267 results about "Chipped potatoes" patented technology

The invention discloses a sandwich type photoelectrochemical sensor for detecting acrylamide and a preparation method thereof, a TT-Por (Co)-COF modified ITO electrode is used as a first layer, the first layer is used for selectively adsorbing AAm in a sample solution to serve as a sandwich layer, and after affinity adsorption is completed, the sandwich layer is used for selectively adsorbing AAm in the sample solution; an acrylamide aptamer marked by CdTe quantum dots is continuously added to the surface of the photoelectrode to serve as a signal incubation layer. According to the sandwich type sensor design, the property of a TT-Por (Co)-COF framework is fully utilized to realize specific adsorption of AAm, and quantum dot modification is ingeniously combined to enhance the heterojunction photoelectric conversion efficiency, so that the detection signal is effectively improved, and the quick response and high selectivity of the sensor to target molecules are ensured. In actual samples, such as acrylamide detection of potato chips and coffee, the sensor shows good performance, efficient and accurate detection can be realized, and a new direction is provided for developing a novel food processing harmful byproduct sensing method.

The present invention discloses a slicer, wherein the upper and lower ends of a housing are respectively connected with a material receiving short section and a material discharging short section; a transmission assembly is arranged inside the inner housing, the transmission assembly extends out of the inner housing and is detachably connected with a cutter disc, an annular material dividing plate is fixedly arranged inside the material receiving short section, an annular guide plate is arranged below the annular material dividing plate, the annular guide plate includes two guide slopes, grooves are arranged on the two guide slopes, an outer material leakage plate and an inner material leakage plate are respectively fixedly connected on both sides of the two guide slopes, a material dividing bin is fixedly arranged between the inner housing and the outer housing, and a receiving hole for receiving the material to be cut is arranged in the material dividing bin. The present invention adjusts the posture of the material through the annular guide plate, arranges the material vertically, limits the material through the receiving hole in the material dividing bin, and cuts out circular or approximately circular material. Compared with other slicers, the potato chips processed by the slicer of the present invention are not only uniform in thickness, but also more uniform in size.

The invention provides an optimization method for reproduction of meat flavor of ham-flavored potato chips, and belongs to the technical field of food processing.According to the optimization method, reaction parameter optimization is guided by establishing a Maillard reaction precursor matching database, accurate control is achieved through a sectional temperature control Maillard reaction system, and the quality of ham-flavored potato chips is improved. The method comprises the following steps: monitoring the concentration of key flavor molecules in real time by using a gas chromatography-mass spectrometry technology, carrying out self-adaptive adjustment, and constructing a pre-adjustment flavor release rate matrix, a middle adjustment flavor release rate matrix, a post-adjustment flavor release rate matrix and a concentration distribution matrix to realize quantitative modeling of a flavor release process; sodium alginate-chitosan controlled release microcapsules are prepared by adopting a fluidized bed coating technology to adjust a flavor release time sequence, a double-layer optimization model based on a game theory is established to balance flavor intensity and production cost, and a flavor intensity evaluation model is constructed by combining an electronic nose technology to provide real-time quality feedback. The technical problem that the meat flavor release of ham-flavored potato chips is unstable is solved.

1. The name of the product of this design: packaging bag (original cut sweet potato chips). 2. Purpose of this design product: used for packaging food. 3. The design key point of this appearance design product lies in the pattern. 4. The picture or photo that best illustrates the key points of the design: main view. 5. This appearance design product is a thin product, and the left view, right view, top view, bottom view and stereoscopic view are omitted. 6. Other situations that require explanation Other explanations: The gray parts in the front view and rear view are transparent.

The utility model discloses a baked potato chip forming machine, which relates to the technical field of potato chip forming and comprises a mounting frame, an embossing roller is rotatably connected onto the inner wall of the top of the mounting frame, an auxiliary shaft is rotatably connected onto the inner wall of the bottom of the mounting frame, and an eccentric disc is fixedly connected to one end of the auxiliary shaft. A first belt wheel is fixedly connected to the position, close to the eccentric disc, of one end of the auxiliary shaft, a connecting rod is rotationally connected to one side of the eccentric disc, a swing shaft is rotationally connected to the inner wall of the top of one side of the mounting frame, and a swing rod is fixedly connected to one end of the swing shaft. According to the baked potato chip forming machine disclosed by the utility model, a plurality of swinging cylinders and a driving lever on a swinging shaft swing back and forth, a plurality of pressing rings and the driving lever are crossed, potato chips are adhered to the surfaces of the pressing rings, the driving lever is positioned between a mounting ring and the potato chips, and the potato chips fall onto a conveying belt again by swinging back and forth, so that the potato chips are baked. The effect of preventing the potato chips from being adhered to the equipment when the lines of the potato chips are processed is achieved.

