CN109588659A - A kind of potato chips preparation method and potato chips - Google Patents
A kind of potato chips preparation method and potato chips Download PDFInfo
- Publication number
- CN109588659A CN109588659A CN201811420410.6A CN201811420410A CN109588659A CN 109588659 A CN109588659 A CN 109588659A CN 201811420410 A CN201811420410 A CN 201811420410A CN 109588659 A CN109588659 A CN 109588659A
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- CN
- China
- Prior art keywords
- potato
- potato chips
- oil
- edible
- starch
- Prior art date
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Links
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Classifications
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- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/14—Dried spices
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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- 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
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- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/27—Xanthan not combined with other microbial gums
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
The invention discloses a kind of potato chips preparation methods, belong to food processing technology field, its key points of the technical solution are that, including sorting: selecting without germination, the edible potato root tuber without mildew, cleaned, drained away the water spare with clear water；Slice: the thin slice for cutting into 1.0 ~ 2.0mm thickness after the edible potato root tuber to drain away the water is removed the peel will be cleaned and drained away the water spare after clear water cleans surface layer starch；Dehydration: the drying and dehydrating under the conditions of 30 ~ 50 DEG C must be dehydrated edible potato root tuber slice；Shortening: it is coated with one layer of vegetable oil being dehydrated edible potato root tuber slice surface, the dosage of vegetable oil is be dehydrated edible potato root tuber chipping qualities 1 ~ 2%；In 120 ~ 130 DEG C of 30 ~ 60min of baking, shortening potato chips are obtained；Seasoning: being seasoned shortening potato chips with seasoning, and the dosage of seasoning is the 3 ~ 6% of shortening potato chips quality.The advantage for having crispy in taste, oil content low using potato chips made from this kind of method.The present invention accordingly discloses a kind of potato chips obtained in aforementioned manners.
Description
Technical field
The present invention relates to food processing technology fields, more specifically, it relates to a kind of potato chips preparation method and potato chips.
Background technique
Potato chips are a kind of snacks being widely appreciated by consumers, and common preparation method is with potato, cassava etc. for raw material,
It is fried or be baked to crisp mouth after slice, and seasoned.But the generally existing oil content of potato chips of common process preparation is high to ask
Topic, general oil content are 25-30%, are unfavorable for cardiovascular health.
For the high problem of oil content, a kind of existing application publication number batch that has been the U.S. Patent Publication of US4980187A
Potato chips preparation method, using temperature is the mobiloil of 200 ° -300 °F (93.3-148.9 DEG C) to not rinsing out surface starch
Potato slices carry out preprocessing 10-20min；Then, then with the mobiloil of 300 ° -400 °F (148.9-204.4 DEG C) to pre-add
The potato slices frying 5-10min of work obtains the potato chips that oil content is 28-35wt%.
But either preprocessing temperature or frying temperature is higher in above-mentioned potato chips preparation process, especially frying
Temperature is much higher than 120 DEG C.By the common sense of food processing field it is found that the high-content of starch to potato, cassava class food materials into
Temperature is higher than 120 DEG C when row frying, is easy to produce and is potentially carcinogenic substance acrylamide, there are potential health risks.Meanwhile compared with
High frying temperature, it is serious to the destruction of the nutrients such as vitamin in potato chips, it is unfavorable for retaining the nutrition of the food materials such as potato, cassava
Ingredient.Thus, it is necessary to the preparation process of potato chips is further improved.
In view of the above-mentioned problems, the present invention is intended to provide a kind of new potato chips preparation process, to be made a kind of oil content it is low,
The low potato chips of crispy in taste, health risk.
Summary of the invention
In view of the deficiencies of the prior art, the present invention intends to provide a kind of potato chips preparation method, using this kind
The advantage that potato chips made from method have crispy in taste, oil content low.
