CN103844227A - Mung bean flavored potato chips and preparation method thereof - Google Patents
Mung bean flavored potato chips and preparation method thereof Download PDFInfo
- Publication number
- CN103844227A CN103844227A CN201410028494.4A CN201410028494A CN103844227A CN 103844227 A CN103844227 A CN 103844227A CN 201410028494 A CN201410028494 A CN 201410028494A CN 103844227 A CN103844227 A CN 103844227A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- potato chips
- powder
- water
- pulp
- 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.)
- Pending
Links
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
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)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses mung bean flavored potato chips and a preparation method of the mung bean flavored potato chips. The mung bean flavored potato chips are prepared from potato granules, buckwheat, wheat germs, mung bean flour, glutinous rice flour, coconut pulp, pawpaw pulp, wampee pulp, acorus gramineus, fennel, schisandra chinensis, houttuynia cordata, linseed oil, salt, white granulated sugar, white pepper powder and ground cloves powder. The mung bean flavored potato chips have the beneficial effects of being novel in taste as well as healthy and nutritious as being specially provided with the wheat germs, and being convenient to eat; the preparation method has the beneficial effects of being simple in process, low in investment, rapid in effectiveness, easy to popularize and promote, and applicable to standardized, normalized and industrialized production, and the technology is easy to master.
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 mung bean local flavor 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: mung bean local flavor potato chips are made up of the raw material of following weight portion: potato full-powder 200-210, buckwheat 30-32, wheat embryo 45-48, mung bean flour 40-42, glutinous rice flour 22-25, coconut flesh 20-22, pawpaw pulp 12-14, Calusena lansium pulp 14-15, grass-leaved sweetflag 2-3, fennel seeds 1-2, fruit of Chinese magnoliavine 1-2, cordate houttuynia 3-4, linseed oil 14-15, salt 10-12, white granulated sugar 12-14, white pepper powder 6-8, Ground Cloves 2-3, 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.
Mung bean local flavor 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, buckwheat, mung bean flour, glutinous rice flour, crosses 80 mesh sieves, obtains premix compound material;
(2) coconut flesh, pawpaw pulp, Calusena lansium pulp add suitable quantity of water polishing pulping, obtain local flavor additive;
(3) grass-leaved sweetflag, fennel seeds, the fruit of Chinese magnoliavine, cordate houttuynia 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 linseed oil, is sent on full-automatic baking line and bakes to delicious and crisp;
(6) potato chips that baking is good are cooled to 30-40 DEG C, mix and carry out seasoning processing, bag distribution packaging with white pepper powder, Ground Cloves.
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 spy that the present invention makes is added with wheat embryo, taste novelty, health-nutrition, instant, technique of the present invention is simple, and technology is easily grasped, small investment, instant effect, be convenient to generally promote, and is easy to realize standardization, standardization, batch production production.
Detailed description of the invention
Mung bean local flavor potato chips, are made up of the raw material of following weight portion (kg):
Potato full-powder 200, buckwheat 30, wheat embryo 48, mung bean flour 40, glutinous rice flour 25, coconut flesh 20, pawpaw pulp 14, Calusena lansium pulp 15, grass-leaved sweetflag 2, fennel seeds 1, the fruit of Chinese magnoliavine 1, cordate houttuynia 3, linseed oil 15, salt 10, white granulated sugar 14, white pepper powder 8, Ground Cloves 3, nourishing additive agent 6, 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, buckwheat, mung bean flour, glutinous rice flour, crosses 80 mesh sieves, obtains premix compound material;
(2) coconut flesh, pawpaw pulp, Calusena lansium pulp add suitable quantity of water polishing pulping, obtain local flavor additive;
(3) grass-leaved sweetflag, fennel seeds, the fruit of Chinese magnoliavine, cordate houttuynia 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 linseed oil, is sent on full-automatic baking line and bakes to delicious and crisp;
(6) potato chips that baking is good are cooled to 30 DEG C, mix and carry out seasoning processing, bag distribution packaging with white pepper powder, Ground Cloves.
