CN110313598A - 一种风味薯片及其制备方法 - Google Patents
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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
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- A—HUMAN NECESSITIES
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- 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
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
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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
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
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Abstract
本发明公开了一种风味薯片及其制备方法,所述风味薯片是由以下重量份的原料制成:马铃薯泥80‑100、莜麦粉10‑200、胡萝卜粉0.5‑0.8、小苏打0.04‑0.22、食盐0.8‑1.5、有机钙0.1‑0.3;本薯片的制备方法改善了薯片易碎的缺点,减少食品添加剂的使用,有利于人体健康,且长期食用不会对人体产生不利影响,本发明工艺简单,技术容易掌握,易于实现标准化、规范化、工厂化生产,便于推广应用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种风味薯片及其制备方法。
背景技术
随着休闲食品种类越来越丰富,休闲食品正在逐渐成为人们日常生活中的必备品。休闲食品其实也是快速消费品的一类,是在人们闲暇、休息时所吃的食品。休闲食品正在逐渐升格成为百姓日常的必需消费品,随着经济的发展和消费水平的提高,消费者对于休闲食品数量和品质的需求不断增长。在休闲食品的领域里,马铃薯是最受欢迎的原料之一,其中薯片因其爽脆的口感和多种多样的口味深受人们的喜爱。
很多国外的薯片都是采用对马铃薯直接切片护色,因为马铃薯质量的不同,很多马铃薯都不适合用直接切片护色的方法做,当然也有大多数薯片种类是采用复合的方法,配料有马铃薯粉,淀粉,还有很多调味的添加剂,比如白砂糖,乳清粉,麦芽糊精,食用盐,谷氨酸钠,乳酸,钠粉,抗结剂,甜味素(含苯丙氨酸)食用香料,单肝脂,卵磷脂,B胡罗卜素等,以对薯片的色,香,味进行全方位的改善,但食品添加剂的增多,使得制作成本相对较高,造成了薯片量少、市场价偏高,也不利于人们身体健康,且现有薯片存在易碎,口味单一,营养成分少的缺点,满足不了现如今人们对健康食品的需求。
发明内容
为克服现有技术的不足,本发明提供一种风味薯片及其制备方法,该薯片营养丰富,加工原料简单,无不利于人体的添加剂,口感香美酥脆但不易碎,且制备工艺简单,操作便利,长期食用具有保健作用。
本发明的目的是通过以下技术方案实现的:
一种风味薯片,所述风味薯片是由以下重量份的原料制成:马铃薯泥80-100、莜麦粉10-200、胡萝卜粉0.5-0.8、小苏打0.04-0.22、食盐0.8-1.5、有机钙0.1-0.3。
优选的,所述风味薯片是由以下重量份的原料制成:马铃薯泥100、莜麦12、胡萝卜0.8、小苏打0.22、食盐0.8、有机钙0.1。
一种风味薯片的制备方法,具体包括以下步骤:
步骤1:将莜麦温火炒15分钟至金黄色,用粉碎机粉碎,过40 目筛,得到莜麦粉,同时将胡萝卜洗净、切块、烘干,用粉碎机粉碎过40目筛,得到胡萝卜粉;
步骤2:将土豆泥,胡萝卜粉,莜麦粉按照所述的比例混合均匀加入至加热罐中,调温至70-80℃加热,同时加入小苏打、食盐、有机钙,加热3-5分钟;通过此加热可大大改善薯片的易碎性。
步骤3:将步骤2中加热混合后的原料放入压片机中压片,压成直径范围为3-5厘米,厚度约1毫米的圆片;
步骤4:将适量的葵花油或亚麻油加入真空煎炸机,控制油温不超过其沸点,将步骤3中压片成型的圆片进行煎炸,而后将油炸薯片趁热转入真空干燥机内,去掉薯片残留油分,即得原味薯片。
本发明的有益效果:莜麦和胡萝卜的加入,不仅大大丰富了薯片的营养成分,且制作出的薯片口味香美;莜麦、胡萝卜的加入,大大减少了食品添加剂的添加,而且保证了薯片的色香味,极大的改善了薯片易碎的缺点,减少食品添加剂的使用,有利于人体健康,且长期食用不会对人体产生不利影响,本发明工艺简单,技术容易掌握,易于实现标准化、规范化、工厂化生产,便于推广应用。
具体实施方式
下面给出的实施例拟对本发明作进一步说明,但不能理解为是对本发明保护范围的限制,本领域技术人员根据本发明内容对本发明的一些非本质的改进和调整,仍属于本发明的保护范围。
