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Preparation method of delicious health potato chip

A production method and healthy technology, which can be applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve problems such as inability to effectively avoid acrylamide, human health damage, and reproductive development. Achieve the effect of improving sensory attributes and edible health, improving health attributes, color protection and starch protection

Inactive Publication Date: 2018-06-19
ANHUI PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deep-frying process is adopted in traditional potato chip processing. Although it can improve the crispness and taste of potato chips, the carbohydrates contained in potatoes, especially starch components, will denature starch to form acrylamide and acrylamide during high-temperature frying. Amides are highly toxic, mutagenic, affect reproductive development, and carcinogenic. Long-term consumption of potato chips will cause great harm to human health, especially for children and the elderly with relatively low metabolic capacity; although vacuum frying technology The introduction can greatly reduce the oil content in potato chips, reduce the amount of oil products used, and improve the health of potato chips, but it cannot effectively avoid or reduce the production of acrylamide in potato chips during frying

Method used

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  • Preparation method of delicious health potato chip
  • Preparation method of delicious health potato chip

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Experimental program
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Effect test

Embodiment 1

[0020] A method for making delicious and healthy potato chips, comprising the following steps:

[0021] (1) Pretreatment: preferably undamaged and non-germinated potatoes are used as raw materials, put them in a steamer to cook for 33 minutes after removing impurities such as soil with clean water, and slice to obtain potato slices after cooling and peeling;

[0022] (2) Enzymolysis: first immerse the potato slices in clean water and oscillate for 27 minutes with a frequency of 22kHz ultrasonic wave, then add a mixed enzyme agent with a mass of 0.7% of the mass of potato slices to it, pump it up to 43°C for 2.5 hours, take it out and drain Dry water to obtain enzymatic hydrolysis potato chips, through ultrasonic oscillation and enzymatic hydrolysis methods can reduce the starch content in potato chips and reduce the production of acrylamide during frying;

[0023] (3) Production of fermented liquid: Weigh 12.4 parts of Dendrobium candidum, 7.1 parts of Humulus japonicus, 56 pa...

Embodiment 2

[0031] (1) Pretreatment: Potatoes with no damage and no germination are preferred as raw materials. After removing impurities such as soil with clean water, put them in a steamer and cook for 38 minutes. After cooling and peeling, slice them to obtain potato chips;

[0032] (2) Enzymolysis: first immerse the potato slices in clean water and oscillate for 29 minutes with a frequency of 23kHz ultrasonic wave, then add a mixed enzyme agent of 0.9% of the mass of the potato slices to it, pump it up to a vacuum and heat it up to 44°C for 3 hours, take it out and drain it Enzymatic hydrolysis of potato chips with water, through ultrasonic oscillation and enzymatic hydrolysis methods can reduce the starch content in potato chips and reduce the production of acrylamide during frying;

[0033] (3) Production of fermented liquid: Weigh 13.6 parts of Dendrobium officinale, 8.5 parts of Humulus japonicus, 7 parts of spinach, 5.4 parts of lemon leaves and 4 parts of olive leaves according t...

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Abstract

The invention provides a preparation method of a delicious health potato chip, and relates to the technical field of processing of potato chips. The preparation method comprises the following steps of(1) using excellent potatoes as raw material, cleaning by clean water, steaming boiling, and peeling; (2) oscillating the potato slices by ultrasonic waves, and performing enzymolysis; (3) crushing herba dendrodii officinalis, herba humuli scandens and the like, adding water, heating, steaming boiling, and fermenting at constant temperature; (4) impregnating, soaking the potato slices after enzymolysis into a fermenting solution, sucking vacuum, heating, steaming boiling, stewing, and soaking in a sealing way; (5) adding a fermenting extracting solution into edible oil, uniformly mixing, enabling a vacuum oil frying machine to perform vacuum oil frying on the impregnated potato slices, and continuously radiating by an ultraviolet light; (6) filling nitrogen into the fried potato, and packaging, so as to obtain the delicious health potato chip. The preparation method of the delicious health potato chip has the advantages that the content of acrylamide in the chip is reduced to 0.359mg / kg, the total concentration of cholesterol is reduced to 3.25mmol / L, the mouth feel of the potato chip is crispy, and the safety and health in eating are realized.

Description

technical field [0001] The invention relates to the technical field of potato chips processing, in particular to a method for making delicious and healthy potato chips. Background technique [0002] Potato chips are foods made by peeling potatoes and then frying them. They have a crispy taste and can be adjusted to different flavors to meet the needs of people with different tastes. They are loved by people at all stages. The deep-frying process is adopted in traditional potato chip processing, although it can improve the crispness and taste of potato chips, but the carbohydrates contained in potatoes, especially the starch components, will denature the starch to form acrylamide and acrylamide during high-temperature frying. Amides are highly toxic, mutagenic, affect reproductive development, and carcinogenic. Long-term consumption of potato chips will cause great harm to human health, especially for children and the elderly with relatively low metabolic capacity; although v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L5/20A23L5/30A23L5/41A23L29/00A23L5/10
CPCA23V2002/00A23L5/11A23L5/17A23L5/20A23L5/25A23L5/32A23L5/36A23L5/41A23L19/18A23L29/03A23V2200/10A23V2200/048A23V2200/14A23V2200/16A23V2250/21A23V2300/48
Inventor 步显勇谢艳卢栋圣常军亮熊卫华吴奎元
Owner ANHUI PANPAN FOOD CO LTD
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