CN106213310A - A kind of non-fired potato block and preparation method thereof - Google Patents
A kind of non-fired potato block and preparation method thereof Download PDFInfo
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- CN106213310A CN106213310A CN201610616451.7A CN201610616451A CN106213310A CN 106213310 A CN106213310 A CN 106213310A CN 201610616451 A CN201610616451 A CN 201610616451A CN 106213310 A CN106213310 A CN 106213310A
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Abstract
The invention discloses the preparation method of a kind of non-fired potato block, fresh potato cleaned, remove the peel, cut into slices, sterilizing by blanching, drainage, the operation such as dry, expanded, obtain the water content high-quality non-fried instant potato block leisure food less than 5%, the invention also discloses the non-fired potato block that a kind of above-mentioned preparation method prepares, present invention process is simple, ripe, easy to operate.Also can carry out segmental machining, i.e. select in Rhizoma Solani tuber osi major production areas optimum raw material to carry out place of production preliminary working and form dried potato sheet, solve material quality change and storage of potato problem；Then carry out expanding processing in the industrial park possessing good condition, advantageously reduce processing cost, enhance production capacities.
Description
Technical field
The invention belongs to food processing field, specifically, relate to a kind of non-fired potato block and preparation method thereof.
Background technology
Rhizoma Solani tuber osi (Solanum tuberosum L.) is Solanum Solanaceae herbaceos perennial, also known as potato, Rhizoma Solani tuber osi, ocean
Taros etc., are one of the mankind four generalized grain crops.Rhizoma Solani tuber osi contains the high-quality starch of about 16%, abundant dietary fiber and mineral
Matter, and comprise all kinds of vitamin substances of B same clan vitamin, vitamin A, vitamin C etc..Its contained vitamin
Being 2 times of Radix Dauci Sativae, 3 times of Chinese cabbage, 4 times of Fructus Lycopersici esculenti, Vitamin C content is 10 times of Fructus Mali pumilae, and potassium content is the 4 of Fructus Musae
Times；Anthocyanidin content is 4 times of Fructus Fragariae Ananssae.The Amino acid profile of Rhizoma Solani tuber osi is close to soybean protein, it is easy to digest and assimilate；Every hectogram
Rhizoma Solani tuber osi only has 77 kilocalories of heats, has the advantage that fat content is low, protein quality is high.
Potato chip products mainly based on potato chips and stackable potato chip, the wherein fried potato with fresh potato as raw material
Sheet has the pine feature such as crispy and flavored, tasty, nutritious, suitable for all ages, is that a kind of global convenience enjoyed great popularity is stopped
Not busy food.
Saratoga chip is with fresh potato as raw material, through selecting materials, clean, cutting into slices, the technique such as color fixative, fried dehydration
Process.But Rhizoma Solani tuber osi is after 180 DEG C of high temperature are fried, fat content is up to 25%～40%, and every hectogram heat is up to 600
Kilocalorie, become typical high innage calorie food.Meanwhile, the Rhizoma Solani tuber osi based on starch may produce during high temperature is fried
The material being much detrimental to health, causes the worry of people further.Therefore, low in calories, the Rhizoma Solani tuber osi of non-fired is developed
Needed for sheet articles just becomes market, have a high potential.
In terms of non-fired potato block processing, also there are some research reports and patent.Patent one makes oil-free Ma Ling
Method (application number: 201410693184.4, the applying date: 2014-11-25, publication number: CN 104431872 A, the disclosure of potato chips
Day: 2015-03-25) relating to food processing process, the main process of its invention comprises 5 steps.The first step: the Ma Ling after cleaning
Potato is put in the boiling water with flavouring agent and is boiled；Second step: when the temperature boiling Rhizoma Solani tuber osi is cooled to room temperature, is cut to have 2mm
～the potato block of 5mm thickness；3rd step: freezing potato block at-20～-30 DEG C so that it is moisture all crystallizes；4th
Step: temperature for-20～-30 DEG C, vacuum be 10-2Pa～10-4Evacuation dry potato chip under Pa；5th step: by freezing
Dried Rhizoma Solani tuber osi puts into packaging bag, and seals described packaging bag after putting into edible desiccant in described packaging bag.This
Bright have two shortcomings: first, is first boiled by Rhizoma Solani tuber osi and cuts into slices, has significantly different with traditional fresh potato slice processing,
Its product special flavour difference is also big, and fresh cut products potato chips welcome with consumption market do not satisfy the need；Second, use freezing
And vacuum drying, production equipment requirements and energy source configuration are required higher, production cost is high.
