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Rambutan potato chip and preparation method thereof

A technology of red hair and potato chips, which is applied to food ingredients as taste improver, food forming, food science and other directions, can solve the problems of single taste of potato chips and the need to be enriched and strengthened in nutrients, so as to achieve simple process and rich nutrition. Ingredient, easy to promote the effect of application

Inactive Publication Date: 2016-12-21
何根生
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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 rambutan potato chip, comprising the following raw materials in proportions by weight: 20 parts of rambutan, 80 parts of mashed potatoes, 15 parts of corn flour, 15 parts of wheat flour, 2 parts of salt, 2 parts of maltitol, appropriate amount of water, poria cocos 3 parts, 2 parts of michelia flower, 1 part of lychee grass, 1 part of ginkgo biloba, 1 part of dandelion, 2 parts of sea cucumber peptide;

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

[0020] (1) cleaning and removing impurities from rambutan, adding 3 times of water to make a slurry to obtain rambutan pulp;

[0021] (2) Wash and mix Poria cocos, miraculous flowers, lychee grass, ginkgo biloba leaves, and dandelion, 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 a nutrient solution;

[0022] (3) Mix the rambutan syrup obtained in step (1) with the nutrient solution obtained in step (2), add s...

Embodiment 2

[0028] A kind of rambutan potato chip, it is characterized in that, comprises the raw material of following proportioning by weight: 30 parts of rambutan, 100 parts of mashed potatoes, 20 parts of corn flour, 20 parts of wheat flour, 4 parts of salt, 4 parts of maltitol, Appropriate amount of water, 6 parts of poria cocos, 3 parts of michelia flower, 2 parts of lychee grass, 2 parts of ginkgo biloba, 3 parts of dandelion, 6 parts of sea cucumber peptide;

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

[0030] (1) cleaning the rambutan and removing impurities, adding 5 times of water to make a slurry to obtain rambutan pulp;

[0031] (2) Wash and mix Poria cocos, michelia, lychee grass, ginkgo biloba, and dandelion, 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 rambutan syrup obtained in step (1) with the nutrient solution o...

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Abstract

The invention discloses a rambutan potato chip which comprises the following materials of rambutan, mashed potatoes, corn flour, wheat flour, edible salt, maltitol, water, poria cocos, magnolia figo, salvia plebeian, ginkgo leaf, dandelion and sea cucumber polypeptide. An adopted preparation method comprises the following specific steps: (1) preparing rambutan juice; (2) preparing a nutrient solution; (3) preparing a nutritional sauce; (4) preparing a chip base; (5) preparing an oil fried chip; (6) centrifuging the oil fried chip to deoil, spreading the nutritional sauce, and packaging in vacuum to obtain a finished product. The rambutan potato chip keeps the nutritional ingredient of the potato to the greatest extent; vegetables, fruits and coarse cereals like the rambutan and wheat are added, and the poria cocos and the sea cucumber polypeptide with higher nutritional values are taken as the materials of the chip, so that the nutritional ingredients of the chip are greatly enriched, the prepared chip is good in taste and has a certain healthcare effect.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L33/10A23L33/105A23L33/18A23L27/60A23P30/10A23P20/15
CPCA23V2002/00A23V2250/2122A23V2200/14
Inventor 何根生
Owner 何根生
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