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Multi-flavor bubble potato chips and preparation method thereof

A potato chip and bubble technology is applied in the field of multi-flavored bubble potato chips and their preparation, and can solve problems such as damage to the digestive system.

Pending Publication Date: 2021-05-07
黄天明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the potato chip products currently on the market use various flavoring agents. With the improvement of people's food safety awareness, they are very sensitive to the use of food additives; on the other hand, some flavoring agents are a potential harm to the human digestive system. Therefore, the production of multi-taste potato chips beneficial to the human body has very great development prospects

Method used

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  • Multi-flavor bubble potato chips and preparation method thereof

Examples

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Effect test

Embodiment 1

[0046] Example 1: Multi-flavor bubble potato chips 1:

[0047] A multi-flavor bubble potato chip, the potato chip components are by weight:

[0048] The weight fraction of potatoes is 50 parts, the weight fraction of modified citric acid is 5 parts, the weight fraction of copper hydroxide is 5 parts, the weight fraction of ammonia water is 10 parts, and the weight fraction of ethanol is 25 parts.

[0049] The preparation method of this potato chip is as follows:

[0050] (1) Dissolve copper hydroxide in ammonia water, the volume ratio of ammonia water to deionized water is 1:2, add citric acid, the volume ratio of copper hydroxide, ammonia water and citric acid is 1:1:3, after the reaction is complete, Dry to obtain modified citric acid powder;

[0051] (2) peeling, cleaning, dicing, steaming and grinding the potatoes with 50 parts by weight into mashed potatoes;

[0052] (3) Soak the mashed potatoes in saturated salt water, wash off the surface starch after 3 hours, spread i...

Embodiment 2

[0056] Example 2: Multi-flavor bubble potato chips 2:

[0057] A multi-flavor bubble potato chip, the potato chip components are by weight:

[0058] The weight fraction of potatoes is 60 parts, the weight fraction of modified citric acid is 10 parts, the weight fraction of copper hydroxide is 10 parts, the weight fraction of ammonia water is 10 parts, and the weight fraction of ethanol is 30 parts.

[0059] The preparation method of this potato chip is as follows:

[0060] (1) Dissolve copper hydroxide in ammonia water, the volume ratio of ammonia water to deionized water is 1:2, add citric acid, the volume ratio of copper hydroxide, ammonia water and citric acid is 1:1:3, after the reaction is complete, Dry to obtain modified citric acid powder;

[0061] (2) peeling, cleaning, dicing, steaming and grinding the potatoes with 60 parts by weight into mashed potatoes;

[0062] (3) Soak the mashed potatoes in saturated salt water, wash off the surface starch after 3 hours, spre...

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Abstract

The invention discloses multi-flavor bubble potato chips and a preparation method thereof. The multi-flavor bubble potato chips comprise potatoes, modified citric acid, copper hydroxide, ammonia water and ethyl alcohol. When the multi-flavor bubble potato chips are prepared, a frying technology is used for twice, first-time frying is carried out on the surface of oil, acrylamide inhibitor powder is sprayed on the potato chips after frying, then second-time frying is carried out in an oil middle layer, the potato chips are fried in an oil phase, and the fried potato chips are deoiled in a nitrogen atmosphere, wherein the added acrylamide inhibitor is the modified citric acid; the citric acid and copper ammonia are complexed, so that the potato chips are salty when being tasted initially, the taste is changed into soda taste after the potato chips are chewed, and accompanied generated ammonium chloride enters the body and can further reduce phlegm and stop coughing; the potatoes are prepared into mashed potato, the mashed potato is subjected to 3D printing to form a thin film, potato slices are transferred into ethanol solution, anaerobic fermentation is performed by using saccharomycetes, and glucose can be converted into carbon dioxide and alcohol through fermentation, so that the bubble and ethanol taste of the potato chips is increased.

Description

technical field [0001] The invention relates to the technical field of food, in particular to multi-flavor bubble potato chips and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the rapid development of tourism, fried snack foods are more and more popular among consumers. Among them, potato chips that are processed by frying are modern snack foods that are very popular among Chinese residents. Fried natural potato chips are becoming more and more popular, and the demand is also increasing year by year. [0003] Most of the potato chip products currently on the market use various flavoring agents. With the improvement of people's food safety awareness, they are very sensitive to the use of food additives; Therefore, the production of multi-taste potato chips beneficial to the human body has very great development prospects. Therefore, it is very necessary to prepare a kind of bubble potato chips that can red...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L5/10A23L29/00
CPCA23L19/19A23L5/11A23L29/035A23L29/015A23L29/065A23V2002/00A23V2250/76
Inventor 黄天明
Owner 黄天明
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