Nutritious potato chip containing probiotics and preparation method thereof

A technology of probiotics and nutrition, which is applied in the fields of protecting fruits/vegetables with coating protection layer, food science, etc., to achieve the effect of low moisture content, high survival rate of viable bacteria, and improvement of nutritional value

Inactive Publication Date: 2018-11-09
广东日可威富硒食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Probiotics are currently commonly used in yogurt products. If they are added to potato chips, it is a good choice, but for probiotics, how to ensure the survival rate of viable bacteria is a problem that must be solved
Moreover, the normal temperature storage period of products after adding probiotics is also a problem that has to be faced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of nutritional potato chips containing probiotics, the specific steps are as follows:

[0037] (1) Fresh potatoes are washed, peeled, and cut into thin slices. After the surface is preliminarily rinsed, it is soaked in water twice its weight, then the thin slices are taken out and drained, and the soaking solution is used for later use;

[0038] (2) The slices were pre-cooled to 0°C, then quick-frozen at -70°C for 3 hours, and then vacuum-dried at 0.09MPa for 3 hours;

[0039] (3) Spraying the probiotic solution on the surface of the sheet treated in step (2), and vacuum-drying at room temperature (25° C.);

[0040] (4) Add the okra extract and sodium alginate to the soaking solution obtained in step (1), stir and mix evenly to obtain a mixed solution, then apply the mixed solution evenly on the surface of the sheet treated in step (3), and let it dry naturally , baked at a low temperature of 85° C., packaged, and obtained; the addition amount of o...

Embodiment 2

[0050] A preparation method of nutritional potato chips containing probiotics, the specific steps are as follows:

[0051] (1) Fresh potatoes are washed, peeled, and cut into thin slices. After the surface is preliminarily rinsed, it is poured into 3 times the weight of water to soak, and then the thin slices are taken out and drained, and the soaking solution is used for later use;

[0052] (2) The slices were pre-cooled to 5°C, then quick-frozen at -80°C for 4 hours, and then vacuum-dried at 0.096MPa for 4 hours;

[0053] (3) Spraying the probiotic solution on the surface of the sheet treated in step (2), and vacuum-drying at room temperature (25° C.);

[0054] (4) Add the okra extract and sodium alginate to the soaking solution obtained in step (1), stir and mix evenly to obtain a mixed solution, then apply the mixed solution evenly on the surface of the sheet treated in step (3), and let it dry naturally , freeze again, carry out vacuum low-temperature frying, pack, and o...

Embodiment 3

[0065] A preparation method of nutritional potato chips containing probiotics, the specific steps are as follows:

[0066] (1) Fresh potatoes are washed, peeled, and cut into thin slices. After the surface is preliminarily rinsed, it is soaked in water twice its weight, then the thin slices are taken out and drained, and the soaking solution is used for later use;

[0067] (2) The slices were pre-cooled to 5°C, then quick-frozen at -70°C for 4 hours, and then vacuum-dried at 0.09MPa for 4 hours;

[0068] (3) Spraying the probiotic solution on the surface of the sheet treated in step (2), and vacuum-drying at room temperature (25° C.);

[0069] (4) Add the okra extract and sodium alginate to the soaking solution obtained in step (1), stir and mix evenly to obtain a mixed solution, then apply the mixed solution evenly on the surface of the sheet treated in step (3), and let it dry naturally , baked at a low temperature of 95° C., packaged, and obtained; the addition amount of o...

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PUM

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Abstract

The invention provides a nutritious potato chip containing probiotics and a preparation method thereof. The preparation method comprises the following steps: using fresh potatoes as the raw material,making the potatoes into slices and immersing in water, carrying out vacuum freeze-drying on the slices and spraying a probiotics solution on the surface of the slices, vacuum-drying, brushing with amixed solution prepared from an okra extract, sodium alginate and a soak solution, naturally air-drying, carrying out low-temperature baking at 85-95 DEG C or carrying out freezing treatment, and finally carrying out vacuum low-temperature frying. During the preparation process of the potato chip, the probiotics component is added, thus raising nutritive value of the potato chip. The potato chip is beautiful in color, has low moisture content, low oil content and high survival rate of live bacteria, and has long storage life at normal temperature.

Description

technical field [0001] The invention relates to the field of food technology, in particular to nutritional potato chips containing probiotics and a preparation method thereof. Background technique [0002] Potato chips are a common potato product. They are delicious and easy to eat, and are widely loved by men, women and children. At present, the processing method of potato chips mostly uses high-temperature frying. Like other fried foods, long-term consumption is not good for health. [0003] Potatoes are rich in B group vitamins such as vitamins B1, B2, B6, and pantothenic acid, as well as a large amount of nutrients such as high-quality cellulose, trace elements, protein, and fat. Potatoes have low thermal stability at high temperatures and are easily damaged and lost. In addition, starch-rich potatoes may produce varying levels of acrylamide after high-temperature processing, which has a higher risk of carcinogenicity. High-temperature fried products have a large oil c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L33/135A23B7/16
CPCA23L19/18A23B7/16A23L33/135
Inventor 杨凯
Owner 广东日可威富硒食品有限公司
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