CN104855889A - Anti-aging fruit and vegetable purple sweet potato chip and preparation method thereof - Google Patents
Anti-aging fruit and vegetable purple sweet potato chip and preparation method thereof Download PDFInfo
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- CN104855889A CN104855889A CN201510194762.4A CN201510194762A CN104855889A CN 104855889 A CN104855889 A CN 104855889A CN 201510194762 A CN201510194762 A CN 201510194762A CN 104855889 A CN104855889 A CN 104855889A
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Abstract
The present invention discloses an anti-aging fruit and vegetable purple sweet potato chip which consists of the following raw materials in parts by weight: 200-250 parts of purple sweet potatoes, 5-6 parts of lophatherum gracile, 12-13 parts of glutinous rice, 12-13 parts of spinacia oleracea, 10-17 parts of pear juice, 8-10 parts of allium macrostemon, 13-19 parts of Matcha green tea powder, 1.6-2 parts of licorice, 1.8-1.9 parts of dendrobium flower, 2-2.6 parts of polygonatum sibiricum, sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4% CaCl2 solution, 0.1%-0.15% citric acid solution, and an appropriate amount of salt and monosodium glutamate; the anti-aging fruit and vegetable purple sweet potato chip of the present invention preserves the nutritional value of purple sweet potatoes to the maximum, enables less loss of anthocyanin, has clear texture, crisp mouth feel, non-greasy sense and unique potato fragrance of purple sweet potatoes, and by adding licorice, dendrobium flower, polygonatum sibiricum and other food ingredients, the purple sweet potato chip has health-care function of regulating qi and soothing nerves, nourishing kidney and moistening lung, supplementing spleen and benefiting qi, and preventing aging.
Description
Technical field
The present invention relates to a kind of health care purple sweet potato sheet, particularly relate to a kind of anti-ageing fruits and vegetables purple sweet potato chips and preparation method thereof.
Background technology
Purple potato, because its potato meat is purplish redly to gain the name to darkviolet.Purple potato has higher nutritive value, except containing rich in protein, and polysaccharide, amino acid, vitamin, dietary fiber and zinc, iron, copper, manganese, calcium, beyond the natural mineral elements such as magnesium, in purple potato, the anthocyanidin of high-load and selenium element make it have and delay senility, scavenging free radicals, anticancer, angiocardiopathy preventing, hypotensive, hypoglycemic, remove the functions such as cholesterol, be widely used in making beverage, wine brewing and purple sweet potato chips, in the food such as purple potato Quan Fen.
Traditional potato chips are fried foods, roasting potato chips were there are afterwards successively, but there is Maillard reaction in potato chips under high temperature processing conditions such as decocting, explode and bake, create the color of food, also create carcinogen acrylamide simultaneously, and the browning degree of its growing amount and goods is proportionate but in the food of large surface area, therefore develops a kind of health care potato chips necessary.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of anti-ageing fruits and vegetables purple sweet potato chips and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of anti-ageing fruits and vegetables purple sweet potato chips, be made up of the raw material of following weight portion:
Purple potato 200-250, lophatherum gracile 5-6, glutinous rice 12-13, spinach 12-13, pear juice 10-17, Allium macrostemon 8-10, matcha powder 13-19, Radix Glycyrrhizae 1.6-2, the stem of noble dendrobium flower 1.8-1.9, sealwort 2-2.6, the CaCl of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4%
2the citric acid solution of solution, 0.1%-0.15%, salt, monosodium glutamate are appropriate;
The preparation method of described a kind of anti-ageing fruits and vegetables purple sweet potato chips, is characterized in that comprising the following steps:
(1) Radix Glycyrrhizae, stem of noble dendrobium flower, sealwort mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Purple potato is cleaned peeling section, slice thickness is 2.8-3 mm, enters to coil stand-by;
(2) lophatherum gracile, glutinous rice mixing are cleaned, and convert pear juice and add the mixing of a little salt and boiled by rice, taken out the rice that boils, remove the leaf of bamboo after mixing thoroughly, then mix with the spinach cleaned and be placed in mixer and stir into pasty state;
(3) take concoction and be blended into suitable quantity of water, then be blended into the addition of C aCl
2the mixed liquor of solution and citric acid solution, is jointly placed in pot big fire and boils, and the potato chips cut are placed in successively boiling water blanching 1-2 minute, taking-up drains, and admixes the Allium macrostemon of chopping, and the nature that sets aside dries in the air cool;
(4) by dry in the air cool after potato chips evenly brush and spread step (2) gained pastel, then advance in adverse current air drier, temperature controls at 60-70 DEG C, after dry 20-30 minute, potato chips is pulled out drying machine;
(5) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in suitable quantity of water, be made into coating liquid, meeting sodium alginate concentration is 0.9%-1.0%, carboxymethyl cellulose concentration is 1.2%-1.5%, concentration of pectin is 2.8-3.0%, dried potato chips are immersed coating liquid institute in a reservoir, after 1-2 minute, from container bottom, coating liquid is leaked to the greatest extent;
(6) potato chips good for film tiling spread out, dry slightly rear uniform application last layer vegetable oil, then send in micro-wave oven, microwave power first selects 750-800W to heat 1-1.2 minute, then uses 600-640W heats to slaking;
(7) potato chips taking-up is cooled to less than 35 DEG C, more evenly sprays upper matcha powder and after remaining each material, remove fragment, by metering packing, to obtain final product.
