CN101861967A - Seaweed and sweet potato chips and production method - Google Patents
Seaweed and sweet potato chips and production method Download PDFInfo
- Publication number
- CN101861967A CN101861967A CN201010111186A CN201010111186A CN101861967A CN 101861967 A CN101861967 A CN 101861967A CN 201010111186 A CN201010111186 A CN 201010111186A CN 201010111186 A CN201010111186 A CN 201010111186A CN 101861967 A CN101861967 A CN 101861967A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- seaweed
- potato
- potato chips
- sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 99
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 99
- 241001474374 Blennius Species 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000014102 seafood Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 27
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 27
- 241000722363 Piper Species 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 11
- 235000013606 potato chips Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 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
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 206010039509 Scab Diseases 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 208000022853 pityriasis simplex Diseases 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 244000000231 Sesamum indicum Species 0.000 abstract description 3
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 3
- 230000000295 complement effect Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 235000019152 folic acid Nutrition 0.000 description 6
- 239000011724 folic acid Substances 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 238000013461 design Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 4
- 235000013734 beta-carotene Nutrition 0.000 description 4
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 4
- 239000011648 beta-carotene Substances 0.000 description 4
- 229960002747 betacarotene Drugs 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 229960000304 folic acid Drugs 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 241000541656 Carex marina Species 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229940045997 vitamin a Drugs 0.000 description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 229940014144 folate Drugs 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229960003975 potassium Drugs 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019158 vitamin B6 Nutrition 0.000 description 2
- 239000011726 vitamin B6 Substances 0.000 description 2
- 229940011671 vitamin b6 Drugs 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- FFFHZYDWPBMWHY-VKHMYHEASA-N L-homocysteine Chemical compound OC(=O)[C@@H](N)CCS FFFHZYDWPBMWHY-VKHMYHEASA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000004872 arterial blood pressure Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000001409 beta-carotene group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000013589 supplement 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
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 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
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- -1 vitamin a Chemical class 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to seaweed and sweet potato chips and a production method. The seaweed and sweet potato chips not only can maintain sweet potatoes and seaweed, but also are fragrant and crisp. The seaweed and sweet potato chips are prepared from the following raw materials: 90-93% of mashed sweet potatoes, 2-4% of seaweed powder, 3-5% of white granulated sugar, 0.2-0.8% of salt, 0.6-1.0% of seafood powder and 0.1-0.4% of beaten pepper. The seaweed and sweet potato chips have the following advantages: the seaweed and sweet potato chips not only can maintain sweet potatoes and seaweed, but also are fragrant and crisp; and the sweet potatoes, the white granulated sugar and the white sesame seed complement and promote each other, thus greatly improving the condensed nutritional value.
Description
Technical field
The present invention relates to a kind ofly can either keep the sweet potato sea sedge, have the seaweed and sweet potato chips and the preparation method of delicious and crisp mouthfeel again, belong to the baking potato chips and make the field.
Background technology
Section quick-frozen, sugar that Granted publication CN100569108C, title " manufacture method of fresh sweet potato ", this method comprise bright sweet potato soak and under reduced pressure fried this a series of series-operation.The present invention relates to the manufacture method of fresh sweet potato, relate to the manufacture method of the fresh sweet potato of following improved in more detail: sweet potato is thinly sliced, quick-frozen, be immersed in the syrup then, make sugar not only on the surface of sweet potato, also be impregnated into inside, the fried system of decompression under the high state of sugared content and moisture, obtain different thus with sweet potato snack products in the past, after fried system with bright sweet potato, its outward appearance or form and aspect also keep the sweet potato original shape, have natural sense, the syrup that soaks into for the local flavor of promoting sweet potato etc. can not glue hand, and product has uniform tissue and taste on the whole, soft and have a crunchy sensation, therefore need not seasoning separately or process ready-to-serve fresh sweet potato.Its weak point: the one, quick-frozen makes potato chips include that sugar reduces and the distribution of sugar is uneven more, and made potato chips not only mouthfeel are not good enough, and lack nutritive value; The 2nd, this technology is frying technological process, is split by the world health group to be junk food.
