Nutritionally balanced high-protein low-fat baked potato chips and method of making same

Abstract

The application belongs to the technical field of food processing, and relates to a high-protein and low-fat baked potato crisp with balanced nutrition and a preparation method thereof. Raw materials of the high-protein and low-fat baked potato crisp include potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol solution, polydextrose, vegetable oil, sodium bicarbonate and water. The combination of the concentrated milk protein, the soybean protein isolate and the egg protein makes the protein content higher than 21%, the forming performance good and the breakage rate low. The baking process is used to replace the frying process, and the oil content of the finished product is only about 11%, which is much lower than 30% of the commercially available fried potato chips. The high-protein and low-fat baked potato crisp is rich in high-protein, high-dietary fiber, various vitamins and minerals, and has balanced nutrition.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a high-protein low-fat baked potato crisp with balanced nutrition and a preparation method thereof. BACKGROUND

[0002] The main raw material of potato chips, potatoes, contains rich B group vitamins such as vitamin B1, B2 and B6, and a large amount of high-quality cellulose, and also contains trace elements, amino acids, proteins, fats and high-quality starch and other nutrients. Common potato chips are made by slicing potatoes and processing them with oil at high temperature, generally containing 30%-40% fat, and after frying, the nutritional value is greatly reduced.

[0003] The potato chip products on the market have the problems of unbalanced nutrition, lack of protein and dietary fiber, high oil content caused by frying process, loss of vitamins and minerals during processing, and addition of a large amount of food additives in industrial production; when the protein content of potato chip products is increased, the green body material is prone to have too strong toughness and cannot be well formed, resulting in a high breakage rate.

[0004] Potato powder is a food raw material with low fat, low sugar, low heat and high protein, and to a great extent, it preserves the high content of VB1, VB2, VC and minerals such as calcium, potassium and iron in potatoes, and can be made into the best nutritional food for people of different ages from infants to the elderly, almost all the nutrients needed by the human body are provided. It has the characteristics of good product recovery effect and pure taste.

[0005] Chinese patent application CN113768103A discloses a leisure type low-fat high-protein crisp with the taste of potato chips and a preparation method thereof. The raw materials include the following components by weight: meat, starch, TG enzyme and ovomucin. The meat is selected from one or more of chicken breast, barramundi meat and pork tenderloin. The application uses ovomucin combined with TG enzyme technology, which can connect meat together and cross-link various non-meat proteins to meat proteins, significantly improving the taste, flavor, structure and nutrition of the product, and covalently cross-linking some essential amino acids to proteins to prevent the destruction of amino acids by Maillard reaction; the high-protein crisp introduced in the method is made from meat, starch and enzyme preparation, and almost no potato, only "with the taste of potato chips", which cannot provide the necessary potato intake.

[0006] Chinese invention patent application CN113017041A discloses a new production process of non-fried high-protein potato chips. The potato powder 5-7 parts, soybean protein powder 1-3 parts, grain powder 1-2 parts, and salt 0.05-0.2 parts are uniformly mixed, and the semi-finished product is formed by extrusion molding. The semi-finished product is added to the air puffing bin to form a sponge-like porous crisp structure. Then the puffing product is dried and added to the material spraying device to uniformly spray oil and seasoning. This method uses an air puffing process, which damages more trace elements (vitamins and minerals) in the raw materials, and there is no corresponding protection and remedial measures.

[0007] Chinese invention patent application CN109769893A discloses a high-protein sports nutrition meal biscuit and a preparation method thereof. The preparation raw materials of the sports nutrition meal biscuit include the following components by weight fraction: flour 40-60 parts, puffed protein powder 15-30 parts, maltitol 3-10 parts, palm oil 7-12 parts, phospholipid 0.1-0.5 parts, ammonium bicarbonate 0.05-0.2 parts, and water 5-20 parts. The puffed protein powder is used as the main protein component, which can make the dough have good plasticity and thus the product has good formability, and the oil and fat components can be better integrated. The protein content is very high, which can ensure that the product has high protein content on the basis of good formability. However, the invention does not mention using protein compounding to solve the forming difficulty, and it is not a potato chip and cannot supplement the role of potatoes.

