Green-apple-flavor potato chips and making method thereof

A production method, green apple technology, applied in the field of food processing, can solve the problems of high sugar and fat content, not suitable for healthy diet, and cannot be stored for a long time, so as to achieve crisp taste, inhibit microbial growth, and increase appetite.

Inactive Publication Date: 2016-12-14
NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the addition of too many food additives and the repeated high-temperature heating process, the potato chips made by the traditional method have their own nutrients destroyed in a large amount, and also have the problem of high sugar and fat content, which is not suitable for the current situation of advocating healthy diet. trend
The taste of fresh potatoes is relatively simple when eaten, and as a staple food or dish, it cannot be stored for a long time after production

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present invention provides a green apple-flavored potato chip, comprising the following parts by weight of raw materials, 50 parts of potatoes, 5 parts of green apple sauce, 40 parts of egg white, and 3 parts of water; the green apple sauce comprises the following parts by weight of raw materials, 90 parts of green apple , 1 part of fructose, 1 part of honey, 0.3 part of salt, 0.1 part of pepper, 6 parts of peanut oil, 0.02 part of citric acid. The peanut oil is cold pressed oil.

[0038] Manufacturing method of this embodiment:

[0039] 1) According to the above weight ratio, select a potato that is intact, insect-free and disease-free, with an amylose content of 25%, washed and peeled, and steamed in a steamer for 20 minutes to soften the potato and set aside; the egg white is beaten to 80% ,spare;

[0040] 2) According to the above weight ratio, choose fresh green apples, wash them, cut into small pieces, beat them into a syrup, pour them into a stainless steel pot, a...

Embodiment 2

[0046] The present invention provides a green apple flavored potato chip, comprising the following parts by weight of raw materials, 70 parts of potatoes, 15 parts of green apple sauce, 60 parts of egg white, and 10 parts of water; the green apple sauce comprises the following parts by weight of raw materials, 95 parts of green apple , 3 parts of fructose, 1 part of honey, 1 part of salt, 0.8 part of pepper, 12 parts of peanut oil, 0.08 part of citric acid. The peanut oil is cold pressed oil.

[0047] Manufacturing method of this embodiment:

[0048] 1) According to the above weight ratio, select intact and disease-free potatoes with 40% amylose content, wash and peel them, put them in a steamer and steam for 20 minutes to soften the potatoes and set aside; beat the egg white to 80% ,spare;

[0049] 2) According to the above weight ratio, choose fresh green apples, wash them, cut into small pieces, beat them into a stainless steel pot, add fructose, honey, citric acid, peanut oil, ...

Embodiment 3

[0055] The present invention provides a green apple flavored potato chip, comprising the following parts by weight of raw materials, 60 parts of potatoes, 10 parts of green apple sauce, 50 parts of egg white, and 6 parts of water; the green apple sauce comprises the following parts by weight of raw materials, 92 parts of green apple , 2 parts of fructose, 2 parts of honey, 0.6 parts of salt, 0.5 parts of pepper, 10 parts of peanut oil, 0.06 parts of citric acid. The peanut oil is cold pressed oil.

[0056] Manufacturing method of this embodiment:

[0057] 1) According to the above weight ratio, select a potato that is intact and disease-free and contains 30% amylose, washed and peeled, and steamed in a steamer for 20 minutes to soften the potato and set aside; beat the egg white to 80% ,spare;

[0058] 2) According to the above weight ratio, choose fresh green apples, wash them, cut them into small pieces, mash them into a stainless steel pot, add fructose, honey, citric acid, pean...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses green-apple-flavor potato chips. The green-apple-flavor potato chips are prepared from, by weight, 50-70 parts of potatoes, 5-15 parts of green apple pulp, 40-60 parts of egg white and 3-10 parts of water. The green apple pulp is prepared from, by weight, 90-95 parts of green apples, 1-3 parts of fructose, 1-3 parts of honey, 0.3-1 part of salt, 6-12 parts of peanut oil and 0.02-0.08 part of citric acid, wherein the peanut oil is cold-rolled oil. The invention further discloses a making method of the green-apple-flavor potato chips. The making method includes the steps of raw material selection; potato cooking; green apple sauce decocting; feed stirring and compressing; discharged material slicing; baking; cooling and packaging.

Description

Technical field [0001] The invention relates to a food processing technology, in particular to a potato chip and a preparation method thereof. Background technique [0002] Potato chips are a kind of food made from potatoes as the main raw material and puffed by baking, frying, microwave or extrusion. Because of its convenient eating, easy to digest, crispy and delicious, and suitable for all ages, it is favored by consumers; and the potato itself is rich in nutrients, rich in dietary fiber and B vitamins, not only can promote intestinal peristalsis, help defecation, It can also protect the skin and delay cell aging and oxidation. However, due to the addition of too many food additives and repeated high-temperature heating processes, potato chips made by traditional methods have a large amount of nutrients destroyed. At the same time, they also have the problem of high sugar and fat content, which is not suitable for the current promotion of healthy eating. trend. Fresh potato...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L33/10A23L19/00
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap