CN104855873A - Herba centellae wine-flavored purple sweet potato chip preparation method - Google Patents
Herba centellae wine-flavored purple sweet potato chip preparation method Download PDFInfo
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- CN104855873A CN104855873A CN201510196192.2A CN201510196192A CN104855873A CN 104855873 A CN104855873 A CN 104855873A CN 201510196192 A CN201510196192 A CN 201510196192A CN 104855873 A CN104855873 A CN 104855873A
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Abstract
The present invention discloses a herba centellae wine-flavored purple sweet potato chip which consists of the following raw materials in parts by weight: 200-250 parts of purple sweet potatoes, 25-27 parts of polished round-grained rice, 8-9 parts of grape skins, 6-8 parts of grape wine, 14-15 parts of dried shelled shrimps, 7-8 parts of milk dregs, 12-18 parts of red beans, 1.8-2.5 parts of Chinese wolfberry leaves, 2-2.3 parts of cortex dictamni, 1.8-2.2 parts of herba centellae, and an appropriate amount of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4% CaCl2 solution, 0.1%-0.15% citric acid solution, salt and monosodium glutamate; The herba centellae wine-flavored purple sweet potato chip of the present invention preserves the nutritional value of purple sweet potatoes to the maximum, enables less loss of anthocyanin, has clear texture, crisp mouth feel, non-greasy sense and unique potato fragrance of purple sweet potatoes, and by adding Chinese wolfberry leaves, cortex dictamni, herba centellae and other food ingredients, the purple sweet potato chip of the present invention has health-care functions of tonifying liver and kidney, and promoting salivation and quenching thirst.
Description
Technical field
The present invention relates to a kind of health care purple sweet potato sheet, particularly relate to a kind of centella aroma purple sweet potato chips and preparation method thereof.
Background technology
Purple potato, because its potato meat is purplish redly to gain the name to darkviolet.Purple potato has higher nutritive value, except containing rich in protein, and polysaccharide, amino acid, vitamin, dietary fiber and zinc, iron, copper, manganese, calcium, beyond the natural mineral elements such as magnesium, in purple potato, the anthocyanidin of high-load and selenium element make it have and delay senility, scavenging free radicals, anticancer, angiocardiopathy preventing, hypotensive, hypoglycemic, remove the functions such as cholesterol, be widely used in making beverage, wine brewing and purple sweet potato chips, in the food such as purple potato Quan Fen.
Traditional potato chips are fried foods, roasting potato chips were there are afterwards successively, but there is Maillard reaction in potato chips under high temperature processing conditions such as decocting, explode and bake, create the color of food, also create carcinogen acrylamide simultaneously, and the browning degree of its growing amount and goods is proportionate but in the food of large surface area, therefore develops a kind of health care potato chips necessary.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of centella aroma purple sweet potato chips and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of centella aroma purple sweet potato chips, be made up of the raw material of following weight portion:
Purple potato 200-250, polished rice 25-27, Grape Skin 8-9, grape wine 6-8, dried shrimp 14-15, milk slag 7-8, red bean 12-18, folium lycii 1.8-2.5, root bark of shaggy-fruited dittany 2-2.3, centella 1.8-2.2, the CaCl of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4%
2the citric acid solution of solution, 0.1%-0.15%, salt, monosodium glutamate are appropriate;
The preparation method of described a kind of centella aroma purple sweet potato chips, is characterized in that comprising the following steps:
(1) folium lycii, the root bark of shaggy-fruited dittany, centella mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Purple potato is cleaned peeling section, slice thickness is 2.8-3 mm, enters to coil stand-by;
(2) polished rice, dried shrimp are cleaned and are poured in pot, convert concoction mixing and are boiled by rice, then take out and be placed in mixer and stir into a meter pasty state;
(3) potato chips cut are placed in the string bag, reburn one pot of boiling water, dips boiling water under potato chips pouring, after 3-4 time, then water last layer the addition of C aCl
2the mixed liquor of solution, grape wine and citric acid solution;
(4) red bean emerge in worm water 10-12 hour, then be placed in water proof on steamer and fumigate 30-40 minute; The mixing of Grape Skin, milk slag is poured in pot, converts the little fire of a small amount of water and decocts 10-15 minute, filters to obtain material in pot, mixes and dry abrasive dust, and admix appropriate white sugar with red bean;
(5) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in suitable quantity of water, be made into coating liquid, meeting sodium alginate concentration is 0.9%-1.0%, carboxymethyl cellulose concentration is 1.2%-1.5%, concentration of pectin is 2.8-3.0%, immersing coating liquid institute in a reservoir by watering the potato chips after pouring, after 1-2 minute, from container bottom, coating liquid being leaked to the greatest extent;
(6) potato chips good for film tiling spread out, dry 5-6 minute at 45-50 DEG C, smears one deck oil at its surface uniform brush after collecting again, is finally placed in micro-wave oven high fire baking 0.8-1 minute, enters to coil nature cooling;
(7) by potato chips uniform application one deck step (2) the gained pastel after baking, then sprinkle step (4) gained material and leftover materials, finally send into oven cooking cycle to dry;
(8) take out potato chips and be cooled to less than 35 DEG C, then remove fragment, by metering packing, to obtain final product.
