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Longan potato chips and making method thereof

A technology for potato chips and longan, which is applied to the field of longan potato chips and their preparation, can solve the problems of single taste of potato chips, and the nutritional components need to be enriched and strengthened, and achieves the effects of simple process, rich nutritional components and low oil content.

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

AI Technical Summary

Problems solved by technology

Nowadays, healthy, nutritious and green food is gradually becoming the mainstream of consumption, but the existing potato chips have a single taste, and the nutritional content needs to be enriched and strengthened

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A longan potato chip, comprising the following raw materials in proportion by weight: 20 parts of longan, 80 parts of mashed potato, 15 parts of pearl rice flour, 15 parts of hazelnut kernel powder, 2 parts of table salt, 2 parts of fructose, appropriate amount of water, and 3 parts of Panax notoginseng , 2 parts of roses, 1 part of rejuvenation grass, 1 part of lemon balm leaf, 1 part of corn silk, 2 parts of yam powder;

[0019] The preparation method adopted comprises the following specific steps:

[0020] (1) Clean the longan and remove impurities, add 3 times of water to make a slurry, and obtain the longan juice;

[0021] (2) Wash and mix Panax notoginseng, roses, rejuvenation grass, lemon balm leaves, and corn silk, add 7 times of water and soak at room temperature for 6-10 hours, then heat and decoct at 60-70°C for 1 hour, filter, get nutrient solution;

[0022] (3) Mix the longan syrup obtained in step (1) with the nutrient solution obtained in step (2), add ...

Embodiment 2

[0028] A longan potato chip, characterized in that it comprises the following raw materials in proportions by weight: 30 parts of longan, 100 parts of mashed potato, 20 parts of pearl rice flour, 20 parts of hazelnut kernel powder, 4 parts of table salt, 4 parts of fructose, an appropriate amount of water, 6 parts of panax notoginseng, 3 parts of roses, 2 parts of rejuvenation grass, 2 parts of lemon balm leaves, 3 parts of corn silk, 6 parts of yam powder;

[0029] The preparation method adopted comprises the following specific steps:

[0030] (1) Clean the longan and remove impurities, add 5 times of water to make a slurry, and obtain the longan juice;

[0031] (2) Wash and mix Panax notoginseng, roses, rejuvenation grass, lemon balm leaves, and corn silk, add 4 times the water and soak at room temperature for 6-10 hours, then heat and decoct at 60-70°C for 2 hours, filter, get nutrient solution;

[0032] (3) Mix the longan syrup obtained in step (1) with the nutrient solu...

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Abstract

The invention discloses longan potato chips which comprise longan, mashed potato, pearl rice flour, hazelnut kernel powder, edible salt, fructose, water, pseudo-ginseng, rose flower, red rhodobryum, vanilla flower and leaf, corn stigma and sweet potato powder. The preparation method includes following specific steps: (1), preparing longan juice; (2), preparing nutritional liquid; (3), preparing nutritional catchup; (4), preparing potato chip blanks; (5), preparing deep-fried potato chips; (6), centrifuging the deep-fried potato chips for deoiling, smearing the nutritional catchup, and vacuum packaging to obtain the nightshade potato chips. Nutritional ingredients of potato itself are retained to greatest extent; by adding vegetable-fruit cereals like longan and hazelnut kernels and using pseudo-ginseng and the sweet potato powder which are high in nutritional value as raw materials of the potato chips, nutritional content of the potato chips is enriched greatly, and the potato chips made by the method are delicious in taste and have certain healthcare effect.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to a longan potato chip and a preparation method thereof. Background technique [0002] Potato chips occupy an important position in my country's non-staple food industry. They have high nutritional value and medicinal value. They are rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose. They contain trace elements, Nutrient elements such as amino acid, protein, fat and high-quality starch. 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, and can provide a large amount of heat energy for human beings. [0003] Potato chips are usually processed by frying, and the oil content in the finished product is between 30% and 40%. necessary. Moreover, with the improv...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L19/00A23L7/10A23L25/00A23L19/10A23L33/105A23L5/10A23L5/20
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 昝建琴
Owner 昝建琴
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