CN111387450A - Preparation method of low-oil and low-fat fruit and vegetable potato chips - Google Patents
Preparation method of low-oil and low-fat fruit and vegetable potato chips Download PDFInfo
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- CN111387450A CN111387450A CN202010234782.0A CN202010234782A CN111387450A CN 111387450 A CN111387450 A CN 111387450A CN 202010234782 A CN202010234782 A CN 202010234782A CN 111387450 A CN111387450 A CN 111387450A
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- 235000004213 low-fat Nutrition 0.000 title claims abstract description 23
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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
- A23L19/12—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
-
- 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
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, 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
- 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
-
- 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
Abstract
The invention provides a preparation method of low-oil and low-fat fruit and vegetable potato chips, and relates to the technical field of potato chip processing. The preparation method of the low-oil and low-fat fruit and vegetable potato chips mainly comprises the following steps: potato processing, potato cooking, freeze-drying and grinding, vegetable paste preparation, material mixing, tabletting and forming, shaping processing, secondary shaping and the like. The invention overcomes the defects of the prior art, various vegetable and fruit components are added into the potato to prepare the potato chip, so that the taste and the flavor of the obtained potato chip are effectively improved, and the glutinous rice flour is added in the preparation process, so that the potato chip can be baked into a crisp shape under the condition of not using oil components, the oil content of the potato chip is reduced, and the use health of the potato chip is improved.
Description
Technical Field
The invention relates to the technical field of potato chip processing, and particularly relates to a preparation method of low-oil and low-fat fruit and vegetable potato chips.
Background
Potato chips refer to snacks made from potatoes. The conventional potato chips are made by peeling potatoes, slicing the peeled potatoes into slices, frying the slices to crisp and seasoning the slices, and become an important part of the snack market in many countries.
Because the potato chips are popular, manufacturers develop new preparation processes and tastes for the potato chips, but because the content of the oil in the potato chips is very high, a bag of the potato chips is equivalent to one cup of fat, so that the potato chips contain a large amount of oil, and the potato chips are not suitable for people with poor healthy diet and physical condition.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the preparation method of the low-oil and low-fat fruit and vegetable potato chips, which is characterized in that a plurality of vegetable and fruit components are added into potatoes to prepare the potato chips, so that the taste and the flavor of the obtained potato chips are effectively improved, and the glutinous rice flour is added in the preparation process, so that the potato chips can be baked to be crisp under the condition of not using oil components, the oil content of the potato chips is reduced, and the use health of the potato chips is improved.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a preparation method of low-oil and low-fat fruit and vegetable potato chips comprises the following steps:
(1) potato treatment: selecting potato without germination and mildew, cleaning with clear water, peeling, slicing, soaking in cold water for 3-5 hr, and taking out;
(2) cooking potatoes: placing the soaked potatoes in a pressure cooker, adding salt and clear water, cooking for 30min, taking out, draining, and mashing to obtain paste for later use;
(3) freeze-drying and grinding: freeze-drying the mashed potatoes at low temperature, taking out the potatoes, grinding the potatoes into powder, and sieving the powder with a 160-mesh sieve to obtain potato powder for later use;
(4) preparing the vegetable paste: selecting various vegetables, cleaning, dicing, mixing, placing in a steamer, steaming at high temperature for 40-45min, taking out, mixing and stirring into a paste, and then air-drying until the water content is 12% -15% to obtain vegetable paste for later use;
(5) mixing materials: mixing the potato powder and the vegetable paste, adding the glutinous rice flour and the fresh fruit juice, and mixing and stirring into dough for later use;
(6) tabletting and forming: pressing the dough into dough sheets by a dough press, and then cutting the dough sheets to corresponding shapes and sizes by a mold to obtain mixed dough sheets for later use;
(7) shaping treatment: baking the mixed dough sheet in an oven at 120 deg.C for 10-12min, and taking out to obtain shaped dough sheet;
(8) secondary sizing: and (3) mixing and stirring a plurality of seasonings uniformly, coating a layer on two surfaces of the shaped dough sheet, treating for 5-8min by adopting microwave medium fire, and taking out to obtain the low-oil and low-fat fruit and vegetable potato chips.
Preferably, the mass ratio of the potatoes, the salt and the clear water in the step (2) is 5: 0.4: 15.
