CN105595263A - Pine nut potato chips and preparation method thereof - Google Patents
Pine nut potato chips and preparation method thereof Download PDFInfo
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- CN105595263A CN105595263A CN201610129156.9A CN201610129156A CN105595263A CN 105595263 A CN105595263 A CN 105595263A CN 201610129156 A CN201610129156 A CN 201610129156A CN 105595263 A CN105595263 A CN 105595263A
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses pine nut potato chips and a preparation method therefore and belongs to the technical field of food processing. The potato chips are prepared from, by weight, 90-100 parts of raw potato chips, 18-25 parts of pin nut powder, 1-2 parts of white granulated sugar, 0.5-1 part of salt, 0.2-0.5 part of Chinese prickly ash powder, 0.2-0.5 part of chili powder, 1-2 parts of lentinus edodes, 0.1-0.2 part of ginger powder, 1-3 parts of rose flowers, 2-5 parts of pumpkin powder and 1-3 parts of sweet apricot kernels. The pin nut powder is added, the nutritional value, the taste and the flavor of the potato chips are improved, loss of nutrient ingredients in the pin nut powder is avoided to the largest extent due to a low-temperature vacuum frying method, a good oil removing effect is also achieved, and the oil content of the products is small.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of pinenut potato chips and preparation method thereof.
Background technology
Potato chips are taking potato as primary raw material, through fried or bake to crisp mouthful after in addition seasoning is made again food,In China's non-staple food industry, occupy critical role. Potato can provide a large amount of sticky body proteins for human body,Sticky body protein is a kind of mixture of proteinpolysaccharide, can prevent the fat deposition of cardiovascular system, keepsArterial vascular elasticity, atherosclerosis occurs too early, and can prevent knot in liver, kidney to form groupThe atrophy of knitting, keeps respiratory tract, gastral lubricated. Potato also has and the effect of stomach invigorating the spleen, beneficial gas,Can prophylactic treatment Stomach duodenum ulcer, the disease such as chronic gastritis, habitual constipation's skin eczema, and haveThe effect of detoxicating, relieving inflammation. In addition, the hemicellulose components that potato is contained, can increase the wriggling number of times of enteron aisle,There is health care antitumaous effect. Meanwhile, in potato, also contain multiple anti-ageing composition, especially with carrotene,Vitamin B1, vitamin B2, vitamin E, vitamin C and potassium are the most outstanding, have very high edible valencyValue and medical value.
At present, potato processed food is more, as French fries, potato chips, biscuit, drink electuary etc., these foodsProduct are all subject to liking of consumer. But at high temperature heat endurance is not high due to part B family vitamin,Easily destroyed in the cooking, and oil content in the finished product of fried chip is between 30～40%, belongs to high oilHigh salt food. The same with other fried foods, long-term edible unfavorable to health. Meanwhile, rich amyloid foodProduct may produce the acrylamide toxicity material that content does not wait after high temperature process is processed, newly old due to old manMetabolism is slower, and child's health is still among growing, and detoxification ability is poor, and these two kinds of people eat for a long timeThe fried food that contains acrylamide, toxin is difficult for discharging, to health hazard maximum. But children are potato chipsOne of important consumer groups, thereby it is very necessary to improve the processing method of potato chips. And, along with people's people's livelihoodThe raising that running water is flat, people also pay attention to further for fat content in food, thereupon certain to the requirement of potato chipsAlso improve constantly. Nowadays health, nutrition, green food just progressively become the main flow of consumption.
Summary of the invention
The object of the invention is to: overcome the deficiencies in the prior art, provide a kind of nutritional labeling to retain, seekSupport strengthening, taste fragrant beautiful there are pinenut potato chips of health care and preparation method thereof.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A kind of pinenut potato chips, is characterized in that: these potato chips comprise the raw material of following weight portion proportioning: potato90～100 parts of sheets, 18～25 parts, pinenut powder, 1～2 part of white granulated sugar, 0.5～1 part of salt, zanthoxylum powder0.2～0.5 part, end, 0.2～0.5 part, capsicum powder, 1～2 part, mushroom, 0.1～0.2 part, ginger powder, roseRarely spend 1～3 part, 2～5 parts of pumpkin powders, 1～3 part of dessert almond.
