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Mung bean potato chip and preparation method thereof

A potato chip and mung bean technology is applied in the directions of food ingredients as taste improver, function of food ingredients, food ingredients containing natural extracts, etc. Simple, nutrient-rich, easy-to-master effect

Inactive Publication Date: 2017-01-04
昝建琴
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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

[0019] A kind of mung bean potato chips, comprising the following raw materials in proportion by weight: 20 parts of mung beans, 80 parts of mashed potatoes, 15 parts of pearl rice flour, 2 parts of salt, 2 parts of stevioside, appropriate amount of water, 3 parts of Panax notoginseng, 2 parts of chrysanthemum, 1 part rejuvenation grass, 1 part ginseng leaf, 1 part corn silk, 2 parts spirulina powder;

[0020] The preparation method adopted comprises the following specific steps:

[0021] (1) Stir-fry the mung beans until they are cooked and fragrant, and then put them into a grinder for grinding to obtain mung bean powder;

[0022] (2) Wash and mix Panax notoginseng, chrysanthemum, rejuvenation grass, ginseng leaves, and corn silk, 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 nutrient solution ;

[0023] (3) adding salt and stevioside to the nutrient solution obtained in step (2), stirring even...

Embodiment 2

[0029] A mung bean potato chip, characterized in that it comprises the following raw materials in proportions by weight: 30 parts of mung beans, 100 parts of mashed potatoes, 20 parts of pearl rice flour, 4 parts of salt, 4 parts of stevioside, appropriate amount of water, 6 parts of Panax notoginseng, 3 parts of chrysanthemum, 2 parts of rejuvenation grass, 2 parts of ginseng leaves, 3 parts of corn silk, 6 parts of spirulina powder;

[0030] The preparation method adopted comprises the following specific steps:

[0031] (1) Stir-fry the mung beans until they are cooked and fragrant, and then put them into a grinder for grinding to obtain mung bean powder;

[0032] (2) Wash and mix Panax notoginseng, chrysanthemum, rejuvenation grass, ginseng leaves, and corn silk, add 4 times the 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 ;

[0033] (3) adding salt and stevioside to the nutrient solutio...

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Abstract

The invention discloses a mung bean potato chip. The mung bean potato chip is prepared from the following raw materials: mung bean, mashed potatoes, pearl rice noodles, table salt, stevioside, water, radix notoginseng, flos chrysanthemi, herba rhodobryi rosei, ginseng leaf, corn stigma and spirulina powder. A preparation method adopted by the mung bean potato chip comprises the following specific steps: firstly, preparing mung bean flour; secondly, preparing a nutrient solution; thirdly, preparing nutritional seasoning sauce; fourthly, preparing a potato chip blank; fifthly, preparing fried potato chips; sixthly, centrifugally deoiling the fried potato chips, then smearing the nutritional seasoning sauce, and performing vacuum packaging, thus obtaining a finished product. According to the mung bean potato chip disclosed by the invention, nutritional ingredients of potatoes are retained to the maximum extent, coarse grains such as the mung bean are added, and the radix notoginseng and the spirulina powder which have higher nutritive value are used as raw materials of the potato chips, so that nutritional ingredients of the potato chips are greatly enriched; the prepared potato chip is delicious in taste and has a certain health-care effect.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to mung bean potato chips 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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IPC IPC(8): A23L19/18A23L7/10A23L25/00A23L17/60A23L33/10A23L33/105A23L5/10A23L5/20
CPCA23V2002/00A23V2200/30A23V2200/14A23V2250/21
Inventor 昝建琴
Owner 昝建琴