CN104855883A - Qi regulating lycium barbarum and shaddock ped purple potato chips and preparation method thereof - Google Patents
Qi regulating lycium barbarum and shaddock ped purple potato chips and preparation method thereof Download PDFInfo
- Publication number
- CN104855883A CN104855883A CN201510302039.3A CN201510302039A CN104855883A CN 104855883 A CN104855883 A CN 104855883A CN 201510302039 A CN201510302039 A CN 201510302039A CN 104855883 A CN104855883 A CN 104855883A
- Authority
- CN
- China
- Prior art keywords
- potato chips
- parts
- purple
- shaddock ped
- regulating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000276331 Citrus maxima Species 0.000 title claims abstract description 22
- 235000004976 Solanum vernei Nutrition 0.000 title claims abstract description 21
- 241000352057 Solanum vernei Species 0.000 title claims abstract description 21
- 244000241838 Lycium barbarum Species 0.000 title claims abstract description 18
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 18
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 13
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 10
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 10
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 10
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 9
- 235000007297 Gaultheria procumbens Nutrition 0.000 claims abstract description 9
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 240000001238 Gaultheria procumbens Species 0.000 claims abstract 4
- 235000013606 potato chips Nutrition 0.000 claims description 22
- 244000017020 Ipomoea batatas Species 0.000 claims description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 10
- 238000000576 coating method Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000011837 pasties Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 11
- 244000061456 Solanum tuberosum Species 0.000 abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 241001289529 Fallopia multiflora Species 0.000 abstract 2
- 241000169546 Lycium ruthenicum Species 0.000 abstract 1
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 241000736246 Pyrola Species 0.000 description 5
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 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
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses qi regulating lycium barbarum and shaddock ped purple potato chips, which are prepared from the following raw materials in parts by weight: 200 to 250 parts of purple potatoes, 20 to 28 parts of dried green plums, 18 to 20 parts of lycium ruthenicum pulp, 22 to 23 parts of shaddock ped, 23 to 24 parts of broad beans, 12 to 13 parts of green bean cakes, 0.8 to 2 parts of radix polygonum multiflorum preparata, 1 to 1.3 parts of tangerine pith, 0.9 to 1.2 parts of wintergreen and proper amounts of sodium alginate, carboxymethyl cellulose, pectin, salt and monosodium glutamate. According to the qi regulating lycium barbarum and shaddock ped 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 radix polygonum multiflorum preparata, tangerine pith and wintergreen, the purple potato chips are endowed with the healthcare effects of enriching and benefiting essence and blood, blackening the hair, dredging collaterals and regulating the flow of qi to eliminate phlegm.
Description
Technical field
The present invention relates to a kind of health care purple sweet potato sheet, particularly relate to a kind of matrimony vine shaddock ped and to regulate the flow of vital energy 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.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 a kind of matrimony vine shaddock ped and to regulate the flow of vital energy purple sweet potato chips and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of matrimony vine shaddock ped is regulated the flow of vital energy purple sweet potato chips, is made up of the raw material of following weight portion:
Purple potato 200-250, green prune 20-28, black wolfberry fruit syrup 18-20, pomelo peel 22-23, broad bean 23-24, mung bean cake 12-13, RADIX POLYGONI MULTIFLORI PREPARATA 0.8-2, tangerine pith 1-1.3, wintergreen 0.9-1.2, sodium alginate, carboxymethyl cellulose, pectin, salt, monosodium glutamate are appropriate;
Described a kind of matrimony vine shaddock ped is regulated the flow of vital energy the preparation method of purple sweet potato chips, comprises the following steps:
(1) RADIX POLYGONI MULTIFLORI PREPARATA, tangerine pith, wintergreen mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction, and concoction is spray-dried, obtains medicinal powder; Purple potato is cleaned peeling section, slice thickness is 2.8-3 mm, enters to coil stand-by;