Preferably, the low-temperature freeze-drying temperature of the mashed potatoes is 10 ℃ below zero to 12 ℃ below zero.
Preferably, the vegetable puree is prepared by mixing one or more of spinach, carrots, tomatoes, cucumbers, pumpkins, corns, celery and green vegetables.
Preferably, the fresh fruit juice is extracted by mixing any one or more of apple, grape, watermelon, pineapple, pear, banana and peach.
Preferably, the mass ratio of the potato powder, the vegetable paste, the glutinous rice flour and the fresh fruit juice in the step (5) is 3: 2: 1: 2.
Preferably, the thickness of the mixed dough sheet is 1.2-1.5 mm.
The invention provides a preparation method of low-oil and low-fat fruit and vegetable potato chips, which has the advantages that compared with the prior art:
(1) according to the invention, the components such as vegetables and fruits are added into the potato chips, so that the content of nutritional ingredients in the potato chips is effectively improved, the taste and the flavor of the potato chips are enriched, the varieties of various vegetables and fruits can be changed according to the taste, the varieties of the potato chips are increased, and the economic value is improved.
(2) According to the invention, the potatoes are soaked and then cooked at high pressure, so that the starch component in the bellyband can be effectively removed, the heat in the obtained potato chips can be reduced, meanwhile, the glutinous rice flour is added during preparation, so that the stability of mixed dough can be effectively improved, the shaping is convenient, meanwhile, the glutinous rice flour can be roasted without oil and emit fragrance, the stability and the health of the product are improved, and the oil content is reduced.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a preparation method of low-oil and low-fat fruit and vegetable potato chips comprises the following steps:
(1) potato treatment: selecting potato without germination and mildew, cleaning with clear water, peeling, slicing, soaking in cold water for 3-5 hr, and taking out;
(2) cooking potatoes: placing the soaked potatoes in a pressure cooker, adding salt and clear water, cooking for 30min, taking out, draining, and mashing to obtain paste for later use;
(3) freeze-drying and grinding: freeze-drying the mashed potatoes at low temperature, taking out the potatoes, grinding the potatoes into powder, and sieving the powder with a 160-mesh sieve to obtain potato powder for later use;
(4) preparing the vegetable paste: selecting various vegetables, cleaning, dicing, mixing, placing in a steamer, steaming at high temperature for 40-45min, taking out, mixing and stirring into a paste, and then air-drying until the water content is 12% -15% to obtain vegetable paste for later use;
(5) mixing materials: mixing the potato powder and the vegetable paste, adding the glutinous rice flour and the fresh fruit juice, and mixing and stirring into dough for later use;
(6) tabletting and forming: pressing the dough into dough sheets by a dough press, and then cutting the dough sheets to corresponding shapes and sizes by a mold to obtain mixed dough sheets for later use;
(7) shaping treatment: baking the mixed dough sheet in an oven at 120 deg.C for 10-12min, and taking out to obtain shaped dough sheet;
(8) secondary sizing: and (3) mixing and stirring a plurality of seasonings uniformly, coating a layer on two surfaces of the shaped dough sheet, treating for 5-8min by adopting microwave medium fire, and taking out to obtain the low-oil and low-fat fruit and vegetable potato chips.
Wherein the mass ratio of the potatoes, the salt and the clear water in the step (2) is 5: 0.4: 15; the low-temperature freeze-drying temperature of the mashed potatoes is 10 ℃ below zero to 12 ℃ below zero; the vegetable puree is prepared by mixing spinach and carrots according to the mass ratio of 1: 1; the fresh fruit juice is obtained by mixing and squeezing apples and grapes according to the mass ratio of 1: 1; in the step (5), the mass ratio of the potato powder to the vegetable paste to the glutinous rice flour to the fresh fruit juice is 3: 2: 1: 2; the thickness of the mixed dough sheet is 1.2-1.5 mm.
