阅读说明：本技术 一种脆皮溏心紫薯条的制备方法 (Preparation method of crispy and soft-shelled purple sweet potato chips ) 是由 艾志录 范会平 司艺蕾 郑帅帅 范嘉欣 于 2020-03-06 设计创作，主要内容包括：本发明公开脆皮溏心紫薯条的制备方法,步骤包括：(1)将紫薯蒸熟；(2将熟紫薯片压碎过筛获得紫薯馅,加入10%-50%绵白糖和5%-25%猪油,炒熟加入加热的利丁粉水溶液,定型后成紫薯馅心；(3)将糯米粉、低筋粉、泡打粉和猪油,加水调制成均匀的面团,取部分切块于沸水中煮熟,捞出沥水后与其余面团混合调制均匀,饧面；(4)将面团剂子包制紫薯馅心剂子,搓成条状,冷冻；(5)将低筋粉、生粉、泡打粉、植物油和适量清水调匀后成脆皮糊；(6)将冷冻后的溏心紫薯条裹上脆皮糊,油炸即可。本发明通过新鲜紫薯加工成脆皮溏心紫薯条,丰富了紫薯加工的途径,解决薯类产品粘性大,韧性高的问题；操作简单,条件易控,成品易保存。(The invention discloses a preparation method of crispy soft-shelled purple sweet potato chips, which comprises the following steps: (1) steaming the purple sweet potatoes; (2) crushing and sieving cooked purple sweet potato chips to obtain purple sweet potato stuffing, adding 10-50% of soft sugar and 5-25% of lard oil, frying, adding a heated littleneck flour aqueous solution, shaping to obtain purple sweet potato stuffing core, (3) adding glutinous rice flour, low-gluten flour, baking powder and lard oil into water to prepare uniform dough, taking part of the dough to be cut into blocks, cooking in boiling water, fishing out, draining, mixing with the rest dough to prepare uniform dough, making soft dough, (4) wrapping the dough into purple sweet potato stuffing core agent, twisting into strips, freezing, (5) uniformly blending low-gluten flour, raw flour, baking powder, vegetable oil and a proper amount of clear water into crispy skin paste, (6) wrapping the frozen crispy skin paste on the crispy skin purple sweet potato strips, and frying in oil. The conditions are easy to control, and the finished product is easy to store.)

1. The preparation method of the crispy and soft-shelled purple sweet potato chips is characterized by comprising the following steps:

(1) pretreatment of raw materials: cleaning purple sweet potatoes, peeling, removing impurities, steaming until the purple sweet potatoes are soft and glutinous, and cooking the purple sweet potatoes for later use;

(2) preparing the mashed purple sweet potato stuffing with loose core: crushing the cooked purple sweet potato, sieving the crushed cooked purple sweet potato with a sieve of 100 meshes and 200 meshes to obtain purple sweet potato stuffing, adding 10 to 50 percent of soft sugar and 5 to 25 percent of lard into the purple sweet potato stuffing, stirring the mixture evenly and frying the mixture to be used; dissolving Geliding powder in water at a ratio of 1:10-30, and heating in water bath; adding 45-60 wt% of the Geliding powder hot solution into the purple sweet potato stuffing, uniformly stirring, and dividing into purple sweet potato stuffing cores after shaping for later use;

(3) preparing rice noodle crust: adding water into glutinous rice flour, low gluten flour accounting for 3-31% of the weight of the glutinous rice flour, baking powder accounting for 0.5-2% of the weight of the glutinous rice flour and lard oil accounting for 2-5% of the weight of the glutinous rice flour to prepare uniform dough, taking out 5-30% of the dough, cutting the dough into blocks, cooking the blocks in boiling water, fishing out the blocks, draining water, mixing the blocks with the rest dough to prepare uniform dough, softening the dough, and dividing the dough into dough agents for later use;

(4) and (3) packaging and forming: wrapping the dough agent with purple sweet potato stuffing agent, twisting into uniform strips, making into soft purple sweet potato strips, and freezing for later use;

(5) preparing crispy paste: mixing the weak flour, the raw flour, the baking powder, the vegetable oil and a proper amount of clear water uniformly for later use;

(6) frying to obtain a finished product: and (5) wrapping the frozen soft purple sweet potato chips with the crispy paste, and frying.

