Method for energizing potato chips by using natural fibers

Abstract

The invention provides a method for energizing potato chips with natural fibers, and belongs to the technical field of potato chip processing.The method includes the steps that the natural fibers are subjected to pre-drying and mechanical smashing pretreatment, a surfactant solution is adopted for pre-wetting, and an ultrasonic dispersion technology is utilized to obtain uniform fiber suspension liquid; the dispersion effect is ensured to reach the standard through dispersion uniformity index control, a double-layer game optimization model with maximization of fiber dispersion quality as an upper layer target and maximization of potato chip taste quality as a lower layer target is established, optimal stirring parameters are determined through coupling calculation, and a natural fiber potato chip mixture is formed. Hot press molding is performed under optimized temperature and pressure conditions, and finally the high-quality natural fiber energized potato chips are obtained by controlling a frying process, so that the technical problem that the natural fibers are non-uniformly dispersed in a potato chip matrix, so that the coordination of the taste and the nutritional quality of the product is poor is solved.

Description

Technical Field

[0001] This invention belongs to the field of potato chip processing technology, and more specifically, relates to a method for making potato chips with natural fiber. Background Technology

[0002] In the food industry, traditional technologies for preparing naturally fiber-fortified potato chips mainly employ direct addition or simple mixing methods. This involves directly adding fiber powder to the potato chip matrix, mixing it, and then proceeding with subsequent processes such as molding and frying. This technology is widely used in functional foods, fortified foods, and dietary fiber supplements, playing a particularly important role in the nutritional improvement of snack foods and the development of health foods. However, traditional technologies often suffer from a lack of effective modification of fiber surface properties and precise control over the dispersion process. This often leads to agglomeration of natural fibers in the potato chip matrix, forming unevenly dispersed micro-regions. Furthermore, insufficient interfacial bonding between the fibers and the matrix can easily result in structural defects during subsequent molding and frying. In current potato chip production processes, the significant difference between the hydrophilicity of natural fibers and the hydrophobicity of the potato chip matrix, coupled with a lack of effective methods for controlling dispersion uniformity and multi-objective optimization strategies, makes it difficult to achieve a harmonious balance between fiber dispersion quality and the taste and texture of the potato chips. The final product often suffers from problems such as a rough texture, uneven fiber distribution, and unstable nutritional quality. In other words, existing technologies suffer from the technical problem of uneven dispersion of natural fibers in the potato chip matrix, leading to poor coordination between product taste and nutritional quality. Summary of the Invention

[0003] In view of this, the present invention provides a method for making potato chips with natural fiber, which can solve the technical problem in the prior art where the natural fiber is not evenly dispersed in the potato chip matrix, resulting in poor coordination of product taste and nutritional quality.

[0004] This invention is implemented as follows: A method for producing potato chips with natural fiber is provided. The natural fiber raw material is pre-dried at a temperature to remove surface moisture. Then, a mechanical pulverizing device is used to pulverize the natural fiber raw material into natural fiber segments. The powder is then sieved and graded to obtain natural fiber powder with uniform particle size. A surfactant solution is prepared, and the natural fiber powder is added to the surfactant solution at a specific mass ratio. The powder is then dispersed under ultrasonic frequency to obtain a pre-wetted natural fiber suspension. The dispersion uniformity index of the pre-wetted natural fiber suspension is measured. The pre-wetted natural fiber suspension is mixed with a potato chip matrix at a specific mass ratio. The optimal stirring parameters are determined using a two-layer game optimization model, which includes an upper-layer model aiming to maximize fiber dispersion quality and a lower-layer model aiming to maximize potato chip dispersion quality. A lower-level model is developed with the goal of maximizing taste quality. The optimal stirring speed and time are determined through coupled calculations of the fiber dispersion quality objective function and the potato chip taste quality objective function. Based on the calculation results of the two-layer game optimization model, a high-speed stirring device is used to stir at the determined optimal stirring speed and for the determined optimal stirring time to form a natural fiber potato chip mixture. The viscosity change rate of the natural fiber potato chip mixture is monitored in real time. The natural fiber potato chip mixture is then hot-pressed under molding temperature and pressure conditions to form a semi-finished product of naturally fiber-enhanced potato chips, while the interfacial bonding strength coefficient is detected during the molding process. The product is then graded according to the interfacial bonding strength coefficient value, and the surface of the semi-finished product of naturally fiber-enhanced potato chips is subjected to plasma modification treatment before frying.

[0005] The pre-drying process involves pre-drying the natural fiber raw material at a temperature of 60°C to 80°C for 30 to 60 minutes to remove surface moisture. Then, the natural fiber raw material is pulverized into natural fiber segments with a length of 50 μm to 200 μm using a mechanical pulverizing device, and then sieved and graded to obtain natural fiber powder with uniform particle size.

[0006] The step of obtaining the pre-wetted natural fiber suspension specifically involves preparing a surfactant solution with a mass concentration of 0.5% to 2.0%, adding natural fiber powder to the surfactant solution at a mass ratio of 1:3 to 1:5, and dispersing it under an ultrasonic frequency of 20kHz to 40kHz for 10 to 30 minutes to obtain the pre-wetted natural fiber suspension.

[0007] The step of detecting the dispersion uniformity index of the pre-wetted natural fiber suspension is as follows: when the dispersion uniformity index is less than 0.6, the ultrasonic dispersion time is increased by 5 to 10 minutes and the dispersion uniformity index is repeatedly detected; when the dispersion uniformity index is greater than or equal to 0.6, the next step is performed.

[0008] The step of mixing the pre-moistened natural fiber suspension with the potato chip matrix at a mass ratio specifically involves mixing the pre-moistened natural fiber suspension with the potato chip matrix at a mass ratio of 1:8 to 1:15, and determining the optimal mixing parameters through a two-layer game optimization model.

[0009] The fiber dispersion quality objective function is used to calculate the maximization of the dispersion effect of natural fibers in the potato chip matrix. The inputs include stirring speed, stirring time, mixing temperature, mixture density, and potato chip taste quality objective function. The output is the fiber dispersion quality evaluation value.

[0010] The potato chip taste quality objective function is used to calculate the maximization of the comprehensive evaluation of potato chip crispness and nutritional quality. The inputs include stirring speed, stirring time, mixing temperature, mixture density and fiber dispersion quality objective function, and the output is the potato chip taste quality evaluation value.

[0011] Among them, the stirring speed comes from the speed regulation system of the high-speed mixing equipment, the stirring time comes from the time control system of the stirring process, the mixing temperature comes from the real-time monitoring data of the temperature sensor, and the density of the mixture comes from the measurement results of the online density detector.

