CN106213322A - A kind of strawberry potato chips and preparation method thereof - Google Patents
A kind of strawberry potato chips and preparation method thereof Download PDFInfo
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- CN106213322A CN106213322A CN201610670637.0A CN201610670637A CN106213322A CN 106213322 A CN106213322 A CN 106213322A CN 201610670637 A CN201610670637 A CN 201610670637A CN 106213322 A CN106213322 A CN 106213322A
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- potato chips
- powder
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- potato
- strawberry
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Abstract
The invention discloses a kind of strawberry potato chips and preparation method thereof, including the raw material of following weight: mashed potato, Oryza glutinosa powder, Semen phaseoli radiati powder, Spirulina powder, flavouring agent；The preparation method used comprises the following steps: mashed potato, Oryza glutinosa powder, Semen phaseoli radiati powder, Spirulina powder are added water mix homogeneously make agglomerate, be pressed into thin slice with mould, air-dry and obtain potato chips base after putting into steam box maturation by (1)；(2) control the potato chips base that step (1) obtains, oil temperature 120～130 DEG C fried 5 seconds～10 seconds, to obtain potato chips；(3), after potato chips centrifugation de-oiling step (2) obtained, at flavouring agent described in the uniform dispenser in potato chips surface, vacuum packaging i.e. obtains strawberry potato chips.The product of the present invention with the addition of mushroom powder, adds nutritive value and the taste flavor of potato chips；Its technique is simple, and technology is easily mastered, small investment, instant effect, it is simple to popularity.
Description
Technical field
The invention belongs to clips processing technical field, be specifically related to a kind of strawberry 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, ingredient in general fresh potato: starch 9-20, protein 1.5-2.3, fat 0.1-1.1, crude fibre 0.6-0.8.100g
Nutritional labeling contained in Rhizoma Solani tuber osi: heat 66-113J, calcium 11-60mg, phosphorus 15-68mg, ferrum 0.4-4.8mg, thiamine
0.03-0.07mg, riboflavin 0.03-0.11mg, nicotinic acid 0.4-1.1mg.Possibly together with abundant vitamin B1, B2, B6 and general
B group's vitamin such as acid and substantial amounts of good fiber quality element, seek containing trace element, aminoacid, protein, fat and high-quality starch etc.
Support element.In addition, potato tubers is possibly together with the unexistent carotene of Cereal grain and ascorbic acid.From nutrition angle
Degree is seen, it has more advantage than rice, flour, can supply the substantial amounts of heat energy of the mankind, can be described as " out of this world food ".
And the oil content in the finished product of fried chip is between 30%-40%, belong to high innage salt food.As other fried foods, long
Phase is edible unfavorable to health.Child is one of important consumer groups of potato chips, for growing up healthy and sound of motherland's flowers in future, changes
The processing method of kind potato chips is the most necessary.And, along with the raising of living standards of the people, people are for fat content in food also
Further paying attention to, the requirement to potato chips the most also improves constantly therewith.
Potato block, as leisure food, is liked by children because of delicious, nowadays health, nutrition, green food
Product the most progressively become the main flow of consumption, but existing potato chips taste is single, lack of diversity nutritive and health protection components.
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
Strawberry potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of strawberry potato chips, including following heavy
The raw material of amount part proportioning: mashed potato 90～100 parts, Oryza glutinosa powder 15～30 parts, Semen phaseoli radiati powder 15～30 parts, Spirulina powder 3～8
Part, flavouring agent 5～10 parts；Described flavouring agent includes the raw material of following weight: strawberry jam 10～15 parts, white sugar 1～2
Part, Sal 2～4 parts, monosodium glutamate 0.3～0.5 part, Cortex Moutan powder 0.2～0.5 part, jelly powder 0.2～0.5 part, black sesame powder 0.2～0.5
Part；The preparation method used includes step in detail below:
(1) add water mix homogeneously make agglomerate by mashed potato, Oryza glutinosa powder, Semen phaseoli radiati powder, Spirulina powder, is pressed into mould
Thickness is the thin slice of 1～2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(2) control the potato chips base that step (1) 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；
(3) after the potato chips centrifugation de-oiling that step (2) is obtained, at flavouring agent described in the uniform dispenser in potato chips surface, very
Empty package i.e. obtains strawberry potato chips.
Preferably, thin slice is put into steam box by described step (1), steams 20～25 minutes with 100～120 DEG C of steam.
Preferably, use cool breeze to dry up after the thin slice maturation of described step (1), make the surface adhesion of potato chips.
Compared with prior art the device have the advantages that into:
The present invention retains the nutritional labeling of Rhizoma Solani tuber osi itself to greatest extent, and will not produce the harmful to human such as acrylamide
Healthy toxicant；The product of the present invention with the addition of mushroom powder, adds nutritive value and the taste flavor of potato chips, and adopts
With low-temperature frying and centrifugation de-oiling method, avoid the loss of nutrition the most to greatest extent, there is again good removing oil effect,
Product oil content is little；Using compositions such as the spirulinas with nutrition and health care dual-use function as the raw material of potato chips, add potato
The nutritive value of sheet, makes people can strengthen the immunity of human body during edible daily leisure food, reach diseases prevention and
The effect of health care；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is simple to popularity, it is easy to accomplish mark
Standardization, standardization, factorial praluction.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of strawberry potato chips, including the raw material of following weight: mashed potato 90 parts, 15 parts of Oryza glutinosa powder, Semen phaseoli radiati
15 parts of powder, Spirulina powder 3 parts, flavouring agent 5 parts；Described flavouring agent includes the raw material of following weight: strawberry jam 10 parts, white
Saccharum Sinensis Roxb. 1 part, Sal 2 parts, monosodium glutamate 0.3 part, 0.2 part of Cortex Moutan powder, jelly powder 0.2 part, black sesame powder 0.2 part；The preparation method used
Including step in detail below:
(1) add water mix homogeneously make agglomerate by mashed potato, Oryza glutinosa powder, Semen phaseoli radiati powder, Spirulina powder, is pressed into mould
Thickness is the thin slice of 1mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(2) control the potato chips base that step (1) 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；
(3) after the potato chips centrifugation de-oiling that step (2) is obtained, at flavouring agent described in the uniform dispenser in potato chips surface, very
Empty package i.e. obtains strawberry potato chips.