2. The method for preparing the crispy soft-shelled purple sweet potato chips according to claim 1, wherein the pretreatment of the raw materials in the step (1) comprises the following specific operations: cleaning purple sweet potatoes, peeling, removing impurities, cutting into purple sweet potato chips with the thickness of 1cm, stacking the purple sweet potato chips on a clapboard of a steamer in order, and steaming the purple sweet potatoes until the purple sweet potatoes are soft and glutinous after water is boiled.

3. The method for preparing crispy soft-skinned purple sweet potato chips according to claim 1, wherein in the step (2), the cooked purple sweet potato chips are crushed and sieved through a 130-180 mesh sieve, and the weighing and data recording are carried out; adding 20-30% of soft sugar and 10-20% of lard oil, stirring uniformly along one direction, and frying for later use; dissolving the Geliding dices powder in water according to the ratio of 1:15-25, heating in water bath to ensure that the glue solution is uniform in texture, adding 48-58% of Geliding dices powder hot solution into the purple sweet potato stuffing, stirring uniformly, placing in a refrigerator for refrigeration, shaping, and dividing the purple sweet potato stuffing into tablets for later use.

4. The preparation method of the crispy soft-shelled purple sweet potato chips according to claim 1, wherein in the step (3), glutinous rice flour, low gluten flour accounting for 10% -20% of the weight of the glutinous rice flour, baking powder accounting for 1% -1.5% of the weight of the glutinous rice flour and lard oil accounting for 3% -4% of the weight of the glutinous rice flour are placed into a dough kneading basin, water accounting for 80% of the weight of the glutinous rice flour is added to prepare uniform dough, 10% -20% of the dough is cut into small pieces and boiled in boiling water, the small pieces are taken out to drain water, the dough is uniformly mixed with the rest of the dough, a preservative film is covered to ferment the dough for 1 hour, and the dough is divided into dough pieces after the dough softening is finished.

5. The method for preparing the crispy soft-skinned purple sweet potato chips as claimed in claim 1, wherein in the step (4), the dough pieces are wrapped with the purple sweet potato stuffing pieces, and the purple sweet potato stuffing pieces are twisted into uniform strips, each having a length of 3.5-4.5cm and a diameter of 1.5-2.5cm, and then are put into a refrigerator for freezing for later use.

6. The method for preparing the crispy soft-shelled purple sweet potato chips according to claim 1, wherein in the step (5), the crispy paste is prepared from the following components in parts by weight: 150g of low-gluten flour, 15g of raw flour, 2g of baking powder, 15g of vegetable oil and a proper amount of clear water.

7. The method for preparing the crispy soft-skinned purple sweet potato chips according to claim 1, wherein in the step (6), a layer of bread crumbs is wrapped outside the crispy paste, the frying pan is adjusted to 140 ℃, the green bodies are put into the pan, fried for 3min, placed for 5min, fried again for 30s, and then the fried products are taken out of the pan.

8. The method of making crispy soft-skinned purple sweet potato strips according to any one of claims 1 to 7, wherein the purple sweet potato fillings are each 10-15g in weight; the dough pieces each weigh 15-25 g.

9. The method of making crispy soft-skinned purple sweet potato chips of any of claims 1 to 8.

Technical Field

The invention belongs to the technical field of food processing, particularly relates to deep processing of purple sweet potatoes, and more particularly relates to a preparation method of crispy and soft-shelled purple sweet potato chips.

Background

Purple sweet potato (Ipomoea batatas (L.) Lam.) is commonly called 'black sweet potato' in China, and is a new sweet potato variety with purple black potato peel and purple red meat. The purple sweet potato is purple due to the fact that the purple sweet potato is rich in anthocyanin, and the purple sweet potato not only contains the nutrient components of common sweet potatoes, but also has the effects of oxidation resistance, cancer resistance, inflammation resistance and the like. The purple sweet potato not only is rich in natural anthocyanin and rich elements such as zinc, iron, copper, manganese, calcium, selenium and the like, but also contains dietary fiber, and according to data published by the national cancer prevention research institute in Japan, the purple sweet potato has good efficacy in preventing colon cancer and breast cancer, and is also the top in the anticancer ranking list of vegetables. The purple sweet potatoes are low in fat content and low in calorie, are strong in satiety and easy to eat, and can achieve the effects of reducing total energy intake and controlling weight. In addition, the purple sweet potato is rich in dietary fiber, can increase the food volume, stimulate the intestinal peristalsis, increase the defecation amount, help the human body to discharge toxic substances and carcinogenic substances, and improve the digestive tract environment.

