CN1505975A - Production process of crisp sweet potato chip without being fried - Google Patents
Production process of crisp sweet potato chip without being fried Download PDFInfo
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- CN1505975A CN1505975A CNA021485399A CN02148539A CN1505975A CN 1505975 A CN1505975 A CN 1505975A CN A021485399 A CNA021485399 A CN A021485399A CN 02148539 A CN02148539 A CN 02148539A CN 1505975 A CN1505975 A CN 1505975A
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Abstract
The present invention is production process of crips sweet potato chips without being fried. By using fresh sweet potato as main material and through mating with proper amount of puffing powder, edible soda, butter and other seasonings, tissue reformation, forming, hot blast drying and other steps, crisp sweet potato chips without being fried in small package are produced. The present invention has less investment, short production period and lowered production cost; and the production process keeps the natural flavor and beneficial elements of sweet potato. The present invention is one kind of ideal instant food.
Description
Technical field: the present invention relates to a kind of is the processing method of the prepacked food of raw material with the sweet potato, especially a kind of production method of exempting from crisp of oil-fried sweet potato.
Technical background: what sell on the domestic and international market at present is the prepacked food of raw material with the sweet potato, as the patent No. be: 93101689.4,98126258.9 disclosed oil-fried sweet potato slices with soft package and production methods thereof, all be to adopt bright sweet potato is cleaned back peeling direct slicing, after allocating other raw material into, stickingly after vacuum frying (dehydration) be coated with flavoring or do not process with the method for flavoring, this method processing biggest advantage is that method is simple, and enforcement is held in support easily.And for example the patent No. is: 00109944.2 disclosed puffed sweet potato crisp is that sweet potato is processed into mashed potatoes through slaking, add relevant prescription, after stirring, put into the bar that extruder is extruded, its bar will be placed on relative humidity and be about 70%, temperature is that indoor the leaving standstill of 15 ℃ proof is about 12 hours, makes inside and outside moisture content basically identical of bar and sclerosis.This technological advantage is that technology is not too complicated, and processing is convenient, but shortcoming is that process time is oversize, and the energy and equipment input are too big in process of producing product, have increased production cost, and the product price that is gone out is too high.Above-mentioned several processing method, in production procedure, all need through frying technological process, because of in frying course, not only make the beneficial element in the product be subjected to destruction, and the edible oil that uses in fried processing technology repeatedly uses down for about 200 ℃ at high temperature, be easy to generate carcinogen, the normal edible oil deep-fried food of people also is unfavorable for healthy.
Summary of the invention:
The present invention seeks to avoid the prior art weak point and disclose a kind ofly, is primary raw material with the sweet potato, is equipped with other an amount of batching, and the beneficial element of sweet potato self is not damaged, and keeps the natural flavour mountaineous production method of exempting from crisp of oil-fried sweet potato of sweet potato.
At above-mentioned purpose, method of the present invention is as follows:
1, fresh sweet potato through clean, boiling slaking, peeling, and after pulverizer is smashed, place the drying receptacle part of anhydrating, make the about 40%-60% of moisture content of Rhizoma Dioscoreae esculentae mud.
2, the raw material that contains following component and content: after Rhizoma Dioscoreae esculentae mud accounted for 66%-90%, swelling powder and account for 7%-16%, baking powder and account for 0.13%-0.22%, dietary alkali and account for 0.05%-0.21% and mix thoroughly, drop into again butter account for 1.33%-2.13%, molecular distillation monoglyceride and hard ester acyl lactylate account for 0.4%-0.8% or at least one of them through the good emulsion of emulsification, through fully mixing, make dough;
3, dough is inserted in 20 ℃-30 ℃ the container and proof 5-50 minute;
4, the dough after will proofing is inserted and is made musculus cutaneus in the oodle maker, in the make-up machine through moulding is arranged, musculus cutaneus is made the green sheet of multiple shape again; As: the peripheral shape of green sheet is one of circular, square, oval, prismatic, shellfish shape; The two sides of green sheet are the plane or are printed on one of pattern of protrusion, or one side is the pattern that is printed on protrusion for the plane another side.
