quality.In the field of leisure food, potato is one of most popular raw material.Wherein stackable potato chip because of its sharp and clear mouthfeel and diversified taste very popular.Along with the prosperity of leisure food consumption, more people has been placed on the starting point healthy and nutrition aspect.Present leisure food production firm is publicizing leisure food can become a part for meals in a healthy and balanced way---and the leisure food of low in calories, low fat, low sugar is the main flow of new product development from now on.Raw material using food materials such as various fruits, vegetables, coarse cereals as leisure food, adopts the processing mode of health environment-friendly more such as boiling, baking, when keeping delicious mouthfeel, makes it be more conducive to people's health.Main raw material(s) in the present invention---wheat embryo, to the mystery effect of health, is recognized the world over.It not only contains comprehensively, enriches balanced nutrition, and often the edible heart that can keep human body, blood, bone, muscle, neural function are normal.Along with the development of leisure food industry and the raising of people's living standard, leisure food will be pressed close to people's life more.
Summary of the invention
The object of the invention is to be to provide a kind of corn-potato slices and preparation method thereof, to increase the kind of potato chips, promote health, enrich people's life.
For addressing this problem, the technical solution used in the present invention is: corn-potato slices is made up of the raw material of following weight portion: potato full-powder 200-210, corn flour 50-54, wheat embryo 40-42, mung bean flour 25-28, beet root powder 18-20, edible aloe 20-22, Calusena lansium fruit 14-15, wax gourd seed benevolence 5-6, galangal 1-2, giant timber bamboo root and rhizome 1-2, Asiatic plantain 3-4, brush-cherry seed 2-3, maize germ oil 12-14, edible salt 10-12, white granulated sugar 6-8, zanthoxylum powder 8-10, nourishing additive agent 5-6, water are appropriate.Wherein nourishing additive agent is made up of the raw material of following weight portion: buckwheat 30-32, Hericium erinaceus powder 14-15, onion freeze-dried powder 8-10, Amomum cardamomum 4-5, wild oat 8-10, astragalus root 1-2, butterflybush flower 5-6, anise seed 2-3, chestnut shell 3-4, loguat leaf 5-6, dried sweet-scented osmanthus 6-8, water are appropriate.
Corn-potato slices preparation process of the present invention is carried out according to the following steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, corn flour, mung bean flour, beet root powder, crosses 80 mesh sieves, obtains premix compound material;
(2) edible aloe, Calusena lansium fruit, wax gourd seed benevolence, obtain local flavor additive;
(3) galangal, giant timber bamboo root and rhizome, Asiatic plantain, brush-cherry seed add suitable quantity of water decoction 2-3 time, and each 20-30 minute, merges decoction liquor, and elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) the potato chips two sides that step (4) pressure rolling is made brushes maize germ oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30-40 ℃, mix carry out seasoning processing, bag distribution packaging with zanthoxylum powder.
In addition, the preparation method of nourishing additive agent is: Amomum cardamomum, wild oat, astragalus root, butterflybush flower, anise seed, chestnut shell, loguat leaf, dried sweet-scented osmanthus are added to suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and to obtain final product.
Beneficial effect of the present invention: potato chips of the present invention have abundant vitamin, can promote immune function of human body simultaneously, and spy is added with wheat embryo, good for health, can stomach invigorating, there is health care, formula conforms with human body needs, make people enjoy delicious in, belong to health delicious food.
The specific embodiment
Corn-potato slices, is made up of the raw material of following weight portion (kg):
Potato full-powder 200, corn flour 54, wheat embryo 40, mung bean flour 28, beet root powder 20, edible aloe 22, Calusena lansium fruit 14, wax gourd seed benevolence 6, galangal 2, giant timber bamboo root and rhizome 1, Asiatic plantain 3, brush-cherry seed 2, maize germ oil 12, edible salt 10, white granulated sugar 8, zanthoxylum powder 10, nourishing additive agent 6, water are appropriate.
Wherein nourishing additive agent is made up of the raw material of following weight portion (kg): buckwheat 30, Hericium erinaceus powder 15, onion freeze-dried powder 10, Amomum cardamomum 5, wild oat 10, astragalus root 1, butterflybush flower 6, anise seed 3, chestnut shell 4, loguat leaf 6, dried sweet-scented osmanthus 8, water are appropriate.
Preparation method, comprises the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, corn flour, mung bean flour, beet root powder, crosses 80 mesh sieves, obtains premix compound material;
(2) edible aloe, Calusena lansium fruit, wax gourd seed benevolence, obtain local flavor additive;
(3) galangal, giant timber bamboo root and rhizome, Asiatic plantain, brush-cherry seed add suitable quantity of water decoction 3 times, and each 30 minutes, merge decoction liquor, elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) the potato chips two sides that step (4) pressure rolling is made brushes maize germ oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30 ℃, mix carry out seasoning processing, bag distribution packaging with zanthoxylum powder.
