为开发非油炸果蔬脆片产品，本文以黄桃为原料，采用流化-微波-烘焙相结合的生产工艺，以色差、Vc含量、感官评分和脆度等为评价指标，采用单因素实验和正交实验研究流化温度、流化风速、微波功率、微波时间、烘焙温度和时间等因素对黄桃脆片品质的影响，并分别对流化、微波和烘焙阶段进行工艺参数进行优化。试验结果表明：黄桃脆片的最佳生产工艺为流化温度55 ℃、流化风速300 m3/h；微波功率400 W、微波时间600 s，流化和微波转换时黄桃水分含量约20%；烘焙温度65 ℃、烘焙时间为35 min。在该工艺下研发的黄桃脆片口味甚佳，色泽较好，感官评分为91分，脆度值为469 g。该研究为非油炸果蔬脆片的加工提供了理论依据，也为果蔬类干制产品的开发拓宽了思路。

In order to develop non-fried fruit and vegetable chips, the fluidization-microwave-baking combination processing technology to prepare yellow peach chips with yellow peach as the raw material was studied. The color difference, vitamin C content, sensory score and brittleness were set as evaluation indexes, and the yellow peach qualities affected by the factors including fluidization temperature, fluidization wind speed, microwave power, microwave time, baking temperature and time were evaluated, using single factor and orthogonal experiment to optimize the experimental parameters for each stage. The experimental results showed that the best parameters were fluidization temperature 55 ℃, fluidization wind speed 300 m3/h; The microwave power 400 W, microwave time 600 s and water content of yellow peach about 20% during fluidization and microwave conversion; Baking temperature 65 ℃ and baking time 35 min. The yellow peach chips obtained by this process had good taste and color, wihe the sensory score was 91 and brittleness reached 469 g. This research provides a theoretical basis for the processing of non-fried fruit vegetable chips and broadens the idea for the development of fruit and vegetable dry products.

黑龙江省大学生创新创业训练计划项目资助(201810223007)