CN108771167A - A kind of nutrition potato chips and preparation method thereof containing probiotics - Google Patents
A kind of nutrition potato chips and preparation method thereof containing probiotics Download PDFInfo
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- CN108771167A CN108771167A CN201810477246.6A CN201810477246A CN108771167A CN 108771167 A CN108771167 A CN 108771167A CN 201810477246 A CN201810477246 A CN 201810477246A CN 108771167 A CN108771167 A CN 108771167A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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Abstract
The present invention provides a kind of nutrition potato chips and preparation method thereof containing probiotics, using fresh potato as raw material, it is impregnated with water after laminating, after thin slice vacuum freeze drying probiotic solution is sprayed on its surface, brushing Abelmoschus Esculentus Linn extract after vacuum drying, sodium alginate, mixed liquor made of soak, natural air drying, 85~95 DEG C of low temperature bake or freezing processing after carry out vacuum low-temperature frying.The present invention is added to probiotic ingredient in the preparation process of potato chips, improves the nutritive value of potato chips；Gained potato chips form and aspect are beautiful, and moisture is low, and oil content is low, and Viable detection is high, room temperature long shelf-life.
Description
Technical field
The present invention relates to food technology fields, more particularly to a kind of nutrition potato chips and preparation method thereof containing probiotics.
Background technology
Potato chips are a kind of common potato products, delicious, convenient, by liking for men and women, old and young.Potato chips at present
Processing method mostly use high temperature frying, as other fried foods, long-term consumption to health it is unfavorable.
Potato contain the B such as abundant vitamin B1, B2, B6, pantothenic acid group's vitamins and a large amount of good fiber quality element,
The nutrients such as trace element, protein and fat, high high-temp stability is not high, is very easy to be destroyed loss.In addition, being rich in
There may be the acrylamides that content does not wait after high temperature process is handled for the potato of starch, with higher carcinogenic risk.
The oil content of high temperature frying product is big, and heat is high, and long-term consumption is easy to cause the diseases such as hypertension, hyperlipidemia.
In recent years, vacuum low-temperature frying technology is quite praised highly by people, has oil content using the food that this method produces
It is low, the advantages that capable of preferably keeping the original shape of fruits and vegetables, color.The technology is to carry out food under the situation of relatively hypoxia to add
Work can mitigate or even avoid harm caused by oxidation.In negative pressure state, using oil as heat transfer, in food
The moisture (Free water and part are in conjunction with water) in portion can drastically be evaporated and be sprayed, and make to organize the formation of loose porous structure.Aqueous
In the vaporization lock out operation of food, vacuum is, i.e., operation under vacuum conditions allo with low temperature, also must be in low temperature
Under the conditions of operation.So as to effectively avoid food high temperature processing caused by a series of problems, as frying oil polymerization deterioration,
The browning reaction of food itself, the loss etc. of Maillard reaction, nutritional ingredient.But food product moisture also by binding force,
The influence of the factors such as electrolyte, tissue texture, thermal resistance situation, vacuum degree variation, practical moisture evaporation situation are more complex.
The water content of fresh potato is higher, and usually 70~78%, a large amount of steamings of moisture during lower temperature vacuum frying
Hair can influence the appearance of product, and the effect of form and aspect beauty is not achieved.Crisp sense is the important organoleptic indicator of potato chips, to keep product
Crisp state, moisture should control within 5%, preferably 1% or so, therefore, product storage when moisture absorption
Problem must be thought better of.Vacuum frying product has porous structure, and one layer of grease can be adsorbed on the surface of hole, this
Layer grease can not be removed by centrifugation de-oiling, and therefore, there is still certain oil contents for vacuum frying product.
In addition, in order to cater to consumer demand, the diversification requirement of chip product is also more and more, and especially nutrition is protected
The quality-improving of strong aspect has been to be concerned by more and more people.Probiotics is usually used in sour milk product at present, if being added
Into potato chips, a kind of selection well of can yet be regarded as, but for probiotics, how to ensure that Viable detection is to have to solve
Certainly the problem of.Moreover, addition probiotics after product room temperature storage life be also one have in face of the problem of.
Invention content
Present invention aim to provide a kind of nutrition potato chips and preparation method thereof containing probiotics, form and aspect are beautiful, water
Divide content low, oil content is low, and Viable detection is high, room temperature long shelf-life.