实施例1:一种风味薯片,所述风味薯片是由以下重量份的原料制成:马铃薯泥100、莜麦12、胡萝卜0.8、小苏打0.22、食盐0.8、有机钙0.1。
一种风味薯片的制备方法,具体包括以下步骤:
步骤1:将莜麦温火炒15分钟至金黄色,用粉碎机粉碎,过40 目筛,得到莜麦粉,同时将胡萝卜洗净、切块、烘干,用粉碎机粉碎过40目筛,得到胡萝卜粉;
步骤2:将土豆泥,胡萝卜粉,莜麦粉按照所述的比例混合均匀加入至加热罐中,调温至75℃加热,同时加入小苏打、食盐、有机钙,加热5分钟;
步骤3:将步骤2中加热混合后的原料放入压片机中压片,压成直径范围为3-5厘米,厚度约1毫米的圆片;
步骤4:将适量的葵花油或亚麻油加入真空煎炸机,控制油温不超过其沸点,将步骤3中压片成型的圆片进行煎炸,呈淡黄色即可,而后将油炸薯片趁热转入真空干燥机内,去掉薯片残留油分,即得原味薯片。
使用实施例1配方和工艺制作出的薯片颜色白靓、口感酥脆,土豆味较浓。
实施例2:一种风味薯片,所述风味薯片是由以下重量份的原料制成:马铃薯泥80份、莜麦粉80份、胡萝卜粉0.5份、小苏打0.12份、食盐1.1份、有机钙0.2份。
一种风味薯片的制备方法,具体包括以下步骤:
步骤1:将莜麦温火炒15分钟至金黄色,用粉碎机粉碎,过40 目筛,得到莜麦粉,同时将胡萝卜洗净、切块、烘干,用粉碎机粉碎过40目筛,得到胡萝卜粉;
步骤2:将土豆泥,胡萝卜粉,莜麦粉按照所述的比例混合均匀加入至加热罐中,调温至80℃加热,同时加入小苏打、食盐、有机钙,加热3分钟;
步骤3:将步骤2中加热混合后的原料放入压片机中压片,压成直径范围为3-5厘米,厚度约1毫米的圆片;
步骤4:将适量的葵花油或亚麻油加入真空煎炸机,控制油温不超过其沸点,将步骤3中压片成型的圆片进行煎炸,呈暗黄色即可,而后将油炸薯片趁热转入真空干燥机内,去掉薯片残留油分,即得原味薯片。
使用实施例2配方和工艺制作出的薯片颜色较暗,口感酥脆,莜麦味较重。
实施例3:一种风味薯片,所述风味薯片是由以下重量份的原料制成:马铃薯泥100、莜麦粉200、胡萝卜粉0.7、小苏打0.2、食盐1.5、有机钙0.3。
一种风味薯片的制备方法,具体包括以下步骤:
步骤1:将莜麦温火炒15分钟至金黄色,用粉碎机粉碎,过40 目筛,得到莜麦粉,同时将胡萝卜洗净、切块、烘干,用粉碎机粉碎过40目筛,得到胡萝卜粉;
步骤2:将土豆泥,胡萝卜粉,莜麦粉按照所述的比例混合均匀加入至加热罐中,调温至80℃加热,同时加入小苏打、食盐、有机钙,加热5分钟;通过此加热可大大改善薯片的易碎性。
步骤3:将步骤2中加热混合后的原料放入压片机中压片,压成直径范围为3-5厘米,厚度约1毫米的圆片;
步骤4:将适量的葵花油或亚麻油加入真空煎炸机,控制油温不超过其沸点,将步骤3中压片成型的圆片进行煎炸,呈黑黄色即可,而后将油炸薯片趁热转入真空干燥机内,去掉薯片残留油分,即得原味薯片。
使用实施例3配方和工艺制作出的薯片莜麦味十足,口感酥脆,颜色暗黄。
Claims (3)
1.一种风味薯片,其特征在于,所述风味薯片是由以下重量份的原料制成:马铃薯泥80-100、莜麦粉10-200、胡萝卜粉0.5-0.8、小苏打0.04-0.22、食盐0.8-1.5、有机钙0.1-0.3。
2.根据权利要求1所述的一种风味薯片,其特征在于,所述风味薯片是由以下重量份的原料制成:马铃薯泥100、莜麦12、胡萝卜0.8、小苏打0.22、食盐0.8、有机钙0.1。
3.一种制备权利要求1或2所述风味薯片的方法,其特征在于,具体包括以下步骤:
步骤1:将莜麦温火炒15分钟至金黄色,用粉碎机粉碎,过40 目筛,得到莜麦粉,同时将胡萝卜洗净、切块、烘干,用粉碎机粉碎过40目筛,得到胡萝卜粉;
步骤2:将土豆泥,胡萝卜粉,莜麦粉按照所述的比例混合均匀加入至加热罐中,调温至70-80℃加热,同时加入小苏打、食盐、有机钙,加热3-5分钟;通过此加热可大大改善薯片的易碎性;
步骤3:将步骤2中加热混合后的原料放入压片机中压片,压成直径范围为3-5厘米,厚度约1毫米的圆片;
步骤4:将适量的葵花油或亚麻油加入真空煎炸机,控制油温不超过其沸点,将步骤3中压片成型的圆片进行煎炸,而后将油炸薯片趁热转入真空干燥机内,去掉薯片残留油分,即得原味薯片。
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CN106235140A (zh) * | 2016-08-15 | 2016-12-21 | 安庆市江岸品香食品有限责任公司 | 一种胡萝卜味薯片及其制备方法 |
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CN106262219A (zh) * | 2016-08-14 | 2017-01-04 | 昝建琴 | 一种胡萝卜薯片及其制备方法 |
CN106235140A (zh) * | 2016-08-15 | 2016-12-21 | 安庆市江岸品香食品有限责任公司 | 一种胡萝卜味薯片及其制备方法 |
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