CN103876068A - Chinese yam crisp chip and preparation method thereof - Google Patents
Chinese yam crisp chip and preparation method thereof Download PDFInfo
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- CN103876068A CN103876068A CN201410022441.1A CN201410022441A CN103876068A CN 103876068 A CN103876068 A CN 103876068A CN 201410022441 A CN201410022441 A CN 201410022441A CN 103876068 A CN103876068 A CN 103876068A
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- 102000004877 Insulin Human genes 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
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- 210000000936 intestine Anatomy 0.000 description 1
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- 108010048734 sclerotin Proteins 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a Chinese yam crisp chip which is mainly prepared from the following raw materials in parts by weight: 35-50 parts of Chinese yam flour, 10-25 parts of modified starch, 20-40 parts of plant starch, 5-15 parts of edible fat, 15-25 parts of sugar and 5-15 parts of salt. The plant starch is selected from one or a mixture of corn starch, sweet potato starch and cassava starch; and the edible fat is selected from one or a mixture of butter, cream, beef tallow and margarine. The Chinese yam crisp chip is processed from the Chinese yam as a main raw material, and is rich in nutrients, suitable for both old and young, high in industrialized degree, and easy for nutrient enrichment. The defects of low content of nutrient elements and low nutritive values of cakes using flour as the main raw material at present are improved.
Description
Technical field
The present invention relates to a kind of food, specifically crisp of a kind of Chinese yam take Chinese yam as raw material and preparation method thereof.
Background technology
Chinese yam, claims again Chinese yam, is listed in top grade in Shennong's Herbal.In Shennong's Herbal, record: " the sweet temperature of Chinese yam taste, qi-restoratives is thin, except fever and chills perverse trend; Bowl spares, beneficial strength, longue meat; Take for a long time normal hearing and eyesight, make light of one's life by commiting suicide, not hungry, prolong life." by the traditional Chinese medical science from continuous clinical practice, development sums up Chinese yam except having the effect of tonifying middle-Jiao and Qi again, also has the tonifying spleen effect of reinforcing the kidney.
Modern medicine is analyzed Chinese yam, thinks and really contains a lot of nutritional labelings useful to human body in Chinese yam.Chinese yam is rich in a large amount of eve of the lunar New Year of albumen, electrolytes and minerals, can stop blood fat to precipitate at vascular wall; Mucus polysaccharose substance in Chinese yam combines with inorganic salts, can form sclerotin, makes cartilage be rich in certain elasticity; Chinese yam polysaccharide can strengthen cytophagous phagocytic activity, promotes T lymphopoiesis; Chinese yam, containing the youth factor (DHEA), has effect anti-ageing and beauty treatment.
One of food is is mainly baked and banked up with earth in crisp conduct, has consumption figure large, and long shelf-life stores and transports the advantages such as convenient, but has not yet to see the relevant report that utilizes Chinese yam to prepare crisp food as raw material.
Summary of the invention
Technical problem to be solved by this invention is to provide crisp of a kind of Chinese yam that is different from present conventional crisp slice prescription on the market and preparation method thereof, crisp of making to be prepared into is nutritious, industrialization degree is high and be easy to carry out fortification, improve the current crisp nutrient take flour as main material less, the disappearance that nutritive value is not high.
The present invention solves the problems of the technologies described above with following technical scheme:
Crisp of Chinese yam of the present invention, it is mainly made up of the raw material of following weight portion proportioning: yam flour 35-50 part, converted starch 10-25 part, plant amylum 20-40 part, edible fat 5-15 part, sugared 15-25 part, salt 5-15 part.
Described plant amylum is one or more mixing in cornstarch, starch from sweet potato, tapioca; Described edible fat is one or more mixing in butter, cream, butter, margarine.
The preparation method that Chinese yam of the present invention is crisp, its operating procedure is: edible fat, salt mixing and water adding are stirred, then add yam flour and plant amylum to stir, add again converted starch to stir, then by mechanical or manual extrusion modling, toast, baking temperature is: 200-220 ℃ gets angry, lower fiery 150-170 ℃, time is 8-12 minute, cooling, arranges cooling 5-10 minute under the rearmounted room temperature of coming out of the stove, can pack, make crisp finished product.
The preparation of described yam flour is: gets Chinese yam and cleans, dry, pulverize with disintegrating machine, cross 150～300 mesh sieves, and by the fine powder after sieving, for subsequent use as yam flour.
The addition of described water is the 2%-4% of formula material gross weight.
Crisp of Chinese yam is processed in the present invention take Chinese yam as main material, it is nutritious, and old children is all suitable, and industrialization degree is high and be easy to carry out fortification.Improve the current biscuit nutrient take flour as main material less, the disappearance that nutritive value is not high.
