Pumpkin potato chips and preparation method thereof

A potato chip and pumpkin technology is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, which can solve the problems of single taste of potato chips and the need to be enriched and strengthened in nutrients, and achieve simple process and rich nutrition. Easy-to-understand effects of ingredients and techniques

Inactive Publication Date: 2016-12-07
陈雯
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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 pumpkin potato chip, comprising the following raw materials in proportion by weight: 20 parts of pumpkin, 80 parts of mashed potatoes, 15 parts of sorghum flour, 15 parts of red bean flour, 2 parts of salt, 2 parts of maltitol, appropriate amount of water, 3 parts of burdock, 2 parts of apple blossom, 1 part of sage, 1 part of jujube leaf, 1 part of spearmint, 2 parts of schisandra powder;

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

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

[0021] (2) Wash and mix burdock, apple blossom, sage, sour jujube leaves and spearmint, add 7 times of water and soak at room temperature for 6-10 hours, then heat and decoct at 60-70°C for 1 hour, filter to obtain nutrient solution;

[0022] (3) Mix the pumpkin juice obtained in step (1) with the nutrient solution obtained in step (2), add salt and maltitol, stir evenly, and co...

Embodiment 2

[0028] A pumpkin potato chip, characterized in that it comprises the following raw materials in proportions by weight: 30 parts of pumpkin, 100 parts of mashed potatoes, 20 parts of sorghum flour, 20 parts of red bean flour, 4 parts of salt, 4 parts of maltitol, appropriate amount of water, 6 parts of burdock, 3 parts of apple blossom, 2 parts of sage, 2 parts of jujube leaves, 3 parts of spearmint, 6 parts of schisandra powder;

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

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

[0031] (2) Wash and mix burdock, apple blossom, sage, sour jujube leaves and spearmint, add 4 times of water and soak at room temperature for 6-10 hours, then heat and decoct at 60-70°C for 2 hours, filter to obtain nutrient solution;

[0032] (3) Mix the pumpkin juice obtained in step (1) with the nutrient solution obtained in step (2), add salt and ma...

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PUM

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Abstract

The present invention discloses pumpkin potato chips. The pumpkin potato chips comprise the following raw materials: pumpkins, smashed potatoes, sorghum powder, red bean powder, edible salt, maltitol, water, arctium lappa roots, apple flowers, sages, ziziphus jujuba var. spinosa leaves, mentha spicata, and fructus schizandrae powder. A used preparation method comprises the following specific steps: (1) pumpkin slurry juice is prepared; (2) nutrient solution is prepared; (3) nutritional seasoning sauce is prepared; (4) potato chip bases are prepared; (5) oil-fried potato chips are prepared; and (6) the oil-fried potato chips are centrifuged and de-oiled, the nutritional seasoning sauce is applied, and the potato chips are vacuum packaged to obtain the finished products. The preparation method maximally preserves the own nutritional ingredients of the potatoes. By adding the pumpkins, red beans and other vegetables, fruits and coarse grains and also using the arctium lappa roots, fructus schizandrae powder, etc. with relatively high nutritional values as raw materials for the potato chips, the preparation method greatly enriches the nutritional contents of the potato chips. The prepared potato chips are fragrant and delicious in tastes and have a certain health-care role.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to a pumpkin 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 impro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 陈雯
Owner 陈雯
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