CN114938851A - Potato chips and preparation method thereof - Google Patents
Potato chips and preparation method thereof Download PDFInfo
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- CN114938851A CN114938851A CN202210687717.2A CN202210687717A CN114938851A CN 114938851 A CN114938851 A CN 114938851A CN 202210687717 A CN202210687717 A CN 202210687717A CN 114938851 A CN114938851 A CN 114938851A
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- 235000013606 potato chips Nutrition 0.000 title claims abstract description 106
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 78
- 229920006295 polythiol Polymers 0.000 claims abstract description 58
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 55
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 55
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 38
- 239000000725 suspension Substances 0.000 claims abstract description 23
- AGBQKNBQESQNJD-UHFFFAOYSA-M lipoate Chemical compound [O-]C(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-M 0.000 claims abstract description 22
- 235000019136 lipoic acid Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 229960002663 thioctic acid Drugs 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 16
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000018417 cysteine Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000005406 washing Methods 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- QOSSAOTZNIDXMA-UHFFFAOYSA-N Dicylcohexylcarbodiimide Chemical compound C1CCCCC1N=C=NC1CCCCC1 QOSSAOTZNIDXMA-UHFFFAOYSA-N 0.000 claims abstract description 10
- VHJLVAABSRFDPM-QWWZWVQMSA-N dithiothreitol Chemical compound SC[C@@H](O)[C@H](O)CS VHJLVAABSRFDPM-QWWZWVQMSA-N 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 229920001184 polypeptide Polymers 0.000 claims abstract description 9
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 9
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 239000007921 spray Substances 0.000 claims abstract description 6
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 claims description 66
- 238000003756 stirring Methods 0.000 claims description 46
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 35
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 claims description 34
- 239000012300 argon atmosphere Substances 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 17
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 claims description 17
- 239000007789 gas Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- 239000012299 nitrogen atmosphere Substances 0.000 claims description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims description 13
- VHYFNPMBLIVWCW-UHFFFAOYSA-N 4-Dimethylaminopyridine Chemical compound CN(C)C1=CC=NC=C1 VHYFNPMBLIVWCW-UHFFFAOYSA-N 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 235000012015 potatoes Nutrition 0.000 claims description 12
- 238000007598 dipping method Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000000341 volatile oil Substances 0.000 claims description 7
- OMIGHNLMNHATMP-UHFFFAOYSA-N 2-hydroxyethyl prop-2-enoate Chemical compound OCCOC(=O)C=C OMIGHNLMNHATMP-UHFFFAOYSA-N 0.000 claims description 6
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000001678 irradiating effect Effects 0.000 claims description 5
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 claims description 5
- 229910052753 mercury Inorganic materials 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 2
- 229960001763 zinc sulfate Drugs 0.000 claims description 2
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 238000005554 pickling Methods 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 24
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 20
- 229910001873 dinitrogen Inorganic materials 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 240000004160 Capsicum annuum Species 0.000 description 6
- 238000007873 sieving Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000005470 impregnation Methods 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 2
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 2
- 235000009582 asparagine Nutrition 0.000 description 2
- 229960001230 asparagine Drugs 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000012650 click reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/055—Organic compounds containing sulfur as heteroatom
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a potato chip and a preparation method thereof, and relates to the technical field of food processing. When the potato chips are processed, firstly, mixing the salt, the white granulated sugar, the light soy sauce and the oyster sauce to prepare a steeping material; heating pure water to boil and adding an impregnating material to prepare an impregnating solution; the lipoic acid and dicyclohexylcarbodiimide react to prepare a prepolymer, the prepolymer reacts with dithiothreitol to prepare tree-shaped polythioether, and the tree-shaped polythioether reacts with cysteine to prepare modified tree-shaped polythioether; mixing salt, white granulated sugar and monosodium glutamate, and mixing with Capsici fructus powder, spicery powder, soy sauce powder, polypeptide powder, and crab powder to obtain flavoring; washing potato slices, putting the potato slices into a steeping fluid for boiling steeping, performing spray treatment by using modified dendritic polythioether, frying to obtain semi-finished potato chips, and finally, seasoning by hot gas suspension and attaching seasonings to the semi-finished potato chips to obtain the potato chips. The potato chips prepared by the method have good quality.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a potato chip and a preparation method thereof.
Background
Potato chips refer to snacks made from potatoes and are an important part of the snack market in many countries. The potato chips can form a large amount of harmful substance acrylamide through a frying high-temperature processing technology, and the formation mechanism of the acrylamide is continuously researched by researchers in various countries. The result of the currently obtained acknowledged research is that asparagine and reducing sugar are two important precursor substances of acrylamide, and Maillard reaction can occur to generate a large amount of acrylamide, which is the main route for forming acrylamide. Meanwhile, the formation of acrolein by the reaction of raw materials such as fats and oils, proteins, and carbohydrates at high temperatures is also responsible for the formation of acrylamide.
With the development of society, people have higher and higher requirements on food safety, so that the problem that how to inhibit and clear carcinogenic acrylamide generated in the potato chip processing process is an urgent need to be solved.
