CN104351695A - Processing method of selenium and zinc enriched non-fried potato chips - Google Patents
Processing method of selenium and zinc enriched non-fried potato chips Download PDFInfo
- Publication number
- CN104351695A CN104351695A CN201410648244.0A CN201410648244A CN104351695A CN 104351695 A CN104351695 A CN 104351695A CN 201410648244 A CN201410648244 A CN 201410648244A CN 104351695 A CN104351695 A CN 104351695A
- Authority
- CN
- China
- Prior art keywords
- potato
- selenium
- zinc
- drying
- rich
- 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.)
- Granted
Links
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 85
- 239000011669 selenium Substances 0.000 title claims abstract description 85
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 80
- 239000011701 zinc Substances 0.000 title claims abstract description 76
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title claims abstract description 71
- 229910052725 zinc Inorganic materials 0.000 title claims abstract description 71
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000013606 potato chips Nutrition 0.000 title abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 130
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 130
- 238000001035 drying Methods 0.000 claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 229940091258 selenium supplement Drugs 0.000 claims description 73
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 12
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 229960001471 sodium selenite Drugs 0.000 claims description 12
- 239000011781 sodium selenite Substances 0.000 claims description 12
- 235000015921 sodium selenite Nutrition 0.000 claims description 12
- 229960000306 zinc gluconate Drugs 0.000 claims description 12
- 239000011670 zinc gluconate Substances 0.000 claims description 12
- 235000011478 zinc gluconate Nutrition 0.000 claims description 12
- 239000007789 gas Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 238000007710 freezing Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract 2
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 201000010099 disease Diseases 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 239000011573 trace mineral Substances 0.000 description 6
- 235000013619 trace mineral Nutrition 0.000 description 6
- 241000607479 Yersinia pestis Species 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000001291 vacuum drying Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000008439 repair process Effects 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000001727 in vivo Methods 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 230000001717 pathogenic effect Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 102000006587 Glutathione peroxidase Human genes 0.000 description 2
- 108700016172 Glutathione peroxidases Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 208000030507 AIDS Diseases 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 208000032170 Congenital Abnormalities Diseases 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010053759 Growth retardation Diseases 0.000 description 1
- 208000019926 Keshan disease Diseases 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019564 dysgeusia Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 231100000001 growth retardation Toxicity 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001535 kindling effect Effects 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- -1 obtains from diet Chemical compound 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 231100000255 pathogenic effect Toxicity 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229910052716 thallium Inorganic materials 0.000 description 1
- BKVIYDNLLOSFOA-UHFFFAOYSA-N thallium Chemical compound [Tl] BKVIYDNLLOSFOA-UHFFFAOYSA-N 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- 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 a processing method of selenium and zinc enriched non-fried potato chips. The processing method comprises the following steps: (1) raw material treatment: treating potatoes in steam at 45-55 DEG C for 10-50 minutes, then stewing and blanching for 30-60 minutes in the steam at 80-90 DEG C, and cooling; (2) freezing and unfreezing: cutting the potatoes into slices with the thicknesses of 3-6mm, freezing at the temperature of less than -10 DEG C, and then unfreezing the potato slices in a selenium and zinc enriched solution; (3) selenium and zinc enrichment: performing vacuum pumping on unfrozen potato slices in vacuum equipment at the vacuum degree of 0.085-0.095MPa for 10-20 minutes; (4) pre-drying: performing low-temperature drying on selenium and zinc enriched potato slices until the terminal water content is 15-35%; (5) puffing treatment; (6) after-drying: drying puffed potato slices until the terminal water content is less than 5%; and (7) cooling and packaging. The selenium and zinc enriched non-fried potato chips prepared by using the processing method disclosed by the invention are less in nutritional component loss, good in color and crisp in taste, and are added with selenium and zinc elements so as to have significant health effects.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the processing method of a kind of rich selenium, zinc non-fried potato crispy chip.
Background technology
According to the literature, potato is that Solanaceae belongs to annual herb plant, grain dish dual-purpose, comprehensive nutrition, wide adaptability, and be global important cereal crops, potato purposes is many, and industry chain (supply chain) is long, is the crop that in agricultural production, converted products is the abundantest.Potato is rich in the nutritional labeling of various needed by human body, except a large amount of carbohydrate, also containing protein, dietary fiber, minerals and vitamins etc., every 100g potato can provide the 4%-4.5% of human body institute's energy requirement every day and protein, provides the vitamin C higher than every daily demand amout 25%.Potato contained energy is generally lower than the average level of other plant tuber and cereal, can be complementary with other cereal preparations, for obese people, food potato and goods thereof can play certain fat-reducing effect, and potato also has certain anti-cancer efficacy.