As preferably, described a kind of pinenut potato chips, is characterized in that: these potato chips comprise that following weight portion joinsThe raw material of ratio: 95 parts of potato blocks, 22 parts, pinenut powder, 1.5 parts of white granulated sugars, 0.8 part of salt, flower0.4 part, green pepper powder, 0.3 part, capsicum powder, 1.5 parts, mushroom, 0.1 part, ginger powder, 2 parts of roses, south3.5 parts, melon powder, 2 parts of dessert almonds.
The preparation method of above-mentioned pinenut potato chips, comprises the following steps:
1) be under the condition of 40～60 DEG C in temperature by pinenut, dry to water content lower than after 12%, be ground into powderEnd, for subsequent use;
2) fresh mushroom and rose are cleaned after blanching 1～3 minute in boiling water, pull out and dice or tear to bitsAnd dry, then carrying out vacuum frying, pulverize after de-oiling, gets mushroom powder, the rose of described weight portionRare powder, white granulated sugar, salt, zanthoxylum powder, Jiang Fen, pumpkin powder, dessert almond powder, chilli powder and pine seed kernel powderEnd mixes, and obtains pinenut flavoring;
3) potato is cleaned to peeling, after clear water rinsing, be cut into 1～2mm thin slice, put into pot and cook;
4) by pinenut flavoring described in the potato block surface uniform dispenser cooking, then in 60～70 DEG C of oven dryLower than 10%, prepare pinenut potato chips to moisture;
5) the pinenut potato chips of making are carried out, after ultraviolet-sterilization, carrying out vacuum packaging.
Further, the condition of described vacuum frying is vacuum 0.085～0.09Mpa, 28～32 minutes time,70～80 DEG C of temperature.
Further, the method for described de-oiling is centrifugation de-oiling, and condition is 200～350 revs/min of rotating speeds, timeBetween 5～10 minutes.
Compared with prior art, the beneficial effect that the present invention has is:
1) pinenut potato chips of the present invention are non-saratoga chip, and the mode that adopts low temperature to cure, to greatest extentThe nutritional labeling of reservation potato itself, and can not produce the toxic substance that acrylamide etc. is detrimental to healthMatter.
2) product of the present invention has added pine seed kernel powder, has increased nutritive value and the taste flavor of potato chips, andAdopt lower temperature vacuum frying method, both avoided to greatest extent the loss of nutrition in pine seed kernel powder, have againWell de-oiling effect, product oil content is little.
3) pinenut potato chips of the present invention have tonify Qi of the kidney, enriching the blood and moisturizing the intestine, laxation defaecation, moisten the lung and relieve the cough, enriching yinMoistening lung, beautifying and antisenility, the effect such as promote longevity, often eats pinenut potato chips of the present invention can improve the health, right especiallyOldaged physically weak, pain in the back, constipation, dizzy, children's upgrowth and development be slow all fine health-care effect.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of pinenut potato chips, comprise the raw material of following weight portion proportioning: 95 parts of potato blocks, pinenut powder 22Part, 1.5 parts of white granulated sugars, 0.8 part of salt, 0.4 part of Pricklyash peel, 0.3 part, capsicum powder, mushroom 1.5Part, 0.1 part, ginger powder, 2 parts of roses, 3.5 parts of pumpkin powders, 2 parts of dessert almonds.
The preparation method of above-mentioned pinenut potato chips, comprises the following steps:
1) be under the condition of 40～60 DEG C in temperature by pinenut, dry to water content lower than after 12%, be ground into powderEnd, for subsequent use;
2) fresh mushroom and rose are cleaned after blanching 1～3 minute in boiling water, pull out and dice or tear to bitsAnd dry, then carrying out vacuum frying, pulverize after de-oiling, gets mushroom powder, the rose of described weight portionRare powder, white granulated sugar, salt, zanthoxylum powder, Jiang Fen, pumpkin powder, dessert almond powder, chilli powder and pine seed kernel powderEnd mixes, and obtains pinenut flavoring; The condition of described vacuum frying is vacuum 0.085～0.09Mpa,28～32 minutes time, 70～80 DEG C of temperature; The method of described de-oiling is centrifugation de-oiling, and condition is rotating speed200～350 revs/min, 5～10 minutes time.
