CN107549718A - A kind of preparation method of the non-fried potato chips containing OPC - Google Patents
A kind of preparation method of the non-fried potato chips containing OPC Download PDFInfo
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- CN107549718A CN107549718A CN201710942688.9A CN201710942688A CN107549718A CN 107549718 A CN107549718 A CN 107549718A CN 201710942688 A CN201710942688 A CN 201710942688A CN 107549718 A CN107549718 A CN 107549718A
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Abstract
A kind of preparation method of the non-fried potato chips containing OPC, comprises the following steps：Fresh potato piece is placed in the soak containing OPC and flavoring ingredients and soaked, then after drying embrittlement and seasoning again, is prepared into the non-fried potato chips containing OPC.OPC is dissolved in soak and potato chips are placed in soak and is soaked, OPC is set effectively to penetrate into potato chips, and whole lucifuge in process, and use microwave vacuum drying technology, antioxidation activity that is largely effective, being continuously kept natural anti-oxidation additive OPC, gained potato crispy chip is non-fried healthy product, has higher safety in utilization and healthy functions.
Description
Technical field
The present invention relates to potato processing technique field, and in particular to a kind of system of the non-fried potato chips containing OPC
Preparation Method.
Background technology
Potato is known as the laudatory title of " underground apple " and " the second bread ".The potato planting area and yield in China at present
Equal position is at the forefront in the world.China's potato main product divides into five big advantage producing regions, and wherein north China Region, Southwest Region, northwest three is big
The potato in advantage producing region is all mainly used in processing.China's potato processing technology has realized nationalization substantially with equipment, processing
Development space and market development potential are huge.Potato products mainly have farina, Quan Fen, French fries, potato chips, potato at present
Mud, Hash Browns etc..Potato crispy chip has the characteristics that delicious food, nutrition, instant as a kind of instant food, it has also become a lot
The pith of national snack market.
At present, the processing method of potato crispy chip is mostly fried processing, and oil content is generally 30% or so, the high oily high salt of category
Food.As other fried foods, it is unfavorable to health to be eaten for a long time.Meanwhile rich amyloid potato food adds through high temperature
There may be the acrylamide with carcinogenic risk that content does not wait after work processing, and for high fat of blood, hypertension, cardiovascular and cerebrovascular
The people of disease and diabetes chronic diseases, edible potato chips have higher health risk.The primary raw material potato of potato chips
Contain the B groups vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, trace element, albumen
The nutrients such as matter, fat, but heat endurance is not high at high temperature for part B family vitamin, easily destroyed loss；In addition, plus
Work potato chips do not possess anti-oxidation function and the function of internal singlet oxygen and oxygen radical are quenched, and singlet-oxygen quenching and oxygen are certainly
It is very heavy for the fat personage and inferior health personage of the high hot article such as often feeding potato chips by base, raising autoimmunity
Want.
OPC is one of maximally effective natural of removing people's interior free yl generally acknowledged in the world at present, is
The most potent free radical scavenger found so far, there is activity inside very strong, the Green Tea Extract of OPC
Oxidability is 50 times of vitamin E, ascorbic 20 times, and absorb it is rapid complete, be a kind of excellent water-soluble sexual health into
Point.But the less stable of anthocyanidin, the influence of easily heated, oxygen and light and produce performance loss.
The content of the invention
In view of the shortcomings of the prior art, the invention provides a kind of non-fried potato chips containing OPC with healthcare function
Preparation method.
The present invention solve the technical scheme that uses of above-mentioned technical problem for：A kind of non-fried potato chips containing OPC
Preparation method, its step include：Fresh potato piece is placed in the soak containing OPC and flavoring ingredients and soaked, so
After drying embrittlement and seasoning again, the non-fried potato chips containing OPC are prepared into.
A kind of preparation method of described non-fried potato chips containing OPC, its specific steps include：
(1) cutting in slicer will be placed in after fresh potato cleaning peeling and is 1~2mm thin slice, and rinsed with water
Remove the starch on surface；
(2) potato block that step (1) obtains is placed in water blanching enzyme deactivation, pulls out and drain away the water；
(3) by the potato block that step (2) obtains be placed in 3~5 times of parts by weight containing OPC and flavoring ingredients
Soaked in soak, obtain soaking potato chips；
(4) the immersion potato chips obtained by step (3) are dried up using nitrogen, obtains just dry potato chips；
(5) the first dry potato chips obtained by step (4) are placed in micro-wave vacuum bulking machine and carry out expanding treatment；
(6) puffed sweet potato chips after step (5) processing are allocated using flavoring, obtains seasoning potato chips；
(7) the seasoning potato chips that step (6) obtains are subjected to quantitative and nitrogen charging, lucifuge, sealing, dry packing, obtain this
The non-fried potato crispy chip of the natural anti-oxidation of invention, above-mentioned steps (3)-(6) are carried out under lucifuge or subdued light conditions.