Along with modern agriculture industry and industrial technology are on the impact of agricultural, Potato Industry becomes the chief component of agro based economic development day by day.In developed country, four one-tenth above potatos are used for processing industry, and its product comprises hundreds of kind food product and tens kinds of non-food product, and its added value is greatly improved, and can reach the 5-10 of fresh potato doubly.The Potato ring rot bacteria food of American-European countries and leisure food, people have good to its favor, are the most especially with chips, chrips.Along with the continuous expansion of American fast food McDonald and chain store of KFC, take potato as the fashionable whole world of fried food such as potato chips, Hash Browns of raw material, no exception in China.But fried food has potential threat to health, the edible of volume should not be crossed.Find according to the research of European Food release mechanism, containing a large amount of acrylamide in the fry fried foods such as chrips, chips, hamburger, in high temperature frying course, grease deterioration produces.Acrylamide can damage nerve system of human body, causes animal gene sudden change, has carcinogenesis.
Selenium, as the trace element of needed by human, is distributed widely in each histoorgan of human body and body fluid, growing to have and act on widely human body.Selenium has multiple physiological function to human body, its growth to the mankind, fertility and anti-ageingly have important health-care effect; Research shows, the pathogenic process of numerous disease is all relevant with active oxygen radical, but selenium element is an indispensable part of glutathione peroxidase, glutathione peroxidase not only has Cell protection and cell membrane exempts from oxidation damage, and participate in the oxidizing process of human body, the oxidation of unsaturated acids can be stoped, avoid producing poisonous metabolin, thus greatly reduce the evocating substance of cancer, safeguard the metabolism of human normal; And selenium can be combined by the heavy metal such as lead, mercury, thallium in body, metallic selenium albumen compound can be formed and detoxify, toxin expelling, the crowd in environmental pollution area has good gas defence, anti-cancer efficacy.In addition, selenium all has certain regulating action to AIDS, tumour, Keshan disease, thyropathy etc., and it can block the pathogenic effects of active oxygen radical, the pathogenetic function of preventing chronic; Selenium also have strengthen body immunity, angiocardiopathy preventing, antitumor, face nourishing antidebilitation wait for a long time various biological function, so selenium has the laudatory title of " life kindling material ".Selenium cannot synthesize in vivo, if human body lacks selenium can cause various diseases, selenium is to the important physiological function of human body more and more by various countries scientist is paid attention to, and various countries have all formulated the recommended intake of selemium nutrition according to the situation of this country self.Adult's intake that Chinese Soclety of Nutrition is recommended is 50 ~ 200 μ g/d.In human body, selenium mainly obtains from diet, and therefore, the content of Selenium In Foods directly affects the intake of the daily selenium of people.
Zinc is the essential trace element of human and animal, being distributed in various histoorgan, is the constituent of functional protein in body, nucleic acid and hundreds of enzyme, is also the activator of some enzyme, be related to the metabolism of several functions material in vivo, there is Physiology and biochemistry effect widely.Trace element zinc cannot synthesize in vivo, can only obtain from external.When human body lacks zinc, the metabolism of organism will be had a strong impact on, growth retardation can be there is, youthful age depauperation, dysgeusia and wound healing slow etc., pregnant woman lacks zinc even can there is fetal anomaly, and China's width source is vast, the formation of meals is substantially based on cereal, and in food, in the insufficiency of intake of zinc or meals, fiber is taken in the absorption affecting zinc too much and caused scarce zinc situation comparatively general.Adult's intake that Chinese Soclety of Nutrition is recommended is about 15mg/d.
According to interrelated data report, China has the people of 80% to lack trace elements of selenium, zinc.
At present relevantly in potato crispy chip is processed, add selenium, the method for zinc has spraying, Soaking, vacuum impregnation technology etc.Spraying can also exist and spray uneven, inner skewness, the problem such as cause food flavor not good; Soaking, vacuum impregnation technology all also exist soak time length, nutritive loss is serious, the problems such as poor, crisp of bulkiness is hard.
