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Preparation method of apple-sweet potato composite crisp chips

A technology of composite chips and apples, which is applied in the field of preparation of apple-sweet potato composite chips, can solve the problems of sweet potato chips with single flavor, unbalanced nutrition, and high oil content, so as to enrich the flavor of chips, eliminate the sticky feeling, The effect of high puffing

Pending Publication Date: 2021-03-26
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to make up for the above-mentioned deficiencies in the prior art, the present invention proposes a method for preparing apple-sweet potato composite crisps. By adding auxiliary materials and adopting variable temperature and pressure difference puffing technology to produce apple-sweet potato composite crisps, the flavor of single apple and sweet potato chips can be changed. The problem of single, unbalanced nutrition, while overcoming the problems of high oil content, high energy consumption, high cost, and long drying time brought about by the existing vacuum low-temperature frying, hot air drying, and vacuum freeze-drying technologies to produce crisps, and solve Solved the deficiencies of poor crispness, low puffing degree and sticky teeth of puffed and dried products with variable temperature and pressure difference

Method used

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  • Preparation method of apple-sweet potato composite crisp chips

Examples

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Effect test

Embodiment 1

[0039] 1. a kind of preparation method of apple-sweet potato composite chips, its each component selects mass parts as follows:

[0040] Apple 60, yellow sweet potato 40, white sugar 10, baking soda 1.0, salt 0.7, soybean protein isolate 1.0, water 20.

[0041] 2. Production steps:

[0042] (1) Wash and peel the apples and yellow-fleshed sweet potatoes, cut them into pieces, and protect the color in 0.3% sodium sulfite solution for 1 hour.

[0043] (2) Remove the apple pieces and sweet potato pieces from the color protection solution, rinse and drain, and cook at 100°C for 30 minutes to fully mature the raw materials.

[0044] (3) Weigh and mix the cooked apple and sweet potato raw materials according to 60 and 40 parts by mass, add 20 parts by mass of water to make a homogenate, and then add 10, 1.0, 0.7 and 1.0 parts by mass of white Sugar, baking soda, salt, soy protein isolate, mix well while adding.

[0045] (4) Process the evenly mixed vegetable pulp into a disc shape...

Embodiment 2

[0049] 1. a kind of preparation method of apple-sweet potato composite chips, its each component selects mass parts as follows:

[0050] Apple 70, purple sweet potato 30, white sugar 12.5, baking soda 0.9, salt 0.9, soybean protein isolate 1.5, water 25.

[0051] 2. Production steps:

[0052] (1) After washing and peeling the apples and purple-fleshed sweet potatoes, cut them into pieces, and protect the color in 0.3% sodium sulfite solution for 1 hour.

[0053] (2) Remove the apple pieces and sweet potato pieces from the color protection solution, rinse and drain, and cook at 100°C for 30 minutes to fully mature the raw materials.

[0054] (3) Weigh and mix the cooked apple and sweet potato raw materials according to 70 and 30 parts by mass, add 25 parts by mass of water to make a homogenate, and then add 12.5, 0.9, 0.9, 1.5 parts by mass of white Sugar, baking soda, salt, soy protein isolate, mix well while adding.

[0055] (4) Process the evenly mixed vegetable pulp into...

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Abstract

The invention relates to a preparation method of apple-sweet potato composite crisp chips. The crisp chips are mainly processed from apples, sweet potatoes, white granulated sugar, baking soda, ediblesalt and soy isolate protein. The preparation method comprises the steps of raw material pretreatment, pulping, mixing, reshaping, pre-drying and variable-temperature and differential-pressure puffing and drying. The preparation method overcomes the defects of high oil content and the like of vacuum deep-fried puffed crisp chip products, adopts a reshaping technology, effectively solves the problem of unbalanced nutrition of single raw material fruit and vegetable crisp chips by adding auxiliary materials, and also solves the problems of low puffing degree, low crispness and tooth sticking ofvariable-temperature differential-pressure puffed fruit and vegetable crisp chips; and the produced composite crisp chips have natural color, regular shapes, smooth, thin and crisp surface and uniqueflavor, and can be used as a novel leisure food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing apple-sweet potato composite chips. Background technique [0002] Apples are nutritiously balanced, rich in sugar, organic acids, minerals, dietary fiber, pectin, vitamins and other ingredients that are beneficial to the human body, and also contain bioactive substances such as polyphenols and flavonoids. fruit. Sweet potatoes are rich in carbohydrates, dietary fiber, protein, minerals, carotenoids, polyphenols, etc. Studies have shown that sweet potatoes have laxative effects, prevent cardiovascular diseases, anti-cancer, anti-oxidation, anti-hypertension, and anti-inflammatory effects. Diabetes, anti-mutation, regulating the body's acid-base balance and other functions. my country's apples and sweet potatoes have a wide planting area and a large output, but they are difficult to store for a long time, and the varieties of processed products of the two are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L5/10A23L5/41A23P30/38
CPCA23L19/03A23L19/105A23L5/41A23L5/13A23L5/10A23P30/38
Inventor 冯颖杨惠莲徐崇孟宪军李斌辛广张琦左雨禾高阳
Owner SHENYANG AGRI UNIV
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