5, the green sheet that is shaped is inserted in 70 ℃-150 ℃ the heat-wind circulate drying equipment, green sheet is dried to crisp;
6, allocate pouch into after waiting to cool completely,, will exempt from fried chip and be packaged into the inner wrapping finished product with the automatic sealing coder or with inflating the automatic sealing coder.
Sweet potato chip by above-mentioned process processing and fabricating has kept the genuineness of sweet potato.On the basis of said method technology,, can produce the sweet potato chip of multiple different taste by adding the flavoring of variety classes and ratio.As cream fragrance, sesame fragrance, spicy fragrance etc. sweet potato chip.Flavouring method can carry out seasoning by add required flavoring with each component raw material before making dough.
The raw material of the dough of making in the said method preferably contains Rhizoma Dioscoreae esculentae mud, swelling powder, baking powder, dietary alkali, butter, molecular distillation monoglyceride, hard ester acyl lactylate simultaneously, the percentage of each composition weight:
Rhizoma Dioscoreae esculentae mud accounts for 66%-90%
Swelling powder accounts for 7%-16%
Baking powder accounts for 0.13%-0.22%
Dietary alkali accounts for 0.05%-0.21%
Butter accounts for 1.33%-2.13%
One of them accounts for 0.4%-0.8% molecular distillation monoglyceride or hard ester acyl lactylate, or the molecular distillation monoglyceride accounts for 0.2%-0.4%, hard ester acyl lactylate accounts for 0.2%-0.4%.
In order to obtain taste preferably, can also in raw material, add the flavoring of 0-10%, such as: sesame, groundnut kernel powder, walnut meat powder, shelled melon seed powder, almond powder, calcium carbonate, granulesten, shredded coconut meat cream, powdered beef, cream spring onion, spicy powder etc.
The present invention has also adopted the gas displacement packing technique, promptly in packaging process, charges into air in the packaging bag displacement packaging bag with nitrogen, can prolong the shelf-life of product effectively, is difficult for breaking up with the gas shield sweet potato chip is feasible.
The present invention also can not add any food coloring and can keep original color through processing according to the color of sweet potato different cultivars.As: white heart potato color is a pure white, can be processed into the sweet potato chip of white; The natural colour of red heart potato is red, can be processed into red sweet potato chip; The natural colour of gold zone potato is yellow, can be processed into yellow sweet potato chip; The natural colour of drinamyl potato is a purple, can process empurpled sweet potato chip etc.
The present invention compared with prior art has following comparatively outstanding advantageous effect.
1, shortened the production time, the present invention can go out a collection of product in one hour, and the employing frying technological process, fried one pot of potato chips add that the potato base dehydrates need about 16 hours.
2, the present invention adopts and exempts from the fried mouthfeel that can embody the sweet potato genuineness, make product keep sweet potato natural flavour mountaineous, the beneficial element of sweet potato self is not damaged, mouthfeel is fragrant and sweet crisp, and the taste seasoning becomes various tastes as required, can make different shape, pattern, the potato chips that form is attractive in appearance.The present invention has removed frying technological process from, has reduced production cost, has improved production output widely, is convenient to form large-scale production.
3, reduce the input of fixed assets, reduced production cost.The a whole set of production line of the present invention drops into about about 260,000 yuan, is the sixth that adopts the frying technological process equipment investment.
4, the present invention is applicable to that the sweet potato of the rate of doing more than 25% produces.The present invention is that the first generation product that adopts national sweet potato improvement center to promote is a raw material, advantage nutritious, that mouthfeel good, output is high, food flavor is good, sugar content is high that the sweet potato of this kind has.It is underground crop that sweet potato is commonly called as sweet potato, be a kind of high yield cereal crops, belong to pollution-free green food, be rich in cellulose, collagen and glue polysaccharide albumen, dietary fiber and steroids, physiology is alkalescence (pH is 10.3), alimentary canal, disease such as cardiovascular there are higher preventive effect, have function in delaying senility, and have good anti-cancer, anticancer effect.These advantages of sweet potato self and characteristics have been echoed people's consumption new trend greatly.