Preferably, blanching destroy the enzyme treatment technique is in described step (2)：Be placed in boiling 3 in 85~90 DEG C of water~
5min。
Preferably, the soak Central Plains cyanine containing OPC and flavoring ingredients described in described step (3)
The concentration of element is 0.05~0.15%.
Preferably, described flavoring ingredients are at least two in water-soluble material, including salt, monosodium glutamate, sugar, citric acid
Kind and vitamin C, its concentration in soak are 1~5%.
Preferably, soak time is 2~4h in described step (3).
Preferably, in described step (4), immersion potato chips are dried up to potato chips moisture at 6~9 DEG C using nitrogen and contained
Measure as 13~16%.
Preferably, in described step (5), micro-wave vacuum bulking processing art for producing is：Microwave power 12W/g‐1, place
Manage time 3min.
How by high anti-oxidation activity water-soluble natural anti-oxidation health additive OPC effectively penetrate potato
In piece, and holding lasting in process its antioxygenic property is that the present invention first has to solve the problems, such as, the present invention will tool
There is the creative infiltration of the OPC of excellent healthcare function to add into potato chips and using the non-fried processing method in short-term of vacuum
Work is made.In the inventive solutions, OPC is dissolved in soak and potato chips is placed in soak and soaked, made
OPC is effectively penetrated into potato chips, and whole lucifuge in process, and uses microwave vacuum drying technology, is extremely had
The antioxidation activity of natural anti-oxidation additive OPC is imitated, has been continuously kept, gained potato crispy chip is non-fried strong
Health product, there is higher safety in utilization and healthy functions.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1：A kind of preparation method of the non-fried potato chips containing OPC, its step include：By fresh Ma Ling
Potato chips, which are placed in the soak containing OPC and flavoring ingredients, to be soaked, and then after drying embrittlement and seasoning again, is prepared into
Non-fried potato chips containing OPC.
A kind of preparation method of described non-fried potato chips containing OPC, its specific steps include：
(1) cutting in slicer will be placed in after fresh potato cleaning peeling and is 1~2mm thin slice, and rinsed with water
Remove the starch on surface；
(2) potato block that step (1) obtains is placed in boiling 4min in 88 DEG C of water and carries out blanching enzyme deactivation, pulled out and drip
Solid carbon dioxide point；
(3) potato block that step (2) obtains is placed in the immersion containing OPC and flavoring ingredients of 4 times of parts by weight
3h is soaked in liquid, obtains soaking potato chips；
(4) the immersion potato chips obtained by step (3) are dried up using nitrogen, obtains just dry potato chips；
(5) the first dry potato chips obtained by step (4) are placed in micro-wave vacuum bulking machine and carry out expanding treatment；
(6) puffed sweet potato chips after step (5) processing are allocated using flavoring, obtains seasoning potato chips；
(7) the seasoning potato chips that step (6) obtains are subjected to quantitative and nitrogen charging, lucifuge, sealing, dry packing, obtain this
The non-fried potato crispy chip of the natural anti-oxidation of invention, above-mentioned steps (3)-(6) are carried out under lucifuge or subdued light conditions.
Preferably, the soak Central Plains cyanine containing OPC and flavoring ingredients described in described step (3)
The concentration of element is 0.1%；Described flavoring ingredients are water-soluble material, including salt, citric acid and vitamin C, and it is soaking
It is 3% to steep the concentration in liquid；In described step (4), immersion potato chips are dried up to potato chips moisture at 7 DEG C using nitrogen
For 15%；In described step (5), micro-wave vacuum bulking processing art for producing is：Microwave power 12W/g‐1, processing time
3min；Flavoring in described step (6) is edible oil and spice.Described edible oil is a small amount of using liquid sprayer
It is sprayed on potato crispy chip, described spice is using on a small amount of sprinkling of solid spray device and potato crispy chip.
After testing, the potato crispy chip moisture that the present embodiment obtains is 3.97%, Vitamin C content 92.4mg/
100g, procyanidin content 28.5mg/100g, no curling, matter is crisp, form is intact.
