CN108925913A - A kind of preparation process of pitaya-flavor potato chips - Google Patents
A kind of preparation process of pitaya-flavor potato chips Download PDFInfo
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- CN108925913A CN108925913A CN201710396156.XA CN201710396156A CN108925913A CN 108925913 A CN108925913 A CN 108925913A CN 201710396156 A CN201710396156 A CN 201710396156A CN 108925913 A CN108925913 A CN 108925913A
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- potato
- pitaya
- pounded
- flavor
- potato chips
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Abstract
The invention discloses a kind of preparation process of pitaya-flavor potato chips, which includes that 1) will place in steamer to steam 40~60min after potato decortication, is then pounded mashed potatoes；2) it will be placed in steamer after sweet potato peeling and steam 40~60min；Then it is pounded sweet potato mash；3) it is pounded flue puree after removing the peel dragon fruit, filters moisture content, obtains the flue puree that water content is not higher than 10%；4) by mashed potatoes 1), 2) sweet potato mash, 3) flue puree, flour egg white according to 3：1：1：0.2：0.05 mass ratio is uniformly mixed, and obtains mixed soil, the mixed soil is added to compression moulding in mold；5) mixed soil of compression moulding is placed in baking oven and is toasted, finally obtain the potato chips of pitaya-flavor.The present invention, which first steams potato and sweet potato, is pounded mud, then flue puree, flour and egg white mix compression moulding, are baked into pitaya-flavor potato chips, more healthy than existing potato chips, and without adding preservative, nutrition is balanced, has good market popularization value.
Description
Technical field
The invention belongs to potato chips preparation technical fields, and in particular to a kind of preparation process of pitaya-flavor potato chips.
Background technique
Potato chips belong to leisure snacks, and by liking for consumer all over the world, basic production method is to cut potato
At thin skin, then fries or be baked crisp mouth and be subject to seasoning, but current potato chips are added with largely in the production process
Food additives, unfavorable to health and multi-purpose potato are generally tightly enriched by adding a large amount of additive as raw material
Mouthfeel, but the shortcomings that bringing is exactly the health for compromising consumer.
Summary of the invention
Technical problem to be solved by the present invention lies in view of the above shortcomings of the prior art, provide a kind of pitaya-flavor
The preparation process of potato chips.The preparation process is simple, and potato and sweet potato are first steamed and are pounded mud, then flue puree, flour and egg white
Compression moulding is mixed, is baked into pitaya-flavor potato chips, more healthy than existing potato chips, without adding preservative, mouthfeel is more
Abundant, nutrition is balanced, has good market popularization value.
In order to solve the above technical problems, the technical solution adopted by the present invention is that：A kind of preparation process of pitaya-flavor potato chips,
It is characterized in that, the technique includes the following steps：
1) it will be placed in steamer after potato decortication and steam 40~60min, be then pounded mashed potatoes；
2) it will be placed in steamer after sweet potato peeling and steam 40~60min；Then it is pounded sweet potato mash；
3) it is pounded flue puree after removing the peel dragon fruit, filters moisture content, obtains the flue puree that water content is not higher than 10%；
4) by mashed potatoes 1), 2) sweet potato mash, 3) flue puree, flour egg white according to 3：1：1：0.2：0.05
Mass ratio is uniformly mixed, and obtains mixed soil, the mixed soil is added to compression moulding in mold；
5) mixed soil of compression moulding is placed in baking oven and is toasted, finally obtain the potato chips of pitaya-flavor.
Further, the mixed soil of compression moulding is circle, square, rectangle, triangle or ellipse in step 4).
Further, in step 4) mixed soil of compression moulding with a thickness of 1.5mm.
Further, the temperature that baking is in step 5) is 100~150 DEG C, time 2min.
Compared with the prior art, the present invention has the following advantages：Preparation method of the invention is simple, and potato and sweet potato is first
Steaming is pounded mud, then flue puree, flour and egg white mix compression moulding, pitaya-flavor potato chips are baked into, than existing potato chips
More healthy, without adding preservative, mouthfeel is more abundant, and nutrition is balanced, has good market popularization value.
Technical solution of the present invention is described in further detail below by embodiment.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
Embodiment 1
1) it will be placed in steamer after potato decortication and steam 50min, be then pounded mashed potatoes；
2) it will be placed in steamer after sweet potato peeling and steam 50min；Then it is pounded sweet potato mash；
3) it is pounded flue puree after removing the peel dragon fruit, filters moisture content, obtains the flue puree that water content is not higher than 10%；
4) by mashed potatoes 1), 2) sweet potato mash, 3) flue puree, flour egg white according to 3：1：1：0.2：0.05
Mass ratio is uniformly mixed, and obtains mixed soil, the mixed soil is added in mold and is pressed into circle, square, rectangle, three
Angular or oval mixed soil；
5) mixed soil of compression moulding is placed into baking oven in 125 DEG C of baking 2min, finally obtains the potato chips of pitaya-flavor.
Potato chips golden yellow color manufactured in the present embodiment has uniform dragon fruit young above, and appearance has more appetite, can be with
Catsup, jam etc. are matched, are loved by consumers.
Embodiment 2
1) it will be placed in steamer after potato decortication and steam 40min, be then pounded mashed potatoes；
2) it will be placed in steamer after sweet potato peeling and steam 40min；Then it is pounded sweet potato mash；
3) it is pounded flue puree after removing the peel dragon fruit, filters moisture content, obtains the flue puree that water content is not higher than 10%；
4) by mashed potatoes 1), 2) sweet potato mash, 3) flue puree, flour egg white according to 3：1：1：0.2：0.05
Mass ratio is uniformly mixed, and obtains mixed soil, the mixed soil is added in mold and is pressed into circle, square, rectangle, three
Angular or oval mixed soil；
5) mixed soil of compression moulding is placed into baking oven in 100 DEG C of baking 2min, finally obtains non-fried potato chips.