The utility model discloses an oil draining device for potato chip production, and relates to the technical field of potato chip processing. The potato chip oil draining device comprises a bottom plate, a lifting control assembly is arranged on the left side of the top face of the bottom plate, an auxiliary discharging assembly is arranged on the surface of the lifting control assembly, a connecting rod is arranged below the auxiliary discharging assembly, and an oil draining mechanism used for conducting oil draining on potato chips is arranged at the end of the connecting rod. An oil receiving barrel is fixedly connected to the top surface of the bottom plate, the oil draining mechanism is located in the oil receiving barrel, a discharging pipe is fixedly inserted into the bottom of the oil receiving barrel, and a stabilizing mechanism used for limiting the oil draining mechanism is arranged on the surface of a connecting rod. Compared with the prior art, oil can be drained comprehensively and effectively, the situation that oil cannot be drained effectively due to accumulation of potato chips is avoided, automatic discharging can be conducted after oil draining is completed, and oil draining operation is more convenient.

The utility model discloses a welding auxiliary fixture for potato chip equipment parts, which includes: a frame; a fixture seat, which is fixed on the frame, the fixture seat has a limiting part for limiting the cross beam of the potato chip equipment parts and a plurality of arc grooves arranged at the bottom of the limiting part and for the arc plate to be placed and spaced, and the outer side of the arc plate contacts the inner wall of the arc groove; a plurality of bakelite seats, the lower end of the bakelite seat is provided with an arc surface, and the arc surface contacts the inner side of the arc plate to limit the arc plate in the arc groove; the cross beam is also pressed on the upper end surface of the bakelite seat; a plurality of clamping mechanisms, which include a pressing frame installed on the frame in a sliding manner and can drive the cross beam to rise and fall so as to press the cross beam on the upper end surface of the bakelite seat and the arc plate, and a power module for driving the pressing frame to move up and down. The utility model can stably position the cross beam and a plurality of arc plates together, which is convenient for later welding, and will not damage the arc plate. At the same time, it is easy to operate and has high work efficiency.

1. Name of the designed product: toy gun (potato chip). 2. Use of the designed product: for toy gun. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

The utility model provides an adjustable potato chip cutting machine, which belongs to the technical field of cutting tools, and comprises a support, a cutting cylinder is arranged in the support, the support is fixedly connected with a power mechanism, the support is used for supporting the cutting cylinder, and the power mechanism is fixedly connected with the cutting cylinder. The cutting cylinder is used for rotationally cutting potatoes, the power mechanism is used for providing power for rotation of the cutting cylinder, the cutting cylinder comprises a first cylinder body, a second cylinder body and a third cylinder body, and a cushioning mechanism is arranged below the support and used for providing cushioning. One end of the first barrel is fixedly connected with one end of a first rotating shaft, the other end of the first rotating shaft is fixedly connected with an inner ring of a first bearing, and an outer ring of the first bearing is fixedly connected with the support. And the cutting quality is unstable.

To provide a snack food gripping member which can be used without being fixed to a hand and allows a user to eat snack food such as potato chips without touching them with their hands. [Solution] The snack food gripping member 1 has a handle 3 one end of which is connected to the snack food gripping part 2, and a hole 4 provided at the end of the handle 3 opposite the connection part to the snack food gripping part 2, and is formed from an elastic part. By inserting the tip of scissors x or chopsticks etc. into the hole 4, snack food y in a bag can be grasped and the snack food y can be eaten without getting fingers dirty.

The invention discloses a potato chip thickness adjustable slicing machine for potato chip processing, and relates to the technical field of potato slicing, the potato chip thickness adjustable slicing machine comprises a centrifugal cylinder, the bottom end of the centrifugal cylinder is fixedly connected with a bottom plate, the centrifugal cylinder is covered with an outer ring cylinder, and a motor is arranged in the outer ring cylinder; and the motor is fixedly connected to the circumferential inner wall of the outer ring cylinder through a fixing frame, the output end of the motor is fixedly connected to the outer wall of the bottom of the bottom plate, discharging grooves distributed in a circle at equal intervals are formed in the circumferential outer wall of the centrifugal cylinder, and blades used for slicing potatoes are arranged on one sides of the discharging grooves. According to the potato slicing device, under the continuous action of centrifugal force, potatoes can make close contact with the blades on one side of the discharging groove in the circumferential inner wall of the centrifugal barrel, the potatoes are sliced under the driving of rotation of the centrifugal barrel, and rapid and automatic slicing work of the potatoes is achieved.

