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Crispy Potato Chips and Preparation Method

A production method and technology of potato chips, which are applied in the direction of food ingredients as taste improvers, food freezing, food ingredients, etc., can solve the problems of nutrient loss, limited improvement of the degree of crispness of the taste, and small reduction in the fat content of potato chips, etc., to achieve Small nutrient loss, fine and uniform product taste, and uniform distribution of ice crystals

Active Publication Date: 2021-10-22
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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  • Crispy Potato Chips and Preparation Method
  • Crispy Potato Chips and Preparation Method
  • Crispy Potato Chips and Preparation Method

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 0.09MPa for 10 minutes to obtain low-pressure dipped potato chips;

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

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, texture determination of potato chips, moisture content, and fat content determination. 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 invention provides crispy potato chips, which have the characteristics of low fat content and crispy taste. In addition, the invention also provides a preparation method thereof. The clean potato chips are processed under high pressure and dipped under low pressure, so that the solute of the dipping liquid penetrates into the material quickly, distributes evenly, and the taste of the product is fine and uniform. By adding salt, citric acid and other substances to the dipping solution, it not only plays a seasoning role, but also acts as a crystal nucleus to induce more ice crystals to promote the product to form a crispy taste. After the initial cooling and freezing, slow freezing is used, which is conducive to the growth of ice crystals and the size increases, resulting in larger holes, and the product is crispy and crispy. The invention adopts freeze-sublimation drying and dehydration without frying, the product is crispy and soft, and the nutritional 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 Patents(China)
IPC IPC(8): A23L19/18A23L19/12A23L19/10
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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