Method for reducing the oil content of potato chips

降低马铃薯片中含油量的方法

Abstract

A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.
本发明公开了一种降低马铃薯片含油量的方法。所述方法教导急剧快速降低刚刚送入油炸锅中的马铃薯切片的温度,随后在升高到标准的油炸温度之前,使所述薯片在较低的温度下暴露较长的时间,这样就降低了马铃薯片中的含油量。本发明还公开了一种预处理方法,其中包括将马铃薯浸泡在热水浴中,从而降低含油量。此外,本发明还公开了一种后处理方法,其中包括让马铃薯片受到过热蒸汽处理,从而进一步降低含油量。所述的两个预处理和后处理方法与用于降低含油量的主要的温度策略方法联用所生产的马铃薯片具有明显降低的含油量。

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    CN-102090589-AJune 15, 2011包海荣薯片的生产加工方法