Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying

Abstract

The invention discloses a method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying, and belongs to the technical field of fruit and vegetable processing. The method mainly comprises the following steps of: cleaning, peeling and slicing potatoes (the thickness of the slices is 4-8mm), blanching for deactivating enzyme (at the temperature of between 90 and 110DEG C), performing osmotic dehydration (penetrating fluid, namely a 40 mass percent sucrose solution is prepared, a mass ratio of the potato crispy chips to the penetrating fluid is 1:(10-12), the soaking temperature is 30-40DEG C, and the soaking time is 30 to 40 minutes), draining water, drying with hot air at the temperature of between 60 and 70DEG C at the air speed of 1-3m / s to obtain a semi-finished product of which the water content is 30 to 40 percent, and performing microwave drying (1-3W / g) finally to obtain the finished product of which the water content is 2 to 5 percent. A new process of assisting in dehydrating through osmotic soaking and performing normal-pressure hot air and vacuum microwave combined drying is adopted, the obtained potato product has nutrient components and color which are maintained well, has crispy texture and avoids defects of high oil content and greasy mouthfeel of a fried food, the production cost is far lower than that of a vacuum freeze-drying product, and the method has the characteristics of short production period, low cost, and good product quality.

Description

Technical field: [0001] The invention discloses a method for preparing potato crisps through combined osmotic dehydration and hot air microwave drying, which belongs to the technical field of fruit and vegetable processing. Background technique: [0002] Potatoes, also known as: potatoes, yams, yams, yams, etc., are annual herbaceous plants of the Solanaceae family. China is the largest sweet potato producer in the world, and its output accounts for 88% of the world's sweet potato production. Potato has high nutritional value and medicinal value. Its high-quality starch content is about 16.5%, and it is known as the "second bread" of human beings; it has high protein content and has all the amino acids necessary for the human body, especially rich in grains Lack of lysine; rich in vitamin A, vitamin C and minerals, its vitamin content is twice that of carrots, three times that of Chinese cabbage, four times that of tomatoes, and the content of vitamin C is the highest in ve...

AI Technical Summary

Problems solved by technology

However, there are obvious defects: the drying speed is fast in the constant speed drying stage in the early stage, slow drying stage in the later stage, and long heating time; high temperature; low energy utilization rate; large loss of product nutrients, serious shrinkage, and poor brittleness

[0005] Vacuum freeze-drying is considered to be the best drying method to maintain the nutritional content and color of products at present, but there are large one-time investment, high energy consumption, high production cost, and long production cycle; there is no bactericidal effect on the product, and there are hidden dangers of microorganisms exceeding the standard and other defects

[0006] Vacuum frying is the main processing technology for crispy potatoes. Although it has certain advantages in terms of ingredients, color, and nutrient preservation, 20% to 40% of the oil cannot be removed, and it is difficult to solve the problem of oil oxidation on product quality. Adverse effects; at the same time, based on the theory that "eating fried food is harmful to the body", vacuum fried food has not been widely accepted

[0007] Microwave drying has the advantages of fast drying speed, high efficiency, less damage to food nutrients, basically maintaining the color and flavor of the original product, can produce an ideal puffing effect, and the product is brittle. Poor, the moisture evaporated from the material cannot be discharged in time and re-condensed to the inner wall of the equipment and the surface of the material, which increases the drying load and cannot meet the dehydration requirements of materials with high moisture content