CN105433307A - Purple potato chips and preparation method thereof - Google Patents

Abstract

The invention discloses purple potato chips and a preparation method thereof. The purple potato chips are prepared from the following raw materials of whole purple potato flour, shiitake mushroom powder, yam flour, radix puerariae powder, wheat flour, maltodextrin, haw powder, vegetable oil, honey, edible salt, water and a composite leavening agent. The preparation method sequentially comprises the preparation processes of selecting and treating raw materials, mixing the treated raw materials, preparing potato chips, sterilizing the prepared potato chips and packaging the sterilized potato chips. According to the purple potato chips disclosed by the invention, nutrient components of purple potatoes are reserved, and shiitake mushrooms, Chinese yam, radix puerariae and haws are added as ingredients, so that the nutrient components of the potato chips are richer; the potato chips are not deep-fried, crisp in mouth feel and low in fat, so that the purple potato chips are green healthy foods conforming to the pursuit of modern people. The purple potato chips disclosed by the invention are simple in production technology and are suitable for batch production.

Description

A kind of purple sweet potato chip and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to a purple sweet potato chip and a preparation method thereof.

Background technique

Purple potato is also called black potato and ginseng potato. The potato meat is purple to deep purple. It is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, as well as selenium and anthocyanins. . Purple sweet potato is rich in nutrition and has special health care functions. The protein and amino acid in it are easily digested and absorbed by the human body. The rich vitamin A in it can improve eyesight and skin mucosal epithelial cells, and vitamin C can make collagen protein normal. Synthetic to prevent the occurrence of scurvy, anthocyanins are natural and powerful free radical scavengers, and are currently recognized as pollution-free, green, and organic foods; and selenium and iron are essential elements for human body to resist fatigue, anti-aging, and nourish blood. Purple sweet potato is also rich in cellulose, which can promote gastrointestinal motility, clean up mucus, gas and spoilage retained in the intestinal cavity, help to expel toxic substances and carcinogens in the body, improve the environment of the digestive tract, and prevent the occurrence of gastrointestinal diseases. Therefore, purple sweet potato has high edible value and medicinal value.

Shiitake mushrooms are known as "the king of mountain delicacies". They contain high protein, low fat, polysaccharides, multiple amino acids, multiple vitamins and ergosterol, which can effectively prevent and treat rickets, enhance cellular immunity, inhibit the growth of cancer cells, and lower blood pressure. , lowering blood fat and lowering cholesterol, etc.

In 2005, the Ministry of Health announced that it is recommended to avoid cooking starchy foods for a long time or at high temperature; to promote reasonable nutrition, a balanced diet, to change the eating habits of fried and high-fat foods, and to reduce the possible health hazards caused by acrylamide. . The purple sweet potato chips currently on the market are mainly made of fresh purple sweet potatoes, which are directly sliced and dried or vacuum fried.

Chinese invention patent with publication number 104509810A, the name of the invention: a purple potato chip and its processing and preparation method, the raw materials of the purple potato chip include whole purple potato powder, acetylated adipate modified starch, hydroxypropyl distarch phosphate , sweet potato starch, xylitol, anhydrous ghee, dilight calcium phosphate, baking soda and water, the preparation method adopts step-by-step mixing and simple baking, and the potato chips prepared by this patent have a single nutritional component; the Chinese publication number 103844228A Invention patent, invention name: a purple potato chip and its preparation method, the purple potato chip is composed of whole potato powder, sweet potato starch, wheat germ, purple potato powder, red bean, parsley, melon wilt skin, bee pollen, beneficial Zhiren, ginkgo leaves, golden cherry seeds, tea seed oil, edible salt, white sugar, cinnamon powder, white pepper and other raw materials, the preparation method needs to be baked after brushing tea seed oil on both sides of the potato chips, which requires a lot of work , not suitable for mass production.

Contents of the invention

In view of this, the purpose of the present invention is to address the deficiencies of the prior art, and provide a kind of purple potato chips and its preparation method, which achieves rich nutritional components, non-fried, crisp taste, low fat, and meets the pursuit of modern people. The range of green and healthy food is simple, and the preparation process is simple, which is suitable for the effect of mass production.

To achieve the above object, the present invention adopts the following technical solutions:

A purple sweet potato chip is made from the following raw materials in parts by weight: 30-35 parts of whole purple sweet potato powder, 20-25 parts of shiitake mushroom powder, 10-15 parts of yam powder, 10-15 parts of kudzu root powder, and 15-20 parts of wheat flour , 5-8 parts of maltodextrin, 2-4 parts of hawthorn powder, 1-2 parts of vegetable oil, 10-15 parts of honey, 0.8-1.2 parts of edible salt and 25-35 parts of water. The composite leavening agent accounts for 0.3-1% of the weight of the total raw material powder.