Advantage of the present invention is:
The present invention, by soaking coating problems, reaches the object suppressing the formation of carcinogen acrylamide or eliminate the acrylamide produced, can reduce the oil content of potato chips simultaneously;
The process etc. such as blanching pretreatment of appropriateness can greatly reduce brown stain and the oil suction of product before film, the local flavor of improving product, brittleness and organoleptic quality.Wherein, CaCl
2solution plays sclerosis, reduces the effect of acrylamide content; The effect that citric acid solution plays and protects look, reduce content of reducing sugar (causing brown stain).
The present invention farthest saves purple potato nutritive value, anthocyanidin runs off few, with texture clearly, crispy in taste, without greasy feeling, with the distinctive potato fragrance of purple potato, and by the interpolation of the food materials such as Radix Glycyrrhizae, stem of noble dendrobium flower, sealwort, impart purple sweet potato chips of the present invention regulate the flow of vital energy calm the nerves, nourshing kidney moistening lung, the health care of invigorating the spleen and benefiting qi, delaying senility.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of anti-ageing fruits and vegetables purple sweet potato chips, be made up of the raw material of following weight portion (jin):
Purple potato 200, lophatherum gracile 6, glutinous rice 12, spinach 12, pear juice 17, Allium macrostemon 8, matcha powder 19, Radix Glycyrrhizae 1.6, the stem of noble dendrobium spend 1.8, sealwort 2.6, sodium alginate, carboxymethyl cellulose, pectin, 0.4% CaCl
2solution, 0.15% citric acid solution, salt, monosodium glutamate appropriate;
The preparation method of described a kind of anti-ageing fruits and vegetables purple sweet potato chips, is characterized in that comprising the following steps:
(1) Radix Glycyrrhizae, stem of noble dendrobium flower, sealwort mixing are concentrated with after the flooding of 4 times amount, filter obtains concoction; Purple potato is cleaned peeling section, slice thickness is 3 mm, enters to coil stand-by;
(2) lophatherum gracile, glutinous rice mixing are cleaned, and convert pear juice and add the mixing of a little salt and boiled by rice, taken out the rice that boils, remove the leaf of bamboo after mixing thoroughly, then mix with the spinach cleaned and be placed in mixer and stir into pasty state;
(3) take concoction and be blended into suitable quantity of water, then be blended into the addition of C aCl
2the mixed liquor of solution and citric acid solution, is jointly placed in pot big fire and boils, and the potato chips cut are placed in successively boiling water blanching 2 minutes, taking-up drains, and admixes the Allium macrostemon of chopping, and the nature that sets aside dries in the air cool;
(4) by dry in the air cool after potato chips evenly brush and spread step (2) gained pastel, then advance in adverse current air drier, temperature controls at 70 DEG C, after dry 30 minutes, potato chips is pulled out drying machine;
(5) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in suitable quantity of water, be made into coating liquid, meeting sodium alginate concentration is 1.0%, carboxymethyl cellulose concentration is 1.5%, concentration of pectin is 3.0%, dried potato chips are immersed coating liquid institute in a reservoir, after 2 minutes, from container bottom, coating liquid is leaked to the greatest extent;
(6) potato chips good for film tiling spread out, dry slightly rear uniform application last layer vegetable oil, then send in micro-wave oven, microwave power first selects 800W to heat 1.2 minutes, then uses 640W heats to slaking;
(7) potato chips taking-up is cooled to less than 35 DEG C, more evenly sprays upper matcha powder and after remaining each material, remove fragment, by metering packing, to obtain final product.
