CN118216654A - Euphausia superba potato chips and preparation method thereof - Google Patents
Euphausia superba potato chips and preparation method thereof Download PDFInfo
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- CN118216654A CN118216654A CN202410369969.XA CN202410369969A CN118216654A CN 118216654 A CN118216654 A CN 118216654A CN 202410369969 A CN202410369969 A CN 202410369969A CN 118216654 A CN118216654 A CN 118216654A
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- antarctic krill
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a euphausia superba potato chip and a preparation method thereof, wherein the euphausia superba potato chip is prepared from the following components in percentage by weight: 0.5 to 10 percent of euphausia superba powder, 50 to 95 percent of potato starch, 1 to 50 percent of vegetable oil, 0 to 5 percent of sweetener, 0 to 8 percent of seasoning powder, 0 to 4.5 percent of salt and 0 to 4 percent of food additive, wherein the sum of the percentages of the components is 100 percent. The snack food is prepared from euphausia superba powder and potato starch serving as main raw materials through the processes of blending, stirring, puffing, cutting, baking, seasoning, packaging and the like. On the premise of not influencing the stability of the characteristics of the potato chips, the invention improves the brittleness of the potato chips by combining the formula and the process, improves the product quality, solves the problem of brittleness of the potato chips in the production and transportation processes, and has the advantages of rich nutrition, crisp taste, suitability for human body absorption and the like.
Description
Technical Field
The invention relates to the technical field of snack food processing, in particular to euphausia superba potato chips and a preparation method thereof.
Background
The potato chip products in the current market are mainly processed and produced by taking plant source components such as potatoes, sweet potatoes and the like as raw materials, have single nutritional components, and cannot meet the market pattern change caused by the consumer upgrading and industrial innovation of high-speed development. Meanwhile, the crisp the potato chips are, the more easily the chips are broken in the production, transportation and storage processes.
Therefore, developing health-care potato chip products with rich nutrition, strong efficacy, high quality and stable properties is likely to become a new pet in the leisure food industry.
Euphausia superba is one of the most abundant and successful single biological resources on earth, with huge reserves and extremely high added value. The euphausia superba protein content is up to 60-80% of dry weight, the amino acid variety is complete, the essential amino acid content is 40-50% of the total amino acid, the free amino acid content in the shrimp shell is up to 55.096mg/g, and the euphausia superba protein can be used as a natural source of seasoning; unsaturated fatty acids (including monounsaturated fatty acids and polyunsaturated fatty acids) in Euphausia superba account for 63.97% of the total fatty acids, wherein polyunsaturated fatty acids are 34.09%, mainly EPA and DHA, up to 29.10%; the content of the chitin in the antarctic krill accounts for 4% of the dry weight of the whole krill, and the chitin is the only edible dietary fiber with positive charges in the nature, and has the effects of reducing blood pressure, reducing blood sugar and the like; the antarctic krill also contains abundant mineral elements and vitamins beneficial to human bodies, has no heavy metal enrichment, comprises calcium, phosphorus, iron, zinc, selenium, VA, VE, folic acid, VB12 and the like, has particularly abundant selenium content which is more than twice that of other marine products, and can be used as a good food source for supplementing selenium. In conclusion, the antarctic krill is a superior health-care product raw material, and has various effects of enriching nutrition, strengthening brain, improving intelligence, strengthening tendons and bones, promoting growth, protecting cardiovascular and cerebrovascular vessels, improving immunity and the like.
In the prior art, a certain research is carried out on application of the antarctic krill, but no related report and product are found on antarctic krill potato chips, and no leisure puffed food taking antarctic krill as a main component is found. Compared with a plurality of potato chip products in the market, the antarctic krill potato chip is characterized in that the brand new resource field is added to the traditional food industry, and new energy is injected into the body of the antarctic krill potato chip, so that a novel iterative product is bred, the antarctic krill potato chip can be used as a catalyst in the leisure food industry, and the growth of the industry is accelerated.
Therefore, there is a need to provide a euphausia superba potato chip and a method of making the same to solve the above-mentioned problems.
Disclosure of Invention
According to the technical problems, the invention provides the euphausia superba potato chips and the preparation method thereof, and the euphausia superba potato chips and the potato chips are organically combined together mainly through the combination of a formula and a process to prepare the leisure food which has rich nutrition, and has the advantages of improving immunity, promoting gastrointestinal peristalsis and resisting oxidization, meanwhile, the problem that the potato chips are fragile in the production and transportation processes is effectively solved, the brittleness of the potato chips is improved, and the stability of the property of the potato chips is also ensured.
In order to achieve the above purpose, the invention adopts the following technical means:
The euphausia superba potato chips comprise the following components in percentage by weight: 0.5 to 10 percent of euphausia superba powder, 50 to 95 percent of potato starch, 1 to 50 percent of vegetable oil, 0 to 5 percent of sweetener, 0 to 8 percent of seasoning powder, 0 to 4.5 percent of salt and 0 to 4 percent of food additive, wherein the sum of the percentages of the components is 100 percent;
Preferably, the components in percentage by weight are as follows: 1 to 5 percent of euphausia superba powder, 60 to 80 percent of potato starch, 10 to 30 percent of vegetable oil, 0.2 to 2 percent of sweetener, 0.5 to 4 percent of seasoning powder, 0 to 2 percent of salt and 0 to 2 percent of food additive, wherein the sum of the percentages of the components is 100 percent.
