CN108433057A - A kind of potato cracknel and preparation method thereof - Google Patents
A kind of potato cracknel and preparation method thereof Download PDFInfo
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- CN108433057A CN108433057A CN201810258079.6A CN201810258079A CN108433057A CN 108433057 A CN108433057 A CN 108433057A CN 201810258079 A CN201810258079 A CN 201810258079A CN 108433057 A CN108433057 A CN 108433057A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 111
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 111
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 83
- 229920001592 potato starch Polymers 0.000 claims abstract description 26
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 16
- 235000019713 millet Nutrition 0.000 claims abstract description 16
- 241000238557 Decapoda Species 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 15
- 235000012054 meals Nutrition 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 4
- 238000005336 cracking Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002893 slag Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A kind of potato cracknel and preparation method thereof, using fresh potato as primary raw material, auxiliary material is by millet, potato full-powder, potato starch, modified potato starch, salt, milk powder, egg powder, shrimp med, chilli powder, five-spice powder and chive powder composition, solve the problems, such as that cracknel is of less types, potato cracknel organoleptic attribute has the distinctive potato fragrance of potato simultaneously, and crispy in taste, beautiful appearance, enhance the skeleton structure of cracknel, delay the aging of cracknel, promote the nutritive value of cracknel, prevent the deformation and cracking of cracknel, it improves the crisp degree of cracknel and improves the palatability of cracknel, ensure its hardness and the best feature of brittleness.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of potato cracknel and preparation method thereof.
Background technology
Potato belongs to tuberous plant, and in China, plantation is extensive, is the fourth-largest staple food crop.In potato mainly at
It is divided into carbohydrate, in addition to this also contains other a large amount of nutritional ingredients, such as minerals and vitamin.
Cracknel is the favorite pot foods of consumers in general, and traditional cracknel is generally with flour or rice flour, white granulated sugar, vegetable oil etc.
For primary raw material, the method through overbaking or frying is prepared.Nowadays, cracknel in the market is of less types, only crisp with sesame
Based on cake, egg cracknel.The potato staple foodization strategy that China in 2015 starts, promotes the quick hair of potato secondary industry
Exhibition.Full of nutrition, unique flavor is developed, while having both the potato cracknel of the effect of non-staple foodstuff and snacks, is conducive to expand Ma Ling
The kind of potato converted products.Currently, there has been no the reports about potato cracknel and preparation method thereof.
Invention content
The object of the present invention is to provide a kind of potato cracknels and preparation method thereof, using fresh potato as primary raw material,
Auxiliary material is by millet, potato full-powder, potato starch, modified potato starch, salt, milk powder, egg powder, shrimp med, chilli powder, five
Face powder and chive powder composition, solve the problems, such as that cracknel is of less types, while potato cracknel organoleptic attribute has potato spy
Some potato fragrance, and crispy in taste, beautiful appearance, enhance the skeleton structure of cracknel, delay the aging of cracknel, promote cracknel
Nutritive value prevents the deformation and cracking of cracknel, improves the crisp degree of cracknel and improves the palatability of cracknel, ensure its hardness and
The best feature of brittleness.
To achieve the goals above, the preparation method that the present invention takes is as follows：
A kind of potato cracknel, includes consisting of by mass fraction：
300~500 parts of potato, 1% 100~200 parts of vitamin c solution, 1% 200~300 parts of citric acid solution, millet 80~
100 parts, 100~200 parts of potato full-powder, 0.7~1.2 part of shrimp med, 0.7~1.2 part of milk powder, 0.7~1.2 part of egg powder, salt 2
~5 parts, 8~10 parts of potato starch, 4~7 parts of modified potato starch, 10~20 parts of water, 1~3 part of chilli powder, five-spice powder 4
~5 parts, 2~4 parts of chive powder.