To achieve the above object, the present invention is achieved by the following scheme：
A kind of preparation method of the nutrition potato chips containing probiotics, is as follows：
(1) fresh potato cleans, peeling, cutting flakiness, and the water of 2~3 times of weight is poured into after the preliminary flushing of surface
Then middle immersion drains thin slice taking-up, soak is spare；
(2) thin slice is cooled to 0~5 DEG C in advance, then -70~-80 DEG C it is 3~4 hours quick-frozen, it is true in 0.09~0.096MPa later
Sky is 3~4 hours dry；
(3) probiotic solution, (25 DEG C) vacuum drying of room temperature are sprayed to step (2) treated sheet surface；
(4) Abelmoschus Esculentus Linn extract and sodium alginate are added in soak obtained by step (1), stir and evenly mix, obtain mixed liquor, so
The mixed liquor is uniformly painted on step (3) treated sheet surface, natural air drying afterwards, 85~95 DEG C of low temperature bake or again
Carry out vacuum low-temperature frying after secondary freezing, packaging to get；The additive amount of Abelmoschus Esculentus Linn extract and sodium alginate is respectively that thin slice is total
1~2%, the 0.5~0.8% of weight.
Preferably, in step (1), the thickness of thin slice is 1~2mm.
Preferably, in step (1), the specific method of the flushing is：The surface of thin slice is rinsed using flowing tap water.
Preferably, in step (3), the probiotic solution is that probiotic composition and prebiotic compositions are dissolved in quality
It is obtained in the lactose solution of concentration 10%, three's mass ratio is 1：1.3~1.5：5~6.
It is further preferred that the probiotic composition includes the probiotics of following parts by weight：1 part of lactobacillus acidophilus does
2~3 parts of Lactobacillus paracasei, 2~3 parts of bifidobacterium longum, 3~4 parts of Lactococcus lactis.
It is further preferred that the prebiotic compositions include the prebiotics of following parts by weight：1 part of oligofructose, different wheat
2~3 parts of bud oligosaccharides, 2~3 parts of oligoisomaltose.
Preferably, the process conditions of normal-temperature vacuum drying are in step (3)：0.01~0.02MPa of vacuum degree, drying time
It is 3~4 hours.
Preferably, in step (4), the brushing amount of mixed liquor with all thin slice mean allocations, just use up and be advisable.
Preferably, in step (4), the specific method that low temperature bakes is：In in the oven for be preheated to stoving temperature bake 15~
20 minutes.
Preferably, in step (4), the process conditions freezed again are：It is freezed 2~3 hours under the conditions of -40~-50 DEG C.
Preferably, in step (4), the specific method of vacuum low-temperature frying is：0.05~0.06MPa of vacuum degree, temperature 80
It is 5~8 minutes fried under the conditions of~90 DEG C, de-oiling under vacuum conditions later.
It is further preferred that the process conditions of de-oiling are：Under 0.05~0.06MPa of vacuum degree, 400~500r/ minutes de-
Oil processing 5~6 minutes.
Preferably, in step (4), the specific method of packaging is：Quantitative, nitrogen charging packs.
A kind of nutrition potato chips containing probiotics, are obtained by above-mentioned preparation method.
The beneficial effects of the invention are as follows：
The present invention is impregnated after laminating with water using fresh potato as raw material, in its table after thin slice vacuum freeze drying
Probiotic solution is sprayed in face, brushing Abelmoschus Esculentus Linn extract after vacuum drying, sodium alginate, mixed liquor made of soak, natural
It air-dries, carry out vacuum low-temperature frying after 85~95 DEG C of low temperature bakings or freezing processing.The present invention adds in the preparation process of potato chips
Add probiotic ingredient, improves the nutritive value of potato chips；Gained potato chips form and aspect are beautiful, and moisture is low, and oil content is low, viable bacteria
Survival rate is high, room temperature long shelf-life.It is specific as follows：
1, sheet surface preliminary flushing can remove unclean starch, be subsequently poured into suitable quantity of water and impregnate, and gained impregnates
Main component in liquid is starch, and sheet surface is painted in subsequent step, can retain starch abundant in potato at
Point.
2, internal after thin slice vacuum freeze drying to form very much " holes ", spray probiotic solution, vacuum drying mistake
Cheng Zhong, moisture volatilize outward, and the components such as various probiotics, prebiotics in probiotic solution move inward, and are gradually embedded in " empty
In cave ".
3, Abelmoschus Esculentus Linn extract, sodium alginate, which are added in soak, is made mixed liquor, is uniformly painted on sheet surface, Huang Qiu
Certain herbaceous plants with big flowers extract, sodium alginate and starch all have certain viscosity, a part of starch filled to " empty during natural air drying
The opening in cave " avoids the effusion of probiotics, meanwhile, three's collective effect forms layer protecting film in sheet surface, in conjunction with
The tessellation in " hole ", plays a protective role to probiotics therein, on the one hand avoids in baking or frying course to prebiotic
Bacterium causes damages, and ensures the Viable detection of product, on the other hand extends the room temperature storage life of product.