Further, the euphausia superba powder is mixed with 1 or 2 of full-fat euphausia superba powder and defatted euphausia superba powder.
Further, the full-fat antarctic krill powder is prepared by the following method: immediately steaming the caught or frozen euphausia superba raw shrimps to solidify the proteins; performing solid-liquid separation on the steamed antarctic krill by adopting a squeezing or centrifuging method, and removing excessive water to obtain a solid phase; drying the solid phase by adopting a drying or freeze drying mode to ensure that the moisture content is less than or equal to 12 percent; and then crushing the dried solid phase by a high-speed crusher, and sieving the crushed material by a 40-mesh sieve to obtain the full-fat antarctic krill powder with the fat content more than 5% and the protein content more than or equal to 45%.
Further, the defatted antarctic krill powder is prepared by the following method: thawing the fresh or frozen Euphausia superba, immediately picking meat by squeezing or rolling, and removing shrimp shell; immediately steaming the obtained shrimp meat to solidify protein; performing solid-liquid separation on the cooked shrimp meat by adopting a squeezing or centrifuging method, and removing excessive water to obtain a solid phase; drying the solid phase by adopting a drying or freeze drying mode to ensure that the moisture content is less than or equal to 12 percent; and then crushing the dried solid phase by a high-speed crusher, and sieving the crushed material by a 40-mesh sieve to obtain the defatted antarctic krill powder with the fat content of less than or equal to 5% and the protein content of more than or equal to 60%.
Further, the defatted antarctic krill powder is prepared by the following method: adding full-fat antarctic krill powder into an organic solvent according to a certain proportion, stirring and extracting fat-soluble components of the full-fat antarctic krill powder, wherein the organic solvent adopts ethanol according to the proportion of 1:5-1: between 10; separating by a centrifuge, and removing a liquid phase containing fat-soluble components to obtain a defatted shrimp powder solid phase; drying the solid phase in a drying mode to ensure that the moisture content is less than or equal to 12%, thus obtaining the defatted antarctic krill powder with the fat content of less than or equal to 5% and the protein content of more than or equal to 60%.
Further, the potato starch is mixed by any 1 or more of potato starch, potato snowflake whole powder, purple potato powder, sweet potato powder, tapioca powder and taro powder, preferably 1 or more of potato starch, potato snowflake whole powder and sweet potato powder.
Further, the vegetable oil is mixed by any 1 or more of soybean oil, peanut oil, sunflower seed oil, rapeseed oil, palm oil, rice oil, corn oil, olive oil, linseed oil and blend oil, preferably 1 or more of soybean oil, peanut oil and palm oil.
Further, the sweetener is any one or more of sucralose, white granulated sugar, stevioside, trehalose, acesulfame potassium, xylitol, sorbitol, mannitol, fructose syrup, maltose, glucose and aspartame, preferably white granulated sugar or glucose.
Further, the seasoning powder adopts any 1 of five spice powder, beef powder, cumin powder, spicy powder, tomato powder, curry powder, seafood powder, roast meat powder, onion powder, chicken flavor powder and sea sedge powder, preferably tomato powder, roast meat powder, spicy powder or seafood powder.
Further, the food additive is mixed by any 1 or more of sodium glutamate, silicon dioxide, soybean phospholipid, ammonium bicarbonate, sodium bicarbonate, glycerin monostearate, sodium caseinate, edible essence and 5 '-flavor nucleotide disodium, preferably any 2 or more of soybean phospholipid, ammonium bicarbonate, sodium bicarbonate, edible essence and 5' -flavor nucleotide disodium.
Preferably, the euphausia superba potato chips comprise the following components in percentage by weight: 2 to 4 percent of defatted antarctic krill powder, 40 to 60 percent of potato starch, 10 to 30 percent of potato snowflake whole powder, 15 to 25 percent of soybean oil, 1 to 2 percent of white granulated sugar, 2 to 3.5 percent of tomato powder, 0.5 to 1.5 percent of salt, 0.1 to 0.5 percent of soybean lecithin, 0.1 to 0.5 percent of ammonium bicarbonate and 0.1 to 0.5 percent of sodium bicarbonate, wherein the sum of the percentages of the components is 100 percent.