A kind of preparation method of potato cracknel, includes the following steps：
1）Feedstock processing：Select it is fresh it is disease-free, without rotten potato, 4 cm long, 2 cm wide, 1 cm thickness are cut into cleaning, peeling
Block is put into the mixed solution of vitamin C and citric acid after 1 h of color protection, and with mashing crusher machine, potato is respectively obtained after filtering
Juice and potato residues, potato juice are 4 with potato residues mass ratio:6；
2）Sorting boiling：Select full seed, bright in color high-quality millet, be added step 1）The whole potatos obtained after filtering
Juice, after with pressure cooker with 15~20 min of pressure boiling of 0.15~0.16 MPa obtain meal training；
3）Charging mixing：Meal training after boiling is proportionally separately added into step 1）Whole potato residues for being obtained after filtering, horse
The full powder of bell potato, shrimp med, milk powder, egg powder and salt, 10~15 min of mixing kneading, add potato starch, horse at room temperature
Bell potato converted starch and water, at room temperature mixing knead 7~9 min；
4）Mixing：Above-mentioned material is put into pulverizer, is mixed well；
5）Tabletting freezes：Material after mixing is rolled to the thin slice for being pressed into 1~1.5 mm thickness, after being wrapped up with preservative film, be placed in 4 DEG C it is cold
Freeze 20~30 min；
6）Slice：It is taken out after freezing, thin slice is cut into the piece of long 3 cm, wide 2 cm immediately；
7）Seasoning：By chilli powder, five-spice powder and chive powder according to mass fraction mixing, uniformly it is sprinkling upon on slice；
8）Baking：Slice is placed on baking tray and is put into oven, oven was controlled in 200~300 DEG C of temperature, time 30~40
min；
9）Packaging：The cracknel of baking compound bag hermetic package, as finished product.
It is an advantage of the invention that：
1）The present invention is in such a way that potato, millet, potato full-powder, potato starch and modified potato starch are combined
Potato cracknel is prepared, the study found that potato cracknel organoleptic attribute prepared by this method has the distinctive potato fragrance of potato,
And crispy in taste, beautiful appearance.
2）In the preparation process of the present invention, the potato juice and potato residues that are obtained after potato is beaten are preparing cracknel
When make full use of, wherein boiling after potato juice is mixed with millet, it is ensured that the training of meal after boiling is mixed with the color of potato
Pool, fragrance and nutrition.In addition, the study found that potato residues and cracknel prepared by the compound proportioning of potato full-powder are more independent than the two
It is more preferable that the cracknel mouthfeel prepared is added.
3）By adding shrimp med, milk powder and egg powder in the present invention, the color of cracknel can be improved, cracknel is enhanced
Skeleton structure delays the aging of cracknel, promotes the nutritive value of cracknel.
4）The addition of potato starch and modified potato starch in the present invention, can not only effectively prevent the deformation of cracknel
And cracking, and the viscosity of raw material can be increased, the final palatability for improving the crisp degree of cracknel and improve cracknel ensures that it is hard
Degree and brittleness are best.
5）The present invention enriches potato product, expands the application range of potato.
Description of the drawings
Fig. 1 is overall process route figure of the present invention.
Specific implementation mode
The present invention is described in further details with specific embodiment below, the present invention is not limited to implement in detail below
Example.
Embodiment one：
300 parts of potato, 1% 100 parts of vitamin c solution, 1% 200 parts of citric acid solution, 80 parts of millet, potato full-powder 100
Part, 0.7 part of shrimp med, 0.7 part of milk powder, 0.7 part of egg powder, 2 parts of salt, 8 parts of potato starch, 4 parts of modified potato starch, water 10
Part, 1 part of chilli powder, 4 parts of five-spice powder, 2 parts of chive powder.
The preparation method of this potato cracknel is：
1）Feedstock processing：Select it is fresh it is disease-free, without rotten potato, 4 cm long, 2 cm wide, 1 cm thickness are cut into cleaning, peeling
Block is put into the mixed solution of vitamin C and citric acid after 1 h of color protection, and with mashing crusher machine, potato is respectively obtained after filtering
Juice（About 40%）And potato residues（About 60%）.
