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Fructus-Crataegi-flavored potato chips and preparation method thereof

A technology for potato chips and hawthorn, which is applied to the field of hawthorn-flavored potato chips and the preparation thereof, can solve the problems of lack of diverse nutritional and health care components, single taste of potato chips, etc., and achieves increased nutritional value and taste, with simple process and easy technology to master. Effect

Inactive Publication Date: 2017-01-25
谢芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a snack food, potato chips are loved by teenagers and children because of their delicious taste. Nowadays, healthy, nutritious and green foods are gradually becoming the mainstream of consumption. However, the existing potato chips have a single taste and lack diverse nutritional and health ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A hawthorn-flavored potato chip, comprising the following raw materials in parts by weight: 90 parts of mashed potatoes, 15 parts of soybean powder, 15 parts of mung bean powder, 3 parts of spirulina powder, and 5 parts of seasoning; the seasoning includes the following parts by weight Proportioned raw materials: 10 parts of hawthorn powder, 1 part of sucrose, 2 parts of table salt, 0.3 part of monosodium glutamate, 0.2 part of orange peel powder, 0.2 part of salvia miltiorrhiza powder, and 0.2 part of pectin powder; the preparation method adopted includes the following specific steps:

[0016] (1) Mix mashed potato, soybean powder, mung bean powder, and spirulina powder with water to form a lump, press it into a thin slice with a thickness of 1 mm, put it into a steamer, and air-dry it after maturity to obtain a potato chip base;

[0017] (2) frying the potato chip blanks obtained in step (1) at an oil temperature of 120-130°C for 5-10 seconds, so that the surface of th...

Embodiment 2

[0022] A hawthorn-flavored potato chip, comprising the following raw materials in parts by weight: 100 parts of mashed potatoes, 30 parts of soybean powder, 30 parts of mung bean powder, 8 parts of spirulina powder, and 10 parts of seasoning; the seasoning includes the following parts by weight Proportioned raw materials: 15 parts of hawthorn powder, 2 parts of sucrose, 4 parts of table salt, 0.5 part of monosodium glutamate, 0.5 part of orange peel powder, 0.5 part of salvia miltiorrhiza powder, and 0.5 part of pectin powder; the preparation method adopted includes the following specific steps:

[0023] (1) Mix mashed potato, soybean powder, mung bean powder, and spirulina powder with water to form a lump, press it into a thin slice with a thickness of 2 mm, put it into a steamer, and air-dry it after maturity to obtain a potato chip base;

[0024] (2) frying the potato chip blanks obtained in step (1) at an oil temperature of 120-130°C for 5-10 seconds, so that the surface of...

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PUM

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Abstract

The invention discloses Fructus-Crataegi-flavored potato chips and a preparation method thereof. The Fructus-Crataegi-flavored potato chips comprise, by weight, mashed potatoes, soybean meal, mung bean flour, spirulina powder and seasoning. The preparation method includes the steps of (1), evenly mixing the mashed potatoes, the soybean meal, the mung bean flour and the spirulina powder with water, making a mixture into blocks, laminating the blocks by a mould and steaming slices in a steamer prior to air drying so as to obtain potato chip semifinished products; (2), deep frying the potato chip semifinished products obtained in the step (1) for 5-10 seconds at the oil temperature of 120-130 DEG C so as to obtain deep-fried potato chips; (3), subjecting the deep-fried potato chips obtained in the step (2) to centrifugal deoiling, spreading the seasoning on the surfaces of the potato chips evenly and conducting vacuum packaging so as to obtain the Fructus-Crataegi-flavored potato chips. The Fructus-Crataegi-flavored potato chips and the preparation method thereof have the advantages that Fructus Crataegi powder is added to the Fructus-Crataegi-flavored potato chips, so that the nutritive value of the potato chips is increased, and taste and flavor of the potato chips are improved; the preparation method is simple in process, capable of making people master the technology easily, less in investment, quick in action and convenient to popularize widely.

Description

technical field [0001] The invention belongs to the technical field of potato chips processing, and in particular relates to hawthorn-flavored potato chips and a preparation method thereof. Background technique [0002] Potato chips occupy an important position in my country's non-staple food industry, with high nutritional value and medicinal value. The ingredients contained in general fresh potatoes: starch 9-20, protein 1.5-2.3, fat 0.1-1.1, crude fiber 0.6 -0.8. Nutrients contained in 100g potatoes: calories 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, Nick Acid 0.4-1.1mg. It is also rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose, and contains nutrients such as trace elements, amino acids, proteins, fats and high-quality starch. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L19/00A23L5/10A23L33/10
CPCA23V2002/00A23V2200/324A23V2250/5072A23V2250/628
Inventor 谢芳
Owner 谢芳