Summary of the invention
In view of this, the present invention is directed to above-mentioned problem, it is provided that a kind of non-fired potato block and preparation method thereof, this
Invention can be used for the processing of potato leisure food, also can be further processed into instant with the potato block of present invention processing
Dehydrated potato powder.
In order to solve above-mentioned technical problem, the invention discloses a kind of non-fired potato block, a kind of non-fired Rhizoma Solani tuber osi
The preparation method of sheet, comprises the following steps:
1) select, clean, remove the peel: select anosis, without worm, without speckle, have no mechanical damage, profile rule fresh potato,
Clean silt and the foreign material of attachment on stem block with clear water, eliminate epidermis；
2) split, cut into slices: first by bigger potato cutting segmentation, then cut into slices；
3) sterilizing by blanching: first the potato block cut is put into clear water and rinse the free starch on its surface；It is subsequently placed in water
Middle blanch enzyme denaturing, pulls out and is filtered dry moisture；Can shift to an earlier date as required in the water of preheating, add flavouring agent regulation product special flavour；
4) it is dried: immediately the potato chips of blanching are layered single flat and are layered on aeration-drying on stoving rack, prevent potato chips brown stain, obtain
Obtain the water content dried potato sheet less than 13%；
5) expanded processed: the Bulking tank temperature being loaded into dried potato sheet raises, and improves pressure difference, keeps a period of time,
Material is made fully to soften, temperature and pressure uniformity, then reduce pressure expanded, i.e. obtain non-fired potato block；Potato chips are aqueous
Amount controls below 5%；
6) seasoning: use flavouring agent to allocate, form different taste product；
7) packaging: select secure seal case according to demand or packaging bag is carried out quantitatively, nitrogen-filled seal packaging, put into before sealing
Proper amount of edible desiccant, prevents product breakage and moisture regain, prepares non-fired potato block.
Further, step 2) in the diameter of section at below 6cm, slice thickness is 1.5mm～2.5mm.
Further, step 3) in enzyme denaturing condition be: be placed in steaming and decocting enzyme denaturing 2min～4min in 83 DEG C～95 DEG C of water.
Further, step 3) in can select seasoning, its flavouring agent is optional includes following components according to mass percent
Sal 0.8%, Fructus Capsici fine powder 0.5%, Pericarpium Zanthoxyli fine powder 0.2%, surplus is water.
Further, step 4) in be dried condition be: aeration-drying 4 hours at 55 DEG C～65 DEG C, it is thus achieved that aqueous
The amount dried potato sheet less than 13%.
Further, step 5) in Bulking tank temperature 85 DEG C～99 DEG C, pressure difference 90kPa～110kPa, the retention time
5min～20min.
Further, step 5) in Bulking tank temperature 92 DEG C, pressure difference 100kPa, retention time 12min, design parameter
The difference by selected raw material is different.
Further, step 6) in flavouring agent be weight ratio be Sal and the Pericarpium Zanthoxyli of 2:1.
The invention also discloses a kind of non-fired potato block prepared by above-mentioned preparation method.
Compared with prior art, the present invention can obtain and include techniques below effect:
1) being the potato block directly obtained with fresh potato slice processing, product embodies close with raw material color and luster
Light yellow to golden yellow, maintain Color Quality and the peculiar flavour of raw potatoes to greatest extent.
