CN107950949A - A kind of preparation method of color potato dry plate - Google Patents
A kind of preparation method of color potato dry plate Download PDFInfo
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- CN107950949A CN107950949A CN201710802389.5A CN201710802389A CN107950949A CN 107950949 A CN107950949 A CN 107950949A CN 201710802389 A CN201710802389 A CN 201710802389A CN 107950949 A CN107950949 A CN 107950949A
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- dry plate
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 97
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013606 potato chips Nutrition 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000012545 processing Methods 0.000 claims abstract description 9
- 239000008399 tap water Substances 0.000 claims description 12
- 235000020679 tap water Nutrition 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 229910002027 silica gel Inorganic materials 0.000 claims description 7
- 239000000741 silica gel Substances 0.000 claims description 7
- 229960001866 silicon dioxide Drugs 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 229930014669 anthocyanidin Natural products 0.000 abstract description 11
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 11
- 239000002932 luster Substances 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 8
- 239000000843 powder Substances 0.000 abstract description 8
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013312 flour Nutrition 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 238000011160 research Methods 0.000 abstract description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 17
- 150000001453 anthocyanidins Chemical class 0.000 description 10
- 239000000047 product Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation method of color potato dry plate, belong to potato processing technique field.This method includes selecting, clean, removing the peel, cutting into slices, rinsing, color protection, drying, preserves, and the present invention carries out the color retention of color potato piece by the way of steam treatment, can reach in short-term and the good purpose of effect of color protection；Meanwhile it be 1.5mm 2mm that applicant obtains suitable slice thickness through research, the potato block under this thickness, dry later flatness and potato chips color and luster are preferable.Thus, color and luster made from preparation method of the present invention is beautiful, rich in anthocyanidin, can it is fried, boil to eat, can also break into powder and be added into wheat flour and make color steamed bun etc., application easy to spread.
Description
Technical field
The invention belongs to potato processing technique field, and in particular to a kind of preparation method of color potato dry plate.
Background technology
Potato is both cereal crops and industrial crops, is generally planted all over the world.Contain kind in color potato
The anthocyanin that class is enriched, not only makes potato meat that tempting color be presented, and also with anti-oxidant, anti-inflammatory, bacteriostasis, anti-aging, resist
The physiological activity such as cancer effect and the protective effect to liver, to cardiovascular and cerebrovascular and eyesight, is a kind of natural health food, tool
There is good dietotherapeutic function；The potato dry plate processed can not only preserve for a long time, and it is edible when it is on-demand, can
Fried, boiling is directly edible, can also break into powder and be added into making color steamed bun etc. in wheat flour, before having good market
Scape.
At present, color potato dry plate receives the heat handful of masses, but in the preparation process of color potato dry plate,
Following problem can usually be run into：（1）Slice thickness：The slice thickness of potato dry plate not only influences the mouth of color potato
Sense and quality, also have vital influence, thickness is too thick, manufactured colour Ma Ling to the color and luster of color potato dry plate finished product
Potato chips color and luster is dark, low in glossiness；Section is too thin, and color potato potato chips color is shallower, and potato chips poor flatness；（2）Rinsing,
Color protection：To avoid potato enzymatic browning, need to rinse and carry out color retention as early as possible after section.Traditional color protecting method has
Two kinds：One kind is hot water blanching, and another method is acid color protection（Ascorbic acid, citric acid etc.）, both approaches can all lead
Cause anthocyanin loss.（3）Preserve：The anthocyanidin being rich in color potato can occur anti-with the oxygen in air and vapor
Should, cause the content of anthocyanidin to decline, oxidation resistance reduction, this greatly reduces the quality of color potato dry plate.Therefore
The problem of how overcome the deficiencies in the prior art is current potato processing technique field urgent need to resolve.
