CN104799224A - Processing process for strip potato chips - Google Patents
Processing process for strip potato chips Download PDFInfo
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- CN104799224A CN104799224A CN201510246812.9A CN201510246812A CN104799224A CN 104799224 A CN104799224 A CN 104799224A CN 201510246812 A CN201510246812 A CN 201510246812A CN 104799224 A CN104799224 A CN 104799224A
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- potato
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- oil spout
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Abstract
The invention discloses a processing process for strip potato chips. The processing process is sequentially performed according to the following steps of stirring, mixing flour, rolling, embossing, cutting in a rolling way to mold, spraying oil before baking, baking, spraying oil after baking, dispersing flavoring, and packaging into finished products. The single shape and the single taste of baked potato chip foods can be avoided, and the requirement of people on a potato chip product is changed.
Description
Technical field:
The present invention relates generally to field of food producing technology, particularly relates to a kind of processing method of stripe potato chip food product.
Background technology:
Chip product is a kind of novel healthy food developed, and occupies larger market in dilated food.Tradition potato chips mostly are fresh-cut saratoga chip.Along with the development of leisure food, develop with the baking-type stackable potato chip line of production of fried type potato chips to health.Exploitation cures potato chip food product with the full powder of fresh potato snowflake for raw material, and fresh potato etc. are batching, and having certain health concept, is the demand of future market.Add the batching such as milk powder and cheese's powder, the nutritive value of potato chips can be increased, strengthen potato chips local flavor.
Existing market is compound, and to bake chip product mainly with arc or arc be main, and smooth and with shape of stripes potato chips are less, will bring different vision and enjoyment to consumer.
Summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, provides the processing method of the discrepant potato chip food product of a kind of shape, and it can avoid baking the single form of potato chip food product and taste, and changes the demand of people to chip product.
The present invention is for raw material with potato flakes, starch, fresh potato, white granulated sugar, oil, with converted starch, cheese's powder, milk powder, flavoring, salt, lecithin, flavoring essence for batching, through stir and face, calendering, embossing, rolling cut shaping, roasting before oil spout, baking, roasting after oil spout, spreading make.It is characterized in that: the weight portion of batching is: potato flakes 45-50, starch 10-15, fresh potato 5-10, white granulated sugar 10-15, oily 5-10, converted starch 5-10, cheese's powder 3-5, milk powder 3-5, flavoring 1-1.2, salt 0.1-0.2, lecithin 0.5-0.8, flavoring essence 0.5-0.8, water is appropriate.
Concrete procedure of processing is as follows:
1) and face: by above-mentioned weight portion, potato flakes, starch, fresh potato, white granulated sugar, oil, converted starch, cheese's powder, milk powder, salt, lecithin, flavoring essence are added in horizontal dough mixer together, 35rad/min mix and blend 8min at a slow speed, turns middling speed 55rad/min again and stirs 15min to agglomerating after adding suitable quantity of water;
2), roll-in: dough is through 4 road stacks;
3), embossing: rolled by special knurling rolls;
4), bake front oil spout: shaping dough sheet, through oil-injection machine oil spout, monolithic oil spout weight is 0.05-0.1g;
5), toast: send into steel band fuel gas oven and toast.Baking time: 3min ~ 5min
| Baking temperature | One district | 2nd district | 3rd district | 4th district |
| Get angry (DEG C) | 100～140 | 180～220 | 160～190 | 140～180 |
| Lower fire (DEG C) | 90～120 | 150～200 | 140～180 | 130～160 |
6), roasting rear oil spout: monolithic oil spout weight is 0.02-0.05g;
7), breading: carry out outer loose powder through the laggard mixer of cooling line and carry out taste seasoning.Upper surface spreads 0.01-0.02g toppings.
Described fresh potato mud is fresh potato through cleaning, crosses microtome, carry out boiling after peeling.Carry out cooling after cooking weighing use again.Described oil is coconut oil, need be heated to 60 degree.Toppings are: potato original flavor or tomato or Brazilian Churrascos local flavor or fragrant pungent.