4, the presence of protective film does not interfere with the effusion of moisture in fried or baking process, and the moisture of product is low, but
Protective film can make the effusion process of moisture relatively soft again, ensure that product form and aspect are beautiful.The presence of protective film can also be reduced
The entrance and residual, product oil content of oil are low.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
Lactobacillus acidophilus of the present invention, activity >=5 × 1010CFU/g is purchased from the limited public affairs of Xi'an pool youth's biotechnology
Department；Lactobacillus casei, activity >=1 × 1011CFU/g is purchased from the Xi'an bio tech ltd Ze Lang；Bifidobacterium longum, activity
≥5×1010CFU/g is purchased from the Xi'an bio tech ltd Ze Lang；Lactococcus lactis, activity >=1 × 1011CFU/g is purchased from
The Xi'an bio tech ltd Ze Lang；Abelmoschus Esculentus Linn extract is purchased from Heng Rui health bio tech ltd of Ning County.
Embodiment 1
A kind of preparation method of the nutrition potato chips containing probiotics, is as follows：
(1) fresh potato cleans, peeling, cutting flakiness, pours into the water of 2 times of weight and soaks after the preliminary flushing of surface
Then bubble drains thin slice taking-up, soak is spare；
(2) thin slice is cooled to 0 DEG C in advance, then -70 DEG C it is 3 hours quick-frozen, later in 0.09MPa be dried in vacuo 3 hours；
(3) probiotic solution, (25 DEG C) vacuum drying of room temperature are sprayed to step (2) treated sheet surface；
(4) Abelmoschus Esculentus Linn extract and sodium alginate are added in soak obtained by step (1), stir and evenly mix, obtain mixed liquor, so
The mixed liquor is uniformly painted on step (3) treated sheet surface, natural air drying afterwards, 85 DEG C of low temperature bake, packaging, i.e.,
?；The additive amount of Abelmoschus Esculentus Linn extract and sodium alginate is respectively 1%, the 0.5% of thin slice total weight.
In step (1), the thickness of thin slice is 1mm.
In step (1), the specific method of flushing is：The surface of thin slice is rinsed using flowing tap water.
In step (3), probiotic solution is that probiotic composition and prebiotic compositions are dissolved in mass concentration 10%
It is obtained in lactose solution, three's mass ratio is 1：1.3：5.Probiotic composition includes the probiotics of following parts by weight：Acidophilus breast
1 part of bacillus, 2 parts of Lactobacillus casei, 2 parts of bifidobacterium longum, 3 parts of Lactococcus lactis.Prebiotic compositions include following parts by weight
Prebiotics：1 part of oligofructose, 2 parts of isomaltulose, 2 parts of oligoisomaltose.
The process conditions of normal-temperature vacuum drying are in step (3)：Vacuum degree 0.01MPa, drying time are 3 hours.
In step (4), the brushing amount of mixed liquor with all thin slice mean allocations, just use up and be advisable.
In step (4), the specific method that low temperature bakes is：In 15 minutes roasting in the oven for be preheated to stoving temperature.
In step (4), the specific method of packaging is：Quantitative, nitrogen charging packs.
A kind of nutrition potato chips containing probiotics, are obtained by above-mentioned preparation method.
Embodiment 2
A kind of preparation method of the nutrition potato chips containing probiotics, is as follows：
(1) fresh potato cleans, peeling, cutting flakiness, pours into the water of 3 times of weight and soaks after the preliminary flushing of surface
Then bubble drains thin slice taking-up, soak is spare；
(2) thin slice is cooled to 5 DEG C in advance, then -80 DEG C it is 4 hours quick-frozen, later in 0.096MPa be dried in vacuo 4 hours；
(3) probiotic solution, (25 DEG C) vacuum drying of room temperature are sprayed to step (2) treated sheet surface；
(4) Abelmoschus Esculentus Linn extract and sodium alginate are added in soak obtained by step (1), stir and evenly mix, obtain mixed liquor, so
The mixed liquor is uniformly painted on step (3) treated sheet surface afterwards, it is low to carry out vacuum after freezing again for natural air drying
It is warm fried, packaging to get；The additive amount of Abelmoschus Esculentus Linn extract and sodium alginate is respectively 2%, the 0.8% of thin slice total weight.
In step (1), the thickness of thin slice is 2mm.
In step (1), the specific method of flushing is：The surface of thin slice is rinsed using flowing tap water.
