CN107334108A - A kind of preparation method of Chinese chestnut corn-potato slices - Google Patents
A kind of preparation method of Chinese chestnut corn-potato slices Download PDFInfo
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- CN107334108A CN107334108A CN201710357726.4A CN201710357726A CN107334108A CN 107334108 A CN107334108 A CN 107334108A CN 201710357726 A CN201710357726 A CN 201710357726A CN 107334108 A CN107334108 A CN 107334108A
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- parts
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- corn
- chinese chestnut
- dough
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Abstract
The invention discloses a kind of preparation method of Chinese chestnut corn-potato slices, the problem of preparation for solving potato chips in the prior art is influenceed by potato collecting season, and nutritional ingredient is destroyed, and salt content is high.The Chinese chestnut corn-potato slices of the present invention are made up of the raw material of following parts by weight：40 60 parts of farina, 20 30 parts of cornstarch, 10 20 parts of lotus nut starch, 15 parts of rice-chestnut powder, 15 parts of butter, 0.01 0.05 parts of salt.The present invention preparation method be：Prepare raw material；Cooked dough；The dough of curing is pressed into thin slice with tablet press machine；Dry, packaging, produce after cutting thin slice into pieces potato chips by specification.The present invention is nutritious, and formula is reasonable, and in good taste, preparation method is scientific and reasonable, and technique is simple, easy to operate.
Description
Technical field
The invention belongs to food-making technology field, and in particular to a kind of preparation method of Chinese chestnut corn-potato slices.
Background technology
The primary raw material of potato chips is potato, contains B group's vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and a large amount of
Good fiber quality element, also containing the nutrient such as trace element, amino acid, protein, fat and high-quality starch.Common potato chips are
It is processed into by potato by section, at high temperature with together with oil, typically contains 30%-40% fat.It is different according to taste, some
Also contain in brand potato chips compared with high salt.
Potato chips of the prior art causes the part B family vitamin in raw material to be destroyed at high temperature, uses simultaneously
Potato slice processing potato chips are influenceed by potato collecting season, and the high salt in potato chips is unfavorable for health.
Therefore it provides a kind of potato chips, its processing is not influenceed by potato collecting season, and nutritional ingredient is not destroyed, saliferous
Measure low, become those skilled in the art's urgent problem to be solved.
The content of the invention
Present invention solves the technical problem that：A kind of preparation method of Chinese chestnut corn-potato slices is provided, solves potato in the prior art
The problem of preparation of piece is influenceed by potato collecting season, and nutritional ingredient is destroyed, and salt content is high.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of preparation method of Chinese chestnut corn-potato slices, described Chinese chestnut corn-potato slices are made up of the raw material of following parts by weight：
Farina 40-60 parts, cornstarch 20-30 parts, lotus nut starch 10-20 parts, rice-chestnut powder 1-5 parts, butter 1-5 parts, salt
0.01-0.05 parts；
Described preparation method then comprises the following steps：
Step 1：Prepare raw material：The raw material is weighed by weight, after being well mixed, adds water to stir, dough is made；
Step 2：By the dough rest；
Step 3：The dough of curing is pressed into thin slice with tablet press machine；
Step 4：Dry, packaging, produce after cutting thin slice into pieces potato chips by specification.
Further, in the step 1, amount of water is the 30-45% of the raw material weight.
Further, in the step 1, the temperature for adding water is 40-50 DEG C.
Further, in the step 2, the condition of the curing is 3-5 hours under the conditions of dough is placed in into 50-60 DEG C.
Further, in the step 4, the drying is vacuum drying, and dry temperature is 60-80 DEG C, is dried to water
It is divided into 8%-12%.
Rice-chestnut powder of the present invention is Chinese chestnut shells, crushing and processing are made.
Chinese chestnut (scientific name：Castanea mollissima BL.), also known as：Chestnut (common name), Chinese chestnut (thing class is matched well), stalwart chestnut
(province such as Hebei), hair chestnut (Henan), wind chestnut (Guangdong), the good reputation of " king of dry fruit " is known as, it is also known as " ginseng abroad
Fruit ".Its is nutritious, is up to 70.1% containing sugar and starch, protein 7%.In addition, also fatty, calcium, phosphorus, iron, a variety of tieing up him
Life and trace element, all high chestnut of the more general dry fruit of content of particularly Vitamin C, B1 and carrotene is nutritious, except rich in
Outside starch, contain monose and disaccharide, carotene, thiamine, riboflavin, niacin, ascorbic acid, protein, fat, inorganic
The nutriments such as salt.The traditional Chinese medical science thinks that chestnut has kidney and spleen invigorating, physical fitness, beneficial stomach soothing the liver and other effects.It is referred to as " fruit of kidney ".
Lotus nut starch of the present invention is that lotus seeds processing is made.
