CN106332939A - Preparation method for quickly freezing and conditioning fried purple sweet potato chips - Google Patents
Preparation method for quickly freezing and conditioning fried purple sweet potato chips Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 238000007710 freezing Methods 0.000 title claims abstract description 28
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 22
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- 244000017020 Ipomoea batatas Species 0.000 title abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 37
- 239000008107 starch Substances 0.000 claims abstract description 37
- 235000019698 starch Nutrition 0.000 claims abstract description 37
- 235000014121 butter Nutrition 0.000 claims abstract description 34
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 20
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method for quickly freezing and conditioning fried purple sweet potato chips and relates to the technical field of food processing. The preparation method comprises the following preparation steps of weighing purple sweet potato whole flour, pea starch, powdered sugar, butter and water; adding warm water into a stainless steel basin, and then adding the powdered sugar, the butter and the starch; uniformly dissolving and then adding the whole four; kneading mixed powder into flour doughs; rolling into pieces by using a rolling pin, cutting into a strip shape by using a knife, and putting on a tray; in addition, neatly arranging, covering with a preservative film, putting the arranged potato sweet potato chips in a refrigerator with the temperature of 40DEG C below zero and 16DEG C below zero, and freezing for 1 to 18 hours; directly frying the frozen sample at the frying temperature of 170 to 190DEG C for 1 to 3 minutes; lifting a frying basket, and shaking for multiple times; after surface oil is quickly dried, clipping out and putting in the stainless steel tray, and restoring to room temperature for setting. According to the preparation method disclosed by the invention, the operation is simple; preparation conditions are easy to control; a finished product is easy to store; unique flavor and nutrition of the purple sweet potatoes are maintained, the eating of people is facilitated, and processing ways of the purple sweet potatoes are enriched.
Description
Technical field
The present invention relates to food processing technology field is and in particular to a kind of preparation side of the fried purple chips of quick-frozen conditioning
Method.
Background technology
Radix Ipomoeae rich in proteins, starch, pectin, cellulose, aminoacid, vitamin and several mineral materials, have " long-lived food
The reputation of product ", has the effects such as anticancer, cardioprotection, prevention emphysema, diabetes, fat-reducing.Rhizoma Steudnerae Henryanae is black potato again, and potato meat is in purple
To darkviolet, it belongs to one kind of Radix Ipomoeae to color, and Rhizoma Steudnerae Henryanae, in addition to the nutritional labeling having containing Ordinary Sweet Potatoes, is also rich in anthocyanidin
And selenium element, wherein anthocyanidin is a class natural red colouring matter, and its main effect has antioxidation, mutation, mitigates liver function energy barrier
Hinder and cardiovascular disease etc.；It is rich in selenium element, selenium is referred to as " anticancer king ", is easily absorbed by the body, also can stay simultaneously in Rhizoma Steudnerae Henryanae
In serum, enhancing human body immunity power, its anticancer effect is more preferable than Radix Ipomoeae.Rhizoma Steudnerae Henryanae, in addition to being used for eating raw, also serves as food processing
Raw material, main converted productss include the full powder of Rhizoma Steudnerae Henryanae, purple sweet potato starch and its series of products, purple potato noodle, Rhizoma Steudnerae Henryanae bread, purple chips
Etc. traditional product, and other nutritional health foods with Rhizoma Steudnerae Henryanae as raw material, such as: Rhizoma Steudnerae Henryanae preserved fruit, Rhizoma Steudnerae Henryanae soft sweet, purple potato milk
Deng.
Development with Chinese national economy and the variation of consumption of resident, the total amount of food consumption is continuously increased, food
Also there is larger change in the class of consumption, structure, the diet of present people is not only to be eaten satisfying, and more will eat to have " product
Taste ", " nutrition ".In recent years, Rhizoma Solani tuber osi French fries are with its distinctive crunchy sensation, tempting pure fragrance, attract vast both at home and abroad
A person sponging on an aristocrat.And the long-time preservation of new fresh sweet potatoes class is relatively difficult, potato class supply time is comparatively short, sweet potato chip due to its toughness,
Viscosity ratio larger grade factors limit sweet potato stripe and move towards dining table, and the new technology making French fries with the full powder of Rhizoma Steudnerae Henryanae is so far
There is not been reported.