Provide the embodiment of the invention below, and in conjunction with the embodiments the present invention done further detail explanation:
After fresh sweet potato cleaned up, weigh 50 kilograms, put into digester boiling slaking, put into pulverizer after the peeling and break into mashed potatoes, Rhizoma Dioscoreae esculentae mud is inserted the part of anhydrating in the drier, the weight of Rhizoma Dioscoreae esculentae mud after dehydration is about about 35 kilograms, after adding swelling powder 4500 grams, baking powder 78 grams, dietary alkali 60 grams are mixed thoroughly, input contains butter 600 grams and restrains through the good emulsion of emulsification with molecule distillating monoglyceride 200, through fully mixing, makes dough again.Dough inserted in 25 ℃ the container and proof 15 minutes.Dough is inserted and is made skin in the oodle maker after will proofing, and its musculus cutaneus thickness is 0.2mm, through make-up machine musculus cutaneus is made oval-shaped one by one little green sheet.Then oval-shaped green sheet is inserted in the heat-wind circulate drying equipment, earlier adopted 110 ℃ and carry out hot air circulation about 15 minutes, carry out hot air circulation again about 50 minutes after the temperature adjustment to 90 ℃ then, green sheet can be dried to crisp.Allocate pouch into after waiting to cool completely, with inflation automatic sealing coder typing inner wrapping finished product.
Claims (7)
1, a kind of production method of exempting from crisp of oil-fried sweet potato, contain with fresh sweet potato clean up, boiling slaking, peeling, and smash through pulverizer, it is characterized in that:
(1), ripe Rhizoma Dioscoreae esculentae mud that will be through smashing, place the drying receptacle part of anhydrating, make the about 40%-60% of moisture content of Rhizoma Dioscoreae esculentae mud.
(2), the raw material that contains following component and content (percentage by weight): after Rhizoma Dioscoreae esculentae mud accounted for 66%-90%, swelling powder and account for 7%-16%, baking powder and account for 0.13%-0.22%, dietary alkali and account for 0.05%-0.21% and mix thoroughly, drop into again butter account for 1.33%-2.13%, molecular distillation monoglyceride and hard ester acyl lactylate account for 0.4%-0.8% or at least one of them through the good emulsion of emulsification, through fully mixing, make dough;
(3), dough is inserted in 20 ℃-30 ℃ the container and proof 5-50 minute;
(4), the dough after will proofing inserts and makes musculus cutaneus in the oodle maker, in the make-up machine through moulding is arranged, musculus cutaneus made the green sheet of multiple shape again;
(5), the green sheet that is shaped inserted in 70 ℃-150 ℃ the heat-wind circulate drying equipment, green sheet is dried to crisp;
(6), allocate pouch into after waiting to cool completely, with the automatic sealing coder or with inflating the automatic sealing coder, will exempt from fried chip and be packaged into the inner wrapping finished product.
2, a kind of production method of exempting from crisp of oil-fried sweet potato according to claim 1 is characterized in that: raw material contains Rhizoma Dioscoreae esculentae mud, swelling powder, baking powder, dietary alkali, butter, molecular distillation monoglyceride, hard ester acyl lactylate, the percentage of each composition weight:
Rhizoma Dioscoreae esculentae mud accounts for 66%-90%
Swelling powder accounts for 7%-16%
Baking powder accounts for 0.13%-0.22%
Dietary alkali accounts for 0.05%-0.21%
Butter accounts for 1.33%-2.13%
One of them accounts for 0.4%-0.8% molecular distillation monoglyceride or hard ester acyl lactylate, or the molecular distillation monoglyceride accounts for 0.2%-0.4%, hard ester acyl lactylate accounts for 0.2%-0.4%.
3, a kind of production method of exempting from crisp of oil-fried sweet potato according to claim 2 is characterized in that: also contain the 0-10% flavoring in the said raw materials for production.
