JP6130938B2 - Dough and potato chips - Google Patents

Description

  The present invention relates to the field of food processing, and in particular to dough and potato chips.

  The rapid development of the economy and the acceleration of lifestyle patterns have changed people's traditional way of life, people no longer want to spend a lot of time in the kitchen, the new generation of consumers is constantly growing, and convenience food is In recent years, it has maintained a good growth rate from beginning to end. Huge business opportunities are focused on merchants, and convenience food is about to dominate the Chinese food market. With the rapid development of the Chinese economy and the acceleration of the process of economic globalization, China has now become the largest and most attractive market in the world, and the massive influx of foreign leading products and technologies It provides new development opportunities for the food industry.

  Potato chips are sweets made from potatoes. The manufacturing method is to cut the potato into slices and then fry until crisp texture or bake and add seasonings.

  Purple strawberry is a new variety of sweet potatoes with a purple-black skin and a purple to deep purple flesh. In addition to containing a large amount of starch, soluble sugar, various vitamins, and various amino acids in the roots, purple koji contains protein, fat, dietary fiber, and minerals such as calcium and iron. Not a ratio. It is a very good dietary fiber source because it has fine dietary fiber, does not burden the gastrointestinal tract, has important functions for disease prevention and maintenance of physical health. The high nutritional value of purple persimmon is further embodied in its high abundance of anthocyanins and selenium. Shion has health functions such as bowel movement, cancer prevention, anti-cancer, free radical scavenging, anti-aging, anti-mutagenicity, liver function improvement, blood pressure lowering and arteriosclerosis prevention. The first recommended health food. These advantages and features have the potential for broad development in food industry applications.

  Acrylamide has a neurotoxic effect, and foods that are deep-fried after acrylamide has been measured in starch foods that have been fried or baked, fried potatoes, etc. It has become one. Thus, many food companies are turning oil-fried foods to healthier baked foods. From a nutritional point of view, the baking process is lower in temperature than fried in oil, loses less nutrients, contains significantly less calories, has less oil, and has a water content that is clearly higher than fried in oil. Reduces oil temperature and relatively low acrylamide content.

  However, since the amount of oil in the baked potato chips is small and cannot be fried with oil, the texture is usually not sufficiently crispy and the mouth feels bad. In addition, the potato chip is relatively thin, easy to stick, difficult to mold, and has poor operability. Therefore, bake-type potato chips with a crispy texture and a good mouthfeel are currently in urgent demand on the market.

JP 2014-103882 A

  In view of this, the object of the present invention is to provide a dough and potato chips, the dough is added with modified starch, combined with the manufacturing technology, the texture state of the baked purple koji chips becomes non-uniform, and the operability is It is to solve the problem that the mouth feels bad and does not become crispy and the mouthfeel is bad.

  To achieve the object, the present invention provides a dough, wherein the dough is made from modified starch and raw materials acceptable in food, the modified starch being pregelatinized starch.

  Modified starch refers to starch that is adapted to specific demands of various industries by causing changes in some properties of natural starch through the treatment of physical or chemical methods. Mainly, there are starch, acid-modified starch, enzyme-modified starch, dialdehyde starch, high-viscosity starch, low-viscosity starch, oxidized starch, agent starch, cross-linked starch, dextrin starch, starch derivative, etc. The pregelatinized starch is pregelatinized waxy corn starch.

 In an embodiment of the present invention, the potato can be used as an alternative to potato flour, and in another embodiment of the present invention, the potato flour can be used as an alternative to purple potato flour.

Among them, the dough manufacturing method includes the following steps:
Step 1: The modified starch and the raw material are mixed and stirred to obtain a first material;
Step 2: Mixing and stirring the first material and the pre-dissolved shortening and phospholipid to obtain a second material;
Step 3: The second material is mixed and stirred with a swelling agent, salt, sugar, water and a fragrance.

  In the Example of this invention, the stirring speed in this process 1 is 28r / min, and stirring time is 4-8min.

