CN104855882A - Phlegm elimination and digestion promotion flowery purple potato chips and preparation method thereof - Google Patents
Phlegm elimination and digestion promotion flowery purple potato chips and preparation method thereof Download PDFInfo
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 1
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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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses phlegm elimination and digestion promotion flowery purple potato chips which are prepared from the following raw materials in parts by weight: 200 to 250 parts of purple potatoes, 26 to 28 parts of tuber magnatum, 16 to 17 parts of tangerine peel with honey, 13 to 15 parts of ash bean curd, 21 to 28 parts of crab meat, 9 to 11 parts of jasmine flowers, 12 to 18 parts of beer, 2.1 to 2.3 parts of loquat cores, 2 to 2.1 parts of mango seeds, 1.9 to 2.4 parts of potentilla disclor bunge and a proper amount of sodium alginate, carboxymethyl cellulose, pectin, a 0.3 to 0.4 percent CaCl2 solution, salt and monosodium glutamate. According to the phlegm elimination and digestion promotion flowery purple potato chips, the nutritional value of purple potatoes is maximally maintained, and the purple potato chips are low in anthocyanin loss, have clear textures as well as potato fragrance peculiar to purple potatoes, and taste crispy and greaseless; due to the addition of food materials such as loquat cores, mango stones and discolor cinquefoil herb, the purple potato chips are endowed with the health effects of invigorating stomach, promoting digestion, enriching yin, nourishing kidney, eliminating phlegm and promoting the circulation of qi.
Description
Technical field
The present invention relates to a kind of health care purple sweet potato sheet, particularly relate to one and to reduce phlegm the fragrance of a flower purple sweet potato chips and preparation method thereof that helps digestion.
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.Fried food is that a kind of traditional instant food " utilizes grease as heat exchange medium, make by the starch gelatinization in deep-fried food, protein denaturation, moisture is overflowed in vapour form, food is made to have porous, there is crisp or that appearance is crisp special mouthfeel, simultaneously due to the protein in food, carbohydrate, chemical change is there is and produces special local flavor " therefore in fat and some micro constitutents in frying course, fried food all enjoys that consumer's like that " fried food is of a great variety at home and abroad, mainly contain frying surface goods, fried meat products, fried fruits and vegetables and taibura etc. ", the possibility producing carcinogen acrylamide is all there is in these raw-food materials after high temperature process.
Traditional potato chips are fried foods, and fried piece vegetable oil used instead of most of moisture in potato chips, and is stranded in potato chips, causes oil content in potato chips higher, bring potential safety hazard to long-term edible people.The oil content of traditional oils potato chip is up to more than 30%, and the present invention's raw material of purple potato as potato chips, develop a kind of low oil content potato chips necessary.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide one and to reduce phlegm the fragrance of a flower purple sweet potato chips and preparation method thereof that helps digestion.
The present invention is achieved by the following technical solutions:
One is reduced phlegm the fragrance of a flower purple sweet potato chips that helps digestion, and is made up of the raw material of following weight portion:
Purple potato 200-250, kahikatea dew 26-28, sweet dried orange peel 16-17, grey bean curd 13-15, crab 21-28, Jasmine 9-11, beer 12-18, loquat seed 2.1-2.3, mango core 2-2.1, potentilla discolor 1.9-2.4, the CaCl2 solution of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4%, salt, monosodium glutamate are appropriate;
Described a kind of preparation method of fragrance of a flower purple sweet potato chips of helping digestion of reducing phlegm, comprises the following steps:
(1) loquat seed, mango core, potentilla discolor, grey bean curd mixing are concentrated with after the flooding of 4-5 times amount, filter obtains soup juice; Purple potato is cleaned peeling section, slice thickness is 2.8-3 mm, enters to coil stand-by;
(2) mixed liquor of the addition of C aCl2 solution and citric acid solution will be blended in soup juice, gained solution mixing big fire is boiled, and evenly water and pour 2-3 time on purple sweet potato chips, after draining away the water, dry 8-10 minute at being placed in 45-50 DEG C;
(3) kahikatea dew, sweet dried orange peel are watered mixing and squeeze slurry, filter to obtain slurries; Crab, Jasmine mixing are mixed thoroughly, be placed on steamer and fumigate 10-15 minute with beer, obtain material on steamer, admix salt and monosodium glutamate, then it is stand-by to dry abrasive dust;
(4) above-mentioned steps gained potato chips are evenly sprayed upper the addition of C aCl2 solution, then be placed in freeze drier, freezing 17-18 hour in-18--20 DEG C of environment, after being dried to 30-35% water content, take out stand-by;
(5) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in truffle dried orange peel slurry and suitable quantity of water, be made into flavouring 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%, dried potato chips are immersed flavouring coating liquid institute in a reservoir, after 1-2 minute, from container bottom, flavouring coating liquid is leaked to the greatest extent;
(6) potato chips good for film tiling is spread out, dry 5-6 minute at 45-50 DEG C, then be placed in oil cauldron and fry 1.5-2 minute, be cooled to less than 35 DEG C after taking out centrifugal oil swirling, evenly spray upper step (3) gained powder again and after remaining each material, enter to coil stand-by;
(7) by the above-mentioned potato chips removing fragment handled well, by metering packing, to obtain final product.