To achieve the above object, the present invention provides the following technical scheme that
A kind of potato chips preparation method, includes the following steps,
Sorting: it selects without germination, the edible potato root tuber without mildew, is cleaned, drained away the water spare with clear water；
Slice: the thin slice that 1.0 ~ 2.0mm thickness is cut into after the edible potato root tuber to drain away the water is removed the peel will be cleaned, clear water cleans table
After layer starch, drain away the water spare；
Dehydration: the drying and dehydrating under the conditions of 30 ~ 50 DEG C must be dehydrated edible potato root tuber slice；
Shortening: it is coated with one layer of vegetable oil being dehydrated edible potato root tuber slice surface, the dosage of vegetable oil is to be dehydrated edible potato
The 1 ~ 2% of root tuber chipping qualities；In 120 ~ 130 DEG C of 30 ~ 60min of baking, shortening potato chips are obtained；
Seasoning: being seasoned shortening potato chips with seasoning, and the dosage of seasoning is the 3 ~ 6% of shortening potato chips quality.
By using above-mentioned technical proposal, is cleaned after at least having the advantages that 1, slice, it is attached slice surface can be removed
Starch, avoid bonding in process；2, the drying and dehydrating under the conditions of 30-50 DEG C greatly reduces edible potato
The moisture content of root tuber slice, the potato chips crispy in taste obtained after shortening；Meanwhile 30-50 DEG C of dehydration conditions are relatively mild, are not easy
Destroy the nutrient of edible potato root tuber slice；3, shortening process is completed in 120 ~ 130 DEG C of 30 ~ 60min of baking, and temperature is lower than normal
The frying temperature of rule reduces the generation of acrylamide, reduces health risk；Meanwhile by before baking, being coated with one layer of plant
Object oil and the dosage for controlling vegetable oil are be dehydrated edible potato root tuber chipping qualities 1 ~ 2%, fried compared to conventional oil bath,
It is low with oil mass, the oil content of potato chips is greatly reduced, and taste is better, mouthfeel is more fragrant compared to non-fried type chip product
It is crisp；4, according to actual product process requirements, the seasoning that can choose different taste is seasoned, original flavor, spicy, numb is made
The potato chips of the different tastes type such as peppery, spiced salt.
Further, before being dehydrated, make to clean the edible potato root tuber slice to drain away the water in -5 ~ -10 DEG C of environment
It is quick-frozen.
By using above-mentioned technical proposal, low-temperature quick-freezing freezes the moisture in edible potato root tuber slice cell rapidly
In ice crystal, while volume increases；When subsequent dehydration, ice crystal evaporates after directly distilling or being melted into water, so that the position of original ice crystal
It sets to form subtle hole.It is evenly equipped with the Micro-v oid formed after this quick-frozen dehydration inside dewatered edible potato root tuber, so that
The mouthfeel of potato chips is more crisp after subsequent shortening.Meanwhile these Micro-v oids are also conducive to seasoning and penetrate into potato chips internal layer, so that seasoning
Uniformly.
It further, is 1 ~ 5wt% edible glue being dehydrated edible potato root tuber slice surface coating concentration before carrying out shortening
Aqueous solution, and with 50 ~ 60 DEG C of hot-air seasonings；The dosage of the edible glue solution of coating is to be dehydrated edible potato root tuber chipping qualities
1 ~ 2%.
By using above-mentioned technical proposal, after being coated with edible glue solution, with hot-air seasoning, so that in edible glue solution
Moisture not yet completely by the slice wetting resurgence of the edible potato root tuber of dehydration when, that is, evaporate, be dehydrated edible potato root tuber slice
Surface forms one layer of edible glue film.This layer of edible glue film blocks the micropore for being dehydrated edible potato root tuber surface layer, reduces subsequent
The infiltration for the vegetable oil being coated with before baking, reduces the oil content of potato chips；Meanwhile after potato chips surface layer Micro-v oid is blocked, also drop
The low regain of potato chips, conducive to the permanent crispy texture for keeping potato chips.
Further, edible glue used is carragheen, gelatin, Arabic gum, xanthan gum, guar gum, locust bean gum, evil spirit
One of taro glue, peach gum, inulin are a variety of.