  In the Example of this invention, the stirring speed in this process 2 is 53r / min, and stirring time is 4-10min.

  In the Example of this invention, the stirring speed in this process 3 is 34 r / min, and stirring time is 4-10 min.

In an embodiment of the present invention, the temperature of the water is 16 to 28 degrees.

  In an embodiment of the present invention, by mass calculation, the dough material is 25-35 parts potato, 20-28 parts medium flour, 7-12 parts corn starch, 15-25 parts pregelatinized waxy. Corn starch, 6-10 parts shortening, 0.6-1 part phospholipid, 0.8 parts swelling agent, 0.8 parts salt, 4 parts sugar, 0.3 parts perfume and 20-40 parts Of water.

The dough and manufacturing method provided by the present invention includes:
1: Weigh purple starch powder, medium flour, corn starch, pregelatinized waxy corn starch according to the recipe, pour into a horizontal stirrer and stir for 4-8 min at low speed (28 r / min);
2: Shortening and phospholipid previously dissolved are added and stirred at high speed (53 r / min) for 4-10 min;
3: A swelling agent, salt, and sugar powder are fully dissolved in 20 to 40 kg of water at 16 to 28 ° C., and a seasoning such as a fragrance is added at the same time, and stirred at a medium speed (34 r / min) for 4 to 10 minutes.

  The present invention further provides a potato chip, and the dough is rolled, mixed with sugar, then baked, sprayed and cooled to produce a potato chip. Among them, the baking temperature is 150 to 240 ° C., and the baking time is 5 to 8 minutes.

In an embodiment of the present invention, a method for manufacturing a potato chip provided by the present invention includes the following:
Step 1: The modified starch and the raw material are mixed and stirred to obtain a first material;
Step 2: Mixing and stirring the first material and the pre-dissolved shortening and phospholipid to obtain a second material;
Step 3: The dough is obtained by mixing and stirring the second material with a swelling agent, salt, sugar, water and a fragrance;
Process 4: It is obtained by rolling the dough into a skin, sprinkling sugar, baking, fountain, cooling and packaging.

  In the Example of this invention, the speed of stirring in this process 1 is 28 r / min, and the time of stirring is 4-8 min. The stirring speed in the step 2 is 53 r / min, and the stirring time is 4 to 10 min. The stirring speed in Step 3 is 34 r / min, and the stirring time is 4 to 10 min. The temperature of the water is 16-28 ° C. The thickness of the skin is 1.3 to 1.5 mm. The mass of sugar sprinkled on the skin is 2 to 4 kg of the mass of the skin. The mass of the fountain is 6 to 10 kg of the mass of the skin, and preferably palm oil is selected. The temperature for cooling the skin is 30 to 40 ° C.

  In an embodiment of the present invention, calculated by mass, the potato chip raw material was 25-35 parts potato, 20-28 parts medium flour, 7-12 parts corn starch, 15-25 parts pregelatinized wax. Corn starch, 6-10 parts shortening, 0.6-1 part phospholipid, 0.8 parts swelling agent, 0.8 parts salt, 4 parts sugar, 0.3 parts fragrance and 20-40 Contains some water.

  In another embodiment of the invention, the feedstock further comprises oil.

  The method for producing potato chips provided by the present invention is as follows. 1: Weigh purple starch powder, medium power flour, corn starch and pregelatinized waxy corn starch according to the recipe, put in a horizontal stirrer, at low speed (28 r / min) Stir 4-8 min; 2: Add pre-dissolved shortening, phospholipid, stir 4-10 min at high speed (53 r / min); 3: 20-40 kg at 16-28 ° C. with swelling agent, salt, sugar powder It is fully dissolved in water, and at the same time, seasonings such as fragrances are added, and stirred for 4 to 10 minutes at medium speed (34 r / min): 4: The produced dough is fed into a roll-type molding machine and passed through three rolling mills. The thickness of the skin is controlled by rolling, and refined sugar is sprinkled on the molded body; 5: The oven heat temperature is adjusted, the crust with refined sugar is sent to the oven, baked, and the baking temperature is 150-240 ° C. The baking time is 5-8min ; 6: baked purple sweet potato chip subjected Spray palm oil, after cooling to 30 to 40 ° C. In the cooler, boxed and sent to the packaging machine and packaged.

