CN105249345A - Potato chips with jasmine tea aroma and preparation method of potato chips - Google Patents

Potato chips with jasmine tea aroma and preparation method of potato chips Download PDF

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Publication number
CN105249345A
CN105249345A CN201510691805.XA CN201510691805A CN105249345A CN 105249345 A CN105249345 A CN 105249345A CN 201510691805 A CN201510691805 A CN 201510691805A CN 105249345 A CN105249345 A CN 105249345A
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Prior art keywords
parts
potato chips
jasmine
potato
dough
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CN201510691805.XA
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Chinese (zh)
Inventor
金启田
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Wangjiang Yutian Plantation Specialized Cooperatives
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Wangjiang Yutian Plantation Specialized Cooperatives
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Priority to CN201510691805.XA priority Critical patent/CN105249345A/en
Publication of CN105249345A publication Critical patent/CN105249345A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)

Abstract

The invention discloses potato chips with the jasmine tea aroma. The potato chips are prepared from, by weight, 100-120 parts of purple sweet potatoes, 30-40 parts of buckwheat kernels, 20-30 parts of pearl barley, 30-40 parts of sweet potato starch, 10-12 parts of jasmine flowers, 8-10 parts of oolong, 3-4 parts of rosemary, 4-5 parts of angelica keiskei, 1-2 parts of notoginseng flowers, 2-3 parts of gynostemma pentaphylla, 3-4 parts of burdock roots, 18-22 parts of white granulated sugar, 1-2 parts of table salt, 2-3 parts of baking soda and the like. The purple sweet potatoes, the buckwheat kernels and other raw materials are mixed and kneaded, dough sheets with the uniform size are made after proofing, rolling and roller cutting forming, surface starch is cleaned away after the dough sheets are frozen, the dough sheets are not prone to damage and are complete in appearance, the dough sheets are rapidly subjected to enzyme deactivation and partial water removal while nutrients are reserved through the catalytic infrared heating, enzyme deactivation and water removal synchronization technology, follow-up deep frying time is shortened, the oil content is reduced, segmented deep frying is adopted, jasmine tea is sprayed to the middle, and the potato chips are low in oil content, crispy in taste, simple and elegant in tea aroma and strong in flowery aroma.