Advantage of the present invention is:
Under the prerequisite substantially not changing frying technological process, by soaking coating problems, reaching the object suppressing the formation of acrylamide or eliminate the acrylamide produced, effectively can reduce oil content during potato chips frying simultaneously;
Before fried, watering of appropriateness drenches brown stain and the oil suction that the process such as pretreatment, impregnation process, freezing pretreatment etc. can greatly reduce product, the local flavor of improving product, brittleness and organoleptic quality; Wherein, CaCl2 solution plays sclerosis, reduces the effect of acrylamide content;
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 loquat seed, mango core, potentilla discolor, impart the health care of purple sweet potato chips stomach strengthening and digestion promoting of the present invention, enriching yin and nourishing kidney, promoting the circulation of qi of reducing phlegm.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
One is reduced phlegm the fragrance of a flower purple sweet potato chips that helps digestion, and is made up of the raw material of following weight portion (jin):
Purple potato 200, kahikatea dew 28, sweet dried orange peel 17, grey bean curd 15, crab 21, Jasmine 11, beer 12, loquat seed 2.3, mango core 2.1, potentilla discolor 2.4, sodium alginate, carboxymethyl cellulose, pectin, 0.3% CaCl2 solution, salt, monosodium glutamate appropriate;
Described a kind of preparation method of fragrance of a flower purple sweet potato chips of helping digestion of reducing phlegm, is characterized in that comprising the following steps:
(1) loquat seed, mango core, potentilla discolor, grey bean curd mixing are concentrated with after the flooding of 5 times amount, filter obtains soup juice; Purple potato is cleaned peeling section, slice thickness is 3 mm, enters to coil stand-by;
(2) mixed liquor of the addition of C aCl2 solution and citric acid solution will be blended in soup juice, gained solution mixing big fire is boiled, and evenly water and to pour on purple sweet potato chips 3 times, after draining away the water, at being placed in 50 DEG C dry 10 minutes;
(3) kahikatea dew, sweet dried orange peel are watered mixing and squeeze slurry, filter to obtain slurries; Crab, Jasmine mixing are mixed thoroughly, to be placed on steamer with beer stifling 15 minutes, to obtain material on steamer, admix salt and monosodium glutamate, then it is stand-by to dry abrasive dust;
(4) above-mentioned steps gained potato chips are evenly sprayed upper the addition of C aCl2 solution, then be placed in freeze drier, in-20 DEG C of environment freezing 18 hours, after being dried to 35% water content, take out stand-by;
(5) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in truffle dried orange peel slurry and suitable quantity of water, be made into flavouring coating liquid, meeting sodium alginate concentration is 1.0%, carboxymethyl cellulose concentration is 1.5%, concentration of pectin is 3.0%, dried potato chips are immersed flavouring coating liquid institute in a reservoir, after 2 minutes, from container bottom, flavouring coating liquid is leaked to the greatest extent;
(6) potato chips good for film tiling is spread out, at 50 DEG C dry 6 minutes, then be placed in oil cauldron frying 2 minutes, be cooled to less than 35 DEG C after taking out centrifugal oil swirling, more evenly spray upper step (3) gained powder and after remaining each material, enter to coil stand-by;
(7) by the above-mentioned potato chips removing fragment handled well, by metering packing, to obtain final product.
