CN102754789A - Red bean chip and making method thereof - Google Patents

Abstract

The invention discloses a red bean chip which is made from the following raw materials in percent by weight: 70-80 percent of mashed potatoes, 15-20 percent of red bean flour, 4-5 percent of red bean paste, 4-5 percent of glutinous rice flour, 2-3 percent of red wine, 2-3 percent of crowndaisy chrysanthemum freeze-drying particles, 1-2 percent of spinach freeze-drying particles, 1-2 percent of mushroom freeze-frying particles, 1-2 percent of chilli powder, 1-2 percent of curcuma powder, 1-2 percent of green onion, 1-2 percent of ginger, 1-2 percent of bicarbonate soda, 2-3 percent of salt, 5-10 percent of white sugar, 0.5-1 percent of monosodium glutamate and a proper amount of water. The red bean chip is made by adopting the steps of: selecting raw materials, preprocessing the raw materials, steaming and boiling, smashing, blending, gelatinizing, twisting, cooling, slicing, drying, frying and packaging. The red bean chip has the characteristics of novel taste, health and nutrition, convenience for eating and no additive, and also has the advantages of simple process, easiness in mastering of a technology, less investment, high effect taking speed, convenience for generalization, and easiness in realization of standardized, normalized and industrialized production.

Description

A kind of red bean flavor potato chips and preparation method thereof

Technical field

The present invention relates to foods processing technique, specifically is a kind of red bean flavor potato chips and manufacture craft thereof.

Background technology

Potato has very high nutritive value and medical value, ingredient in the general fresh potato: starch 9-20%, protein 1.5-2.3%, fatty 0.1-1.1%, crude fibre 0.6-0.8%.Contained nutritional labeling in the 100g potato: heat 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, niacin 0.4-1.1mg.In addition, potato tubers also contains unexistent carrotene of cereal class grain and ascorbic acid.See that from the nutrition angle it has more advantage than rice, flour, can supply with human a large amount of heat energy, can be described as " out of this world food ".

Potato block belongs to leisure food, and because of the delicious children of receiving like, but potato chips are mostly fried and wherein composition is single, endangers children's health on the one hand, simultaneously the compound nutritional composition can not be provided.

Summary of the invention

The object of the invention provides red bean flavor potato chips of a kind of mouthfeel novelty, health-nutrition and preparation method thereof.

For realizing above-mentioned purpose, technical program of the present invention lies in:

Red bean flavor potato chips; It is characterized in that; Its prescription is to be processed by the raw material of following weight ratio: mashed potato 70-80, red bean powder 15-20, red bean paste 4-5, glutinous rice flour 4-5, claret 2-3, crowndaisy chrysanthemum freeze-drying grain 2-3, spinach freeze-drying grain 1-2, mushroom freeze-dried powder 1-2, chilli powder 1-2, curcuma powder 1-2, green onion 1-2, ginger 1-2, saleratus power 1-2, salt 2-3, white sugar 5-10, monosodium glutamate 0.5-1, water are an amount of.

The manufacture craft of red bean flavor potato chips may further comprise the steps:

(1) selects materials

The potato of selecting fresh high-quality for use is a raw material;

(2) raw material pre-treatment

With the rolling cage type cleaning machine potato epidermis is cleaned; Remove silt impurity, adopt the mechanical friction peeling, the time of peeling is 3-8 min; Potato after the peeling requires to eliminate crust; Appearance is bright and clean, removes eye on the raw material again, the part of inedibility such as go mouldy, and then uses flushing with clean water;

(3) boiling

Before boiling, be placed on blanching 15-20min in the 70-80 ℃ of water to potato, then that blanching is good potato is sent into boiling vessel and carries out boiling, and temperature is controlled at 120-150 ℃, and the time is controlled at 1h-2h;

(4) smash to pieces

To steam well-done potato and drop in the bruisher equably and smash to pieces, promptly get mashed potato;

(5) batching, gelatinization

Press component design, take by weighing various raw materials respectively, mix, process and put into steamer after the wetted surface group and carry out gelatinization and handle, the steamer temperature is 58-65 ℃, and the processing time is 10-20min;

(6) rub rod, cooling with the hands

After dough the to be cooked cooling, dough is twisted into the face post of diameter 2-4cm, packs the face post in the polybag into, put into the cold compartment of refrigerator cooling after the sealing, chilling temperature is 4-6 ℃, and be 5-11h cool time;

(7) chip drying

Sufficiently aged post is cut into the thick thin slice of 1.5-2.0 mm, puts into drying machine, dry 4-5h under 45-50 ℃ of temperature;

(8) fried

The potato chips good drying evenly promptly drop into fried 3-5min in the palm oil, and the oil temperature time is controlled at 180-190 ℃, will explode good potato chips then and pull out, after drop falls oil unnecessary on the potato chips, are cooled to normal temperature.

(9) packing

Cooled potato chips are carried out vacuum packaging on request, get final product.

Step (7) is specifically decided by dough size and chilling temperature described cool time.

The present invention has the following advantages:

(1) the potato chips taste processed of the present invention is novel, health-nutrition, instant, no any additives; Wherein have abundant vitamin, ability promote people body immunity function is good for health simultaneously, and prescription conforms with the human body needs, makes people when enjoying delicious food, also can safeguard healthy.