[0012] The upper-level model constraints specify the stirring speed as 800 rpm to 1200 rpm, the stirring time as 10 minutes to 30 minutes, the mixing temperature as 20℃ to 40℃, and the mixture density as 1200 kg / m³. ~1800kg / Within the specified range, the lower-level model constraints require that the crispness index of potato chips be no less than 0.75, the nutrient retention rate be no less than 85%, and the fiber uniformity be no less than 0.9.

[0013] The step of real-time monitoring of the viscosity change rate of the natural fiber potato chip mixture specifically involves reducing the stirring speed by 100 rpm to 200 rpm and extending the stirring time by 3 to 8 minutes when the viscosity change rate is greater than 15%; and maintaining the current stirring parameters and continuing the process when the viscosity change rate is less than or equal to 15%.

[0014] The hot pressing step involves hot pressing the natural fiber potato chip mixture at a molding temperature of 120°C to 150°C and a pressure of 2MPa to 4MPa for 3 to 8 minutes to form a semi-finished product of natural fiber-enhanced potato chips.

[0015] The step of grading the process based on the interfacial bonding strength coefficient is as follows: when the interfacial bonding strength coefficient is greater than or equal to 0.8, the product is directly fried; when the interfacial bonding strength coefficient is less than 0.8, the surface of the natural fiber-enriched potato chip semi-finished product is subjected to plasma modification treatment for 30 to 90 seconds before frying.

[0016] Deep frying refers to frying at a temperature of 160°C to 180°C for 2 to 4 minutes.

[0017] The dispersion uniformity index is a quantitative indicator of the uniformity of natural fiber distribution in a suspension. It is calculated by observing the ratio of the number of natural fiber aggregates per unit area to the total number of natural fibers using an optical microscope.

[0018] Among them, the viscosity change rate is the percentage change in viscosity of the natural fiber potato chip mixture relative to the initial viscosity during the stirring process, and the interfacial bonding strength coefficient is a dimensionless parameter of the bonding force between the natural fiber and the potato chip matrix, which is obtained by measuring the ratio of the interfacial peel force to the theoretical bonding force through tensile testing.

[0019] This invention solves the technical problem of uneven dispersion of natural fibers in potato chip matrix, leading to poor coordination of product taste and nutritional quality, by establishing a two-layer game optimization model and combining multiple technical means such as surfactant pretreatment, ultrasonic dispersion, real-time monitoring, and plasma modification. This invention uses a surfactant solution to pre-wet the natural fibers, effectively improving the wettability of the fiber surface. Combined with ultrasonic dispersion technology and dispersion uniformity index control, it ensures that the fibers achieve an ideal dispersion state in the suspension. Simultaneously, the two-layer game optimization model achieves coordinated optimization of fiber dispersion quality and potato chip taste quality. The upper-layer model aims to maximize fiber dispersion effect, while the lower-layer model aims to maximize potato chip taste quality. The two objective functions interact and achieve dynamic equilibrium through a coupling coefficient. By real-time monitoring of key parameters such as viscosity change rate and interfacial bonding strength coefficient, process parameters are adjusted in a timely manner, and plasma modification is employed to further improve the interfacial bonding performance between the fiber and the matrix. In summary, this invention solves the technical problem mentioned in the background art, where uneven dispersion of natural fibers in potato chip matrix leads to poor coordination of product taste and nutritional quality. Attached Figure Description

[0020] Figure 1 This is a flowchart of the method of the present invention.

[0021] Figure 2 This is a graph showing the effect of different molding temperatures on the interfacial bonding strength coefficient in the embodiments.

[0022] Figure 3 This is a comparison chart of the changes in key quality indicators for five batches in the example. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0024] like Figure 1 The diagram shown is a flowchart of a method for producing naturally fiber-enriched potato chips according to the present invention. This method includes the following steps:

[0025] S01. The natural fiber raw material is pre-dried at 60℃~80℃ for 30 minutes to 60 minutes to remove surface moisture. Then, the natural fiber raw material is crushed into natural fiber segments with a length of 50μm~200μm using mechanical crushing equipment. The natural fiber powder with uniform particle size is obtained by sieving and grading.

[0026] S02. Prepare a surfactant solution with a mass concentration of 0.5% to 2.0%, add the natural fiber powder to the surfactant solution at a mass ratio of 1:3 to 1:5, and disperse it under an ultrasonic frequency of 20kHz to 40kHz for 10 to 30 minutes to obtain a pre-wetted natural fiber suspension.

[0027] S03. Detect the dispersion uniformity index DI of the pre-wetted natural fiber suspension. When the dispersion uniformity index DI < 0.6, increase the ultrasonic dispersion time by 5 to 10 minutes and repeat the detection of the dispersion uniformity index DI. When the dispersion uniformity index DI ≥ 0.6, proceed to the next step.

[0028] S04. The pre-wetted natural fiber suspension is mixed with the potato chip matrix at a mass ratio of 1:8 to 1:15. The optimal stirring parameters are determined by a two-layer game optimization model, which includes an upper-layer model that aims to maximize the fiber dispersion quality and a lower-layer model that aims to maximize the taste quality of the potato chips.

[0029] S05. By coupling the fiber dispersion quality objective function and the potato chip taste quality objective function, determine the optimal stirring speed and optimal stirring time. The fiber dispersion quality objective function takes the stirring speed, stirring time, mixing temperature, mixture density and potato chip taste quality objective function value as input parameters.

[0030] S06. Based on the calculation results of the two-layer game optimization model, a high-speed mixing device is used to mix the mixture at the determined optimal mixing speed for the determined optimal mixing time to form a natural fiber potato chip mixture.

[0031] S07. Monitor the viscosity change rate VR of the natural fiber potato chip mixture in real time. When the viscosity change rate VR > 15%, reduce the stirring speed by 100 rpm to 200 rpm and extend the stirring time by 3 to 8 minutes. When the viscosity change rate VR ≤ 15%, maintain the current stirring parameters and continue processing.

[0032] S08. The natural fiber potato chip mixture is hot-pressed at a molding temperature of 120℃~150℃ and a pressure of 2MPa~4MPa for 3 minutes to 8 minutes to form a semi-finished product of natural fiber-enhanced potato chips. At the same time, the interfacial bonding strength coefficient (IBS) during the molding process is tested.

[0033] S09. Grade the processing according to the interfacial bonding strength coefficient (IBS) value. When the interfacial bonding strength coefficient (IBS) is ≥ 0.8, directly fry the chips. When the interfacial bonding strength coefficient (IBS) is < 0.8, perform plasma modification treatment on the surface of the natural fiber-enhanced potato chip semi-finished product for 30 to 90 seconds before frying. The frying temperature is controlled at 160℃ to 180℃ and the time is 2 to 4 minutes.

[0034] The fiber dispersion quality objective function is used to calculate the maximization of the dispersion effect of natural fibers in the potato chip matrix. This objective function is represented by an empirical function, and its mathematical expression is as follows: The inputs include stirring speed ω and stirring time. Mixing temperature Mixture density And the objective function of potato chip taste quality in the lower-level model The output is the fiber dispersion quality evaluation value.