In step (3), probiotic solution is that probiotic composition and prebiotic compositions are dissolved in mass concentration 10%
It is obtained in lactose solution, three's mass ratio is 1：1.5：6.Probiotic composition includes the probiotics of following parts by weight：Acidophilus breast
1 part of bacillus, 3 parts of Lactobacillus casei, 3 parts of bifidobacterium longum, 4 parts of Lactococcus lactis.Prebiotic compositions include following parts by weight
Prebiotics：1 part of oligofructose, 3 parts of isomaltulose, 3 parts of oligoisomaltose.
The process conditions of normal-temperature vacuum drying are in step (3)：Vacuum degree 0.02MPa, drying time are 4 hours.
In step (4), the brushing amount of mixed liquor with all thin slice mean allocations, just use up and be advisable.
In step (4), the process conditions freezed again are：It is freezed 3 hours under the conditions of -50 DEG C.
In step (4), the specific method of vacuum low-temperature frying is：Vacuum degree 0.06MPa, frying 8 under the conditions of 90 DEG C of temperature
Minute, de-oiling under vacuum conditions later.The process conditions of de-oiling are：Under vacuum degree 0.06MPa, 500r/ minutes deoiling treatments 6
Minute.
In step (4), the specific method of packaging is：Quantitative, nitrogen charging packs.
A kind of nutrition potato chips containing probiotics, are obtained by above-mentioned preparation method.
Embodiment 3
A kind of preparation method of the nutrition potato chips containing probiotics, is as follows：
(1) fresh potato cleans, peeling, cutting flakiness, pours into the water of 2 times of weight and soaks after the preliminary flushing of surface
Then bubble drains thin slice taking-up, soak is spare；
(2) thin slice is cooled to 5 DEG C in advance, then -70 DEG C it is 4 hours quick-frozen, later in 0.09MPa be dried in vacuo 4 hours；
(3) probiotic solution, (25 DEG C) vacuum drying of room temperature are sprayed to step (2) treated sheet surface；
(4) Abelmoschus Esculentus Linn extract and sodium alginate are added in soak obtained by step (1), stir and evenly mix, obtain mixed liquor, so
The mixed liquor is uniformly painted on step (3) treated sheet surface, natural air drying afterwards, 95 DEG C of low temperature bake, packaging, i.e.,
?；The additive amount of Abelmoschus Esculentus Linn extract and sodium alginate is respectively 1%, the 0.8% of thin slice total weight.
In step (1), the thickness of thin slice is 1mm.
In step (1), the specific method of flushing is：The surface of thin slice is rinsed using flowing tap water.
In step (3), probiotic solution is that probiotic composition and prebiotic compositions are dissolved in mass concentration 10%
It is obtained in lactose solution, three's mass ratio is 1：1.5：5.Probiotic composition includes the probiotics of following parts by weight：Acidophilus breast
1 part of bacillus, 3 parts of Lactobacillus casei, 2 parts of bifidobacterium longum, 4 parts of Lactococcus lactis.Prebiotic compositions include following parts by weight
Prebiotics：1 part of oligofructose, 2 parts of isomaltulose, 3 parts of oligoisomaltose.
The process conditions of normal-temperature vacuum drying are in step (3)：Vacuum degree 0.01MPa, drying time are 4 hours.
In step (4), the brushing amount of mixed liquor with all thin slice mean allocations, just use up and be advisable.
In step (4), the specific method that low temperature bakes is：In 20 minutes roasting in the oven for be preheated to stoving temperature.
In step (4), the specific method of packaging is：Quantitative, nitrogen charging packs.
A kind of nutrition potato chips containing probiotics, are obtained by above-mentioned preparation method.
Embodiment 4
A kind of preparation method of the nutrition potato chips containing probiotics, is as follows：
(1) fresh potato cleans, peeling, cutting flakiness, pours into the water of 3 times of weight and soaks after the preliminary flushing of surface
Then bubble drains thin slice taking-up, soak is spare；
(2) thin slice is cooled to 0 DEG C in advance, then -80 DEG C it is 3 hours quick-frozen, later in 0.096MPa be dried in vacuo 3 hours；
(3) probiotic solution, (25 DEG C) vacuum drying of room temperature are sprayed to step (2) treated sheet surface；
(4) Abelmoschus Esculentus Linn extract and sodium alginate are added in soak obtained by step (1), stir and evenly mix, obtain mixed liquor, so
The mixed liquor is uniformly painted on step (3) treated sheet surface afterwards, it is low to carry out vacuum after freezing again for natural air drying
It is warm fried, packaging to get；The additive amount of Abelmoschus Esculentus Linn extract and sodium alginate is respectively 2%, the 0.5% of thin slice total weight.
In step (1), the thickness of thin slice is 2mm.
