CN110810772A - Preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips - Google Patents
Preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips Download PDFInfo
- Publication number
- CN110810772A CN110810772A CN201911001785.3A CN201911001785A CN110810772A CN 110810772 A CN110810772 A CN 110810772A CN 201911001785 A CN201911001785 A CN 201911001785A CN 110810772 A CN110810772 A CN 110810772A
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- China
- Prior art keywords
- sweet potato
- vacuum
- steeping
- chips
- frying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of low-fat sweet potato crisp chips, which comprises the steps of raw material pretreatment, color protection, blanching, sweet potato chip starch modification, vacuum impregnation, vacuum frying and deoiling; the sweet potato chip starch modification: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3-5 min; the vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and carrying out vacuum steeping for 0.2-2 h. The sweet potato crisp chips prepared by the invention have the advantages of low oil content, high puffing degree and brittleness, long shelf life and higher content of nutrient components.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips.
Background
Sweet potato, also called sweet potato, Dioscoreaceae Dioscorea winding grass vine. The branch ends at the top of the underground tubers are expanded into egg-shaped tubers, and the outer skins are light yellow and smooth; the underground root tuber is an organ for storing nutrients of the sweet potato and is also a part for eating. The sweet potato is rich in nutrient substances such as starch, saccharides, protein, vitamins, cellulose, amino acid and the like, and has higher health care value.
Sweet potato, sweet and neutral in flavor, enters foot taiyin channel, and has the effects of tonifying deficiency and fatigue, tonifying qi, strengthening spleen and stomach, and strengthening kidney yin. The sweet potato contains rich mucin, which can maintain the lubricating effect in joint cavity, maintain the elasticity of cardiac vascular wall, prevent arteriosclerosis, reduce subcutaneous fat, prevent and treat atrophy of connective tissue in liver and kidney, and raise immunity of human body. The sweet potato also contains dehydroepiandrosterone, and can be used for preventing colon cancer and breast cancer.
The fresh sweet potatoes are not easy to store, can be processed into sweet potato crisp chips, can realize the comprehensive utilization of the sweet potatoes, and improves the economic value of the sweet potatoes. At present, a plurality of studies on puffed foods such as sweet potato crisp chips and the like are available at home and abroad. Chinese patent with application number CN201910611149.6 discloses a low-fat potato crisp and a preparation method thereof, and the method comprises the following specific steps: (1) pretreatment of raw materials: peeling potatoes with shallow eyes, freshness and no diseases by using a peeling machine, and putting the potatoes into a clean water tank for cleaning; (2) slicing: slicing the peeled potato with a slicer to a thickness of 1-7 mm; (3) color protection: putting the potato chips into color protection liquid; (4) blanching: taking out the color-protected potato chips, and blanching in a water pool at 65-95 deg.C for 1-7 min; (5) vacuum impregnation: immersing the blanched potato chips into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.06-0.09MPa, and carrying out vacuum steeping for 0.2-3 h; (6) quick-freezing: taking out the potato chips subjected to dipping treatment, and placing the potato chips in an environment with the temperature of-20 to-30 ℃ for 1 to 4 hours; (7) and (3) vacuum frying: quickly putting the quick-frozen potato chips into a vacuum fryer, wherein the frying temperature is 70-105 ℃, the vacuum degree is 0.07-0.09MPa, and the frying time is 20-40 min; (8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to 300-; (9) and taking out the deoiled potato chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine. The purpose of reducing oil is achieved through vacuum frying, although the oil content of the potato chips is reduced to a certain extent, the problems of poor puffing rate and brittleness in the frying process of the potato chips are not solved, and nutritional ingredients of the potato chips are easy to lose.
