Trtary buckwheat potato crisp and method for making same

A technology for potato chips and tartary buckwheat is applied in the field of tartary buckwheat potato chips and the production thereof, which can solve the problems of affecting the health-care effect and original flavor of food, hindering the development of tartary buckwheat food, unsuitable health-care snacks, etc., and achieves good cardiovascular and cerebrovascular diseases. , better taste and flavor, immune-boosting effect

Active Publication Date: 2013-01-16
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the above-mentioned products are mainly concentrated in the primary processed products of tartary buckwheat, food, condiments and beverages used in daily meals, and there is no technology to develop this product into a snack with health care function, especially fried snacks.
Problems in the development of tartary buckwheat: (1) The existing tartary buckwheat health products have high pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Preparation process of tartary buckwheat potato chips

[0033] The recipe of potato chips used in this example is: 55% mashed potato, 12% potato starch, 20% tartary buckwheat powder, 2% salt, 0.8% monosodium glutamate, 2% vegetable oil, 1% chive powder, 1% carrot powder, White sugar 1.2%, spirulina powder 5%.

[0034] The specific process is as follows: fresh potatoes with high dry matter content are selected, washed, peeled, and mashed into a puree with a machine. The mashed potato, tartary buckwheat powder, potato starch, spirulina powder and ingredients are mixed with water to form a mass. Fumigate the formed agglomerate with steam in a steamer at 90-100°C, and the time is controlled at about 1 hour. Cool to room temperature and tumble dry moderately. A commercially available conventional microtome was used to slice at a constant speed, and the thickness of the slices was between 1 and 2 mm. Pre-fry at 120°C for 30 seconds, then deep-fry at 175°C for 70...

Embodiment 2

[0036] Example 2 Retention of Nutrients by Pre-Frying-Fast-Frying Two-step Method

[0037] In order to verify the technical effect of the two-step frying method selected by the present application, two groups of parallel experiments have been carried out. Select the same ratio of raw materials for the preparation and slicing of potato chip dough. During the frying process, choose low temperature 120°C for pre-frying for 30 seconds, high temperature for 175°C for 70 seconds, and constant temperature for 170°C for 100 seconds, and then use conventional food analysis techniques to detect the content of nutrients (% by weight of potato chips) , the results are shown in Table 1:

[0038] Table 1

[0039] frying method Total protein% Crude fiber% Total Sugar % Color and taste 120℃, 30s; 175℃, 70s 7.16 6.95 45.18 golden, crunchy 160℃，100s 5.24 3.17 34.89 light yellow, soft 170℃，100s 5.16 4.22 40.92 deep yellow, crunchy 180℃，100s ...

Embodiment 3

[0042] Example 3 The addition of spirulina powder to the retention of flavonoids

[0043] It is an unusual discovery of the present invention that flavonoids are largely retained after being subjected to high temperature frying. After the corresponding analysis of various influencing factors, the decisive factor for the retention of flavonoids was screened out - the addition of spirulina powder. A control experiment was then performed on the addition of spirulina powder to determine its effect. In the experiment, the potato chips without adding spirulina powder, other formulas and processes are the same as those in Example 1 were selected as photos, and the samples of the two kinds of potato chips before and after frying were respectively extracted three times by 60% ethanol, and the obtained samples Determination of the content of total flavonoids was carried out, and the consumption of total flavonoids before and after frying was calculated. The results were: the total fla...

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Abstract

The invention relates to a baked fast food and a method for making the same, in particular to a trtary buckwheat potato crisp containing nutritional ingredients such as trtary buckwheat and the like and having dual effects of nutrition and health care and a method for making the same. The food is characterized by the addition of trtary buckwheat having the effects of preventing cardiovascular and cerebrovascular diseases and protecting health; and the food is made through a special fabrication process and has both nutritive value and health care function.

Description

[0001] technical field [0002] The invention relates to a baked fast food and a preparation method thereof, in particular to tartary buckwheat potato chips with dual functions of nutrition and health care containing nutritional ingredients such as tartary buckwheat and a preparation method thereof. Background technique [0003] Buckwheat ( Buckwheat ) is the king of grains and belongs to the genus Buckwheat of Polygonaceae ( Fagopyrum ), a 1-year or perennial perennial plant. Buckwheat can be roughly divided into sweet buckwheat ( Feartaesculenium ), tartary buckwheat ( Fearta tartaricum ) and Chiba ( Fearta emarginatwn ) three categories. Rich in nutrition, it is a non-toxic and pollution-free organic food. It has the effects of soothing the liver and stomach, nourishing the kidney and reducing weight, beautifying, anti-bacterial, anti-inflammatory, and anti-cancer. Long-term consumption of buckwheat can enhance the immune function of the human body, prevent card...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/30A23L19/18
Inventor 张丽琍祁斌吴雷张超
Owner ANHUI YANZHIFANG FOOD
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