(2) technology of the present invention is simple, technological easy master, and small investment, instant effect are convenient to generally promote, and are easy to realize standardization, standardization, batch production production.

The specific embodiment

Below in conjunction with embodiment scheme is done more detailed explanation.

Embodiment 1

Red bean flavor potato chips; Its prescription is to be processed by the raw material of following weight ratio: mashed potato 80, red bean powder 15, red bean paste 4, glutinous rice flour 5, claret 3, crowndaisy chrysanthemum freeze-drying grain 3, spinach freeze-drying grain 2, mushroom freeze-dried powder 2, chilli powder 1, curcuma powder 1, green onion 2, ginger 2, saleratus power 2, salt 2, white sugar 5, monosodium glutamate 0.5, water are an amount of.

The manufacture craft of red bean flavor potato chips may further comprise the steps:

(1) selects materials

The potato of selecting fresh high-quality for use is a raw material;

(2) raw material pre-treatment

With the rolling cage type cleaning machine potato epidermis is cleaned, remove silt impurity, adopt the mechanical friction peeling; The time of peeling is 5 min, and the potato after the peeling requires to eliminate crust, and appearance is bright and clean; Remove eye on the raw material again, the part of inedibility such as go mouldy, and then use flushing with clean water;

(3) boiling

Before boiling, be placed on blanching 20min in 80 ℃ of water to potato, then that blanching is good potato is dropped in the boiling vessel, boiling 2h under 130 ℃ of temperature;

(4) smash to pieces

To steam well-done potato and drop in the bruisher equably and smash to pieces, promptly get mashed potato;

(5) batching, gelatinization

Take by weighing the raw material of following weight ratio respectively: mashed potato 70%, red bean powder 20%, salt 4%, white sugar 4%, monosodium glutamate 1%, chilli powder 1%; , mix, to process and put into steamer after the wetted surface group and carry out gelatinization and handle, the steamer temperature is 60 ℃, the processing time is 15min;

(6) rub rod, cooling with the hands

After dough the to be cooked cooling, dough is twisted into the face post of diameter 3cm, packs the face post in the polybag into, put into the cold compartment of refrigerator cooling after the sealing, chilling temperature is 5 ℃, and be 8h cool time;

(7) chip drying

Sufficiently aged post is cut into the thick thin slice of 2.0 mm, puts into drying machine, dry 5h under 50 ℃ of temperature;

(8) fried

Evenly promptly drop into fried 3 min in the palm oil to the good potato chips of drying, the oil temperature time is controlled at 180 ℃, will explode good potato chips then and pull out, after drop falls oil unnecessary on the potato chips, is cooled to normal temperature.

(9) packing

Cooled potato chips are carried out vacuum packaging on request, get final product.

Claims (3)

1. red bean flavor potato chips; It is characterized in that; Its prescription is to be processed by the raw material of following weight ratio: mashed potato 70-80, red bean powder 15-20, red bean paste 4-5, glutinous rice flour 4-5, claret 2-3, crowndaisy chrysanthemum freeze-drying grain 2-3, spinach freeze-drying grain 1-2, mushroom freeze-dried powder 1-2, chilli powder 1-2, curcuma powder 1-2, green onion 1-2, ginger 1-2, saleratus power 1-2, salt 2-3, white sugar 5-10, monosodium glutamate 0.5-1, water are an amount of.

2. the preparation method of red bean as claimed in claim 1 flavor potato chips is characterized in that may further comprise the steps:

(1) selects materials

The potato of selecting fresh high-quality for use is a raw material;

The raw material pre-treatment

With the rolling cage type cleaning machine potato epidermis is cleaned; Remove silt impurity, adopt the mechanical friction peeling, the time of peeling is 3-8 min; Potato after the peeling requires to eliminate crust; Appearance is bright and clean, removes eye on the raw material again, the part of inedibility such as go mouldy, and then uses flushing with clean water;

Boiling

Before boiling, be placed on blanching 15-20min in the 70-80 ℃ of water to potato, then that blanching is good potato is sent into boiling vessel and carries out boiling, and temperature is controlled at 120-150 ℃, and the time is controlled at 1h-2h;

Smash to pieces

To steam well-done potato and drop in the bruisher equably and smash to pieces, promptly get mashed potato;

(5) batching, gelatinization

Press component design, take by weighing various raw materials respectively, mix, process and put into steamer after the wetted surface group and carry out gelatinization and handle, the steamer temperature is 58-65 ℃, and the processing time is 10-20min;

(6) rub rod, cooling with the hands

After dough the to be cooked cooling, dough is twisted into the face post of diameter 2-4cm, packs the face post in the polybag into, put into the cold compartment of refrigerator cooling after the sealing, chilling temperature is 4-6 ℃, and be 5-11h cool time;

Chip drying

Sufficiently aged post is cut into the thick thin slice of 1.5-2.0 mm, puts into drying machine, dry 4-5h under 45-50 ℃ of temperature;

(8) fried

The potato chips good drying evenly promptly drop into fried 3-5min in the palm oil, and the oil temperature time is controlled at 180-190 ℃, will explode good potato chips then and pull out, after drop falls oil unnecessary on the potato chips, are cooled to normal temperature;

(9) packing

Cooled potato chips are carried out vacuum packaging on request, get final product.

3. the manufacture craft of red bean flavor potato chips according to claim 2 is characterized in that, step (7) is specifically decided by dough size and chilling temperature described cool time.