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Roxburgh rose potato chip and preparation method thereof

A technology for potato chips and prickly pear, which is applied to the field of prickly pear potato chips and their preparation, can solve the problems that nutritional components need to be enriched and strengthened, and the taste of potato chips is single, and achieves the effects of rich nutritional components, simple process, and easy popularization and application.

Inactive Publication Date: 2016-11-16
涂爱妹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, healthy, nutritious and green food is gradually becoming the mainstream of consumption, but the existing potato chips have a single taste, and the nutritional content needs to be enriched and strengthened

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A prickly pear potato chip, comprising the following raw materials in proportions by weight: 20 parts of prickly pear, 80 parts of mashed potato, 15 parts of black rice flour, 15 parts of black pine nut kernel powder, 2 parts of table salt, 2 parts of fructose, appropriate amount of water, Korean 3 parts of ginseng, 2 parts of chamomile, 1 part of evening primrose, 1 part of stevia leaf, 1 part of vine, 2 parts of gorgon powder;

[0019] The preparation method adopted comprises the following specific steps:

[0020] (1) Clean and remove impurities from Rosa roxburghii, add 3 times of water to make a slurry, and obtain Rosa roxburghii juice;

[0021] (2) Wash and mix Korean ginseng, chamomile, evening primrose, stevia leaves, and vine, add 7 times of water to soak at room temperature for 6-10 hours, then heat and decoct at 60-70°C for 1 hour, filter to obtain nutrition liquid;

[0022] (3) Mix the Rosa roxburghii juice obtained in step (1) with the nutrient solution ob...

Embodiment 2

[0028] A kind of prickly pear potato chip, it is characterized in that, comprises the raw material of following proportioning by weight: 30 parts of prickly pear, 100 parts of mashed potatoes, 20 parts of black rice flour, 20 parts of black pine nut kernel powder, 4 parts of salt, 4 parts of fructose, Appropriate amount of water, 6 parts of Korean ginseng, 3 parts of chamomile, 2 parts of evening primrose, 2 parts of stevia leaves, 3 parts of vine, 6 parts of Gorgon seed powder;

[0029] The preparation method adopted comprises the following specific steps:

[0030] (1) Clean and remove impurities from Rosa roxburghii, add 5 times of water to make a slurry, and obtain Rosa roxburghii juice;

[0031] (2) Wash and mix Korean ginseng, chamomile, evening primrose, stevia leaves, and vine, add 4 times of water to soak at room temperature for 6-10 hours, then keep the temperature at 60-70°C for 2 hours, filter to obtain nutrition liquid;

[0032] (3) Mix the Rosa roxburghii juice ...

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Abstract

The invention discloses a roxburgh rose potato chip which comprises roxburgh rose, mashed potatoes, black rice flour, black pine kernel flour, salt, fructose, water, Korean ginseng, chamomile, evening primrose, stevia leaves, piper kadsura and Gorgon fruit flour. A preparation method includes the particular steps: (1) preparing roxburgh rose juice; (2) preparing nutrient solution; (3) preparing nutrient sauce; (4) preparing a potato chip blank; (5) preparing a fried potato chip; (6) centrifugally deoiling the fried potato chip, smearing the nutrient sauce and performing vacuum packaging to obtain a finished product. Nutrient components of the potatoes are maximally retained, the nutrient components of the potato chip are greatly enriched by adding vegetable and fruit coarse cereals and taking the Korean ginseng and the Gorgon fruit flour with high nutrient values as raw materials of the potato chip, and the prepared potato chip is fragrant and delicious in taste and has a certain healthcare function.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to a prickly pear potato chip and a preparation method thereof. Background technique [0002] Potato chips occupy an important position in my country's non-staple food industry. They have high nutritional value and medicinal value. They are rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose. They contain trace elements, Nutrient elements such as amino acid, protein, fat and high-quality starch. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can provide a large amount of heat energy for human beings. [0003] Potato chips are usually processed by frying, and the oil content in the finished product is between 30% and 40%. necessary. Moreover, with the ...

Claims

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Application Information

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IPC IPC(8): A23L19/15A23L19/18A23L19/00
Inventor 涂爱妹
Owner 涂爱妹
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