Disclosure of Invention
The invention aims to provide potato chips and a preparation method thereof, and aims to solve the problems in the prior art.
A preparation method of potato chips mainly comprises the following preparation steps: washing slices, boiling and dipping, preparing modified dendritic polythioether, spraying, frying and seasoning by hot air suspension.
Preferably, the modified dendriform polythioether is prepared by reacting lipoic acid and dicyclohexylcarbodiimide to prepare a prepolymer, reacting the prepolymer with dithiothreitol to prepare the dendriform polythioether, and reacting the dendriform polythioether with cysteine.
Preferably, the hot gas suspension seasoning is performed by using a gas suspension device to perform suspension seasoning by using nitrogen at a higher temperature.
As optimization, the preparation method of the potato chips mainly comprises the following preparation steps:
(1) washing the slices: peeling and cleaning potatoes, slicing the potatoes to 2-3 mm to obtain potato slices, washing the potato slices in pure water at the temperature of 10-30 ℃ for 5-6 minutes, taking out the potato slices, and draining to obtain washed potato slices;
(2) boiling and dipping: immersing the washed potato slices in a boiling immersion liquid for 50-70 s, fishing up, placing in pure water at the temperature of 1-10 ℃, cooling to 20-30 ℃, then fishing up, spreading, and standing at the temperature of 40-50 ℃ for 10-15 min to obtain the boiling immersed potato slices;
(3) preparation of modified dendritic polythioether: in an argon atmosphere and a dark environment, mixing a prepolymer, a dithiothreitol solution with a mass fraction of 30-40% and tetrahydrofuran in a mass ratio of 1: 6: 18-1: 7: 20, uniformly mixing, stirring and reacting for 10-12 h at 20-30 ℃ at 500-800 r/min, and mixing the raw materials in a mass ratio of 1: 3-1: 4, extracting the dichloromethane and pure water for 3-5 times, taking a dichloromethane layer each time, and drying the dichloromethane layer at 20-30 ℃ for 4-6 h under 100-800 Pa to obtain the tree-shaped polythioether; in an argon atmosphere and a dark environment, tree-like polythioether, cysteine and tetrahydrofuran are mixed according to a mass ratio of 1: 1: 100-1: 2: 200, stirring and reacting for 2-3 h at 20-30 ℃ at 500-800 r/min, adding pure water with the mass of 100-200 dendritic polythioether, continuing to stir and react for 2-3 h, continuing to stir in an air environment, irradiating for 8-10 min at a position 3-5 cm away from the liquid surface by using a 100W high-pressure mercury lamp, and drying for 20-24 h at 20-30 ℃ under the condition of 50-100 Pa away from light to prepare the modified dendritic polythioether;
(4) spray treatment: the modified tree-like polythioether, ethanol and water are mixed according to the mass ratio of 1: 8: 8-1: 10: 10, mixing uniformly at a ratio of 0.006-0.08 g/cm 2 Spraying the amount of the potato chips on the boiled and dipped potato chips to obtain sprayed potato chips;
(5) frying: heating edible oil to 120-130 ℃, adding the sprayed potato chips, frying for 6-8 min, taking out, draining excessive oil, and cooling to 20-30 ℃ in a nitrogen atmosphere to obtain semi-finished potato chips;
(6) hot gas suspension seasoning: suspending and rolling the semi-finished potato chips for 8-10 min by using nitrogen airflow at 70-80 ℃ through a gas suspension device, mixing seasonings into the nitrogen airflow at 40-60 g/L, suspending and rolling the semi-finished potato chips for 12-16 min, collecting and shaking off the redundant seasonings, cooling the semi-finished potato chips for 10-30 ℃ in a nitrogen atmosphere to obtain the potato chips, and packaging the potato chips with nitrogen.
Preferably, the impregnation liquid in the step (2) is prepared by heating pure water to boil, and adding an impregnation material with the mass of 0.08-0.12 time that of the pure water until the impregnation material is completely dissolved.
Preferably, the steeping material is prepared by mixing salt, white granulated sugar, light soy sauce and oyster sauce in a mass ratio of 3: 1: 10: 15-5: 1: 15: 20 are mixed evenly to prepare the medicine.
As optimization, the preparation method of the prepolymer in the step (3) comprises the following steps: in an argon atmosphere and a dark environment, lipoic acid, dicyclohexylcarbodiimide and tetrahydrofuran are mixed according to a mass ratio of 1: 1: 20-1: 1: 30, uniformly mixing, stirring for 20-30 min at 300-500 r/min in an ice bath, adding 4-dimethylaminopyridine with the weight of 0.3-0.4 time of that of lipoic acid, keeping the condition unchanged, continuously stirring for 8-10 min, adding hydroxyethyl acrylate with the weight of 0.8-1 time of that of the lipoic acid, stirring and reacting for 20-24 h at 20-30 ℃ and 500-800 r/min, filtering to obtain a liquid, standing for 3-4 h at-5-0 ℃, extracting for 3-5 times by using dichloromethane, and drying for 4-6 h at 20-30 ℃ and 100-800 Pa to prepare the nano zinc sulfate.
