CN109588659B - Potato chip preparation method and potato chips - Google Patents

Potato chip preparation method and potato chips Download PDF

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Publication number
CN109588659B
CN109588659B CN201811420410.6A CN201811420410A CN109588659B CN 109588659 B CN109588659 B CN 109588659B CN 201811420410 A CN201811420410 A CN 201811420410A CN 109588659 B CN109588659 B CN 109588659B
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potato
oil
edible
potato chips
slices
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CN109588659A (en
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黄智勇
段丛林
郭小娜
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Xi'an Angel Food LLC
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Xi'an Angel Food LLC
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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
    • 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
    • A23L19/105—Sweet potatoes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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Abstract

The invention discloses a preparation method of potato chips, which belongs to the technical field of food processing, and the technical scheme is characterized by comprising the following steps: selecting edible potato root tubers without germination and mildew, cleaning with clear water, and draining for later use; slicing: peeling the edible potato tuber which is cleaned and drained, cutting into a sheet with the thickness of 1.0-2.0 mm, cleaning surface starch with clear water, and draining for later use; and (3) dehydrating: drying and dehydrating at the temperature of 30 to 50 ℃ to obtain dehydrated edible tuber root slices; cooking: coating a layer of vegetable oil on the surface of the dehydrated edible potato tuber slice, wherein the using amount of the vegetable oil is 1 to 2 percent of the mass of the dehydrated edible potato tuber slice; baking at 120 to 130 ℃ for 30 to 60min to obtain cooked potato chips; seasoning: and (3) seasoning the cooked potato chips with seasonings, wherein the amount of the seasonings is 3 to 6 percent of the mass of the cooked potato chips. The potato chips prepared by the method have the advantages of crisp mouthfeel and low oil content. The invention correspondingly discloses the potato chips prepared by the method.

Description

Potato chip preparation method and potato chips
Technical Field
The invention relates to the technical field of food processing, in particular to a potato chip preparation method and potato chips.
Background
Potato chips are snacks which are popular among consumers, and are usually prepared by slicing potatoes, cassava and the like, frying or baking the slices to be crisp and seasoning the chips. However, the potato chips prepared by the conventional process generally have the problem of high oil content, generally 25-30% of the oil content, and are not beneficial to cardiovascular health.
To address the problem of high oil content, prior application publication No. US4980187A discloses a batch chip preparation process in which potato slices without surface starch washed away are pre-processed for 10-20min with a flowing oil at a temperature of 200 ° -300 ° F (93.3-148.9 ℃); then, the pre-processed potato slices are fried with a flowing oil at 300-400F (148.9-204.4C) for 5-10min to obtain potato chips having an oil content of 28-35 wt%.
However, the potato chip preparation process has high preprocessing temperature and high frying temperature, and particularly the frying temperature is far higher than 120 ℃. It is known from common knowledge in the field of food processing that when potato and tapioca food materials with high starch content are fried, the temperature is higher than 120 ℃, a possible carcinogenic substance acrylamide is easily generated, and potential health risks exist. Meanwhile, the high frying temperature seriously damages the nutrients such as vitamins in the potato chips, and is not beneficial to keeping the nutrient components of the food materials such as potatoes and cassava. Thus, there is a need for further improvements in potato chip manufacturing processes.
In view of the above problems, the present invention aims to provide a novel potato chip preparation process, so as to obtain a potato chip with low oil content, crisp taste and low health risk.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a potato chip preparation method, and the potato chips prepared by the method have the advantages of crisp taste and low oil content.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of potato chips comprises the following steps,
selecting materials: selecting edible potato tuber without germination and mildew, cleaning with clear water, and draining;
slicing: peeling the cleaned and drained edible tuber roots of potatoes, cutting into slices with the thickness of 1.0-2.0 mm, cleaning surface starch with clear water, and draining for later use;
and (3) dehydrating: drying and dehydrating at the temperature of 30 to 50 ℃ to obtain dehydrated edible tuber root slices;
cooking: coating a layer of vegetable oil on the surface of the dehydrated edible potato tuber slice, wherein the using amount of the vegetable oil is 1 to 2 percent of the mass of the dehydrated edible potato tuber slice; baking at 120 to 130 ℃ for 30 to 60min to obtain cooked potato chips;
seasoning: and (3) seasoning the cooked potato chips by using seasonings, wherein the using amount of the seasonings is 3 to 6 percent of the mass of the cooked potato chips.
