CN106107702A - A kind of Citrus sinensis Osbeck potato chips and preparation method thereof - Google Patents
A kind of Citrus sinensis Osbeck potato chips and preparation method thereof Download PDFInfo
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- CN106107702A CN106107702A CN201610669120.XA CN201610669120A CN106107702A CN 106107702 A CN106107702 A CN 106107702A CN 201610669120 A CN201610669120 A CN 201610669120A CN 106107702 A CN106107702 A CN 106107702A
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 9
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- 235000014030 Podocarpus spicatus Nutrition 0.000 claims abstract description 9
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
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- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 9
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- 239000012535 impurity Substances 0.000 claims description 4
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of Citrus sinensis Osbeck potato chips, including following raw material: Citrus sinensis Osbeck, mashed potato, corn flour, black pine nut kernel powder, Sal, fructose, water, Rhizoma Steudnerae Henryanae, Flos Matricariae chamomillae, Zornia diphylla (Linn.) Pers., Folium Chrysanthemi, Herba Taraxaci, gorgon euryale seed powder；The preparation method used includes step in detail below: (1) prepares Citrus sinensis Osbeck 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 Citrus sinensis Osbeck, black Semen pini koraiensis, also will there is the raw material as potato chips such as the Rhizoma Steudnerae Henryanae of better nutritivity value, gorgon euryale seed 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 Citrus sinensis Osbeck 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
Citrus sinensis Osbeck potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of Citrus sinensis Osbeck potato chips, including following weight
The raw material of part proportioning: Citrus sinensis Osbeck 20～30 parts, mashed potato 80～100 parts, corn flour 15～20 parts, black pine nut kernel powder 15～20
Part, Sal 2～4 parts, fructose 2～4 parts, water is appropriate, Rhizoma Steudnerae Henryanae 3～6 parts, Flos Matricariae chamomillae 2～3 parts, Zornia diphylla (Linn.) Pers. 1～2 parts, Folium Chrysanthemi 1
～2 parts, Herba Taraxaci 1～3 parts, gorgon euryale seed powder 2～6 parts；
The preparation method used includes step in detail below:
(1) Citrus sinensis Osbeck is cleaned remove impurity, add 3～5 times of water make pulping, obtain Citrus sinensis Osbeck juice；
(2) by Rhizoma Steudnerae Henryanae, Flos Matricariae chamomillae, Zornia diphylla (Linn.) Pers., Folium Chrysanthemi, Herba Taraxaci clean after mix, add 4～7 times of water soak at room temperature 6～
10 hours, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Citrus sinensis Osbeck 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, corn flour, black pine nut kernel powder and gorgon euryale seed powder added suitable quantity of water mix homogeneously and make agglomerate, using
Mould 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, by adding the vegetables such as Citrus sinensis Osbeck, black Semen pini koraiensis
Really miscellaneous grain crops, also using having the raw material as potato chips such as the Rhizoma Steudnerae Henryanae of better nutritivity value, gorgon euryale seed powder, have greatly enriched the nutrition of potato chips
Composition, 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,
Product oil content is little；Present invention process is simple, and technology is easily mastered, it is easy to accomplish standardization, standardization, factorial praluction,
Easy to utilize.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of Citrus sinensis Osbeck potato chips, including the raw material of following weight: Citrus sinensis Osbeck 20 parts, mashed potato 80 parts, corn flour 15
Part, black pine nut kernel powder 15 parts, Sal 2 parts, 2 parts of fructose, water are appropriate, Rhizoma Steudnerae Henryanae 3 parts, Flos Matricariae chamomillae 2 parts, Zornia diphylla (Linn.) Pers. 1 part, Folium Chrysanthemi 1
Part, Herba Taraxaci 1 part, gorgon euryale seed powder 2 parts；
The preparation method used includes step in detail below:
(1) Citrus sinensis Osbeck is cleaned remove impurity, add 3 times of water and make pulping, obtain Citrus sinensis Osbeck juice；
(2) mix after Rhizoma Steudnerae Henryanae, Flos Matricariae chamomillae, Zornia diphylla (Linn.) Pers., Folium Chrysanthemi, Herba Taraxaci being cleaned, add 7 times of water soak at room temperature 6～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Citrus sinensis Osbeck 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, corn flour, black pine nut kernel powder and gorgon euryale seed powder added suitable quantity of water mix homogeneously and make agglomerate, using
Mould 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 Citrus sinensis Osbeck potato chips, it is characterised in that include the raw material of following weight: Citrus sinensis Osbeck 30 parts, mashed potato 100
