Grease-free hawthorn crisp chips and processing method thereof

Abstract

The invention relates to the technical field of food processing, in particular to grease-free haw crisp chips and a processing method thereof.The grease-free haw crisp chips comprise, by weight, 40%-60% of haws serving as main materials, 10%-20% of wheat flour, 15%-25% of white granulated sugar and 5%-10% of eggs which serve as auxiliary materials, the haws account for 40%-60% of the main materials, the wheat flour accounts for 10%-20% of the auxiliary materials, and the white granulated sugar accounts for 15%-25% of the auxiliary materials. According to the present invention, the raw material ratio and the processing technology are accurately controlled, such that the use of any exogenous processing grease is completely avoided, and the risk of trans-fatty acid and other harmful substances in the traditional crisp chip is avoided; the characteristic is particularly suitable for consumer groups paying attention to health, such as children and adults paying attention to health preservation, and the product has excellent crisp texture by utilizing a net-shaped structure formed by pectin in the hawthorn in the high-temperature baking process and combining the crispness provided by the white granulated sugar and the crispness provided by the eggs, and does not cause greasy feeling due to addition of grease.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a hawthorn crisp slice without adding oil and fat and a processing method thereof. Background Art

[0002] In the food industry, crispy chips are popular for their unique taste and flavor, especially potato chips, which have won the favor of consumers for their crispy and delicious characteristics. However, the processing method of traditional crispy chips often relies on frying, and the refined vegetable oil used in this process contains a large amount of trans fatty acids. Trans fatty acids have been confirmed by scientific research to be positively correlated with cardiovascular disease and pose a potential threat to human health. Although current national policies do not encourage the use of oils containing trans fatty acids such as hydrogenated oils, many manufacturers still choose them as their main oils due to their low cost and significant effects.

[0003] What's more serious is that as the number of frying increases, acrylamide, a carcinogen, will gradually be produced in the oil, which is particularly harmful to children's health. Therefore, the health risks of traditional fried crisp products cannot be ignored.

[0004] In order to meet consumers' demand for healthy food while maintaining the crispy taste of crispy products, the present invention proposes a new solution. This solution uses hawthorn, which is both a medicine and food, as the main raw material, supplemented with healthy and nutritious ingredients such as wheat flour, white sugar, and eggs, aiming to produce a hawthorn crisp that tastes similar to potato chips but has a moderate sweet and sour taste and is healthier.

[0005] Currently, crispy foods on the market are mainly made through two technologies: one is frying for rapid dehydration, and the other is adding a large amount of oil to the ingredients and then baking them at high temperature. However, the frying technology has the problem of repeated use of oil without timely replacement, which is easy to produce a large amount of harmful substances and is gradually being eliminated by the market. Although non-fried crisps reduce the harmful substances caused by repeated high-temperature heating of oil, the oils added are mostly refined oils (such as shortening, hydrogenated oil, margarine, etc.), and in order to extend the shelf life and prevent oil oxidation and rancidity, these oils are often added with a large amount of antioxidants (such as BHA, BHT, TBHQ), and these additives also pose a potential threat to human health. Summary of the invention

[0006] 1. Technical issues to be solved

[0007] In view of the deficiencies of the prior art, the present invention provides a hawthorn crisp without adding oil and fat and a processing method thereof.

[0008] (II) Technical solution

[0009] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a kind of hawthorn crisp slices without adding oil of the present invention comprises hawthorn, wheat flour, white sugar and eggs, wherein the hawthorn is a main ingredient, accounting for 40%-60% by weight, the wheat flour, white sugar and eggs are auxiliary ingredients, and the wheat flour accounts for 10%-20% by weight, the white sugar accounts for 15%-25% by weight, and the eggs account for 5%-15% by weight, the white sugar is used to provide crispness, and the eggs are used to provide crispness.

[0010] Preferably, the specific weight ratio of the hawthorn is 50%, the specific weight ratio of the wheat flour is 15%, the specific weight ratio of the white sugar is 20%, and the specific weight ratio of the eggs is 15%.

[0011] Further preferably, it also includes seasoning, which includes any one or more of strawberry powder and lemon juice, wherein the strawberry powder accounts for 0.5%-2% by weight, the lemon juice accounts for 0.5%-1.5% by weight, the blueberry accounts for 0.5%-2% by weight, the edible salt accounts for 0.5‰-0.1% by weight, and the sodium bicarbonate accounts for 0.5‰-0.1% by weight.