Publication number CN101380089A, title " a kind of processing method of oil-free fresh potato flakes ", to carry out the continous way thermophilic digestion through the cold potato block that floats after the processing and make surface dewatering and abundant slaking, nothing oil potato block after the slaking enters the condiment machine and mixes condiment dry powder, the uniform potato block of condiment is carried out the baking crisp and fragrant by continuous baking crisp and fragrant production equipment handle, do not use edible oil in the whole process; Fresh potato flakes is shaped as the thick or insertion waves sheet of thickness between 1.2mm to 1.8mm; potato block carries out boiling in 5 to 8 minutes processing at 30 degree to the continous way thermophilic digestion machine of 100 degree; the nothing oil potato block of producing; not only kept fried or the local flavor that cures potato block has simultaneously been protected the original potato perfume (or spice) of potato on largely; this does not have oily potato block nutrition and keeps; the mouthfeel delicious and crisp; do not use any additives; edible safety; continuous productive process; automatically degree of changing into height is easy to realize suitability for industrialized production.Its weak point: the one, because the content of starch of potato is high and adopt the microwave film-making, its starch not only can not produce crisp and fragrant and do under the effect of microwave, and can make the starch formation in the potato block send out muscle, both has been unfavorable for eating, and is unfavorable for healthy yet; The 2nd, because microwave by the molecular thermalmotion heating of food itself, therefore can't form the look perfume (or spice) of baking potato block.
Summary of the invention
Purpose of design: avoid the weak point in the background technology, design and a kind ofly can either keep the sweet potato sea sedge, have the seaweed and sweet potato chips and the preparation method of delicious and crisp mouthfeel again.
Design: in order to realize above-mentioned purpose of design.1, seaweed and sweet potato chips is one of technical characterictic of the present invention by the design that 93～97% sweet potatoes, 2～6% white granulated sugars, 1～2% white sesameseed constitute.The purpose of doing like this is: the one, and Ipomoea batatas claims sweet potato, sweet potato, sweet potato etc. again, contains the nutriment of multiple human body needs in the Ipomoea batatas.But per 500 gram Ipomoea batatas approximately heat production can 635 kilocalories, contain protein 11.5 grams, sugar 14.5 grams, fat 1 gram, 100 milligrams in phosphorus, 90 milligrams of calcium, iron 2 and restrain, and 0.5 milligram of carrotene, other contains the B1 that supports one's family, B2, C and niacin, linoleic acid etc.Wherein the content of vitamin B1, B2 is higher 6 times and 3 times than rice respectively.Particularly Ipomoea batatas contains abundant lysine; The 2nd, eaten Ipomoea batatas the people is got fat, more much lower because the heat content of Ipomoea batatas is very low than general rice, so not only can not get fat after having eaten, can play antiobesity action on the contrary; The 3rd, also contain a kind of material of similar female hormone in the Ipomoea batatas, to the protection human body skin, delaying senility has certain effect; The 4th, the nutriment that has antitumaous effect in the diet most is beta carotene (vitamin A precursor), vitamin C and folic acid, and three's content is all abundanter in Ipomoea batatas, and a little Ipomoea batatas (about 2 is double) can provide the required vitamin C and the folic acid of about 50 micrograms every day of human body required vitamin A every day, 1/3rd amounts of 2 times of amounts; And beta carotene and ascorbic antioxidation help to resist the damage of oxidative stress to inhereditary material DNA (DNA), play certain antitumaous effect; The 5th, often eat the normal folate level that Ipomoea batatas helps to keep human body because in the body folate content cross low can increase the risk of cancer, the dietary fiber of high-load has the effect that promotes gastrointestinal peristalsis, prevention constipation and colorectal cancer in the Ipomoea batatas; The 6th, Ipomoea batatas is rich in potassium, beta carotene, folic acid, vitamin C and vitamin B6, and these 5 kinds of compositions all help angiocardiopathy preventing.Potassium helps human body cell liquid and electrolyte balance, keep normal arterial pressure and cardiac function, beta carotene and vitamin C have the oxidation of lipotropism matter, effect that prevention of arterial is atherosis just, therefore Supplement of folic acid and vitamin B6 help to reduce homocysteine levels in the