The existing purple sweet potato product preparation mainly has the following problems: (1) the preservation period is short: because the purple sweet potatoes are difficult to preserve for a long time, the supply time of the potatoes is short, and the processing period of the purple sweet potato products is limited. (2) The product has single flavor: if the preserved purple sweet potatoes and the purple sweet potato soft sweets are prepared by directly adding sugar into raw materials, almost the raw materials only have sweet taste and sweet potato taste, and at present, the living standard is continuously improved, the requirement of consumers on the flavor of the products is higher and higher, and the requirement of different consumers can not be obviously met only by the sweet taste. (3) The product has single texture: the purple sweet potato preserved fruit and the purple sweet potato soft sweet have soft and chewy texture, and can not meet the requirements of other texture, such as crispness, refreshing taste and the like. (4) The fresh purple sweet potato products are few in types: common purple sweet potato products in the market, such as purple sweet potato steamed buns, purple sweet potato biscuits and the like, take purple sweet potato powder as a raw material, and cannot better retain nutritional ingredients in fresh purple sweet potatoes.

The invention content is as follows:

the invention provides crispy soft-shelled purple sweet potato chips and a production process method thereof, which not only broadens the processing of purple sweet potato products, but also retains the flavor and taste of purple sweet potatoes and increases the sensory characteristics of the products.

The invention provides a preparation method of crispy soft-shelled purple sweet potato chips, which is characterized by comprising the following steps:

(1) pretreatment of raw materials: cleaning purple sweet potatoes, peeling, removing impurities, steaming until the purple sweet potatoes are soft and glutinous, and cooking the purple sweet potatoes for later use;

(2) preparing the mashed purple sweet potato stuffing with loose core: crushing the cooked purple sweet potato, sieving the crushed cooked purple sweet potato with a sieve of 100 meshes and 200 meshes to obtain purple sweet potato stuffing, adding 10-50% of soft sugar and 5-25% of lard, stirring uniformly, and frying for later use; dissolving Geliding powder in water at a ratio of 1:10-30, and heating in water bath; adding 45-60 wt% of the Geliding powder hot solution into the purple sweet potato stuffing, uniformly stirring, and dividing into purple sweet potato stuffing cores after shaping for later use;

(3) preparing rice noodle crust: adding water into glutinous rice flour, low gluten flour accounting for 3-31% of the weight of the glutinous rice flour, baking powder accounting for 0.5-2% of the weight of the glutinous rice flour and lard oil accounting for 2-5% of the weight of the glutinous rice flour to prepare uniform dough, taking out 5-30% of the dough, cutting the dough into blocks, cooking the blocks in boiling water, fishing out the blocks, draining water, mixing the blocks with the rest dough to prepare uniform dough, softening the dough, and dividing the dough into dough agents for later use;

(4) and (3) packaging and forming: wrapping the dough agent with purple sweet potato stuffing agent, twisting into uniform strips, making into soft purple sweet potato strips, and freezing for later use;

(5) preparing crispy paste: mixing the weak flour, the raw flour, the baking powder, the vegetable oil and a proper amount of clear water uniformly for later use;

(6) frying to obtain a finished product: and (5) wrapping the frozen soft purple sweet potato chips with the crispy paste, and frying.

More specifically, the raw material pretreatment in the step (1) comprises the following specific operations: cleaning purple sweet potatoes, peeling, removing impurities, cutting into purple sweet potato chips with the thickness of 1cm, stacking the purple sweet potato chips on a clapboard of a steamer in order, and steaming the purple sweet potatoes until the purple sweet potatoes are soft and glutinous after water is boiled.

Preferably, in the step (2), the cooked purple sweet potato slices are crushed and sieved by a sieve with 130 to 180 meshes (most preferably 150 meshes), and data are weighed and recorded; adding 20-30% of soft sugar and 10-20% of lard oil, stirring uniformly in one direction, and frying for later use; dissolving the Geliding dices powder in water according to the ratio of 1:15-25, heating in water bath to ensure that the glue solution is uniform in texture, adding 48-58% of Geliding dices powder hot solution into the purple sweet potato stuffing, stirring uniformly, placing in a refrigerator for refrigeration, shaping, and dividing the purple sweet potato stuffing into tablets for later use.

