A low-fat compound potato chip rich in tea polyphenols and a preparation method thereof

Abstract

This invention discloses a low-fat composite potato chip rich in tea polyphenols and its preparation method, belonging to the field of food processing technology. The composite potato chip is made from the following raw materials in parts by weight: 5-15 parts tea polyphenols, 60-80 parts potato flour, 15-20 parts corn starch, 2.5-7.5 parts white sugar, and 0.8-4.2 parts edible salt. The preparation method is as follows: first, tea polyphenols and corn starch are mixed and subjected to high-temperature and high-pressure hydrothermal treatment to obtain a tea polyphenol-starch complex; then, the tea polyphenol-starch complex is thoroughly mixed with other raw materials, kneaded, rolled, and divided to obtain a raw material, which is then fried and cooled to obtain the aforementioned composite potato chip. The addition of tea polyphenols, on the one hand, imparts more health-promoting factors to the potato chips, and on the other hand, reduces the fat content of the composite potato chips.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to a low-fat composite potato chip rich in tea polyphenols and its preparation method. Background Technology

[0002] Compound potato chips, made primarily from potato flour, are a popular product. With the increasing popularity of snack foods in recent years, the demand and consumption of potato chips have also grown significantly. Compound potato chips, with their unique taste, balanced nutrition, and convenience, have become a globally popular snack. However, traditional fried compound potato chips often contain excessive amounts of oil. A high-fat diet may increase the risk of certain diseases, including cardiovascular disease, high blood pressure, obesity, and cancer. In recent years, consumers have been pursuing healthier diets, and traditional compound potato chips no longer meet their demands for healthy food quality. This consumer preference for healthier foods is driving the frying industry to produce compound potato chips with low fat content, while maintaining their crispy texture, appealing color, and unique flavor.

[0003] Food components, as an important property, influence the oil absorption characteristics of fried foods. By adjusting the raw material composition and material ratio of compound potato chips, the evaporation of moisture and oil absorption during the frying process can be affected, thereby reducing the oil content of the compound potato chips. Tea polyphenols are pure natural food additives extracted from tea leaves, possessing various active functions; anti-oxidation is one of their most important active functions, inhibiting the oxidation of proteins and fats. Furthermore, adding tea polyphenols to food systems can not only improve the quality of the food itself but also enhance its functional properties. Current research indicates an interaction between starch and polyphenols, and that regulating this interaction can modulate the physicochemical and functional properties of starch. The introduction of polyphenols into starch systems can alter specific physicochemical properties (rheology, gelatinization characteristics, retrogradation characteristics) or functional properties (digestibility, sustained release of polyphenols) of starch. Polyphenols have shown potential to improve the digestibility of starch, becoming a research hotspot in the development of starch-based functional foods. However, the application of polyphenols in potato chips has not yet been fully studied. Summary of the Invention

[0004] To address the aforementioned problems, this invention provides a low-fat composite potato chip rich in tea polyphenols and its preparation method. The method primarily involves high-temperature, high-pressure hydrothermal treatment of tea polyphenols and starch to obtain a tea polyphenol-starch complex. This complex is then used as the main raw material to produce a composite potato chip with low fat content and health-promoting factors. This not only solves the problem of high fat content in ordinary composite potato chips but also endows the composite potato chips with higher nutritional value and a better taste.

[0005] This invention provides a low-fat compound potato chip rich in tea polyphenols, which, by weight, comprises: 5-15 parts tea polyphenols, 60-80 parts potato flour, 15-20 parts corn starch, 2.5-7.5 parts white sugar, 0.8-4.2 parts edible salt, and 0.2-0.6 parts lecithin.

[0006] Preferably, the components include, by weight, 10 parts tea polyphenols, 65-70 parts potato flour, 15-20 parts corn starch, 2.5-4.5 parts white sugar, 2-4 parts edible salt, and 0.4-0.6 parts lecithin.

[0007] Specifically, the optional components are 10 parts tea polyphenols, 67 parts potato flour, 18 parts corn starch, 3.5 parts white sugar, 3 parts edible salt, and 0.5 parts lecithin.

[0008] This invention provides a method for preparing the above-mentioned low-fat compound potato chips rich in tea polyphenols, comprising the following steps:

[0009] (1) Tea polyphenols and corn starch were mixed to prepare a tea polyphenol-starch complex, and then the tea polyphenol-starch complex was mixed with potato flour to obtain a premixed powder;

[0010] (2) Mix white sugar, salt and lecithin and add to water, dissolve completely to obtain a premixed solution;

[0011] (3) Add the premixed liquid obtained in step (2) to the premixed powder obtained in step (1), add water and knead to obtain a composite dough;

[0012] (4) Roll, shape and cut the composite dough obtained in step (3) to obtain thin sheets;

[0013] (5) Fry the thin slices obtained in step (4) to obtain composite potato chips.

[0014] In one embodiment, step (1) involves mixing tea polyphenols with corn starch and then subjecting the mixture to high-temperature and high-pressure hydrothermal treatment.

[0015] In one embodiment, the high-temperature and high-pressure hydrothermal treatment involves controlling the moisture content to be 10%–30%, the hydrothermal treatment temperature to be 140–180°C, and the treatment time to be 20–60 min.

[0016] Preferably, the temperature in the high-temperature and high-pressure hydrothermal treatment is 150–160°C.

[0017] Preferably, the time for high-temperature and high-pressure hydrothermal treatment is 30 to 40 minutes.

[0018] In one embodiment, the mass ratio of tea polyphenols to corn starch in the preparation of the tea polyphenol-starch complex is 5-15:15-20.

[0019] In one embodiment, the premixed powder in step (1) is obtained by mixing tea polyphenol-starch complex and potato flour, passing the mixture through a 40-80 mesh sieve, and then adding it to a mixer for thorough mixing.

[0020] In one embodiment, the mass ratio of tea polyphenol-starch complex to potato flour in step (1) is 20-35:60-80.

[0021] In one embodiment, the premixed solution in step (2) is obtained by mixing white sugar, salt and lecithin and adding them to water at a ratio of 1:8 to 12, and then dissolving them fully in a water bath at 60 to 80°C.

[0022] In one embodiment, the composite dough in step (3) is made by adding the premixed liquid obtained in step (2) to the premixed powder obtained in step (1), adding water and kneading, with the ratio of water to premixed powder being 1:1.5 to 2.5, to obtain a composite dough with a moisture content of 38% to 48%.

[0023] In one embodiment, the composite potato chip model in step (4) is made by first rolling the composite dough obtained in step (3) three times to form the dough, then folding the dough in half and rolling it again to make the dough thickness 0.6-0.8mm, and then using a mold to cut the dough into an elliptical thin slice with a diameter of 50mm×80mm.

[0024] In one embodiment, the composite potato chips in step (5) are obtained by frying the round composite potato chip model obtained in step (4) at 150-180°C for 2-10 minutes to obtain low-fat composite potato chips rich in tea polyphenols.

[0025] The beneficial effects of this invention are:

[0026] 1. The present invention provides a low-fat composite potato chip rich in tea polyphenols. The tea polyphenol-starch complex is obtained by mixing tea polyphenols and starch and treating the mixture under high temperature and high pressure hydrothermal treatment. This complex can play an important role in the frying process, reducing the rate of water evaporation during potato chip frying, thereby limiting the expansion of the matrix and forming a less porous structure, thus limiting the absorption of oil in the potato chips.

[0027] 2. The composite potato chips prepared by this invention not only have a low oil content, but are also crispy, flavorful, and rich in beneficial health factors. The addition of tea polyphenol-starch complex can reduce the oil content of the composite potato chips, improve their taste, and enhance their nutritional value. Detailed Implementation

[0028] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0029] Determination methods

[0030] 1. Determination of fat content: The Soxhlet extraction method in GB 5009.6-2016 "Determination of fat in food" shall be used for determination.

