CN105982275A - Green-tea lipid-lowering sandwiched French fries and making method thereof - Google Patents
Green-tea lipid-lowering sandwiched French fries and making method thereof Download PDFInfo
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- CN105982275A CN105982275A CN201610005173.1A CN201610005173A CN105982275A CN 105982275 A CN105982275 A CN 105982275A CN 201610005173 A CN201610005173 A CN 201610005173A CN 105982275 A CN105982275 A CN 105982275A
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- french fries
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- sago
- green
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- 235000012020 french fries Nutrition 0.000 title claims abstract description 46
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 36
- 235000009569 green tea Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims description 10
- 235000013616 tea Nutrition 0.000 claims abstract description 13
- 239000008280 blood Substances 0.000 claims abstract description 11
- 210000004369 blood Anatomy 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims abstract description 8
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 7
- 241000264279 Sargassum fusiforme Species 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 5
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 5
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 5
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000011259 mixed solution Substances 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 5
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000009835 boiling Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 238000006555 catalytic reaction Methods 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 235000008597 Diospyros kaki Nutrition 0.000 claims description 6
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 6
- 241000195474 Sargassum Species 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000013575 mashed potatoes Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 4
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 abstract 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 2
- 230000009849 deactivation Effects 0.000 abstract 2
- 239000003205 fragrance Substances 0.000 abstract 2
- 241001474374 Blennius Species 0.000 abstract 1
- 235000011511 Diospyros Nutrition 0.000 abstract 1
- 244000288157 Passiflora edulis Species 0.000 abstract 1
- 235000000370 Passiflora edulis Nutrition 0.000 abstract 1
- 230000003197 catalytic effect Effects 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 230000001360 synchronised effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses green-tea lipid-lowering sandwiched French fries. The green-tea lipid-lowering sandwiched French fries are made from, by weight, 70-80 parts of potato, 30-40 parts of corn flour, 4-5 parts of seaweed meal, 10-12 parts of hizikia fusiformis, 6-8 parts of shiitake mushroom, 30-40 parts of sago, 10-15 parts of green tea, 18-22 parts of passiflora edulis, 5-6 parts of honey, 2-3 parts of persimmon leaf, 3-4 parts of walnut flower, 4-5 parts of semen cassiae and the like. The green-tea lipid-lowering sandwiched French fries have the advantages that raw materials such as the potato and the corn flour are mixed to make hollow French fries, and soaking by the mixed solution of glucose oxidase and tea polyphenols can effectively inhibit the acrylamide generation in the French fries; the catalytic infrared heating synchronous enzyme deactivation and dewatering technology is used, so that nutrition can be kept while the enzyme deactivation and dewatering of the French fries can be completed fast, the subsequent frying time is shortened, and the oil content of the French fries can be lowered; the hollow French fries are filled with raw materials such as the green tea and the sago, so that the finished green-tea lipid-lowering sandwiched French fries are rich in fruit fragrance, attractive in color, crispy in taste, free of greasiness and capable of lowering blood lipids and has elegant tea fragrance.
Description
Technical field
The present invention relates to French fries technical field, particularly relate to a kind of sandwich French fries of green tea blood fat reducing and preparation method thereof.
Background technology
French fries are with Rhizoma Solani tuber osi as raw material mostly the most on the market, make through cutting, color fixative, blanching, quick-freezing, the technique such as fried, product organizational structure is the finest and the smoothest, mouthfeel is not good enough, taste is general, oil content is high, healthy nutritive value is low, can not meet consumer demand, the sandwich French fries of a kind of many tastes are provided for this present invention.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that a kind of sandwich French fries of green tea blood fat reducing and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of sandwich French fries of green tea blood fat reducing, are made up of the raw material of following weight parts:
Rhizoma Solani tuber osi 70-80, corn flour 30-40, Sargassum powder 4-5, Sargassum fusiforme (Harv.) Setch 10-12, Lentinus Edodes 6-8, sago 30-40, green tea 10-15, Herba Passiflorae Caeruleae 18-22, Mel 5-6, Folium Kaki 2-3, walnut flower 3-4, Semen Cassiae 4-5, Rhizoma Curcumae Longae 3-4, sodium bicarbonate 2-3, vegetable oil are appropriate.
