SUGAR-BEET CHIPS PREPARATION METHOD Russian patent published in 2009 - IPC A23L1/214 

FIELD: food products.

SUBSTANCE: proposed sugar-beet chips preparation method envisages the raw material being flushed, peeled and sliced. The raw material is sugar-beet roots. The peeling is done with direct stream under a pressure of 0.8-0.9 MPa during 60-90 seconds. After that the roots are cut into 0.8-2.0 mm thick slices. The peeled and sliced roots are treated with citric acid solution for pH to be 4.0-4.5, dried at a temperature of 180-200°C for the moisture content to be 4-5% and cooled.

EFFECT: improved quality; richer concentration of useful substances (including minerals, dietary fibres and biologically active substances) combined with low energetic value (160 kkal per 100 g of finished product); extended shelf life (minimum 12 months); diversification of available food products; sugar-beats application possibilities extension.

1 dwg, 2 tbl, 4 ex