CN106579154A - Apricot kernel crisps and preparation method thereof - Google Patents
Apricot kernel crisps and preparation method thereof Download PDFInfo
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- CN106579154A CN106579154A CN201611131243.4A CN201611131243A CN106579154A CN 106579154 A CN106579154 A CN 106579154A CN 201611131243 A CN201611131243 A CN 201611131243A CN 106579154 A CN106579154 A CN 106579154A
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- crisps
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000018633 Prunus armeniaca Species 0.000 title abstract 8
- 235000009827 Prunus armeniaca Nutrition 0.000 title abstract 8
- 239000000843 powder Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000009636 Huang Qi Substances 0.000 claims abstract description 12
- 235000015097 nutrients Nutrition 0.000 claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 244000080767 Areca catechu Species 0.000 claims abstract description 9
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 9
- 235000003332 Ilex aquifolium Nutrition 0.000 claims abstract description 9
- 235000002296 Ilex sandwicensis Nutrition 0.000 claims abstract description 9
- 235000002294 Ilex volkensiana Nutrition 0.000 claims abstract description 9
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 9
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 9
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 9
- 229940013618 stevioside Drugs 0.000 claims abstract description 9
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019202 steviosides Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000005119 centrifugation Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 235000013606 potato chips Nutrition 0.000 claims description 42
- 244000144725 Amygdalus communis Species 0.000 claims description 26
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 26
- 235000020224 almond Nutrition 0.000 claims description 26
- 210000000582 semen Anatomy 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000006226 Areca catechu Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 244000227573 Desmodium styracifolium Species 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 235000008935 nutritious Nutrition 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 208000006558 Dental Calculus Diseases 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 abstract description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000010702 Insulata Nutrition 0.000 abstract 2
- 240000008415 Lactuca sativa Species 0.000 abstract 2
- 241000209035 Ilex Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 235000015639 rosmarinus officinalis Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses apricot kernel crisps. The apricot kernel crisps comprise the following raw materials of apricoT kernels, mashed potatoes, black rice powder, table salt, stevioside, water, radix astragali, areca flowers, herba desmodii styracifolii, leaves of roughhaired holly, rosmarinus officinalis, and garden lettuce seed powder. A preparation method of the apricot kernel crisps comprises the following specific steps of (1) preparing apricot kernel powder; (2) preparing a nutrient solution; (3) preparing a nutritive sauce; (4) preparing crisp blanks; (5) preparing deep-fried crisps; and (6) performing centrifugation on the deep-fried crisps for oil removing, applying the nutritive sauce, and performing vacuum packing so as to obtain finished products. According to the apricot kernel crisps and the preparation method thereof, nutrient components of potatoes are reserved to the maximum extent, coarse cereals such as the apricot kernels, are added, and the radix astragali, the garden lettuce seed powder and the like having high nutritive value are used as raw materials of the crisps, so that the nutrient components of the crisps are greatly enriched, and the made crisps are delicious and have definite health-care effects.
Description
Technical field
The invention belongs to clips processing technical field, and in particular to a kind of almond potato chips and preparation method thereof.
Background technology
Potato block occupies an important position in China's non-staple food industry, with very high nutritive value and medicinal valency
Value, containing B group's vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, containing trace element,
The nutrients such as amino acid, protein, fat and high-quality starch.In addition, potato tubers also contains cereal grain institute
Without carrotene and ascorbic acid.From in terms of nutritional point, it has more advantages than rice, flour, can supply the mankind big
The heat energy of amount.
Potato chips generally adopt fried processing mode, and the oil content in finished product between 30%-40%, eat by the high oil high salt of category
Thing, as other fried foods, it is unfavorable to health to be eaten for a long time, and the processing method for improving potato chips is very necessary.And, with
The raising of living standards of the people, people in food fat content also pay attention to further, therewith the requirement to potato chips is not certainly yet
It is disconnected to improve.Nowadays health, nutrition, the food of green are just progressively becoming the main flow of consumption, but existing potato chips taste is single, nutrition
Composition also needs to be enriched and strengthened.
The content of the invention
The technical problem to be solved is to provide that a kind of nutrient content is retained, fortification, taste are fragrant beautiful
Almond potato chips and preparation method thereof.
