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Phlegm elimination and digestion promotion flowery purple potato chips and preparation method thereof

A technology of purple potato chips and floral fragrance, applied in food preparation, food science, food freezing and other directions, can solve the problems of hidden safety hazards and high oil content of fried potato chips, and achieve the effect of crisp taste and less loss of anthocyanins.

Inactive Publication Date: 2015-08-26
倪群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional potato chips are fried food, and the vegetable oil used in fried chips replaces most of the moisture in potato chips, and stays in potato chips, resulting in high oil content in fried potato chips, which brings safety hazards to people who eat for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A flower-flavored purple potato chip for reducing phlegm and eliminating food, which is made from the following raw materials in parts by weight (catties):

[0023] Purple sweet potato 200, white truffle 28, honey tangerine peel 17, gray tofu 15, crab meat 21, jasmine flower 11, beer 12, loquat core 2.3, mango core 2.1, white grass 2.4, sodium alginate, carboxymethyl cellulose, fruit glue, 0.3% CaCl2 solution, salt, monosodium glutamate;

[0024] The preparation method of the described flower-fragrant purple potato chips for reducing phlegm and eliminating food is characterized in that it comprises the following steps:

[0025] (1) Mix the loquat core, mango core, white grass, and gray tofu with 5 times the amount of water, extract and concentrate, and filter to obtain the soup; wash and peel the purple sweet potato, slice the thickness of the slice to 3 mm, and put it on a plate stand-by;

[0026] (2) Add an appropriate amount of CaCl2 solution and citric acid soluti...

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PUM

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Abstract

The invention discloses phlegm elimination and digestion promotion flowery purple potato chips which are prepared from the following raw materials in parts by weight: 200 to 250 parts of purple potatoes, 26 to 28 parts of tuber magnatum, 16 to 17 parts of tangerine peel with honey, 13 to 15 parts of ash bean curd, 21 to 28 parts of crab meat, 9 to 11 parts of jasmine flowers, 12 to 18 parts of beer, 2.1 to 2.3 parts of loquat cores, 2 to 2.1 parts of mango seeds, 1.9 to 2.4 parts of potentilla disclor bunge and a proper amount of sodium alginate, carboxymethyl cellulose, pectin, a 0.3 to 0.4 percent CaCl2 solution, salt and monosodium glutamate. According to the phlegm elimination and digestion promotion flowery purple potato chips, the nutritional value of purple potatoes is maximally maintained, and the purple potato chips are low in anthocyanin loss, have clear textures as well as potato fragrance peculiar to purple potatoes, and taste crispy and greaseless; due to the addition of food materials such as loquat cores, mango stones and discolor cinquefoil herb, the purple potato chips are endowed with the health effects of invigorating stomach, promoting digestion, enriching yin, nourishing kidney, eliminating phlegm and promoting the circulation of qi.

Description

technical field [0001] The invention relates to a health-care purple potato chip, in particular to a flower-fragrant purple potato chip for reducing phlegm and eliminating food and a preparation method thereof. Background technique [0002] Purple sweet potato is named for its purplish red to deep purple flesh. Purple sweet potato has high nutritional value. In addition to being rich in protein, polysaccharides, amino acids, vitamins, dietary fiber, and natural mineral elements such as zinc, iron, copper, manganese, calcium, and magnesium, purple sweet potatoes are high in anthocyanins The pigment and selenium make it have the functions of delaying aging, scavenging free radicals, anti-cancer, preventing cardiovascular disease, lowering blood pressure, lowering blood sugar, and clearing cholesterol. It has been widely used in making beverages, wine making, purple potato chips, and purple potato powder Waiting for food. Fried food is a traditional convenience food that uses...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/30A23L1/00A23P1/08A23L1/015A23L5/20A23L19/10
CPCA23V2002/00A23V2200/32A23V2200/30A23V2250/208A23V2250/21A23V2250/5026A23V2250/51082A23V2250/5072A23V2300/20
Inventor 倪群
Owner 倪群
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