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Coix chinensis potato chips and preparation method thereof

A technology of barley potato chips and potato chips, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of single taste of potato chips and the need to enrich and strengthen nutritional components, and achieve simple process, The effect of rich nutritional ingredients and easy-to-master technology

Inactive Publication Date: 2017-01-04
何清霞
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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 barley potato chip, comprising the following raw materials in proportion by weight: 20 parts of barley, 80 parts of mashed potatoes, 15 parts of yellow rice flour, 2 parts of salt, 2 parts of stevioside, appropriate amount of water, 3 parts of angelica, 2 parts of sweet-scented osmanthus, summer 1 part of subtilis, 1 part of burdock leaf, 1 part of amaranth, 2 parts of sea cucumber peptide;

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

[0021] (1) Stir-fry the barley with a slow fire until it is cooked and fragrant, and then put it into a grinder for grinding to obtain barley powder;

[0022] (2) Wash and mix angelica, osmanthus, Prunella vulgaris, burdock leaves, and amaranth, add 7 times of water and 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 evenly, and con...

Embodiment 2

[0029] A barley potato chip, characterized in that it comprises the following raw materials in proportions by weight: 30 parts of barley, 100 parts of mashed potatoes, 20 parts of yellow rice flour, 4 parts of salt, 4 parts of stevia, appropriate amount of water, 6 parts of angelica, osmanthus 3 parts, 2 parts of Prunella vulgaris, 2 parts of burdock leaf, 3 parts of amaranth, 6 parts of sea cucumber peptide;

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

[0031] (1) Stir-fry the barley with a slow fire until it is cooked and fragrant, and then put it into a grinder for grinding to obtain barley powder;

[0032] (2) Wash Angelica, Osmanthus fragrans, Prunella vulgaris, Burdock leaves, and Amaranth after washing, 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 ;

[0033] (3) adding salt and stevioside to the nutrient solution obtained in step (2)...

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PUM

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Abstract

The invention discloses coix chinensis potato chips, prepared from the following raw materials: coix chinensis, mashed potatoes, millet flour, table salt, stevioside, water, Chinese angelica, sweet osmanthus flower, spica prunellae, burdock leaves, flos gomphrenae and sea cucumber polypeptide; a preparation method of the coix chinensis potato chips comprises the following specific steps: (1) preparing coix chinensis powder; (2) preparing a nutritional solution; (3) preparing nutritional sauce; (4) preparing a semi-finished product of potato chips; (5) preparing fried potato chips; (6) carrying out centrifugal deoiling on the fried potato chips, then smearing the nutritional sauce onto the potato chips, and carrying out vacuum packaging to obtain a finished product. The coix chinensis potato chips maintain the nutritional ingredients of potatoes to the utmost extent; coarse cereals such as the coix chinensis are added into the coix chinensis potato chips, and the Chinese angelica, the sea cucumber polypeptide and the like which have higher nutritive values are taken as raw materials of the potato chips, so that the nutritional ingredients of the potato chips are greatly enriched; the prepared potato chips are delicious and have a certain health care function.

Description

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

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L7/10A23L33/105A23L33/18A23L5/10A23L5/20
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/55
Inventor 何清霞
Owner 何清霞
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