CN106333296A - Black bean potato chips and preparation method thereof - Google Patents

Black bean potato chips and preparation method thereof Download PDF

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Publication number
CN106333296A
CN106333296A CN201610669478.2A CN201610669478A CN106333296A CN 106333296 A CN106333296 A CN 106333296A CN 201610669478 A CN201610669478 A CN 201610669478A CN 106333296 A CN106333296 A CN 106333296A
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China
Prior art keywords
potato chips
parts
potato
powder
black
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CN201610669478.2A
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Chinese (zh)
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丁德凤
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丁德凤
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Priority to CN201610669478.2A priority Critical patent/CN106333296A/en
Publication of CN106333296A publication Critical patent/CN106333296A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses black bean potato chips comprising the following raw materials: black beans, mashed potatoes, yellow millet flour, table salt, stevioside, water, dendrobium officinale, stevia, common sage herb, perilla leaf, violet, and a schisandra chinensis powder; an adopted preparation method comprises the following particular steps: (1) preparing a black bean powder; (2) preparing a nutrient solution; (3) preparing a nutritious seasoning sauce; (4) preparing potato chip blanks; (5) preparing deep-fried potato chips; and (6) after centrifugal oil removal of the deep-fried potato chips, smearing with the nutritious seasoning sauce, and vacuum-packaging to obtain the finished product. The potato self nutritional ingredients are retained to a greatest extent, the black beans and other coarse cereals are added, the dendrobium officinale, the schisandra chinensis powder and the like having high nutritional value are used as the raw materials of the potato chips, the nutritional ingredients of the potato chips are greatly enriched, and the prepared potato chips taste fragrant and delicious and have a certain health care function.