Effect of the present invention
It is aromatic strongly fragrant, nutritious that the present invention not only can produce potato, the chip product of crispy in taste, shape novelty, and production equipment is ripe, utilizes complete biscuit line to accomplish scale production.Meet the needs of social development.
The present invention has following advantage compared to existing technology: adopt knurling rolls embossing molding, oil spout is toasted, product is had on stripe, outward appearance, local flavor all to the sensation that people is brand-new, this processing method coordinates oil spout, embossing, baking process by the formula of potato flakes and potato, produce the food of different shape, and this processing method can by biscuit producing process equipment, actualizing technology industrialization.In addition, sprinkle flavoring at product surface, realize local flavor variation.
Accompanying drawing illustrates:
Fig. 1 is processing process figure of the present invention.
Detailed description of the invention:
embodiment
By potato flakes 46kg, starch 15kg, fresh potato 5kg, white granulated sugar 11 kg, oil 8
Kg, converted starch 9 kg, cheese's powder 3 kg, milk powder 3 kg, flavoring 1.2 kg, salt 0.2 kg, lecithin 0.8 kg, flavoring essence 0.8 kg, rising adds in horizontal dough mixer, 35rad/min mix and blend 8min at a slow speed, turns middling speed 55rad/min again and stirs 15min to agglomerating after adding suitable quantity of water.Be cut into type through calendering, embossing, roller, shaping Weight control, at 12g/10 sheet, enters baking oven and carries out baking, baking temperature after oil spout:
| One district | 2nd district | 3rd district | 4th district | |
| Get angry (DEG C) | 100～140 | 180～220 | 160～190 | 140～180 |
| Lower fire (DEG C) | 90～120 | 150～200 | 140～180 | 130～160 |
Baking time 4min, oil spout come out of the stove after by oil-injection machine, by 2% oil spout.Spray palm oil 5.2kg.Surperficial dusting 1.2% potato original flavor powder on line after cooling line.Product carries out in traditional thread binding holder, utilizes continuous automatic horizontal packing machine to pack.
Claims (2)
1. the processing technology of stripe potato chips, it is characterized in that: it is for raw material with potato flakes, starch, fresh potato, white granulated sugar, oil, with converted starch, cheese's powder, milk powder, flavoring, salt, lecithin, flavoring essence for batching, through to stir and face, calendering, embossing, rolling cut are shaping, oil spout, baking, oil spout, spreading are made;
The weight portion of batching is: potato flakes 45-50, starch 10-15, fresh potato 5-10, white granulated sugar 10-15, oily 5-10, converted starch 5-10, cheese's powder 3-5, milk powder 3-5, flavoring 1-1.2, salt 0.1-0.2, lecithin 0.5-0.8, flavoring essence 0.5-0.8, water are appropriate;
Concrete procedure of processing is as follows:
1) and face: by above-mentioned weight portion, potato flakes, starch, fresh potato, white granulated sugar, oil, converted starch, cheese's powder, milk powder, salt, lecithin, flavoring essence are added in horizontal dough mixer together, 34-36rad/min mix and blend 7-9min at a slow speed, turns middling speed 54-56rad/min again and stirs 14-16min to agglomerating after adding suitable quantity of water;
2), roll-in: dough makes dough sheet through 4 road stacks;
3), embossing: the dough sheet after calendering is shaping by stripe knurling rolls rolling cut;
4), rolling cut is shaping: after circular die rolling cut is shaping, monolithic weight is 1-1.3g;
5), bake front oil spout: shaping dough sheet, through oil-injection machine oil spout, monolithic oil spout weight is 0.05-0.1g;
6), baking: send into steel band fuel gas oven and carry out multizone baking, be respectively equipped with electrothermal tube above and below described steel band, and power on that heat pipe temperature is temperature of getting angry, lower electric tube temperature is lower fiery temperature, baking time: 3min ~ 5min;
7), roasting rear oil spout: monolithic oil spout weight is 0.02-0.05g;
8), breading: carry out outer loose powder through the laggard mixer of cooling line and carry out taste seasoning, upper surface spreads 0.01-0.02g toppings.
