CN105533105A - Processing process of instant multi-flavor crisp onion chips - Google Patents

Abstract

The invention discloses a processing technology of ready-to-eat multi-flavored onion chips, which belongs to the field of onion snack food. Its specific steps include material selection, pretreatment and baking, and the pretreatment specifically includes peeling and cleaning, sorting, slicing, Color protection, blanching, sugar dipping and pre-drying steps. The onion slices prepared by the method of the invention maintain the nutritional components and functions of the onion, have a light onion sweetness, are greenish-yellow-white in color, crispy and delicious, and rich in nutrition. It solves the problem that the onion will germinate after being stored for a long time, and if the storage environment is not good, it will cause corruption, and the problem that the bad breath is easy to remain in the mouth after eating the onion is solved. Make full use of and develop the efficacy of onions to provide consumers with healthy and convenient functional food.

Description

A processing technology of instant multi-flavored onion chips

technical field

The invention relates to an onion snack food, in particular to a processing technology of instant multi-flavored onion chips.

Background technique

Onion is a common fruit and vegetable in our daily life, also called onion, is a biennial herb, mainly divided into common onion and topping onion. As early as thousands of years ago, onions began to be planted all over the world, and in the past ten years, the development of onions in the world has become more and more rapid. At present, the annual output of onions in my country has exceeded 30 million tons. Onions contain a lot of nutrients. In addition to containing a lot of water, there is almost no fat, and other nutrients are included in beans.

Modern medical research also shows that onions contain trace element selenium. Selenium is an antioxidant. Its special function is to make the human body produce a large amount of glutathione. The physiological function of glutathione is to transport oxygen for cell respiration. When the selenium content in the human body increases, the incidence of cancer will be greatly reduced. In addition, the oil Prostate A is present in onions. Prostate A in the human body can stretch the blood vessels, reduce the viscosity of the blood and prevent the formation of thrombus in the human body. It is now used as a vasodilator. Therefore, onion is a kind of health food. Onions also have the effect of lowering blood sugar and blood fat. Since 1923, various researches on whether onions can lower blood sugar have been carried out. Organic matter, and can produce epikurin which has a strong diuretic effect in the human body. Diabetics can lower blood sugar and diuresis by eating 25-50 grams of onions per meal. The phytoncide in onion can stimulate the secretion of the duct wall when it is discharged through the respiratory tract, urinary tract, and sweat glands, so it also has the effects of expectorant, diuresis, sweating, cold prevention, and antibacterial and antiseptic. Onions also have bactericidal and antibacterial effects. The combination of allicin in onions and certain sulfhydryl compounds can inhibit the binding of proteins. Onion is not only the most common and common vegetable, but also has many health benefits. However, due to the strong smell of onion, it should not be used in public places after use, so it affects its consumption. The specific technological process of the ready-to-eat dried onion with publication number CN102524693A is: material selection→raw material processing→slitting→deodorization→drying and flavoring; the produced dried onion has a hard texture and is inconvenient to eat.

Fruit and vegetable crisps, as a healthy snack food, are increasingly favored by people. Onion chips are a kind of food belonging to fruits and vegetables. It is mainly made of freshly picked or well-kept onions as raw materials. After proper pretreatment, it is baked in an electric oven to form a special fragrance and A kind of food that has advantages such as edible convenience.

Contents of the invention

The purpose of the present invention is to provide a processing technology for instant multi-flavored onion chips. The onion chips made by the method of the present invention maintain the nutritional components and functions of onions, have a light onion sweetness, are greenish-yellow-white in color, and are crispy. Delicious and nutritious. It solves the problem that the onion will germinate after being stored for a long time, and if the storage environment is not good, it will cause corruption, and the problem that the bad breath is easy to remain in the mouth after eating the onion is solved.