[0008] Chinese invention patent application CN109549156A discloses a high-protein walnut potato chip and a processing method thereof. The walnut potato chip includes walnut kernels 30-40 parts, potato starch 30-40 parts, wheat flour 60-80 parts, salt 2-7 parts, chicken essence 1-2 parts, sucrose 3-8 parts, and konjac powder 5-9 parts. The invention changes the traditional raw material formula and processing method of potato chips, and selects walnut kernels, potato starch, and wheat flour as the main raw materials. The walnut and skimmed milk are made into walnut emulsion, which is used to mix the potato starch and wheat flour. After steaming and drying, the high-protein walnut potato chip is obtained. However, the preparation method is not suitable for mass production, and the nutritional components of the formula need to be further improved.

[0009] Therefore, it is necessary to develop a high-protein, low-fat, high-dietary fiber, rich in multiple vitamins and minerals, nutritionally balanced, and good in formability, low in breakage rate, and mass producible potato crisp. SUMMARY

[0010] In view of the deficiencies of the prior art, such as unbalanced nutrition, easy to break, high fat content, etc., the present application provides a high-protein low-fat baked potato crisp with balanced nutrition and a preparation method thereof. By combining and compounding concentrated milk protein, soybean protein isolate and egg protein, the protein content is higher than 21%, the forming performance is good, and the breakage rate is low. Maltitol and polydextrose are used to replace white sugar to provide sweetness and water-soluble dietary fiber. The baking process is used to replace frying to reduce the oil content of the finished product. Additional addition of various vitamins and minerals makes up for the loss of micronutrients during processing.

[0011] In order to achieve the above-mentioned purposes of the present application, the specific technical scheme adopted by the present application is:

[0012] The present application provides a high-protein low-fat baked potato crisp with balanced nutrition, and the raw materials of the high-protein low-fat baked potato crisp include potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol liquid, polydextrose, vegetable oil, sodium bicarbonate and water.

[0013] Preferably, the raw materials of the high-protein low-fat baked potato crisp include 30-50 parts of potato powder, 3-6 parts of concentrated milk protein, 4-10 parts of soybean protein isolate, 4-10 parts of egg protein, 13-20 parts of maltitol liquid, 7-12 parts of polydextrose, 8-10 parts of vegetable oil, 0.5-1.5 parts of sodium bicarbonate and 5-10 parts of water, by weight.

[0014] Preferably, the maltitol content of the maltitol liquid is ≥50%, the protein content of the concentrated milk protein, soybean protein isolate and egg protein is all ≥80%, and the vegetable oil is selected from any one of palm oil, coconut oil, sunflower oil and olive oil, preferably palm oil.

[0015] Preferably, the raw materials of the high-protein low-fat baked potato crisp further include pea protein, rice protein, wheat protein, mineral components and vitamin components.

[0016] Preferably, the pea protein, rice protein and wheat protein are all 1-3 parts, by weight.

[0017] Preferably, the vitamin components include 0.001-0.02 parts of retinyl acetate, 0.01-0.03 parts of thiamine nitrate, 0.02-0.05 parts of riboflavin, 0.001-0.01 parts of pyridoxine hydrochloride and 0.01-0.08 parts of nicotinamide, by weight.

[0018] Preferably, the protein content of the high-protein low-fat baked potato crisp is 21%-26%, and the fat content is 10%-12.5%.

[0019] The application also relates to a preparation method of the high-protein low-fat baked potato crisp.

[0020] (1) mixing potato powder, concentrated milk protein, soybean protein isolate, egg protein and sodium bicarbonate, or further adding pea protein, rice protein, wheat protein, a mineral component and a vitamin component into the mixture, stirring to obtain mixture 1;

[0021] (2) adding vegetable oil into the mixture 1, stirring to obtain mixture 2;

[0022] (3) adding maltitol solution, polydextrose and water into the mixture 2, stirring to obtain mixture 3;

[0023] (4) shaping the mixture 3, baking to obtain the finished product.

