Preparation method of crispy Pachyrhizus erosus chips

Abstract

The invention discloses a preparation method of crispy Pachyrhizus erosus chips and belongs to the field of food processing. The preparation method is characterized by including the technological process of subjecting raw materials to processing, impregnation, dehydration drying and softening and packaging. The crispy Pachyrhizus erosus chips are strongly fruity and taste crispy and savory with unique aromatic glutinous flavor of Pachyrhizus erosus; the crispy Pachyrhizus erosus chips abundant in protein and starch are rich in nutrition and capable of helping produce saliva and slake thirst, clearing away heat and reducing blood pressure and lipids, thereby being a green and healthy delicious food suitable for people of all ages; the crispy Pachyrhizus erosus chips are prepared simply and convenient to carry.

Description

technical field

[0001] The invention relates to a food processing method, in particular to a method for making crispy bean and potato chips. Background technique

[0002] Yam potato, also known as jicama, jicama, is a cultivar that can form tubers in the leguminous genus Jicama, and is an annual or perennial twining herbaceous vine. The roots of jicama are large, and the meat is white, tender, juicy and nutritious. It is rich in sugar and protein, and also rich in vitamin C and various trace elements such as calcium, iron, zinc, copper, phosphorus, sun, etc. necessary for the human body. It has the effects of promoting body fluid and quenching thirst, cooling and removing heat, detoxifying alcohol, lowering blood pressure and blood lipids, and has a good curative effect on cardiovascular diseases. At present, the production of jicama is abundant in the market, and the development of deep-processed jicama products will play a certain role in promoting my country's economic d...

Examples

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...

technical field

[0001] The invention relates to a food processing method, in particular to a method for making crispy bean and potato chips. Background technique

[0002] Yam potato, also known as jicama, jicama, is a cultivar that can form tubers in the leguminous genus Jicama, and is an annual or perennial twining herbaceous vine. The roots of jicama are large, and the meat is white, tender, juicy and nutritious. It is rich in sugar and protein, and also rich in vitamin C and various trace elements such as calcium, iron, zinc, copper, phosphorus, sun, etc. necessary for the human body. It has the effects of promoting body fluid and quenching thirst, cooling and removing heat, detoxifying alcohol, lowering blood pressure and blood lipids, and has a good curative effect on cardiovascular diseases. At present, the production of jicama is abundant in the market, and the development of deep-processed jicama products will play a certain role in promoting my country's economic d...

Examples

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...