CN110810772A - Preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips - Google Patents
Preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips Download PDFInfo
- Publication number
- CN110810772A CN110810772A CN201911001785.3A CN201911001785A CN110810772A CN 110810772 A CN110810772 A CN 110810772A CN 201911001785 A CN201911001785 A CN 201911001785A CN 110810772 A CN110810772 A CN 110810772A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- vacuum
- steeping
- chips
- frying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 165
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 165
- 235000010675 chips/crisps Nutrition 0.000 title claims abstract description 120
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 206010033546 Pallor Diseases 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 238000005470 impregnation Methods 0.000 claims abstract description 13
- 238000012986 modification Methods 0.000 claims abstract description 11
- 230000004048 modification Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 108090000637 alpha-Amylases Proteins 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 238000007598 dipping method Methods 0.000 claims description 9
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims description 7
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 claims description 7
- 229920002079 Ellagic acid Polymers 0.000 claims description 7
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 7
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims description 7
- 229940024171 alpha-amylase Drugs 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 229960002852 ellagic acid Drugs 0.000 claims description 7
- 235000004132 ellagic acid Nutrition 0.000 claims description 7
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 7
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 claims description 7
- 229960001285 quercetin Drugs 0.000 claims description 7
- 235000005875 quercetin Nutrition 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- ZTOKUMPYMPKCFX-CZNUEWPDSA-N (E)-17-[(2R,3R,4S,5S,6R)-6-(acetyloxymethyl)-3-[(2S,3R,4S,5S,6R)-6-(acetyloxymethyl)-3,4,5-trihydroxyoxan-2-yl]oxy-4,5-dihydroxyoxan-2-yl]oxyoctadec-9-enoic acid Chemical compound OC(=O)CCCCCCC/C=C/CCCCCCC(C)O[C@@H]1O[C@H](COC(C)=O)[C@@H](O)[C@H](O)[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](COC(C)=O)O1 ZTOKUMPYMPKCFX-CZNUEWPDSA-N 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 239000000416 hydrocolloid Substances 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 2
- 230000001007 puffing effect Effects 0.000 abstract description 14
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 18
- 235000013606 potato chips Nutrition 0.000 description 17
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 12
- 241001264786 Ceanothus spinosus Species 0.000 description 12
- 244000061456 Solanum tuberosum Species 0.000 description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 6
- 229920000856 Amylose Polymers 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 102000004316 Oxidoreductases Human genes 0.000 description 3
- 108090000854 Oxidoreductases Proteins 0.000 description 3
- 235000021466 carotenoid Nutrition 0.000 description 3
- 150000001747 carotenoids Chemical class 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 238000002309 gasification Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019684 potato crisps Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000010409 thin film Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- FMGSKLZLMKYGDP-UHFFFAOYSA-N Dehydroepiandrosterone Natural products C1C(O)CCC2(C)C3CCC(C)(C(CC4)=O)C4C3CC=C21 FMGSKLZLMKYGDP-UHFFFAOYSA-N 0.000 description 1
- 244000281702 Dioscorea villosa Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000005783 Lathyrus sativus Species 0.000 description 1
- 235000010671 Lathyrus sativus Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- FMGSKLZLMKYGDP-USOAJAOKSA-N dehydroepiandrosterone Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H]3CC[C@](C)(C(CC4)=O)[C@@H]4[C@@H]3CC=C21 FMGSKLZLMKYGDP-USOAJAOKSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 229960002160 maltose Drugs 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229960002847 prasterone Drugs 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
-
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
-
- 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
- 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
-
- 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
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- 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
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of low-fat sweet potato crisp chips, which comprises the steps of raw material pretreatment, color protection, blanching, sweet potato chip starch modification, vacuum impregnation, vacuum frying and deoiling; the sweet potato chip starch modification: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3-5 min; the vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and carrying out vacuum steeping for 0.2-2 h. The sweet potato crisp chips prepared by the invention have the advantages of low oil content, high puffing degree and brittleness, long shelf life and higher content of nutrient components.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips.
Background
Sweet potato, also called sweet potato, Dioscoreaceae Dioscorea winding grass vine. The branch ends at the top of the underground tubers are expanded into egg-shaped tubers, and the outer skins are light yellow and smooth; the underground root tuber is an organ for storing nutrients of the sweet potato and is also a part for eating. The sweet potato is rich in nutrient substances such as starch, saccharides, protein, vitamins, cellulose, amino acid and the like, and has higher health care value.