By using above-mentioned technical proposal, carragheen, gelatin, Arabic gum, xanthan gum, guar gum, locust bean gum, evil spirit
Taro glue, peach gum, inulin are the polysaccharide edible glue for meeting national food additive standard, and edible safety can effectively play
Reduce the effect of potato chips oil content.Meanwhile edible glue is macromolecular structure, molecule long-chain is adhered to the surface of potato chips, benefit
It is broken, scaling-off in reducing potato chips, so that still being able to keep complete after the processes such as potato chips experienced later weighing packaging, storage transport
Condition.
Further, the starch for being 0.5 ~ 1% mixed with mass percent concentration in the edible glue solution；The starch
For potato starch, cornstarch, wheaten starch, starch from sweet potato, tapioca, green starch, water caltrop starch, Rhizoma Nelumbinis starch, water chestnut
One of starch, pueraria starch are a variety of.
By using above-mentioned technical proposal, starch belongs to hy-drophilic polysaccharide, dissolves in hot water, and the starch of above-mentioned volume is being eaten
It is actually starch granules suspension with what is formed in glue solution, after being coated on the edible potato root tuber slice surface of dehydration, starch
Particle will can directly be dehydrated edible potato root tuber slice surface layer Micro-v oid and block, and further reduced the oil content of potato chips.It forms sediment
Powder selects all kinds of common food starch.In addition, also there are reduction potato chips to be crushed scaling-off, participation Mei Lade for the incorporation of starch
Reaction increases the effect of the color and flavor of potato chips.
Further, the vegetable oil is coated by the way of spraying.
By using above-mentioned technical proposal, spraying mode is coated with vegetable oil, and coating more evenly, and is easy to control vegetable oil
Coating weight.
Further, the vegetable oil is rapeseed oil, peanut oil, fiery sesame oil, corn oil, olive oil, camellia oil, palm
One of oil, canola oil, sunflower oil, soybean oil, sesame oil, linseed oil, grape seed oil, walnut oil, peony seed oil
Or it is a variety of.
Further, the edible potato root tuber is any one of potato, sweet potato, cassava, Chinese yam.
It further, include following component by weight in seasoning used,
10-20 parts of chilli powder
10-20 parts of zanthoxylum powder
8-16 parts of salt
3-5 parts of monosodium glutamate.
By using above-mentioned technical proposal, chilli powder and zanthoxylum powder can assign potato chips green pepper fragrant spicy mouthfeel, salt and
Monosodium glutamate is felt with the use of the fresh perfume for increasing potato chips, and furthermore salt also has the function of extending the potato chips shelf-life.
Another object of the present invention is to provide a kind of potato chips, with the low advantage of crispy in taste, oil content.
To achieve the above object, the present invention provides the following technical scheme that
A kind of potato chips are prepared by potato chips preparation method described in any of the above embodiments.
In conclusion the invention has the following advantages:
1, it is cleaned after being sliced, the starch of slice surface attachment can be removed, avoid bonding in process, improved final
The percentage of head rice of potato chips is made；
2, the drying and dehydrating under the conditions of 30-50 DEG C greatly reduces the moisture content of edible potato root tuber slice, obtains after shortening
Potato chips crispy in taste；Meanwhile 30-50 DEG C of dehydration conditions are relatively mild, the nutrient of survivable edible potato root tuber slice；
3, shortening process is completed in 120 ~ 130 DEG C of 30 ~ 60min of baking, and temperature reduces acryloyl lower than conventional frying temperature
The generation of amine reduces health risk；Meanwhile being by before baking, being coated with one layer of vegetable oil and controlling the dosage of vegetable oil
It is dehydrated the 1 ~ 2% of edible potato root tuber chipping qualities, it is low with oil mass compared to conventional oil bath frying, greatly reduce potato chips
Oil content, and compared to non-fried type chip product, taste is better；
4, low-temperature quick-freezing freezes the moisture in edible potato root tuber slice cell rapidly in ice crystal, while volume increases；Afterwards
When continuous dehydration, ice crystal evaporates after directly distilling or being melted into water, so that the position of original ice crystal forms subtle hole；It is dewatered
It is evenly equipped with the Micro-v oid formed after this quick-frozen dehydration inside edible potato root tuber, so that the mouthfeel of potato chips is more after subsequent shortening
It is crisp；Meanwhile these Micro-v oids are also conducive to seasoning and penetrate into potato chips internal layer, so that seasoning is uniform；
5, after being coated with edible glue solution, with hot-air seasoning, so that the moisture in edible glue solution is not yet completely by dehydration
It when edible potato root tuber slice wetting resurgence, that is, evaporates, is dehydrated edible potato root tuber slice surface and forms one layer of edible glue film；It should
The edible glue film of layer blocks the micropore for being dehydrated edible potato root tuber surface layer, reduces the infiltration for the vegetable oil being coated with before subsequent baking
Enter, reduces the oil content of potato chips；Meanwhile the starch that mass percent concentration is 0.5 ~ 1% is added in edible glue solution,
Have a further facilitation to potato chips oil content is reduced, and starch participates in Maillard reaction, can be enhanced potato chips color and
Flavor.