Preferably, the edible oil in the step (5) is one or a mixture of more of peanut oil, soybean oil, rapeseed oil and olive oil.
As optimization, the seasoning in the step (6) is prepared by mixing a premixed seasoning, chili powder, spice powder, soy sauce powder, polypeptide powder and crab meal according to a mass ratio of 15: 4: 2: 1: 2: 4-25: 6: 3: 1: 3: 6, mixing uniformly, putting the mixture into a colloid mill, crushing the mixture for 30-50 min, and screening the crushed mixture with a 100-mesh screen.
Preferably, the premixed seasoning is prepared by mixing salt, white granulated sugar and monosodium glutamate according to a mass ratio of 5: 2: 3-10: 4: 5, uniformly mixing, adding spicy and hot essential oil with the mass of 0.05-0.07 time of that of the salt, and stirring at the temperature of 10-30 ℃ at the speed of 300-500 r/min for 8-12 min to prepare the spicy and hot seasoning.
Compared with the prior art, the invention has the following beneficial effects:
when the potato chips are prepared, the salt, the white granulated sugar, the light soy sauce and the oyster sauce are mixed to prepare a dipping material; heating pure water to boil, adding the steeping material to prepare steeping liquor, mixing salt, white granulated sugar and monosodium glutamate, mixing with chilli powder, spice powder, soy powder, polypeptide powder and crab powder to prepare seasoning, and sequentially slicing and washing potatoes, boiling and steeping, preparing modified tree-like polythioether, spraying, frying and carrying out hot air suspension seasoning.
Firstly, lipoic acid and dicyclohexylcarbodiimide react to prepare a prepolymer, the prepolymer and dithiothreitol undergo a mercapto-ene click reaction to prepare tree-shaped polythioether, the tree-shaped polythioether and cysteine react to form disulfide bonds to form modified tree-shaped polythioether, a large number of thioether bonds in the modified tree-shaped polythioether have higher activity compared with nutrient substances in potato chips, can be subjected to sacrificial protection to inhibit the generation of acrylamide, and are broken in the protection process, so that the modified tree-shaped polythioether is easily dissolved in oil or volatilized, and does not form residues on the potato chips, and the cysteine at the edge ends of the modified tree-shaped polythioether has good hydrophilicity, so that the modified tree-shaped polythioether is easily attached to the potato chips, thereby improving the protection of the potato chips during frying, improving the inhibition and removal effects on the acrylamide, and improving the quality of the potato chips;
secondly, hot air is suspended for seasoning, oil can be discharged from the surface of semi-finished potato chips at a higher temperature, seasonings can be attached more easily, the air flow accelerates the quick volatilization of micromolecule harmful substances, the air flow suspension can reduce the collision damage of the potato chips, the potato chips with better appearance integrity are obtained, and the seasonings are distributed more uniformly, so that the quality of the potato chips is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
To more clearly illustrate the method of the present invention, the following examples are provided to illustrate the method of testing the potato chips prepared in the following examples in detail as follows:
quality: the product quality is determined by data on the breakage and acrylamide content.
The breaking rate is as follows: the same mass was taken for the potato chips obtained in each example as for the comparative example material, the whole potato chips were taken out, and the rest was weighed as the crushing mass, and the crushing rate was the crushing mass/total mass.
Acrylamide content: the potato chips obtained in each example and the comparative example material are weighed, and analyzed by high performance liquid chromatography to obtain the peak of acrylamide, and the content of acrylamide is set as 100% by taking the comparative example 5 as a blank control, and the content of acrylamide is determined by the ratio of the peak area to the peak area of the comparative example 5.