2) present invention uses first to float and scalds enzyme denaturing Restrain browning afterwards and combine with hot air drying, effectively maintains potato chips dried
Intrinsic color and luster, eliminate medicament color preservation technology, and highlighted the natural ecological of product.
3) present invention uses non-fired processing mode, and product fat content is less than 3%, and heat is only tradition fried potato
The 60%～65% of sheet, belongs to low fat potato block low in calories.
4) present invention processes the temperature of each link all not less than 100 DEG C, does not has the fried quality brought of high temperature to deteriorate and matter
Amount potential safety hazard, improves the safety of product.
5) not using any food additive in the present invention, the loss of vitamins nutrient substance is few, retains to large extent
All kinds of nutritional labelings, products taste is crisp, be the nutraceutical of natural green.
6) present invention process is simple, ripe, easy to operate.Also can carry out segmental machining, i.e. select in Rhizoma Solani tuber osi major production areas
Select optimum raw material and carry out place of production preliminary working formation dried potato sheet, solve material quality change and storage of potato problem；Then
Carry out expanding processing in the industrial park possessing good condition, advantageously reduce processing cost, enhance production capacities.
Certainly, the arbitrary product implementing the present invention it is not absolutely required to reach all the above technique effect simultaneously.
Accompanying drawing explanation
Accompanying drawing described herein is used for providing a further understanding of the present invention, constitutes the part of the present invention, this
Bright schematic description and description is used for explaining the present invention, is not intended that inappropriate limitation of the present invention.In the accompanying drawings:
Fig. 1 is the process chart of the preparation method of non-fired potato block of the present invention.
Detailed description of the invention
Embodiments of the present invention are described in detail, thereby to the present invention how application technology hands below in conjunction with embodiment
Section solves technical problem and reaches the process that realizes of technology effect and can fully understand and implement according to this.
The present invention provides the preparation method of a kind of non-fired potato block, and fresh potato is cleaned, removes the peel, cuts into slices, floated
Scald enzyme denaturing, drainage, the operation such as dry, expanded, obtain the water content high-quality non-fried instant potato block leisure less than 5% and eat
Product, as it is shown in figure 1, comprise the following steps:
1) select, clean, remove the peel: select anosis, without worm, without speckle, have no mechanical damage, profile rule fresh potato,
Clean silt and the foreign material of attachment on stem block with clear water, eliminate epidermis；
2) split, cut into slices: when potato chips diameter is more than 6cm, easily make deformation of products and breakage, need first tangent plane diameter to be more than 6cm
Potato cutting segmentation, then cut into slices, control potato chips diameter at below 6cm, to reduce the breakage rate in Product processing；Slice thick
When degree is less than 1.5mm, the most Texturized in dry run, cracky time expanded；During more than 2.5mm, easy brown stain in dry run
Affecting color and luster, expanded rear products taste is poor, reduces quality, and therefore optimal cutting layer thickness is 1.5mm～2.5mm；
3) sterilizing by blanching: first the potato block cut is put into the free starch rinsing its surface in clear water, can suppress because of
The non-enzymatic browning that starch causes；It is subsequently placed in steaming and decocting enzyme denaturing 2min～4min in 83 DEG C～95 DEG C of water, pulls out and be filtered dry moisture, pressing down
The brown stain that system causes because of oxidase, can shift to an earlier date and add the flavoring agent regulation product wind such as salt, sugar, natural flavor in the water of preheating
Taste；
4) it is dried: the potato chips after blanching contain higher moisture, still can produce brown stain or bring back to life, reduces product quality, because of
The potato chips of blanching should be layered single flat and be layered on aeration-drying on stoving rack by immediately, prevent potato chips brown stain；It is specially at 55 DEG C
～aeration-drying 4 hours at 65 DEG C, it is thus achieved that the water content dried potato sheet less than 13%；
5) expanded processed: the Bulking tank temperature being loaded into dried potato sheet rises to 85 DEG C～99 DEG C, and pressure difference rises to 90kPa
～110kPa, keep 5min～20min, make material fully soften, temperature and pressure uniformity, then reduce pressure expanded,
Obtain non-fired potato block；Chip moisture should control below 5%；
Described Bulking tank temperature, pressure difference, retention time are affected by selected raw potatoes and are had difference, in optimum condition
Value is Bulking tank temperature 92 DEG C, pressure difference 100kPa, retention time 12min；
6) seasoning: add or be seasoned without salt, sugar, natural flavor etc., forms different taste product；
7) packaging: select secure seal case according to demand or packaging bag is carried out quantitatively, nitrogen-filled seal packaging, put into before sealing
Proper amount of edible desiccant, prevents product breakage and moisture regain.
