CN106235133B - Low-temperature fried potato chips and preparation method thereof - Google Patents
Low-temperature fried potato chips and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of low-temperature fried potato chips, which comprises the following steps: cleaning fresh potatoes, peeling, slicing, blanching to inactivate enzyme, frying in vacuum at low temperature, puffing and the like to obtain potato chips with the fat content of less than 10% and the water content of less than 5%, and seasoning according to requirements to obtain the low-temperature fried potato chip leisure food with different flavors. The invention also discloses a low-temperature fried potato chip prepared by the preparation method. The invention adopts a mode of combining vacuum frying and puffing technologies, reduces the loss of vitamin substances, and retains various nutritional ingredients to a greater extent, so that the product has higher nutritional value.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a low-temperature fried potato chip and a preparation method thereof.
Background
Potato (Solanumtuberosum L.) is a perennial herb of Solanaceae, also known as ground egg, potato, etc., and is one of four major food crops of human beings. The potato contains about 16 percent of high-quality starch, abundant dietary fiber and mineral substances, and various vitamin substances such as B vitamins, vitamin A, vitamin C and the like. The vitamin content of the apple vinegar is 2 times that of carrot, 3 times that of Chinese cabbage and 4 times that of tomato, the vitamin C content of the apple vinegar is 10 times that of apple, and the potassium content of the apple vinegar is 4 times that of banana; the anthocyanin content is 4 times that of strawberry. The amino acid composition of the potatoes is close to that of the soybean protein, and the potatoes are easy to digest and absorb; each hundred grams of potato has 77 kcal, and has the advantages of low fat content and high protein quality.
The potato chips are one of the most main foods for processing potatoes, the product mainly comprises the fried potato chips and the composite potato chips, wherein the fried potato chips taking fresh potatoes as raw materials have the characteristics of crisp and fragrant taste, delicious taste, rich nutrition, suitability for both the old and the young, and the like, and are popular global convenient leisure foods. The fried potato chips are prepared by taking fresh potatoes as raw materials and processing the fresh potatoes through the processes of material selection, cleaning, slicing, color protection, frying, dehydration and the like. However, high temperature fried potatoes have 2 major disadvantages that are difficult to overcome. Firstly, after the potatoes are fried at a high temperature of 180 ℃, the fat content of the potato chips reaches 25-40 percent, and the calorie per hundred grams reaches 600 kilocalories, so that the potato chips become typical high-fat high-calorie food. Secondly, the starch of the potato accounts for more than 75 percent of the dry base of the potato, and Maillard reaction is easy to occur in the high-temperature frying process, so that acrylamide and other substances which are harmful to human health are generated, and quality safety concerns are caused. Thus, there is a great potential for developing lower fat and calorie, healthier and safer potato chip products.
There are also some new research reports and patents on the processing of fried potato chips. A processing method of crispy fried potato chips (application No. 201410651929.0, application date: 2014-11-18, publication No. CN 104366372A, publication date: 2015-02-25) relates to a processing method of food, in particular to a processing method of crispy fried potato chips. The main process of the invention is as follows: firstly, cleaning silt and impurities attached to potato tubers by using clear water; removing the surface of the potato, and cutting into potato chips with the thickness of 4-6 mm by using a stainless steel knife; placing the potato chips in boiling water, blanching until the color is changed into brown, taking out, draining, and spreading on a drying tray; drying the potato chips in a drying room at 75-78 ℃ until the water content is 8-10%; stir-frying the potato slices in an oil-sand pot at the temperature of 240-280 ℃, and taking the potato slices out of the pot when the volume of the potato slices is enlarged, the fragrance is strong, and the color is changed from brown to red; and (6) seasoning and packaging.
The invention has the defects that firstly, the frying temperature is as high as 280 ℃ and is far higher than 180 ℃ of the conventional fried potato chips, and the problem of harmful substances generated by high-temperature frying is not solved; secondly, the problem of high oil content after the potato chips are fried is not solved. In essence, the method for processing and producing high-fat food under high temperature condition does not solve the fundamental problems of high temperature processing, high fat and high calorie, and the like.
Disclosure of Invention
In view of the above, the invention provides a low-temperature fried potato chip and a preparation method thereof, aiming at the problems, the low-temperature fried potato chip prepared by the invention has low fat content and less harmful substances, and can be used for processing and producing leisure potato food.
