Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Vegetable processing food > Dried vegetable

Research and Development of Vegetable Chips

Author ShangYanYan
Tutor HuangZeYuan
School Wuhan Polytechnic University
Course Of Food Science
Keywords vegetable chips drum drying pakchoi potato lotus root tomato cucumber
CLC TS255.52
Type Master's thesis
Year 2011
Downloads 13
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The purpose of this experiment was to develop crisp snake food which made vegetables as the main raw material.It took leaf vegetables (pakchoi),stem vegetables (potatoe and lotus root),fruit vegetables (tomato and cucumber) as representative,used the method of roller forming and hot-air drying,and made discuss and compare with these several vegetable chips’processing parameters.Based on the research of forming formula and parameter,flavor formula and drying process of pakchoi crisp,the results showed that the optimal processing formula was:the adding amount of soybean,grain,composite leavening agents, quality improver was 6.2%,45.1%,0.15% and 0.3% respectively;besids added salt 0.4%,sugar 0.2%,chicken essence 0.15%,spices 0.02% by the weight of sizing agent.The optimal drum drying parameters were:roller surface temperature 126℃,roller speed 1.6 r/min,moisture content of pakchoi agent 64%±1%.And the best drying parameter was baking for about 85min under 95℃.Refer to the pakchoi crisp processing technology,the experiment determined the optimal processing formula of potato chips was:the adding amount of soybean, grain,composite leavening agents,quality improver respectively be 8.3%,37.6%,0.2%,0.3%;besids added salt 0.4%,sugar 0.4%,chicken essence 0.15%,spices 0.01% by the weight of sizing agent.And the optimal processing formula of lotus root chips was:the adding amount of soybean,grain,composite leavening agents, quality improver was 6.2%,37.6%,0.25%,05% respectively;and the spicing formula could be the same with the potato chips.The parameters of roller forming and hot-air drying could be the same with pakchoi chips.The molding makings of tomatoe chips chose starch,its optimal processing formula was:the adding amount of soybean,starch,leavening agents,quality improver respectively be 6.2%,60%,0.10% and 0.3% by tomaoto weight;the optimal flavor formula was salt 0.3%,sugar 0.5%,Cucumber chips’optimal molding formula was:the adding amount of soybean,starch,leavening agents, quality improver order respectively be 6.2%,70%,0.10% and 0.3%;and the spicing formula could be the same with the pakchoi chips.As to roller forming and hot-air drying,they could be also the same with pakchoi chips.

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