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Processing method and device thereof of potato chips

A processing method and technology of potato chips, applied in metal processing, application, food processing and other directions, can solve the problems of poor flavor, destroy potatoes, produce harmful components, etc., and achieve the effects of high quality, prevention of browning, and avoidance of oxidative polymerization

Pending Publication Date: 2016-06-15
XICHANG COLLEGE +1
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Problems solved by technology

[0003] The processing process of potato chips is usually divided into the following steps: cleaning-peeling-slicing-curing-cooling-drying-fried-seasoning. It is carried out in the air, which causes the polyphenol oxidase (PPO) in the potato to easily contact with the oxygen in the air, and oxidative polymerization will occur, resulting in browning. After the potato is browned, it will not only make the potato black, but also destroy it. The amino acid, protein and ascorbic acid of the potato are damaged, which leads to the reduction of the nutritional value of the potato. Moreover, after the potato is browned, its flavor is poor. Harmful to human health

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  • Processing method and device thereof of potato chips

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Embodiment Construction

[0033] The existing potato chips processing method cannot avoid the contact between potatoes and air, so it is very easy to cause browning of potatoes during processing. In order to avoid browning of potatoes during processing, the present invention proposes a new potato chips. The processing method of the potato chips, the processing method of the potato chips is to clean the potatoes, and then carry out peeling treatment, slicing treatment, aging treatment, cooling treatment, microwave heating and drying treatment on the potatoes in a closed environment, and then oil Fried treatment and seasoning treatment, so that the probability of potato contact with oxygen in the whole potato chip processing process is greatly reduced, which can effectively prevent polyphenol oxidase (PPO) in potato from contact with oxygen in the air, avoid oxidative polymerization, and can effectively Prevent potato browning, so as to ensure the quality of the final potato chips produced.

[0034] Conc...

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Abstract

The invention discloses a processing method and device thereof of potato chips, for preventing brown changes of potatoes in the course of processing. The processing method of the potato chips comprises the following steps of thoroughly cleaning the potatoes, respectively performing peeling treatment, dicing treatment, curing treatment, cooling treatment and microwave heating drying treatment on the potatoes in sealed environment, and then performing deep-frying treatment and seasoning treatment. In the processing course of the potato chips, the contact probability of the potatoes and oxygen is greatly reduced, contact of polyphenol oxidase (PPO) in the potatoes with oxygen in air can be effectively prevented, and oxidation polymerization is avoided; the brown changes of the potatoes can be effectively avoided, so that the produced potato chips can be guaranteed to high in quality, and the processing method and device are suitable for popularization and application in the field of processing technologies of the potatoes.

Description

technical field [0001] The invention relates to the technical field of potato processing, in particular to a method for processing potato chips and a device thereof. Background technique [0002] Potato, a perennial herb belonging to the family Solanaceae, has edible tubers and is the third most important food crop in the world, second only to wheat and corn. Potatoes are also called ground eggs, potatoes, potatos, etc., the tubers of Solanaceae plants. Together with wheat, corn, rice, and sorghum, it has become the world's top five crops. [0003] The processing process of potato chips is usually divided into the following steps: cleaning-peeling-slicing-curing-cooling-drying-fried-seasoning. It is carried out in the air, which causes the polyphenol oxidase (PPO) in the potato to easily contact with the oxygen in the air, and oxidative polymerization will occur, resulting in browning. After the potato is browned, it will not only make the potato black, but also destroy it...

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Application Information

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IPC IPC(8): A23L19/18A23N12/02A23N12/06B26D1/25
CPCA23N12/023A23N12/06B26D1/25Y02A40/90
Inventor 臧海波巩发永李静江文世刘晓燕刘洋
Owner XICHANG COLLEGE
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