CN105433307B - A kind of purple sweet potato potato chips and preparation method thereof - Google Patents
A kind of purple sweet potato potato chips and preparation method thereof Download PDFInfo
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- CN105433307B CN105433307B CN201510768903.9A CN201510768903A CN105433307B CN 105433307 B CN105433307 B CN 105433307B CN 201510768903 A CN201510768903 A CN 201510768903A CN 105433307 B CN105433307 B CN 105433307B
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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
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of purple sweet potato potato chips and preparation method thereof, the raw material of the purple sweet potato potato chips includes: the full powder of purple sweet potato, mushroom powder, yam flour, kudzu-vine root powder, wheat flour, maltodextrin, hawthorn powder, vegetable oil, honey, edible salt, water and duplex baking powder；Its preparation process successively includes: the selection and processing, the mixing of raw material, the preparation of potato chips, sterilization and packaging of raw material.Present invention preserves the nutritional ingredients of purple sweet potato, also keep the nutritional ingredient of potato chips more abundant as ingredient added with mushroom, Chinese yam, pueraria lobata, hawthorn；The potato chips are non-fried, crispy, and low fat meets the green and healthy food range of modern's pursuit.Simple production process of the present invention is adapted to produce in batches.
Description
Technical field
The present invention relates to food processing technology fields, more particularly, to a kind of purple sweet potato potato chips and preparation method thereof.
Background technique
Purple sweet potato is called black potato, ginseng potato, and potato meat is purple to darkviolet, is rich in protein, starch, pectin, cellulose, ammonia
Base acid, vitamin and several mineral materials, while being also rich in selenium element and anthocyanidin.Purple sweet potato is full of nutrition, has special healthcare function,
Protein therein, amino acid be all easily by human consumption and absorption, wherein the vitamin A being rich in can improve eyesight and
The mucomembranous epithelial cell of skin, vitamin C can be such that collagen protein normally synthesizes, and prevent scorbutic generation, and anthocyanidin is natural
Potent free radical scavenger is currently generally acknowledged nuisanceless, green, organic food；And selenium and iron are that human body is antifatigue, anti-ageing
Always, the essential elements enriched blood.Purple sweet potato is also rich in cellulose, can promote enterogastric peristalsis, the mucus be detained in cleaning enteric cavity, pneumatosis and
Putrefaction is conducive to that internal noxious material and carcinogen is discharged, improves digestive tract environment, prevent the generation of enterogastric diseases.
So purple sweet potato has very high edible value and medical value.
Mushroom is known as the title of " king of mountain delicacy ", containing high protein, low fat, polysaccharide, a variety of amino acid, multivitamin and
Ergosterol can effectively prevent rickets, enhance cell immunocompetent, inhibit growth, lowering blood pressure and blood fat and the general of cancer cell
Cholesterol etc..
Suggest in health ministry bulletins in 2005: avoiding continuous long-time or high-temperature cooking starch food products as far as possible；It mentions
Adequate nutrition is advocated, balanced diet changes the eating habit based on fried and high-fat food, reduces because acrylamide may cause
Health hazard.Purple sweet potato potato chips currently on the market are mainly formed by the drying of fresh purple sweet potato direct slicing or vacuum frying.
The Chinese invention patent of Publication No. 104509810A, denomination of invention: a kind of purple sweet potato chips and its preparation for processing,
The raw material of purple sweet potato chips include the full powder of purple sweet potato, acetylation adipate ester converted starch, hydroxypropyl PASELLI EASYGEL, starch from sweet potato,
Xylitol, anhydrous butter, calcium dihydrogen phosphate, sodium bicarbonate and water, preparation method are baked using substep mixing and simply, this is specially
The potato chips of benefit preparation are with single nutrient component；The Chinese invention patent of Publication No. 103844228A, a kind of denomination of invention: purple sweet potato potato
Piece and preparation method thereof, the purple sweet potato potato chips are by potato full-powder, starch from sweet potato, wheat embryo, purple sweet potato powder, rde bean, Sheep's-parsley, melon
It withers the raw materials group such as skin, Bee Pollen, fructus alpiniae oxyphyllae, ginkgo leaf, the fruit of Cherokee rose, tea-seed oil, edible salt, white granulated sugar, ground cinnamon, white pepper powder
At preparation method needs are baked again after the two sides brush tea-seed oil of potato chips, and heavy workload is not suitable for batch production.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, it is an object of the present invention to provide a kind of purple sweet potato potato chips and its preparations
Method, has reached rich in nutrition content, non-fried, crispy, and low fat meets the green and healthy food model of modern's pursuit
Enclose, preparation process it is simple, be adapted to batch production effect.
In order to achieve the above objectives, the invention adopts the following technical scheme:
A kind of purple sweet potato potato chips, are made of following raw material: 30~35 parts of the full powder of purple sweet potato, 20~25 parts of mushroom powder, mountain
10~15 parts of medicinal powder, 10~15 parts of kudzu-vine root powder, 15~20 parts of wheat flour, 5~8 parts of maltodextrin, 2~4 parts of hawthorn powder, vegetable oil
1~2 part, 10~15 parts of honey, 0.8~1.2 part of edible salt and 25~35 parts of water, it is compound swollen in addition also added with duplex baking powder
Loose agent accounts for the 0.3~1% of total raw material powder weight.
