为了解决马铃薯片充分热加工后爽脆的质地丧失的问题，该试验研究了乙酸和钙及其协同预处理对马铃薯片热加工后质地的影响，分别用不同乙酸浓度、氯化钙浓度、浸泡时间作为实验参数，研究了不同参数下马铃薯片热加工后硬度值的变化，并在此基础上，设置马铃薯片热加工10 min后的硬度值为响应值，利用响应面分析方法得到了最优的酸钙协同提升马铃薯片硬度的工艺：乙酸浓度为5.26 mL/L、氯化钙浓度为5.28 mg/L、浸泡时间为11.1 h。同时，通过对不同样品的显微结构观察及X-射线微区分析发现，经过热处理马铃薯片的细胞发生严重的胞间分离，而经乙酸和氯化钙协同处理后的马铃薯片在蒸制10 min后，马铃薯细胞间仍然连接紧密，且该马铃薯样品中钙的渗透量显著多于仅由氯化钙浸泡的马铃薯。这进一步揭示了经乙酸协同氯化钙浸泡后可以提高马铃薯片热加工后的硬度的原因，为后期风味即食马铃薯片的加工提供依据。

In order to solve the problem regarding the loss of crisp texture of potato chips after full thermal processing, the effects of acetic acid and calcium and their synergistic pretreatment on the texture of potato slices after thermal processing were studied in this experiment. Sliced potatoes (SP) pretreated with acetic acid and calcium chloride was considered as a strategy to enhance the textural characteristic of SP after thermal processing. Base on the single factor test, the variation of hardness of SP after thermal processing was used as the response value. In order to acquire optimal formula of pretreatment for SP, the response surface design was used. On the basis of the single factor experiments, taking the acetic acid concentration, calcium chloride concentration and soaking time as the design factors, and the hardness of potato slices after cooking for 10 min as the response value, the response surface method was used to optimize the synergistic action of acetic acid with calcium chloride to improve the hardness of potato slices. Finally, the optimal parameters for improving the hardness of potato slices were determined as follows: acetic acid 5.26 mL/L; calcium chloride 5.28 mg/L; soaking time 11.1 h. In the meantime, the microscopic examinations and X-ray microanalyses of different samples revealed that the cells of the heat-treated potato slices had severe intercellular separation, whilst the cells of potato slices treated with acetic acid in synergy with calcium chloride followed by steaming for 10 min were still tightly connected. The amount of the permeated calcium in the potato slices soaked with both acetic acid and calcium chloride was significantly higher than that for the slices soaked with calcium chloride only. The results further revealed the reason behind the improved hardness of potato slices pretreated with acetic acid and calcium chloride, which also provides a basis for the late-stage processing of flavored instant potato chips.

贵州省人才团队项目黔科合平台人才（[2020]5002）；国家自然科学基金项目(32060545、31760463）；贵州省薯类产业技术创新人才基地项目（[2016]22）；茅台学院特色食品资源综合利用创新平台建设（黔科中引地[2019]4006）；贵州特色食品开发及综合利用工程研究中心（黔教合KY字[2020]022）