Puffing sweet potato chips and production 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 for chips and sweet potatoes, applied in the field of puffed sweet potato chips and the production thereof, can solve the problems of high oil content, high hardness, non-conformity, etc., and achieve the effects of high nutritional value, good crispness and comprehensive nutrition.
Inactive Publication Date: 2017-01-25
XUZHOU UNIV OF TECH
View PDF3 Cites 7 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
However, in the traditional production methods of small foods such as sweet potato chips, due to unsatisfactory pretreatment, the finished product is dense and hard, and the sweet potato chips are easy to crack; the finished product is not completely dehydrated, the taste is not crisp, and it is easy to absorb moisture and return to moisture; Highly destroys the original nutrients in the raw materials, and the obtained product has a high oil content, which does not meet the current pursuit of low oil and less frying
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
[0038] Embodiment 1: the preparation of puffed sweet potato chips
[0039] Raw material formula:
[0040] 70 grams of purple sweet potato, 13 grams of glutinous rice flour, 26 grams of yam, 8 grams of Polygonatum odoratum, 7 grams of malt, 7 grams of Luo Han Guo, 7 grams of emblica, 9 grams of white sugar, 0.2 grams of salt, NaHCO 3 0.6 grams.
[0041] The specific preparation method is as follows:
[0042] (1) Wash and peel the purple sweet potatoes, cut them into diced potatoes with a length of 3-5cm, steam them, and centrifuge dehydration at a speed of 1000r / min for 6min; use hot air microwave drying with a microwave emission power of 0.5 W / g, microwave time is 10min, hot air drying temperature is 70°C, pulverize, pass through 80 mesh sieve to get sweet potato powder;
[0043] (2) Drying Polygonatum Polygonatum, Malt, Luo Han Guo, Emlical Root, pulverizing, crossing 300 mesh sieves to obtain mixed superfine powder;
[0044] (3) Steam the yam, and then beat it with wate...
Embodiment 2
[0048] Embodiment 2: the preparation of puffed sweet potato chips
[0049] Raw material formula:
[0050] 60 grams of purple sweet potato, 15 grams of glutinous rice flour, 20 grams of yam, 10 grams of Polygonatum odoratum, 5 grams of malt, 10 grams of Luo Han Guo, 5 grams of emblica, 12 grams of white sugar, 0.1 grams of salt, NaHCO 3 1 g.
[0051] The preparation method is the same as in Example 1.
Embodiment 3
[0052] Embodiment 3: the preparation of puffed sweet potato chips
[0053] Raw material formula:
[0054] 80 grams of purple sweet potato, 10 grams of glutinous rice flour, 30 grams of yam, 5 grams of Polygonatum odoratum, 10 grams of malt, 5 grams of Luo Han Guo, 10 grams of emblica, 6 grams of white sugar, 0.5 grams of salt, NaHCO 3 0.5 grams.
[0055] The preparation method is the same as in Example 1.
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
Login to view more
Abstract
The invention discloses puffing sweet potato chips and a production method thereof. The puffing sweet potato chips are prepared from the following raw materials in parts by weight: 60-80 parts of purple sweet potato, 10-15 parts of glutinous rice flour, 20-30 parts of Chinese yam, 5-10 parts of rhizoma polygonati odorati, 5-10 parts of malt, 5-10 parts of fructus momordicae, 5-10 parts of fructus phyllanthi, 6-12 parts of white granulated sugar, 0.1-0.5 part of table salt and 0.5-1 part of NaHCO3. The puffing sweet potato chips are prepared by a variable-temperature pressure-difference puffing drying method; in a puffing process, water in tissues of the sweet potato chips is lost due to instant vaporization, so that homogeneous honeycomb structures are formed in raw material cells or between the raw material cells by expansion; therefore, the product is very crisp, can rapidly melt in the mouth after being eaten, and is good in mouth feel and easy to digest. The production of the non-fried type purple sweet potato chips is in accordance with the current pursuit of low oil and less frying.
Description
technical field [0001] The invention relates to puffed sweet potato chips and a production method thereof, belonging to the field of food processing. Background technique [0002] Purple sweet potato, also known as black sweet potato, belongs to Convolvulaceae, annual or perennial herb, is a special kind of sweet potato, the leaves are thick and spindle-shaped and slightly long, the tubers are many and uniform, and the potato skin and potato flesh are purple-red , the stems and leaves are not completely purple. It is rich in purple pigment, anthocyanin, carotene, mucus protein and other nutrients, and has the functions of preventing cardiovascular disease, preventing constipation and intestinal diseases, eliminating oxygen free radicals, enhancing human immunity and reducing the incidence of colon cancer. [0003] Because purple sweet potato is not easy to store, has a strong seasonality, and the processing method is relatively simple, the processing ratio of sweet potato i...
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 
Login to view more