The invention also discloses a preparation method of the antarctic krill potato chips, which comprises the following steps:
S1, taking out a part of vegetable oil for standby;
S2, weighing euphausia superba powder, potato starch, residual vegetable oil, sweetener, salt and food additives according to a formula proportion, putting the materials into a mixing stirrer, fully and uniformly mixing, and adding water to stir to a proper viscosity;
S3, extruding and puffing the mixed materials by a double-screw puffing machine, and cutting the puffed potato chips into slices with the length of 2-8 cm and the width of 2-6 cm by a cutting machine;
s4, placing the cut potato chips into a baking oven to bake to be cooked and shaped;
S5, placing the potato chips into a roller seasoning machine, heating the vegetable oil taken out previously, and uniformly spraying the vegetable oil on the surfaces of the potato chips;
S6, uniformly spraying the prepared seasoning powder into a roller seasoning machine, uniformly distributing the seasoning powder on the surfaces of the potato chips, and metering and packaging to obtain finished antarctic krill potato chips.
Further, the water content in the mixing stirrer is required to be 5-30% by adding water for stirring, and preferably the water content of the mixed material is 5-18%, so that the material can easily pass through a nozzle and the puffed strips are elastic.
Further, the puffing parameters of the double-screw puffing machine are as follows: the rotation speed of the screw is 100-300 revolutions per minute, the temperature of the zone I in the machine barrel is 30-90 ℃, the temperature of the zone II is 100-160 ℃, and the temperature of the zone III is 120-180 ℃; the parameters of the baking box are as follows: the baking temperature is 60-200 ℃ and the baking time is 5-30 minutes.
The preferred bulking parameters of the bulking machine are: the rotation speed of the screw is 150-280 rpm, the temperature of the zone I in the machine barrel is 50-80 ℃, the temperature of the zone II is 110-140 ℃, and the temperature of the zone III is 150-170 ℃.
Among them, the preferred oven parameters are: the baking temperature is 80-130 ℃ and the baking time is 10-15 minutes.
The invention provides euphausia superba potato chips and a preparation method thereof. On the premise of not affecting the stability of the properties of the potato chips, the brittleness of the potato chips is improved by combining the formula and the process, and the quality of the product is improved; the euphausia superba potato chips are fresh, fragrant and rich in nutrition and crisp in taste, wherein the euphausia superba powder has rich protein content, complete amino acid types, moderate amino acid ratio, and rich chitin and various microelements, and is suitable for human body absorption; the potato powder contains a large amount of dietary fibers, potassium elements, vitamin C and polyphenol components, is low in fat and sodium, and has the health-care effects of improving immunity, preventing cardiovascular diseases, promoting gastrointestinal peristalsis, resisting oxidization and the like.
The invention has the following advantages:
1. The euphausia superba powder added in the invention contains abundant nutrients such as protein, unsaturated fatty acid, phospholipid, mineral elements, vitamins and the like, wherein the euphausia superba protein contains 18 amino acids, and contains 8 Essential Amino Acids (EAA) and 10 non-essential amino acids (NEAA) required by human bodies, wherein the EAA/TAA is 45.28%, the EAA/NEAA is 82.74%, the ideal protein mode recommended by FAO/WHO is met, and the branched/aromatic value of the euphausia superba amino acid is 2.14, so that the euphausia superba powder is more beneficial to human bodies to absorb and has better liver protection effect; unsaturated fatty acids such as EPA, DHA and the like in krill are combined with phospholipid, so that the krill can pass through cell membranes more easily, thereby promoting the absorption and utilization of human bodies, and the absorption rate is as high as 95% -98%, and the krill has the effects of reducing blood fat, improving memory, improving immunity and the like; the mineral content in krill is 3.37%, which is about 1.5 times of that in Chinese sea shrimp, and contains trace elements necessary for human body such as calcium, magnesium, iron, copper, manganese, zinc, potassium, selenium, etc.; the antarctic krill is rich in vitamin A and vitamin E, can protect biological membranes and inhibit lipid peroxidation; the content of chitin in krill is 4% of the dry weight of whole krill, and chitin is edible dietary fiber with positive charges existing in nature, and has effects of lowering blood pressure and lowering blood sugar.
2. The invention combines the 'antarctic krill' which is a new resource food containing abundant proteins, unsaturated fatty acids, phospholipids, mineral elements, trace elements and vitamins with the traditional food, and the prepared potato chip leisure health food with various nutritional values has the unique fresh and fragrant flavor of the krill, so that the flavor of the product is layered and the taste is rich. The euphausia superba potato chips prepared by the preparation method provided by the invention are simple and feasible in health, and can achieve various health care effects of strengthening brain, improving intelligence, improving immunity, preventing cardiovascular diseases, promoting gastrointestinal peristalsis, resisting oxidization and the like in daily diet and leisure.
3. The invention adopts the antarctic krill powder as the raw material, contains abundant chitin, has better film forming property, brittleness and toughness, can interact with starch, protein and other components to form a uniform protective film in the potato chip processing process, has good elasticity and brittleness, improves the brittleness and taste of the potato chip, and can also enhance the mechanical property and toughness of the potato chip, thereby maintaining the stability of the shape and texture of the potato chip in the production process and ensuring the production efficiency of the product.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides antarctic krill potato chips and a preparation method thereof.
