Purple sweet potato is rich in dietary fiber, which can promote intestinal peristalsis, lower cholesterol levels, and prevent cardiovascular diseases.It is a very healthy vegetable. Purple sweet potato crisp made by low temperature frying process, put the ingredients under reduced pressure, and achieve the purpose of frying by quickly removing moisture at lower temperature(65-100℃). It can preserve the color, fragrance, taste and shape of purple sweet potato to greatest extent, and preserve the nutrients of all levels in purple sweet potato. The rich anthocyanins, carotenoids and vitamin C in purple sweet potato can be well preserved. The dehydrated crispy purple sweet potato is light in weight, small in size, occupies a small area during storage, is convenient to transport, and can be stored for a long time without deterioration.
Compared with purple sweet potato fries made by traditional frying, the traditional products process produce foods lose their original color and taste greasy due to high temperature. The VF process uses vegetable oil as the dehydration medium. The vacuum dehydration technology can effectively maintain the original color and shape of the food, making it more crispy and delicious.
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