CN106262251A - A kind of Hylocereus undatus fruity potato chips and preparation method thereof - Google Patents
A kind of Hylocereus undatus fruity potato chips and preparation method thereof Download PDFInfo
- Publication number
- CN106262251A CN106262251A CN201610694777.1A CN201610694777A CN106262251A CN 106262251 A CN106262251 A CN 106262251A CN 201610694777 A CN201610694777 A CN 201610694777A CN 106262251 A CN106262251 A CN 106262251A
- Authority
- CN
- China
- Prior art keywords
- hylocereus undatus
- potato chips
- fruity
- rhizoma solani
- solani tuber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
nullThe invention discloses a kind of pitaya-flavor potato chips，Described Hylocereus undatus fruity potato chips dispensing comprises following percetage by weight component，Rhizoma Solani tuber osi 50%～75%，Hylocereus undatus 4%～14%，Brown sugar 1%～3%，Mel 1%～3%，Citric acid 2%～8%，Salt 0.5%～1.5%，Xylitol 1% 5%，Pure water 3%～10%，Its manufacture method is first raw material to be carried out pre-treatment，Rhizoma Solani tuber osi cleans peeling steaming and decocting，Hylocereus undatus infusion also adds salt、Mel and brown sugar prepare the dense beans of Hylocereus undatus and the preparation of xylitol aqueous citric acid solution，By the stirring mixing of dense to Rhizoma Solani tuber osi and Hylocereus undatus beans，And add xylitol aqueous citric acid solution，Prepare compound mud，Feed hopper through pipeline input food compression automatic pneumatic straight tangential section machine，Stirring compression、Section、Baking，Make Hylocereus undatus fruity potato chips，Finally complete vacuum packaging.The manufacture method of these potato chips uses constant temperature baking, and the pre-treatment to raw material is simple, it is ensured that the raw material entering hopper is suitable for microtome processing, gained potato chips pitaya-flavor is unique, health-nutrition, the technological process of production is easy, it is easy to accomplish standardization, standardization, factorial praluction.
Description
Technical field
The present invention relates to food processing technology field, refer more particularly to a kind of Hylocereus undatus fruity potato chips and preparation method thereof.
Background technology
Rhizoma Solani tuber osi, also known as potato, Rhizoma Solani tuber osi, ocean Rhizoma Dioscoreae etc., belongs to Solanaceae herbaceos perennial, and tuber can be edible, is the most secondary
The fourth-largest important cereal crops in the whole world of Semen Tritici aestivi, Oryza glutinosa and Semen Maydis.With Semen Tritici aestivi, Semen Maydis, Oryza glutinosa, Sorghum vulgare Pers. become the world five
Big crop.Potato protein is of high nutritive value, and tuber contains the protein of about 2%, during potato is dry protein content be 8%～
9%.It was found that the protein nutritive value of Rhizoma Solani tuber osi is the highest, its quality is equivalent to the protein of egg, easily digestion, absorption,
Be better than the protein of other crops, and the protein of Rhizoma Solani tuber osi contain 18 kinds of aminoacid, including human body can not synthesize various
Essential amino acids.
Rhizoma Solani tuber osi can make delicacies as vegetable, can act also as staple food grain.Additionally, be that the potato chips that major ingredient makes are by Rhizoma Solani tuber osi
The deep snacks liked by modern consumers in general.Potato chips are the most also to be a class of fast-moving consumer goods as a kind of leisure food,
One of main separation food when being people's leisure, rest.Along with growth in the living standard, leisure snacks potato chips are required constantly to carry by people
Height, be particular about balanced in nutrition while also pursue health and the peculiar flavour of potato chips.Wherein stackable potato chip is because of its sharp and clear mouthfeel
Very popular with diversified taste.The method of the mouthfeel taste of common regulation potato chips is the handle when making potato chips
Rhizoma Solani tuber osi is cut to thin slice, by exploding to crisp mouth and adding different spice and carry out seasoning.At present, the conventional Making programme of potato chips is divided into
Multiple steps, each process step is the most different, integral manufacturing overlong time, and major part potato chips are all by fried
Coming, the fried loss to the nutrient in potato chips of high temperature has extreme influence.The potato chips that high temperature oil frying simultaneously is made, are not only difficult to
Control oil content, and be difficult to obtain the potato chips of pure different taste.