[0024] Preferably, the temperature of the stirring in step (1) is 20-30 DEG C, the stirring speed is 15-25 r / min, and the stirring time is 2-4 min; the temperature of the stirring in step (2) is 35-45 DEG C, the stirring speed is 20-35 r / min, and the stirring time is 10-14 min.

[0025] Preferably, the temperature of the stirring in step (3) is 25-40 DEG C, the stirring speed is 15-35 r / min, and the stirring time is 4-6 min; the temperature of the baking in step (4) is 170-210 DEG C, and the baking time is 12-18 min.

[0026] Compared with the prior art, the application has the following beneficial effects:

[0027] (1) the combination of concentrated milk protein, soybean protein isolate and egg protein makes the protein content of the potato crisp higher than 21%, and the forming performance is good and the breakage rate is low;

[0028] (2) the baking process is used to replace the frying process, and the oil content of the finished product is only about 11%, which is much lower than 30% of the commercially available fried potato chips;

[0029] (3) the potato crisp contains high protein, high dietary fiber and various vitamins and minerals, and is balanced in nutrition. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the application are further described in detail, and the described embodiments are only a part of the application and are used to explain the application but not to limit the application, therefore, other embodiments obtained by other skilled persons in the art without creative labor are all within the protection scope of the application.

[0031] Maltitol solution, model TS05, purchased from Shandong Tianli Pharmaceutical Co., Ltd.

[0032] Polydextrose, Litesse® Powder, purchased from Danisco (China) Co., Ltd.;

[0033] Concentrated milk protein, MPC70, purchased from Shanghai Procin International Trading Co., Ltd.

[0034] Soy protein isolate, Subao-787I IP, purchased from DuPont Shuanghui Luohe Food Co., Ltd.;

[0035] Egg whites were purchased from Sun Foods (Tianjin) Co., Ltd.

[0036] Unless otherwise specified, all reagents are industrial products and are commercially available.

[0037] Example 1

[0038] A high-protein, low-fat baked potato crisp, by weight, consists of: 40 parts potato flour, 4 parts concentrated milk protein, 7 parts soy protein isolate, 7 parts egg protein, 18 parts maltitol syrup, 7 parts polydextrose, 8 parts palm oil, 1 part sodium bicarbonate, and 6 parts water.

[0039] Preparation method:

[0040] (1) Add the powdered raw materials (potato flour, concentrated milk protein, soy protein isolate, egg protein and sodium bicarbonate) into the mixing pot and mix at 15 r / min for 3 min at 25°C.

[0041] (2) Add palm oil to the mixing pot, keep it at 40℃, and mix at 24r / min for 12min;

[0042] (3) Continue to add maltitol solution, polydextrose and water to the mixing pot, keep warm at 30℃, and mix at 20r / min for 5min;

[0043] (4) Use roller printing equipment to form the product, put it in an oven, bake at 170℃ for 12 minutes, and you will get the product.

[0044] Example 2

[0045] A high-protein, low-fat baked potato crisp, by weight, consists of: 30 parts potato flour, 5 parts concentrated milk protein, 8 parts soy protein isolate, 4 parts egg protein, 18 parts maltitol syrup, 9 parts polydextrose, 8 parts palm oil, 0.5 parts sodium bicarbonate, and 5 parts water.

[0046] Preparation method:

[0047] (1) Put the powder materials (potato powder, concentrated milk protein, soybean protein isolate, egg protein and sodium bicarbonate) into the mixing pot, mix at 25℃ for 3 min at 22 r / min;

[0048] (2) Add palm oil into the mixing pot, keep at 35℃, mix at 28 r / min for 12 min;

[0049] (3) Continue to add maltitol liquid, polydextrose and water into the mixing pot, keep at 25℃, mix at 15 r / min for 5 min;

[0050] (4) Form by using roller printing forming equipment, put into the oven, bake at 210℃ for 16 min, and get the product.