Wherein, the full-fat antarctic krill powder is prepared by the following method: steaming frozen Euphausia superba in 100deg.C boiling water for 5min; putting the cooked antarctic krill into a three-legged centrifuge, centrifuging for 4min at 3000r/min, and removing excessive water; placing the centrifuged cooked antarctic krill in a hot air circulation drying box, and drying for 12 hours at 50 ℃; pulverizing dried Euphausia superba by a high-speed pulverizer, and sieving with a 40-mesh sieve to obtain full-fat Euphausia superba powder with water content of 4.88%, fat content of 16.48%, and protein content of 55.06%.
The defatted antarctic krill powder A is prepared by the following method: thawing frozen antarctic krill flowing water, and immediately squeezing to remove shrimp shells by a squeezer to obtain shrimp meat; steaming the shrimp meat in 100deg.C boiling water for 3 min; putting the cooked shrimp meat into a three-leg centrifuge, centrifuging for 4min at 3000r/min, and removing excessive water; placing the cooked shrimp meat after centrifugation in a hot air circulation drying oven, and drying for 12 hours at 50 ℃; and (3) crushing the dried shrimp meat by a high-speed crusher, and sieving by a 40-mesh sieve to obtain defatted antarctic krill powder A, wherein the moisture content is 9.26%, the fat content is 3.93% and the protein content is 66.27%.
The defatted antarctic krill powder B is prepared by the following method: adding the full-fat antarctic krill powder prepared by the method into 95% ethanol, and stirring and extracting for 2 hours; centrifuging at 3000r/min by a tubular centrifuge, and separating the extract to obtain a defatted shrimp meal solid phase; and (3) placing the shrimp meal solid phase in a rake dryer, and drying for 4 hours at 120 ℃ to obtain defatted antarctic krill meal B, wherein the moisture content is 4.35%, the fat content is 0.94% and the protein content is 67.4%.
Example 1
The embodiment provides antarctic krill potato chips, which specifically comprise the following formula: 4% of defatted antarctic krill powder B, 50% of potato starch, 20% of potato snowflake whole powder, 20% of soybean oil, 1.5% of white granulated sugar, 3% of tomato powder, 1% of salt, 0.3% of soybean phospholipid, 0.1% of ammonium bicarbonate and 0.1% of sodium bicarbonate.
The method for preparing the antarctic krill potato chips comprises the following steps:
(1) Taking out 25% of soybean oil for standby;
(2) Weighing raw materials except tomato powder and pre-taken soybean oil according to a formula proportion, placing the raw materials into a mixing stirrer to be fully and uniformly mixed, and adding water to stir until the water content is 10%;
(3) Extruding and puffing the mixed materials by a double-screw puffing machine, wherein parameters of the puffing machine are as follows: the rotation speed of the screw is 180 revolutions per minute, the temperature of the zone I in the machine barrel is 70 ℃, the temperature of the zone II is 130 ℃, the temperature of the zone III is 160 ℃, and the puffed potato chips are cut into slices with the length of 6cm and the width of 4cm by a cutter;
(4) Putting the cut potato chips into a baking oven to bake to be cooked and shaped, wherein the parameters of the baking oven are as follows: the baking temperature is 130 ℃, and the baking time is 10 minutes;
(5) Putting the potato chips into a roller seasoning machine, heating the soybean oil taken out previously, and uniformly spraying the soybean oil on the surfaces of the potato chips;
(6) And (3) putting the potato chips into a roller seasoning machine, adding tomato powder according to the formula proportion, uniformly scattering the tomato powder on the surfaces of the potato chips, and metering and packaging to obtain finished antarctic krill potato chips.
Example 2
The embodiment provides antarctic krill potato chips, which specifically comprise the following formula: 8% of defatted antarctic krill powder B, 52% of tapioca starch, 25% of potato starch, 5% of sunflower seed oil, 2% of olive oil, 2% of white granulated sugar, 2% of curry powder, 2% of salt, 0.5% of sodium glutamate, 0.5% of sodium caseinate, 0.5% of edible essence, 0.3% of 5' -flavor nucleotide disodium and 0.2% of sodium bicarbonate.
The method for preparing the antarctic krill potato chips comprises the following steps:
(1) Weighing other raw materials except curry powder and olive oil according to a formula proportion, placing the raw materials into a mixing stirrer for fully and uniformly mixing, and adding water for stirring until the water content is 20%;
(2) Extruding and puffing the mixed materials by a double-screw puffing machine, wherein parameters of the puffing machine are as follows: the rotation speed of the screw is 200 revolutions per minute, the temperature of the zone I in the machine barrel is 80 ℃, the temperature of the zone II is 130 ℃, the temperature of the zone III is 180 ℃, and the puffed potato chips are cut into slices with the length of 4cm and the width of 2cm by a cutter;
(3) Putting the cut potato chips into a baking oven to bake to be cooked and shaped, wherein the parameters of the baking oven are as follows: the baking temperature is 130 ℃, and the baking time is 12 minutes;
(4) Putting the potato chips into a roller seasoning machine, heating olive oil, and uniformly spraying the heated olive oil on the surfaces of the potato chips;
(5) And (3) putting the potato chips into a roller seasoning machine, adding curry powder according to the formula proportion, uniformly scattering the curry powder on the surfaces of the potato chips, and metering and packaging to obtain finished antarctic krill potato chips.