Summary of the invention
The technical problem to be solved in the present invention is, the shortcoming overcoming above prior art, it is provided that a kind of work flow is automatic
Change and there are Hylocereus undatus fruity potato chips and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of Hylocereus undatus fruity potato chips, described Hylocereus undatus fruity potato
Sheet is made by each raw material of following percetage by weight, Rhizoma Solani tuber osi 50%～75%, Hylocereus undatus 4%～14%, brown sugar 1%～
3%, Mel 1%～3%, citric acid 2%～8%, salt 0.5%～1.5%, xylitol 1%-5%, pure water 3%～10%,
The percetage by weight sum of above-mentioned each component is 100%.
As preferably, the manufacture method of described a kind of Hylocereus undatus fruity potato chips, comprise the following steps:
I, by above-mentioned percetage by weight, major ingredient Rhizoma Solani tuber osi is cleaned peeling, be then placed in Steam by water bath in steamer and make Ma Ling
Potato softens, and digestion time is 18～30 minutes；
II, it is cut into small pieces again after fresher Hylocereus undatus manually being removed the peel, HUOLONG sarcocarp is poured into and endures in stainless-steel pan
Boil, during, it being separately added into the salt of above-mentioned percetage by weight, Mel and brown sugar, constant temperature boils 10～25 minutes, prepares Hylocereus undatus
Dense beans is standby；
III, xylitol is soluble in water, stirring, while adding citric acid mixing, gained xylitol citric acid is water-soluble
Liquid is standby 2～7 DEG C of deepfreezes 4～8 hours；
IV, by the stirring mixing of dense to the Rhizoma Solani tuber osi softened and Hylocereus undatus beans, it is subsequently adding the xylitol obtained by step III
Aqueous citric acid solution, obtains compound mud；
V, entering compound mud pipe control input food compression automatic pneumatic straight tangential section machine obtained by step IV
In hopper, promoting pneumatic motor blade gear rotational band to take offence moving gear through pneumatic motor air inlet, pneumatic gear driven band tooth snail dish enters
Stirring squeeze operation pushed downwards by material, promotes the full and uniform fusion of compound mud；
VI, gained mixing major ingredient is extruded from the discharging die head of microtome, is positioned at the tangent line steel wire immediately below discharging die head and exists
Pneumatic motor under air inlet and reciprocating of giving vent to anger, serial section back and forth before and after formation, gained section potato chips fall on conveyer belt,
Falling into and begin to warm up baking on conveyer belt, temperature is 150-250 DEG C, controls transmission belt rate guarantee baking time and divides at 8-12
Clock, persistently toasts on the conveyer belt that constant rate of speed forward moves, and makes potato chips until going out to toast region；
VII, the potato chips translation completing baking is sent to baking zone end, enters the automatic vaccum packager being arranged on end,
Finally complete the packaging of Hylocereus undatus fruity potato chips.
As preferably, described Rhizoma Solani tuber osi is selected non-mechanical damage, be uninfected by pest and disease damage, do not germinate, smooth surface without
The fresh potato of stain.
As preferably, described Hylocereus undatus is that selected appearance has no mechanical damage, not by the fresh Hylocereus undatus of insect pest.
As preferably, the temperature of described constant temperature infusion is 70～80 DEG C.
As preferably, described transmission belt transfer rate is 0.5～1.5 m/min.
As preferably, described food compression automatic pneumatic straight tangential section machine be automatically performed pan feeding, stir, compress, cut into slices,
Cooking process.
Detailed description of the invention
Detailed description to preferred embodiment of the present invention below, but it is not to be construed as limitations on claims, this
Invention is not only limited to following example, and all various changes made in the protection domain of demand for independence of the present invention are all at this
In bright protection domain.
