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Creamy potato chip and preparation method thereof

A creamy, potato chip technology, applied in the function of food ingredients, food science, application and other directions, can solve the problems of single taste of potato chips, lack of diverse nutritional and health care ingredients, etc., achieve simple process, increase nutritional value and taste flavor , the effect of avoiding the loss of nutrients

Inactive Publication Date: 2017-01-04
谢芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a snack food, potato chips are loved by teenagers and children because of their delicious taste. Nowadays, healthy, nutritious and green foods are gradually becoming the mainstream of consumption. However, the existing potato chips have a single taste and lack diverse nutritional and health ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of creamy potato chips, comprising the following raw materials in parts by weight: 90 parts of mashed potatoes, 15 parts of flour, 15 parts of corn flour, 3 parts of spirulina powder, 5 parts of seasoning; The ratio of raw materials: 10 parts of butter, 1 part of white sugar, 2 parts of table salt, 0.3 parts of chicken essence, 0.2 parts of xylitol, 0.2 parts of sesame oil, and 0.2 parts of pectin powder; the preparation method adopted includes the following specific steps:

[0016] (1) Mix mashed potatoes, flour, corn flour, and spirulina powder with water to form lumps, press them into thin slices with a thickness of 1 mm, put them into a steamer, and air-dry them after maturity to obtain potato chips;

[0017] (2) frying the potato chip blanks obtained in step (1) at an oil temperature of 120-130°C for 5-10 seconds, so that the surface of the potato chips is golden and the taste is crispy, so that fried potato chips are obtained;

[0018] (3) After the fried p...

Embodiment 2

[0022] A creamy potato chip, comprising the following raw materials in parts by weight: 100 parts of mashed potatoes, 30 parts of flour, 30 parts of corn flour, 8 parts of spirulina powder, and 10 parts of seasonings; the seasonings include the following parts by weight Raw materials: 15 parts of cream, 2 parts of white sugar, 4 parts of table salt, 0.5 part of chicken essence, 0.5 part of xylitol, 0.5 part of sesame oil, 0.5 part of pectin powder; the preparation method adopted includes the following specific steps:

[0023] (1) Mix mashed potatoes, flour, corn flour, and spirulina powder with water to form lumps, press them into thin slices with a thickness of 2mm, put them into a steamer, and dry them in a steamer to obtain potato chips;

[0024] (2) frying the potato chip blanks obtained in step (1) at an oil temperature of 120-130°C for 5-10 seconds, so that the surface of the potato chips is golden and the taste is crispy, so that fried potato chips are obtained;

[0025...

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PUM

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Abstract

The invention discloses a creamy potato chip and a preparation method thereof. The creamy potato chip is prepared from the following raw materials in parts by weight: mashed potatoes, flour, corn flour, spirulina powder and condiments. The preparation method comprises the following steps of (1) uniformly mixing the mashed potatoes, the flour, the corn flour and the spirulina powder with water so as to prepare into agglomerates, pressing into slices by a die, putting in a steam box, and air-drying after cooking, so that potato chip billets are obtained; (2) deep-frying the potato chip billets obtained in the step (1) for 5 seconds to 10 seconds at the oil temperature of 120 to 130 DEG C, so that a deep-fried potato chip is obtained; (3) centrifuging and deoiling the deep-fried potato chip obtained in the step (2), then uniformly spreading the condiments on the surface of the potato chip, and vacuum-packing, so that the creamy potato chip is obtained. According to the creamy potato chip, lentinus edode powder is added to the product, so that a nutritive value and the taste flavor of the potato chip are increased; the creamy potato chip has the advantages of simple process, easiness in mastering the technique, less investment, quick effect and convenience in generalization.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to a creamy potato chip and a preparation method thereof. Background technique [0002] Potato chips occupy an important position in my country's non-staple food industry, with high nutritional value and medicinal value. The ingredients contained in general fresh potatoes: starch 9-20, protein 1.5-2.3, fat 0.1-1.1, crude fiber 0.6 -0.8. Nutrients contained in 100g potatoes: calories 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, Nick Acid 0.4-1.1mg. It is also rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose, and contains nutrients such as trace elements, amino acids, proteins, fats and high-quality starch. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritiona...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L7/13A23L33/10A23L5/10A23L17/60
CPCA23V2002/00A23V2200/30A23V2200/324A23V2250/6422A23V2250/5072
Inventor 谢芳
Owner 谢芳
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