Unlock instant, AI-driven research and patent intelligence for your innovation.
Indian jujube-flavored potato chips and making method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of Indian jujube 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 nutrients, and achieve simple and rich technology Nutrients and effects that are easy to master
Inactive Publication Date: 2017-01-04
毕玮
View PDF2 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0018] An Indian jujube potato chip, comprising the following raw materials in proportions by weight: 20 parts of Indian dates, 80 parts of mashed potatoes, 15 parts of pearl rice flour, 15 parts of buckwheat flour, 2 parts of table salt, 2 parts of fructose syrup, appropriate amount of water, angelica 3 parts, 2 parts magnolia flower, 1 part jelly, 1 part acaciavine leaf, 1 part Jerusalem artichoke, 2 parts ginkgopowder;
[0019] The preparation method adopted comprises the following specific steps:
[0020] (1) Clean and remove impurities from the Indian date, add 3 times of water to make a slurry, and obtain the Indian date juice;
[0021] (2) Wash and mix angelica, magnolia, jelly, acaciavine leaves, and Jerusalem artichoke, 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 ;
[0022] (3) Mix the Indian jujube juice obtained in step (1) with the nutrient solution obtained in ...
Embodiment 2
[0028] An Indian jujube potato chip is characterized in that it comprises the following raw materials in proportions by weight: 30 parts of Indian jujube, 100 parts of mashed potatoes, 20 parts of pearl rice flour, 20 parts of buckwheat flour, 4 parts of table salt, 4 parts of fructose syrup, Appropriate amount of water, 6 parts of angelica, 3 parts of magnolia flower, 2 parts of jelly grass, 2 parts of acaciavine leaves, 3 parts of Jerusalem artichoke, 6 parts of ginkgo powder;
[0029] The preparation method adopted comprises the following specific steps:
[0030] (1) Clean and remove impurities from Indian jujube, add 5 times of water to make a pulp, and obtain Indian jujube juice;
[0031] (2) Wash and mix angelica, magnolia, jelly, acacia vine leaves, and Jerusalem artichoke, 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 ;
[0032] (3) Mix the Indian jujube juice obtain...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Property
Measurement
Unit
Thickness
aaaaa
aaaaa
Login to View More
Abstract
The invention discloses Indian jujube-flavored potato chips. The Indian jujube-flavored potato chips are made from Indian jujubes, mashed potatoes, pearl rice flour, buckwheat flour, salt, high fructose syrup, water, radix angelica sinensis, magnolia flowers, mesona blume, coralhead plant stems with leaves, jerusalem artichoke and ginkgopowder. A making method comprises the following specific steps that 1, Indian jujube pulp juice is made; 2, a nutritional solution is made; 3, nutritional bechamel is made; 4, potato chip blanks are made; 5, deep-fried potato chips are made; 6, the deep-fried potato chips are centrifuged for deoiling and smeared with the nutritional bechamel, vacuum packaging is conducted, and the finished product is obtained. According to the Indian jujube-flavored potato chips, the nutritional ingredients of potatoes are retained to the maximum limit; by adding vegetables, fruits and coarse cereals such as the Indian jujubes and the buckwheat and taking radix angelica sinensis, the ginkgopowder and the like which have the high nutritive value as the raw materials of the potato chips, the nutritional ingredients of the potato chips are greatly enriched, and the made potato chips are fragrant and delicious in taste and have a certain health-care effect.
Description
technical field [0001] The invention belongs to the technical field of potato chipprocessing, and in particular relates to Indian jujube 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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More