blood, the latter can damage arteries, is the independent hazard factor of angiocardiopathy; The 7th, the feed Ipomoea batatas can reduce the level of triglycerides and free fatty among the diabetes patient, has certain antidiabetic effect.In potato chips, add suitably edible white sugar, not only help to improve the absorption of body to calcium, and have that moistening lung is promoted the production of body fluid, cough-relieving and middle beneficial lung, the irritability of releiving, enriching yin, seasoning, the effect removing halitosis, separate the bittern poison, but too much will hinder the absorption of calcium, therefore the application gets white granulated sugar 2～6% scopes, helps improving the absorption of body to calcium.The 8th, because sesame contains a large amount of fat and protein, also have nutritional labelings such as carbohydrate, vitamin a, vitamin e, lecithin, calcium, iron, magnesium, linoleic acid in the sesame has the effect of regulating cholesterol, and it combines with sweet potato, can play complementary effect.2, sweet potato chip food adopt steam making beating, cool, brush oil, baking, cool technology, be two of technical characterictic of the present invention.The purpose of doing like this is: neither destroy the nutritive value of sweet potato, can make made sweet potato chip food golden yellow color, mouthfeel delicious and crisp, shortcake again.3, the interpolation of ground seaweed is three of a technical characterictic of the present invention.The purpose of doing like this is: the one, can improve flavour of food products, color and luster, and promote product specification, make it have abundant nutritive value; The 2nd, can improve microcirculation, strengthen immunity, delay senility, pre-anti-cancer, kidney tonifying nourish heart, bring high blood pressure down, promote metabolism, reducing blood lipid, antitumor, the metal of removing band toxicity in the human body, lubricated skin, health slimming, antiviral.4, the interpolation of seafood powder is four of a technical characterictic of the present invention.Therefore the purpose of doing like this is: because that the seafood powder has is nutritious, plentiful mellow, the delicious natural characteristics of voluptuousness of mouthfeel are mixed itself and ground seaweed and are used for the system of potato chips mutually, make its mouthfeel have the effect of voluptuousness.
Technical scheme 1: seaweed and sweet potato chips is made of 90～93% sweet potato mud, 2～4% ground seaweeds, 3～5% white granulated sugars, 0.2～0.8% salt, 0.6～1.0% seafood powder, 0.1～0.4% pepper powder.
Technical scheme: the seaweed and sweet potato chips preparation method, (1) raw material adopts content of starch height, few, the glutinous soft sweet potato kind of mouthfeel of fiber; (2) sweet potato of moderate, the no disease and pest of selective maturation degree; (3) employing hairbrush machine cleans selected sweet potato and cleans up; (4) shoot off sweet potato epidermis and adopt cutter to excavate the coring node, the more part of excision two ends fiber is excavated pityriasis simplex, scab; (5) sweet potato after handling is cut into stick; (6) the potato piece is put into steam box, steam 25 minutes, make potato piece full maturity with 100 ℃ of steam; (7) the potato piece that cooks is put into homogenizer, the potato piece is battered down into mud and necessary uniform and smooth, do not have particle fully; (8) will mix by 90～93% sweet potato mud, 2～4% ground seaweeds, 3～5% white granulated sugars, 0.2～0.8% salt, 0.6～1.0% seafood powder, 0.1～0.4% pepper powder; (9) will mix the sweet potato slurry and be pressed into the thin slice of thickness, divide on drying bed then, adopt the surperficial adhesion of cool breeze airing and sweet potato chip food less than 1.1mm with mould; (10) salad oil on the sweet potato chip food surface brush of airing is made thinner in stainless steel disc, puts into oven for baking, and its baking temperature is not higher than 160 ℃, and the time made the golden yellow and mouthfeel delicious and crisp in sweet potato chips surface in 25 minutes; (11) after roasting potato chips go out baking box, cooled off with cold wind at once and got final product.
The present invention compares with background technology, and the one, can either keep the sweet potato sea sedge, have the mouthfeel of delicious and crisp again; The 2nd, both replenished mutually between sweet potato, white granulated sugar, the white sesameseed three, mutually promote again, its condensation nutritive value is improved greatly; The 3rd, the milk eggnog in the foreign wine mixes with cheese powder, not only can greatly increase appetite of people, and helps the absorption of human body to potato class nutrition.