For achieving the above object, technical scheme of the present invention is:

A kind of processing technology of instant multi-flavored onion chips of the present invention comprises the following steps:

(1) material selection, select ripe fresh onion as raw material;

(2) preprocessing, specifically comprising the following steps:

A. Peeling and cleaning: Peel off the old skin and cut the stalks of the selected fresh onions and put them in the washing machine for cleaning. After cleaning, rinse with running water continuously to remove the dust on the surface of the onions and spray pesticides, etc.;

B. Selection: After cleaning, manual selection is carried out to remove unqualified onions such as damaged onions;

C, slicing: adjust the blade distance of the slicer, and then put the onion into the slicer for slicing;

D, color protection: put the sliced onions into the color protection solution for color protection, and the color protection time is 0.5-1.5h;

E, blanching: Put an appropriate amount of water on the induction cooker to boil, then put the color-protected onion in the boiling water, and keep turning the onion up and down to ensure that the onion can be heated evenly, reduce the activity of the enzyme and ensure that the color will not Change; the blanching temperature is controlled at 95°C-100°C, and the blanching time is controlled at 30-40s. After blanching, take it out and wash it quickly, and cool down;

F, dipping in sugar: Pour the onions cooled to room temperature into the sugar solution with a sugar dipping amount of 20%-30%, adjust the taste of onion chips, and soak for 25-35 minutes;

G. Pre-drying: place the sugar-soaked onions neatly on an iron plate, and then put them in an oven for pre-drying. The pre-drying time is 3-4 hours, and the moisture content is 25%-35%;

(3) Baking, put the pre-dried onion slices into a preheated electric oven, set the baking temperature to 100 degrees, and bake for 90-120 minutes; it is the finished product.

Preferably, in the step C, the distance between the blades of the microtome is adjusted to be 1.4-1.6 mm.

Preferably, the color protecting solution in step D includes 0.5 parts by weight of sodium citrate, 0.2 parts by weight of sodium erythorbate, 0.4 parts by weight of CaCl ₂ , 0.5 parts by weight of NaCl and 100 parts by weight of distilled water.

Preferably, the drying speed of the pre-drying in the step G is 2m/min, and includes a pre-drying stage 1 and a pre-drying stage 2, the drying temperature of the pre-drying stage 1 is 55°C, and the drying time is 1h; the drying temperature of the pre-drying stage 2 The temperature is 50℃, and the drying time is 2-3h.

Preferably, the baking time in the step (3) is preferably 100 minutes.

The beneficial effect of the invention is that the onion slices prepared by the method of the invention maintain the nutritional components and functions of the onion, have a slight sweetness of the onion, have a greenish-yellow-white color, are crispy and delicious, and are rich in nutrition. It solves the problem that the onion will germinate after being stored for a long time, and if the storage environment is not good, it will cause corruption, and the problem that the bad breath is easy to remain in the mouth after eating the onion is solved. In addition, the efficacy of onion, which contains oil prostate A, can be fully utilized and developed. Prostate A in the human body can stretch blood vessels, reduce blood viscosity and prevent thrombus formation in the human body; it also has bactericidal and antibacterial effects. The combination of allicin in onions and certain sulfhydryl compounds can inhibit the binding of proteins. Play the role of lowering blood fat and blood sugar. Therefore, it is necessary to enrich the varieties of the food market and provide consumers with healthy and convenient functional foods; at the same time, it can also bring considerable income to more onion growers, promote the development of this industry, and help adjust the industrial structure. The sucrose content of the onion slices made by the method of the present invention is 12.1765g/100g; the Vc content in the onion crisp slices is 2.04mg/100g; the water content is 5.08%; the specific volume of the crisp slices is 7.3637mL/g; the hardness is 5.486 N.

Description of drawings

Fig. 1 is a schematic diagram of the impact of onion color protection time on onion chips brightness (L*) of the present invention;

Fig. 2 is a schematic diagram of the influence of onion pre-drying time on the moisture content of onion chips in the present invention.

detailed description

The present invention will be described in further detail below in conjunction with the accompanying drawings and specific implementation examples.

