CN105639537A - Processing technology of potato chips - Google Patents

Processing technology of potato chips Download PDF

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Publication number
CN105639537A
CN105639537A CN201511022461.XA CN201511022461A CN105639537A CN 105639537 A CN105639537 A CN 105639537A CN 201511022461 A CN201511022461 A CN 201511022461A CN 105639537 A CN105639537 A CN 105639537A
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Prior art keywords
potato chips
potato
microwave
rhizoma solani
solani tuber
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Pending
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CN201511022461.XA
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Chinese (zh)
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赵新友
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赵新友
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Priority to CN201511022461.XA priority Critical patent/CN105639537A/en
Publication of CN105639537A publication Critical patent/CN105639537A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a processing technology of potato chips. The processing technology of the potato chips comprises the following steps of (1) preparing raw materials: cleaning potatoes; performing steam processing; performing steam peeling; mashing to form mashed potatoes;(2) taking the following raw materials in parts by weight: 80 to 100 parts of the mashed potatoes, 5 to 10 parts of carrot meal, and 1 to 3 parts of vegetable oil, adding water to mix uniformly, and preparing to form block masses; (3) cooking: cooking the prepared block masses through steam for 1 to 2 hours at the temperature of 90 to 100 DEG C, and cooling; (4) cutting into slices; (5)blanching;(6) performing heat pump drying; (7) putting the hot-air dried potato chips into a microwave oven for two-stage microwave, and reducing the water content of the potato chips to be 2 to 4 percent; (8) seasoning and packaging: conveying the microwaved potato chips into a roller seasoning machine to season the potato chips. According to theprocessing technology of the potato chips provided by the invention, the nutrient content loss is less, the nutritive value is high, the health-care effects of improving the human immunity and lowering the cholesterol are realized, and the prepared potato chips are good in crisp degree, good in taste, and long in quality guarantee period.