Sweet potato, sweet and neutral in flavor, enters foot taiyin channel, and has the effects of tonifying deficiency and fatigue, tonifying qi, strengthening spleen and stomach, and strengthening kidney yin. The sweet potato contains rich mucin, which can maintain the lubricating effect in joint cavity, maintain the elasticity of cardiac vascular wall, prevent arteriosclerosis, reduce subcutaneous fat, prevent and treat atrophy of connective tissue in liver and kidney, and raise immunity of human body. The sweet potato also contains dehydroepiandrosterone, and can be used for preventing colon cancer and breast cancer.
The fresh sweet potatoes are not easy to store, can be processed into sweet potato crisp chips, can realize the comprehensive utilization of the sweet potatoes, and improves the economic value of the sweet potatoes. At present, a plurality of studies on puffed foods such as sweet potato crisp chips and the like are available at home and abroad. Chinese patent with application number CN201910611149.6 discloses a low-fat potato crisp and a preparation method thereof, and the method comprises the following specific steps: (1) pretreatment of raw materials: peeling potatoes with shallow eyes, freshness and no diseases by using a peeling machine, and putting the potatoes into a clean water tank for cleaning; (2) slicing: slicing the peeled potato with a slicer to a thickness of 1-7 mm; (3) color protection: putting the potato chips into color protection liquid; (4) blanching: taking out the color-protected potato chips, and blanching in a water pool at 65-95 deg.C for 1-7 min; (5) vacuum impregnation: immersing the blanched potato chips into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.06-0.09MPa, and carrying out vacuum steeping for 0.2-3 h; (6) quick-freezing: taking out the potato chips subjected to dipping treatment, and placing the potato chips in an environment with the temperature of-20 to-30 ℃ for 1 to 4 hours; (7) and (3) vacuum frying: quickly putting the quick-frozen potato chips into a vacuum fryer, wherein the frying temperature is 70-105 ℃, the vacuum degree is 0.07-0.09MPa, and the frying time is 20-40 min; (8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to 300-; (9) and taking out the deoiled potato chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine. The purpose of reducing oil is achieved through vacuum frying, although the oil content of the potato chips is reduced to a certain extent, the problems of poor puffing rate and brittleness in the frying process of the potato chips are not solved, and nutritional ingredients of the potato chips are easy to lose.
Chinese patent with application number CN201910375908.3 discloses a method for making low-salt and low-oil potato chips, which specifically comprises the following steps: (1) placing the potato slices in color protection liquid, and carrying out ultrasonic treatment at 35-40 kHz for 25-30 min; (2) treating the potato chips obtained in the step (1) in superheated steam at the temperature of 110-115 ℃; (3) putting the potato chips obtained in the step (2) into a composite emulsion, and dipping the potato chips by pulsating pressure, wherein the temperature is 20-25 ℃, the high pressure is set to be 300-400 kPa, the low pressure is set to be less than 0kPa, and the time ratio of the high pressure to the low pressure is set to be 5-10 min; (4) freezing the potato chips obtained in the step (3) for 2-3 hours at the temperature lower than-20 ℃; (5) and (3) frying the potato slices obtained in the step (3) in edible oil at the temperature of 110-113 ℃ under the pressure of 0.05 MPa. The patent aims to reduce oil through low-temperature frying, and although the oil content of the potato chips is reduced to a certain extent, the problems of poor puffing rate and brittleness in the frying process of the potato chips are not solved.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides a preparation method of low-fat sweet potato crisp chips and the sweet potato crisp chips, which are realized by the following technical scheme:
a preparation method of low-fat sweet potato crisp chips comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato, and cutting into sweet potato slices with the thickness of 4-6 mm;
(2) color protection: putting the sweet potato slices into the color protection liquid;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 70-95 deg.C for 3-6 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3-5 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and performing vacuum steeping for 0.2-2 h;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices in an environment with the temperature of-20 to-30 ℃ for 2 to 6 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 75-95 ℃, the vacuum degree is 0.07-0.09MPa, and the frying time is 30-40 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 300-; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
Preferably, the blanching liquid contains 0.05-0.01% w ellagic acid, 0.01-0.015% w quercetin, 0.01-0.015% w sodium chloride, and the balance water. Ellagic acid and quercetin can permeate into sweet potato slices under synergistic effect of sodium chloride to inhibit activity of oxidase therein; preventing the sweet potato slices from browning in the subsequent processing process.
