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Water chestnut potato chip and preparation method thereof

A water chestnut potato, water chestnut technology is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of single taste of potato chips, and the nutritional components need to be enriched and strengthened, and achieves simple process and rich nutrition. Ingredient, easy to promote the effect of application

Inactive Publication Date: 2017-01-04
方民宇
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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

[0018] A water chestnut potato chip, comprising the following raw materials in proportion by weight: 20 parts of water chestnuts, 80 parts of mashed potatoes, 15 parts of corn flour, 15 parts of almond flour, 2 parts of salt, 2 parts of fructose, appropriate amount of water, 3 parts of poria cocos, eggs 2 parts of flower, 1 part of sage, 1 part of linden leaf, 1 part of chicken bone incense, 2 parts of konjac powder;

[0019] The preparation method adopted comprises the following specific steps:

[0020] (1) Clean and remove impurities from the water chestnuts, add 3 times of water and make a slurry to obtain water chestnut juice;

[0021] (2) Wash and mix Poria cocos, frangipani, sage, linden leaf, and chicken bone incense, 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;

[0022] (3) Mix the water chestnut syrup obtained in step (1) with the nutrient solution obtained in step (...

Embodiment 2

[0028] A water chestnut potato chip, characterized in that it comprises the following raw materials in proportion by weight: 30 parts of water chestnuts, 100 parts of mashed potatoes, 20 parts of corn flour, 20 parts of almond flour, 4 parts of table salt, 4 parts of fructose, appropriate amount of water, Poria cocos 6 parts, 3 parts plumeria, 2 parts sage, 2 parts linden leaves, 3 parts chicken bone incense, 6 parts konjac powder;

[0029] The preparation method adopted comprises the following specific steps:

[0030] (1) Clean and remove the water chestnuts, add 5 times of water to make a slurry, and obtain the water chestnut juice;

[0031] (2) Wash and mix Poria cocos, frangipani, sage, linden leaf, and chicken bone incense, 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;

[0032] (3) Mix the water chestnut syrup obtained in step (1) with the nutrient solution obtained in s...

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Abstract

The invention discloses a water chestnut potato chip, which is prepared from the following raw materials including water chestnut, potato paste, corn flour, almond powder, table salt, fructose, water, tuckahoe, pagada tree, salvia japonica, Linden leaves, croton crassifolius and konjaku flour. A used preparation method comprises the following concrete steps of (1) preparing water chestnut slurry; (2) preparing nutrition liquid; (3) preparing nutrition bechamel; (4) preparing a potato chip blank; (5) preparing an oil-fried potato chip; (6) after the centrifugal deoiling on the oil-fried potato chip, smearing the nutrition bechamel; performing vacuum packaging to obtain a finished product. The water chestnut potato chip has the advantages that the nutrition ingredients of potatoes per se are maintained to the maximum degree; through the addition of vegetable, fruit and coarse cereals such as the water chestnut and almond, the tuckahoe, konjaku flour and the like with high nutrition values are used as raw materials of the potato chips, so that the nutrition ingredients of the potato chip are greatly enriched; the manufactured potato chip has delicious taste; a certain health care effect is achieved.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to water chestnut 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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IPC IPC(8): A23L19/18A23L33/10A23L33/105A23L5/10A23L5/20
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 方民宇
Owner 方民宇
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