There is following subject matter in existing Rhizoma Steudnerae Henryanae product preparation: (1) sugared content is high: Rhizoma Steudnerae Henryanae preserved fruit, Radix Ipomoeae soft sweet are by former
The direct sugaring of material cooks, baking forms, and sugar content is high, leads to people limited to the amount of product, and is not avoided sugared crowd
Accepted.
(2) local flavor is single: Rhizoma Steudnerae Henryanae preserved fruit, Rhizoma Steudnerae Henryanae soft sweet are processed by the direct sugaring of raw material, nearly all only pleasantly sweet
With the taste of Radix Ipomoeae, in today of living standard continuous improvement, consumer requires more and more higher to the local flavor of product, only pleasantly sweet
Obviously the needs of different consumers can not be met.
(3) texture is single: Rhizoma Steudnerae Henryanae preserved fruit, Rhizoma Steudnerae Henryanae soft sweet only have the texture of soft Chewy it is impossible to meet matter in addition
Sense requires, such as crisp, tasty and refreshing etc..
(4) toughness is slightly higher: fried purple chips remain the feature of Radix Ipomoeae toughness, viscosity, although slightly crisp after fried, also
It is the increase in masticatory force, overeat and can increase the sense of discomfort in oral cavity.
(6) limited by raw material: it is raw material that Radix Ipomoeae class product substantially adopts Radix Ipomoeae, and the long-time preservation of Radix Ipomoeae class is more tired
Difficulty, potato class supply time is comparatively short, limits the Radix Ipomoeae class Product processing cycle.
Based on this, the design preparation method of the fried purple chips of a kind of quick-frozen conditioning or necessary.
Content of the invention
For not enough present on prior art, the present invention seeks to being to provide a kind of fried purple chips of quick-frozen conditioning
Preparation method, simple to operate, preparation condition is easy to control, and finished product easily preserves, and has both maintained the unique local flavor of Rhizoma Steudnerae Henryanae and nutrition, and side
Persons who happens to be on hand for an errand eat, and the processing approach enriching Rhizoma Steudnerae Henryanae processing is it is easy to promote the use of.
To achieve these goals, the present invention is to realize by the following technical solutions: a kind of fried purple of quick-frozen conditioning
The preparation method of French fries, its preparation process is: (1) weighs: the full powder of precise Rhizoma Steudnerae Henryanae, pea starch, Icing Sugar, butter, water；
(2) and powder: add 55 DEG C of -65 DEG C of warm water in Stainless steel basin, add Icing Sugar, butter and starch, be uniformly dissolved
After add full powder, powder ball will be kneaded into the powder becoming, and makes its smooth surface, high resilience；
(3) bar processed: the powder ball being kneaded into rolling pin is rolled (thickness is about 6 ± 1mm) in flakes, being then cut into length by knife is
5-7cm, width is the strip of 6 ± 1mm, and the bar cutting is placed on pallet, and puts neat, covers preservative film；
(4) freeze: the French fries being well placed are placed on the cryogenic refrigerator at -40 DEG C to -16 DEG C freeze 1-18h；Or in spiral shell
Revolve quick-freezing in instant freezer and reach -18 DEG C to French fries central temperature, then put rapidly under the conditions of -18 DEG C cold storage and save backup；
(5) fried: by the sample freezing, directly carry out fried it is not necessary to be thawed, frying temperature is adjusted to 170-
190 DEG C, fried 1-3min about；
(6) shape: lift fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in stainless steel pallet
In, recover to shape to room temperature, sample is in slightly round shape, tissue is loose, middle more pine pinhole, the outer crisp inner shortcake of mouthfeel.
The fried purple chips of described quick-frozen conditioning based on the full powder of Rhizoma Steudnerae Henryanae, by adding pea starch, Icing Sugar, butter, water
Formula one or more and optimize technique form, pea starch, Icing Sugar, butter, the prescription quality hundred of four kinds of bases of water
Ratio is divided to be respectively as follows: 0-50%, 0-30%, 0-30%, 30%-65%.