Preferably, the enzyme solution contains 4-5U/L pullulanase, 0.5-1U/L alpha-amylase, 20-30mg/L calcium chloride and the balance of water. Pullulanase can hydrolyze alpha-1, 6 glucosidic bonds in branched chain and amylose, and alpha-amylase can hydrolyze alpha-1, 4 glucosidic bonds in starch molecules, so that the content of free amylose molecules in sweet potato chips is increased; more amylose molecules are associated to form hydrogen bonds in the subsequent vacuum dipping and quick-freezing processes of the sweet potato slices, more water is wrapped in the network structure of the starch in the association process, more gasification heat can be provided for the subsequent puffing process of the sweet potato slices, and the puffing rate and the crispness of the sweet potato slices are improved.
Preferably, the microwave frequency of the microwave treatment is 450-500W, and the treatment temperature is 50-60 ℃. The microwave treatment can destroy the starch granule structure in the sweet potato slices and increase the association between starch and water molecules; thereby increasing the heat of vaporization when the sweet potato chips are puffed.
Preferably, the color protection liquid contains 0.15 w% of tea polyphenol, 0.25 w% of citric acid, 0.01-0.015 w% of sophorolipid and the balance of water. The sophorolipid promotes the absorption of tea polyphenol and citric acid by the sweet potato slices, reduces the content of free water in the sweet potato slices and improves the puffing rate of the sweet potato slices.
Preferably, the steeping fluid contains 3-5 w% of sucrose, 8-10 w% of maltose, 5-8 w% of maltodextrin, 0.1-0.2 w% of trehalose, 1 w% of hydrocolloid guar gum and the balance of water; the mass ratio of the sweet potato slices to the steeping liquor is 1: 2-1: 5. the steeping liquor can form a thin film with good heat preservation property on the sweet potato slices, and can prevent oil from entering the sweet potato slices in the frying process; meanwhile, after frying, the temperature on the surface of the sweet potato crisp chips can be prevented from being suddenly reduced to absorb the grease on the surface of the sweet potato crisp chips.
Preferably, the temperature of the blanching liquid is 90 ℃ and the time is 5 min; the quick freezing is carried out for 4 hours at the temperature of minus 30 ℃; the vacuum degree of the vacuum frying is 0.08MPa, the frying temperature is 88 +/-2 ℃, and the time is 30 min; the deoiling speed is 400r/min, and the time is 5 min.
It is to be noted that the sweet potato chips are immersed by the color protection liquid and the blanching liquid in the color protection and blanching processes.
A sweet potato crisp chip prepared by any one of the above methods.
The preparation process of the sweet potato crisp chips is researched as follows:
1. influence of different preparation processes on the quality of the sweet potato crisp chips:
experiment group 1 adopts the preparation process to prepare the red-heart sweet potato crisp chips; the experimental group 2 has no sweet potato chip starch modification process on the basis of the experimental group 1; experiment group 3 there was no vacuum impregnation process on the basis of experiment group 1; the experimental group 4 has no sweet potato chip starch modification and vacuum impregnation process on the basis of the experimental group 1; the experiment group 5 adopts water instead of the blanching liquid to carry out blanching on the basis of the experiment group 1; the experimental group 6 adopts the low-fat potato crisp disclosed by CN201910611149.6 and the preparation method thereof to prepare the sweet potato crisp; experimental group 7 uses a low-salt and low-oil potato chip disclosed in CN201910375908.3 and its preparation method to prepare sweet potato crisp chips. The oil absorption rate, the expansion degree, the crispness, the nutritional components and the like of the prepared red-heart sweet potato crisp chips are detected, and the detection results are shown in table 1:
TABLE 1
As can be seen from Table 1, the oil content of the red-heart sweet potato crisp chips prepared by the experimental group 1 can be reduced to 6.12%, the puffing degree can be 136.2%, the crispness can be 473.67g/s, and the oil content is obviously lower than that of the experimental group 3 and the experimental group 4, which indicates that the vacuum impregnation is beneficial to reducing the oil content of the sweet potato crisp chips; the puffing degree and the crispness are obviously higher than those of the experimental group 2, the experimental group 4, the experimental group 6 and the experimental group 7, which shows that the sweet potato chip starch modification process is beneficial to increasing the puffing degree of the sweet potato chips and improving the crispness of the sweet potato chips, and is superior to the prior art. Compared with the experimental group 6 and the experimental group 7, the content of the carotenoid and the VC in the red-heart sweet potato crisp chips is superior to that in the prior art, which shows that the sweet potato crisp chip process provided by the invention can reduce the nutrient loss of the sweet potato crisp chips in the prior processing technology.