Claims (2)
1. reduce phlegm the fragrance of a flower purple sweet potato chips that helps digestion, and it is characterized in that being made up of the raw material of following weight portion:
Purple potato 200-250, kahikatea dew 26-28, sweet dried orange peel 16-17, grey bean curd 13-15, crab 21-28, Jasmine 9-11, beer 12-18, loquat seed 2.1-2.3, mango core 2-2.1, potentilla discolor 1.9-2.4, the CaCl2 solution of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4%, salt, monosodium glutamate are appropriate.
2. a kind of preparation method of fragrance of a flower purple sweet potato chips of helping digestion of reducing phlegm according to claim 1, is characterized in that comprising the following steps:
(1) loquat seed, mango core, potentilla discolor, grey bean curd mixing are concentrated with after the flooding of 4-5 times amount, filter obtains soup juice; Purple potato is cleaned peeling section, slice thickness is 2.8-3 mm, enters to coil stand-by;
(2) mixed liquor of the addition of C aCl2 solution and citric acid solution will be blended in soup juice, gained solution mixing big fire is boiled, and evenly water and pour 2-3 time on purple sweet potato chips, after draining away the water, dry 8-10 minute at being placed in 45-50 DEG C;
(3) kahikatea dew, sweet dried orange peel are watered mixing and squeeze slurry, filter to obtain slurries; Crab, Jasmine mixing are mixed thoroughly, be placed on steamer and fumigate 10-15 minute with beer, obtain material on steamer, admix salt and monosodium glutamate, then it is stand-by to dry abrasive dust;
(4) above-mentioned steps gained potato chips are evenly sprayed upper the addition of C aCl2 solution, then be placed in freeze drier, freezing 17-18 hour in-18--20 DEG C of environment, after being dried to 30-35% water content, take out stand-by;
(5) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in truffle dried orange peel slurry and suitable quantity of water, be made into flavouring 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%, dried potato chips are immersed flavouring coating liquid institute in a reservoir, after 1-2 minute, from container bottom, flavouring coating liquid is leaked to the greatest extent;
(6) potato chips good for film tiling is spread out, dry 5-6 minute at 45-50 DEG C, then be placed in oil cauldron and fry 1.5-2 minute, be cooled to less than 35 DEG C after taking out centrifugal oil swirling, evenly spray upper step (3) gained powder again and after remaining each material, enter to coil stand-by;
(7) by the above-mentioned potato chips removing fragment handled well, by metering packing, to obtain final product.
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| CN201510301454.7A CN104855882A (en) | 2015-06-04 | 2015-06-04 | Phlegm elimination and digestion promotion flowery purple potato chips and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266073A (en) * | 2015-10-25 | 2016-01-27 | 梅顺 | Jasmine and Jerusalem artichoke sashimi with function of clearing away heart-fire and preparation method of sashimi |
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| 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 |
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2015
- 2015-06-04 CN CN201510301454.7A patent/CN104855882A/en active Pending
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|---|---|---|---|---|
| CN102266024A (en) * | 2011-08-29 | 2011-12-07 | 四川省农业科学院 | Preparation method of convenient instant purple potato food |
| CN102860479A (en) * | 2012-09-29 | 2013-01-09 | 河南工业大学 | Chips processing method reducing generation of acrylamide |
| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
| CN103719771A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Bamboo fungus purple potato chips |
| CN104286758A (en) * | 2014-09-24 | 2015-01-21 | 陈守卫 | Spicy purple sweet potato slices and preparation method thereof |
| 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 |
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| CN105266073A (en) * | 2015-10-25 | 2016-01-27 | 梅顺 | Jasmine and Jerusalem artichoke sashimi with function of clearing away heart-fire and preparation method of sashimi |
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