  The present invention hits seasonings such as purple koji flour, wheat flour, pregelatinized waxy corn starch, fats and oils, swelling agents, fragrances, etc., and after undergoing processing such as roll molding, baking and cooling, the color is good and the tissue structure A baked purple koji chip that is uniform, has a crispy texture, and has a good mouthfeel is produced. It proves that the operability of the production line of the recipe is good, the texture and flavor of the product are good, and large-scale industrial production can be performed.

  The present invention discloses dough and potato chips, and those skilled in the art can refer to the contents of the main text and realize appropriate improvements in process parameters. In particular, it should be presented that all similar replacements and modifications obvious to those skilled in the art are included in the present invention. The method and application of the present invention have been described with reference to preferred embodiments, and those skilled in the art will make appropriate modifications and combinations to the method and application described herein without departing from the content and spirit of the present invention. The technology of the present invention can be realized and applied. All the raw materials used in the dough and potato chips provided by the present invention can be purchased from the market.

  Production of the potato chip of Example 1

  Step 1: 20-40 kg of purple koji powder sieved through 100 mesh sieve, 15-30 kg of medium strength powder, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch, placed in a horizontal agitator, Stir 4-8 min at low speed 28r / min.

  Step 2: Add 5 to 12 kg of pre-dissolved shortening at 40 to 60 ° C. and 0.8 kg of phospholipid, and stir for 4 to 10 min at a high speed of 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 20-40 kg of water at 16-28 ° C., and 0.3 kg of fragrance is added at the same time, with a medium speed of 34 r / min. Stir for 4-10 min to make the dough.

  Step 4: The produced dough is fed into a roll molding machine, and a casing having a skin thickness of 1.3 to 1.5 mm is obtained through rolling control of three rolling mills, and 1-5 kg ( Potato chips (occupying the weight of live potato chips) are sprinkled to form crusts.

  Step 5: The oven temperature is adjusted to 150 to 240 ° C., and the crust with the refined sugar in the previous step is sent to the oven and baked for 5 to 8 minutes to produce purple koji chips.

  Step 6: Sprinkle 5-15 kg of palm oil (occupying the weight of purple koji chips) on the baked purple koji chips, cool to 30-40 ° C. with a cooler, pack in boxes, send to a packaging machine and broadcast.

  Example 2 Production of Potato Chips

  Process 1: Take 25-35 kg of purple koji powder through a 100-mesh sieve, 15-30 kg of medium strength flour, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch and place in a horizontal agitator Stir 4-8 min at low speed 28 r / min.

  Step 2: Add pre-dissolved 40-60 ° C., 5-12 kg shortening, 0.8 kg phospholipid and stir 4-10 min at high speed 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 20-40 kg of water at 16-28 ° C., and at the same time, seasonings such as fragrances are added. Stir at min for 4-10 min to make dough.

  Process 4: The manufactured dough is sent to a roll molding machine, and after the rolling control of three rolling mills, it is made into a casing having a skin thickness of 1.3 to 1.5 mm, and 1-5 kg (potatoes) on the molded casing The crust is formed by sprinkling refined sugar (occupying the weight of the live embryo chip).

  Step 5: The oven temperature is adjusted to 150 to 240 ° C., and the crust with the refined sugar in the previous step is sent to the oven and baked for 5 to 8 minutes to produce purple koji chips.

  Process 6: Sprinkle 5-15 kg of palm oil onto the baked purple koji chip, cool it to 30-40 ° C. with a cooler, pack it in a box, send it to a packaging machine and broadcast it.

  Example 3 Production of Potato Chips

  Step 1: Take 20-40 kg of purple koji powder through a 100 mesh screen, take 20-28 kg of medium strength flour, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch and place in a horizontal agitator. Stir 4-8 min at low speed 28 r / min.

