Preparation method of leisure lotus root chips

A technology for lotus root and chips is applied in the field of preparation of lotus root leisure chips, which can solve the problems of low retention rate of nutrients, large energy consumption in production process, long hot air drying time, etc., and achieves long storage time, low production cost and easy operation The effect of long-distance transportation

Inactive Publication Date: 2016-03-09
WUHAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process, the sucrose solution after osmosis dehydration needs to be treated, and at the same time, the investment in large-scale quick-freezing equipment and drying equipment makes its production cost high
[0004] Zhang Min (2010) studied a method for making potato-fruit recombined and mixed crispy chips. The main process is to cook the raw materials and beat them, then re-mix them in proportion, and pretreat the mixed fruit pulp in a refrigerator at -30°C for 30min-60min Afterwards, slice into slices, use microwave freeze-drying or vacuum microwave drying, and dry hot air in the later stage until the water content of the material is below 6%. The above method has the disadvantages of long hot air drying time, low nutrient retention rate, high energy consumption in the production process, and cumbersome operation.
[0005] To sum up, so far, the deep processing of lotus root is usually processed with dehydrated lotus root slices as raw material. If lotus root pulp or whole lotus root powder is used as raw material, the crispy slices still have complicated manufacturing process, high production cost, and crispy slices. Poor, easy to break, difficult to transport, poor storage

Method used

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  • Preparation method of leisure lotus root chips
  • Preparation method of leisure lotus root chips
  • Preparation method of leisure lotus root chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production process of lotus root leisure crisp food: select fresh lotus root, wash and remove lotus root joints, add 33-37 kg of water per 100 kg of fresh lotus root, and use a beating machine to make lotus root pulp. The lotus root paste of 50 parts by weight, the wheat flour of 40 parts by weight, the gluten of 6 parts by weight, the monoglyceride of 1.2 parts by weight, the defoamer of 1.0 parts by weight, the citric acid of 1.0 parts by weight, the egg yolk of 0.8 parts by weight The flour is added to the mixer and mixed thoroughly to obtain a dough with good extensibility. The dough is uniformly extruded by a dough press at room temperature to prepare a rough dough sheet. The rough dough sheet was re-extruded, so that the thickness of the dough sheet after pressing was 1.3 mm, and then several round dough sheets were prepared by punching the dough sheet with a die, and the frying time was 10 minutes at a low temperature of 95 ℃. The paint is vacuum packed.

Embodiment 2

[0027] A production process of lotus root leisure crisp food: select fresh lotus root, wash and remove lotus root joints, add 33-37 kg of water per 100 kg of fresh lotus root, and use a beating machine to make lotus root pulp. The lotus root paste of 55 parts by weight, the wheat flour of 35 parts by weight, the gluten of 6 parts by weight, the monoglyceride of 1.2 parts by weight, the defoamer of 1.0 parts by weight, the citric acid of 1.0 parts by weight, the egg yolk of 0.8 parts by weight The flour is added to the mixer and mixed thoroughly to obtain a dough with good extensibility. The dough is uniformly extruded by a dough press at room temperature to prepare a rough dough sheet. The rough dough sheet was re-extruded so that the thickness of the dough sheet after pressing was 0.9 mm, and then several round dough sheets were prepared by punching the dough sheet with a die, baked at 140°C for 15 minutes, and finally vacuum-packed with paint. .

Embodiment 3

[0029] A production process of lotus root leisure crisp food: select fresh lotus root, wash and cook at 121 DEG C for 15 minutes, add 28-32 kg of water per 100 kg of fresh lotus root, and use a beater to make lotus root pulp. Add the lotus root paste of 35 parts by weight, the wheat flour of 55 parts by weight, the gluten of 7 parts by weight, the monoglyceride of 1.2 parts by weight, the defoamer of 1.0 parts by weight, the egg yolk powder of 0.8 parts by weight in the mixer and mix thoroughly. , a dough with good extensibility was obtained. The dough is uniformly extruded by a dough press at room temperature to prepare a rough dough sheet. The rough dough sheet was re-extruded, so that the thickness of the dough sheet after pressing was 0.9 mm, and then a number of circular dough sheets were prepared by punching the dough sheet with a die. The paint is vacuum packed.

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Abstract

The invention relates to a preparation method of leisure lotus root chips, aiming at solving the problems of an existing process for producing chips from lotus roots that the process is complicated, the production cost is high, the taste is relatively poor and the chips are easy to crush and the like. The preparation method takes lotus root pulp or whole lotus root powder as a main raw material, and wheat flour, vital gluten, 2,3-dihydroxypropyl octadecanoate, a de-foaming agent, citric acid and yolk powder are added to reshape the main raw material to be prepared into pieces; and then the pieces are baked or fried with oil at a low temperature in vacuum to prepare the lotus root chips. The hardness of the product, caused by the fact that raw lotus root pieces are directly fried with the oil, is avoided, and the lotus root chips have a crispy taste and a lotus root flavor; and the leisure lotus root chips have the advantages that the crushing capability is high, the preservation time is long and the leisure lotus root chips can be easily transported in a long distance.

Description

technical field [0001] The invention relates to the technical field of lotus root food preparation, in particular to a preparation method of lotus root leisure crisps. Background technique [0002] With the development of my country's urbanization, the acceleration of people's life rhythm and the development of tourism, the consumption of leisure food in all kinds of food is increasing, and the consumption of leisure crisps ranks first at home and abroad. At present, the best-selling potato chips on the market are potato chips. The main components of potato chips are oil and starch, and their energy value is high. A large amount of consumption will cause obesity and affect health. Lotus root is rich in dietary fiber and vegetable protein. The casual chips made from lotus root can greatly reduce the metabolism and absorption of lipids in consumers' bodies. Iron and other nutrients have nourishing and nourishing effects such as nourishing qi and blood, reducing food and quenc...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L7/10A23L15/00A23L33/00A23L5/10
CPCA23V2002/00A23V2200/30
Inventor 王春维周伟彭凯迪祝爱侠李奥程熠娜程铭陶冶
Owner WUHAN POLYTECHNIC UNIVERSITY
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