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Crisp preserving agent for crispy potato snack food and preparation method of crispy potato snack food

A technology for snack food and crispy potato, which is applied in the field of preparation of crispy potato snack food, can solve the problems of browning and discoloration, easy-to-powder texture, difficult processing and the like, and achieves the effects of low production cost, convenient consumption and good stability.

Active Publication Date: 2016-04-06
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the texture of natural potatoes is easy to become powder after processing, especially after heat sterilization, thereby losing its own brittleness and affecting the mouthfeel of the product; in addition, potatoes are easily oxidized and browned and discolored during processing and storage. thereby affecting the appearance of the product
These factors lead to the difficulty of processing the current crispy potato snack food, which is difficult for consumers to accept.

Method used

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  • Crisp preserving agent for crispy potato snack food and preparation method of crispy potato snack food
  • Crisp preserving agent for crispy potato snack food and preparation method of crispy potato snack food
  • Crisp preserving agent for crispy potato snack food and preparation method of crispy potato snack food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The formula test of embodiment 1 embrittlement preserving agent

[0028] 1. The effect of the type of acid on the crispness preservation effect

[0029] After washing and slicing the potatoes, set up the following treatments:

[0030] 1) Control: Put potato slices in distilled water, seal the mouth of the beaker with plastic wrap, and soak in a cool place at room temperature for 20 hours.

[0031] 2) Acid treatment with different concentrations: put the potato slices in different concentrations of citric acid, lactic acid, and acetic acid solutions, seal the mouth of the beaker with plastic wrap, and soak for 20 hours at room temperature.

[0032] 3) Treatment with mixed solutions of acids and calcium chloride with different concentrations: put potato slices in citric acid, lactic acid, and acetic acid solutions containing 0.3% anhydrous calcium chloride, seal the mouth of the beaker with plastic wrap, and soak for 20 hours at room temperature.

[0033] Adopt TA-XT2i ...

Embodiment 2

[0041] A preparation method of crisp potato snack food, comprising the following steps:

[0042] 1) Wash the fresh potatoes, peel them, slice or dice or cut into strips;

[0043] 2) Soak the potatoes in the anti-brittle agent for 8 hours at 18°C;

[0044] 3) rinsing to remove the brittle agent on the potatoes;

[0045] 4) After dehydrating the potatoes, add color-protecting agents, seasonings, and preservatives, mix well, pack in vacuum, and sterilize at 95°C for 15 minutes to obtain the product.

[0046] Described anti-brittle agent is made up of the composition of following percentage by weight:

[0047]

[0048] Each composition of described color-protecting agent and each composition account for step 4) the percentage by weight of potato after dehydration is:

[0049]

[0050] The seasoning is 3% salt, 7% sucrose, 0.2% monosodium glutamate, 2% chili oil and 2% millet pepper, which account for the weight of the potatoes.

[0051] The preservatives are 0.1% sodium ...

Embodiment 3

[0053] A preparation method of crisp potato snack food, comprising the following steps:

[0054] 1) Wash the fresh potatoes, peel them, slice or dice or cut into strips;

[0055] 2) Soak the potatoes in the anti-brittle agent and soak for 12 hours at 15°C;

[0056] 3) rinsing to remove the brittle agent on the potatoes;

[0057] 4) After dehydrating the potatoes, add color-protecting agents, seasonings, and preservatives, mix well, pack in vacuum, and sterilize at 65°C for 30 minutes to obtain the product.

[0058] Described anti-brittle agent is made up of the composition of following percentage by weight:

[0059]

[0060] Each composition of described color-protecting agent and each composition account for step 4) the percentage by weight of potato after dehydration is:

[0061]

[0062] The seasonings and preservatives are conventional food-grade raw materials, which meet the corresponding national food safety standards.

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Abstract

The invention discloses a preparation method of a crispy potato leisure food. The preparation method comprises the following steps: 1) cleaning fresh potatoes, removing peels and slicing or dicing or slitting; 2) immersing the potatoes in a crisp-protector and immersing for 6-12 hours at 15-20 DEG C; 3) rinsing to remove the crisp-protector on the potatoes; 4) after dehydrating the potatoes, adding a color fixative, seasoners and a preservative, uniformly mixing and then carrying out vacuum packaging, and sterilizing for 5-30 minutes at 65-100 DEG C to obtain the crispy potato leisure food. The invention further discloses the crisp-protector for the crispy potato leisure food. The crispy potato leisure food disclosed by the invention overcomes the technical problem that potatoes are easy to lose crispness, powdery in texture and oxidative in browning, and thus an instant crispy potato leisure food which has good texture, color and luster and flavor and good stability is developed, and the shelf life can reach 12 months. The crispy potato leisure food disclosed by the invention further has the characteristics of simple process, low production cost, convenience in eating and the like.

Description

technical field [0001] The invention belongs to the field of food processing, in particular, the invention relates to an agent for preserving crispness of crispy potato snack food and a preparation method of crispy potato snack food. Background technique [0002] my country is the largest potato producer in the world, and potatoes have become an important crop next to rice, corn, and wheat. Potatoes are rich in nutrition, and the current processing varieties include freezing, frying, puffing and potato flour, as well as processed products using potato flour as raw material. Crispy potato snacks are sliced ​​or shredded potatoes, ingredients, and sterilized, and eaten directly. Compared with fried and puffed potato products, crispy potato snacks retain the natural flavor of potatoes, have richer nutritional value, and have lower processing costs. Low. However, the texture of natural potatoes is easy to become powder after processing, especially after heat sterilization, the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3562A23L3/358
CPCA23L3/3562A23L3/358A23L19/14A23L29/035A23V2002/00A23V2200/14A23V2250/022A23V2250/1578A23V2250/1582A23V2250/612A23V2250/51082A23V2200/048Y02A40/90
Inventor 严守雷刘纪红李洁王清章
Owner HUAZHONG AGRI UNIV