By adopting the technical scheme, the method at least has the following advantages: 1. the slices are cleaned, so that starch attached to the surfaces of the slices can be removed, and the adhesion in the processing process is avoided; 2. drying and dehydrating at 30-50 deg.C to greatly reduce water content of edible potato root slices, and the cooked potato chips have crisp taste; meanwhile, the dehydration condition at 30-50 ℃ is relatively mild, and the nutrients of the edible potato tuber slices are not easy to damage; 3. baking at 120-130 ℃ for 30-60min in the cooking process, wherein the temperature is lower than the conventional frying temperature, so that the generation of acrylamide is reduced, and the health risk is reduced; meanwhile, before baking, a layer of vegetable oil is coated, the using amount of the vegetable oil is controlled to be 1 to 2 percent of the quality of the dehydrated edible potato tuber slices, compared with the conventional oil bath frying, the oil consumption is low, the oil content of the potato chips is greatly reduced, and compared with the non-fried potato chips, the potato chips have better flavor and more crispy mouthfeel; 4. according to the actual product processing requirements, seasonings with different tastes can be selected for seasoning to prepare the potato chips with different taste types such as original taste, spicy taste, spiced salt and the like.
Further, before dehydration, slicing and quick-freezing the cleaned and drained edible tuber roots in an environment of-5 to-10 ℃.
By adopting the technical scheme, the water in the edible potato root tuber sliced cells is quickly frozen into ice crystals by low-temperature quick freezing, and meanwhile, the volume is increased; during subsequent dehydration, the ice crystals are directly sublimated or melted into water and then evaporated, so that the original positions of the ice crystals form the micro pores. The micro-holes formed after quick-freezing and dehydration are uniformly distributed in the dehydrated edible potato tuber, so that the taste of the potato chips after subsequent cooking is more crisp. Meanwhile, the micro-pores are also beneficial to the penetration of the seasoning into the inner layer of the potato chips, so that the seasoning is uniform.
Further, before cooking, coating an edible glue solution with the concentration of 1 to 5wt% on the surface of the dehydrated edible potato root tuber slice, and drying by hot air at 50 to 60 ℃; the using amount of the coated edible glue solution is 1 to 2 percent of the mass of the dehydrated edible potato tuber slices.
By adopting the technical scheme, after the edible glue solution is coated, the edible glue solution is dried by hot air, so that when the dehydrated edible potato tuber slices are not completely wetted and moistened by the moisture in the edible glue solution, the dehydrated edible potato tuber slices are evaporated, and a layer of edible glue film is formed on the surfaces of the dehydrated edible potato tuber slices. The edible glue film seals micropores on the surface layer of the dehydrated edible potato tuber, so that the penetration of vegetable oil coated before subsequent baking is reduced, and the oil content of the potato chip is reduced; meanwhile, after the micropores on the surface layer of the potato chips are blocked, the moisture regain of the potato chips is reduced, and the crisp taste of the potato chips is kept for a long time.
Further, the edible gum is one or more of carrageenan, gelatin, arabic gum, xanthan gum, guar gum, locust bean gum, konjac gum, peach gum and inulin.
By adopting the technical scheme, the carrageenan, the gelatin, the Arabic gum, the xanthan gum, the guar gum, the locust bean gum, the konjac gum, the peach gum and the inulin are all polysaccharide edible gums meeting the national food additive standard, are safe to eat and can effectively play a role in reducing the oil content of the potato chips. Meanwhile, the edible gum is of a high-molecular structure, and the long molecular chain of the edible gum is adhered to the surface of the potato chips, so that the crushing and the slag falling of the potato chips are reduced, and the potato chips can still keep a complete appearance after the subsequent procedures of weighing, packaging, storing, transporting and the like.
Further, starch with the mass percentage concentration of 0.5 to 1 percent is mixed in the edible glue solution; the starch is one or more of potato starch, corn starch, wheat starch, sweet potato starch, cassava starch, mung bean starch, water chestnut starch, lotus root starch, water chestnut starch and kudzu root starch.
By adopting the technical scheme, the starch belongs to hydrophilic polysaccharide and can be dissolved in hot water, the starch mixed with the amount actually forms a starch granule suspension in the edible glue solution, and after the suspension is coated on the surface of the dehydrated edible potato tuber slice, the starch granule can directly plug the surface micropores of the dehydrated edible potato tuber slice, so that the oil content of the potato chip is further reduced. The starch can be selected from various common edible starches. In addition, the starch is added to the potato chips, so that the potato chips are reduced in the crushing and residue removal, participate in the Maillard reaction and increase the color and flavor of the potato chips.