In order to solve the technical problems, the invention discloses a preparation method of low-temperature fried potato chips, which comprises the following steps:
(1) selecting and cleaning: selecting fresh round potatoes which are disease-free, insect-free, spot-free and mechanical-damage-free and have regular shapes, and cleaning silt and impurities attached to the stems by using clear water;
(2) peeling and slicing: peeling the potato tuber with a potato peeler, and cutting into potato chips;
(3) blanching and enzyme killing: firstly, putting the cut potato chips into clear water to rinse free starch on the surfaces of the potato chips, then putting the potato chips into water to be blanched so that the potato chips are pre-cooked till no flavor is generated, fishing out the potato chips and draining the water;
(4) frying in vacuum at low temperature: immediately putting the potato chips subjected to blanching and enzyme deactivation into circulating hot oil and fat for frying under a vacuum condition, and evaporating and drying the potato chips until the water content is lower than 40%; then, centrifugal deoiling is carried out to ensure that the oil content of the potato chips is not higher than 6%;
(5) puffing: putting the fried potato chips into a puffing tank, puffing to enable the internal and external temperature and pressure of the materials to be uniform, and then puffing under reduced pressure to obtain the potato chips with the fat content of less than 10% and the water content of less than 5%;
(6) seasoning: adding or not adding salt, sugar or natural spices for seasoning to form products with different tastes;
(7) packaging: and selecting a firm sealing box or a packaging bag according to the requirement for quantitative and nitrogen-filled sealing packaging, and adding a proper amount of edible drying agent before sealing to prevent the product from being damaged and remoistened so as to prepare the low-temperature fried potato chips.
Further, the thickness of the potato chips in the step (2) is 1.8-2.2 mm.
Further, the blanching conditions in the step (3) are as follows: blanching for 90-180 seconds at the temperature of 83-95 ℃.
Furthermore, the temperature of the circulating hot grease in the step (4) is between 93 and 97 ℃, the vacuum degree is controlled between-0.090 MPa and-0.098 MPa, and the duration time is 6 min.
Further, the temperature of the puffing tank in the step (5) is 85-99 ℃, the pressure difference is 0.090-0.110 MPa, and the time is 10-20 min.
Further, in the step (5), the temperature of the puffing tank is 92 ℃, the pressure difference is 0.100MPa, the holding time is 15min, and the specific parameters are different according to different selected raw materials.
The invention also discloses a low-temperature fried potato chip prepared by the preparation method of the low-temperature fried potato chip.
Compared with the prior art, the invention can obtain the following technical effects:
1) the invention carries out frying processing at the temperature below 97 ℃, the temperature is far lower than the traditional 180 ℃, and the generation of harmful substances caused by high-temperature frying is avoided.
2) The invention keeps higher water content in the material in the frying link, thereby reducing the oil content, leading the fat content of the product to be lower than 10 percent and the heat to be only 65 to 70 percent of that of the traditional fried potato chips. Successfully overcomes the defects of high-temperature frying and high fat and high calorie, and the product is healthier and safer.
3) The invention adopts a mode of combining vacuum frying and puffing technologies, reduces the loss of vitamin substances, and retains various nutritional ingredients to a greater extent, so that the product has higher nutritional value.
4) The potato crisp chips do not use any food additive, have the inherent characteristics and flavor of potatoes, are crisp in mouthfeel, and are natural green nutritional food.
5) The invention has mature used production equipment, simple process and convenient operation.
Of course, it is not necessary for any one product in which the invention is practiced to achieve all of the above-described technical effects simultaneously.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention and not to limit the invention. In the drawings:
figure 1 is a process flow diagram of a method of making a low temperature fried potato chip of the present invention.
Detailed Description
The following embodiments are described in detail with reference to the accompanying drawings, so that how to implement the technical features of the present invention to solve the technical problems and achieve the technical effects can be fully understood and implemented.
