Professional Fry Machinery Solutions Provider
Professional Fry Machinery Solutions Provider
Potato chips are a very popular snack food, and potatoes are one of the key factors that determine the taste and quality of potato chips. Because different varieties of potatoes produce different tastes of potato chips. In order to ensure that potato chips are crispy, golden in color and have a pure flavor, we have collected some high-quality characteristics that potatoes should have.
1. Moderate starch content
The starch content of potatoes has a direct impact on the quality of potato chips. Generally speaking, the starch content of potatoes suitable for making potato chips is between 15% and 20%.
Too high starch content: Frying after slicing will make the potato chips too fragile, easy to break, and hard in texture.
Too low starch content: It is difficult for potato chips to form an ideal crispy taste when fried, and they may appear greasy.
Moderate starch content can make potato chips puff more evenly when fried, thus achieving an ideal crispy effect.
2. Low sugar content
Sugar in potatoes will undergo the Maillard reaction during high-temperature frying, causing the potato chips to be too dark or even black, affecting the appearance and flavor. Therefore, potatoes suitable for making potato chips have a low sugar content, especially reducing sugars (such as glucose and fructose) should be less than 0.2%. Low-sugar potatoes can present an attractive golden color after frying, rather than being overly black.
3. Uniform size and shape
In order to ensure that the potato chips are uniform in size and thickness after slicing, potatoes suitable for making potato chips usually have the characteristics of regular shape and moderate size.
Regular shape: avoid the problem of difficulty in shaping after slicing and improve the yield of chips.
Moderate size: ensure that the thickness of the slices is consistent and the frying time can be unified to avoid some potato chips being overcooked or overburned.
4. Uniform size and shape
In order to ensure that the potato chips are uniform in size and thickness after slicing, potatoes suitable for making potato chips usually have the characteristics of regular shape and moderate size.
Regular shape: avoid the problem of difficulty in shaping after slicing and improve the yield of chips.
Moderate size: ensure that the thickness of the slices is consistent and the frying time can be unified to avoid some potato chips being overcooked or overburned.
5. Low moisture content
Potatoes with high moisture content take longer to dehydrate when fried, which not only reduces production efficiency, but may also cause the finished product to absorb more oil and increase greasiness. Potatoes suitable for making potato chips usually have a moderate moisture content, which can maintain the integrity of the slices and can be fried quickly.
6. Few diseases, smooth skin
Healthy potatoes are the basis of high-quality potato chips. Potatoes suitable for making potato chips should be free of pests and diseases, and have a smooth skin without obvious scars to reduce losses during washing and peeling.
Choosing the right potato variety and controlling its growing environment are important steps to ensure the quality of potato chips. Choosing the right potato processing equipment to produce potato chips is also very important.