Beneficial effects of the present invention: (1) improves the surcharge of Rhizoma Steudnerae Henryanae, promote the economic development in Radix Ipomoeae plantation area；
(2) both maintained the unique local flavor of Rhizoma Steudnerae Henryanae and nutrition, and be convenient for people to eat again, and the outer crisp inner shortcake of mouthfeel, entrance
Slugging, tempting appetite；
(3) conditioning French fries are processed into by the full powder of Rhizoma Steudnerae Henryanae, enrich the processing approach of Rhizoma Steudnerae Henryanae processing, extend purple chips
Process-cycle, solve potato class product viscosity greatly, the high problem of toughness；
(4) simple to operate, preparation condition is easy to control, and finished product easily preserves, and is that sweet potato stripe processing provides a kind of science, peace
Entirely, the preparation method of health care.
Brief description
To describe the present invention with reference to the accompanying drawings and detailed description in detail；
Fig. 1 is the preparation flow figure of the present invention.
Specific embodiment
Technological means, creation characteristic, reached purpose and effect for making the present invention realize are easy to understand, with reference to
Specific embodiment, is expanded on further the present invention.
With reference to Fig. 1, this specific embodiment employs the following technical solutions: a kind of preparation side of the fried purple chips of quick-frozen conditioning
Method, its preparation process is: (1) weighs: the full powder of precise Rhizoma Steudnerae Henryanae, pea starch, Icing Sugar, butter, water；
(2) and powder: add 55 DEG C of -65 DEG C of warm water in Stainless steel basin, add Icing Sugar, butter and starch, be uniformly dissolved
After add full powder, powder ball will be kneaded into the powder becoming, and makes its smooth surface, high resilience；
(3) bar processed: the powder ball being kneaded into rolling pin is rolled (thickness is about 6 ± 1mm) in flakes, being then cut into length by knife is
5-7cm, width is the strip of 6 ± 1mm, and the bar cutting is placed on pallet, and puts neat, covers preservative film；
(4) freeze: the French fries being well placed are placed on the cryogenic refrigerator at -40 DEG C to -16 DEG C freeze 1-18h；Or in spiral shell
Revolve quick-freezing in instant freezer and reach -18 DEG C to French fries central temperature, then put rapidly under the conditions of -18 DEG C cold storage and save backup；
(5) fried: by the sample freezing, directly carry out fried it is not necessary to be thawed, frying temperature is adjusted to 170-
190 DEG C, fried 1-3min about；
(6) shape: lift fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in stainless steel pallet
In, recover to shape to room temperature, sample is in slightly round shape, tissue is loose, middle more pine pinhole, the outer crisp inner shortcake of mouthfeel.
The fried purple chips of described quick-frozen conditioning based on the full powder of Rhizoma Steudnerae Henryanae, by adding pea starch, Icing Sugar, butter, water
Formula one or more and optimize technique form.
Additionally, the fried purple chips of quick-frozen conditioning based on the described full powder by Rhizoma Steudnerae Henryanae, pea starch, Icing Sugar, butter, water this
The prescription quality percentage of four kinds of bases is respectively as follows: 0-50%, 0-30%, 0-30%, 30%-65%.
This specific embodiment carries out single factor experiment design:
(1) selection of moisture addition: add moisture addition 50%, 52%, 54%, 56%, 58%, 60% system respectively
Standby purple chips, result of the test is shown in Table 1:
Table 1 moisture addition sensory evaluation scores
| Moisture addition (%) | Sensory evaluation scores (are divided) |
| 50% | 55.7±2.11f |
| 52% | 64.1±2.50d |
| 54% | 69.4±1.57c |
| 56% | 85.6±1.89a |
| 58% | 71.0±2.14b |
| 60% | 60.0±1.93e |
Note: mean+SD, same row Superscript letters difference then represents there is significant difference between average.
As shown in Table 1: moisture addition is different, there is significant difference in the sensory evaluation scores of gained.Little in moisture addition
When 56%, with the increase of moisture addition, sensory evaluation scores value gradually rises；When moisture addition is more than 56%, with
The increase of moisture addition, sensory evaluation scores value is gradually lowered.
(2) selection of pea starch addition: add pea starch addition 0%, 4%, 9%, 13%, 17% system respectively
Standby fried Rhizoma Steudnerae Henryanae French fries, result of the test is shown in Table 2:
Table 2 pea starch addition sensory evaluation scores
As shown in Table 2: when starch addition is less than 9%, with the increase of starch addition, sensory evaluation scores value gradually rises
High；When starch addition is more than 9%, with the increase of starch addition, sensory evaluation scores value is gradually reduced.