To solve above-mentioned technical problem, the technical solution adopted in the present invention is：
A kind of almond potato chips, including the raw material of following weight：20～30 parts of almond, 80～100 parts of mashed potato,
15～20 parts of black rice flour, 2～4 parts of salt, 2～4 parts of stevioside, appropriate amount of water, 3～6 parts of the Radix Astragali, 2～3 parts of betelnutpalm male flower, wide money
1～2 part of grass, 1～2 part of holly leaf, 1～3 part of rosemary, 2～6 parts of Semen Lactucae sativae powder；
Using preparation method include step in detail below：
(1) almond slow fire is fried to ripe perfume (or spice), places in grinder and be ground, obtain almond powder；
(2) will mix after the Radix Astragali, betelnutpalm male flower, Desmodium styracifolium, holly leaf, rosemary cleaning, plus 4～7 times of water soak at room temperature 6
～10 hours, then 60～70 DEG C of heating of keeping temperature were decocted 1～2 hour, are filtered, and obtain nutrient solution；
(3) nutrient solution for obtaining step (2) adds salt, stevioside, stirs, and constantly heating is concentrated to give nutrition tune
Taste sauce；
(4) add suitable quantity of water to be well mixed in almond powder, mashed potato, black rice flour and Semen Lactucae sativae powder and make agglomerate, use mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, and potato chips base is air-dried to obtain after maturation；
(5) the potato chips base control for obtaining step (4) made potato chips surface in 120～130 DEG C of oil temperature fried 5 seconds～10 seconds
Golden yellow and crisp taste, obtains potato chips；
(6) after the potato chips centrifugation de-oiling for obtaining step (5), uniformly spread what step (3) was obtained on potato chips surface
Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, the step (4) includes, thin slice is put into into steam box, and with 100～120 DEG C of steam 20～25 minutes are steamed.
Compared with prior art the device have the advantages that being：
The present invention remains to greatest extent the nutrient content of potato itself, by adding the coarse cereals such as almond, will also tool
There is the raw material as potato chips such as the Radix Astragali, Semen Lactucae sativae powder of better nutritivity value, greatly enriched the nutrient content of potato chips, produce
The potato chips taste for coming is fragrant beautiful, with certain health-care effect；It adopts low-temperature frying and centrifugation de-oiling method, and product oil content is very
It is few；Present invention process is simple, and technology is easily mastered, it is easy to accomplish standardization, standardization, factorial praluction, easy to utilize.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1：
A kind of almond potato chips, including the raw material of following weight：20 parts of almond, 80 parts of mashed potato, black rice flour 15
Part, 2 parts of salt, 2 parts of stevioside, appropriate amount of water, 3 parts of the Radix Astragali, 2 parts of betelnutpalm male flower, 1 part of Desmodium styracifolium, 1 part of holly leaf, rosemary 1
Part, 2 parts of Semen Lactucae sativae powder；
Using preparation method include step in detail below：
(1) almond slow fire is fried to ripe perfume (or spice), places in grinder and be ground, obtain almond powder；
(2) will mix after the Radix Astragali, betelnutpalm male flower, Desmodium styracifolium, holly leaf, rosemary cleaning, plus 7 times of water soak at room temperature 6～
10 hours, then 60～70 DEG C of heating of keeping temperature were decocted 1 hour, are filtered, and obtain nutrient solution；
(3) nutrient solution for obtaining step (2) adds salt, stevioside, stirs, and constantly heating is concentrated to give nutrition tune
Taste sauce；
(4) add suitable quantity of water to be well mixed in almond powder, mashed potato, black rice flour and Semen Lactucae sativae powder and make agglomerate, use mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, and potato chips base is air-dried to obtain after maturation；
(5) step (4) is obtained potato chips base control it is fried 10 seconds in 120～130 DEG C of oil temperature, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6) after the potato chips centrifugation de-oiling for obtaining step (5), uniformly spread what step (3) was obtained on potato chips surface
Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, the step (4) includes, thin slice is put into into steam box, and with 120 DEG C of steam 20 minutes are steamed.
Embodiment 2
A kind of almond potato chips, it is characterised in that including the raw material of following weight：30 parts of almond, mashed potato 100
Part, 20 parts of black rice flour, 4 parts of salt, 4 parts of stevioside, appropriate amount of water, 6 parts of the Radix Astragali, 3 parts of betelnutpalm male flower, 2 parts of Desmodium styracifolium, holly leaf 2
Part, 3 parts of rosemary, 6 parts of Semen Lactucae sativae powder；
Using preparation method include step in detail below：
(1) almond slow fire is fried to ripe perfume (or spice), places in grinder and be ground, obtain almond powder；
(2) will mix after the Radix Astragali, betelnutpalm male flower, Desmodium styracifolium, holly leaf, rosemary cleaning, plus 4 times of water soak at room temperature 6～
10 hours, then 60～70 DEG C of heating of keeping temperature were decocted 2 hours, are filtered, and obtain nutrient solution；
(3) nutrient solution for obtaining step (2) adds salt, stevioside, stirs, and constantly heating is concentrated to give nutrition tune
Taste sauce；
(4) add suitable quantity of water to be well mixed in almond powder, mashed potato, black rice flour and Semen Lactucae sativae powder and make agglomerate, use mould
Tool is pressed into the thin slice that thickness is 1～2mm, is then placed in steam box, and potato chips base is air-dried to obtain after maturation；
(5) step (4) is obtained potato chips base control it is fried 5 seconds in 120～130 DEG C of oil temperature, make potato chips surface golden yellow and
Crisp taste, obtains potato chips；
(6) after the potato chips centrifugation de-oiling for obtaining step (5), uniformly spread what step (3) was obtained on potato chips surface
Nutritious flavouring sauce, vacuum packaging gets product.
Preferably, the step (4) includes, thin slice is put into into steam box, and with 100 DEG C of steam 25 minutes are steamed.
The embodiment of the present invention remains to greatest extent the nutrient content of potato itself, with the addition of the coarse cereals such as almond, also
Using the Radix Astragali being worth with better nutritivity, Semen Lactucae sativae powder etc. as the raw material of potato chips, the nutrient content of potato chips is greatly enriched, made
The potato chips taste made out is fragrant beautiful, with certain health-care effect；It adopts low-temperature frying and centrifugation de-oiling method, product oil-containing
Amount is little；Present invention process is simple, and technology is easily mastered, easy to utilize.
The present invention can be summarized with others without prejudice to the concrete form of the spirit or essential characteristics of the present invention.Therefore, originally
The embodiment above of invention can only all be considered the description of the invention and can not limit invention, want in the right with the present invention
Any change in book suitable implication and scope is asked, is all considered as being included within the scope of the claims.
Claims (2)
1. a kind of almond potato chips, it is characterised in that including the raw material of following weight：20～30 parts of almond, mashed potato
80～100 parts, 15～20 parts of black rice flour, 2～4 parts of salt, 2～4 parts of stevioside, appropriate amount of water, 3～6 parts of the Radix Astragali, betelnutpalm male flower 2～3
Part, 1～2 part of Desmodium styracifolium, 1～2 part of holly leaf, 1～3 part of rosemary, 2～6 parts of Semen Lactucae sativae powder；
Using preparation method include step in detail below：
(1) almond slow fire is fried to ripe perfume (or spice), places in grinder and be ground, obtain almond powder；
(2) will mix after the Radix Astragali, betelnutpalm male flower, Desmodium styracifolium, holly leaf, rosemary cleaning, plus 4～7 times of water soak at room temperature 6～10
Hour, then 60～70 DEG C of heating of keeping temperature are decocted 1～2 hour, are filtered, and obtain nutrient solution；
(3) nutrient solution for obtaining step (2) adds salt, stevioside, stirs, and constantly heating is concentrated to give nutritious flavouring
Sauce；
(4) add suitable quantity of water to be well mixed in almond powder, mashed potato, black rice flour and Semen Lactucae sativae powder and make agglomerate, use mould pressure
Into the thin slice that thickness is 1～2mm, steam box is then placed in, potato chips base is air-dried to obtain after maturation；
(5) the potato chips base control for obtaining step (4) made potato chips surface golden yellow in 120～130 DEG C of oil temperature fried 5 seconds～10 seconds
And crisp taste, obtain potato chips；
(6) after the potato chips centrifugation de-oiling for obtaining step (5), on potato chips surface the nutrition that step (3) is obtained uniformly is spread
Tartar sauce, vacuum packaging gets product.
2. the preparation method of a kind of almond potato chips according to claim 1, it is characterised in that the step (4) includes, will
Thin slice is put into steam box, and with 100～120 DEG C of steam 20～25 minutes are steamed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131243.4A CN106579154A (en) | 2016-12-09 | 2016-12-09 | Apricot kernel crisps and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131243.4A CN106579154A (en) | 2016-12-09 | 2016-12-09 | Apricot kernel crisps and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579154A true CN106579154A (en) | 2017-04-26 |
Family
ID=58598327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611131243.4A Pending CN106579154A (en) | 2016-12-09 | 2016-12-09 | Apricot kernel crisps and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106579154A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198521A (en) * | 2018-06-29 | 2019-01-15 | 望谟天旺农业科技有限公司 | A kind of processing method of konjak potato chips |
-
2016
- 2016-12-09 CN CN201611131243.4A patent/CN106579154A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198521A (en) * | 2018-06-29 | 2019-01-15 | 望谟天旺农业科技有限公司 | A kind of processing method of konjak potato chips |
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Application publication date: 20170426 |
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| WD01 | Invention patent application deemed withdrawn after publication |