Description

A kind of black soya bean potato chips and preparation method thereof
Technical field
The invention belongs to clips processing technical field is and in particular to a kind of black soya bean potato chips and preparation method thereof.
Background technology
Potato block occupies an important position in China's non-staple food industry, has very high nutritive value and medicinal valency Value, containing b group's vitamins 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 amino acid, protein, fat and high-quality starch.In addition, potato tubers also contains Cereal grain institute The carrotene not having and ascorbic acid.In terms of nutritional point, it has more advantages than rice, flour, can supply the mankind big The heat energy of amount.
Potato chips generally adopt fried processing mode, and the oil content in finished product, between 30%-40%, belongs to high oil high salt food Thing, as other fried foods, it is unfavorable to health to be eaten for a long time, and the processing method improving potato chips is very necessary.And, with The raising of living standards of the people, people also pay attention to further for fat content in food, and the requirement to potato chips is not certainly yet therewith Disconnected raising.Nowadays health, nutrition, the food of green are just progressively becoming the main flow of consumption, but existing potato chips taste is single, nutrition Composition also needs to be enriched and strengthen.
Content of the invention
The technical problem to be solved be provide a kind of nutrient content to retain, fortification, taste fragrant beautiful Black soya bean potato chips and preparation method thereof.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is:
A kind of black soya bean potato chips, including the raw material of following weight: 20~30 parts of black soya bean, 80~100 parts of mashed potato, 15~20 parts of yellow millet powder, 2~4 parts of salt, 2~4 parts of stevioside, appropriate amount of water, 3~6 parts of dendrobium candidum, 2~3 parts of STEVIA REBAUDIANA, 1~2 part of Common Sage Herb, 1~2 part of perilla leaf, 1~3 part of violet, 2~6 parts of Fructus Schisandrae Chinensis powder;
Using preparation method include step in detail below:
(1) black soya bean slow fire is fried to ripe perfume (or spice), place in grinder and be ground, obtain black bean powder;
(2) mix after dendrobium candidum, STEVIA REBAUDIANA, Common Sage Herb, perilla leaf, violet cleaning, plus 4~7 times of water normal temperature leachings Bubble 6~10 hours, then 60~70 DEG C of heating decoctions of keeping temperature 1~2 hour, filter, obtain nutrient solution;
(3) nutrient solution that step (2) obtains is added salt, stevioside, stir, constantly heating is concentrated to give nutrition and adjusts Taste sauce;
(4) black bean powder, mashed potato, yellow millet powder and Fructus Schisandrae Chinensis powder are added suitable quantity of water and mix and make agglomerate, use 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 obtaining step (4) controls in 120~130 DEG C of oil temperature fried 5 seconds~10 seconds, makes potato chips surface Golden yellow and crisp taste, obtains potato chips;
(6), after the potato chips centrifugation de-oiling that step (5) is obtained, uniformly spread what step (3) obtained on potato chips surface Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, described step (4) includes, and 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 being:
The present invention remains the nutrient content of potato itself to greatest extent, by adding the coarse cereals such as black soya bean, also will have There is the raw material as potato chips such as dendrobium candidum, Fructus Schisandrae Chinensis powder of better nutritivity value, greatly enriched the nutrient content of potato chips, system The potato chips taste made out is fragrant beautiful, has certain health-care effect;It adopts low-temperature frying and centrifugation de-oiling method, product oil-containing Amount is seldom;Present invention process is simple, and technology is easily mastered, it is easy to accomplish standardization, standardization, factorial praluction, is easy to promote Application.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1:
A kind of black soya bean potato chips, including the raw material of following weight: 20 parts of black soya bean, 80 parts of mashed potato, yellow millet powder 15 parts, 2 parts of salt, 2 parts of stevioside, appropriate amount of water, 3 parts of dendrobium candidum, 2 parts of STEVIA REBAUDIANA, 1 part of Common Sage Herb, 1 part of perilla leaf, purple sieve Blue 1 part, 2 parts of Fructus Schisandrae Chinensis powder;
Using preparation method include step in detail below:
(1) black soya bean slow fire is fried to ripe perfume (or spice), place in grinder and be ground, obtain black bean powder;
(2) mix after dendrobium candidum, STEVIA REBAUDIANA, Common Sage Herb, perilla leaf, violet cleaning, plus 7 times of water soak at room temperature 6 ~10 hours, then 60~70 DEG C of heating of keeping temperature decocted 1 hour, filter, obtain nutrient solution;
(3) nutrient solution that step (2) obtains is added salt, stevioside, stir, constantly heating is concentrated to give nutrition and adjusts Taste sauce;
(4) black bean powder, mashed potato, yellow millet powder and Fructus Schisandrae Chinensis powder are added suitable quantity of water and mix and make agglomerate, use 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) is obtained control fried 10 seconds in 120~130 DEG C of oil temperature, make potato chips surface golden yellow and Crisp taste, obtains potato chips;
(6), after the potato chips centrifugation de-oiling that step (5) is obtained, uniformly spread what step (3) obtained on potato chips surface Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, described step (4) includes, and thin slice is put into steam box, steams 20 minutes with 120 DEG C of steam.
Embodiment 2
A kind of black soya bean potato chips are it is characterised in that include the raw material of following weight: 30 parts of black soya bean, mashed potato 100 Part, 20 parts of yellow millet powder, 4 parts of salt, 4 parts of stevioside, appropriate amount of water, 6 parts of dendrobium candidum, 3 parts of STEVIA REBAUDIANA, 2 parts of Common Sage Herb, purple perilla 2 parts of leaf, 3 parts of violet, 6 parts of Fructus Schisandrae Chinensis powder;
Using preparation method include step in detail below:
(1) black soya bean slow fire is fried to ripe perfume (or spice), place in grinder and be ground, obtain black bean powder;
(2) mix after dendrobium candidum, STEVIA REBAUDIANA, Common Sage Herb, perilla leaf, violet cleaning, plus 4 times of water soak at room temperature 6 ~10 hours, then 60~70 DEG C of heating of keeping temperature decocted 2 hours, filter, obtain nutrient solution;
(3) nutrient solution that step (2) obtains is added salt, stevioside, stir, constantly heating is concentrated to give nutrition and adjusts Taste sauce;
(4) black bean powder, mashed potato, yellow millet powder and Fructus Schisandrae Chinensis powder are added suitable quantity of water and mix and make agglomerate, use 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) is obtained control fried 5 seconds in 120~130 DEG C of oil temperature, make potato chips surface golden yellow and Crisp taste, obtains potato chips;
(6), after the potato chips centrifugation de-oiling that step (5) is obtained, uniformly spread what step (3) obtained on potato chips surface Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, described step (4) includes, and thin slice is put into steam box, steams 25 minutes with 100 DEG C of steam.
The embodiment of the present invention remains the nutrient content of potato itself to greatest extent, with the addition of the coarse cereals such as black soya bean, also Using the dendrobium candidum with better nutritivity value, Fructus Schisandrae Chinensis powder etc. as the raw material of potato chips, greatly enrich the nutrition one-tenth of potato chips Point, the potato chips taste made is fragrant beautiful, has certain health-care effect;It adopts low-temperature frying and centrifugation de-oiling method, produces Product oil content is little;Present invention process is simple, and technology is easily mastered, easy to utilize.
The present invention can be summarized without prejudice to the concrete form of the spirit or essential characteristics of the present invention with others.Therefore, originally The embodiment above of invention all can only be considered that the description of the invention can not limit invention, will in the right with the present invention Ask any change in book suitable implication and scope, be all considered as being included within the scope of the claims.

Claims (2)

1. a kind of black soya bean potato chips are it is characterised in that include the raw material of following weight: 20~30 parts of black soya bean, mashed potato 80~100 parts, 15~20 parts of yellow millet powder, 2~4 parts of salt, 2~4 parts of stevioside, appropriate amount of water, 3~6 parts of dendrobium candidum, sweetleaf 2~3 parts of chrysanthemum, 1~2 part of Common Sage Herb, 1~2 part of perilla leaf, 1~3 part of violet, 2~6 parts of Fructus Schisandrae Chinensis powder;
Using preparation method include step in detail below:
(1) black soya bean slow fire is fried to ripe perfume (or spice), place in grinder and be ground, obtain black bean powder;
(2) mix after dendrobium candidum, STEVIA REBAUDIANA, Common Sage Herb, perilla leaf, violet cleaning, plus 4~7 times of water soak at room temperature 6~ 10 hours, then 60~70 DEG C of heating decoctions of keeping temperature 1~2 hour, filtered, obtain nutrient solution;
(3) nutrient solution that step (2) obtains is added salt, stevioside, stir, constantly heating is concentrated to give nutritious flavouring Sauce;
(4) black bean powder, mashed potato, yellow millet powder and Fructus Schisandrae Chinensis powder are added suitable quantity of water to mix and make agglomerate, use 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) the potato chips base obtaining step (4) controls in 120~130 DEG C of oil temperature fried 5 seconds~10 seconds, makes potato chips surface golden yellow And crisp taste, obtain potato chips;
(6), after the potato chips centrifugation de-oiling that step (5) is obtained, uniformly spread, on potato chips surface, the nutrition that step (3) obtains Tartar sauce, vacuum packaging gets product.
2. a kind of preparation method of black soya bean potato chips according to claim 1, will it is characterised in that described step (4) includes Thin slice puts into steam box, steams 20~25 minutes with 100~120 DEG C of steam.
CN201610669478.2A 2016-08-14 2016-08-14 Black bean potato chips and preparation method thereof Withdrawn CN106333296A (en)

Priority Applications (1)

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CN201610669478.2A CN106333296A (en) 2016-08-14 2016-08-14 Black bean potato chips and preparation method thereof

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102754798A (en) * 2012-06-25 2012-10-31 芜湖市祥荣食品有限公司 Tomato potato chips and preparation method thereof
CN103494144A (en) * 2013-10-16 2014-01-08 吴柠君 Corn-flavored potato chips and producing method thereof
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
CN103750213A (en) * 2013-12-31 2014-04-30 刘禾青 Fresh grapefruit-flavored potato chips and preparation method thereof
CN105639537A (en) * 2015-12-30 2016-06-08 赵新友 Processing technology of potato chips
CN105795395A (en) * 2016-03-31 2016-07-27 上海海洋大学 Enteromorpha potato chips and processing method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102754798A (en) * 2012-06-25 2012-10-31 芜湖市祥荣食品有限公司 Tomato potato chips and preparation method thereof
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
CN103494144A (en) * 2013-10-16 2014-01-08 吴柠君 Corn-flavored potato chips and producing method thereof
CN103750213A (en) * 2013-12-31 2014-04-30 刘禾青 Fresh grapefruit-flavored potato chips and preparation method thereof
CN105639537A (en) * 2015-12-30 2016-06-08 赵新友 Processing technology of potato chips
CN105795395A (en) * 2016-03-31 2016-07-27 上海海洋大学 Enteromorpha potato chips and processing method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
华景清 等: "《粮油加工技术》", 31 August 2010, 中国计量出版社 *

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