Preparation method of crispy Pachyrhizus erosus chips
A production method and a technology for jicama, which are applied in the functions of food ingredients, food drying, food science, etc., can solve the problems of difficult storage of jicama, and achieve the effects of crispy taste, simple operation and rich nutrition.
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Embodiment 1
[0012] A kind of preparation method of crispy sweet potato chips, concrete operation steps are:
[0013] (1) Raw material pretreatment: select fresh jicama with no insect disease, no damage, uniform size and smooth surface, wash it repeatedly with running water, remove impurities, drain the water, cut it with a slicer, and cut it into 12- 15mm sheet;
[0014] (2) Dipping: Mix cocoa powder, fructose, and papaya juice with water, pour in jicama chips, stir well, and soak for 8 hours;
[0015] (3) Dehydration and drying: use a tunnel dryer for dehydration, the initial temperature is 53°C, then gradually increase the temperature to 76°C, and then cool down to 42°C in the later stage. The drying temperature should not be too high, so as not to darken the color of the jicama;
[0016] (4) Softening and packaging: Put the dried jicama indoors to soften, balance the water, mix in an appropriate amount of malt syrup, and then use glass bottles for air extraction and packaging, which i...
Embodiment 2
[0018] A kind of preparation method of crispy sweet potato chips, concrete operation steps are:
[0019] (1) Raw material pretreatment: Select fresh jicama with no pests, no damage, uniform size and smooth surface, wash it repeatedly with running water, remove impurities, drain the water, cut it with a slicer, and cut it into 3- 5mm flakes;
[0020] (2) Impregnation: Mix milk powder, protein sugar, and Anluo fruit juice with water, pour in jicama chips, add appropriate amount of honey and sugar, stir well, and impregnate for 4-6 hours;
[0021] (3) Dehydration and drying: use a tunnel dryer for dehydration, the initial temperature is 37°C, then gradually increase the temperature to 68°C, and then cool down to 45°C in the later stage. The drying temperature should not be too high, so as not to darken the color of the jicama;
[0022] (4) Softening and packaging: Put the dried jicama indoors to soften, balance the moisture, mix in an appropriate amount of lemon essence, and the...
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