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Mint sandwich crisp chips and preparation method thereof

A production method, mint technology, applied in the field of food processing, to achieve the effect of increasing viscosity, increasing viscosity, and crisp taste

Active Publication Date: 2020-07-07
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the defect that there is no snack food with mint leaf as the main component on the market at present, thereby providing a kind of mint sandwich crisp chip and its preparation method

Method used

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  • Mint sandwich crisp chips and preparation method thereof
  • Mint sandwich crisp chips and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Present embodiment provides a kind of peppermint sandwich chip, and its preparation method comprises the following steps:

[0036] (1) Remove impurities from fresh mint leaves and wash them, centrifuge and drain the water;

[0037] (2) Blanch mint leaves in water at 90°C for 10 seconds, drain and cool;

[0038] (3) mint leaves are put into a beater to be beaten into mint pulp, and then refined through a colloid mill;

[0039] (4) Mix mint pulp and starch at a mass ratio of 1:0.2 to obtain batter, and add seasoning powder for seasoning. The seasoning includes 8% sweetener aqueous solution, 1.0% saline, and It is 8% cream liquid, and the mass ratio of batter to sweetener aqueous solution, salt water, and cream liquid is 1:0.8:0.5:0.8; mature the seasoned batter at 100°C for 25 minutes; the starch is 50-100 mesh Potato starch.

[0040] (5) Take the batter and put it in the mold. The batter forms a cake shape with a thickness of 2mm in the mold. Spread sesame seeds with ...

Embodiment 2

[0045] Present embodiment provides a kind of peppermint sandwich chip, and its preparation method comprises the following steps:

[0046] (1) Remove impurities from fresh mint leaves and wash them, centrifuge and drain the water;

[0047] (2) Blanch mint leaves in water at 70°C for 60 seconds, drain and cool;

[0048] (3) mint leaves are put into a beater to be beaten into mint pulp, and then refined through a colloid mill;

[0049] (4) Mix mint pulp and starch at a mass ratio of 1:0.5 to obtain a batter, and add seasoning powder for seasoning. The seasoning includes 30% sweetener aqueous solution, 1.5% saline, and It is 12% cream liquid, and the mass ratio of batter to sweetener aqueous solution, salt water, and cream liquid is 1:0.5:0.3:0.5; mature the seasoned batter at 105°C for 10 minutes; the starch is 50-100 mesh sweet potato starch.

[0050] (5) Take the batter and place it in the mold. The batter forms a cake shape with a thickness of 0.5mm in the mold. Spread walnut...

Embodiment 3

[0055] Present embodiment provides a kind of peppermint sandwich chip, and its preparation method comprises the following steps:

[0056] (1) Remove impurities from fresh mint leaves and wash them, centrifuge and drain the water;

[0057] (2) Blanch mint leaves in water at 80°C for 30 seconds, drain and cool;

[0058] (3) mint leaves are put into a beater to be beaten into mint pulp, and then refined through a colloid mill;

[0059] (4) Mix mint pulp and starch at a mass ratio of 1:0.35 to obtain batter, and add seasoning powder for seasoning. The seasoning includes 15% sweetener aqueous solution, 1.2% saline, and It is 10% cream liquid, and the mass ratio of batter to sweetener aqueous solution, salt water, and cream liquid is 1:0.6:0.4:0.6; mature the seasoned batter at 100°C for 20 minutes; the starch is 50-100 mesh corn starch.

[0060] (5) Take the batter and put it in the mold. The batter forms a cake shape with a thickness of 1mm in the mold. Spread peanuts with an a...

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Abstract

The present invention provides mint sandwich crisp chips and a preparation method thereof. Mint leaves are ground into mint pulp, and starch is added to form paste so as to improve the viscosity of the mint pulp and making the mint pulp easier to form; the paste is placed into a mold and fine materials are spread on the surface of the paste, so that the addition of the fine materials ensures thatthe paste is not easy to break in a first baking process, and the taste of prefabricated crisp chips and the mint sandwich crisp chips is enhanced; and coarse materials are spread between the two prefabricated crisp chips to form a sandwich structure, so that the strength of the prefabricated crisp chips is enhanced, and the mint sandwich crisp chips obtained after second baking not only are richin aroma and good in taste, but also are not easy to break.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mint-filled crisp chip and a preparation method thereof. Background technique [0002] As the types of leisure food become more and more abundant, leisure food is gradually becoming a must-have item in people's daily life. Along with consumption upgrades, my country's leisure food market is also showing a trend of development from low-end to high-end, and the entire food system has been gradually improved. The original consumption pattern of leisure food, which was mainly based on food and clothing, has gradually shifted to flavor, nutrition, and enjoyment. direction transformation. Especially with the continuous expansion of the market, the leisure food market has begun to develop rapidly, and it is showing an unprecedented busy scene. However, most of the existing snack food processing pays more attention to the taste of snack food, but does not pay attention to its functional...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P10/28A23P20/20A23L5/10A23L5/41A23L33/00
CPCA23P10/28A23P20/20A23L33/00A23L5/41A23L5/10A23V2002/00A23V2200/048A23V2250/1582A23V2250/1578A23V2250/032
Inventor 易俊洁周林燕刘启辉
Owner KUNMING UNIV OF SCI & TECH
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