In view of the effect in human body of trace elements of selenium, zinc and people's liking potato crispy chip, overcome the drawback of fried potato and prior art, develop the non-fried potato crispy chip goods being rich in trace elements of selenium, zinc, for ensureing that the development of people's health and Potato ring rot bacteria industry is all significant.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide the processing method of a kind of rich selenium, zinc non-fried potato crispy chip, nutrient component damages is few, and the potato crispy chip of preparation is rich in selenium, Zn-ef ficiency, makes potato crispy chip have obvious health-care efficacy.
The present invention adopts following technical scheme to achieve these goals:
A processing method for rich selenium, zinc non-fried potato crispy chip, comprises the following steps:
(1) Feedstock treating: select fresh potato, cleaning, finishing, then potato is placed in 45-55 DEG C of steam and processes 10-50min, then in 80-90 DEG C of steam boiling blanching 30-60min, cooling after for subsequent use;
(2) freeze, thaw: the sheet potato that step (1) processes being cut into 3-6mm thickness, then the temperature of potato block below-10 DEG C is freezed, thaw in the solution being rich in selenium, zinc again, described be rich in selenium, zinc solution formulated by sodium selenite, zinc gluconate, addition meets GB14880-2012 regulation;
(3) rich selenium, zinc: will be placed in vacuum equipment and vacuumize being rich in the potato block thawed in the solution of selenium, zinc, vacuum is 0.085-0.095MPa, vacuum time 10-20min, make the gas expansion, the effusion that are dissolved in potato block inside, selenium, zinc enter potato block inside fast, are evenly distributed;
(4) front drying: pulled out by the potato block of rich selenium, zinc after draining surface solution, low temperature drying, temperature range is 50-65 DEG C, is dried to end point moisture 15%-35%, for subsequent use after easing back;
(5) expanded: the potato slices eased back after front drying to be put into the expanding treatment of microwave bulking machine, microwave power 0.5-1KW, expanded time 0.3-2min;
(6) dry afterwards: the potato block after expanded is dropped into drying box rapidly, and baking temperature controls at 50-70 DEG C, is dried to end point moisture and is less than 5%;
(7) cool, pack.
Step (4), (5), (6) also can directly adopt method potato block being freezed again vacuum freeze drying to carry out.
Cooling described in step (7), packaging the potato block after heated drying are cooled to room temperature, nitrogen-filled packaging or vacuum packaging.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) the present invention adopts and potato is processed 10-50min by potato through steam heated process under 45-55 DEG C of steam, glutamic acid in potato is transformed to GABA (GABA) under the effect of glutamic acid carbon dioxide removal enzyme, can be efficiently inhibited blood pressure rising, at brain tonic and intelligence development, prevent skin aging, improve in lipid-metabolism etc. and have good effect, also been removed the peculiar smell such as the astringent taste in potato, blue or green taste, sweet delicate flavour increases simultaneously; Then by the boiling blanching 30-60min in 80-90 DEG C of steam of the potato after steam heated process, the nutritional labelings such as the increase of potato sweet taste, vitamin C are retained to greatest extent;
(2) potato block freezes by the present invention, and potato block internal moisture is congealed into ice, and changes the tissue of potato, increases the cellular structure of potato block; Be placed in vacuum equipment after being rich in the potato block thawed in the solution of selenium, zinc and vacuumize, make the gas expansion, the effusion that are dissolved in potato block inside, selenium, zinc can enter potato block inside fast, and are evenly distributed;
(3) processing method of the present invention is obtained rich selenium, zinc non-fried potato crispy chip, not only nutrient component damages is few, and impart new composition and remain original color and luster and local flavor, and crispy in taste, add selenium, Zn-ef ficiency simultaneously, make potato crispy chip have more obvious health-care efficacy, in agricultural byproducts processing technical field, there is extremely important meaning.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the prerequisite not departing from present inventive concept, any improvement done all drops within protection scope of the present invention.
