In dehydrated onion flakes process, after dehydration, cell membrane permeability is enhanced, cell structure and function are changed, cells are hydrolyzed, some storage substances and some structural substances, such as starch, sugar, protein, tartaric acid and a small amount of fatty substances, are decomposed into simple materials under the action of enzymes, lifting starch is decomposed into glucose, disaccharide is converted into monosaccharide, protein and polypeptide are decomposed into amino acids, and prototartaric acid is decomposed into gellan acid. Dehydrated onion flakes' dehydrated food fiber is still very high, up to more than 50 %. Therefore, dehydrated onion flakes have been used as a high-fiber health care product. From the analysis of chemical characteristics, we can see that dehydrated onion flakes is undoubtedly a processing method with development value, not only retaining nutrients, but also being light in weight, convenient to eat and greatly prolonged in storage time.
When selecting onion, the raw material for dehydrated onion flakes, the drier the skin, the better the wrap, and the better it can be seen that the transparent skin has a dark brown texture. In our company, the high-quality raw materials make the dehydrated onion flakes of first-class quality.