CN106213326A - A kind of tangerine potato chips and preparation method thereof - Google Patents

A kind of tangerine potato chips and preparation method thereof Download PDF

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Publication number
CN106213326A
CN106213326A CN201610688371.2A CN201610688371A CN106213326A CN 106213326 A CN106213326 A CN 106213326A CN 201610688371 A CN201610688371 A CN 201610688371A CN 106213326 A CN106213326 A CN 106213326A
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Prior art keywords
potato chips
parts
tangerine
potato
prepared
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陈雯
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陈雯
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Abstract

The invention discloses a kind of tangerine potato chips, including following raw material: tangerine, mashed potato, scented rice powder, oatmeal, Sal, maltose alcohol, water, Herba Dendrobii, Flos Osmanthi Fragrantis, Spica Prunellae, Folium Perillae, Resina garciniae peel, linseed meal;The preparation method used includes step in detail below: (1) prepares tangerine 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 tangerine, Herba bromi japonici, also will there is the raw material as potato chips such as the Herba Dendrobii of better nutritivity value, linseed meal, greatly enrich the nutritional labeling of potato chips, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect.

Description

A kind of tangerine potato chips and preparation method thereof
Technical field
The invention belongs to clips processing technical field, be specifically related to a kind of tangerine 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 Tangerine potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of tangerine potato chips, including following weight The raw material of part proportioning: tangerine 20~30 parts, mashed potato 80~100 parts, scented rice powder 15~20 parts, oatmeal 15~20 parts, food Salt 2~4 parts, maltose alcohol 2~4 parts, water are appropriate, Herba Dendrobii 3~6 parts, Flos Osmanthi Fragrantis 2~3 parts, Spica Prunellae 1~2 parts, Folium Perillae 1 ~2 parts, Resina garciniae peel 1~3 parts, linseed meal 2~6 parts;
The preparation method used includes step in detail below:
(1) tangerine is cleaned remove impurity, add 3~5 times of water make pulping, obtain tangerine juice;
(2) mix after Herba Dendrobii, Flos Osmanthi Fragrantis, Spica Prunellae, Folium Perillae, Resina garciniae peel being cleaned, add 4~7 times of water room temperature leachings Steep 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 tangerine juice step (1) obtained and step (2) obtain, adds Sal, maltose alcohol Stirring, constantly heating is concentrated to give nutritious flavouring beans;
(4) mashed potato, scented rice powder, oatmeal and linseed meal 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 tangerine, Herba bromi japonici Grain, also using having the raw material as potato chips such as the Herba Dendrobii of better nutritivity value, linseed meal, has 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 easy to accomplish standardization, standardization, factory's metaplasia Produce, it is simple to 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 tangerine potato chips, including the raw material of following weight: tangerine 20 parts, mashed potato 80 parts, scented rice powder 15 Part, oatmeal 15 parts, Sal 2 parts, maltose alcohol 2 parts, water are appropriate, Herba Dendrobii 3 parts, Flos Osmanthi Fragrantis 2 parts, Spica Prunellae 1 part, Folium Perillae 1 part, 1 part of Resina garciniae peel, linseed meal 2 parts;
The preparation method used includes step in detail below:
(1) tangerine is cleaned remove impurity, add 3 times of water and make pulping, obtain tangerine juice;
(2) mix after Herba Dendrobii, Flos Osmanthi Fragrantis, Spica Prunellae, Folium Perillae, Resina garciniae peel being cleaned, add 7 times of water soak at room temperature 6 ~10 hours, then keep temperature 60~70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution;
(3) the nutritional solution mixing that tangerine juice step (1) obtained and step (2) obtain, adds Sal, maltose alcohol Stirring, constantly heating is concentrated to give nutritious flavouring beans;
(4) mashed potato, scented rice powder, oatmeal and linseed meal 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 tangerine potato chips, it is characterised in that include the raw material of following weight: tangerine 30 parts, mashed potato 100 Part, 20 parts of scented rice powder, oatmeal 20 parts, Sal 4 parts, maltose alcohol 4 parts, water are appropriate, Herba Dendrobii 6 parts, Flos Osmanthi Fragrantis 3 parts, summer are withered Grass 2 parts, Folium Perillae 2 parts, 3 parts of Resina garciniae peel, linseed meal 6 parts;
The preparation method used includes step in detail below:
(1) tangerine is cleaned remove impurity, add 5 times of water and make pulping, obtain tangerine juice;
(2) mix after Herba Dendrobii, Flos Osmanthi Fragrantis, Spica Prunellae, Folium Perillae, Resina garciniae peel being cleaned, add 4 times of water soak at room temperature 6 ~10 hours, then keep temperature 60~70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution;
(3) the nutritional solution mixing that tangerine juice step (1) obtained and step (2) obtain, adds Sal, maltose alcohol Stirring, constantly heating is concentrated to give nutritious flavouring beans;
(4) mashed potato, scented rice powder, oatmeal and linseed meal 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 tangerine, Herba bromi japonici etc. Vegetables and fruits miscellaneous grain crops, also using having the raw material as potato chips such as the Herba Dendrobii of better nutritivity value, linseed meal, have greatly enriched potato The nutritional labeling of sheet, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect;It uses low-temperature frying and is centrifuged de- Oil 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. tangerine potato chips, it is characterised in that include the raw material of following weight: tangerine 20~30 parts, mashed potato 80~100 parts, scented rice powder 15~20 parts, oatmeal 15~20 parts, Sal 2~4 parts, maltose alcohol 2~4 parts, water are appropriate, iron sheet Herba Dendrobii 3~6 parts, Flos Osmanthi Fragrantis 2~3 parts, Spica Prunellae 1~2 parts, Folium Perillae 1~2 parts, Resina garciniae peel 1~3 parts, linseed meal 2~6 Part;
The preparation method used includes step in detail below:
(1) tangerine is cleaned remove impurity, add 3~5 times of water make pulping, obtain tangerine juice;
(2) by Herba Dendrobii, Flos Osmanthi Fragrantis, Spica Prunellae, Folium Perillae, Resina garciniae peel 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 tangerine juice step (1) obtained and step (2) obtain, adds Sal, maltose alcohol stirring Uniformly, constantly heating is concentrated to give nutritious flavouring beans;
(4) mashed potato, scented rice powder, oatmeal and linseed meal 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 tangerine 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.
CN201610688371.2A 2016-08-18 2016-08-18 A kind of tangerine potato chips and preparation method thereof Withdrawn CN106213326A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103494144A (en) * 2013-10-16 2014-01-08 吴柠君 Corn-flavored potato chips and producing method thereof
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
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
CN105639537A (en) * 2015-12-30 2016-06-08 赵新友 Processing technology of potato chips
CN105795395A (en) * 2016-03-31 2016-07-27 上海海洋大学 Enteromorpha potato chips and processing method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
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
CN103494144A (en) * 2013-10-16 2014-01-08 吴柠君 Corn-flavored potato chips and producing method thereof
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
CN105639537A (en) * 2015-12-30 2016-06-08 赵新友 Processing technology of potato chips
CN105795395A (en) * 2016-03-31 2016-07-27 上海海洋大学 Enteromorpha potato chips and processing method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
华景清 等: "《粮油加工技术》", 31 August 2010, 中国计量出版社 *

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Application publication date: 20161214