Processing technology of potato chips

A processing technology and technology of potato chips, which are applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems of less nutrient retention, carcinogenic risk, and lack of crispness, etc. problems, to achieve the effect of less loss of nutrients, increase human immunity, and long shelf life

Inactive Publication Date: 2016-06-08
赵新友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some of the fried potato chips are soft, some are burnt, the yield is low, the oil content is high, the nutrients are less retained, the crispness is lacking, and the taste is poor; and the potato chips are fried at high temperature, and the fried potato chips contain oil The amount is usually about 30%. It is a high-oil and high-salt food. Long-term consumption is not good for health
At the same time, starch-rich potatoes may produce varying levels of acrylamide after frying, which may cause cancer risk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing technology for potato chips, comprising the following steps:

[0023] (1) Raw material processing: select varieties with shallow bud eyes, good potato shape, and white potato flesh to remove moldy spots and rot; clean the selected potatoes through a dry brushing machine to remove mixed mud, stones, stems and leaves, and sticky The mud sand attached to the surface of the potato is then dried; the cleaned potato is then placed in steam at 45°C for 20 minutes; Rinse the skin under running water; then mash the peeled potatoes into mashed potatoes;

[0024] (2) Take 80 parts of mashed potatoes, 10 parts of carrot powder, and 1 part of vegetable oil in proportion by weight, add water and mix evenly, and make agglomerates;

[0025] (3) Cooking: Cook the agglomerate with steam at 90°C for 2 hours and cool;

[0026] (4) slice: utilize slicer to be cut into the thin slice of 5mm;

[0027] (5) Blanching: send the sliced ​​slices to the blanching machine for blanchi...

Embodiment 2

[0032] A processing technology for potato chips, comprising the following steps:

[0033] (1) Raw material processing: select varieties with shallow bud eyes, good potato shape, and white potato flesh to remove moldy spots and rot; clean the selected potatoes through a dry brushing machine to remove mixed mud, stones, stems and leaves, and sticky The mud sand attached to the surface of the potato is then dried; the cleaned potato is then placed in steam at 50°C for 15 minutes; Rinse the skin under running water; then mash the peeled potatoes into mashed potatoes;

[0034] (2) Take 90 parts of mashed potatoes, 8 parts of carrot powder, and 2 parts of vegetable oil in proportion by weight, add water and mix evenly to form agglomerates;

[0035] (3) Cooking: Cook the agglomerate with steam at 95°C for 2 hours and cool;

[0036] (4) slice: utilize slicer to be cut into the thin slice of 6mm;

[0037] (5) Blanching: send the sliced ​​slices to the blanching machine for blanching...

Embodiment 3

[0042] A processing technology for potato chips, comprising the following steps:

[0043] (1) Raw material processing: select varieties with shallow bud eyes, good potato shape, and white potato flesh to remove moldy spots and rot; clean the selected potatoes through a dry brushing machine to remove mixed mud, stones, stems and leaves, and sticky The mud sand attached to the surface of the potato is then dried; the cleaned potato is then placed in steam at 55°C for 10 minutes; Rinse the skin under running water; then mash the peeled potatoes into mashed potatoes;

[0044] (2) Take 100 parts of mashed potatoes, 5 parts of carrot powder, and 3 parts of vegetable oil in proportion by weight, add water and mix evenly, and make agglomerates;

[0045] (3) Cooking: Cook the agglomerate with steam at 100°C for 1 hour and cool;

[0046] (4) slice: utilize slicer to be cut into the thin slice of 7mm;

[0047] (5) Blanching: send the sliced ​​slices to the blanching machine for blanch...

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PUM

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Abstract

The invention discloses a processing technology of potato chips. The processing technology of the potato chips comprises the following steps of (1) preparing raw materials: cleaning potatoes; performing steam processing; performing steam peeling; mashing to form mashed potatoes;(2) taking the following raw materials in parts by weight: 80 to 100 parts of the mashed potatoes, 5 to 10 parts of carrot meal, and 1 to 3 parts of vegetable oil, adding water to mix uniformly, and preparing to form block masses; (3) cooking: cooking the prepared block masses through steam for 1 to 2 hours at the temperature of 90 to 100 DEG C, and cooling; (4) cutting into slices; (5)blanching;(6) performing heat pump drying; (7) putting the hot-air dried potato chips into a microwave oven for two-stage microwave, and reducing the water content of the potato chips to be 2 to 4 percent; (8) seasoning and packaging: conveying the microwaved potato chips into a roller seasoning machine to season the potato chips. According to theprocessing technology of the potato chips provided by the invention, the nutrient content loss is less, the nutritive value is high, the health-care effects of improving the human immunity and lowering the cholesterol are realized, and the prepared potato chips are good in crisp degree, good in taste, and long in quality guarantee period.

Description

technical field [0001] The invention relates to the technical field of potato processing, in particular to a processing technology of potato chips. Background technique [0002] Potato chips refer to snacks made of potatoes. The main raw material is potatoes, which are rich in B vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose. They also contain trace elements, amino acids, proteins, fats and high-quality Nutrients such as starch. [0003] The traditional method of processing potato chips is to cut potatoes into thin slices, then fry or bake them until they are crispy and seasoned. Some of the fried potato chips are soft, some are burnt, the yield is low, the oil content is high, the nutrients are less retained, the crispness is lacking, and the taste is poor; and the potato chips are fried at high temperature, and the fried potato chips contain oil The amount is usually about 30%, which is a high-oil and high-salt food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L19/00A23L5/10A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/324A23V2200/3262A23V2300/10
Inventor 赵新友
Owner 赵新友
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