Description

A kind of processing technique of potato chips
Technical field
The present invention relates to Potato ring rot bacteria technical field, particularly relate to the processing technique of a kind of potato chips.
Background technology
Potato chips refer to the snacks being made up of Rhizoma Solani tuber osi, primary raw material is Rhizoma Solani tuber osi, containing B group's vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, possibly together with nutrients such as trace element, aminoacid, protein, fat and high-quality starch.
Traditional clips processing method is that Rhizoma Solani tuber osi is cut to thin slice, then fried or bake to crisp mouth seasoning in addition. Fried potato chips out are soft a bit, and some is burnt, and yield rate is low, and fat content is high, and nutritional labeling retains few, lacks fragitity, and mouthfeel is poor; And potato chips are fried through high temperature, potato chips oil content, generally about 30%, belongs to high innage salt food, long-term edible that health is unfavorable. Meanwhile, the Rhizoma Solani tuber osi of rich in starch is likely to produce the acrylamide that content does not wait after fried processed, and this material has carcinogenic risk. Owing to the metabolism of old man is relatively slower, the health of child is still among growth, and detoxification ability is poor, and both people eat the fried food containing acrylamide for a long time, and toxin is not easily discharged, and health hazard is maximum; Suffers from the people of hyperlipidemia, hypertension, cardiovascular and cerebrovascular disease and diabetes chronic diseases, it is necessary to refuse fried chrips.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, the processing technique of a kind of potato chips is provided, adopt non-fired technology that Potato ring rot bacteria is become potato chips, drying efficiency is high, puffed degree is high, remaining the original color and luster of Rhizoma Solani tuber osi and local flavor, nutrient component damages is few, and yield rate is high, it is simultaneously introduced Radix Dauci Sativae powder, increase the nutritive value of potato chips, improve the taste of potato chips, make potato chips have the health-care effect increasing body immunity, reducing cholesterol, product quality is high, well, mouthfeel is good, long shelf-life for the crisp degree of potato chips of preparation.
To achieve these goals, the present invention adopts the following technical scheme that
The processing technique of a kind of potato chips, comprises the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block;The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying; Again the Rhizoma Solani tuber osi of cleaning is placed in 45-55 DEG C of steam and processes 10-20min; Then Rhizoma Solani tuber osi being loaded steam peeler, heat 20-30s under 5-6MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 80-100 part, Radix Dauci Sativae powder 5-10 part, vegetable oil 1-3 part by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 1-2 hour, cooling with the steam agglomerate to making at 90-100 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 5-7mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 50-65 DEG C, hot blast wind speed 1-3m/s;
(7) potato chips after hot air drying are put into microwave oven and carry out two-stage nitration microwave, the water content of potato chips is reduced to 2-4%, and first paragraph microwave power is 500-600W, and the microwave time is 60-70s, second segment microwave power is 400-450W, and the microwave time is 80-100s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 3-5 part, monosodium glutamate 1-3 part, Sal 1-3 part, sucrose 2-4 part, chive powder 1-3 part by weight proportion, then pack during seasoning.
Preferably, the Rhizoma Solani tuber osi of cleaning is placed in by step (1) in 50 DEG C of steams and processes 15min.
Preferably, the heat pump drying temperature 60 C described in step (6), hot blast wind speed 2m/s.
Preferably, the first paragraph microwave power described in step (7) is 550W, and the microwave time is 65s, and second segment microwave power is 420W, and the microwave time is 90s.
Compared with the prior art, beneficial effects of the present invention is as follows:
The processing technique of the potato chips of the present invention, adopts non-fired technology that Potato ring rot bacteria becomes potato chips, and drying efficiency is high, puffed degree is high, remains the original color and luster of Rhizoma Solani tuber osi and local flavor, and nutrient component damages is few, yield rate is high, is simultaneously introduced Radix Dauci Sativae powder, increases the nutritive value of potato chips, improve the taste of potato chips, making potato chips have the health-care effect increasing body immunity, reducing cholesterol, product quality is high, and the crisp degree of potato chips of preparation is well, mouthfeel is good, long shelf-life; First adopt steam treatment, be not only effectively passivated in potato cell various enzymatic activitys, retain the original color and luster of Rhizoma Solani tuber osi and nutrition to greatest extent; By heat pump drying, baking temperature is low, it is possible to be effectively maintained the original nutritional labeling of potato chips; Adopt two-part microwave bulking, the original color of good retained product, improve the brittleness of product, without oils and fats.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the premise without departing from present inventive concept, any improvement made all falls within protection scope of the present invention.
Embodiment 1:
The processing technique of a kind of potato chips, comprises the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block; The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying;Again the Rhizoma Solani tuber osi of cleaning is placed in 45 DEG C of steams and processes 20min; Then Rhizoma Solani tuber osi being loaded steam peeler, heat 30s under 5MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 80 parts, Radix Dauci Sativae powder 10 parts, vegetable oil 1 part by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 2 hours, cooling with the steam agglomerate to making at 90 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 5mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 50 C, hot blast wind speed 1m/s;
(7) potato chips after hot air drying being put into microwave oven and carry out two-stage nitration microwave, by the water content 450W of potato chips, the microwave time is 100s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 3 parts, monosodium glutamate 1 part, Sal 3 parts, sucrose 2 parts, 3 parts of chive powder by weight proportion, then pack during seasoning.
Embodiment 2:
The processing technique of a kind of potato chips, comprises the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block; The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying; Again the Rhizoma Solani tuber osi of cleaning is placed in 50 DEG C of steams and processes 15min; Then Rhizoma Solani tuber osi being loaded steam peeler, heat 25s under 6MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 90 parts, Radix Dauci Sativae powder 8 parts, vegetable oil 2 parts by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 2 hours, cooling with the steam agglomerate to making at 95 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 6mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 60 C, hot blast wind speed 2m/s;
(7) potato chips after hot air drying being put into microwave oven and carry out two-stage nitration microwave, the water content of potato chips is reduced to 3%, first paragraph microwave power is 550W, and the microwave time is 65s, and second segment microwave power is 420W, and the microwave time is 90s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 4 parts, monosodium glutamate 2 parts, Sal 2 parts, sucrose 3 parts, 2 parts of chive powder by weight proportion, then pack during seasoning.
Embodiment 3:
The processing technique of a kind of potato chips, comprises the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block; The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying; Again the Rhizoma Solani tuber osi of cleaning is placed in 55 DEG C of steams and processes 10min;Then Rhizoma Solani tuber osi being loaded steam peeler, heat 20s under 6MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 100 parts, Radix Dauci Sativae powder 5 parts, vegetable oil 3 parts by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 1 hour, cooling with the steam agglomerate to making at 100 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 7mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 65 DEG C, hot blast wind speed 3m/s;
(7) potato chips after hot air drying being put into microwave oven and carry out two-stage nitration microwave, the water content of potato chips is reduced to 4%, first paragraph microwave power is 600W, and the microwave time is 60s, and second segment microwave power is 450W, and the microwave time is 80s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 5 parts, monosodium glutamate 3 parts, Sal 3 parts, sucrose 2 parts, 3 parts of chive powder by weight proportion, then pack during seasoning.