Embodiment 1
1) select anosis, without worm, without speckle, have no mechanical damage, profile rule fresh potato, clean on stem block with clear water
The silt of attachment and foreign material, eliminate epidermis；
2) first tangent plane diameter is more than the potato cutting segmentation of 6cm, then is cut into the thin slice that thickness is 2.0mm；
3) potato block cut is put in clear water and rinse, be then placed in steaming and decocting enzyme denaturing 2min in 92 DEG C of water, pull out also
It is filtered dry moisture；
4) immediately the potato chips of blanching are layered single flat and are layered on stoving rack aeration-drying 4 hours at 60 DEG C, it is thus achieved that be dry
Potato block；
5) dried potato sheet being loaded Bulking tank, temperature rises to 99 DEG C, and pressure difference rises to 110kPa, keeps 20min, then
Reduce pressure expanded, non-fired potato block can be obtained；
6) packaging: select secure seal case according to demand or packaging bag is carried out quantitatively, nitrogen-filled seal packaging, put into before sealing
Proper amount of edible desiccant, prevents product breakage and moisture regain.
Gained is non-fired original flavor potato chips.
Embodiment 2
1) select anosis, without worm, without speckle, have no mechanical damage, profile rule fresh potato, clean on stem block with clear water
The silt of attachment and foreign material, eliminate epidermis；
2) first tangent plane diameter is more than the potato cutting segmentation of 6cm, then is cut into the thin slice that thickness is 1.5mm；
3) potato block cut is put in clear water and rinses, be then placed in adding in advance weight ratio 0.8% Sal,
0.5% Fructus Capsici fine powder, 0.2% Pericarpium Zanthoxyli fine powder hot water in, keep hot water temperature at 83 DEG C, continue 4min, pull out and be filtered dry water
Point；
4) immediately the potato chips of blanching are layered single flat and are layered on stoving rack aeration-drying 4 hours at 65 DEG C, it is thus achieved that be dry
Potato block；
5) dried potato sheet being loaded Bulking tank, the Bulking tank temperature being loaded into dried potato sheet rises to 85 DEG C, pressure difference
Rise to 110kPa, keep 5min, then reduce pressure expanded, non-fired potato block can be obtained；
6) packaging: select secure seal case according to demand or packaging bag is carried out quantitatively, nitrogen-filled seal packaging, put into before sealing
Proper amount of edible desiccant, prevents product breakage and moisture regain.
Gained is the non-fired spicy potato chips of first seasoning.
Embodiment 3
1) select anosis, without worm, without speckle, have no mechanical damage, profile rule fresh potato, clean on stem block with clear water
The silt of attachment and foreign material, eliminate epidermis；
2) first tangent plane diameter is more than the potato cutting segmentation of 6cm, then is cut into the thin slice that thickness is 2.5mm；
3) potato block cut is put in clear water and rinses, be then placed in keeping hot water temperature at 95 DEG C, continue 3min,
Pull out and be filtered dry moisture；
4) immediately the potato chips of blanching are layered single flat and are layered on stoving rack aeration-drying 4 hours at 55 DEG C, it is thus achieved that be dry
Potato block；
5) the Bulking tank temperature being loaded into dried potato sheet rises to 99 DEG C, and pressure difference rises to 90kPa, keeps 20min, then
Reduce pressure expanded, non-fired potato block can be obtained；
6) with the Sal that weight ratio is 2:1 and the spiced salt seasoning of Pericarpium Zanthoxyli, every 100kg potato chips add the spiced salt fine powder being mixed
300g。
7) select secure seal case according to demand or packaging bag is carried out quantitatively, nitrogen-filled seal packaging, put into appropriate before sealing
Edible desiccant, prevents product breakage and moisture regain.
