Pilose asiabell root-containing qi tonifying purple sweet potato chip and preparation method thereof

A technology of purple potato chips and Codonopsis pilosula, applied in the directions of food preparation, function of food ingredients, food drying, etc., 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: 2015-09-30
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

[0021] Codonopsis pilosula and Qi-yielding purple potato chips are made from the following raw materials in parts by weight (catties):

[0022] Purple sweet potato 200, seaweed powder 34, white and 2.6, Codonopsis 2.9, kelp 2.3, sodium alginate, carboxymethyl cellulose, pectin, 0.4% CaCl2 solution, 0.15% citric acid solution, salt, monosodium glutamate appropriate amount;

[0023] The preparation method of described a kind of Codonopsis invigorating Qi purple potato chips comprises the following steps:

[0024] (1) Mix Baiji, Codonopsis, and Kelp with 5 times the amount of water, extract and concentrate, and filter to obtain the medicinal juice; wash and peel the purple sweet potato, slice the thickness of the slice to 3 mm, and put it into a plate for later use;

[0025] (2) Take an appropriate amount of CaCl2 solution and citric acid solution, mix them into a pot and boil, then turn off the heat and cool to 95 ℃, then add potato chips, the ratio of solution to potato chips i...

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PUM

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Abstract

The invention discloses a pilose asiabell root-containing qi tonifying purple sweet potato chip. The pilose asiabell root-containing qi tonifying purple sweet potato chip is prepared from 200-250 parts by weight of purple sweet potato, 27-34 parts by weight of laver powder, 2-2.6 parts by weight of bletilla rhizome, 2.1-2.9 parts by weight of pilose asiabell root, 2-2.3 parts by weight of kelp, a proper amount of sodium alginate, a proper amount of carboxymethyl cellulose, a proper amount of pectin, a proper amount of a CaCl2 solution with a concentration of 0.3-0.4%, a proper amount of a citric acid solution with a concentration of 0.1-0.15%, a proper amount of table salt and a proper amount of monosodium glutamate. The pilose asiabell root-containing qi tonifying purple sweet potato chip retains a purple sweet potato nutrition value to the highest level, reduces an anthocyanidin loss, has clear texture, has no oily feel, has a unique sweet potato fragrance, and has a crisp taste. Through use of bletilla rhizome, pilose asiabell root and kelp food materials, the pilose asiabell root-containing qi tonifying purple sweet potato chip has health functions of supplementing middle-Jiao and boosting qi and invigorating spleen and tonifying lung.

Description

technical field [0001] The invention relates to a health-care purple potato chip, in particular to a purple potato chip with dangshen and beneficial qi 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 oil as a heat exchange m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/29A23L1/30A23L1/00A23L1/01A23L5/10A23L19/10A23L33/00
CPCA23V2002/00A23V2300/10A23V2300/20A23V2200/30
Inventor 倪群
Owner 倪群
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