CN106213323A - A kind of honey flavour potato chips and preparation method thereof - Google Patents
A kind of honey flavour potato chips and preparation method thereof Download PDFInfo
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- CN106213323A CN106213323A CN201610671120.3A CN201610671120A CN106213323A CN 106213323 A CN106213323 A CN 106213323A CN 201610671120 A CN201610671120 A CN 201610671120A CN 106213323 A CN106213323 A CN 106213323A
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Abstract
The invention discloses a kind of honey flavour potato chips and preparation method thereof, including the raw material of following weight: mashed potato, Semen Panici miliacei powder, buckwheat powder, Spirulina powder, flavouring agent；The preparation method used comprises the following steps: mashed potato, Semen Panici miliacei powder, buckwheat 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 honey flavour 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 honey flavour 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,
It is unfavorable to be eaten for a long time health.Child is one of important consumer groups of potato chips, for growing up healthy and sound of motherland's flowers in future,
The processing method improving potato chips is the most necessary.And, along with the raising of living standards of the people, people are for fat content in food
The most 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
Honey flavour potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of honey flavour potato chips, including following heavy
The raw material of amount part proportioning: mashed potato 90～100 parts, Semen Panici miliacei powder 15～30 parts, buckwheat powder 15～30 parts, Spirulina powder 3～8 parts,
Flavouring agent 5～10 parts；Described flavouring agent includes the raw material of following weight: Mel 10～15 parts, white sugar 1～2 parts, food
Salt 2～4 parts, monosodium glutamate 0.3～0.5 part, Agaricus blazei Murrill powder 0.2～0.5 part, Radix Salviae Miltiorrhizae powder 0.2～0.5 part, jelly 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, Semen Panici miliacei powder, buckwheat powder, Spirulina powder, is pressed into thickness with mould
Degree 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 honey flavour 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 honey flavour potato chips, including the raw material of following weight: mashed potato 90 parts, 15 parts of Semen Panici miliacei powder, buckwheat powder
15 parts, Spirulina powder 3 parts, flavouring agent 5 parts；Described flavouring agent includes the raw material of following weight: Mel 10 parts, white sugar
1 part, Sal 2 parts, monosodium glutamate 0.3 part, 0.2 part of Agaricus blazei Murrill powder, Radix Salviae Miltiorrhizae powder 0.2 part, jelly powder 0.2 part；The preparation method bag used
Include step in detail below:
(1) add water mix homogeneously make agglomerate by mashed potato, Semen Panici miliacei powder, buckwheat powder, Spirulina powder, is pressed into thickness with mould
Degree 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 honey flavour 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 honey flavour potato chips, including the raw material of following weight: mashed potato 100 parts, 30 parts of Semen Panici miliacei powder, buckwheat powder
30 parts, Spirulina powder 8 parts, flavouring agent 10 parts；Described flavouring agent includes the raw material of following weight: Mel 15 parts, white sand
Sugar 2 parts, Sal 4 parts, monosodium glutamate 0.5 part, 0.5 part of Agaricus blazei Murrill powder, Radix Salviae Miltiorrhizae powder 0.5 part, jelly powder 0.5 part；The preparation method used
Including step in detail below:
(1) add water mix homogeneously make agglomerate by mashed potato, Semen Panici miliacei powder, buckwheat powder, Spirulina powder, is pressed into thickness with mould
Degree 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 honey flavour 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. honey flavour potato chips, it is characterised in that include the raw material of following weight: mashed potato 90～100 parts, broomcorn millet
Rice flour 15～30 parts, buckwheat powder 15～30 parts, Spirulina powder 3～8 parts, flavouring agent 5～10 parts；Described flavouring agent includes following weight
The raw material of part proportioning: Mel 10～15 parts, white sugar 1～2 parts, Sal 2～4 parts, monosodium glutamate 0.3～0.5 part, Agaricus blazei Murrill powder 0.2
～0.5 part, Radix Salviae Miltiorrhizae powder 0.2～0.5 part, jelly 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, Semen Panici miliacei powder, buckwheat powder, Spirulina powder, and being pressed into thickness with mould 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, 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 honey flavour potato chips.
The preparation method of a kind of honey flavour potato chips the most according to claim 1, it is characterised in that described step (1) is by thin
Sheet puts into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
The preparation method of a kind of honey flavour potato chips the most according to claim 1, it is characterised in that described step (3) from
Heart removing oil rotating speed is 400-500rps, time a length of 10-15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610671120.3A CN106213323A (en) | 2016-08-15 | 2016-08-15 | A kind of honey flavour potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610671120.3A CN106213323A (en) | 2016-08-15 | 2016-08-15 | A kind of honey flavour potato chips and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106213323A true CN106213323A (en) | 2016-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610671120.3A Withdrawn CN106213323A (en) | 2016-08-15 | 2016-08-15 | A kind of honey flavour potato chips and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801948A (en) * | 2017-11-14 | 2018-03-16 | 段双燕 | Tomato potato chips and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 CN201610671120.3A patent/CN106213323A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801948A (en) * | 2017-11-14 | 2018-03-16 | 段双燕 | Tomato potato chips and preparation method thereof |
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