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Crisp chip and preparation method thereof

A production method and technology of French fries, which are applied in the field of food processing and manufacturing, can solve the problems of limited improvement of the crispness of the taste and small reduction of the fat content of French fries, etc., and achieve the advantages of fine and uniform taste, improved crispness, and reduced fat content of the product Effect

Inactive Publication Date: 2015-11-18
WUHAN BOSIDE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But, adopt above-mentioned method, the fat content reduction rate of French fries is not big, and also limited to mouthfeel crunch degree promotion

Method used

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  • Crisp chip and preparation method thereof
  • Crisp chip and preparation method thereof
  • Crisp chip and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] First, weigh main ingredients: 100 parts of potatoes; auxiliary materials: 0.5 parts of salt, 0.5 parts of white sugar, 0.1 parts of citrate, 0.1 parts of maltodextrin, and 0.1 parts of maltose. In embodiment 1~3, described 1 part is 1kg, carries out following operation respectively successively:

[0036] Cleaning and cutting into strips: After cleaning and peeling the potatoes, cut them into strips with a thickness of 8-10mm and a length of 60-70mm, and wash them with water to obtain clean French fries;

[0037] High-pressure conditioning: Cleaned and cut clean French fries are mixed with water at a weight ratio of 1:1, and placed at 30°C and 0.11MPa for 2 minutes to obtain high-pressure conditioning French fries;

[0038] Low-pressure dipping: mix 100 parts of drinking water with the auxiliary materials to obtain a dipping solution, mix the high-pressure conditioned French fries with the dipping solution at a weight ratio of 1:1, and treat at 20°C and 0.05MPa for 2 mi...

Embodiment 2

[0054] First, weigh the main ingredients: 100 parts of sweet potatoes; auxiliary materials: 2 parts of salt, 2 parts of white sugar, 2 parts of citrate, 2 parts of maltodextrin, and 1 part of maltose, and perform the following operations in turn:

[0055] Cleaning and cutting into strips: After cleaning and peeling the sweet potatoes, cut them into strips with a thickness of 8-10mm and a length of 60-70mm, and wash them with water to obtain clean French fries;

[0056] High-pressure conditioning: Mix the clean French fries obtained by cleaning and cutting with water at a weight ratio of 1:2, and place them at 50°C and 0.5MPa for 5 minutes to obtain high-pressure conditioning French fries;

[0057]Low-pressure dipping: Mix 100 parts of drinking water with the auxiliary materials to obtain a dipping solution, mix the high-pressure conditioned French fries with the dipping solution at a weight ratio of 1:5, and treat at 30°C and 0.09MPa for 10 minutes to obtain low-pressure dipped...

Embodiment 3

[0065] The differences between this embodiment and Embodiment 1 are:

[0066] Described crisp French fries, its raw material composition is as follows:

[0067] Main ingredients: 100 parts of taro;

[0068] Accessories: 0.5 parts of salt, 1 part of white sugar, 0.5 parts of citrate, 1 part of maltodextrin, and 0.5 parts of maltose.

[0069] For the crispy French fries prepared in this example, the same detection method as in Example 1 was used for sensory evaluation, French fries texture measurement, moisture content, and fat content measurement. The index detection results are shown in Table 3.

[0070] Table 3 Quality inspection results of crispy French fries

[0071]

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Abstract

The invention provides a crisp chip which has the characteristics of low fat content and crisp mouth feel. Besides, the invention also provides a preparation method of the crisp chip. After chips are subjected to high-pressure treatment and low-pressure impregnation, an impregnation liquid solute quickly permeates into materials and are uniform in distribution; products are delicate and uniform in mouth feel; edible salt, citric acid and other substances are added into the impregnation liquid, can be used for flavoring and also can be used as crystal nucleuses for inducing to generate more ice crystals, so that the products are promoted to form a fluffy taste; after high-pressure treatment, starch and protein are partially degraded to generate reducing sugar, amino acid and the like which can be used as the crystal nucleuses; the crystal nucleuses are subjected to freezing treatment to generate more ice crystals; the ice crystals are dehydrated to form dense uniform holes, so that the crisp degree of the products is improved. According to the crisp chip provided by the invention, preliminary cooling refrigeration and slow freezing are sequentially adopted in the refrigeration process, so that the growth of the ice crystal is facilitated, the size is increased, and further greater holes are generated; the products are crisp, and the crispness is improved.

Description

technical field [0001] The invention belongs to the field of food processing and manufacturing, and in particular relates to crispy French fries and a manufacturing method thereof. Background technique [0002] Potatoes are rich in nutrition and are good raw materials for staple food and snack food. As one of the most popular fast foods at present, French fries are popular all over the world. At present, common French fries generally use potatoes, sweet potatoes, etc. as the main raw materials, and need to go through a frying process, resulting in high fat content in the product. If the human body eats too much, it is easy to gain weight and cause diseases such as hyperlipidemia. In addition, the French fries currently on the market are not crisp enough, and the taste needs to be further improved. [0003] Chinese patent 201210570964.0 provides a "method for making low-fat fried potato chips". Through the processes of pre-treatment, soaking, color protection, refrigeration...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/217A23L19/10A23L19/18
Inventor 赵思明黄汉英胡月来
Owner WUHAN BOSIDE TECH
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