Example 3
The embodiment provides antarctic krill potato chips, which specifically comprise the following formula: 3% of full-fat antarctic krill powder, 40% of sweet potato starch, 40% of potato snowflake whole powder, 6.5% of peanut oil, 2.5% of palm oil, 1% of white granulated sugar, 4% of meat baking powder, 2% of salt, 0.2% of soybean phospholipid, 0.2% of sodium caseinate, 0.2% of edible essence, 0.2% of 5' -flavor nucleotide disodium, 0.1% of sodium bicarbonate and 0.1% of ammonium bicarbonate.
The method for preparing the antarctic krill potato chips comprises the following steps:
(1) Weighing raw materials except barbecue powder and palm oil according to a formula proportion, placing the raw materials into a mixing stirrer to be fully and uniformly mixed, and adding water to stir until the water content is 15%;
(2) Extruding and puffing the mixed materials by a double-screw puffing machine, wherein parameters of the puffing machine are as follows: the rotation speed of the screw is 250 revolutions per minute, the temperature of the zone I in the machine barrel is 90 ℃, the temperature of the zone II is 140 ℃, the temperature of the zone III is 170 ℃, and the puffed potato chips are cut into slices with the length of 5cm and the width of 5cm by using a cutter;
(3) Putting the cut potato chips into a baking oven to bake to be cooked and shaped, wherein the parameters of the baking oven are as follows: baking at 80deg.C for 30 min;
(4) Putting the potato chips into a roller seasoning machine, heating palm oil, and uniformly spraying the palm oil on the surfaces of the potato chips;
(5) And (3) putting the potato chips into a roller seasoning machine, adding the meat baking powder according to the formula proportion, uniformly scattering the meat baking powder on the surfaces of the potato chips, and metering and packaging to obtain finished antarctic krill potato chips.
Example 4
The embodiment provides antarctic krill potato chips, which specifically comprise the following formula: 8% of full-fat antarctic krill powder, 40% of potato starch, 35% of potato snowflake whole powder, 6.5% of peanut oil, 2.5% of palm oil, 1% of white granulated sugar, 4% of meat baking powder, 2% of salt, 0.2% of soybean phospholipid, 0.2% of sodium caseinate, 0.2% of edible essence, 0.2% of 5' -flavor nucleotide disodium, 0.1% of sodium bicarbonate and 0.1% of ammonium bicarbonate.
The method for preparing the antarctic krill potato chips comprises the following steps:
(1) Weighing raw materials except barbecue powder and palm oil according to a formula proportion, placing the raw materials into a mixing stirrer to be fully and uniformly mixed, and adding water to stir until the water content is 15%;
(2) Extruding and puffing the mixed materials by a double-screw puffing machine, wherein parameters of the puffing machine are as follows: the rotation speed of the screw is 250 revolutions per minute, the temperature of the zone I in the machine barrel is 90 ℃, the temperature of the zone II is 140 ℃, the temperature of the zone III is 170 ℃, and the puffed potato chips are cut into slices with the length of 5cm and the width of 5cm by using a cutter;
(3) Putting the cut potato chips into a baking oven to bake to be cooked and shaped, wherein the parameters of the baking oven are as follows: baking at 80deg.C for 30 min;
(4) Putting the potato chips into a roller seasoning machine, heating palm oil, and uniformly spraying the palm oil on the surfaces of the potato chips;
(5) And (3) putting the potato chips into a roller seasoning machine, adding the meat baking powder according to the formula proportion, uniformly scattering the meat baking powder on the surfaces of the potato chips, and metering and packaging to obtain finished antarctic krill potato chips.
Example 5
Compared with example 1, the only difference is that: in this embodiment, the antarctic krill meal is selected from defatted antarctic krill meal a.
Example 6
Compared to example 2, the only difference is that: in this embodiment, the antarctic krill meal is selected from defatted antarctic krill meal a.
Example 7
The embodiment provides antarctic krill potato chips, which specifically comprise the following formula: 2% of full-fat antarctic krill powder, 2% of defatted antarctic krill powder B, 35% of sweet potato starch, 35% of potato starch, 12% of corn oil, 4% of palm oil, 2% of glucose, 6% of sea sedge powder, 1% of salt, 0.5% of sodium glutamate, 0.2% of edible essence and 0.3% of sodium bicarbonate.