(3) selection of the consumption of sugar: the consumption 0%, 1%, 3%, 5%, 7%, 9% adding sugar respectively prepares fried Rhizoma Steudnerae Henryanae
French fries, result of the test is shown in as table 3:
The consumption sensory evaluation scores of table 3 sugar
| The consumption (%) of sugar | Sensory evaluation scores (are divided) |
| 0 | 57.7±2.01f |
| 1 | 63.8±2.11d |
| 3 | 72.4±1.87b |
| 5 | 87.1±1.88a |
| 7 | 65.4±1.89c |
| 9 | 58.9±1.64e |
As shown in Table 3: when sugared consumption is less than 5%, with the increase of sugared consumption, sensory evaluation scores value gradually rises；
When sugared consumption is more than 5%, the increase of the consumption of sugar, sensory evaluation scores value is gradually reduced.
(4) selection of the consumption of butter: add the consumption 0%, 0.5%, 1%, 1.5%, 2% of butter, 2.5% system respectively
Standby fried Rhizoma Steudnerae Henryanae French fries, result of the test is shown in Table 4:
The consumption sensory evaluation scores of table 4 butter
As shown in Table 4: when butter consumption is less than 1.5%, with the increase of butter, sensory evaluation scores value gradually rises；?
When the consumption of butter is more than 1.5%, with the increase of the consumption of butter, sensory evaluation scores value is gradually reduced.
(5) selection of deep-fat frying time: add deep-fat frying time 100s respectively, 115s, 130s, 145s, 160s prepare fried purple
Potato French fries, result of the test is shown in Table 5:
Table 5 deep-fat frying time sensory evaluation scores
| Deep-fat frying time (s) | Sensory evaluation scores (are divided) |
| 100 | 49.2±1.65e |
| 115 | 70.0±1.71c |
| 130 | 89.9±1.56a |
| 145 | 70.4±1.94b |
| 160 | 54.4±1.88d |
As shown in Table 5: when deep-fat frying time is less than 130s, with the increase of deep-fat frying time, sensory evaluation scores value gradually rises；
When deep-fat frying time is more than 130s, with the increase of deep-fat frying time, sensory evaluation scores value is gradually reduced.
This specific embodiment carries out response surface design analysis result, and its experimental factor level code designs and independent variable level
It is shown in Table 6:
Table 6 response surface design experimental factor is analyzed
EXPERIMENTAL DESIGN is shown in Table 7 with test results of sensory evaluation:
Table 7 response surface design analysis of experiments scheme and analysis of experiments result
Table 8 regression model the results of analysis of variance
Note: * * pole significant level, i.e. p ＜ 0.01；* significant level, i.e. p ＜ 0.05.
From table 8 Regression Analysis Result, the f value of model is 69.64, p ＜ 0.01, illustrates that this model applicability is good；Two
Secondary item a2, b2, c2, d2Partial regression coefficient p ＜ 0.01 reaches significant level, illustrate pea starch addition, moisture addition,
Butter consumption, deep-fat frying time have pole significance impact to French fries subjective appreciation.
For further determining that the optimal processing parameter of this test, successive Regression is carried out to gained equation, determine optimal quick-freezing
The technological process of conditioning purple chips is Rhizoma Steudnerae Henryanae full powder amount is 60g, and pea starch content is 8.21%, and the addition of water is
56.19%, the consumption of butter is 1.48%, and the consumption of sugar is 5%, and frying temperature is 170 DEG C, and deep-fat frying time is 129.7s, cold
The jelly time is 4h, and the sensory evaluation scores of the conditioning purple chips drawing under this technique are 92.72.In view of practical situation, by optimum
It is 60g that condition is modified to Rhizoma Steudnerae Henryanae full powder amount, and pea starch addition is 8.2%, and the addition of water is 56%, and the consumption of butter is
1.5%, the consumption of sugar is 5%, and frying temperature is 170 DEG C, and deep-fat frying time is 129s, and cooling time is 4h, after experience confirmatory test,
Obtain actual sensory evaluation scores and be 93 points, this test value is close with theoretical expectation values, reproducible it was confirmed the reliability of this model
Property.
