Red date potato chips and processing method

A technology for red dates and potato chips, which is applied in ultrasonic treatment of food, food ingredients as taste modifiers, food forming, etc., can solve problems such as single taste, shorten frying time, etc., reduce enzymatic browning, and increase cell penetration. Think, improve the effect of fineness

Inactive Publication Date: 2018-10-16
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This method shortens the frying time,

Method used

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  • Red date potato chips and processing method
  • Red date potato chips and processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] A kind of jujube potato chips, the processing method steps are as follows:

[0065] (1) Preparation of red date compound mud: 100 parts of red date powder, 100 parts of mashed potatoes, 50 parts of wolfberry powder are added to 50 parts of water to make thick muddy red date compound mud;

[0066] (2) compression molding: the red date compound mud in the step (1) is made into a plurality of thicknesses with a mold and is 0.05cm, and a diameter is a sheet of 5cm;

[0067] (3) steaming: put the thin slices in the step (2) into a steamer, and air-dry after the thin slices are steamed to make potato chips with a water content of 20%;

[0068] (4) Expansion: Quick-freeze the potato chips in step (3) at a low temperature of -40°C for 8 minutes, then store the quick-frozen potato chips at a temperature of -18°C for later use, and perform puffing processing, specific processing steps as follows:

[0069] ①Open the solenoid valve, connect the steam generator and the expansion t...

Embodiment 2

[0112] A kind of jujube potato chips, the processing method steps are as follows:

[0113] (1) Preparation of red date compound mud: 200 parts of red date powder, 150 parts of mashed potatoes, 80 parts of wolfberry powder are added to 80 parts of water to make thick muddy red date compound mud;

[0114] (2) compression molding: the red date composite mud in the step (1) is made into a plurality of thicknesses with a mold and is 0.2cm, and a diameter is a thin slice of 8cm;

[0115] (3) steaming: put the thin slices in the step (2) into a steamer, and air-dry after the thin slices are steamed to make potato chips with a water content of 20%;

[0116] (4) Expansion: Quick-freeze the potato chips in step (3) at a low temperature of -40°C for 10 minutes, then store the quick-frozen potato chips at a temperature of -18°C for later use, and perform puffing processing, specific processing steps as follows:

[0117] ①Open the solenoid valve, connect the steam generator and the expan...

Embodiment 3

[0161] A kind of jujube potato chips, the processing method steps are as follows:

[0162] (1) Preparation of red date compound mud: 150 parts of red date powder, 130 parts of mashed potatoes, 70 parts of wolfberry powder are added to 65 parts of water to make thick muddy red date compound mud;

[0163] (2) compression molding: the red date composite mud in the step (1) is made into a plurality of thicknesses with a mold and is 0.01cm, and a diameter is a sheet of 7cm;

[0164] (3) steaming: put the thin slices in the step (2) into a steamer, and air-dry after the thin slices are steamed to make potato chips with a water content of 20%;

[0165] (4) Expansion: Quick-freeze the potato chips in step (3) at a low temperature of -40°C for 9 minutes, then store the quick-frozen potato chips at a temperature of -18°C for later use, and perform puffing processing, specific processing steps as follows:

[0166] ①Open the solenoid valve, connect the steam generator and the expansion ...

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Abstract

The invention relates to red date potato chips. A processing method of the red date potato chips comprises the following steps: preparing compound red date paste, carrying out puffing processing and sprinkling and applying bitter gourd powder, metal nutrient powder, nonmetal nutrient powder and sweet taste pressure-sensitive capsules on the surfaces of puffed potato chips. The red dates, Chinese wolfberry fruits and other nutrients are added on the basis of potatoes which are used as the raw materials of traditional potato chips, and the bitter gourd powder and sweet taste pressure-sensitive capsules are sprinkled and applied on the surfaces of the potato chips, so that consumers can feel a leaping taste starting with bitterness and ending with sweetness in the process of eating, and by utilizing a manufacturing way of compression molding in combination with puffing, the prepared red date potato chips do not contain harmful trans fatty acids and acrylamide and the like, and are delicious and healthy.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to puffed food processing technology, in particular to red date potato chips and a processing method. Background technique [0002] Potato chips are a kind of leisure puffed food, small and light, easy to carry, and can quickly replenish energy. At present, most of the potato chips sold in the market are made of puffed starch, corn flour, etc. Most of them have a single taste and cannot meet the needs of different groups of people. Some potato chips with special flavors can easily cause the loss of nutrients during the production process. Less, affecting the expansion of the consumer market. [0003] By searching the existing published patent documents, the following published patent documents were found: [0004] 1. A method for making low-oil sweet potato chips (publication number 104522580A). This patented product is peeled and sliced ​​sweet potatoes, then washed and drained to ob...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/30A23L29/30A23L5/20A23L33/185A23L29/00A23P10/30A23P20/12
CPCA23V2002/00A23L5/21A23L5/32A23L19/00A23L19/09A23L29/00A23L29/015A23L29/06A23L29/30A23L33/185A23P10/30A23P20/12A23V2200/16A23V2200/30A23V2250/21A23V2250/5114A23V2250/5112A23V2250/51084A23V2250/5118A23V2250/5488A23V2250/5072A23V2250/705A23V2250/7052A23V2250/708A23V2250/065A23V2250/0648A23V2250/5026A23V2250/5432A23V2250/022A23V2250/61A23V2250/616A23V2300/10A23V2300/20A23V2300/48
Inventor 李喜宏张苹苹杨维巧张宇峥朱刚杨莉杰
Owner ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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