A processing technology for ready-to-eat multi-flavored onion chips. The specific steps include material selection, pretreatment and baking. The pretreatment specifically includes the steps of peeling and cleaning, sorting, slicing, color protection, blanching, sugar dipping and pre-drying. .

To determine the color protection time:

The color of onion chips was measured by WSC-color difference meter. Taking the color of the white board as the measurement standard, the brightness index L ^* , chromaticity index a ^* , and b ^* of the finished onion chips are measured according to the Hunter color system. Among them, L ^* represents black and white, that is, the brightness of the product; a ^* mainly represents red-green color, and a ^* mainly represents yellow-blue color. Wherein, when L ^* =0, it represents black, and if L ^* =100, it represents white. Although L ^* cannot directly judge the quality of the product color, it can indirectly reflect the quality of the product color, and the larger the color (L ^* ) value, the better the color of the onion chips.

Color is a very important point of influence when evaluating the sensory of onion chips. In the composition analysis of onions, it will be found that onions contain a large amount of phenolic substances with strong antioxidant capacity and polyphenol oxidase, which means that when onions are sliced, browning (enzymatically catalyzed) is particularly prone to occur in the air. Browning), which directly affects the color of the chips. Therefore, when studying the effect of color protection time on the color of crisp chips, set the color protection time to 30, 60, 90, 120, and 150 minutes respectively, and then uniformly soak them in a sugar solution with a concentration of 20%. , Soak for about 30 minutes, put it in an oven, adjust the temperature to 60°C, and set the time for 4 hours. The successfully made chips are evaluated according to the following scoring criteria, and the effect of the color protection time on the color of the onion chips is shown in Figure 1.

It can be seen from Figure 1 that with the change of color protection time, the L ^* value fluctuates up and down, but generally shows a downward trend. And when the time is around 0.5h, its L ^* value is the highest, and then keeps dropping, and when the color is preserved for 1.5h, its brightness starts to rise again. After more than 2 hours, the brightness began to decline again. Table 1 is the sensory evaluation of crisp chips for color protection time, as follows:

Table 1 color protection time on the sensory evaluation of crisp chips

Can know by table 1: the product that does not process through sodium citrate can react very quickly, and onion can take place browning rapidly under contacting with air, and, even carry out after the color protection treatment, when the soaking time exceeds with sodium citrate pretreatment After 2 hours, it will be found that a large number of small brown spots appear on the surface of the onion chips, and the slices become soft and lose their original brittleness. Although the shape looks relatively flat, the brittleness does not meet the requirements. When the color protection time is 0.5-1.5h, the chips are regular in shape, blue-yellow-white in color, and have a faint onion smell.

Determine the amount of sugar dip:

At the beginning of making onion chips, after the onion has undergone color protection treatment and blanching treatment, some flavor substances contained in the onion itself will be lost, thereby making the taste of the onion light. Therefore, the onion must be placed in a certain concentration of sugar solution Soak. Wherein, mouthfeel and taste of product can be affected to a certain extent by the sugar-acid ratio in the onion crisps, and also influence the yield of onion crisps simultaneously. The sugar content is high, so the content of solids will increase and the yield will increase; on the contrary, the yield of the product will decrease. Prepare sugar solutions with concentrations of 10%, 15%, 20%, 25%, and 30% in order. After half an hour of color protection, the slices are soaked for the same time, and dried at 60°C for 4 hours. 100°C, baked for 100 minutes, the effect of the amount of sugar dipping on the quality of crisps is shown in Table 2, as follows:

Table 2 Sensory evaluation of sugar dipping amount on onion crisps Dip sugar amount shape fragrance color Taste Overall rating 10% 3.1 2.5 2.7 3 11.3 15% 2.4 3 3 3.5 11.9 20% 3.5 3.7 2.4 4.2 13.8 25% 3.7 4 2.4 4.4 14.5 30% 3.1 3.3 1.8 4.2 12.4

It can be concluded from Table 2 that when the sugar dipping amount is lower than 15%, the product has a slight fragrance and a little sweetness. When the amount of dipping sugar is about 25%, the chips are sweet and crisp. It can also be concluded from the scores that the quality of crisp chips is the best when the amount of sugar dipping is between 20% and 30%.