Further, the vegetable oil is coated in a spraying mode.
By adopting the technical scheme, the vegetable oil is coated in a spraying mode, so that the vegetable oil is more uniformly coated, and the coating weight of the vegetable oil is easily controlled.
Further, the vegetable oil is one or more of rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, canola oil, sunflower oil, soybean oil, sesame oil, linseed oil, grape seed oil, walnut oil and peony seed oil.
Further, the edible tuber root is any one of potato, sweet potato, cassava and yam.
Further, the flavoring comprises the following components in parts by weight,
10-20 parts of chilli powder
10-20 parts of pepper powder
8-16 parts of table salt
3-5 parts of monosodium glutamate.
By adopting the technical scheme, the spicy taste of the pepper can be endowed by the chilli powder and the pepper powder, the fresh and fragrant taste of the potato chips is increased by the matched use of the salt and the monosodium glutamate, and the salt also has the effect of prolonging the quality guarantee period of the potato chips.
Another object of the present invention is to provide potato chips which have the advantages of crispy texture and low oil content.
In order to realize the purpose, the invention provides the following technical scheme:
a potato chip prepared by the potato chip preparation method.
In conclusion, the invention has the following beneficial effects:
1. after the potato chips are sliced, the potato chips are cleaned, so that starch attached to the surfaces of the slices can be removed, the occurrence of adhesion in the processing process is avoided, and the completeness of the finally prepared potato chips is improved;
2. drying and dehydrating at 30-50 ℃, so that the water content of the edible potato root slices is greatly reduced, and the cooked potato chips are crispy; meanwhile, the dehydration condition at 30-50 ℃ is relatively mild, and the nutrients of the edible potato tuber slices are not easy to damage;
3. the cooking process is finished by baking at 120-130 ℃ for 30-60min, and the temperature is lower than the conventional frying temperature, so that the generation of acrylamide is reduced, and the health risk is reduced; meanwhile, before baking, a layer of vegetable oil is coated, and the using amount of the vegetable oil is controlled to be 1 to 2 percent of the quality of the dehydrated edible potato root slices, compared with the conventional oil bath frying, the oil consumption is low, the oil content of the potato chips is greatly reduced, and compared with the non-fried potato chips, the product has better flavor;
4. quick-freezing at low temperature to quickly freeze water in edible potato root tuber slice cells into ice crystals and increase the volume; during subsequent dehydration, the ice crystals are directly sublimated or melted into water and then evaporated, so that fine pores are formed at the original positions of the ice crystals; micro-holes formed after quick-freezing and dehydration are uniformly distributed in the dehydrated edible potato roots, so that the taste of the subsequently cooked potato chips is more crisp; meanwhile, the micro-pores are also beneficial to the seasoning to permeate into the inner layer of the potato chips, so that the seasoning is uniform;
5. after the edible glue solution is coated, drying the slices by hot air to ensure that the dehydrated edible potato tuber slices are evaporated when the dehydrated edible potato tuber slices are not completely wetted and moistened by water in the edible glue solution, and forming a layer of edible glue film on the surfaces of the dehydrated edible potato tuber slices; the edible glue film seals micropores on the surface layer of the dehydrated edible potato tuber, so that the penetration of vegetable oil coated before subsequent baking is reduced, and the oil content of the potato chip is reduced; meanwhile, the starch with the mass percent concentration of 0.5 to 1 percent is doped in the edible glue solution, so that the oil content of the potato chips is further promoted, and the starch participates in the Maillard reaction, so that the color and the flavor of the potato chips can be enhanced.
