CN104982862A - Bouquet rose purple sweet potato chip capable of nourishing yin and preparation method thereof - Google Patents
Bouquet rose purple sweet potato chip capable of nourishing yin and preparation method thereof Download PDFInfo
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- CN104982862A CN104982862A CN201510302184.1A CN201510302184A CN104982862A CN 104982862 A CN104982862 A CN 104982862A CN 201510302184 A CN201510302184 A CN 201510302184A CN 104982862 A CN104982862 A CN 104982862A
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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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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
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a bouquet rose purple sweet potato chip capable of nourishing yin. The bouquet rose purple sweet potato chip is prepared from the following raw materials by weight: 200 to 250 parts of purple sweet potato, 23 to 24 parts of rose wine, 12 to 13 parts of milk powder, 15 to 16 parts of dried lichee pulp, 8 to 14 parts of can syrup, 13 to 14 parts of rose petal, 7 to 11 parts of grape seed, 0.9 to 1.4 parts of Reinwardtia indica, 1.7 to 2.2 parts of donkey-hide gelatin, 2.4 to 2.5 parts of bamboo shoot shell and a proper amount of sodium alginate, carboxymethyl cellulose, pectin, a CaCl2 solution with a concentration of 0.3 to 0.4%, a citric acid solution with a concentration of 0.1 to 0.15%, salt and monosodium glutamate. According to the invention, the nutritive value of purple sweet potato is maximally retained, loss of anthocyanidin is small, and the prepared purple sweet potato chip has clear grains and crisp taste, is free of oily taste and presents potato fragrance unique to purple sweet potato; and addition of food materials like Reinwardtia indica, donkey-hide gelatin, bamboo shoot shell and like endows the prepared purple sweet potato chip with blood-enriching, yin-nourishing and dryness-moisturizing health care functions.
Description
Technical field
The present invention relates to a kind of health care purple sweet potato sheet, particularly relate to a kind of aroma rose enriching yin 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 aroma rose enriching yin purple sweet potato chips and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of aroma rose enriching yin purple sweet potato chips, be made up of the raw material of following weight portion:
Purple potato 200-250, cider 23-24, milk powder 12-13, dried lychee meat 15-16, can syrup 8-14, roseleaf 13-14, grape pip 7-11, Reinwardtia trigyna 0.9-1.4, donkey-hide gelatin 1.7-2.2, bamboo shoot shell 2.4-2.5, the CaCl2 solution of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4%, the citric acid solution of 0.1%-0.15%, salt, monosodium glutamate are appropriate;
The preparation method of described a kind of aroma rose enriching yin purple sweet potato chips, is characterized in that comprising the following steps:
(1) Reinwardtia trigyna, donkey-hide gelatin, the mixing of bamboo shoot shell 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) get the addition of C aCl2 solution and citric acid solution, mixing big fire is boiled, and pours into wherein by the purple potato after section, little fiery digestion 20-30 second;
(3) cider heating, admixes milk powder and makes abundant mixed dissolution, then pour in wooden barrel, will soak well-done potato chips gauze and wrap up, and drain rear overhang and be hung on wooden barrel central authorities, cover bung, preserves 15-20 hour under sealing is placed in 30-35 DEG C of environment;
(4) dried lychee meat, roseleaf mixing chopping, admix salt, be mixed into cylinder, after sealing the pickled 1-1.5 month, take out material in cylinder, be mixed into pot with can syrup, heating decocts to dry, take out dry and with grape pip mixing abrasive dust;
(5) above-mentioned steps gained potato chips are 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;
(6) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in concoction, be blended into suitable quantity of water again, be made into coating liquid, meeting sodium alginate concentration is 0.9%-1.0%, carboxymethyl cellulose concentration is 1.2%-1.5%, and concentration of pectin is 2.8-3.0%, dried potato chips is immersed coating liquid institute in a reservoir, after 1-2 minute, from container bottom, coating liquid is leaked to the greatest extent;
(7) 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 (4) gained material again and after remaining each material, 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, the process such as digestion 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; Wherein, CaCl2 solution plays sclerosis, reduces the effect of acrylamide content; The effect that citric acid solution plays and protects look, reduce content of reducing sugar.
