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Physalis alkekengi fried chips and preparation method thereof

A technology of mimosa fruit and fruit potato, applied in the field of mimosa potato chips and its preparation, can solve the problems of single taste of potato chips, enrichment and strengthening of nutritional components, etc., and achieve the effect of simple process, rich nutritional components, and easy popularization and application

Inactive Publication Date: 2017-01-04
何根生
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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 mimosa potato chip, comprising the following raw materials in proportion by weight: 20 parts of mimosa, 80 parts of mashed potatoes, 15 parts of indica rice flour, 15 parts of oat flour, 2 parts of table salt, 2 parts of fructose syrup, appropriate amount of water, ginseng 3 parts, 2 parts rose, 1 part lavender, 1 part perilla leaf, 1 part rosehip, 2 parts pine nut powder;

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

[0020] (1) Clean and remove the mimosa fruit, add 3 times of water to make a slurry, and obtain the mimosa fruit juice;

[0021] (2) Wash and mix ginseng, roses, lavender, perilla leaves, and rose hips, 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 mimosa juice obtained in step (1) with the nutrient solution obtained in step (2), add salt and fructose syrup, stir evenly, and continue heating and co...

Embodiment 2

[0028] A mimosa potato chip, characterized in that it comprises the following raw materials in proportions by weight: 30 parts of mimosa, 100 parts of mashed potatoes, 20 parts of indica rice flour, 20 parts of oat flour, 4 parts of table salt, 4 parts of fructose syrup, Appropriate amount of water, 6 parts of ginseng, 3 parts of rose, 2 parts of lavender, 2 parts of perilla leaf, 3 parts of rosehip, 6 parts of pine nut powder;

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

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

[0031] (2) Wash and mix ginseng, roses, lavender, perilla leaves, and rose hips, 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 mimosa juice obtained in step (1) with the nutrient solution obtained in step (2), add salt and fructose...

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PUM

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Abstract

The invention discloses physalis alkekengi fried chips. The physalis alkekengi fried chips are prepared from physalis alkekengi, mashed potatoes, long-shaped rice powder, oat powder, salt, high-fructose syrup, water, ginseng, roses, lavender, folia perillae acutae, rose hip and pine nut powder. The preparation method includes steps: (1) preparing physalis alkekengi juice; (2) preparing nutrient solution; (3) preparing nutritive sauce; (4) preparing raw chips; (5) preparing fried chips; (6) centrifugally deoiling the fried chips, coating with the nutritive sauce, and performing vacuum packaging to obtain finished products. Intrinsic nutrient components of potatoes are kept to the maximum extent; by addition of vegetables, fruits and coarse cereals such as the physalis alkekengi and the oat and adoption of the ginseng, the pine nut powder and the like high in nutritive value as raw materials of the fried chips, nutrient components of the fried chips are greatly enriched, and the fried chips are tasty and have a certain healthcare function.

Description

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

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L19/00A23L7/10A23L25/00A23L33/105A23L5/10A23L5/20
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/2124
Inventor 何根生
Owner 何根生
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