CN103798689A - Red-bean potato chips and preparation method thereof - Google Patents
Red-bean potato chips and preparation method thereof Download PDFInfo
- Publication number
- CN103798689A CN103798689A CN201410028588.1A CN201410028588A CN103798689A CN 103798689 A CN103798689 A CN 103798689A CN 201410028588 A CN201410028588 A CN 201410028588A CN 103798689 A CN103798689 A CN 103798689A
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- potato chips
- powder
- red
- red bean
- water
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- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 27
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 27
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 25
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 20
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 7
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 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
- 210000001161 mammalian embryo Anatomy 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 235000007320 Avena fatua Nutrition 0.000 claims description 6
- 241001647031 Avena sterilis Species 0.000 claims description 6
- 235000004535 Avena sterilis Nutrition 0.000 claims description 6
- 241001113925 Buddleja Species 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 6
- 235000014036 Castanea Nutrition 0.000 claims description 6
- 240000002943 Elettaria cardamomum 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
- 241001130943 Phyllanthus <Aves> Species 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 229940107666 astragalus root Drugs 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 240000000588 Hericium erinaceus Species 0.000 claims description 3
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 238000009826 distribution Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 241000209140 Triticum Species 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241001061264 Astragalus Species 0.000 abstract 1
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 1
- 244000119298 Emblica officinalis Species 0.000 abstract 1
- 235000015489 Emblica officinalis Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 229940100445 wheat starch Drugs 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 15
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012356 Product development Methods 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 238000010923 batch production Methods 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
- 235000013339 cereals Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013311 vegetables 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
-
- 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
- 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
Abstract
The invention discloses red-bean potato chips and a preparation method of the red-bean potato chips. The red-bean potato chips consist of raw materials such as potato powder, sorghum starch, wheat germ, red beans, egg powder, red bean powder, white sugar powder, phyllanthus emblica, flatstem milkvetch seed, lemon grass, lemongrass and the like. The red-bean potato chips have the beneficial effects that the flavor of the prepared potato chips is novel, and by adding the wheat germ, the red-bean potato chips are nutritional and convenient to eat. The process is simple, the technology is easy to control, the investment is little, quickness in effectiveness is realized, convenience in popularization is realized, and easiness in standardization and industrialization can be realized.
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 red bean taste potato chips 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: red bean taste potato chips are made up of the raw material of following weight portion: potato full-powder 200-210, sorghum starch 40-42, wheat embryo 52-54, red bean 28-30, egg powder 18-20, red bean powder 14-15, powdered sugar 10-12, Phyllanthus embical fruit 15-16, semen astragali complanati 2-3, lemon grass (Cymbopogon citratus) 3-4, lemon-grass 1-2, edible oil 10-12, salt 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: cornstarch 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.
Red bean taste potato chips preparation process of the present invention is carried out according to the following steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, sorghum starch, crosses 80 mesh sieves, obtains premix compound material;
(2) red bean is cleaned bubble and is sent out, and Phyllanthus embical fruit is got pulp, adds the suitable quantity of water pulping of polishing together, obtains local flavor additive;
(3) semen astragali complanati, lemon grass (Cymbopogon citratus), lemon-grass add suitable quantity of water decoction 2-3 time, and each 20-30min, 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 edible 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 and carry out seasoning processing, bag distribution packaging with red bean powder, powdered sugar.
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: the potato chips taste novelty that the present invention makes, spy is added with wheat embryo, health-nutrition, instant.Technique of the present invention is simple, and technology is easily grasped, and small investment, instant effect are convenient to generally promote, and is easy to realize standardization, standardization, batch production production.
The specific embodiment
Red bean taste potato chips, are made up of the raw material of following weight portion (kg):
Potato full-powder 200, sorghum starch 40, wheat embryo 54, red bean 30, egg powder 20, red bean powder 15, powdered sugar 10, Phyllanthus embical fruit 16, semen astragali complanati 3, lemon grass (Cymbopogon citratus) 4, lemon-grass 1, edible oil 12, salt 10, nourishing additive agent 5, water are appropriate.
