| 摘要 |
PURPOSE:To obtain the titled chip having crispy texture with hardly any drying leanness, by cutting a carrot, subjecting the cut carrot to drying treatment, heat-treating the dried carrot in a saccharide liquid and subjecting the heat- treated carrot to vacuum freeze-drying treatment. CONSTITUTION:A carrot is cut to small pieces of preferably 1-15mm thickness and then subjected to drying treatment until the weight attains preferably 10-55wt.% based on the original weight. The resultant dried carrot is then subjected to heat treatment in a saccharide liquid in preferably 5-25wt.% concentration, prefreezing treatment under conditions of preferably -10--190 deg.C for 10-240min and then vacuum freeze-drying treatment under conditions of 30-80 deg.C material temperature under 10-100Pa to afford the aimed chip. |
