CN106490542A - A kind of preparation method of ginger sugar sweet potato chip food - Google Patents
A kind of preparation method of ginger sugar sweet potato chip food Download PDFInfo
- Publication number
- CN106490542A CN106490542A CN201610979837.4A CN201610979837A CN106490542A CN 106490542 A CN106490542 A CN 106490542A CN 201610979837 A CN201610979837 A CN 201610979837A CN 106490542 A CN106490542 A CN 106490542A
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- CN
- China
- Prior art keywords
- preparation
- ginger
- sugar
- rhizoma zingiberis
- potato chips
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- 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
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 46
- 235000008397 ginger Nutrition 0.000 title claims abstract description 46
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 40
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 45
- 235000013606 potato chips Nutrition 0.000 claims abstract description 33
- 239000006188 syrup Substances 0.000 claims abstract description 23
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000007580 dry-mixing Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 3
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of ginger sugar sweet potato chip food, the preparation method includes several steps as follows：The process of Ipomoea batatas Lam.：High-quality Ipomoea batatas Lam. is selected, is cleaned up after peeling, cut into slices, be then placed in soaking 10 20 minutes in colour former, take out and clean, potato chips are obtained；The cooking of Ipomoea batatas Lam.：Potato chips obtained in step a are put in clear water and are heated to water and are opened, heated 10 15 minutes, take out cooling, dry in the sun 23 days makes potato chips moisture 7% 15%, potato chips is obtained and does；The preparation of Rhizoma Zingiberis Recens：Rhizoma Zingiberis Recenss are cleaned peeling, pickled 30 minutes, is chopped into unqualified, prepared broken Rhizoma Zingiberis Recens；The preparation of ginger syrup：White sugar is mixed with water, the sugar juice that concentration is 55% 65% is configured to, broken Rhizoma Zingiberis Recens obtained in step c is put in the sugar juice, and adds a little fecula, Hybrid Heating is stirred, and ginger syrup is obtained；Mix sugar：By ginger syrup obtained in step d in potato chips dry mixing obtained in step b, Drying and cooling, ginger sugar taste potato chips are obtained.The present invention is prepared easily, and excellent taste is a kind of health food of high-quality.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of preparation method of ginger sugar sweet potato chip food.
Background technology
Radix Ipomoeae also known as Rhizoma Dioscoreae, Radix Pachyrhizi Erosi, Rhizoma Dioscoreae esculentae etc., rich in proteins, starch, pectin, cellulose, aminoacid, vitamin and
Several mineral materials, the reputation for having " life prolonging food ".Radix Ipomoeae is not only health food, the good medicine for still getting rid of illness.Radix Ipomoeae has qi-restoratives weary, benefit
Strength, strengthening the spleen and stomach, the cloudy effect of kidney tonifying, Radix Ipomoeae can also control menoxenia, and promoting the production of body fluid to quench thirst controls calentura thirsty.Rhizoma Zingiberis Recens and brown sugar are being given birth to
Also easily obtain in work, the effects such as they also have many benefits, such as Rhizoma Zingiberis Recens energy stomach invigorating nourishing the stomach, warming middle-JIAO to arrest vomiting, warming the lung to relieve cough to people, and
Radix Ipomoeae, Rhizoma Zingiberis Recens, sugar are made a kind of beneficial with healthy food very by the effects such as brown sugar has vigorate qi and replenish the blood, spleen invigorating warming the stomach
Meaningful.
The disclosure of background above technology contents is only used for inventive concept and the technical scheme for aiding in understanding the present invention, and which is not
The prior art of present patent application is necessarily belonged to, is showing the applying date of the above in present patent application without tangible proof
In the case of disclosed, above-mentioned background technology should not be taken to the novelty and creativeness for evaluating the application.
Content of the invention
Present invention is primarily aimed at propose one kind preparing easily, in good taste, the preparation side of the ginger sugar sweet potato chip food of low cost
Method.