Detailed description of the invention
Fig. 1 is the process flow chart one of potato chips preparation method in embodiment；
Fig. 2 is the process flow chart two of potato chips preparation method in embodiment；
Fig. 3 is the process flow chart three of potato chips preparation method in embodiment.
Specific embodiment
Below in conjunction with attached drawing, invention is further described in detail.
Embodiment 1:
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 1, it includes the following steps:
Sorting: it selects without germination, the fresh potato without mildew, after rejecting the sundries such as stone, the blade of grass in potato, uses clear water
The soil for cleaning surface adhesion, drains away the water spare；
Slice: the thin slice that 1.0mm thickness is cut into after the clean peeling potatoes to drain away the water is removed into skim-coat with cold rinse
Starch drains away the water spare；
Dehydration: the potato slices to drain away the water are sent into the drying chamber configured with air circulation system, are done under the conditions of 30 DEG C
Dry 5h dehydration, obtains moisture content≤20wt% dehydrated potato slice；
Shortening: using nozzle in one layer of palm oil of dehydrated potato slice surface even application, the dosage of palm oil is dehydration horse
The 1.0% of bell potato chipping qualities；Then, the potato slices for being coated with palm oil are laid in drip pan, are sent into baking oven in 120
DEG C baking 60min, obtain shortening potato chips；
Seasoning: being while hot seasoned shortening potato chips with seasoning, and when seasoning notices that stirring shortening potato chips makes potato chips tow sides
Uniform adhesion seasons feed powder；The dosage of seasoning is the 3% of shortening potato chips quality, and seasoning used by matching as follows in the present embodiment
The raw material of ratio forms are as follows: chilli powder 10kg, zanthoxylum powder 10kg, salt 8 and monosodium glutamate 3kg；
Weighing packaging: after seasoning potato chips and being naturally cooling to room temperature, weighing to the potato chips of seasoning, packs.
Embodiment 2:
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 1, it includes the following steps:
Sorting: it selects without germination, the fresh potato without mildew, after rejecting the sundries such as stone, the blade of grass in potato, uses clear water
The soil for cleaning surface adhesion, drains away the water spare；
Slice: the thin slice that 1.5mm thickness is cut into after the clean peeling potatoes to drain away the water is removed into skim-coat with cold rinse
Starch drains away the water spare；
Dehydration: the potato slices to drain away the water are sent into the drying chamber configured with air circulation system, are done under the conditions of 40 DEG C
Dry 4h dehydration, obtains moisture content≤20wt% dehydrated potato slice；
Shortening: using nozzle in one layer of palm oil of dehydrated potato slice surface even application, the dosage of palm oil is dehydration horse
The 1.5% of bell potato chipping qualities；Then, the potato slices for being coated with palm oil are laid in drip pan, are sent into baking oven in 125
DEG C baking 45min, obtain shortening potato chips；
Seasoning: being while hot seasoned shortening potato chips with seasoning, and when seasoning notices that stirring shortening potato chips makes potato chips tow sides
Uniform adhesion seasons feed powder；The dosage of seasoning is the 4.5% of shortening potato chips quality, and seasoning used is by as follows in the present embodiment
The raw material of proportion forms are as follows: chilli powder 15kg, zanthoxylum powder 15kg, salt 12 and monosodium glutamate 4kg；
Weighing packaging: after seasoning potato chips and being naturally cooling to room temperature, weighing to the potato chips of seasoning, packs.