The method for preparing the antarctic krill potato chips comprises the following steps:
(1) Weighing raw materials except sea weed powder and palm oil according to a formula proportion, placing the raw materials into a mixing stirrer to be fully and uniformly mixed, and adding water to stir until the water content is 15%;
(2) Extruding and puffing the mixed materials by a double-screw puffing machine, wherein parameters of the puffing machine are as follows: the rotation speed of the screw is 200 revolutions per minute, the temperature of the zone I in the machine barrel is 80 ℃, the temperature of the zone II is 140 ℃, the temperature of the zone III is 170 ℃, and the puffed potato chips are cut into slices with the length of 5cm and the width of 3cm by using a cutter;
(3) Putting the cut potato chips into a baking oven to bake to be cooked and shaped, wherein the parameters of the baking oven are as follows: the baking temperature is 110 ℃ and the baking time is 15 minutes;
(4) Putting the potato chips into a roller seasoning machine, heating palm oil, and uniformly spraying the palm oil on the surfaces of the potato chips;
(5) Putting the potato chips into a roller seasoning machine, adding seaweed powder according to the formula proportion, uniformly scattering the seaweed powder on the surfaces of the potato chips, and metering and packaging to obtain finished antarctic krill potato chips.
Example 8
The embodiment provides antarctic krill potato chips, which specifically comprise the following formula: 3% full-fat antarctic krill meal, 3% defatted antarctic krill meal a, 2% defatted antarctic krill meal B, 20% sweet potato starch, 20% potato starch, 10% taro meal, 10% purple potato meal, 10% tapioca meal, 9% palm oil, 3% olive oil, 1.5% glucose, 5% spicy powder, 1.5% salt, 0.5% soybean lecithin, 0.5% sodium glutamate, 0.5% edible essence, 0.2%5' -flavor nucleotide disodium, 0.2% sodium bicarbonate, 0.1% ammonium bicarbonate.
The method for preparing the antarctic krill potato chips comprises the following steps:
(1) Weighing other raw materials except the spicy powder and the olive oil according to the formula proportion, putting the raw materials into a mixing stirrer, fully and uniformly mixing, adding water, and stirring until the water content is 18%;
(2) Extruding and puffing the mixed materials by a double-screw puffing machine, wherein parameters of the puffing machine are as follows: the rotation speed of the screw is 150 revolutions per minute, the temperature of the zone I in the machine barrel is 75 ℃, the temperature of the zone II is 120 ℃, the temperature of the zone III is 17 ℃, and the puffed potato chips are cut into 4cm long and 4cm wide slices by a cutter;
(3) Putting the cut potato chips into a baking oven to bake to be cooked and shaped, wherein the parameters of the baking oven are as follows: the baking temperature is 180 ℃ and the baking time is 6 minutes;
(4) Putting the potato chips into a roller seasoning machine, heating olive oil, and uniformly spraying the heated olive oil on the surfaces of the potato chips;
(5) And (3) putting the potato chips into a roller seasoning machine, adding spicy powder according to the formula proportion, uniformly scattering the spicy powder on the surfaces of the potato chips, and metering and packaging to obtain finished antarctic krill potato chips.
Comparative example 1
The comparative example provides a potato chip, which comprises the following specific formula: 50% of potato starch, 24% of potato snowflake whole powder, 20% of soybean oil, 1.5% of white granulated sugar, 3% of tomato powder, 1% of salt, 0.3% of soybean phospholipid, 0.1% of ammonium bicarbonate and 0.1% of sodium bicarbonate.
The method for preparing the potato chips comprises the following steps:
(1) Taking out 25% of soybean oil for standby;
(2) Weighing raw materials except tomato powder and pre-taken soybean oil according to a formula proportion, placing the raw materials into a mixing stirrer to be fully and uniformly mixed, and adding water to stir until the water content is 10%;
(3) Extruding and puffing the mixed materials by a double-screw puffing machine, wherein parameters of the puffing machine are as follows: the rotation speed of the screw is 180 revolutions per minute, the temperature of the zone I in the machine barrel is 70 ℃, the temperature of the zone II is 130 ℃, the temperature of the zone III is 160 ℃, and the puffed potato chips are cut into slices with the length of 6cm and the width of 4cm by a cutter;
(4) Putting the cut potato chips into a baking oven to bake to be cooked and shaped, wherein the parameters of the baking oven are as follows: the baking temperature is 130 ℃, and the baking time is 10 minutes;
(5) Putting the potato chips into a roller seasoning machine, heating the soybean oil taken out previously, and uniformly spraying the soybean oil on the surfaces of the potato chips;
(6) Putting the potato chips into a roller seasoning machine, adding tomato powder according to the formula proportion, uniformly scattering the tomato powder on the surfaces of the potato chips, and metering and packaging to obtain finished potato chips.
Comparative example 2
The comparative example provides a potato chip, which comprises the following specific formula: 43% of sweet potato starch, 40% of potato snowflake whole powder, 6.5% of peanut oil, 2.5% of palm oil, 1% of white granulated sugar, 4% of meat baking powder, 2% of salt, 0.2% of soybean lecithin, 0.2% of sodium caseinate, 0.2% of edible essence, 0.2% of 5' -flavor nucleotide disodium, 0.1% of sodium bicarbonate and 0.1% of ammonium bicarbonate.