Embodiment 2：A kind of preparation method of the non-fried potato chips containing OPC, its specific steps include：
(1) cutting in slicer will be placed in after fresh potato cleaning peeling and is 1~2mm thin slice, and rinsed with water
Remove the starch on surface；
(2) potato block that step (1) obtains is placed in boiling 3min in 85 DEG C of water and carries out blanching enzyme deactivation, pulled out and drip
Solid carbon dioxide point；
(3) potato block that step (2) obtains is placed in the immersion containing OPC and flavoring ingredients of 3 times of parts by weight
2h is soaked in liquid, obtains soaking potato chips；
(4) the immersion potato chips obtained by step (3) are dried up using nitrogen, obtains just dry potato chips；
(5) the first dry potato chips obtained by step (4) are placed in micro-wave vacuum bulking machine and carry out expanding treatment；
(6) puffed sweet potato chips after step (5) processing are allocated using flavoring, obtains seasoning potato chips；
(7) the seasoning potato chips that step (6) obtains are subjected to quantitative and nitrogen charging, lucifuge, sealing, dry packing, obtain this
The non-fried potato crispy chip of the natural anti-oxidation of invention, above-mentioned steps (3)-(6) are carried out under lucifuge or subdued light conditions.
Preferably, the soak Central Plains cyanine containing OPC and flavoring ingredients described in described step (3)
The concentration of element is 0.05%；Described flavoring ingredients are water-soluble material, including monosodium glutamate, sugar and vitamin C, and it is in soak
In concentration be 1%；In described step (4), will immersion potato chips used at 6 DEG C nitrogen dry up to potato chips moisture for
13%；In described step (5), micro-wave vacuum bulking processing art for producing is：Microwave power 12W/g‐1, processing time 3min；
Flavoring in described step (6) is edible oil and spice.Described edible oil is sprayed on a small quantity using liquid sprayer
On potato crispy chip, described spice is using on a small amount of sprinkling of solid spray device and potato crispy chip.
After testing, the potato crispy chip moisture that the present embodiment obtains is 3.73%, Vitamin C content 88.3mg/
100g, procyanidin content 25.6mg/100g, no curling, matter is crisp, form is intact.
Embodiment 3：A kind of preparation method of the non-fried potato chips containing OPC, its specific steps include：
(1) cutting in slicer will be placed in after fresh potato cleaning peeling and is 1~2mm thin slice, and rinsed with water
Remove the starch on surface；
(2) potato block that step (1) obtains is placed in boiling 5min in 90 DEG C of water and carries out blanching enzyme deactivation, pulled out and drip
Solid carbon dioxide point；
(3) potato block that step (2) obtains is placed in the immersion containing OPC and flavoring ingredients of 5 times of parts by weight
4h is soaked in liquid, obtains soaking potato chips；
(4) the immersion potato chips obtained by step (3) are dried up using nitrogen, obtains just dry potato chips；
(5) the first dry potato chips obtained by step (4) are placed in micro-wave vacuum bulking machine and carry out expanding treatment；
(6) puffed sweet potato chips after step (5) processing are allocated using flavoring, obtains seasoning potato chips；
(7) the seasoning potato chips that step (6) obtains are subjected to quantitative and nitrogen charging, lucifuge, sealing, dry packing, obtain this
The non-fried potato crispy chip of the natural anti-oxidation of invention, above-mentioned steps (3)-(6) are carried out under lucifuge or subdued light conditions.
Preferably, the soak Central Plains cyanine containing OPC and flavoring ingredients described in described step (3)
The concentration of element is 0.15%；Described flavoring ingredients are water-soluble material, including salt, monosodium glutamate, sugar, citric acid and vitamin
C, its concentration in soak are 5%；In described step (4), immersion potato chips are dried up to potato chips at 9 DEG C using nitrogen
Moisture is 16%；In described step (5), micro-wave vacuum bulking processing art for producing is：Microwave power 12W/g‐1, processing
Time 3min；Flavoring in described step (6) is edible oil and spice.Described edible oil uses liquid sprayer
It is sprayed on a small quantity on potato crispy chip, described spice is using on a small amount of sprinkling of solid spray device and potato crispy chip.
After testing, the potato crispy chip moisture that the present embodiment obtains is 4.04%, Vitamin C content 98.5mg/
100g, procyanidin content 33.1mg/100g, no curling, matter is crisp, form is intact.