Because Chinese yam has adjusting taste, hypoglycemic effect is fallen, can also strengthen body immunocompetence, there is certain antidotal effect.The mechanism of action that its effect produces mainly can be summarized as following several respects according to current medicine drug development data: Chinese yam can have certain inhibitory action to gastric emptying and intestine movement, can improve Levels of Monoamine Transmitters, thereby plays the effect of invigorating spleen and reinforcing stomach; Chinese yam polysaccharide in Chinese yam can increase insulin secretion and and improve impaired insulin β cell, hypoglycemic level is effectively fallen; Chinese yam polysaccharide RDPS-I can improve T lymphocyte, NK cell and serum sanguinin activity and serum IgG content simultaneously, has strengthened the phagocytic activity of macrophage, plays and strengthens the immunocompetent effect of prosthese; In Chinese yam containing the youth factor (DHEA), can according to health be converted into male sex hormone and female hormone, supplement the hormonal imbalance causing due to senescence and disease, there is the beauty functions of delaying cell aging.
Chinese yam is mixed with crisp of Chinese yam by the present invention, to meet the needs of different taste.
The specific embodiment
The invention will be further described below.
Embodiment 1:
Raw material: 36 kilograms of yam flours, 12 kilograms of converted starches, 21 kilograms of cornstarch, 6 kilograms, butter, 15 kilograms of sugar, 6 kilograms of salt.
Production technology is: butter and salt are mixed to the water that adds 1.92 kilograms of amounts and stir, then add yam flour and cornstarch to stir, then add converted starch to stir.Then by mechanical presses moulding, toast, baking temperature is: get angry 201 ℃, lower fiery 155 ℃, the time is 8 minutes.Cooling, arrange and come out of the stove under rearmounted room temperature cooling 5 minutes, packing, obtains crisp finished product.
Embodiment 2:
Raw material: 43 kilograms of yam flours, 16 kilograms of converted starches, 31 kilograms of starch from sweet potato, 10 kilograms, cream, 20 kilograms of sugar, 10 kilograms of salt.
Production technology is: cream and salt are mixed to the water that adds 3.9 kilograms of amounts and stir, then add yam flour and starch from sweet potato to stir, then add converted starch to stir.Then by manual extrusion modling, toast, baking temperature is: get angry 210 ℃, lower fiery 160 ℃, the time is 10 minutes.Cooling, arrange and come out of the stove under rearmounted room temperature cooling 8 minutes, packing, obtains crisp finished product.
Embodiment 3:
Raw material: 50 kilograms of yam flours, 24.5 kilograms of converted starches, 39 kilograms of tapiocas, 15 kilograms, butter, 25 kilograms of sugar, 15 kilograms of salt.
Production technology is: butter and salt are mixed to the water that adds 6.7 kilograms of amounts and stir, then add yam flour and tapioca to stir, then add converted starch to stir.Then by mechanical presses moulding, toast, baking temperature is: get angry 219 ℃, lower fiery 168 ℃, the time is 12 minutes.Cooling, arrange and come out of the stove under rearmounted room temperature cooling 10 minutes, packing, makes crisp finished product.
Claims (5)
1. crisp of Chinese yam, is characterized in that, it is mainly made up of the raw material of following weight portion proportioning: yam flour 35-50 part, converted starch 10-25 part, plant amylum 20-40 part, edible fat 5-15 part, sugared 15-25 part, salt 5-15 part.
2. crisp of Chinese yam according to claim 1, is characterized in that, described plant amylum is one or more mixing in cornstarch, starch from sweet potato, tapioca; Described edible fat is one or more mixing in butter, cream, butter, margarine.
3. the preparation method of crisp of Chinese yam according to claim 1 and 2, it is characterized in that, its operating procedure is: edible fat, salt mixing and water adding are stirred, add again yam flour and plant amylum to stir, add again converted starch to stir, then by mechanical or manual extrusion modling, baking, baking temperature is: the 200-220 ℃ that gets angry, and lower fiery 150-170 ℃, the time is 8-12 minute, cooling, the arrangement cooling 5-10 minute under rearmounted room temperature that comes out of the stove, can pack, and makes crisp finished product.
4. the preparation method of crisp of Chinese yam according to claim 3, is characterized in that, the preparation of described yam flour is: get Chinese yam and clean, dry, pulverize with disintegrating machine, cross 150～300 mesh sieves, and by the fine powder after sieving, for subsequent use as yam flour.