Preferably, the composite leavening agent comprises 35% disodium dihydrogen pyrophosphate, 30% sodium bicarbonate, 19% corn starch, 10% calcium dihydrogen phosphate, 5% calcium carbonate and 1% citric acid in terms of weight percentage. %.

A preparation method of purple sweet potato chips, comprising the following steps:

1) Selection and treatment of purple sweet potatoes: Select naturally mature purple sweet potatoes without mildew and damage, wash them with water at a temperature of 4-25°C, remove the sediment, remove and drain, and then cut the washed purple sweet potatoes into thick slices Thick slices of 3-5cm, put them into a pot, add water until the thick slices of purple sweet potatoes are submerged, add edible salt with a mass percentage of 1% after the water boils, cook for 8-12 minutes; remove, air-dry, and then dry the dried potatoes Put the slices in a food grinder and crush them into purple potato powder, and set aside;

2) Selection and treatment of shiitake mushrooms: select fresh shiitake mushrooms without mildew, cut off the pedicles to remove impurities, wash with water at a temperature of 4-25°C, remove sediment, soak in salt water with a mass percentage of 1% for 2-3 hours, Drain the water, then steam in a steamer for 15-20 minutes, then cool to room temperature, air-dry, then put the air-dried shiitake mushrooms into a food grinder and grind them into shiitake mushroom powder for later use;

3) Selection and treatment of ingredients: select yam, kudzu root, and hawthorn without mildew, cut off the pedicles, peel off the skin, remove impurities, remove the core of the hawthorn, wash with water, the water temperature is 4-25°C, remove the sediment, drain, Cut into thick slices with a thickness of 3-5cm, steam in a steamer for 15-20min, then cool to room temperature, drain, and air-dry, then place the air-dried yam powder, pueraria powder and hawthorn powder thick slices in the food Pulverize into yam powder, kudzu root powder and hawthorn powder in a grinder, set aside;

4) Mixing of raw materials: Put purple sweet potato powder, shiitake mushroom powder, yam powder, pueraria powder, wheat flour, maltodextrin, hawthorn powder, compound leavening agent and salt in the mixing equipment according to the proportion and stir for 10-15 minutes to obtain Premix the compound material, set aside; mix water, vegetable oil and honey evenly according to the ratio to obtain a mixed solution, set aside;

5) Preparation of potato chips: Add the premixed ingredients into the mixture, mix well, and form a mixed dough, then process the mixed dough into a cylinder with a diameter of 4.5~6.5cm, and then cut it into a thickness of 0.2 Thin slices of ~0.3cm, then put the thin slices in an oven, bake for 5-10min and take them out to obtain purple potato chips;

6) Sterilization: After the purple potato chips obtained in step 5) are cooled to room temperature under air, the purple potato chips are sterilized by microwave sterilization;

7) Packaging: The purple sweet potato chips obtained in step 6) are packaged in vacuum aseptic packaging, or after sprinkling seasonings according to different tastes for seasoning.

Preferably, the particle size of the whole purple sweet potato powder, shiitake mushroom powder, yam powder, kudzu root powder and hawthorn powder obtained after being crushed by a food grinder in steps 1) to 3) is 60-80 mesh.

Preferably, the air-drying refers to air-drying at 50-70°C until the water content of the raw material is 8-10%.

Preferably, the cylindrical mixed dough described in step 5) is wrapped with a plastic wrap and left to stand for 30-45 minutes.

Preferably, the baking temperature in step 5) is 160°C~175°C for upper heat and 160°C~185°C for lower heat.

Preferably, the sterilization temperature in step 6) is 60-70°C, and the sterilization time is 60-80s.

Preferably, in the microwave sterilization method described in step 6), the microwave frequency is 2400-2500MHZ, and the power is 745-755W.

The wheat flour and maltodextrin selected in the present invention are all purchased from the market; the wheat flour is common wheat flour without any additives.

The beneficial effects of the present invention are:

The purple sweet potato chips of the present invention retain the original nutritional components of purple sweet potato, shiitake mushrooms, yam, pueraria, and hawthorn, and purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins, selenium, and anthocyanins And a variety of minerals, with special health functions, can improve vision and skin mucosal epithelial cells, prevent the occurrence of scurvy, help to discharge toxic substances and carcinogens in the body, improve the environment of the digestive tract, and prevent the occurrence of gastrointestinal diseases Wait;

Shiitake mushrooms contain high protein, low fat, polysaccharides, multiple amino acids, multiple vitamins and ergosterol, which can effectively prevent and treat rickets, enhance cellular immunity, inhibit the growth of cancer cells, lower blood pressure, blood fat and cholesterol, etc.;

Yam has the effects of nourishing and strengthening, helping digestion, benefiting the lungs and relieving cough; kudzu root and hawthorn can be used as Chinese herbal medicines with health benefits;