  Step 2: Add pre-dissolved 40-60 ° C., 5-12 kg shortening, 0.8 kg phospholipid and stir 4-10 min at high speed 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 20-40 kg of water at 16-28 ° C., and at the same time, seasonings such as fragrances are added. Stir at min for 4-10 min to make dough.

  Process 4: The manufactured dough is sent to a roll molding machine, and after the rolling control of three rolling mills, it is made into a casing having a skin thickness of 1.3 to 1.5 mm, and 1-5 kg (potatoes) on the molded casing The crust is formed by sprinkling refined sugar (occupying the weight of the live embryo chip).

  Step 5: The oven temperature is adjusted to 150 to 240 ° C., and the crust with the refined sugar in the previous step is sent to the oven and baked for 5 to 8 minutes to produce purple koji chips.

  Process 6: Sprinkle 5-15 kg of palm oil onto the baked purple koji chip, cool it to 30-40 ° C. with a cooler, pack it in a box, send it to a packaging machine and broadcast it.

  Example 4 Production of Potato Chips

  Step 1: Take 20-40 kg of purple rice cake through a 100 mesh screen, 15-30 kg of medium strength powder, 7-12 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch, and place in a horizontal agitator. Stir 4-8 min at low speed 28 r / min.

  Step 2: Add pre-dissolved 40-60 ° C., 5-12 kg shortening, 0.8 kg phospholipid and stir 4-10 min at high speed 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 20-40 kg of water at 16-28 ° C., and at the same time, seasonings such as fragrances are added. Stir at min for 4-10 min to make dough.

  Process 4: The manufactured dough is sent to a roll molding machine, and after the rolling control of three rolling mills, it is made into a casing having a skin thickness of 1.3 to 1.5 mm, and 1-5 kg (potatoes) on the molded casing The crust is formed by sprinkling refined sugar (occupying the weight of the live embryo chip).

  Step 5: The oven temperature is adjusted to 150 to 240 ° C., and the crust with the refined sugar in the previous step is sent to the oven and baked for 5 to 8 minutes to produce purple koji chips.

  Process 6: Sprinkle 5-15 kg of palm oil onto the baked purple koji chip, cool it to 30-40 ° C. with a cooler, pack it in a box, send it to a packaging machine and broadcast it.

  Example 5 Manufacture of potato chips

Step 1: Take 20-40 kg of 100-mesh sieved purple koji powder, 15-30 kg of medium strength flour, 5-15 kg of corn starch, 15-25 kg of pregelatinized waxy corn starch and place in a horizontal agitator Stir 4-8 min at low speed 28 r / min.

  Step 2: Add pre-dissolved 40-60 ° C., 5-12 kg shortening, 0.8 kg phospholipid and stir 4-10 min at high speed 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 20-40 kg of water at 16-28 ° C., and at the same time, seasonings such as fragrances are added. Stir at min for 4-10 min to make dough.

  Process 4: The manufactured dough is sent to a roll molding machine, and after the rolling control of the three rolling mills, a casing having a skin thickness of 1.3 to 1.5 mm is formed, and 1 to 5 kg of refined sugar is formed on the molded casing. And form a crust.

  Step 5: The oven temperature is adjusted to 150 to 240 ° C., and the crust with the refined sugar in the previous step is sent to the oven and baked for 5 to 8 minutes to produce purple koji chips.

  Process 6: Sprinkle 5-15 kg of palm oil onto the baked purple koji chip, cool it to 30-40 ° C. with a cooler, pack it in a box, send it to a packaging machine and broadcast it.

  Example 6 Production of Potato Chips

  Step 1: Take 20-40 kg of purple rice bran powder through a 100 mesh sieve, 15-30 kg of medium strength flour, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch and place in a horizontal agitator Stir 4-8 min at low speed 28 r / min.