Description

A kind of jasmine tea fragrant potato chips and preparation method thereof
Technical field
The present invention relates to purple potato processing technique field, particularly relate to a kind of jasmine tea fragrant potato chips and preparation method thereof.
Background technology
The fragrant and sweet delicious food of purple potato, nutritious, containing abundant dietary fiber and trace element, the product such as French fries, potato chips can be processed into, but be directly by fried after purple potato section mostly, the potato chips mouthfeel obtained is poor, taste is simple, oil content is high, long-term eating is unfavorable for health, the invention provides the health care potato chips of the many tastes of a kind of low oil for this reason.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, provides a kind of jasmine tea fragrant potato chips and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of jasmine tea fragrant potato chips are made up of the raw material of following weight parts:
Purple potato 100-120, shelled buckwheat 30-40, seed of Job's tears 20-30, starch from sweet potato 30-40, Jasmine 10-12, oolong tea 8-10, rosemary 3-4, Angelica Keiskei 4-5, sanchi flower 1-2, gynostemma pentaphylla 2-3, radix bardanae 3-4, white granulated sugar 18-22, salt 1-2, sodium bicarbonate 2-3, vegetable oil and cider are appropriate.
A described jasmine tea fragrant potato chips preparation method, comprises the following steps:
(1) the selected ripe purple potato without going mouldy, peeling after cleaning, sends into steamer and cooks, smash into mud to pieces, obtain mashed potatoes after taking out cooling; Co-grinding after Angelica Keiskei, sanchi flower, gynostemma pentaphylla, radix bardanae being cleaned, adds 7-8 times of clear water, and little fire decocts 1-2 hour, and filter, filtrate spraying dry, obtains traditional Chinese medicine powder;
(2) drain after shelled buckwheat and the seed of Job's tears being picked assorted elutriation, abrasive dust after extrusion, cross 80-100 mesh sieve, obtain a meter benevolence powder, pulverize after Jasmine, oolong tea, rosemary impurity elimination, add 4-5 times of boiling water and brew, leave standstill elimination raw material after 20-30 minute, tea juice mixes with equivalent cider, obtains jasmine tea;
(3) above-mentioned mashed potatoes, traditional Chinese medicine powder, rice benevolence powder are mixed with starch from sweet potato, white granulated sugar, salt, sodium bicarbonate, add suitable quantity of water, send into kneading 20-30 minute in dough kneeding machine, then send into temperature 30-35 DEG C, proof 30-40 minute in the proofing box of relative humidity 80-85%, take out and obtain dough;
(4) above-mentioned dough is sent into roller mill central roll and roll into the musculus cutaneus that thickness is 0.9-1.1mm, cut forming machine central roll through circular die roller and be cut into dough sheet, monolithic weight is 1-1.2g, moisture crystallization in dough sheet is refrigerated at the temperature of-20--30 DEG C, dough sheet is frozen in taking-up, dries surface moisture with after the free starch on clear water rinsed clean surface;
(5) catalysis type infrared heating is adopted synchronously to go out enzyme dehydration technique, by above-mentioned dough sheet catalysis type infrared emittance intake air pressure 1.45-1.54kPa, temperature 390-400 DEG C, infrared process 160-190 second under the condition of infra-red radiation distance 9.5-10cm, while the enzyme that goes out completely, slough portion of water, obtain treating chrips;
(6) to treat that chrips vegetable oil carries out fried by above-mentioned, fried 2-3 minute at 100-120 DEG C, take out after cooling drains oil and spray jasmine tea on potato chips two sides, fried 10-15 second at 180-200 DEG C again, centrifugation de-oiling under 350-380r/min, finished chip pours nitrogen and quantitatively packs, and the room temperature lower shelf-life is half a year.
Compared with prior art, advantage of the present invention is:
The present invention is by purple potato and the raw material mixing kneadings such as shelled buckwheat, through proofing, rolling, roller be cut into type, make the even dough sheet of size, freezing rear clean surface starch makes its not cracky, complete appearance, catalysis type infrared heating is adopted synchronously to go out enzyme dehydration technique, go out enzyme and the partial dehydration of dough sheet can be completed rapidly while retaining nutrition, make the follow-up fried shortening time, reduce oil content, employing segmentation is fried, mid-level spray jasmine tea, makes that potato chips oil content is low, crispy in taste, tea perfume (or spice) is simple and elegant, the fragrance of flowers is strong.
Detailed description of the invention
A kind of jasmine tea fragrant potato chips are made up of the raw material of following weight (jin):
Purple potato 100, shelled buckwheat 30, the seed of Job's tears 20, starch from sweet potato 30, Jasmine 10, oolong tea 8, rosemary 3, Angelica Keiskei 4, sanchi flower 1, gynostemma pentaphylla 2, radix bardanae 3, white granulated sugar 18, salt 1, sodium bicarbonate 2, vegetable oil and cider are appropriate.
A described jasmine tea fragrant potato chips preparation method, comprises the following steps:
(1) the selected ripe purple potato without going mouldy, peeling after cleaning, sends into steamer and cooks, smash into mud to pieces, obtain mashed potatoes after taking out cooling; Co-grinding after Angelica Keiskei, sanchi flower, gynostemma pentaphylla, radix bardanae being cleaned, adds 7 times of clear water, and little fire decocts 1 hour, and filter, filtrate spraying dry, obtains traditional Chinese medicine powder;
(2) drain after shelled buckwheat and the seed of Job's tears being picked assorted elutriation, abrasive dust after extrusion, cross 80 mesh sieves, obtain a meter benevolence powder, pulverize after Jasmine, oolong tea, rosemary impurity elimination, add 4 times of boiling water and brew, leave standstill elimination raw material after 20 minutes, tea juice mixes with equivalent cider, obtains jasmine tea;
(3) above-mentioned mashed potatoes, traditional Chinese medicine powder, rice benevolence powder are mixed with starch from sweet potato, white granulated sugar, salt, sodium bicarbonate, add suitable quantity of water, to send in dough kneeding machine kneading 20 minutes, then proof 30 minutes in the proofing box sending into temperature 30 DEG C, relative humidity 80%, take out and obtain dough;
(4) above-mentioned dough is sent into roller mill central roll and roll into the musculus cutaneus that thickness is 0.9mm, cut forming machine central roll through circular die roller and be cut into dough sheet, monolithic weight is 1g, moisture crystallization in dough sheet is refrigerated at the temperature of-20 DEG C, dough sheet is frozen in taking-up, dries surface moisture with after the free starch on clear water rinsed clean surface;
(5) catalysis type infrared heating is adopted synchronously to go out enzyme dehydration technique, by the infrared process 160 seconds under the condition of catalysis type infrared emittance intake air pressure 1.45kPa, temperature 390 DEG C, infra-red radiation distance 9.5cm of above-mentioned dough sheet, while the enzyme that goes out completely, slough portion of water, obtain treating chrips;
(6) to treat that chrips vegetable oil carries out fried by above-mentioned, at 100 DEG C fried 2 minutes, takes out after cooling drains oil and spray jasmine tea on potato chips two sides, at 180 DEG C fried 10 seconds again, centrifugation de-oiling under 350r/min, finished chip pours nitrogen and quantitatively packs, and the room temperature lower shelf-life is half a year.

