Study On The Texture Regulation Of Yellow Peach Chips By Immersion Pretreatment

As a snack food that has risen in recent years,fruit and vegetable chips are not only crispy and nutritious,but also solve the problem that fruits and vegetables are not_i^trd_m^hei_mf_e^sef_cmⁱ s s e_h^ter_ea^afe^fn_rsnn_ii^etc _oc^cte_na^{to s} _{l l} ^sp ^to_ipqu_r^off_{u o}^rf_i ^ae_pd^dgdⁱ_{e rw}^ef _ti^fty_eer^eore_{s e}^el ^al _sⁿ o_ot^tc _fw_u ^{e i r}_{td hi}^tmapⁱ_eee _d ^mna_i,^e c_mb^erh_py^{sx it} _ra^oec_enⁿⁿh_g ^ti _a,_n p^pa_lays_t^r _ze^ne _id^tda_n^{r e}n^t _gy^ahd ^t_{et l}^e _{h l}^mt^m_eoh^e e_wm^{na tr} _i ^skk o^e _pcrep_o^to t_ai_sc^np _t^rm_{h r}^ot i_u ^shz^pe_scla_ti t^e_uc i_r^cto^te_ees n,^{x i st} _cb ^uo_ee^brf^r_lf ^e_lo ^o t ^a_rwh^od_eaa e^f._{l t l h}^{I t}r_ce^nha _ot^{e t}i_{e m}^h o_xⁱ _pp^ps _o^r o_as^epf_n^{sa s}_ist ^p_iit_oo^ueh_nn^rree,,h§and the microscopic structure,pore characteristics and texture characteristics of the chips,the micro-structure and mechanics of the yellow peach slices before the puffing were analyzed.The change of characteristics,and then regulate the pore morphology and texture structure of the yellow peach chips,provide an effective way and theoretical basis for the texture structure control of fruit and vegetable chips.The main conclusions are as follows:Taking the texture characteristics as the main index,a single factor experiment was carried out on the differential pressure puffed yellow peach chip immersion pretreatment,The results showed that the texture characteristics of the pressure difference puffed yellow peach chips obtained when the sucrose（Suc）concentration was 20%,the citric acid（Cit）concentration was 2.5%,and the sodium dihydrogen phosphate（SDP）concentration was 2.5%was the largest;Based on the single factor,the response surface was optimized.The texture characteristics,color and sensory evaluation were used as the response values.The optimum ratio of the immersion liquid was 24%Suc+2%Cit+2%SDP.Under this immersion condition,The texture characteristics of the yellow peach chips reached 0.3728,the△E was 6.77,and the sensory evaluation was 8.25.The optimized processing of the yellow peach chips was crispy and delicious,and the color was bright.The effects of different combinations of impregnation pretreatment on the microstructure,cell wall composition,elastic modulus and viscosity index of the yellow peach slices before pressure differential expansion were studied,it was found that after the high-temperature and pressure of the unimpregnated yellow peach pieces,the pores between the cells were uneven,and the cells were severely shrunk.After Suc impregnation,the pores between the cells become dense,Cit impregnation causes the cells to swell,and the cell wall becomes thin.After immersion in24%Suc+2%Cit+2%SDP,the cell pores are uniform and the cell walls are arranged regularly;Compared with the non-impregnated treatment group,the water-soluble pectin of the immersion treatment group increased,and the chelating pectin decreased.Cit impregnation increased the extraction amount of hemicellulose and degraded the cellulose in the cell wall.Compared with the non-impregnated treatment group,the elastic modulus of the peach peach sheet in the immersion treatment group increased,the viscosity index decreased,and the elastic modulus of the 24%Suc+2%Cit+2%SDP immersion treatment group was the largest.The effects of different combinations of impregnation pretreatment on the microstructure,pore characteristics and texture characteristics of differential pressure puffed yellow peach chips were analyzed,the texture characteristics of the Cit impregnated yellow peach chips were the highest,followed by the24%Suc+2%Cit+2%SDP impregnation group,and the texture characteristics of the unimpregnated and Suc impregnation were the worst;the non-impregnated treatment group has the highest cellulose content,rough taste,uneven pores and hard edges.The Suc immersion treatment group had the highest alkali-soluble pectin content,the highest hardness,dense pores and high hardness.The Cit immersion treatment group had larger pore diameter and smaller hardness;24%Suc+2%Cit+In the 2%SDP immersion treatment group,the yellow peach chips have relatively uniform pores and the highest porosity.In general,the impregnation treatment has an improved effect on the texture of the explosion puffed yellow peach chips.Under the condition of24%Suc+2%Cit+2%SDP mixed impregnation treatment,the texture characteristics and microscopic of the yellow peach chips are better,The structure is relatively uniform and has a high porosity.Under this condition,the yellow peach chip has a crispy taste and a bright color.