The specific embodiment
Embodiment 1: seaweed and sweet potato chips is made of 90～93% sweet potato mud, 2～4% ground seaweeds, 3～5% white granulated sugars, 0.2～0.8% salt, 0.6～1.0% seafood powder, 0.1～0.4% pepper powder.
Embodiment 2: seaweed and sweet potato chips is made of 91.5% sweet potato mud, 3% ground seaweed, 4% white granulated sugar, 0.5% salt, 0.8% ground seaweed, 0.2% pepper powder.
Embodiment 3: seaweed and sweet potato chips is made of 90% sweet potato mud, 4% ground seaweed, 5% white granulated sugar, 0.2% salt, 0.6% seafood powder, 0.2% pepper powder.
Embodiment 4: seaweed and sweet potato chips is made of 93% sweet potato mud, 2% ground seaweed, 5% white granulated sugar, 0.6% salt, 1.0% seafood powder, 0.4% pepper powder.
Embodiment 5: seaweed and sweet potato chips is made of 92% sweet potato mud, 3% ground seaweed, 3% white granulated sugar, 0.8% salt, 0.9% seafood powder, 0.3% pepper powder.
Embodiment 6: on the basis of embodiment 1-5, and the seaweed and sweet potato chips preparation method, (1) raw material adopts content of starch height, few, the glutinous soft sweet potato kind of mouthfeel of fiber; (2) sweet potato of moderate, the no disease and pest of selective maturation degree; (3) employing hairbrush machine cleans selected sweet potato and cleans up; (4) shoot off sweet potato epidermis and adopt cutter to excavate the coring node, the more part of excision two ends fiber is excavated pityriasis simplex, scab; (5) sweet potato after handling is cut into stick; (6) the potato piece is put into steam box, steam 25 minutes, make potato piece full maturity with 100 ℃ of steam; (7) the potato piece that cooks is put into homogenizer, the potato piece is battered down into mud and necessary uniform and smooth, do not have particle fully; (8) 90～93% sweet potato mud, 2～4% ground seaweeds, 3～5% white granulated sugars, 0.2～0.8% salt, 0.6～1.0% seafood powder, 0.1～0.4% pepper powder are mixed; (9) will mix the sweet potato slurry and be pressed into the thin slice of thickness, divide on drying bed then, adopt the surperficial adhesion of cool breeze airing and sweet potato chip food less than 1.1mm with mould; (10) salad oil on the sweet potato chip food surface brush of airing is made thinner in stainless steel disc, puts into oven for baking, and its baking temperature is not higher than 160 ℃, and the time made the golden yellow and mouthfeel delicious and crisp in sweet potato chips surface in 25 minutes; (11) after roasting potato chips go out baking box, cooled off with cold wind at once and got final product.
What need understand is: though the foregoing description is to the present invention's detailed text description of contrasting; but these text descriptions; just the simple text of mentality of designing of the present invention is described; rather than to the restriction of mentality of designing of the present invention; any combination, increase or modification that does not exceed mentality of designing of the present invention all falls within the scope of protection of the present invention.
Claims (3)
1. a seaweed and sweet potato chips is characterized in that being made of 90～93% sweet potato mud, 2～4% ground seaweeds, 3～5% white granulated sugars, 0.2～0.8% salt, 0.6～1.0% seafood powder, 0.1～0.4% pepper powder.
2. seaweed and sweet potato chips according to claim 1 is characterized in that being made of 91.5% sweet potato mud, 3% ground seaweed, 4% white granulated sugar, 0.5% salt, 0.8% ground seaweed, 0.2% pepper powder.
