Cream sweet potato chips and preparation method thereof

Abstract

The invention relates to cream sweet potato chips capable of preserving sweet potato cream and having fragrant and crisp taste and a preparation method thereof. The cream sweet potato chips are prepared from the following components: 90-95% of sweet potato mud, 1-3% of cheese power, 3-5% of white granulated sugar, 0.3-0.8% of foreign wine, 0.2-0.6% of salt, 0.05-0.2% of black pepper and 0.3-0.8% of white sesame seeds. The invention can preserve the sweet potato cream and has fragrant and crisp taste; and the sweet potato, the white granulated sugar and the white sesame seeds mutually complement and promote, thereby greatly improving the condensation nutritive value of the cream sweet potato.

Description

technical field [0001] The invention relates to a creamy white potato chip capable of maintaining sweet potato cream and having a crispy taste and a production method thereof, belonging to the field of baked potato chip manufacturing. Background technique [0002] Authorized notification number CN100569108C, title "Manufacturing Method of Fresh Sweet Potato Chips", the method includes a series of continuous processes of quick-freezing fresh sweet potato slices, dipping in sugar and frying under reduced pressure. The present invention relates to the manufacture method of fresh sweet potato slices, relates to the following improved manufacture method of fresh sweet potato slices in more detail: sweet potato is cut into thin slices, quick-frozen, then dipped in syrup, makes sugar not only on the surface of sweet potato, but also soaks To the inside, it is fried under reduced pressure in a state of high sugar content and moisture content, which is different from the previous swe...

AI Technical Summary

Problems solved by technology

Its disadvantages: first, quick freezing reduces the sugar content in potato chips, and the distribution of sugar is more uneven. The resulting potato chips not only have a poor taste, but also lack nutritional value; Histology into Junk Food

Its disadvantages: First, due to the high starch content of potatoes and the use of microwave chips, the starch under the action of microwaves will not produce crispy and dry, but will also cause the starch in the potato chips to form tendons, which is not conducive to Eating it is also not good for your health; second, because microwaves are heated by the molecular thermal motion of the food itself, it is impossible to form the color and aroma of baked potato chips.