Example 1
A preparation method of potato chips mainly comprises the following preparation steps:
(1) washing the slices: peeling and cleaning potatoes, slicing the potatoes to 2mm to obtain potato slices, washing the potato slices in pure water at the temperature of 10 ℃ for 5 minutes, taking out the potato slices, and draining to obtain washed potato slices;
(2) boiling and dipping: mixing salt, white granulated sugar, light soy sauce and oyster sauce according to a mass ratio of 3: 1: 10: 15, uniformly mixing to prepare an impregnating material, heating pure water to boil, and adding the impregnating material with the mass of 0.08 time that of the pure water until the impregnating material is completely dissolved to prepare an impregnating solution; soaking the washed potato slices in boiling steeping liquor for 50s, taking out, placing in pure water at 1 ℃, cooling to 20 ℃, taking out, tiling, and standing at 40 ℃ for 15min to obtain boiling steeped potato slices;
(3) preparation of modified dendritic polythioether: in an argon atmosphere and a dark environment, lipoic acid, dicyclohexylcarbodiimide and tetrahydrofuran are mixed according to a mass ratio of 1: 1: 20, uniformly mixing, stirring for 30min at 300r/min in an ice bath, adding 4-dimethylaminopyridine of which the mass is 0.3 time that of the lipoic acid, keeping the condition unchanged, continuously stirring for 10min, adding hydroxyethyl acrylate of which the mass is 0.8 time that of the lipoic acid, stirring and reacting for 24h at 20 ℃ and 500r/min, filtering to obtain a liquid, standing for 4h at-5 ℃, extracting for 3 times by using dichloromethane, and drying for 6h at 20 ℃ and 100Pa to obtain a prepolymer; in an argon atmosphere and a dark environment, mixing a prepolymer, a dithiothreitol solution with the mass fraction of 30% and tetrahydrofuran according to the mass ratio of 1: 6: 18, stirring and reacting at 20 ℃ and 500r/min for 12h, and mixing the components in a mass ratio of 1: 3, extracting the dichloromethane and pure water for 3 times, taking a dichloromethane layer each time, and drying the dichloromethane layer at 20 ℃ and 100Pa for 6 hours to obtain the tree-shaped polythioether; in an argon atmosphere and a dark environment, the dendritic polythioether, cysteine and tetrahydrofuran are mixed according to the mass ratio of 1: 1: 100, stirring and reacting for 3 hours at 20 ℃ and 500r/min, adding pure water with the quality of 100 dendritic polythioether, continuously stirring and reacting for 2 hours, continuously stirring and irradiating for 10 minutes at a position 3cm away from the liquid surface by using a 100W high-pressure mercury lamp in an air environment, and drying for 24 hours at 20 ℃ and 50Pa in the dark to obtain the modified dendritic polythioether;
(4) and (3) spray treatment: and (2) mixing the modified tree-like polythioether, ethanol and water in a mass ratio of 1: 8: 8 mixing uniformly at a ratio of 0.006g/cm 2 Spraying the amount of the potato chips on the boiled and dipped potato chips to obtain sprayed potato chips;
(5) frying: heating edible oil to 120 ℃, adding the sprayed potato chips, frying for 6min, taking out, draining excessive oil, and cooling to 20 ℃ in a nitrogen atmosphere to obtain semi-finished potato chips;
(6) hot gas suspension seasoning: mixing salt, white granulated sugar and monosodium glutamate according to a mass ratio of 5: 2: 3, uniformly mixing, adding spicy and hot essential oil with the mass of 0.05 time that of the salt, and stirring at 10 ℃ and 300r/min for 12min to obtain a premixed seasoning; mixing the premixed seasoning, the chilli powder, the spice powder, the soy sauce powder, the polypeptide powder and the crab meal according to a mass ratio of 15: 4: 2: 1: 2: 4 mixing uniformly, placing in a colloid mill, pulverizing for 30min, and sieving with a 100-mesh sieve to obtain flavoring; suspending and rolling semi-finished potato chips for 10min by using a 70 ℃ nitrogen gas flow through a gas suspension device, mixing seasonings into the nitrogen gas flow in an amount of 40g/L, continuing to suspend and roll the semi-finished potato chips for 16min, collecting and shaking off the redundant seasonings, cooling for 10 ℃ in a nitrogen atmosphere to prepare the potato chips, and packaging the potato chips with nitrogen.
Example 2
A preparation method of potato chips mainly comprises the following preparation steps:
(1) washing the slices: peeling and cleaning potatoes, slicing the potatoes to 2.5mm to obtain potato slices, washing the potato slices in pure water at the temperature of 20 ℃ for 5.5 minutes, taking out the potato slices, and draining to obtain washed potato slices;
(2) boiling and dipping: mixing salt, white granulated sugar, light soy sauce and oyster sauce according to a mass ratio of 4: 1: 12: 18, uniformly mixing to prepare an impregnating material, heating pure water to boil, and adding the impregnating material with the mass of 0.1 time of that of the pure water until the impregnating material is completely dissolved to prepare an impregnating solution; soaking the washed potato slices in boiling steeping liquor for 60s, taking out, placing in pure water at 5 ℃ to cool to 25 ℃, taking out, spreading, and standing at 45 ℃ for 12min to obtain the boiled and steeped potato slices;
(3) preparation of modified dendritic polythioether: in an argon atmosphere and a dark environment, lipoic acid, dicyclohexylcarbodiimide and tetrahydrofuran are mixed according to a mass ratio of 1: 1: 25, uniformly mixing, stirring for 25min at 400r/min in an ice bath, adding 4-dimethylaminopyridine with the mass of 0.35 time of that of the lipoic acid, keeping the conditions unchanged, continuously stirring for 9min, adding hydroxyethyl acrylate with the mass of 0.9 time of that of the lipoic acid, stirring and reacting for 22h at 25 ℃ and 600r/min, filtering to obtain a liquid, standing for 3.5h at-3 ℃, extracting for 4 times by using dichloromethane, and drying for 5h at 25 ℃ and 400Pa to obtain a prepolymer; in an argon atmosphere and a dark environment, mixing a prepolymer, a dithiothreitol solution with a mass fraction of 35% and tetrahydrofuran according to a mass ratio of 1: 6.5: 19, uniformly mixing, stirring and reacting for 11h at 25 ℃ and 650r/min, and mixing the components in a mass ratio of 1: 3.5, extracting with dichloromethane and pure water for 4 times, taking a dichloromethane layer each time, and drying at 25 ℃ and 400Pa for 5h to obtain the tree-shaped polythioether; in an argon atmosphere and a dark environment, the dendritic polythioether, cysteine and tetrahydrofuran are mixed according to the mass ratio of 1: 1.5: 150, stirring and reacting for 2.5 hours at 25 ℃ at 600r/min, adding pure water with the mass of 150 of the dendritic polythioether, continuously stirring and reacting for 2.5 hours, continuously stirring in an air environment, irradiating for 9 minutes by using a 100W high-pressure mercury lamp at a position 4cm away from the liquid level, and drying for 22 hours at 25 ℃ under the condition of 80Pa away from light to obtain the modified dendritic polythioether;
