阅读说明：本技术 薯条用预拌粉、马铃薯全粉薯条、制备方法、应用 (Premixed flour for chips, potato whole flour chips, preparation method and application ) 是由 李明安 崔媛 张柏祥 王丽丽 高金波 佟丽娜 王燕楠 任建辉 齐海燕 李铃 麻晓 于 2020-06-23 设计创作，主要内容包括：本发明涉及食品加工领域,具体公开了一种薯条用预拌粉、马铃薯全粉薯条、制备方法、应用,所述薯条用预拌粉包括以下的原料：马铃薯全粉、淀粉、乳粉、蛋清粉、食盐、白砂糖与食用胶。本发明实施例提供的薯条用预拌粉营养丰富,通过多种原料的合理配伍,制备的薯条用预拌粉在使用时只需添加适量的水,通过成团、挤压、油炸即可得到马铃薯全粉薯条,操作简单,所述薯条用预拌粉的保质期可达18个月；而提供的薯条用预拌粉的制备方法简单,制备得到的薯条用预拌粉可以用于制备马铃薯全粉薯条,薯条颜色金黄,口感酥脆,薯香浓郁,解决了现有薯条产品大多营养单一,且存在保质期短、贮存不便的问题,具有广阔的市场前景。(The invention relates to the field of food processing, and particularly discloses premixed flour for chips, potato whole-flour chips, a preparation method and application, wherein the premixed flour for chips comprises the following raw materials: potato powder, starch, milk powder, egg white powder, salt, white granulated sugar and edible gum. The premixed flour for the potato chips provided by the embodiment of the invention is rich in nutrition, and the prepared premixed flour for the potato chips is only required to be added with a proper amount of water when being used through reasonable compatibility of various raw materials, and can be used for obtaining the potato full-flour potato chips through agglomeration, extrusion and deep-frying, so that the operation is simple, and the quality guarantee period of the premixed flour for the potato chips can reach 18 months; the preparation method of the premixed flour for the potato chips is simple, the prepared premixed flour for the potato chips can be used for preparing the potato full-powder potato chips, the potato chips are golden in color, crisp in taste and rich in potato fragrance, the problems that most of existing potato chip products are single in nutrition, short in quality guarantee period and inconvenient to store are solved, and the premixed flour for the potato chips has a wide market prospect.)

1. The premixed flour for the chips is characterized by comprising the following raw materials in parts by weight: 55-85 parts of potato powder, 8-16 parts of starch, 4-12 parts of milk powder, 2-3 parts of egg white powder, 0.2-0.4 part of salt, 1-2 parts of white granulated sugar and 1-4 parts of edible gum.

2. The premixed flour for french fries according to claim 1, comprising the following raw materials in parts by weight: 60-80 parts of potato powder, 9-15 parts of starch, 6-10 parts of milk powder, 1-3 parts of egg white powder, 0.2-0.4 part of salt, 1-2 parts of white granulated sugar and 1-2 parts of edible gum.

3. The ready-mix flour for french fries of claim 1 wherein the starch is any one of corn starch, wheat starch or potato starch.

4. The ready-mixed flour for potato chips as defined in claim 1, wherein the edible gum is any one or more of sodium carboxymethylcellulose, xanthan gum or guar gum.

5. A method of preparing a ready-mix flour for french fries as claimed in any one of claims 1 to 4 comprising the steps of:

1) weighing milk powder, egg white powder, salt, white granulated sugar and edible gum according to a proportion, and uniformly mixing to obtain a mixture;

2) and adding the whole potato flour and the starch into the mixture according to a ratio, and uniformly mixing to obtain the premixed potato flour for the chips.

6. Whole potato French fries, prepared from the ready-mix for potato strips of claim 1 or 2 or 3 or 4.

7. The method of making whole potato French fries of claim 6, wherein the method of making whole potato French fries comprises the steps of:

1) adding water into the premixed potato chips for mixing uniformly, and activating and standing to obtain dough;

2) and extruding the dough into strips, and then frying to obtain the potato whole-flour chips.

8. The method of making potato whole flour french fries of claim 7 wherein the extrusion process conditions are: the length of the strip is 5-15cm, and the diameter is 0.4-0.6 cm.

9. The method of making whole potato French fries of claim 7, wherein the method of making whole potato French fries comprises adding water to the ready-mix potato flour in an amount of from 1.2 to 1.7 times the weight of the ready-mix potato flour for the french fries when the potato chips are uniformly mixed.

10. Use of a ready-mix flour for french fries as claimed in claim 1 or 2 or 3 or 4 for the preparation of pasta.

Technical Field

The invention relates to the field of food processing, in particular to premixed flour for chips, potato whole-flour chips, a preparation method and application.

Background

Along with the continuous improvement of living standard of people, the demand of people for food is increased. The potato chips are used as a common fast food, and are generally prepared by taking fresh potatoes as raw materials, cutting the fresh potatoes into strips, and frying the strips, generally requiring industrial production or processing and manufacturing in fast food restaurants, and requiring to be fried and eaten at present in order to ensure the mouthfeel.

