LV14882B - Method for preparation potato chips with reduced total fat content - Google Patents

Abstract

The invention relates to food industry. The present invention provides for a preparation method of potato chips in microwave-vacuum drier. Processing temperature does not exceed +40ｰC.

Description

DESCRIPTION OF THE INVENTION

The invention relates to the food industry and can be used in potato processing plants for the production of potato chips.

One of the most popular potato processing products is potato chips, which are popular among generations of customers. However, the potato chips available on the market have a high salt and fat content and the presence of a harmful compound, acrylamide, and are therefore not recommended for healthy nutrition. One of the main challenges in developing new products is to reduce the amount of fat, acrylamide and other harmful compounds they contain, replacing the traditional method of making potato chips, ie baking with drying.

Patent RU 2170033 is a method of preparing crispy low-fat potato chips (~ 5%), which comprises: peeling and washing potatoes into slices (thickness 1-10 mm), steaming the obtained slices (with superheated steam at 190-270 °). C at atmospheric pressure for 1-5 min), covering with emulsion 7-15% (containing potato starch, oil and salt), baking at 155-180 ° C for 1-5 min (in oven or with superheated steam) and cooling to 15-25 ° C, packing and freezing.

The known technique has the following disadvantages:

- steaming is a labor-intensive and energy-intensive process requiring additional equipment and the existence of a steam generator;

- includes an emulsion preparation step which requires the presence of additional equipment;

- includes freezing, which indicates that the product is not yet ready for human consumption and requires additional cooking.

Microwave-vacuum drying is an alternative method to improve the quality of dehydrated products and to reduce the oil content of the potato chips, while maintaining the same texture and color as traditionally fried products. Advantages of the developed potato chip production method compared to other cooking methods are low total fat content - 5-7% (conventionally prepared potato chip fat content is 30 ± 5%) and acrylamide content <200 pgkg ' ¹ (conventionally prepared potato chip acrylamide) content may be more than 1000 pg-kg ' ¹ ).

The object of the present invention is to provide a method for manufacturing low fat and acrylamide potato chips in a microwave vacuum oven.

This was done by slicing the potatoes into 1 mm thick slices with a Philips HR 7605 food processor, then slicing the potatoes into oil and then water.

After blanching, place the potato slices on sieves to remove excess water. The dried potato slices are placed in a drying container and dried in a microwave-vacuum oven.

For the drying experiment, a "Musson-l" (000 Ingredient, Russia) was used in a microwave-vacuum dryer. In the present invention, the drying of the potato chips is carried out by the following method: weighing the required amount of pre-processed potato slices. The amount of microwave energy required for drying was calculated using empirical formulas, knowing the initial moisture content of the blanched potato slices and assuming the desired moisture content of the dried potato slices.

Each magnetron installed capacity of 640 W. Before drying programmed pressure (56 mm-Hg / 70 mm-Hg), the mixer speed of rotation - rpm 6 ^'1, number of duty cycles - one working cycle. The temperature in the chamber during drying shall not exceed + 40 ± 2 ° C. Dry the potato slices to 8.0 ± 0.1% moisture.

After drying in a microwave oven, add salt and dry spices and a mixture of herbs to the potato slices and stir evenly. After mixing, the product is transferred to pallets which are placed in a convective rack-type oven and dried to a moisture content of 5-6%. The finished dried potato chips are packed in moisture-proof bags with 100% N ₂ foil.

Example

The potatoes are washed, peeled, rinsed in cold water (+ 12 ± 2 ° C) and sliced into 1 mm thick slices with a Philips HR 7605 food processor. Before drying, the potato slices are blanched in vegetable oil at + 180 ± 2 ° C for 45 s and then in water at + 85 + 2 ° C for 5 ± 1 min.

After blanching, place the potato slices on sieves (5x5 mm mesh) to remove excess water.

The drying tank is weighed before operation - 4041 ± 1 g. Determine the moisture content of the blanched potato slices - 79.10 + 0.41%. Weigh 3,209 kg of potato slices into the drying container and determine their temperature at 22 + 1 ° C. Calculate the weight of the dried potato chips according to formula (1) - 732 g.

Ας- (100- ^)

M, (1) (100-w ₂ ) 'where:

Mi - mass of potato slices before drying, g;

M2 - mass of potato slices after drying, g;

wi - initial moisture content of the potato slices,%;

W2 - moisture content of potato slices after drying,%;

Calculate the moisture content to evaporate from formula (2) at 2477 g.

SW = M, -M ₂ , where:

AW - amount of moisture evaporated, g.

Calculate the microwave energy from formula (3) at 154 doses.

ΔΜ k '(2) (3) where:

X - amount of microwave energy, doses (one dose is 42 kJ); k - 16 g - mass of water vapor evaporated in one dose.

Description of technological parameters of the drying mode:

- Step 1 - 4 magnetons, 2520 kJ;

- Step 2 - 3 magnetons, 2310 kJ;

- Step 3 - 2 magnetons, 1218 kJ;

- Phase 4 -1 magnetron, 420 kJ;

- the total energy consumed is 6468 kJ.

The machine is programmed according to the calculated parameters: number of work cycles - one, number of work stages - four, stage 1 - 4 magnetrons, 60 doses, stage 2 - 3 magnetrons, 55 doses, stage 3 - 2 magnetrons, 29 doses,

Stage 4 - 1 magnetron, 10 doses, working pressure in chamber (56 mm-Hg - 70 mm-Hg), drying tank rotation speed - 6 rpm ' ¹ . Moisture content of the potato slices after drying 8,0 ± 0,1 l%. The drying time for drying 3.209 kilograms of potato slices is 62 + 3 minutes

After drying in a microwave oven, the potato slices are placed in a rotating container, which is mixed with salt and dry spices and herbs and mixed evenly. After mixing, the product is transferred to trays which are placed in a convection rack-type oven at + 40 ± 2 ° C with forced air convection and dried to a moisture content of 5-6%. Drying time in convection oven 2 hours.

The finished dried potato chips are packed in moisture-proof bags with 100% N ₂ foil.

The physical and chemical characteristics of dried potato chips are:

❖ moisture content in the product - 6.1 ± 0.16%;

.❖ total fat content - 5 - 7%;

❖ amount of acrylamide in the product - <200 pg-kg '¹;

C tensile strength / friability of the potato slices - 14 (26 + 4.8 N (maximum breaking force)).

Claims (2)

THE CLAIM 1. The method of making potato chips is characterized in that the potato slices are blanched in oil and then dried in a microwave-vacuum oven at a processing temperature of not more than +40. ± 2 ° C.