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Chestnut kernel potato chips and preparation method for same

A technology of chestnut kernels and chestnut kernel powder is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, and can solve the problems of single taste of potato chips and the need to be enriched and strengthened in nutrients, and achieves simple process, The effect of rich nutrients and easy-to-master technology

Inactive Publication Date: 2017-01-04
丁德凤
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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

[0019] A chestnut kernel potato chip, comprising the following raw materials in proportion by weight: 20 parts of chestnut kernels, 80 parts of mashed potatoes, 15 parts of sorghum flour, 2 parts of salt, 2 parts of stevioside, an appropriate amount of water, 3 parts of ganoderma lucidum, and 2 parts of miraculous flowers 1 part of evening primrose, 1 part of Huoxiang leaf, 1 part of hawthorn, 2 parts of collagen powder;

[0020] The preparation method adopted comprises the following specific steps:

[0021] (1) Stir-fry the chestnut kernels until they are cooked and fragrant, and then put them into a grinder for grinding to obtain chestnut kernel powder;

[0022] (2) Wash Ganoderma lucidum, Michelia flower, Evening primrose, Huoxiang leaves, and hawthorn, mix them, add 7 times of water to soak at room temperature for 6-10 hours, then keep the temperature at 60-70°C and cook for 1 hour, filter to obtain nutrition liquid;

[0023] (3) adding salt and stevioside to the nutrien...

Embodiment 2

[0029] A chestnut kernel potato chip is characterized in that it comprises the following raw materials in proportion by weight: 30 parts of chestnut kernels, 100 parts of mashed potatoes, 20 parts of sorghum flour, 4 parts of salt, 4 parts of stevioside, appropriate amount of water, and 6 parts of Ganoderma lucidum , 3 parts of michelia flower, 2 parts of evening primrose, 2 parts of Huoxiang leaf, 3 parts of hawthorn, 6 parts of collagen powder;

[0030] The preparation method adopted comprises the following specific steps:

[0031] (1) Stir-fry the chestnut kernels until they are cooked and fragrant, and then put them into a grinder for grinding to obtain chestnut kernel powder;

[0032] (2) Wash Ganoderma lucidum, Michelia flower, Evening primrose, Huoxiang leaves, and hawthorn, mix them, add 4 times the water and soak at room temperature for 6-10 hours, then keep the temperature at 60-70°C and cook for 2 hours, filter to obtain nutrition liquid;

[0033] (3) adding salt ...

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Abstract

The invention discloses chestnut kernel potato chips, which are prepared from the following raw materials: chestnut kernels, mashed potatoes, sorghum flour, salt, stevioside, water, ganoderma, magnolia figo, oenothera biennis, agastache leaves, crataegi fructus and collagen powder. An adopted preparation method comprises the following specific steps: (1) preparing chestnut kernel powder; (2) preparing a nutrient solution; (3) preparing nutrient sauce; (4) preparing semi-finished potato chips; (5) preparing fried potato chips; (6) performing centrifugal oil removal on the fried potato chips, smearing the fried potato chips with the nutrient sauce, and performing vacuum packaging to obtain a finished product. According to the chestnut kernel potato chips and the preparation method, nutrients of potatoes are maximally reserved; cereals such as the chestnut kernels are added, and the ganoderma, the collagen powder and the like with relatively higher nutrient value are also taken as the raw materials for the potato chips, so that nutrients of the potato chips are greatly enriched, and the prepared potato chips taste delicious, and have certain healthcare effects.

Description

technical field [0001] The invention belongs to the technical field of potato chips processing, and in particular relates to chestnut kernel potato chips 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 t...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L25/00A23L31/00A23L5/10A23L33/10A23L33/105A23L33/17
CPCA23V2002/00A23V2200/30A23V2250/208A23V2250/21A23V2250/262A23V2250/5422
Inventor 丁德凤
Owner 丁德凤
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