Gained is the non-fired spiced salt taste potato chips of rear seasoning.
The original flavor potato block that present example system 1 prepares, fat content is only 1.87%, and product caloric value is only
The 60.7% of traditional oils chrips, is typical low fat, potato chips low in calories.Its main quality Indexs measure such as table 1 below:
The index of quality of table 1 original flavor potato block
| The index of quality | Measured value |
| Outward appearance | Without curling, form is intact, golden yellow color color |
| Moisture (%) | 3.45 |
| Content of starch (%) | 71.64 |
| Protein content (%) | 10.25 |
| Content of reducing sugar (%) | 0.56 |
| Fat content (%) | 1.87 |
| Vitamin C content (mg/100g) | 90.25 |
| Heat (Kcal/100g) | 346 |
Described above illustrate and describes some preferred embodiments of invention, but as previously mentioned, it should be understood that invention is not
It is confined to form disclosed herein, is not to be taken as the eliminating to other embodiments, and can be used for other combinations various, amendment
And environment, and can be carried out by above-mentioned teaching or the technology of association area or knowledge in invention contemplated scope described herein
Change.And the change that those skilled in the art are carried out and change are without departing from the spirit and scope of invention, the most all should weigh appended by invention
In the protection domain that profit requires.
Claims (9)
1. the preparation method of a non-fired potato block, it is characterised in that comprise the following steps:
1) select, clean, remove the peel: select anosis, without worm, without speckle, have no mechanical damage, the fresh potato of profile rule, with clear
Water cleans silt and the foreign material of attachment on stem block, eliminates epidermis；
2) split, cut into slices: first by bigger potato cutting segmentation, then cut into slices；
3) sterilizing by blanching: first the potato block cut is put into clear water and rinse the free starch on its surface；It is subsequently placed in water and scalds
Drift enzyme denaturing, pulls out and is filtered dry moisture；Can shift to an earlier date as required in the water of preheating, add flavouring agent regulation product special flavour；
4) it is dried: immediately the potato chips of blanching are layered single flat and are layered on aeration-drying on stoving rack, prevent potato chips brown stain, it is thus achieved that contain
The water yield dried potato sheet less than 13%；
5) expanded processed: the Bulking tank temperature being loaded into dried potato sheet raises, and improves pressure difference, keeps a period of time, makes thing
Material fully softens, and then temperature and pressure uniformity reduce pressure expanded, i.e. obtains non-fired potato block；Chip moisture control
System is below 5%；
6) seasoning: use flavouring agent to allocate, form different taste product；
7) packaging: select secure seal case according to demand or packaging bag is carried out quantitatively, nitrogen-filled seal packaging, put into appropriate before sealing
Edible desiccant, prevents product breakage and moisture regain, prepares non-fired potato block.
The preparation method of non-fired potato block the most according to claim 1, it is characterised in that described step 2) in cut
The diameter of sheet is at below 6cm, and slice thickness is 1.5mm～2.5mm.
The preparation method of non-fired potato block the most according to claim 1, it is characterised in that described step 3) in go out
Enzyme condition is: be placed in steaming and decocting enzyme denaturing 2min～4min in 83 DEG C～95 DEG C of water.
The preparation method of non-fired potato block the most according to claim 1, it is characterised in that described step 3) in seasoning
Material includes following components Sal 0.8%, Fructus Capsici fine powder 0.5%, Pericarpium Zanthoxyli fine powder 0.2% according to mass percent, and surplus is water.