Drawings
FIG. 1 is a first process flow diagram of the potato chip preparation method in the example;
FIG. 2 is a second process flow diagram of the potato chip preparation method in the example;
figure 3 is a third process flow chart of the potato chip preparation method in the embodiment.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
Example 1:
a preparation method of potato chips takes potatoes as raw materials, has a process flow as shown in figure 1, and comprises the following steps:
selecting materials: selecting fresh potatoes without germination and mildew, removing impurities such as stones, grass leaves and the like in the potatoes, cleaning soil adhered to the surfaces of the potatoes with clear water, and draining water for later use;
slicing: peeling cleaned and drained potatoes, cutting into slices with the thickness of 1.0mm, rinsing with cold water, removing surface starch, and draining for later use;
and (3) dehydrating: the potato slices with the drained water are sent into a drying room provided with an air circulation system, and are dried for 5 hours at the temperature of 30 ℃ for dehydration, so that dehydrated potato slices with the water content of less than or equal to 20wt% are obtained;
cooking: uniformly spraying a layer of palm oil on the surface of the dehydrated potato slices by using a nozzle, wherein the using amount of the palm oil is 1.0 percent of the mass of the dehydrated potato slices; then, spreading the potato slices sprayed with the palm oil on a baking plate, and baking the potato slices in an oven at 120 ℃ for 60min to obtain cooked potato chips;
seasoning: seasoning the cooked potato chips with seasonings when the cooked potato chips are hot, and turning over the cooked potato chips during seasoning to enable seasoning powder to be uniformly adhered to the front and back sides of the potato chips; the amount of the flavoring is 3% of the cooked potato chips by mass, and the flavoring used in the embodiment comprises the following raw materials in parts by weight: 10kg of chilli powder, 10kg of pepper powder, 8 kg of table salt and 3kg of monosodium glutamate;
weighing and packaging: and after the flavored potato chips are naturally cooled to room temperature, weighing the flavored potato chips and packaging.
Example 2:
a preparation method of potato chips takes potatoes as raw materials, has a process flow as shown in figure 1, and comprises the following steps:
selecting materials: selecting fresh potatoes without germination and mildew, removing impurities such as stones, grass leaves and the like in the potatoes, cleaning soil adhered to the surfaces of the potatoes with clear water, and draining off water for later use;
slicing: peeling cleaned potato, draining water, cutting into 1.5mm thick slices, rinsing with cold water, removing surface starch, and draining water;
and (3) dehydrating: the potato slices with the drained water are sent into a drying room provided with an air circulation system, and are dried for 4 hours at the temperature of 40 ℃ for dehydration, so that dehydrated potato slices with the water content of less than or equal to 20wt% are obtained;
cooking: uniformly spraying a layer of palm oil on the surface of the dehydrated potato slices by using a nozzle, wherein the using amount of the palm oil is 1.5% of the mass of the dehydrated potato slices; then, spreading the potato slices sprayed with the palm oil on a baking plate, and baking the potato slices in an oven at 125 ℃ for 45min to obtain cooked potato chips;
seasoning: seasoning the cooked potato chips with seasonings when the potato chips are hot, and turning over the cooked potato chips during seasoning to enable seasoning powder to be uniformly adhered to the front and back sides of the potato chips; the amount of the seasoning is 4.5% of the cooked potato chips by mass, and the seasoning used in the embodiment comprises the following raw materials in parts by weight: 15kg of chilli powder, 15kg of pepper powder, 12 kg of table salt and 4kg of monosodium glutamate;
weighing and packaging: and after the flavored potato chips are naturally cooled to room temperature, weighing the flavored potato chips and packaging.
Example 3
A preparation method of potato chips takes potatoes as raw materials, the process flow is shown in figure 1, and the preparation method comprises the following steps:
selecting materials: selecting fresh potatoes without germination and mildew, removing impurities such as stones, grass leaves and the like in the potatoes, cleaning soil adhered to the surfaces of the potatoes with clear water, and draining water for later use;
slicing: peeling cleaned potato, draining water, cutting into 1.5mm thick slices, rinsing with cold water, removing surface starch, and draining water;
and (3) dehydrating: the potato slices with the drained water are sent into a drying room provided with an air circulation system, and are dried for 4 hours at the temperature of 40 ℃ for dehydration, so that dehydrated potato slices with the water content of less than or equal to 20wt% are obtained;
cooking: uniformly spraying a layer of palm oil on the surface of the dehydrated potato slices by using a nozzle, wherein the using amount of the palm oil is 1.5% of the mass of the dehydrated potato slices; then, spreading the potato slices sprayed with the palm oil on a baking plate, and baking the potato slices in an oven at 125 ℃ for 45min to obtain cooked potato chips;
seasoning: seasoning the cooked potato chips with seasonings when the cooked potato chips are hot, and turning over the cooked potato chips during seasoning to enable seasoning powder to be uniformly adhered to the front and back sides of the potato chips; the amount of the seasoning is 6% of the cooked potato chips by mass, and the seasoning used in the embodiment comprises the following raw materials in parts by weight: 15kg of chilli powder, 15kg of Sichuanese pepper corn powder, 12 kg of table salt and 4kg of monosodium glutamate;
weighing and packaging: and after the flavored potato chips are naturally cooled to room temperature, weighing the flavored potato chips and packaging.
