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Potato chips with lemon taste and making method of potato chips

A technology of potato chips and lemon, which is applied in the field of lemon-flavored potato chips and its preparation, can solve the problems of lack of diverse nutritional and health care ingredients, single taste of potato chips, etc., increase nutritional value and taste flavor, simple process, easy to master technology Effect

Inactive Publication Date: 2017-01-04
谢芳
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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 lemon-flavored potato chip, comprising the following raw materials in parts by weight: 90 parts of mashed potatoes, 15 parts of flour, 15 parts of black rice flour, 3 parts of spirulina powder, and 5 parts of seasoning; the seasoning includes the following parts by weight The ratio of raw materials: 5 parts of citric acid, 1 part of white granulated sugar, 2 parts of table salt, 0.3 part of chicken essence, 0.2 part of xylitol, 0.2 part of turmeric powder, and 0.2 part of pectin powder; the preparation method adopted includes the following specific steps:

[0016] (1) Mashed potato, flour, black rice flour, and spirulina powder are mixed evenly with water and made into agglomerates, pressed into thin slices with a thickness of 1mm with a mold, then put into a steamer, and air-dried after maturity to obtain potato chip blanks;

[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 p...

Embodiment 2

[0022] A lemon-flavored potato chip, comprising the following raw materials in parts by weight: 100 parts of mashed potatoes, 30 parts of flour, 30 parts of black rice flour, 8 parts of spirulina powder, and 10 parts of seasoning; Raw materials: 8 parts of citric acid, 2 parts of white granulated sugar, 4 parts of table salt, 0.5 part of chicken essence, 0.5 part of xylitol, 0.5 part of turmeric powder, and 0.5 part of pectin powder; the preparation method adopted includes the following specific steps:

[0023] (1) Mashed potatoes, flour, black rice flour, and spirulina powder are mixed evenly with water and made into agglomerates, pressed into thin slices with a thickness of 2 mm with a mold, then put into a steamer, and air-dried after maturity to obtain potato chip blanks;

[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 is golden and the taste is crispy, so that fried...

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Abstract

The invention discloses potato chips with lemon taste and a making method of the potato chips. The potato chips comprise the following raw materials in parts by weight: potato paste, flour, black rice flour, spirulina powder and seasoning. The making method comprises the following steps: (1) adding water into the potato paste, the flour, the black rice flour and the spirulina powder, uniformly mixing, making block mass, pressing into thin pieces by using a mold, putting into a steamer, and after the block mass is well cooked, drying in air so as to obtain potato chip blanks; (2) frying the potato chip blanks obtained in the step (1) for 5-10 seconds in oil of 120-130 DEG C so as to obtain fried potato chips; (3) performing centrifugal deoiling on the fried potato chips obtained in the step (2), uniformly scattering the seasoning on the surfaces of the potato chips, and performing vacuum packaging, thereby obtaining the potato chips with the lemon taste. Due to addition of lentinus edodes powder, the nutrition values of the potato chips disclosed by the invention are increased, the taste and the flavor of the potato chips are improved, and the potato chips are simple in process, easy in technique handling, small in investment, rapid in effect taking and convenient to popularize.

Description

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

Claims

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Application Information

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