CN106107697A - A kind of orange potato chips and preparation method thereof - Google Patents
A kind of orange potato chips and preparation method thereof Download PDFInfo
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- CN106107697A CN106107697A CN201610668468.7A CN201610668468A CN106107697A CN 106107697 A CN106107697 A CN 106107697A CN 201610668468 A CN201610668468 A CN 201610668468A CN 106107697 A CN106107697 A CN 106107697A
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- potato chips
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Abstract
The invention discloses a kind of orange potato chips, including following raw material: orange, mashed potato, yellow millet powder, Fructus anacardii powder, Sal, fructose, water, Rhizoma Dioscoreae, Flos Lonicerae, lemon grass (Cymbopogon citratus), Folium Pruni pseudocerasi, winter daphne, ginkgo powder；The preparation method used includes step in detail below: (1) prepares orange juice；(2) nutritional solution is prepared；(3) nutritious flavouring beans is prepared；(4) potato chips base is prepared；(5) potato chips is prepared；(6) by after potato chips centrifugation de-oiling, spreading nutritious flavouring beans, vacuum packaging gets product.The present invention remains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, by adding the vegetables and fruits miscellaneous grain crops such as orange, Fructus anacardii, also will there is the raw material as potato chips such as the Rhizoma Dioscoreae of better nutritivity value, ginkgo powder, greatly enrich the nutritional labeling of potato chips, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect.
Description
Technical field
The invention belongs to clips processing technical field, be specifically related to a kind of orange potato chips and preparation method thereof.
Background technology
Potato block occupies an important position in China's non-staple food industry, has the highest nutritive value and medicinal valency
Value, containing B group's vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, containing trace element,
The nutrients such as aminoacid, protein, fat and high-quality starch.In addition, potato tubers is possibly together with Cereal grain institute
The carotene not having and ascorbic acid.In terms of nutritional point, it has more advantage than rice, flour, can supply the mankind big
The heat energy of amount.
Potato chips generally use fried processing mode, and the oil content in finished product, between 30%-40%, belongs to high innage salt food
Thing, as other fried foods, it is unfavorable to be eaten for a long time health, and the processing method improving potato chips is the most necessary.And, along with
The raising of living standards of the people, people pay attention to the most further for fat content in food, and the requirement to potato chips is certain the most therewith
Disconnected raising.Nowadays health, nutrition, green food the most progressively become the main flow of consumption, but existing potato chips taste is single, nutrition
Composition also needs abundant and strengthens.
Summary of the invention
The technical problem to be solved is to provide that a kind of nutritional labeling is retained, fortification, taste perfume (or spice) are beautiful
Orange potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of orange potato chips, including following weight
The raw material of part proportioning: orange 20～30 parts, mashed potato 80～100 parts, yellow millet powder 15～20 parts, Fructus anacardii powder 15～20 parts,
Sal 2～4 parts, fructose 2～4 parts, water are appropriate, Rhizoma Dioscoreae 3～6 parts, Flos Lonicerae 2～3 parts, lemon grass (Cymbopogon citratus) 1～2 parts, Folium Pruni pseudocerasi 1～2
Part, winter daphne 1～3 parts, ginkgo powder 2～6 parts；
The preparation method used includes step in detail below:
(1) orange is cleaned remove impurity, add 3～5 times of water make pulping, obtain orange juice；
(2) mix after Rhizoma Dioscoreae, Flos Lonicerae, lemon grass (Cymbopogon citratus), Folium Pruni pseudocerasi, winter daphne being cleaned, add 4～7 times of water soak at room temperature 6～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that orange juice step (1) obtained and step (2) obtain, adds Sal, fructose stirring
Uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, yellow millet powder, Fructus anacardii powder and ginkgo powder added suitable quantity of water mix homogeneously and make agglomerate, using mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) control the potato chips base that step (4) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to make potato chips surface
Golden yellow and crisp taste, obtains potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring beans, vacuum packaging gets product.
Preferably, described step (4) includes, thin slice is put into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
Compared with prior art the device have the advantages that into:
The present invention remains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, miscellaneous by adding the vegetables and fruits such as orange, Fructus anacardii
Grain, also will have the raw material as potato chips such as the Rhizoma Dioscoreae of better nutritivity value, ginkgo powder, and the nutrition having greatly enriched potato chips becomes
Point, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect；It uses low-temperature frying and centrifugation de-oiling method, produces
Product oil content is little；Present invention process is simple, and technology is easily mastered, it is easy to accomplish standardization, standardization, factorial praluction, just
In popularization and application.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of orange potato chips, including the raw material of following weight: orange 20 parts, mashed potato 80 parts, yellow millet powder
15 parts, 15 parts of Fructus anacardii powder, Sal 2 parts, 2 parts of fructose, water is appropriate, Rhizoma Dioscoreae 3 parts, Flos Lonicerae 2 parts, lemon grass (Cymbopogon citratus) 1 part, Folium Pruni pseudocerasi 1 part,
Winter daphne 1 part, ginkgo powder 2 parts；
The preparation method used includes step in detail below:
(1) orange is cleaned remove impurity, add 3 times of water and make pulping, obtain orange juice；
(2) mix after Rhizoma Dioscoreae, Flos Lonicerae, lemon grass (Cymbopogon citratus), Folium Pruni pseudocerasi, winter daphne being cleaned, add 7 times of water soak at room temperature 6～10 little
Time, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that orange juice step (1) obtained and step (2) obtain, adds Sal, fructose stirring
Uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, yellow millet powder, Fructus anacardii powder and ginkgo powder added suitable quantity of water mix homogeneously and make agglomerate, using mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) the potato chips base that step (4) obtains is controlled oil temperature 120～130 DEG C fried 10 seconds, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring beans, vacuum packaging gets product.
