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Method for preparing purple sweet potato crispy chips

A production method and technology of purple sweet potato chips, which are applied in the field of food processing, can solve the problems of no health function and failure to meet the health function requirements of crisp chips, etc.

Inactive Publication Date: 2012-07-11
徐静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The cold and refreshing crisps are popular among consumers. The main raw materials used to produce crisps are milk powder, sugar, butter, emulsification stabilizer and essence, etc. Although they have certain nutrition, they have no health care function and cannot satisfy people's health care needs functional requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Choose fresh, moderately thick purple sweet potatoes that are free from pests, diseases, mechanical damage, and mildew and deterioration. Wash them to remove dust, sand, and some microorganisms on the surface of purple sweet potatoes, and manually peel them. Unqualified parts should be removed when peeling; The shape and size of the potato pieces are cut into round or oval slices with a thickness of 2.0-4.0mm, and then the purple potato slices are placed in 90-95°C hot water containing 1.0-3.0% salt and 0.2-0.4% anti-blood acid. Blanch for 1 to 2 minutes; cool the blanched purple sweet potato slices to below 10°C with clean water, drain the cooled purple sweet potato slices, and send them to the quick-freezing warehouse for rapid freezing until the temperature of the material center reaches below -18°C. Use vacuum frying, the vacuum pressure is 45-55kPa, and the oil temperature is 78-85°C. After frying, use the deoiling device of the vacuum fryer to deoil directly, use d...

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Abstract

The invention discloses a method for preparing purple sweet potato crispy chips. The method comprises the following steps: picking raw materials, washing, peeling, slicing, blanching, cooling, draining, fast-freezing, deep-frying in oil under vacuum, deoiling and packaging. The purple sweet potato crispy chips have a crisp taste and a mellow fragrance, have the effects of clearing the bowels, eliminating toxins in the liver, lowering blood lipid level, reducing blood pressure, promoting digestion, protecting against oxidation and relieving constipation, are snacks beneficial for health and suitable for people of all ages, and have broad market prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing purple potato chips. Background technique [0002] The cold and refreshing crisps are popular among consumers. The main raw materials used to produce crisps are milk powder, sugar, butter, emulsification stabilizer and essence, etc. Although they have certain nutrition, they have no health care function and cannot satisfy people's health care needs Functional requirements. [0003] Purple sweet potato contains a lot of water-soluble fiber, higher fructooligosaccharides, more than 20 kinds of amino acids necessary for human body and rich minerals, and also contains trace elements such as calcium, iron, magnesium, zinc, potassium, selenium, etc. Regular consumption can promote bowel movement. The proliferation of bifidobacteria in the tract improves the micro-ecological balance in the body, and indirectly plays a role in clearing the stomach, detoxifying the l...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L19/18
Inventor 徐静
Owner 徐静
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