Embodiment 1:
A processing method for rich selenium, zinc non-fried potato crispy chip, comprises the following steps:
(1) Feedstock treating: select in the same size, bud root is little, do not germinate, sugary less, without the fresh potato 1kg of disease and pest, clean with clear water, finishing peeling, then the potato after finishing peeling is processed 10min in 55 DEG C of steams, boiling blanching 60min in 80 DEG C of steams again, for subsequent use after cooling;
(2) freeze, thaw: the sheet potato that step (1) processes being cut into 3mm thickness, then potato block is freezed at the temperature of-15 DEG C, thaw in the solution being rich in selenium, zinc again, be rich in selenium, zinc solution formulated by sodium selenite, zinc gluconate, be mixed with mass concentration for containing sodium selenite 3.5 × 10
-5the solution of %, zinc gluconate 0.015%;
(3) rich selenium, zinc: will be placed in vacuum equipment and vacuumize being rich in the potato block thawed in the solution of selenium, zinc, vacuum is 0.085MPa, vacuum time 10min, make the gas expansion, the effusion that are dissolved in potato block inside, selenium, zinc enter potato block inside fast, are evenly distributed;
(4) front drying: the potato block of rich selenium, zinc is pulled out after draining surface solution, drop into hot air drier, baking temperature controls, at 50 DEG C, to be dried to end point moisture 15%, for subsequent use after easing back;
(5) expanded: the potato slices eased back after front drying to be put into the expanding treatment of microwave bulking machine, microwave power 0.5KW, expanded time 0.3min;
(6) dry afterwards: the potato block after expanded is dropped into hot air drier rapidly, and baking temperature controls, at 50 DEG C, to be dried to end point moisture and to be less than 5%;
(7) potato block is after drying cooled to room temperature, nitrogen-filled packaging.
After testing, the potato crispy chip product moisture of the present embodiment is less than 5%, and Se content is 600.85 μ g/kg, and Zn content is 86.51mg/kg.
Embodiment 2:
(1) Feedstock treating: select in the same size, bud root is little, do not germinate, sugary less, without the fresh potato 1kg of disease and pest, clean with clear water, then repair peeling, potato after finishing peeling is processed 30min in 50 DEG C of steams, boiling blanching 40min in 85 DEG C of steams again, for subsequent use after cooling;
(2) freeze, thaw: the potato after step (1) being processed is cut into the sheet of 4mm thickness, then potato block is freezed at the temperature of-25 DEG C, thaw in the solution being rich in selenium, zinc again, be rich in selenium, zinc solution formulated by sodium selenite, zinc gluconate, be mixed with mass concentration for containing sodium selenite 6.0 × 10
-5the solution of %, zinc gluconate 0.020%;
(3) rich selenium, zinc: will be placed in vacuum equipment and vacuumize being rich in the potato block thawed in the solution of selenium, zinc, vacuum is 0.09MPa, vacuum time 15min, make the gas expansion, the effusion that are dissolved in potato block inside, selenium, zinc enter potato block inside fast, are uniformly distributed;
(4) front drying: pulled out by the potato block of rich selenium, zinc after draining surface solution and drop into vacuum drying chamber, baking temperature controls, at 55 DEG C, to be dried to end point moisture 30%, for subsequent use after easing back;
(5) expanded: the potato slices eased back after front drying to be put into microwave bulking machine expanded, microwave power 0.7KW, expanded time 0.9min;
(6) dry afterwards: the potato block after expanded is dropped into vacuum drying chamber rapidly, and baking temperature controls at 60 DEG C, and dry end point moisture is less than 5%;
(7) potato block is after drying cooled to room temperature, vacuum packaging.
After testing, the potato crispy chip moisture of the present embodiment is less than 5%, and Se content is 1041.33 μ g/kg, and Zn content is 110.25mg/kg.
Embodiment 3:
(1) Feedstock treating: select in the same size, bud root is little, do not germinate, sugary less, without the fresh potato 1kg of disease and pest, clean with clear water, then repair peeling, potato after finishing peeling is processed 40min in 50 DEG C of steams, boiling blanching 50min in 85 DEG C of steams again, for subsequent use after cooling;
(2) freeze, thaw: the potato after step (1) being processed is cut into the sheet of 5mm thickness, then potato block is freezed at the temperature of-35 DEG C, thaw in the solution being rich in selenium, zinc again, be rich in selenium, zinc solution formulated by sodium selenite, zinc gluconate, be mixed with mass concentration for containing sodium selenite 8.5 × 10
-5the solution of %, zinc gluconate 0.025%;
(3) rich selenium, zinc: will be placed in vacuum equipment and vacuumize being rich in the potato block thawed in the solution of selenium, zinc, vacuum is 0.095MPa, vacuum time 15min, make the gas expansion, the effusion that are dissolved in potato block inside, selenium, zinc enter potato block inside fast, are uniformly distributed;
(4) front drying: pulled out by the potato block of rich selenium, zinc after draining surface solution and drop into hot air drier, baking temperature controls, at 60 DEG C, to be dried to end point moisture 35%, for subsequent use after easing back;
(5) expanded: the potato slices eased back after front drying to be put into microwave bulking machine expanded, microwave power 0.9KW, expanded time 1.5min;
(6) dry afterwards: the potato block after expanded is dropped into vacuum drying chamber rapidly, and baking temperature controls at 60 DEG C, and dry end point moisture is less than 5%;
(7) potato block is after drying cooled to room temperature, vacuum packaging.