Maltodextrin helps to make the surface of potato chips smooth, clear in color, good in appearance, crispy and delicious, not sticky to the teeth, leaving no residue, and has a long shelf life;

Wrapping the mixed dough with plastic wrap and standing it for a period of time during the preparation of potato chips is beneficial to improve the taste of potato chips and make the potato chips more crispy and delicious;

The potato chips are rich in nutritional components, which improves the lack of single nutritional components of the original potato chips; the potato chips are non-fried, crisp in taste, low in fat, and meet the scope of green and healthy food pursued by modern people; the present invention is used in the preparation of potato chips In the process, the vegetable oil is used as a solvent to mix with the premixed compound powder, so as to avoid brushing the potato chips with oil when baking the potato chips, so that the potato chips preparation process is simple and suitable for mass production.

detailed description

The present invention will be further described below in conjunction with embodiment.

The composite leavening agent in the embodiment comprises disodium dihydrogen pyrophosphate 35%, sodium bicarbonate 30%, cornstarch 19%, calcium dihydrogen phosphate 10%, calcium carbonate 5% and citric acid 1% by weight percentage .

Example 1

A kind of purple sweet potato chips, made of the following raw materials in parts by weight: 30 parts of whole purple sweet potato powder, 20 parts of shiitake mushroom powder, 10 parts of yam powder, 10 parts of kudzu root powder, 15 parts of wheat flour, 5 parts of maltodextrin, 2 parts of hawthorn powder 1 part, 1 part of vegetable oil, 10 parts of honey, 0.8 part of edible salt and 25 parts of water, also add compound leavening agent in addition, and compound leavening agent accounts for 0.3% of total raw material powder weight.

The preparation method of this purple sweet potato chips, comprises the following steps:

1) Selection and treatment of purple sweet potatoes: Select naturally mature purple sweet potatoes without mildew and damage, wash them with water at a temperature of 25°C, remove the sediment, remove and drain, and then cut the washed purple sweet potatoes into a thickness of 3cm Put the thick slices of purple sweet potato into the pot, add water until the thick slices of purple sweet potato are submerged, add 1% edible salt after the water boils, cook for 8 minutes; remove, air-dry at 50°C until the water content of the raw material is 8%, Then the air-dried potato chips are placed in a food grinder and pulverized into a particle diameter of 60 mesh purple sweet potato powder for subsequent use;

2) Selection and treatment of shiitake mushrooms: select fresh shiitake mushrooms without mildew, cut off the pedicles to remove impurities, wash with water at a temperature of 25°C, remove sediment, soak in salt water with a mass percentage of 1% for 2 hours, drain, and then place Steam in a steamer for 15 minutes, then cool to room temperature, air-dry at 50°C until the water content of the raw material is 8%, then put the air-dried shiitake mushrooms into a food grinder and grind them into shiitake mushroom powder with a particle size of 60 mesh, and set aside;

3) Selection and processing of ingredients: Select yam, kudzu root and hawthorn without mildew, cut off the pedicles, peel off the skin, remove impurities, remove the core of the hawthorn, wash with water at 25°C, remove the sediment, drain, and cut into pieces separately Form into thick slices with a thickness of 5 cm, steam in a steamer for 15 minutes, then cool to room temperature, drain, and air-dry at 50°C until the moisture content of the raw materials is 8%, then dry the air-dried yam powder, pueraria powder and hawthorn powder Tablets are respectively placed in a food grinder and pulverized into yam powder, kudzu root powder and hawthorn powder with a particle size of 60 mesh, and set aside;

4) Mixing of raw materials: Put purple sweet potato powder, shiitake mushroom powder, yam powder, pueraria powder, wheat flour, maltodextrin, hawthorn powder, compound leavening agent and edible salt in the mixing equipment according to the proportion and stir for 10 minutes to obtain the pre-mixed Mix the ingredients, set aside; mix water, vegetable oil and honey evenly according to the proportion to obtain a mixed solution, set aside;

5) Preparation of potato chips: Add the premixed compound into the mixed liquid, mix well, and form a mixed dough, then process the mixed dough into a cylindrical shape with a diameter of 4.5 cm, wrap it with a plastic wrap, and let it stand Set it aside for 30 minutes, then cut into thin slices with a thickness of 0.2 cm, and then put the thin slices in an oven at a temperature of 160°C for the upper heat and 160°C for the lower heat, bake for 5 minutes, and take out to obtain purple potato chips;

6) Sterilization: After cooling the purple potato chips obtained in step 5) to room temperature in the air, use microwave sterilization method with a microwave frequency of 2450MHZ and a power of 750W to sterilize the purple potato chips at 60°C for 80s;

7) Packaging: The purple sweet potato chips obtained in step 6) are packaged in vacuum aseptic packaging, or after sprinkling seasonings according to different tastes for seasoning.