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 by the interpolation of the food materials such as Reinwardtia trigyna, donkey-hide gelatin, bamboo shoot shell, impart purple sweet potato chips of the present invention and to enrich blood enriching yin, the health care moisturized.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of aroma rose enriching yin purple sweet potato chips, be made up of the raw material of following weight portion (jin):
Purple potato 200, cider 24, milk powder 13, dried lychee meat 16, can syrup 14, roseleaf 14, grape pip 11, Reinwardtia trigyna 1.4, donkey-hide gelatin 2.2, bamboo shoot shell 2.5, sodium alginate, carboxymethyl cellulose, pectin, 0.4% CaCl2 solution, 0.15% citric acid solution, salt, monosodium glutamate appropriate;
The preparation method of described a kind of aroma rose enriching yin purple sweet potato chips, comprises the following steps:
(1) Reinwardtia trigyna, donkey-hide gelatin, the mixing of bamboo shoot shell 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) get the addition of C aCl2 solution and citric acid solution, mixing big fire is boiled, and pours into wherein, little fiery digestion 30 seconds by the purple potato after section;
(3) cider heating, admixes milk powder and makes abundant mixed dissolution, then pour in wooden barrel, will soak well-done potato chips gauze and wrap up, and drain rear overhang and be hung on wooden barrel central authorities, cover bung, and sealing is preserved 20 hours under being placed in 35 DEG C of environment;
(4) dried lychee meat, roseleaf mixing chopping, admix salt, be mixed into cylinder, after sealing pickled 1.5 months, take out material in cylinder, be mixed into pot with can syrup, heating decocts to dry, take out dry and with grape pip mixing abrasive dust;
(5) above-mentioned steps gained potato chips are placed in freeze drier, in-20 DEG C of environment freezing 18 hours, after being dried to 35% water content, take out stand-by;
(6) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in concoction, be blended into suitable quantity of water again, be made into coating liquid, meeting sodium alginate concentration is 1.0%, carboxymethyl cellulose concentration is 1.5%, and concentration of pectin is 3.0%, dried potato chips is immersed coating liquid institute in a reservoir, after 2 minutes, from container bottom, coating liquid is leaked to the greatest extent;
(7) 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 (4) gained material again and after remaining each material, by metering packing, to obtain final product.
Claims (2)
1. an aroma rose enriching yin purple sweet potato chips, is characterized in that being made up of the raw material of following weight portion:
Purple potato 200-250, cider 23-24, milk powder 12-13, dried lychee meat 15-16, can syrup 8-14, roseleaf 13-14, grape pip 7-11, Reinwardtia trigyna 0.9-1.4, donkey-hide gelatin 1.7-2.2, bamboo shoot shell 2.4-2.5, the CaCl2 solution of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4%, the citric acid solution of 0.1%-0.15%, salt, monosodium glutamate are appropriate.
2. the preparation method of a kind of aroma rose enriching yin purple sweet potato chips according to claim 1, is characterized in that comprising the following steps:
(1) Reinwardtia trigyna, donkey-hide gelatin, the mixing of bamboo shoot shell 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) get the addition of C aCl2 solution and citric acid solution, mixing big fire is boiled, and pours into wherein by the purple potato after section, little fiery digestion 20-30 second;
(3) cider heating, admixes milk powder and makes abundant mixed dissolution, then pour in wooden barrel, will soak well-done potato chips gauze and wrap up, and drain rear overhang and be hung on wooden barrel central authorities, cover bung, preserves 15-20 hour under sealing is placed in 30-35 DEG C of environment;
(4) dried lychee meat, roseleaf mixing chopping, admix salt, be mixed into cylinder, after sealing the pickled 1-1.5 month, take out material in cylinder, be mixed into pot with can syrup, heating decocts to dry, take out dry and with grape pip mixing abrasive dust;
(5) above-mentioned steps gained potato chips are 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;
(6) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in concoction, be blended into suitable quantity of water again, be made into coating liquid, meeting sodium alginate concentration is 0.9%-1.0%, carboxymethyl cellulose concentration is 1.2%-1.5%, and concentration of pectin is 2.8-3.0%, dried potato chips is immersed coating liquid institute in a reservoir, after 1-2 minute, from container bottom, coating liquid is leaked to the greatest extent;
(7) 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 (4) gained material again and after remaining each material, by metering packing, to obtain final product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2020201318B1 (en) * | 2019-03-01 | 2020-09-10 | Jiangnan University | Manufacturing method of high-brittleness mashed potato chips with red rose petals |
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2015
- 2015-06-04 CN CN201510302184.1A patent/CN104982862A/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 |
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