Claims (4)

1. the processing technique of potato chips, it is characterised in that: comprise the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block; The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying; Again the Rhizoma Solani tuber osi of cleaning is placed in 45-55 DEG C of steam and processes 10-20min; Then Rhizoma Solani tuber osi being loaded steam peeler, heat 20-30s under 5-6MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 80-100 part, Radix Dauci Sativae powder 5-10 part, vegetable oil 1-3 part by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 1-2 hour, cooling with the steam agglomerate to making at 90-100 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 5-7mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 50-65 DEG C, hot blast wind speed 1-3m/s;
(7) potato chips after hot air drying are put into microwave oven and carry out two-stage nitration microwave, the water content of potato chips is reduced to 2-4%, and first paragraph microwave power is 500-600W, and the microwave time is 60-70s, second segment microwave power is 400-450W, and the microwave time is 80-100s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 3-5 part, monosodium glutamate 1-3 part, Sal 1-3 part, sucrose 2-4 part, chive powder 1-3 part by weight proportion, then pack during seasoning.
2. the processing technique of potato chips according to claim 1, it is characterised in that: the Rhizoma Solani tuber osi of cleaning is placed in by step (1) in 50 DEG C of steams and processes 15min.
3. the processing technique of potato chips according to claim 1, it is characterised in that: the heat pump drying temperature 60 C described in step (6), hot blast wind speed 2m/s.
4. the processing technique of potato chips according to claim 1, it is characterised in that: the first paragraph microwave power described in step (7) is 550W, and the microwave time is 65s, and second segment microwave power is 420W, and the microwave time is 90s.
CN201511022461.XA 2015-12-30 2015-12-30 Processing technology of potato chips Pending CN105639537A (en)