Chinese patent with application number CN201910375908.3 discloses a method for making low-salt and low-oil potato chips, which specifically comprises the following steps: (1) placing the potato slices in color protection liquid, and carrying out ultrasonic treatment at 35-40 kHz for 25-30 min; (2) treating the potato chips obtained in the step (1) in superheated steam at the temperature of 110-115 ℃; (3) putting the potato chips obtained in the step (2) into a composite emulsion, and dipping the potato chips by pulsating pressure, wherein the temperature is 20-25 ℃, the high pressure is set to be 300-400 kPa, the low pressure is set to be less than 0kPa, and the time ratio of the high pressure to the low pressure is set to be 5-10 min; (4) freezing the potato chips obtained in the step (3) for 2-3 hours at the temperature lower than-20 ℃; (5) and (3) frying the potato slices obtained in the step (3) in edible oil at the temperature of 110-113 ℃ under the pressure of 0.05 MPa. The patent aims to reduce oil through low-temperature frying, and although the oil content of the potato chips is reduced to a certain extent, the problems of poor puffing rate and brittleness in the frying process of the potato chips are not solved.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides a preparation method of low-fat sweet potato crisp chips and the sweet potato crisp chips, which are realized by the following technical scheme:
a preparation method of low-fat sweet potato crisp chips comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato, and cutting into sweet potato slices with the thickness of 4-6 mm;
(2) color protection: putting the sweet potato slices into the color protection liquid;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 70-95 deg.C for 3-6 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3-5 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and performing vacuum steeping for 0.2-2 h;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices in an environment with the temperature of-20 to-30 ℃ for 2 to 6 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 75-95 ℃, the vacuum degree is 0.07-0.09MPa, and the frying time is 30-40 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 300-; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
Preferably, the blanching liquid contains 0.05-0.01% w ellagic acid, 0.01-0.015% w quercetin, 0.01-0.015% w sodium chloride, and the balance water. Ellagic acid and quercetin can permeate into sweet potato slices under synergistic effect of sodium chloride to inhibit activity of oxidase therein; preventing the sweet potato slices from browning in the subsequent processing process.
Preferably, the enzyme solution contains 4-5U/L pullulanase, 0.5-1U/L alpha-amylase, 20-30mg/L calcium chloride and the balance of water. Pullulanase can hydrolyze alpha-1, 6 glucosidic bonds in branched chain and amylose, and alpha-amylase can hydrolyze alpha-1, 4 glucosidic bonds in starch molecules, so that the content of free amylose molecules in sweet potato chips is increased; more amylose molecules are associated to form hydrogen bonds in the subsequent vacuum dipping and quick-freezing processes of the sweet potato slices, more water is wrapped in the network structure of the starch in the association process, more gasification heat can be provided for the subsequent puffing process of the sweet potato slices, and the puffing rate and the crispness of the sweet potato slices are improved.
Preferably, the microwave frequency of the microwave treatment is 450-500W, and the treatment temperature is 50-60 ℃. The microwave treatment can destroy the starch granule structure in the sweet potato slices and increase the association between starch and water molecules; thereby increasing the heat of vaporization when the sweet potato chips are puffed.
Preferably, the color protection liquid contains 0.15 w% of tea polyphenol, 0.25 w% of citric acid, 0.01-0.015 w% of sophorolipid and the balance of water. The sophorolipid promotes the absorption of tea polyphenol and citric acid by the sweet potato slices, reduces the content of free water in the sweet potato slices and improves the puffing rate of the sweet potato slices.
Preferably, the steeping fluid contains 3-5 w% of sucrose, 8-10 w% of maltose, 5-8 w% of maltodextrin, 0.1-0.2 w% of trehalose, 1 w% of hydrocolloid guar gum and the balance of water; the mass ratio of the sweet potato slices to the steeping liquor is 1: 2-1: 5. the steeping liquor can form a thin film with good heat preservation property on the sweet potato slices, and can prevent oil from entering the sweet potato slices in the frying process; meanwhile, after frying, the temperature on the surface of the sweet potato crisp chips can be prevented from being suddenly reduced to absorb the grease on the surface of the sweet potato crisp chips.
Preferably, the temperature of the blanching liquid is 90 ℃ and the time is 5 min; the quick freezing is carried out for 4 hours at the temperature of minus 30 ℃; the vacuum degree of the vacuum frying is 0.08MPa, the frying temperature is 88 +/-2 ℃, and the time is 30 min; the deoiling speed is 400r/min, and the time is 5 min.
It is to be noted that the sweet potato chips are immersed by the color protection liquid and the blanching liquid in the color protection and blanching processes.
A sweet potato crisp chip prepared by any one of the above methods.
