CN106174007A - A kind of preparation method of Rhizoma Steudnerae Henryanae Oryza glutinosa dilated crisp slices - Google Patents

Abstract

The present invention relates to a preparation method of purple sweet potato puffed and glutinous rice chips, comprising the steps of: (1) preparing a mixed slurry: the following components will be formed in parts by mass: 50-60 parts of purple sweet potato powder, 30-40 parts of glutinous rice flour , 5-15 parts of white granulated sugar, 0.5-1.0 part of table salt, and 150-200 parts of water are placed in a mixer and stirred into a mixed slurry; (2) setting: pour the mixed slurry into a mold with a thickness between 0.3cm-0.8cm; (3) Pre-drying: put it in a blast drying box for pre-drying until the water content reaches 35%-40%; (4) Microwave puffing: microwave power is 480W-550W/100g, microwave puffing time is 140s-180s, cool After that, the finished purple sweet potato and glutinous rice puffed crisp chips are obtained. The invention improves the puffing effect of the purple sweet potato and the quality of the crisp chips, makes the crisp chips have the characteristics of low fat, low calorie and high fiber, and avoids the unfavorable factors of the traditional frying method.

Description

A kind of preparation method of purple sweet potato glutinous rice puffed crisp

technical field

The patent of the invention belongs to the technical field of purple sweet potato products in food processing, and specifically relates to a preparation method of puffed crispy purple sweet potato and glutinous rice chips.

Background technique

Purple potato (Ipomoea batatas Poir), formerly known as Chuanshan purple, also known as purple sweet potato, belongs to the annual herbaceous plant of Convolvulaceae. In the 1990s, it was successfully introduced into my country from Japan. Because it is rich in natural anthocyanins, plant protein, dietary fiber, polysaccharides and rich trace elements, it is deeply researched and developed by scholars. According to scientific analysis, purple sweet potato has a strong ability to scavenge free radicals in the body, prevent high blood pressure, improve liver function, reduce gene mutation, inhibit the production of carcinogenic substances, nourish blood and nourish skin, benefit the heart and lungs, and improve vision and other health care functions . Purple sweet potato can not only be eaten raw, but also can be processed into nutritious and delicious health food and snack food.

Fruit and vegetable crisps are a snack food with fruits and vegetables as the main raw material that has been researched and developed in recent years. After fruits and vegetables are puffed, their volume expands, their starch gelatinizes, their taste is crisp, their taste is fresh and crisp, they are easy to digest, easy to carry, and have a prolonged storage period. and natural foods". Most of the traditional fruit and vegetable crisps are processed by frying. This processing method not only consumes a lot of oil, but also has an oil content of more than 20% in the finished product. Long-term consumption will bring harm to people's health. At present, there have been many studies on purple sweet potato and its deep processing at home and abroad. After retrieval, the retrieval publication number is CN104872578A "a kind of non-fried purple potato chips and its production process", which is made of the following raw materials in parts by weight: 70-100 parts of whole purple potato powder, 0-100 parts of sweet potato starch 30 parts, produced by blast drying method. The retrieval publication number is CN102551001A "a method for making purple potato crisps", the steps of which are: raw material selection, washing, peeling, slicing, blanching, cooling, draining, quick freezing, vacuum frying, deoiling, packaging, etc., It is fried method. However, there are no related research papers and patent applications on the preparation of purple sweet potato and glutinous rice crisps by microwave puffing technology.

Microwave puffing is to use the characteristics of microwave internal heating to make the moisture in the food material with suitable water content quickly evaporate, vaporize, pressurize and expand in a short period of time, and rely on the expansion force of the gas and the texture change of the material to form a network. porous structure. Fresh purple sweet potato is not easy to puff due to its large amount of water and its starch characteristics.

Contents of the invention

The purpose of the present invention is to propose a preparation method of purple sweet potato glutinous rice puffed chips aiming at the deficiencies of the prior art.

The present invention solves its technical problem and realizes by taking the following technical solutions:

A preparation method of purple sweet potato puffed glutinous rice chips, comprising the steps of:

(1) Prepare mixed pulp:

①The mixed slurry includes the following components in parts by mass: 50-60 parts of purple sweet potato flour, 30-40 parts of glutinous rice flour, 5-15 parts of white sugar, 0.5-1.0 parts of table salt, and 150-200 parts of water;

②Put the above components in a mixer and stir evenly to form a mixed slurry;

(2) Setting the shape: pour the mixed slurry prepared above into the mold to spread out the shape, and the thickness of the slurry is between 0.3cm-0.8cm;

(3) Pre-drying: put the shaped mixed pulp into a blast drying box with the mould, and carry out pre-drying, so that the water content of the shaped mixed pulp reaches 35%-40%;

(4) Microwave puffing: Put the pre-dried semi-finished mixed pulp into a microwave oven for puffing. The microwave power is 480W-550W/100g, and the microwave puffing time is 140s-180s. finished product.