[0051] Example 3

[0052] A high-protein low-fat baked potato crisp, the raw materials are, by weight: potato powder 35 parts, concentrated milk protein 3 parts, soybean protein isolate 6 parts, egg protein 6 parts, maltitol liquid 15 parts, polydextrose 10 parts, palm oil 8 parts, sodium bicarbonate 1.5 parts and water 8 parts.

[0053] Preparation method:

[0054] (1) Put the powder materials (potato powder, concentrated milk protein, soybean protein isolate, egg protein and sodium bicarbonate) into the mixing pot, mix at 25℃ for 3 min at 25 r / min;

[0055] (2) Add palm oil into the mixing pot, keep at 45℃, mix at 20 r / min for 12 min;

[0056] (3) Continue to add maltitol liquid, polydextrose and water into the mixing pot, keep at 40℃, mix at 35 r / min for 5 min;

[0057] (4) Form by using roller printing forming equipment, put into the oven, bake at 190℃ for 18 min, and get the product.

[0058] Example 4

[0059] A high-protein low-fat baked potato crisp, the raw materials are, by weight: potato powder 45 parts, concentrated milk protein 5 parts, soybean protein isolate 10 parts, egg protein 9 parts, maltitol liquid 20 parts, polydextrose 12 parts, palm oil 9 parts, sodium bicarbonate 0.5 parts and water 5 parts.

[0060] The preparation method is consistent with example 1.

[0061] Example 5

[0062] A high-protein low-fat baked potato crisp, the raw materials are as follows in terms of weight parts: 50 parts of potato flour, 6 parts of concentrated milk protein, 4 parts of soy protein isolate, 10 parts of egg protein, 13 parts of maltitol liquid, 7 parts of polydextrose, 9 parts of palm oil, 0.5 parts of sodium bicarbonate and 10 parts of water.

[0063] The preparation method is consistent with that of Example 1.

[0064] Example 6

[0065] A high-protein low-fat baked potato crisp, the raw materials are as follows in terms of weight parts: 40 parts of potato flour, 5 parts of concentrated milk protein, 4 parts of soy protein isolate, 4 parts of egg protein, 18 parts of maltitol liquid, 7 parts of polydextrose, 8 parts of palm oil, 0.5 parts of sodium bicarbonate, 6 parts of water, 2 parts of pea protein, 2 parts of rice protein, 2 parts of wheat protein, 0.07 parts of ferrous sulfate, 0.8 parts of calcium citrate, 0.2 parts of zinc lactate, 0.02 parts of sodium selenate, 0.015 parts of retinyl acetate, 0.02 parts of thiamine nitrate, 0.03 parts of riboflavin, 0.005 parts of pyridoxine hydrochloride and 0.02 parts of nicotinamide.

[0066] Preparation method:

[0067] (1) The powder materials (potato flour, concentrated milk protein, soy protein isolate, egg protein, sodium bicarbonate, pea protein, rice protein, wheat protein, ferrous sulfate, calcium citrate, zinc lactate, sodium selenate, retinyl acetate, thiamine nitrate, riboflavin, pyridoxine hydrochloride and nicotinamide) were put into a mixing pot, mixed at 25°C and 20 r / min for 4 min;

[0068] (2) The palm oil was added to the mixing pot, incubated at 35°C, and mixed at 28 r / min for 12 min;

[0069] (3) The maltitol liquid, polydextrose and water were continuously added to the mixing pot, incubated at 25°C, and mixed at 15 r / min for 5 min;

[0070] (4) The roll printing forming equipment was used for forming, and then placed into an oven and baked at 170°C for 12 min to obtain the product.

[0071] Comparative Example 1

[0072] A high-protein low-fat baked potato crisp, the raw materials are as follows in terms of weight parts: 40 parts of potato flour, 18 parts of concentrated milk protein, 18 parts of maltitol liquid, 7 parts of polydextrose, 8 parts of palm oil, 1 part of sodium bicarbonate and 6 parts of water.