The invention provides a preparation method of low-temperature fried potato chips, which comprises the following steps of cleaning fresh potatoes, peeling, slicing, blanching to inactivate enzyme, frying in vacuum at low temperature, puffing and the like to obtain the potato chips with the fat content of less than 10% and the water content of less than 5%, and seasoning according to requirements to obtain the low-temperature fried potato chip leisure food with different flavors. As shown in fig. 1, the method comprises the following steps:
(1) selecting and cleaning: selecting fresh round potatoes which are disease-free, insect-free, spot-free and mechanical-damage-free and have regular shapes, and cleaning silt and impurities attached to the stems by using clear water.
(2) Peeling and slicing: the tuber skin is cut off by a potato peeler, and then the potato is cut into potato chips with the thickness of 1.8 mm-2.2 mm. The thickness of the potato chips affects the shape of the product, and the potato chips are easily curled and damaged when being too thin and easily brown and affect the color and luster when being too thick.
(3) Blanching and enzyme killing: the cut potato chips are firstly put into clean water to rinse free starch on the surfaces of the potato chips, and then the potato chips are put into water with the temperature of 83-95 ℃ to be blanched for 90-180 seconds, so that the potato chips are pre-cooked till no raw flavor exists, the browning is inhibited, and the potato chips are fished out and the water is drained.
(4) Frying in vacuum at low temperature: immediately putting the potato chips subjected to blanching and enzyme deactivation into circulating hot grease at the temperature of 93-97 ℃ for frying, controlling the vacuum degree to be-0.090 MPa to-0.098 MPa, keeping for 6min, and evaporating and drying the potato chips until the moisture content is lower than 40%. Then centrifugal deoiling is carried out to ensure that the oil content of the potato chips is not higher than 6 percent.
(5) Puffing: putting the fried potato slices into a puffing tank, heating to 85-99 ℃, increasing the pressure difference to 0.090-0.110 MPa, keeping the internal and external temperatures and pressures of the materials uniform and consistent for 10-20 min, and then puffing under reduced pressure to obtain the potato slices with the fat content of less than 10% and the water content of less than 5%.
The temperature, pressure difference and holding time of the puffing tank are slightly different under the influence of the selected potato varieties and the conditions of the raw materials, and the preferred conditions are that the temperature of the puffing tank is 92 ℃, the pressure difference is 0.100MPa and the holding time is 15 min.
(6) Seasoning: adding or not adding salt, sugar, natural spice, etc. to make flavoring to form products with different tastes.
(7) Packaging: and selecting a firm sealing box or a packaging bag according to the requirement to carry out quantitative and nitrogen-filled sealing packaging, and putting a proper amount of edible drying agent before sealing to prevent the product from being damaged and getting damp.
Example 1
A preparation method of low-temperature fried potato chips comprises the following specific operation steps:
(1) selecting and cleaning: selecting fresh potato tubers of the special variety Yunchao 301 for processing the potato chips without diseases, insects, spots and mechanical damage, wherein the fresh potato tubers are regular round in shape, and cleaning silt and impurities attached to the tubers by using clear water;
(2) peeling and slicing: removing the tuber skin by a potato peeler, and cutting into potato chips with the thickness of 1.8 mm;
(3) blanching and enzyme killing: rinsing free starch on the surface of the potato chips with clear water, then putting the potato chips into water at 89 ℃ for blanching for 120 seconds until no odor is generated, fishing out the potato chips and draining the potato chips.
(4) Frying in vacuum at low temperature: immediately frying the potato chips subjected to blanching and enzyme deactivation in circulating hot oil at 95 ℃ for 6min under the vacuum degree controlled at-0.096 MPa, and evaporating and drying the potato chips until the moisture content is lower than 40%. Then centrifugal deoiling is carried out to ensure that the oil content is not higher than 6%.
(5) Puffing: putting the fried potato slices into a puffing tank, heating to 93 ℃, increasing the pressure difference to 0.100MPa, keeping the temperature inside and outside the materials and the pressure for 15min to enable the temperature and the pressure inside and outside the materials to be uniform, and then carrying out decompression puffing to obtain the potato slices with the fat content of less than 10% and the water content of less than 5%.
(6) Packaging: and selecting a firm sealing box or a packaging bag according to the requirement to carry out quantitative and nitrogen-filled sealing packaging, and putting a proper amount of edible drying agent before sealing to prevent the product from being damaged and getting damp. The obtained product is original potato chips.