Example 2

A kind of purple sweet potato chips, made of the following raw materials in parts by weight: 35 parts of whole purple sweet potato powder, 20 parts of shiitake mushroom powder, 15 parts of yam powder, 10 parts of kudzu root powder, 20 parts of wheat flour, 8 parts of maltodextrin, 4 parts of hawthorn powder 2 parts, 2 parts of vegetable oil, 15 parts of honey, 1.2 parts of edible salt and 35 parts of water, also add compound leavening agent in addition, and compound leavening agent accounts for 1% of total raw material powder weight.

The preparation method of this purple sweet potato chips, comprises the following steps:

1) Selection and treatment of purple sweet potatoes: select naturally mature purple sweet potatoes without mildew and damage, wash them with water at a temperature of 20°C, remove the sediment, remove and drain, and then cut the washed purple sweet potatoes into a thickness of 5cm Put thick slices of purple sweet potato into the pot, add water until the thick slices of purple sweet potato are submerged, add edible salt with a mass percentage of 1% after the water boils, cook for 12 minutes; remove, air-dry at 70°C until the water content of the raw material is 10%, Then the air-dried potato chips are placed in a food grinder and pulverized into a particle diameter of 80 mesh purple sweet potato powder for subsequent use;

2) Selection and treatment of shiitake mushrooms: select fresh shiitake mushrooms without mildew, cut off the pedicles to remove impurities, wash with water at a temperature of 20°C, remove sediment, soak in salt water with a mass percentage of 1% for 3 hours, drain, and then place Steam in a steamer for 20 minutes, then cool to room temperature, air-dry at 70°C until the water content of the raw material is 10%, then put the air-dried shiitake mushrooms into a food grinder and grind them into shiitake mushroom powder with a particle size of 80 mesh, and set aside;

3) Selection and treatment of ingredients: select yam, kudzu root and hawthorn without mildew, cut off the pedicles, peel off the skin, remove impurities, remove the core of the hawthorn, wash with water at a temperature of 20°C, remove the sediment, drain, and cut into pieces separately Form into thick slices with a thickness of 5cm, steam in a steamer for 20 minutes, then cool to room temperature, drain, and air-dry at 70°C until the water content of the raw materials is 10%, then dry the air-dried yam powder, pueraria powder and hawthorn powder Tablets are respectively placed in a food grinder and pulverized into yam powder, kudzu root powder and hawthorn powder with a particle size of 80 mesh, and set aside;

4) Mixing of raw materials: Put purple sweet potato powder, shiitake mushroom powder, yam powder, pueraria powder, wheat flour, maltodextrin, hawthorn powder, compound leavening agent and edible salt in the mixing equipment according to the proportion and stir for 15 minutes to obtain the pre-mixed Mix the ingredients, set aside; mix water, vegetable oil and honey evenly according to the proportion to obtain a mixed solution, set aside;

5) Preparation of potato chips: Add the premixed compound into the mixed liquid, mix well, and form a mixed dough, then process the mixed dough into a cylindrical shape with a diameter of 6.5 cm, wrap it with a plastic wrap, and let it stand Set aside for 45 minutes, then cut into thin slices with a thickness of 0.3 cm, and then put the thin slices in an oven at a temperature of 160°C for upper heat and 165°C for lower heat, bake for 10 minutes, and take out to obtain purple potato chips;

6) Sterilization: After the purple potato chips obtained in step 5) were cooled to room temperature in the air, the microwave sterilization method was used. The frequency of the microwave was 2400MHZ, the power was 745W, and the purple potato chips were sterilized at 70°C for 80s;

7) Packaging: The purple sweet potato chips obtained in step 6) are packaged in vacuum aseptic packaging, or after sprinkling seasonings according to different tastes for seasoning.

Example 3

A kind of purple potato chips, made of the following raw materials in parts by weight: 32 parts of whole purple sweet potato powder, 23 parts of shiitake mushroom powder, 12 parts of yam powder, 12 parts of kudzu root powder, 17 parts of wheat flour, 6 parts of maltodextrin, 3 parts of hawthorn powder part, 1.5 parts of vegetable oil, 12 parts of honey, 1.0 part of edible salt and 30 parts of water, are also added with compound leavening agent in addition, and compound leavening agent accounts for 0.7% of total raw material powder weight.