The content of the invention
It is an object of the present invention to solve the deficiency of the existing technology and provide a kind of preparation side of color potato dry plate
Method.Color potato dry plate color and luster is beautiful made from preparation method of the present invention, rich in anthocyanidin, can it is fried, boil to eat, also may be used
Break into powder and be added into making color steamed bun etc., application easy to spread in wheat flour.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of preparation method of color potato dry plate, includes the following steps：
Step（1）, select, clean, remove the peel：No disease and pests harm, the color potato without machinery wound are selected, is rinsed with tap water colored
Potato eliminates epidermis, the color potato removed the peel afterwards to remove supracutaneous impurity；
Step（2）, section：By step（1）The color potato of obtained peeling is cut into the thin slice that thickness is 1.5-2mm, obtains
Color potato piece；
Step（3）, rinse：By step（2）Obtained color potato piece tap water is rinsed to remove the starch on potato chips surface；
Step（4）, color protection：Will be through step（3）The color potato piece tiling of processing is rinsed, using steam treatment 90-120s；
Step（5）, it is dry：Will be through step（4）The color potato piece of steam treatment is dried at a temperature of 50-60 DEG C；
Step（6）, preserve：Will be through step（5）The color potato piece lucifuge sealing of drying process is kept in dark place, to obtain the final product.
It is further preferred that step（3）The washing time is 10-15s.Speed will when the present invention rinses
It hurry up, color potato piece be put into draining basket, is quickly washed away with water and shows free starch, avoid rinsing for a long time, avoid soaking
Bubble, to reduce the loss of anthocyanidin content.
It is further preferred that step（5）The drying time is 3.8-4.2h.
It is further preferred that step（5）In, will be through step（4）The color potato piece of steam treatment is laid on silicagel pad
On（It is ventilative, heat-resisting）It is put into baking oven and is dried.
It is further preferred that step（6）The sealing is sealed using valve bag, and is kept in dark place.
The purpose of steam treatment of the present invention is color protection, and 90-120s can just reach the effect of good enzyme deactivation activity.
Step of the present invention（1）Described in impurity be mainly soil etc..
Step of the present invention（3）Washing time be in 10-15s, this is in order to ensure that surface starch is rinsed well, again
Avoid the time too long reduction for causing anthocyanidin content；
Step of the present invention（5）Drying it is smooth, be not easy to be adhered with heat-resisting mat, preferably in silicagel pad, be in order to
Under conditions of keeping potato chips smooth, prevent potato chips from sticking on mat, destroy the integrality of potato chips.
The preservation of the present invention need to be kept in dark place, be because illumination can accelerate the degraded of anthocyanidin, therefore herein it is however emphasized that lucifuge,
Lucifuge can be more preferable, more longlasting holding color potato potato chips chromatic colour.
Applicants have found that step（2）Slice thickness<1.5mm, manufactured dry plate poor flatness, color are shallower；Thickness>
2mm, manufactured dry plate are a bit darkish in color, and fried mouthfeel later is harder.1.5mm-2mm slice thicknesses be it is convenient, it is obtained
Color potato potato chips color and flatness are preferable.If drying time is long, it is unfavorable for color potato anthocyanidin content
Preserve.
Compared with prior art, the present invention its advantage is：
（1）Color potato dry plate color and luster is beautiful made from preparation method of the present invention, rich in anthocyanidin, can it is fried, boil to eat,
Also powder can be broken into and be added into making color steamed bun etc. in wheat flour；
（2）The present invention carries out the color retention of color potato piece by the way of steam treatment, can reach in short-term and color protection is imitated
The good purpose of fruit；
（3）It is 1.5mm-2mm that present invention applicant obtains suitable slice thickness through research, the potato block under this thickness, dry
Flatness and potato chips color and luster are preferable after dry.
Embodiment
With reference to embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and it should not be regarded as limiting this hair
Bright scope.In the examples where no specific technique or condition is specified, according to the described technology of document in the art or condition
Or carried out according to product description.Production firm person is not specified in material therefor or instrument, is that can be obtained by buying
Conventional products.