(2) green prune, pomelo peel clean impurity elimination, and mixing is placed in mixer and stirs into pasty state, then admixes medicinal powder, step (1) gained potato chips are evenly brushed and spreads pasty state green plum pomelo peel, then be placed in water proof on steamer and fumigate 10-15 minute, obtain potato chips, after rinsing well with clear water, drain stand-by;
(3) mung bean cake abrasive dust, broad bean appropriate salt and the pickled 1-2 days of monosodium glutamate, then under being placed in sunlight, dry rear fried, finally oven dry abrasive dust is stand-by;
(4) potato chips are evenly sprayed upper black wolfberry fruit syrup, 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 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%, dried potato chips are immersed coating liquid institute in a reservoir, after 1-2 minute, from container bottom, 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, less than 35 DEG C are cooled to after taking out centrifugal oil swirling, evenly spray upper step (3) gained powder again and remain each material, then pressing 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, the process such as stifling pretreatment, freezing pretreatment etc. of appropriateness can greatly reduce brown stain and the oil suction of product, the local flavor of improving product, brittleness and organoleptic quality;
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 RADIX POLYGONI MULTIFLORI PREPARATA, tangerine pith, wintergreen, impart the health care of purple sweet potato chips enrich and benefit essence and blood of the present invention, crow palpus dredging collateral, regulating qi-flowing for eliminating phlegm.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of matrimony vine shaddock ped is regulated the flow of vital energy purple sweet potato chips, is made up of the raw material of following weight portion (jin):
Purple potato 200, green prune 28, black wolfberry fruit syrup 20, pomelo peel 23, broad bean 24, mung bean cake 12, RADIX POLYGONI MULTIFLORI PREPARATA 2, tangerine pith 1.3, wintergreen 1.2, sodium alginate, carboxymethyl cellulose, pectin, salt, monosodium glutamate are appropriate;
Described a kind of matrimony vine shaddock ped is regulated the flow of vital energy the preparation method of purple sweet potato chips, it is characterized in that comprising the following steps:
(1) RADIX POLYGONI MULTIFLORI PREPARATA, tangerine pith, wintergreen mixing are concentrated with after the flooding of 5 times amount, filter obtains concoction, and concoction is spray-dried, obtains medicinal powder; Purple potato is cleaned peeling section, slice thickness is 3 mm, enters to coil stand-by;
(2) green prune, pomelo peel clean impurity elimination, and mixing is placed in mixer and stirs into pasty state, then admixes medicinal powder, step (1) gained potato chips are evenly brushed and spreads pasty state green plum pomelo peel, then to be placed on steamer water proof stifling 15 minutes, obtain potato chips, after rinsing well with clear water, drain stand-by;
(3) mung bean cake abrasive dust, broad bean appropriate salt and pickled 2 days of monosodium glutamate, then under being placed in sunlight, dry rear fried, it is stand-by finally to dry abrasive dust;
(4) potato chips are evenly sprayed upper black wolfberry fruit syrup, 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 suitable quantity of water, be made into coating liquid, meeting sodium alginate concentration is 0.9%, carboxymethyl cellulose concentration is 1.5%, concentration of pectin is 3.0%, dried potato chips are immersed coating liquid institute in a reservoir, after 2 minutes, from container bottom, coating liquid is leaked to the greatest extent;
(6) potato chips good for film tiling is spread out, drying 6 minutes at 50 DEG C, then be placed in oil cauldron frying 2 minutes, less than 35 DEG C are cooled to after taking out centrifugal oil swirling, evenly spray upper step (3) gained powder again and remain each material, then pressing metering packing, to obtain final product.
Claims (2)
1. matrimony vine shaddock ped is regulated the flow of vital energy a purple sweet potato chips, it is characterized in that being made up of the raw material of following weight portion:
Purple potato 200-250, green prune 20-28, black wolfberry fruit syrup 18-20, pomelo peel 22-23, broad bean 23-24, mung bean cake 12-13, RADIX POLYGONI MULTIFLORI PREPARATA 0.8-2, tangerine pith 1-1.3, wintergreen 0.9-1.2, sodium alginate, carboxymethyl cellulose, pectin, salt, monosodium glutamate are appropriate.
