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Banana favor potato chips and preparing method thereof

A technology of potato chips and bananas, applied in food ingredients as taste improvers, functions of food ingredients, food forming, etc., can solve the problems of lack of diverse nutritional and health ingredients, single taste of potato chips, etc., to increase nutritional value and Taste and flavor, simple process, and the effect of avoiding the loss of nutrients

Inactive Publication Date: 2016-12-21
谢桂生
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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] A banana-flavored potato chip, comprising the following raw materials in proportion by weight: 90 parts of mashed potatoes, 15 parts of corn flour, 15 parts of coix seed powder, 3 parts of spirulina powder, and 5 parts of seasoning; the seasoning includes the following weight Raw materials in part ratio: 10 parts of banana powder, 1 part of white granulated sugar, 2 parts of table salt, 0.3 part of chicken essence, 0.2 part of ginger powder, 0.2 part of fragrant fruit powder, and 0.2 part of clove powder; the preparation method adopted includes the following specific steps:

[0016] (1) Mix mashed potato, corn flour, coix seed 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 blank;

[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 ...

Embodiment 2

[0022] A banana-flavored potato chip, comprising the following raw materials in proportion by weight: 100 parts of mashed potato, 30 parts of corn flour, 30 parts of coix seed powder, 8 parts of spirulina powder, and 10 parts of seasoning; the seasoning includes the following weight Raw materials in part ratio: 15 parts of banana powder, 2 parts of white granulated sugar, 4 parts of table salt, 0.5 part of chicken essence, 0.5 part of ginger powder, 0.5 part of fragrant fruit powder, and 0.5 part of clove powder; the preparation method adopted includes the following specific steps:

[0023] (1) Mix mashed potato, corn flour, coix seed powder, and spirulina powder with water to form a lump, press it into a thin slice with a thickness of 2mm, put it into a steamer, and air-dry it after maturity to obtain a potato chip blank;

[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 surface of the potato chips ...

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Abstract

The invention discloses banana flavor potato chips and a preparing method thereof. The banana flavor potato chips are prepared by weight from mashed potatoes, corn flour, coix seed powder, spirulina powder and seasoning. The preparing method comprises the following steps that firstly, water is added into mashed potatoes, corn flour, coix seed powder and spirulina powder, the mixture is mixed evenly and made into blocks, the blocks are pressed into slices with a mold, the slices are put into a steam box, cooked and then air dried, and potato chip blanks are obtained; secondly, the potato chip blanks obtained in the first step are fried for 5-10 s with the oil temperature controlled to be 120-130 DEG C, and fried potato chips are obtained; thirdly, the fried potato chips obtained the second step are centrifuged to remove oil, the seasoning is evenly scattered on the surfaces of the potato chips, vacuum packaging is carried out, and the banana flavor potato chips are obtained. Banana powder is added into the product, and the nutritional value, the taste and the flavor of the potato chips are increased; the process is simple, the technology is easy to master, investment is small, effect taking is fast, and general popularization is convenient.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to a banana-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 & Authority Applications(China)
IPC IPC(8): A23L19/18A23L33/10A23L27/14A23P30/10
CPCA23V2002/00A23V2200/324A23V2200/14
Inventor 谢桂生
Owner 谢桂生
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