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The present study is based on when fresh potatoes as the main raw material, food industry hi-tech - low temperature puffing technology, developed the puffed potato chips crispy and delicious. This study is divided into three parts: the first part through the single-factor test to determine the best value or range of each single factor, then by orthogonal rotation design, developed the optimum the puffing process parameters, and initial screening for puffing potato varieties. The second part of the main study the quality measurement before and after the potato puffed. Including and puffing around sensory evaluation of various nutrients, texture contrast, tissue structure comparison. The third part is to evaluate the safety of the puffed potato crisps. In this study, the test results are as follows: 1. Study of factors that affect the product quality of puffing, the preliminary draw the best value or range of factors that affect the product quality, the conclusions are as follows: pre-treatment for pre-frozen after gelatinization, most The gelatinization time appropriate for about 15 minutes, the the optimum puffing temperature 95 ° C, the optimum puffing time for 50min, the optimum puffing a differential pressure of 100KPa, the optimal slice thickness is 7 mm. And cooperation initially identified 88 varieties more suitable for puffed. The trial, product expansion ratio and rehydration ratio was positively correlated with the honeycomb structure of the product is more obvious, because the greater the expansion ratio, rehydration unit time absorbed more moisture, rehydration than the greater . Elected in single-factor test value of 0 level, five-factor quadratic orthogonal rotation test design, according to test results, statistical analysis, product quality indicators (Expanded degrees Vc loss rate, hardness, crispy) with impact factor (gelatinized time, operating temperature, time of puffing, puffing differential pressure, slice thickness) regression equation between the optimum process parameters based on the regression equation: Cooperation 88: the puffing temperature of 92 ° C, Expanded time 47.6min, the gelatinization time 12min, puffed differential pressure 104Kpa, slice thickness 6.8mm; Mira piece: puffing temperature of 92.5 ° C, puffed time 48min, puffed differential pressure 103Kpa gelatinization time 11.7min, slice thickness 6.7mm; Favorita-chip: that puffed temperature of 90 ° C, the puffed time 48min, gelatinization time 11.5min, puffed differential pressure 100Kpa, slice thickness 6.8mm; The piece Zaodabai: the a the puffing temperature of 91 ° C and puffing time 45min gelatinization time 10.5min, puffed differential pressure 104Kpa, slice thickness of 6.6mm. Orthogonal experiment comparing four varieties obtained cooperation 88 is more suitable than the other three species puffed and sensory evaluation of extruded products. 5. Sensory acceptance of puffed potato far higher than the raw potato. By performing the tune
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