2）Sorting boiling：Select full seed, bright in color high-quality millet, be added potato juice（What is obtained after filtering is complete
Portion's potato juice）Meal training is obtained with 15 min of pressure boiling of 0.15 MPa with pressure cooker afterwards.
3）Charging mixing：Meal training after boiling is proportionally separately added into potato residues（The whole Ma Ling obtained after filtering
Potato slag）, potato full-powder, shrimp med, milk powder, egg powder and salt, 10 min of mixing kneading at room temperature.Add potato shallow lake
Powder, modified potato starch and water, at room temperature mixing knead 7 min.
4）Mixing：Above-mentioned material is put into pulverizer, is mixed well.
5）Tabletting freezes：Material after mixing is rolled to the thin slice for being pressed into 1 mm thickness, after being wrapped up with preservative film, be placed in 4 DEG C it is cold
Freeze 20 min.
6）Slice：It is taken out after freezing, thin slice is cut into the piece of long 3 cm, wide 2 cm immediately.
7）Seasoning：By chilli powder, five-spice powder and chive powder according to formula rate mixing, uniformly it is sprinkling upon on slice.
8）Baking：Slice is placed on baking tray and is put into oven, oven is controlled in 200 DEG C of temperature, 30 min of time.
9）Packaging：The cracknel of baking compound bag hermetic package, as finished product.
Embodiment two：
400 parts of potato, 1% 150 parts of vitamin c solution, 1% 250 parts of citric acid solution, 90 parts of millet, potato full-powder 150
Part, 1 part of shrimp med, 1 part of milk powder, 1 part of egg powder, 3 parts of salt, 9 parts of potato starch, 6 parts of modified potato starch, 15 parts of water are peppery
2 parts of green pepper powder, 5 parts of five-spice powder, 3 parts of chive powder.
The preparation method of this potato cracknel is：
1）Feedstock processing：Select it is fresh it is disease-free, without rotten potato, 4 cm long, 2 cm wide, 1 cm thickness are cut into cleaning, peeling
Block is put into the mixed solution of vitamin C and citric acid after 1 h of color protection, and with mashing crusher machine, potato is respectively obtained after filtering
Juice（About 40%）And potato residues（About 60%）.
2）Sorting boiling：Select full seed, bright in color high-quality millet, be added potato juice（What is obtained after filtering is complete
Portion's potato juice）Meal training is obtained with 18 min of pressure boiling of 0.16 MPa with pressure cooker afterwards.
3）Charging mixing：Meal training after boiling is proportionally separately added into potato residues（The whole Ma Ling obtained after filtering
Potato slag）, potato full-powder, shrimp med, milk powder, egg powder and salt, 13 min of mixing kneading at room temperature.Add potato shallow lake
Powder, modified potato starch and water, at room temperature mixing knead 8 min.
4）Mixing：Above-mentioned material is put into pulverizer, is mixed well.
5）Tabletting freezes：Material after mixing is rolled to the thin slice for being pressed into 1.3 mm thickness, after being wrapped up with preservative film, is placed in 4 DEG C
Freeze 25 min.
6）Slice：It is taken out after freezing, thin slice is cut into the piece of long 3 cm, wide 2 cm immediately.
7）Seasoning：By spicy powder, five-spice powder and chive powder according to formula rate mixing, uniformly it is sprinkling upon on slice.
8）Baking：Slice is placed on baking tray and is put into oven, oven is controlled in 250 DEG C of temperature, 35 min of time.
9）Packaging：The cracknel of baking compound bag hermetic package, as finished product.
Embodiment three：
500 parts of potato, 1% 200 parts of vitamin c solution, 1% 300 parts of citric acid solution, 100 parts of millet, potato full-powder 200
Part, 1.2 parts of shrimp med, 1.2 parts of milk powder, 1.2 parts of egg powder, 5 parts of salt, 10 parts of potato starch, 7 parts of modified potato starch, water
20 parts, 3 parts of chilli powder, 5 parts of five-spice powder, 4 parts of chive powder.
