Technical Study On The Frying And Extrusion Food Of Compound Potato Powder

People regard food as their prime want; today, the conditions of social material life is improving, we pay more attention to the food safety.The food which contain high oil may lead to adiposis.Then, some scientists find that acrylamide, a potential cancer causing chemical, may be formed in some kind of food which processed at high temperatures, especially in the raw material which is rich in starch.Animal testing study found that AA may lead to nerve, reproduction, genetic and other aspects of some of the poisonous effect. This experiment use potato starch and potato flour as the main raw materials, and analyze the impact on the composite chips oil content, dawolong and acrylamide content influence.Because of its good health care function, the processing extraction of soluble fiber also becomes a research hotspot, and the test discussed using extrusion method to improve conversion of soluble fiber.Based on the analysis of data, we draw the following conclusion:(1) using orthogonal test to determine the best frying process parameters of producing low oil content, low acrylamide (AA) content and high dawolong compound potato chip. such as the water content of the blank before frying controlled at20%, and about2%salt content, the oil temperature was160℃for beautiful, frying time for40s, in this processing conditions, the content of acrylamide is0.28mg/kg, reducing by26.32%campared with market potato chips; content of oil is23.36%,1.47%lower than market potato chips.(2) with double screw extrusion machine, using bean,rice flour, potato powder as the main material, through the condition of high temperature and high pressure, shear and friction role, making the material of insoluble dietary fiber to soluble fiber transformation, analyzed the different process parameters on the effect of product quality with SPSS software. The single factor experiment and orthogonal test were used to determine the best extrusion parameters, and the results showed that:the size of materials for178μn, screw speed for144r/min, temperature for80℃/90℃/110℃under the condition of puffed rice fruit production, product for8.8puffed degrees, pasting degrees for90.05%, soluble dietary fiber content is8.85%, and extrusion former material soluble dietary fiber content (4.38%) compared to soluble dietary fiber content is improved by4.47.