The invention discloses a potato chip processing method based on spraying and baking and a product, and belongs to the technical field of food processing. The method comprises the following steps: providing pretreated potato strips; performing vacuum frying on the pretreated potato chips to obtain pre-fried potato chips; spraying slurry containing flavor substances on the surfaces of the pre-fried chips; the sprayed chips are baked; and cooling and packaging. Due to the adoption of a vacuum frying mode, the oil content of the product is obviously lower than that of a normal-pressure fried product; after the slurry is baked and cured, a layer of compact coating is formed on the surfaces of the potato strips, and flavor substances are firmly locked and are not easy to fall off, so that the product has good flavor firmness; and a coating formed by baking and curing the slurry can be used as a physical barrier, so that migration and precipitation of internal grease to the surface are effectively inhibited, the shelf life is prolonged, the fresh and cool appearance and stable taste of the product are kept, and the high-quality stability of the product is improved.

The utility model relates to the technical field of potato processing devices, in particular to a potato drying and ventilating system which comprises a drying chamber, a conveying chain and a return chain are arranged in the drying chamber, the conveying chain and the return chain form a ventilating separator, and the ventilating separator divides the drying chamber into an upper-layer drying chamber and a lower-layer drying chamber; an upper-layer finned heat exchanger and an air inlet pipeline are mounted on the drying chamber; a three-way pipe is arranged on the drying chamber, the first end of the three-way pipe is connected with the upper-layer finned heat exchanger, the second end of the three-way pipe is connected with the air inlet pipeline, the third end of the three-way pipe is connected with an exhaust pipeline, the end, not connected with the three-way pipe, of the exhaust pipeline is communicated with the lower-layer drying chamber, and a centrifugal fan is installed on the exhaust pipeline. According to the potato drying and ventilating system, the operation wind resistance is greatly reduced, and the phenomenon of blockage caused by fin deformation is not prone to occurring, so that the air volume is more sufficient, the drying effect of potato chips is improved, and energy is saved.

1. Name of the product in this design: Packaging bag (Ganyuan potato chips). 2. Purpose of this design: For packaging products. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The utility model relates to the technical field of potato processing, especially a potato strip hydraulic cutting device, which pours water and potatoes into a conveying mechanism, conveys the water and potatoes through the conveying mechanism, makes the water and potatoes pass through a cutting mechanism, cuts the potatoes into strips through the cutting mechanism, discharges the cut potatoes and water, discharges the water into the conveying mechanism through a circulating mechanism for repeated use, thereby improving the practicability of the equipment; the utility model comprises a conveying mechanism; further comprising a cutting mechanism and a circulating mechanism, the cutting mechanism and the circulating mechanism are installed on the conveying mechanism; the conveying mechanism conveys the water and potatoes, the cutting mechanism cuts the potatoes, and the circulating mechanism circulates the water.

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.

Disclosed are confectionery products having a texture and other attributes of a potato chip or snack chip, but which is made from candy ingredients.

1. Name of the designed product: single shoulder bag (classic potato chip). 2. Use of the designed product: for packing articles. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view.

The invention provides potato chip production equipment. The potato chip production equipment comprises a machine body and a screening unit mounted on the machine body, according to the invention, firstly, the screening unit is adopted to screen out potatoes with proper sizes, potato chips discharged from the third discharge port are vertically cut by the cutter, and the cutter is controlled by the air cylinder, so that proper materials are automatically screened out for cutting; an industrial camera is matched with a feedback control method based on image analysis detection, the acceleration of the air cylinder and the tightness of the cutter are fed back, the acceleration of the air cylinder and the fixing tightness of the cutter are repeatedly adjusted, so that the fragment rate of slices is reduced, and the cutter rapidly cuts out complete potato slices; on-line detection precision of 100 thousand pieces per hour is achieved based on an image analysis detection feedback control method, efficiency is improved by 200 times compared with traditional manual sampling inspection, and meanwhile raw material loss is reduced by 30% or above.

The invention provides a method for optimizing technological parameters in a soaking stage in production of fried potato chips, belongs to the technical field of production technologies of the fried potato chips, and realizes accurate classification and parameter management of potato raw materials by constructing a comprehensive potato raw material database. According to the method, potato raw materials are classified by adopting a multi-dimensional clustering technology, and a soaking change empirical equation set containing an adjustment factor is established, so that the quality parameters of a potato sample can be accurately predicted. The innovative process comprises the steps of performing parameter detection on a potato sample to be treated, predicting quality, optimizing soaking parameters, and monitoring and dynamically adjusting the parameters in real time in the soaking process. And by comparing the process parameters with a preset target value, continuously obtaining optimal soaking parameters, and finally completing quality evaluation of the potato sample. The accuracy, efficiency and scientificity of potato soaking treatment are remarkably improved, and the problems that in the prior art, refined management and control cannot be conducted according to the difference of raw materials, and the product quality stability is difficult to guarantee are solved.