Example 2:
a preparation method of low-oil and low-fat fruit and vegetable potato chips comprises the following steps:
(1) potato treatment: selecting potato without germination and mildew, cleaning with clear water, peeling, slicing, soaking in cold water for 3-5 hr, and taking out;
(2) cooking potatoes: placing the soaked potatoes in a pressure cooker, adding salt and clear water, cooking for 30min, taking out, draining, and mashing to obtain paste for later use;
(3) freeze-drying and grinding: freeze-drying the mashed potatoes at low temperature, taking out the potatoes, grinding the potatoes into powder, and sieving the powder with a 160-mesh sieve to obtain potato powder for later use;
(4) preparing the vegetable paste: selecting various vegetables, cleaning, dicing, mixing, placing in a steamer, steaming at high temperature for 40-45min, taking out, mixing and stirring into a paste, and then air-drying until the water content is 12% -15% to obtain vegetable paste for later use;
(5) mixing materials: mixing the potato powder and the vegetable paste, adding the glutinous rice flour and the fresh fruit juice, and mixing and stirring into dough for later use;
(6) tabletting and forming: pressing the dough into dough sheets by a dough press, and then cutting the dough sheets to corresponding shapes and sizes by a mold to obtain mixed dough sheets for later use;
(7) shaping treatment: baking the mixed dough sheet in an oven at 120 deg.C for 10-12min, and taking out to obtain shaped dough sheet;
(8) secondary sizing: and (3) mixing and stirring a plurality of seasonings uniformly, coating a layer on two surfaces of the shaped dough sheet, treating for 5-8min by adopting microwave medium fire, and taking out to obtain the low-oil and low-fat fruit and vegetable potato chips.
Wherein the mass ratio of the potatoes, the salt and the clear water in the step (2) is 5: 0.4: 15; the low-temperature freeze-drying temperature of the mashed potatoes is 10 ℃ below zero to 12 ℃ below zero; the vegetable paste is prepared by mixing carrot and tomato in a mass ratio of 1: 1; the fresh fruit juice is obtained by mixing and squeezing the grapes and the pineapples in a mass ratio of 1: 1; in the step (5), the mass ratio of the potato powder to the vegetable paste to the glutinous rice flour to the fresh fruit juice is 3: 2: 1: 2; the thickness of the mixed dough sheet is 1.2-1.5 mm.
Example 3:
a preparation method of low-oil and low-fat fruit and vegetable potato chips comprises the following steps:
(1) potato treatment: selecting potato without germination and mildew, cleaning with clear water, peeling, slicing, soaking in cold water for 3-5 hr, and taking out;
(2) cooking potatoes: placing the soaked potatoes in a pressure cooker, adding salt and clear water, cooking for 30min, taking out, draining, and mashing to obtain paste for later use;
(3) freeze-drying and grinding: freeze-drying the mashed potatoes at low temperature, taking out the potatoes, grinding the potatoes into powder, and sieving the powder with a 160-mesh sieve to obtain potato powder for later use;
(4) preparing the vegetable paste: selecting various vegetables, cleaning, dicing, mixing, placing in a steamer, steaming at high temperature for 40-45min, taking out, mixing and stirring into a paste, and then air-drying until the water content is 12% -15% to obtain vegetable paste for later use;
(5) mixing materials: mixing the potato powder and the vegetable paste, adding the glutinous rice flour and the fresh fruit juice, and mixing and stirring into dough for later use;
(6) tabletting and forming: pressing the dough into dough sheets by a dough press, and then cutting the dough sheets to corresponding shapes and sizes by a mold to obtain mixed dough sheets for later use;
(7) shaping treatment: baking the mixed dough sheet in an oven at 120 deg.C for 10-12min, and taking out to obtain shaped dough sheet;
(8) secondary sizing: and (3) mixing and stirring a plurality of seasonings uniformly, coating a layer on two surfaces of the shaped dough sheet, treating for 5-8min by adopting microwave medium fire, and taking out to obtain the low-oil and low-fat fruit and vegetable potato chips.
Wherein the mass ratio of the potatoes, the salt and the clear water in the step (2) is 5: 0.4: 15; the low-temperature freeze-drying temperature of the mashed potatoes is 10 ℃ below zero to 12 ℃ below zero; the vegetable paste is prepared by mixing cucumber and pumpkin in a mass ratio of 1: 1; the fresh fruit juice is obtained by mixing and squeezing pineapple, pear and banana according to the mass ratio of 1: 1; in the step (5), the mass ratio of the potato powder to the vegetable paste to the glutinous rice flour to the fresh fruit juice is 3: 2: 1: 2; the thickness of the mixed dough sheet is 1.2-1.5 mm.