Lotus seeds, Chinese medicine name.For nymphaeaceae plant lotus Nelumbo nucifera Gaertn. dry mature seed.Distribution
In China north and south each province.With tonifying spleen and stopping diarrhea, stop-band, the puckery essence of kidney-nourishing, the effect of mental-tranquilization.It is usually used in splenasthenic diarrhea, with,
Seminal emission, palpitation and insomnia.Lotus seeds are rich in protein, more clock vitamin and minerals and trace element, and heat is also higher, especially
Good calcium source, phosphorus source.Lotus seeds also have asparagine and melitriose etc..
Compared with prior art, the invention has the advantages that：
The present invention is nutritious, and formula is reasonable, and in good taste, preparation method is scientific and reasonable, and technique is simple, easy to operate.
The present invention is processed into potato chips using farina, cornstarch, lotus nut starch, rice-chestnut powder, rich in vitamin, egg
The multiple nutritional components such as white matter, trace element.The present invention prepares potato chips using farina, overcomes traditional handicraft using new
Fresh potato prepares the problem of potato chips are by seasonal effect.Gained potato chips are made in the present invention, without fried process, using low temperature drying,
Do not destroy nutritional ingredient.Butter and a small amount of salt are added in the present invention, it is not only tasty for improving mouthfeel, and salt content
It is low, overcome threat of the high salt to health in traditional handicraft.
Embodiment
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
A kind of Chinese chestnut corn-potato slices, are made up of the raw material of following parts by weight：Farina 40-60 parts, cornstarch 20-
30 parts, lotus nut starch 10-20 parts, rice-chestnut powder 1-5 parts, butter 1-5 parts, salt 0.01-0.05 parts.
Preferably, it is made up of the raw material of following parts by weight：Farina 45-55 parts, cornstarch 22-28 parts, lotus seeds
Powder 12-17 parts, rice-chestnut powder 2-4 parts, butter 2-4 parts, salt 0.02-0.04 parts.
Preferably, it is made up of the raw material of following parts by weight：50 parts of farina, 25 parts of cornstarch, 16 parts of lotus nut starch,
4 parts of rice-chestnut powder, 3 parts of butter, 0.02 part of salt.
A kind of preparation method of Chinese chestnut corn-potato slices, specifically includes following steps：
Step 1：Prepare raw material：The raw material is weighed by weight, after being well mixed, adds water to stir, dough is made；
Step 2：By the dough rest；
Step 3：The dough of curing is pressed into thin slice with tablet press machine；
Step 4：Dry, packaging, produce after cutting thin slice into pieces potato chips by specification.
In the step 1, amount of water is the 30-45% of the raw material weight, and the temperature for adding water is 40-50 DEG C.
In the step 2, the condition of the curing is 3-5 hours under the conditions of dough is placed in into 50-60 DEG C.
In the step 4, the drying is vacuum drying, and dry temperature is 60-80 DEG C, and it is 8%- to dry to moisture
12%.
Embodiment 1
The preparation of Chinese chestnut corn-potato slices
Raw material weight proportioning of soup processed：50 parts of farina, 25 parts of cornstarch, 16 parts of lotus nut starch, 4 parts of rice-chestnut powder, butter 3
Part, 0.02 part of salt.
Preparation method：
Step 1：50 parts of farina, 25 parts of cornstarch, 16 parts of lotus nut starch, 4 parts of rice-chestnut powder, Huang are weighed by weight
3 parts of oil, 0.02 part of salt, after being well mixed, add 45% water of raw material weight, stir, dough is made；
Step 2：3 hours under the conditions of dough is placed in into 60 DEG C；
Step 3：The dough of curing is pressed into thin slice with tablet press machine；
Step 4：It is 8% that thin slice is cut into pieces potato chips to be dried under vacuum to moisture after 80 DEG C by specification, packaging, is produced.
Embodiment 2
The preparation of Chinese chestnut corn-potato slices
Raw material weight proportioning of soup processed：40 parts of farina, 30 parts of cornstarch, 10 parts of lotus nut starch, 1 part of rice-chestnut powder, butter 5
Part, 0.05 part of salt.
Preparation method：
Step 1：40 parts of farina, 30 parts of cornstarch, 10 parts of lotus nut starch, 1 part of rice-chestnut powder, Huang are weighed by weight
5 parts of oil, 0.05 part of salt, after being well mixed, add 30% water of raw material weight, stir, dough is made；
Step 2：5 hours under the conditions of dough is placed in into 50 DEG C；
Step 3：The dough of curing is pressed into thin slice with tablet press machine；
Step 4：It is 12% that thin slice is cut into pieces potato chips to be dried under vacuum to moisture after 60 DEG C by specification, packaging, is produced.
Embodiment 3
The preparation of Chinese chestnut corn-potato slices
Raw material weight proportioning of soup processed：60 parts of farina, 20 parts of cornstarch, 20 parts of lotus nut starch, 5 parts of rice-chestnut powder, butter 1
Part, 0.01 part of salt.
