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Corn-flavored potato chips and producing method thereof

A technology of potato chips and corn, applied in food preparation, food ingredients containing natural extracts, food extraction, etc., can solve the problems of less deep processing, inability to fully utilize resources, limited economic added value, etc., and achieve unique taste and high nutritional value Effect

Inactive Publication Date: 2014-01-08
吴柠君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, corn has mostly been used as feed for pigs, with little further processing, and the economic added value produced is very limited, and resources cannot be fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of corn-flavored potato chips, made of the following raw materials in parts by weight:

[0021] 100 parts of mashed potato, 20 parts of corn flour, 8 parts of glutinous rice flour, 25 parts of decoction of corn silk, 5 parts of mint powder, 7 parts of licorice powder, 1.5 parts of fruit puree, 5 parts of Chinese medicine juice, 0.5 part of orange peel powder, small 0.8 parts of soda powder, 2 parts of salt, 5 parts of sugar, 0.5 parts of monosodium glutamate, appropriate amount of water;

[0022] The traditional Chinese medicine juice is made from 8 parts of chrysanthemum, 2 parts of honeysuckle and 3 parts of rose, and the fruit puree is apple puree and cantaloupe puree.

[0023] The preparation method of described corn-flavored potato chips, comprises the following steps:

[0024] 1) Take fresh potatoes, wash them, remove impurities and peel them, put them in water at 75°C for 18 minutes, put them in a steamer and cook them for 40 minutes, and then put them in...

Embodiment 2

[0030] A kind of corn-flavored potato chips, made of the following raw materials in parts by weight:

[0031] 100 parts of mashed potato, 30 parts of corn flour, 12 parts of glutinous rice flour, 35 parts of corn silk decoction, 8 parts of mint powder, 10 parts of licorice powder, 3.5 parts of fruit puree, 8 parts of Chinese medicine juice, 2 parts of orange peel powder, small 1.5 parts of soda powder, 4 parts of salt, 8 parts of sugar, 0.8 parts of monosodium glutamate, appropriate amount of water;

[0032] The traditional Chinese medicine juice is made from 8 parts of chrysanthemum, 3 parts of honeysuckle and 6 parts of rose, and the fruit puree is banana puree and papaya puree.

[0033] The preparation method of described corn-flavored potato chips, comprises the following steps:

[0034] 1) Take fresh potatoes, wash them, remove impurities and peel them, put them in water at 85°C for 15 minutes, put them in a steamer and cook them for 60 minutes, then put them into a mash...

Embodiment 3

[0040] A kind of corn-flavored potato chips, made of the following raw materials in parts by weight:

[0041] 100 parts of mashed potato, 35 parts of corn flour, 15 parts of glutinous rice flour, 40 parts of decoction of corn silk, 10 parts of mint powder, 12 parts of licorice powder, 5 parts of fruit puree, 12 parts of traditional Chinese medicine juice, 3 parts of orange peel powder, small 2 parts of soda powder, 5 parts of salt, 0 parts of sugar, 1 part of monosodium glutamate, appropriate amount of water, of which

[0042] The traditional Chinese medicine juice is made from 10 parts of chrysanthemum, 5 parts of honeysuckle and 8 parts of rose, and the fruit puree is watermelon puree.

[0043] The preparation method of described corn-flavored potato chips, comprises the following steps:

[0044] 1) Take fresh potatoes, wash them, remove impurities, peel them, put them in water at 90°C for 12 minutes, put them in a steamer and cook them for 80 minutes, and then put them int...

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PUM

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Abstract

The invention discloses corn-flavored potato chips and a production method thereof. The corn-flavored potato chips are made of raw materials including, by weight, 100 parts of mashed potatoes, 20-35 parts of corn flour, 8-15 parts of glutinous rice flour, 25-40 parts of corn stigma decoction fluid, 5-10 parts of mint powder, 7-12 parts of licorice powder, 1-5 parts of fruit puree, 5-12 parts of traditional Chinese medicine decoction, 0.5-3 parts of orange peel powder, 0.5-2 parts of baking soda powder, 2-5 parts of salt, 5-10 parts of sugar, 0.5-1 part of gourmet powder and a moderate amount of water. By adopting the mashed potatoes, the corn flour, the glutinous rice flour, the mint powder, the mint powder, the licorice powder, the corn stigma decoction fluid and the traditional Chinese medicine decoction and by matching with moderate seasonings, the chips are processed via the steps of producing the meshed potatoes, producing the traditional Chinese medicine juice, producing paste, blending, producing wrappers, slicing, baking and the like. The corn-flavored potato chips having faint scent of corn, unique taste and high nutritional value do not undergo a frying process, are green and environmentally friendly and good for health, and are of the highest grade of leisure home food.

Description

technical field [0001] The invention belongs to food processing technology, in particular to corn-flavored potato chips 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. According to research statistics, the nutrients contained in 100g potatoes are: calories 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 ~ 1.1mg. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour. In addition to being eaten fresh, potatoes are also used for processing. There are many processed products. Among them, potato chips are a popular snack food, but potato chips are mostly fried, high in calories, and have a single ingredien...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/212A23L1/164A23L7/117
CPCA23L33/105A23L19/19A23V2002/00A23V2300/14A23V2250/21A23V2300/26
Inventor 吴柠君
Owner 吴柠君
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