[0031] 2. Color difference measurement: The color of the composite potato chips was measured using a handheld colorimeter. First, a white plate was used for calibration. Ten points were randomly selected on the surface of the same composite potato chip for measurement, and the L, a, and b values ​​were recorded. L represents the brightness of the sample, a represents red (+) / green (-), and b represents yellow (+) / blue (-).

[0032] 3. Hardness determination: Measured using a TA-XT plus texture analyzer and a P / 0.25s probe. The initial speed was 8 mm / s, the detection speed was 1 mm / s, and the final return speed was 10 mm / s.

[0033] 4. Sensory Evaluation: The composite potato chips of the examples and comparative examples were sensory evaluated according to the scaling and categorical testing methods in GB / T 10220-2012 "General Methodology of Sensory Analysis". These potato chips were provided to 15 trained sensory evaluation team members. They evaluated the color, crispness, texture, degree of breakage, and overall acceptability of the potato chips. The sensory evaluation criteria for fried potato chips are shown in Table 1.

[0034] Table 1 Sensory Evaluation Criteria for Compound Potato Chips

[0035]

[0036] Example 1

[0037] A low-fat compound potato chip rich in tea polyphenols has the following components and weight proportions: 5 parts tea polyphenols, 70 parts potato flour, 20 parts corn starch, 2.5 parts white sugar, 2 parts edible salt, and 0.5 parts lecithin.

[0038] The tea polyphenols in the formula were mixed with corn starch and then subjected to high-temperature and high-pressure hydrothermal treatment. The moisture content was first adjusted to 30%, the hydrothermal treatment temperature was 180℃, and the treatment time was 20 minutes. After heat treatment, the sample was removed and dried in a 60℃ oven until the moisture content was below 5%. The dried sample was then pulverized and passed through an 80-mesh sieve to obtain the tea polyphenol-starch complex.

[0039] The preparation method of the above-mentioned low-fat compound potato chips rich in tea polyphenols includes the following steps:

[0040] (1) After mixing tea polyphenol-starch complex and potato flour, pass the mixture through a 60-mesh sieve and add it to a mixer to mix thoroughly to obtain premixed powder.

[0041] (2) Mix white sugar, salt and lecithin and add them to water at a ratio of 1:8. Dissolve them fully in a water bath at 60°C to obtain a premixed solution.

[0042] (3) Add the premixed liquid obtained in step (2) to the premixed powder obtained in step (1), add water and knead. The ratio of water to premixed powder is 1:2 to obtain a composite dough.

[0043] (4) The composite dough obtained in step (3) is first rolled three times to form the dough sheet. Then the dough sheet is folded in half and rolled again to make the dough sheet thickness 0.6mm. Then the dough sheet is cut into oval thin slices of composite potato chips with a diameter of 50mm×80mm using a mold.

[0044] (5) Fry the elliptical composite potato chip model obtained in step (4) at 150°C for 8 minutes to obtain composite potato chips.

[0045] Example 2

[0046] A low-fat compound potato chip rich in tea polyphenols has the following components and weight parts: 10 parts tea polyphenols, 67 parts potato flour, 18 parts corn starch, 3.5 parts white sugar, 3 parts edible salt, and 0.5 parts lecithin.

[0047] The tea polyphenols in the formula were mixed with corn starch and then subjected to high-temperature and high-pressure hydrothermal treatment. The moisture content was first adjusted to 20%, the hydrothermal treatment temperature was 160℃, and the treatment time was 40 minutes. After heat treatment, the sample was removed and dried in a 50℃ oven until the moisture content was below 5%. The dried sample was then pulverized and passed through an 80-mesh sieve to obtain the tea polyphenol-starch complex.

[0048] The preparation method of the above-mentioned low-fat compound potato chips rich in tea polyphenols includes the following steps:

[0049] (1) After mixing tea polyphenol-starch complex and potato flour, pass the mixture through an 80-mesh sieve and add it to a mixer to mix thoroughly to obtain premixed powder.