Example 2
A preparation method of low-temperature fried potato chips comprises the following specific operation steps:
(1) selecting and cleaning: selecting fresh round potatoes which are disease-free, insect-free, spot-free and mechanical-damage-free and have regular shapes, and cleaning silt and impurities attached to the stems by using clear water;
(2) peeling and slicing: removing the tuber skin by a potato peeler, and cutting into potato chips with the thickness of 2.2 mm;
(3) blanching and enzyme killing: the cut potato chips are firstly put into clear water to rinse free starch on the surfaces of the potato chips, and then the potato chips are put into water with the temperature of 83 ℃ to be blanched for 180 seconds, so that the potato chips are pre-cooked till no flavor is generated, the browning is inhibited, and the potato chips are fished out and drained.
(4) Frying in vacuum at low temperature: immediately putting the potato chips subjected to blanching and enzyme deactivation into circulating hot grease at 93 ℃ for frying, controlling the vacuum degree at 0.098MPa, keeping for 6min, and evaporating and drying the potato chips until the moisture content is lower than 40%. Then centrifugal deoiling is carried out to ensure that the oil content of the potato chips is not higher than 6 percent.
(5) Puffing: putting the fried potato slices into a puffing tank, heating to 85-99 ℃, increasing the pressure difference to 0.090MPa, keeping the temperature inside and outside the materials and the pressure uniform for 20min, and then puffing under reduced pressure to obtain the potato slices with fat content of less than 10% and water content of less than 5%.
(6) Seasoning: salt and pepper salt seasoning of pepper in a weight ratio of 2:1, wherein 300g of uniformly mixed pepper salt fine powder is added into each 100kg of potato chips.
(7) Packaging: and selecting a firm sealing box or a packaging bag according to the requirement for quantitative and nitrogen-filled sealing packaging, and adding a proper amount of edible drying agent before sealing to prevent the product from being damaged and remoistened so as to prepare the non-fried spiced salt potato chips.
Example 3
A preparation method of low-temperature fried potato chips comprises the following specific operation steps:
(1) selecting and cleaning: selecting fresh round potatoes which are disease-free, insect-free, spot-free and mechanical-damage-free and have regular shapes, and cleaning silt and impurities attached to the stems by using clear water.
(2) Peeling and slicing: the tuber skin is cut off by a potato peeler, and then the potato is cut into potato chips with the thickness of 1.8 mm. The thickness of the potato chips affects the shape of the product, and the potato chips are easily curled and damaged when being too thin and easily brown and affect the color and luster when being too thick.
(3) Blanching and enzyme killing: the cut potato chips are firstly put into clear water to rinse free starch on the surfaces of the potato chips, and then the potato chips are put into water with the temperature of 95 ℃ to be blanched for 90 seconds, so that the potato chips are pre-cooked till no flavor is generated, the browning is inhibited, and the potato chips are fished out and drained.
(4) Frying in vacuum at low temperature: immediately putting the potato chips subjected to blanching and enzyme deactivation into circulating hot oil at 97 ℃ for frying, controlling the vacuum degree at-0.090 MPa for 6min, and evaporating and drying the potato chips until the moisture content is lower than 40%. Then centrifugal deoiling is carried out to ensure that the oil content of the potato chips is not higher than 6 percent.
(5) Puffing: putting the fried potato slices into a puffing tank, heating to 85-99 ℃, increasing the pressure difference to 0.110MPa, keeping the temperature inside and outside the materials uniform and consistent with the pressure for 10min, and then puffing under reduced pressure to obtain the potato slices with the fat content of less than 10% and the water content of less than 5%.
(6) Packaging: and selecting a firm sealing box or a packaging bag according to the requirement for quantitative and nitrogen-filled sealing packaging, and adding a proper amount of edible drying agent before sealing to prevent the product from being damaged and remoistened so as to prepare the original-taste low-temperature fried potato chips.
