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Processing method of crisp cheese sweet potato chips

A processing method and technology of sweet potato slices, which are applied in food forming, food coating, food science, etc., can solve the problems of poor taste, unhealthy health, and difficult return of sweet potato slices, so as to achieve good crispness and loss of nutrition Less, Nutrient-Rich Effects

Pending Publication Date: 2021-12-24
JIANGSU KAIYI INTELLIGENT SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Its shortcoming is: when storing at normal temperature or low temperature, the sweet potato chip that adopts deep-fry processing is not easy to regenerate, but high-oil food is bad for health, and the dry potato chip that adopts non-fried method to process is easy to regenerate, relapse Raw will lead to poor taste

Method used

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  • Processing method of crisp cheese sweet potato chips
  • Processing method of crisp cheese sweet potato chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method for crisp cheese sweet potato chips, the steps are as follows:

[0020] (1) Pretreatment of raw materials: Wash and peel fresh sweet potatoes, cut them into 3mm thick uniform sweet potato slices with a slicer, and then blanched in boiling water for 10-15s to make the starch gelatinization degree in sweet potatoes 70-80 %;

[0021] (2) Spraying cheese: Spray a layer of melted cheese on the surface of gelatinized sweet potato slices;

[0022] (3) Puffing and drying: After preheating the puffing equipment, put the dried potato chips sprayed with cheese for puffing and drying. Vacuum breaking - graded packaging. The parameters of the puffing process are: preheating temperature 85°C, pressurization pressure 0.25MPa, holding time 8min, puffing time 8min. After puffing, the processing environment of the material is changed to a vacuum state and kept until it is cooled. The vacuum drying pressure range is -0.08~-0.098MPa, and the drying is divided into th...

Embodiment 2

[0024] A processing method for crisp cheese sweet potato chips, the steps are as follows:

[0025] (1) Pretreatment of raw materials: Wash and peel fresh sweet potatoes, cut them into 4mm thick uniform sweet potato slices with a slicer, and then blanched in boiling water for 20s to make the starch gelatinization degree of sweet potatoes 70-80%;

[0026] (2) Spraying cheese: Spray a layer of melted cheese on the surface of gelatinized sweet potato slices;

[0027] (3) Puffing and drying: After preheating the puffing equipment, put the dried potato chips sprayed with cheese for puffing and drying. Vacuum breaking - graded packaging.

[0028] The technological process of puffing and drying is: preheating—loading—pressurization—puffing—drying—cooling—vacuum breaking—gradual packaging. The sweet potato puffing process parameters are: preheating temperature 95°C, pressurization pressure 0.3MPa, holding time 12min, puffing time 12min. After puffing, the processing environment of t...

Embodiment 3

[0030] A processing method for crisp cheese sweet potato chips, the steps are as follows:

[0031] (1) Pretreatment of raw materials: Wash and peel fresh sweet potatoes, cut them into uniform sweet potato slices with a thickness of 5mm, and then blanched in boiling water for 25-30s to make the starch gelatinization degree of sweet potatoes 70-80 %;

[0032] (2) Spraying cheese: Spray a layer of melted cheese on the surface of gelatinized sweet potato slices;

[0033] (3) Puffing and drying: After preheating the puffing equipment, put the dried potato chips sprayed with cheese for puffing and drying. Vacuum breaking - graded packaging.

[0034] The parameters of the puffing drying process are: preheating temperature 105°C, pressurization pressure 0.45MPa, holding time 5min, puffing time 15min. After puffing, the processing environment of the material is changed to a vacuum state and kept until it is cooled. The vacuum drying pressure range is -0.08~-0.098MPa, and the drying ...

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Abstract

The invention relates to a processing method of crisp cheese sweet potato chips in the technical field of food processing, which comprises the following steps: cleaning fresh sweet potatoes, peeling the cleaned sweet potatoes, cutting the peeled sweet potatoes into uniform sweet potato chips with the thickness of 3-5 mm by using a slicing machine, and blanching the sweet potato chips in boiling water to ensure that the starch gelatinization degree in the sweet potatoes is 70-80%; then spraying a layer of molten cheese on the surfaces of the gelatinized sweet potato chips; and finally, carrying out puffing and drying to obtain the crispy leisure cheese sweet potato chips. The puffing and drying process flow comprises the steps of preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging. The method can obtain the sweet potato chips through direct processing, secondary shaping processing is not needed, the processing technology is simpler, and the products are less in nutrition loss and good in taste and cannot become raw after being stored in the later period.

Description

technical field [0001] The invention relates to a processing method of snack food, in particular to a processing method of cheese sweet potato chips. Background technique [0002] my country's sweet potato planting area is about 3.67 million ha 2 , the total output is about 85,200 tons, and the planting area and output both rank first in the world. In addition to eating sweet potatoes directly, deep-processed products using sweet potatoes as raw materials also emerge in endlessly, such as sweet potato starch and sweet potato juice. Especially in recent years, the market demand for sweet potato as a high-starch raw material has been increasing in the propaganda of starch as a staple food, and the research on various deep processing of sweet potato has become more and more abundant. In "Sweet Potato Nutrition and Processing Research Progress", Zhang Jiaxin and others introduced various primary and deep processing products of sweet potato, including snack food, vermicelli, po...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23P20/18A23P30/32A23L27/10
CPCA23L19/105A23P20/18A23P30/32A23L27/10A23V2002/00A23V2200/14A23V2300/24A23V2300/10
Inventor 孙芳孙伟张凯杰顾翠琴陆奎荣
Owner JIANGSU KAIYI INTELLIGENT SCI & TECH
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