CN106805092A - A kind of cumin nutrition potato chips and preparation method thereof - Google Patents
A kind of cumin nutrition potato chips and preparation method thereof Download PDFInfo
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- CN106805092A CN106805092A CN201710012869.1A CN201710012869A CN106805092A CN 106805092 A CN106805092 A CN 106805092A CN 201710012869 A CN201710012869 A CN 201710012869A CN 106805092 A CN106805092 A CN 106805092A
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- potato
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- potato chips
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 27
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 20
- 230000035764 nutrition Effects 0.000 title claims abstract description 20
- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 17
- 244000304337 Cuminum cyminum Species 0.000 title claims abstract 6
- 238000002360 preparation method Methods 0.000 title claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 19
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 19
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 15
- 235000009973 maize Nutrition 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 12
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 11
- 241000352057 Solanum vernei Species 0.000 claims abstract description 11
- 239000004382 Amylase Substances 0.000 claims abstract description 10
- 102000013142 Amylases Human genes 0.000 claims abstract description 10
- 108010065511 Amylases Proteins 0.000 claims abstract description 10
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 10
- 235000019418 amylase Nutrition 0.000 claims abstract description 10
- 241000132012 Atractylodes Species 0.000 claims abstract description 9
- 240000004307 Citrus medica Species 0.000 claims abstract description 9
- 244000197580 Poria cocos Species 0.000 claims abstract description 9
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 241001522129 Pinellia Species 0.000 claims abstract description 7
- 239000000835 fiber Substances 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 27
- 238000001035 drying Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 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 description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000035614 depigmentation Effects 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 230000036571 hydration Effects 0.000 claims description 3
- 238000006703 hydration reaction Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 230000035508 accumulation Effects 0.000 abstract description 2
- 238000009825 accumulation Methods 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000003608 fece Anatomy 0.000 abstract description 2
- 238000005213 imbibition Methods 0.000 abstract description 2
- 210000002429 large intestine Anatomy 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000036186 satiety Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 241000510672 Cuminum Species 0.000 description 11
- 241000371652 Curvularia clavata Species 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001228 trophic effect 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
Abstract
A kind of cumin nutrition potato chips, are made up of following raw material：Potato 220 230, purple potato 70 80, maize peel 45 50, appropriate protease, appropriate amylase, 70% ethanol solution are appropriate, jujube 30 35, pulp enzyme appropriate, Poria cocos 56, the dried immature fruit of citron orange 67, the bighead atractylodes rhizome 45, the tuber of pinellia 34, dried orange peel 67 etc.；A kind of cumin nutrition potato chips of the invention, potato chips are prepared using potato and purple potato are compound, special frying method, the nutritive value of purple potato can farthest be preserved, in order that the nutrition of potato chips is more abundant, addition cmaize peel food fibre, the waste of maize peel in processing corn is avoided first, and cmaize peel food fibre has the effect of norcholesterol, the volume of excreta in enteron aisle can be increased, help is discharged, take vivotoxin out of, there is good water imbibition, satiety is good, in order to improve the nutrition of potato chips of the present invention, it is especially added with jujube, vitamin content enriches, and and Poria cocos, the dried immature fruit of citron orange, the Chinese medical extracts such as the bighead atractylodes rhizome are arranged in pairs or groups, enter taste, large intestine channel, relieving stagnant Qi disperse accumulations, warm stomach is made good use of.
Description
Technical field
The present invention relates to a kind of cumin nutrition potato chips, more particularly to a kind of cumin nutrition potato chips and its preparation side
Method.
Background technology
Potato chips refer to the snacks being made up as main material of potato, and preparation method is that potato is made in blocks, so
Fried goods is baked to crisp mouth and is subject to seasoning afterwards, because its is in good taste, has become one of main snacks of people, traditional potato chips
Generally make raw material single, seldom, nutrition is also lacked taste, now people's potato chips big to snacks, particularly demand, not
It is satisfied with these, with the improvement of living standards, people extraordinarily pay attention to health, therefore nutrition is more preferably, and it is with health role
Potato chips more favored by people.
Application number：201310661989.6 have applied for a kind of black rice potato chip, contain black rice 30-55%, dried sweet potato 40-
60%, flavoring 2-6%, spice 0.02-0.2%.The preparation method of black rice potato chip is：By black rice eluriate it is clean, dry, dry in the air
Shine after being 15-20% to water content, mix dried sweet potato, crush and mix, feeding bulking machine is expanded, cut into sheet, spray flavoring
And spice, packaging.It can be seen that its trophic structure and health-care efficacy etc. are single, it is impossible to meet the demand of people.