After testing, the potato crispy chip moisture of the present embodiment is less than 5%, and Se content is 1552.51 μ g/kg, and Zn content is 137.02mg/kg.
Embodiment 4:
(1) Feedstock treating: select in the same size, bud root is little, do not germinate, sugary less, without the fresh potato 1kg of disease and pest, clean with clear water, then repair peeling, potato after finishing peeling is processed 50min in 45 DEG C of steams, boiling blanching 60min in 80 DEG C of steams again, for subsequent use after cooling;
(2) freeze, thaw: the potato after step (1) being processed is cut into the sheet of 6mm thickness, then potato block is freezed at the temperature of-35 DEG C, thaw in the solution being rich in selenium, zinc again, be rich in selenium, zinc solution formulated by sodium selenite, zinc gluconate, be mixed with mass concentration for containing sodium selenite 1.1 × 10
-4the solution of %, zinc gluconate 0.03%;
(3) rich selenium, zinc: will be placed in vacuum equipment and vacuumize being rich in the potato block thawed in the solution of selenium, zinc, vacuum is 0.095MPa, vacuum time 20min, make the gas expansion, the effusion that are dissolved in potato block inside, selenium, zinc enter potato block inside fast, are uniformly distributed;
(4) front drying: pulled out by the potato block of rich selenium, zinc after draining surface solution and drop into vacuum drying chamber, baking temperature controls, at 65 DEG C, to be dried to end point moisture 15%, for subsequent use after easing back;
(5) expanded: the potato slices eased back after front drying to be put into microwave bulking machine expanded, microwave power 1KW, expanded time 2min;
(6) dry afterwards: the potato block after expanded is dropped into vacuum drying chamber rapidly, and baking temperature controls at 70 DEG C, and dry end point moisture is less than 5%;
(7) potato block is after drying cooled to room temperature, nitrogen-filled packaging.
After testing, the potato crispy chip moisture of the present embodiment is less than 5%, and Se content is 2000 μ g/kg, and Zn content is 164.43mg/kg.
Embodiment 5:
(1) Feedstock treating: select in the same size, bud root is little, do not germinate, sugary less, without the fresh potato 1kg of disease and pest, clean with clear water, then repair peeling, potato after finishing peeling is processed 40min in 50 DEG C of steams, boiling blanching 50min in 85 DEG C of steams again, for subsequent use after cooling;
(2) freeze, thaw: the potato after step (1) being processed is cut into the sheet of 5mm thickness, then potato block is freezed at the temperature of-35 DEG C, thaw in the solution being rich in selenium, zinc again, be rich in selenium, zinc solution formulated by sodium selenite, zinc gluconate, be mixed with mass concentration for containing sodium selenite 8.5 × 10
-5the solution of %, zinc gluconate 0.025%;
(3) rich selenium, zinc: will be placed in vacuum equipment and vacuumize being rich in the potato block thawed in the solution of selenium, zinc, vacuum is 0.095MPa, vacuum time 15min, make the gas expansion, the effusion that are dissolved in potato block inside, selenium, zinc enter potato block inside fast, are uniformly distributed;
(4) dry: the potato block of rich selenium, zinc to be pulled out the quick-freezing room dropping into-35 DEG C after draining surface solution and freeze, then vacuum be more than 0.095MPa, temperature of heating plate be 65 DEG C at vacuum freeze drying to terminal moisture be less than 5%;
(5) potato block is after drying cooled to room temperature, vacuum packaging.
After testing, the potato crispy chip moisture of the present embodiment is less than 5%, and Se content is 1552.51 μ g/kg, and Zn content is 137.02mg/kg.