[0073] Preparation method:

[0074] (1) The potato flour, concentrated milk protein and sodium bicarbonate were put into a mixing pot, mixed at 25°C and 15 r / min for 3 min;

[0075] (2) Add palm oil into the mixing kettle, keep 40℃, mix for 12 min at 24 r / min;

[0076] (3) Continue to add maltitol liquid, polydextrose and water into the mixing kettle, keep 30℃, mix for 5 min at 20 r / min;

[0077] (4) Form by using roller printing forming equipment, put into the oven, bake for 12 min at 170℃, and then get the product.

[0078] Comparative Example 2

[0079] A high-protein and low-fat baked potato crisp, the raw materials are as follows in terms of weight ratio: potato powder 40 parts, soybean protein 18 parts, maltitol liquid 18 parts, polydextrose 7 parts, palm oil 8 parts, sodium bicarbonate 1 part and water 6 parts.

[0080] Preparation method:

[0081] (1) Put potato powder, soybean protein and sodium bicarbonate into the mixing kettle, mix for 3 min at 25℃ and 15 r / min;

[0082] (2) Add palm oil into the mixing kettle, keep 40℃, mix for 12 min at 24 r / min;

[0083] (3) Continue to add maltitol liquid, polydextrose and water into the mixing kettle, keep 30℃, mix for 5 min at 20 r / min;

[0084] (4) Form by using roller printing forming equipment, put into the oven, bake for 12 min at 170℃, and then get the product.

[0085] Comparative Example 3

[0086] A high-protein and low-fat baked potato crisp, the raw materials are as follows in terms of weight ratio: potato powder 40 parts, egg white 18 parts, maltitol liquid 18 parts, polydextrose 7 parts, palm oil 8 parts, sodium bicarbonate 1 part and water 6 parts.

[0087] Preparation method:

[0088] (1) Put potato powder, egg white and sodium bicarbonate into the mixing kettle, mix for 3 min at 25℃ and 15 r / min;

[0089] (2) Add palm oil into the mixing kettle, keep 40℃, mix for 12 min at 24 r / min;

[0090] (3) Continue to add maltitol liquid, polydextrose and water into the mixing kettle, keep 30℃, mix for 5 min at 20 r / min;

[0091] (4) using roller printing forming equipment forming, into the oven, 170 ℃ baking 12 min, obtained.

[0092] Comparative Example 4

[0093] A kind of high protein low fat baked potato crisp, by weight parts, raw materials are: potato powder 58 parts, polyglycitol 7 parts, palm oil 8 parts, sodium bicarbonate 1 part and water 6 parts.

[0094] Preparation method:

[0095] (1) the potato powder and sodium bicarbonate into the mixing bowl, 25 ℃, 15 r / min mixing 3 min;

[0096] (2) palm oil is added to the mixing bowl, 40 ℃, 24 r / min mixing 12 min;

[0097] (3) continue to add maltitol liquid, polyglycitol and water into the mixing bowl, 30 ℃, 20 r / min mixing 5 min;

[0098] (4) using roller printing forming equipment forming, into the oven, 170 ℃ baking 12 min, obtained.

[0099] Comparative Example 5

[0100] A kind of high protein low fat baked potato crisp, by weight parts, raw materials are: potato starch 40 parts, milk protein concentrate 4 parts, soybean protein isolate 7 parts, egg protein 7 parts, maltitol liquid 18 parts, polyglycitol 7 parts, palm oil 8 parts, sodium bicarbonate 1 part and water 6 parts.

[0101] Preparation method:

[0102] (1) the potato starch, concentrated milk protein, soybean protein isolate, egg protein and sodium bicarbonate into the mixing bowl, 25 ℃, 15 r / min mixing 3 min;

[0103] (2) palm oil is added to the mixing bowl, 40 ℃, 24 r / min mixing 12 min;

[0104] (3) continue to add maltitol liquid, polyglycitol and water into the mixing bowl, 30 ℃, 20 r / min mixing 5 min;

[0105] (4) using roller printing forming equipment forming, into the oven, 170 ℃ baking 12 min, obtained.