Embodiment 3
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 1, it includes the following steps:
Sorting: it selects without germination, the fresh potato without mildew, after rejecting the sundries such as stone, the blade of grass in potato, uses clear water
The soil for cleaning surface adhesion, drains away the water spare；
Slice: the thin slice that 1.5mm thickness is cut into after the clean peeling potatoes to drain away the water is removed into skim-coat with cold rinse
Starch drains away the water spare；
Dehydration: the potato slices to drain away the water are sent into the drying chamber configured with air circulation system, are done under the conditions of 40 DEG C
Dry 4h dehydration, obtains moisture content≤20wt% dehydrated potato slice；
Shortening: using nozzle in one layer of palm oil of dehydrated potato slice surface even application, the dosage of palm oil is dehydration horse
The 1.5% of bell potato chipping qualities；Then, the potato slices for being coated with palm oil are laid in drip pan, are sent into baking oven in 125
DEG C baking 45min, obtain shortening potato chips；
Seasoning: being while hot seasoned shortening potato chips with seasoning, and when seasoning notices that stirring shortening potato chips makes potato chips tow sides
Uniform adhesion seasons feed powder；The dosage of seasoning is the 6% of shortening potato chips quality, and seasoning used by matching as follows in the present embodiment
The raw material of ratio forms are as follows: chilli powder 15kg, zanthoxylum powder 15kg, salt 12 and monosodium glutamate 4kg；
Weighing packaging: after seasoning potato chips and being naturally cooling to room temperature, weighing to the potato chips of seasoning, packs.
Embodiment 4
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 2.Embodiment 4 is base with embodiment 3
Plinth, the difference with embodiment 3 are only that: before being dehydrated to potato slices, in -5 DEG C of conditions to the Ma Ling to drain away the water
Potato chips carry out quick-frozen；Then, then be dehydrated, shortening, seasoning and weighing packaging process.
Embodiment 5
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 2.Embodiment 5 is base with embodiment 3
Plinth, the difference with embodiment 3 are only that: before being dehydrated to potato slices, in -7 DEG C of conditions to the Ma Ling to drain away the water
Potato chips carry out quick-frozen；Then, then be dehydrated, shortening, seasoning and weighing packaging process.
Embodiment 6
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 2.Embodiment 6 is base with embodiment 3
Plinth, the difference with embodiment 3 are only that: before being dehydrated to potato slices, in -10 DEG C of conditions to the Ma Ling to drain away the water
Potato chips carry out quick-frozen；Then, then be dehydrated, shortening, seasoning and weighing packaging process.
Embodiment 7
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 3.Embodiment 7 is base with embodiment 4
Plinth, the difference with embodiment 4 are only that: being further included coating Arabic gum aqueous solution process after dehydration, before shortening, that is, utilized spray
Mouth by concentration be 1.0wt% Arabic gum aqueous solution even application in dehydrated potato slice surface, then utilize 50-60 DEG C
Hot-air seasoning, then carry out shortening process.The quantity for spray of Arabic gum aqueous solution is the 1% of dehydrated potato slice quality.
Embodiment 8
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 3.Embodiment 8 is base with embodiment 4
Plinth, the difference with embodiment 4 are only that: being further included coating Arabic gum glue solution process after dehydration, before shortening, that is, utilized
Nozzle by concentration be 2.5wt% Arabic gum aqueous solution even application in dehydrated potato slice surface, then utilize 50-60
DEG C hot-air seasoning, then carry out shortening process.The quantity for spray of Arabic gum aqueous solution is the 1% of dehydrated potato slice quality.
Embodiment 9
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 3.Embodiment 9 is base with embodiment 4
Plinth, the difference with embodiment 4 are only that: being further included coating Arabic gum aqueous solution process after dehydration, before shortening, that is, utilized spray
Mouth by concentration be 5.0wt% Arabic gum aqueous solution even application in dehydrated potato slice surface, then utilize 50-60 DEG C
Hot-air seasoning, then carry out shortening process.The quantity for spray of Arabic gum aqueous solution is the 1% of dehydrated potato slice quality.
Embodiment 10
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 3.Embodiment 10 is base with embodiment 9
Plinth, the difference with embodiment 9 are only that: the quantity for spray of Arabic gum aqueous solution is the 1.5% of dehydrated potato slice quality.
Embodiment 11
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 3.Embodiment 11 is base with embodiment 9
Plinth, the difference with embodiment 9 are only that: the quantity for spray of Arabic gum aqueous solution is the 2.0% of dehydrated potato slice quality.
Embodiment 12
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 3.Embodiment 12 is with embodiment 11
Basis, the difference with embodiment 11 are only that: in Arabic gum aqueous solution used also mixed with mass percent content be 0.5%
Potato starch.
Embodiment 13
A kind of potato chips preparation method, using potato as raw material, process flow is as shown in Figure 3.Embodiment 13 is with embodiment 11
Basis, the difference with embodiment 11 are only that: in Arabic gum aqueous solution used also mixed with mass percent content be 1.0%
Potato starch.
Embodiment 14
A kind of potato chips preparation method, process flow are as shown in Figure 3.Embodiment 14 is based on embodiment 13, with embodiment
13 difference is only that: using sweet potato as raw material.
Embodiment 15
A kind of potato chips preparation method, process flow are as shown in Figure 3.Embodiment 15 is based on embodiment 13, with embodiment
13 difference is only that: using cassava as raw material.
Embodiment 16
A kind of potato chips preparation method, process flow are as shown in Figure 3.Embodiment 16 is based on embodiment 13, with embodiment
13 difference is only that: using Chinese yam as raw material.
Embodiment 17
A kind of potato chips using potato as raw material, and are prepared using the preparation method of embodiment 13.
Embodiment 18
A kind of potato chips using sweet potato as raw material, and are prepared using the preparation method of embodiment 14.
Embodiment 19
A kind of potato chips using cassava as raw material, and are prepared using the preparation method of embodiment 14.
Embodiment 20
A kind of potato chips using Chinese yam as raw material, and are prepared using the preparation method of embodiment 14.
Performance test
Using potato chips made from the potato chips preparation method of embodiment 1-16 as sample, random test is carried out, is respectively referred to
Oil content, acrylamide content and the water of sample are extracted in GB5009.6-2016, GB5009.204-2014, GB/T5003.9 measurement
Content.
Using potato chips made from the potato chips preparation method of embodiment 1-16 as sample, random test is carried out, to sampling observation
Potato chips carry out gross mass (M) of weighing to obtain, and then reject chip mass of weighing to obtain after the potato chips of complete fragment (damaged area≤10%)
(m), amount of debris (Δ) is calculated by gross mass (M) and chip mass (m): Δ=(m/M) × 100%.
Test result is as shown in the table, and by test result and application publication number is " US4980187A ", entitled " a kind of
The United States Patent (USP) of batch potato chips preparation method " compares:
From the test data of upper table: low using the oil content and water content of the obtained potato chips of potato chips preparation method of the invention
There is lower acrylamide content and lower amount of debris in the potato chips of the prior art, and the method for the present invention preparation.It is obtained
Potato chips, healthy and condition are complete.Moreover, experimental data shows to eat glue solution-shortening by low-temperature quick-freezing-dehydration-coating
Obtained potato chips, oil content are substantially reduced, and oil content increases, potato chips with the increase of edible gum concentration, the increase of dosage
Amount of debris significantly reduce；After adding starch in edible glue solution, edible glue solution is relatively used alone to potato chips oil content
Reducing effect it is more significant.In addition, the edible potato root tuber such as potato, sweet potato, cassava, Chinese yam can be made by the method for the invention
At potato chips, potato chips obtained equally have the advantages that oil content is low, acrylamide content is low.