Embodiment 1:
(1) raw material of following percetage by weight is prepared: 65% Rhizoma Solani tuber osi, 15% Hylocereus undatus, 2% brown sugar, 2% Mel, 3%
Citric acid, 1% salt, 2% xylitol, 10% pure water；
(2) major ingredient Rhizoma Solani tuber osi cleans peeling, is then placed in Steam by water bath in steamer and Rhizoma Solani tuber osi is softened, and digestion time is 25
Minute；
(3) fresh Hylocereus undatus is manually removed the peel be cut into small pieces again again, HUOLONG sarcocarp is poured in stainless-steel pan, infusion process
In, it being separately added into the salt of above-mentioned percetage by weight, Mel and brown sugar, constant temperature boils 20 minutes, prepares the dense beans of Hylocereus undatus stand-by；
(4) xylitol is soluble in water, stirring, while adding citric acid mixing, gained xylitol citric acid is water-soluble
Liquid is standby 5 DEG C of deepfreezes 4 hours；
(5) by the stirring mixing of dense to the Rhizoma Solani tuber osi softened and Hylocereus undatus beans, it is subsequently adding the xylitol obtained by step (4)
Aqueous citric acid solution, obtains compound mud；
(6) by the pipe control input food compression automatic pneumatic slices across machine of compound mud obtained by step (5)
In feed hopper, pneumatic motor blade gear rotational band is promoted to take offence moving gear through pneumatic motor air inlet, pneumatic gear driven band tooth snail dish
Stirring squeeze operation is pushed downwards in charging, promotes the full and uniform fusion of compound mud；
(7) gained mixing major ingredient is extruded from the discharging die head of microtome, is positioned at the tangent line steel wire immediately below discharging die head and exists
Pneumatic motor under air inlet and reciprocating of giving vent to anger, serial section back and forth before and after formation, gained section potato chips fall on conveyer belt,
Falling into and begin to warm up baking on conveyer belt, temperature is 250 DEG C, and control transmission belt rate guarantee baking time was at 8 minutes, forward
Persistently toasting on the conveyer belt that constant rate of speed moves, making potato chips until going out to toast region；
(8) the potato chips translation completing baking is sent to baking zone end, enters the automatic vaccum packager being arranged on end,
Finally complete the packaging of Hylocereus undatus fruity potato chips.
Described Rhizoma Solani tuber osi is selected non-mechanical damage, be uninfected by pest and disease damage, do not germinate, fresh without stain of smooth surface
Rhizoma Solani tuber osi.
Described Hylocereus undatus is that selected appearance has no mechanical damage, not by the fresh Hylocereus undatus of insect pest.
The temperature of described constant temperature infusion is 80 DEG C.
Described transmission belt transfer rate is 0.8 m/min.
Described food compression automatic pneumatic straight tangential section machine be automatically performed pan feeding, stir, compress, cut into slices, cooking process.
Embodiment 2:
(1) raw material of following percetage by weight is prepared: 68% Rhizoma Solani tuber osi, 10% Hylocereus undatus, 3% brown sugar, 3% Mel, 3%
Citric acid, 1.5% salt, 3% xylitol, 8.5% pure water；
(2) major ingredient Rhizoma Solani tuber osi cleans peeling, is then placed in Steam by water bath in steamer and Rhizoma Solani tuber osi is softened, and digestion time is 30
Minute；
(3) it is cut into small pieces again after fresher Hylocereus undatus manually being removed the peel, HUOLONG sarcocarp is poured in stainless-steel pan, endures
Boil, during, it being separately added into the salt of above-mentioned percetage by weight, Mel and brown sugar, constant temperature boils 25 minutes, prepares the dense beans of Hylocereus undatus
Stand-by；
(4) xylitol is soluble in water, stirring, while adding citric acid mixing, gained xylitol citric acid is water-soluble
Liquid is standby 5 DEG C of deepfreezes 3 hours；
(5) by the stirring mixing of dense to the Rhizoma Solani tuber osi softened and Hylocereus undatus beans, it is subsequently adding the xylitol obtained by step (4)
Aqueous citric acid solution, obtains compound mud；
(6) by the pipe control input food compression automatic pneumatic slices across machine of compound mud obtained by step (5)
In feed hopper, pneumatic motor blade gear rotational band is promoted to take offence moving gear through pneumatic motor air inlet, pneumatic gear driven band tooth snail dish
Stirring squeeze operation is pushed downwards in charging, promotes the full and uniform fusion of compound mud；
(7) gained mixing major ingredient is extruded from the discharging die head of microtome, is positioned at the tangent line steel wire immediately below discharging die head and exists
Pneumatic motor under air inlet and reciprocating of giving vent to anger, serial section back and forth before and after formation, gained section potato chips fall on conveyer belt,
Falling into and begin to warm up baking on conveyer belt, temperature is 200 DEG C, control transmission belt rate guarantee baking time at 10 minutes, to
Persistently toasting on the conveyer belt that front constant rate of speed moves, making potato chips until going out to toast region；
(8) the potato chips translation completing baking is sent to baking zone end, enters the automatic vaccum packager being arranged on end,
Finally complete the packaging of Hylocereus undatus fruity potato chips.