[0035] The objective function for the taste quality of potato chips is used to calculate the maximization of the comprehensive evaluation of crispness and nutritional quality. This objective function is represented by an empirical function, and its mathematical expression is as follows: The inputs include stirring speed ω and stirring time. Mixing temperature Mixture density And the fiber dispersion quality objective function of the upper-level model The output is the taste quality evaluation value of the potato chips.

[0036] The stirring speed ω is derived from the speed regulation system of the high-speed stirring equipment and is used to determine the optimal stirring parameters in step S06.

[0037] The stirring time The time control system derived from the stirring process is used to determine the stirring duration in step S06.

[0038] The mixing temperature Real-time monitoring data from temperature sensors is used for temperature range control within constraints.

[0039] The density of the mixture Measurement results from an online density meter are used to evaluate the mixing effect and adjust subsequent process parameters.

[0040] The constraints of the upper-level model are: 800≤ω≤1200, 10≤ ≤30, 20≤ ≤40, 1200≤ ≤1800.

[0041] The constraints of the lower-level model are: crispness index CR ≥ 0.75, nutrient retention rate NR ≥ 85%, and fiber uniformity FU ≥ 0.9. and is the coupling coefficient.

[0042] The dispersion uniformity index DI is a quantitative indicator of the uniformity of natural fiber distribution in a suspension. It is calculated by observing the ratio of the number of natural fiber aggregates per unit area to the total number of natural fibers using an optical microscope. The larger the value, the more uniform the dispersion.

[0043] The viscosity change rate VR is the percentage change in viscosity of the natural fiber potato chip mixture relative to its initial viscosity during the mixing process, reflecting the degree of interaction between the natural fiber and the potato chip matrix.

[0044] The interfacial bonding strength coefficient (IBS) is a dimensionless parameter of the bonding force between natural fibers and potato chip matrix, obtained by measuring the ratio of interfacial peel force to theoretical bonding force through tensile testing.

[0045] The plasma modification treatment is a technique that uses low-temperature plasma to chemically modify the surface of materials, thereby increasing surface polarity and bonding ability by generating active groups.

[0046] The two-layer game optimization model is a mathematical optimization model in which two decision-making entities at different levels compete with each other to find the optimal solution. The upper level pursues the maximization of fiber dispersion quality, while the lower level pursues the maximization of potato chip taste quality. Coordination optimization between the two objectives is achieved through coupling terms.

[0047] The coupling coefficient is a parameter that connects the upper and lower objective functions, reflecting the strength of the mutual influence between the two optimization objectives.

[0048] The crispness index CR of potato chips is a quantitative parameter for the crispness of potato chips, which is obtained by measuring the ratio of the breaking force of potato chips to that of standard potato chips using a texture analyzer.

[0049] The nutrient retention rate (NR) is the percentage of nutrients retained during processing, calculated by comparing the vitamin and dietary fiber content before and after processing.

[0050] The fiber uniformity FU is a dimensionless index of the uniformity of natural fiber distribution in the finished potato chip product, which is calculated by observing the ratio of the standard deviation to the average value of the fiber distribution density using scanning electron microscopy.

[0051] The specific implementation methods of the above steps are described in detail below.

[0052] The specific implementation of step S01 involves first placing the natural fiber raw material in a constant temperature drying oven and pre-drying it within a temperature range of 65℃ to 75℃. A hot air circulation system is used to maintain temperature uniformity, and the drying time is controlled between 40 and 50 minutes. This process is based on the principle of moisture gradient diffusion, allowing free water molecules on the fiber surface to be gradually removed under temperature-driven conditions, avoiding damage to the fiber structure from high temperatures. After pre-drying, a high-speed shear crusher is used to mechanically crush the natural fiber. The crushing speed is set to 8000 rpm to 12000 rpm, utilizing the synergistic effect of shearing and impact forces to cut the long fibers to the target size. During the crushing process, the feed rate is controlled at 50 kg / h to 80 kg / h to ensure uniform crushing effect. The crushed fiber is then graded using a vibrating sieve system with a multi-layer sieve structure. The sieve aperture size decreases progressively from 200 μm to 50 μm, and the sieve efficiency is controlled by adjusting the vibration frequency. Finally, a natural fiber powder with a uniform particle size distribution is obtained. The purpose of this step is to provide fiber raw materials of suitable size for subsequent dispersion processing, reducing the risk of agglomeration and improving dispersion uniformity.

[0053] The specific implementation of step S02 involves using a nonionic surfactant to prepare the dispersion medium. The surfactant mass concentration is controlled within the optimal range of 1.0% to 1.5%. Based on the principle of reducing surface tension, surfactant molecules form a directional adsorption layer on the fiber surface, reducing the solid-liquid interfacial tension and promoting the wetting and dispersion of the fibers in the liquid phase. Pretreated natural fiber powder is added to the surfactant solution at a mass ratio of 1:4, and pre-dispersion is performed using an ultrasonic dispersion device. The ultrasonic frequency is set within the range of 25kHz to 35kHz. Based on the principle of ultrasonic cavitation, ultrasound generates alternating compression and rarefaction waves in the liquid, forming the growth and instantaneous rupture of microbubbles. The resulting high-energy shock waves and microjets effectively break the van der Waals forces and electrostatic attraction between fibers, achieving the dissociation and dispersion of the fiber bundles. The ultrasonic treatment time is controlled within 15 to 25 minutes. During the treatment, a circulating cooling system maintains the solution temperature within the range of 25℃ to 30℃ to prevent excessive temperature from causing a decline in surfactant performance. The purpose of this step is to obtain a well-dispersed natural fiber suspension, providing a basis for subsequent dispersion uniformity testing and optimization.

[0054] The specific implementation of step S03 involves using optical microscopy imaging analysis technology to quantitatively evaluate the dispersion uniformity of the pre-wetted natural fiber suspension. Based on image recognition and statistical analysis principles, a digital image processing algorithm is used to identify and count the number of fiber aggregates and monodisperse fibers within a unit field of view. During the detection process, a sample volume of 0.1 mL of suspension is dropped onto a glass slide and observed using a 10x objective lens. Five random fields of view are selected for statistical analysis, and the dispersion uniformity index (DI) is calculated. When the detection result shows that the DI value is less than the critical threshold of 0.6, it indicates that the fiber dispersion effect is not ideal, and the ultrasonic dispersion time needs to be extended by 5 to 10 minutes for supplementary treatment. This process is based on the energy accumulation effect; the increased ultrasonic energy can further break up the remaining fiber aggregates and improve the dispersion uniformity. The dispersion uniformity test is repeated until the DI value reaches the qualified standard of 0.6 or above. The purpose of this step is to ensure that the natural fibers are fully dispersed in the suspension, creating favorable conditions for subsequent uniform mixing with the potato chip matrix.