3) potato is cleaned to peeling, after clear water rinsing, be cut into 1～2mm thin slice, put into pot and cook;
4) by pinenut flavoring described in the potato block surface uniform dispenser cooking, then in 60～70 DEG C of oven dryLower than 10%, prepare pinenut potato chips to moisture;
5) the pinenut potato chips of making are carried out, after ultraviolet-sterilization, carrying out vacuum packaging.
Embodiment 2
A kind of pinenut potato chips, comprise the raw material of following weight portion proportioning: 100 parts of potato blocks, pinenut powder25 parts, 2 parts of white granulated sugars, 1 part of salt, 0.5 part of Pricklyash peel, 0.5 part, capsicum powder, 2 parts, mushroom,0.2 part, ginger powder, 3 parts of roses, 5 parts of pumpkin powders, 3 parts of dessert almonds.
The preparation method of above-mentioned pinenut potato chips, comprises the following steps:
1) be under the condition of 40～60 DEG C in temperature by pinenut, dry to water content lower than after 12%, be ground into powderEnd, for subsequent use;
2) fresh mushroom and rose are cleaned after blanching 1～3 minute in boiling water, pull out and dice or tear to bitsAnd dry, then carrying out vacuum frying, pulverize after de-oiling, gets mushroom powder, the rose of described weight portionRare powder, white granulated sugar, salt, zanthoxylum powder, Jiang Fen, pumpkin powder, dessert almond powder, chilli powder and pine seed kernel powderEnd mixes, and obtains pinenut flavoring; The condition of described vacuum frying is vacuum 0.085～0.09Mpa,28～32 minutes time, 70～80 DEG C of temperature; The method of described de-oiling is centrifugation de-oiling, and condition is rotating speed200～350 revs/min, 5～10 minutes time.
3) potato is cleaned to peeling, after clear water rinsing, be cut into 1～2mm thin slice, put into pot and cook;
4) by pinenut flavoring described in the potato block surface uniform dispenser cooking, then in 60～70 DEG C of oven dryLower than 10%, prepare pinenut potato chips to moisture;
5) the pinenut potato chips of making are carried out, after ultraviolet-sterilization, carrying out vacuum packaging.
Embodiment 3
A kind of pinenut potato chips, comprise the raw material of following weight portion proportioning: 90 parts of potato blocks, pinenut powder 18Part, 1 part of white granulated sugar, 0.5 part of salt, 0.2 part of Pricklyash peel, 0.2 part, capsicum powder, 1 part, mushroom,0.1 part, ginger powder, 1 part of rose, 2 parts of pumpkin powders, 1 part of dessert almond.
The preparation method of above-mentioned pinenut potato chips, comprises the following steps:
1) be under the condition of 40～60 DEG C in temperature by pinenut, dry to water content lower than after 12%, be ground into powderEnd, for subsequent use;
2) fresh mushroom and rose are cleaned after blanching 1～3 minute in boiling water, pull out and dice or tear to bitsAnd dry, then carrying out vacuum frying, pulverize after de-oiling, gets mushroom powder, the rose of described weight portionRare powder, white granulated sugar, salt, zanthoxylum powder, Jiang Fen, pumpkin powder, dessert almond powder, chilli powder and pine seed kernel powderEnd mixes, and obtains pinenut flavoring; The condition of described vacuum frying is vacuum 0.085～0.09Mpa,28～32 minutes time, 70～80 DEG C of temperature; The method of described de-oiling is centrifugation de-oiling, and condition is rotating speed200～350 revs/min, 5～10 minutes time.
3) potato is cleaned to peeling, after clear water rinsing, be cut into 1～2mm thin slice, put into pot and cook;
4) by pinenut flavoring described in the potato block surface uniform dispenser cooking, then in 60～70 DEG C of oven dryLower than 10%, prepare pinenut potato chips to moisture;
5) the pinenut potato chips of making are carried out, after ultraviolet-sterilization, carrying out vacuum packaging.
Claims (5)
1. pinenut potato chips, is characterized in that: these potato chips comprise the raw material of following weight portion proportioning: Ma Ling90～100 parts of potato chips, 18～25 parts, pinenut powder, 1～2 part of white granulated sugar, 0.5～1 part of salt, Chinese prickly ash0.2～0.5 part, powder, 0.2～0.5 part, capsicum powder, 1～2 part, mushroom, 0.1～0.2 part, ginger powder,1～3 part of rose, 2～5 parts of pumpkin powders, 1～3 part of dessert almond.