The content of the invention
It is not enough instant invention overcomes prior art, there is provided a kind of cumin nutrition potato chips and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of cumin nutrition potato chips, are made up of following raw material：Potato 220-230, purple potato 70-80, maize peel 45-
50th, appropriate protease, appropriate amylase, 70% ethanol solution are appropriate, jujube 30-35, pulp enzyme are appropriate, Poria cocos 5-6, dried immature fruit of citron orange 6-
7th, bighead atractylodes rhizome 4-5, tuber of pinellia 3-4, dried orange peel 6-7, spiceleaf 15-20, pepper powder 8-10, cumin powder 15-20, proper amount of salt, appropriate sucrose,
Appropriate rapeseed oil, appropriate amount of water.
A kind of preparation method of cumin nutrition potato chips, including following technique：
（1）Maize peel is rinsed 2-3 times with clear water, is drained the water, 80 mesh sieves were crushed in low temperature drying, in 70% ethanol at 80 DEG C
Solution is with 1：10 ratio mixing, depigmentation, low temperature drying, with 15-18 are removed in mechanical shaking extraction 1 hour under conditions of 55-60 DEG C
The hydration of times weight simultaneously, adjusts pH to 5.9-6.3, protease is added with every gram of protease of maize peel 50LPAU, at 50 DEG C
Under the conditions of be incubated enzymolysis 1-1.2 hour, then amylase is added with the amylase of every gram of maize peel 20U, the guarantor under conditions of 70 DEG C
Temperature enzymolysis 2.4-2.5 hours, enzymolysis terminates rear centrifugation, filters, and taking precipitate is washed with water 5-6 times, and low temperature drying is obtained
Cmaize peel food fibre, it is standby；
（2）Potato, purple potato are cleaned, is removed the peel, cut into slices after draining the water, slice thickness is put into container in 1.5-2mm, added
Boiling water blanching, the blanching time drains the water after 2-3min, taking-up, is placed in expanded in microblogging bulking machine, microwave power 8kW, expanded
30-35s, obtains puffed potato, purple sweet potato chips, is placed in pulverizer and crushes, and crosses 80 mesh sieves, obtains compound potato powder standby；
（3）The water heating extracting that Poria cocos, the dried immature fruit of citron orange, the bighead atractylodes rhizome, the tuber of pinellia, dried orange peel are measured with 5-10 times, filtering, obtains Chinese medical extract, passes through
Spray drying, obtains traditional Chinese medicine powder standby；
（4）Jujube is cleaned into stoning, with the 5-6 times of water mixing defibrination of quality, filtering obtains jujube slurries, and heating is boiled to 60-65 DEG C
Soften, merge with pulp enzyme after being cooled to room temperature, pulp enzyme addition is 360 μ L/g, is stirred and evenly mixed, in microwave power 540W,
1h is digested under conditions of 38-40 DEG C, gained enzymolysis liquid is spray-dried, obtain red date powder standby；
（5）Spiceleaf is placed in stir-frying machine and is stir-fried to aromatic flavour, powder is milled to after taking-up, cross 100 mesh sieves, obtain spiceleaf powder, with
Pepper powder merges, and mixes standby；
（6）By step（1）、（2）、（3）、（4）The middle powder for obtaining that processes merges, and adds appropriate salt and sucrose seasoning, mixes
After even plus appropriate water, it is sufficiently stirred for, is made after dough and is made the circular potato chips of diameter 2-3cm, thickness 1-1.5mm, -20
16-18h is freezed under conditions of DEG C-- 19 DEG C, under 90-92 DEG C of vacuum condition under-0.094-- 0.098MPa vacuums, dish is used
The fried 15min of seed oil, uniformly step is sprinkled after taking-up（5）In flavoring, after cooling pack, using the polybag full of nitrogen
Packaging is box-packed, it is to avoid crushing.
Compared with prior art, it is an advantage of the invention that：
A kind of cumin nutrition potato chips of the invention, potato chips are prepared using potato and purple potato are compound, special frying method, can be with
The nutritive value of purple potato is farthest preserved, in order that the nutrition of potato chips is more abundant, cmaize peel food fibre is added, first
The waste of maize peel in processing corn is avoided, and cmaize peel food fibre has the effect of norcholesterol, by increasing capacitance it is possible to increase intestines
The volume of excreta in road, helps discharge, and takes vivotoxin out of, there is good water imbibition, and satiety is good, in order to improve the present invention
The nutrition of potato chips, is especially added with jujube, and vitamin content enriches, and with the Chinese medical extract collocation such as Poria cocos, the dried immature fruit of citron orange, the bighead atractylodes rhizome, enter
Taste, large intestine channel, relieving stagnant Qi disperse accumulations, warm stomach are made good use of.