This specific embodiment is simple to operate, is processed into conditioning French fries by the full powder of Rhizoma Steudnerae Henryanae, enriches adding of Rhizoma Steudnerae Henryanae processing
Work approach, extends the process-cycle of purple chips, solves potato class product viscosity greatly, the high problem of toughness, and the finished product of preparation is easy
Preserve, maintain the unique local flavor of Rhizoma Steudnerae Henryanae and nutrition, be convenient for people to eat, be sweet potato stripe processing provide a kind of science, safety,
The preparation method of health care, has wide market application foreground.
Embodiment 1: a kind of preparation method of the fried purple chips of quick-frozen conditioning, its preparation process is: (1) weighs: accurately claims
Measure Rhizoma Steudnerae Henryanae full powder 60g, pea starch accounts for full powder 8.5%, Icing Sugar accounts for full powder 5%, butter accounts for full powder 1.5%, water accounts for total amount
56%；
(2) and powder: add 55 DEG C of -60 DEG C of warm water in Stainless steel basin, add Icing Sugar, butter and starch, be uniformly dissolved
After add full powder, powder ball will be kneaded into the powder becoming, and makes its smooth surface, high resilience；
(3) bar processed: the powder ball being kneaded into rolling pin is rolled (thickness is about 6 ± 1mm) in flakes, being then cut into length by knife is
6 ± 1cm, width is the strip of 6 ± 1mm, and the bar cutting is placed on pallet, and puts neat, covers preservative film；
(4) freeze: the cryogenic refrigerator freezing 6h at the French fries being well placed are placed on -40 DEG C；Or in screw fast refreezer
Quick-freezing reaches -18 DEG C to French fries central temperature, then puts rapidly under the conditions of -18 DEG C cold storage and save backup；
(5) fried: by the sample freezing, directly carry out fried it is not necessary to be thawed, frying temperature is adjusted to 180
DEG C, fried 130s about；
(6) shape: lift fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in stainless steel pallet
In, recover to shape to room temperature, sample is in slightly round shape, tissue is loose, middle more pine pinhole, sweet mouthfeel, outer crisp inner shortcake.
Embodiment 2: a kind of preparation method of the fried purple chips of quick-frozen conditioning, its preparation process is: (1) weighs: accurately claims
Measure Rhizoma Steudnerae Henryanae full powder 100g, pea starch accounts for full powder 30%, Icing Sugar accounts for full powder 10%, butter accounts for full powder 6%, water accounts for total amount
60%；
(2) and powder: add 55 DEG C of -60 DEG C of warm water in Stainless steel basin, add Icing Sugar, butter and starch, be uniformly dissolved
After add full powder, powder ball will be kneaded into the powder becoming, and makes its smooth surface, high resilience；
(3) bar processed: the powder ball being kneaded into rolling pin is rolled (thickness is about 6 ± 1mm) in flakes, being then cut into length by knife is
6 ± 1cm, width is the strip of 6 ± 1mm, and the bar cutting is placed on pallet, and puts neat, covers preservative film；
(4) freeze: the cryogenic refrigerator freezing 8h at the French fries being well placed are placed on -30 DEG C；Or in screw fast refreezer
Quick-freezing reaches -18 DEG C to French fries central temperature, then puts rapidly under the conditions of -18 DEG C cold storage and save backup；
(5) fried: by the sample freezing, directly carry out fried it is not necessary to be thawed, frying temperature is adjusted to 190
DEG C, fried 110s about；
(6) shape: lift fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in stainless steel pallet
In, recover to shape to room temperature, sample is in slightly round shape, tissue is loose, middle more pine pinhole, sweet mouthfeel, outer crisp inner shortcake.