[0055] The specific implementation of step S04 involves mixing the qualified pre-wetted natural fiber suspension with the potato chip matrix at a mass ratio of 1:10 to 1:12. A multi-objective optimization model is constructed based on a two-layer game theory to solve for the optimal mixing parameters. The upper-layer model aims to maximize fiber dispersion quality, using a fiber dispersion quality objective function as the evaluation criterion for the upper-layer decision variables. This function comprehensively considers the promoting effect of stirring speed on fiber shear dispersion, the influence of stirring time on dispersion sufficiency, the regulating effect of mixing temperature on system viscosity and dispersion effect, and the influence of mixture density on mass transfer efficiency. The lower-layer model aims to maximize the taste quality of the potato chips, using a potato chip taste quality objective function to evaluate the comprehensive impact of mixing parameters on the crispness and nutritional quality of the final product. The two-layer game model uses a coupling coefficient... and The goal is to establish a correlation between the objective functions of the upper and lower layers, forming a coordinated optimization mechanism to avoid local optima caused by single-objective optimization. The solution process employs an iterative algorithm, gradually converging to the Stackelberg equilibrium solution through alternating solutions and information transfer between the upper and lower models. This step ensures both fiber dispersion and potato chip quality requirements, achieving a globally optimal configuration of process parameters.

[0056] The specific implementation of step S05 is to determine the optimal stirring process parameters based on the mathematical solution process of the two-layer game optimization model, and obtain the coordinated balance point between fiber dispersion quality and potato chip taste quality through coupled calculation. The fiber dispersion quality objective function takes stirring speed, stirring time, mixing temperature, mixture density, and potato chip taste quality objective function value as input parameters, and outputs a fiber dispersion quality evaluation value. This function uses a logarithmic function to describe the diminishing marginal effect of stirring speed, a square root function to reflect the cumulative effect of stirring time, and an exponential function to characterize the influence of density ratio on dispersion effect. The potato chip taste quality objective function takes the same process parameters and fiber dispersion quality objective function value as input, and outputs a potato chip taste quality evaluation value. This function uses a power function to describe the nonlinear influence of stirring speed on brittleness, and a natural logarithmic function to characterize the effect of density parameter. The upper-level model constraints limit the stirring speed to within the range of 800 rpm to 1200 rpm, the stirring time to within the range of 10 minutes to 30 minutes, the mixing temperature to within the range of 20℃ to 40℃, and the mixture density to within 1200 kg / m³. ~1800kg / Within the specified range, the lower-level model constraints require that the potato chip crispness index be no less than 0.75, the nutrient retention rate be no less than 85%, and the fiber uniformity be no less than 0.9. The purpose of this step is to determine the optimal combination of process parameters that takes into account multiple performance indicators through mathematical optimization theory.

[0057] The specific implementation of step S06 involves preparing the natural fiber potato chip mixture using a high-speed mixing device with optimal parameters calculated according to a two-layer game optimization model. The mixing device employs a planetary mixer with variable frequency speed control and a multi-layer impeller structure. Based on the principles of shear flow and convection mass transfer, it achieves uniform mixing of the fiber and the potato chip matrix. The mixing speed is precisely controlled within the range determined by the optimization model, and a servo motor drive system ensures speed stability. The mixing time is strictly executed according to the calculation results to avoid over-mixing leading to damage to the potato chip matrix structure or under-mixing causing uneven dispersion. During the mixing process, a multi-point temperature monitoring system tracks the temperature changes of the mixture in real time. The temperature is maintained within the set range by adjusting the cooling jacket or heating system, controlling the thermodynamic state of the system based on the principle of heat transfer to ensure the stability of fiber activity and potato chip matrix performance. The impeller is designed as a combination of a propeller and a flat impeller. The propeller is responsible for axial circulation mixing, while the flat impeller is responsible for radial shear dispersion. The synergistic cooperation of these two mechanisms achieves a three-dimensional mixing effect. The purpose of this step is to fully and uniformly disperse the pretreated natural fibers into the potato chip matrix, forming a mixture with a uniform structure.

[0058] The specific implementation of step S07 involves real-time monitoring of the rheological properties of the natural fiber potato chip mixture using an online viscometer. Process control is based on the principle that viscosity changes reflect the degree of interaction between the fiber and the potato chip matrix. Viscosity is measured using a rotary viscometer, which measures the change in the rotor's rotational resistance within the mixture and calculates the percentage change relative to the initial viscosity to obtain the viscosity change rate (VR). When the VR value exceeds the control threshold of 15%, it indicates that the interaction between the fiber and the matrix in the system is too strong, potentially leading to excessive thickening or structural damage. In this case, the stirring speed needs to be reduced by 100-200 rpm, and the stirring time extended by 3-8 minutes for compensation. Based on fluid mechanics principles, reducing the shear rate can slow down the structuring of the system, and extending the stirring time helps to complete the mixing process under mild conditions. When the VR value is controlled within 15%, it indicates good mixing and a stable system. The original parameters are then continued. This control strategy is based on feedback control theory, achieving adaptive optimization of the process through real-time monitoring and dynamic adjustment. The purpose of this step is to ensure a coordinated balance between the fiber dispersion effect and the system's rheological properties during mixing, avoiding the adverse effects of over- or under-mixing on product quality.

[0059] The specific implementation of step S08 involves using hot pressing molding technology to process the natural fiber potato chip mixture into a semi-finished product. This achieves interfacial bonding between the fibers and the potato chip matrix based on thermodynamics and material forming principles. The hot pressing equipment uses a hydraulic system to provide the molding pressure, controlled within an optimized range of 2.5MPa to 3.5MPa. Precise control is achieved through pressure sensors and proportional valves. The molding temperature is set within the range of 130℃ to 140℃, using electric heating and equipped with a closed-loop temperature control system to ensure temperature stability. During the molding process, the potato chip matrix undergoes plastic deformation under the combined action of temperature and pressure. The natural fibers embed into the matrix structure to form a reinforcing phase. Based on composite material molding theory, suitable temperature promotes matrix softening and interfacial wetting, while appropriate pressure ensures close contact and mechanical interlocking between the fibers and the matrix. The molding time is controlled within the range of 5 to 6 minutes to avoid insufficient molding due to too short a time or heat-sensitive damage to nutrients due to too long a time. During the molding process, an interface bonding strength testing system is used to monitor the bonding effect between the fiber and the matrix. The interfacial peel force is measured by micro tensile testing, and the interfacial bonding strength coefficient (IBS) value is calculated. The purpose of this step is to achieve the integrated bonding of natural fiber and potato chip matrix through hot pressing molding, laying the structural foundation for subsequent surface treatment and final molding.