In step (1), the specific method of flushing is：The surface of thin slice is rinsed using flowing tap water.
In step (3), probiotic solution is that probiotic composition and prebiotic compositions are dissolved in mass concentration 10%
It is obtained in lactose solution, three's mass ratio is 1：1.3：6.Probiotic composition includes the probiotics of following parts by weight：Acidophilus breast
1 part of bacillus, 2 parts of Lactobacillus casei, 3 parts of bifidobacterium longum, 3 parts of Lactococcus lactis.Prebiotic compositions include following parts by weight
Prebiotics：1 part of oligofructose, 3 parts of isomaltulose, 2 parts of oligoisomaltose.
The process conditions of normal-temperature vacuum drying are in step (3)：Vacuum degree 0.02MPa, drying time are 3 hours.
In step (4), the brushing amount of mixed liquor with all thin slice mean allocations, just use up and be advisable.
In step (4), the process conditions freezed again are：It is freezed 2 hours under the conditions of -50 DEG C.
In step (4), the specific method of vacuum low-temperature frying is：Vacuum degree 0.06MPa, frying 8 under the conditions of 80 DEG C of temperature
Minute, de-oiling under vacuum conditions later.The process conditions of de-oiling are：Under vacuum degree 0.05MPa, 500r/ minutes deoiling treatments 5
Minute.
In step (4), the specific method of packaging is：Quantitative, nitrogen charging packs.
A kind of nutrition potato chips containing probiotics, are obtained by above-mentioned preparation method.
Embodiment 5
A kind of preparation method of the nutrition potato chips containing probiotics, is as follows：
(1) fresh potato cleans, peeling, cutting flakiness, is poured into the water of 2.5 times of weight after the preliminary flushing of surface
It impregnates, then drains thin slice taking-up, soak is spare；
(2) thin slice is cooled to 3 DEG C in advance, then -75 DEG C it is 3 hours quick-frozen, later in 0.09MPa be dried in vacuo 4 hours；
(3) probiotic solution, (25 DEG C) vacuum drying of room temperature are sprayed to step (2) treated sheet surface；
(4) Abelmoschus Esculentus Linn extract and sodium alginate are added in soak obtained by step (1), stir and evenly mix, obtain mixed liquor, so
The mixed liquor is uniformly painted on step (3) treated sheet surface afterwards, it is low to carry out vacuum after freezing again for natural air drying
It is warm fried, packaging to get；The additive amount of Abelmoschus Esculentus Linn extract and sodium alginate is respectively 1.5%, the 0.6% of thin slice total weight.
In step (1), the thickness of thin slice is 1.5mm.
In step (1), the specific method of flushing is：The surface of thin slice is rinsed using flowing tap water.
In step (3), probiotic solution is that probiotic composition and prebiotic compositions are dissolved in mass concentration 10%
It is obtained in lactose solution, three's mass ratio is 1：1.4：5.5.Probiotic composition includes the probiotics of following parts by weight：Acidophilus
1 part of lactobacillus, 2.5 parts of Lactobacillus casei, 2.5 parts of bifidobacterium longum, 3.5 parts of Lactococcus lactis.Prebiotic compositions include with
The prebiotics of lower parts by weight：1 part of oligofructose, 2.5 parts of isomaltulose, 2.5 parts of oligoisomaltose.
The process conditions of normal-temperature vacuum drying are in step (3)：Vacuum degree 0.02MPa, drying time are 4 hours.
In step (4), the brushing amount of mixed liquor with all thin slice mean allocations, just use up and be advisable.
In step (4), the process conditions freezed again are：It is freezed 3 hours under the conditions of -45 DEG C.
In step (4), the specific method of vacuum low-temperature frying is：Vacuum degree 0.05MPa, frying 7 under the conditions of 85 DEG C of temperature
Minute, de-oiling under vacuum conditions later.The process conditions of de-oiling are：Under vacuum degree 0.05MPa, 450r/ minutes deoiling treatments 6
Minute.
In step (4), the specific method of packaging is：Quantitative, nitrogen charging packs.
A kind of nutrition potato chips containing probiotics, are obtained by above-mentioned preparation method.
Comparative example 1
A kind of preparation method of the nutrition potato chips containing probiotics, is as follows：
(1) fresh potato cleans, peeling, cutting flakiness, is poured into the water of 2.5 times of weight after the preliminary flushing of surface
It impregnates, then drains thin slice taking-up, soak is spare；
(2) thin slice 4 hours drying times under the conditions of room temperature and vacuum degree 0.02MPa；
(3) probiotic solution, (25 DEG C) vacuum drying of room temperature are sprayed to step (2) treated sheet surface；
(4) Abelmoschus Esculentus Linn extract and sodium alginate are added in soak obtained by step (1), stir and evenly mix, obtain mixed liquor, so
The mixed liquor is uniformly painted on step (3) treated sheet surface afterwards, it is low to carry out vacuum after freezing again for natural air drying
It is warm fried, packaging to get；The additive amount of Abelmoschus Esculentus Linn extract and sodium alginate is respectively 1.5%, the 0.6% of thin slice total weight.
