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Buckwheat potato chips and preparation method thereof

A technology of buckwheat potatoes and potato chips, which is applied in food heat treatment, food ingredients as taste improvers, and functions of food ingredients. Nutrient ingredients, delicious taste effect

Inactive Publication Date: 2017-01-04
王三红
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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 buckwheat potato chip, comprising the following raw materials in proportions by weight: 20 parts of buckwheat, 80 parts of mashed potatoes, 15 parts of Thai fragrant rice flour, 2 parts of table salt, 2 parts of stevioside, appropriate amount of water, 3 parts of American ginseng, and buddhist flowers 2 parts, 1 part desmodium, 1 part lotus leaf, 1 part rosehip, 2 parts walnut powder;

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

[0021] (1) Stir-fry the buckwheat until it is cooked and fragrant, and then put it into a grinder for grinding to obtain buckwheat flour;

[0022] (2) Wash and mix American ginseng, Budhimonica, Desmodium, lotus leaf, and rosehip, add 7 times of water to soak at room temperature for 6-10 hours, then heat and decoct at 60-70°C for 1 hour, filter to obtain nutrient solution;

[0023] (3) adding salt and stevioside to the nutrient solution obtained in step (2), stirring evenly, and continuously heating and c...

Embodiment 2

[0029] A buckwheat potato chip, characterized in that it comprises the following raw materials in proportions by weight: 30 parts of buckwheat, 100 parts of mashed potatoes, 20 parts of Thai fragrant rice flour, 4 parts of salt, 4 parts of stevioside, appropriate amount of water, and 6 parts of American ginseng , 3 parts of Budisma, 2 parts of Desmodium, 2 parts of lotus leaf, 3 parts of rosehip, 6 parts of walnut powder;

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

[0031] (1) Stir-fry the buckwheat until it is cooked and fragrant, and then put it into a grinder for grinding to obtain buckwheat flour;

[0032] (2) Wash and mix American ginseng, Budhimonica, Desmodium, lotus leaf, and rosehip, add 4 times of water and soak at room temperature for 6-10 hours, then heat and decoct at 60-70°C for 2 hours, filter to obtain nutrient solution;

[0033] (3) adding salt and stevioside to the nutrient solution obtained in step (2), stirring evenly,...

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Abstract

The invention discloses buckwheat potato chips. The potato chips are prepared from buckwheat, mashed potatoes, Thailand aromatic rice, salt, stevioside, water, American ginseng, butterflybush flowers, christina loosestrife herb, lotus leaves, rose fruits and walnut powder. A preparation method includes the following specific steps that firstly, buckwheat powder is prepared; secondly, a nutritional solution is prepared; thirdly, nutritional sauce is prepared; fourthly, raw potato chips are prepared; fifthly, fried potato chips are prepared; sixthly, after the fried potato chips are centrifugally deoiled, the nutritional sauce is smeared on the fried potato chips, vacuum packaging is conducted, and the finished product is obtained. Nutrients of the potato chips are maintained to the largest extent, buckwheat and other coarse cereals are added, American ginseng, walnut powder and the like high in nutritional value serve as raw materials of the potato chips, nutrients of the potato chips are greatly enriched, and the prepared potato chips are delicious in taste and have a certain health-care functions.

Description

technical field [0001] The invention belongs to the technical field of potato chip processing, and in particular relates to buckwheat 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 the impr...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L7/13A23L33/10A23L33/105A23L5/10A23L5/20
CPCA23V2002/00A23V2200/30A23V2200/16A23V2250/262A23V2250/21A23V2300/24
Inventor 王三红
Owner 王三红
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