CN1077605A - The preparation method of puffed sweet potato chips - Google Patents
The preparation method of puffed sweet potato chips Download PDFInfo
- Publication number
- CN1077605A CN1077605A CN92102917A CN92102917A CN1077605A CN 1077605 A CN1077605 A CN 1077605A CN 92102917 A CN92102917 A CN 92102917A CN 92102917 A CN92102917 A CN 92102917A CN 1077605 A CN1077605 A CN 1077605A
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- CN
- China
- Prior art keywords
- potato chips
- ipomoea batatas
- sweet potato
- preparation
- potato
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention is a kind of method for making of potato food.
This potato chips are that raw materials such as sucrose process jointly with Ipomoea batatas, starch material, process such as it has comprised system sauce, steams, section, and the potato chips of making have the distinctive local flavor of Ipomoea batatas, are a kind of shortcake, crisp, fragrant, sweet natural health pot foods.
Description
The invention belongs to food processing, it relates to a kind of making of potato food.
Since ancient times, Ipomoea batatas all is to treat as " coarse food grain " aspect edible, get used to direct boiling, roasting edible, even process, also just being confined to powder owes, dried sweet potato, maltose, the Ipomoea batatas face, vermicelli, sliced sweet potato wine ... etc. the elementary simple process segment, in recent years, the Ipomoea batatas exploitation is very fast, preserved sweet potato has appearred in succession, haw sheet, sweet potato stripe, new products such as Ipomoea batatas fruit wine, Ipomoea batatas deep processing at present comes into one's own day by day, Ipomoea batatas exploitation glucose, monosodium glutamate, citric acid, high-quality fruit wine is all gone up space in a newspaper, but in the exploitation aspect the health sweet potato food, also be in blank substantially with regard to Ipomoea batatas.This few kind, low-quality status pole be big to have limited Ipomoea batatas Products Development and conversion.
The method for making that the purpose of this invention is to provide a kind of puffed sweet potato chips.
In present Ipomoea batatas goods, especially in potato food as: powder is owed, pachyrhizus face, powder are owed ... Deng.All be that major ingredient or single raw material are processed with the Ipomoea batatas, limited the extension of Ipomoea batatas goods so virtually, puffed sweet potato chips then only Ipomoea batatas as one of primary raw material, and process jointly with other raw material, it has not only kept nutrition, the local flavor of Ipomoea batatas, and enriched the comprehensive composition of product with the adjustment of other kind raw material, improved flavor taste.
The method for making of described puffed sweet potato chips, the present invention has adopted with mashed potatoes (potato sauce), starchy material, sucrose and additive and has been raw material, is mixed and processed.As the mashed potatoes of raw material, be to make by Ipomoea batatas slaking, making beating, do not contain obvious fiber filiform, contain the pasty state grog of small amount of moisture.At first puddle, become neither too hard, nor too soft material group again with the appropriate amount of starch mix, and add sucrose and additive before this with the hot gelatinized corn starch of a small amount of gelatinization, again through overmolding, steam, complex, section, drying.So just made and had the Ipomoea batatas peculiar taste, and kept the Ipomoea batatas dilated food-potato chips of Ipomoea batatas active ingredient, last, just become crisp, crisp, fragrant, the sweet instant pot foods of Ipomoea batatas through fried.
Be illustrated below in conjunction with embodiment:
[embodiment]
Will be through slaking, 2 parts of the mashed potatoes that making beating is made and 0.8 portion of sucrose, 1 part of starch of handling through gelatinization stirs under 90 ℃ of left and right sides temperature, then, add 3 parts of starch and the group of mixing, make again and have the rectangular of a uniform section, steam, cool off complex, section, drying, just obtain having the potato chips of Ipomoea batatas local flavor, characteristics, make, can take food through fried.
Claims (2)
1, a kind of preparation method of puffed sweet potato chips is characterized in that this potato chips are with mashed potatoes (potato sauce), and starchy material, sucrose are that the manufacturing of raw material hybrid process forms.
2, potato chips preparation method according to claim 1, it is characterized in that not containing obvious fiber filiform, the pasty state mashed potatoes grog that contains small amount of moisture, with a small amount of gelatinized starch, appropriate amount of starch, sucrose, additive etc. through puddle, moulding, steam, process such as complex, section, drying processes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92102917A CN1077605A (en) | 1992-04-21 | 1992-04-21 | The preparation method of puffed sweet potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92102917A CN1077605A (en) | 1992-04-21 | 1992-04-21 | The preparation method of puffed sweet potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1077605A true CN1077605A (en) | 1993-10-27 |
Family
ID=4939931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92102917A Pending CN1077605A (en) | 1992-04-21 | 1992-04-21 | The preparation method of puffed sweet potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1077605A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102206426A (en) * | 2011-03-23 | 2011-10-05 | 武汉普赛特膜技术循环利用有限公司 | Comprehensive utilization of pigment of purple sweet potato in purple sweet potato and method for comprehensively utilizing component thereof |
| CN102232462A (en) * | 2011-08-16 | 2011-11-09 | 李慧 | Haw sheet containing ginseng and preparation method thereof |
| CN102423053A (en) * | 2011-12-15 | 2012-04-25 | 湖北向上食品有限公司 | Processing method of instant sweet potato starch food |
| CN101715932B (en) * | 2009-10-31 | 2012-06-27 | 华南理工大学 | Method for preparing reshaped and puffed fresh fruit-vegetable chip mixed with yacon and sweet potato |
| CN105166782A (en) * | 2015-08-17 | 2015-12-23 | 朱广双 | Processing method for microwave-puffed nutritional potato chip |
| CN105394579A (en) * | 2015-11-26 | 2016-03-16 | 汝州市家乐食品有限公司 | Preparation method of essence-free chips |
-
1992
- 1992-04-21 CN CN92102917A patent/CN1077605A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715932B (en) * | 2009-10-31 | 2012-06-27 | 华南理工大学 | Method for preparing reshaped and puffed fresh fruit-vegetable chip mixed with yacon and sweet potato |
| CN102206426A (en) * | 2011-03-23 | 2011-10-05 | 武汉普赛特膜技术循环利用有限公司 | Comprehensive utilization of pigment of purple sweet potato in purple sweet potato and method for comprehensively utilizing component thereof |
| CN102232462A (en) * | 2011-08-16 | 2011-11-09 | 李慧 | Haw sheet containing ginseng and preparation method thereof |
| CN102423053A (en) * | 2011-12-15 | 2012-04-25 | 湖北向上食品有限公司 | Processing method of instant sweet potato starch food |
| CN105166782A (en) * | 2015-08-17 | 2015-12-23 | 朱广双 | Processing method for microwave-puffed nutritional potato chip |
| CN105394579A (en) * | 2015-11-26 | 2016-03-16 | 汝州市家乐食品有限公司 | Preparation method of essence-free chips |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |