Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Buckwheat potato chips and making method thereof

A production method and technology of buckwheat potato, applied in the field of food processing, can solve the problems of endangering children's health, unable to provide complex nutritional components, single components, etc., and achieve the effects of quick effect, improvement of human immune function, and convenient consumption.

Inactive Publication Date: 2012-11-07
阜阳知识源互联网科技服务有限公司
View PDF3 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Potato chips are a snack food and are loved by children because of their delicious taste. However, potato chips are mostly fried and have a single ingredient. On the one hand, they are harmful to children’s health and cannot provide complex nutrients. Many parents regard potato chips as junk food and urgently need A no-fry, wholesome potato chip hits the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A buckwheat potato chip, the formula of which is made from the following raw materials by weight: 60-70 mashed potatoes, 20-30 buckwheat starch, 4-5 buckwheat flour, 4-5 glutinous rice flour, 2-3 red wine, tomato Freeze-dried powder 2-3, Shanghai green freeze-dried powder 1-2, hawthorn meat puree 1-2, black pepper 0.5-1, green onion 1-2, ginger 1-2, baking soda powder 1.0-2, salt 2- 3, sugar 5-10, monosodium glutamate 0.5-1, appropriate amount of water.

[0033] The production method includes the following steps:

[0034] (1) Material selection

[0035] Use fresh and high-quality potatoes as raw materials;

[0036] (2) Pretreatment of raw materials

[0037] Use a cage cleaning machine to clean the potato skin to remove sediment impurities, and use mechanical friction to peel. The peeling time is 3-8 min. The buds, mildew and other parts that are not edible, and then rinse with water;

[0038] (3) Cooking

[0039] Before cooking, put the potatoes in water at 70...

Embodiment 2

[0053] The above provides a method for making potato chips with another formula, and the technological process is basically the same as Example 1.

[0054] The manufacturing process of buckwheat potato chips includes the following steps:

[0055] (1) Material selection

[0056] Use fresh and high-quality potatoes as raw materials;

[0057] (2) Pretreatment of raw materials

[0058] Wash the potato skin with a rolling cage cleaning machine to remove sediment impurities, and use mechanical friction to peel the skin. , mildew and other inedible parts, and then rinse with water;

[0059] (3) Cooking

[0060] Blanch the potatoes in 80°C water for 20min before cooking, then put the blanched potatoes into the digester and cook at 130°C for 2h;

[0061] (4) mash

[0062] Put the cooked potatoes into the masher evenly for mashing to get mashed potatoes;

[0063] (5) Ingredients, gelatinization

[0064] Weigh the following raw materials by weight: mashed potato 65%, buck...

Embodiment 3

[0074] The manufacturing process of buckwheat potato chips includes the following steps:

[0075] (1) Material selection

[0076] Use fresh and high-quality potatoes as raw materials;

[0077] (2) Pretreatment of raw materials

[0078] Wash the potato skin with a rolling cage cleaning machine to remove sediment impurities, and use mechanical friction to peel the skin. , mildew and other inedible parts, and then rinse with water;

[0079] (3) Cooking

[0080] Blanch the potatoes in 80°C water for 20min before cooking, then put the blanched potatoes into the digester and cook at 130°C for 2h;

[0081] (4) mash

[0082] Put the cooked potatoes into the masher evenly for mashing to get mashed potatoes;

[0083] (5) Ingredients, gelatinization

[0084] Weigh the raw materials in the following weight ratios: mashed potato 70%, buckwheat starch 25%, salt 1%, sugar 2%, monosodium glutamate 1%, chili powder 1%, mix well, make wet dough and put it in a steamer. Gelatiniz...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses buckwheat potato chips. The buckwheat potato chips are made from, by weight percent, 60-70% of mashed potatoes, 20-30% of buckwheat starch, 4-5% of buckwheat flour, 4-5% of glutinous rice flour, 2-3% of red wine, 2-3% of freeze-dried tomato powder, 1-2% of freeze-dried baby bok choy, 1-2% of hawthorn pulp paste, 0.5-1% of black pepper powder, 1-2% of scallion, 1-2% of ginger, 1.0-2% of baking soda, 2-3% of salt, 5-10% of white sugar, 0.5-1% of monosodium glutamate, and an appropriate amount of water. The buckwheat potato chips are made in the steps of material selecting, material preprocessing, steaming and boiling, mashing, compounding, gelatinization, making bars, cooling, chipping and drying, frying, packaging and the like. The buckwheat potato chips are novel in flavor, healthy and nutritious, convenient to eat, and free of additives. The making method is simple, easy to master, low in investment, fast to yield, convenient to popularize, and easy for standardized factory production.

Description

technical field [0001] The invention relates to food processing technology, in particular to a buckwheat potato chip and a preparation method thereof. Background technique [0002] Potatoes have high nutritional value and medicinal value. Generally, fresh potatoes contain 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Nutrients contained in 100g potato: calorie 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, niacin 0.4- 1.1 mg. In addition, potato tubers also contain carotene and ascorbic acid, which are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can supply a large amount of heat energy to human beings, which can be called "perfect food". [0003] Potato chips are snack foods and are loved by children because of their delicious taste. However, potato chips are mostly fried and contain a single ingredient. On the one hand, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/217A23L19/18
Inventor 张静
Owner 阜阳知识源互联网科技服务有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com