Preferably, the present invention can also have following technical characteristic：
A kind of preparation method of ginger sugar sweet potato chip food, the preparation method include several steps as follows：
A, the process of Ipomoea batatas Lam.：High-quality Ipomoea batatas Lam. is selected, is cleaned up after peeling, cut into slices, be then placed in colour former, soaking 10-
20 minutes, take out and clean, potato chips are obtained；
B, the cooking of Ipomoea batatas Lam.：Potato chips obtained in step a are put in clear water and are heated to water and are opened, heat 10-15 minutes, taken out
Cooling, dry in the sun 2-3 days make potato chips moisture in 7%-15%, potato chips are obtained and do；
C, the preparation of Rhizoma Zingiberis Recens：Rhizoma Zingiberis Recenss are cleaned peeling, pickled 30 minutes, is chopped into unqualified, prepared broken Rhizoma Zingiberis Recens；
D, the preparation of ginger syrup：White sugar is mixed with water, the sugar juice that concentration is 55%-65% is configured to, by step c system
The broken Rhizoma Zingiberis Recens for obtaining are put in the sugar juice, and add a small amount of fecula, and Hybrid Heating is stirred, and ginger syrup is obtained；
E, mix sugar：By ginger syrup obtained in step d in potato chips dry mixing obtained in step b, Drying and cooling, ginger sugar taste potato is obtained
Piece.
Preferably, the raw materials by weight portion ratio is：Ipomoea batatas Lam. 10-15 parts, Rhizoma Zingiberis Recenss 0.5-1 parts, white sugar 4-9 parts.
Preferably, the raw materials by weight portion ratio is：10 parts of Ipomoea batatas Lam., 0.5 part of Rhizoma Zingiberis Recenss, 5 parts of white sugar.
Preferably, step a is put in colour former and soaks 12 minutes.
Preferably, step b is heated 10 minutes, and dry in the sun 2 days makes potato chips moisture 8%, potato chips is obtained and does.
Preferably, step d is configured to the sucrose solution that concentration is 55%, and broken Rhizoma Zingiberis Recens obtained in step c are put in the sucrose solution,
And add a small amount of fecula, Hybrid Heating to stir, ginger syrup is obtained.
Preferably, the fecula is Semen Maydis powder.
Preferably, the temperature of the Hybrid Heating stirring is 60-70 DEG C.
Preferably, the obtained ginger syrup moisture is 8%-13%.
Preferably, the ginger syrup moisture is 8%.
The beneficial effect that the present invention is compared with the prior art includes：Increased Ipomoea batatas Lam., the purposes of Rhizoma Zingiberis Recenss agricultural product, expansion kind
The finished product taste of potato；Processing method of the present invention is simple, and product is easy to carry, and products taste is good；Add in ginger syrup a small amount of
Fecula, makes ginger syrup have more stickiness, mix last even closer in potato chips, also strengthen potato chips mouthfeel；The present invention is prepared easily, mouth
Sense is splendid, is a kind of health food of high-quality.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.It is emphasized that the description below is only
Only it is exemplary, rather than in order to limit the scope of the present invention and its application.
Embodiment one：
A kind of preparation method of ginger sugar sweet potato chip food, the preparation method include several steps as follows：
A, the process of Ipomoea batatas Lam.：High-quality Ipomoea batatas Lam. is selected, is cleaned up after peeling, cut into slices, be then placed in colour former, soaking 12
Minute, take out and clean, potato chips are obtained；
B, the cooking of Ipomoea batatas Lam.：Potato chips obtained in step a are put in clear water and are heated to water and are opened, heated 10 minutes, taken out cold
But, dry in the sun 2 days, make potato chips moisture 8%, potato chips are obtained and do；
C, the preparation of Rhizoma Zingiberis Recens：Rhizoma Zingiberis Recenss are cleaned peeling, pickled 30 minutes, is chopped into unqualified, prepared broken Rhizoma Zingiberis Recens；
D, the preparation of ginger syrup：White sugar is mixed with water, the sugar juice that concentration is 55% is configured to, by obtained in step c
Broken Rhizoma Zingiberis Recens are put in the sugar juice, and add a small amount of fecula, by sugar juice, fecula, the mixing of broken Rhizoma Zingiberis Recens, be heated to 60 DEG C, moisture is obtained
Content is 8% ginger syrup；
E, mix sugar：By ginger syrup obtained in step d in potato chips dry mixing obtained in step b, Drying and cooling, ginger sugar taste potato is obtained
Piece.
