A kind of processing method and equipment of anthocyanin-rich fried potato chips

A technology of fried potato chips and a processing method, which is applied in the directions of food processing, oil/fat roasting, food heat treatment, etc., can solve the problem of difficulty in retaining anthocyanins and the like

Active Publication Date: 2022-08-09
维西香溢纯良农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For fried potatoes, the anthocyanins in potato chips are difficult to retain during the blanching and frying process

Method used

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  • A kind of processing method and equipment of anthocyanin-rich fried potato chips
  • A kind of processing method and equipment of anthocyanin-rich fried potato chips
  • A kind of processing method and equipment of anthocyanin-rich fried potato chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 Processing method of potato chips

[0034] The invention discloses a processing method for anthocyanin-rich fried potato chips, which specifically comprises the following steps:

[0035] (1) After peeling the potatoes, soak them in running water for 4 to 6 hours, then cut them into potato slices with a thickness of 0.1 to 0.3 cm, and wash the potato slices to remove starch.

[0036] (2) Blanching: Blanch the potato chips at 95-96°C for 4-6min, 96°C is the boiling point of water in a high-altitude area with an altitude of 2km. Therefore, the processing of potato chips according to the present invention can be carried out at high altitudes. The preferred method is: blanching at 96°C for 4 to 6 minutes, the potato chips have just broken, but the sugar and impurities flow out. During blanching, water is fed from the water inlet and water is discharged from the water outlet, so that the water flow maintains a one-way operation process. Thereby, the sugar content ...

Embodiment 2

[0041] Embodiment 2 Detection of anthocyanin content

[0042] Cut the peeled purple potatoes into potato slices with the same thickness, wash them and dry them at room temperature. Divide the potato slices into equal weight portions, each 100g, and dry 100g of the potato slices at 60°C until Constant weight; after crushing, pass through a 60-mesh sieve until all the potato flour can pass through the mesh sieve, and store in the dark for later use.

[0043]Add 50 mL of extractant (a mixture of 1% HCl and ethanol, the volume ratio of HCl and ethanol is 40:60) to the potato flour, take it out in a constant temperature water bath at 60°C for 20 minutes, take it out, cool it on ice, and crush it with an ultrasonic crusher for 2 minutes (Intensity 38%, 5s, 5s); after crushing, carry out a constant temperature water bath at 60°C for 10min, then put it in a centrifuge, and centrifuge at 5000rpm for 10min to obtain a clear supernatant; take 2mL of the supernatant and dilute to 20mL, a...

Embodiment 3

[0053] Example 3 Potato Chip Processing Device

[0054] refer to Figure 1-Figure 9 , the present invention discloses a processing device for fried potato chips rich in anthocyanin, including a frying rotary device, the frying rotary device comprises a fixed cylinder 1 with an opening at the top, and the inner center of the fixed cylinder 1 is provided with a top-opening The support cylinder 2, the height of the support cylinder 2 is lower than the height of the fixed cylinder 1, the motor 3 is arranged in the support cylinder 2, the output shaft of the motor 3 is set upward, and the output rod of the motor 3 extends out of the support cylinder 2 and is fixed with a The rotating mechanism is slidably connected with several placement components; the fixed cylinder 1 is provided with several partitions 4 , and the placement components correspond to the area enclosed by the adjacent partitions 4 . The partition 4 is arranged in the annular area formed between the fixed cylinder ...

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Abstract

The invention relates to the technical field of food processing, in particular to a method and equipment for processing fried potato chips rich in anthocyanin. The specific technical scheme is as follows: a processing method for fried potato chips rich in anthocyanin, the potato chips after slice cleaning are blanched at a temperature lower than 100 ° C, the potato chips are cooled and then air-dried, and the water content is maintained at 20-40%; then use frying rotary equipment for continuous high-temperature frying, and cool down to 40-45 ℃ after frying. The processing method of the fried potato chips disclosed in the invention makes the fried potato chips rich in anthocyanin.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an anthocyanin-rich fried potato chip processing equipment. Background technique [0002] Anthocyanins, also known as anthocyanins, are a class of water-soluble natural pigments that widely exist in plants in nature. For the human body, it is a strong antioxidant, which has the effect of preventing and relieving the aging of the human body, as well as protecting eyesight, anti-cancer, improving sleep, etc. It is a natural pigment with extremely high nutritional value. It has a certain content in plants such as purple sweet potatoes, grapes, blood oranges, red cabbage, blueberries, eggplants, mulberries, and colored potatoes. For fried potatoes, the anthocyanins in potato chips are difficult to retain during the blanching and frying process. Therefore, the present invention provides fried potato chips containing anthocyanin for fried potato chips. SUMMARY OF THE INVENT...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21B5/08A23L19/18A21B3/00
CPCA23L19/18A21B5/085A21B3/00A23V2002/00A23V2300/24Y02P60/85
Inventor 林文俊
Owner 维西香溢纯良农业科技有限公司
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