The invention discloses a method for preparing potato crispy chips through
osmotic dehydration and hot air and
microwave combined
drying, and belongs to the technical field of fruit and
vegetable processing. The method mainly comprises the following steps of: cleaning, peeling and
slicing potatoes (the thickness of the slices is 4-8mm),
blanching for deactivating
enzyme (at the temperature of between 90 and 110DEG C), performing
osmotic dehydration (penetrating fluid, namely a 40
mass percent
sucrose solution is prepared, a
mass ratio of the potato crispy chips to the penetrating fluid is 1:(10-12), the soaking temperature is 30-40DEG C, and the soaking time is 30 to 40 minutes), draining water,
drying with hot air at the temperature of between 60 and 70DEG C at the air speed of 1-3m / s to obtain a semi-finished product of which the
water content is 30 to 40 percent, and performing
microwave drying (1-3W / g) finally to obtain the finished product of which the
water content is 2 to 5 percent. A new process of assisting in dehydrating through osmotic soaking and performing normal-pressure hot air and vacuum
microwave combined drying is adopted, the obtained potato product has
nutrient components and color which are maintained well, has crispy texture and avoids defects of high
oil content and greasy
mouthfeel of a fried food, the production cost is far lower than that of a vacuum freeze-drying product, and the method has the characteristics of short production period, low cost, and good product quality.