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Potato crisp and production method thereof

A potato, potato whole flour technology, applied in application, food preparation, food science and other directions, can solve the problems of easy loss or deterioration of nutrients, high oil content, loss of nutrients, etc., and achieve easy chewing and digestion, low oil content. , easy to carry

Inactive Publication Date: 2007-05-30
陈宏达
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The nutrition of potatoes is very good, but its traditional processing methods such as boiling, steaming, and frying make it inconvenient to carry, and the eater cannot enjoy it anytime and anywhere, and the way of frying is also easy to lose nutrients
Potato chips, which are cut into thin slices and then deep-fried, are more popular snack foods nowadays, but similar to frying, the nutrients of potato chips made by this processing method are easy to lose or deteriorate, and their oil content Higher, eating more will affect human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0012] Embodiment 1: Potato crisps are processed by the following process steps: 1. Fully mix 51% whole potato flour, 43% strong gluten flour, 3.4% sucrose, 0.2% sesame and 0.4% vegetable oil; 2. Mix well 3. Roll the dough into thin strips with rollers; 4. Cut the thin strips into slices; 5. Dry the potato chips, keeping the moisture in them 2%, which is made into potato chips.

Embodiment approach 2

[0013] Embodiment 2: Potato crisps are processed by the following process steps: 1. Fully mix 80% potato flour, 13% gluten flour, 5% sucrose, 0.5% sesame, 0.3% vegetable oil and 0.2% brittle agent ;2. Add water to the evenly mixed raw materials and stir to form a dough; 3. Roll the dough into thin strips with a roller; 4. Cut the thin strips into slices; 5. Dry the potato chips , wherein the moisture is kept at 1%, that is, potato chips are made.

Embodiment approach 3

[0014] Embodiment 3: Potato crisps are processed by the following process steps: 1. Fully mix 80% whole potato flour, 13% strong gluten flour, 5% sucrose, 0.6% sesame, 0.3% vegetable oil and 0.1% brittle agent ;2. Add water to the evenly mixed raw materials and stir to form a dough; 3. Roll the dough into thin strips with a roller; 4. Cut the thin strips into slices; 5. Dry the potato chips , wherein the moisture is kept at 1%, that is, potato chips are made.

[0015] Embodiment 3: Potato crisps are processed by the following process steps: 1. 84% potato flour, 11% gluten flour, 3% sucrose, 0.4% sesame, 0.2% vegetable oil, 0.1% food flavor and 0.3% Fully mix the brittle agent; 2. Add water to the uniformly mixed raw materials and stir to form a dough; 3. Roll the dough into thin strips with a roller; 4. Cut the thin strips into slices; 5. Potato crisps are made by drying the potato chips with a moisture content of 1%.

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PUM

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Abstract

The invention discloses potato crisp tablets and process for production, wherein the tablets are prepared from 51-85% of potato powder, 10-44% of flour, 3-6% of sucrose, 0.2-0.6% of sesame seeds, 0.2-0.4% of vegetable oil and 0.1-0.3% of crisp-keeping agent through steps of mixing, watering and stirring into flour dough, rolling into thin strips with rollers, slicing and drying to keep the water content between 0.5-2%. The food preserves the nutriment and taste in pumpkin and has the advantages of crisp taste, easy mastication and digestion, facilitation in carrying and eating at ready.

Description

technical field [0001] The invention relates to a potato food and a processing method thereof, in particular to a potato crisp and a processing method thereof. Background technique [0002] The nutrition of potatoes is very good, but its traditional processing methods such as boiling, steaming, and frying make it inconvenient to carry, and the eater cannot enjoy it anytime and anywhere, and the way of frying is also easy to make its nutrients lose. Potato chips, which are cut into thin slices and then deep-fried, are more popular snack foods nowadays, but similar to frying, the nutrients of potato chips made by this processing method are easy to lose or deteriorate, and their oil content Higher, eating more will affect human health. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide crispy, delicious, portable and edible potato chips and a production method thereof. [0004] In order to solve the above technical p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/03A23L1/29A23L19/18A23L29/00A23L33/00
Inventor 陈宏达
Owner 陈宏达