At present, the existing potato chips are mainly produced in an industrial production or a fast food restaurant, customers generally cannot process the potato chips at home, and although some users can process the potato chips at home by purchasing frozen potato chips and potatoes, the technical scheme has the following defects: most of the existing potato chip products have single nutrition and have the problems of short shelf life and inconvenient storage.

Disclosure of Invention

The embodiment of the invention aims to provide premixed flour for chips, and solve the problems that most of the existing chips proposed in the background art are single in nutrition, short in quality guarantee period and inconvenient to store.

In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:

the premixed flour for the chips comprises the following raw materials in parts by weight: 55-85 parts of potato powder, 8-16 parts of starch, 4-12 parts of milk powder, 2-3 parts of egg white powder, 0.2-0.4 part of salt, 1-2 parts of white granulated sugar and 1-4 parts of edible gum.

As a further scheme of the invention: the premixed flour for the chips comprises the following raw materials in parts by weight: 60-80 parts of potato powder, 9-15 parts of starch, 6-10 parts of milk powder, 1-3 parts of egg white powder, 0.2-0.4 part of salt, 1-2 parts of white granulated sugar and 1-2 parts of edible gum.

As a still further scheme of the invention: the starch is any one of corn starch, wheat starch or potato starch.

As a still further scheme of the invention: the edible gum is any one or more of sodium carboxymethylcellulose, xanthan gum or guar gum.

Another object of an embodiment of the present invention is to provide a method for preparing a premixed flour for potato chips, which comprises the following steps:

1) weighing milk powder, egg white powder, salt, white granulated sugar and edible gum according to a proportion, and uniformly mixing to obtain a mixture;

2) and adding the whole potato flour and the starch into the mixture according to a ratio, and uniformly mixing to obtain the premixed potato flour for the chips.

Another object of the embodiments of the present invention is to provide a premixed flour for potato chips prepared by the above preparation method of the premixed flour for potato chips.

It is another object of embodiments of the present invention to provide whole potato french fries made from the above-described ready-mix for french fries.

Another object of an embodiment of the present invention is to provide a method for preparing whole potato french fries, comprising the steps of:

1) adding water into the premixed flour for the chips for uniformly mixing, specifically pouring the premixed flour for the chips into a dough mixer, adjusting the dough mixer to 70-80r/min, preferably 75r/min, adding water for dough making, and standing for 3-5 minutes to obtain dough;

2) taking out the dough prepared by the potato chips with the premixed flour, putting the dough into a layering device, extruding the dough to obtain the potato chips without frying, and then frying to obtain the potato whole-flour potato chips.

As a still further scheme of the invention: the process conditions of the extrusion are as follows: the strip length is 5-15cm, the diameter is 0.4-0.6cm, and extrusion is carried out to obtain 5-15cm strip length and 0.4-0.6cm diameter un-fried potato strip.

As a still further scheme of the invention: the frying step is to preheat a frying pan to 175 ℃ in advance, put the non-fried potato chips obtained by extruding into strips into the frying pan, fry the potato chips until the potato chips are golden yellow and take out, and fry the potato chips for 1 to 3 minutes generally.

As a still further scheme of the invention: in the preparation method of the potato whole-flour potato chips, when water is added into the premixed flour for the potato chips for uniform mixing, the using amount of the water is 1.2-1.7 times of the weight of the premixed flour for the potato chips. Specifically, the amount of the water is 1.2-1.7 times of the total weight of the whole potato powder, the starch, the milk powder, the egg white powder, the salt, the white granulated sugar and the edible gum.

As a still further scheme of the invention: the amount of the water is 1.2-1.5 times of the total weight of the whole potato powder, the starch, the milk powder, the egg white powder, the salt, the white granulated sugar and the edible gum.

Another object of an embodiment of the invention is to provide a use of said potato whole flour strips for the preparation of pasta.

As a still further scheme of the invention: the wheaten food is food mainly made of flour, such as noodles, steamed bread, steamed rolls, fried bread sticks, baked cakes, dumplings, steamed stuffed buns, cold wrappers, wontons, fried dough twists, bread, scones and the like.

Compared with the prior art, the invention has the beneficial effects that:

the premixed flour for the potato chips provided by the invention is rich in nutrition, and the prepared premixed flour for the potato chips is only required to be added with a proper amount of water when being used through reasonable compatibility of various raw materials such as whole potato flour, starch, milk powder, egg white powder, salt, white granulated sugar, edible gum and the like, and the potato whole-flour potato chips can be obtained through agglomeration, extrusion and deep-frying, so that the operation is simple, and the quality guarantee period of the premixed flour for the potato chips can reach 18 months; the preparation method of the premixed flour for the chips is simple, the prepared premixed flour for the chips can be used for preparing the potato whole flour chips, the operation is simple, the quality is safe, the colors of the chips are golden, the taste is crisp, the sweet potato fragrance is strong, the immersion amount of oil is reduced through the water-retaining property and the film-forming property of edible gum, the taste of the chips is ensured, the nutritional value of the chips is greatly improved, the problems that most of existing chip products are single in nutrition, short in quality guarantee period and inconvenient to store are solved, and the market prospect is wide.

Detailed Description

The present invention will be described in further detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.