In step (1), the thickness of thin slice is 1.5mm.
In step (1), the specific method of flushing is：The surface of thin slice is rinsed using flowing tap water.
In step (3), probiotic solution is that probiotic composition and prebiotic compositions are dissolved in mass concentration 10%
It is obtained in lactose solution, three's mass ratio is 1：1.4：5.5.Probiotic composition includes the probiotics of following parts by weight：Acidophilus
1 part of lactobacillus, 2.5 parts of Lactobacillus casei, 2.5 parts of bifidobacterium longum, 3.5 parts of Lactococcus lactis.Prebiotic compositions include with
The prebiotics of lower parts by weight：1 part of oligofructose, 2.5 parts of isomaltulose, 2.5 parts of oligoisomaltose.
The process conditions of normal-temperature vacuum drying are in step (3)：Vacuum degree 0.02MPa, drying time are 4 hours.
In step (4), the brushing amount of mixed liquor with all thin slice mean allocations, just use up and be advisable.
In step (4), the process conditions freezed again are：It is freezed 3 hours under the conditions of -45 DEG C.
In step (4), the specific method of vacuum low-temperature frying is：Vacuum degree 0.05MPa, frying 7 under the conditions of 85 DEG C of temperature
Minute, de-oiling under vacuum conditions later.The process conditions of de-oiling are：Under vacuum degree 0.05MPa, 450r/ minutes deoiling treatments 6
Minute.
In step (4), the specific method of packaging is：Quantitative, nitrogen charging packs.
A kind of nutrition potato chips containing probiotics, are obtained by above-mentioned preparation method.
Comparative example 2
A kind of preparation method of the nutrition potato chips containing probiotics, is as follows：
(1) fresh potato cleans, peeling, cutting flakiness, is poured into the water of 2.5 times of weight after the preliminary flushing of surface
It impregnates, then drains thin slice taking-up, soak is spare；
(2) thin slice is cooled to 3 DEG C in advance, then -75 DEG C it is 3 hours quick-frozen, later in 0.09MPa be dried in vacuo 4 hours；
(3) probiotic solution, (25 DEG C) vacuum drying of room temperature are sprayed to step (2) treated sheet surface；
(4) sodium alginate is added in soak obtained by step (1), stirs and evenly mixs, obtains mixed liquor, then by the mixed liquor
It is uniformly painted on step (3) treated sheet surface, natural air drying carries out vacuum low-temperature frying after freezing again, packs, i.e.,
?；The additive amount of sodium alginate is the 0.6% of thin slice total weight.
In step (1), the thickness of thin slice is 1.5mm.
In step (1), the specific method of flushing is：The surface of thin slice is rinsed using flowing tap water.
In step (3), probiotic solution is that probiotic composition and prebiotic compositions are dissolved in mass concentration 10%
It is obtained in lactose solution, three's mass ratio is 1：1.4：5.5.Probiotic composition includes the probiotics of following parts by weight：Acidophilus
1 part of lactobacillus, 2.5 parts of Lactobacillus casei, 2.5 parts of bifidobacterium longum, 3.5 parts of Lactococcus lactis.Prebiotic compositions include with
The prebiotics of lower parts by weight：1 part of oligofructose, 2.5 parts of isomaltulose, 2.5 parts of oligoisomaltose.
The process conditions of normal-temperature vacuum drying are in step (3)：Vacuum degree 0.02MPa, drying time are 4 hours.
In step (4), the brushing amount of mixed liquor with all thin slice mean allocations, just use up and be advisable.
In step (4), the process conditions freezed again are：It is freezed 3 hours under the conditions of -45 DEG C.
In step (4), the specific method of vacuum low-temperature frying is：Vacuum degree 0.05MPa, frying 7 under the conditions of 85 DEG C of temperature
Minute, de-oiling under vacuum conditions later.The process conditions of de-oiling are：Under vacuum degree 0.05MPa, 450r/ minutes deoiling treatments 6
Minute.
In step (4), the specific method of packaging is：Quantitative, nitrogen charging packs.
A kind of nutrition potato chips containing probiotics, are obtained by above-mentioned preparation method.