Claims (2)

1. jasmine tea fragrant potato chips, it is characterized in that being made up of the raw material of following weight parts:
Purple potato 100-120, shelled buckwheat 30-40, seed of Job's tears 20-30, starch from sweet potato 30-40, Jasmine 10-12, oolong tea 8-10, rosemary 3-4, Angelica Keiskei 4-5, sanchi flower 1-2, gynostemma pentaphylla 2-3, radix bardanae 3-4, white granulated sugar 18-22, salt 1-2, sodium bicarbonate 2-3, vegetable oil and cider are appropriate.
2. a jasmine tea fragrant potato chips preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) the selected ripe purple potato without going mouldy, peeling after cleaning, sends into steamer and cooks, smash into mud to pieces, obtain mashed potatoes after taking out cooling; Co-grinding after Angelica Keiskei, sanchi flower, gynostemma pentaphylla, radix bardanae being cleaned, adds 7-8 times of clear water, and little fire decocts 1-2 hour, and filter, filtrate spraying dry, obtains traditional Chinese medicine powder;
(2) drain after shelled buckwheat and the seed of Job's tears being picked assorted elutriation, abrasive dust after extrusion, cross 80-100 mesh sieve, obtain a meter benevolence powder, pulverize after Jasmine, oolong tea, rosemary impurity elimination, add 4-5 times of boiling water and brew, leave standstill elimination raw material after 20-30 minute, tea juice mixes with equivalent cider, obtains jasmine tea;
(3) above-mentioned mashed potatoes, traditional Chinese medicine powder, rice benevolence powder are mixed with starch from sweet potato, white granulated sugar, salt, sodium bicarbonate, add suitable quantity of water, send into kneading 20-30 minute in dough kneeding machine, then send into temperature 30-35 DEG C, proof 30-40 minute in the proofing box of relative humidity 80-85%, take out and obtain dough;
(4) above-mentioned dough is sent into roller mill central roll and roll into the musculus cutaneus that thickness is 0.9-1.1mm, cut forming machine central roll through circular die roller and be cut into dough sheet, monolithic weight is 1-1.2g, moisture crystallization in dough sheet is refrigerated at the temperature of-20--30 DEG C, dough sheet is frozen in taking-up, dries surface moisture with after the free starch on clear water rinsed clean surface;
(5) catalysis type infrared heating is adopted synchronously to go out enzyme dehydration technique, by above-mentioned dough sheet catalysis type infrared emittance intake air pressure 1.45-1.54kPa, temperature 390-400 DEG C, infrared process 160-190 second under the condition of infra-red radiation distance 9.5-10cm, while the enzyme that goes out completely, slough portion of water, obtain treating chrips;
(6) to treat that chrips vegetable oil carries out fried by above-mentioned, fried 2-3 minute at 100-120 DEG C, take out after cooling drains oil and spray jasmine tea on potato chips two sides, fried 10-15 second at 180-200 DEG C again, centrifugation de-oiling under 350-380r/min, finished chip pours nitrogen and quantitatively packs, and the room temperature lower shelf-life is half a year.
CN201510691805.XA 2015-10-23 2015-10-23 Potato chips with jasmine tea aroma and preparation method of potato chips Pending CN105249345A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105982275A (en) * 2016-01-07 2016-10-05 武清泉 Green-tea lipid-lowering sandwiched French fries and making method thereof
CN106235137A (en) * 2016-08-14 2016-12-21 王三红 A kind of Fructus Melo potato chips and preparation method thereof
CN106690174A (en) * 2016-12-15 2017-05-24 南陵县玉竹协会 Baking-type mustard-flavor health chips
CN108991440A (en) * 2018-08-14 2018-12-14 宋开宝 A kind of potato chips and preparation method thereof containing fructus arctii
CN109588659A (en) * 2018-11-26 2019-04-09 西安天使食品有限责任公司 A kind of potato chips preparation method and potato chips

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349248A (en) * 2013-06-26 2013-10-16 洽洽食品股份有限公司 Crab cream fish flavored crisps and preparation method thereof
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
CN104855883A (en) * 2015-06-04 2015-08-26 倪群 Qi regulating lycium barbarum and shaddock ped purple potato chips and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349248A (en) * 2013-06-26 2013-10-16 洽洽食品股份有限公司 Crab cream fish flavored crisps and preparation method thereof
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
CN104855883A (en) * 2015-06-04 2015-08-26 倪群 Qi regulating lycium barbarum and shaddock ped purple potato chips and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
马海乐等: "马铃薯片红外加热灭酶脱水试验及动力学", 《农业工程学报》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105982275A (en) * 2016-01-07 2016-10-05 武清泉 Green-tea lipid-lowering sandwiched French fries and making method thereof
CN106235137A (en) * 2016-08-14 2016-12-21 王三红 A kind of Fructus Melo potato chips and preparation method thereof
CN106690174A (en) * 2016-12-15 2017-05-24 南陵县玉竹协会 Baking-type mustard-flavor health chips
CN108991440A (en) * 2018-08-14 2018-12-14 宋开宝 A kind of potato chips and preparation method thereof containing fructus arctii
CN109588659A (en) * 2018-11-26 2019-04-09 西安天使食品有限责任公司 A kind of potato chips preparation method and potato chips

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