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Enteromorpha potato chips and processing method thereof

A technology of potato chips and Enteromorpha, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients, etc., to achieve the effects of reducing additives, improving sensory properties, and reducing production costs

Inactive Publication Date: 2016-07-27
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese researchers have also explored the development of new enteromorpha food, but it is still in the initial stage

Method used

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  • Enteromorpha potato chips and processing method thereof
  • Enteromorpha potato chips and processing method thereof
  • Enteromorpha potato chips and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The ratio of Enteromorpha potato chips is: Enteromorpha powder 50g, potato chips 850g, salt 30g, vinegar 10g, white sugar 30g, fresh orange juice 15g, cumin powder 15g as shown in the following table:

[0030] Nutritional composition table (per 100 grams)

[0031]

[0032]

Embodiment 2

[0034] The ratio of Enteromorpha potato chips is: Enteromorpha powder 70g, potato chips 830g, salt 30g, vinegar 10g, white sugar 30g, fresh orange juice 25g, cumin powder 5g, as shown in the following table:

[0035] Nutritional composition table (per 100 grams)

[0036]

[0037]

Embodiment 3

[0039]The ratio of Enteromorpha potato chips is: Enteromorpha powder 50g, potato chips 880g, salt 20g, vinegar 5g, white sugar 25g, fresh orange juice 15g, cumin powder 5g as shown in the following table:

[0040] Nutritional composition table (per 100 grams)

[0041]

[0042]

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Abstract

The invention relates to the field of food, in particular to enteromorpha potato chips and a processing method thereof.The potato chips are full of seafood flavor, tasty in sour and sweet taste and slightly salty.The potato chips are golden matched with emerald green, and the color is very attractive and promotes appetite.The potato chips are unique in flavor, and have rich enteromorpha fresh flavor, and with the aromatic odor of orange juice, the potato chips can enable people to be full of energy and enhance appetite.Crisping of the potato chips is matched with flexibility of syrup, softness and hardness of the crisping sense are combined, and innovation and interest are added.The potato chips are safe and healthy, aginomoto and other hazardous substances are not added, and all indexes of enteromorpha powder conform to national safety standards.The potato chips are abundant in nutrition, and malnutrition, obesity and hazardous substance intake and other negative health problems caused when people eat a large number of potato chips are relieved.The potato chips have the healthcare function.

Description

technical field [0001] The patent relates to the field of food, in particular to an Enteromorpha potato chips and a preparation method thereof. Background technique [0002] Seaweed is known as "sea vegetables" and "longevity vegetables", and is a natural green organic alkaline food. Enteromorpha is high in protein, high in dietary fiber, low in fat, low in energy, and rich in minerals and vitamins. It is an ideal raw material for natural nutritious food. Enteromorpha has been considered edible and medicinal algae since ancient times. Enteromorpha as food has been studied internationally. For example, in Japan, Enteromorpha powder and Enteromorpha tablets are widely used in various foods as food ingredients or nutritional additives. Chinese researchers have also explored the development of new Enteromorpha food, but it is still in the initial stage. The continuous outbreak of green tide disasters in my country in recent years has caused many serious social and ecological ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L17/60A23L33/00
CPCA23V2002/00A23V2200/16A23V2200/14A23V2200/30A23V2200/32A23V2200/332
Inventor 赵明林于克锋何培民蔡春尔
Owner SHANGHAI OCEAN UNIV
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