ПРОИЗВОДСТВО КАРТОФЕЛЬНЫХ ЧИПСОВ ПО НOВОЙ ТЕХНОЛОГИИ

Abstract

The snack products are very popular now. But we know that chips are very bad for health. And we have the goal – to produce new innovation product with standard organoleptical properties but with new biological properties. We have a lot of healthy chips from fruits and cereals for example apples, tomatoes, corns, bananas and etc. but we can’t find health potato (vegetables) chips in Russia. If we would clean, slice blanch potato and after use prebiotic substance with spices in the result we will have healthy potato chips. The trial experiments showed that a good thickness is 1 - 2 mm. The blanch was with the temperature 150-280oC during 4-15 min. The blanch save health properties and potato don’t have contact with oil. After this operation the slices cool and put into prebiotic substance with spices or without it or with another components, for example onion, garlic, tomato and etc. that can help to get new potato chips with new flavor. Further the slices put into air-o- steam with temperature 60-90оС for 1-4 hour and after them to pack the products. We excluded frying and oil and that helps us to get not-fat products. We can use different class of potatoes in this technology. The new chips have good flavor and organoleptic marks.