2. a kind of matrimony vine shaddock ped according to claim 1 is regulated the flow of vital energy the preparation method of purple sweet potato chips, it is characterized in that comprising the following steps:
(1) RADIX POLYGONI MULTIFLORI PREPARATA, tangerine pith, wintergreen mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction, and concoction is spray-dried, obtains medicinal powder; Purple potato is cleaned peeling section, slice thickness is 2.8-3 mm, enters to coil stand-by;
(2) green prune, pomelo peel clean impurity elimination, and mixing is placed in mixer and stirs into pasty state, then admixes medicinal powder, step (1) gained potato chips are evenly brushed and spreads pasty state green plum pomelo peel, then be placed in water proof on steamer and fumigate 10-15 minute, obtain potato chips, after rinsing well with clear water, drain stand-by;
(3) mung bean cake abrasive dust, broad bean appropriate salt and the pickled 1-2 days of monosodium glutamate, then under being placed in sunlight, dry rear fried, finally oven dry abrasive dust is stand-by;
(4) potato chips are evenly sprayed upper black wolfberry fruit syrup, 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 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%, dried potato chips are immersed coating liquid institute in a reservoir, after 1-2 minute, from container bottom, 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, less than 35 DEG C are cooled to after taking out centrifugal oil swirling, evenly spray upper step (3) gained powder again and remain each material, then pressing metering packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302039.3A CN104855883A (en) | 2015-06-04 | 2015-06-04 | Qi regulating lycium barbarum and shaddock ped purple potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302039.3A CN104855883A (en) | 2015-06-04 | 2015-06-04 | Qi regulating lycium barbarum and shaddock ped purple potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855883A true CN104855883A (en) | 2015-08-26 |
Family
ID=53902411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510302039.3A Pending CN104855883A (en) | 2015-06-04 | 2015-06-04 | Qi regulating lycium barbarum and shaddock ped purple potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104855883A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249345A (en) * | 2015-10-23 | 2016-01-20 | 望江县玉田种植专业合作社 | Potato chips with jasmine tea aroma and preparation method of potato chips |
| CN113995041A (en) * | 2021-10-27 | 2022-02-01 | 中国热带农业科学院热带作物品种资源研究所 | A preserved fruit roll containing noni and its preparation method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2015
- 2015-06-04 CN CN201510302039.3A patent/CN104855883A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249345A (en) * | 2015-10-23 | 2016-01-20 | 望江县玉田种植专业合作社 | Potato chips with jasmine tea aroma and preparation method of potato chips |
| CN113995041A (en) * | 2021-10-27 | 2022-02-01 | 中国热带农业科学院热带作物品种资源研究所 | A preserved fruit roll containing noni and its preparation method |
| CN113995041B (en) * | 2021-10-27 | 2023-08-01 | 中国热带农业科学院热带作物品种资源研究所 | Noni-containing sweetened roll and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN103907853B (en) | A kind of processing method of multi-flavour low sugar delicious and crisp Rhizoma Dioscoreae esculentae silver | |
| CN107927219B (en) | Instant puffed tea and preparation method thereof | |
| CN104187540B (en) | A kind of beef-flavouring seasoning powder and processing method thereof | |
| CN103999914B (en) | A kind of fragrant peppery hawthorn biscuits and processing method thereof | |
| CN103719718A (en) | Nutrition noodles containing active substance, nutrition Chinese chive noodles and manufacture method thereof | |
| CN103891835B (en) | Cookie made of canna edulis ker and bananas and making method thereof | |
| CN104855883A (en) | Qi regulating lycium barbarum and shaddock ped purple potato chips and preparation method thereof | |
| CN104585348A (en) | Spiced dried bean curds with dark plums and duck meat and preparation method of spiced dried bean curds with dark plums and duck meat | |
| CN104855873A (en) | Herba centellae wine-flavored purple sweet potato chip preparation method | |
| CN103999916B (en) | A kind of black rice laver biscuit and processing method thereof | |
| CN108433049B (en) | Preparation method of red-heart kiwi fruit powder | |
| CN102415536A (en) | Method for preparing dried persimmons | |
| CN104855894A (en) | Herbal milk flavor purple sweet potato chip and preparation method thereof | |
| CN104855895A (en) | Youth keeping lotus leaf and pollen purple potato chips and preparation method thereof | |
| CN104855893A (en) | Spicy purple sweet potato chip capable of resolving stagnation for tranquilization and preparation method thereof | |
| CN104957566A (en) | Eyesight-improving purple sweet potato slices with tea and wild jujube fragrance and preparation method of purple sweet potato slices | |
| CN104839592A (en) | Tomato and garlic fragrance food digestion sweet potato chip and production method thereof | |
| CN104855882A (en) | Phlegm elimination and digestion promotion flowery purple potato chips and preparation method thereof | |
| CN104855884A (en) | Wild chrysanthemum purple sweet potato chip capable of regulating qi and moistening dryness and preparation method thereof | |
| CN104938991A (en) | Pilose asiabell root-containing qi tonifying purple sweet potato chip and preparation method thereof | |
| CN104982862A (en) | Bouquet rose purple sweet potato chip capable of nourishing yin and preparation method thereof | |
| CN104855874A (en) | Agrocybe cylindracea purple sweet potato slices for tonifying qi and beautifying and preparation method thereof | |
| CN104839591A (en) | Mint and rice fragrance depression relieving purple sweet potato chip and making method thereof | |
| CN104855889A (en) | Anti-aging fruit and vegetable purple sweet potato chip and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150826 |