Embodiment 1
A kind of preparation method of color potato dry plate, includes the following steps：
Step（1）, select, clean, remove the peel：No disease and pests harm, the color potato without machinery wound are selected, is rinsed with tap water colored
Potato eliminates epidermis, the color potato removed the peel afterwards to remove supracutaneous impurity；
Step（2）, section：By step（1）The color potato of obtained peeling is cut into the thin slice that thickness is 1.5mm-1.6mm,
Obtain color potato piece；
Step（3）, rinse：By step（2）Obtained color potato piece tap water rinses 15s to remove the shallow lake on potato chips surface
Powder；
Step（4）, color protection：Will be through step（3）The color potato piece tiling of processing is rinsed, using steam treatment 120s；
Step（5）, it is dry：Will be through step（4）The color potato piece of steam treatment is laid in silicagel pad, is put into baking oven at 60 DEG C
At a temperature of dry, drying time 3.8h；
Step（6）, preserve：Will be through step（5）The color potato piece lucifuge sealing of drying process is kept in dark place, to obtain the final product.
Embodiment 2
A kind of preparation method of color potato dry plate, includes the following steps：
Step（1）, select, clean, remove the peel：No disease and pests harm, the color potato without machinery wound are selected, is rinsed with tap water colored
Potato eliminates epidermis, the color potato removed the peel afterwards to remove supracutaneous impurity；
Step（2）, section：By step（1）The color potato of obtained peeling is cut into the thin slice that thickness is 1.8mm-2mm, obtains
To color potato piece；
Step（3）, rinse：By step（2）Obtained color potato piece tap water rinses 10s to remove the shallow lake on potato chips surface
Powder；
Step（4）, color protection：Will be through step（3）The color potato piece tiling of processing is rinsed, using steam treatment 90s；
Step（5）, it is dry：Will be through step（4）The color potato piece of steam treatment is laid in silicagel pad, is put into baking oven at 50 DEG C
At a temperature of dry, drying time 4.2h；
Step（6）, preserve：Will be through step（5）The color potato piece lucifuge sealing of drying process is kept in dark place, to obtain the final product.
Embodiment 3
A kind of preparation method of color potato dry plate, includes the following steps：
Step（1）, select, clean, remove the peel：No disease and pests harm, the color potato without machinery wound are selected, is rinsed with tap water colored
Potato eliminates epidermis, the color potato removed the peel afterwards to remove supracutaneous impurity；
Step（2）, section：By step（1）The color potato of obtained peeling is cut into the thin slice that thickness is 1.7mm-1.8mm,
Obtain color potato piece；
Step（3）, rinse：By step（2）Obtained color potato piece tap water rinses 12s to remove the shallow lake on potato chips surface
Powder；
Step（4）, color protection：Will be through step（3）The color potato piece tiling of processing is rinsed, using steam treatment 100s；
Step（5）, it is dry：Will be through step（4）The color potato piece of steam treatment is laid in silicagel pad, is put into baking oven at 55 DEG C
At a temperature of dry, drying time 4h；
Step（6）, preserve：Will be through step（5）The color potato piece of drying process is kept in dark place using valve bag sealing, i.e.,
.
Embodiment 4
A kind of preparation method of color potato dry plate, includes the following steps：
Step（1）, select, clean, remove the peel：No disease and pests harm, the color potato without machinery wound are selected, is rinsed with tap water colored
Potato eliminates epidermis, the color potato removed the peel afterwards to remove supracutaneous impurity；
Step（2）, section：By step（1）The color potato of obtained peeling is cut into the thin slice that thickness is 1.5mm-2mm, obtains
To color potato piece；
Step（3）, rinse：By step（2）Obtained color potato piece tap water rinses 13s to remove the shallow lake on potato chips surface
Powder；
Step（4）, color protection：Will be through step（3）The color potato piece tiling of processing is rinsed, using steam treatment 90-120s；
Step（5）, it is dry：Will be through step（4）The color potato piece of steam treatment is laid in silicagel pad, is put into baking oven in 50-
Dried at a temperature of 60 DEG C（Drying to constant weight）；
Step（6）, preserve：Will be through step（5）The color potato piece lucifuge sealing of drying process is kept in dark place, to obtain the final product.
Comparative example 1
Comparative example 1 and embodiment 4 difference lies in：Step（2）The thickness of section is<1.5mm, remaining is all identical.
Comparative example 2
Comparative example 2 and embodiment 4 difference lies in：Step（2）The thickness of section is>2mm, remaining is all identical.
