CN106262242A - A kind of wild Fructus Musae potato chips and preparation method thereof - Google Patents
A kind of wild Fructus Musae potato chips and preparation method thereof Download PDFInfo
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- CN106262242A CN106262242A CN201610688915.5A CN201610688915A CN106262242A CN 106262242 A CN106262242 A CN 106262242A CN 201610688915 A CN201610688915 A CN 201610688915A CN 106262242 A CN106262242 A CN 106262242A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of wild Fructus Musae potato chips, including following raw material: wild Fructus Musae, mashed potato, glutinous flour, kernel of Semen Castaneae Mollissimae powder, Sal, maltose alcohol, water, Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ipomoea, orange skin, Spirulina powder；The preparation method used includes step in detail below: (1) prepares wild Fructus Musae 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 wild vegetables and fruits miscellaneous grain crops such as Fructus Musae, kernel of Semen Castaneae Mollissimae, also will there is the raw material as potato chips such as the Hericium erinaceus (Bull. Ex Fr.) Pers. of better nutritivity value, Spirulina powder, greatly enrich the nutritional labeling of potato chips, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect.
Description
Technical field
The invention belongs to clips processing technical field, be specifically related to a kind of wild Fructus Musae 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
Wild Fructus Musae potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of wild Fructus Musae potato chips, including following heavy
The raw material of amount part proportioning: wild Fructus Musae 20～30 parts, mashed potato 80～100 parts, glutinous flour 15～20 parts, kernel of Semen Castaneae Mollissimae powder 15～20
Part, Sal 2～4 parts, maltose alcohol 2～4 parts, water is appropriate, Hericium erinaceus (Bull. Ex Fr.) Pers. 3～6 parts, Flos Osmanthi Fragrantis 2～3 parts, Spica Prunellae 1～2 parts, Radix Ipomoeae
Leaf 1～2 parts, orange skin 1～3 parts, Spirulina powder 2～6 parts；
The preparation method used includes step in detail below:
(1) open country Fructus Musae is cleaned remove impurity, add 3～5 times of water make pulping, obtain wild Fructus Musae juice；
(2) by Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ipomoea, orange skin 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 wild Fructus Musae juice step (1) obtained and step (2) obtain, adds Sal, maltose
Alcohol stirs, and constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, glutinous flour, kernel of Semen Castaneae Mollissimae powder and Spirulina powder added suitable quantity of water mix homogeneously and make agglomerate, using
Mould 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, by adding the wild vegetables such as Fructus Musae, kernel of Semen Castaneae Mollissimae
Really miscellaneous grain crops, also using having the raw material as potato chips such as the Hericium erinaceus (Bull. Ex Fr.) Pers. of better nutritivity value, Spirulina powder, have greatly enriched potato chips
Nutritional labeling, 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 wild Fructus Musae potato chips, including the raw material of following weight: wild 20 parts of Fructus Musae, mashed potato 80 parts, glutinous wheat
15 parts of powder, 15 parts of kernel of Semen Castaneae Mollissimae powder, Sal 2 parts, maltose alcohol 2 parts, water are appropriate, Hericium erinaceus (Bull. Ex Fr.) Pers. 3 parts, Flos Osmanthi Fragrantis 2 parts, Spica Prunellae 1 part, red
1 part of potato leaf, orange skin 1 part, Spirulina powder 2 parts；
The preparation method used includes step in detail below:
(1) open country Fructus Musae is cleaned remove impurity, add 3 times of water and make pulping, obtain wild Fructus Musae juice；
(2) mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ipomoea, orange skin being cleaned, add 7 times of water soak at room temperature 6～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that wild Fructus Musae juice step (1) obtained and step (2) obtain, adds Sal, maltose
Alcohol stirs, and constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, glutinous flour, kernel of Semen Castaneae Mollissimae powder and Spirulina powder added suitable quantity of water mix homogeneously and make agglomerate, using
Mould 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 wild Fructus Musae potato chips, it is characterised in that include the raw material of following weight: wild 30 parts of Fructus Musae, Rhizoma Solani tuber osi
100 parts of mud, glutinous flour 20 parts, 20 parts of kernel of Semen Castaneae Mollissimae powder, Sal 4 parts, maltose alcohol 4 parts, water are appropriate, Hericium erinaceus (Bull. Ex Fr.) Pers. 6 parts, Flos Osmanthi Fragrantis 3 parts,
Spica Prunellae 2 parts, Folium Ipomoea 2 parts, orange skin 3 parts, Spirulina powder 6 parts；
The preparation method used includes step in detail below:
(1) open country Fructus Musae is cleaned remove impurity, add 5 times of water and make pulping, obtain wild Fructus Musae juice；
(2) mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ipomoea, orange skin being cleaned, add 4 times of water soak at room temperature 6～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(3) the nutritional solution mixing that wild Fructus Musae juice step (1) obtained and step (2) obtain, adds Sal, maltose
Alcohol stirs, and constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, glutinous flour, kernel of Semen Castaneae Mollissimae powder and Spirulina powder added suitable quantity of water mix homogeneously and make agglomerate, using
Mould 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 wild Fructus Musae, Semen Castaneae
The vegetables and fruits miscellaneous grain crops such as core, also using having the raw material as potato chips such as the Hericium erinaceus (Bull. Ex Fr.) Pers. of better nutritivity value, Spirulina powder, greatly enrich
The nutritional labeling of potato chips, the potato chips taste perfume (or spice) made is beautiful, has certain health-care effect；It uses low-temperature frying and is centrifuged
De-oiling 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. wild Fructus Musae potato chips, it is characterised in that include the raw material of following weight: wild Fructus Musae 20～30 parts, Ma Ling
Mashed potatoes 80～100 parts, glutinous flour 15～20 parts, kernel of Semen Castaneae Mollissimae powder 15～20 parts, Sal 2～4 parts, maltose alcohol 2～4 parts, water are fitted
Amount, Hericium erinaceus (Bull. Ex Fr.) Pers. 3～6 parts, Flos Osmanthi Fragrantis 2～3 parts, Spica Prunellae 1～2 parts, Folium Ipomoea 1～2 parts, orange skin 1～3 parts, Spirulina powder 2～
6 parts；
The preparation method used includes step in detail below:
(1) open country Fructus Musae is cleaned remove impurity, add 3～5 times of water make pulping, obtain wild Fructus Musae juice；
(2) mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Osmanthi Fragrantis, Spica Prunellae, Folium Ipomoea, orange skin being cleaned, add 4～7 times of water soak at room temperature 6～10 are little
Time, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that wild Fructus Musae juice step (1) obtained and step (2) obtain, addition Sal, maltose alcohol stir
Mixing uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, glutinous flour, kernel of Semen Castaneae Mollissimae powder and Spirulina powder added suitable quantity of water mix homogeneously and make agglomerate, using mould
It is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, after maturation, air-dry to obtain potato chips base；
(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 wild Fructus Musae potato chips the most according to claim 1, it is characterised in that described step (4) includes,
Thin slice is put into steam box, steams 20～25 minutes with 100～120 DEG C of steam.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969660A (en) * | 2017-11-29 | 2018-05-01 | 良品铺子股份有限公司 | A kind of processing method of frying banana potato chips |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798699A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Sesame potato chips and preparation method thereof |
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2016
- 2016-08-18 CN CN201610688915.5A patent/CN106262242A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798699A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Sesame potato chips and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李小平编著: "《粮油食品加工技术》", 30 September 2000, 中国轻工业出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969660A (en) * | 2017-11-29 | 2018-05-01 | 良品铺子股份有限公司 | A kind of processing method of frying banana potato chips |
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