[0012] Preferably again, the specific weight ratio of the strawberry powder is 1%, the specific weight ratio of the lemon juice is 0.75%, the specific weight ratio of the blueberry is 1%, the weight ratio of the edible salt is 0.5‰, and the weight ratio of the sodium bicarbonate is 0.5‰.

[0013] Preferably, the method comprises the following steps: A method for preparing the hawthorn crisps without adding fat as claimed in any one of claims 1 to 4, characterized in that it comprises the following steps:

[0014] a) Raw material preparation: Select fresh or dried hawthorn, wash it and remove the core; prepare wheat flour, white sugar, eggs and seasonings;

[0015] b) Mixing and forming: The processed hawthorn is mixed with other auxiliary materials in proportion and then pressed into a flaky blank by a mold;

[0016] c) Pre-drying: Pre-dry the formed blank to remove excess moisture and prepare for subsequent baking;

[0017] d) One-time high-temperature baking: high-temperature baking is performed at a set temperature for a short time to evaporate the water inside the blank quickly, activate the pectin in the hawthorn, and form a stable network structure;

[0018] e) Rapid cooling: After baking, the product is immediately placed in a cooling device to quickly cool down to lock the newly formed structure and prevent moisture regain and softening;

[0019] f) Packaging: Products that have passed the inspection should be sealed and packaged in a timely manner to ensure that they do not absorb moisture in the air during storage, which would affect the quality.

[0020] Further preferably, in the high-temperature baking step, the baking temperature is set between 160° C. and 200° C., and the time is 3 to 8 minutes.

[0021] Again preferably, the rapid cooling step adopts a rapid cooling method of air cooling, and the cooling time is less than 1 minute.

[0022] Preferably, the pre-drying step is carried out for 1 to 2 hours in a low temperature environment, and the low temperature environment is 40°C-60°C.

[0023] (III) Beneficial effects

[0024] Compared with the prior art, the present invention provides a hawthorn crisp without adding oil and fat and a processing method thereof, which has the following beneficial effects:

[0025] Healthy and grease-free

[0026] No exogenous fat added: By precisely controlling the raw material ratio and processing technology, no exogenous processed fat is used at all, avoiding the risk of trans fatty acids and other harmful substances in traditional crisps. This feature is particularly suitable for health-conscious consumer groups, such as children and adults who pay attention to health preservation.

[0027] Excellent taste and texture

[0028] Crisp but not greasy: The network structure formed by the pectin in hawthorn during high-temperature baking, combined with the crispness provided by white sugar and the crispness given by eggs, makes the product have an excellent crispy texture without the greasy feeling caused by the addition of oil.

[0029] Stable structure: Through a high-temperature baking and then rapid cooling, the newly formed structure is locked to prevent moisture regain and softening, ensuring that the product maintains a good taste and texture during storage.

[0030] Rich flavor selection

[0031] Diversified seasonings: Adding natural seasonings such as strawberry powder, lemon juice, blueberry, etc. not only enriches the flavor diversity of the product, but also increases the nutritional value of the product, making it more attractive in the market.

[0032] Efficient production process

[0033] Optimized processing parameters: Through specific steps such as pre-drying, high-temperature baking and rapid cooling, the rapid production and high-quality output of the product are ensured. Pre-drying removes excess moisture to prepare for subsequent baking; high-temperature baking allows the moisture inside the blank to evaporate quickly and activate the pectin in the hawthorn; rapid cooling locks in the newly formed structure, ensuring the stability and shelf life of the product.

[0034] Automation and intelligence: The entire processing process can be automated and intelligently controlled, improving production efficiency and consistency of product quality.

[0035] Extend shelf life

[0036] Sealed packaging: Products that have passed the inspection should be sealed in time to ensure that they will not absorb moisture in the air during storage and affect the quality. This packaging method effectively extends the shelf life of the product and reduces the risk of product deterioration due to moisture.

[0037] Environmental Protection and Sustainability

[0038] Natural ingredients: All raw materials used are natural ingredients, including hawthorn, wheat flour, white sugar, eggs, and seasonings, which not only ensures the health attributes of the product, but also complies with the concepts of environmental protection and sustainable development.

[0039] Reduce resource waste: Through precise proportion control and optimized processing parameters, the advantages of each ingredient are maximized, which reduces unnecessary resource waste and improves production efficiency.

[0040] Adapting to market demands

[0041] Meeting diverse needs: This product is suitable for the snack food market, especially for health-conscious consumers. It is not only a delicious snack, but also a functional food, rich in vitamin C and dietary fiber, helping to improve digestive system function and support cardiovascular health.

[0042] Flexibility and scalability: By adjusting the formula and processing parameters, products with different flavors and forms can be developed to meet the diverse needs of the market and further expand market share.

[0043] In summary, the present invention provides a hawthorn crisp without adding oil and a processing method thereof, which not only meets the consumer's demand for healthy food, but also achieves the excellent taste and flavor of the product. By accurately controlling the raw material ratio and optimizing the processing technology, the high quality and stability of the product are ensured, and at the same time, it has a wide market application prospect. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 It is a detailed processing flow diagram of the present invention. DETAILED DESCRIPTION

[0045] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0046] See also Figure 1 The invention discloses a hawthorn crisp slice without adding oil, comprising hawthorn, wheat flour, white sugar and eggs, wherein the hawthorn is a main ingredient, accounting for 40%-60% by weight, the wheat flour, white sugar and eggs are auxiliary ingredients, and the wheat flour accounts for 10%-20% by weight, the white sugar accounts for 15%-25% by weight, and the eggs account for 5%-15% by weight, the white sugar is used to provide crispness, and the eggs are used to provide crispness.

[0047] The hawthorn crisps without oil added and the processing method thereof achieve a crispy taste without oil addition by precisely controlling the raw material ratio and processing technology. The main working principle includes: using hawthorn as the main raw material to provide flavor and nutrition, and wheat flour, white sugar and eggs as auxiliary materials to provide structural support, crispness and crispness respectively; and optimizing the taste and shelf life of the product through specific processing steps (mixing, molding, pre-drying, high temperature baking, rapid cooling).

[0048] Main ingredients and functions

[0049] Hawthorn (40%-60%, preferably 50%): As the main raw material, it provides a unique sweet and sour taste and structural support. Hawthorn is rich in pectin, which helps to form a stable network structure during baking.

[0050] Wheat flour (10%-20%, preferably 15%): used to enhance the structural stability of the product and absorb excess moisture to make the finished product more crispy.

[0051] White sugar (15%-25%, preferably 20%): not only provides sweetness, but also promotes sugar crystallization during the drying process, giving the product sufficient crispness.

[0052] Eggs (5%-15%, preferably 15%): Increase the fluffiness of the product through protein and improve the crispness without relying on additional fat.

[0053] The role of seasoning

[0054] Strawberry powder, lemon juice, blueberries, salt, sodium bicarbonate: these seasonings enrich the flavor of the product while maintaining its health properties. The specific proportion of each seasoning is adjusted according to its effect to ensure the best flavor and nutritional value.

[0055] Detailed workflow

[0056] Raw material preparation

[0057] Choose fresh or dried hawthorn, wash it and remove the core.

[0058] Prepare wheat flour, white sugar, eggs and optional seasonings (such as strawberry powder, lemon juice, etc.).

[0059] Mixing and molding

[0060] Mix the processed hawthorn and other auxiliary materials evenly in an optimized proportion (hawthorn 50%, wheat flour 15%, white sugar 20%, and egg 15%).

[0061] Add seasoning as needed (e.g. strawberry powder 1%, lemon juice 0.75%, blueberry 1%, edible salt 0.5‰, sodium bicarbonate 0.5‰).

[0062] It is pressed into shape by a die to form a thin sheet.

[0063] Pre-drying

[0064] The pre-drying process is carried out on the formed blank to remove excess moisture and prepare for subsequent baking. The pre-drying step is carried out at a low temperature (40℃-60℃) for 1 to 2 hours.

[0065] One high temperature baking

[0066] The dough is baked at a set temperature (between 160°C and 200°C) for a short period of time, ranging from 3 to 8 minutes. The baking process allows the moisture inside the dough to evaporate quickly, activates the pectin in the hawthorn, and forms a stable network structure.

[0067] Rapid cooling

[0068] Immediately after baking, the product is placed in a cooling device to quickly cool down, using air cooling, and the cooling time is less than 1 minute. This process locks the newly formed structure, prevents moisture resorption and softening, and ensures that the product has a good taste and texture.

[0069] Package

[0070] Products that have passed inspection should be sealed and packaged in a timely manner to ensure that they do not absorb moisture in the air during storage and affect their quality.

[0071] How the Optimal Technology Solution Works

[0072] Precise proportional control

[0073] By precisely controlling the proportion of each ingredient (such as 50% hawthorn, 15% wheat flour, 20% white sugar, and 15% eggs), the product is ensured to have the ideal texture and flavor. This ratio can maximize the advantages of each ingredient and provide the best taste and nutrition.