[0106] Comparative Example 6

[0107] A high-protein low-fat baked potato crisp, by weight, the raw materials are: potato powder 40 parts, concentrated milk protein 4 parts, soy protein isolate 7 parts, egg protein 7 parts, maltitol liquid 18 parts, polydextrose 7 parts, palm oil 8 parts, sodium bicarbonate 1 part and water 6 parts.

[0108] Preparation method:

[0109] (1) Put the powder materials (potato powder, concentrated milk protein, soy protein isolate, egg protein, and sodium bicarbonate) into the mixing pot, mix at 25°C for 3 min at 15 r / min;

[0110] (2) Add maltitol liquid, polydextrose and water to the mixing pot, incubate at 30°C, mix at 20 r / min for 5 min;

[0111] (3) Add palm oil to the mixing pot, incubate at 40°C, mix at 24 r / min for 12 min;

[0112] (4) Form using a roller printing forming device, place in an oven, bake at 170°C for 12 min, and obtain.

[0113] Comparative Example 7

[0114] A high-protein low-fat baked potato crisp, by weight, the raw materials are: potato powder 40 parts, concentrated milk protein 4 parts, soy protein isolate 7 parts, egg protein 7 parts, maltitol liquid 18 parts, polydextrose 7 parts, palm oil 8 parts, sodium bicarbonate 1 part and water 6 parts.

[0115] Preparation method:

[0116] (1) Put the powder materials (potato powder, concentrated milk protein, soy protein isolate, egg protein, and sodium bicarbonate) into the mixing pot, mix at 25°C for 3 min at 15 r / min;

[0117] (2) Add palm oil to the mixing pot, incubate at 40°C, mix at 24 r / min for 12 min;

[0118] (3) Continue to add maltitol liquid, polydextrose and water to the mixing pot, incubate at 50°C, mix at 20 r / min for 5 min;

[0119] (4) Form using a roller printing forming device, place in an oven, bake at 170°C for 12 min, and obtain.

[0120] Effect test

[0121] Test Example 1 Breakage rate and forming effect test

[0122] The product prepared in Examples 1-6 and Comparative Examples 1-7 was subjected to a broken chip rate evaluation as shown in Table 1, and the specific method was as follows: 200 pieces of the green body molded by the molding equipment were continuously sampled, and the number of damaged pieces was counted, and if the damage was greater than 1 / 4 of the area, it was considered to be damaged.

[0123] Table 1 Product broken chip rate and molding effect test

[0124]

[0125] Test Example 2 Nutritional ingredient analysis

[0126] The nutritional ingredient analysis results of the potato chips prepared in Examples 1-6 and Comparative Examples 1-7 are shown in Table 2, and the test method or reference standard is as follows:

[0127] (1) Protein content determination: 0.5 g of potato chips was weighed into a nitration tube, 10 mL of concentrated sulfuric acid (concentration 98%) was added, the digestion temperature was 420°C, the time was 1.5 h, and the protein content in the potato chips was measured by Kjeldahl nitrogen determination instrument (KIELTEC ANALYSISER of Foss Company in Sweden).

[0128] (2) Fat determination: 1 g of potato chips was placed in a clean paper sleeve, a small amount of absorbent cotton was added, 80 mL of petroleum ether was added in an extraction beaker, and the fat in the sample was extracted by Soxtec Avanti 2050 automatic fat detector of Fostercato Company. After the extraction was completed, the extraction cup was taken out and placed in a 100°C drying oven for 30 min, and then cooled in a desiccator and weighed again to calculate the fat content.

[0129] Fat content (%) = 100 x W2 / W1;

[0130] Wherein, W1 is the sample weight before extraction, g; W2 is the fat weight after extraction and drying, g.