Moreover, in step (1) of the step (1), the mixing slurry further includes 0.05-0.2 parts of seasoning spice powder.

Moreover, the seasoning spice powder is one or a combination of cumin powder, chili powder, pepper powder, and pepper powder.

Advantage and positive effect of the present invention are:

The invention adopts technological conditions such as pre-drying and adds glutinous rice flour to improve the puffing effect of the purple sweet potato and the quality of crisp chips. The principle of microwave puffing is applied to the production of fruit and vegetable crisps such as purple sweet potato, so that the crisps have the characteristics of low fat, low calorie and high fiber, which can avoid the disadvantages of traditional frying methods, and also contribute to the large-scale production of fruit and vegetable crisps. Production provides technical support.

detailed description

The embodiments of the present invention are described in further detail below: It should be emphasized that the embodiments of the present invention are illustrative rather than limiting, so the present invention is not limited to the embodiments described in the specific implementation methods. Other implementations obtained by those skilled in the art according to the technical solution of the present invention also belong to the protection scope of the present invention.

A preparation method of purple sweet potato puffed glutinous rice chips, comprising the steps of:

(2) Prepare mixed pulp:

①The mixed slurry includes the following components in parts by mass: 50-60 parts of purple sweet potato flour, 30-40 parts of glutinous rice flour, 5-15 parts of white sugar, 0.5-1.0 parts of table salt, 150-200 parts of water, adding Glutinous rice flour with more amylopectin is used to increase the puffing rate of purple sweet potato chips, so that the starch paste has better extensibility and network structure, so as to obtain a better organizational structure of puffed products;

Wherein, 0.05-0.2 part of seasoning spice powder is further added to the above components, and the seasoning spice includes one or more of cumin powder, chili powder, pepper powder, and pepper powder.

②Put the above components in a mixer and stir evenly to form a mixed slurry;

(2) Setting the shape: pour the mixed slurry prepared above into the mold to spread out the shape, and the thickness of the slurry is between 0.3cm-0.8cm;

(3) Pre-drying: Put the shaped mixed pulp into the blast drying box together with the mold for pre-drying, so that the water content of the shaped mixed pulp reaches 35%-40%; so that there is enough vaporized water as the power when microwave puffing, Crisp chips with maximum puffiness and minimum crispness;

(4) Microwave puffing: Put the pre-dried semi-finished mixed pulp into a microwave oven for puffing. The microwave power is 480W-550W/100g, and the microwave puffing time is 140s-180s. finished product.

Example 1

A preparation method of purple sweet potato puffed glutinous rice chips, comprising the steps of:

(1) Prepare mixed pulp:

① The mixed pulp includes the following components in parts by mass: 50 parts of purple sweet potato powder, 30 parts of glutinous rice flour, 5 parts of white sugar, 0.5 part of table salt, 0.2 part of cumin powder, and 150 parts of water. Add glutinous rice flour containing more amylopectin to increase the puffing rate of purple potato chips, so that the starch paste has better extensibility and network structure, so as to obtain a better organizational structure of puffed products;

②Put the above components in a mixer and stir evenly to form a mixed slurry;

(2) Shape setting: pour the mixed slurry prepared above into the mold to spread out the shape, and the thickness of the slurry is 0.3cm;

(3) Pre-drying: Put the shaped mixed pulp into the blast drying box together with the mold for pre-drying, so that the water content of the shaped mixed pulp reaches 35%; so that there is enough vaporized water as the power for microwave puffing to obtain maximum puffing Crisp chips with high rate and minimum crispness;

(4) Microwave puffing: Put the semi-finished product of pre-dried shaped mixed pulp into a microwave oven for puffing. The microwave power is 480W/100g, and the microwave puffing time is 140s.

The purple sweet potato crisps produced by the microwave have good expansion rate (52.4%) and relatively good crispness (breaking force value 26.7kgf/cm ² ), with bright deep purple color, harmonious flavor of purple sweet potato, and crispy taste And the sensory characteristics of uniform and fine surface texture without air bubbles.