  Step 2: Add previously dissolved 40-60 ° C., 6-10 kg shortening, 0.8 kg phospholipid and stir 4-10 min at high speed 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 20-40 kg of water at 16-28 ° C., and at the same time, seasonings such as fragrances are added. Stir at min for 4-10 min to make dough.

  Process 4: The manufactured dough is sent to a roll molding machine, and after the rolling control of the three rolling mills, a casing having a skin thickness of 1.3 to 1.5 mm is formed, and 1 to 5 kg of refined sugar is formed on the molded casing. And form a crust.

  Step 5: The oven temperature is adjusted to 150 to 240 ° C., and the crust with the refined sugar in the previous step is sent to the oven and baked for 5 to 8 minutes to produce purple koji chips.

  Process 6: Sprinkle 5-15 kg of palm oil onto the baked purple koji chip, cool it to 30-40 ° C. with a cooler, pack it in a box, send it to a packaging machine and broadcast it.

  Example 7 Production of Potato Chips

  Step 1: Take 20-40 kg of purple rice bran powder through a 100 mesh sieve, 15-30 kg of medium strength flour, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch and place in a horizontal agitator Stir 4-8 min at low speed 28 r / min.

  Step 2: Add pre-dissolved 40-60 ° C., 5-12 kg shortening, 0.8 kg phospholipid and stir 4-10 min at high speed 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 20-40 kg of water at 16-28 ° C., and at the same time, seasonings such as fragrances are added. Stir at min for 4-10 min to make dough.

  Process 4: The manufactured dough is sent to a roll molding machine, and the thickness of the skin is 1.3 to 1.5 mm through rolling control of three rolling mills, and 2 to 4 kg of refined sugar is formed on the molded casing. And form a crust.

  Step 5: The oven temperature is adjusted to 150 to 240 ° C., and the crust with the refined sugar in the previous step is sent to the oven and baked for 5 to 8 minutes to produce purple koji chips.

  Process 6: Sprinkle 5-15 kg of palm oil onto the baked purple koji chip, cool it to 30-40 ° C. with a cooler, pack it in a box, send it to a packaging machine and broadcast it.

  Example 8 Production of Potato Chips

  Step 1: Take 20-40 kg of purple rice bran powder through a 100 mesh sieve, 15-30 kg of medium strength flour, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch and place in a horizontal agitator Stir 4-8 min at low speed 28 r / min.

  Step 2: Add pre-dissolved 40-60 ° C., 5-12 kg shortening, 0.8 kg phospholipid and stir 4-10 min at high speed 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 20-40 kg of water at 16-28 ° C., and at the same time, seasonings such as fragrances are added. Stir at min for 4-10 min to make dough.

  Process 4: The manufactured dough is sent to a roll molding machine, and after the rolling control of the three rolling mills, a casing having a skin thickness of 1.3 to 1.5 mm is formed, and 1 to 5 kg of refined sugar is formed on the molded casing. And form a crust.

  Step 5: The oven temperature is adjusted to 150 to 240 ° C., and the crust with the refined sugar in the previous step is sent to the oven and baked for 5 to 8 minutes to produce purple koji chips.

  Process 6: Sprinkle 5-15 kg of palm oil onto the baked purple koji chip, cool it to 30-40 ° C. with a cooler, pack it in a box, send it to a packaging machine and broadcast it.

  Example 9 Production of Potato Chips

Step 1: Take 20-40 kg of purple rice bran powder through a 100 mesh sieve, 15-30 kg of medium strength flour, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch and place in a horizontal agitator Stir 4-8 min at low speed 28 r / min.

  Step 2: Add pre-dissolved 40-60 ° C., 5-12 kg shortening, 0.8 kg phospholipid and stir 4-10 min at high speed 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 20-40 kg of water at 16-28 ° C., and at the same time, seasonings such as fragrances are added. Stir at min for 4-10 min to make dough.

  Process 4: The manufactured dough is sent to a roll molding machine, and after the rolling control of the three rolling mills, a casing having a skin thickness of 1.3 to 1.5 mm is formed, and 1 to 5 kg of refined sugar is formed on the molded casing. And form a crust.