Claims (2)
1. an anti-ageing fruits and vegetables purple sweet potato chips, is characterized in that being made up of the raw material of following weight portion:
Purple potato 200-250, lophatherum gracile 5-6, glutinous rice 12-13, spinach 12-13, pear juice 10-17, Allium macrostemon 8-10, matcha powder 13-19, Radix Glycyrrhizae 1.6-2, the stem of noble dendrobium flower 1.8-1.9, sealwort 2-2.6, the CaCl of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4%
2the citric acid solution of solution, 0.1%-0.15%, salt, monosodium glutamate are appropriate.
2. the preparation method of a kind of anti-ageing fruits and vegetables purple sweet potato chips according to claim 1, is characterized in that comprising the following steps:
(1) Radix Glycyrrhizae, stem of noble dendrobium flower, sealwort mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction; Purple potato is cleaned peeling section, slice thickness is 2.8-3 mm, enters to coil stand-by;
(2) lophatherum gracile, glutinous rice mixing are cleaned, and convert pear juice and add the mixing of a little salt and boiled by rice, taken out the rice that boils, remove the leaf of bamboo after mixing thoroughly, then mix with the spinach cleaned and be placed in mixer and stir into pasty state;
(3) take concoction and be blended into suitable quantity of water, then be blended into the addition of C aCl
2the mixed liquor of solution and citric acid solution, is jointly placed in pot big fire and boils, and the potato chips cut are placed in successively boiling water blanching 1-2 minute, taking-up drains, and admixes the Allium macrostemon of chopping, and the nature that sets aside dries in the air cool;
(4) by dry in the air cool after potato chips evenly brush and spread step (2) gained pastel, then advance in adverse current air drier, temperature controls at 60-70 DEG C, after dry 20-30 minute, potato chips is pulled out drying machine;
(5) get sodium alginate, carboxymethyl cellulose, pectin is dissolved in suitable quantity of water, be made into coating liquid, meeting sodium alginate concentration is 0.9%-1.0%, carboxymethyl cellulose concentration is 1.2%-1.5%, concentration of pectin is 2.8-3.0%, dried potato chips are immersed coating liquid institute in a reservoir, after 1-2 minute, from container bottom, coating liquid is leaked to the greatest extent;
(6) potato chips good for film tiling spread out, dry slightly rear uniform application last layer vegetable oil, then send in micro-wave oven, microwave power first selects 750-800W to heat 1-1.2 minute, then uses 600-640W heats to slaking;
(7) potato chips taking-up is cooled to less than 35 DEG C, more evenly sprays upper matcha powder and after remaining each material, remove fragment, by metering packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510194762.4A CN104855889A (en) | 2015-04-23 | 2015-04-23 | Anti-aging fruit and vegetable purple sweet potato chip and preparation method thereof |
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| CN201510194762.4A CN104855889A (en) | 2015-04-23 | 2015-04-23 | Anti-aging fruit and vegetable purple sweet potato chip and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285801A (en) * | 2015-09-14 | 2016-02-03 | 望江县玉田种植专业合作社 | Fragrant and crisp glutinous rice and purple potato chips |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860479A (en) * | 2012-09-29 | 2013-01-09 | 河南工业大学 | Chips processing method reducing generation of acrylamide |
| CN104366369A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Purple sweet potato chips for relieving restlessness and nourishing kidney and preparation method thereof |
-
2015
- 2015-04-23 CN CN201510194762.4A patent/CN104855889A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860479A (en) * | 2012-09-29 | 2013-01-09 | 河南工业大学 | Chips processing method reducing generation of acrylamide |
| CN104366369A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Purple sweet potato chips for relieving restlessness and nourishing kidney and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 潘润舒，等: "油炸紫心甘薯片加工工艺的研究", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285801A (en) * | 2015-09-14 | 2016-02-03 | 望江县玉田种植专业合作社 | Fragrant and crisp glutinous rice and purple potato chips |
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Application publication date: 20150826 |