CN111758936A - Processing method of five-color potato chips - Google Patents
Processing method of five-color potato chips Download PDFInfo
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- CN111758936A CN111758936A CN202010786435.9A CN202010786435A CN111758936A CN 111758936 A CN111758936 A CN 111758936A CN 202010786435 A CN202010786435 A CN 202010786435A CN 111758936 A CN111758936 A CN 111758936A
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- water
- potato slices
- potato
- fresh
- slices
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 26
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 66
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 28
- 239000003086 colorant Substances 0.000 claims abstract description 23
- 238000005406 washing Methods 0.000 claims abstract description 18
- 235000012015 potatoes Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 241000238631 Hexapoda Species 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 239000010802 sludge Substances 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims description 14
- 230000002335 preservative effect Effects 0.000 claims description 14
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 6
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 6
- 239000000467 phytic acid Substances 0.000 claims description 6
- 229940068041 phytic acid Drugs 0.000 claims description 6
- 235000002949 phytic acid Nutrition 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims 1
- 235000018417 cysteine Nutrition 0.000 claims 1
- 235000010208 anthocyanin Nutrition 0.000 abstract description 4
- 229930002877 anthocyanin Natural products 0.000 abstract description 4
- 239000004410 anthocyanin Substances 0.000 abstract description 4
- 150000004636 anthocyanins Chemical class 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 238000007664 blowing Methods 0.000 abstract description 2
- 238000011010 flushing procedure Methods 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000000171 quenching effect Effects 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 10
- 235000013878 L-cysteine Nutrition 0.000 description 5
- 239000004201 L-cysteine Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 206010015150 Erythema Diseases 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/14—Original non-roasted or non-fried potato pieces
-
- 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
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a processing method of multicolored potato chips, which comprises the following steps: the method comprises the following steps: washing fresh and proper amount of colorful potatoes with water to remove epidermal sludge, peeling, removing insect eyes, cutting into slices with thickness of less than or equal to 1mm according to colors, and immersing the potato slices into the fresh-keeping solution according to the colors; step two: washing potato slices immersed in the fresh-keeping liquid with water, putting the potato slices into boiled water according to colors, boiling for 2-5 times, taking out the potato slices and paving the potato slices on a screen with the mesh number not less than 300 for draining, cooling the potato slices by using an air cooler until no water is drained, and pushing the screen paved with the potato slices into a drying furnace for drying. The invention abandons the traditional cold water flushing and cooling mode, changes the mode of boiling water for half-cooked, and then carries out the steps of draining, cold blowing and drying to remove water and simultaneously avoid anthocyanin loss and sudden heating and quenching, thereby keeping various colors and powder quality of the colorful potato chips.
Description
Technical Field
The invention relates to the technical field of colorful potato chips, in particular to a processing method of colorful potato chips.
Background
The colorful potatoes are classified into five types of inner and outer red, purple, yellow, white and skin red and inner yellow, and are called the colorful potatoes, and the colorful potatoes are more expensive than common potatoes. The potato chips are mainly highlighted in nutritional value, and the content of various nutritional ingredients such as anthocyanin and other antioxidant substances is higher than that of common potatoes.
The multicolored potato chips are the best raw material for making potato flour, potato noodles, potato chips, dishes and fried dried potato snacks. In the traditional technology, the multicolored potato chips are produced by the production method of washing, peeling, slicing, cooking to be small and half mature, and cold water washing and cooling, and the washing in the cold water washing and cooling process easily causes anthocyanin loss and fading of the multicolored potato chips, and the powder quality is easily deteriorated from sudden heating to sudden cooling and large temperature change.
Disclosure of Invention
The invention aims to solve the problems in the background art and provides a processing method of multicolored potato chips.
The invention adopts the following technical scheme:
a processing method of colorful potato chips comprises the following steps:
the method comprises the following steps: washing fresh and proper amount of colorful potatoes with water to remove epidermal sludge, peeling, removing insect eyes, cutting into slices with thickness of less than or equal to 1mm according to colors, and immersing the potato slices into the fresh-keeping solution according to the colors;
step two: washing potato slices immersed in the fresh-keeping liquid with water, putting the potato slices into boiled water according to colors, boiling for 2-5 times, taking out the potato slices and paving the potato slices on a screen with the mesh number not less than 300 for draining, cooling the potato slices by using an air cooler until no water is drained, and pushing the screen paved with the potato slices into a drying furnace for drying.
