In order to improve the quality and health characteristics of composite potato chips, Lycium barbarum L.powder was added to the composite potato chips to optimize the preparation process of composite potato chips, and the effect of Lycium barbarum L.powder addition on potato chips was analyzed from the physicochemical properties and microstructure of composite potato chips.The results showed that the primary and secondary factors affecting the composite index value of Lycium barbarum L.composite potato chips were the addition of Lycium barbarum L.powder>deep-frying time>deep-frying temperature>Lycium barbarum L.powder particle size, and the optimal combination of Lycium barbarum L.powder particle size 500 μm, Lycium barbarum L. powder addition of 10%, deep-frying temperature of 80 ℃, deep-frying time of 4 min, and the composite potato chips under this condition had composite index value of 18.26.It was further found that with the increase of Lycium barbarum L.powder addition, the hardness, water content and resistant starch content of the composite potato chips showed an increasing trend (P＜0.05), and the bound oil content showed a decreasing trend, and when the addition amount exceeded 10%, the bound oil content tended to stabilize.In addition, microstructural analysis showed that the increase of Lycium barbarum L.powder made the potato chips more porous, the pore size decreased, and the structure was denser, which increased the hardness and decreased the oil content.This study provides a scientific basis for the industrial production of composite potato chips while also offering novel insights for developing new products with health-beneficial properties.
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