2. Influence of different steeping liquids on the quality of the sweet potato crisp chips: putting the red heart sweet potato slices modified by the enzyme into different steeping liquids for dipping, and then carrying out vacuum frying and deoiling; then, the prepared red-heart sweet potato crisp chips are taken to detect the oil content, the water content, the nutrient components and the like, and the detection results are shown in table 2:
TABLE 2
From the table, the steeping liquor consisting of sucrose, maltose, maltodextrin, trehalose and hydrocolloid guar gum is more beneficial to the retention of carotenoid and VC in the processing process of the red sweet potato crisp chips, and can keep the low oil content and good crispness of the red sweet potato crisp chips.
3. Influence of different enzyme solutions on the quality of sweet potato crisp chips: after the starch of the sweet potato slices with the red heart is modified by adopting different solutions, the sweet potato chips are prepared according to the process provided by the invention; then taking the prepared red-heart sweet potato crisp chips, and detecting the oil content, the water content, the expansion degree and the brittleness of the chips, wherein the results are shown in a table 3:
TABLE 3
It can be seen from the table that the enzyme solution consisting of pullulanase, alpha-amylase and calcium chloride is more beneficial to improving the puffing degree and the crispness of the red-heart sweet potato crisp chips.
4. Influence of different blanching liquids on the quality of sweet potato crisp chips: modifying and blanching the sweet potato slices with different blanching methods, and preparing the sweet potato slices with the red heart according to the process provided by the invention; then, the prepared red-heart sweet potato crisp chips are taken, the content of the nutrient components is detected, and the result is shown in table 4:
TABLE 4
It can be known from the table that the blanching liquid combined by the ellagic acid, the quercetin and the sodium chloride is more beneficial to the retention of nutrient substances in the processing process of the apple crisp chips.
The invention has the beneficial effects that:
according to the invention, starch in the sweet potato slices is modified before quick freezing, so that the starch granule structure in the sweet potato slices is destroyed, and the free amylose molecular content in the sweet potato slices is increased; more amylose molecules are associated to form hydrogen bonds in the subsequent quick-freezing process of the sweet potato slices, more water is wrapped in the network structure of the starch in the association process, more gasification heat can be provided for the subsequent puffing process of the sweet potato slices, and the puffing rate and the crispness of the sweet potato slices are improved. The sweet potato chips are soaked by the soaking liquid before vacuum frying, so that a thin film with good heat preservation performance can be formed on the sweet potato chips, and the oil absorption rate of the sweet potato chips in the frying and cooling processes is reduced; meanwhile, the film can prevent grease oxidation and prolong the shelf life of the sweet potato crisp chips. And the effective components in the blanching liquid have stronger inhibition effect on oxidase, can inhibit the activity of the oxidase in the sweet potato chips, prevent the sweet potato chips from browning in the subsequent processing process and keep the bright color of the prepared sweet potato chips.
The sweet potato crisp chips prepared by the invention have the advantages of low oil content, high puffing degree and brittleness, long shelf life and higher content of nutrient components.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A preparation method of low-fat sweet potato crisp chips comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato with red core, and cutting into sweet potato slices with diameter of 4-6 mm;
(2) color protection: putting the sweet potato slices into the color protection liquid;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 70 deg.C for 6 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 5 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05MPa, and performing vacuum steeping for 2 hours;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices at the temperature of minus 20 ℃ for 6 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 77 +/-2 ℃, the vacuum degree is 0.07MPa, and the frying time is 40 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 300r/min, and the deoiling is carried out for 8 min; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
The blanching liquid contains 0.05 w% of ellagic acid, 0.01 w% of quercetin, 0.01 w% of sodium chloride and the balance of water.
The enzyme solution contains 4-5U/L pullulanase, 0.5-1U/L alpha-amylase, 20-30mg/L calcium chloride and the balance of water.
The microwave frequency of the microwave treatment is 500W, and the treatment temperature is 50 ℃.
The color protection liquid contains 0.15 w% of tea polyphenol, 0.25 w% of citric acid, 0.01 w% of sophorolipid and the balance of water.