Preferably, the duplex baking powder in percentage by weight, including Sodium Acid Pyrophosphate 35%, sodium bicarbonate
30%, cornstarch 19%, calcium dihydrogen phosphate 10%, calcium carbonate 5% and citric acid 1%.
A kind of preparation method of purple sweet potato potato chips, comprising the following steps:
1) it the selection and processing of purple sweet potato: chooses natural maturity, without mildew, undamaged purple sweet potato, washes with water, water temperature 4
~25 DEG C, sediment is removed, draining is pulled out, then clean purple sweet potato is cut into the sheet with a thickness of 3~5cm, is put into pot, adds water to
The edible salt that mass percent is 1 ﹪ is added until flooding purple sweet potato sheet, after water boiling, boils 8~12min；It pulls out, air-dries, so
Air-dried potato chips are placed in food masher afterwards and are ground into the full powder of purple sweet potato, it is spare；
2) selection and processing of mushroom: choosing the new fresh mushroom without mildew, cuts off base of a fruit head and rejects impurity, washes with water, water
Temperature is 4~25 DEG C, removes sediment, is impregnated 2~3 hours with the salt water that mass percent is 1 ﹪, draining, then be placed in steamer and steam
15~20min is made, it is then cool to be air-dried to room temperature, then air-dried mushroom is placed in food masher and is ground into mushroom powder, it is standby
With；
3) selection and processing of ingredient: choose Chinese yam rhizome, pueraria lobata, hawthorn without mildew, cut off base of a fruit head, peeling, reject it is miscellaneous
Matter, hawthorn stoning, washes with water, and water temperature is 4~25 DEG C, removes sediment, and draining is cut into the sheet with a thickness of 3~5cm respectively,
It is placed in steamer and steams 15~20min, then cool to room temperature, draining air-dries, then the Chinese yam, pueraria lobata and the hawthorn sheet that will air-dry
It is respectively placed in food masher and is ground into yam flour, kudzu-vine root powder and hawthorn powder, it is spare；
4) mixing of raw material: by the full powder of purple sweet potato, mushroom powder, yam flour, kudzu-vine root powder, wheat flour, maltodextrin, hawthorn powder,
Duplex baking powder and salt are placed in 10 ~ 15min of stirring in mixing equipment according to the ratio, obtain premix compound material, spare；By water, vegetable oil
It is uniformly mixed according to a ratio to obtain mixed liquor with honey, it is spare；
5) preparation of potato chips: the premix compound material is added in mixed liquor, is mixed thoroughly, and at mixing dough, then will mix
The cylinder that dough processing is 4.5 ~ 6.5cm at diameter is closed, is then cut into the thin slice with a thickness of 0.2 ~ 0.3cm, then will be described thin
Piece is placed in oven, and 5 ~ 10min of baking takes out, and obtains purple sweet potato potato chips；
6) it sterilizes: after purple sweet potato potato chips obtained by step 5) are cooled to room temperature under air, using microwave disinfection method to purple sweet potato
Potato chips carry out sterilization processing；
7) it packs: purple sweet potato potato chips obtained by step 6) being packed using sterile vacuum, or seasoning is spread according to different tastes
It is packed after being seasoned.
Preferably, in step 1) ~ step 3) after food masher is broken the full powder of resulting purple sweet potato, mushroom powder, yam flour,
The partial size of kudzu-vine root powder and hawthorn powder is 60~80 mesh.
Preferably, described air-dry refers to that being air-dried at 50~70 DEG C to feed moisture content is 8~10%.
Preferably, cylindrical mixing dough described in step 5) is encased with preservative film, and stands 30 ~ 45min.
Preferably, baking temperature described in step 5) is to get angry 160 DEG C ~ 175 DEG C, lower fiery 160 DEG C ~ 185 DEG C.
Preferably, sterilization temperature described in step 6) is 60~70 DEG C, and sterilizing time is 60~80s.
Preferably, in microwave disinfection method described in step 6) microwave frequency be 2400 ~ 2500MHZ, power be 745 ~
755W。
Wheat flour selected by the present invention and maltodextrin are bought from market；Wheat flour is common wheat powder, is not added
There is any additive.