The preparation process of the sweet potato crisp chips is researched as follows:
1. influence of different preparation processes on the quality of the sweet potato crisp chips:
experiment group 1 adopts the preparation process to prepare the red-heart sweet potato crisp chips; the experimental group 2 has no sweet potato chip starch modification process on the basis of the experimental group 1; experiment group 3 there was no vacuum impregnation process on the basis of experiment group 1; the experimental group 4 has no sweet potato chip starch modification and vacuum impregnation process on the basis of the experimental group 1; the experiment group 5 adopts water instead of the blanching liquid to carry out blanching on the basis of the experiment group 1; the experimental group 6 adopts the low-fat potato crisp disclosed by CN201910611149.6 and the preparation method thereof to prepare the sweet potato crisp; experimental group 7 uses a low-salt and low-oil potato chip disclosed in CN201910375908.3 and its preparation method to prepare sweet potato crisp chips. The oil absorption rate, the expansion degree, the crispness, the nutritional components and the like of the prepared red-heart sweet potato crisp chips are detected, and the detection results are shown in table 1:
TABLE 1
As can be seen from Table 1, the oil content of the red-heart sweet potato crisp chips prepared by the experimental group 1 can be reduced to 6.12%, the puffing degree can be 136.2%, the crispness can be 473.67g/s, and the oil content is obviously lower than that of the experimental group 3 and the experimental group 4, which indicates that the vacuum impregnation is beneficial to reducing the oil content of the sweet potato crisp chips; the puffing degree and the crispness are obviously higher than those of the experimental group 2, the experimental group 4, the experimental group 6 and the experimental group 7, which shows that the sweet potato chip starch modification process is beneficial to increasing the puffing degree of the sweet potato chips and improving the crispness of the sweet potato chips, and is superior to the prior art. Compared with the experimental group 6 and the experimental group 7, the content of the carotenoid and the VC in the red-heart sweet potato crisp chips is superior to that in the prior art, which shows that the sweet potato crisp chip process provided by the invention can reduce the nutrient loss of the sweet potato crisp chips in the prior processing technology.
2. Influence of different steeping liquids on the quality of the sweet potato crisp chips: putting the red heart sweet potato slices modified by the enzyme into different steeping liquids for dipping, and then carrying out vacuum frying and deoiling; then, the prepared red-heart sweet potato crisp chips are taken to detect the oil content, the water content, the nutrient components and the like, and the detection results are shown in table 2:
TABLE 2
From the table, the steeping liquor consisting of sucrose, maltose, maltodextrin, trehalose and hydrocolloid guar gum is more beneficial to the retention of carotenoid and VC in the processing process of the red sweet potato crisp chips, and can keep the low oil content and good crispness of the red sweet potato crisp chips.
3. Influence of different enzyme solutions on the quality of sweet potato crisp chips: after the starch of the sweet potato slices with the red heart is modified by adopting different solutions, the sweet potato chips are prepared according to the process provided by the invention; then taking the prepared red-heart sweet potato crisp chips, and detecting the oil content, the water content, the expansion degree and the brittleness of the chips, wherein the results are shown in a table 3:
TABLE 3
It can be seen from the table that the enzyme solution consisting of pullulanase, alpha-amylase and calcium chloride is more beneficial to improving the puffing degree and the crispness of the red-heart sweet potato crisp chips.
4. Influence of different blanching liquids on the quality of sweet potato crisp chips: modifying and blanching the sweet potato slices with different blanching methods, and preparing the sweet potato slices with the red heart according to the process provided by the invention; then, the prepared red-heart sweet potato crisp chips are taken, the content of the nutrient components is detected, and the result is shown in table 4:
TABLE 4
It can be known from the table that the blanching liquid combined by the ellagic acid, the quercetin and the sodium chloride is more beneficial to the retention of nutrient substances in the processing process of the apple crisp chips.
The invention has the beneficial effects that:
according to the invention, starch in the sweet potato slices is modified before quick freezing, so that the starch granule structure in the sweet potato slices is destroyed, and the free amylose molecular content in the sweet potato slices is increased; more amylose molecules are associated to form hydrogen bonds in the subsequent quick-freezing process of the sweet potato slices, more water is wrapped in the network structure of the starch in the association process, more gasification heat can be provided for the subsequent puffing process of the sweet potato slices, and the puffing rate and the crispness of the sweet potato slices are improved. The sweet potato chips are soaked by the soaking liquid before vacuum frying, so that a thin film with good heat preservation performance can be formed on the sweet potato chips, and the oil absorption rate of the sweet potato chips in the frying and cooling processes is reduced; meanwhile, the film can prevent grease oxidation and prolong the shelf life of the sweet potato crisp chips. And the effective components in the blanching liquid have stronger inhibition effect on oxidase, can inhibit the activity of the oxidase in the sweet potato chips, prevent the sweet potato chips from browning in the subsequent processing process and keep the bright color of the prepared sweet potato chips.
