Study On The Technology Of Potato Compact By Explosion Puffing

The puffing chips of potato composite was researched by low temperature explosion puffing drying technology, adopting potato as raw material and milk powder, dextrin, apple pulp as accessories. The study consists of three parts:the first part studies on the collocation of main and auxiliary materials, and its effects on expanded results. The second part acquired each process parameters'effects on product quality by single factor experiment, then gets the optimal process parameters through quadratic cross rotary design method. The third part studies the nutritional content of puffing potato compact.Conclusions could be summarized as follows:1. The main ingredient and accessories collocation of potato compact is:4%milk powder,12% dextrin,2% apple pulp as accessories.2. Through studying on the factors which influence the product quality of potato compact, obtain the best value or range of each factor. The results are as follows:the most suitable modeling for the Puffing Explosion is flake, the thickness 0.5mm, the moisture content after pre-drying 24%, the extrusion temperature 120℃, the stagnation period is 10 min,the vacuum temperature 85℃, the vacuum time 150min, the pressure difference 0.24 MPa.3. The rehydration ratio of product has positive correlation to the puffing degree, and has negative correlation to the moisture content. The lower the moisture content, the greater the internal microscope gap, that is, the higher the expansion ratio, so the absorption of moisture in unit time is more, the rehydration ratio is bigger.4. The test of orthogonal rotatable central composite design showed that the thickness of potato compact, the moisture content after pre-drying, puffing temperature, vacuum time, has significant influence on the expansion ratio, the moisture content and the crisp of product. Their influence rule on product quality are as follows: Y1=4.95086-0.3.03507X1-2.92113X2-4.80884X3+2.47134X12+0.33942X22 +1.69176X32+1.05500X1X2+0.01750X1X3+2.02750X2X3 Y2=1.57048-0.12341X1+0.22200X2+0.03738X3-0.55085X12-0.28922X22-0.09654X32+ 0.04125X1X2+0.00125X1X3+0.00375X2X3 Y3=146.83371+31.93513X1+9.98823X2+24.35986X3-16.93059X12-4.20267X22-16.22349X32+1.25000X1X2-8.75000X1X3+5.00000X2X35. Puffing potato has low water activity, difficult to absorb moisture, longer shelf life, less prone to microbial contamination and good security.6. Puffing potato compact is crisp and delicious, and the nutrient content are more comprehensive and balanced.