The steeping liquid contains 3-5 w% of cane sugar, 8 w% of maltose, 5 w% of maltodextrin, 0.1 w% of trehalose, 1 w% of hydrocolloid guar gum and the balance of water; the mass ratio of the sweet potato slices with the red heart to the steeping liquor is 1: 2.
example 2
A preparation method of low-fat sweet potato crisp chips comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato with red core, and cutting into sweet potato slices with diameter of 4-6 mm;
(2) color protection: putting the sweet potato slices into the color protection liquid;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 90 deg.C for 5 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 4 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and performing vacuum steeping for 0.2-2 h;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices in an environment with the temperature of-20 to-30 ℃ for 2 to 6 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 88 +/-2 ℃, the vacuum degree is 0.08MPa, and the frying time is 30 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 400r/min, and the deoiling is carried out for 5 min; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
The blanching liquid contains 0.06 w% of ellagic acid, 0.012 w% of quercetin, 0.012 w% of sodium chloride and the balance of water.
The enzyme solution contains 4.5U/L pullulanase, 0.6U/L alpha-amylase, 25mg/L calcium chloride and the balance of water.
The microwave frequency of the microwave treatment is 460W, and the treatment temperature is 55 ℃.
The color protection liquid contains 0.15 w% of tea polyphenol, 0.25 w% of citric acid, 0.012 w% of sophorolipid and the balance of water.
The steeping liquid contains 4 w% of sucrose, 9 w% of maltose, 6 w% of maltodextrin, 0.15 w% of trehalose, 1 w% of hydrocolloid guar gum and the balance of water; the mass ratio of the sweet potato slices to the steeping liquor is 1: 3.
example 3
A preparation method of low-fat sweet potato crisp chips comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato with red core, and cutting into sweet potato slices with diameter of 4-6 mm;
(2) color protection: putting the sweet potato slices into the color protection liquid;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 95 ℃ for 3 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.09MPa, and performing vacuum steeping for 0.2 h;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices at the temperature of-30 ℃ for 2 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 93 +/-2 ℃, the vacuum degree is 0.09MPa, and the frying time is 30 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 1000r/min, and the deoiling is carried out for 5 min; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
The blanching liquid contains 0.01% w of ellagic acid, 0.015% w of quercetin, 0.015% w of sodium chloride and the balance of water.
The enzyme solution contains 5U/L pullulanase, 1U/L alpha-amylase, 30mg/L calcium chloride and the balance of water.
The microwave frequency of the microwave treatment is 450W, and the treatment temperature is 60 ℃.
The color protection solution contains 0.15 w% of tea polyphenol, 0.25 w% of citric acid, 0.015 w% of sophorolipid and the balance of water.
The steeping liquid contains 5 w% of sucrose, 10 w% of maltose, 8 w% of maltodextrin, 0.2 w% of trehalose, 1 w% of hydrocolloid guar gum and the balance of water; the mass ratio of the sweet potato slices to the steeping liquor is 1: 5.
the red sweet potato crisp chips prepared in examples 1-3 were tested for oil absorption, puffing, crispness, and nutritional ingredients, and the test results are shown in table 4:
TABLE 4
Example 1 | Example 2 | Example 3 | |
Appearance of the product | Uniform color and no browning | Uniform color and no browning | Uniform color and no browning |
Oil content/%) | 6.12 | 6.07 | 6.09 |
Water content% | 3.62 | 3.54 | 3.58 |
Degree of swelling/% | 136.2 | 138.2 | 137.4 |
Brittleness (g/s) | 473.67 | 483.13 | 476.54 |
Protein (g/100g) | 4.12 | 4.67 | 4.08 |
Dietary fiber (g/100g) | 23.4 | 24.1 | 23.8 |
Carotenoid (g/100g) | 26.1 | 26.8 | 26.4 |
VC(mg/100g) | 30.1 | 31.4 | 30.8 |
Shelf life (moon) | 26 | 26 | 26 |
It should be noted that the above examples and test examples are only for further illustration and understanding of the technical solutions of the present invention, and are not to be construed as further limitations of the technical solutions of the present invention, and the invention which does not highlight essential features and significant advances made by those skilled in the art still belongs to the protection scope of the present invention.