  Step 5: The oven temperature is adjusted to 150 to 240 ° C., and the crust with the refined sugar in the previous step is sent to the oven and baked for 5 to 8 minutes to produce purple koji chips.

  Step 6: 6-10 kg of palm oil is sprayed on the baked purple koji chip, cooled to 30-40 ° C. by a cooler, packed in a box, sent to a packaging machine and broadcast.

  Example 10 Production of Potato Chips

  Step 1: Take 40kg of 100kg sieved purple rice cake, 15kg of medium strength powder, 10kg of corn starch, 20kg of pregelatinized waxy corn starch, put in a horizontal agitator and stir for 6min at low speed 28r / min To do.

  Step 2: Add pre-dissolved 40 ° C., 5 kg shortening, 0.8 kg phospholipid, and stir for 10 min at a high speed of 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are fully dissolved in 40 kg of water at 22 ° C, and at the same time, seasonings such as fragrances are added and stirred for 10 minutes at a medium speed of 34 r / min. And produce dough.

  Process 4: The manufactured dough is sent to a roll molding machine to form a crust with a thickness of 1.3 mm through rolling control of three rolling mills, and 3 kg of refined sugar is sprinkled on the molded crust to form a crust. To do.

  Step 5: Adjust the oven temperature to 150 ° C., send the crust with refined sugar in the previous step to the oven and bake for 8 min to produce purple koji chips.

  Step 6: 10 kg of palm oil is sprayed on the baked purple koji chip, cooled to 30 ° C. by a cooler, packed in a box, sent to a packaging machine and broadcast.

  Example 11 Production of Potato Chips

  Step 1: Take 20 kg of 100-mesh sieved purple koji powder, 30 kg of medium strength flour, 15 kg of corn starch, 10 kg of pregelatinized waxy corn starch, put in a horizontal agitator, and stir for 8 min at a low speed of 28 r / min. To do.

  Step 2: Add pre-dissolved 60 ° C., 7 kg shortening, 0.8 kg phospholipid, and stir for 8 min at a high speed of 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are sufficiently dissolved in 30 kg of water at 16 ° C., and at the same time, seasonings such as fragrances are added and stirred for 10 minutes at a medium speed of 34 r / min. And produce dough.

  Process 4: The manufactured dough is sent to a roll molding machine, and the rolling control of three rolling mills is used to form a casing with a thickness of 1.5 mm. Then, 1 kg of refined sugar is applied to the molded casing to form a crust. To do.

  Step 5: The oven temperature is adjusted to 240 ° C., and the crust with refined sugar in the previous step is sent to the oven and baked for 5 minutes to produce purple koji chips.

Process 6: Sprinkle 5 kg of palm oil onto the baked purple koji chips and use a cooler to
After cooling to ℃, it is packed and sent to a packaging machine for broadcasting.

  Example 12 Production of Potato Chips

  Step 1: Take 30 kg of 100-mesh sieved purple koji powder, 20 kg of medium strength powder, 5 kg of corn starch, 30 kg of pregelatinized waxy corn starch, put in a horizontal agitator, and stir for 4 min at a low speed of 28 r / min. To do.

  Step 2: Add pre-dissolved 50 ° C., 12 kg shortening, 0.8 kg phospholipid, and stir for 8 min at a high speed of 53 r / min.

  Step 3: 0.8 kg of swelling agent, 0.8 kg of salt, 4 kg of sugar powder are fully dissolved in 20 kg of water at 28 ° C, and at the same time, seasonings such as fragrances are added and stirred for 10 minutes at a medium speed of 34 r / min. And produce dough.

  Process 4: The manufactured dough is sent to a roll molding machine to form a casing with a thickness of 1.4 mm through the rolling control of three rolling mills, and 5 kg of refined sugar is applied to the molded casing to form a crust. To do.

  Step 5: Adjust the oven temperature to 200 ° C., send the crust with refined sugar in the previous step to the oven and bake for 7 min to produce purple koji chips.