[0060] The specific implementation of step S09 involves a graded treatment strategy based on the interfacial bonding strength coefficient (IBS) value, optimizing the bonding performance between the fiber and the matrix based on interfacial chemistry and surface modification principles. When the IBS value reaches an excellent level of 0.8 or higher, it indicates that a good interfacial bond has been formed between the fiber and the potato chip matrix, allowing direct entry into the frying process. The frying temperature is controlled within a suitable range of 165℃ to 175℃, and the time is controlled within 2.5 minutes to 3.5 minutes. The frying process is controlled based on heat and mass transfer theory to ensure that the potato chip surface forms a crispy structure while maintaining the stability of the internal fiber distribution. When the IBS value is below the standard threshold of 0.8, plasma modification treatment is required on the surface of the semi-finished product. A low-temperature plasma generator is used to generate oxygen-containing active groups, and the treatment time is controlled within the range of 45 seconds to 75 seconds. Based on the principle of plasma chemistry, active oxygen ions react chemically with the fiber and matrix surfaces, introducing polar functional groups on the surface, increasing surface energy and wettability, and enhancing interfacial bonding ability. The plasma treatment uses radio frequency discharge at a frequency of 13.56MHz, with the discharge power controlled within the range of 100W to 200W. The treatment atmosphere is a mixture of air and oxygen, with the oxygen content controlled within the range of 10% to 20%. The purpose of this step is to compensate for the defects of insufficient interfacial bonding through surface chemical modification technology, ensuring that the final product has excellent structural integrity and taste quality.

[0061] It should be noted that the key technical ideas of this invention are mainly reflected in the following three aspects. First, the fiber pre-dispersion technology based on ultrasonic cavitation effect. By precisely controlling the ultrasonic frequency and processing time, the high-energy shock wave generated by the instantaneous rupture of cavitation bubbles effectively breaks down fiber agglomerates. Compared with traditional mechanical stirring and dispersion methods, this technology can achieve complete dissociation of fiber bundles at the microscale, avoiding damage to the fiber structure caused by high-intensity mechanical action, while significantly improving dispersion efficiency and uniformity, providing stable fiber raw materials for subsequent processes. Second, the process parameter coordination and control technology of the two-layer game optimization model. This technology takes fiber dispersion quality and potato chip taste quality as two interrelated optimization objectives, and achieves multi-objective coordinated optimization through the upper and lower layer game mechanism. Compared with traditional single-objective optimization or empirical parameter tuning methods, this technology can find the global optimal solution in a complex multivariate coupled system, avoiding the overall performance loss caused by local optimization, realizing the scientific configuration and precise control of process parameters, and significantly improving the stability and consistency of product quality. Thirdly, there is a graded processing technology based on interfacial bonding strength. By monitoring the interfacial bonding effect between the fiber and the potato chip matrix in real time, plasma surface modification technology is used to target and improve semi-finished products with insufficient bonding strength. Compared with the traditional uniform processing mode, this technology achieves personalized quality control, avoiding over-processing of qualified products while ensuring effective improvement of unqualified products, thus improving resource utilization efficiency and product qualification rate. The synergistic effect of these three key technological ideas forms a complete quality control chain, achieving precise control throughout the entire process from raw material pretreatment and process optimization to quality control. Compared with existing extensive processing methods, this technology system can achieve perfect integration with the potato chip matrix while ensuring the functional characteristics of natural fibers, thus improving the nutritional value of the product and maintaining good taste quality, providing technical support for the large-scale production of functional snack foods.

[0062] It should be noted that in the traditional process of preparing fiber-reinforced potato chips, the natural fiber, as a hydrophilic material, has an inherent incompatibility with the hydrophobic potato chip matrix. The lack of effective chemical bonding and physical binding mechanisms between the two phases leads to weak points at the interface, making them prone to defects such as interfacial delamination and structural loosening under molding pressure and high frying temperatures, ultimately affecting the product's mechanical strength and shelf-life stability. This invention introduces the interfacial bonding strength coefficient as a quantitative evaluation index and establishes a method for detecting interfacial bonding force based on tensile testing. When the interfacial bonding strength coefficient is lower than a set threshold, a low-temperature plasma modification treatment is used to chemically modify the surface of the potato chip semi-finished product. High-energy particles in the plasma can generate a large number of active groups such as hydroxyl, carbonyl, and amino groups on the fiber and matrix surfaces. These active groups significantly enhance the interfacial bonding force between the two phases through multiple mechanisms such as hydrogen bonding, van der Waals forces, and chemical bonding. Simultaneously, plasma treatment can also improve surface roughness and increase surface energy, further promoting tight interfacial bonding and ensuring that the final product has excellent structural integrity and long-term stability. Traditional potato chip manufacturing processes often rely on experience-based adjustments and single-point control, lacking real-time monitoring and dynamic adjustment mechanisms for key parameters. Particularly during fiber addition, even minor changes in parameters such as stirring speed, temperature, and time can significantly impact the final product quality, leading to large batch-to-batch performance fluctuations and hindering stable industrial production. This invention establishes a closed-loop control system based on real-time monitoring of multiple parameters. It monitors the density changes of the mixture using an online density meter, tracks the mixing temperature in real time using a temperature sensor, and continuously measures the viscosity change rate of the mixture using a viscometer. This forms a comprehensive monitoring network covering physical, chemical, and rheological properties. When any parameter deviates from the ideal range, the system automatically adjusts the corresponding process parameters according to preset control logic, such as reducing stirring speed, extending processing time, or adjusting temperature. This ensures that each batch of product is prepared under optimal process conditions, significantly improving product quality consistency and production process controllability.

[0063] Specifically, the principle of this invention is as follows: This invention solves the technical problem of uneven dispersion of natural fibers in potato chip matrix, leading to poor coordination of product taste and nutritional quality. Its fundamental principle lies in achieving a unity of fiber dispersion quality and product quality through a multi-level dispersion control system and a dual-objective coordinated optimization mechanism. First, surfactant pretreatment technology reduces fiber surface tension and improves wetting properties, laying the foundation for subsequent uniform dispersion. Ultrasonic dispersion technology utilizes cavitation effects to break up fiber agglomeration structures, combined with quantitative control of the dispersion uniformity index, ensuring that the fibers reach a preset dispersion level in the suspension. Second, the core of the dual-level game optimization model lies in decomposing the complex multi-objective optimization problem into two interrelated single-objective sub-problems. The upper-level model aims to maximize fiber dispersion quality by optimizing parameters such as stirring speed and stirring time to improve the uniformity of fiber distribution in the matrix. The lower-level model aims to maximize the taste and quality of potato chips by balancing indicators such as the crispness index and nutrient retention rate to ensure the product's edible quality. The two objective functions exchange information and mutually constrain each other through coupling terms, forming a dynamically balanced optimal solution. Furthermore, the real-time monitoring system reflects the degree of interaction between the fiber and the matrix through viscosity change rate and assesses the bonding effect between the two phases through interfacial bonding strength coefficient, providing a scientific basis for the dynamic adjustment of process parameters. When the monitored parameters exceed the ideal range, the system automatically adjusts the stirring parameters or initiates plasma modification treatment to further improve interfacial bonding performance. Finally, plasma modification technology significantly improves the chemical compatibility and physical bonding force between the fiber and the matrix by generating active groups on the material surface, thereby eliminating interfacial defects at the microscopic level and achieving stable fiber dispersion and excellent product performance.