Claims (9)
1. A preparation method of low-fat sweet potato crisp chips comprises the steps of raw material pretreatment, color protection, blanching, sweet potato chip starch modification, vacuum impregnation, vacuum frying and deoiling; the sweet potato chip is characterized in that the sweet potato chip starch is modified: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3-5 min; the vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and carrying out vacuum steeping for 0.2-2 h.
2. The method for preparing low-fat sweet potato crisps as claimed in claim 1, which comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato, and cutting into sweet potato slices with the thickness of 4-6 mm;
(2) color protection: putting sweet potato slices into color protection solution for treatment for 6-10 min;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 70-95 deg.C for 3-6 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3-5 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and performing vacuum steeping for 0.2-2 h;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices in an environment with the temperature of-20 to-30 ℃ for 2 to 6 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 75-95 ℃, the vacuum degree is 0.07-0.09MPa, and the frying time is 30-40 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 300-; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
3. The method of claim 2 wherein the blanching solution comprises 0.05-0.01 w% ellagic acid, 0.01-0.015 w% quercetin, 0.01-0.015 w% sodium chloride, and the balance water.
4. The method for preparing low-fat sweet potato crisp chips as claimed in claim 1 or 2, wherein the enzyme solution contains 4-5U/L pullulanase, 0.5-1U/L alpha-amylase, 20-30mg/L calcium chloride and the balance of water.
5. The method for preparing low-fat sweet potato crisp chips as claimed in claim 1 or 2, wherein the microwave frequency of the microwave treatment is 450-500W, and the treatment temperature is 50-60 ℃.
6. The method for preparing low-fat sweet potato crisp chips as claimed in claim 2, wherein the color-protecting solution comprises 0.15 w% of tea polyphenols, 0.25 w% of citric acid, 0.01-0.015 w% of sophorolipid, and the balance of water.
7. The method for preparing low-fat crisp sweet potato chips as claimed in claim 1 or 2, wherein the steeping fluid comprises 3-5 w% sucrose, 8-10 w% maltose, 5-8 w% maltodextrin, 0.1-0.2 w% trehalose, 1 w% hydrocolloid guar gum, and the balance water; the mass ratio of the sweet potato slices to the steeping liquor is 1: 2-1: 5.
8. the method for preparing low-fat sweet potato crisp chips as claimed in claim 2, wherein the temperature of the blanching liquid is 90 ℃ and the time is 5 min; the quick freezing is carried out for 4 hours at the temperature of minus 30 ℃; the vacuum degree of the vacuum frying is 0.08MPa, the frying temperature is 88 +/-2 ℃, and the time is 30 min; the deoiling speed is 400r/min, and the time is 5 min.
9. A sweet potato crisp, characterized in that it is prepared by the method of any one of claims 1 to 8.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911001785.3A CN110810772A (en) | 2019-10-21 | 2019-10-21 | Preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911001785.3A CN110810772A (en) | 2019-10-21 | 2019-10-21 | Preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110810772A true CN110810772A (en) | 2020-02-21 |
Family
ID=69550079
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911001785.3A Pending CN110810772A (en) | 2019-10-21 | 2019-10-21 | Preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110810772A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113632946A (en) * | 2021-08-18 | 2021-11-12 | 绍兴市果哥食品科技有限公司 | Sweet potato microwave sweet potato crisp chips and production process thereof |
CN113826850A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crispy cheese sweet potato chips |
CN114586955A (en) * | 2022-02-10 | 2022-06-07 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index and oil content of potato chips and application |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105166771A (en) * | 2015-09-25 | 2015-12-23 | 南陵县襄荷产业协会 | Processing method for crisp sweet potato chips |
CN106072504A (en) * | 2016-07-05 | 2016-11-09 | 福建省好口福食品有限公司 | A kind of processing method of crisp mushroom chips |
CN107809917A (en) * | 2015-03-23 | 2018-03-16 | 食品复合物公司 | Frangible products |
CN108094973A (en) * | 2017-12-26 | 2018-06-01 | 北京红螺食品有限公司 | A kind of anti-aging Rhizoma Dioscoreae esculentae mud and its preparation method and application |