[0131] (3) The detection method of dietary fiber: refer to GB 5009.88-2014, total dietary fiber = TDF (enzyme weight method) + polyglucose monomer component.

[0132] (4) Starch determination: determined according to the method of AOAC996.11.

[0133] Potato chips (10 mg) were added to a glass test tube (16 x 120 mm), the test tube was tapped to ensure all the sample fell to the bottom of the test tube; 0.2 mL of 80% ethanol was added to the sample to increase its solubility, mixed with a vortex mixer; 3 mL of thermostable alpha-amylase (100 U / mL) was immediately added, incubated in a boiling water bath for 6 min (vigorously shake the test tube at 2, 4, 6 min); 0.1 mL of amyloglucosidase (3300 U / mL) was added, mixed with a vortex mixer, and incubated in a 50°C water bath for 30 min; all the test tubes were transferred to a 100 mL volumetric flask, washed thoroughly with a bottle washer, and diluted with distilled water to constant volume, mixed, and the solution was aliquoted and centrifuged at 3000 r for 10 min; the aliquoted (0.1 mL) diluted solution was transferred to a glass test tube; 3 mL of glucose oxidase (Glucose oxidase plus peroxidase, GOPOD) reagent was added to each test tube (including the D-glucose control group and the blank group), and incubated in a 50°C water bath for 20 min; the D-glucose control group included 0.1 mL of D-glucose solution and 3.0 mL of GOPOD reagent, and the blank group included 0.1 mL of water and 3.0 mL of GOPOD reagent; the absorbance of the sample, the D-glucose control group, and the blank group was measured at 510 nm.

[0134] The following formula was used for calculation:

[0135] Starch content (%) = (A1-A2) x (F / W) x F V x 0.9;

[0136] Wherein, A1 is the absorbance of the sample; A2 is the absorbance of the blank group; F is the absorbance of the 100 / control group; W is the weight of the sample, g; F V is the final constant volume, mL.

[0137] Evaluation criteria for nutrient balance effect:

[0138] The energy provided by protein accounts for ≥15%, the energy provided by fat accounts for 20%-30%, the energy provided by carbohydrates accounts for 45%-55%, and the dietary fiber content is ≥3 g / 100 g;

[0139] The energy provided by protein accounts for = (protein content g*17) / (protein content g*17 + fat content*37 + carbohydrate content*17 + dietary fiber content*8) *100%;

[0140] The energy provided by fat accounts for = (fat content g*37) / (protein content g*17 + fat content*37 + carbohydrate content*17 + dietary fiber content*8) *100%;

[0141] Carbohydrate energy supply ratio = (carbohydrate content g * 17) / (protein content g * 17 + fat content * 37 + carbohydrate content * 17 + dietary fiber content * 8) * 100%;

[0142] Dietary fiber energy supply ratio = (dietary fiber content * 8) / (protein content g * 17 + fat content * 37 + carbohydrate content * 17 + dietary fiber content * 8) * 100%.

[0143] Table 2 Nutritional ingredients of potato chips

[0144]

[0145] Test example 3 Sensory quality detection

[0146] 1. The potato chips of examples 1-6 and comparative examples 1-7 were evaluated according to the following table, and the evaluation criteria are shown in table 3, and the evaluation results are shown in table 4.

[0147] Table 3 Sensory quality evaluation criteria

[0148]

[0149] 2. Evaluation results

[0150] Table 4 Sensory quality evaluation results

[0151]

[0152] The above detailed description is a specific description of one of the feasible embodiments of the present application, which is not used to limit the patent scope of the present application, and any equivalent implementation or change without departing from the present application shall be included in the scope of the technical scheme of the present application.