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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174241A (en) * 2016-08-18 2016-12-07 毕玮 A kind of mandarin orange potato chips and preparation method thereof
CN106213326A (en) * 2016-08-18 2016-12-14 陈雯 A kind of tangerine potato chips and preparation method thereof
CN106262248A (en) * 2016-08-19 2017-01-04 方龙兴 A kind of Rhizoma Dioscoreae potato chips and preparation method thereof
CN106262240A (en) * 2016-08-18 2017-01-04 毕玮 A kind of SHEGUO potato chips and preparation method thereof
CN106262231A (en) * 2016-08-18 2017-01-04 陈雯 A kind of Passiflora edulis sims potato chips and preparation method thereof
CN106262243A (en) * 2016-08-18 2017-01-04 宁波市鄞州风名工业产品设计有限公司 A kind of Fructus Musae fruity potato chips and preparation method thereof
CN106262205A (en) * 2016-08-14 2017-01-04 丁德凤 A kind of phoenix eyes kernel potato chips and preparation method thereof
CN106262252A (en) * 2016-08-19 2017-01-04 方龙兴 A kind of Fructus actinidiae chinensis potato chips and preparation method thereof
CN106262227A (en) * 2016-08-18 2017-01-04 毕玮 A kind of yacon potato chips and preparation method thereof
CN106262253A (en) * 2016-08-19 2017-01-04 方龙兴 A kind of Fructus Fici potato chips and preparation method thereof
CN106307258A (en) * 2016-08-18 2017-01-11 陈雯 Abiu potato chip and preparation method thereof
CN106333298A (en) * 2016-08-14 2017-01-18 丁德凤 Lotus seed potato chips and preparation method thereof
CN106333296A (en) * 2016-08-14 2017-01-18 丁德凤 Black bean potato chips and preparation method thereof
CN107114734A (en) * 2017-06-08 2017-09-01 新疆农业科学院农产品贮藏加工研究所 A kind of preparation method of potato starch
CN107549718A (en) * 2017-10-11 2018-01-09 高雨荷 A kind of preparation method of the non-fried potato chips containing OPC
CN107801948A (en) * 2017-11-14 2018-03-16 段双燕 Tomato potato chips and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637121A (en) * 2013-12-02 2014-03-19 湖北省农业科学院农产品加工与核农技术研究所 Preparation method of non-fried instant Chinese yam crisp chips
CN104886505A (en) * 2015-05-08 2015-09-09 甘肃省农业科学院作物研究所 Method for processing flax potato chips by microwave without deep frying

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637121A (en) * 2013-12-02 2014-03-19 湖北省农业科学院农产品加工与核农技术研究所 Preparation method of non-fried instant Chinese yam crisp chips
CN104886505A (en) * 2015-05-08 2015-09-09 甘肃省农业科学院作物研究所 Method for processing flax potato chips by microwave without deep frying

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262205A (en) * 2016-08-14 2017-01-04 丁德凤 A kind of phoenix eyes kernel potato chips and preparation method thereof
CN106333298A (en) * 2016-08-14 2017-01-18 丁德凤 Lotus seed potato chips and preparation method thereof
CN106333296A (en) * 2016-08-14 2017-01-18 丁德凤 Black bean potato chips and preparation method thereof
CN106262240A (en) * 2016-08-18 2017-01-04 毕玮 A kind of SHEGUO potato chips and preparation method thereof
CN106262231A (en) * 2016-08-18 2017-01-04 陈雯 A kind of Passiflora edulis sims potato chips and preparation method thereof
CN106262243A (en) * 2016-08-18 2017-01-04 宁波市鄞州风名工业产品设计有限公司 A kind of Fructus Musae fruity potato chips and preparation method thereof
CN106307258A (en) * 2016-08-18 2017-01-11 陈雯 Abiu potato chip and preparation method thereof
CN106213326A (en) * 2016-08-18 2016-12-14 陈雯 A kind of tangerine potato chips and preparation method thereof
CN106262227A (en) * 2016-08-18 2017-01-04 毕玮 A kind of yacon potato chips and preparation method thereof
CN106174241A (en) * 2016-08-18 2016-12-07 毕玮 A kind of mandarin orange potato chips and preparation method thereof
CN106262253A (en) * 2016-08-19 2017-01-04 方龙兴 A kind of Fructus Fici potato chips and preparation method thereof
CN106262252A (en) * 2016-08-19 2017-01-04 方龙兴 A kind of Fructus actinidiae chinensis potato chips and preparation method thereof
CN106262248A (en) * 2016-08-19 2017-01-04 方龙兴 A kind of Rhizoma Dioscoreae potato chips and preparation method thereof
CN107114734A (en) * 2017-06-08 2017-09-01 新疆农业科学院农产品贮藏加工研究所 A kind of preparation method of potato starch
CN107549718A (en) * 2017-10-11 2018-01-09 高雨荷 A kind of preparation method of the non-fried potato chips containing OPC
CN107801948A (en) * 2017-11-14 2018-03-16 段双燕 Tomato potato chips and preparation method thereof

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