A kind of described green tea blood fat reducing sandwich French fries preparation method, comprises the following steps:
(1) selected ripe without the Rhizoma Solani tuber osi gone mouldy that germinates, peeling is cleaned, and sends into steamer, and big fire cooks, and takes out cooling, is uniformly pounded pureed, and superfine grinding after the mashed potatoes lyophilization obtained obtains potato starch；
(2) fresh Sargassum fusiforme (Harv.) Setch roguing cleaned, Lentinus Edodes bubbles open clean, all dices, with the boiling water blanching 20-30 second, pulls out and drain postlyophilization, be crushed to 80-100 mesh fineness, obtain powder；Folium Kaki, walnut flower, Semen Cassiae, Rhizoma Curcumae Longae are cleaned up rear co-grinding, adds 6-7 times of clear water, slow fire boiling 1-2 hour, cooled and filtered, obtain herb liquid；
(3) raw sago is entered pot, pour boiling water into and flood, add a cover insulation and stew to moisten 10-15 minute, uncap, half-mature sago is sent into bamboo basket, immerses in clear water and wash the clayey on sago off, obtain translucent sago, fresh Herba Passiflorae Caeruleae roguing is taken meat, green tea boiling water leaches Folium Camelliae sinensis after brewing, enter pot together with sago, pour 3-4 times of clear water, boiling with soft fire 8-10 minute into, adding Mel making beating after cooling, slurry cryogenic vacuum obtains tea beans after concentrating；
(4) above-mentioned potato starch, powder, herb liquid are mixed with corn flour, Sargassum powder, sodium bicarbonate, add suitable quantity of water, send into kneading 20-30 minute in dough kneeding machine, be re-fed in the proofing box of temperature 30-35 DEG C, relative humidity 80-85% proofing 30-40 minute, take out and obtain dough；
(5) above-mentioned dough is sent in single-screw extrusion machine, extrude by die head hollow mould, draw, cut off, obtain the hollow French fries of a length of 5-6cm, a diameter of 7-8mm, soak with the glucoseoxidase that concentration is 1700U/kg and the tea polyphenols mixed solution that concentration is 2000U/kg, soak 40-50 minute at 60-70 DEG C, pull French fries out, drain away the water, French fries one end is killed by a pinch, obtains the French fries in only one of which aperture；
(6) catalysis type Infrared Heating is used to synchronize enzyme denaturing dehydration technique, by above-mentioned French fries infrared process 160-190 second under conditions of catalysis type infrared emittance intake air pressure 1.45-1.54kPa, temperature 390-400 DEG C, infra-red radiation distance 9.5-10cm, while complete enzyme denaturing, slough portion of water, obtain treating chips；
(7) treat that chips vegetable oil is fried by above-mentioned, the fried 60-70 second at 130-140 DEG C, pull after French fries cooling oil filter quick-freezing 30-40 minute at-20--18 DEG C out, the fried 10-15 second at 190-200 DEG C again, centrifugation de-oiling after cooling, by aperture, tea beans is injected French fries hollow position, and finished product pours nitrogen quantitative package.
Compared with prior art, the invention have the advantage that
The raw material hybrid process such as Rhizoma Solani tuber osi and Semen Maydis powder are made hollow French fries by the present invention, soaking with glucoseoxidase and tea polyphenols mixed solution can effectively suppress acrylamide in fries to produce, catalysis type Infrared Heating is used to synchronize enzyme denaturing dehydration technique, enzyme denaturing and the dehydration of French fries can be quickly completed while retaining nutrition, make the follow-up fried shortening time, reduce oil content, the raw material such as green tea and sago is made beans and injects French fries hollow position, make finished product the smell of fruits is very sweet, tea perfume (or spice) is simple and elegant, attractive color, crispy in taste, without greasy feeling, there is blood fat reducing function.
Detailed description of the invention
A kind of sandwich French fries of green tea blood fat reducing, are made up of the raw material of following weight (jin):
Rhizoma Solani tuber osi 70, corn flour 30, Sargassum powder 4, Sargassum fusiforme (Harv.) Setch 10, Lentinus Edodes 6, sago 30, green tea 10, Herba Passiflorae Caeruleae 18, Mel 5, Folium Kaki 2, walnut flower 3, Semen Cassiae 4, Rhizoma Curcumae Longae 3, sodium bicarbonate 2, vegetable oil are appropriate.
