Grapefruit-flavored potato chips and preparation method thereof

The technology of potato chips and grapefruit is applied to the field of grapefruit-flavored potato chips and the preparation thereof, which can solve the problems of lack of diverse nutritional and health care components, single taste of potato chips, etc., and achieves increased nutritional value and taste, simple process, and avoidance of nutritional ingredients. the drain effect

Inactive Publication Date: 2017-01-04
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 grapefruit-flavored potato chip, comprising the following raw materials in parts by weight: 90 parts of mashed potatoes, 15 parts of sorghum flour, 15 parts of barley flour, 3 parts of spirulina powder, and 5 parts of seasoning; the seasoning includes the following parts by weight Proportioned raw materials: 10 parts of pomelo juice, 1 part of white sugar, 2 parts of table salt, 0.3 part of monosodium glutamate, 0.2 part of orange peel powder, 0.2 part of pectin powder, and 0.2 part of cinnamon powder; the preparation method adopted includes the following specific steps:

[0016] (1) Mix mashed potato, sorghum flour, barley flour, and spirulina powder with water to form a lump, press it into a thin slice with a thickness of 1mm, 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 is ...

Embodiment 2

[0022] A grapefruit-flavored potato chip, comprising the following raw materials in parts by weight: 100 parts of mashed potatoes, 30 parts of sorghum flour, 30 parts of barley flour, 8 parts of spirulina powder, and 10 parts of seasoning; the seasoning includes the following parts by weight Proportioned raw materials: 15 parts of grapefruit juice, 2 parts of white sugar, 4 parts of table salt, 0.5 part of monosodium glutamate, 0.5 part of orange peel powder, 0.5 part of pectin powder, and 0.5 part of cinnamon powder; the preparation method adopted includes the following specific steps:

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

[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 ch...

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PUM

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Abstract

The invention discloses grapefruit-flavored potato chips and a preparation method thereof. The grapefruit-flavored potato chips are prepared from mashed potatoes, sorghum flour, adlay seed powder, spirulina powder and seasonings according to weight parts. The preparation method include the following steps of firstly, evenly mixing mashed potatoes, sorghum flour, adlay seed powder, spirulina powder and water to prepare balls, pressing the balls into thin slices through molds, putting the thin slices into a steamer to be steamed, and conducting air-drying to obtain semi-finished potato chip products; secondly, deeply frying the semi-finished potato chip products obtained in the first step in oil at 120-130 DEG C for 5-10 s to obtain fried potato chips; thirdly, centrifugally deoiling the fried potato chips obtained in the second step, evenly scattering the seasonings on the surfaces of the potato ships, and conducting vacuum packaging to obtain the grapefruit-flavored potato chips. Lamb meal is added to the products, and the nutritional value, taste and flavor of the potato chips are improved; the potato chips are simple in process, little in investment, rapid in effect and convenient to wide popularize, and the technology is easy to master.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to grapefruit-flavored potato chips 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L7/10A23L17/60A23L33/10A23L5/10A23L5/20
CPCA23V2002/00A23V2200/324
Inventor 谢桂生
Owner 谢桂生
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