The preparation method of this potato cracknel is：
1）Feedstock processing：Select it is fresh it is disease-free, without rotten potato, 4 cm long, 2 cm wide, 1 cm thickness are cut into cleaning, peeling
Block is put into the mixed solution of vitamin C and citric acid after 1 h of color protection, and with mashing crusher machine, potato is respectively obtained after filtering
Juice（About 40%）And potato residues（About 60%）.
2）Sorting boiling：Select full seed, bright in color high-quality millet, be added potato juice（What is obtained after filtering is complete
Portion's potato juice）Meal training is obtained with 20 min of pressure boiling of 0.16 MPa with pressure cooker afterwards.
3）Charging mixing：Meal training after boiling is proportionally separately added into potato residues（The whole Ma Ling obtained after filtering
Potato slag）, potato full-powder, shrimp med, milk powder, egg powder and salt, 15 min of mixing kneading at room temperature.Add potato shallow lake
Powder, modified potato starch and water, at room temperature mixing knead 9 min.
4）Mixing：Above-mentioned material is put into pulverizer, is mixed well.
5）Tabletting freezes：Material after mixing is rolled to the thin slice for being pressed into 1.5 mm thickness, after being wrapped up with preservative film, is placed in 4 DEG C
Freeze 30 min.
6）Slice：It is taken out after freezing, thin slice is cut into the piece of long 3 cm, wide 2 cm immediately.
7）Seasoning：By chilli powder, five-spice powder and chive powder according to formula rate mixing, uniformly it is sprinkling upon on slice.
8）Baking：Slice is placed on baking tray and is put into oven, oven is controlled in 300 DEG C of temperature, 40 min of time.
9）Packaging：The cracknel of baking compound bag hermetic package, as finished product.
The innovative point of the present invention：
1）In preparation process, first by 300~500 portions of potatos（Without boiling）Potato juice and potato are obtained after mashing
Slag（Mass ratio 4:6）, wherein potato juice is steaming mixed with millet, it is ensured that and the meal training after boiling, with potato
Color and luster, fragrance and nutrition.
2）By the potato residues and potato full-powder of acquisition（100~200 parts）Compounding, the cracknel taste good of preparation.
3）By adding 0.7~1.2 part of shrimp med, 0.7~1.2 portion of milk powder, 0.7~1.2 part of egg powder can improve cracknel
Color, enhance the skeleton structure of cracknel, delay cracknel aging, promote the nutritive value of cracknel.
4）The addition of 8~10 parts of potato starch and 4~7 parts of modified potato starch can be efficiently modified cracknel deformation
The case where with cracking, ensure that its hardness and brittleness are best.
The Analysis of conclusion of three embodiments：
Additive amount of the present invention from potato（Potato juice and potato pulp）, millet addition, other auxiliary material adding proportions
（Potato full-powder, potato starch etc.）These three aspects study potato cracknel preparation process, and are commented by sense organ
Valence is detected, and preferable potato cracker products all can be obtained in three embodiments.
Claims (2)
1. a kind of potato cracknel, which is characterized in that by mass fraction include consisting of：
300~500 parts of potato, 1% 100~200 parts of vitamin c solution, 1% 200~300 parts of citric acid solution, millet 80~
100 parts, 100~200 parts of potato full-powder, 0.7~1.2 part of shrimp med, 0.7~1.2 part of milk powder, 0.7~1.2 part of egg powder, salt 2
~5 parts, 8~10 parts of potato starch, 4~7 parts of modified potato starch, 10~20 parts of water, 1~3 part of chilli powder, five-spice powder 4
~5 parts, 2~4 parts of chive powder.