Comparative example 3
A kind of preparation method of the nutrition potato chips containing probiotics, is as follows：
(1) fresh potato cleans, peeling, cutting flakiness, is poured into the water of 2.5 times of weight after the preliminary flushing of surface
It impregnates, then drains thin slice taking-up, soak is spare；
(2) thin slice is cooled to 3 DEG C in advance, then -75 DEG C it is 3 hours quick-frozen, later in 0.09MPa be dried in vacuo 4 hours；
(3) probiotic solution, (25 DEG C) vacuum drying of room temperature are sprayed to step (2) treated sheet surface；
(4) Abelmoschus Esculentus Linn extract is added in soak obtained by step (1), stirs and evenly mixs, obtains mixed liquor, then will be described mixed
It closes liquid and is uniformly painted on step (3) treated sheet surface, natural air drying carries out vacuum low-temperature frying after freezing again, wraps
Dress to get；The additive amount of Abelmoschus Esculentus Linn extract is the 1.5% of thin slice total weight.
In step (1), the thickness of thin slice is 1.5mm.
In step (1), the specific method of flushing is：The surface of thin slice is rinsed using flowing tap water.
In step (3), probiotic solution is that probiotic composition and prebiotic compositions are dissolved in mass concentration 10%
It is obtained in lactose solution, three's mass ratio is 1：1.4：5.5.Probiotic composition includes the probiotics of following parts by weight：Acidophilus
1 part of lactobacillus, 2.5 parts of Lactobacillus casei, 2.5 parts of bifidobacterium longum, 3.5 parts of Lactococcus lactis.Prebiotic compositions include with
The prebiotics of lower parts by weight：1 part of oligofructose, 2.5 parts of isomaltulose, 2.5 parts of oligoisomaltose.
The process conditions of normal-temperature vacuum drying are in step (3)：Vacuum degree 0.02MPa, drying time are 4 hours.
In step (4), the brushing amount of mixed liquor with all thin slice mean allocations, just use up and be advisable.
In step (4), the process conditions freezed again are：It is freezed 3 hours under the conditions of -45 DEG C.
In step (4), the specific method of vacuum low-temperature frying is：Vacuum degree 0.05MPa, frying 7 under the conditions of 85 DEG C of temperature
Minute, de-oiling under vacuum conditions later.The process conditions of de-oiling are：Under vacuum degree 0.05MPa, 450r/ minutes deoiling treatments 6
Minute.
In step (4), the specific method of packaging is：Quantitative, nitrogen charging packs.
A kind of nutrition potato chips containing probiotics, are obtained by above-mentioned preparation method.
Test example
To 1~3 gained potato chips of Examples 1 to 5 and comparative example, oil content detection is carried out, and according to GB5009.3-2010's
Method measures the moisture in potato chips, the results are shown in Table 1.
1. oil content of table and moisture testing result
| Oil content (g/100g) | Moisture (g/100g) | |
| Embodiment 1 | 2.1 | 0.92 |
| Embodiment 2 | 2.1 | 0.91 |
| Embodiment 3 | 2.1 | 0.91 |
| Embodiment 4 | 2.1 | 0.91 |
| Embodiment 5 | 2 | 0.89 |
| Comparative example 1 | 3.5 | 5.23 |
| Comparative example 2 | 13.4 | 4.22 |
| Comparative example 3 | 12.2 | 4.13 |
As shown in Table 1, the chip product of Examples 1 to 5 has lower oil content and moisture, superior product quality.
Vacuum freeze drying step is replaced with normal-temperature vacuum drying by comparative example 1, and comparative example 2 omits Abelmoschus Esculentus Linn extract, comparative example 3
Sodium alginate is omitted, oil content and moisture are not so good as Examples 1 to 5.
Measure lactobacillus acidophilus, Lactobacillus casei, bifidobacterium longum, lactic acid in Examples 1 to 5 and 1~3 potato chips of comparative example
The number of viable of galactococcus is placed 6 months under the conditions of 38~40 DEG C and 50~60%RH, measures number of viable again, and count
Viable detection is calculated, the results are shown in Table 2.