  Process 6: Sprinkle 15 kg of palm oil on the baked purple koji chip, cool to 35 ° C. with a cooler, pack in a box, send to a packaging machine and broadcast.

  Example 13 Inspection of physical chemistry indicators

  The average value of the physicochemical index of each term in the potato chips produced in Examples 1 to 12 was measured, and the results are as shown in Table 1.

[Table 1] Mass measurement results

  Example 14 Measurement of microorganism index

  The average value of the microorganism index of each item in the potato chips produced in Examples 1 to 12 was measured, and the results are shown in Table 2.

[Table 2] Indicators of potato chip microorganisms

  The potato chips provided by the present invention meet food safety national standards.

  Example 15 Sensory evaluation of potato chips

  In the northwest, southwest, northeast, north China, southeast, and china regions of China, a total of 1080 people from each age group were randomly selected and divided into 36 groups for each industry engaged according to age. A group of 30 persons were surveyed, and sensory evaluation of texture and flavor was performed on the potato chips provided in Examples 1 to 12 of the present invention, and the standards for sensory evaluation are as shown in Table 3, The average evaluation results are as shown in Tables 4 and 5.

[Table 3] Sensory evaluation standards

[Table 4] Texture evaluation results of potato chips

[Table 5] Flavor evaluation results

As shown in the survey results, the potato chips provided by the present invention are crisp in a total of 1080 people in each age group and industry in Northwest, Southwest, Tohoku, North China, Southeast and Central China. The average satisfaction rate for the texture is 92.67%, and the average satisfaction rate per mouth is 93.33%.

  Example 16 Stability Measurement

  The potato chips provided by Examples 1 to 12 of the present invention are allowed to stand for 24 months under normal temperature storage conditions, and the detection index of each item such as protein content, protein elution rate, calcium content, calcium elution rate, Both conform to the standard and explain the stability of the quality of this product.

  In the present invention, the preferred embodiments have been disclosed as described above, but these are not intended to limit the present invention in any way, and anyone who is familiar with the technology can make an equivalent scope without departing from the spirit and scope of the present invention. Of course, various fluctuations and hydration colors can be added.

Claims (6)

A dough containing 20-40 kg of 100-mesh sieved purple koji flour, 15-30 kg of medium strength flour, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch Place 20-40 kg of purple koji flour through a 100 mesh sieve, 15-30 kg of medium strength flour, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch in a horizontal stirrer at low speed 28 r / Step 1 of stirring for 4 to 8 minutes at min to obtain a first material ;
Step 2 of obtaining the second material by mixing and stirring the first material and 5-12 kg of pre-dissolved shortening at 40-60 ° C. , 0.8 kg of phospholipid at a high speed of 53 r / min ;
Step 3 of mixing and stirring the second material with a swelling agent, salt, sugar, water and a fragrance ,
A method for producing a dough comprising: In the said process 3 , the stirring speed is 34 r / min and the stirring time is 4 to 10 min, The manufacturing method of the dough of Claim 2 . The method for producing a dough according to claim 3, wherein the temperature of the water is 16 to 28 ° C. Place 20-40 kg of purple koji flour through a 100 mesh sieve, 15-30 kg of medium strength flour, 5-15 kg of corn starch, 10-30 kg of pregelatinized waxy corn starch in a horizontal stirrer at low speed 28 r / Step 1 of stirring for 4 to 8 minutes at min to obtain a first material;
  The first material and 5-12 kg of pre-dissolved shortening at 40-60 ° C. and 0.8 kg of phospholipid are mixed and stirred at a high speed of 53 r / min to obtain a second material, and the second material is expanded. Step 3 for mixing and stirring the agent, salt, sugar, water and flavoring to form a dough,
  Step 4 for rolling the dough and mixing with sugar to produce potato chips through baking, fountain and cooling;
  A method for manufacturing potato chips. Wherein the temperature of baking is that 150 to 240 ° C., the time baking potato chip manufacturing method according to claim 5 is 5～8Min.