Embodiment 4：A kind of preparation method of the non-fried potato chips containing OPC, its specific steps include：
(1) cutting in slicer will be placed in after fresh potato cleaning peeling and is 1~2mm thin slice, and rinsed with water
Remove the starch on surface；
(2) potato block that step (1) obtains is placed in boiling 5min in 85 DEG C of water and carries out blanching enzyme deactivation, pulled out and drip
Solid carbon dioxide point；
(3) potato block that step (2) obtains is placed in the immersion containing OPC and flavoring ingredients of 3 times of parts by weight
4h is soaked in liquid, obtains soaking potato chips；
(4) the immersion potato chips obtained by step (3) are dried up using nitrogen, obtains just dry potato chips；
(5) the first dry potato chips obtained by step (4) are placed in micro-wave vacuum bulking machine and carry out expanding treatment；
(6) puffed sweet potato chips after step (5) processing are allocated using flavoring, obtains seasoning potato chips；
(7) the seasoning potato chips that step (6) obtains are subjected to quantitative and nitrogen charging, lucifuge, sealing, dry packing, obtain this
The non-fried potato crispy chip of the natural anti-oxidation of invention, above-mentioned steps (3)-(6) are carried out under lucifuge or subdued light conditions.
Preferably, the soak Central Plains cyanine containing OPC and flavoring ingredients described in described step (3)
The concentration of element is 0.05%；Described flavoring ingredients are water-soluble material, including monosodium glutamate, citric acid and vitamin C, and it is soaking
It is 1% to steep the concentration in liquid；In described step (4), immersion potato chips are dried up to potato chips moisture at 9 DEG C using nitrogen
For 13%；In described step (5), micro-wave vacuum bulking processing art for producing is：Microwave power 12W/g‐1, processing time
3min；Flavoring in described step (6) is edible oil and spice.Described edible oil is a small amount of using liquid sprayer
It is sprayed on potato crispy chip, described spice is using on a small amount of sprinkling of solid spray device and potato crispy chip.
After testing, the potato crispy chip moisture that the present embodiment obtains is 3.90%, Vitamin C content 89.3mg/
100g, procyanidin content 25.2mg/100g, no curling, matter is crisp, form is intact.
Embodiment 5：A kind of preparation method of the non-fried potato chips containing OPC, its specific steps include：
(1) cutting in slicer will be placed in after fresh potato cleaning peeling and is 1~2mm thin slice, and rinsed with water
Remove the starch on surface；
(2) potato block that step (1) obtains is placed in boiling 4min in 89 DEG C of water and carries out blanching enzyme deactivation, pulled out and drip
Solid carbon dioxide point；
(3) potato block that step (2) obtains is placed in the immersion containing OPC and flavoring ingredients of 4 times of parts by weight
2h is soaked in liquid, obtains soaking potato chips；
(4) the immersion potato chips obtained by step (3) are dried up using nitrogen, obtains just dry potato chips；
(5) the first dry potato chips obtained by step (4) are placed in micro-wave vacuum bulking machine and carry out expanding treatment；
(6) puffed sweet potato chips after step (5) processing are allocated using flavoring, obtains seasoning potato chips；
(7) the seasoning potato chips that step (6) obtains are subjected to quantitative and nitrogen charging, lucifuge, sealing, dry packing, obtain this
The non-fried potato crispy chip of the natural anti-oxidation of invention, above-mentioned steps (3)-(6) are carried out under lucifuge or subdued light conditions.
Preferably, the soak Central Plains cyanine containing OPC and flavoring ingredients described in described step (3)
The concentration of element is 0.12%；Described flavoring ingredients are water-soluble material, including salt, monosodium glutamate, sugar, citric acid and vitamin
C, its concentration in soak are 2%；In described step (4), immersion potato chips are dried up to potato chips at 8 DEG C using nitrogen
Moisture is 14%；In described step (5), micro-wave vacuum bulking processing art for producing is：Microwave power 12W/g‐1, processing
Time 3min；Flavoring in described step (6) is edible oil and spice.Described edible oil uses liquid sprayer
It is sprayed on a small quantity on potato crispy chip, described spice is using on a small amount of sprinkling of solid spray device and potato crispy chip.
After testing, the potato crispy chip moisture that the present embodiment obtains is 3.65%, Vitamin C content 87.0mg/
100g, procyanidin content 29.7mg/100g, no curling, matter is crisp, form is intact.
It should be pointed out that described above is only some preferred embodiments invented, but the present invention is not limited to herein
Disclosed form, change and change that all those skilled in the art are carried out do not depart from the spirit and scope of invention, then all Ying Fa
In the protection domain of bright appended claims.