Preferably, in the step (3), the glutinous rice flour, the low gluten flour accounting for 10-20% of the weight of the glutinous rice flour, 1-1.5% of baking powder and 3-4% of lard are placed into a kneading basin, water accounting for 80% of the weight of the glutinous rice flour is added to prepare uniform dough, 10-20% of the dough is cut into small pieces, the small pieces are boiled in boiling water, the small pieces are taken out to drain water, the dough and the rest of the dough are mixed and prepared uniformly, a preservative film is covered to make dough for 1 hour, and the dough is divided into dough pieces after the dough making is finished.

In a specific embodiment, in the step (4), the dough agent is wrapped into purple sweet potato stuffing, and the purple sweet potato stuffing is twisted into uniform strips, each with the length of 3.5-4.5cm and the diameter of 1.5-2.5cm, and then the strips are put into a refrigerator for freezing for later use.

In a specific embodiment, in the step (5), the crispy paste is prepared from the following components in parts by weight: 150g of low-gluten flour, 15g of raw flour, 2g of baking powder, 15g of vegetable oil and a proper amount of clear water.

Further, in the step (6), wrapping a layer of bread crumbs outside the crispy paste, adjusting the temperature of a frying pan to 140 ℃, putting green bodies into the frying pan, frying for 3min, standing for 5min, frying for 30s again, and then controlling oil to be discharged from the frying pan.

In another embodiment, the purple sweet potato centre pieces each weigh 10-15 g; the dough pieces each weigh 15-25 g.

In addition, the invention also provides the crispy soft-shelled purple sweet potato chips prepared by the preparation method.

The invention is formed by research, analysis and exploration, and mainly considers the following factors: firstly, fresh purple potatoes are processed into crispy and loose-core purple potato chips, processing approaches for processing purple potatoes are enriched, and the problems of large viscosity and high toughness of potato products are solved; in the preparation process, considering that the content of fiber in the fresh purple sweet potatoes is more, in the preparation process, the fresh purple sweet potatoes are steamed and then pass through a sieve with a certain size, and then a gilidine powder solution is added, wherein the gilidine powder is a pure protein component, does not contain starch or fat, is not only a low-calorie healthy low-calorie food, but also can supplement a large amount of collagen to the skin, has the functions of absorbing water and supporting a framework, and after being dissolved in water, gilidine powder particles can be mutually attracted and interwoven to form a stacked and layered net-shaped structure and can be condensed along with the temperature reduction, so that sugar and water are completely filled in gel gaps, the soft stuffing can keep a stable shape at a low temperature, and the stuffing cannot deform even bear a large load. After frying and heating, the stuffing of the product has strong fluidity and fine taste, and researches find that the addition of different amounts of the Geliding powder water-heat solution has no significant influence on the sensory score of the product; secondly, a proper amount of low-gluten flour is added into the glutinous rice flour, so that the product has the glutinous flavor of the glutinous rice and crisp mouthfeel, and the market blank is filled; thirdly, the intake of vegetable oil and fat is increased and the intake of animal oil and fat is reduced based on the increase of the intake of vegetable oil and fat of Chinese residents. And long-term consumption of vegetable oil instead of animal oil can result in poor appetite, difficult wound healing, tooth loosening and other malnutrition, and can increase the risk of chronic diseases such as diabetes, anemia and cardiovascular diseases. The research of the invention confirms that a certain amount of lard is added, which not only enriches the dietary types of residents, but also can reduce the diseases; fourthly, the oil temperature of the common frying is above 160 ℃, and some oil temperatures are as high as 230 ℃, so that the high temperature has certain destructive effect on some nutritional ingredients in the food and can generate carcinogenic substances. According to the characteristics of the purple sweet potatoes, the oil temperature is controlled to be only about 140 ℃ at most, so that the loss of the nutrient components in the inner layer and the outer layer of the food is small, the effective components of the food are well reserved, and the generated carcinogenic substances are few, so that the purple sweet potato oil is more beneficial to the health. Meanwhile, the adding amounts of soft sugar and lard added to the soft sweet potato paste loose center stuffing and the adding amount of low gluten flour in the outer skin are deeply researched, and the optimal adding amount range is determined, so that the taste and the appearance of the final crisp soft sweet potato chips are optimal.

The advantages finally obtained by the invention include: (1) the additional value of the purple sweet potatoes is improved, and the economic development of sweet potato planting areas is promoted; (2) the fresh purple sweet potatoes are processed into the crispy and soft purple sweet potato chips, so that the processing approaches of processing the purple sweet potatoes are enriched, and the problems of large viscosity and high toughness of potato products are solved; (3) the operation is simple, the preparation conditions are easy to control, and the finished product is easy to preserve.

