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Crisp potato chips and production method thereof

A production method and potato chip technology are applied in the directions of food preparation, food ingredients as taste improver, food drying, etc., and can solve the problems of limited improvement of taste crispness, nutrient loss, and small reduction in the fat content of potato chips, etc. The taste of the product is fine and uniform, the nutrient loss is small, and the ice crystals are evenly distributed.

Active Publication Date: 2015-12-23
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, by using the above method, the fat content of potato chips is not greatly reduced, and frying causes nutrient loss, and the degree of crispness of the mouthfeel is also limited.

Method used

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  • Crisp potato chips and production method thereof
  • Crisp potato chips and production method thereof
  • Crisp potato chips and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 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:

[0038] Cleaning and slicing: Clean and peel the potatoes, cut them into thin slices with a thickness of less than 1mm, and wash them with water to obtain clean potato chips;

[0039] High-pressure conditioning: Mix the clean potato chips obtained from the pretreatment with water at a weight ratio of 1:1, and place them at 30°C and 0.11MPa for 2 minutes to obtain high-pressure conditioning potato chips;

[0040] Low-pressure dipping: mix 100 parts of drinking water with the auxiliary materials to obtain a dipping liquid, mix the high-pressure conditioning potato chips with the dipping liquid at a weight ratio of 1:1, and treat at 20°C and 0.05 MPa for 2 minutes to obtain low-p...

Embodiment 2

[0057] 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:

[0058] Cleaning and slicing: clean and peel the sweet potatoes, cut them into thin slices with a thickness of less than 1mm, and wash with water to obtain clean potato chips;

[0059] High-pressure conditioning: Mix the clean potato chips obtained from the pretreatment with water at a weight ratio of 1:2, place them at 50°C and 0.5MPa for 5 minutes, and obtain high-pressure conditioning potato chips;

[0060]Low-pressure dipping: mix 100 parts of drinking water with the auxiliary materials to obtain a dipping liquid, mix high-pressure conditioned potato chips with the dipping liquid at a weight ratio of 1:5, and treat at 30°C and 0.09 MPa for 10 minutes to obtain low-pressure dipped potato chips;

[0061] Maturing: steam the low-pre...

Embodiment 3

[0069] The differences between this embodiment and Embodiment 1 are:

[0070] Described crispy potato chips, its raw material composition is as follows:

[0071] Main ingredients: 100 parts of taro;

[0072] 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.

[0073] For the crispy potato chips prepared in this example, the same detection method as in Example 1 was used for sensory evaluation, potato chip texture measurement, moisture content, and fat content measurement. The index detection results are shown in Table 3. It can be seen from Table 3 that the crispy lotus root slices of this embodiment are excellent in crispness and sensory quality, and have low fat content.

[0074] Table 3 Quality testing results of crispy potato chips

[0075]

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Abstract

The present invention provides crisp potato chips which have characteristics of low fat content and crisp mouth feel. In addition, the present invention also discloses a production method of the crisp potato chips. According to the production method, clean potato chips are subjected to high-pressure processing and low-pressure impregnation, so that the solutes of the impregnation solution rapidly permeate into the materials, uniformly distribute, and the product has delicate and uniform mouth feel. Added salt, lemon acid and other substances not only serve as flavorings, but also can induce much more ice crystals as crystal nucleus so as to promote the formation of crisp mouth feel of the product. After the initial cooling refrigeration, slow-freezing is used to facilitate the growth of ice crystals, ice crystals with increased sizes can produce bigger holes which make the product crisp and improve the friability. Freeze sublimation dehydration but not frying is used in the invention, so that the product is crisp and soft, and the nutrition loss is small.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to crispy potato chips and a production method thereof. Background technique [0002] Potatoes are rich in nutrition and are good raw materials for staple food and snack food. Potato chips, as one of the most popular meal replacement foods, are popular all over the world. Most of the potato chips currently available on the market use potatoes, sweet potatoes, etc. as the main raw materials, and they need to go through a frying or baking process, resulting in high fat content in the product and a large loss of nutrition after high temperature. In addition, the potato chips currently on the market are not crisp enough, and the taste needs to be further improved. [0003] Chinese patent 00112785.3 provides a "production method for low-temperature vacuum-fried French fries", which prepares a kind of substance that can retain Nutritious and crispy French fries. Chinese patent CN2015101...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/214A23L1/01
CPCA23V2002/00A23V2200/14A23V2250/032A23V2300/20A23V2300/10
Inventor 赵思明黄汉英熊善柏胡月来
Owner HUAZHONG AGRI UNIV
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