[0050] (2) Mix white sugar, salt and lecithin and add them to water at a ratio of 1:10. Dissolve them fully in a water bath at 70°C to obtain a premixed solution.

[0051] (3) Add the premixed liquid obtained in step (2) to the premixed powder obtained in step (1), add water and knead. The ratio of water to premixed powder is 1:2.5 to obtain a composite dough.

[0052] (4) The composite dough obtained in step (3) is first rolled three times to form the dough sheet. Then the dough sheet is folded in half and rolled again to make the dough sheet thickness 0.7mm. Then the dough sheet is cut into oval thin slices of composite potato chips with a diameter of 50mm×80mm using a mold.

[0053] (5) Fry the elliptical composite potato chip model obtained in step (4) at 165°C for 5 minutes to obtain composite potato chips.

[0054] Example 3

[0055] A low-fat compound potato chip rich in tea polyphenols has the following components and weight parts: 15 parts tea polyphenols, 62 parts potato flour, 15 parts corn starch, 3.6 parts white sugar, 4 parts edible salt, and 0.4 parts lecithin.

[0056] The tea polyphenols in the formula were mixed with corn starch and then subjected to high-temperature and high-pressure hydrothermal treatment. The moisture content was first adjusted to 10%, the hydrothermal treatment temperature was 140℃, and the treatment time was 60 minutes. After heat treatment, the sample was removed and dried in a 40℃ oven until the moisture content was below 5%. The dried sample was then pulverized and passed through an 80-mesh sieve to obtain the tea polyphenol-starch complex.

[0057] The preparation method of the above-mentioned low-fat compound potato chips rich in tea polyphenols includes the following steps:

[0058] (1) After mixing tea polyphenol-starch complex and potato flour, pass the mixture through a 40-mesh sieve and add it to a mixer to mix thoroughly to obtain premixed powder.

[0059] (2) Mix white sugar, salt and lecithin and add them to water at a ratio of 1:12. Dissolve them fully in an 80°C water bath to obtain a premixed solution.

[0060] (3) Add the premixed liquid obtained in step (2) to the premixed powder obtained in step (1), add water and knead. The ratio of water to premixed powder is 1:1.5 to obtain a composite dough.

[0061] (4) The composite dough obtained in step (3) is first rolled three times to form the dough sheet. Then the dough sheet is folded in half and rolled again to make the dough sheet thickness 0.8mm. Then the dough sheet is cut into oval thin slices of composite potato chips with a diameter of 50mm×80mm using a mold.

[0062] (5) Fry the elliptical composite potato chip model obtained in step (4) at 180°C for 3 minutes to obtain composite potato chips.

[0063] Comparative Example 1: Blank group, without added tea polyphenols

[0064] A compound potato chip has the following components and weight proportions: 75 parts potato flour, 20 parts corn starch, 2.5 parts white sugar, 2 parts edible salt, and 0.5 parts lecithin.

[0065] The preparation method of the above-mentioned compound potato chips includes the following steps:

[0066] (1) Mix potato flour and starch, pass through a 60-mesh sieve, and then add to a mixer to mix thoroughly to obtain premixed powder.

[0067] (2) Mix white sugar, salt and lecithin and add them to water at a ratio of 1:8. Dissolve them fully in a water bath at 60°C to obtain a premixed solution.

[0068] (3) Add the premixed liquid obtained in step (2) to the premixed powder obtained in step (1), add water and knead. The ratio of water to premixed powder is 1:2 to obtain a composite dough.

[0069] (4) The composite dough obtained in step (3) is first rolled three times to form the dough sheet. Then the dough sheet is folded in half and rolled again to make the dough sheet thickness 0.6mm. Then the dough sheet is cut into oval thin slices of composite potato chips with a diameter of 50mm×80mm using a mold.

[0070] (5) Fry the elliptical composite potato chip model obtained in step (4) at 150°C for 8 minutes to obtain composite potato chips.