The beneficial effects of the present invention are:
Purple sweet potato potato chips of the invention remain purple sweet potato, mushroom, Chinese yam, pueraria lobata, original nutritional ingredient in hawthorn, and purple sweet potato contains
There are protein, starch, pectin, cellulose, amino acid, vitamin, selenium element, anthocyanidin and several mineral materials abundant, has
Special healthcare function can improve the mucomembranous epithelial cell of eyesight and skin, prevent scorbutic generation, and it is internal to be conducive to discharge
Noxious material and carcinogen improve digestive tract environment, prevent the generation etc. of enterogastric diseases；
Mushroom contains high protein, low fat, polysaccharide, a variety of amino acid, multivitamin and ergosterol, can effectively prevent
Rickets enhances cell immunocompetent, inhibits the growth of cancer cell, lowering blood pressure and blood fat and by cholesterol etc.；
Chinese yam, which has, nourishes strong, aid digestion, benefit lung and restrain cough and other effects；Pueraria lobata and hawthorn, which can be used as Chinese herbal medicine, has guarantor
Strong effect；
Maltodextrin is conducive to keep potato chips surface smooth, and color is limpid, and appearance is good, and crispy and delicious, and entrance is not
It is stained with tooth, does not stay slag, long shelf-life；
It wraps up mixing dough using preservative film in potato chips preparation process and stands and be conducive to improve potato chips for a period of time
Mouthfeel makes potato chips more palatable crisp；
The rich in nutrition content of the potato chips improves original potato chips deficiency with single nutrient component；The potato chips be it is non-fried,
Crispy, low fat meet the green and healthy food range of modern's pursuit；The present invention is during preparing potato chips by plant
Oil is mixed as solvent with premix composite powder, is avoided and is brushed oil on potato chips when toasting potato chips, keeps potato chips preparation process simple,
It is adapted to produce in batches.
Specific embodiment
The present invention will be further described below with reference to examples.
Duplex baking powder in embodiment in percentage by weight, including Sodium Acid Pyrophosphate 35%, sodium bicarbonate
30%, cornstarch 19%, calcium dihydrogen phosphate 10%, calcium carbonate 5% and citric acid 1%.
Embodiment 1
A kind of purple sweet potato potato chips, are made of following raw material: 30 parts of the full powder of purple sweet potato, 20 parts of mushroom powder, 10 parts of yam flour,
10 parts of kudzu-vine root powder, 15 parts of wheat flour, 5 parts of maltodextrin, 2 parts of hawthorn powder, 1 part of vegetable oil, 10 parts of honey, 0.8 part of edible salt and
25 parts of water, it is in addition also added with duplex baking powder, duplex baking powder accounts for the 0.3% of total raw material powder weight.
The preparation method of the purple sweet potato potato chips, comprising the following steps:
1) it the selection and processing of purple sweet potato: chooses natural maturity, without mildew, undamaged purple sweet potato, washes with water, water temperature 25
DEG C, sediment is removed, draining is pulled out, then clean purple sweet potato is cut into the sheet with a thickness of 3cm, is put into pot, adds water to and flood purple
The edible salt that mass percent is 1 ﹪ is added until potato sheet, after water boiling, boils 8min；It pulls out, is air-dried at 50 DEG C to raw material
Water content is 8%, then air-dried potato chips are placed in food masher to the full powder of purple sweet potato for being ground into that partial size is 60 mesh, spare；
2) selection and processing of mushroom: choosing the new fresh mushroom without mildew, cuts off base of a fruit head and rejects impurity, washes with water, water
Temperature is 25 DEG C, removes sediment, is impregnated 2 hours with the salt water that mass percent is 1 ﹪, draining, then be placed in steamer and steam
15min, then cool to room temperature, being air-dried at 50 DEG C to feed moisture content is 8%, then air-dried mushroom is placed in food masher
In be ground into partial size be 60 mesh mushroom powder, it is spare；
3) selection and processing of ingredient: choose Chinese yam rhizome, pueraria lobata, hawthorn without mildew, cut off base of a fruit head, peeling, reject it is miscellaneous
Matter, hawthorn stoning, washes with water, and water temperature is 25 DEG C, removes sediment, and draining is cut into the sheet with a thickness of 5cm respectively, is placed in steaming
Steam 15min in pot, then cool to room temperature, draining, being air-dried at 50 DEG C to feed moisture content is 8%, then by air-dried Chinese yam,
Pueraria lobata and hawthorn sheet are respectively placed in yam flour, kudzu-vine root powder and the hawthorn powder for being ground into that partial size is 60 mesh in food masher, standby
With；
4) mixing of raw material: by the full powder of purple sweet potato, mushroom powder, yam flour, kudzu-vine root powder, wheat flour, maltodextrin, hawthorn powder,
Duplex baking powder and edible salt are placed in mixing equipment according to the ratio stirs 10min, obtains premix compound material, spare；By water, vegetable oil
It is uniformly mixed according to a ratio to obtain mixed liquor with honey, it is spare；
5) preparation of potato chips: the premix compound material is added in mixed liquor, is mixed thoroughly, and at mixing dough, then will mix
The cylinder that dough processing is 4.5cm at diameter is closed, is encased, and stand 30min, is then cut into a thickness of 0.2cm with preservative film
Thin slice, then the thin slice is placed in oven, it is 160 DEG C that baking temperature, which is got angry, and lower fire is 160 DEG C, and baking 5min takes out, and is obtained
To purple sweet potato potato chips；
6) sterilize: after purple sweet potato potato chips obtained by step 5) are cooled to room temperature under air, using microwave disinfection method, use is micro-
The frequency of wave is 2450MHZ, power 750W, sterilizes 80s to purple sweet potato potato chips at 60 DEG C；
7) it packs: purple sweet potato potato chips obtained by step 6) being packed using sterile vacuum, or seasoning is spread according to different tastes
It is packed after being seasoned.