In addition, the preparation method of nourishing additive agent is: Amomum cardamomum, wild oat, astragalus root, butterflybush flower, anise seed, chestnut shell, loguat leaf, dried sweet-scented osmanthus are added to suitable quantity of water and decoct 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 30 minutes, cooling, spraying is dried, and to obtain final product.
Claims (2)
1. a corn-potato slices, it is characterized in that, formed by the raw material of following weight portion: potato full-powder 200-210, corn flour 50-54, wheat embryo 40-42, mung bean flour 25-28, beet root powder 18-20, edible aloe 20-22, Calusena lansium fruit 14-15, wax gourd seed benevolence 5-6, galangal 1-2, giant timber bamboo root and rhizome 1-2, Asiatic plantain 3-4, brush-cherry seed 2-3, maize germ oil 12-14, edible salt 10-12, white granulated sugar 6-8, zanthoxylum powder 8-10, nourishing additive agent 5-6, water are appropriate; Wherein nourishing additive agent, is made up of the raw material of following weight portion: buckwheat 30-32, Hericium erinaceus powder 14-15, onion freeze-dried powder 8-10, Amomum cardamomum 4-5, wild oat 8-10, astragalus root 1-2, butterflybush flower 5-6, anise seed 2-3, chestnut shell 3-4, loguat leaf 5-6, dried sweet-scented osmanthus 6-8, water are appropriate; Preparation method is: Amomum cardamomum, wild oat, astragalus root, butterflybush flower, anise seed, chestnut shell, loguat leaf, dried sweet-scented osmanthus are added to suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and to obtain final product.
2. according to the preparation method of the corn-potato slices described in claim l, it is characterized in that: comprise the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, corn flour, mung bean flour, beet root powder, crosses 80 mesh sieves, obtains premix compound material;
(2) edible aloe, Calusena lansium fruit, wax gourd seed benevolence, obtain local flavor additive;
(3) galangal, giant timber bamboo root and rhizome, Asiatic plantain, brush-cherry seed add suitable quantity of water decoction 2-3 time, and each 20-30 minute, merges decoction liquor, and elimination residue obtains health care Chinese medicine extract;
(4) step (1) premix compound material, step (2) local flavor additive, step (3) health care Chinese medicine extract, appropriate water and other residual components mix, and potato chips are made in pressure rolling;
(5) the potato chips two sides that step (4) pressure rolling is made brushes maize germ oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30-40 ℃, mix carry out seasoning processing, bag distribution packaging with zanthoxylum powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028933.1A CN103798637A (en) | 2014-01-22 | 2014-01-22 | Corn potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028933.1A CN103798637A (en) | 2014-01-22 | 2014-01-22 | Corn potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798637A true CN103798637A (en) | 2014-05-21 |
Family
ID=50696408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410028933.1A Pending CN103798637A (en) | 2014-01-22 | 2014-01-22 | Corn potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798637A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989055A (en) * | 2014-05-22 | 2014-08-20 | 安徽省达亿粮油食品有限公司 | Osmanthus fragrans rice wine wheat germ powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836562A (en) * | 2006-04-21 | 2006-09-27 | 望宏端 | Production method of gastrodia elata nutritious dilated food series |
| CN101674735A (en) * | 2007-04-27 | 2010-03-17 | 埃姆斯兰德-斯达克有限公司 | The potato block of improvement or potato fourth and the manufacture method and the application of improvement |
| CN101980617A (en) * | 2008-01-18 | 2011-02-23 | 福瑞托-雷贸易公司股份有限公司 | Process for making a healthy snack food |
-
2014
- 2014-01-22 CN CN201410028933.1A patent/CN103798637A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836562A (en) * | 2006-04-21 | 2006-09-27 | 望宏端 | Production method of gastrodia elata nutritious dilated food series |
| CN101674735A (en) * | 2007-04-27 | 2010-03-17 | 埃姆斯兰德-斯达克有限公司 | The potato block of improvement or potato fourth and the manufacture method and the application of improvement |
| CN101980617A (en) * | 2008-01-18 | 2011-02-23 | 福瑞托-雷贸易公司股份有限公司 | Process for making a healthy snack food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989055A (en) * | 2014-05-22 | 2014-08-20 | 安徽省达亿粮油食品有限公司 | Osmanthus fragrans rice wine wheat germ powder and preparation method thereof |
| CN103989055B (en) * | 2014-05-22 | 2015-12-30 | 安徽省达亿粮油食品有限公司 | A kind of sweet osmanthus rice wine wheat germ powder and preparation method thereof |
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Application publication date: 20140521 |
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