A kind of potato bubble processing method with stable transmission
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A processing method and stable technology, applied in food science and other directions, can solve the problem of ineffectiveness of soft conveyor belts, and achieve the effects of high quality, aroma and nutrients, and unique taste.
Active Publication Date: 2018-08-31
FUJIAN DALI FOOD TECH CO LTD
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This device has a better effect on steel belts, but has little effect on soft conveyor belts
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[0042] In order to further explain the technical solution of the present invention, the present invention will be described in detail below through specific examples.
[0043] A kind of transmission stable potato bubble processing method of the present invention comprises the following steps:
[0044] (1) Raw material preparation: Prepare the following raw materials in parts by weight: 30 parts of whole potato powder, 20 parts of potato pregelatinized starch, 15 parts of potato starch, 12 parts of white granulated sugar, 12 parts of vegetable oil, 0.3 parts of lecithin, 1.5 parts of sesame paste , 0.6 parts of ammonium bicarbonate, 1.1 parts of table salt, 0.3 parts of spices and 43 parts of purified water;
[0045](2) Mixing powder: Put potato powder, potato pregelatinized starch, potato starch, white sugar, vegetable oil, lecithin, sesame paste, ammonium bicarbonate, salt, spices and purified water into the material barrel, and use a vertical mixer Stir the raw materials in...
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Abstract
The invention discloses a stably conveyed potato bubble processing method which includes the steps of mixing, standing, rolling, laminating, forming, baking and the like. The proportion of grease andflour in the total content of raw materials is reasonable, the flour is reasonable in gluten degree, and forming of potato bubbles is facilitated. A layered structure is formed inside a flour blank formed by rolling, laminating and cutting, the flour blank is conveyed by a conveyor with an automatic conveying belt deviation-checking device, flour blank conveying stability is ensured, and high-quality guarantee is provided for expansion of the flour blank into the potato bubbles. When the flour blank is baked, expanding agents are heated and decomposed to generate gas, the gas is concentrated inside the flour blank, dough of the flour blank is expanded into hard bubbles, so that a product is in a unique bubble shape, and the potato bubbles are formed. Besides, the baked potato bubbles not only keep inherent crispness, fragrance and nutrition of potato products such as potato chips, but also have non-fried, low-oil and low-salt healthy features and are excellent in quality, unique in flavor, not hard dry, crispy, tasty, refreshing and free from falling of broken bits.
Description
technical field [0001] The invention relates to a potato food processing technology, in particular to a potato bubble processing method with stable transmission. Background technique [0002] At present, most of the potato chips of different flavors available on the market are mainly fried, and most of them are distinguished and changed in terms of taste and shape, and there are few breakthroughs in technology. Consumers have fewer choices of non-fried puffed food. Therefore, how to change the product process under the condition of maintaining the original edible characteristics of puffed food such as crispy and crispy, so as to satisfy consumers' various choices and health needs, this is the motivation and starting point for the completion of the present invention. [0003] In addition, the existing conveyor belts for food processing usually have problems such as easy deviation. During the deviation process, there are phenomena such as movement, accumulation, and spillage ...
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