Youth keeping lotus leaf and pollen purple potato chips and preparation method thereof

A technology of purple potato chips and lotus leaves is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc. It can solve the problems of high oil content and potential safety hazards in fried potato chips and achieve the loss of anthocyanin Less, crispy taste

Inactive Publication Date: 2015-08-26
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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, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A lotus leaf pollen nourishing purple potato chip, made from the following parts by weight (jin) of raw materials:

[0023] Purple sweet potato 200, coriander 18, duck meat 30, bitter gourd 18, lotus leaf 13, broken wild rose pollen 24, rice vinegar 13, Hehe grass 3, peony 2, Zaiguo 2.5, sodium alginate, carboxymethyl cellulose, fruit Appropriate amount of gum, salt, and MSG;

[0024] The preparation method of lotus leaf pollen nourishing purple potato chips is characterized in that it comprises the following steps:

[0025] (1) Mix the Hehegrass, peony, and Zaiguo with 5 times the amount of water to extract and concentrate, filter to obtain the concoction, spray-dry the concoction to obtain the powder; wash the purple sweet potato, peel and slice, the slice thickness is 3 mm, put on the plate and set aside; bitter gourd slices for use;

[0026] (2) Stir the cut potato chips evenly into the mixed powder of medicated powder and broken wild rose pollen, then sprinkle an appropri...

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Abstract

The invention discloses youth keeping lotus leaf and pollen purple potato chips, which are prepared from the following raw materials in parts by weight: 200 to 250 parts of purple potatoes, 18 to 19 parts of coriander, 26 to 30 parts of duck, 13 to 18 parts of bitter gourd, 12 to 13 parts of lotus leaves, 23 to 24 parts of broken wild rose pollen, 13 to 14 parts of rice vinegar, 2 to 3 parts of subopposite milkwort herb, 1.6 to 2 parts of paeonia lactiflora, 2.4 to 2.5 parts of pleurospermum hookeri C.B.clarde var.thomsonii C.B.clarke and a proper amount of sodium alginate, carboxymethyl cellulose, pectin, salt and monosodium glutamate. According to the youth keeping lotus leaf and pollen 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 subopposite milkwort herb, paeonia lactiflora and pleurospermum hookeri C.B.clarde var.thomsonii C.B.clarke, the purple potato chips are endowed with the healthcare effects of regulating qi, invigorating stomach, relaxing tendons, activating collaterals, dispersing blood stasis and promoting digestion.

Description

Technical field [0001] The invention relates to a health-care purple potato chip, in particular to a lotus leaf pollen nourishing purple potato chip and a preparation method thereof. Background technique [0002] Purple potato is named after its potato flesh is purplish red to deep purple. 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, magnesium, purple sweet potato has high content of anthocyanins Pigment and selenium elements make it have the functions of delaying aging, removing free radicals, anti-cancer, preventing cardiovascular disease, lowering blood pressure, lowering blood sugar, and removing cholesterol. It has been widely used in the production of beverages, wine making and purple potato chips, purple potato powder Waiting for food. Fried food is a traditional convenience food. "Using fats and oils ...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/30A23L19/18
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 倪群
Owner 倪群
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