[0071] Comparative Example 2

[0072] This comparative example is based on Example 2, except that the components of the potato chips are changed. By weight fraction, the components are: 5 parts tea polyphenols, 72 parts potato flour, 18 parts corn starch, 3.5 parts white sugar, 3 parts edible salt, and 0.5 parts lecithin.

[0073] Comparative Example 3

[0074] This comparative example is based on Example 2, except that the components of the potato chips are changed. By weight fraction, the components are 15 parts tea polyphenols, 67 parts potato flour, 18 parts corn starch, 3.5 parts white sugar, 3 parts edible salt, and 0.5 parts lecithin.

[0075] Comparative Example 4

[0076] This comparative example is based on Example 2, except that the components of the potato chips are changed. By weight fraction, the components are 20 parts tea polyphenols, 62 parts potato flour, 18 parts corn starch, 3.5 parts white sugar, 3 parts edible salt, and 0.5 parts lecithin.

[0077] Comparative Example 5

[0078] This comparative example is based on Example 2, except that the components of the potato chips are changed. By weight fraction, the components are 25 parts tea polyphenols, 62 parts potato flour, 18 parts corn starch, 3.5 parts white sugar, 3 parts edible salt, and 0.5 parts lecithin.

[0079] Comparative Example 6

[0080] This comparative example is based on Example 2, except that the parameters of the high-temperature and high-pressure hydrothermal treatment are changed. The moisture content is adjusted to 20%, the hydrothermal treatment temperature is 140°C, and the treatment time is 40 min.

[0081] Comparative Example 7

[0082] This comparative example is based on Example 2, except that the parameters of the high-temperature and high-pressure hydrothermal treatment are changed. The moisture content is adjusted to 20%, the hydrothermal treatment temperature is 180°C, and the treatment time is 40 min.

[0083] Comparative Example 8

[0084] This comparative example is based on Example 2, except that the parameters of the high-temperature and high-pressure hydrothermal treatment are changed. The moisture content is adjusted to 20%, the hydrothermal treatment temperature is 160°C, and the treatment time is 20 min.

[0085] Comparative Example 9

[0086] This comparative example is based on Example 2, except that the parameters of the high-temperature and high-pressure hydrothermal treatment are changed. The moisture content is adjusted to 20%, the hydrothermal treatment temperature is 160°C, and the treatment time is 60 min.

[0087] Comparative Example 10

[0088] This comparative example was conducted according to Example 2, except that the high-temperature and high-pressure hydrothermal treatment was changed to a physical blending method. Specifically, the tea polyphenols in the formula were mixed evenly with corn starch and placed in an Erlenmeyer flask with a moisture content of 20%. The mixture was incubated at 60°C for 12 hours. Then, the sample was removed and dried in a 40°C oven until the moisture content was below 5%. The dried sample was then pulverized using a pulverizer and passed through a 60-mesh sieve to obtain the tea polyphenol-starch complex.

[0089] Comparative Example 11

[0090] This comparative example was conducted according to Example 2, except that the high-temperature and high-pressure hydrothermal treatment was changed to a low-temperature treatment method. Specifically, the tea polyphenols and corn starch in the formula were mixed evenly and placed in a constant-temperature water bath with a moisture content of 20%. The mixture was stirred electrically at 60°C for 2 hours. After heat treatment, the sample was removed and dried in a 50°C oven until the moisture content was below 5%. The dried sample was then pulverized using a pulverizer and passed through an 80-mesh sieve to obtain the tea polyphenol-starch complex.

[0091] Comparative Example 12

[0092] This comparative example follows Example 2, except that the high-temperature, high-pressure hydrothermal treatment was replaced with a high-pressure steam method. Specifically, the tea polyphenols in the formula were mixed with corn starch and subjected to high-pressure steam treatment. The moisture content was 20%, and the mixture was placed in a high-pressure steam sterilizer and reacted at 120°C for 40 minutes. After high-pressure steam treatment, the sample was removed and dried in a 50°C oven until the moisture content was below 5%. The dried sample was then pulverized using a pulverizer and passed through an 80-mesh sieve to obtain the tea polyphenol-starch complex.

