Chenopodium quinoa willd potato chips and preparation method thereof

The technology of quinoa potato chips and potato chips is applied in the field of quinoa potato chips and their preparation, which can solve the problems of easily broken potato chips, single nutritional value of potato chips and high market price, achieve unique taste and improve the stress ability of the body , the effect of high nutritional value

Inactive Publication Date: 2016-03-23
XINZHOU TEACHERS UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the technical problems that existing complex processed potato chips have single nutritional value, high market price, food additives containing various chemical components and potato chips are easily broken, and provide a quinoa potato chip and a preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A quinoa potato chip, comprising the following raw materials in parts by weight: 70-100 parts of potato flour, 20-30 parts of quinoa flour, 10-15 parts of corn flour, 1-3 parts of table salt, 1-2 parts of pepper powder, 1-2 parts of tea polyphenols, 0.21-0.3 parts of baking soda, 0.5-1 part of seasoning.

[0027] Concrete preparation method comprises the following steps:

[0028] 1. Prepare potato flour:

[0029] 1) Stirring: Peel and grind potatoes and stir them into potato paste;

[0030] 2) Dehydration: put the potato paste into a centrifuge and centrifuge until it is completely divided into three layers, and drain the water in the middle water layer to obtain mashed potatoes;

[0031] 3) Washing: add water equal to the volume of mashed potatoes in the centrifuge for centrifugal oscillation, and wash the mashed potatoes;

[0032] 4) Dehydration: Step 3) Put the washed mashed potatoes and water into the centrifuge again until the upper layer is completely water, th...

Embodiment 2

[0042] A kind of quinoa potato chips, comprising the following raw materials in parts by weight: 70 parts of potato flour, 20 parts of quinoa flour, 10 parts of corn flour, 1 part of salt, 1 part of pepper powder, 1 part of tea polyphenols, and 0.21 parts of baking soda , 0.5 part of seaweed flavor seasoning.

[0043] Concrete preparation method comprises the following steps:

[0044] 1. Prepare potato flour:

[0045] 1) Stirring: Peel the potatoes and cut them into small cubes, put them into a blender and stir the potato cubes into a paste, which is visible to the naked eye and turns light yellow after stirring;

[0046] 2) Dehydration: Put the potato paste into a centrifuge tube and centrifuge at 1000 rpm for about 15 minutes. The potato paste is divided into three layers, the middle is the water layer, and the water in the middle is drained to obtain mashed potatoes;

[0047] 3) Washing: add water equal to the volume of mashed potatoes in the centrifuge for centrifugal os...

Embodiment 3

[0058] A kind of quinoa potato chips, comprising the following raw materials in parts by weight: 85 parts of potato flour, 25 parts of quinoa flour, 12 parts of corn flour, 2 parts of salt, 1.5 parts of pepper powder, 1.5 parts of tea polyphenols, 0.26 parts of baking soda , 0.6 parts of mustard seasoning.

[0059] Concrete preparation method comprises the following steps:

[0060] 1. Prepare potato flour:

[0061] 1) Stirring: Peel the potatoes and cut them into small cubes, put them into a blender and stir the potato cubes into a paste, which is visible to the naked eye and turns light yellow after stirring;

[0062] 2) Dehydration: Put the potato paste into a centrifuge tube and centrifuge at 1000 rpm for about 15 minutes. The potato paste is divided into three layers, the middle is the water layer, and the water in the middle is drained to obtain mashed potatoes;

[0063] 3) Washing: add water equal to the volume of mashed potatoes in the centrifuge for centrifugal oscil...

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PUM

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Abstract

The present invention belongs to the technical field of potato chip food, and particularly relates to a preparation method for Chenopodium quinoa willd potato chips. Object of the present invention is to solve the problems that the existing compound processed potato chips are single in nutritional value and relatively high in market price, contains a variety of chemical component food additives, and are easy to be broken. A technical scheme adopted in the present invention is that: the Chenopodium quinoa willd potato chips comprises the following raw materials in parts by weight: 70-100 parts of potato flour, 20-30 parts of Chenopodium quinoa willd flour, 10-15 parts of corn flour, 1-3 parts of table salt, 1-2 parts of seed powder of Chinese prickly ash, 1-2 parts of tea polyphenols and 0.21-0.3 part of baking soda. Advantages of the Chenopodium quinoa willd potato chips are that the Chenopodium quinoa willd potato chips are good in mouthfeel, rich in nutrition and not easy to be broken.

Description

technical field [0001] The invention belongs to the technical field of potato chips, and in particular relates to quinoa potato chips and a preparation method thereof. Background technique [0002] With the rapid development of the economy, people's income continues to increase, the space of leisure food has been widely extended, and leisure food is more and more popular among consumers. The role of food has shifted from filling the stomach to sensory enjoyment. In the field of leisure food Among them, potato chips are one of the most popular foods. They are not only nutritious, crispy and delicious, but also beautifully packaged, convenient to eat, and convenient to store and carry. [0003] For the processing of potato chips, most foreign countries adopt the processing method of directly slicing potatoes to protect the color. However, due to the different types of potatoes in our country, many potatoes are not suitable for processing by direct slicing and color protection....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L7/13A23L27/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/308A23V2200/32A23V2200/324A23V2200/326A23V2200/328A23V2250/2132
Inventor 李志英
Owner XINZHOU TEACHERS UNIV
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