CN106819999A - A kind of sootiness beef flavour potato chips and preparation method thereof - Google Patents
A kind of sootiness beef flavour potato chips and preparation method thereof Download PDFInfo
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- CN106819999A CN106819999A CN201710012870.4A CN201710012870A CN106819999A CN 106819999 A CN106819999 A CN 106819999A CN 201710012870 A CN201710012870 A CN 201710012870A CN 106819999 A CN106819999 A CN 106819999A
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Abstract
A kind of sootiness beef flavour potato chips, it is characterised in that be made up of following raw material：Potato 220 230, purple potato 70 80, beef 60 70, pyrolkigneous liquid 75 85, maize peel 45 50, appropriate protease, appropriate amylase, 70% ethanol solution are appropriate, arillus longan 35 40, pulp enzyme are appropriate, ginseng 56, Radix Angelicae Sinensis 45, the fleece-flower root 45, tuber of dwarf lilyturf 34 etc.；A kind of sootiness beef flavour potato chips of the invention, potato chips are prepared using potato and purple potato are compound, special frying method, can farthest preserve the nutritive value of purple potato, in order that obtaining potato chips of the invention has the mouthfeel of sootiness beef, it is especially added with the powder that special sootiness beef is made, health-nutrition, fragrance foot, and add the Chinese medical extracts such as ginseng, Radix Angelicae Sinensis, the fleece-flower root, the tuber of dwarf lilyturf, effect with blood yiqi, nutrient health.
Description
Technical field
The present invention relates to a kind of sootiness beef flavour potato chips, more particularly to a kind of sootiness beef flavour potato chips and preparation method thereof.
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 sootiness beef flavour potato chips and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of sootiness beef flavour potato chips, are made up of following raw material：Potato 220-230, purple potato 70-80, beef 60-
70th, pyrolkigneous liquid 75-85, maize peel 45-50, appropriate protease, appropriate amylase, 70% ethanol solution be appropriate, arillus longan 35-40,
Pulp enzyme is appropriate, ginseng 5-6, Radix Angelicae Sinensis 4-5, fleece-flower root 4-5, tuber of dwarf lilyturf 3-4, donkey-hide gelatin 5-6, root of herbaceous peony 3-4, spiceleaf 15-20, pepper powder
15-20, proper amount of salt, appropriate sucrose, appropriate rapeseed oil, appropriate amount of water.
A kind of preparation method of sootiness beef flavour 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）Beef is cleaned, block is cut into, is placed in pot, heat well-done, taking-up beef, be placed in container, pour into pyrolkigneous liquid, soaked
No beef, carry out sootiness, beef is taken out after sootiness is good, be placed in oven for baking to moisture and be evaporated, take out sootiness dried beef slices, put
Crushed in pulverizer, cross 100 mesh sieves, obtain sootiness powdered beef standby；
（4）Arillus longan is cleaned into stoning, with the 5-6 times of water mixing defibrination of quality, filtering obtains longan fruit slurries, and heating is boiled to 60-
65 DEG C of softenings, merge after being cooled to room temperature with pulp enzyme, and pulp enzyme addition is 360 μ L/g, is stirred and evenly mixed, in microwave power
1h is digested under conditions of 540W, 38-40 DEG C, gained enzymolysis liquid is spray-dried, obtain longan fruit powder standby；
（5）The water heating extracting that ginseng, Radix Angelicae Sinensis, the fleece-flower root, the tuber of dwarf lilyturf, donkey-hide gelatin, the root of herbaceous peony are measured with 5-10 times, filtering, obtains Chinese medicine and carries
Thing is taken, it is spray-dried, obtain traditional Chinese medicine powder standby；
（6）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；
（7）By step（1）、（2）、（3）、（4）、（5）The middle powder for obtaining that processes merges, and adds appropriate salt and sucrose tune
Taste, after mixing plus appropriate water, is sufficiently stirred for, and is made after dough and is made the circular potato chips of diameter 2-3cm, thickness 1-1.5mm,
16-18h is freezed under conditions of-20 DEG C-- 19 DEG C, the 90-92 DEG C of vacuum condition under-0.094-- 0.098MPa vacuums
Under, with the fried 15min of rapeseed oil, uniformly step is sprinkled after taking-up（6）In flavoring, after cooling pack, using full of nitrogen
Plastic bag packaging or box-packed, it is to avoid crushing.