[0064] The following provides a specific embodiment 1 of the present invention, and the specific implementation of each step in this embodiment 1 is described in detail below.

[0065] In this embodiment, the specific implementation of steps S01-S02 is the same as described above, and will not be repeated in detail here.

[0066] The specific implementation of step S03 is to quantitatively evaluate the dispersion uniformity of the pre-wetted natural fiber suspension using optical microscopy imaging analysis technology. The formula for calculating the dispersion uniformity index DI is as follows: In the formula, The dispersion uniformity index is a dimensionless parameter with a value range of 0 to 1. The number of natural fiber aggregates per unit area, expressed in units of [number] / [unit]. ; The total number of natural fibers per unit area, expressed in units of [number] fibers per [area]. The parameter acquisition method is as follows: and All samples were obtained experimentally, including: Step 1: observing a 0.1 mL suspension sample using a 10x objective lens; Step 2: acquiring images from five randomly selected fields of view; Step 3: identifying and counting the number of fiber aggregates and monodisperse fibers using digital image processing algorithms; and Step 4: calculating the average number per unit area. If necessary, increase the ultrasonic dispersion time by 5-10 minutes and repeat the test until... .

[0067] The specific implementation of step S04 is to construct a multi-objective optimization model based on two-level game theory, where the decision variables of the upper-level model are... The decision variables of the lower-level model are The mathematical expression for the two-level game optimization model is: ; In the formula, The objective function for fiber dispersion quality; The objective function for the taste quality of potato chips; This is the optimal solution for the lower-level model; This is the vector of upper-level decision variables; This is the vector of lower-level decision variables.

[0068] The specific implementation of step S05 involves determining the optimal stirring parameters through coupled calculations. The mathematical expression for the fiber dispersion quality objective function is as follows: The mathematical expression for the objective function of potato chip taste quality is: In the formula, The stirring speed is measured in rpm and ranges from 800 to 1200. This refers to the stirring time, expressed in minutes, ranging from 10 to 30. The mixing temperature is expressed in °C and ranges from 20 to 40. This refers to the density of the mixture, in units of... The range is 1200 to 1800; For reference density, the value is 1000. ; These are the coefficients of the upper-level model, obtained through experimental fitting, with default values ​​of 0.8, 0.6, 0.3, and 0.5 respectively; These are the coefficients of the lower-level model, obtained through experimental fitting, with default values ​​of 0.4, 0.7, 0.2, and 0.9 respectively; and The coupling coefficient ranges from 0.1 to 0.3.

[0069] The specific implementation method of step S06 is the same as described above, and will not be repeated in detail here.

[0070] The specific implementation of step S07 involves monitoring the rheological properties of the mixture using an online viscometer. The formula for calculating the viscosity change rate VR is as follows: In the formula, The viscosity change rate is expressed in % (%). The dynamic viscosity at time t, in units of ; Initial dynamic viscosity, in units of The parameter acquisition method is as follows: and All measurements were taken using a rotational viscometer to measure the change in rotational resistance of the rotor in the mixture. The formula for adjusting the stirring speed is: In the formula, The adjusted stirring speed is expressed in rpm. This is the original stirring speed, in rpm; This is the speed adjustment amount, ranging from 100 to 200 rpm.

[0071] The specific implementation of step S08 is to prepare a semi-finished product using hot pressing molding technology. The formula for calculating the interfacial bonding strength coefficient (IBS) is as follows: In the formula, The interfacial bonding strength coefficient is a dimensionless parameter. The actual interfacial peel force is expressed in N and is determined by a micro tensile test. The theoretical bonding force, expressed in N, is calculated based on interfacial chemistry theory. The calculation formula is as follows: In the formula, Interfacial tension, unit: ; The interface contact area is expressed in units of... ; The wetting angle is expressed in degrees.

[0072] The specific implementation of step S09 is to implement a graded processing strategy based on the IBS value, when... At that time, it is directly deep-fried; when When plasma modification treatment is performed, the formula for the change in surface energy after plasma treatment is: In the formula, The surface energy after treatment, in units of ; The initial surface energy is expressed in units of . ; The plasma modification efficiency coefficient is expressed in units of... The range is 0.05 to 0.15; Plasma power, measured in W, ranging from 100 to 200; The plasma treatment time is expressed in seconds and ranges from 45 to 75 seconds.

[0073] The principles and effects of each formula are explained below. The Dispersion Uniformity Index (DI) calculation formula is based on statistical principles. By quantifying the ratio of aggregates to total fiber quantity, it achieves a quantitative evaluation of fiber dispersion. Compared to traditional subjective judgment methods, this formula provides an objective and accurate standard for evaluating dispersion quality, significantly improving the precision and reproducibility of process control. The two-layer game optimization model is based on game theory and multi-objective optimization theory. Through the interaction and information transmission between the upper and lower layers of the model, it achieves a coordinated balance between fiber dispersion quality and potato chip taste quality, avoiding the local optimum problem caused by single-objective optimization. Compared to traditional empirical parameter tuning methods, this model can systematically determine the globally optimal combination of process parameters.

[0074] ;

[0075] The objective function for fiber dispersion quality adopts a polynomial composite form, which comprehensively considers the logarithmic effect of stirring speed, the square root effect of stirring time, the linear effect of temperature, and the exponential effect of density. Through coupling terms, it realizes information interaction with the lower-level model. This function can accurately describe the nonlinear influence of each process parameter on the fiber dispersion effect.

[0076] ;

[0077] The objective function for potato chip taste quality uses a combination of power and logarithmic functions to reflect the comprehensive effect of stirring parameters on the crispness and nutritional quality of potato chips. Through coupling with the upper-level model, bidirectional optimization is achieved. This function effectively balances the relationship between process efficiency and product quality.

[0078] ;

[0079] The formula for calculating the crispness index of potato chips is based on the principles of materials mechanics. It evaluates the crispness of potato chips by comparing the measured fracture force with the standard value. This formula provides a quantitative evaluation standard for the taste quality of the product.

[0080] ;

[0081] The nutrient retention rate formula is based on the principles of nutritional evaluation. It assesses the impact of the process on nutritional value by comparing the changes in nutrient content before and after processing. This formula ensures that the product maintains its nutritional quality while achieving a good taste.

