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 PDFInfo
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- 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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- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 26
- 240000005385 Jasminum sambac Species 0.000 title claims abstract description 26
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 21
- 244000269722 Thea sinensis Species 0.000 title claims abstract 9
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 9
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241001105098 Angelica keiskei Species 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 12
- 235000004976 Solanum vernei Nutrition 0.000 claims description 10
- 241000352057 Solanum vernei Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 238000006555 catalytic reaction Methods 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 6
- 239000009759 San-Chi Substances 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 235000019987 cider Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 235000020333 oolong tea Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000002425 crystallisation Methods 0.000 claims description 3
- 230000008025 crystallization Effects 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract description 2
- 230000009849 deactivation Effects 0.000 abstract 2
- 240000005528 Arctium lappa Species 0.000 abstract 1
- 235000003130 Arctium lappa Nutrition 0.000 abstract 1
- 235000008078 Arctium minus Nutrition 0.000 abstract 1
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- 235000003143 Panax notoginseng Nutrition 0.000 abstract 1
- 241000180649 Panax notoginseng Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000003197 catalytic effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 15
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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)
- 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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510691805.XA CN105249345A (en) | 2015-10-23 | 2015-10-23 | Potato chips with jasmine tea aroma and preparation method of potato chips |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510691805.XA CN105249345A (en) | 2015-10-23 | 2015-10-23 | Potato chips with jasmine tea aroma and preparation method of potato chips |
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| CN105249345A true CN105249345A (en) | 2016-01-20 |
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| CN201510691805.XA Pending CN105249345A (en) | 2015-10-23 | 2015-10-23 | Potato chips with jasmine tea aroma and preparation method of potato chips |
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Cited By (5)
| 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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| 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 |
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2015
- 2015-10-23 CN CN201510691805.XA patent/CN105249345A/en active Pending
Patent Citations (3)
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| 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)
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Cited By (5)
| 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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Application publication date: 20160120 |
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