Method for optimizing quality of Chinese yam crisp chips by combining ultrasonic-assisted permeation with hot air drying technology

• Main Authors: ZHU ZHIQIANG, XUE YOULIN, LI JIAHUI, ZHANG HONGYANG, HAN SHUQI, TIAN YULU, GUO HONGZHEN
• Format: Patent
• Language: Chinese; English
• Published: 30.08.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a method for optimizing the quality of Chinese yam crisp chips by an ultrasonic-assisted permeation combined hot air drying technology, and belongs to the technical field of Chinese yam processing. Fresh white jade Chinese yam is taken as a raw material, cleaning, peeling, slicing, color protection, soaking and ultrasonic pretreatment are carried out, and the Chinese yam chips are dried by using a hot air drying technology to prepare the Chinese yam crisp chips. Results show that the quality of the Chinese yam crisp chips can be improved by adopting ultrasonic treatment, and the Chinese yam crisp chips are relatively high in protein content, relatively high in reducing sugar content, relatively high in in-vitro digestibility, relatively small in brittleness influence and relatively low in reconstitution property after being subjected to ultrasonic penetration treatment for 30 minutes under the conditions that the temperature is 25 DEG C, the ultrasonic frequency is 59kHz and the ultra