CN106307255A - Annona squamosa fruit potato chips and preparation method thereof - Google Patents
Annona squamosa fruit potato chips and preparation method thereof Download PDFInfo
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- CN106307255A CN106307255A CN201610667661.9A CN201610667661A CN106307255A CN 106307255 A CN106307255 A CN 106307255A CN 201610667661 A CN201610667661 A CN 201610667661A CN 106307255 A CN106307255 A CN 106307255A
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Abstract
The present invention discloses annona squamosa fruit potato chips. The potato chips comprise the following raw materials: annona squamosa fruits, mashed potatoes, broad bean powder, black pine nut kernel powder, edible salt, glucose, water, saussurea involucrata, roselle, wedelia chinensis, stevia rebaudiana leaves, garcinia cambogia fruit peel and lotus flower powder. A used preparation method comprises the following specific steps: (1) annona squamosa fruit slurry juice is prepared; (2) a nutrient solution is prepared; (3) nutritional seasoning sauce is prepared; (4) potato chip bases are prepared; (5) oil-fried potato chips are prepared; and (6) the oil-fried potato chips are centrifugally de-oiled, the nutritional seasoning sauce is applied on the potato chips, and the potato chips are vacuum packaged to obtain the finished products. The preparation method maximally retains the nutritional components of the potatoes themselves. By adding the annona squamosa fruits, black pine nut kernels and other vegetables, fruits and coarse grains, the annona squamosa fruit potato chips are also prepared from the raw materials of the saussurea involucrata, lotus flower powder, etc. with high nutritional values, which greatly enriches the nutritional ingredients of the potato chips. The prepared potato chips are fragrant and delicious in tastes and have certain health-care effects.
Description
Technical field
The invention belongs to clips processing technical field, be specifically related to a kind of Sakyamuni fruit 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
Sakyamuni fruit potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of Sakyamuni fruit potato chips, including following heavy
The raw material of amount part proportioning: Sakyamuni fruit 20～30 parts, mashed potato 80～100 parts, Semen Viciae fabae powder 15～20 parts, black pine nut kernel powder 15～
20 parts, Sal 2～4 parts, glucose 2～4 parts, water are appropriate, Herba Saussureae Involueratae 3～6 parts, Hibiscus Sabdariffa Linn 2～3 parts, rejuvenate grass 1～2 part, Flos Chrysanthemi
Leaf 1～2 parts, Resina garciniae peel 1～3 parts, Flos Nelumbinis pollen 2～6 parts；
The preparation method used includes step in detail below:
(1) by Sakyamuni fruit cleaning remove impurity, add 3～5 times of water make pulping, obtain Sakyamuni fruit pulp juice；
(2) mix after Herba Saussureae Involueratae, Hibiscus Sabdariffa Linn, return of spring grass, Folium Chrysanthemi, Resina garciniae peel being cleaned, 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 Sakyamuni fruit pulp juice step (1) obtained and step (2) obtain, adds Sal, glucose
Stirring, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, Semen Viciae fabae powder, black pine nut kernel powder and Flos Nelumbinis pollen 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 Sakyamuni fruit, black Semen pini koraiensis etc.