Example 4
A method for preparing potato chips comprises using potato as raw material, and the process flow is shown in figure 2. Example 4 is based on example 3, which differs from example 3 only in that: before the potato slices are dehydrated, quickly freezing the potato slices with water drained at the temperature of minus 5 ℃; then, the processes of dehydration, cooking, seasoning, weighing and packaging are carried out.
Example 5
A method for preparing potato chips uses potato as raw material, and the process flow is shown in figure 2. Example 5 is based on example 3, which differs from example 3 only in that: before the potato slices are dehydrated, quickly freezing the potato slices with water drained at-7 ℃; then, the processes of dehydration, cooking, seasoning, weighing and packaging are carried out.
Example 6
A method for preparing potato chips comprises using potato as raw material, and the process flow is shown in figure 2. Example 6 is based on example 3, which differs from example 3 only in that: before the potato slices are dehydrated, quickly freezing the potato slices with water drained at-10 ℃; then, the processes of dehydration, cooking, seasoning, weighing and packaging are carried out.
Example 7
A method for preparing potato chips comprises using potato as raw material, and the process flow is shown in figure 3. Example 7 is based on example 4, which differs from example 4 only in that: after dehydration, the method also comprises a step of coating Arabic gum aqueous solution before cooking, namely, the Arabic gum aqueous solution with the concentration of 1.0wt% is uniformly sprayed on the surface of the dehydrated potato slices by a nozzle, and then the dehydrated potato slices are dried by hot air at 50-60 ℃ and then are cooked. The spraying amount of the acacia gum aqueous solution is 1 percent of the mass of the dehydrated potato slices.
Example 8
A method for preparing potato chips comprises using potato as raw material, and the process flow is shown in figure 3. Example 8 is based on example 4, which differs from example 4 only in that: after dehydration, the method also comprises a step of coating Arabic gum solution before cooking, namely, the Arabic gum solution with the concentration of 2.5wt% is uniformly sprayed on the surface of the dehydrated potato slices by a nozzle, and then the dehydrated potato slices are dried by hot air at 50-60 ℃ and then cooked. The spraying amount of the acacia gum aqueous solution is 1 percent of the mass of the dehydrated potato slices.
Example 9
A method for preparing potato chips comprises using potato as raw material, and the process flow is shown in figure 3. Example 9 is based on example 4, which differs from example 4 only in that: after dehydration, before cooking, the method also comprises a step of coating Arabic gum aqueous solution, namely, uniformly spraying Arabic gum aqueous solution with the concentration of 5.0wt% on the surface of the dehydrated potato slices by using a nozzle, drying by using hot air at 50-60 ℃, and then cooking. The spraying amount of the acacia gum aqueous solution is 1 percent of the mass of the dehydrated potato slices.
Example 10
A method for preparing potato chips comprises using potato as raw material, and the process flow is shown in figure 3. Example 10 is based on example 9 and differs from example 9 only in that: the spraying amount of the acacia gum aqueous solution is 1.5 percent of the mass of the dehydrated potato slices.
Example 11
A method for preparing potato chips comprises using potato as raw material, and the process flow is shown in figure 3. Example 11 is based on example 9 and differs from example 9 only in that: the spraying amount of the acacia gum aqueous solution is 2.0 percent of the mass of the dehydrated potato slices.
Example 12
A method for preparing potato chips comprises using potato as raw material, and the process flow is shown in figure 3. Example 12 is based on example 11, which differs from example 11 only in that: the acacia gum water solution is also mixed with 0.5 percent of potato starch by mass percent.
Example 13
A method for preparing potato chips comprises using potato as raw material, and the process flow is shown in figure 3. Example 13 is based on example 11, which differs from example 11 only in that: the acacia gum aqueous solution is also mixed with 1.0 mass percent of potato starch.
Example 14
A method for preparing potato chips comprises the following steps as shown in figure 3. Example 14 is based on example 13 and differs from example 13 only in that: sweet potato is used as raw material.
Example 15
A method for preparing potato chips comprises the following steps as shown in figure 3. Example 15 is based on example 13 and differs from example 13 only in that: cassava is used as a raw material.
Example 16
A method for preparing potato chips comprises the following steps as shown in figure 3. Example 16 is based on example 13 and differs from example 13 only in that: takes yam as raw material.
Example 17
A potato chip produced by using a potato as a raw material and by the production method of example 13.
Example 18
A potato chip prepared from sweet potato by the method of example 14.
Example 19
A potato chip which is prepared from cassava as a raw material by the preparation method of example 14.
