Preparation method of natural oxidation-resistant fried potato chips

A natural antioxidant, potato chip technology, applied in the function of food ingredients, food science, food freezing, etc., can solve the problems of lack of antioxidant function, low thermal stability of B vitamins, easy damage and loss, etc.

Inactive Publication Date: 2018-02-23
高雨荷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potatoes, the main raw material of potato chips, are rich in B group vitamins such as vitamins B1, B2, B6, and pantothenic acid, as well as a large amount of high-quality cellulose, trace elements, protein, fat and other nutrients, but some B group vitamins are not thermally stable at high temperatures. High, easy to be damaged and lost; In addition, processed pot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of preparation method of natural anti-oxidation fried potato crisps, its step comprises: put fresh potato chips into the edible oil containing natural anti-oxidation additives to carry out vacuum frying after color protection seasoning, freezing treatment , and then vacuum deoiled to prepare potato chips.

[0023] The preparation method of described a kind of natural antioxidant fried potato chips, its concrete steps comprise:

[0024] (1) Pretreatment: wash and peel the fresh potatoes, place them in a slicer and cut them into thin slices of 1-2mm, and rinse with water to remove the starch on the surface;

[0025] (2) Seasoning and color protection: soak the potato slices obtained in step (1) in the seasoning and color protection solution for 2 hours;

[0026] (3) Enzyme elimination: the soaked potato slices are placed in boiling water steam and steamed for 2 minutes to carry out steam enzyme elimination treatment;

[0027] (4) Freezing: the potat...

Embodiment 2

[0035] Embodiment 2: a kind of preparation method of the fried potato chips of natural antioxidant, its concrete steps comprise:

[0036] (1) Pretreatment: wash and peel the fresh potatoes, place them in a slicer and cut them into thin slices of 1-2mm, and rinse with water to remove the starch on the surface;

[0037] (2) Seasoning and color protection: soak the potato slices obtained in step (1) in the seasoning and color protection solution for 1 hour;

[0038] (3) Enzyme elimination: the soaked potato chips are steamed in boiling water steam for 1 min to carry out steam enzyme elimination treatment;

[0039] (4) Freezing: the potato slices obtained in step (3) are placed in a temperature of -20°C and frozen for 3 hours;

[0040] (5) Vacuum frying: the frozen potato chips of step (4) gained are vacuum-fried, and vacuum deoiling is inconvenient to maintain a vacuum degree after frying to obtain fried potato chips;

[0041] (6) Seasoning again: the fried potato chips process...

Embodiment 3

[0047] Embodiment 3: a kind of preparation method of the fried potato chips of natural antioxidant, its concrete steps comprise:

[0048](1) Pretreatment: wash and peel the fresh potatoes, place them in a slicer and cut them into thin slices of 1-2mm, and rinse with water to remove the starch on the surface;

[0049] (2) Seasoning and color protection: soak the potato slices obtained in step (1) in the seasoning and color protection solution for 3 hours;

[0050] (3) Enzyme elimination: the soaked potato slices are placed in boiling water steam and steamed for 3 minutes to carry out steam enzyme elimination treatment;

[0051] (4) Freezing: the potato slices obtained in step (3) are placed in a temperature of -40°C and frozen for 1 hour;

[0052] (5) Vacuum frying: the frozen potato chips of step (4) gained are vacuum-fried, and vacuum deoiling is inconvenient to maintain a vacuum degree after frying to obtain fried potato chips;

[0053] (6) Seasoning again: the fried potat...

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PUM

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Abstract

The invention discloses a preparation method of natural oxidation-resistant fried potato chips, and the preparation method comprises the following steps: performing color protection and flavoring on fresh potato chips, after freezing treatment, putting the potato chips into edible oil containing a natural antioxidant additive for performing vacuum frying, and then performing vacuum oil removing toobtain the potato chips. According to the preparation method of the natural oxidation-resistant fried potato chips, lycopene and/or beta carotene is dissolved in the edible oil and a vacuum low-temperature frying process is adopted, so the oxidation-resistant activity of the natural antioxidant additive is effectively and persistently kept, the natural antioxidant additive is uniformly and abundantly infiltrated into the potato product, and the obtained potato chips have higher safety in use and a health function.

Description

technical field [0001] The invention relates to the technical field of potato processing, in particular to a preparation method of natural anti-oxidation fried potato chips. Background technique [0002] Potatoes are known as "underground apples" and "second bread". At present, my country's potato planting area and output rank among the top in the world. The main potato production areas in my country are divided into five major production areas, of which the potatoes in the three major production areas of North China, Southwest and Northwest are mainly used for processing. my country's potato processing technology and equipment have basically been nationalized, and the processing development space and market development potential are huge. At present, potato products mainly include potato starch, whole flour, French fries, potato chips, mashed potatoes, potato cakes, etc. Potato crisps, as a convenience food, are delicious, nutritious, and convenient to eat, and have beco...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L5/10A23L33/105
CPCA23L5/11A23L19/18A23L33/105A23V2002/00A23V2200/048A23V2200/30A23V2200/302A23V2200/324A23V2250/032A23V2250/1578A23V2250/211A23V2250/213A23V2300/20
Inventor 高雨荷
Owner 高雨荷
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