Compared with prior art, it is an advantage of the invention that：
A kind of sootiness beef flavour 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 that obtaining of the invention
Potato chips there is the mouthfeel of sootiness beef, be especially added with the powder that special sootiness beef is made, health-nutrition, fragrance foot, and add
Plus the Chinese medical extract, the effect with blood yiqi, nutrient health such as ginseng, Radix Angelicae Sinensis, the fleece-flower root, the tuber of dwarf lilyturf.
Specific embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment：
A kind of sootiness beef flavour potato chips, are made up of following raw material：Potato 220g, purple potato 70g, beef 60g, pyrolkigneous liquid 75g, jade
Rice skin 45g, appropriate protease, appropriate amylase, 70% ethanol solution are appropriate, arillus longan 35g, pulp enzyme in right amount, ginseng 5g, when
Return 4g, fleece-flower root 4g, tuber of dwarf lilyturf 3g, donkey-hide gelatin 5g, root of herbaceous peony 3g, spiceleaf 15g, pepper powder 15g, proper amount of salt, appropriate sucrose, rapeseed oil
In right amount, appropriate amount of water.
A kind of preparation method of sootiness beef flavour 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）Beef is cleaned, block is cut into, is placed in pot, heat well-done, taking-up beef, be placed in container, pour into pyrolkigneous liquid, soaked
No beef, carry out sootiness, beef is taken out after sootiness is good, be placed in oven for baking to moisture and be evaporated, take out sootiness dried beef slices, put
Crushed in pulverizer, cross 100 mesh sieves, obtain sootiness powdered beef standby；
（4）Arillus longan is cleaned into stoning, with 5 times of water mixing defibrinations of quality, filtering obtains longan fruit slurries, and heating is boiled to 60 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 DEG C, gained enzymolysis liquid is spray-dried, obtain longan fruit powder standby；
（5）By ginseng, Radix Angelicae Sinensis, the fleece-flower root, the tuber of dwarf lilyturf, donkey-hide gelatin, the root of herbaceous peony with 5 times of water heating extractings of amount, filter, obtain traditional Chinese medicine extraction
Thing, it is spray-dried, obtain traditional Chinese medicine powder standby；
（6）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；
（7）By step（1）、（2）、（3）、（4）、（5）The middle powder for obtaining that processes merges, and adds appropriate salt and sucrose tune
Taste, after mixing plus appropriate water, is sufficiently stirred for, and is made after dough and is made the circular potato chips of diameter 2cm, thickness 1mm, at -20 DEG C
Under conditions of freeze 16h, under 90 DEG C of vacuum conditions under -0.094MPa vacuums, with the fried 15min of rapeseed oil, after taking-up
It is even to sprinkle step（6）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 sootiness beef flavour potato chips, it is characterised in that be made up of following raw material：Potato 220-230, purple potato
70-80, beef 60-70, pyrolkigneous liquid 75-85, maize peel 45-50, appropriate protease, appropriate amylase, 70% ethanol solution are fitted
Amount, arillus longan 35-40, pulp enzyme appropriate, ginseng 5-6, Radix Angelicae Sinensis 4-5, fleece-flower root 4-5, tuber of dwarf lilyturf 3-4, donkey-hide gelatin 5-6, root of herbaceous peony 3-4,
Spiceleaf 15-20, pepper powder 15-20, proper amount of salt, appropriate sucrose, appropriate rapeseed oil, appropriate amount of water.