Advantage of the present invention is:
The present invention, by soaking coating problems, reaches the object suppressing the formation of carcinogen acrylamide or eliminate the acrylamide produced, can reduce the oil content of potato chips simultaneously;
Appropriateness waters brown stain and the oil suction that process etc. such as drenching pretreatment can greatly reduce product, the local flavor of improving product, brittleness and organoleptic quality before film.Wherein, CaCl
2solution plays sclerosis, reduces the effect of acrylamide content; The effect that citric acid solution plays and protects look, reduce content of reducing sugar (causing brown stain).
The present invention farthest saves purple potato nutritive value, anthocyanidin runs off few, with texture clearly, crispy in taste, without greasy feeling, with the distinctive potato fragrance of purple potato, and pass through the interpolation of the food materials such as folium lycii, the root bark of shaggy-fruited dittany, centella, the health care impart purple sweet potato chips liver-kidney tonifying of the present invention, promoting the production of body fluid to quench thirst.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of centella aroma purple sweet potato chips, be made up of the raw material of following weight portion (jin):
Purple potato 200, polished rice 25, Grape Skin 8, grape wine 8, dried shrimp 15, milk slag 8, red bean 18, folium lycii 2.5, the root bark of shaggy-fruited dittany 2.3, centella 2.2, sodium alginate, carboxymethyl cellulose, pectin, 0.4% CaCl
2solution, 0.1% citric acid solution, salt, monosodium glutamate appropriate;
The preparation method of described a kind of centella aroma purple sweet potato chips, is characterized in that comprising the following steps:
(1) folium lycii, the root bark of shaggy-fruited dittany, centella mixing are concentrated with after the flooding of 5 times amount, filter obtains concoction; Purple potato is cleaned peeling section, slice thickness is 3 mm, enters to coil stand-by;
(2) polished rice, dried shrimp are cleaned and are poured in pot, convert concoction mixing and are boiled by rice, then take out and be placed in mixer and stir into a meter pasty state;
(3) potato chips cut are placed in the string bag, reburn one pot of boiling water, dips boiling water under potato chips pouring, after 4 times, then water last layer the addition of C aCl
2the mixed liquor of solution, grape wine and citric acid solution;
(4) red bean emerge in worm water 10 hours, then to be placed on steamer water proof stifling 40 minutes; The mixing of Grape Skin, milk slag is poured in pot, converts the little fire of a small amount of water and decocts 15 minutes, filters to obtain material in pot, mixes and dry abrasive dust, and admix appropriate white sugar with red bean;
(5) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in suitable quantity of water, be made into coating liquid, meeting sodium alginate concentration is 1.0%, carboxymethyl cellulose concentration is 1.5%, concentration of pectin is 3.0%, immersing coating liquid institute in a reservoir by watering the potato chips after pouring, after 2 minutes, from container bottom, coating liquid being leaked to the greatest extent;
(6) potato chips good for film tiling spread out, at 50 DEG C, drying 6 minutes, smears one deck oil at its surface uniform brush after collecting again, is finally placed in the high fire baking of micro-wave oven 1 minute, enters to coil nature cooling;
(7) by potato chips uniform application one deck step (2) the gained pastel after baking, then sprinkle step (4) gained material and leftover materials, finally send into oven cooking cycle to dry;
(8) take out potato chips and be cooled to less than 35 DEG C, then remove fragment, by metering packing, to obtain final product.