Claims

1. A nutritionally balanced high protein, low fat baked potato chip, characterized in that, The raw materials of the high-protein low-fat baked potato crisp are potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol liquid, polydextrose, vegetable oil, sodium bicarbonate and water; Or the raw materials of the high-protein low-fat baked potato crisp are potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol liquid, polydextrose, vegetable oil, sodium bicarbonate, water, pea protein, rice protein, wheat protein, mineral components and vitamin components; The preparation method of the high-protein low-fat baked potato crisp comprises the following steps: (1) mixing potato powder, concentrated milk protein, soybean protein isolate, egg protein and sodium bicarbonate, or mixing potato powder, concentrated milk protein, soybean protein isolate, egg protein, sodium bicarbonate, pea protein, rice protein, wheat protein, mineral components and vitamin components, and stirring to obtain mixture 1; (2) adding vegetable oil to the mixture 1 and stirring to obtain mixture 2; (3) adding maltitol liquid, polydextrose and water to the mixture 2 and stirring to obtain mixture 3; (4) shaping the mixture 3 and baking to obtain the finished product; The temperature of the stirring in step (2) is 35-45℃, the stirring speed is 20-35 r / min, and the stirring time is 10-14 min; The temperature of the stirring in step (3) is 25-40℃, the stirring speed is 15-35 r / min, and the stirring time is 4-6 min; The vegetable oil is palm oil.

2. The high-protein, low-fat baked potato crisps according to claim 1, characterized in that, The raw materials of the high-protein low-fat baked potato crisp comprise, by weight fraction, 30-50 parts of potato powder, 3-6 parts of concentrated milk protein, 4-10 parts of soybean protein isolate, 4-10 parts of egg protein, 13-20 parts of maltitol liquid, 7-12 parts of polydextrose, 8-10 parts of vegetable oil, 0.5-1.5 parts of sodium bicarbonate and 5-10 parts of water.

3. The high protein, low fat baked potato crisp of claim 1, wherein, The maltitol content of the maltitol liquid is ≥50%, and the protein content of the concentrated milk protein, soybean protein isolate and egg protein is all ≥80%.

4. The high protein, low fat baked potato crisp of claim 1, wherein, The pea protein, rice protein and wheat protein are all 1-3 parts by weight fraction.

5. The high protein, low fat baked potato chips of claim 1, wherein, The vitamin components comprise, by weight fraction, 0.001-0.02 parts of retinyl acetate, 0.01-0.03 parts of thiamine mononitrate, 0.02-0.05 parts of riboflavin, 0.001-0.01 parts of pyridoxine hydrochloride and 0.01-0.08 parts of nicotinamide.

6. The high-protein, low-fat baked potato crisp according to any one of claims 1-5, characterized in that, The protein content of the high-protein low-fat baked potato crisp is 21%-26%, and the fat content is 10%-12.5%.

7. A process for the preparation of the high protein, low fat baked potato crisps of any one of claims 1 to 6, characterised in that, The preparation method of the high-protein low-fat baked potato crisp comprises the following steps: (1) mixing potato powder, concentrated milk protein, soybean protein isolate, egg protein and sodium bicarbonate, or mixing potato powder, concentrated milk protein, soybean protein isolate, egg protein, sodium bicarbonate, pea protein, rice protein, wheat protein, mineral components and vitamin components, and stirring to obtain mixture 1; (2) adding vegetable oil to the mixture 1 and stirring to obtain mixture 2; (3) adding maltitol liquid, polydextrose and water to the mixture 2 and stirring to obtain mixture 3; (4) molding the mixture 3, baking to obtain the finished product; The temperature of the stirring in step (2) is 35-45℃, the stirring speed is 20-35 r / min, and the stirring time is 10-14 min. The temperature of the stirring in step (3) is 25-40℃, the stirring speed is 15-35 r / min, and the stirring time is 4-6 min. The vegetable oil is palm oil.

8. The production method according to claim 7, characterized by, The temperature of the stirring in step (1) is 20-30℃, the stirring speed is 15-25 r / min, and the stirring time is 2-4 min.

9. The preparation method according to claim 7, characterized in that, The temperature of the baking in step (4) is 170-210℃, and the baking time is 12-18 min.

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