The utility model relates to the technical field of snack food processing, in particular to a fast slicing device based on flaky snack food production, which comprises two symmetrical bases, a fixing base fixedly connected with the tail end of a piston rod of the first electric cylinder is arranged on the front side of the upper portion of the notch, and a plurality of cutters are fixed to the bottom of the fixing base. A plurality of stop levers are fixed at the top end between the two side plates, and the cutter penetrates through the position between every two adjacent stop levers; by arranging a first electric cylinder, a fixed seat and a cutter, potatoes can be conveniently sliced; when the cutters ascend after slicing is completed, due to the fact that the stop rods are arranged between every two adjacent cutters, along with ascending of the cutters, the stop rods can push down potato slices attached to the surfaces of the cutters, the problem that the potato slices are attached to the cutters, and consequently adverse effects are generated on follow-up potato slicing is solved, and the efficiency and quality of potato slicing are guaranteed; therefore, the subsequent processing quality of the potato chips is ensured.

The invention discloses a low-fat composite potato chip and a preparation method thereof, and belongs to the technical field of food processing.The preparation method of the low-fat composite potato chip comprises the following steps that impurities and empty shells of tartary buckwheat are removed, and the tartary buckwheat is dried, smashed and the like to obtain tartary buckwheat powder; the tartary buckwheat powder is processed into the tartary buckwheat superfine powder with the particle size of 1-20 microns by adopting a micro-crushing technology. And preparing the composite potato chips from the following raw materials in parts by weight: 10-30 parts of tartary buckwheat superfine powder, 50-80 parts of potato whole powder, 10-20 parts of corn starch, 2-3 parts of table salt, 1-2 parts of white granulated sugar and 0.2-0.6 part of lecithin. After the raw materials are fully mixed, the raw materials are kneaded, rolled, cut, fried and cooled, and the potato chips are obtained. The problems that common composite potato chips are high in grease content and single in nutritional ingredient are solved, the taste of the composite potato chips is improved, and the composite potato chips are endowed with unique flavor. Meanwhile, the preparation method is simple, easy to operate and suitable for industrial production.

The invention discloses a rapid non-invasive detection method for active ingredients in a drying process of colored potatoes, and belongs to the technical field of agricultural product detection. The method comprises the following steps: firstly, acquiring colored potato chip samples which are treated by different drying processes and are at different drying degrees; secondly, acquiring an absorption coefficient, a reduced scattering coefficient and a fluorescence intensity spectrum of the colored potato slices, and performing physical and chemical testing on two active components, namely anthocyanin and total polyphenol, of the colored potato slices; carrying out correlation analysis on the multi-element optical characteristics and each physicochemical index; and finally, based on multi-element optical feature fusion under different spectrum pretreatment, establishing an anthocyanin and total polyphenol quantitative prediction model, and determining an optimal model. According to the method for detecting the active ingredients of the colored potatoes in the drying process, a novel rapid detection method can be provided for ingredients such as anthocyanin and total polyphenol of the potatoes under different drying processes and drying time nodes, sample pretreatment is not needed, and chemical reagents are not consumed.

The application provides a kind of gluing device for potato chip barrel production, relating to potato chip barrel technical field.The gluing device for potato chip barrel production, including base, the base is internally provided with transport mechanism, the base is provided with gluing mechanism above, the transport mechanism includes connecting block, placement plate and pull rod, the connecting block is fixedly installed on the base top, the placement plate is slidably connected in the inner wall surface of connecting block, the pull rod is slidably connected in the inner wall surface of connecting block, the pull rod is slidably connected in the inner wall surface of placement plate.This gluing device for potato chip barrel production solves the problem that the residual glue is easily dried on the conveyor belt when using the previous gluing device, and the operation is complicated and time-consuming when cleaning, which can avoid the glue remaining on the conveyor belt, and facilitate the disassembly and cleaning of the placement plate, thereby improving the production efficiency and cleaning efficiency, and prolonging the service life of the equipment.

The present application relates to the technical field of potato chip processing, in particular to a potato chip cutting machine for safe production, which comprises a collecting hopper and a rotating drum arranged inside the collecting hopper and having a vertical axis, a tray is arranged in the rotating drum and rotates relative to the rotating drum, a rotating column is arranged in the middle of the tray, and a plurality of centrifugal plates for pushing the material to centrifugal movement are arranged on the rotating column; the potato is rotated in the rotating drum by using the centrifugal force and repeatedly passes through the cutting of a plurality of vertical knives, so that the continuous slicing processing of the potato can be realized, the potato slices are cut into strips by the cross-cutting group arranged on each vertical knife, the potato can be quickly cut into strips, the continuity of operation is good, the quick cutting processing of a large amount of potatoes can be realized, the work efficiency is effectively improved, and the adaptability is good, so that the quick processing of potatoes of different specifications can be facilitated.