3. seaweed and sweet potato chips preparation method is characterized in that:
(1) raw material adopts content of starch height, few, the glutinous soft sweet potato kind of mouthfeel of fiber;
(2) sweet potato of moderate, the no disease and pest of selective maturation degree;
(3) employing hairbrush machine cleans selected sweet potato and cleans up;
(4) shoot off sweet potato epidermis and adopt cutter to excavate the coring node, the more part of excision two ends fiber is excavated pityriasis simplex, scab;
(5) sweet potato after handling is cut into stick;
(6) the potato piece is put into steam box, steam 25 minutes, make potato piece full maturity with 100 ℃ of steam;
(7) the potato piece that cooks is put into homogenizer, the potato piece is battered down into mud and necessary uniform and smooth, do not have particle fully;
(8) 90～93% sweet potato mud, 2～4% ground seaweeds, 3～5% white granulated sugars, 0.2～0.8% salt, 0.6～1.0% seafood powder, 0.1～0.4% pepper powder are mixed;
(9) will mix the sweet potato slurry and be pressed into the thin slice of thickness, divide on drying bed then, adopt the surperficial adhesion of cool breeze airing and sweet potato chip food less than 1.1mm with mould;
(10) salad oil on the sweet potato chip food surface brush of airing is made thinner in stainless steel disc, puts into oven for baking, and its baking temperature is not higher than 160 ℃, and the time made the golden yellow and mouthfeel delicious and crisp in sweet potato chips surface in 25 minutes;
(11) after roasting potato chips go out baking box, cooled off with cold wind at once and got final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010111186XA CN101861967B (en) | 2010-02-11 | 2010-02-11 | Seaweed and sweet potato chips and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010111186XA CN101861967B (en) | 2010-02-11 | 2010-02-11 | Seaweed and sweet potato chips and production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101861967A true CN101861967A (en) | 2010-10-20 |
| CN101861967B CN101861967B (en) | 2013-03-20 |
Family
ID=42954066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010111186XA Expired - Fee Related CN101861967B (en) | 2010-02-11 | 2010-02-11 | Seaweed and sweet potato chips and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101861967B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504254A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Black rice potato chips and preparation method thereof |
| CN103535666A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seaweed sweet potato chips and preparation method thereof |
| CN103689480A (en) * | 2013-11-22 | 2014-04-02 | 张立杰 | Sea sedge-flavor dehydrated purple sweet potato chips and preparation method thereof |
| CN103750211A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Nutritional seafood-flavor potato chips and preparation method thereof |
| CN105146597A (en) * | 2015-08-04 | 2015-12-16 | 晋江力绿食品有限公司 | Sesame seed sandwich nori and preparation method thereof |
| CN111264815A (en) * | 2020-03-30 | 2020-06-12 | 安徽省小岗盼盼食品有限公司 | Preparation method of chipless potato chips |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313091A (en) * | 1994-05-23 | 1995-12-05 | Touhato Seika Kk | Sesame-containing potato chips, its preparation and apparatus for production pellet for sesame-containing potato chips |
| KR20040075306A (en) * | 2004-08-04 | 2004-08-27 | 김기옥 | Production of fried food product using potato or sweet potato |
| US20040208980A1 (en) * | 2003-04-16 | 2004-10-21 | Unilever Bestfoods North America | Ambient stable starch product |
| CN101167559A (en) * | 2007-11-27 | 2008-04-30 | 江南大学 | A method of producing sweet potato crisps by utilizing sweet potatoes and bean dregs |
| CN101223975A (en) * | 2008-01-09 | 2008-07-23 | 梁平安 | Sweet potato processing method |
| CN101401637A (en) * | 2008-06-05 | 2009-04-08 | 杨贵成 | Black nourishing biscuit, black nourishing vegetable meat dessert, black nourishing potato chip |
| CN101438802A (en) * | 2007-11-19 | 2009-05-27 | 胡义庭 | Method for preparing sweet potato crisp slices |
-
2010
- 2010-02-11 CN CN201010111186XA patent/CN101861967B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313091A (en) * | 1994-05-23 | 1995-12-05 | Touhato Seika Kk | Sesame-containing potato chips, its preparation and apparatus for production pellet for sesame-containing potato chips |