Embodiment 3: a kind of preparation method of the fried purple chips of quick-frozen conditioning, its preparation process is: (1) weighs: accurately claims
Measure Rhizoma Steudnerae Henryanae full powder 80g, pea starch accounts for full powder 20%, Icing Sugar accounts for full powder 15%, butter accounts for full powder 4%, water accounts for the 50% of total amount；
(2) and powder: add 55 DEG C of -60 DEG C of warm water in Stainless steel basin, add sugar and starch, add complete after being uniformly dissolved
Powder, will be kneaded into powder ball with the powder becoming, and makes its smooth surface, high resilience；
(3) bar processed: the powder ball being kneaded into rolling pin is rolled (thickness is about 6 ± 1mm) in flakes, being then cut into length by knife is
6 ± 1cm, width is the strip of 6 ± 1mm, and the bar cutting is placed on pallet, and puts neat, covers preservative film；
(4) freeze: the cryogenic refrigerator freezing 10h at the French fries being well placed are placed on -20 DEG C；Or in screw fast refreezer
Quick-freezing reaches -18 DEG C to French fries central temperature, then puts rapidly under the conditions of -18 DEG C cold storage and save backup；
(5) fried: by the sample freezing, directly carry out fried it is not necessary to be thawed, frying temperature is adjusted to 170
DEG C, fried 150s about；
(6) shape: lift fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in stainless steel pallet
In, recover to shape to room temperature, sample is in slightly round shape, tissue is loose, middle more pine pinhole, sweet mouthfeel, outer crisp inner shortcake.
Ultimate principle and principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
, it should be appreciated that the present invention is not restricted to the described embodiments, the simply explanation described in above-described embodiment and description is originally for personnel
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and its
Equivalent thereof.
Claims (4)
1. a kind of preparation method of the fried purple chips of quick-frozen conditioning is it is characterised in that its preparation process is:
(1) weigh: the full powder of precise Rhizoma Steudnerae Henryanae, pea starch, Icing Sugar, butter, water, fried purple chips are with the full powder of Rhizoma Steudnerae Henryanae as base
Plinth, described pea starch, Icing Sugar, butter, the prescription quality percentage of four kinds of bases of water are respectively as follows: 0-50%, 0-30%, 0-
30%th, 30%-65%, by add pea starch, Icing Sugar, butter, water formula one or more and optimize technique form；
And powder (2): add 55 DEG C of -65 DEG C of warm water in Stainless steel basin, add Icing Sugar, butter and starch, after being uniformly dissolved plus
Enter full powder, powder ball will be kneaded into the powder becoming, and make its smooth surface, high resilience；
(3) bar processed: the powder ball being kneaded into rolling pin is rolled (thickness is about 6 ± 1mm) in flakes, being then cut into length by knife is 5-
7cm, width is the strip of 6 ± 1mm, and the bar cutting is placed on pallet, and puts neat, covers preservative film；
(4) freeze: the French fries being well placed are placed on the cryogenic refrigerator at -40 DEG C to -16 DEG C freeze 1-18h；Or in spiral speed
In jelly machine, quick-freezing reaches -18 DEG C to French fries central temperature, then puts rapidly under the conditions of -18 DEG C cold storage and save backup；
(5) fried: by the sample freezing, directly carry out fried it is not necessary to be thawed, frying temperature is adjusted to 170-190
DEG C, fried 1-3min about；
(6) shape: lift fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in stainless steel pallet,
Recover to shape to room temperature, sample is in slightly round shape, tissue is loose, middle more pine pinhole, the outer crisp inner shortcake of mouthfeel.
2. a kind of preparation method of the fried purple chips of quick-frozen conditioning according to claim 1 is it is characterised in that its preparation step
Suddenly it is: (1) weighs: precise Rhizoma Steudnerae Henryanae full powder 60g, pea starch account for full powder 8.5%, Icing Sugar accounts for full powder 5%, butter accounts for full powder
1.5%th, water accounts for the 56% of total amount；
And powder (2): add 55 DEG C of -60 DEG C of warm water in Stainless steel basin, add Icing Sugar, butter and starch, after being uniformly dissolved plus
Enter full powder, powder ball will be kneaded into the powder becoming, and make its smooth surface, high resilience；
(3) bar processed: the powder ball being kneaded into rolling pin is rolled (thickness be about 6 ± 1mm) in flakes, be then cut into by knife length be 6 ±
1cm, width is the strip of 6 ± 1mm, and the bar cutting is placed on pallet, and puts neat, covers preservative film；
(4) freeze: the cryogenic refrigerator freezing 6h at the French fries being well placed are placed on -40 DEG C；Or quick-freezing in screw fast refreezer
Reach -18 DEG C to French fries central temperature, then put rapidly under the conditions of -18 DEG C cold storage and save backup；
(5) fried: by the sample freezing, directly carry out fried it is not necessary to be thawed, frying temperature is adjusted to 180 DEG C, oil
Fried 130s about；
(6) shape: lift fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in stainless steel pallet,
Recover to shape to room temperature, sample is in slightly round shape, tissue is loose, middle more pine pinhole, sweet mouthfeel, outer crisp inner shortcake.
