| 摘要 |
FIELD: food industry.SUBSTANCE: one uses multiple granules that contain a potato ingredient in an amount of 25% of the granules weight. The potato ingredient is selected from among a dehydrated potato ingredient, a non-dehydrated potato ingredient and a whole potato ingredient. Granules are moulded by way of dough extrusion at a temperature no higher than 120°C. Multiple granules are pressed in a closed press mould for moulding the pressed mass. Compressed granules are baked in the closed press mould at a temperature of 180-240°C. The press mould is partly opened with formation of an expanded mass. The said mass is pressed in the closed press mould; snack chips are moulded that have moisture content equal to 4-10 wt %. The mould is opened; as a results, part of the snack chips increase in thickness to form the ready snack chips. Snack chips are pushed from the mould. Snack chips are dried until the content of moisture in them is from 0.5 to less than 4% in terms of the snack chips weight at a temperature not in excess of 121°C.EFFECT: produced snack chips have a crumby and crispy texture, a high content of potato and a low content of acrylamide.20 cl, 1 dwg |