Preparation method：
Step 1：60 parts of farina, 20 parts of cornstarch, 20 parts of lotus nut starch, 5 parts of rice-chestnut powder, Huang are weighed by weight
1 part of oil, 0.01 part of salt, after being well mixed, add 40% water of raw material weight, stir, dough is made；
Step 2：4 hours under the conditions of dough is placed in into 55 DEG C；
Step 3：The dough of curing is pressed into thin slice with tablet press machine；
Step 4：It is 10% that thin slice is cut into pieces potato chips to be dried under vacuum to moisture after 70 DEG C by specification, packaging, is produced.
Embodiment 4
The preparation of Chinese chestnut corn-potato slices
Raw material weight proportioning of soup processed：45 parts of farina, 28 parts of cornstarch, 17 parts of lotus nut starch, 4 parts of rice-chestnut powder, butter 2
Part, 0.04 part of salt.
Preparation method：
Step 1：45 parts of farina, 28 parts of cornstarch, 17 parts of lotus nut starch, 4 parts of rice-chestnut powder, Huang are weighed by weight
2 parts of oil, 0.04 part of salt, after being well mixed, add 45% water of raw material weight, stir, dough is made；
Step 2：6 hours under the conditions of dough is placed in into 55 DEG C；
Step 3：The dough of curing is pressed into thin slice with tablet press machine；
Step 4：It is 10% that thin slice is cut into pieces potato chips to be dried under vacuum to moisture after 70 DEG C by specification, packaging, is produced.
Embodiment 5
The preparation of Chinese chestnut corn-potato slices
Raw material weight proportioning of soup processed：55 parts of farina, 22 parts of cornstarch, 12 parts of lotus nut starch, 2 parts of rice-chestnut powder, butter 4
Part, 0.02 part of salt.
Preparation method：
Step 1：55 parts of farina, 22 parts of cornstarch, 12 parts of lotus nut starch, 2 parts of rice-chestnut powder, Huang are weighed by weight
4 parts of oil, 0.02 part of salt, after being well mixed, add 45% water of raw material weight, stir, dough is made；
Step 2：5 hours under the conditions of dough is placed in into 50 DEG C；
Step 3：The dough of curing is pressed into thin slice with tablet press machine；
Step 4：It is 11% that thin slice is cut into pieces potato chips to be dried under vacuum to moisture after 60 DEG C by specification, packaging, is produced.
Above-described embodiment is only one of the preferred embodiment of the present invention, should not be taken to limit the protection model of the present invention
Enclose, as long as the present invention body design thought and that mentally makes have no the change of essential meaning or polishing, it is solved
Technical problem it is still consistent with the present invention, should be included in protection scope of the present invention within.
Claims (5)
- A kind of 1. preparation method of Chinese chestnut corn-potato slices, it is characterised in that：Described Chinese chestnut corn-potato slices are by following parts by weight Raw material is made：Farina 40-60 parts, cornstarch 20-30 parts, lotus nut starch 10-20 parts, rice-chestnut powder 1-5 parts, butter 1-5 Part, salt 0.01-0.05 parts；Described preparation method then comprises the following steps：Step 1：Prepare raw material：The raw material is weighed by weight, after being well mixed, adds water to stir, dough is made；Step 2：By the dough rest；Step 3：The dough of curing is pressed into thin slice with tablet press machine；Step 4：Dry, packaging, produce after cutting thin slice into pieces potato chips by specification.
- A kind of 2. preparation method of Chinese chestnut corn-potato slices according to claim 1, it is characterised in that：In the step 1, add Water is the 30-45% of the raw material weight.
- A kind of 3. preparation method of Chinese chestnut corn-potato slices according to claim 2, it is characterised in that：In the step 1, add The temperature of water is 40-50 DEG C.
- A kind of 4. preparation method of Chinese chestnut corn-potato slices according to claim 3, it is characterised in that：In the step 2, institute The condition for stating curing is 3-5 hours under the conditions of dough is placed in into 50-60 DEG C.
- A kind of 5. preparation method of Chinese chestnut corn-potato slices according to claim 4, it is characterised in that：It is described in the step 4 It is 60-80 DEG C to dry as vacuum drying, dry temperature, and it is 8%-12% to dry to moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710357726.4A CN107334108A (en) | 2017-05-19 | 2017-05-19 | A kind of preparation method of Chinese chestnut corn-potato slices |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710357726.4A CN107334108A (en) | 2017-05-19 | 2017-05-19 | A kind of preparation method of Chinese chestnut corn-potato slices |
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| CN107334108A true CN107334108A (en) | 2017-11-10 |
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| CN201710357726.4A Pending CN107334108A (en) | 2017-05-19 | 2017-05-19 | A kind of preparation method of Chinese chestnut corn-potato slices |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN105266094A (en) * | 2015-10-20 | 2016-01-27 | 青岛安惠仕生物制药有限公司 | Multi-nutrition potato chips |
-
2017
- 2017-05-19 CN CN201710357726.4A patent/CN107334108A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN105266094A (en) * | 2015-10-20 | 2016-01-27 | 青岛安惠仕生物制药有限公司 | Multi-nutrition potato chips |
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Application publication date: 20171110 |
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