3. a kind of preparation method of the fried purple chips of quick-frozen conditioning according to claim 1 is it is characterised in that its preparation step
Suddenly it is: (1) weighs: precise Rhizoma Steudnerae Henryanae full powder 100g, pea starch account for full powder 30%, Icing Sugar accounts for full powder 10%, butter accounts for full powder
6%th, water accounts for the 60% of total amount；
And powder (2): add 55 DEG C of -60 DEG C of warm water in Stainless steel basin, add Icing Sugar, butter and starch, after being uniformly dissolved plus
Enter full powder, powder ball will be kneaded into the powder becoming, and make its smooth surface, high resilience；
(3) bar processed: the powder ball being kneaded into rolling pin is rolled (thickness be about 6 ± 1mm) in flakes, be then cut into by knife length be 6 ±
1cm, width is the strip of 6 ± 1mm, and the bar cutting is placed on pallet, and puts neat, covers preservative film；
(4) freeze: the cryogenic refrigerator freezing 8h at the French fries being well placed are placed on -30 DEG C；Or quick-freezing in screw fast refreezer
Reach -18 DEG C to French fries central temperature, then put rapidly under the conditions of -18 DEG C cold storage and save backup；
(5) fried: by the sample freezing, directly carry out fried it is not necessary to be thawed, frying temperature is adjusted to 190 DEG C, oil
Fried 110s about；
(6) shape: lift fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in stainless steel pallet,
Recover to shape to room temperature, sample is in slightly round shape, tissue is loose, middle more pine pinhole, sweet mouthfeel, outer crisp inner shortcake.
4. a kind of preparation method of the fried purple chips of quick-frozen conditioning according to claim 1 is it is characterised in that its preparation step
Suddenly it is: (1) weighs: precise Rhizoma Steudnerae Henryanae full powder 80g, pea starch account for full powder 20%, Icing Sugar accounts for full powder 15%, butter accounts for full powder
4%, water accounts for the 50% of total amount；
And powder (2): add 55 DEG C of -60 DEG C of warm water in Stainless steel basin, add sugar and starch, after being uniformly dissolved, add full powder,
Powder ball will be kneaded into the powder becoming, and make its smooth surface, high resilience；
(3) bar processed: the powder ball being kneaded into rolling pin is rolled (thickness be about 6 ± 1mm) in flakes, be then cut into by knife length be 6 ±
1cm, width is the strip of 6 ± 1mm, and the bar cutting is placed on pallet, and puts neat, covers preservative film；
(4) freeze: the cryogenic refrigerator freezing 10h at the French fries being well placed are placed on -20 DEG C；Or quick-freezing in screw fast refreezer
Reach -18 DEG C to French fries central temperature, then put rapidly under the conditions of -18 DEG C cold storage and save backup；
(5) fried: by the sample freezing, directly carry out fried it is not necessary to be thawed, frying temperature is adjusted to 170 DEG C, oil
Fried 150s about；
(6) shape: lift fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in stainless steel pallet,
Recover to shape to room temperature, sample is in slightly round shape, tissue is loose, middle more pine pinhole, sweet mouthfeel, outer crisp inner shortcake.
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| CN201610735157.8A CN106332939A (en) | 2016-08-26 | 2016-08-26 | Preparation method for quickly freezing and conditioning fried purple sweet potato chips |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610735157.8A CN106332939A (en) | 2016-08-26 | 2016-08-26 | Preparation method for quickly freezing and conditioning fried purple sweet potato chips |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602698A (en) * | 2020-03-06 | 2020-09-01 | 河南农业大学 | Preparation method of crispy and soft-shelled purple sweet potato chips |
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| CN111602698B (en) * | 2020-03-06 | 2022-12-06 | 河南农业大学 | Preparation method of crispy and soft-shelled purple sweet potato chips |
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