Preferably, the raw materials by weight portion ratio is：10 parts of Ipomoea batatas Lam., 0.5 part of Rhizoma Zingiberis Recenss, 5 parts of white sugar.
Preferably, the fecula is Semen Maydis powder.
Embodiment two：
A kind of preparation method of ginger sugar sweet potato chip food, the preparation method include several steps as follows：
A, the process of Ipomoea batatas Lam.：High-quality Ipomoea batatas Lam. is selected, is cleaned up after peeling, cut into slices, be then placed in colour former, soaking 13
Minute, take out and clean, potato chips are obtained；
B, the cooking of Ipomoea batatas Lam.：Potato chips obtained in step a are put in clear water and are heated to water and are opened, heated 12 minutes, taken out cold
But, dry in the sun 2 days, make potato chips moisture 9%, potato chips are obtained and do；
C, the preparation of Rhizoma Zingiberis Recens：Rhizoma Zingiberis Recenss are cleaned peeling, pickled 30 minutes, is chopped into unqualified, prepared broken Rhizoma Zingiberis Recens；
D, the preparation of ginger syrup：White sugar is mixed with water, the sugar juice that concentration is 60% is configured to, by obtained in step c
Broken Rhizoma Zingiberis Recens are put in the sugar juice, and add a small amount of fecula, by sugar juice, fecula, the mixing of broken Rhizoma Zingiberis Recens, be heated to 65 DEG C, moisture is obtained
Content is 10% ginger syrup；
E, mix sugar：By ginger syrup obtained in step d in potato chips dry mixing obtained in step b, Drying and cooling, ginger sugar taste potato is obtained
Piece.
Preferably, the raw materials by weight portion ratio is：13 parts of Ipomoea batatas Lam., 0.7 part of Rhizoma Zingiberis Recenss, 7 parts of white sugar.
Preferably, the fecula is Semen Maydis powder.
10056 although the present invention and its advantages have been described in detail, it should be appreciated that do not offseting the spirit and scope of the present invention
Interior, can make a variety of changes, replace and change.Additionally, the scope of present invention application is not limited to description in description
Process, machine, manufacture, material composition, mode, the specific embodiment of method and steps.From the disclosure of the present invention, art technology
Personnel are by easily using substantially performing and corresponding embodiment identical function described herein or achieve showing for identical result
Having or later by the process that develops, machine, manufacture, material composition, mode, method or step.Therefore, claims meaning
Including these processes, machine, manufacture, material composition, mode, method or step.
Claims (10)
1. a kind of preparation method of ginger sugar sweet potato chip food, it is characterised in that：The preparation method includes several steps as follows：
A, the process of Ipomoea batatas Lam.：High-quality Ipomoea batatas Lam. is selected, is cleaned up after peeling, cut into slices, be then placed in 10-20 point of immersion in colour former
Clock, takes out and cleans, and potato chips are obtained；
B, the cooking of Ipomoea batatas Lam.：Potato chips obtained in step a are put in clear water and are heated to water and are opened, heat 10-15 minutes, taken out cold
But, dry in the sun 2-3 days, make potato chips moisture in 7%-15%, potato chips are obtained and do；
C, the preparation of Rhizoma Zingiberis Recens：Rhizoma Zingiberis Recenss are cleaned peeling, pickled 30 minutes, is chopped into unqualified, prepared broken Rhizoma Zingiberis Recens；
D, the preparation of ginger syrup：White sugar is mixed with water, the sugar juice that concentration is 55%-65% is configured to, by obtained in step c
Broken Rhizoma Zingiberis Recens are put in the sugar juice, and add a small amount of fecula, and Hybrid Heating is stirred, and ginger syrup is obtained；
E, mix sugar：By ginger syrup obtained in step d in potato chips dry mixing obtained in step b, Drying and cooling, ginger sugar taste potato chips are obtained.
2. a kind of preparation method of ginger sugar sweet potato chip food as claimed in claim 1, it is characterised in that：The raw materials by weight portion
Than for：Ipomoea batatas Lam. 10-15 parts, Rhizoma Zingiberis Recenss 0.5-1 parts, white sugar 4-9 parts.
