阅读说明：本技术 一种马铃薯鸡油菌脆片及其制备方法 (Potato and chanterelle crisp chips and preparation method thereof ) 是由 王雪波 清源 邱勇 刘高 胡建平 刘晓燕 于 2020-08-10 设计创作，主要内容包括：本发明公开了一种马铃薯鸡油菌脆片及其制备方法,其中,制备方法,包括如下步骤：(1)添加增稠剂：在鸡油菌浆液中加入适量的增稠剂,得到混合浆液；(2)均质：将马铃薯粉和混合浆液放入高压均质机中均质2-3次,得到均匀的马铃薯鸡油菌浆液；(3)涂膜与干制：均质完成后用木条将均质好的马铃薯鸡油菌浆液均匀的涂膜在玻璃板上,涂膜好后放进烤盘,然后将烤盘小心地放入烤箱中进行干制；(4)揭片：把干制好后的成品冷却至室温,用筷子小心翼翼的从旁边揭下即得脆片。本发明有利于推广应用。(The invention discloses potato-chanterelle crisp chips and a preparation method thereof, wherein the preparation method comprises the following steps: (1) adding a thickening agent: adding a proper amount of thickening agent into the chanterelle slurry to obtain mixed slurry; (2) homogenizing: homogenizing the potato powder and the mixed slurry in a high-pressure homogenizer for 2-3 times to obtain uniform potato chanterelle slurry; (3) coating and drying: after homogenizing, uniformly coating the homogenized potato-chicken oil fungus slurry on a glass plate by using a batten, putting the glass plate into a baking tray after coating, and carefully putting the baking tray into an oven for drying; (4) uncovering the sheet: and cooling the dried finished product to room temperature, and carefully tearing off the wing of the chopsticks from the side to obtain the crisp chips. The invention is beneficial to popularization and application.)

1. The potato-chanterelle crisp chips are characterized by comprising the following raw materials in percentage by weight: 20-40% of potato powder, 10-20% of chanterelle slurry and 1.0-1.5% of thickening agent.

2. The potato chanterelle crisp of claim 1 wherein the potato flour is 30% by weight, the chanterelle slurry is 15% by weight, and the thickener is 1.2% by weight.

3. The potato crisps of claim 2, wherein the thickener comprises carrageenan, sodium carboxymethylcellulose, and gelatin in weight percent.

4. The potato-fried potato crisps according to claim 3, wherein the ratio of the carrageenan, the sodium carboxymethylcellulose and the gelatin is 8:8: 7.

5. A method of making potato chanterelle crisps according to any one of claims 1 to 4, comprising the steps of:

(1) adding a thickening agent: adding a proper amount of thickening agent into the chanterelle slurry to obtain mixed slurry;

(2) homogenizing: homogenizing the potato powder and the mixed slurry in a high-pressure homogenizer for 2-3 times to obtain uniform potato chanterelle slurry;

(3) coating and drying: after homogenizing, uniformly coating the homogenized potato-chanterelle slurry on a glass plate by using a batten, putting the glass plate into a baking tray after coating, and then putting the baking tray into an oven for drying;

(4) uncovering the sheet: and cooling the dried finished product to room temperature, and carefully tearing off the wing of the chopsticks from the side to obtain the crisp chips.

6. The preparation method according to claim 5, wherein the preparation process of the chanterelle slurry in the step (1) comprises the following steps:

(11) selecting and cleaning raw materials: selecting dried chanterelle with proper size and complete shape, soaking in boiling water to soften, removing impurities and roots, and cleaning;

(12) crushing and sieving: drying the cleaned chanterelle in a ventilation and illumination zone for a certain time, then putting the chanterelle into a crusher for crushing for multiple times, then sieving the chanterelle by using a sieve with 220 meshes of 180 meshes, and putting the chanterelle which cannot be sieved into the crusher for continuous crushing until the chanterelle is basically qualified;

(13) boiling and deodorizing: since the chanterelle belongs to fungi, most of which have unique taste, the crushed chanterelle powder needs to be put into a basin and boiled by water for deodorization treatment;

(14) pulping: and (3) adding the cooked chicken fat fungus powder into the raw paste to be smashed into a coarse paste to obtain chicken fat fungus slurry.

7. The method as claimed in claim 5, wherein the drying time in the step (12) is 2 hours and the sieve is 200 mesh.

8. The method according to claim 5, wherein the boiling deodorization treatment time in the step (13) is 2 to 3 min.

9. The method according to claim 5, wherein the thickness of the homogeneous coating of the potato chanterelle slurry on the glass plate in the step (3) is 1 to 1.5 mm.

10. The method according to claim 5, wherein the drying time and temperature in the step (3) are 2h and 85 ℃.

Technical Field

The invention belongs to the technical field of food, and particularly relates to potato-fried snap mushroom chips and a preparation method thereof.

Background

Chanterelle (Cantharellus), commonly known as chanterelle, eggnogel and Xanthomonas campestris, is a common fungus in the fungus community. The chanterelle is rich in vitamin c, carotene, protein, calcium and other nutrient substances; therefore, the chanterelle has the effects of improving eyesight, moistening lung, facilitating gastrointestinal digestion and preventing diseases such as visual deterioration, ophthalmia and the like. The chanterelle, the tricholoma matsutake, the truffle and the boletus are four major bacteria in the world, and the quality of the chanterelle, the truffle and the boletus grown in deep forests in Sichuan and northwest of Hubei in autumn in China is better; because the chanterelle is currently in the primary direction of artificial cultivation, most of the chanterelle comes from wild resources; therefore, the research on the edible value of the chanterelle is of great significance before the chanterelle enters artificial production.

