Reshaping purple sweet potato and brown shimeji compound chips and preparation method thereof

Abstract

The invention discloses reshaping purple sweet potato and brown shimeji compound chips and a preparation method thereof, and belongs to the field of processing of snack food. The reshaping purple sweet potato and brown shimeji compound chips comprise the following raw materials in parts by mass: 6-8 parts of purple sweet potato powder, 6-8 parts of brown shimeji powder, 50 parts of high gluten flours, 16-21 parts of water and 0.6-2.0 parts of seasonings. The preparation method comprises the steps of: firstly, preparing the purple sweet potato powder, the brown shimeji powder, the high gluten flours and water to be dough; performing reshaping and balancing of water contents; and finally, performing microwave puffing, sprinkling of the seasoning, drying and packaging to obtain the reshaping purple sweet potato and brown shimeji compound chips. By using a reshaping technology, the utilization rates of the purple sweet potato and the brown shimeji are greatly improved, and the method is convenient and quick to operate; and meanwhile, the defect of high oil content of a fried puffing product also can be overcome, and rapid non-fried puffing of reshaping chips is achieved; and the processed chips have good crisp tastes and intense flavors of the purple sweet potato and brown shimeji.

Description

technical field [0001] The invention relates to a reshaped purple potato and crab-flavored mushroom composite crisp and a preparation method thereof, in particular to a method of utilizing reshaping, water balance, microwave puffing, sprinkling seasoning and drying, and belongs to the field of leisure food processing. Background technique [0002] Purple potato (scientific name: Solanum tuberdsm) is also called black potato, and the potato meat is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Anthocyanins are the most direct, effective and safe free radical scavenger discovered by the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 ...

AI Technical Summary

Problems solved by technology

Patent application number 201210046411.5 discloses a method of making purple sweet potato crisps, which is characterized by directly slicing purple sweet potatoes (thickness 2-4mm), hot soup, cooling, draining, quick freezing, vacuum drying, deoiling and packaging; The patent application number is 201210046401.1, which discloses a purple sweet potato chip and its production method, which is characterized in that the purple sweet potato is washed, peeled, cut into pieces, color-protected, steamed, prepared, formed, baked and packaged; The following two shortcomings: one is that the products are high in oil, and the other is that the taste is relatively simple (the former is salty, the latter is sweet)

There is no report on the compound preparation of purple sweet potato and crab-flavored mushrooms into reshaped crisp chips