Non-fried crispy purple sweet potato chips and production process thereof

A purple sweet potato chip and a production process technology, which is applied in the field of food processing, can solve the problems of no health function and cannot meet the requirements of the chip health function, and achieve the effect of high health value, rich varieties, and broad application prospects

Active Publication Date: 2015-09-02
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The cold and refreshing crisps are popular among consumers. The main raw materials used to produce crisps are milk powder, sugar, butter, emulsification stabilizer and essence, etc. Although they have certain nutrition, they have no health care function and cannot satisfy people's health care needs functional requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A non-fried purple potato crisp is prepared from the following raw materials in parts by weight: 70-100 parts of whole purple potato powder and 0-30 parts of sweet potato starch.

[0019] Specific steps are as follows:

[0020] (1) Weighing: Accurately weigh the whole purple potato powder and sweet potato starch;

[0021] (2) Beating: Mix the weighed purple potato powder and sweet potato starch in a stainless steel basin with a stirring rod evenly, add 300-1000 parts of warm water at 25-35°C to it, beat until uniform, gelatinize in a water bath, and The temperature is 70-85°C, stirring continuously until the batter is fine and fine, and the gelatinization is complete when lightly picked out, and the water bath heating is stopped;

[0022] (3) Coating: Spread the paste obtained in step (2) evenly on two stainless steel pans of the same size, with a thickness of 0.2-0.6cm;

[0023] (4) Water steaming: Put the paste coated in step (3) on the grate in the boiling water po...

Embodiment 2

[0029] A non-fried purple potato crisp is made from the following raw materials in parts by weight: 70g of whole purple potato powder and 30g of sweet potato starch.

[0030] Specific steps are as follows:

[0031] (1) Weighing: Accurately weigh the whole purple potato powder and sweet potato starch;

[0032] (2) Beating: Mix the weighed purple potato powder and sweet potato starch in a stainless steel basin with a stirring rod, add 300g of warm water at 25°C, beat until uniform, gelatinize in a water bath, and the temperature of the water bath is 70°C. Stir continuously until the batter is fine and fine, and the gelatinization is complete when it is lightly picked out and appears silky. Stop heating in the water bath;

[0033] (3) Coating: Spread the paste obtained in step (2) evenly on two stainless steel pans of the same size, with a thickness of 0.2cm;

[0034] (4) Water steaming: Put the paste coated in step (3) on the grate in the boiling water pot, steam for 1 hour, t...

Embodiment 3

[0040] A non-fried purple potato crisp is made from the following raw materials in parts by weight: 75g of whole purple potato powder and 25g of sweet potato starch.

[0041] Specific steps are as follows:

[0042] (1) Weighing: Accurately weigh the whole purple potato powder and sweet potato starch;

[0043] (2) Beating: Mix the weighed purple potato powder and sweet potato starch in a stainless steel basin with a stirring rod, add 400g of warm water at 27°C to it, beat until uniform, gelatinize in a water bath, the temperature of the water bath is 73°C, Stir continuously until the batter is fine and fine, and the gelatinization is complete when it is lightly picked out and appears silky. Stop heating in the water bath;

[0044] (3) Coating: Spread the paste obtained in step (2) evenly on two stainless steel pans of the same size, with a thickness of 0.25cm;

[0045] (4) Water steaming: Put the paste coated in step (3) on the grate in the boiling water pot, steam for 2 hour...

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PUM

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Abstract

The invention discloses non-fried crispy purple sweet potato chips. The non-fried crispy purple sweet potato chips are prepared from the following raw materials in parts by weight: 70-100 parts of whole purple sweet potato meal and 0-30 parts of sweet potato starch. The whole purple sweet potato meal is utilized to prepare the non-fried crispy purple sweet potato chips, and all nutritional ingredients and the healthy value of sweet potatoes are effectively kept; the non-fried production process is adopted, and the damage to nutrition and health factors in the purple sweet potatoes can be reduced to the maximum extent; compared with the puffed crisp chips processed by adopting a traditional frying process, the non-fried crispy purple sweet potato chips have the oil content reduced greatly, and thus, the processing requirement of modern people on low caloric foods is met, the shelf life of the product is prolonged greatly, and the non-fried crispy purple sweet potato chips have the wide application prospects; the whole production process has no waste production, and the variety of the purple sweet potato food is further enriched; the non-fried process can be used for keeping the original nutritional ingredients of the purple sweet potatoes, the non-fried crispy purple sweet potato chips have the high health value and are excellent in selection in instant foods; and the non-fried crispy purple sweet potato chips contain rich dietary fibers and have the dietary-therapy and health efficacies on relaxing bowel, maintaining beauty, keeping young and resisting ageing.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to non-fried purple sweet potato chips and a production process thereof. Background technique [0002] The cold and refreshing crisps are popular among consumers. The main raw materials used to produce crisps are milk powder, sugar, butter, emulsification stabilizer and essence, etc. Although they have certain nutrition, they have no health care function and cannot satisfy people's health care needs Functional requirements. [0003] Purple sweet potato contains a large amount of water-soluble fiber, higher fructooligosaccharides, more than 20 kinds of amino acids necessary for human body and rich minerals, and also contains trace elements such as calcium, iron, magnesium, zinc, potassium, selenium, etc. Regular consumption can promote bowel movement. The proliferation of bifidobacteria in the tract improves the micro-ecological balance in the body, and indirectl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/01A23L1/29A23L19/10A23L5/10A23L33/00
CPCA23V2002/00A23V2200/318A23V2200/302A23V2200/30
Inventor 艾志录张晓宇范会平徐超
Owner HENAN AGRICULTURAL UNIVERSITY
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