The preparation method of this purple sweet potato chips, comprises the following steps:

1) Selection and treatment of purple sweet potatoes: Select naturally mature purple sweet potatoes without mildew and damage, wash them with water at a temperature of 4°C, remove the sediment, remove and drain, and then cut the washed purple sweet potatoes into a thickness of 4cm Put the thin slices of purple sweet potato into the pot, add water until the purple potato slices are submerged, add edible salt with a mass percentage of 1% after the water boils, cook for 10 minutes; remove, air-dry at 60°C until the water content of the raw materials is 9%, and then put Air-dried potato chips are placed in a food grinder and pulverized into purple potato powder with a particle size of 70 mesh, and set aside;

2) Selection and treatment of shiitake mushrooms: select fresh shiitake mushrooms without mildew, cut off the pedicles to remove impurities, wash with water at a temperature of 4°C, remove sediment, soak in salt water with a mass percentage of 1% for 2.5 hours, drain, and then place Steam in a steamer for 19 minutes, then cool to room temperature, and air-dry at 60°C until the water content of the raw material is 9%, then put the air-dried shiitake mushrooms into a food grinder and grind them into shiitake mushroom powder with a particle size of 70 mesh, and set aside;

3) Selection and treatment of ingredients: Select yam, kudzu root and hawthorn without mildew, cut off the pedicles, peel off the skin, remove impurities, remove the core of the hawthorn, wash with water at a temperature of 4°C, remove the sediment, drain, and cut into pieces separately Form into thick slices with a thickness of 3.5cm, steam in a steamer for 19 minutes, then cool to room temperature, drain, and air-dry at 60°C until the moisture content of the raw materials is 9%, and then dry the air-dried yam powder, kudzu root powder and hawthorn powder The thick slices are respectively placed in a food grinder and pulverized into yam powder, kudzu root powder and hawthorn powder with a particle size of 70 mesh, and set aside;

4) Mixing of raw materials: Put purple sweet potato powder, shiitake mushroom powder, yam powder, pueraria powder, wheat flour, maltodextrin, hawthorn powder, compound leavening agent and edible salt in the mixing equipment according to the proportion and stir for 13 minutes to obtain the pre-mixed Mix the ingredients, set aside; mix water, vegetable oil and honey evenly according to the proportion to obtain a mixed solution, set aside;

5) Preparation of potato chips: Add the premixed compound into the mixed liquid, mix well, and make a mixed dough, then process the mixed dough into a cylindrical shape with a diameter of 5 cm, wrap it with a plastic wrap, and let it stand 40 minutes, then cut into thin slices with a thickness of 0.25 cm, and then put the thin slices in an oven at a baking temperature of 170°C for upper heat and 175°C for lower heat, bake for 7 minutes and take out to obtain purple potato chips;

6) Sterilization: Cool the purple potato chips obtained in step 5) to room temperature in the air, and then adopt microwave sterilization method with a microwave frequency of 2500MHZ and a power of 755W to sterilize the purple potato chips at 65°C for 70s;

7) Packaging: The purple sweet potato chips obtained in step 6) are packaged in vacuum aseptic packaging, or after sprinkling seasonings according to different tastes for seasoning.

Example 4

A kind of purple sweet potato chips, made of the following raw materials in parts by weight: 31 parts of whole purple sweet potato powder, 20 parts of shiitake mushroom powder, 15 parts of yam powder, 10 parts of kudzu root powder, 15 parts of wheat flour, 7 parts of maltodextrin, 2.5 parts of hawthorn powder 2 parts, 2 parts of vegetable oil, 10 parts of honey, 0.9 part of edible salt and 27 parts of water, are also added with compound leavening agent in addition, and compound leavening agent accounts for 0.3% of total raw material powder weight.

The preparation method of this purple sweet potato chips, comprises the following steps:

1) Selection and treatment of purple sweet potatoes: Select naturally mature purple sweet potatoes without mildew and damage, wash them with water at a temperature of 20°C, remove the sediment, remove and drain, and then cut the washed purple sweet potatoes into a thickness of 3.5 cm thick slices, put them into a pot, add water until the purple sweet potato thick slices are submerged, add 1% edible salt after the water boils, cook for 10 minutes; remove, air dry at 50°C until the water content of raw materials is 8% , and then the air-dried potato chips are placed in a food grinder and pulverized into purple potato powder with a particle size of 60 mesh, and set aside;

2) Selection and treatment of shiitake mushrooms: select fresh shiitake mushrooms without mildew, cut off the pedicles to remove impurities, wash with water at a temperature of 20°C, remove sediment, soak in salt water with a mass percentage of 1% for 2 hours, drain, and then place Steam in a steamer for 20 minutes, then cool to room temperature, air-dry at 50°C until the water content of the raw material is 9%, then put the air-dried shiitake mushrooms into a food grinder and grind them into shiitake mushroom powder with a particle size of 75 mesh, and set aside;

3) Selection and treatment of ingredients: select yam, kudzu root and hawthorn without mildew, cut off the pedicles, peel off the skin, remove impurities, remove the core of the hawthorn, wash with water at a temperature of 20°C, remove the sediment, drain, and cut into pieces separately Form into thick slices with a thickness of 3.5cm, steam in a steamer for 15min, then cool to room temperature, drain, and air-dry at 65°C until the moisture content of the raw materials is 8.5%, then dry the dried yam powder, kudzu root powder and hawthorn powder The thick slices are respectively placed in a food grinder and pulverized into yam powder, pueraria powder and hawthorn powder with a particle size of 65 mesh, and set aside;