Embodiment 2
A kind of purple sweet potato potato chips, are made of following raw material: 35 parts of the full powder of purple sweet potato, 20 parts of mushroom powder, 15 parts of yam flour,
10 parts of kudzu-vine 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, it is in addition also added with duplex baking powder, duplex baking powder accounts for the 1% of total raw material powder weight.
The preparation method of the purple sweet potato potato chips, comprising the following steps:
1) it the selection and processing of purple sweet potato: chooses natural maturity, without mildew, undamaged purple sweet potato, washes with water, water temperature 20
DEG C, sediment is removed, draining is pulled out, then clean purple sweet potato is cut into the sheet with a thickness of 5cm, is put into pot, adds water to and flood purple
The edible salt that mass percent is 1 ﹪ is added until potato sheet, after water boiling, boils 12min；It pulls out, is air-dried at 70 DEG C to original
Expect that water content is 10%, then air-dried potato chips are placed in food masher to the full powder of purple sweet potato for being ground into that partial size is 80 mesh, it is standby
With；
2) selection and processing of mushroom: choosing the new fresh mushroom without mildew, cuts off base of a fruit head and rejects impurity, washes with water, water
Temperature is 20 DEG C, removes sediment, is impregnated 3 hours with the salt water that mass percent is 1 ﹪, draining, then be placed in steamer and steam
20min, then cool to room temperature, being air-dried at 70 DEG C to feed moisture content is 10%, then air-dried mushroom is placed in food masher
In be ground into partial size be 80 mesh mushroom powder, it is spare；
3) selection and processing of ingredient: choose Chinese yam rhizome, pueraria lobata, hawthorn without mildew, cut off base of a fruit head, peeling, reject it is miscellaneous
Matter, hawthorn stoning, washes with water, and water temperature is 20 DEG C, removes sediment, and draining is cut into the sheet with a thickness of 5cm respectively, is placed in steaming
Steam 20min in pot, then cool to room temperature, draining, being air-dried at 70 DEG C to feed moisture content is 10%, then by air-dried Chinese yam,
Pueraria lobata and hawthorn sheet are respectively placed in yam flour, kudzu-vine root powder and the hawthorn powder for being ground into that partial size is 80 mesh in food masher, standby
With；
4) mixing of raw material: by the full powder of purple sweet potato, mushroom powder, yam flour, kudzu-vine root powder, wheat flour, maltodextrin, hawthorn powder,
Duplex baking powder and edible salt are placed in mixing equipment according to the ratio stirs 15min, obtains premix compound material, spare；By water, vegetable oil
It is uniformly mixed according to a ratio to obtain mixed liquor with honey, it is spare；
5) preparation of potato chips: the premix compound material is added in mixed liquor, is mixed thoroughly, and at mixing dough, then will mix
The cylinder that dough processing is 6.5cm at diameter is closed, is encased, and stand 45min, is then cut into a thickness of 0.3cm with preservative film
Thin slice, then the thin slice is placed in oven, baking temperature is that get angry be 160 DEG C, and lower fire is 165 DEG C, and baking 10min takes
Out, purple sweet potato potato chips are obtained；
6) sterilize: after purple sweet potato potato chips obtained by step 5) are cooled to room temperature under air, using microwave disinfection method, use is micro-
The frequency of wave is 2400MHZ, power 745W, sterilizes 80s to purple sweet potato potato chips at 70 DEG C；
7) it packs: purple sweet potato potato chips obtained by step 6) being packed using sterile vacuum, or seasoning is spread according to different tastes
It is packed after being seasoned.
Embodiment 3
A kind of purple sweet potato potato chips, are made of following raw material: 32 parts of the full powder of purple sweet potato, 23 parts of mushroom powder, 12 parts of yam flour,
12 parts of kudzu-vine root powder, 17 parts of wheat flour, 6 parts of maltodextrin, 3 parts of hawthorn powder, 1.5 parts of vegetable oil, 12 parts of honey, 1.0 parts of edible salt
With 30 parts of water, be in addition also added with duplex baking powder, duplex baking powder accounts for the 0.7% of total raw material powder weight.