Determine the pre-drying time:

The moisture content of the onion slices before baking in the electric oven is affected by the pre-drying time. We decided to use the onion slices soaked in 20% sugar for 30 minutes with a color protection time of 0.5h. The drying speed was 2m/min, and the drying time was respectively Set to 2.5, 3.0, 3.5, 4.0, 4.5h to determine the best time. The quality scores of the chips are shown in Table 3. The effect of pre-drying time on the moisture content of crisp chips is shown in Figure 2.

From Figure 2, we can see that with the increase of pre-drying time, the moisture content in the onion chips gradually decreased. At the beginning, the moisture content decreased rapidly, and after 2 hours of drying, the moisture in the chips had been reduced by half.

Table 3 The sensory evaluation of crisp chips by pre-drying time time shape fragrance color Taste score 2.0 3.3 2.3 1.8 3.6 11 2.5 2.8 3.2 2.5 3.5 12 3.0 3.6 3.2 2.5 3.1 12.4 3.5 2.5 3.5 2.4 3.8 12.2 4.0 3.4 3.5 3.8 3.8 14.5

It can be seen from Table 3 that the moisture content of onion slices decreases rapidly during pre-drying, and then the onion slices will become more brittle. Too high will lead to incomplete drying, while too low will lead to gelatinization of the product. If the drying time is less than 2.5 hours, the water content of the onion slices is relatively high. After drying, the slices are not crisp enough and stick to the teeth. If the drying time is more than 4.0 hours, the processed onion slices are easy to break, and have been burnt, which has a bad taste. Therefore, we can clearly see from Table 3 that when the drying time reaches 3-4 hours, the quality of the finished onion chips is relatively the best.

To determine the baking time:

On the one hand, the crispy slices baked in an electric oven maintain the green and natural characteristics of the onion, and on the other hand, the nutrients in the onion lose less. After protecting the color of all samples for 0.5h, soak them in 20% sugar solution for 30 minutes, and then bake them in an oven for 2 hours. The drying time is set at 30, 60, 90, and 120 minutes according to the gradient to process crisp chips. . The sensory evaluation results of the finished chips are shown in Table 4.

Table 4 Baking time on the sensory comprehensive score of onion chips time/min shape fragrance color Taste Overall rating 30 3.4 2.9 2.4 3.4 12.1 60 3 2.7 2 3.3 11 90 3.7 2.3 2.4 3.9 12.3 120 4 2.2 3 2.2 11.4

As can be seen in Table 4, it is the result of the sensory evaluation of onion chips in different baking times. It can be seen that when the baking time is less than 30min, the moisture contained in the onion chips is relatively high, and the feeling after chewing is Not brittle, not brittle enough and easy to stick to teeth. When placed in the air, it is easy to be damp and make the crispy chips soft. When the baking time is 90-120min, the fruit slices are crispy. It can be seen from Table 4 that the quality of crisp chips is better at 90 minutes.

Example 1

A processing technology for instant multi-flavored onion chips, comprising the steps of:

(1) material selection, select ripe fresh onion as raw material;

(2) preprocessing, specifically comprising the following steps:

A. Peeling and cleaning: Peel off the old skin and cut the stalks of the selected fresh onions and put them in the washing machine for cleaning. After cleaning, rinse with running water continuously to remove the dust on the surface of the onions and spray pesticides, etc.;

