Sweet potato is the second largest food crop in Fujian Province. The annual planting area amounts to 287,700 hectares. It is usually consumed only as coarse grains and feed. Its own value is extremely low, but it has great processing and growth potential. “Yanshu 5†is a new sweet potato variety with high yield, good quality and suitable for processing. It has red skin, red heart, bright color, rich in carotene, vitamins and other trace elements. Each 100 grams of fresh sweet potato contains 53.79 grams of soluble sugar and 7.7 mg of carotene. Based on the sweet potato dry basis, it contains 4.38% of crude protein, 1.7% of crude fat, and 1.32% of potassium. The sweet taste is particularly suitable for the processing of sweet potato chips. produce. 1. Production process Raw material selection → washing peeled → slice → blanching → cooling drain → freezing → low temperature vacuum frying and dehydration → deoiling → packaging finished product. 2. Operational Techniques (1) Raw materials are selected from fresh sweet potato with "Wanshu No. 5", with the exception of diseases and insect pests, mechanical damage and mildew. (2) Washing and Peeling Rinse with running water to remove dust, sediment and some microorganisms from the sweet potato surface. When peeled, it can be peeled off manually or by a microdermabrasion machine, but it is generally not suitable to use basic peeling, because the residual acid or alkali after basic peeling has a serious impact on the quality of the oil. The unqualified part should be removed when peeling, so that there is no black spots on the surface of the sweet potato. (3) Slices are usually cut into slices with a thickness of 2.0 mm to 4.0 mm. Slices should be cut into round or elliptical slices according to the size of the potato shape and the size of the tubers. (4) blanching in boiling salt content of 1.0% ~ 3.0% solution, blanching 0.5min ~ 2.0min, with sweet potato slices until transparent. (5) Cooling Drain the sweet potato slices after blanching until they are diluted. Cool them to the water temperature with flowing clean water or cool them to below 15°C with circulating water at 7°C. The cooled sweet potato slices were drained with an oscillating sieve or dewatered with a centrifuge. (6) The freezing is generally carried out in a quick-freezing warehouse, and the freezing is performed until the temperature of the material center reaches -18°C, and is frozen for use. The purpose of freezing is to make the potato chips dehydrated quickly when fried, resulting in a large number of net-like structures. The surface of the product is flat, without depressions and shrinkage, and the texture is unique and crisp, and the entrance is ready. (7) Low-temperature vacuum frying and dehydration First, preheat the oil temperature to 110 °C, set the compensation heating temperature to 75 °C, open the host door, quickly load the materials into the hanging basket, immediately close the door, and then open the cooling water inlet valve , Start the cooling tower fan, circulating water pump and vacuum pump, start the fry switch when the vacuum pressure drops to 50kpa, start frying dehydration, fry about 2min oil temperature decreases, compensate for heating, ensure the final oil temperature is not lower than 78 °C, until Fry up and lift the hanging basket. (8) Deoiling can be done by vacuum deoiling and normal pressure deoiling. Vacuum deoiling is equipped with a vacuum deoiling device in the frying unit, lifts the hanging basket after the frying is completed, and then starts the deoiling motor; and the normal pressure deoiling is after the frying is completed, the material is taken out and centrifuged. The deoiling inside the machine should be carried out while the helium material is not yet cooled, and the separation factor should generally not exceed 250 grams, otherwise it may cause too much debris. (9) Packed vacuum fry products have a porous structure, and a layer of grease is adsorbed on the surface of the pores. Oxidation reaction occurs when the oil and oxygen are in contact with each other. The food hygiene law imposes stricter regulations on the product's peroxides, while the crunchy taste is characteristic of vacuum fried chips. In order to extend the circulation and storage time of sweet potato chips, and the quality can still meet the requirements, a double-layer pe bag should be used and filled with inert gas, and then packaged according to customer needs. 3. Product quality standards Sweet potato chips should meet the following standards: 1 There is a sensory color of the raw materials of the variety, and the fatness should be controlled to a considerable degree with the biscuit as a control. The specifications are determined according to customer requirements; 2 The oil content is 8% to 20% ;3 The moisture content is not more than 3%; 4 The inclusions are not to be detected; 5 The total bacteria content is not more than 1000/g, the coliform bacteria content is not more than 10/100g, and no pathogenic bacteria can be detected; 6 The arsenic content is not Greater than 1.0 mg/kg, lead content no greater than 2.0 mg/kg, and copper content no greater than 60 mg/kg. Nowadays, as food hygiene and food safety have received more and more attention from people, people are no longer fond of fried foods, and microwave drying and puffing can be considered as an alternative to vacuum frying to produce oil-free fruit and vegetable chips. The specific process needs to be further studied; in addition, the regeneration and oxidation resistance of oils and fats has become the key to reducing the production cost of the chips, so the particles dropped into the grease should be removed every 8 hours during the frying process. , Screen filter, ultracentrifugation, grease antioxidants, or frying oil filter processing equipment can be used in the frying process.
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