Drawings

FIG. 1 shows the general steps of the preparation method of a crispy soft-skinned purple sweet potato chip of the present invention.

FIG. 2 Effect of the sugar content of the filling on the rheology of the crispy soft-shelled purple sweet potato chips

Wherein, A: storage modulus G' (elastic modulus) of the core; b: loss modulus G' (viscous modulus)

FIG. 3 Effect of oil content in filling on rheology of crispy soft-shelled purple sweet potato chips

Wherein, A: storage modulus G' (elastic modulus) of the core; b: loss modulus G' (viscous modulus)

FIG. 4 is a graph showing the effect of the amount of a hot solution of filled Geliding powder on the rheology of soft-shelled purple sweet potato chips

Wherein, A: storage modulus G' (elastic modulus) of the core; b: loss modulus G "(viscous modulus).

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

Single factor test (research example)

In the research of the invention, in the comparison experiment of different reference data, the general steps are shown in figure 1, and the specific operation steps are as follows:

(1) pretreatment of raw materials: cleaning purple sweet potatoes, peeling, removing impurities, cutting into purple sweet potato chips with the thickness of about 1cm, stacking the purple sweet potato chips on a clapboard of a steamer in order to ensure uniform heating, and steaming for about 30min after water is boiled until the purple sweet potatoes are soft and glutinous.

(2) Preparing the mashed purple sweet potato stuffing with loose core: crushing the cooked purple sweet potato slices, sieving the crushed cooked purple sweet potato slices with a 150-mesh sieve, weighing and recording data; adding soft sugar and lard, stirring uniformly in one direction, and frying for later use; dissolving the Geliding dices powder in water according to the ratio of 1:20, heating in a water bath to ensure that the texture of the gelatin solution is uniform, adding the Geliding dices powder hot solution into the purple sweet potato stuffing, stirring uniformly, placing the purple sweet potato stuffing into a refrigerator for refrigeration for about 2 hours, and dividing the purple sweet potato stuffing into doses for later use, wherein each dose is 13 g.

(3) Preparing rice noodle crust: putting glutinous rice flour, low gluten flour, baking powder and lard into a kneading basin, adding water accounting for 80% of the mass of the glutinous rice flour, preparing into uniform dough, cutting 13% of the dough into small pieces, cooking in boiling water (about 10min), taking out, draining, mixing with the rest of dough, uniformly preparing, covering with a preservative film, softening for 1h, dividing into dough agents after the softening, and preparing into 20g of each agent for later use.

(4) And (3) packaging and forming: closing the stuffing core of the dough, twisting into uniform strips, each having a length of about 4cm and a diameter of about 2cm, and freezing in a refrigerator for later use.

(5) Preparing crispy paste: adding 150g of low-gluten flour, 15g of raw flour, 2g of baking powder, 15g of vegetable oil and a proper amount of clear water into a basin, and uniformly mixing for later use.

(6) Frying to obtain a finished product: wrapping the frozen product with crispy paste, wrapping with a layer of bread crumbs, adjusting the temperature of a frying pan to 140 ℃, putting the green body into the frying pan, frying for 3min, standing for 5min, frying for 30s again, and taking out the oil.

(7) Subsequently, sensory scores were performed, and are tabulated below:

under the general procedure described above, a single factor test was performed:

(1) selection of addition amount of soft white sugar: adding soft sugar 10%, 20%, 30%, 40%, and 50% to obtain crisp and soft-shelled purple sweet potato chips, and the test results are shown in FIG. 2 and Table 1:

TABLE 1 influence of the sugar content of the filling on the sensory quality of the crispy soft-shelled purple sweet potato chips

The storage modulus (G ') represents the elastic property recovered by energy storage, and the loss modulus (G') represents the viscous property of energy consumption, and the measurement of the viscoelasticity index can effectively reflect the flowing characteristic of loose heart. As can be seen from fig. 2, the storage modulus G '(elastic modulus), loss modulus G ″ (viscous modulus) of the core increase with increasing vibration frequency, and the storage modulus G' of the core is always greater than the loss modulus G ″ with increasing sugar content of the core. As can be seen from Table 1, the change of the sugar content of the stuffing has an influence on the sensory score, and the difference is significant, and the sensory score reaches the maximum value when the sugar content of the stuffing is 30%.