Preferably, described step (4) includes, thin slice is put into steam box, steams 20 minutes with 120 DEG C of steam.
Embodiment 2
A kind of orange potato chips, it is characterised in that include the raw material of following weight: orange 30 parts, mashed potato 100
Part, yellow millet powder 20 parts, 20 parts of Fructus anacardii powder, Sal 4 parts, 4 parts of fructose, water is appropriate, Rhizoma Dioscoreae 6 parts, Flos Lonicerae 3 parts, lemon grass (Cymbopogon citratus) 2
Part, Folium Pruni pseudocerasi 2 parts, winter daphne 3 parts, ginkgo powder 6 parts；
The preparation method used includes step in detail below:
(1) orange is cleaned remove impurity, add 5 times of water and make pulping, obtain orange juice；
(2) mix after Rhizoma Dioscoreae, Flos Lonicerae, lemon grass (Cymbopogon citratus), Folium Pruni pseudocerasi, winter daphne being cleaned, add 4 times of water soak at room temperature 6～10 little
Time, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(3) the nutritional solution mixing that orange juice step (1) obtained and step (2) obtain, adds Sal, fructose stirring
Uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, yellow millet powder, Fructus anacardii powder and ginkgo powder added suitable quantity of water mix homogeneously and make agglomerate, using mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) the potato chips base that step (4) obtains is controlled oil temperature 120～130 DEG C fried 5 seconds, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, uniformly spread what step (3) obtained on potato chips surface
Nutritious flavouring beans, vacuum packaging gets product.
Preferably, described step (4) includes, thin slice is put into steam box, steams 25 minutes with 100 DEG C of steam.
The embodiment of the present invention remains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, by adding orange, Fructus anacardii etc.
Vegetables and fruits miscellaneous grain crops, also using having the raw material as potato chips such as the Rhizoma Dioscoreae of better nutritivity value, ginkgo powder, have greatly enriched the battalion of potato chips
Forming point, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect；It uses low-temperature frying and centrifugation de-oiling side
Method, product oil content is little；Present invention process is simple, and technology is easily mastered, it is simple to popularization and application.
The present invention can summarize with other the concrete form without prejudice to the spirit or essential characteristics of the present invention.Therefore, originally
The embodiment above of invention all can only be considered the description of the invention and can not limit invention, wants in the right with the present invention
Ask any change in the implication and scope that book is suitable, be all considered as being included within the scope of the claims.
Claims (2)
1. orange potato chips, it is characterised in that include the raw material of following weight: orange 20～30 parts, mashed potato
80～100 parts, yellow millet powder 15～20 parts, Fructus anacardii powder 15～20 parts, Sal 2～4 parts, fructose 2～4 parts, water are appropriate, Rhizoma Dioscoreae 3
～6 parts, Flos Lonicerae 2～3 parts, lemon grass (Cymbopogon citratus) 1～2 parts, Folium Pruni pseudocerasi 1～2 parts, winter daphne 1～3 parts, ginkgo powder 2～6 parts；
The preparation method used includes step in detail below:
(1) orange is cleaned remove impurity, add 3～5 times of water make pulping, obtain orange juice；
(2) mix after Rhizoma Dioscoreae, Flos Lonicerae, lemon grass (Cymbopogon citratus), Folium Pruni pseudocerasi, winter daphne being cleaned, add 4～7 times of water soak at room temperature 6～10 are little
Time, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that orange juice step (1) obtained and step (2) obtain, adds Sal, fructose stirring all
Even, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, yellow millet powder, Fructus anacardii powder and ginkgo powder added suitable quantity of water mix homogeneously and make agglomerate, using mould pressure
The thin slice becoming thickness to be 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(5) control the potato chips base that step (4) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to make potato chips surface golden yellow
And crisp taste, obtain potato chips；
(6), after potato chips centrifugation de-oiling step (5) obtained, the nutrition that step (3) obtains uniformly is spread on potato chips surface
Tartar sauce, vacuum packaging gets product.
The preparation method of a kind of orange potato chips the most according to claim 1, it is characterised in that described step (4) includes, will
Thin slice puts into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668468.7A CN106107697A (en) | 2016-08-14 | 2016-08-14 | A kind of orange potato chips and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668468.7A CN106107697A (en) | 2016-08-14 | 2016-08-14 | A kind of orange potato chips and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106107697A true CN106107697A (en) | 2016-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610668468.7A Withdrawn CN106107697A (en) | 2016-08-14 | 2016-08-14 | A kind of orange potato chips and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535664A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Nutritional potato chips and preparation method thereof |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
-
2016
- 2016-08-14 CN CN201610668468.7A patent/CN106107697A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535664A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Nutritional potato chips and preparation method thereof |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
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Application publication date: 20161116 |
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