Claims (3)
1. a processing method for rich selenium, zinc non-fried potato crispy chip, is characterized in that: comprise the following steps:
(1) Feedstock treating: select fresh potato, cleaning, finishing, then potato is placed in 45-55 DEG C of steam and processes 10-50min, then in 80-90 DEG C of steam boiling blanching 30-60min, cooling after for subsequent use;
(2) freeze, thaw: the sheet potato that step (1) processes being cut into 3-6mm thickness, then the temperature of potato block below-10 DEG C is freezed, thaw in the solution being rich in selenium, zinc again, described be rich in selenium, zinc solution formulated by sodium selenite, zinc gluconate, addition meets GB14880-2012 regulation;
(3) rich selenium, zinc: will be placed in vacuum equipment and vacuumize being rich in the potato block thawed in the solution of selenium, zinc, vacuum is 0.085-0.095MPa, vacuum time 10-20min, make the gas expansion, the effusion that are dissolved in potato block inside, selenium, zinc enter potato block inside fast, are evenly distributed;
(4) front drying: pulled out by the potato block of rich selenium, zinc after draining surface solution, low temperature drying, temperature range is 50-65 DEG C, is dried to end point moisture 15%-35%, for subsequent use after easing back;
(5) expanded: the potato slices eased back after front drying to be put into the expanding treatment of microwave bulking machine, microwave power 0.5-1KW, expanded time 0.3-2min;
(6) dry afterwards: the potato block after expanded is dropped into drying box rapidly, and baking temperature controls at 50-70 DEG C, is dried to end point moisture and is less than 5%;
(7) cool, pack.
2. the processing method of rich selenium according to claim 1, zinc non-fried potato crispy chip, is characterized in that: the front drying described in step (4), (5), (6), expanded, rear drying can directly adopt method potato block being freezed again vacuum freeze drying to carry out.
3. the processing method of rich selenium according to claim 1, zinc non-fried potato crispy chip, is characterized in that: the cooling described in step (7), packaging the potato block after heated drying are cooled to room temperature, nitrogen-filled packaging or vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648244.0A CN104351695B (en) | 2014-11-14 | 2014-11-14 | A kind of processing method of selenium-rich, zinc non-fried potato crispy chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648244.0A CN104351695B (en) | 2014-11-14 | 2014-11-14 | A kind of processing method of selenium-rich, zinc non-fried potato crispy chip |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104351695A true CN104351695A (en) | 2015-02-18 |
| CN104351695B CN104351695B (en) | 2017-09-29 |
Family
ID=52519086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410648244.0A Active CN104351695B (en) | 2014-11-14 | 2014-11-14 | A kind of processing method of selenium-rich, zinc non-fried potato crispy chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351695B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872584A (en) * | 2015-05-29 | 2015-09-02 | 兴化市绿禾食品有限公司 | Method for making puffed potato |
| CN105595181A (en) * | 2016-02-26 | 2016-05-25 | 丽水市农业科学研究院 | Production method of leisure crisp-chip food non-fried rice cake |
| CN106577958A (en) * | 2016-12-19 | 2017-04-26 | 怀宁县恒达畜产品有限公司 | Production process of selenium- and zinc-rich hog casings |
| CN106852473A (en) * | 2016-02-01 | 2017-06-16 | 普洱绿海生物开发有限公司 | A kind of processing method of red heart detoxification Ipomoea batatas fourth |
| CN107535924A (en) * | 2017-10-11 | 2018-01-05 | 高雨荷 | A kind of preparation method of the non-fried potato crispy chip of natural anti-oxidation |
| CN109452594A (en) * | 2018-12-03 | 2019-03-12 | 北京市农业技术推广站 | Microwave bulking sweet potato chip processing technology |
| CN114698780A (en) * | 2021-11-05 | 2022-07-05 | 杭州西马克食品有限公司 | Bamboo shoot dietary fiber leisure potato chips and processing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5118518A (en) * | 1988-06-24 | 1992-06-02 | House Food Industrial Co., Ltd. | Method for manufacturing sweet potato chips |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN102144763A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried sweet potato crisps and preparation method thereof |
| CN102342462A (en) * | 2011-10-01 | 2012-02-08 | 江苏派乐滋食品有限公司 | Preparation method of selenium rich sweet potato flakes |