2. a kind of preparation method of sootiness beef flavour 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）Beef is cleaned, block is cut into, is placed in pot, heat well-done, taking-up beef, be placed in container, pour into pyrolkigneous liquid, soaked
No beef, carry out sootiness, beef is taken out after sootiness is good, be placed in oven for baking to moisture and be evaporated, take out sootiness dried beef slices, put
Crushed in pulverizer, cross 100 mesh sieves, obtain sootiness powdered beef standby；
（4）Arillus longan is cleaned into stoning, with the 5-6 times of water mixing defibrination of quality, filtering obtains longan fruit slurries, and heating is boiled to 60-
65 DEG C of softenings, merge after being cooled to room temperature with pulp enzyme, and pulp enzyme addition is 360 μ L/g, is stirred and evenly mixed, in microwave power
1h is digested under conditions of 540W, 38-40 DEG C, gained enzymolysis liquid is spray-dried, obtain longan fruit powder standby；
（5）The water heating extracting that ginseng, Radix Angelicae Sinensis, the fleece-flower root, the tuber of dwarf lilyturf, donkey-hide gelatin, the root of herbaceous peony are measured with 5-10 times, filtering, obtains Chinese medicine and carries
Thing is taken, it is spray-dried, obtain traditional Chinese medicine powder standby；
（6）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；
（7）By step（1）、（2）、（3）、（4）、（5）The middle powder for obtaining that processes merges, and adds appropriate salt and sucrose tune
Taste, after mixing plus appropriate water, is sufficiently stirred for, and is made after dough and is made the circular potato chips of diameter 2-3cm, thickness 1-1.5mm,
16-18h is freezed under conditions of-20 DEG C-- 19 DEG C, the 90-92 DEG C of vacuum condition under-0.094-- 0.098MPa vacuums
Under, with the fried 15min of rapeseed oil, uniformly step is sprinkled after taking-up（6）In flavoring, after cooling pack, using full of nitrogen
Plastic bag packaging or box-packed, it is to avoid crushing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710012870.4A CN106819999A (en) | 2017-01-09 | 2017-01-09 | A kind of sootiness beef flavour potato chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710012870.4A CN106819999A (en) | 2017-01-09 | 2017-01-09 | A kind of sootiness beef flavour potato chips and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106819999A true CN106819999A (en) | 2017-06-13 |
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| CN201710012870.4A Pending CN106819999A (en) | 2017-01-09 | 2017-01-09 | A kind of sootiness beef flavour potato chips and preparation method thereof |
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|---|---|---|---|---|
| CN101156691A (en) * | 2007-09-11 | 2008-04-09 | 江苏省农业科学院 | A production process of high activity cmaize peel food fibre and its products |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| 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 |
| CN104397631A (en) * | 2014-12-10 | 2015-03-11 | 青岛七好营养科技有限公司 | Brain-tonifying and intelligence-reinforcing potato chips and preparation method thereof |
| CN104855893A (en) * | 2015-06-04 | 2015-08-26 | 倪群 | Spicy purple sweet potato chip capable of resolving stagnation for tranquilization and preparation method thereof |
| CN105475923A (en) * | 2015-12-28 | 2016-04-13 | 青岛新萌信息技术有限公司 | Multi-nutrient potato chips |
| CN106174247A (en) * | 2016-08-25 | 2016-12-07 | 张旭东 | A kind of nourishing the stomach potato chips and preparation method thereof |
| CN106235146A (en) * | 2016-08-25 | 2016-12-21 | 布志刚 | A kind of many nutrition potato chips |
| CN106262196A (en) * | 2016-08-14 | 2017-01-04 | 丁德凤 | A kind of almond core potato chips and preparation method thereof |
| CN106262212A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of red date potato chips and preparation method thereof |
-
2017
- 2017-01-09 CN CN201710012870.4A patent/CN106819999A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156691A (en) * | 2007-09-11 | 2008-04-09 | 江苏省农业科学院 | A production process of high activity cmaize peel food fibre and its products |
| CN102754797A (en) * | 2012-06-25 | 2012-10-31 | 芜湖市祥荣食品有限公司 | Red date potato chips and preparation method thereof |
| 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 |
| CN104397631A (en) * | 2014-12-10 | 2015-03-11 | 青岛七好营养科技有限公司 | Brain-tonifying and intelligence-reinforcing potato chips and preparation method thereof |
| CN104855893A (en) * | 2015-06-04 | 2015-08-26 | 倪群 | Spicy purple sweet potato chip capable of resolving stagnation for tranquilization and preparation method thereof |
| CN105475923A (en) * | 2015-12-28 | 2016-04-13 | 青岛新萌信息技术有限公司 | Multi-nutrient potato chips |
| CN106262196A (en) * | 2016-08-14 | 2017-01-04 | 丁德凤 | A kind of almond core potato chips and preparation method thereof |
| CN106262212A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of red date 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 |
| CN106235146A (en) * | 2016-08-25 | 2016-12-21 | 布志刚 | A kind of many nutrition potato chips |
Non-Patent Citations (1)
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| 张津凤: "玉米皮膳食纤维的双酶法制备及其性质研究", 《食品研究与开发》 * |
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Application publication date: 20170613 |