The preparation method of the purple sweet potato potato chips, comprising the following steps:
1) it the selection and processing of purple sweet potato: chooses natural maturity, without mildew, undamaged purple sweet potato, washes with water, water temperature 4
DEG C, sediment is removed, draining is pulled out, then clean purple sweet potato is cut into the thin slice with a thickness of 4cm, is put into pot, adds water to and flood purple
The edible salt that mass percent is 1 ﹪ is added until potato thin slice, after water boiling, boils 10min；It pulls out, is air-dried at 60 DEG C to original
Expect that water content is 9%, then air-dried potato chips are placed in food masher to the full powder of purple sweet potato for being ground into that partial size is 70 mesh, it is spare；
2) selection and processing of mushroom: choosing the new fresh mushroom without mildew, cuts off base of a fruit head and rejects impurity, washes with water, water
Temperature is 4 DEG C, removes sediment, is impregnated 2.5 hours with the salt water that mass percent is 1 ﹪, draining, then be placed in steamer and steam
19min, then cool to room temperature, being air-dried at 60 DEG C to feed moisture content is 9%, then air-dried mushroom is placed in food masher
In be ground into partial size be 70 mesh mushroom powder, it is spare；
3) selection and processing of ingredient: choose Chinese yam rhizome, pueraria lobata, hawthorn without mildew, cut off base of a fruit head, peeling, reject it is miscellaneous
Matter, hawthorn stoning, washes with water, and water temperature is 4 DEG C, removes sediment, and draining is cut into the sheet with a thickness of 3.5cm respectively, is placed in steaming
Steam 19min in pot, then cool to room temperature, draining, being air-dried at 60 DEG C to feed moisture content is 9%, then by air-dried Chinese yam,
Pueraria lobata and hawthorn sheet are respectively placed in yam flour, kudzu-vine root powder and the hawthorn powder for being ground into that partial size is 70 mesh in food masher, standby
With；
4) mixing of raw material: by the full powder of purple sweet potato, mushroom powder, yam flour, kudzu-vine root powder, wheat flour, maltodextrin, hawthorn powder,
Duplex baking powder and edible salt are placed in mixing equipment according to the ratio stirs 13min, obtains premix compound material, spare；By water, vegetable oil
It is uniformly mixed according to a ratio to obtain mixed liquor with honey, it is spare；
5) preparation of potato chips: the premix compound material is added in mixed liquor, is mixed thoroughly, and at mixing dough, then will mix
The cylinder that dough processing is 5cm at diameter is closed, is encased, and stand 40min, is then cut into a thickness of 0.25cm's with preservative film
Thin slice, then the thin slice is placed in oven, baking temperature is to get angry 170 DEG C, and lower fiery 175 DEG C, baking 7min takes out, and obtains purple
Potato potato chips；
6) sterilize: after purple sweet potato potato chips obtained by step 5) are cooled to room temperature under air, using microwave disinfection method, use is micro-
The frequency of wave is 2500MHZ, power 755W, sterilizes 70s to purple sweet potato potato chips at 65 DEG C；
7) it packs: purple sweet potato potato chips obtained by step 6) being packed using sterile vacuum, or seasoning is spread according to different tastes
It is packed after being seasoned.
Embodiment 4
A kind of purple sweet potato potato chips, are made of following raw material: 31 parts of the full powder of purple sweet potato, 20 parts of mushroom powder, 15 parts of yam flour,
10 parts of kudzu-vine root powder, 15 parts of wheat flour, 7 parts of maltodextrin, 2.5 parts of hawthorn powder, 2 parts of vegetable oil, 10 parts of honey, 0.9 part of edible salt
With 27 parts of water, be in addition also added with duplex baking powder, duplex baking powder accounts for the 0.3% of total raw material powder weight.
The preparation method of the purple sweet potato potato chips, comprising the following steps:
1) it the selection and processing of purple sweet potato: chooses natural maturity, without mildew, undamaged purple sweet potato, washes with water, water temperature 20
DEG C, sediment is removed, draining is pulled out, then clean purple sweet potato is cut into the sheet with a thickness of 3.5cm, is put into pot, adds water to and flood
The edible salt that mass percent is 1 ﹪ is added until purple sweet potato sheet, after water boiling, boils 10min；Pull out, air-dried at 50 DEG C to
Feed moisture content is 8%, then air-dried potato chips are placed in food masher to the full powder of purple sweet potato for being ground into that partial size is 60 mesh, standby
With；
2) selection and processing of mushroom: choosing the new fresh mushroom without mildew, cuts off base of a fruit head and rejects impurity, washes with water, water
Temperature is 20 DEG C, removes sediment, is impregnated 2 hours with the salt water that mass percent is 1 ﹪, draining, then be placed in steamer and steam
20min, then cool to room temperature, being air-dried at 50 DEG C to feed moisture content is 9%, then air-dried mushroom is placed in food masher
In be ground into partial size be 75 mesh mushroom powder, it is spare；
3) selection and processing of ingredient: choose Chinese yam rhizome, pueraria lobata, hawthorn without mildew, cut off base of a fruit head, peeling, reject it is miscellaneous
Matter, hawthorn stoning, washes with water, and water temperature is 20 DEG C, removes sediment, and draining is cut into the sheet with a thickness of 3.5cm respectively, is placed in
15min is steamed in steamer, then cool to room temperature, draining, being air-dried at 65 DEG C to feed moisture content is 8.5%, then the mountain that will be air-dried
Medicine, pueraria lobata and hawthorn sheet are respectively placed in yam flour, kudzu-vine root powder and the hawthorn powder for being ground into that partial size is 65 mesh in food masher,
It is spare；
4) mixing of raw material: by the full powder of purple sweet potato, mushroom powder, yam flour, kudzu-vine root powder, wheat flour, maltodextrin, hawthorn powder,
Duplex baking powder and edible salt are placed in mixing equipment according to the ratio stirs 13min, obtains premix compound material, spare；By water, vegetable oil
It is uniformly mixed according to a ratio to obtain mixed liquor with honey, it is spare；
5) preparation of potato chips: the premix compound material is added in mixed liquor, is mixed thoroughly, and at mixing dough, then will mix
The cylinder that dough processing is 5.0cm at diameter is closed, is encased, and stand 40min, is then cut into a thickness of 0.25cm with preservative film
Thin slice, then the thin slice is placed in oven, baking temperature is to get angry 175 DEG C, and lower fiery 185 DEG C, baking 8min takes out, and is obtained
Purple sweet potato potato chips；
6) sterilize: after purple sweet potato potato chips obtained by step 5) are cooled to room temperature under air, using microwave disinfection method, use is micro-
The frequency of wave is 2460MHZ, power 748W, sterilizes 65s to purple sweet potato potato chips at 67 DEG C；
7) it packs: purple sweet potato potato chips obtained by step 6) being packed using sterile vacuum, or seasoning is spread according to different tastes
It is packed after being seasoned.
