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A kind of processing method of non-fried potato chips rich in selenium and zinc

A technology of potato chips and a processing method, applied in the field of food processing, can solve the problems of uneven internal distribution, long soaking time, uneven spraying, etc., and achieve the effects of increasing porous structure, less loss of nutrient components, and obvious health care effect.

Active Publication Date: 2017-09-29
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The spraying method will have problems such as uneven spraying and uneven internal distribution, which will cause bad taste; both the atmospheric pressure impregnation method and vacuum impregnation method have problems such as long soaking time, serious nutritional loss, poor bulkiness, and hard chips.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of processing method of selenium-enriched, zinc non-fried potato chips, comprising the following steps:

[0028] (1) Raw material processing: select 1 kg of fresh potatoes with the same size, small buds and roots, no sprouts, less sugar, and no pests and diseases, wash them with clean water, trim and peel them, and then place the trimmed and peeled potatoes in steam at 55°C Treat for 10 minutes, then steam and blanch in 80°C steam for 60 minutes, cool and set aside;

[0029] (2) Freezing and thawing: Cut the potatoes processed in step (1) into slices with a thickness of 3mm, then freeze the potato slices at a temperature of -15°C, and then thaw them in a solution rich in selenium and zinc, which is rich in selenium , zinc solution is prepared from sodium selenite and zinc gluconate, and the mass concentration is formulated to contain sodium selenite 3.5 × 10 -5 %, zinc gluconate 0.015% solution;

[0030] (3) Selenium-enriched and zinc-enriched: the potato slice...

Embodiment 2

[0037] (1) Raw material processing: select 1 kg of fresh potatoes with the same size, small buds and roots, no sprouts, less sugar, and no pests and diseases, wash them with clean water, then trim and peel them, and place the trimmed and peeled potatoes in steam at 50°C Treat for 30 minutes, then cook and blanch in steam at 85°C for 40 minutes, cool and set aside;

[0038] (2) Freezing and thawing: Cut the potatoes treated in step (1) into slices with a thickness of 4mm, then freeze the potato slices at a temperature of -25°C, and then thaw them in a solution rich in selenium and zinc, rich in selenium and zinc. The solution of selenium and zinc is prepared from sodium selenite and zinc gluconate, and the mass concentration is prepared to contain sodium selenite 6.0×10 -5 %, zinc gluconate 0.020% solution;

[0039] (3) Selenium-enriched and zinc-rich: the potato slices thawed in a solution rich in selenium and zinc are placed in a vacuum device to evacuate, the vacuum degree is...

Embodiment 3

[0046] (1) Raw material processing: select 1 kg of fresh potatoes with the same size, small buds and roots, no sprouts, less sugar, and no pests and diseases, wash them with clean water, then trim and peel them, and place the trimmed and peeled potatoes in steam at 50°C Treat for 40 minutes, then steam and blanch in 85°C steam for 50 minutes, cool and set aside;

[0047] (2) Freezing and thawing: Cut the potatoes treated in step (1) into slices with a thickness of 5mm, then freeze the potato slices at a temperature of -35°C, and then thaw them in a solution rich in selenium and zinc, rich in selenium and zinc. The solution of selenium and zinc is prepared from sodium selenite and zinc gluconate, and the mass concentration is prepared to contain sodium selenite 8.5×10 -5 %, zinc gluconate 0.025% solution;

[0048] (3) Selenium-enriched and zinc-enriched: the potato slices thawed in a solution rich in selenium and zinc are placed in a vacuum device to evacuate, the vacuum degre...

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PUM

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Abstract

The invention discloses a processing method of selenium and zinc enriched non-fried potato chips. The processing method comprises the following steps: (1) raw material treatment: treating potatoes in steam at 45-55 DEG C for 10-50 minutes, then stewing and blanching for 30-60 minutes in the steam at 80-90 DEG C, and cooling; (2) freezing and unfreezing: cutting the potatoes into slices with the thicknesses of 3-6mm, freezing at the temperature of less than -10 DEG C, and then unfreezing the potato slices in a selenium and zinc enriched solution; (3) selenium and zinc enrichment: performing vacuum pumping on unfrozen potato slices in vacuum equipment at the vacuum degree of 0.085-0.095MPa for 10-20 minutes; (4) pre-drying: performing low-temperature drying on selenium and zinc enriched potato slices until the terminal water content is 15-35%; (5) puffing treatment; (6) after-drying: drying puffed potato slices until the terminal water content is less than 5%; and (7) cooling and packaging. The selenium and zinc enriched non-fried potato chips prepared by using the processing method disclosed by the invention are less in nutritional component loss, good in color and crisp in taste, and are added with selenium and zinc elements so as to have significant health effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing non-fried potato chips rich in selenium and zinc. Background technique [0002] According to literature reports, potato is an annual herbaceous plant belonging to Solanaceae. It is used as food and vegetable, with comprehensive nutrition and wide adaptability. It is an important food crop in the world. Potato has many uses and a long industrial chain. It is the raw material crop with the most abundant processed products in agricultural production. . Potatoes are rich in various nutrients needed by the human body. In addition to a large amount of carbohydrates, they also contain protein, dietary fiber, minerals and vitamins. Every 100g of potatoes can provide 4%-4.5% of the energy and protein required by the human body every day. , providing 25% more vitamin C than the daily requirement. The energy contained in potatoes is generally lower than the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/18A23L5/10A23L5/20A23L33/16A23L5/00
CPCA23V2002/00A23V2200/326A23V2200/322A23V2200/318A23V2250/1626A23V2250/1642
Inventor 张继武华平杜传来郭元新郑海波蔡礼飞朱学刚
Owner ANHUI SCI & TECH UNIV
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