B. Selection: After cleaning, manual selection is carried out to remove unqualified onions such as damaged onions;

C, slicing: adjust the blade distance of the slicer, and then put the onion into the slicer for slicing. In the step C, adjust the blade distance of the slicer to 1.4-1.6mm. If the thickness of the onion slices is not the same, the crisp slices The moisture content in the onion chip only changes slightly, and the hardness will increase significantly; while the cross-section is not less than 5mm, the hardness of the chips is already greater than 900N. When we chew onion chips, we will find that the texture of the chips is beyond the normal situation. At the same time, if the thickness of the onion is relatively large, the color protection effect will be found to be relatively poor during the color protection process. The main reason for this phenomenon is that the color protection solution cannot fully penetrate into the center of the onion chips The position is moved; therefore, in the pretreatment process of the onion, put the onion directly in the slicer for slicing. Before slicing, you should pay attention to adjusting the blade distance of the slicer to keep the thickness of each onion at about 1.5mm;

D, color protection: put the sliced onions into the color protection solution for color protection, the color protection time is 1.0h, and the color protection solution includes 0.5 parts by weight of sodium citrate, 0.2 parts by weight of sodium erythorbate, 0.4 parts by weight Parts by weight of CaCl ₂ , 0.5 parts by weight of NaCl and 100 parts by weight of distilled water;

E, blanching: Put an appropriate amount of water on the induction cooker to boil, then put the color-protected onion in the boiling water, and keep turning the onion up and down to ensure that the onion can be heated evenly, reduce the activity of the enzyme and ensure that the color will not Change; the blanching temperature is controlled at 95°C-100°C, and the blanching time is controlled at 30-40s. After blanching, take it out and wash it quickly, and cool down;

F, dipping in sugar: Pour the onions cooled to room temperature into the sugar solution with a sugar dipping amount of 25% to adjust the taste of the onion chips. The soaking time is 25-35 minutes; After soaking, the concentration of the sugar solution will decrease to varying degrees, which will lead to deviations when soaking the next batch of onions. Therefore, when soaking the next batch of samples, a slightly excessive amount of syrup should be added to ensure that the concentration is the same every time. of;

G. Pre-drying: Place the sugar-soaked onions neatly on the iron plate, and then put them into the oven for pre-drying treatment. The pre-drying process includes pre-drying stage 1 and pre-drying stage 2. The drying temperature of pre-drying stage 1 55℃, drying time is 1h; pre-drying stage 2 drying temperature is 50℃, drying time is 2.5h; drying speed is 2m/min, dry to moisture content 25%-35%;

(3) Baking, put the pre-dried onion slices into a preheated electric oven, set the baking temperature to 100 degrees, and bake for 90 minutes; it is the finished product.

The onion slices prepared by the method of the invention maintain the nutritional components and functions of the onion, have a slight sweetness of the onion, have a greenish-yellow-white color, are crispy and delicious, and are rich in nutrition, and completely eliminate the bad smell of the onion after eating. It solves the problem that the onion will germinate after being stored for a long time, and if the storage environment is not good, it will cause corruption, and the problem that the bad breath is easy to remain in the mouth after eating the onion is solved. In addition, the efficacy of onion, which contains oil prostate A, can be fully utilized and developed. Prostate A in the human body can stretch blood vessels, reduce blood viscosity and prevent thrombus formation in the human body; it also has bactericidal and antibacterial effects. The combination of allicin in onions and certain sulfhydryl compounds can inhibit the binding of proteins. Play the role of lowering blood fat and blood sugar. Therefore, it is necessary to enrich the varieties of the food market and provide consumers with healthy and convenient functional foods; at the same time, it can also bring considerable income to more onion growers, promote the development of this industry, and help adjust the industrial structure. The sucrose content of the onion slices made by the method of the present invention is 12.1765g/100g; the Vc content in the onion crisp slices is 2.04mg/100g; the water content is 5.08%; the specific volume of the crisp slices is 7.3637mL/g; the hardness is 5.486 N.