Wherein nourishing additive agent is made up of the raw material of following weight portion (kg): cornstarch 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, sorghum starch, crosses 80 mesh sieves, obtains premix compound material;
(2) red bean is cleaned bubble and is sent out, and Phyllanthus embical fruit is got pulp, adds the suitable quantity of water pulping of polishing together, obtains local flavor additive;
(3) semen astragali complanati, lemon grass (Cymbopogon citratus), lemon-grass add suitable quantity of water decoction 3 times, and each 30min, 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 edible oil, is sent on full-automatic baking line and bakes to crisp;
(6) potato chips that baking is good are cooled to 30 ℃, mix and carry out seasoning processing, bag distribution packaging with red bean powder, powdered sugar.
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. red bean taste potato chips, it is characterized in that, formed by the raw material of following weight portion: potato full-powder 200-210, sorghum starch 40-42, wheat embryo 52-54, red bean 28-30, egg powder 18-20, red bean powder 14-15, powdered sugar 10-12, Phyllanthus embical fruit 15-16, semen astragali complanati 2-3, lemon grass (Cymbopogon citratus) 3-4, lemon-grass 1-2, edible oil 10-12, salt 8-10, nourishing additive agent 5-6, water are appropriate; Wherein nourishing additive agent, it is characterized in that, made by the raw material of following weight portion: cornstarch 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 red bean taste potato chips described in claim l, it is characterized in that: comprise the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, sorghum starch, crosses 80 mesh sieves, obtains premix compound material;
(2) red bean is cleaned bubble and is sent out, and Phyllanthus embical fruit is got pulp, adds the suitable quantity of water pulping of polishing together, obtains local flavor additive;
(3) semen astragali complanati, lemon grass (Cymbopogon citratus), lemon-grass add suitable quantity of water decoction 2-3 time, and each 20-30min, 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 edible 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 and carry out seasoning processing, bag distribution packaging with red bean powder, powdered sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028588.1A CN103798689A (en) | 2014-01-22 | 2014-01-22 | Red-bean potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028588.1A CN103798689A (en) | 2014-01-22 | 2014-01-22 | Red-bean potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798689A true CN103798689A (en) | 2014-05-21 |
Family
ID=50696460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410028588.1A Pending CN103798689A (en) | 2014-01-22 | 2014-01-22 | Red-bean potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798689A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049145A (en) * | 2007-05-05 | 2007-10-10 | 张居德 | Method for preparing convenience food of sweet potato |
| US20080241344A1 (en) * | 2007-01-31 | 2008-10-02 | Pacific Pure-Aid Compnay | Free flowing vegetable powder and method for its manufacture |
| CN101313687A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Coarse grain biscuit and preparation method thereof |
| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
| CN101946613A (en) * | 2010-08-17 | 2011-01-19 | 山东省农业科学院作物研究所 | Sweet potato for processing preserved sweet potato and cultivation method and application thereof |
| CN102871080A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Trtary buckwheat potato crisp and method for making same |
| CN103330171A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Vegetable potato chips and manufacturing method thereof |
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing method thereof |
-
2014
- 2014-01-22 CN CN201410028588.1A patent/CN103798689A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080241344A1 (en) * | 2007-01-31 | 2008-10-02 | Pacific Pure-Aid Compnay | Free flowing vegetable powder and method for its manufacture |
| CN101049145A (en) * | 2007-05-05 | 2007-10-10 | 张居德 | Method for preparing convenience food of sweet potato |
| CN101313687A (en) * | 2007-06-01 | 2008-12-03 | 田丰 | Coarse grain biscuit and preparation method thereof |
| CN101940301A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Novel nutritional healthy body-building puffed food for food therapy |
| CN101946613A (en) * | 2010-08-17 | 2011-01-19 | 山东省农业科学院作物研究所 | Sweet potato for processing preserved sweet potato and cultivation method and application thereof |
| CN102871080A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Trtary buckwheat potato crisp and method for making same |
| CN103330171A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Vegetable potato chips and manufacturing method thereof |
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐飞 等: "香脆薯片生产工艺研究", 《江苏农业科学》, no. 5, 31 December 2008 (2008-12-31), pages 237 - 239 * |
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| PB01 | Publication | ||
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Application publication date: 20140521 |