Specific embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment：
A kind of cumin nutrition potato chips, are made up of following raw material：Potato 220g, purple potato 70g, maize peel 45g, protease are fitted
Amount, appropriate amylase, 70% ethanol solution are appropriate, jujube 30g, pulp enzyme are appropriate, Poria cocos 5g, dried immature fruit of citron orange 6g, bighead atractylodes rhizome 4g, tuber of pinellia 3g,
Dried orange peel 6g, spiceleaf 15g, pepper powder 8g, cumin powder 15g, proper amount of salt, appropriate sucrose, appropriate rapeseed oil, appropriate amount of water.
A kind of preparation method of cumin nutrition potato chips, including following technique：
（1）Maize peel is rinsed 2 times with clear water, is drained the water, 80 mesh sieves were crushed in low temperature drying, molten in 70% ethanol at 80 DEG C
Liquid is with 1：Depigmentation is removed in 10 ratio mixing, mechanical shaking extraction 1 hour under conditions of 55 DEG C, low temperature drying, with 15 times of weight
Hydration simultaneously, adjusts pH to 5.9, and protease is added with every gram of protease of maize peel 50LPAU, and enzyme is incubated under conditions of 50 DEG C
Solution 1 hour, then amylase is added with every gram of amylase of maize peel 20U, enzymolysis 2.4 hours, enzyme are incubated under conditions of 70 DEG C
Solution terminates rear centrifugation, and filtering, taking precipitate is washed with water 5 times, and low temperature drying obtains cmaize peel food fibre, standby；
（2）Potato, purple potato are cleaned, is removed the peel, cut into slices after draining the water, slice thickness is put into container in 1.5mm, addition boiling
Water blanching, the blanching time drains the water after 2min, taking-up, is placed in expanded in microblogging bulking machine, microwave power 8kW, expanded 30s,
Puffed potato, purple sweet potato chips are obtained, is placed in pulverizer and is crushed, cross 80 mesh sieves, obtain compound potato powder standby；
（3）By Poria cocos, the dried immature fruit of citron orange, the bighead atractylodes rhizome, the tuber of pinellia, dried orange peel with 5 times of water heating extractings of amount, filter, Chinese medical extract is obtained, through spraying
Dry, obtain traditional Chinese medicine powder standby；
（4）Jujube is cleaned into stoning, with 5 times of water mixing defibrinations of quality, filtering obtains jujube slurries, and heating is boiled to 60 DEG C of softenings,
Merge with pulp enzyme after being cooled to room temperature, pulp enzyme addition is 360 μ L/g, is stirred and evenly mixed, in microwave power 540W, 38 DEG C
Under the conditions of digest 1h, gained enzymolysis liquid is spray-dried, obtain red date powder standby；
（5）Spiceleaf is placed in stir-frying machine and is stir-fried to aromatic flavour, powder is milled to after taking-up, cross 100 mesh sieves, obtain spiceleaf powder, with
Pepper powder merges, and mixes standby；
（6）By step（1）、（2）、（3）、（4）The middle powder for obtaining that processes merges, and adds appropriate salt and sucrose seasoning, mixes
After even plus appropriate water, it is sufficiently stirred for, is made after dough and is made the circular potato chips of diameter 2cm, thickness 1mm, in -20 DEG C of condition
Lower freezing 16h, under 90 DEG C of vacuum conditions under -0.094MPa vacuums, with the fried 15min of rapeseed oil, uniformly sprinkles after taking-up
Step（5）In flavoring, after cooling pack, using the plastic bag packaging full of nitrogen or box-packed, it is to avoid crushing.
Claims (2)
1. a kind of cumin nutrition potato chips, it is characterised in that be made up of following raw material：Potato 220-230, purple potato
70-80, maize peel 45-50, appropriate protease, appropriate amylase, 70% ethanol solution are appropriate, jujube 30-35, pulp enzyme are appropriate,
Poria cocos 5-6, dried immature fruit of citron orange 6-7, bighead atractylodes rhizome 4-5, tuber of pinellia 3-4, dried orange peel 6-7, spiceleaf 15-20, pepper powder 8-10, cumin powder 15-20, salt
In right amount, appropriate sucrose, appropriate rapeseed oil, appropriate amount of water.