Claims (8)
1. a kind of preparation method of the non-fried potato chips containing OPC, it is characterised in that comprise the following steps：By fresh horse
Bell potato chips, which are placed in the soak containing OPC and flavoring ingredients, to be soaked, and then after drying embrittlement and seasoning again, is prepared
Obtain the non-fried potato chips containing OPC.
A kind of 2. preparation method of non-fried potato chips containing OPC according to claim 1, it is characterised in that bag
Include step in detail below：
(1) cutting in slicer will be placed in after fresh potato cleaning peeling and is 1~2mm thin slice, and washed off with water
The starch on surface；
(2) potato block that step (1) obtains is placed in water blanching enzyme deactivation, pulls out and drain away the water；
(3) potato block that step (2) obtains is placed in the immersion containing OPC and flavoring ingredients of 3~5 times of parts by weight
Soaked in liquid, obtain soaking potato chips；
(4) the immersion potato chips obtained by step (3) are dried up using nitrogen, obtains just dry potato chips；
(5) the first dry potato chips obtained by step (4) are placed in micro-wave vacuum bulking machine and carry out expanding treatment；
(6) puffed sweet potato chips after step (5) processing are allocated using flavoring, obtains seasoning potato chips；
(7) the seasoning potato chips that step (6) obtains are subjected to quantitative and nitrogen charging, lucifuge, sealing, dry packing, obtain the present invention
Natural anti-oxidation non-fried potato crispy chip, above-mentioned steps (3)-(6) are carried out under lucifuge or subdued light conditions.
A kind of 3. preparation method of non-fried potato chips containing OPC according to claim 2, it is characterised in that：Institute
Blanching destroy the enzyme treatment technique is in the step of stating (2)：It is placed in 3~5min of boiling in 85~90 DEG C of water.
A kind of 4. preparation method of non-fried potato chips containing OPC according to claim 2, it is characterised in that：Institute
The concentration of the soak procyanidins containing OPC and flavoring ingredients described in the step of stating (3) be 0.05~
0.15%.
A kind of 5. preparation method of non-fried potato chips containing OPC according to claim 2, it is characterised in that：Institute
The flavoring ingredients stated are at least two and vitamin C in salt, monosodium glutamate, sugar, citric acid, and its concentration in soak is
1~5%.
A kind of 6. preparation method of non-fried potato chips containing OPC according to claim 2, it is characterised in that：Institute
Soak time is 2~4h in the step of stating (3).
A kind of 7. preparation method of non-fried potato chips containing OPC according to claim 2, it is characterised in that：Institute
In the step of stating (4), nitrogen is used to dry up to potato chips moisture as 13~16% at 6~9 DEG C immersion potato chips.
A kind of 8. preparation method of non-fried potato chips containing OPC according to claim 2, it is characterised in that：Institute
In the step of stating (5), micro-wave vacuum bulking processing art for producing is：Microwave power 12W/g‐1, processing time 3min.
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| CN201710942688.9A CN107549718A (en) | 2017-10-11 | 2017-10-11 | A kind of preparation method of the non-fried potato chips containing OPC |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271253A (en) * | 2013-06-19 | 2013-09-04 | 贵阳学院 | Inhibitor for inhibiting generation of acrylamide in potato frying process and use method of inhibitor |
| CN105639537A (en) * | 2015-12-30 | 2016-06-08 | 赵新友 | Processing technology of potato chips |
| CN106136137A (en) * | 2016-08-26 | 2016-11-23 | 樊艳姣 | The preparation method of potato chips |
| CN106213310A (en) * | 2016-08-01 | 2016-12-14 | 云南省农业科学院质量标准与检测技术研究所 | A kind of non-fired potato block and preparation method thereof |
-
2017
- 2017-10-11 CN CN201710942688.9A patent/CN107549718A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271253A (en) * | 2013-06-19 | 2013-09-04 | 贵阳学院 | Inhibitor for inhibiting generation of acrylamide in potato frying process and use method of inhibitor |
| CN105639537A (en) * | 2015-12-30 | 2016-06-08 | 赵新友 | Processing technology of potato chips |
| CN106213310A (en) * | 2016-08-01 | 2016-12-14 | 云南省农业科学院质量标准与检测技术研究所 | A kind of non-fired potato block and preparation method thereof |
| CN106136137A (en) * | 2016-08-26 | 2016-11-23 | 樊艳姣 | The preparation method of potato chips |
Non-Patent Citations (1)
| Title |
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| 刘晓燕等: "不同抗氧化剂对油炸马铃薯片品质的影响", 《江苏农业科学》 * |
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Application publication date: 20180109 |