Preparation method of colorful crisp potato chips through osmotic dehydration and vacuum freeze-drying

Abstract

The invention discloses a preparation method of colorful crisp potato chips through osmotic dehydration and vacuum freeze-drying. According to the preparation method, an osmotic dehydration technology and a vacuum freeze-drying technology are combined, a sucrose solution is firstly taken as an osmotic solution to remove part of moisture in the colorful potato chips, and then the colorful crisp potato chips are prepared with the vacuum freeze-drying technology. According to the scheme, the drying temperature is low, the drying time is shorter than that of single vacuum freeze-drying, the prepared colorful crisp potato chips have good color, luster and shape and taste crisp and slightly sweet, and nutrient substances of the prepared colorful crisp potato chips are almost not lost; besides, with the adoption of the method, anthocyanin in the colorful potato chips can be reserved to the greatest extent, so that the prepared colorful crisp potato chips have certain functions of resisting to oxidation, eliminating free radicals and delaying senescence; further, the colorful crisp potato chips have functions of protecting the liver and preventing cardiovascular diseases as well as certain anti-mutation effect, antitumor activity and antiviral activity.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of osmotic dehydration-vacuum freeze-dried colored potato chips. Background technique [0002] Potato (Solanum tuberosum L.), also known as ground eggs, potatoes, yams, yams, etc., is a perennial herb of the family Solanaceae, and its tubers are edible. Potato is a food and vegetable crop with high nutritional value. It plays an important role in people's daily life and is known as "underground apple" and "second bread". Colored potatoes are varieties of common cultivated potatoes that exist in nature. The skin / flesh of the tubers are purple, blue, red, orange and other colors. The color of potato tuber skin and flesh is mainly determined by two compounds, carotenoids and anthocyanins. Anthocyanins, belonging to flavonoid compounds, are compounds formed by combining anthocyanins with one or more sugar molecules through glycosidic bonds. Anthocyanin...

AI Technical Summary

Problems solved by technology

The traditional processing methods of fruit and vegetable chips include hot air drying, frying and puffing, etc. However, such processing methods are likely to cause a large loss of nutrients in fruit and vegetable chips, and also seriously affect the appearance and flavor of fruit and vegetable chips, which is not easily accepted by consumers

Traditional heat processing can easily cause the loss of nutrients in fruits and vegetables

At the same time, during the frying process, the fruit and vegetable chips rich in carbohydrates and amino acids are heated at high temperature to produce the harmful substance acrylamide, which is a harmful substance that is harmful to the human body and may cause cancer. The safety of obtained fruit and vegetable chips is worrying! In recent years, in order to better maintain the nutritional content and appearance of fruit and vegetable chips, the processing methods of fruit and vegetable chips have been innovated and improved. Vacuum freeze drying and other methods have been used in the production of fruit and vegetable chips, but the drying time is longer , the equipment is expensive and the production cost is high, and the fruit and vegetable chips produced have no market advantage

Therefore, its market competitiveness of the fruit and vegetable chips made by vacuum cold drying method is relatively small.

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