| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method of making potato chips. At first heating step potato slices are heated by blowing with high-temperature and high-speed air flow with temperature from 120 to 160 °C for a period of 15 to 120 s and at a rate of air flow of 40 m/s or higher, wherein moisture is added to potato slices. At second heating step potato slices are heated by blowing with air flow with temperature from 150 to 250 °C during period of 60 s to 5 min and at rate of air flow of 40 m/s or higher, without adding or with less addition of moisture. Invention relates to non-fried potato chips obtained using said method, having oil content of 15 wt% or less.EFFECT: invention allows to produce potato chips, which have low content of oil, low level of acrylamide and crispy texture, comparable with texture of potato chips produced by frying in oil.5 cl, 3 tbl, 14 ex |
