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Puffed glutinous rice purple sweet potato crisp chip and production method thereof

A technology for puffed glutinous rice and a production method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of high oil content of the product, does not meet the low oil content, and destroys nutrients, and achieves good taste, low production cost, and maintenance. The effect of nutrients

Inactive Publication Date: 2012-10-17
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the commercially available potato chips are fried. The high-temperature frying destroys the original nutrients in the raw materials, and the resulting product has a high oil content, which does not meet the current pursuit of low oil and less frying.

Method used

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  • Puffed glutinous rice purple sweet potato crisp chip and production method thereof
  • Puffed glutinous rice purple sweet potato crisp chip and production method thereof
  • Puffed glutinous rice purple sweet potato crisp chip and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Put the sliced ​​purple potato slices into hot water at a certain temperature for pre-cooking, and steam the pre-cooked purple potato slices with hot steam in a steam pot to mash them into puree. In this example, the precooking time, precooking temperature, and cooking time are used as the investigation factors, and the free starch content is used as the investigation index to carry out orthogonal optimization, select three factors and three levels, and use the orthogonal design assistant to design experiments, and the purple sweet potato has been obtained. Optimum treatment conditions for mud. The factors and levels are shown in Table 1.

[0062] The free starch content was determined by the method of Lu Yaochang and Karkalas. Use a graduated cylinder to measure 100mL of hot water at about 65.5°C into a 150mL conical flask with a stopper, immediately pour 200mg of purple sweet potato puree into the bottle, and shake it quickly to avoid agglomeration. Shake intermitte...

Embodiment 2

[0075] Determination of the Best Flavor Formula of Embodiment 2 Purple Potato Chips

[0076] Orthogonal test (L 9 (3 4 )) Arrange formula design experiments, and use the comprehensive score as the response value (Y). The formula design level of purple sweet potato chips is shown in Table 4. Let the field of purple sweet potato crisps U=(color, puffed thickness, hardness and brittleness, taste, texture), and specify the corresponding weight value X=(0.15, 0.20, 0.25, 0.30, 0.10).

[0077] Table 4 purple potato chips formula L9 (34) orthogonal test factor level table

[0078]

[0079] Changes of hardness, thickness and CIE LAB value of glutinous rice and purple sweet potato chips after air pressure difference puffing and microwave puffing ( Figure 2~Figure 8 ) comparison shows that: for the recombined purple potato chips, the microwave puffing method is better than the air-flow puffing method for the two separate puffing methods, because the microwave puffing method is b...

Embodiment 3

[0096] (1) Select ripe and fresh purple sweet potatoes with large potato pieces, shallow bud eyes, uniform potato flesh color, high dry matter content, low reducing sugar content, low polyphenol oxidase activity, and no obvious symptoms of pests and diseases as raw materials, wash, remove Skin, slice thickness is 5mm, precooking temperature is 70°C, precooking time is 10min, steaming time is 9min, mashed purple sweet potato puree is added 0.12% pulp enzyme at pH value 4.5 and enzymatic at 45°C solution for 2h, the scanning electron microscope photo of the obtained purple sweet potato puree is shown in figure 1 B;

[0097] (2) Cooked potatoes and water are beaten in a homogenizer for 3 minutes according to the mass ratio of 1:1 to obtain mashed potatoes, mashed potatoes, sugar, salt and leavening agent NaHCO 3 Put it into the purple sweet potato puree and mix evenly to make a paste, stir and heat at a stirring speed of 45r / min, heat at 80°C for about 5 minutes, stop until you ...

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Abstract

The invention discloses a puffed glutinous rice purple sweet potato crisp chip and a production method thereof. The production method for the puffed glutinous rice purple sweet potato crisp chip comprises the following steps: pre-cooking and stewing cleaned and sliced purple sweet potatoes and then dispersing cells of the purple sweet potatoes by using pectinex or supersonic waves so as to prepare unicellularized purple sweet potato mash; uniformly mixing the materials of water, potato mash, the purple sweet potato mash, glutinous rice flour, white sugar, salt and a swelling agent to obtain mixed batter, drying the batter, slicing the dried batter and carrying out air-flow differential puffing or microwave puffing so as to obtain the puffed glutinous rice purple sweet potato crisp chip. The puffed glutinous rice purple sweet potato crisp chip produced by using the production method highlights the unique fragrance of purple sweet potatoes and the fragrance of glutinous rice and is rich in nutritional components like proteins, cellulose, starch, anthocyanin and phenol substances; the product of the crisp chip has crisp taste, a high puffing rate, excellent flavor, a beautiful color, high content of anthocyanin and abundant nutritional components, and the product is very popular among people and is a novel non-fried health-care puffed purple sweet potato crisp chip.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to puffed glutinous rice purple sweet potato chips and a production method thereof. Background technique [0002] Sweet potato is a root crop with high yield, stable yield and wide adaptability. It is widely planted all over the world, and the planting area of ​​sweet potato in my country accounts for about 80% of the total area of ​​sweet potato in the world. It is the most important and most important way to solve food shortage and energy problems in the 21st century. Promising crops. Purple sweet potato (Ipomoea batatas Poir), also known as black sweet potato, belongs to Convolvulaceae, annual or perennial herb. It is a special kind of sweet potato. The leaves are thick and spindle-shaped, and the tubers are many and uniform. The flesh of the potato is purple, while the stems and leaves are not completely purple. It is rich in purple pigment, anthocyanin, carotene, mucus protein and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/30A23L19/15
Inventor 韩永斌付严萍姜雯翔范德萍
Owner NANJING AGRICULTURAL UNIVERSITY
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