In the processing method of the multicolored potato chips, the fresh-keeping liquid in the first step is tap water and the fresh-keeping agent in a mass ratio of 40-70: 1, and the preservative comprises the following components in percentage by mass:
name percent
30-50% of L-cysteine
13 to 18 percent of phytic acid
16-23% of citric acid
Water and other balance
The sum of all the components is 100 percent. .
In the processing method of the multicolored potato chips, the mesh number of the screen in the second step is 350 meshes.
In the processing method of the multicolored potato chips, the air cooler in the second step is a traveling fan.
In the processing method of the multicolored potato chips, the drying furnace in the second step is a mesh belt drying furnace.
The invention has the following beneficial effects:
1. the potatoes are sliced and then immersed in the fresh-keeping liquid, so that browning before being boiled in boiled water is avoided, the freshness of the potatoes is guaranteed, and the quality of raw materials for preparing the potatoes is improved;
2. the invention abandons the traditional cold water flushing and cooling mode, changes the mode of boiling water for half-cooked, and then carries out the steps of draining, cold blowing and drying to remove water and simultaneously avoid anthocyanin loss and sudden heating and quenching, thereby keeping various colors and powder quality of the colorful potato chips.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the present invention, and the described embodiments are only a part of the embodiments of the present invention, but not all of the embodiments.
Example 1
A processing method of colorful potato chips comprises the following steps:
the method comprises the following steps: washing fresh and proper amount of colorful potatoes with water to remove epidermal sludge, peeling, removing insect eyes, cutting into slices with thickness of less than or equal to 1mm according to colors, and immersing the potato slices into the fresh-keeping solution according to the colors;
step two: washing potato slices immersed in the fresh-keeping liquid with water, putting the potato slices into boiled water according to colors, boiling for 2-5 times, taking out the potato slices and paving the potato slices on a screen with the mesh number not less than 300 for draining, cooling the potato slices by using an air cooler until no water is drained, and pushing the screen paved with the potato slices into a drying furnace for drying.
In this embodiment, the preservative solution in the first step is tap water and the preservative in a mass ratio of 40: 1, the preservative comprises the following components in percentage by mass:
name percent
30-50% of L-cysteine
13 to 18 percent of phytic acid
16-23% of citric acid
Water and other balance
The sum of all the components is 100 percent.
Preferably, the mesh number of the screen in the second step is 350 meshes, so that the meshes are smaller, and the potato chips are prevented from leaking.
Preferably, the air cooler in the second step is a traveling fan, and the air cooler can blow cold potato chips on a screen within a certain range, so that equipment resources are saved.
Preferably, the drying furnace in the second step is a mesh belt drying furnace which can dry while transmitting.
Example 2
A processing method of colorful potato chips comprises the following steps:
the method comprises the following steps: washing fresh and proper amount of colorful potatoes with water to remove epidermal sludge, peeling, removing insect eyes, cutting into slices with thickness of less than or equal to 1mm according to colors, and immersing the potato slices into the fresh-keeping solution according to the colors;
step two: washing potato slices immersed in the fresh-keeping liquid with water, putting the potato slices into boiled water according to colors, boiling for 2-5 times, taking out the potato slices and paving the potato slices on a screen with the mesh number not less than 300 for draining, cooling the potato slices by using an air cooler until no water is drained, and pushing the screen paved with the potato slices into a drying furnace for drying.
In this embodiment, the preservative solution in the first step is tap water and a preservative in a mass ratio of 50: 1, the preservative comprises the following components in percentage by mass:
name percent
30-50% of L-cysteine
13 to 18 percent of phytic acid
16-23% of citric acid
Water and other balance
The sum of all the components is 100 percent.
Preferably, the mesh number of the screen in the second step is 350 meshes.
Preferably, the air cooler in the second step is a traveling fan.
Preferably, the drying furnace in the second step is a mesh belt drying furnace.
Example 3
A processing method of colorful potato chips comprises the following steps:
the method comprises the following steps: washing fresh and proper amount of colorful potatoes with water to remove epidermal sludge, peeling, removing insect eyes, cutting into slices with thickness of less than or equal to 1mm according to colors, and immersing the potato slices into the fresh-keeping solution according to the colors;
step two: washing potato slices immersed in the fresh-keeping liquid with water, putting the potato slices into boiled water according to colors, boiling for 2-5 times, taking out the potato slices and paving the potato slices on a screen with the mesh number not less than 300 for draining, cooling the potato slices by using an air cooler until no water is drained, and pushing the screen paved with the potato slices into a drying furnace for drying.