A kind of described green tea blood fat reducing sandwich French fries preparation method, comprises the following steps:
(1) selected ripe without the Rhizoma Solani tuber osi gone mouldy that germinates, peeling is cleaned, and sends into steamer, and big fire cooks, and takes out cooling, is uniformly pounded pureed, and superfine grinding after the mashed potatoes lyophilization obtained obtains potato starch；
(2) fresh Sargassum fusiforme (Harv.) Setch roguing cleaned, Lentinus Edodes bubbles open clean, all dices, with boiling water blanching 20 seconds, pulls out and drain postlyophilization, is crushed to 80 mesh fineness, obtains powder；Folium Kaki, walnut flower, Semen Cassiae, Rhizoma Curcumae Longae are cleaned up rear co-grinding, adds 6 times of clear water, slow fire boiling 1 hour, cooled and filtered, obtain herb liquid；
(3) raw sago is entered pot, pour boiling water into and flood, add a cover insulation and stew to moisten 10 minutes, uncap, half-mature sago is sent into bamboo basket, immerses in clear water and wash the clayey on sago off, obtain translucent sago, fresh Herba Passiflorae Caeruleae roguing is taken meat, green tea boiling water leaches Folium Camelliae sinensis after brewing, enter pot together with sago, pour 3 times of clear water, boiling with soft fire 8 minutes into, adding Mel making beating after cooling, slurry cryogenic vacuum obtains tea beans after concentrating；
(4) above-mentioned potato starch, powder, herb liquid are mixed with corn flour, Sargassum powder, sodium bicarbonate, add suitable quantity of water, send into kneading 20 minutes in dough kneeding machine, be re-fed in the proofing box of temperature 30 DEG C, relative humidity 80% proofing 30 minutes, take out and obtain dough；
(5) above-mentioned dough is sent in single-screw extrusion machine, extrude by die head hollow mould, draw, cut off, obtain the hollow French fries of a length of 5cm, a diameter of 7mm, soak with the glucoseoxidase that concentration is 1700U/kg and the tea polyphenols mixed solution that concentration is 2000U/kg, soak 40 minutes at 60 DEG C, pull French fries out, drain away the water, French fries one end is killed by a pinch, obtains the French fries in only one of which aperture；
(6) catalysis type Infrared Heating is used to synchronize enzyme denaturing dehydration technique, by above-mentioned French fries infrared process 160 seconds under conditions of catalysis type infrared emittance intake air pressure 1.45kPa, temperature 390 DEG C, infra-red radiation distance 9.5cm, while complete enzyme denaturing, slough portion of water, obtain treating chips；
(7) treat that chips vegetable oil is fried by above-mentioned, at 130 DEG C fried 60 seconds, pull after French fries cooling oil filter quick-freezing 30 minutes at-20 DEG C out, at 190 DEG C fried 10 seconds again, centrifugation de-oiling after cooling, is injected French fries hollow position by tea beans by aperture, and finished product pours nitrogen quantitative package.
Claims (2)
1. the sandwich French fries of green tea blood fat reducing, it is characterised in that be made up of the raw material of following weight parts:
Rhizoma Solani tuber osi 70-80, corn flour 30-40, Sargassum powder 4-5, Sargassum fusiforme (Harv.) Setch 10-12, Lentinus Edodes 6-8, sago 30-40, green tea 10-15, Herba Passiflorae Caeruleae 18-22, Mel 5-6, Folium Kaki 2-3, walnut flower 3-4, Semen Cassiae 4-5, Rhizoma Curcumae Longae 3-4, sodium bicarbonate 2-3, vegetable oil are appropriate.