Described Rhizoma Solani tuber osi is selected non-mechanical damage, be uninfected by pest and disease damage, do not germinate, fresh without stain of smooth surface
Rhizoma Solani tuber osi.
Described Hylocereus undatus is that selected appearance has no mechanical damage, not by the fresh Hylocereus undatus of insect pest.
The temperature of described constant temperature infusion is 75 DEG C.
Described transmission belt transfer rate is 0.4 m/min.
Described food compression automatic pneumatic straight tangential section machine be automatically performed pan feeding, stir, compress, cut into slices, cooking process.
Claims (7)
1. Hylocereus undatus fruity potato chips, it is characterised in that each by following percetage by weight of described Hylocereus undatus fruity potato chips
Raw material is made, Rhizoma Solani tuber osi 50%～75%, Hylocereus undatus 5%～20%, brown sugar 2%～4%, Mel 1%～3%, Fructus Citri Limoniae
Acid 2%～8%, salt 0.5%～1.5%, xylitol 1%-5%, pure water 3%～10%, the weight percent of above-mentioned each component
Number sum is 100%.
The manufacture method of a kind of Hylocereus undatus fruity potato chips the most according to claim 1, it is characterised in that: include following sequence
Step:
I, by above-mentioned percetage by weight, major ingredient Rhizoma Solani tuber osi is cleaned peeling, be then placed in Steam by water bath in steamer and make Rhizoma Solani tuber osi soft
Changing, digestion time is 18～30 minutes；
II, it is cut into small pieces again after fresher Hylocereus undatus manually being removed the peel, HUOLONG sarcocarp is poured into and in stainless-steel pan, carries out infusion, mistake
Cheng Zhong, is separately added into the salt of above-mentioned percetage by weight, Mel and brown sugar, and constant temperature boils 10～25 minutes, prepares the dense beans of Hylocereus undatus
Standby；
III, xylitol is soluble in water, stirring, while adding citric acid mixing, gained xylitol aqueous citric acid solution is 2
～7 DEG C of deepfreezes 4～8 hours standby；
IV, by the stirring mixing of dense to the Rhizoma Solani tuber osi softened and Hylocereus undatus beans, it is subsequently adding the xylitol Fructus Citri Limoniae obtained by step III
Aqueous acid, obtains compound mud；
V, by the feed hopper of compound mud pipe control input food compression automatic pneumatic straight tangential section machine obtained by step IV
In, promote pneumatic motor blade gear rotational band to take offence moving gear through pneumatic motor air inlet, the charging of pneumatic gear driven band tooth snail dish to
Lower pushing stirs squeeze operation, promotes the full and uniform fusion of compound mud；
VI, gained mixing major ingredient is extruded from the discharging die head of microtome, is positioned at the tangent line steel wire immediately below discharging die head pneumatic
Machine is under air inlet and reciprocating of giving vent to anger, and serial section back and forth before and after formation, gained section potato chips fall on conveyer belt, are falling into
Beginning to warm up baking on conveyer belt, temperature is 150-250 DEG C, control transmission belt rate guarantee baking time at 8-12 minute,
Persistently toasting on the conveyer belt that constant rate of speed moves forward, making potato chips until going out to toast region；
VII, the potato chips translation completing baking is sent to baking zone end, enters the automatic vaccum packager being arranged on end, finally
Complete the packaging of Hylocereus undatus fruity potato chips.
The manufacture method of a kind of Hylocereus undatus fruity potato chips the most according to claim 2, it is characterised in that: described Rhizoma Solani tuber osi
For selected non-mechanical damage, be uninfected by pest and disease damage, do not germinate, smooth surface is without the fresh potato of stain.
The manufacture method of a kind of Hylocereus undatus fruity potato chips the most according to claim 2, it is characterised in that: described Hylocereus undatus
Have no mechanical damage for selected appearance, not by the fresh Hylocereus undatus of insect pest.