4) Mixing of raw materials: Put purple sweet potato powder, shiitake mushroom powder, yam powder, pueraria powder, wheat flour, maltodextrin, hawthorn powder, compound leavening agent and edible salt in the mixing equipment according to the proportion and stir for 13 minutes to obtain the pre-mixed Mix the ingredients, set aside; mix water, vegetable oil and honey evenly according to the proportion to obtain a mixed solution, set aside;

5) Preparation of potato chips: Add the premixed compound into the mixed liquid, mix well, and form a mixed dough, then process the mixed dough into a cylindrical shape with a diameter of 5.0 cm, wrap it with a plastic wrap, and let it stand Set it aside for 40 minutes, then cut into thin slices with a thickness of 0.25 cm, and then put the thin slices in an oven at a temperature of 175°C for upper heat and 185°C for lower heat, bake for 8 minutes, and take out to obtain purple potato chips;

6) Sterilization: After cooling the purple potato chips obtained in step 5) to room temperature in the air, use microwave sterilization method with a microwave frequency of 2460MHZ and a power of 748W to sterilize the purple potato chips at 67°C for 65s;

7) Packaging: The purple sweet potato chips obtained in step 6) are packaged in vacuum aseptic packaging, or after sprinkling seasonings according to different tastes for seasoning.

Example 5

A kind of purple sweet potato chips, made of the following raw materials in parts by weight: 32 parts of whole purple sweet potato powder, 23 parts of shiitake mushroom powder, 14 parts of yam powder, 11 parts of kudzu root powder, 17 parts of wheat flour, 6 parts of maltodextrin, 3.5 parts of hawthorn powder 2 parts, 2 parts of vegetable oil, 13 parts of honey, 1.1 parts of edible salt and 31 parts of water, also add compound leavening agent in addition, and compound leavening agent accounts for 0.65% of total raw material powder weight.

The preparation method of this purple sweet potato chips, comprises the following steps:

1) Selection and treatment of purple sweet potatoes: Select naturally mature purple sweet potatoes without mildew and damage, wash them with water at a temperature of 10°C, remove the sediment, remove and drain, and then cut the washed purple sweet potatoes into a thickness of 4.5 cm thick slices, put them into a pot, add water until the thick slices of purple sweet potatoes are submerged, add 1% edible salt after the water boils, cook for 11 minutes; remove, air dry at 50°C until the water content of the raw materials is 8.5% , and then the air-dried potato chips are placed in a food grinder and pulverized into purple potato powder with a particle size of 65 mesh, and set aside;

2) Selection and treatment of shiitake mushrooms: select fresh shiitake mushrooms without mildew, cut off the pedicles to remove impurities, wash with water at a temperature of 20°C, remove sediment, soak in salt water with a mass percentage of 1% for 2.7 hours, drain, and then place Steam in a steamer for 19 minutes, then cool to room temperature, air-dry at 50°C until the water content of the raw material is 7.5%, then put the air-dried shiitake mushrooms into a food grinder and grind them into shiitake mushroom powder with a particle size of 75 mesh, and set aside;

3) Selection and treatment of ingredients: select yam, kudzu root, and hawthorn without mildew, cut off the pedicles, peel off the skin, remove impurities, remove the core of the hawthorn, wash with water at a temperature of 15°C, remove the sediment, drain, and cut into pieces separately Form into thick slices with a thickness of 3.5cm, steam in a steamer for 16min, then cool to room temperature, drain, and air-dry at 65°C until the moisture content of the raw materials is 8.5%, then dry the dried yam powder, kudzu root powder and hawthorn powder The thick slices are respectively placed in a food grinder and pulverized into yam powder, kudzu root powder and hawthorn powder with a particle size of 75 mesh, and set aside;

4) Mixing of raw materials: Put purple sweet potato powder, shiitake mushroom powder, yam powder, pueraria powder, wheat flour, maltodextrin, hawthorn powder, compound leavening agent and edible salt in the mixing equipment according to the proportion and stir for 14 minutes to obtain the pre-mixed Mix the ingredients, set aside; mix water, vegetable oil and honey evenly according to the proportion to obtain a mixed solution, set aside;

5) Preparation of potato chips: Add the premixed compound into the mixed liquid, mix well, and form a mixed dough, then process the mixed dough into a cylindrical shape with a diameter of 6.0 cm, wrap it with a plastic wrap, and let it stand Set aside for 35 minutes, then cut into thin slices with a thickness of 0.25 cm, and then put the thin slices in an oven at a baking temperature of 170°C for upper heat and 175°C for lower heat, bake for 8 minutes, and take out to obtain purple potato chips;

6) Sterilization: After cooling the purple potato chips obtained in step 5) to room temperature in the air, use microwave sterilization method with a microwave frequency of 2460MHZ and a power of 748W to sterilize the purple potato chips at 67°C for 70s;

7) Packaging: The purple sweet potato chips obtained in step 6) are packaged in vacuum aseptic packaging, or after sprinkling seasonings according to different tastes for seasoning.