2. a green tea blood fat reducing as claimed in claim 1 sandwich French fries preparation method, it is characterised in that comprise the following steps:
(1) selected ripe without the Rhizoma Solani tuber osi gone mouldy that germinates, peeling is cleaned, and sends into steamer, and big fire cooks, and takes out cooling, is uniformly pounded pureed, and superfine grinding after the mashed potatoes lyophilization obtained obtains potato starch；
(2) fresh Sargassum fusiforme (Harv.) Setch roguing cleaned, Lentinus Edodes bubbles open clean, all dices, with the boiling water blanching 20-30 second, pulls out and drain postlyophilization, be crushed to 80-100 mesh fineness, obtain powder；Folium Kaki, walnut flower, Semen Cassiae, Rhizoma Curcumae Longae are cleaned up rear co-grinding, adds 6-7 times of clear water, slow fire boiling 1-2 hour, cooled and filtered, obtain herb liquid；
(3) raw sago is entered pot, pour boiling water into and flood, add a cover insulation and stew to moisten 10-15 minute, uncap, half-mature sago is sent into bamboo basket, immerses in clear water and wash the clayey on sago off, obtain translucent sago, fresh Herba Passiflorae Caeruleae roguing is taken meat, green tea boiling water leaches Folium Camelliae sinensis after brewing, enter pot together with sago, pour 3-4 times of clear water, boiling with soft fire 8-10 minute into, adding Mel making beating after cooling, slurry cryogenic vacuum obtains tea beans after concentrating；
(4) above-mentioned potato starch, powder, herb liquid are mixed with corn flour, Sargassum powder, sodium bicarbonate, add suitable quantity of water, send into kneading 20-30 minute in dough kneeding machine, be re-fed in the proofing box of temperature 30-35 DEG C, relative humidity 80-85% proofing 30-40 minute, take out and obtain dough；
(5) above-mentioned dough is sent in single-screw extrusion machine, extrude by die head hollow mould, draw, cut off, obtain the hollow French fries of a length of 5-6cm, a diameter of 7-8mm, soak with the glucoseoxidase that concentration is 1700U/kg and the tea polyphenols mixed solution that concentration is 2000U/kg, soak 40-50 minute at 60-70 DEG C, pull French fries out, drain away the water, French fries one end is killed by a pinch, obtains the French fries in only one of which aperture；
(6) catalysis type Infrared Heating is used to synchronize enzyme denaturing dehydration technique, by above-mentioned French fries infrared process 160-190 second under conditions of catalysis type infrared emittance intake air pressure 1.45-1.54kPa, temperature 390-400 DEG C, infra-red radiation distance 9.5-10cm, while complete enzyme denaturing, slough portion of water, obtain treating chips；
(7) treat that chips vegetable oil is fried by above-mentioned, the fried 60-70 second at 130-140 DEG C, pull after French fries cooling oil filter quick-freezing 30-40 minute at-20--18 DEG C out, the fried 10-15 second at 190-200 DEG C again, centrifugation de-oiling after cooling, by aperture, tea beans is injected French fries hollow position, and finished product pours nitrogen quantitative package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610005173.1A CN105982275A (en) | 2016-01-07 | 2016-01-07 | Green-tea lipid-lowering sandwiched French fries and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610005173.1A CN105982275A (en) | 2016-01-07 | 2016-01-07 | Green-tea lipid-lowering sandwiched French fries and making method thereof |
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| CN105982275A true CN105982275A (en) | 2016-10-05 |
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| CN201610005173.1A Withdrawn CN105982275A (en) | 2016-01-07 | 2016-01-07 | Green-tea lipid-lowering sandwiched French fries and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568665A (en) * | 2022-04-06 | 2022-06-03 | 弗德莱博(杭州)科技有限公司 | Tomato sauce sandwiched chips and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351693A (en) * | 2014-09-29 | 2015-02-18 | 刘韶娜 | Health fries and preparation method thereof |
| CN104738468A (en) * | 2015-03-27 | 2015-07-01 | 王林林 | Processing method of tea-flavored potato chips |
| CN105249345A (en) * | 2015-10-23 | 2016-01-20 | 望江县玉田种植专业合作社 | Potato chips with jasmine tea aroma and preparation method of potato chips |
-
2016
- 2016-01-07 CN CN201610005173.1A patent/CN105982275A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351693A (en) * | 2014-09-29 | 2015-02-18 | 刘韶娜 | Health fries and preparation method thereof |
| CN104738468A (en) * | 2015-03-27 | 2015-07-01 | 王林林 | Processing method of tea-flavored potato chips |
| CN105249345A (en) * | 2015-10-23 | 2016-01-20 | 望江县玉田种植专业合作社 | Potato chips with jasmine tea aroma and preparation method of potato chips |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568665A (en) * | 2022-04-06 | 2022-06-03 | 弗德莱博(杭州)科技有限公司 | Tomato sauce sandwiched chips and processing method thereof |
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Application publication date: 20161005 |