CN108175062A (en) * | 2017-12-27 | 2018-06-19 | 安徽盼盼食品有限公司 | A kind of production method of delicious healthy potato chips |
CN109090527A (en) * | 2018-07-18 | 2018-12-28 | 回头客食品集团股份有限公司 | vacuum frying potato technique |
CN109275876A (en) * | 2018-09-10 | 2019-01-29 | 淮南市润吉生态农业有限公司 | A method of reducing oil content in vacuum frying purple potato crisp |
CN110150602A (en) * | 2019-07-08 | 2019-08-23 | 贵州省生物技术研究所 | A kind of Low grease potato crispy chip and preparation method thereof |
-
2019
- 2019-10-21 CN CN201911001785.3A patent/CN110810772A/en active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107809917A (en) * | 2015-03-23 | 2018-03-16 | 食品复合物公司 | Frangible products |
CN105166771A (en) * | 2015-09-25 | 2015-12-23 | 南陵县襄荷产业协会 | Processing method for crisp sweet potato chips |
CN106072504A (en) * | 2016-07-05 | 2016-11-09 | 福建省好口福食品有限公司 | A kind of processing method of crisp mushroom chips |
CN108094973A (en) * | 2017-12-26 | 2018-06-01 | 北京红螺食品有限公司 | A kind of anti-aging Rhizoma Dioscoreae esculentae mud and its preparation method and application |
CN108175062A (en) * | 2017-12-27 | 2018-06-19 | 安徽盼盼食品有限公司 | A kind of production method of delicious healthy potato chips |
CN109090527A (en) * | 2018-07-18 | 2018-12-28 | 回头客食品集团股份有限公司 | vacuum frying potato technique |
CN109275876A (en) * | 2018-09-10 | 2019-01-29 | 淮南市润吉生态农业有限公司 | A method of reducing oil content in vacuum frying purple potato crisp |
CN110150602A (en) * | 2019-07-08 | 2019-08-23 | 贵州省生物技术研究所 | A kind of Low grease potato crispy chip and preparation method thereof |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113632946A (en) * | 2021-08-18 | 2021-11-12 | 绍兴市果哥食品科技有限公司 | Sweet potato microwave sweet potato crisp chips and production process thereof |
CN113632946B (en) * | 2021-08-18 | 2023-10-27 | 绍兴市果哥食品科技有限公司 | Microwave sweet potato crisp chips and production process thereof |
CN113826850A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crispy cheese sweet potato chips |
CN114586955A (en) * | 2022-02-10 | 2022-06-07 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index and oil content of potato chips and application |
CN114586955B (en) * | 2022-02-10 | 2024-05-28 | 中国农业科学院农产品加工研究所 | Method for reducing glycemic index and oil content of potato chips and application |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0645968B1 (en) | Reduced fat deep fried comestibles | |
CN110810772A (en) | Preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips | |
CN100584214C (en) | Tropical fruit and vegetable crisp slices and preparation method thereof | |
CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
CN104783086A (en) | Method for producing carrot-flavor zizania latifolia crisp chips | |
CN104273215B (en) | A kind of processing method of fresh yam | |
CN109275876A (en) | A method of reducing oil content in vacuum frying purple potato crisp | |
CN106213310A (en) | A kind of non-fired potato block and preparation method thereof | |
CN101366502A (en) | Baolinggu edible mushroom crisp slices and method of preparing the same | |
CN103549496B (en) | Making method for quick-frozen greenling double fillet | |
CN104757599A (en) | Self-soaking light dry sea cucumber and production method thereof | |
CN110810760A (en) | Preparation method of high-nutrition low-fat apple chips and apple chips | |
CN105410765B (en) | A kind of processing method of instant potato | |
CN101647485A (en) | Method for inhibiting fresh-cut yacon enzymatic browning | |
CN112438379A (en) | Method for processing composite fruit and vegetable crisp chips by vacuum microwave | |
CN102100285A (en) | Hollow potato rod | |
CN104757468A (en) | Production process of sweet and sour jerusalem artichoke slices | |
CN103815440A (en) | Jelly-like canned sea cucumbers and preparation method thereof | |
CN106616625A (en) | Processing method of soft-package seasoned asparagus | |
CN106234570A (en) | Low sugar skin care canned Chinese gooseberry and processing technology thereof | |
CN114586955B (en) | Method for reducing glycemic index and oil content of potato chips and application | |
CN111387482A (en) | Processing method of instant stropharia rugoso-annulata crisp chips | |
KR910005287B1 (en) | Process making of product a ginseng | |
CN110584036A (en) | Processing method of sugar-coated banana crisp chips | |
CN109497510A (en) | A kind of preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200221 |
|
RJ01 | Rejection of invention patent application after publication |