2. a kind of pinenut potato chips as claimed in claim 1, is characterized in that: these potato chips comprise following weightThe raw material of part proportioning: 95 parts of potato blocks, 22 parts, pinenut powder, 1.5 parts of white granulated sugars, 0.8 part of salt,0.4 part of Pricklyash peel, 0.3 part, capsicum powder, 1.5 parts, mushroom, 0.1 part, ginger powder, 2 parts of roses,3.5 parts of pumpkin powders, 2 parts of dessert almonds.
3. a preparation method for pinenut potato chips according to claim 1 and 2, is characterized in that: bagDraw together following steps:
1) be under the condition of 40～60 DEG C in temperature by pinenut, dry to water content lower than 12% pulverize;
2) fresh mushroom and rose are cleaned after blanching 1～3 minute in boiling water, pull out and dice or tear to bitsAnd dry, then carrying out vacuum frying, pulverize after de-oiling, gets mushroom powder, the rose of described weight portionRare powder, white granulated sugar, salt, zanthoxylum powder, Jiang Fen, pumpkin powder, dessert almond powder, chilli powder and pine seed kernel powderEnd mixes, and obtains pinenut flavoring;
3) potato is cleaned to peeling, after clear water rinsing, be cut into 1～2mm thin slice, put into pot and cook;
4) by pinenut flavoring described in the potato block surface uniform dispenser cooking, then in 60～70 DEG C of oven dryLower than 10%, prepare pinenut potato chips to moisture;
5) the pinenut potato chips of making are carried out, after ultraviolet-sterilization, carrying out vacuum packaging.
4. a kind of pinenut potato chips as claimed in claim 1 or 2, is characterized in that: described vacuum fryingCondition is vacuum 0.085～0.09Mpa, 28～32 minutes time, 70～80 DEG C of temperature.
5. a kind of pinenut potato chips as claimed in claim 1 or 2, is characterized in that: the method for described de-oilingFor centrifugation de-oiling, condition is 200～350 revs/min of rotating speeds, 5～10 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610129156.9A CN105595263A (en) | 2016-03-04 | 2016-03-04 | Pine nut potato chips and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610129156.9A CN105595263A (en) | 2016-03-04 | 2016-03-04 | Pine nut potato chips and preparation method thereof |
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| CN105595263A true CN105595263A (en) | 2016-05-25 |
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| CN201610129156.9A Pending CN105595263A (en) | 2016-03-04 | 2016-03-04 | Pine nut potato chips and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107695A (en) * | 2016-08-09 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of preparation method of the Lentinus Edodes flesh of fish potato chips with reinforcing the kidney and supporting YANG effect |
| CN106262164A (en) * | 2016-08-09 | 2017-01-04 | 安徽先知缘食品有限公司 | A kind of stomach reinforcing is relieved summer heat the preparation method of shrimp perfume (or spice) potato chips |
| CN106262200A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of Fructus Citri sinensis potato chips and preparation method thereof |
| CN107927658A (en) * | 2017-12-27 | 2018-04-20 | 吉林市永鹏农副产品开发有限公司 | A kind of Trtary buckwheat potato crisp and method for making same and preparation method thereof |
| CN108175062A (en) * | 2017-12-27 | 2018-06-19 | 安徽盼盼食品有限公司 | A kind of production method of delicious healthy potato chips |
-
2016
- 2016-03-04 CN CN201610129156.9A patent/CN105595263A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107695A (en) * | 2016-08-09 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of preparation method of the Lentinus Edodes flesh of fish potato chips with reinforcing the kidney and supporting YANG effect |
| CN106262164A (en) * | 2016-08-09 | 2017-01-04 | 安徽先知缘食品有限公司 | A kind of stomach reinforcing is relieved summer heat the preparation method of shrimp perfume (or spice) potato chips |
| CN106262200A (en) * | 2016-08-14 | 2017-01-04 | 王三红 | A kind of Fructus Citri sinensis potato chips and preparation method thereof |
| CN107927658A (en) * | 2017-12-27 | 2018-04-20 | 吉林市永鹏农副产品开发有限公司 | A kind of Trtary buckwheat potato crisp and method for making same and preparation method thereof |
| CN108175062A (en) * | 2017-12-27 | 2018-06-19 | 安徽盼盼食品有限公司 | A kind of production method of delicious healthy potato chips |
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