(4) spray treatment: the modified tree-like polythioether, ethanol and water are mixed according to the mass ratio of 1: 9: 9 mixing uniformly at a ratio of 0.007g/cm 2 Spraying the amount of the potato chips on the boiled and dipped potato chips to obtain sprayed potato chips;
(5) frying: heating edible oil to 125 deg.C, adding sprayed potato chips, frying for 7min, taking out, draining excessive oil, and cooling to 25 deg.C in nitrogen atmosphere to obtain semi-finished potato chips;
(6) hot gas suspension seasoning: mixing salt, white granulated sugar and monosodium glutamate according to a mass ratio of 8: 3: 4, uniformly mixing, adding spicy and hot essential oil with the mass of 0.06 time that of the salt, and stirring at the temperature of 20 ℃ and the speed of 400r/min for 10min to obtain a premixed seasoning; mixing the premixed seasoning, the chilli powder, the spice powder, the soy sauce powder, the polypeptide powder and the crab meal according to a mass ratio of 20: 5: 2.5: 1: 2.5: 5 mixing uniformly, placing in a colloid mill, pulverizing for 40min, and sieving with a 100-mesh sieve to obtain flavoring; suspending and rolling semi-finished potato chips for 9min by using 75 ℃ nitrogen gas flow through a gas suspension device, mixing seasonings into the nitrogen gas flow in an amount of 50g/L, continuing to suspend and roll the semi-finished potato chips for 14min, collecting and shaking off the excessive seasonings, cooling the semi-finished potato chips for 20 ℃ in a nitrogen atmosphere to prepare the potato chips, and packaging the potato chips with nitrogen.
Example 3
A preparation method of potato chips mainly comprises the following preparation steps:
(1) washing the slices: peeling and cleaning potatoes, slicing the potatoes to 3mm to obtain potato slices, washing the potato slices in pure water at the temperature of 30 ℃ for 5 minutes, taking out the potato slices, and draining to obtain washed potato slices;
(2) boiling and dipping: mixing salt, white granulated sugar, light soy sauce and oyster sauce according to a mass ratio of 5: 1: 15: 20, uniformly mixing to prepare an impregnating material, heating pure water to boil, and adding the impregnating material with the mass of 0.12 time that of the pure water until the impregnating material is completely dissolved to prepare an impregnating solution; soaking the washed potato slices in boiling steeping liquor for 70s, taking out, placing in pure water at 10 ℃, cooling to 30 ℃, taking out, spreading, and standing at 50 ℃ for 10min to obtain the boiled and steeped potato slices;
(3) preparation of modified dendritic polythioether: in an argon atmosphere and a dark environment, lipoic acid, dicyclohexylcarbodiimide and tetrahydrofuran are mixed according to a mass ratio of 1: 1: 30, uniformly mixing, stirring for 20min at 500r/min in an ice bath, adding 4-dimethylaminopyridine of which the mass is 0.4 time that of the lipoic acid, continuously stirring for 10min under the condition of keeping the condition unchanged, adding hydroxyethyl acrylate of which the mass is 1 time that of the lipoic acid, stirring and reacting for 20h at 30 ℃ and 800r/min, filtering to obtain liquid, standing for 3h at 0 ℃, extracting for 5 times by using dichloromethane, and drying for 4h at 30 ℃ and 800Pa to obtain a prepolymer; in an argon atmosphere and a dark environment, mixing a prepolymer, a dithiothreitol solution with a mass fraction of 40% and tetrahydrofuran according to a mass ratio of 1: 7: 20, uniformly mixing, stirring and reacting at 30 ℃ at 800r/min for 10h, and mixing the components in a mass ratio of 1: 4, extracting the dichloromethane and pure water for 5 times, taking a dichloromethane layer each time, and drying the dichloromethane layer at 30 ℃ and 800Pa for 4 hours to obtain the tree-shaped polythioether; in an argon atmosphere and a dark environment, the dendritic polythioether, cysteine and tetrahydrofuran are mixed according to the mass ratio of 1: 2: 200, stirring and reacting for 2 hours at 30 ℃ and 800r/min, adding pure water with the quality of 200 dendritic polythioether, continuously stirring and reacting for 3 hours, continuously stirring and irradiating for 8 minutes at a position 5cm away from the liquid surface by using a 100W high-pressure mercury lamp in an air environment, and drying for 20 hours at 30 ℃ and 100Pa in the dark to obtain the modified dendritic polythioether;
(4) spray treatment: the modified tree-like polythioether, ethanol and water are mixed according to the mass ratio of 1: 10: 10 are mixed uniformly at a rate of 0.08g/cm 2 Spraying the amount of the potato chips on the boiled and dipped potato chips to obtain sprayed potato chips;
(5) frying: heating edible oil to 130 ℃, adding the sprayed potato chips, frying for 6min, taking out, draining excessive oil, and cooling to 30 ℃ in a nitrogen atmosphere to obtain semi-finished potato chips;
(6) hot gas suspension seasoning: mixing salt, white granulated sugar and monosodium glutamate according to a mass ratio of 10: 4: 5, uniformly mixing, adding spicy and hot essential oil with the mass of 0.07 time that of the salt, and stirring at the temperature of 30 ℃ and at the speed of 500r/min for 8min to obtain a premixed seasoning; mixing the premixed seasoning, the chilli powder, the spice powder, the soy sauce powder, the polypeptide powder and the crab meal according to a mass ratio of 25: 6: 3: 1: 3: 6 mixing, grinding in a colloid mill for 50min, and sieving with 100 mesh sieve to obtain flavoring; suspending and rolling semi-finished potato chips for 10min by using 80 ℃ nitrogen gas flow through a gas suspension device, mixing seasonings with the amount of 60g/L into the nitrogen gas flow, continuing to suspend and roll the semi-finished potato chips for 12min, collecting and shaking off the redundant seasonings, cooling the semi-finished potato chips for 30 ℃ in a nitrogen atmosphere to prepare the potato chips, and packaging the potato chips with nitrogen.