In this embodiment, the preservative solution in the first step is tap water and a preservative in a mass ratio of 60: 1, the preservative comprises the following components in percentage by mass:
name percent
30-50% of L-cysteine
13 to 18 percent of phytic acid
16-23% of citric acid
Water and other balance
The sum of all the components is 100 percent.
Preferably, the mesh number of the screen in the second step is 350 meshes.
Preferably, the air cooler in the second step is a traveling fan.
Preferably, the drying furnace in the second step is a mesh belt drying furnace.
Example 4
A processing method of colorful potato chips comprises the following steps:
the method comprises the following steps: washing fresh and proper amount of colorful potatoes with water to remove epidermal sludge, peeling, removing insect eyes, cutting into slices with thickness of less than or equal to 1mm according to colors, and immersing the potato slices into the fresh-keeping solution according to the colors;
step two: washing potato slices immersed in the fresh-keeping liquid with water, putting the potato slices into boiled water according to colors, boiling for 2-5 times, taking out the potato slices and paving the potato slices on a screen with the mesh number not less than 300 for draining, cooling the potato slices by using an air cooler until no water is drained, and pushing the screen paved with the potato slices into a drying furnace for drying.
In this embodiment, the preservative solution in the first step is tap water and the preservative in a mass ratio of 70: 1, the preservative comprises the following components in percentage by mass:
name percent
30-50% of L-cysteine
13 to 18 percent of phytic acid
16-23% of citric acid
Water and other balance
The sum of all the components is 100 percent.
Preferably, the mesh number of the screen in the second step is 350 meshes.
Preferably, the air cooler in the second step is a traveling fan.
Preferably, the drying furnace in the second step is a mesh belt drying furnace.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (5)
1. A processing method of colorful potato chips comprises the following steps:
the method comprises the following steps: washing fresh and proper amount of colorful potatoes with water to remove epidermal sludge, peeling, removing insect eyes, cutting into slices with thickness of less than or equal to 1mm according to colors, and immersing the potato slices into the fresh-keeping solution according to the colors;
step two: washing potato slices immersed in the fresh-keeping liquid with water, putting the potato slices into boiled water according to colors, boiling for 2-5 times, taking out the potato slices and paving the potato slices on a screen with the mesh number not less than 300 for draining, cooling the potato slices by using an air cooler until no water is drained, and pushing the screen paved with the potato slices into a drying furnace for drying.
2. The processing method of multicolored potato chips as claimed in claim 1, wherein the fresh-keeping liquid in the first step is tap water and fresh-keeping agent in a mass ratio of 40-70: 1, and the preservative comprises the following components in percentage by mass:
name percent
30 to 50 percent of cysteine
13 to 18 percent of phytic acid
16-23% of citric acid
Water and other balance
The sum of all the components is 100 percent.
3. The method as claimed in claim 1, wherein the number of the mesh of the screen in the second step is 350.
4. The method as claimed in claim 1, wherein the air cooler in the second step is a traveling fan.
5. The method as claimed in claim 1, wherein the drying oven in the second step is a mesh belt drying oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010786435.9A CN111758936A (en) | 2020-08-07 | 2020-08-07 | Processing method of five-color potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010786435.9A CN111758936A (en) | 2020-08-07 | 2020-08-07 | Processing method of five-color potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111758936A true CN111758936A (en) | 2020-10-13 |
Family
ID=72729439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010786435.9A Withdrawn CN111758936A (en) | 2020-08-07 | 2020-08-07 | Processing method of five-color potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111758936A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114536414A (en) * | 2022-01-18 | 2022-05-27 | 黄山学院 | Automatic potato processing equipment |
-
2020
- 2020-08-07 CN CN202010786435.9A patent/CN111758936A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114536414A (en) * | 2022-01-18 | 2022-05-27 | 黄山学院 | Automatic potato processing equipment |
| CN114536414B (en) * | 2022-01-18 | 2024-01-12 | 黄山学院 | Automatic potato processing equipment |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201013 |
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