Example 6

A kind of purple potato chips, made of the following raw materials in parts by weight: 30 parts of whole purple potato powder, 25 parts of shiitake mushroom powder, 10 parts of yam powder, 15 parts of kudzu root powder, 16 parts of wheat flour, 7 parts of maltodextrin, 4 parts of hawthorn powder 2 parts, 2 parts of vegetable oil, 14 parts of honey, 0.8 part of edible salt and 26 parts of water, also add compound leavening agent in addition, compound leavening agent accounts for 0.35% of total raw material powder weight.

The preparation method of this purple sweet potato chip is identical with embodiment 1.

Example 7

A kind of purple potato chips, made of the following raw materials in parts by weight: 35 parts of whole purple sweet potato powder, 20 parts of shiitake mushroom powder, 11 parts of yam powder, 12 parts of kudzu root powder, 18 parts of wheat flour, 8 parts of maltodextrin, 2 parts of hawthorn powder part, 1.7 parts of vegetable oil, 11 parts of honey, 0.85 part of edible salt and 31 parts of water, also add compound leavening agent in addition, and compound leavening agent accounts for 0.65% of total raw material powder weight.

The preparation method of this purple sweet potato chip is identical with embodiment 1.

Example 8

A kind of purple sweet potato chip, is made of following raw material by weight: 31 parts of whole purple sweet potato powder, 20 parts of shiitake mushroom powder, 15 parts of yam powder, 10 parts of kudzu root powder, 15 parts of wheat flour, 2.5 parts of hawthorn powder, 2 parts of vegetable oil, 10 parts of honey, 0.9 part of edible salt and 27 parts of water, and a compound leavening agent is added in addition, and the compound leavening agent accounts for 0.3% of the total raw material powder weight. The preparation method of the purple potato chips of this comparative example is the same as that of Example 4.

Comparative example 1

A kind of purple sweet potato chips, made of the following raw materials in parts by weight: 35 parts of whole purple sweet potato powder, 20 parts of shiitake mushroom powder, 15 parts of yam powder, 10 parts of kudzu root powder, 20 parts of wheat flour, 8 parts of maltodextrin, 4 parts of hawthorn powder 2 parts of vegetable oil, 15 parts of honey, 1.2 parts of edible salt and 35 parts of water. The preparation method of the purple potato chips of this comparative example is the same as that of Example 2.

Comparative example 2

The raw materials of purple potato chips in this comparative example are the same as those in Example 2. The difference from Example 2 is that in the preparation process, in step 4), only water and honey are mixed evenly according to the proportion to obtain a mixed solution. In step 5), in Brush both sides of the potato chips with vegetable oil before putting them in the oven.

Comparative example 3

The raw materials of purple sweet potato chips in this comparative example are the same as those in Example 2. The difference from Example 2 is that in the preparation process, in step 5), the mixed dough is processed into a cylindrical shape with a diameter of 5.0 cm, and then the mixed dough is directly cut into Form into thin slices with a thickness of 0.25 cm.

It can be concluded from the above examples and comparative examples: 1) The process of preparing purple potato chips in Examples 1 to 7 is simple, the potato chips are crispy and delicious, with a complete shape, less residue, and no sticky teeth at the entrance; 2) Example 8 and Compared with Example 4, maltodextrin is lacking, and the taste of the prepared purple potato chips is a bit hard, and there are more potato chips, which are a bit sticky; 3) Compared with Example 2, Comparative Example 1 lacks a composite leavening agent , the prepared purple potato chips are relatively small and hard, and the appearance is poor; 4) Compared with Example 2, Comparative Example 2 is only different in the storage time of vegetable oil during the preparation process, which makes it difficult to cut purple potato chips. It is a bit sticky, and the purple sweet potato chips produced are not much different from Example 2, but the preparation process is relatively complicated and the production cost is high; The taste of the obtained purple potato chips is hard.

Finally, it is noted that the above embodiments are only used to illustrate the technical solution of the present invention and not to limit it. Those of ordinary skill in the art may make other modifications or equivalent replacements to the technical solution of the present invention, as long as they do not depart from the spirit and spirit of the technical solution of the present invention. All should be included in the scope of the claims of the present invention.

Claims (9)

1. purple potato potato chips, is characterized in that, are made up of following raw material: 30 ~ 35 parts, the full powder of purple potato, mushroom powder 20 ~ 25 parts, yam flour 10 ~ 15 parts, kudzu-vine root powder 10 ~ 15 parts, wheat flour 15 ~ 20 parts, maltodextrin 5 ~ 8 parts, hawthorn powder 2 ~ 4 parts, vegetable oil 1 ~ 2 part, honey 10 ~ 15 parts, edible salt 0.8 ~ 1.2 part and 25 ~ 35 parts, water, be also added with duplex baking powder in addition, duplex baking powder accounts for 0.3 ~ 1% of total raw material grain weight amount.

