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Crisp sweet potato chips and processing method thereof

A processing method and technology of sweet potatoes, applied in food science and other fields, can solve problems such as obesity and achieve the effect of rich nutrition and enhanced immunity

Inactive Publication Date: 2017-12-29
柳州市鱼峰区倪氏味之坊屏山店螺蛳粉休闲餐吧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unfortunately, most people think that eating sweet potatoes will make people fat and dare not eat them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A sweet potato crisp is prepared from the following raw materials in parts by weight: 50 parts of sweet potato, 20 parts of wheat flour, 10 parts of red bean powder, 5 parts of red date powder, 3 parts of honey and 5 parts of white sugar.

[0020] The processing method of above-mentioned sweet potato chips, comprises the following steps:

[0021] (1) Processing of sweet potatoes: quickly clean the sweet potatoes, peel them with a peeler, and cut them into slices with a slicer;

[0022] (2) Blanching: use hot water blanching method to protect the color, that is, place the sweet potato slices in hot water above 95°C for 8 minutes to protect the color;

[0023] (3) Milling: through drying and pulverizing, cross a 120-mesh sieve to make sweet potato flour;

[0024] (4) Noodle making: mix sweet potato flour, wheat flour, red bean powder, red date powder, honey, and white sugar to make dough;

[0025] (5) High-temperature cooking and cooling: put the fixedly formed dough in...

Embodiment 2

[0029] A sweet potato crisp is prepared from the following raw materials in parts by weight: 65 parts of sweet potato, 25 parts of wheat flour, 17.5 parts of red bean powder, 10 parts of red date powder, 5 parts of honey and 7.5 parts of white sugar.

[0030] The processing method of above-mentioned sweet potato chips, comprises the following steps:

[0031] (1) Processing of sweet potatoes: quickly clean the sweet potatoes, peel them with a peeler, and cut them into slices with a slicer;

[0032] (2) Blanching: use hot water blanching to protect the color, that is, place the sweet potato slices in hot water above 95°C for 9 minutes to protect the color;

[0033] (3) Milling: through drying and pulverizing, cross a 130-mesh sieve to make sweet potato powder;

[0034] (4) Noodle making: mix sweet potato flour, wheat flour, red bean powder, red date powder, honey, and white sugar to make dough;

[0035] (5) High-temperature cooking and cooling: put the fixedly formed dough int...

Embodiment 3

[0039] A sweet potato crisp is prepared from the following raw materials in parts by weight: 80 parts of sweet potato, 30 parts of wheat flour, 25 parts of red bean powder, 15 parts of red date powder, 7 parts of honey and 10 parts of white sugar.

[0040] The processing method of above-mentioned sweet potato chips, comprises the following steps:

[0041] (1) Processing of sweet potatoes: quickly clean the sweet potatoes, peel them with a peeler, and cut them into slices with a slicer;

[0042] (2) Blanching: use hot water blanching method to protect the color, that is, put the sweet potato slices in hot water above 95°C for 10 minutes to protect the color;

[0043] (3) Milling: through drying and pulverizing, cross a 150-mesh sieve to make sweet potato powder;

[0044] (4) Noodle making: mix sweet potato flour, wheat flour, red bean powder, red date powder, honey, and white sugar to make dough;

[0045] (5) High-temperature cooking and cooling: put the fixedly formed dough ...

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PUM

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Abstract

The invention discloses crisp sweet potato chips and a processing method thereof. The crisp sweet potato chips are prepared from the following raw materials in parts by weight: 50-80 parts of sweet potatoes, 20-30 parts of wheat flour, 10-25 parts of red bean powder, 5-15 parts of red date powder, 3-7 parts of honey, and 5-10 parts of white sugar. The crisp sweet potato chips have rich nutrients, fragrant smell, a crisp taste and a unique sweet potato flavor. The crisp sweet potato chips are rich in a plurality of nutrient substances such as proteins and vitamins, facilitate the digestion and absorption of foods by human bodies, enhance the immunity of the human bodies, and also have the efficacy of invigorating the middle, harmonizing blood, supplementing qi and generating fluid.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a sweet potato crisp and a processing method thereof. Background technique [0002] Sweet potatoes are rich in starch, dietary fiber, carotene, vitamins A, B, C, E, potassium, iron, copper, selenium, calcium, etc. more than 10 kinds of trace elements and linoleic acid, etc., and have high nutritional value. Experts call it the most nutritionally balanced health food. These substances can maintain the elasticity of blood vessels and are very effective in preventing and treating habitual constipation in the elderly. Unfortunately, most people think that eating sweet potatoes will make people fat and dare not eat them. In fact, on the contrary, eating sweet potatoes will not only prevent you from gaining weight, but can also help you lose weight, keep fit, prevent sub-health, and detoxify. Every 100 grams of fresh sweet potatoes contains only 0.2 grams of fat, which prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/165A23L11/00A23L19/00A23L21/25A23L33/00
CPCA23L7/165A23L11/05A23L19/09A23L19/105A23L21/25A23L33/00A23V2002/00A23V2200/32A23V2200/324A23V2200/30
Inventor 倪铫阳
Owner 柳州市鱼峰区倪氏味之坊屏山店螺蛳粉休闲餐吧
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