Embodiment 5
A kind of purple sweet potato potato chips, are made of following raw material: 32 parts of the full powder of purple sweet potato, 23 parts of mushroom powder, 14 parts of yam flour,
11 parts of kudzu-vine root powder, 17 parts of wheat flour, 6 parts of maltodextrin, 3.5 parts of hawthorn powder, 2 parts of vegetable oil, 13 parts of honey, 1.1 parts of edible salt
With 31 parts of water, be in addition also added with duplex baking powder, duplex baking powder accounts for the 0.65% of total raw material powder weight.
The preparation method of the purple sweet potato potato chips, comprising the following steps:
1) it the selection and processing of purple sweet potato: chooses natural maturity, without mildew, undamaged purple sweet potato, washes with water, water temperature 10
DEG C, sediment is removed, draining is pulled out, then clean purple sweet potato is cut into the sheet with a thickness of 4.5cm, is put into pot, adds water to and flood
The edible salt that mass percent is 1 ﹪ is added until purple sweet potato sheet, after water boiling, boils 11min；Pull out, air-dried at 50 DEG C to
Feed moisture content is 8.5%, then air-dried potato chips are placed in food masher to the full powder of purple sweet potato for being ground into that partial size is 65 mesh,
It is spare；
2) selection and processing of mushroom: choosing the new fresh mushroom without mildew, cuts off base of a fruit head and rejects impurity, washes with water, water
Temperature is 20 DEG C, removes sediment, is impregnated 2.7 hours with the salt water that mass percent is 1 ﹪, draining, then be placed in steamer and steam
19min, then cool to room temperature, being air-dried at 50 DEG C to feed moisture content is 7.5%, then air-dried mushroom is placed in food and is crushed
The mushroom powder that partial size is 75 mesh is ground into machine, it is spare；
3) selection and processing of ingredient: choose Chinese yam rhizome, pueraria lobata, hawthorn without mildew, cut off base of a fruit head, peeling, reject it is miscellaneous
Matter, hawthorn stoning, washes with water, and water temperature is 15 DEG C, removes sediment, and draining is cut into the sheet with a thickness of 3.5cm respectively, is placed in
16min is steamed in steamer, then cool to room temperature, draining, being air-dried at 65 DEG C to feed moisture content is 8.5%, then the mountain that will be air-dried
Medicine, pueraria lobata and hawthorn sheet are respectively placed in yam flour, kudzu-vine root powder and the hawthorn powder for being ground into that partial size is 75 mesh in food masher,
It is spare；
4) mixing of raw material: by the full powder of purple sweet potato, mushroom powder, yam flour, kudzu-vine root powder, wheat flour, maltodextrin, hawthorn powder,
Duplex baking powder and edible salt are placed in mixing equipment according to the ratio stirs 14min, obtains premix compound material, spare；By water, vegetable oil
It is uniformly mixed according to a ratio to obtain mixed liquor with honey, it is spare；
5) preparation of potato chips: the premix compound material is added in mixed liquor, is mixed thoroughly, and at mixing dough, then will mix
The cylinder that dough processing is 6.0cm at diameter is closed, is encased, and stand 35min, is then cut into a thickness of 0.25cm with preservative film
Thin slice, then the thin slice is placed in oven, baking temperature is to get angry 170 DEG C, and lower fiery 175 DEG C, baking 8min takes out, and is obtained
Purple sweet potato potato chips；
6) sterilize: after purple sweet potato potato chips obtained by step 5) are cooled to room temperature under air, using microwave disinfection method, use is micro-
The frequency of wave is 2460MHZ, power 748W, sterilizes 70s to purple sweet potato potato chips at 67 DEG C；
7) it packs: purple sweet potato potato chips obtained by step 6) being packed using sterile vacuum, or seasoning is spread according to different tastes
It is packed after being seasoned.
