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Almond potato chips and preparation method thereof

A technology of almond kernels 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 nutritional components that need to be enriched and strengthened, and the taste of potato chips is single, so as to achieve rich nutritional components, The process is simple and easy to popularize and apply

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] An almond potato chips, comprising the following raw materials in proportion by weight: 20 parts of almonds, 80 parts of mashed potatoes, 15 parts of sticky rice flour, 2 parts of salt, 2 parts of stevia, appropriate amount of water, 3 parts of Agaricus blazei, 2 parts of chrysanthemum 1 part of chrysanthemum, 1 part of ginseng leaf, 1 part of pumpkin vine, 2 parts of spirulina powder;

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

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

[0022] (2) Wash and mix Agaricus blazei, chrysanthemum, chrysanthemum, ginseng leaves, and pumpkin vines, add 7 times of water to soak at room temperature for 6-10 hours, then heat and boil at 60-70°C for 1 hour, filter to obtain nutrition liquid;

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

Embodiment 2

[0029] An almond potato chip, characterized in that it comprises the following raw materials in proportions by weight: 30 parts of almond kernels, 100 parts of mashed potatoes, 20 parts of sticky rice flour, 4 parts of salt, 4 parts of stevioside, appropriate amount of water, 6 parts of Agaricus blazei 3 parts of chrysanthemum, 2 parts of chrysanthemum, 2 parts of ginseng leaves, 3 parts of pumpkin vine, 6 parts of spirulina powder;

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

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

[0032] (2) Wash and mix Agaricus blazei, chrysanthemum, chrysanthemum, ginseng leaves, and pumpkin vines, 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 nutrition liquid;

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

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PUM

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Abstract

The invention discloses almond potato chips. The almond potato chips comprise the following raw materials: almonds, mashed potatoes, rice flour, salt, stevioside, water, Agaricus subrufescens, chrysanthemums, bunge corydalis herbs, ginseng leaves, cushaw stems and spirulina powder. A preparation method comprises the specific steps as follows: (1) preparing almond powder; (2) preparing a nutrient solution; (3) preparing a nutritional sauce; (4) preparing potato chip blanks; (5) preparing fried potato chips; (6) applying the nutritional sauce after centrifugal deoiling of the fried potato chips, and performing vacuum packaging to obtain finished products. The nutrition facts of potatoes are maintained to the greatest extent, cereals such as the almonds and the like are added, and the Agaricus subrufescens, the spirulina powder and the like with higher nutritional values are taken as the raw materials of the potato chips, so that the nutrition facts of the potato chips are enriched greatly, and the prepared potato chips taste delicious and have certain health care effect.

Description

technical field [0001] The invention belongs to the technical field of potato chips processing, and in particular relates to almond kernel 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L25/00A23L7/10A23L17/60A23L31/00A23L33/105A23L5/10A23L5/20
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/208
Inventor 昝建琴
Owner 昝建琴
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