The low-temperature potato chips prepared in example 1 were the original potato chips, and the main quality index measurements are shown in table 1:
TABLE 1 Main quality index of the potato chips fried at low temperature obtained in example 1
| Quality index | Measured value |
| Appearance of the product | Smooth surface, perfect shape and light yellow color |
| Moisture content (%) | 3.62 |
| Starch content (%) | 62.72 |
| Protein content (%) | 13.25 |
| Reducing sugar content (%) | 0.25 |
| Fat content (%) | 8.15 |
| Vitamin C content (mg/100g) | 90.25 |
| Heat (Kcal/100g) | 378 |
While the foregoing description shows and describes several preferred embodiments of the invention, it is to be understood, as noted above, that the invention is not limited to the forms disclosed herein, but is not to be construed as excluding other embodiments and is capable of use in various other combinations, modifications, and environments and is capable of changes within the scope of the inventive concept as expressed herein, commensurate with the above teachings, or the skill or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (1)
1. A preparation method of low-temperature fried potato chips is characterized by comprising the following steps:
(1) selecting and cleaning: selecting fresh round potatoes which are disease-free, insect-free, spot-free and mechanical-damage-free and have regular shapes, and cleaning silt and impurities attached to the stems by using clear water;
(2) peeling and slicing: peeling the potato tuber with a potato peeler, and cutting into potato chips;
(3) blanching and enzyme killing: firstly, putting the cut potato chips into clear water to rinse free starch on the surfaces of the potato chips, then putting the potato chips into water to be blanched so that the potato chips are pre-cooked till no flavor is generated, fishing out the potato chips and draining the water;
(4) frying in vacuum at low temperature: immediately putting the potato chips subjected to blanching and enzyme deactivation into circulating hot oil and fat for frying under a vacuum condition, and evaporating and drying the potato chips until the water content is lower than 40%; then, centrifugal deoiling is carried out to ensure that the oil content of the potato chips is not higher than 6%;
(5) puffing: putting the fried potato chips into a puffing tank, puffing to enable the internal and external temperature and pressure of the materials to be uniform, and then puffing under reduced pressure to obtain the potato chips with the fat content of less than 10% and the water content of less than 5%;
(6) seasoning: adding or not adding salt, sugar or natural spices for seasoning to form products with different tastes;
(7) packaging: selecting a firm sealing box or a packaging bag according to the requirement for quantitative and nitrogen-filled sealing packaging, and adding a proper amount of edible drying agent before sealing to prevent the product from being damaged and remoistened so as to prepare the low-temperature fried potato chips;
the thickness of the potato chips in the step (2) is 1.8 mm;
the blanching conditions in the step (3) are as follows: blanching at 89 ℃ for 120 seconds;
the temperature of the circulating hot grease in the step (4) is 95 ℃, the vacuum degree is controlled to be-0.096 MPa, and the duration is 6 min;
in the step (5), the temperature of the puffing tank is 93 ℃, the pressure difference is 0.100MPa, and the holding time is 15 min.
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| CN107373522A (en) * | 2017-07-28 | 2017-11-24 | 内蒙古薯都凯达食品有限公司 | A kind of method of vacuum and low temperature oil bath dehydration processing potato bar |
| CN107259445A (en) * | 2017-08-03 | 2017-10-20 | 安顺微巨新媒体科技有限公司 | A kind of processing method of chips dip |
| CN107772352B (en) * | 2017-10-20 | 2018-08-31 | 福建达利食品科技有限公司 | A kind of potato bubble processing method that transmission is stable |
| CN109090527A (en) * | 2018-07-18 | 2018-12-28 | 回头客食品集团股份有限公司 | vacuum frying potato technique |
| CN111387453A (en) * | 2020-04-28 | 2020-07-10 | 广东雅林食品有限公司 | Preserved fruit preserved potato chips and making method thereof |
| CN111557418A (en) * | 2020-05-09 | 2020-08-21 | 贵州篱籇农业发展有限公司 | Preparation method of low-temperature fried glutinous rice banana slices |
| CN112220014A (en) * | 2020-10-21 | 2021-01-15 | 贵州黔福园农产品开发有限责任公司 | Fried potato chips and preparation method thereof |
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| CN102960662A (en) * | 2012-12-26 | 2013-03-13 | 贵州省生物技术研究所 | Making method of low-fat potato chips |
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| CN102960662A (en) * | 2012-12-26 | 2013-03-13 | 贵州省生物技术研究所 | Making method of low-fat potato chips |
| CN103798700A (en) * | 2014-02-28 | 2014-05-21 | 莫秀芳 | Method for preparing potato chip |
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