Comparative example 1
The potato chip of comparative example 1 was prepared by a method different from that of example 2 only in the difference of step (3), and step (3) was modified to: in an argon atmosphere and a dark environment, lipoic acid, dicyclohexylcarbodiimide and tetrahydrofuran are mixed according to a mass ratio of 1: 1: 25, uniformly mixing, stirring for 25min at 400r/min in an ice bath, adding 4-dimethylaminopyridine with the mass of 0.35 time of that of the lipoic acid, keeping the conditions unchanged, continuously stirring for 9min, adding hydroxyethyl acrylate with the mass of 0.9 time of that of the lipoic acid, stirring and reacting for 22h at 25 ℃ and 600r/min, filtering to obtain a liquid, standing for 3.5h at-3 ℃, extracting for 4 times by using dichloromethane, and drying for 5h at 25 ℃ and 400Pa to obtain a prepolymer; in an argon atmosphere and a dark environment, mixing a prepolymer, a dithiothreitol solution with a mass fraction of 35% and tetrahydrofuran in a mass ratio of 1: 6.5: 19, uniformly mixing, stirring and reacting for 11h at the temperature of 25 ℃ and at the speed of 650r/min, and mixing the components in a mass ratio of 1: extracting with 3.5 dichloromethane and pure water for 4 times, taking dichloromethane layer each time, drying at 25 deg.C under 400Pa for 5h to obtain tree-like polythioether. And the modified tree-shaped polythioether in the subsequent steps is replaced by the tree-shaped polythioether, and the rest steps are carried out in the same time as the step 2.
Comparative example 2
The potato chip of comparative example 2 was prepared by a method different from example 2 only in that step (3) was not performed, and step (4) was modified as follows: mixing cysteine, ethanol and water according to a mass ratio of 1: 9: 9 mixing uniformly at a ratio of 0.007g/cm 2 The amount is sprayed onto the boiled and dipped potato chips to produce sprayed potato chips. The remaining steps were performed in the same manner as in example 2.
Comparative example 3
The potato chip preparation method of comparative example 3 differs from example 2 only in the difference of step (6), and step (6) is modified to: mixing salt, white granulated sugar and monosodium glutamate according to a mass ratio of 8: 3: 4, uniformly mixing, adding spicy and hot essential oil with the mass of 0.06 time that of the salt, and stirring at the temperature of 20 ℃ and the speed of 400r/min for 10min to obtain a premixed seasoning; mixing the premixed seasoning, the chilli powder, the spice powder, the soy sauce powder, the polypeptide powder and the crab meal according to a mass ratio of 20: 5: 2.5: 1: 2.5: 5 mixing, grinding in a colloid mill for 40min, and sieving with 100 mesh sieve to obtain flavoring; suspending and rolling semi-finished potato chips for 9min by using nitrogen gas flow at 25 ℃ through a gas suspension device, mixing seasonings into the nitrogen gas flow at 50g/L, continuing to suspend and roll the semi-finished potato chips for 14min, collecting and shaking off the redundant seasonings, cooling the semi-finished potato chips for 20 ℃ in a nitrogen atmosphere to prepare the potato chips, and packaging the potato chips with nitrogen. The remaining steps were performed in the same manner as in example 2.