The method for preparing the potato chips comprises the following steps:
(1) Weighing raw materials except barbecue powder and palm oil according to a formula proportion, placing the raw materials into a mixing stirrer to be fully and uniformly mixed, and adding water to stir until the water content is 15%;
(2) Extruding and puffing the mixed materials by a double-screw puffing machine, wherein parameters of the puffing machine are as follows: the rotation speed of the screw is 250 revolutions per minute, the temperature of the zone I in the machine barrel is 90 ℃, the temperature of the zone II is 140 ℃, the temperature of the zone III is 170 ℃, and the puffed potato chips are cut into slices with the length of 5cm and the width of 5cm by using a cutter;
(3) Putting the cut potato chips into a baking oven to bake to be cooked and shaped, wherein the parameters of the baking oven are as follows: baking at 80deg.C for 30 min;
(4) Putting the potato chips into a roller seasoning machine, heating palm oil, and uniformly spraying the palm oil on the surfaces of the potato chips;
(5) Putting the potato chips into a roller seasoning machine, adding the meat baking powder according to the formula proportion, uniformly scattering the meat baking powder on the surfaces of the potato chips, and metering and packaging to obtain finished potato chips.
Comparative example 3
The comparative example provides a potato chip, which comprises the following specific formula: 24% of sweet potato starch, 20% of potato starch, 12% of taro powder, 12% of purple potato powder, 10% of tapioca powder, 9% of palm oil, 3% of olive oil, 1.5% of glucose, 5% of spicy powder, 1.5% of table salt, 0.5% of soybean lecithin, 0.5% of sodium glutamate, 0.5% of edible essence, 0.2% of 5' -flavor nucleotide disodium, 0.2% of sodium bicarbonate and 0.1% of ammonium bicarbonate.
The method for preparing the potato chips comprises the following steps:
(1) Weighing other raw materials except the spicy powder and the olive oil according to the formula proportion, putting the raw materials into a mixing stirrer, fully and uniformly mixing, adding water, and stirring until the water content is 18%;
(2) Extruding and puffing the mixed materials by a double-screw puffing machine, wherein parameters of the puffing machine are as follows: the rotation speed of the screw is 150 revolutions per minute, the temperature of the zone I in the machine barrel is 75 ℃, the temperature of the zone II is 120 ℃, the temperature of the zone III is 17 ℃, and the puffed potato chips are cut into 4cm long and 4cm wide slices by a cutter;
(3) Putting the cut potato chips into a baking oven to bake to be cooked and shaped, wherein the parameters of the baking oven are as follows: the baking temperature is 180 ℃ and the baking time is 6 minutes;
(4) Putting the potato chips into a roller seasoning machine, heating olive oil, and uniformly spraying the heated olive oil on the surfaces of the potato chips;
(5) And (3) putting the potato chips into a roller seasoning machine, adding spicy powder according to the formula proportion, uniformly scattering the spicy powder on the surfaces of the potato chips, and metering and packaging to obtain finished potato chips.
In order to further verify the quality of the potato chips of the present invention, both crispness and breakage detection were developed.
Index detection object: potato chip products prepared in examples 1-8 and comparative examples 1-3 of the present invention.
Brittleness measurement: the chip brittleness measurement is carried out by adopting a TA-XT2 texture analyzer, the probe model is HDP/3PB, 10 chip chips are randomly taken for measurement in each example and comparative example, the sample to be measured is fixed between two horizontal support arms, the texture analyzer test mode is selected for compression, the parameter setting initial speed is 2mm/s, the test speed is 0.5mm/s, the return speed is 10mm/s after the test, the test passing distance is 5mm, the trigger force is 20g, the data acquisition is 200 chips per second, and the measured brittleness results are shown in Table 1.
Table 1 embrittlement detection
| Group of | Crispness (g) |
| Example 1 | 939.0±110.5 |
| Example 2 | 968.4±73.6 |
| Example 3 | 973.3±102.7 |
| Example 4 | 1077.6±122.4 |
| Example 5 | 826.9±80.6 |
| Example 6 | 852.1±77.3 |
| Example 7 | 982.4±79.9 |
| Example 8 | 950.0±94.7 |
| Comparative example 1 | 828.4±79.6 |
| Comparative example 2 | 790.4±88.1 |
| Comparative example 3 | 820.7±102.5 |
As can be seen from Table 1, the brittleness of the potato chips in the examples is significantly higher than that of the comparative examples, which means that the brittleness of the prepared potato chips can be significantly improved by using antarctic krill powder as the raw material, and the higher the shrimp powder is, the higher the content of chitin in the shrimp powder is, the higher the brittleness of the potato chips is, because the chitin has better film forming property and brittleness, and in the processing process of the potato chips, the chitin can interact with components such as starch, protein and the like to form a uniform protective film, and the film has good brittleness, so that the brittleness and taste of the potato chips are improved.
And (3) detecting the crushing rate: the ratio of the number of broken products to the input number of all raw materials in the potato chip production is the breaking rate, the breaking standard of the potato chip is breakage, fragmentation and incomplete shape rule, the rest is the finished product, and the detection results are shown in Table 2.
The calculation formula is as follows: crushing rate = crushed product mass/raw and auxiliary material input total mass x 100%.