Example 2

A processing technology for instant multi-flavored onion chips, comprising the steps of:

(1) material selection, select ripe fresh onion as raw material;

(2) preprocessing, specifically comprising the following steps:

A. Peeling and cleaning: Peel off the old skin and cut the stalks of the selected fresh onions and put them in the washing machine for cleaning. After cleaning, rinse with running water continuously to remove the dust on the surface of the onions and spray pesticides, etc.;

B. Selection: After cleaning, manual selection is carried out to remove unqualified onions such as damaged onions;

C, slicing: adjust the blade distance of the slicer, then put the onion into the slicer for slicing, and adjust the blade distance of the slicer in the step C to be 1.4-1.6mm;

D, color protection: put the sliced onions into the color protection solution for color protection, the color protection time is 0.5h, and the color protection solution includes 0.5 parts by weight of sodium citrate, 0.2 parts by weight of sodium erythorbate, 0.4 parts by weight Parts by weight of CaCl ₂ , 0.5 parts by weight of NaCl and 100 parts by weight of distilled water;

E, blanching: Put an appropriate amount of water on the induction cooker to boil, then put the color-protected onion in the boiling water, and keep turning the onion up and down to ensure that the onion can be heated evenly, reduce the activity of the enzyme and ensure that the color will not Change; the blanching temperature is controlled at 95°C-100°C, and the blanching time is controlled at 30-40s. After blanching, take it out and wash it quickly, and cool down;

F, dipping in sugar: Pour the onions cooled to room temperature into the sugar solution with a sugar dipping amount of 20%, adjust the taste of the onion chips, and the soaking time is 25-35 minutes; After soaking, the concentration of the sugar solution will decrease to varying degrees, which will lead to deviations when soaking the next batch of onions. Therefore, when soaking the next batch of samples, a slightly excessive amount of syrup should be added to ensure that the concentration is the same every time. of;

G. Pre-drying: Place the sugar-soaked onions neatly on the iron plate, and then put them into the oven for pre-drying treatment. The pre-drying process includes pre-drying stage 1 and pre-drying stage 2. The drying temperature of pre-drying stage 1 55°C, drying time is 1h; pre-drying stage 2 drying temperature is 50°C, drying time is 2h; drying speed is 2m/min, dry to moisture content 25%-35%;

(3) Baking, put the pre-dried onion slices into a preheated electric oven, set the baking temperature to 100 degrees, and bake for 100 minutes; it is the finished product.

Example 3

A processing technology for instant multi-flavored onion chips, comprising the steps of:

(1) material selection, select ripe fresh onion as raw material;

(2) preprocessing, specifically comprising the following steps:

A. Peeling and cleaning: Peel off the old skin and cut the stalks of the selected fresh onions and put them in the washing machine for cleaning. After cleaning, rinse with running water continuously to remove the dust on the surface of the onions and spray pesticides, etc.;

B. Selection: After cleaning, manual selection is carried out to remove unqualified onions such as damaged onions;

C, slicing: adjust the blade distance of the slicer, then put the onion into the slicer for slicing, and adjust the blade distance of the slicer in the step C to be 1.4-1.6mm;

D, color protection: put the sliced onions into the color protection solution for color protection, the color protection time is 1.5h, and the color protection solution includes 0.5 parts by weight of sodium citrate, 0.2 parts by weight of sodium erythorbate, 0.4 parts by weight Parts by weight of CaCl ₂ , 0.5 parts by weight of NaCl and 100 parts by weight of distilled water;

E, blanching: Put an appropriate amount of water on the induction cooker to boil, then put the color-protected onion in the boiling water, and keep turning the onion up and down to ensure that the onion can be heated evenly, reduce the activity of the enzyme and ensure that the color will not Change; the blanching temperature is controlled at 95°C-100°C, and the blanching time is controlled at 30-40s. After blanching, take it out and wash it quickly, and cool down;

F, dipping in sugar: Pour the onions cooled to room temperature into the sugar solution with a sugar dipping amount of 30%, adjust the taste of the onion chips, and the soaking time is 25-35 minutes; After soaking, the concentration of the sugar solution will decrease to varying degrees, which will lead to deviations when soaking the next batch of onions. Therefore, when soaking the next batch of samples, a slightly excessive amount of syrup should be added to ensure that the concentration is the same every time. of;