2. Viable detection measurement result of table
| Lactobacillus acidophilus (%) | Lactobacillus casei (%) | Bifidobacterium longum (%) | Lactococcus lactis (%) | |
| Embodiment 1 | 95.8 | 95.3 | 95.7 | 95.8 |
| Embodiment 2 | 95.7 | 95.3 | 95.8 | 95.8 |
| Embodiment 3 | 95.9 | 95.5 | 96.1 | 96.1 |
| Embodiment 4 | 95.9 | 95.6 | 96.1 | 96 |
| Embodiment 5 | 96.2 | 95.9 | 96.2 | 96.3 |
| Comparative example 1 | 43.2 | 40.1 | 32.3 | 40.1 |
| Comparative example 2 | 78.3 | 76.3 | 70.3 | 75.5 |
| Comparative example 3 | 77.5 | 77.1 | 70.5 | 75.3 |
As shown in Table 1, the chip product of Examples 1 to 5 after 6 months Viable detection it is high, room temperature storage life is more than 6
Month, and the chip product of comparative example 1~3, lactobacillus acidophilus, Lactobacillus casei, bifidobacterium longum and Lactococcus lactis viable bacteria
Survival rate is substantially reduced, and room temperature storage life is inevitable also shorter.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiment being appreciated that.
Claims (10)
1. a kind of preparation method of the nutrition potato chips containing probiotics, which is characterized in that be as follows：
(1) fresh potato cleans, peeling, cutting flakiness, pours into the water of 2~3 times of weight and soaks after the preliminary flushing of surface
Then bubble drains thin slice taking-up, soak is spare；
(2) thin slice is cooled to 0~5 DEG C in advance, then 3~4 hours quick-frozen at about -70~-80 DEG C, true in 0.09~0.096MPa later
Sky is 3~4 hours dry；
(3) probiotic solution, normal-temperature vacuum drying are sprayed to step (2) treated sheet surface；
(4) Abelmoschus Esculentus Linn extract and sodium alginate are added in soak obtained by step (1), stir and evenly mix, obtain mixed liquor, then will
The mixed liquor is uniformly painted on step (3) treated sheet surface, natural air drying, and 85~95 DEG C of low temperature bake or cold again
Carry out vacuum low-temperature frying after jelly, packaging to get；The additive amount of Abelmoschus Esculentus Linn extract and sodium alginate is respectively thin slice total weight
1~2%, 0.5~0.8%.
In step (4), the specific method that low temperature bakes is：In 15~20 minutes roasting in the oven for be preheated to stoving temperature.
2. preparation method according to claim 1, which is characterized in that in step (1), the thickness of thin slice is 1~2mm.
3. preparation method according to claim 1, which is characterized in that in step (1), the specific method of the flushing is：
The surface of thin slice is rinsed using flowing tap water.
4. preparation method according to claim 1, which is characterized in that in step (3), the probiotic solution is will be prebiotic
Bacteria composition and prebiotic compositions are dissolved in the lactose solution of mass concentration 10% and obtain, and three's mass ratio is 1：1.3~
1.5：5~6.
5. preparation method according to claim 4, which is characterized in that the probiotic composition includes following parts by weight
Probiotics：1 part of lactobacillus acidophilus, 2~3 parts of Lactobacillus casei, 2~3 parts of bifidobacterium longum, 3~4 parts of Lactococcus lactis.
6. preparation method according to claim 4, which is characterized in that the prebiotic compositions include following parts by weight
Prebiotics：1 part of oligofructose, 2~3 parts of isomaltulose, 2~3 parts of oligoisomaltose.
7. preparation method according to claim 1, which is characterized in that the process conditions that normal-temperature vacuum is dried in step (3)
For：0.01~0.02MPa of vacuum degree, drying time are 3~4 hours.
8. preparation method according to claim 1, which is characterized in that in step (4), the process conditions freezed again are：-
It is freezed 2~3 hours under the conditions of 40~-50 DEG C.
9. preparation method according to claim 1, which is characterized in that in step (4), the specific method of vacuum low-temperature frying
It is：0.05~0.06MPa of vacuum degree, 5~8 minutes fried under the conditions of 80~90 DEG C of temperature, de-oiling under vacuum conditions later.
10. a kind of nutrition potato chips containing probiotics, are obtained by preparation method according to any one of claims 1 to 9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715614A (en) * | 2020-12-30 | 2021-04-30 | 上海来伊份股份有限公司 | Vacuum fried fermented fried dough twist and preparation method thereof |
| CN115251327A (en) * | 2022-04-09 | 2022-11-01 | 北京凯达恒业农业技术开发有限公司 | Processing technology of fruit and vegetable crisp chips and fruit and vegetable crisp chips |
-
2018
- 2018-05-18 CN CN201810477246.6A patent/CN108771167A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715614A (en) * | 2020-12-30 | 2021-04-30 | 上海来伊份股份有限公司 | Vacuum fried fermented fried dough twist and preparation method thereof |
| CN115251327A (en) * | 2022-04-09 | 2022-11-01 | 北京凯达恒业农业技术开发有限公司 | Processing technology of fruit and vegetable crisp chips and fruit and vegetable crisp chips |
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Application publication date: 20181109 |