| US20040208980A1 (en) * | 2003-04-16 | 2004-10-21 | Unilever Bestfoods North America | Ambient stable starch product |
| KR20040075306A (en) * | 2004-08-04 | 2004-08-27 | 김기옥 | Production of fried food product using potato or sweet potato |
| CN101438802A (en) * | 2007-11-19 | 2009-05-27 | 胡义庭 | Method for preparing sweet potato crisp slices |
| CN101167559A (en) * | 2007-11-27 | 2008-04-30 | 江南大学 | A method of producing sweet potato crisps by utilizing sweet potatoes and bean dregs |
| CN101223975A (en) * | 2008-01-09 | 2008-07-23 | 梁平安 | Sweet potato processing method |
| CN101401637A (en) * | 2008-06-05 | 2009-04-08 | 杨贵成 | Black nourishing biscuit, black nourishing vegetable meat dessert, black nourishing potato chip |
Non-Patent Citations (3)
| Title |
|---|
| 《农村百事通》 19990323 张西保 糯米芝麻薯片的加工 第37页全文 1-3 , 第6期 2 * |
| 《四川小吃大全》 20001231 李乐清 香酥薯片 山西科学技术出版社 第214页 1-3 , 1 * |
| 《食品科技》 19991231 王放 甘薯系列制品（二） 第13-15页 1-3 , 第2期 2 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504254A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Black rice potato chips and preparation method thereof |
| CN103535666A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Seaweed sweet potato chips and preparation method thereof |
| CN103689480A (en) * | 2013-11-22 | 2014-04-02 | 张立杰 | Sea sedge-flavor dehydrated purple sweet potato chips and preparation method thereof |
| CN103689480B (en) * | 2013-11-22 | 2016-03-02 | 张立杰 | A kind of sea sedge local flavor dehydration purple sweet potato chips and preparation method thereof |
| CN103750211A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Nutritional seafood-flavor potato chips and preparation method thereof |
| CN105146597A (en) * | 2015-08-04 | 2015-12-16 | 晋江力绿食品有限公司 | Sesame seed sandwich nori and preparation method thereof |
| CN111264815A (en) * | 2020-03-30 | 2020-06-12 | 安徽省小岗盼盼食品有限公司 | Preparation method of chipless potato chips |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101861967B (en) | 2013-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101856107B (en) | Cream sweet potato chips and preparation method thereof | |
| CN101861970B (en) | Original purple sweet potato slices and preparation method | |
| CN101861968B (en) | Spicy purple sweet potato chips and production method | |
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| CN101861967B (en) | Seaweed and sweet potato chips and production method | |
| CN106616616A (en) | Making method of oil cooked chili and product | |
| KR20180057569A (en) | Method for manufacturing nurungji including a health material food and a nurungji made by using thereof | |
| CN105682477B (en) | Plantain food products and methods for producing plantain food products | |
| CN103169009A (en) | Tartary buckwheat developmental noodle for children | |
| CN101028066A (en) | Sandwiched mushroom cake | |
| CN101861966B (en) | Tomato juice sweet potato chips and production method | |
| KR20090097655A (en) | Kimchi Condiments Containing Hwang Taechae and Hwangtae Kimchi Using It | |
| CN113575855A (en) | Colorful green bean cake and preparation method thereof | |
| CN101861969B (en) | Original sweet potato slices and preparation method | |
| CN1977660A (en) | Potato slices with orange fragrance and making method thereof | |
| KR101006076B1 (en) | Mulberry leaf kimchi and its manufacturing method | |
| KR101974061B1 (en) | Rice Cake having Sausage in Center Portion and Manufacturing Method of thereof | |
| CN104305215A (en) | Nutritional fast convenient food and preparation method thereof | |
| CN107996811A (en) | A kind of sweet potato sesame crisp sweets with healthcare function and preparation method thereof | |
| KR102590423B1 (en) | Method of diabetes prevention multigrain rice using jerusalem artichoke roots extact and diabetes prevention multigrain rice using the method thereof | |
| KR101504060B1 (en) | A manufacturing method of grinded vegetable rice | |
| CN108094469A (en) | A kind of sweet potato cake | |
| CN108030022A (en) | A kind of sweet potato cake | |
| CN107373355A (en) | A kind of Herba portulacae vermicelli | |
| CN117617431A (en) | A solid beverage containing rhizoma Fagopyri Tatarici and its preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130320 Termination date: 20150211 |
|
| EXPY | Termination of patent right or utility model |