Comparative experiment on processing of sweetpotato varieties(lines)non-fried dried sweetpotato chips
In order to support the processing of sweet potato baked chips and accelerate the development of sweet potato processing industry,18 kinds of sweet potatoes were selected to carry out a comparative experiment on the processing of non-fried dried potato chips.The sweet potato was processed into non-fried dried potato chips by peeling,steaming,puffing,forming and drying.The yield of different sweet potato products was measured and their appearance before and after processing was compared.Organize professionals to carry out taste evaluation to evaluate the sweetness and flavor of non-fried dried potato chips.The results showed that the yield of non-fried dried potato chips was positively correlated with the drying rate,and the yield of dried potato chips with high drying rate was relatively higher.The color and gloss of the potato chips after non-frying and drying are better.The sweetness of non-fried dried potato chips is related to the degree of saccharification,and the sweetness of varieties with higher drying rate is relatively better.Comprehensive non-fried baked potato chips processing yield,color and luster and edible quality and other performance,Xinxiang,Jinxushu 22,Pushu 32,Xushu 48,Jinxushu 67 and other varieties(systems)suitable for non-fried baked potato chips processing,Xuzishu 8 suitable for purple non-fried baked potato chips processing application.
sweet potatobreednon-fried potato chipsprocessingcomparative test
万方数据
维普