Table 2 breakage rate detection
| Group of | Crushing ratio (%) |
| Example 1 | 7.91 |
| Example 2 | 8.05 |
| Example 3 | 8.08 |
| Example 4 | 8.02 |
| Example 5 | 9.10 |
| Example 6 | 8.42 |
| Example 7 | 7.83 |
| Example 8 | 9.30 |
| Comparative example 1 | 8.32 |
| Comparative example 2 | 9.17 |
| Comparative example 3 | 8.36 |
As can be seen from table 2, the crushing rates of the potato chips of the examples and the comparative examples are not significantly different, which means that the chip added with the euphausia superba powder has no influence on the stability of the product properties, and the texture of the product is still stable.
The above embodiments are merely preferred embodiments of the present invention, and are not intended to limit the present invention; although the 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: any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The euphausia superba potato chips are characterized by comprising the following components in percentage by weight: 0.5 to 10 percent of euphausia superba powder, 50 to 95 percent of potato starch, 1 to 50 percent of vegetable oil, 0 to 5 percent of sweetener, 0 to 8 percent of seasoning powder, 0 to 4.5 percent of salt and 0 to 4 percent of food additive, wherein the sum of the percentages of the components is 100 percent.
2. The antarctic krill chip of claim 1, wherein the antarctic krill meal is a mixture of 1 or 2 of full-fat antarctic krill meal and defatted antarctic krill meal.
3. The antarctic krill chip of claim 2, wherein the full-fat antarctic krill meal is prepared by the following method: immediately steaming the caught or frozen euphausia superba raw shrimps to solidify the proteins; performing solid-liquid separation on the steamed antarctic krill by adopting a squeezing or centrifuging method, and removing excessive water to obtain a solid phase; drying the solid phase by adopting a drying or freeze drying mode to ensure that the moisture content is less than or equal to 12 percent; and then crushing the dried solid phase by a high-speed crusher, and sieving the crushed material by a 40-mesh sieve to obtain the full-fat antarctic krill powder.
4. The antarctic krill potato chips of claim 2, wherein the defatted antarctic krill meal is prepared by the process of: thawing the fresh or frozen Euphausia superba, immediately picking meat by squeezing or rolling, and removing shrimp shell; immediately steaming the obtained shrimp meat to solidify protein; performing solid-liquid separation on the cooked shrimp meat by adopting a squeezing or centrifuging method, and removing excessive water to obtain a solid phase; drying the solid phase by adopting a drying or freeze drying mode to ensure that the moisture content is less than or equal to 12 percent; and then crushing the dried solid phase by a high-speed crusher, and sieving the crushed material by a 40-mesh sieve to obtain the defatted euphausia superba powder.
5. The antarctic krill potato chips of claim 3, wherein the defatted antarctic krill meal is prepared by the process of: adding full-fat antarctic krill powder into an organic solvent according to a certain proportion, and stirring and extracting fat-soluble components; separating by a centrifuge, and removing a liquid phase containing fat-soluble components to obtain a defatted shrimp powder solid phase; drying the solid phase in a drying mode to ensure that the moisture content is less than or equal to 12 percent, thus obtaining the defatted euphausia superba powder.
6. The antarctic krill potato chips of claim 1, wherein the potato starch is any 1 or more of potato starch, potato flakes, purple potato powder, sweet potato powder, tapioca powder, taro powder.
7. The euphausia superba potato chip of claim 1, wherein the vegetable oil is any one or more of soybean oil, peanut oil, sunflower oil, rapeseed oil, palm oil, rice oil, corn oil, olive oil, linseed oil, and blend oil.
8. A method of preparing the antarctic krill chips of any one of claims 1-7, comprising the steps of:
S1, taking out a part of vegetable oil for standby;
S2, weighing euphausia superba powder, potato starch, residual vegetable oil, sweetener, salt and food additives according to a formula proportion, putting the materials into a mixing stirrer, fully and uniformly mixing, and adding water to stir to a proper viscosity;
S3, extruding and puffing the mixed materials by a double-screw puffing machine, and cutting the puffed potato chips into slices with the length of 2-8 cm and the width of 2-6 cm by a cutting machine;
s4, placing the cut potato chips into a baking oven to bake to be cooked and shaped;
S5, placing the potato chips into a roller seasoning machine, heating the vegetable oil taken out previously, and uniformly spraying the vegetable oil on the surfaces of the potato chips;
S6, uniformly spraying the prepared seasoning powder into a roller seasoning machine, uniformly distributing the seasoning powder on the surfaces of the potato chips, and metering and packaging to obtain finished antarctic krill potato chips.
9. The method of claim 8, wherein the mixing blender is configured to add water to blend the potato chips with a moisture content of 5-30%.
10. The method for preparing antarctic krill chips of claim 8, wherein the twin screw expander has expansion parameters of: the rotation speed of the screw is 100-300 revolutions per minute, the temperature of the zone I in the machine barrel is 30-90 ℃, the temperature of the zone II is 100-160 ℃, and the temperature of the zone III is 120-180 ℃; the parameters of the baking box are as follows: the baking temperature is 60-200 ℃ and the baking time is 5-30 minutes.
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