[0082] ;

[0083] The fiber uniformity formula, based on statistical analysis principles, evaluates dispersion uniformity through the coefficient of variation of fiber distribution density, providing an objective quantitative indicator of fiber distribution in potato chips. The viscosity change rate (VR) formula, based on rheological principles, reflects the degree of interaction between fibers and the matrix by monitoring the relative change in dynamic viscosity, providing a quantitative basis for real-time process control. Compared to traditional qualitative observation methods, this formula achieves precise control of the mixing process. The interfacial bonding strength coefficient (IBS) formula, based on materials mechanics and interfacial chemistry theories, evaluates the interfacial bonding effect through the ratio of actual peel force to theoretical bonding force, providing a scientific basis for product quality assessment and post-processing selection.

[0084] ;

[0085] The theoretical bonding force formula, based on the Young-Dupre equation and interfacial thermodynamics, calculates the theoretical maximum bonding force by multiplying interfacial tension, contact area, and wetting angle. This formula establishes a quantitative relationship between interfacial physicochemical parameters and bonding performance. The formula for surface energy change after plasma treatment, based on surface physicochemical principles, establishes a quantitative relationship between treatment parameters and surface performance improvement. This formula guides parameter optimization in plasma modification processes, significantly improving the controllability and effectiveness of interfacial bonding performance improvement.

[0086] To better understand and implement this invention, a specific application scenario of the invention is provided below as Example 2: The technical team first pre-treated the natural fiber raw materials. 500g of dietary fiber raw material was placed in a constant temperature drying oven and pre-dried at 72℃ for 45 minutes to effectively remove moisture adhering to the fiber surface. The moisture content of the dried fiber raw material decreased from the initial 12.3% to 2.8%. Subsequently, a high-speed mechanical pulverizer was used to pulverize the dried dietary fiber. The pulverizing speed was set to 8000rpm, and the pulverizing time was 15 minutes, obtaining uniform fiber segments with a length of 120μm. After sieving through a 200-mesh sieve, 380g of natural fiber powder with a uniform particle size distribution was obtained, achieving a powder yield of 76%.

[0087] Next, a surfactant solution was prepared and a pre-wetted fiber suspension was constructed. The technical team selected sodium dodecyl sulfate as the surfactant, preparing 1500 mL of a 1.2% (w / w) solution. 380 g of natural fiber powder was added to the surfactant solution at a mass ratio of 1:4, and dispersed under ultrasonic waves at 30 kHz for 20 minutes. The ultrasonic power was set to 400 W, and the solution temperature was controlled within the range of 25℃ to 30℃ during the treatment. After dispersion, 1880 mL of a uniform pre-wetted natural fiber suspension was obtained.

[0088] After dispersion treatment, the technical team used an optical microscope to detect the dispersion uniformity index (DI) of the pre-wetted natural fiber suspension. By observing the distribution of fiber aggregates per unit area, the initial dispersion uniformity index (DI) was calculated to be 0.52, which did not meet the standard requirement of 0.6. Therefore, the ultrasonic dispersion time was increased by 8 minutes, and after retesting, the dispersion uniformity index (DI) improved to 0.67, meeting the process requirements. Table 1 shows the changes in dispersion uniformity index corresponding to different ultrasonic treatment times.

[0089] Table 1. Effect of ultrasonic treatment time on dispersion uniformity index

[0090]

[0091] The pre-moistened fiber suspension was then mixed with the potato chip matrix. The technical team used 18 kg of potato chip matrix prepared from potato starch, corn starch, and vegetable oil at a mass ratio of 5:3:2, and mixed it with 1880 mL of pre-moistened fiber suspension at a mass ratio of 1:10. A two-layer game optimization model was used to determine the optimal mixing parameters. The upper-layer model aimed to maximize fiber dispersion mass, while the lower-layer model aimed to maximize the taste and quality of the potato chips.

[0092] Through fiber dispersion quality objective function Objective function for potato chip taste quality The coupled calculations determine the optimal stirring speed and optimal stirring time. Under the constraints 800≤ω≤1200, 10≤ ≤30、20≤ ≤40, 1200≤ At temperatures ≤1800, after multiple rounds of iterative calculations, the optimal stirring speed ω was determined to be 960 rpm, and the optimal stirring time was determined to be... It takes 18 minutes. The mixing temperature at this point... The temperature is 32℃, and the density of the mixture is... 1450 Coupling coefficient Set to 0.35. Setting it to 0.42 achieves effective coordination between the two objective functions.

[0093] Based on the calculation results of a two-level game optimization model, the technical team used a high-speed mixer to stir the mixture at 960 rpm for 18 minutes to form a uniform natural fiber potato chip mixture. The viscosity change rate (VR) of the mixture was monitored in real time during the stirring process; the initial viscosity was 2.8. After stirring for 10 minutes, the viscosity increased to 3.1. The viscosity change rate (VR) was 10.7%, which is less than the control standard of 15%, so the current stirring parameters were maintained for further processing. After stirring, the mixture was a uniform pale yellow color with good fiber distribution.

[0094] After the mixture was prepared, the technical team hot-pressed it at a molding temperature of 135℃ and a pressure of 3MPa for 6 minutes to form a 2.5mm thick semi-finished product of natural fiber-enriched potato chips. During the molding process, the interfacial bonding strength coefficient (IBS) was monitored in real time through tensile testing. The measured interfacial peel force was 156N, the theoretical bonding force was 195N, and the calculated IBS was 0.80, which just meets the standard for direct frying. Figure 2 As shown, the interfacial bonding strength coefficient changes under different molding temperatures. As the temperature increases, the interfacial bonding strength first increases and then decreases.

[0095] The hot-pressed potato chip semi-finished product has a smooth surface and evenly distributed fibers. The technical team then directly deep-fries the chips at 170℃ for 3 minutes. During frying, the semi-finished potato chips expand 1.8 times in volume, forming a golden-brown, crispy outer layer. Table 2 shows the effect of different frying parameters on the quality of the potato chips.

[0096] Table 2. Effects of frying parameters on potato chip quality

[0097]

[0098] After frying, the technical team conducted quality testing on the finished potato chips. The crispness index (CR) reached 0.82, the nutrient retention rate (NR) was 87.6%, and the fiber uniformity (FU) was 0.93, all meeting the requirements of the lower-level model constraints. The natural fiber content in the finished potato chips was 15.2%, more than 12 times higher than that of traditional potato chips. The fiber was evenly distributed in the chip matrix, forming a good interfacial bond with the starch matrix, maintaining the original crispy texture of the chips.