4, a kind of production method of exempting from crisp of oil-fried sweet potato according to claim 3, it is characterized in that: flavoring is sesame, groundnut kernel powder, walnut meat powder, shelled melon seed powder, almond powder, calcium carbonate, granulesten, shredded coconut meat cream, powdered beef, cream spring onion, spicy powder.
5, according to claim 1 or 2 or 3 or 4 described a kind of production methods of exempting from crisp of oil-fried sweet potato, it is characterized in that: will participate in evenly mixing with each component raw material compatibility about flavoring by required taste.
6, according to claim 1 or 2 or 3 described a kind of production methods of exempting from crisp of oil-fried sweet potato, it is characterized in that: the peripheral shape of green sheet is one of circular, square, oval, prismatic, shellfish shape; The two sides of green sheet are the plane or are printed on one of pattern of protrusion, or one side is the pattern that is printed on protrusion for the plane another side.
7, according to claim 1 or 2 or 3 described a kind of production methods of exempting from crisp of oil-fried sweet potato, it is characterized in that: according to the color of sweet potato different cultivars, do not add pigment, processing keeps original color: the natural colour of white heart potato is a pure white, can be processed into the sweet potato chip of white; The natural colour of red heart potato is red, can be processed into red sweet potato chip; The natural colour of gold zone potato is yellow, can be processed into yellow sweet potato chip; The natural colour of drinamyl potato is a purple, can process empurpled sweet potato chip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021485399A CN1505975A (en) | 2002-12-09 | 2002-12-09 | Production process of crisp sweet potato chip without being fried |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021485399A CN1505975A (en) | 2002-12-09 | 2002-12-09 | Production process of crisp sweet potato chip without being fried |
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| CN1505975A true CN1505975A (en) | 2004-06-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA021485399A Pending CN1505975A (en) | 2002-12-09 | 2002-12-09 | Production process of crisp sweet potato chip without being fried |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223975B (en) * | 2008-01-09 | 2010-08-25 | 梁平安 | Sweet potato processing method |
| CN102144763A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried sweet potato crisps and preparation method thereof |
| CN103584197A (en) * | 2013-11-07 | 2014-02-19 | 合肥昊康食品贸易有限责任公司 | Milky tea melon seed crisp chips and preparation method thereof |
| CN103798604A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Spicy and hot potato chips and preparation method thereof |
| CN105595266A (en) * | 2015-12-19 | 2016-05-25 | 李家森 | Creamy taste potato chip manufacturing method |
| CN106387757A (en) * | 2016-08-29 | 2017-02-15 | 王宗成 | Calcium-supplementing health-care non-fried ultrathin sweet potato chips and preparation method thereof |
| CN107927741A (en) * | 2018-01-09 | 2018-04-20 | 常熟理工学院 | A kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii |
-
2002
- 2002-12-09 CN CNA021485399A patent/CN1505975A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223975B (en) * | 2008-01-09 | 2010-08-25 | 梁平安 | Sweet potato processing method |
| CN102144763A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried sweet potato crisps and preparation method thereof |
| CN102144763B (en) * | 2011-03-02 | 2013-03-06 | 中国农业科学院农产品加工研究所 | Non-fried sweet potato crisps and preparation method thereof |
| CN103584197A (en) * | 2013-11-07 | 2014-02-19 | 合肥昊康食品贸易有限责任公司 | Milky tea melon seed crisp chips and preparation method thereof |
| CN103798604A (en) * | 2014-01-22 | 2014-05-21 | 安徽省佳食乐食品加工有限公司 | Spicy and hot potato chips and preparation method thereof |
| CN105595266A (en) * | 2015-12-19 | 2016-05-25 | 李家森 | Creamy taste potato chip manufacturing method |
| CN106387757A (en) * | 2016-08-29 | 2017-02-15 | 王宗成 | Calcium-supplementing health-care non-fried ultrathin sweet potato chips and preparation method thereof |
| CN107927741A (en) * | 2018-01-09 | 2018-04-20 | 常熟理工学院 | A kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii |
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