5. the preparation method of crisp of Chinese yam according to claim 3, is characterized in that, the addition of water is the 2%-4% of formula material gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410022441.1A CN103876068A (en) | 2014-01-17 | 2014-01-17 | Chinese yam crisp chip and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410022441.1A CN103876068A (en) | 2014-01-17 | 2014-01-17 | Chinese yam crisp chip and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103876068A true CN103876068A (en) | 2014-06-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410022441.1A Pending CN103876068A (en) | 2014-01-17 | 2014-01-17 | Chinese yam crisp chip and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187485A (en) * | 2014-07-07 | 2014-12-10 | 陕西科技大学 | Yam crisp chip processing method |
| CN105124486A (en) * | 2015-10-19 | 2015-12-09 | 湖南农业大学 | Processing method of instant original-taste yam chips |
| CN105410771A (en) * | 2015-12-14 | 2016-03-23 | 天全县西蜀雅禾生态农业开发有限公司 | Yam leisure food and production technology thereof |
| CN105558940A (en) * | 2015-12-14 | 2016-05-11 | 天全县西蜀雅禾生态农业开发有限公司 | Baked rhizoma dioscoreae chips and production process of baked rhizoma dioscoreae chips |
| CN105996018A (en) * | 2016-05-24 | 2016-10-12 | 利川市汇川现代农业有限公司 | Chinese yam vegetarianhealth-maintainingleisure food and processing method thereof |
| CN106135340A (en) * | 2015-04-03 | 2016-11-23 | 卢鹏伟 | The flour composition of a kind of Rhizoma Dioscoreae and production technology thereof |
| CN108514092A (en) * | 2018-04-04 | 2018-09-11 | 广东新盟食品有限公司 | The yam slice and preparation method thereof of stomach balance can be stablized |
| CN109619480A (en) * | 2018-12-27 | 2019-04-16 | 江西中医药大学 | A kind of reconstruction type Pueraria lobota crisp chip and preparation method thereof |
| CN113331232A (en) * | 2021-06-02 | 2021-09-03 | 刘年明 | Vegetable biscuit and preparation method thereof |
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| CN101073333A (en) * | 2007-06-15 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Multi-flavor biscuit capable of relieving fatigue |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN101991152A (en) * | 2009-08-13 | 2011-03-30 | 冷博 | Roasted starch rod |
| CN102232403A (en) * | 2010-05-04 | 2011-11-09 | 曲家梅 | Yam food and processing method thereof |
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2014
- 2014-01-17 CN CN201410022441.1A patent/CN103876068A/en active Pending
Patent Citations (4)
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| CN101073333A (en) * | 2007-06-15 | 2007-11-21 | 吴江市方霞企业信息咨询有限公司 | Multi-flavor biscuit capable of relieving fatigue |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN101991152A (en) * | 2009-08-13 | 2011-03-30 | 冷博 | Roasted starch rod |
| CN102232403A (en) * | 2010-05-04 | 2011-11-09 | 曲家梅 | Yam food and processing method thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187485A (en) * | 2014-07-07 | 2014-12-10 | 陕西科技大学 | Yam crisp chip processing method |
| CN106135340A (en) * | 2015-04-03 | 2016-11-23 | 卢鹏伟 | The flour composition of a kind of Rhizoma Dioscoreae and production technology thereof |
| CN105124486A (en) * | 2015-10-19 | 2015-12-09 | 湖南农业大学 | Processing method of instant original-taste yam chips |
| CN105410771A (en) * | 2015-12-14 | 2016-03-23 | 天全县西蜀雅禾生态农业开发有限公司 | Yam leisure food and production technology thereof |
| CN105558940A (en) * | 2015-12-14 | 2016-05-11 | 天全县西蜀雅禾生态农业开发有限公司 | Baked rhizoma dioscoreae chips and production process of baked rhizoma dioscoreae chips |
| CN105996018A (en) * | 2016-05-24 | 2016-10-12 | 利川市汇川现代农业有限公司 | Chinese yam vegetarianhealth-maintainingleisure food and processing method thereof |
| CN105996018B (en) * | 2016-05-24 | 2019-11-29 | 利川市汇川现代农业有限公司 | A kind of raw snack food of batatasins nourishment maintenance and its processing method |
| CN108514092A (en) * | 2018-04-04 | 2018-09-11 | 广东新盟食品有限公司 | The yam slice and preparation method thereof of stomach balance can be stablized |
| CN109619480A (en) * | 2018-12-27 | 2019-04-16 | 江西中医药大学 | A kind of reconstruction type Pueraria lobota crisp chip and preparation method thereof |
| CN113331232A (en) * | 2021-06-02 | 2021-09-03 | 刘年明 | Vegetable biscuit and preparation method thereof |
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Application publication date: 20140625 |