[0099] To further verify process stability, the technical team prepared five batches of products consecutively, monitoring fluctuations in key process parameters. For example... Figure 3 As shown, the trends of dispersion uniformity index (DI), interfacial bonding strength coefficient (IBS), and potato chip crispness index (CR) are observed across five batches. All indicators fluctuate within a reasonable range, indicating good process reproducibility. The small differences in product quality between batches demonstrate the good stability and controllability of the process.

[0100] Throughout the production process, the technical team rigorously controlled all process parameters to ensure the effective integration of natural fibers and the potato chip matrix. Optimizing ultrasonic dispersion conditions significantly improved the uniformity of fiber dispersion in the suspension. The application of a two-layer game optimization model achieved coordinated optimization of fiber dispersion quality and potato chip taste quality, avoiding quality deviations that might result from single-objective optimization. Real-time monitoring of viscosity change rate and interfacial bonding strength coefficient ensured quality control during the mixing and molding processes.

[0101] This natural fiber-enhanced potato chip manufacturing process represents a significant technological advancement over traditional methods. First, by employing surfactant pretreatment and ultrasonic dispersion technology, the problem of uneven dispersion of natural fibers in the food matrix is ​​solved, achieving uniform fiber distribution. Second, the introduction of a two-layer game-theoretic optimization model overcomes the limitations of traditional single-objective optimization, achieving dual optimization of fiber functionality and product taste through coupled calculation of upper and lower-level objective functions. Third, the application of real-time monitoring technology improves the precision control of the production process, ensuring product quality stability through dynamic adjustment of key parameters such as dispersion uniformity index, viscosity change rate, and interfacial bonding strength coefficient. Finally, the selective application of plasma modification technology provides an effective remedy for products with insufficient interfacial bonding strength, improving production flexibility and product qualification rate. The organic combination of these technological innovations allows natural fibers to significantly enhance the nutritional value and functionality of potato chips while maintaining their original taste characteristics, laying a solid technological foundation for the industrial-scale production of functional potato chip products.

[0102] It should be noted that the variables involved in this invention are explained in detail in Table 3 below.

[0103] Table 3. Variable Explanation Table

[0104]

[0105] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for producing potato chips with natural fiber, characterized in that, The natural fiber raw material is pre-dried at a temperature to remove surface moisture, and then the natural fiber raw material is crushed into natural fiber segments using mechanical crushing equipment. After sieving and grading, a natural fiber powder with uniform particle size is obtained. A surfactant solution is prepared, and the natural fiber powder is added to the surfactant solution according to the mass ratio. The mixture is then dispersed under ultrasonic frequency to obtain a pre-wetted natural fiber suspension. The dispersion uniformity index of the pre-wetted natural fiber suspension was detected. The pre-wetted natural fiber suspension was mixed with potato chip matrix at a certain mass ratio. The optimal stirring parameters were determined using a two-layer game optimization model, which included an upper-layer model aimed at maximizing fiber dispersion quality and a lower-layer model aimed at maximizing potato chip taste quality. The optimal stirring speed and optimal stirring time were determined by coupling the fiber dispersion quality objective function and the potato chip taste quality objective function. Based on the calculation results of the two-layer game optimization model, a high-speed stirring device was used to stir at the determined optimal stirring speed and for the determined optimal stirring time to form a natural fiber potato chip mixture. The viscosity change rate of the natural fiber potato chip mixture was monitored in real time. The natural fiber potato chip mixture was hot-pressed under molding temperature and pressure conditions to form a semi-finished product of natural fiber-enriched potato chips. The interfacial bonding strength coefficient during the molding process was detected. The interfacial bonding strength coefficient value was used for grading. The surface of the semi-finished product of natural fiber-enriched potato chips was subjected to plasma modification treatment before frying.

2. The method for producing potato chips with natural fiber according to claim 1, characterized in that, The pre-drying process involves pre-drying the natural fiber raw material at a temperature of 60°C to 80°C for 30 to 60 minutes to remove surface moisture. Then, the natural fiber raw material is pulverized into natural fiber segments with a length of 50 μm to 200 μm using mechanical pulverizing equipment, and then sieved and graded to obtain natural fiber powder with uniform particle size.

3. The method for producing potato chips with natural fiber according to claim 2, characterized in that, The steps to obtain the pre-wetted natural fiber suspension are as follows: prepare a surfactant solution with a mass concentration of 0.5% to 2.0%, add natural fiber powder to the surfactant solution at a mass ratio of 1:3 to 1:5, and disperse the powder under an ultrasonic frequency of 20kHz to 40kHz for 10 to 30 minutes to obtain the pre-wetted natural fiber suspension.

4. The method for producing potato chips with natural fiber according to claim 3, characterized in that, The steps for testing the dispersion uniformity index of the pre-wetted natural fiber suspension are as follows: when the dispersion uniformity index is less than 0.6, increase the ultrasonic dispersion time by 5 to 10 minutes and repeat the detection of the dispersion uniformity index; when the dispersion uniformity index is greater than or equal to 0.6, proceed to the next step.

5. The method for producing potato chips with natural fiber according to claim 4, characterized in that, The step of mixing the pre-moistened natural fiber suspension with the potato chip matrix at a mass ratio is as follows: the pre-moistened natural fiber suspension and the potato chip matrix are mixed at a mass ratio of 1:8 to 1:15, and the optimal mixing parameters are determined by a two-layer game optimization model.

6. The method for producing potato chips with natural fiber according to claim 5, characterized in that, The fiber dispersion quality objective function is used to calculate the maximization of the dispersion effect of natural fibers in potato chip matrix. The inputs include stirring speed, stirring time, mixing temperature, mixture density, and potato chip taste quality objective function. The output is the fiber dispersion quality evaluation value.

7. The method for producing potato chips with natural fiber according to claim 6, characterized in that, The potato chip taste quality objective function is used to calculate the maximum comprehensive evaluation of potato chip crispness and nutritional quality. The inputs include stirring speed, stirring time, mixing temperature, mixture density, and fiber dispersion quality objective function. The output is the potato chip taste quality evaluation value.

8. The method for producing potato chips with natural fiber according to claim 7, characterized in that, The stirring speed is determined by the speed regulation system of the high-speed mixing equipment, the stirring time is determined by the time control system of the stirring process, the mixing temperature is determined by the real-time monitoring data of the temperature sensor, and the density of the mixture is determined by the measurement results of the online density detector.

9. The method for producing potato chips with natural fiber according to claim 8, characterized in that, The upper-level model constraints limit the stirring speed to 800 rpm–1200 rpm, the stirring time to 10 minutes–30 minutes, the mixing temperature to 20℃–40℃, and the mixture density to 1200 kg / m³. ~1800kg / Within the range.

10. The method for producing potato chips with natural fiber according to claim 9, characterized in that, The lower-level model constraints require that the crispness index of potato chips be no less than 0.75, the nutrient retention rate be no less than 85%, and the fiber uniformity be no less than 0.0.

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