Embodiment 6
A kind of purple sweet potato potato chips, are made of following raw material: 30 parts of the full powder of purple sweet potato, 25 parts of mushroom powder, 10 parts of yam flour,
15 parts of kudzu-vine root powder, 16 parts of wheat flour, 7 parts of maltodextrin, 4 parts of hawthorn powder, 2 parts of vegetable oil, 14 parts of honey, 0.8 part of edible salt and
26 parts of water, in addition also added with duplex baking powder, duplex baking powder accounts for the 0.35% of total raw material powder weight.
The preparation method of the purple sweet potato potato chips is same as Example 1.
Embodiment 7
A kind of purple sweet potato potato chips, are made of following raw material: 35 parts of the full powder of purple sweet potato, 20 parts of mushroom powder, 11 parts of yam flour,
12 parts of kudzu-vine root powder, 18 parts of wheat flour, 8 parts of maltodextrin, 2 parts of hawthorn powder, 1.7 parts of vegetable oil, 11 parts of honey, 0.85 part of edible salt
With 31 parts of water, in addition also added with duplex baking powder, duplex baking powder accounts for the 0.65% of total raw material powder weight.
The preparation method of the purple sweet potato potato chips is same as Example 1.
Embodiment 8
A kind of purple sweet potato potato chips, are made of following raw material: 31 parts of the full powder of purple sweet potato, 20 parts of mushroom powder, 15 parts of yam flour,
10 parts of kudzu-vine 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, in addition
It is also added with duplex baking powder, duplex baking powder accounts for the 0.3% of total raw material powder weight.The preparation method of this comparative example purple sweet potato potato chips
It is same as Example 4.
Comparative example 1
A kind of purple sweet potato potato chips, are made of following raw material: 35 parts of the full powder of purple sweet potato, 20 parts of mushroom powder, 15 parts of yam flour,
10 parts of kudzu-vine 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 this comparative example purple sweet potato potato chips is same as Example 2.
Comparative example 2
The raw material of purple sweet potato potato chips is same as Example 2 in this comparative example, is preparation process with the difference of embodiment 2
In, water and honey only are uniformly mixed according to a ratio to obtain mixed liquor in step 4), in step 5) before potato chips are put into oven,
The two sides of potato chips paints vegetable oil respectively.
Comparative example 3
The raw material of purple sweet potato potato chips is same as Example 2 in this comparative example, is preparation process with the difference of embodiment 2
In, in step 5) by mixing dough be processed into diameter be 5.0cm cylinder after directly by mixing dough be cut into a thickness of
The thin slice of 0.25cm.
It follows that 1) process of the preparation of embodiment 1 ~ 7 purple sweet potato potato chips is simple from above-described embodiment and comparative example, potato chips
Palatable crisp, shape is complete, and residue is few, and entrance does not stick to one's teeth；2) embodiment 8 has lacked maltodextrin compared with Example 4, is made
Purple sweet potato potato chips mouthfeel it is a little partially hard, potato chips disintegrating slag is more, sticks to one's teeth a little；3) comparative example 1 lacks compound swollen compared with Example 2
Loose agent, purple sweet potato potato chips obtained are relatively small partially hard, and aesthetic appearance is poor；4) comparative example 2 is only preparation process compared with Example 2
Middle vegetable oil standing time is different, this allows for having point sticky when cutting purple sweet potato potato chips, purple sweet potato potato chips obtained and embodiment 2
Difference is little, but preparation process is relatively complicated, and preparation cost is high；5) comparative example 3 compared with Example 2 mixing dough at
It is not stood after shape, purple sweet potato potato chips mouthfeel obtained is partially hard.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, this field is common
Other modifications or equivalent replacement that technical staff makes technical solution of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (1)
1. a kind of purple sweet potato potato chips, which is characterized in that be made of following raw material: 32 parts of the full powder of purple sweet potato, 23 parts of mushroom powder, mountain
14 parts of medicinal powder, 11 parts of kudzu-vine root powder, 17 parts of wheat flour, 6 parts of maltodextrin, 3.5 parts of hawthorn powder, 2 parts of vegetable oil, 13 parts of honey, food
With 1.1 parts and 31 parts of water of salt, it is in addition also added with duplex baking powder, duplex baking powder accounts for the 0.65% of total raw material powder weight；It is described
Duplex baking powder in percentage by weight, including Sodium Acid Pyrophosphate 35%, sodium bicarbonate 30%, cornstarch 19%, phosphoric acid
Calcium dihydrogen 10%, calcium carbonate 5% and citric acid 1%；
The preparation method of the purple sweet potato potato chips, comprising the following steps:
1) selection and processing of purple sweet potato: choosing natural maturity, without mildew, undamaged purple sweet potato, wash with water, and water temperature is 10 DEG C,