Comparative example 3
Comparative example 3 and embodiment 4 difference lies in：Step（4）Steam treatment ＞ 120s, remaining is all identical.
Comparative example 4
Comparative example 4 and embodiment 4 difference lies in：Step（4）Steam treatment<90s, remaining is all identical.
Comparative example 5
Comparative example 5 and embodiment 4 difference lies in：Step（5）Drying temperature is 40 DEG C, remaining is all identical.
Comparative example 6
Comparative example 6 and embodiment 4 difference lies in：Step（5）Drying temperature is 65 DEG C, remaining is all identical.
Comparative example 7
Comparative example 7 and embodiment 4 difference lies in：Without steaming step, remaining is all identical.
Performance detection
1-4 of embodiment of the present invention products, 1 ~ 6 product of comparative example and commercial product are detected, the results are shown in Table 1.Wherein,
Flatness and appearance, mouthfeel are given a mark according to hundred-mark system.
Table 1
From table 1 it will be seen that comparative example is compared with embodiment 4, a values（Red value of green）Decline 3.37%-30.37%, L values（It is bright
Angle value）Decline 0.23%-29.65%；Saturation degree declines 1.97%-19.47%, and tone value declines 1.83%-19.21%；Flatness and
Appearance declines 16.67%-27.78；Mouthfeel declines 10.00%-16.67；Anthocyanidin content declines 9.13%-22.02%.Comparative example 7
Although bright-colored, potato chips flatness and regularity are poor, and there is white starch granules on surface.From the foregoing, it will be observed that product of the present invention is
Each step synergistic effect as a result, color and luster is beautiful, flatness is excellent, rich in anthocyanidin, application easy to spread.
Basic principle, main feature and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (5)
1. a kind of preparation method of color potato dry plate, it is characterised in that include the following steps：
Step（1）, select, clean, remove the peel：No disease and pests harm, the color potato without machinery wound are selected, is rinsed with tap water colored
Potato eliminates epidermis, the color potato removed the peel afterwards to remove supracutaneous impurity；
Step（2）, section：By step（1）The color potato of obtained peeling is cut into the thin slice that thickness is 1.5-2mm, obtains
Color potato piece；
Step（3）, rinse：By step（2）Obtained color potato piece tap water is rinsed to remove the starch on potato chips surface；
Step（4）, color protection：Will be through step（3）The color potato piece tiling of processing is rinsed, using steam treatment 90-120s；
Step（5）, it is dry：Will be through step（4）The color potato piece of steam treatment is dried at a temperature of 50-60 DEG C；
Step（6）, preserve：Will be through step（5）The color potato piece sealing of drying process is kept in dark place, to obtain the final product.
2. the preparation method of color potato dry plate according to claim 1, it is characterised in that step（3）Described rushes
It is 10-15s to wash the time.
3. the preparation method of color potato dry plate according to claim 1, it is characterised in that step（5）The baking
The dry time is 3.8-4.2h.
4. the preparation method of color potato dry plate according to claim 1, it is characterised in that step（5）In, will be through step
Suddenly（4）The color potato piece of steam treatment, which is laid on to be put into baking oven in silicagel pad, is dried.
5. the preparation method of color potato dry plate according to claim 1, it is characterised in that step（6）Described is close
Envelope is kept in dark place using valve bag sealing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710802389.5A CN107950949A (en) | 2017-09-07 | 2017-09-07 | A kind of preparation method of color potato dry plate |
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| CN201710802389.5A CN107950949A (en) | 2017-09-07 | 2017-09-07 | A kind of preparation method of color potato dry plate |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211796A (en) * | 2015-10-29 | 2016-01-06 | 中国农业科学院农产品加工研究所 | A kind of dehydrated potato fecula processing method |
| 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
- 2017-09-07 CN CN201710802389.5A patent/CN107950949A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211796A (en) * | 2015-10-29 | 2016-01-06 | 中国农业科学院农产品加工研究所 | A kind of dehydrated potato fecula processing method |
| 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 |
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Application publication date: 20180424 |