(2) Selection of the added amount of lard: the addition amounts of lard of 5%, 10%, 15%, 20% and 25% are respectively added to prepare the crispy soft-shelled purple sweet potato chips, and the test results are shown in the figure 3 and the table 2:

TABLE 2 influence of the oil content of the filling on the sensory quality of the crispy soft-shelled purple sweet potato chips

As can be seen from FIG. 3, as the oil content of the center increases, the G 'and G' of the center increase, indicating that the solids-like and liquid-like properties of the center increase. As the oil content of the core increases, both the storage modulus and loss modulus of the core increase, with the loss modulus increasing more. As can be seen from table 2, the sensory quality of the crispy and soft purple sweet potato chips tends to increase first and then decrease with the increase of the oil content in the filling, and the sensory score reaches the maximum value when the oil content in the filling is 10%. (3) Selecting the addition amount of the Geliding powder hot solution: adding 47%, 50%, 53%, 56% and 59% of the Geliding powder hot solution to prepare the crispy soft-skinned and soft-shelled purple sweet potato chips, wherein the test results are shown in the figure 4 and the table 3:

TABLE 3 influence of the amount of the hot solution of the filled Geliding powder on the sensory quality of the crispy soft purple sweet potato chips

As can be seen from FIG. 4, the addition of the Gelidine powder hot solution increased the G 'and G' of the center of the filling and exhibited higher viscoelasticity as the Gelidine powder hot solution increased. As can be seen from Table 3, the addition amount of the hot solution of the filled Geliding powder had no significant effect on the sensory score, and the sensory score reached the maximum value when the addition amount of the hot solution of Geliding powder was 56%.

(4) Selection of the addition amount of the crust weak strength powder: the crispy soft-skinned and soft-shelled purple sweet potato chips are prepared by respectively adding 3%, 10%, 17%, 24% and 31% of the crusted and soft-skinned flour, and the test results are shown in table 4:

TABLE 4 influence of the amount of low gluten flour added to the crust on the quality of the crisp, soft-shelled purple sweet potato chips

As can be seen from table 4, the addition of low gluten flour in the crust had a significant effect on the hardness, elasticity, recovery, chewiness and sensory evaluation of the crispy, soft-shelled purple sweet potato chips. With the increase of the addition amount of the low gluten flour in the crust, the hardness of the crispy and soft purple sweet potato chips is gradually increased, the elasticity, the resilience and the chewiness are gradually reduced, and the sensory score is increased firstly and then reduced along with the increase of the addition amount of the low gluten flour.

Response surface experiment (research example)

The response surface analysis result is carried out, three factors (the sugar content of the stuffing, the oil content of the stuffing and the addition amount of the low gluten flour in the outer skin) which have great influence on the product quality are selected according to the single-factor experiment result, a central test point is selected, and a response surface experiment is carried out, wherein the test factor level coding design and the independent variable level are shown in a table 5:

TABLE 5 factor levels for response surface optimization experiments

The results of the test design and sensory evaluation are shown in table 6:

table 6 response surface test design and results

TABLE 7 ANOVA TABLE OF SENSE INTEGRATED SCORE REFLECTION MODEL

From Table 7, p for this model<0.0001, at a very significant level, and the mismatching term P value of 0.0547>0.05, the fitting degree is good and the experimental error is small as R-Squared 0.9834, Adj R-Squared 0.9622 and Adeq Precision 18.799 (signal to noise ratio) is more than 4, so that the quality of the crispy soft-shelled purple sweet potato chips can be well predicted; primary term B, C was very significant in the model, a was not significant; the interaction item BC is significant, and the interaction items AB and AC are significant; second order term B²、C²Very pronounced, A²Not significant.

In order to verify the effectiveness of the regression model, according to the optimized optimal process parameters and the feasibility of actual operation, a verification test is carried out on the basis of 30% of the sugar content of the stuffing core (based on the addition amount of the purple sweet potatoes), 10% of the oil content of the stuffing core and 10% of the low gluten flour addition amount in the outer skin (based on the addition amount of the glutinous rice flour). Through verification tests, the sensory evaluation of the obtained crispy soft-shelled purple sweet potato chips is 84.0, the crispy soft-shelled purple sweet potato chips are good in quality, experimental values are close to theoretical predicted values, repeatability is good, and the reliability of the model is verified.

Based on the above results, the following description will be given of specific examples of the present invention, but the present invention is not limited thereto.