And (3) detection:
the fat content of the potato chips obtained in examples 1 to 3 and the potato chips obtained in comparative examples 1 to 3 were measured using commercially available fabricated potato chips having the classic original taste (fried type) of the musician united states as comparative example 1 and potato chips having the refreshing taste (baked type) as comparative example 2, and the results are shown in the following table:
| example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Oil content | 6.9％ | 7.2％ | 7.3％ | 33.4％ | 27.6％ |
As can be seen from the above table, the potato chips prepared by the invention have lower oil content compared with the fried potato chips and baked potato chips in the market, and meet the standard of healthy eating habits.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (7)
1. The preparation method of the low-oil and low-fat fruit and vegetable potato chips is characterized by comprising the following steps of:
(1) potato treatment: selecting potato without germination and mildew, cleaning with clear water, peeling, slicing, soaking in cold water for 3-5 hr, and taking out;
(2) cooking potatoes: placing the soaked potatoes in a pressure cooker, adding salt and clear water, cooking for 30min, taking out, draining, and mashing to obtain paste for later use;
(3) freeze-drying and grinding: freeze-drying the mashed potatoes at low temperature, taking out the potatoes, grinding the potatoes into powder, and sieving the powder with a 160-mesh sieve to obtain potato powder for later use;
(4) preparing the vegetable paste: selecting various vegetables, cleaning, dicing, mixing, placing in a steamer, steaming at high temperature for 40-45min, taking out, mixing and stirring into a paste, and then air-drying until the water content is 12% -15% to obtain vegetable paste for later use;
(5) mixing materials: mixing the potato powder and the vegetable paste, adding the glutinous rice flour and the fresh fruit juice, and mixing and stirring into dough for later use;
(6) tabletting and forming: pressing the dough into dough sheets by a dough press, and then cutting the dough sheets to corresponding shapes and sizes by a mold to obtain mixed dough sheets for later use;
(7) shaping treatment: baking the mixed dough sheet in an oven at 120 deg.C for 10-12min, and taking out to obtain shaped dough sheet;
(8) secondary sizing: and (3) mixing and stirring a plurality of seasonings uniformly, coating a layer on two surfaces of the shaped dough sheet, treating for 5-8min by adopting microwave medium fire, and taking out to obtain the low-oil and low-fat fruit and vegetable potato chips.
2. The method for preparing low-oil and low-fat fruit and vegetable potato chips as claimed in claim 1, wherein the method comprises the following steps: the mass ratio of the potatoes, the salt and the clear water in the step (2) is 5: 0.4: 15.
3. The method for preparing low-oil and low-fat fruit and vegetable potato chips as claimed in claim 1, wherein the method comprises the following steps: the low-temperature freeze-drying temperature of the mud-shaped potatoes is 10 ℃ below zero to 12 ℃ below zero.
4. The method for preparing low-oil and low-fat fruit and vegetable potato chips as claimed in claim 1, wherein the method comprises the following steps: the vegetable paste is prepared from one or more of herba Spinaciae, radix Dauci Sativae, fructus Lycopersici Esculenti, fructus Cucumidis Sativi, fructus Cucurbitae Moschatae, semen Maydis, herba Apii Graveolentis, and green vegetables.
5. The method for preparing low-oil and low-fat fruit and vegetable potato chips as claimed in claim 1, wherein the method comprises the following steps: the fresh fruit juice is obtained by mixing one or more of apple, grape, watermelon, pineapple, pear, banana and peach.
6. The method for preparing low-oil and low-fat fruit and vegetable potato chips as claimed in claim 1, wherein the method comprises the following steps: in the step (5), the mass ratio of the potato powder, the vegetable paste, the glutinous rice flour and the fresh fruit juice is 3: 2: 1: 2.
7. The method for preparing low-oil and low-fat fruit and vegetable potato chips as claimed in claim 1, wherein the method comprises the following steps: the thickness of the mixed dough sheet is 1.2-1.5 mm.
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| CN113951477A (en) * | 2020-07-21 | 2022-01-21 | 苏州口水娃食品有限公司 | Baked vegetable potato chip food and preparation method thereof |
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