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Tartary buckwheat potato chip and preparation method thereof

A technology of tartary buckwheat and potato chips, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of no other effects, single taste, and unfavorable health, so as to improve taste and nutrition Enriched, increased appetite-stimulating effect

Inactive Publication Date: 2018-04-20
吉林市老爷岭农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since most potato chips are made of potatoes, the taste is relatively simple and has no other effects, and the frying method of potato chips is not conducive to health. The effect of nourishing the lungs and stomach, and using a non-fried production method, so that the nutrients will not be lost, it is necessary to achieve the purpose of delicious tartary buckwheat chips

Method used

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  • Tartary buckwheat potato chip and preparation method thereof
  • Tartary buckwheat potato chip and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of tartary buckwheat chips, made of the following raw materials in proportion by weight: 60 parts of tartary buckwheat, 20 parts of potato starch, 10 parts of glutinous rice flour, 12 parts of apples, 12 parts of lemons, 12 parts of pears, and 3 parts of wild chrysanthemums , 4 parts nasturtium, 3 parts polygonatum, 5 parts maltose, 2 parts pepper, 2 parts cumin powder, 5 parts olive oil, 4 parts guar gum and 3 parts food coloring. In this embodiment, the food coloring agent is gardenia yellow.

[0023] A kind of preparation method of tartary buckwheat chips, comprises the following steps:

[0024] 1) Take 60 parts of tartary buckwheat to remove impurities, wash and air-dry, then put it into a grinder, grind it into powder, and pass through a 120-mesh sieve to get tartary buckwheat fine powder for later use;

[0025] 2) Take 3 parts of wild chrysanthemum, 4 parts of nasturtium and 3 parts of Polygonatum chrysanthemum and clean them, cut the wild chrysanthemum an...

Embodiment 2

[0032] A kind of tartary buckwheat potato chips, made of the following raw materials in proportion by weight: 50 parts of tartary buckwheat, 10 parts of potato starch, 8 parts of glutinous rice flour, 10 parts of apples, 10 parts of lemons, 10 parts of pears, and 1 part of wild chrysanthemum , 2 parts nasturtium, 1 part polygonatum, 3 parts maltose, 1 part pepper, 1 part cumin powder, 3 parts olive oil, 2 parts guar gum and 1 part food coloring. In this embodiment, the food coloring agent is carotene.

[0033]A kind of preparation method of tartary buckwheat chips, comprises the following steps:

[0034] 1) Take 50 parts of tartary buckwheat to remove impurities, wash and air-dry, then put it into a grinder, grind it into powder, and pass through a 100-mesh sieve to get tartary buckwheat fine powder for later use;

[0035] 2) Take 1 part of wild chrysanthemum, 2 parts of nasturtium and 1 part of Polygonatum chrysanthemum, wash them, cut the wild chrysanthemum and nasturtium i...

Embodiment 3

[0042] A kind of tartary buckwheat chips, made of the following raw materials in proportion by weight: 55 parts of tartary buckwheat, 15 parts of potato starch, 9 parts of glutinous rice flour, 11 parts of apples, 11 parts of lemons, 11 parts of pears, and 2 parts of wild chrysanthemums , 3 parts nasturtium, 2 parts polygonatum, 4 parts maltose, 1.5 parts pepper, 1.5 parts cumin powder, 4 parts olive oil, 3 parts guar gum and 2 parts food coloring. In the present embodiment, the food colorant is sodium copper chlorophyllin.

[0043] A kind of preparation method of tartary buckwheat chips, comprises the following steps:

[0044] 1) Take 55 parts of tartary buckwheat to remove impurities, wash and air-dry, then put it into a grinder, grind it into powder, and pass through a 120-mesh sieve to get tartary buckwheat fine powder for later use;

[0045] 2) Take 2 parts of wild chrysanthemum, 3 parts of nasturtium and 2 parts of Polygonatum chrysanthemum and clean them, cut the wild ...

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Abstract

The invention discloses a tartary buckwheat potato chip and a preparation method thereof. The tartary buckwheat potato chip is prepared from the following raw materials in parts by weight: 50 to 60 parts of tartary buckwheat, 10 to 20 parts of potato starch, 8 to 10 parts of glutinous rice flour, 10 to 12 parts of apples, 10 to 12 parts of lemons, 10 to 12 parts of pears, 1 to 3 parts of flos chrysanthemi indici, 2 to 4 parts of trollflower, 1 to 3 parts of rhizoma polygonati odorati, 3 to 5 parts of maltose, 1 to 2 parts of pepper, 1 to 2 parts of a cumin powder, 3 to 5 parts of olive oil, 2to 4 parts of guar gum and 1 to 3 parts of food colorant. The tartary buckwheat potato chip has abundant nutrition and has the efficacy of clearing away heat and toxic materials, nourishing Yin and moistening lung and tonifying stomach and promoting fluid; moreover, a non-fried preparation method is adopted, so that nutritional ingredients of the potato chip are prevented from being lost and the aims of good delicious and no excessive internal heat are achieved.

Description

technical field [0001] The invention relates to tartary buckwheat chips and a preparation method thereof. Background technique [0002] Potato chips (English name: chips) refer to snacks made of potatoes. The production method is to cut the potatoes into thin slices, then fry them until they are crispy and season them. In addition to the simplest seasoning with salt, Potato chips of different flavors available in the market are also seasoned with MSG and different spices. Potato chips are an important part of the snack market in English-speaking countries. Potatoes, the main raw material of potato chips, are rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid, and a large amount of high-quality cellulose. They also contain nutrients such as trace elements, amino acids, protein, fat and high-quality starch, but some B group vitamins Vitamins are not thermally stable at high temperatures and are easily destroyed in frying. [0003] The oil content of p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L33/10A23L33/105
CPCA23L19/18A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2200/324A23V2250/21
Inventor 冯其永
Owner 吉林市老爷岭农业发展有限公司
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