2. a kind of preparation method of cumin nutrition potato chips as claimed in claim 1, it is characterised in that including following technique：
（1）Maize peel is rinsed 2-3 times with clear water, is drained the water, 80 mesh sieves were crushed in low temperature drying, in 70% ethanol at 80 DEG C
Solution is with 1：10 ratio mixing, depigmentation, low temperature drying, with 15-18 are removed in mechanical shaking extraction 1 hour under conditions of 55-60 DEG C
The hydration of times weight simultaneously, adjusts pH to 5.9-6.3, protease is added with every gram of protease of maize peel 50LPAU, at 50 DEG C
Under the conditions of be incubated enzymolysis 1-1.2 hour, then amylase is added with the amylase of every gram of maize peel 20U, the guarantor under conditions of 70 DEG C
Temperature enzymolysis 2.4-2.5 hours, enzymolysis terminates rear centrifugation, filters, and taking precipitate is washed with water 5-6 times, and low temperature drying is obtained
Cmaize peel food fibre, it is standby；
（2）Potato, purple potato are cleaned, is removed the peel, cut into slices after draining the water, slice thickness is put into container in 1.5-2mm, added
Boiling water blanching, the blanching time drains the water after 2-3min, taking-up, is placed in expanded in microblogging bulking machine, microwave power 8kW, expanded
30-35s, obtains puffed potato, purple sweet potato chips, is placed in pulverizer and crushes, and crosses 80 mesh sieves, obtains compound potato powder standby；
（3）The water heating extracting that Poria cocos, the dried immature fruit of citron orange, the bighead atractylodes rhizome, the tuber of pinellia, dried orange peel are measured with 5-10 times, filtering, obtains Chinese medical extract, passes through
Spray drying, obtains traditional Chinese medicine powder standby；
（4）Jujube is cleaned into stoning, with the 5-6 times of water mixing defibrination of quality, filtering obtains jujube slurries, and heating is boiled to 60-65 DEG C
Soften, merge with pulp enzyme after being cooled to room temperature, pulp enzyme addition is 360 μ L/g, is stirred and evenly mixed, in microwave power 540W,
1h is digested under conditions of 38-40 DEG C, gained enzymolysis liquid is spray-dried, obtain red date powder standby；
（5）Spiceleaf is placed in stir-frying machine and is stir-fried to aromatic flavour, powder is milled to after taking-up, cross 100 mesh sieves, obtain spiceleaf powder, with
Pepper powder merges, and mixes standby；
（6）By step（1）、（2）、（3）、（4）The middle powder for obtaining that processes merges, and adds appropriate salt and sucrose seasoning, mixes
After even plus appropriate water, it is sufficiently stirred for, is made after dough and is made the circular potato chips of diameter 2-3cm, thickness 1-1.5mm, -20
16-18h is freezed under conditions of DEG C-- 19 DEG C, under 90-92 DEG C of vacuum condition under-0.094-- 0.098MPa vacuums, dish is used
The fried 15min of seed oil, uniformly step is sprinkled after taking-up（5）In flavoring, after cooling pack, using the polybag full of nitrogen
Packaging is box-packed, it is to avoid crushing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710012869.1A CN106805092A (en) | 2017-01-09 | 2017-01-09 | A kind of cumin nutrition potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710012869.1A CN106805092A (en) | 2017-01-09 | 2017-01-09 | A kind of cumin nutrition potato chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106805092A true CN106805092A (en) | 2017-06-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710012869.1A Pending CN106805092A (en) | 2017-01-09 | 2017-01-09 | A kind of cumin nutrition potato chips and preparation method thereof |
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| Country | Link |
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| CN (1) | CN106805092A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772352A (en) * | 2017-10-20 | 2018-03-09 | 福建达利食品科技有限公司 | It is a kind of to transmit stable potato bubble processing method |
| CN114698780A (en) * | 2021-11-05 | 2022-07-05 | 杭州西马克食品有限公司 | Bamboo shoot dietary fiber leisure potato chips and processing method thereof |
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| CN106235146A (en) * | 2016-08-25 | 2016-12-21 | 布志刚 | A kind of many nutrition potato chips |
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2017
- 2017-01-09 CN CN201710012869.1A patent/CN106805092A/en active Pending
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| CN103844228A (en) * | 2014-01-22 | 2014-06-11 | 安徽省佳食乐食品加工有限公司 | Purple sweet potato chips and preparation method thereof |
| CN106262196A (en) * | 2016-08-14 | 2017-01-04 | 丁德凤 | A kind of almond core potato chips and preparation method thereof |
| CN106174247A (en) * | 2016-08-25 | 2016-12-07 | 张旭东 | A kind of nourishing the stomach potato chips and preparation method thereof |
| CN106213333A (en) * | 2016-08-25 | 2016-12-14 | 布志刚 | A kind of nourshing Yin and drynsessmoistening prescription potato chips |
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| Title |
|---|
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772352A (en) * | 2017-10-20 | 2018-03-09 | 福建达利食品科技有限公司 | It is a kind of to transmit stable potato bubble processing method |
| CN107772352B (en) * | 2017-10-20 | 2018-08-31 | 福建达利食品科技有限公司 | A kind of potato bubble processing method that transmission is stable |
| CN114698780A (en) * | 2021-11-05 | 2022-07-05 | 杭州西马克食品有限公司 | Bamboo shoot dietary fiber leisure potato chips and processing method thereof |
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