3. a kind of preparation method of ginger sugar sweet potato chip food as claimed in claim 1, it is characterised in that：The raw materials by weight portion
Than for：10 parts of Ipomoea batatas Lam., 0.5 part of Rhizoma Zingiberis Recenss, 5 parts of white sugar.
4. a kind of preparation method of ginger sugar sweet potato chip food as claimed in claim 1, it is characterised in that：Step a is put into color development
Soak 12 minutes in agent.
5. a kind of preparation method of ginger sugar sweet potato chip food as claimed in claim 1, it is characterised in that：Step b heats 10 points
Clock, dry in the sun 2 days make potato chips moisture 8%, potato chips are obtained and do.
6. a kind of preparation method of ginger sugar sweet potato chip food as claimed in claim 1, it is characterised in that：Step d is configured to dense
The sucrose solution for 55% is spent, broken Rhizoma Zingiberis Recens obtained in step c are put in the sucrose solution, and add a small amount of fecula, Hybrid Heating is stirred, be obtained
Ginger syrup.
7. a kind of preparation method of ginger sugar sweet potato chip food as claimed in claim 6, it is characterised in that：The fecula is Semen Maydis powder.
8. a kind of preparation method of ginger sugar sweet potato chip food as claimed in claim 6, it is characterised in that：The Hybrid Heating stirring
Temperature is 60-70 DEG C.
9. a kind of preparation method of ginger sugar sweet potato chip food as claimed in claim 6, it is characterised in that：The obtained ginger syrup water
It is 8%-13% to divide content.
10. a kind of preparation method of ginger sugar sweet potato chip food as claimed in claim 9, it is characterised in that：The ginger syrup moisture contains
Measure as 8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610979837.4A CN106490542A (en) | 2016-11-08 | 2016-11-08 | A kind of preparation method of ginger sugar sweet potato chip food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610979837.4A CN106490542A (en) | 2016-11-08 | 2016-11-08 | A kind of preparation method of ginger sugar sweet potato chip food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490542A true CN106490542A (en) | 2017-03-15 |
Family
ID=58323310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610979837.4A Pending CN106490542A (en) | 2016-11-08 | 2016-11-08 | A kind of preparation method of ginger sugar sweet potato chip food |
Country Status (1)
| Country | Link |
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| CN (1) | CN106490542A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279428A (en) * | 2017-06-14 | 2017-10-24 | 百色学院 | A kind of preparation method of ginger sugar purple sweet potato chips |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536758A (en) * | 2008-10-08 | 2009-09-23 | 刘镇齐 | Sweet potato chip food |
| CN103815315A (en) * | 2014-01-22 | 2014-05-28 | 安徽省佳食乐食品加工有限公司 | Ginger juice potato chip and preparation method thereof |
| CN105325965A (en) * | 2015-12-16 | 2016-02-17 | 青岛畅隆电力设备有限公司 | Chips capable of tonifying spleen and nourishing stomach |
| CN105410779A (en) * | 2015-10-30 | 2016-03-23 | 忻州师范学院 | Chenopodium quinoa willd potato chips and preparation method thereof |
| CN105685890A (en) * | 2016-02-07 | 2016-06-22 | 朱陈伟 | Process for preparing sweet potato slices |
-
2016
- 2016-11-08 CN CN201610979837.4A patent/CN106490542A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536758A (en) * | 2008-10-08 | 2009-09-23 | 刘镇齐 | Sweet potato chip food |
| CN103815315A (en) * | 2014-01-22 | 2014-05-28 | 安徽省佳食乐食品加工有限公司 | Ginger juice potato chip and preparation method thereof |
| CN105410779A (en) * | 2015-10-30 | 2016-03-23 | 忻州师范学院 | Chenopodium quinoa willd potato chips and preparation method thereof |
| CN105325965A (en) * | 2015-12-16 | 2016-02-17 | 青岛畅隆电力设备有限公司 | Chips capable of tonifying spleen and nourishing stomach |
| CN105685890A (en) * | 2016-02-07 | 2016-06-22 | 朱陈伟 | Process for preparing sweet potato slices |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279428A (en) * | 2017-06-14 | 2017-10-24 | 百色学院 | A kind of preparation method of ginger sugar purple sweet potato chips |
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Application publication date: 20170315 |
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