2. the processing technology of a kind of stripe potato chips according to claim 1, it is characterized in that: described product is stripe, take potato flakes as primary raw material, baking front piece needs oil spout, described oil is coconut oil, need be heated to 50-70 degree, described toppings are wherein a kind of or its combination of potato original flavor toppings, tomato toppings, Brazilian Churrascos flavor seasoning powder, fragrant pungent flavor powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510246812.9A CN104799224A (en) | 2015-05-14 | 2015-05-14 | Processing process for strip potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510246812.9A CN104799224A (en) | 2015-05-14 | 2015-05-14 | Processing process for strip potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104799224A true CN104799224A (en) | 2015-07-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510246812.9A Pending CN104799224A (en) | 2015-05-14 | 2015-05-14 | Processing process for strip potato chips |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394769A (en) * | 2015-11-23 | 2016-03-16 | 北京德青源蛋品安全工程技术研究有限公司 | Baking type egg chips and preparation method thereof |
| CN106954820A (en) * | 2017-04-10 | 2017-07-18 | 宁夏薯味仙食品科技开发有限公司 | Ripe potato is broken, compressing tablet, disintegrating apparatus |
| CN110013018A (en) * | 2019-05-27 | 2019-07-16 | 襄阳农博源农业有限公司 | A kind of Chinese yam potato chips and its production method |
| CN111616338A (en) * | 2019-08-12 | 2020-09-04 | 盐津铺子食品股份有限公司 | Preparation method of baked composite potato chips |
| CN115152820A (en) * | 2022-07-05 | 2022-10-11 | 致纯食品股份有限公司 | Processing technology of lotus seed crisp food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991073A (en) * | 2010-05-28 | 2011-03-30 | 洽洽食品股份有限公司 | Potato chips and processing method thereof |
| CN202335336U (en) * | 2011-10-31 | 2012-07-18 | 上海奉贤食品饮料成套设备总厂 | Roll for corrugated potato chip wrapper making machine |
| CN104522581A (en) * | 2015-01-21 | 2015-04-22 | 宜兰食品工业股份有限公司 | Dough and potato chips |
-
2015
- 2015-05-14 CN CN201510246812.9A patent/CN104799224A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991073A (en) * | 2010-05-28 | 2011-03-30 | 洽洽食品股份有限公司 | Potato chips and processing method thereof |
| CN202335336U (en) * | 2011-10-31 | 2012-07-18 | 上海奉贤食品饮料成套设备总厂 | Roll for corrugated potato chip wrapper making machine |
| CN104522581A (en) * | 2015-01-21 | 2015-04-22 | 宜兰食品工业股份有限公司 | Dough and potato chips |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394769A (en) * | 2015-11-23 | 2016-03-16 | 北京德青源蛋品安全工程技术研究有限公司 | Baking type egg chips and preparation method thereof |
| CN106954820A (en) * | 2017-04-10 | 2017-07-18 | 宁夏薯味仙食品科技开发有限公司 | Ripe potato is broken, compressing tablet, disintegrating apparatus |
| CN106954820B (en) * | 2017-04-10 | 2023-12-22 | 宁夏薯味仙食品科技开发有限公司 | Crushing, tabletting and crushing equipment for cooked potatoes |
| CN110013018A (en) * | 2019-05-27 | 2019-07-16 | 襄阳农博源农业有限公司 | A kind of Chinese yam potato chips and its production method |
| CN111616338A (en) * | 2019-08-12 | 2020-09-04 | 盐津铺子食品股份有限公司 | Preparation method of baked composite potato chips |
| CN115152820A (en) * | 2022-07-05 | 2022-10-11 | 致纯食品股份有限公司 | Processing technology of lotus seed crisp food |
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| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150729 |
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| RJ01 | Rejection of invention patent application after publication |