The manufacture method of a kind of Hylocereus undatus fruity potato chips the most according to claim 2, it is characterised in that: described constant temperature is endured
The temperature boiled is 70～80 DEG C.
The manufacture method of a kind of Hylocereus undatus fruity potato chips the most according to claim 2, it is characterised in that: described transmission belt
Transfer rate is 0.5～1.5 m/min.
The manufacture method of a kind of Hylocereus undatus fruity potato chips the most according to claim 2, it is characterised in that: described food pressure
Contracting automatic pneumatic straight tangential section machine be automatically performed pan feeding, stir, compress, cut into slices, cooking process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694777.1A CN106262251A (en) | 2016-08-19 | 2016-08-19 | A kind of Hylocereus undatus fruity potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694777.1A CN106262251A (en) | 2016-08-19 | 2016-08-19 | A kind of Hylocereus undatus fruity potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262251A true CN106262251A (en) | 2017-01-04 |
Family
ID=57662301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610694777.1A Pending CN106262251A (en) | 2016-08-19 | 2016-08-19 | A kind of Hylocereus undatus fruity potato chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262251A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080185A (en) * | 2017-05-15 | 2017-08-22 | 山东农业大学 | Fruits and vegetables filling red wine steak and its processing technology |
| CN108925913A (en) * | 2017-05-27 | 2018-12-04 | 井利萍 | A kind of preparation process of pitaya-flavor potato chips |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397631A (en) * | 2014-12-10 | 2015-03-11 | 青岛七好营养科技有限公司 | Brain-tonifying and intelligence-reinforcing potato chips and preparation method thereof |
-
2016
- 2016-08-19 CN CN201610694777.1A patent/CN106262251A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397631A (en) * | 2014-12-10 | 2015-03-11 | 青岛七好营养科技有限公司 | Brain-tonifying and intelligence-reinforcing potato chips and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080185A (en) * | 2017-05-15 | 2017-08-22 | 山东农业大学 | Fruits and vegetables filling red wine steak and its processing technology |
| CN108925913A (en) * | 2017-05-27 | 2018-12-04 | 井利萍 | A kind of preparation process of pitaya-flavor potato chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104351862A (en) | Desiccated coconut and sapodilla kernel processing method | |
| CN102726540B (en) | Preparation method for leisure bean product multi-layer bean rolls | |
| CN103404679A (en) | Coated peanuts and preparation method thereof | |
| CN104366155A (en) | Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof | |
| CN107279924A (en) | Preparation method of preserved plum flavored watermelon seeds | |
| CN108813509A (en) | A kind of preparation method of creamy taste melon seeds | |
| WO2015023935A2 (en) | Plantain food product and processes for producing plantain food product | |
| CN102187969B (en) | Method for preparing two-taste rice dumplings | |
| CN106262251A (en) | A kind of Hylocereus undatus fruity potato chips and preparation method thereof | |
| CN104585614A (en) | Honey flour capable of enriching blood | |
| CN103340436A (en) | Burdock vegetable meat ball and preparation method thereof | |
| CN105360247A (en) | Edible wild herb biscuit | |
| KR101035546B1 (en) | Method of manufacturing starch syrup using watermelon | |
| CN106307263A (en) | Hami-melon-flavor potato chips and making method thereof | |
| CN104921027A (en) | Manufacturing method of instant small potatoes | |
| CN106213331A (en) | A kind of Fructus Fragariae Ananssae fruity potato chips and preparation method thereof | |
| CN107197977A (en) | A kind of preparation method and applications of the former tea of peony | |
| CN108065282A (en) | A kind of preparation method of pumpkin Vegetable paper | |
| CN103478285A (en) | Method for preparing fermented bean curd containing jackfruit | |
| CN104323297A (en) | Defatted pig's feet and preparation method thereof | |
| CN104106630A (en) | Summer heat relieving and liquid engendering milk tea powder and preparation method thereof | |
| CN107853442A (en) | A kind of preparation method of sweet potato cake | |
| CN102090434A (en) | Repast oil-absorbing biscuit making method | |
| CN106387261A (en) | Making method of special candied fritters | |
| CN104621601A (en) | Dried chicken slices with loquat fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
|
| RJ01 | Rejection of invention patent application after publication |