METHOD FOR REDUCING FORMATION OF ACRYLAMIDE DURING PRODUCTION OF THERMALLY TREATED POTATO PRODUCTS IN FORM OF POTATO CHIPS OR FRENCH FRIES Russian patent published in 2024 - IPC A23L5/10 A23L5/20 A23L19/12 A23L19/18 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of potato products, namely to a method of reducing the amount of acrylamide in thermally treated food products. Disclosed is a method for reducing formation of acrylamide during production of thermally treated potato products in form of potato chips or French fries, which provides for potatoes washing, inspection, peeling, post-treatment, cutting, washing of cut potato blanks, blanching, thermal treatment and packing of obtained potato products, wherein washing and blanching of cut potato blanks is carried out alternately in tap water with hardness of 3.7 mg-eq/l and in concentrate with hardness of not less than 8 mg-eq/l and not more than 12 mg-eq/l, obtained by reverse osmosis from tap drinking water.

EFFECT: invention enables to obtain products with high consumer properties, improved colour, taste, texture and do not contain food additives.

1 cl, 3 tbl, 1 ex