Sediment is removed, draining is pulled out, then clean purple sweet potato is cut into the sheet with a thickness of 4.5cm, is put into pot, adds water to and flood purple sweet potato
The edible salt that mass percent is 1 ﹪ is added until sheet, after water boiling, boils 11min；It pulls out, is air-dried at 50 DEG C to raw material
Water content is 8.5%, then air-dried potato chips are placed in food masher to the full powder of purple sweet potato for being ground into that partial size is 65 mesh, spare；
2) selection and processing of mushroom: choosing the new fresh mushroom without mildew, cuts off base of a fruit head and rejects impurity, washes with water, water temperature is
20 DEG C, sediment is removed, is impregnated 2.7 hours with the salt water that mass percent is 1 ﹪, draining, then be placed in steamer and steam 19min,
Then cool to room temperature, being air-dried at 50 DEG C to feed moisture content is 7.5%, then air-dried mushroom is placed in powder in food masher
It is broken into the mushroom powder that partial size is 75 mesh, it is spare；
3) selection and processing of ingredient: choosing Chinese yam rhizome, pueraria lobata, hawthorn without mildew, cuts off base of a fruit head, peeling, rejects impurity, mountain
Short, bristly hair or beard stoning, washes with water, and water temperature is 15 DEG C, removes sediment, and draining is cut into the sheet with a thickness of 3.5cm respectively, is placed in steamer
16min is steamed, then cool to room temperature, draining, being air-dried at 65 DEG C to feed moisture content is 8.5%, then the Chinese yam, the Pueraria lobota that will air-dry
Root and hawthorn sheet are respectively placed in yam flour, kudzu-vine root powder and the hawthorn powder for being ground into that partial size is 75 mesh in food masher, spare；
4) mixing of raw material: by the full powder of purple sweet potato, mushroom powder, yam flour, kudzu-vine root powder, wheat flour, maltodextrin, hawthorn powder, compound
Leavening agent and edible salt are placed in mixing equipment according to the ratio stirs 14min, obtains premix compound material, spare；By water, vegetable oil and bee
Honey is uniformly mixed according to a ratio to obtain mixed liquor, spare；
5) preparation of potato chips: the premix compound material being added in mixed liquor, is mixed thoroughly, and at mixing dough, then by flour mixed with adulterants
The cylinder that diameter is 6.0cm is processed into group, is encased, and stand 35min, is then cut into a thickness of the thin of 0.25cm with preservative film
Piece, then the thin slice is placed in oven, baking temperature is to get angry 170 DEG C, and lower fiery 175 DEG C, baking 8min takes out, and obtains purple sweet potato
Potato chips；
6) it sterilizes: after purple sweet potato potato chips obtained by step 5) are cooled to room temperature under air, using microwave disinfection method, using microwave
Frequency is 2460MHZ, power 748W, sterilizes 70s to purple sweet potato potato chips at 67 DEG C；
7) it packs: purple sweet potato potato chips obtained by step 6) being packed using sterile vacuum, or seasoning is spread according to different tastes and is carried out
It is packed after seasoning.
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| CN107028124A (en) * | 2016-10-31 | 2017-08-11 | 贵州省榕江县盛源天然食品开发有限公司 | A kind of root of kudzu vine potato chips and preparation method thereof |
| CN106983107A (en) * | 2017-03-29 | 2017-07-28 | 卢仁华 | The preparation method that a kind of pachyrhizus glutinous rice fries bar |
| CN109007212A (en) * | 2018-07-04 | 2018-12-18 | 安徽盼盼食品有限公司 | A kind of sharp and clear yam slice of caramel |
| CN109349560A (en) * | 2018-12-03 | 2019-02-19 | 河西学院 | A kind of novel purple sweet potato food and preparation method thereof |
| CN109619480A (en) * | 2018-12-27 | 2019-04-16 | 江西中医药大学 | A kind of reconstruction type Pueraria lobota crisp chip and preparation method thereof |
| CN110226723A (en) * | 2019-05-22 | 2019-09-13 | 吴朝邦 | A kind of quick-frozen sweet potato pill of hypoglycemia patient and preparation method thereof |
| CN110013018A (en) * | 2019-05-27 | 2019-07-16 | 襄阳农博源农业有限公司 | A kind of Chinese yam potato chips and its production method |
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| CN103229967A (en) * | 2013-05-10 | 2013-08-07 | 蒋洪飞 | Method for making purple potato chips |
| CN104323175A (en) * | 2014-11-24 | 2015-02-04 | 福建亲亲股份有限公司 | Preparation technology of composite potato chips |
| CN104522581A (en) * | 2015-01-21 | 2015-04-22 | 宜兰食品工业股份有限公司 | Dough and potato chips |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103229967A (en) * | 2013-05-10 | 2013-08-07 | 蒋洪飞 | Method for making purple potato chips |
| CN104323175A (en) * | 2014-11-24 | 2015-02-04 | 福建亲亲股份有限公司 | Preparation technology of composite potato chips |
| CN104522581A (en) * | 2015-01-21 | 2015-04-22 | 宜兰食品工业股份有限公司 | Dough and potato chips |
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Effective date of registration: 20221228 Address after: 252000 Building C8, Xinxing Industrial Park, southeast corner of the intersection of Wuxun Avenue and North Ring Road, Chongwen Street, Guanxian County, Liaocheng City, Shandong Province Patentee after: Zhongzhitang Pharmaceutical (Shandong) Co.,Ltd. Address before: No. 1638 Wolong Road, Wolong District, Nanyang City, Henan Province Patentee before: Nanyang Normal University |