G. Pre-drying: Place the sugar-soaked onions neatly on the iron plate, and then put them into the oven for pre-drying treatment. The pre-drying process includes pre-drying stage 1 and pre-drying stage 2. The drying temperature of pre-drying stage 1 55°C, drying time is 1h; pre-drying stage 2 drying temperature is 50°C, drying time is 3h; drying speed is 2m/min, dry to moisture content 25%-35%;

(3) Baking, put the pre-dried onion slices into a preheated electric oven, set the baking temperature to 100 degrees, and bake for 120 minutes; it is the finished product.

It can be known from common technical knowledge that the present invention can be realized through other embodiments without departing from its spirit or essential features. Accordingly, the above-disclosed embodiments are, in all respects, illustrative and not exclusive. All changes within the scope of the present invention or within the scope equivalent to the present invention are embraced by the present invention.

Claims (5)

1. a processing technology for instant multi-flavor onion chips, is characterized in that, comprise the steps:

(1) select materials, select ripe fresh onion bulb and make raw material;

(2) pretreatment, specifically comprises the steps:

A, peeling cleaning: by the fresh ocean picked out and outward appearance divest Lao Pi than more complete onion, cut the base of a fruit after put into cleaning machine and clean, after cleaning, continuous circulating water rinses, and washes away the dust on onion surface and the agricultural chemicals etc. of sprinkling;

B, selection: after cleaning up, carry out hand picking, selects removing by the underproof onion as breakage etc.;

C, section: the blade distance regulating slicer, then puts into slicer by onion and cuts into slices;

D, protects look: the onion after section is put into colour protecting liquid and carries out protecting look, protecting the look time is 0.5-1.5h;

E, blanching: suitable quantity of water be placed on electromagnetic oven and boil, being placed in boiling water by the onion through protecting look afterwards, ceaselessly being stirred up and down by onion, ensures that onion can thermally equivalent, reduces the activity of enzyme and ensure that color and luster can not change; Blanching temperature controls at 95 DEG C-100 DEG C, and blanching time controls at 30-40s, pulls rapid washing after blanching out, cooling;

F, leaching sugar: the onion of temperature cool to room temperature being poured into leaching sugar amount is in the liquid glucose of 20%-30%, and regulate the taste of onion chips, soak time is 25-35 minute;

G, predrying: be placed on iron pan by neat for the onion processed through leaching sugar, then put into baking oven and carry out pre-dried, pre-drying-time is 3-4h, and being dried to moisture content is 25%-35%;

Baking, predrying good onion sheet is put into the electric oven after preheating, and baking temperature is set to 100 degree, and baking time is 90-120 minute; Be finished product.

2. the processing technology of a kind of instant multi-flavor onion chips according to claim 1, is characterized in that, regulates the blade distance of slicer to be 1.4-1.6mm in described step C.

3. the processing technology of a kind of instant multi-flavor onion chips according to claim 1, is characterized in that, in described step D, colour protecting liquid comprises natrium citricum, the sodium isoascorbate of 0.2 weight portion, the CaCl of 0.4 weight portion of 0.5 weight portion ₂, the NaCl of 0.5 weight portion and the distilled water of 100 weight portions.

4. the processing technology of a kind of instant multi-flavor onion chips according to claim 1, it is characterized in that, the pre-dried rate of drying of described step G is 2m/min, and comprises pre-drying phase one and pre-drying phase two, pre-drying phase one baking temperature is 55 DEG C, and drying time is 1h; Pre-drying phase two baking temperature is 50 DEG C, and drying time is 2-3h.

5. the instant multi-flavor onion chips of one that processes of processing technology as claimed in claim 1, it is characterized in that, in described step (3), baking time is preferably 100 minutes.