The sweet potato crisp chips prepared by the invention have the advantages of low oil content, high puffing degree and brittleness, long shelf life and higher content of nutrient components.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A preparation method of low-fat sweet potato crisp chips comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato with red core, and cutting into sweet potato slices with diameter of 4-6 mm;
(2) color protection: putting the sweet potato slices into the color protection liquid;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 70 deg.C for 6 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 5 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05MPa, and performing vacuum steeping for 2 hours;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices at the temperature of minus 20 ℃ for 6 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 77 +/-2 ℃, the vacuum degree is 0.07MPa, and the frying time is 40 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 300r/min, and the deoiling is carried out for 8 min; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
The blanching liquid contains 0.05 w% of ellagic acid, 0.01 w% of quercetin, 0.01 w% of sodium chloride and the balance of water.
The enzyme solution contains 4-5U/L pullulanase, 0.5-1U/L alpha-amylase, 20-30mg/L calcium chloride and the balance of water.
The microwave frequency of the microwave treatment is 500W, and the treatment temperature is 50 ℃.
The color protection liquid contains 0.15 w% of tea polyphenol, 0.25 w% of citric acid, 0.01 w% of sophorolipid and the balance of water.
The steeping liquid contains 3-5 w% of cane sugar, 8 w% of maltose, 5 w% of maltodextrin, 0.1 w% of trehalose, 1 w% of hydrocolloid guar gum and the balance of water; the mass ratio of the sweet potato slices with the red heart to the steeping liquor is 1: 2.
example 2
A preparation method of low-fat sweet potato crisp chips comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato with red core, and cutting into sweet potato slices with diameter of 4-6 mm;
(2) color protection: putting the sweet potato slices into the color protection liquid;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 90 deg.C for 5 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 4 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and performing vacuum steeping for 0.2-2 h;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices in an environment with the temperature of-20 to-30 ℃ for 2 to 6 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 88 +/-2 ℃, the vacuum degree is 0.08MPa, and the frying time is 30 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 400r/min, and the deoiling is carried out for 5 min; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
The blanching liquid contains 0.06 w% of ellagic acid, 0.012 w% of quercetin, 0.012 w% of sodium chloride and the balance of water.
The enzyme solution contains 4.5U/L pullulanase, 0.6U/L alpha-amylase, 25mg/L calcium chloride and the balance of water.
The microwave frequency of the microwave treatment is 460W, and the treatment temperature is 55 ℃.
The color protection liquid contains 0.15 w% of tea polyphenol, 0.25 w% of citric acid, 0.012 w% of sophorolipid and the balance of water.
The steeping liquid contains 4 w% of sucrose, 9 w% of maltose, 6 w% of maltodextrin, 0.15 w% of trehalose, 1 w% of hydrocolloid guar gum and the balance of water; the mass ratio of the sweet potato slices to the steeping liquor is 1: 3.
example 3
A preparation method of low-fat sweet potato crisp chips comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato with red core, and cutting into sweet potato slices with diameter of 4-6 mm;
(2) color protection: putting the sweet potato slices into the color protection liquid;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 95 ℃ for 3 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.09MPa, and performing vacuum steeping for 0.2 h;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices at the temperature of-30 ℃ for 2 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 93 +/-2 ℃, the vacuum degree is 0.09MPa, and the frying time is 30 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 1000r/min, and the deoiling is carried out for 5 min; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
The blanching liquid contains 0.01% w of ellagic acid, 0.015% w of quercetin, 0.015% w of sodium chloride and the balance of water.
The enzyme solution contains 5U/L pullulanase, 1U/L alpha-amylase, 30mg/L calcium chloride and the balance of water.
The microwave frequency of the microwave treatment is 450W, and the treatment temperature is 60 ℃.
The color protection solution contains 0.15 w% of tea polyphenol, 0.25 w% of citric acid, 0.015 w% of sophorolipid and the balance of water.
The steeping liquid contains 5 w% of sucrose, 10 w% of maltose, 8 w% of maltodextrin, 0.2 w% of trehalose, 1 w% of hydrocolloid guar gum and the balance of water; the mass ratio of the sweet potato slices to the steeping liquor is 1: 5.