Potato chips golden yellow color manufactured in the present embodiment has uniform dragon fruit young above, and appearance has more appetite, can be with
Catsup, jam etc. are matched, are loved by consumers.
Embodiment 3
1) it will be placed in steamer after potato decortication and steam 60min, be then pounded mashed potatoes；
2) it will be placed in steamer after sweet potato peeling and steam 60min；Then it is pounded sweet potato mash；
3) it is pounded flue puree after removing the peel dragon fruit, filters moisture content, obtains the flue puree that water content is not higher than 10%；
4) by mashed potatoes 1), 2) sweet potato mash, 3) flue puree, flour egg white according to 3：1：1：0.2：0.05
Mass ratio is uniformly mixed, and obtains mixed soil, the mixed soil is added in mold and is pressed into circle, square, rectangle, three
Angular or oval mixed soil；
5) mixed soil of compression moulding is placed into baking oven in 150 DEG C of baking 2min, finally obtains non-fried potato chips.
Potato chips golden yellow color manufactured in the present embodiment has uniform dragon fruit young above, and appearance has more appetite, can be with
Catsup, jam etc. are matched, are loved by consumers.
It is merely illustrative of the technical solution of the present invention with embodiment, rather than its limitations；Although right with reference to the foregoing embodiments
The present invention is described in detail, those skilled in the art should understand that：It still can be to foregoing embodiments
Documented technical solution is modified or equivalent replacement of some of the technical features；And these are modified or replace
It changes, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (4)
1. a kind of preparation process of pitaya-flavor potato chips, which is characterized in that the technique includes the following steps：
1) it will be placed in steamer after potato decortication and steam 40~60min, be then pounded mashed potatoes；
2) it will be placed in steamer after sweet potato peeling and steam 40~60min；Then it is pounded sweet potato mash；
3) it is pounded flue puree after removing the peel dragon fruit, filters moisture content, obtains the flue puree that water content is not higher than 10%；
4) by mashed potatoes 1), 2) sweet potato mash, 3) flue puree, flour egg white according to 3：1：1：0.2：0.05 quality
Than being uniformly mixed, mixed soil is obtained, the mixed soil is added to compression moulding in mold；
5) mixed soil of compression moulding is placed in baking oven and is toasted, finally obtain the potato chips of pitaya-flavor.
2. a kind of preparation process of pitaya-flavor potato chips according to claim 1, which is characterized in that be pressed into step 4)
The mixed soil of type is circle, square, rectangle, triangle or ellipse.
3. a kind of preparation process of pitaya-flavor potato chips according to claim 1, which is characterized in that be pressed into step 4)
The mixed soil of type with a thickness of 1.5mm.
4. a kind of preparation process of pitaya-flavor potato chips according to claim 1, which is characterized in that toasting in step 5) is
Temperature be 100~150 DEG C, time 2min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710396156.XA CN108925913A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation process of pitaya-flavor potato chips |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710396156.XA CN108925913A (en) | 2017-05-27 | 2017-05-27 | A kind of preparation process of pitaya-flavor potato chips |
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| CN108925913A true CN108925913A (en) | 2018-12-04 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099154A (en) * | 2011-11-14 | 2013-05-15 | 汤继刚 | Pomelo flavor potato chips and preparation method thereof |
| CN104397631A (en) * | 2014-12-10 | 2015-03-11 | 青岛七好营养科技有限公司 | Brain-tonifying and intelligence-reinforcing potato chips and preparation method thereof |
| CN104397626A (en) * | 2014-11-26 | 2015-03-11 | 青岛百川石墨有限公司 | Spleen-strengthening and stomach-nourishing potato chip and preparation method thereof |
| CN104397630A (en) * | 2014-11-26 | 2015-03-11 | 青岛百川石墨有限公司 | Chips capable of maintaining beauty and keeping young and preparation method of chips |
| CN105394579A (en) * | 2015-11-26 | 2016-03-16 | 汝州市家乐食品有限公司 | Preparation method of essence-free chips |
| CN106262251A (en) * | 2016-08-19 | 2017-01-04 | 宁波市鄞州风名工业产品设计有限公司 | A kind of Hylocereus undatus fruity potato chips and preparation method thereof |
-
2017
- 2017-05-27 CN CN201710396156.XA patent/CN108925913A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099154A (en) * | 2011-11-14 | 2013-05-15 | 汤继刚 | Pomelo flavor potato chips and preparation method thereof |
| CN104397626A (en) * | 2014-11-26 | 2015-03-11 | 青岛百川石墨有限公司 | Spleen-strengthening and stomach-nourishing potato chip and preparation method thereof |
| CN104397630A (en) * | 2014-11-26 | 2015-03-11 | 青岛百川石墨有限公司 | Chips capable of maintaining beauty and keeping young and preparation method of chips |
| CN104397631A (en) * | 2014-12-10 | 2015-03-11 | 青岛七好营养科技有限公司 | Brain-tonifying and intelligence-reinforcing potato chips and preparation method thereof |
| CN105394579A (en) * | 2015-11-26 | 2016-03-16 | 汝州市家乐食品有限公司 | Preparation method of essence-free chips |
| CN106262251A (en) * | 2016-08-19 | 2017-01-04 | 宁波市鄞州风名工业产品设计有限公司 | A kind of Hylocereus undatus fruity potato chips and preparation method thereof |
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Application publication date: 20181204 |