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A kind of preparation method of low-fat sweet potato chips

A production method and technology of sweet potato chips, which are applied in the field of food processing, can solve the problems of the crispy taste of sweet potato chips, etc., and achieve the effects of shortening the frying process, reducing oil content and acrylamide content, and reducing oil content

Active Publication Date: 2018-02-06
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, although the above-mentioned sweet potato chips have been improved in terms of nutrition and low oil content, the crispy mouthfeel of the sweet potato chips has declined, so there must be certain problems in the future application and promotion of the sweet potato chips prepared by this method.

Method used

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  • A kind of preparation method of low-fat sweet potato chips

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Effect test

Embodiment 1

[0031] A method for making low-fat sweet potato chips, comprising the following steps:

[0032] (1) Take a sweet potato with a diameter of 4-6 cm, wash it with clean water, peel it, cut it into 1mm sweet potato slices, wash it with clean water for 5 times, and drain the water on the surface of the sweet potato slices;

[0033] (2) After the sweet potato slices were blanched in hot water at 95°C for 5 minutes, pick up the sweet potato slices, rinse them with clean water for 3 times, drain the water on the surface of the sweet potato slices, and dry the sweet potato slices at 50°C for 60 minutes until the The water content is 51.3%, take out the sweet potato slices and place them at room temperature for 5 minutes;

[0034] (3) Pre-fry sweet potato slices in soybean oil at 120°C for 2 minutes, remove the sweet potato slices, drain the soybean oil on the surface of the sweet potato slices, and let cool; then deep-fry in soybean oil at 180°C for 20 seconds to obtain sweet potato ch...

Embodiment 2

[0037] A method for making low-fat sweet potato chips, comprising the following steps:

[0038] (1) Take a sweet potato with a diameter of 4-6 cm, wash it with clean water, peel it, cut it into 1.5 mm sweet potato slices, rinse it with clean water for 5 times, and drain the water on the surface of the sweet potato slices;

[0039] (2) After the sweet potato slices were blanched in hot water at 100°C for 6 minutes, the sweet potato slices were picked up, rinsed with clean water for 3 times, and the water on the surface of the sweet potato slices was drained, and then the sweet potato slices were dried with hot air at 55°C for 50 minutes until the sweet potato slices The water content is 59.7%, take out the sweet potato slices and place them at room temperature for 5 minutes;

[0040] (3) Pre-fry sweet potato slices in soybean oil at 110°C for 3 minutes, remove the sweet potato slices, drain the soybean oil on the surface of the sweet potato slices, and let cool; then deep-fry i...

Embodiment 3

[0043] A method for making low-fat sweet potato chips, comprising the following steps:

[0044] (1) Take a sweet potato with a diameter of 4-6 cm, wash it with clean water, peel it, cut it into 1mm sweet potato slices, rinse it with clean water for 5 times, and drain the water on the surface of the sweet potato slices;

[0045] (2) After the sweet potato slices were blanched in hot water at 95°C for 6 minutes, pick up the sweet potato slices, rinse them with clean water for 3 times, drain the water on the surface of the sweet potato slices, and then dry the sweet potato slices at 50°C for 50 minutes until the sweet potato slices The water content is 61.5%, take out the sweet potato slices and place them at room temperature for 5 minutes;

[0046](3) Pre-fry sweet potato slices in soybean oil at 130°C for 1 min, remove the sweet potato slices, drain the soybean oil on the surface of the sweet potato slices, and let cool; then deep-fry in soybean oil at 190°C for 18 seconds to o...

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Abstract

The invention discloses a method for making low-oil sweet potato chips. The method comprises the following steps: (1) washing and draining the sweet potatoes after peeling and slicing to obtain sweet potato chips; (2) blanching the sweet potato chips with water, After draining, dry with hot air; (3) pre-fry sweet potato chips at 110-130°C for 1-3 minutes, drain and let cool; then deep-fry at 180-200°C for 15-20s to obtain sweet potato chips; (4) After the sweet potato chips in the step (3) are deoiled, they are packaged. The invention adopts a two-step frying method, first pre-frying at 110-130°C, and then frying at 180-200°C, which significantly reduces the oil content and acrylamide content of the fried sweet potato chips, And ensure the crisp taste of sweet potato chips.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making low-oil sweet potato chips. Background technique [0002] Sweet potato, twining herbaceous vines, is an annual or perennial vine herb, also known as sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, etc., and has different names due to different regions. Sweet potatoes contain a lot of mucin, vitamin C is also very rich, vitamin A content is close to the content of carrots. Eating sweet potatoes often can lower cholesterol, reduce subcutaneous fat, tonify deficiency, benefit strength, strengthen the spleen and stomach, and benefit the kidney yang, thereby contributing to skin care and beauty. Sweet potato also contains dietary fiber, carotene, vitamin B, E and more than 10 kinds of trace elements such as potassium, iron, copper, selenium, calcium, etc., and nutritive value is very high, is called the hea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/18
Inventor 李玉龙陆国权
Owner ZHEJIANG FORESTRY UNIVERSITY
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