Comparative example 4
The potato chip preparation method of comparative example 4 differs from example 2 only in the difference of step (6), and step (6) is modified to: mixing salt, white granulated sugar and monosodium glutamate according to a mass ratio of 8: 3: 4, uniformly mixing, adding spicy and hot essential oil with the mass of 0.06 time that of the salt, and stirring at the temperature of 20 ℃ and the speed of 400r/min for 10min to obtain a premixed seasoning; mixing the premixed seasoning, the chilli powder, the spice powder, the soy sauce powder, the polypeptide powder and the crab meal according to a mass ratio of 20: 5: 2.5: 1: 2.5: 5 mixing, grinding in a colloid mill for 40min, and sieving with 100 mesh sieve to obtain flavoring; seasoning and semi-finished potato chips are mixed according to the mass ratio of 1: 50 adding the above components, seasoning at a roller speed of 200r/min for 14min in a nitrogen atmosphere of 75 deg.C by a roller seasoning machine, collecting and shaking off excessive seasoning, cooling at 20 deg.C in a nitrogen atmosphere to obtain potato chips, and packaging with nitrogen. The remaining steps were performed in the same manner as in example 2.
Comparative example 5
The potato chip of comparative example 5 was prepared by a method different from example 2 only in that step (3) and step (4) were not performed, and step (5) was modified to: heating edible oil to 125 deg.C, adding boiled and soaked potato chips, frying for 7min, taking out, draining excessive oil, and cooling to 25 deg.C in nitrogen atmosphere to obtain semi-finished potato chips. The remaining steps were performed in the same manner as in example 2.
Effects of the invention
The following table 1 shows the results of the quality analysis of potato chips using examples 1 to 3 of the present invention and comparative examples 1 to 5.
TABLE 1
As can be seen from the comparison of the experimental data of examples 1-3 and comparative examples 1-5 in Table 1, the potato chips prepared by the invention have higher quality.
Compared with the experimental data of examples 1, 2 and 3 and comparative example 1, the comparison of the acrylamide content of examples 1, 2 and 3 with comparative example 1 shows that the dendritic polythioether and cysteine react to prepare the modified dendritic polythioether, and the cysteine at the edge end of the modified dendritic polythioether has good hydrophilicity and is easy to attach to potato chips, so that the protection of the potato chips during frying is improved, the inhibition and removal effects on the acrylamide are improved, and the quality of the potato chips is improved; compared with the experimental data of examples 1, 2 and 3 and comparative example 2, the comparison of the experimental data of examples 1, 2 and 3 with comparative example 2 shows that the acrylamide content of cysteine is low, which shows that cysteine has certain inhibiting and removing effects on acrylamide, but the cysteine is improved in stability and is not easy to lose when combined on the dendritic polythioether, so that the protection effect is more durable, meanwhile, a large number of thioether bonds in the dendritic polythioether are modified, and compared with asparagine and reducing sugar in potato, the activity is higher, sacrificial protection can be performed, the generation of acrylamide is inhibited, and the quality of potato chips is improved; compared with experimental data of examples 1, 2 and 3 and comparative example 3, the comparison of the acrylamide content of examples 1, 2 and 3 with comparative example 3 shows that the hot gas suspension seasoning by using nitrogen gas with higher temperature can cause oil on the surface of semi-finished potato chips, facilitate the adhesion of seasonings and accelerate the rapid volatilization of small molecule harmful substances, thereby improving the quality of the potato chips; from the comparison of the experimental data of examples 1, 2 and 3 and comparative example 4, it can be seen that the low breakage rate of examples 1, 2 and 3 compared with comparative example 4 indicates that the hot air suspension seasoning can reduce the collision breakage of the potato chips and obtain the potato chips with better appearance integrity compared with the roller seasoning machine.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (10)
1. A preparation method of potato chips mainly comprises the following preparation steps: washing slices, boiling and dipping, preparing modified dendritic polythioether, spraying, frying and seasoning by hot air suspension.
2. The method for preparing potato chips as claimed in claim 1, wherein the modified dendritic polythioether is prepared by reacting lipoic acid and dicyclohexylcarbodiimide to obtain a prepolymer, reacting the prepolymer with dithiothreitol to obtain dendritic polythioether, and reacting the dendritic polythioether with cysteine.
3. The process of claim 1, wherein said hot gas suspension seasoning is performed by using a gas suspension device with nitrogen at a higher temperature.