[0074] Selection and application of seasonings

[0075] The selection of seasonings (such as strawberry powder, lemon juice, blueberry) not only enhances the flavor diversity of the product, but also increases the market appeal of the product. The control of specific proportions (strawberry powder 0.5%-2%, preferably 1%, lemon juice 0.5%-1.5%, preferably 0.75%, blueberry 0.5%-2%, preferably 1%, edible salt 0.5‰-0.1%, preferably 0.5‰, sodium bicarbonate 0.5‰-0.1%, preferably 0.5‰) ensures that the seasonings do not mask the natural flavor of hawthorn.

[0076] Optimized processing parameters

[0077] The setting of baking temperature (160℃ to 200℃) and time (3 to 8 minutes) ensures the rapid evaporation of water inside the product, promotes the activation of hawthorn pectin, and forms a stable network structure. Rapid cooling (air cooling, less than 1 minute) locks this structure, avoids moisture regain and softening, and ensures the crisp texture of the product.

[0078] Through the above detailed description, the present invention provides a hawthorn crisp without adding oil and fat and a processing method thereof, which not only meets the consumer's demand for healthy food, but also achieves the excellent taste and flavor of the product.

[0079] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A hawthorn crisp without adding oil, characterized in that: The invention comprises hawthorn, wheat flour, white sugar and eggs, wherein the hawthorn is the main ingredient, accounting for 40%-60% by weight, the wheat flour, white sugar and eggs are auxiliary ingredients, and the wheat flour accounts for 10%-20% by weight, the white sugar accounts for 15%-25% by weight, the eggs account for 5%-15% by weight, the white sugar is used for providing crispness, and the eggs are used for providing crispness.

2. The hawthorn crisps without adding fat according to claim 1, characterized in that: The specific weight ratio of the hawthorn is 50%, the specific weight ratio of the wheat flour is 15%, the specific weight ratio of the white sugar is 20%, and the specific weight ratio of the eggs is 15%.

3. The hawthorn crisps without adding fat according to claim 2, characterized in that: It also includes seasonings, which include any one or more mixtures of strawberry powder, lemon juice, blueberries, edible salt, and sodium bicarbonate, wherein the strawberry powder accounts for 0.5%-2% by weight, the lemon juice accounts for 0.5%-1.5% by weight, the blueberries account for 0.5%-2% by weight, the edible salt accounts for 0.5‰-0.1% by weight, and the sodium bicarbonate accounts for 0.5‰-0.1% by weight.

4. The hawthorn crisps without adding fat according to claim 3, characterized in that: The specific weight ratio of the strawberry powder is 1%, the specific weight ratio of the lemon juice is 0.75%, the specific weight ratio of the blueberry is 1%, the weight ratio of the edible salt is 0.5‰, and the weight ratio of the sodium bicarbonate is 0.5‰.

5. The method for processing the hawthorn chips without adding fat according to claim 4, characterized in that: The following steps are involved: A method for preparing the hawthorn crisps without adding fat as claimed in any one of claims 1 to 4, characterized in that it comprises the following steps: a) Raw material preparation: Select fresh or dried hawthorn, wash it and remove the core; prepare wheat flour, white sugar, eggs and seasonings; b) Mixing and forming: The processed hawthorn is mixed with other auxiliary materials in proportion and then pressed into a flaky blank by a mold; c) Pre-drying: Pre-dry the formed blank to remove excess moisture and prepare for subsequent baking; d) One-time high-temperature baking: high-temperature baking is performed at a set temperature for a short time to evaporate the water inside the blank quickly, activate the pectin in the hawthorn, and form a stable network structure; e) Rapid cooling: After baking, the product is immediately placed in a cooling device to quickly cool down to lock the newly formed structure and prevent moisture regain and softening; f) Packaging: Products that have passed the inspection should be sealed and packaged in a timely manner to ensure that they do not absorb moisture in the air during storage, which would affect the quality.

6. The method for processing hawthorn chips without adding fat according to claim 5, characterized in that: In the first high-temperature baking step, the baking temperature is set between 160° C. and 200° C., and the time is 3 to 8 minutes.

7. The method for processing hawthorn chips without adding fat according to claim 6, characterized in that: The rapid cooling step adopts a rapid cooling method of air cooling, and the cooling time is less than 1 minute.

8. The method for processing hawthorn chips without adding fat according to claim 7, characterized in that: The pre-drying step is continued for 1 to 2 hours in a low temperature environment, and the low temperature environment is 40° C.-60° C.

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