[0093] Comparative Example 13

[0094] This comparative example follows Example 2, except that the high-temperature, high-pressure hydrothermal treatment was replaced with microwave heating. Specifically, the tea polyphenols in the formula were mixed with corn starch and then microwave-heated. The moisture content was 30%, the microwave power was 300W, and the treatment time was 8 minutes. After heat treatment, the sample was removed and dried in a 60°C oven until the moisture content was below 5%. The dried sample was then pulverized and passed through an 80-mesh sieve to obtain the tea polyphenol-starch complex.

[0095] Table 2. Results of oil content, color difference, and hardness of the composite potato chips from Examples 1-3 and Comparative Examples 1-13.

[0096]

[0097]

[0098] Table 3 Sensory evaluation results of the compound potato chips in Examples 1-3 and Comparative Examples 1-13

[0099]

[0100] Based on the data in Tables 1 and 2, it can be found that the potato chips without added tea polyphenols (Comparative Example 1) have a higher oil content and poorer overall acceptability, which reflects the positive effect of tea polyphenols in potato chip preparation.

[0101] Based on the comparison of Examples 1-3 and Comparative Examples 2-5, it can be found that the amount of tea polyphenols added affects the final effect. The final effect of the potato chips is optimal when the amount of tea polyphenols added is close to 10% of the formula.

[0102] Based on the comparison between Example 2 and Comparative Examples 6-13, it can be found that the operating parameters and processing methods in the preparation of tea polyphenol-starch complex all affect the final potato chips. Among them, the processing method and parameters of tea polyphenol-starch complex in Example 2 are the most preferred.

[0103] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for preparing low-fat compound potato chips rich in tea polyphenols, characterized in that, The low-fat compound potato chips rich in tea polyphenols, by weight, consist of: 5-15 parts tea polyphenols, 60-80 parts potato flour, 15-20 parts corn starch, 2.5-7.5 parts white sugar, 0.8-4.2 parts edible salt, and 0.2-0.6 parts lecithin. The preparation method comprises the following steps: (1) Tea polyphenols and corn starch are mixed and subjected to high temperature and high pressure hydrothermal treatment to prepare tea polyphenol-starch complex. Then, the tea polyphenol-starch complex is mixed with potato flour to obtain premixed powder. The high temperature and high pressure hydrothermal treatment is to first control the moisture content to 10%~30%, the hydrothermal treatment temperature to 140~180℃, and the treatment time to 20~60 min. In the preparation of tea polyphenol-starch complex, the mass ratio of tea polyphenols to corn starch is 5~15:15~20; the mass ratio of tea polyphenol-starch complex to potato flour is 20~35:60~80. (2) Mix white sugar, salt and lecithin and add to water, dissolve completely to obtain a premixed solution; (3) Add the premixed liquid obtained in step (2) to the premixed powder obtained in step (1), add water and knead to obtain a composite dough; (4) Roll, shape and cut the composite dough obtained in step (3) to obtain thin sheets; (5) Fry the thin slices obtained in step (4) to obtain composite potato chips.

2. The method according to claim 1, characterized in that, The premixed powder mentioned in step (1) is obtained by mixing tea polyphenol-starch complex and potato flour, passing the mixture through a 40-80 mesh sieve, and then adding it to a mixer for thorough mixing.

3. The method according to claim 1, characterized in that, The premixed solution in step (2) is obtained by mixing white sugar, salt and lecithin and adding them to water at a ratio of 1:8~12, and then dissolving them fully in a water bath at 60~80℃.

4. The method according to claim 1, characterized in that, The composite dough in step (3) is made by adding the premixed liquid obtained in step (2) to the premixed powder obtained in step (1), adding water and kneading. The ratio of water to premixed powder is 1:1.5~2.5, resulting in a composite dough with a moisture content of 38%~48%.

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