2. the purple potato potato chips of one according to claim 1, is characterized in that: described duplex baking powder, according to weight percent meter, comprises Sodium Acid Pyrophosphate 35%, sodium acid carbonate 30%, cornstarch 19%, calcium dihydrogen phosphate 10%, calcium carbonate 5% and citric acid 1%.

3. a preparation method for purple potato potato chips as claimed in claim 1, is characterized in that, comprise the following steps:

1) selection of purple potato and process: choose natural maturity, without going mouldy, undamaged purple potato, clean with water, water temperature is 4 ~ 25 DEG C, removing sediment, pulls draining out, the more purple potato cleaned is cut into the sheet that thickness is 3 ~ 5cm, put into pot, add water to till flooding purple potato sheet, add the edible salt that mass percent is 1 ﹪ after water boiling, boil 8 ~ 12min; Pull out, air-dry, then air-dry potato chips are placed in food masher and are ground into the full powder of purple potato, for subsequent use;

2) selection of mushroom and process: choose the new fresh mushroom without going mouldy, cut off base of a fruit head and reject impurity, with water cleaning, water temperature is 4 ~ 25 DEG C, removing sediment, with the saline sook 2 ~ 3 hours that mass percent is 1 ﹪, draining, then be placed in steamer and steam 15 ~ 20min, then cool to room temperature, air-dry, more air-dry mushroom is placed in food masher is ground into mushroom powder, for subsequent use;

3) selection of preparing burden and process: choose without the Chinese yam rhizome gone mouldy, the root of kudzu vine, hawthorn, cut off base of a fruit head, peeling, rejecting impurity, hawthorn stoning, with water cleaning, water temperature is 4 ~ 25 DEG C, removing sediment, draining, be cut into the sheet that thickness is 3 ~ 5cm respectively, be placed in steamer and steam 15 ~ 20min, then cool to room temperature, draining, air-dry, more air-dry yam flour, kudzu-vine root powder and hawthorn powder sheet are placed in food masher are respectively ground into yam flour, kudzu-vine root powder and hawthorn powder, for subsequent use;

4) mixing of raw material: complete for purple potato powder, mushroom powder, yam flour, kudzu-vine root powder, wheat flour, maltodextrin, hawthorn powder, duplex baking powder and salt are placed in mixing equipment by proportioning and stir 10 ~ 15min, obtain premix compound material, for subsequent use; Water, vegetable oil and honey are mixed by proportioning and obtains mixed liquor, for subsequent use;

5) preparation of potato chips: described premix compound material is joined in mixed liquor, mix thoroughly, with become mixing dough, mixing dough being processed into diameter is the cylindrical of 4.5 ~ 6.5cm again, then the thin slice that thickness is 0.2 ~ 0.3cm is cut into, be placed in baking box by described thin slice again, baking 5 ~ 10min takes out, and obtains purple potato potato chips;

6) sterilization: after purple for step 5) gained potato potato chips under air cool to room temperature, adopt microwave disinfection method to carry out sterilization processing to purple potato potato chips;

7) pack: purple for step 6) gained potato potato chips are adopted sterile vacuum packaging, or spread after flavoring carries out seasoning according to different tastes and pack.

4. the preparation method of a kind of purple potato potato chips according to claim 3, is characterized in that: in step 1) ~ step 3), after food masher fragmentation, the particle diameter of the full powder of purple potato of gained, mushroom powder, yam flour, kudzu-vine root powder and hawthorn powder is 60 ~ 80 orders.

5. the preparation method of a kind of purple potato potato chips according to claim 3, is characterized in that: described air-dry refer at 50 ~ 70 DEG C air-dry to feed moisture content be 8 ~ 10%.

6. the preparation method of a kind of purple potato potato chips according to claim 3, is characterized in that: the cylindrical mixing dough preservative film described in step 5) encases, and leaves standstill 30 ~ 45min.

7. the preparation method of a kind of purple potato potato chips according to claim 3, is characterized in that: the baking temperature described in step 5) for getting angry 160 DEG C ~ 175 DEG C, lower fiery 160 DEG C ~ 185 DEG C.

8. the preparation method of a kind of purple potato potato chips according to claim 3, it is characterized in that: the sterilization temperature described in step 6) is 60 ~ 70 DEG C, sterilizing time is 60 ~ 80s.

9. the preparation method of a kind of purple potato potato chips according to claim 3, it is characterized in that: in the microwave disinfection method described in step 6), micro-wave frequency is 2400 ~ 2500MHZ, power is 745 ~ 755W.