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. mung bean local flavor potato chips, it is characterized in that, formed by the raw material of following weight portion: potato full-powder 200-210, buckwheat 30-32, wheat embryo 45-48, mung bean flour 40-42, glutinous rice flour 22-25, coconut flesh 20-22, pawpaw pulp 12-14, Calusena lansium pulp 14-15, grass-leaved sweetflag 2-3, fennel seeds 1-2, fruit of Chinese magnoliavine 1-2, cordate houttuynia 3-4, linseed oil 14-15, salt 10-12, white granulated sugar 12-14, white pepper powder 6-8, Ground Cloves 2-3, 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; 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 mung bean local flavor potato chips described in claim l, it is characterized in that: comprise the steps:
(1) wheat embryo abrasive dust, mixes with potato full-powder, buckwheat, mung bean flour, glutinous rice flour, crosses 80 mesh sieves, obtains premix compound material;
(2) coconut flesh, pawpaw pulp, Calusena lansium pulp add suitable quantity of water polishing pulping, obtain local flavor additive;
(3) grass-leaved sweetflag, fennel seeds, the fruit of Chinese magnoliavine, cordate houttuynia 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 linseed oil, is sent on full-automatic baking line and bakes to delicious and crisp;
(6) potato chips that baking is good are cooled to 30-40 DEG C, mix and carry out seasoning processing, bag distribution packaging with white pepper powder, Ground Cloves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028494.4A CN103844227A (en) | 2014-01-22 | 2014-01-22 | Mung bean flavored potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410028494.4A CN103844227A (en) | 2014-01-22 | 2014-01-22 | Mung bean flavored potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103844227A true CN103844227A (en) | 2014-06-11 |
Family
ID=50852684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410028494.4A Pending CN103844227A (en) | 2014-01-22 | 2014-01-22 | Mung bean flavored potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103844227A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444286A (en) * | 2006-08-22 | 2009-06-03 | 方山县金水河食品有限公司 | Production recipe of non-fried potato chips and processing technology |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| CN102763823A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Buckwheat potato chips and making method thereof |
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing method thereof |
| CN103504254A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Black rice potato chips and preparation method thereof |
-
2014
- 2014-01-22 CN CN201410028494.4A patent/CN103844227A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444286A (en) * | 2006-08-22 | 2009-06-03 | 方山县金水河食品有限公司 | Production recipe of non-fried potato chips and processing technology |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| CN102763823A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Buckwheat potato chips and making method thereof |
| CN103504254A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Black rice potato chips and preparation method thereof |
| CN103494144A (en) * | 2013-10-16 | 2014-01-08 | 吴柠君 | Corn-flavored potato chips and producing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103798699A (en) | Sesame potato chips and preparation method thereof | |
| CN103750213A (en) | Fresh grapefruit-flavored potato chips and preparation method thereof | |
| CN103766816A (en) | Fragrant aloe potato chip and preparation method thereof | |
| CN104273454A (en) | Nutritious rice capable of promoting health of digestive function and preparation method of nutritious rice | |
| CN103844228A (en) | Purple sweet potato chips and preparation method thereof | |
| CN103989061A (en) | Black tea-containing nutritional health noodle and making method thereof | |
| CN103844230A (en) | Wheat flavored potato chips and preparation method thereof | |
| CN104187322A (en) | High-calcium flour and preparation method thereof | |
| CN103798690A (en) | Tartary buckwheat potato chips and preparation method thereof | |
| CN104856097A (en) | Preparation method for egg roll with fresh shrimps | |
| CN104256333A (en) | Nutrient health care rice with effects of clearing away heat and reducing internal heat and preparation method thereof | |
| CN103610001A (en) | Characteristic kumquat pickles and preparation method thereof | |
| CN103750214A (en) | Cucumber-flavor potato chips and preparation method thereof | |
| CN103798693A (en) | Sweet strawberry potato chips and preparation method thereof | |
| CN103750210A (en) | Black rice potato chips and preparation method thereof | |
| CN103766818A (en) | Fruit/vegetable healthy potato chips and preparation method thereof | |
| CN103798698A (en) | Orange potato chips and preparation method thereof | |
| CN105029357A (en) | Tomato juice flavored minced chicken and preparation method thereof | |
| CN103815315A (en) | Ginger juice potato chip and preparation method thereof | |
| CN103798694A (en) | Jujube potato chips and preparation method thereof | |
| CN103815316A (en) | Almond chips and preparation method thereof | |
| CN103798692A (en) | Tomato flavored potato chips and preparation method thereof | |
| CN103798691A (en) | Rose fragrance potato chips and preparation method thereof | |
| CN103766817A (en) | Non-fried low-fat potato chips and preparation method thereof | |
| CN103798604A (en) | Spicy and hot potato chips and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | 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: 20140611 |
|
| RJ01 | Rejection of invention patent application after publication |