Claims (2)
1. a centella aroma purple sweet potato chips, is characterized in that being made up of the raw material of following weight portion:
Purple potato 200-250, polished rice 25-27, Grape Skin 8-9, grape wine 6-8, dried shrimp 14-15, milk slag 7-8, red bean 12-18, folium lycii 1.8-2.5, root bark of shaggy-fruited dittany 2-2.3, centella 1.8-2.2, the CaCl of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4%
2the citric acid solution of solution, 0.1%-0.15%, salt, monosodium glutamate are appropriate.
2. the preparation method of a kind of centella aroma purple sweet potato chips according to claim 1, is characterized in that comprising the following steps:
(1) folium lycii, the root bark of shaggy-fruited dittany, centella mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Purple potato is cleaned peeling section, slice thickness is 2.8-3 mm, enters to coil stand-by;
(2) polished rice, dried shrimp are cleaned and are poured in pot, convert concoction mixing and are boiled by rice, then take out and be placed in mixer and stir into a meter pasty state;
(3) potato chips cut are placed in the string bag, reburn one pot of boiling water, dips boiling water under potato chips pouring, after 3-4 time, then water last layer the addition of C aCl
2the mixed liquor of solution, grape wine and citric acid solution;
(4) red bean emerge in worm water 10-12 hour, then be placed in water proof on steamer and fumigate 30-40 minute; The mixing of Grape Skin, milk slag is poured in pot, converts the little fire of a small amount of water and decocts 10-15 minute, filters to obtain material in pot, mixes and dry abrasive dust, and admix appropriate white sugar with red bean;
(5) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in suitable quantity of water, be made into coating liquid, meeting sodium alginate concentration is 0.9%-1.0%, carboxymethyl cellulose concentration is 1.2%-1.5%, concentration of pectin is 2.8-3.0%, immersing coating liquid institute in a reservoir by watering the potato chips after pouring, after 1-2 minute, from container bottom, coating liquid being leaked to the greatest extent;
(6) potato chips good for film tiling spread out, dry 5-6 minute at 45-50 DEG C, smears one deck oil at its surface uniform brush after collecting again, is finally placed in micro-wave oven high fire baking 0.8-1 minute, enters to coil nature cooling;
(7) by potato chips uniform application one deck step (2) the gained pastel after baking, then sprinkle step (4) gained material and leftover materials, finally send into oven cooking cycle to dry;
(8) take out potato chips and be cooled to less than 35 DEG C, then remove fragment, by metering packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510196192.2A CN104855873A (en) | 2015-04-23 | 2015-04-23 | Herba centellae wine-flavored purple sweet potato chip preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510196192.2A CN104855873A (en) | 2015-04-23 | 2015-04-23 | Herba centellae wine-flavored purple sweet potato chip preparation method |
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| CN104855873A true CN104855873A (en) | 2015-08-26 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767979A (en) * | 2016-04-06 | 2016-07-20 | 安徽省农业科学院水产研究所 | Making method of shrimp-flavored potato chips |
| CN106722533A (en) * | 2017-01-09 | 2017-05-31 | 夏春晓 | A kind of salubrious fresh shrimp taste potato chips and preparation method thereof |
| CN107692027A (en) * | 2017-11-30 | 2018-02-16 | 黄桂月 | A kind of Madeira-vine noodle and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860479A (en) * | 2012-09-29 | 2013-01-09 | 河南工业大学 | Chips processing method reducing generation of acrylamide |
| CN104366369A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Purple sweet potato chips for relieving restlessness and nourishing kidney and preparation method thereof |
-
2015
- 2015-04-23 CN CN201510196192.2A patent/CN104855873A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860479A (en) * | 2012-09-29 | 2013-01-09 | 河南工业大学 | Chips processing method reducing generation of acrylamide |
| CN104366369A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Purple sweet potato chips for relieving restlessness and nourishing kidney and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 潘润舒，等: "油炸紫心甘薯片加工工艺的研究", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767979A (en) * | 2016-04-06 | 2016-07-20 | 安徽省农业科学院水产研究所 | Making method of shrimp-flavored potato chips |
| CN106722533A (en) * | 2017-01-09 | 2017-05-31 | 夏春晓 | A kind of salubrious fresh shrimp taste potato chips and preparation method thereof |
| CN107692027A (en) * | 2017-11-30 | 2018-02-16 | 黄桂月 | A kind of Madeira-vine noodle and preparation method thereof |
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