Potato (Solanum tuberosum L), a perennial herb of the solanaceae family, is the fourth most important food crop worldwide except wheat, rice and corn. Potatoes are also known as potatoes, yams, and the like. China starts a potato staple food strategy in 2015, aims to accelerate potato industrialization and exploit consumption potential, and achieves the aim of promoting the growth of potato production.

Paper type food is a deep processed food product and occupies an important position in the current popular instant food. It uses vegetable or fruit as raw material, and is made into the finished product with the appearance like paper by cutting, pulping, adding additive and drying. Compared with the traditional instant food, the instant food has the following novel characteristics: 1. the processing process retains the nutritional components of the raw materials. 2. The product is convenient to store, transport and carry. Since the paper-type food is dried, the water content is low and the volume is small, the packaging and transportation costs can be saved. 3. The product style is changeable. Can be eaten in dry or combined state, and can be used as a single dish or as a side dish. However, since the existing paper-type food raw materials do not contain the chanterelle, the development of the potato chanterelle crisp chips is urgently needed by the food industry.

Disclosure of Invention

In view of the defects of the prior art, the invention discloses potato-chanterelle crisp chips and a preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

the potato-chanterelle crisp chips comprise the following raw materials in percentage by weight: 20-40% of potato powder, 10-20% of chanterelle slurry and 1.0-1.5% of thickening agent.

As a further description of the above technical solution: the weight percentage of the potato powder is 30%, the weight percentage of the chanterelle serous fluid is 15%, and the weight percentage of the thickening agent is 1.2%.

As a further description of the above technical solution: the thickening agent comprises carrageenan, sodium carboxymethylcellulose and gelatin in percentage by weight.

As a further description of the above technical solution: the ratio of the carrageenan to the sodium carboxymethylcellulose to the gelatin is 8:8: 7.

A preparation method of potato-chanterelle crisp chips comprises the following steps:

(1) adding a thickening agent: adding a proper amount of thickening agent into the chanterelle slurry to obtain mixed slurry;

(2) homogenizing: homogenizing the potato powder and the mixed slurry in a high-pressure homogenizer for 2-3 times to obtain uniform potato chanterelle slurry;

(3) coating and drying: after homogenizing, uniformly coating the homogenized potato-chicken oil fungus slurry on a glass plate by using a batten, putting the glass plate into a baking tray after coating, and carefully putting the baking tray into an oven for drying;

(4) uncovering the sheet: and cooling the dried finished product to room temperature, and carefully tearing off the wing of the chopsticks from the side to obtain the crisp chips.

As a further description of the above technical solution: the preparation process of the chanterelle serous fluid in the step (1) comprises the following steps:

(11) selecting and cleaning raw materials: selecting dried chanterelle with proper size and complete shape, soaking in boiling water to soften, removing impurities and roots, and cleaning;

(12) crushing and sieving: drying the cleaned chanterelle in a ventilation and illumination zone for a certain time, then putting the chanterelle into a crusher for crushing for multiple times, then sieving the chanterelle by using a sieve with 220 meshes of 180 meshes, and putting the chanterelle which cannot be sieved into the crusher for continuous crushing until the chanterelle is basically qualified;

(13) boiling and deodorizing: since the chanterelle belongs to fungi, most of which have unique taste, the crushed chanterelle powder needs to be put into a basin and boiled by water for deodorization treatment;

(14) pulping: washing food pulping machine with water for 1-2 times, and mashing the cooked chicken fat fungus powder into coarse pulp to obtain chicken fat fungus slurry.

As a further description of the above technical solution: the drying time in the step (12) is 2 hours, and the sieve is 200 meshes.

As a further description of the above technical solution: the boiling deodorization treatment time in the step (13) is 2-3 min.

As a further description of the above technical solution: the thickness of the potato chanterelle slurry uniformly coated on the glass plate in the step (3) is 1-1.5 mm.

As a further description of the above technical solution: the drying time and temperature in the step (3) are respectively 2h and 85 ℃.

The invention has the following beneficial effects:

firstly, the optimal mixture ratio of the added thickening agent is determined by single-factor and orthogonal tests, then the optimal mixture ratio of the crisp raw materials is determined by the single-factor and orthogonal tests, and finally the best temperature and time are determined by the combined test of temperature and time. The results show that: the optimal proportion of the thickening agent is as follows: carrageenin: sodium carboxymethylcellulose: gelatin 8:8: 7; the optimal mixture ratio of the raw materials is as follows: 30% of potato powder, 15% of chanterelle serous fluid and 1.2% of thickening agent; drying for 2 hours at 85 ℃ is the best drying preparation method condition, so that the potato-chanterelle crisp chips disclosed by the invention and the preparation method of the crisp chips are obtained.

Drawings

FIG. 1 is a graph of the effect of different thickeners on product viscosity;

FIG. 2 is a graph showing the effect of potato flour addition on results;

FIG. 3 is a graph showing the effect of different quantities of chanterelle serum added on the results;

FIG. 4 is a graph showing the effect of different thickener addition levels on results;

FIG. 5 is a graph of the effect of drying time at a fixed temperature of 75 ℃ on sensory score;

figure 6 is a graph of the effect of fixed time 1.75h drying temperature on sensory score.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.