JERUSALEM ARTICHOKE (TOPINAMBUR) CHIPS AND METHOD OF PRODUCTION OF JERUSALEM ARTICHOKE (TOPINAMBUR) CHIPS

摘要

This invention relates to Jerusalem artichoke (topinambur chips) and method of production of Jerusalem artichoke (topinambur) chips. Topinambur chips comprise a product in form of dried topinambur slices up to 3 mm thick, containing up to 7 % of water and natural flavour additives in about of 1 % - 30 % of product weight. The tissue of dried topinambur slices is aerated by air bubbles increasing volume of the product, and slices surface is covered with smaller and/or bigger bubbles. The method of chips production implies that topinambur tubers are weighted, cleaned, rinsed with water and washed by brush washer, and washed tubers are sorted and narrow root pieces are removed, afterwards tubers are cut with cutting machine into slices from 0,5 to 12 mm thick. Cut topinambur slices are blanched. After blanching process slices are cooled with cold stream of water. After that slices are preliminary dried, while pre-drying implies drying at the temperature 80 - 100 °C within 50-90 minutes, up to obtain moisture from 15 to 40 % together with air cooling at the temperature approx. 15 °C. After blanching process, topinambur slices are soaked in solution of garlic additive for 5 - 30 minutes. Then pre-dried slices are aerated by rapid water evaporation, which cause appearance of characteristic smaller and/or bigger bubbles, increasing volume of the product, while aeration is conducted in microwave-vacuum dryer during 2 - 10 minutes, at the pressure 15 - 70 hPa and provided microwave power 10 - 100 kW; after that slices are finally dried at the temperature 40 - 70 °C within 1 - 4 hours, to obtain moisture below 7 % with crispy texture at the same time; dried slices are sieved and packed.