Apple-flavor potato chip and preparation method thereof

A technology for potato chips and apples, which is applied in the field of apple-flavored potato chips and its preparation, which can solve the problems of lack of diverse nutritional and health care ingredients, single taste of potato chips, etc., increase nutritional value, taste and flavor, simple process, and easy degreasing effect of effect

Inactive Publication Date: 2016-12-07
谢芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a snack food, potato chips are loved by teenagers and children because of their delicious taste. Nowadays, healthy, nutritious and green foods are gradually becoming the mainstream of consumption. However, the existing potato chips have a single taste and lack diverse nutritional and health ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] An apple-flavored potato chip, comprising the following raw materials in parts by weight: 90 parts of mashed potatoes, 15 parts of taro powder, 15 parts of red bean powder, 3 parts of spirulina powder, and 5 parts of seasoning; the seasoning includes the following parts by weight Proportioned raw materials: 10 parts of apple juice, 1 part of sucrose, 2 parts of table salt, 0.3 part of chicken essence, 0.2 part of clove powder, 0.2 part of pectin powder, and 0.2 part of salvia miltiorrhiza powder; the preparation method adopted includes the following specific steps:

[0016] (1) Mix mashed potato, taro powder, red bean powder, and spirulina powder with water to form a lump, press it into a thin slice with a thickness of 1 mm, put it into a steamer, and air-dry it after maturity to obtain a potato chip base;

[0017] (2) frying the potato chip blanks obtained in step (1) at an oil temperature of 120-130°C for 5-10 seconds, so that the surface of the potato chips is golden ...

Embodiment 2

[0022] An apple-flavored potato chip, comprising the following raw materials in parts by weight: 100 parts of mashed potatoes, 30 parts of taro powder, 30 parts of red bean powder, 8 parts of spirulina powder, and 10 parts of seasoning; the seasoning includes the following parts by weight Proportioned raw materials: 15 parts of apple juice, 2 parts of sucrose, 4 parts of table salt, 0.5 part of chicken essence, 0.5 part of clove powder, 0.5 part of pectin powder, and 0.5 part of salvia miltiorrhiza powder; the preparation method adopted includes the following specific steps:

[0023] (1) Mashed potato, taro powder, red bean powder, and spirulina powder are mixed evenly with water and made into agglomerates, pressed into thin slices with a thickness of 2mm with a mold, then put into a steamer, and air-dried after maturity to obtain potato chips;

[0024] (2) frying the potato chip blanks obtained in step (1) at an oil temperature of 120-130°C for 5-10 seconds, so that the surfac...

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PUM

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Abstract

The invention discloses an apple-flavor potato chip and a preparation method thereof. The apple-flavor potato chip is prepared from the following raw materials in parts by weight: mashed potatoes, taro powder, red bean powder, spirulina powder and seasoning; the used preparation method comprises the following steps that (1) the mashed potatoes, the Taro powder, the red bean powder and the spirulina powder are added with water and are uniformly mixed to be pressed into a block mass; the block mass is pressed into thin slices by a mold; the thin slices are put into a steam box and are air-dried to obtain potato chip blanks; (2) the potato chip blanks obtained in the first step are deep-fried for 5s to 10s at the oil temperature of 120 to 130 DEG C to obtain deep-fried potato chips; (3) the deep-fried potato chips obtained in the second step are subjected to centrifugal deoiling; the seasoning is uniformly spread on the potato chip surfaces; vacuum package is performed to obtain the apple-flavor potato chips. Mutton meal is added into the product, so that the nutritive value and the mouthfeel flavor of the potato chip are improved; the process is simple; the skills are easily mastered; the investment is little; the effect taking is fast; the wide popularization is convenient.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to an apple-flavored potato chip and a preparation method thereof. Background technique [0002] Potato chips occupy an important position in my country's non-staple food industry, with high nutritional value and medicinal value. The ingredients contained in general fresh potatoes: starch 9-20, protein 1.5-2.3, fat 0.1-1.1, crude fiber 0.6 -0.8. Nutrients contained in 100g potatoes: calories 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, Nick Acid 0.4-1.1mg. It is also rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose, and contains nutrients such as trace elements, amino acids, proteins, fats and high-quality starch. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a n...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L19/18A23L33/10
CPCA23V2002/00
Inventor谢芳
Owner谢芳