Example 20
A potato chip prepared from rhizoma Dioscoreae by the method of example 14.
Performance testing
The potato chips obtained by the potato chip preparation methods of examples 1 to 16 were sampled and examined at random, and the oil content, the acrylamide content, and the water content of the extracted samples were measured with reference to GB5009.6-2016, GB5009.204-2014, and GB/T5003.9, respectively.
Using the potato chips obtained by the potato chip preparation methods of examples 1 to 16 as samples, random sampling inspection was performed, the potato chips were weighed to obtain the total mass (M), then the potato chips with intact chips (broken area: 10%) were removed and the chip mass (M) was weighed, and the chip amount (Δ) was calculated from the total mass (M) and the chip mass (M): Δ = (M/M) × 100%.
The results are shown in the following table and are compared to the results of the test in U.S. patent application publication No. US4980187A entitled "a batch potato chip preparation process":
Figure 927022DEST_PATH_IMAGE001
from the test data in the table above, it can be seen that: the oil content and the water content of the potato chips prepared by the method are lower than those of the prior art, and the potato chips prepared by the method have lower acrylamide content and lower fragment amount. The prepared potato chips are healthy and complete in taste. Moreover, experimental data show that the oil content of the potato chips obtained by low-temperature quick-freezing, dehydrating, coating with edible glue solution and cooking is obviously reduced, and the oil content is increased along with the increase of the concentration and the dosage of the edible glue, so that the fragment amount of the potato chips is obviously reduced; after the edible glue solution is doped with starch, the effect of reducing the content of the potato chip oil is more obvious than that of singly using the edible glue solution. In addition, edible potato tubers such as potatoes, sweet potatoes, cassava, yams and the like can be made into potato chips by the method, and the prepared potato chips also have the advantages of low oil content and low acrylamide content.
And selecting 20 evaluators trained in sensory evaluation for evaluation, wherein 10 men and 10 women evaluate sensory evaluation indexes of the potato chips, and respectively scoring the hardness, crispness and crispness of each sample according to sensory evaluation standards.
The sensory scoring criteria are shown in the following table,
Figure 886013DEST_PATH_IMAGE002
the sensory scoring results are shown in the following table,
Figure 497123DEST_PATH_IMAGE003
according to the test data, the potato chips prepared by the method have crisp mouthfeel, can meet the taste requirements of most consumers, and have better mouthfeel after quick freezing at low temperature, dehydration, coating of edible glue solution and cooking.
The above-mentioned embodiments are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading this specification, but only fall within the scope of the claims of the present invention.

Claims (2)

1. A preparation method of potato chips is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
selecting materials:
selecting edible potato root tubers without germination and mildew, cleaning with clear water, and draining for later use; the edible tuber root is one of potato, sweet potato, cassava and yam;
slicing:
peeling the cleaned and drained edible tuber roots of potatoes, cutting into slices with the thickness of 1.0-2.0 mm, cleaning surface starch with clear water, and draining for later use;
and (3) dehydrating:
before dehydration, slicing and quick-freezing the cleaned and drained edible potato tuber in an environment of-5 ℃;
drying and dehydrating at the temperature of 30 to 50 ℃ to obtain dehydrated edible potato tuber slices;
cooking:
before cooking, spraying an edible glue solution with the concentration of 5wt% on the surface of the dehydrated edible tuber slices, and drying by hot air at 50-60 ℃;
the amount of the sprayed edible glue solution is 2 percent of the mass of the dehydrated edible potato tuber slices; starch with the mass percentage concentration of 0.5 to 1 percent is mixed in the edible glue solution;
the edible gum is acacia; the starch is potato starch;
coating a layer of vegetable oil on the surface of the dehydrated edible tuber slices, wherein the using amount of the vegetable oil is 1-2% of the mass of the dehydrated edible tuber slices, and the vegetable oil is coated in a spraying manner; the vegetable oil is one or more of rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, canola oil, sunflower seed oil, soybean oil, sesame oil, linseed oil, grape seed oil, walnut oil and peony seed oil;
baking at 120-130 ℃ for 30-60min to obtain a cooked potato chip;
seasoning:
seasoning the cooked potato chips by using seasonings, wherein the using amount of the seasonings is 3 to 6 percent of the mass of the cooked potato chips; the flavoring comprises the following components in parts by weight,
10-20 parts of chilli powder
10-20 parts of pepper powder
8-16 parts of salt
3-5 parts of monosodium glutamate.
2. A potato chip is characterized in that: the potato chips of claim 1.
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