4. The method for preparing potato chips as claimed in claim 1, which mainly comprises the following steps:
(1) washing the slices: peeling and cleaning potatoes, slicing the potatoes to 2-3 mm to obtain potato slices, washing the potato slices in pure water at 10-30 ℃ for 5-6 minutes, taking out the potato slices, and draining to obtain washed potato slices;
(2) boiling and dipping: immersing the washed potato slices in a boiling immersion liquid for 50-70 s, fishing up, placing in pure water at the temperature of 1-10 ℃, cooling to 20-30 ℃, then fishing up, spreading, and standing at the temperature of 40-50 ℃ for 10-15 min to obtain the boiling immersed potato slices;
(3) preparation of modified dendritic polythioethers: in an argon atmosphere and a dark environment, mixing a prepolymer, a dithiothreitol solution with the mass fraction of 30-40% and tetrahydrofuran in a mass ratio of 1: 6: 18-1: 7: 20, uniformly mixing, stirring and reacting for 10-12 h at 20-30 ℃ at 500-800 r/min, and mixing the raw materials in a mass ratio of 1: 3-1: 4, extracting the dichloromethane and pure water for 3-5 times, taking a dichloromethane layer each time, and drying the dichloromethane layer at 20-30 ℃ for 4-6 h under 100-800 Pa to obtain the tree-shaped polythioether; in an argon atmosphere and a dark environment, the dendritic polythioether, cysteine and tetrahydrofuran are mixed according to the mass ratio of 1: 1: 100-1: 2: 200, stirring and reacting for 2-3 h at 20-30 ℃ at 500-800 r/min, adding pure water with the mass of 100-200 dendritic polythioether, continuing to stir and react for 2-3 h, continuing to stir in an air environment, irradiating for 8-10 min at a position 3-5 cm away from the liquid surface by using a 100W high-pressure mercury lamp, and drying for 20-24 h at 20-30 ℃ under the condition of 50-100 Pa away from light to prepare the modified dendritic polythioether;
(4) and (3) spray treatment: the modified tree-like polythioether, ethanol and water are mixed according to the mass ratio of 1: 8: 8-1: 10: 10, mixing uniformly at a ratio of 0.006-0.08 g/cm 2 Spraying the amount of the potato chips on the boiled and dipped potato chips to obtain sprayed potato chips;
(5) frying: heating edible oil to 120-130 ℃, adding the sprayed potato chips into the edible oil, frying for 6-8 min, taking out, draining excessive oil, and cooling to 20-30 ℃ in a nitrogen atmosphere to obtain semi-finished potato chips;
(6) hot gas suspension seasoning: suspending and rolling the semi-finished potato chips for 8-10 min by using nitrogen airflow at 70-80 ℃ through a gas suspension device, mixing seasonings into the nitrogen airflow at 40-60 g/L, suspending and rolling the semi-finished potato chips for 12-16 min, collecting and shaking off the redundant seasonings, cooling the semi-finished potato chips for 10-30 ℃ in a nitrogen atmosphere to obtain the potato chips, and packaging the potato chips with nitrogen.
5. The method for preparing potato chips as claimed in claim 4, wherein the dipping solution in step (2) is prepared by heating pure water to boil, and adding 0.08-0.12 times of the weight of the pure water until the dipping solution is completely dissolved.
6. The potato chip preparation method of claim 5, wherein the pickling material is prepared by mixing table salt, white granulated sugar, light soy sauce and oyster sauce in a mass ratio of 3: 1: 10: 15-5: 1: 15: 20 and mixing them uniformly.
7. The method for preparing potato chips as claimed in claim 4, wherein the prepolymer in the step (3) is prepared by the following steps: in an argon atmosphere and a dark environment, lipoic acid, dicyclohexylcarbodiimide and tetrahydrofuran are mixed according to a mass ratio of 1: 1: 20-1: 1: 30, uniformly mixing, stirring for 20-30 min at 300-500 r/min in an ice bath, adding 4-dimethylaminopyridine with the weight of 0.3-0.4 time of that of lipoic acid, keeping the condition unchanged, continuously stirring for 8-10 min, adding hydroxyethyl acrylate with the weight of 0.8-1 time of that of the lipoic acid, stirring and reacting for 20-24 h at 20-30 ℃ and 500-800 r/min, filtering to obtain a liquid, standing for 3-4 h at-5-0 ℃, extracting for 3-5 times by using dichloromethane, and drying for 4-6 h at 20-30 ℃ and 100-800 Pa to prepare the nano zinc sulfate.
8. The method for preparing potato chips as claimed in claim 4, wherein the edible oil in step (5) is one or more of peanut oil, soybean oil, rapeseed oil and olive oil.
9. The potato chip preparation method of claim 4, wherein the seasoning in the step (6) is prepared by mixing a premixed seasoning, a chili powder, a spice powder, a soy sauce powder, a polypeptide powder and crab meal in a mass ratio of 15: 4: 2: 1: 2: 4-25: 6: 3: 1: 3: 6, mixing evenly, putting the mixture into a colloid mill, crushing the mixture for 30-50 min, and screening the crushed mixture with a 100-mesh screen.
10. The method for preparing potato chips as claimed in claim 9, wherein the pre-mixed seasoning is prepared by mixing salt, white granulated sugar and monosodium glutamate in a mass ratio of 5: 2: 3-10: 4: 5, uniformly mixing, adding spicy and hot essential oil with the mass of 0.05-0.07 time of that of the salt, and stirring at the temperature of 10-30 ℃ at 300-500 r/min for 8-12 min to prepare the spicy and hot spicy sauce.
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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20040166227A1 (en) * | 2003-02-21 | 2004-08-26 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
| US20050058757A1 (en) * | 2003-03-12 | 2005-03-17 | Jae Hoon Kim | Snacks having lower acrylamide levels and process for preparation thereof |
| KR20130137806A (en) * | 2012-06-08 | 2013-12-18 | 정제호 | The functional composition of spices for webfoot octopus rosted |
| CN103750216A (en) * | 2013-12-31 | 2014-04-30 | 江南大学 | Preparation method of potato chips with low content of acrylamide |
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