MANUFACTURING METHOD OF FRIED SWEET POTATO AND POTATO WITH NO SYRUP DRIPPING AND ENHANCED THE SHELF LIFE

摘要

PURPOSE: Provided is a manufacturing method of fried sweet potato and potato with no syrup dripping and enhanced the shelf life, thereby producing fried sweet potato and potato which have improved functionality and extended storage. CONSTITUTION: In a manufacturing method of fried sweet potato and potato with no syrup dripping and enhanced the shelf life, it is characterized by adding saccharides and additionally a gelling agent to the syrup. The saccharides include sugar, oligosaccharide, sugar syrup, glucose, fructose, sorbitol, xylitol, honey syrup and the like, and the gelling agent includes agar, gelatin, pectin, dextrin, gum, chitosan, pullulan and the like.