Technology for processing textured starch chips made from potato flour

In order to improve the utilization rate of potato and enrich the types of textured starch chips, technology for processing textured starch chips made from potato flour was studied. Results indicate that the optimum technology parameters are that the ratio of potato starch to potato flour is 65∶35(w/w), the water content of dough is 40%, the ageing time is 16 h, the drying time is 4.5 h, the drying temperature is 50℃, the semi-product's moisture content is 9%, the frying temperature is 190～200℃. Using the optimum parameter set, the forming and steaming process become be easily controlled, the flavor and taste of the product is better, and the product's expansion rate is 362%.