2. a kind of preparation method of potato cracknel, which is characterized in that include the following steps：
1）Feedstock processing：Select it is fresh it is disease-free, without rotten potato, 4 cm long, 2 cm wide, 1 cm thickness are cut into cleaning, peeling
Block is put into the mixed solution of vitamin C and citric acid after 1 h of color protection, and with mashing crusher machine, potato is respectively obtained after filtering
Juice and potato residues, potato juice are 4 with potato residues mass ratio:6；
2）Sorting boiling：Select full seed, bright in color high-quality millet, be added step 1）The whole potatos obtained after filtering
Juice, after with pressure cooker with 15~20 min of pressure boiling of 0.15~0.16 MPa obtain meal training；
3）Charging mixing：Meal training after boiling is proportionally separately added into step 1）Whole potato residues for being obtained after filtering, horse
The full powder of bell potato, shrimp med, milk powder, egg powder and salt, 10~15 min of mixing kneading, add potato starch, horse at room temperature
Bell potato converted starch and water, at room temperature mixing knead 7~9 min；
4）Mixing：Above-mentioned material is put into pulverizer, is mixed well；
5）Tabletting freezes：Material after mixing is rolled to the thin slice for being pressed into 1~1.5 mm thickness, after being wrapped up with preservative film, be placed in 4 DEG C it is cold
Freeze 20~30 min；
6）Slice：It is taken out after freezing, thin slice is cut into the piece of long 3 cm, wide 2 cm immediately；
7）Seasoning：By chilli powder, five-spice powder and chive powder according to mass fraction mixing, uniformly it is sprinkling upon on slice；
8）Baking：Slice is placed on baking tray and is put into oven, oven was controlled in 200~300 DEG C of temperature, time 30~40
min；
9）Packaging：The cracknel of baking compound bag hermetic package, as finished product.
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| CN201810258079.6A CN108433057A (en) | 2018-03-27 | 2018-03-27 | A kind of potato cracknel and preparation method thereof |
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| CN201810258079.6A CN108433057A (en) | 2018-03-27 | 2018-03-27 | A kind of potato cracknel and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269078A (en) * | 2019-06-24 | 2019-09-24 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of potato crisp skin fills heart volume and preparation method thereof |
| CN110326644A (en) * | 2019-07-26 | 2019-10-15 | 阿坝州米老头生态农业科技开发有限公司 | A kind of potato coarse cereals piller thin pancake and preparation method based on fresh sweet potato juice |
| CN113317364A (en) * | 2021-06-23 | 2021-08-31 | 农业农村部食物与营养发展研究所 | Preparation method of milk-containing solid-state shaped colored potato product |
| CN115363183A (en) * | 2022-01-07 | 2022-11-22 | 齐齐哈尔大学 | Potato whole flour and cookie biscuits and preparation method thereof |
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| CN105379799A (en) * | 2015-10-13 | 2016-03-09 | 田婧 | Processing method of whole potato flour and nutrient vegetable crackers |
| CN105876697A (en) * | 2016-04-26 | 2016-08-24 | 黑龙江省农业科学院克山分院 | Potato steaming food and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110269078A (en) * | 2019-06-24 | 2019-09-24 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of potato crisp skin fills heart volume and preparation method thereof |
| CN110269078B (en) * | 2019-06-24 | 2022-09-27 | 广东省农业科学院蚕业与农产品加工研究所 | Potato crisp crust filled roll and preparation method thereof |
| CN110326644A (en) * | 2019-07-26 | 2019-10-15 | 阿坝州米老头生态农业科技开发有限公司 | A kind of potato coarse cereals piller thin pancake and preparation method based on fresh sweet potato juice |
| CN113317364A (en) * | 2021-06-23 | 2021-08-31 | 农业农村部食物与营养发展研究所 | Preparation method of milk-containing solid-state shaped colored potato product |
| CN115363183A (en) * | 2022-01-07 | 2022-11-22 | 齐齐哈尔大学 | Potato whole flour and cookie biscuits and preparation method thereof |
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