Puffing sweet potato chips and production method thereof

Abstract

The invention discloses puffing sweet potato chips and a production method thereof. The puffing sweet potato chips are prepared from the following raw materials in parts by weight: 60-80 parts of purple sweet potato, 10-15 parts of glutinous rice flour, 20-30 parts of Chinese yam, 5-10 parts of rhizoma polygonati odorati, 5-10 parts of malt, 5-10 parts of fructus momordicae, 5-10 parts of fructus phyllanthi, 6-12 parts of white granulated sugar, 0.1-0.5 part of table salt and 0.5-1 part of NaHCO3. The puffing sweet potato chips are prepared by a variable-temperature pressure-difference puffing drying method; in a puffing process, water in tissues of the sweet potato chips is lost due to instant vaporization, so that homogeneous honeycomb structures are formed in raw material cells or between the raw material cells by expansion; therefore, the product is very crisp, can rapidly melt in the mouth after being eaten, and is good in mouth feel and easy to digest. The production of the non-fried type purple sweet potato chips is in accordance with the current pursuit of low oil and less frying.

Description

technical field [0001] The invention relates to puffed sweet potato chips and a production method thereof, belonging to the field of food processing. Background technique [0002] Purple sweet potato, also known as black sweet potato, belongs to Convolvulaceae, annual or perennial herb, is a special kind of sweet potato, the leaves are thick and spindle-shaped and slightly long, the tubers are many and uniform, and the potato skin and potato flesh are purple-red , the stems and leaves are not completely purple. It is rich in purple pigment, anthocyanin, carotene, mucus protein and other nutrients, and has the functions of preventing cardiovascular disease, preventing constipation and intestinal diseases, eliminating oxygen free radicals, enhancing human immunity and reducing the incidence of colon cancer. [0003] Because purple sweet potato is not easy to store, has a strong seasonality, and the processing method is relatively simple, the processing ratio of sweet potato i...

AI Technical Summary

Problems solved by technology

However, in the traditional production methods of small foods such as sweet potato chips, due to unsatisfactory pretreatment, the finished product is dense and hard, and the sweet potato chips are easy to crack; the finished product is not completely dehydrated, the taste is not crisp, and it is easy to absorb moisture and return to moisture; Highly destroys the original nutrients in the raw materials, and the obtained product has a high oil content, which does not meet the current pursuit of low oil and less frying