Dendrobium officinale composite potato chips and preparation method thereof

A technology of Dendrobium officinale and potato chips, which is applied in baking, food science, dough processing and other directions, can solve the problems of high oil content and sugar content, single nutrient content and deepened color of ordinary potato chips, and achieve unique flavor, The effect of reasonable ratio of raw materials and less oil content

Pending Publication Date: 2021-12-31
GUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a compound Dendrobium candidum potato chip and a preparation method thereof, which mainly uses a baking process to prepare a compound baked potato chip that is crispy, suitable for flavor, and rich in nutrition; it aims to solve the problem of common potato chips. Problems with high oil and sugar content in tablets, single nutrient content, burnt smell, and darkened color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of dendrobium candidum compound dendrobium potato chip is made of following raw materials by weight:

[0024] 2 parts of Dendrobium officinale powder, 44 parts of whole potato powder, 5 parts of potato starch, 43 parts of whole wheat flour, 2 parts of leavening agent, 4 parts of coconut oil, 4 parts of linseed oil, 1.5 parts of table salt, 2.5 parts of white sugar, 3 parts butter, 60 parts mineral water;

[0025] Processing steps:

[0026] Step (1): Grinding Dendrobium officinale, passing through an 80-mesh sieve to obtain light green Dendrobium officinale powder for later use, and sieving the coarser particles to make the Dendrobium officinale powder uniform;

[0027] Step (2): Extract the mixture of Dendrobium officinale powder and mineral water in step (1) for 3 hours in a water bath at 70°C to 90°C to obtain an extract of Dendrobium officinale. , potato starch, leavening agent, coconut oil, linseed oil, salt, white granulated sugar, butter, and dendrobium c...

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PUM

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Abstract

The invention discloses dendrobium officinale composite potato chips. The dendrobium officinale composite potato chips are prepared from the following raw materials in parts by weight of 1-2 parts of dendrobium officinale powder, 42-46 parts of potato flakes, 3-7 parts of potato starch, 41-45 parts of wheat whole flour, 1-2 parts of a leavening agent, 2-6 parts of coconut oil, 2-6 parts of linseed oil, 1-2 parts of table salt, 2-3 parts of white granulated sugar, 2-4 parts of butter and 30-80 parts of mineral water. The preparation method comprises the following steps of firstly, preparing dendrobium officinale powder, and mixing hot mineral water with the dendrobium officinale powder to obtain dendrobium officinale leach liquor; and then fully mixing with other raw materials, kneading dough, tabletting, forming and the like to obtain a blank, brushing oil, baking, and cooling to obtain the potato chips. The problems that common potato chips are high in oil content and sugar content, single in nutritional ingredient, burnt in taste and deepened in color and luster are solved, and the taste is improved.

Description

technical field [0001] The application belongs to the field of food processing, and relates to a compound potato chip of Dendrobium candidum and a preparation method thereof. Background technique [0002] Potato chips are a convenient and leisure food with potatoes as the main raw material. Potato chips are crispy, crispy, easy to eat, and delicious in taste, so they have become popular snacks all over the world and the most popular potato food. [0003] With the continuous development and improvement of food processing technology, the types and processing techniques of potato chips are also increasing. The processing technology of potato chips mainly includes fried potato chips and non-fried potato chips. Traditional fried potato chips have high oil and salt content. Compound potato chips have more nutritional value and various nutrients due to the addition of auxiliary raw materials. There are a lot of non-fried compound potato chips emerging on the market. As people pay...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L29/00A23L33/105A23L33/115A21D2/16A21D2/36A21D13/043A21D13/06
CPCA23L19/19A23L29/035A23L33/115A21D2/36A21D2/16A21D13/06A21D13/043A23L33/105A23V2002/00A23V2200/234A23V2200/30A23V2250/21A23V2250/5118
Inventor 韦朝阳张琳史学琴陈航邱树毅
Owner GUIZHOU UNIV
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