Vegetables and fruits miscellaneous grain crops, also using having the raw material as potato chips such as the Herba Saussureae Involueratae of better nutritivity value, Flos Nelumbinis pollen, have 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 Sakyamuni fruit potato chips, including the raw material of following weight: Sakyamuni fruit 20 parts, mashed potato 80 parts, Semen Viciae fabae
15 parts of powder, black pine nut kernel powder 15 parts, Sal 2 parts, glucose 2 parts, water are appropriate, Herba Saussureae Involueratae 3 parts, Hibiscus Sabdariffa Linn 2 parts, grass 1 part of rejuvenating, sweet
1 part of chrysanthemum leaf, 1 part of Resina garciniae peel, Flos Nelumbinis pollen 2 parts；
The preparation method used includes step in detail below:
(1) by Sakyamuni fruit cleaning remove impurity, add 3 times of water and make pulping, obtain Sakyamuni fruit pulp juice；
(2) by Herba Saussureae Involueratae, Hibiscus Sabdariffa Linn, return of spring grass, Folium Chrysanthemi, Resina garciniae peel clean after mix, 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 Sakyamuni fruit pulp juice step (1) obtained and step (2) obtain, adds Sal, glucose
Stirring, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, Semen Viciae fabae powder, black pine nut kernel powder and Flos Nelumbinis pollen 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 Sakyamuni fruit potato chips, it is characterised in that include the raw material of following weight: Sakyamuni fruit 30 parts, Rhizoma Solani tuber osi
100 parts of mud, Semen Viciae fabae powder 20 parts, black pine nut kernel powder 20 parts, Sal 4 parts, glucose 4 parts, water are appropriate, Herba Saussureae Involueratae 6 parts, Hibiscus Sabdariffa Linn 3 parts,
Return of spring grass 2 parts, Folium Chrysanthemi 2 parts, 3 parts of Resina garciniae peel, Flos Nelumbinis pollen 6 parts；
The preparation method used includes step in detail below:
(1) by Sakyamuni fruit cleaning remove impurity, add 5 times of water and make pulping, obtain Sakyamuni fruit pulp juice；
(2) by Herba Saussureae Involueratae, Hibiscus Sabdariffa Linn, return of spring grass, Folium Chrysanthemi, Resina garciniae peel clean after mix, 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 Sakyamuni fruit pulp juice step (1) obtained and step (2) obtain, adds Sal, glucose
Stirring, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, Semen Viciae fabae powder, black pine nut kernel powder and Flos Nelumbinis pollen 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 Sakyamuni fruit, Pollen pini thunbergii
The vegetables and fruits miscellaneous grain crops such as sub-core, also using having the raw material as potato chips such as the Herba Saussureae Involueratae of better nutritivity value, Flos Nelumbinis pollen, 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. Sakyamuni fruit potato chips, it is characterised in that include the raw material of following weight: Sakyamuni fruit 20～30 parts, Ma Ling
Mashed potatoes 80～100 parts, Semen Viciae fabae powder 15～20 parts, black pine nut kernel powder 15～20 parts, Sal 2～4 parts, glucose 2～4 parts, water are fitted
Amount, Herba Saussureae Involueratae 3～6 parts, Hibiscus Sabdariffa Linn 2～3 parts, rejuvenate grass 1～2 part, Folium Chrysanthemi 1～2 parts, Resina garciniae peel 1～3 parts, Flos Nelumbinis pollen 2～
6 parts；
The preparation method used includes step in detail below:
(1) by Sakyamuni fruit cleaning remove impurity, add 3～5 times of water make pulping, obtain Sakyamuni fruit pulp juice；
(2) mix after Herba Saussureae Involueratae, Hibiscus Sabdariffa Linn, return of spring grass, Folium Chrysanthemi, Resina garciniae peel being cleaned, add 4～7 times of water soak at room temperature 6～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(3) the nutritional solution mixing that Sakyamuni fruit pulp juice step (1) obtained and step (2) obtain, adds Sal, glucose stirring
Uniformly, constantly heating is concentrated to give nutritious flavouring beans；
(4) mashed potato, Semen Viciae fabae powder, black pine nut kernel powder and Flos Nelumbinis pollen 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 Sakyamuni the most according to claim 1 fruit potato chips, 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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| CN201610667661.9A CN106307255A (en) | 2016-08-14 | 2016-08-14 | Annona squamosa fruit potato chips and preparation method thereof |
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| CN201610667661.9A CN106307255A (en) | 2016-08-14 | 2016-08-14 | Annona squamosa fruit potato chips and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850931A (en) * | 2018-06-11 | 2018-11-23 | 昆明理工大学 | A kind of manaca potato chips and preparation method thereof |
Citations (3)
| 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 |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
-
2016
- 2016-08-14 CN CN201610667661.9A patent/CN106307255A/en not_active Withdrawn
Patent Citations (3)
| 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 |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN105795395A (en) * | 2016-03-31 | 2016-07-27 | 上海海洋大学 | Enteromorpha potato chips and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850931A (en) * | 2018-06-11 | 2018-11-23 | 昆明理工大学 | A kind of manaca potato chips and preparation method thereof |
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Application publication date: 20170111 |
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