Purple Potato Chips Vacuum Frying Machine Fruit and Vegetable Crispy Processing Equipment

Purple sweet potatoes are a common coarse grain in our daily lives and an essential food on many people's dining tables. Purple sweet potatoes are not only appetizing in color, but also have high nutritional value. Generally speaking, purple sweet potatoes are steamed before consumption because eating them in this way can not only ensure their nutritional value but also promote their digestion. In fact, purple sweet potatoes can also be made into different snacks, such as purple sweet potato chips, purple french fries, purple sweet potato cakes, etc. The reason why purple sweet potatoes appear purple is because they contain anthocyanins (a water-soluble flavonoid substance), which can be dissolved in water. Therefore, when purple sweet potatoes are boiled in water, they will lose color, and they will also fade due to acidity and alkalinity. Different colors change: Anthocyanins are purple in neutral environments, blue-green in alkaline environments, and purplish red in acidic environments. It can be seen that the color of purple sweet potatoes is naturally formed and it is not a genetically modified agricultural product,Purple Potato Chips Vacuum Frying Machine Fruit and Vegetable Crispy Processing EquipmentSuitable for the production of various products, the oil consumption in the pot is low, and it can automatically perform vacuum centrifugal de oiling in the pot after frying and drying, overcoming the problem of easy condensation and incomplete de oiling when de oiling outside the pot in cold winter.

The domestic market for fruit and vegetable snacks is still very niche. Compared with European and American countries, which account for 2-5% of food consumption, domestic fruit and vegetable crisps only account for 0.2% of food consumption, with a market size of about 3 billion yuan. However, fruit and vegetable crisps, freeze-dried snacks, potato chips and other snacks have substitution relationships and are more in line with the trend of healthy eating. The incremental market is relatively large. Compared with competing in the red ocean, seizing the user's mind in a new emerging market is a good choice. JiatePurple Potato Chips Vacuum Frying Machine Fruit and Vegetable Crispy Processing EquipmentCan be used for the processing of fruit and vegetable crisps. The oil content of the fried fruit and vegetable crisps is low, and the slice shape remains intact without wear or breakage. During the frying process, the temperature and time, as well as the oil removal time and speed, are automatically controlled, making the operation convenient, fast, safe, and the production capacity high.

1. Fresh fruits and vegetables are dehydrated at low temperature to a certain content and then puffed without adding any additives.
2. The production process is a purely physical process without using chemical methods.
3. The production process of this equipment does not cause environmental pollution, and it has the characteristics of low investment, small land occupation, and high return rate.
The puffed product maintains the original color, shape, and flavor of fruits and vegetables, with a fragrant, sweet, crispy, and long-lasting taste.
5. The puffing process of fruits and vegetables is carried out at low temperatures, without damaging the nutritional components of the fruits and vegetables.
6. Puffed fruits and vegetables are easy to digest, absorb, nutritious, and long-term consumption will not cause weight gain.
7. The puffing unit utilizes the principle of phase change and gas hot pressing effect to rapidly heat up and vaporize the liquid inside the processed material, pressurize and expand it, and rely on the expansion force of gas to drive the structural denaturation of high molecular weight substances in the tissue, thereby making it a structured and fixed porous substance with network characteristics, namely puffed fruit and vegetable crisps.
8. In a vacuum state, the water in the intercellular spaces of fruits and vegetables rapidly vaporizes and expands, resulting in a larger gap and better puffing effect. The product is crispy and delicious, and has good rehydration properties.

The large-scale purple sweet potato vacuum fryer has a highly efficient vacuum equipment, which can process a large amount of triple steam in a short time and quickly establish a vacuum condition with a vacuum degree of not less than 0.092Mpa. Equipped with an internal oil removal device, oil removal can be carried out under vacuum conditions, which can avoid the oil being pressed into the porous tissue of food during the process of vacuum recovery to atmospheric pressure, to ensure that the product has a low oil content. The oil heating system should have an oil storage capacity and heat exchange area that matches the loading amount, and the heating should be rapid and stable. An automatic control device with parameters such as frying temperature, frying time, de oiling time, and frying methods for different materials, to avoid unstable product quality caused by human factors.

The oil temperature of this process is controlled at 90-95 ℃, and the frying time is controlled at 20-50 minutes, achieving deep frying at a lower temperature and in a shorter time. The raw materials in the basket are centrifuged to remove oil under vacuum, and then the vacuum operation is stopped. The sealing door is opened and the basket is loosened and tightened to discharge the material. The oil content of food after vacuum low-temperature frying and degreasing is about 25% or less, and the moisture content is about 3%. The peroxide value index of vacuum fried mushroom crisps is significantly lower than the national standard, mainly due to the lower oil temperature, lower oil absorption, and lower fat mass fraction in vacuum frying.

The products produced by the purple sweet potato vacuum fryer better preserve the color, taste, shape, properties, and nutrients of fruits and vegetables, and their crispy taste is superior to mainland products. And throughout the entire processing, no artificial ingredients are added, which is more in line with consumers' requirements for green leisure food. It can greatly reduce the nutrient loss of fresh vegetables, preserve their original color and shape, and undergo de oiling treatment. Therefore, vegetable crisps are more crispy and not greasy than regular puffed ones.