Part, corn flour 20 parts, black pine nut kernel powder 20 parts, Sal 4 parts, 4 parts of fructose, water are appropriate, Rhizoma Steudnerae Henryanae 6 parts, Flos Matricariae chamomillae 3 parts, Zornia diphylla (Linn.) Pers. 2
Part, Folium Chrysanthemi 2 parts, Herba Taraxaci 3 parts, gorgon euryale seed powder 6 parts；
The preparation method used includes step in detail below:
(1) Citrus sinensis Osbeck is cleaned remove impurity, add 5 times of water and make pulping, obtain Citrus sinensis Osbeck juice；
(2) mix after Rhizoma Steudnerae Henryanae, Flos Matricariae chamomillae, Zornia diphylla (Linn.) Pers., Folium Chrysanthemi, Herba Taraxaci being cleaned, add 4 times of water soak at room temperature 6～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Citrus sinensis Osbeck 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, corn flour, black pine nut kernel powder and gorgon euryale seed powder added suitable quantity of water mix homogeneously and make agglomerate, using
Mould 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 Citrus sinensis Osbeck, Pollen pini thunbergii
The vegetables and fruits miscellaneous grain crops such as core, also using having the raw material as potato chips such as the Rhizoma Steudnerae Henryanae of better nutritivity value, gorgon euryale seed powder, have greatly enriched potato chips
Nutritional labeling, 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, 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. Citrus sinensis Osbeck potato chips, it is characterised in that include the raw material of following weight: Citrus sinensis Osbeck 20～30 parts, mashed potato
80～100 parts, corn flour 15～20 parts, black pine nut kernel powder 15～20 parts, Sal 2～4 parts, fructose 2～4 parts, water are appropriate, Rhizoma Steudnerae Henryanae
3～6 parts, Flos Matricariae chamomillae 2～3 parts, Zornia diphylla (Linn.) Pers. 1～2 parts, Folium Chrysanthemi 1～2 parts, Herba Taraxaci 1～3 parts, gorgon euryale seed powder 2～6 parts；
The preparation method used includes step in detail below:
(1) Citrus sinensis Osbeck is cleaned remove impurity, add 3～5 times of water make pulping, obtain Citrus sinensis Osbeck juice；
(2) mix after Rhizoma Steudnerae Henryanae, Flos Matricariae chamomillae, Zornia diphylla (Linn.) Pers., Folium Chrysanthemi, Herba Taraxaci 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 Citrus sinensis Osbeck 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, corn flour, black pine nut kernel powder and gorgon euryale seed powder added suitable quantity of water mix homogeneously and make agglomerate, using mould
It is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, after maturation, air-dry to obtain potato chips base；
(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 Citrus sinensis Osbeck 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 |
|---|---|---|---|
| CN201610669120.XA CN106107702A (en) | 2016-08-14 | 2016-08-14 | A kind of Citrus sinensis Osbeck potato chips and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610669120.XA CN106107702A (en) | 2016-08-14 | 2016-08-14 | A kind of Citrus sinensis Osbeck potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106107702A true CN106107702A (en) | 2016-11-16 |
Family
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| CN201610669120.XA Withdrawn CN106107702A (en) | 2016-08-14 | 2016-08-14 | A kind of Citrus sinensis Osbeck potato chips and preparation method thereof |
Country Status (1)
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763819A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Manufacture method of mustard flavor potato chips |
| CN103750213A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Fresh grapefruit-flavored potato chips and preparation method thereof |
| CN103766816A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Fragrant aloe potato chip and preparation method thereof |
| CN105410781A (en) * | 2015-11-04 | 2016-03-23 | 刘毅 | Yin-nourishing and dryness-moistening potato chips |
| CN105558951A (en) * | 2015-12-17 | 2016-05-11 | 青岛畅隆电力设备有限公司 | Potato chips with yin nourishing and dryness moistening functions |
-
2016
- 2016-08-14 CN CN201610669120.XA patent/CN106107702A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763819A (en) * | 2012-06-28 | 2012-11-07 | 张静 | Manufacture method of mustard flavor potato chips |
| CN103750213A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Fresh grapefruit-flavored potato chips and preparation method thereof |
| CN103766816A (en) * | 2013-12-31 | 2014-05-07 | 刘禾青 | Fragrant aloe potato chip and preparation method thereof |
| CN105410781A (en) * | 2015-11-04 | 2016-03-23 | 刘毅 | Yin-nourishing and dryness-moistening potato chips |
| CN105558951A (en) * | 2015-12-17 | 2016-05-11 | 青岛畅隆电力设备有限公司 | Potato chips with yin nourishing and dryness moistening functions |
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Application publication date: 20161116 |
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