the red sweet potato crisp chips prepared in examples 1-3 were tested for oil absorption, puffing, crispness, and nutritional ingredients, and the test results are shown in table 4:
TABLE 4
| Example 1 | Example 2 | Example 3 | |
| Appearance of the product | Uniform color and no browning | Uniform color and no browning | Uniform color and no browning |
| Oil content/%) | 6.12 | 6.07 | 6.09 |
| Water content% | 3.62 | 3.54 | 3.58 |
| Degree of swelling/% | 136.2 | 138.2 | 137.4 |
| Brittleness (g/s) | 473.67 | 483.13 | 476.54 |
| Protein (g/100g) | 4.12 | 4.67 | 4.08 |
| Dietary fiber (g/100g) | 23.4 | 24.1 | 23.8 |
| Carotenoid (g/100g) | 26.1 | 26.8 | 26.4 |
| VC(mg/100g) | 30.1 | 31.4 | 30.8 |
| Shelf life (moon) | 26 | 26 | 26 |
It should be noted that the above examples and test examples are only for further illustration and understanding of the technical solutions of the present invention, and are not to be construed as further limitations of the technical solutions of the present invention, and the invention which does not highlight essential features and significant advances made by those skilled in the art still belongs to the protection scope of the present invention.
Claims (9)
1. A preparation method of low-fat sweet potato crisp chips comprises the steps of raw material pretreatment, color protection, blanching, sweet potato chip starch modification, vacuum impregnation, vacuum frying and deoiling; the sweet potato chip is characterized in that the sweet potato chip starch is modified: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3-5 min; the vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and carrying out vacuum steeping for 0.2-2 h.
2. The method for preparing low-fat sweet potato crisps as claimed in claim 1, which comprises the following steps:
(1) pretreatment of raw materials: peeling the cleaned sweet potato, and cutting into sweet potato slices with the thickness of 4-6 mm;
(2) color protection: putting sweet potato slices into color protection solution for treatment for 6-10 min;
(3) blanching: taking out the color-protected sweet potato slices, and blanching in a blanching liquid at 70-95 deg.C for 3-6 min;
(4) modification of sweet potato chip starch: placing the blanched sweet potato slices into an enzyme solution for microwave treatment for 3-5 min;
(5) vacuum impregnation: immersing the blanched sweet potato slices into the steeping liquor by using a vacuum steeping machine, adjusting the vacuum degree to be 0.05-0.09MPa, and performing vacuum steeping for 0.2-2 h;
(6) quick-freezing: taking out the sweet potato slices subjected to the dipping treatment, and placing the sweet potato slices in an environment with the temperature of-20 to-30 ℃ for 2 to 6 hours;
(7) and (3) vacuum frying: quickly putting the quick-frozen sweet potato slices into a vacuum fryer, wherein the frying temperature is 75-95 ℃, the vacuum degree is 0.07-0.09MPa, and the frying time is 30-40 min;
(8) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 300-; taking out the deoiled sweet potato crisp chips, cooling to room temperature, and filling nitrogen for packaging by using an automatic packaging machine.
3. The method of claim 2 wherein the blanching solution comprises 0.05-0.01 w% ellagic acid, 0.01-0.015 w% quercetin, 0.01-0.015 w% sodium chloride, and the balance water.
4. The method for preparing low-fat sweet potato crisp chips as claimed in claim 1 or 2, wherein the enzyme solution contains 4-5U/L pullulanase, 0.5-1U/L alpha-amylase, 20-30mg/L calcium chloride and the balance of water.
5. The method for preparing low-fat sweet potato crisp chips as claimed in claim 1 or 2, wherein the microwave frequency of the microwave treatment is 450-500W, and the treatment temperature is 50-60 ℃.
6. The method for preparing low-fat sweet potato crisp chips as claimed in claim 2, wherein the color-protecting solution comprises 0.15 w% of tea polyphenols, 0.25 w% of citric acid, 0.01-0.015 w% of sophorolipid, and the balance of water.
7. The method for preparing low-fat crisp sweet potato chips as claimed in claim 1 or 2, wherein the steeping fluid comprises 3-5 w% sucrose, 8-10 w% maltose, 5-8 w% maltodextrin, 0.1-0.2 w% trehalose, 1 w% hydrocolloid guar gum, and the balance water; the mass ratio of the sweet potato slices to the steeping liquor is 1: 2-1: 5.
8. the method for preparing low-fat sweet potato crisp chips as claimed in claim 2, wherein the temperature of the blanching liquid is 90 ℃ and the time is 5 min; the quick freezing is carried out for 4 hours at the temperature of minus 30 ℃; the vacuum degree of the vacuum frying is 0.08MPa, the frying temperature is 88 +/-2 ℃, and the time is 30 min; the deoiling speed is 400r/min, and the time is 5 min.
9. A sweet potato crisp, characterized in that it is prepared by the method of any one of claims 1 to 8.
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| CN113826850A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crispy cheese sweet potato chips |
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