Example 2

A preparation method of purple sweet potato puffed glutinous rice chips, comprising the steps of:

(1) Prepare mixed pulp:

① The mixed pulp includes the following components in parts by mass: 55 parts of purple sweet potato powder, 35 parts of glutinous rice flour, 10 parts of white sugar, 0.8 part of table salt, 0.05 part of pepper powder, and 0.15 part of pepper powder. 180 parts of water. Add glutinous rice flour containing more amylopectin to increase the puffing rate of purple potato chips, so that the starch paste has better extensibility and network structure, so as to obtain a better organizational structure of puffed products;

②Put the above components in a mixer and stir evenly to form a mixed slurry;

(2) setting the shape: pour the mixed slurry prepared above into the mold to flatten the setting, and the thickness of the slurry is 0.5cm;

(3) Pre-drying: Put the shaped mixed pulp into the blast drying box together with the mold for pre-drying, so that the water content of the shaped mixed pulp reaches 38%; so that there is enough vaporized water as the power for microwave puffing to obtain the maximum puffing Crisp chips with high rate and minimum crispness;

(4) Microwave puffing: Put the semi-finished product of pre-dried shaped mixed pulp into a microwave oven for puffing. The microwave power is 500W/100g, and the microwave puffing time is 160s.

The purple sweet potato crisps produced by the microwave have good expansion rate (55.4%) and relatively good crispness (breaking force value 29.3kgf/cm ² ), with bright deep purple color, harmonious purple sweet potato flavor and crispy taste And the sensory characteristics of uniform and fine surface texture without air bubbles.

Example 3

A preparation method of purple sweet potato puffed glutinous rice chips, comprising the steps of:

(3) Prepare mixed pulp:

① The mixed slurry includes the following components in parts by mass: 60 parts of purple sweet potato powder, 40 parts of glutinous rice flour, 15 parts of white sugar, 1.0 part of table salt, 0.05 part of chili powder, 0.1 part of pepper powder, and 200 parts of water. Add glutinous rice flour containing more amylopectin to increase the puffing rate of purple potato chips, so that the starch paste has better extensibility and network structure, so as to obtain a better organizational structure of puffed products;

②Put the above components in a mixer and stir evenly to form a mixed slurry;

(2) setting: the mixed slurry prepared above is poured into the mould, flattened and set, and the thickness of the slurry is 0.8cm;

(3) Pre-drying: Put the shaped mixed pulp into the blast drying box together with the mold for pre-drying, so that the water content of the shaped mixed pulp reaches 40%; so that there is enough vaporized water as the power for microwave puffing to obtain maximum puffing Crisp chips with high rate and minimum crispness;

(4) Microwave puffing: Put the semi-finished product of pre-dried shaped mixed pulp into a microwave oven for puffing. The microwave power is 550W/100g, and the microwave puffing time is 180s.

The purple sweet potato crisps produced by the microwave have good puffing rate (48.3%) and relatively good crispness (breaking force value 28.6kgf/cm ² ), with bright deep purple, harmonious flavor of purple sweet potato, and crispy taste And the sensory characteristics of uniform and fine surface texture without air bubbles.

Claims (3)

1. the preparation method of a Rhizoma Steudnerae Henryanae Oryza glutinosa dilated crisp slices, it is characterised in that: comprise the steps:

(1) modulation mixing slurry:

1. mix and starch the following component including constituting by mass fraction: purple sweet potato powder 50-60 part, glutinous rice flour 30-40 part, white sugar 5- 15 parts, Sal 0.5-1.0 part, water 150-200 part；

2. above-mentioned component substance is placed in blender and stirs, become mixing slurry；

(2) setting: pouring the mixing slurry of above-mentioned preparation into mould and shakeout setting, the thickness of slurry is between 0.3cm-0.8cm；

(3) predrying: related mould is put into air dry oven the mixing slurry of setting and carried out predrying, makes setting mixing slurry Water content reaches 35%-40%；

(4) microwave bulking: will put into through pre-dried setting mixing slurry semi-finished product and carry out expanded in microwave oven, microwave power is 480W-550W/100g, the microwave bulking time is 140s-180s, i.e. obtains Rhizoma Steudnerae Henryanae Oryza glutinosa dilated crisp slices finished product after cooling.

The preparation method of Rhizoma Steudnerae Henryanae Oryza glutinosa dilated crisp slices the most according to claim 1, it is characterised in that: described step (1) 1., in step, flavoring powder 0.05-0.2 part has been farther included at described mixing slurry.

The preparation method of Rhizoma Steudnerae Henryanae Oryza glutinosa dilated crisp slices the most according to claim 2, it is characterised in that: described flavoring powder It it is one or both the combination in cumin powder, Fructus Capsici powder, Fructus Piperis powder, Zanthoxyli Bungeani powder.