Preferably, thin slice is put into steam box by described step (1), steams 20 minutes with 100～120 DEG C of steam.
Preferably, use cool breeze to dry up after the thin slice maturation of described step (1), make the surface adhesion of potato chips.
Embodiment 2
A kind of strawberry potato chips, including the raw material of following weight: mashed potato 100 parts, 30 parts of Oryza glutinosa powder, Semen phaseoli radiati
30 parts of powder, Spirulina powder 8 parts, flavouring agent 10 parts；Described flavouring agent includes the raw material of following weight: strawberry jam 15 parts,
White sugar 2 parts, Sal 4 parts, monosodium glutamate 0.5 part, 0.5 part of Cortex Moutan powder, jelly powder 0.5 part, black sesame powder 0.5 part；The preparation side used
Method includes step in detail below:
(1) add water mix homogeneously make agglomerate by mashed potato, Oryza glutinosa powder, Semen phaseoli radiati powder, Spirulina powder, is pressed into mould
Thickness is the thin slice of 2mm, is then placed in steam box, air-dries to obtain potato chips base after maturation；
(2) control the potato chips base that step (1) 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；
(3) after the potato chips centrifugation de-oiling that step (2) is obtained, at flavouring agent described in the uniform dispenser in potato chips surface, very
Empty package i.e. obtains strawberry potato chips.
Thin slice is put into steam box by described step (1), steams 25 minutes with 100～120 DEG C of steam.
Use cool breeze to dry up after the thin slice maturation of described step (1), make the surface adhesion of potato chips.
The product of the present invention with the addition of mushroom powder, adds nutritive value and the taste flavor of potato chips, keeps away the most to greatest extent
Exempt from the loss of nutrition, there is again good removing oil effect, become having the spirulina of nutrition and health care dual-use function etc.
It is allocated as the raw material for potato chips, adds the nutritive value of potato chips, make people can increase during edible daily leisure food
The immunity of strong man's body, reaches the effect of diseases prevention and health care；Present invention process is simple, and technology is easily mastered, and small investment, takes effect
Hurry up, it is simple to popularity, it is easy to accomplish standardization, standardization, factorial praluction.
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 (3)
1. a strawberry potato chips, it is characterised in that include the raw material of following weight: mashed potato 90～100 parts, viscous
Rice flour 15～30 parts, Semen phaseoli radiati powder 15～30 parts, Spirulina powder 3～8 parts, flavouring agent 5～10 parts；Described flavouring agent includes following heavy
The raw material of amount part proportioning: strawberry jam 10～15 parts, white sugar 1～2 parts, Sal 2～4 parts, monosodium glutamate 0.3～0.5 part, Cortex Moutan powder
0.2～0.5 part, jelly powder 0.2～0.5 part, black sesame powder 0.2～0.5 part；The preparation method used includes step in detail below:
(1) add water mix homogeneously make agglomerate by mashed potato, Oryza glutinosa powder, Semen phaseoli radiati powder, Spirulina powder, is pressed into thickness with mould
It is the thin slice of 1～2mm, is then placed in steam box, after maturation, air-dry to obtain potato chips base；
(2) control the potato chips base that step (1) 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；
(3) after the potato chips centrifugation de-oiling that step (2) is obtained, in flavouring agent, vacuum packet described in the uniform dispenser in potato chips surface
Dress i.e. obtains strawberry potato chips.
The preparation method of a kind of strawberry potato chips the most according to claim 1, it is characterised in that described step (1) thin
Use cool breeze to dry up after sheet maturation, make the surface adhesion of potato chips.
The preparation method of a kind of strawberry potato chips the most according to claim 1, it is characterised in that the oil of described step (2)
Fried oil used is Petiolus Trachycarpi oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670637.0A CN106213322A (en) | 2016-08-15 | 2016-08-15 | A kind of strawberry potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670637.0A CN106213322A (en) | 2016-08-15 | 2016-08-15 | A kind of strawberry potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213322A true CN106213322A (en) | 2016-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610670637.0A Withdrawn CN106213322A (en) | 2016-08-15 | 2016-08-15 | A kind of strawberry potato chips and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754787A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Mung bean chip and making method thereof |
| CN102754798A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Tomato potato chips and preparation method thereof |
| CN102771616A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Coarse-grain pastry and manufacture method thereof |
| CN102871080A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Trtary buckwheat potato crisp and method for making same |
-
2016
- 2016-08-15 CN CN201610670637.0A patent/CN106213322A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754787A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Mung bean chip and making method thereof |
| CN102754798A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Tomato potato chips and preparation method thereof |
| CN102771616A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Coarse-grain pastry and manufacture method thereof |
| CN102871080A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Trtary buckwheat potato crisp and method for making same |
Non-Patent Citations (2)
| Title |
|---|
| 邓建华等: "油炸洋葱脆片的研制", 《四川食品与发酵》 * |
| 陈敏: "《食品化学》", 31 May 2008, 中国林业出版社 * |
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Application publication date: 20161214 |