-
2014
- 2014-11-14 CN CN201410648244.0A patent/CN104351695B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5118518A (en) * | 1988-06-24 | 1992-06-02 | House Food Industrial Co., Ltd. | Method for manufacturing sweet potato chips |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN102144763A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried sweet potato crisps and preparation method thereof |
| CN102342462A (en) * | 2011-10-01 | 2012-02-08 | 江苏派乐滋食品有限公司 | Preparation method of selenium rich sweet potato flakes |
Non-Patent Citations (1)
| Title |
|---|
| 郭婷，等: "冻融甘薯热风干燥特性与动力学研究", 《食品与机械》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872584A (en) * | 2015-05-29 | 2015-09-02 | 兴化市绿禾食品有限公司 | Method for making puffed potato |
| CN106852473A (en) * | 2016-02-01 | 2017-06-16 | 普洱绿海生物开发有限公司 | A kind of processing method of red heart detoxification Ipomoea batatas fourth |
| CN105595181A (en) * | 2016-02-26 | 2016-05-25 | 丽水市农业科学研究院 | Production method of leisure crisp-chip food non-fried rice cake |
| CN106577958A (en) * | 2016-12-19 | 2017-04-26 | 怀宁县恒达畜产品有限公司 | Production process of selenium- and zinc-rich hog casings |
| CN107535924A (en) * | 2017-10-11 | 2018-01-05 | 高雨荷 | A kind of preparation method of the non-fried potato crispy chip of natural anti-oxidation |
| CN109452594A (en) * | 2018-12-03 | 2019-03-12 | 北京市农业技术推广站 | Microwave bulking sweet potato chip processing technology |
| CN114698780A (en) * | 2021-11-05 | 2022-07-05 | 杭州西马克食品有限公司 | Bamboo shoot dietary fiber leisure potato chips and processing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104351695B (en) | 2017-09-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104351695B (en) | A kind of processing method of selenium-rich, zinc non-fried potato crispy chip | |
| CN104522551A (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN102657318B (en) | Crisp sweet potato chips and method for producing same | |
| CN105433307B (en) | A kind of purple sweet potato potato chips and preparation method thereof | |
| CN104351686A (en) | Processing method of intelligence-promoting water chestnut crisp chips | |
| CN104256430A (en) | Manufacturing method of instant sweet potato food | |
| CN105341290A (en) | Processing method of preserved guavas with fragrance of fruits | |
| CN103766799B (en) | A kind of production method of Fedtsch apple crisp slices | |
| CN104351679A (en) | Processing method of instant type carrot slices rich in zinc, calcium and magnesium | |
| CN107874150A (en) | A kind of preparation method of the compound meat paper of auxotype | |
| CN102805193A (en) | Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring | |
| CN108783417A (en) | A kind of preparation method that instant mushroom is dry | |
| KR100753358B1 (en) | Slices of shiitake mushroom preserved in honey and manufacturing process thereof | |
| KR100753356B1 (en) | Slices of shiitake mushroom preserved in soy sauce and manufacturing process thereof | |
| KR100918508B1 (en) | The dried fish where ginseng steamed red liquid contains and the manufacturing method | |
| KR101173889B1 (en) | method for manufacturing dried seafood sikhae, and the dried seafood sikhae produced thereby | |
| KR20130030611A (en) | Buckwheat | |
| CN104738398A (en) | Salted black glutinous rice and millet and preparation method | |
| CN1593215A (en) | Quick freezing medlar rice and dough refreshment | |
| CN107927147B (en) | Preparation method of dried water chestnut bamboo shoots | |
| CN108634239B (en) | Seaweed-flavored chili crisp and preparation method thereof | |
| CN111184052A (en) | Preparation method of passion fruit stuffing | |
| CN105533551A (en) | Red date and peach kernel composite expanded product and preparation method thereof | |
| CN105285666A (en) | Chinese yam slice browning inhibitor and use method thereof | |
| CN105310029A (en) | Pumpkin paste instant food 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240222 Address after: 233100 Intersection of Renai Road and Shejitan Road, Fucheng Town, Fengyang County, Chuzhou City, Anhui Province Patentee after: Fengyang County Economic Development Investment Co.,Ltd. Country or region after: China Address before: No.9 Donghua Road, Fengyang County, Chuzhou City, Anhui Province Patentee before: ANHUI SCIENCE AND TECHNOLOGY University Country or region before: China |
|
| TR01 | Transfer of patent right |