The preparation method of non-fired potato block the most according to claim 1, it is characterised in that described step 4) in dry
Dry condition is: aeration-drying 4 hours at 55 DEG C～65 DEG C, it is thus achieved that the water content dried potato sheet less than 13%.
The preparation method of non-fired potato block the most according to claim 1, it is characterised in that described step 5) in swollen
Change tank temperature 85 DEG C～99 DEG C, pressure difference 90kPa～110kPa, retention time 5min～20min.
The preparation method of non-fired potato block the most according to claim 6, it is characterised in that further, described step
Rapid 5) the Bulking tank temperature in 92 DEG C, pressure difference 100kPa, retention time 12min.
The preparation method of non-fired potato block the most according to claim 1, it is characterised in that described step 6) in tune
Taste substance be weight ratio be Sal and the Pericarpium Zanthoxyli of 2:1.
9. the non-fired potato block that a kind is prepared by the preparation method described in any claim in claim 1 to 8.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616655A (en) * | 2016-12-23 | 2017-05-10 | 昆明品世食品有限公司 | Non deep-fried potato leisure food and processing method thereof |
| CN107535924A (en) * | 2017-10-11 | 2018-01-05 | 高雨荷 | A kind of preparation method of the non-fried potato crispy chip of natural anti-oxidation |
| CN107549718A (en) * | 2017-10-11 | 2018-01-09 | 高雨荷 | A kind of preparation method of the non-fried potato chips containing OPC |
| CN107950949A (en) * | 2017-09-07 | 2018-04-24 | 云南省农业科学院经济作物研究所 | A kind of preparation method of color potato dry plate |
| CN108567119A (en) * | 2017-12-25 | 2018-09-25 | 湖南省天香生物科技有限责任公司 | The production method of the compound sweet potato of non-fried instant |
| CN108783315A (en) * | 2018-05-28 | 2018-11-13 | 保山全心农业科技有限公司 | A kind of production method of tapioca slice |
| CN114711403A (en) * | 2021-01-06 | 2022-07-08 | 乖否食品技术发展张家口有限公司 | Making and seasoning method of zero-fat raw potato chips |
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| CN104126780A (en) * | 2014-06-27 | 2014-11-05 | 王芳 | Sweet potato chip processing method |
| CN104886506A (en) * | 2015-05-13 | 2015-09-09 | 湖南农业大学 | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof |
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| CN102014665A (en) * | 2008-05-07 | 2011-04-13 | 福瑞托-雷北美有限公司 | Process for producing baked potato slices with expanded texture |
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| CN104886506A (en) * | 2015-05-13 | 2015-09-09 | 湖南农业大学 | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616655A (en) * | 2016-12-23 | 2017-05-10 | 昆明品世食品有限公司 | Non deep-fried potato leisure food and processing method thereof |
| CN106616655B (en) * | 2016-12-23 | 2020-09-04 | 昆明品世食品有限公司 | Non-fried potato snack food and processing method thereof |
| CN107950949A (en) * | 2017-09-07 | 2018-04-24 | 云南省农业科学院经济作物研究所 | A kind of preparation method of color potato dry plate |
| CN107535924A (en) * | 2017-10-11 | 2018-01-05 | 高雨荷 | A kind of preparation method of the non-fried potato crispy chip of natural anti-oxidation |
| CN107549718A (en) * | 2017-10-11 | 2018-01-09 | 高雨荷 | A kind of preparation method of the non-fried potato chips containing OPC |
| CN108567119A (en) * | 2017-12-25 | 2018-09-25 | 湖南省天香生物科技有限责任公司 | The production method of the compound sweet potato of non-fried instant |
| CN108783315A (en) * | 2018-05-28 | 2018-11-13 | 保山全心农业科技有限公司 | A kind of production method of tapioca slice |
| CN114711403A (en) * | 2021-01-06 | 2022-07-08 | 乖否食品技术发展张家口有限公司 | Making and seasoning method of zero-fat raw potato chips |
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