20 valuation officers for having received sensory evaluation training are chosen to evaluate, wherein male, each 10 people of female, to the sense organ of potato chips
Evaluation index is evaluated, and is scored respectively the hardness of each sample, shortcake and brittleness referring to sensory evaluation criteria.
Sensory evaluation criteria is as shown in the table,
Sensory score result is as shown in the table,
As above-mentioned test data it is found that there is crisp mouthfeel using potato chips made from the method for the present invention, it is able to satisfy major part
The taste demand of consumer, and the potato chips mouthfeel that the edible glue solution-shortening of process low-temperature quick-freezing-dehydration-coating obtains is more preferably.
Above-mentioned specific embodiment is only explanation of the invention, is not limitation of the present invention, art technology
Personnel can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as
All by the protection of Patent Law in scope of the presently claimed invention.
Claims (10)
1. a kind of potato chips preparation method, it is characterised in that: include the following steps,
Sorting: it selects without germination, the edible potato root tuber without mildew, is cleaned, drained away the water spare with clear water；
Slice: the thin slice that 1.0 ~ 2.0mm thickness is cut into after the edible potato root tuber to drain away the water is removed the peel will be cleaned, clear water cleans table
After layer starch, drain away the water spare；
Dehydration: the drying and dehydrating under the conditions of 30 ~ 50 DEG C must be dehydrated edible potato root tuber slice；
Shortening: it is coated with one layer of vegetable oil being dehydrated edible potato root tuber slice surface, the dosage of vegetable oil is to be dehydrated edible potato
The 1 ~ 2% of root tuber chipping qualities；In 120 ~ 130 DEG C of 30 ~ 60min of baking, shortening potato chips are obtained；
Seasoning: being seasoned shortening potato chips with seasoning, and the dosage of seasoning is the 3 ~ 6% of shortening potato chips quality.
2. a kind of potato chips preparation method according to claim 1, it is characterised in that: before being dehydrated, in -5 ~ -10 DEG C of rings
Make the clean edible potato root tuber slice to drain away the water quick-frozen in border.
3. a kind of potato chips preparation method according to claim 1, it is characterised in that: before carrying out shortening, be dehydrated edible potato
Class root tuber slice surface coating concentration is that 1 ~ 5wt% eats glue solution, and with 50 ~ 60 DEG C of hot-air seasonings；The edible glue of coating
The dosage of solution is be dehydrated edible potato root tuber chipping qualities 1 ~ 2%.
4. a kind of potato chips preparation method according to claim 3, it is characterised in that: edible glue used be carragheen, gelatin,
One of Arabic gum, xanthan gum, guar gum, locust bean gum, konjac glucomannan, peach gum, inulin are a variety of.
5. a kind of potato chips preparation method according to claim 4, it is characterised in that: mixed with matter in the edible glue solution
Measure the starch that percent concentrations are 0.5 ~ 1%；The starch is potato starch, cornstarch, wheaten starch, starch from sweet potato, cassava
One of starch, green starch, water caltrop starch, Rhizoma Nelumbinis starch, Chinese Water Chestnut Starch, pueraria starch are a variety of.
6. a kind of potato chips preparation method according to claim 1, it is characterised in that: the vegetable oil is by the way of spraying
It is coated.
7. a kind of potato chips preparation method according to claim 6, it is characterised in that: the vegetable oil is rapeseed oil, peanut
Oil, fiery sesame oil, corn oil, olive oil, camellia oil, palm oil, canola oil, sunflower oil, soybean oil, sesame oil, linseed
One of oil, grape seed oil, walnut oil, peony seed oil are a variety of.
8. a kind of potato chips preparation method according to claim 1, it is characterised in that: the edible potato root tuber is Ma Ling
Any one of potato, sweet potato, cassava, Chinese yam.
9. a kind of potato chips preparation method according to claim 1, it is characterised in that: include by weight in seasoning used
The following component of meter,
10-20 parts of chilli powder
10-20 parts of zanthoxylum powder
8-16 parts of salt
3-5 parts of monosodium glutamate.
10. a kind of potato chips, it is characterised in that: be prepared by the described in any item potato chips preparation methods of claim 1-9.
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