为探究不同加工方式对柿子脆片物理特性及营养品质的影响，采用真空油炸、真空微波、压差膨化、微波干燥四种加工方式对柿子脆片进行加工，并探讨不同加工方式对柿子脆片色泽、硬度、脆度、复水比、体积、微观结构及总糖、总酸、维生素C和蛋白质等的影响。研究表明四种不同加工方式对柿子脆片物理特性及营养品质影响显著（p<0.05）。物理特性方面，压差膨化干燥整体色泽呈亮黄色，结构疏松，硬度适中，脆度最好，口感酥脆，复水性较好。营养品质方面，压差膨化干燥柿子片总糖含量（18.91%）、维生素C含量（129.80 mg/100 g）均优于其他三种加工方式，蛋白质含量（2.17%）和总酸含量（1.16%）较低，但比蛋白质含量最高的真空微波干燥仅少0.12%，比总酸含量最高的微波干燥仅少0.74%。综合分析，压差膨化干燥优于其他三种加工方式，是柿子脆片加工的首选方式。

The effects of four processing methods vacuum frying, vacuum microwaving, differential pressure expansion, and microwave drying on the physical characteristics and nutritional quality of persimmon chips were investigated. The effects of these processing methods on the color, hardness, brittleness, rehydration ratio, volume, microstructure, and total sugar, total acid, vitamin C, and protein contents of persimmon chips are discussed herein. The physical properties and nutritional quality of the persimmon chips were significantly affected by the four processing methods (p<0.05). The overall color of chips prepared using differential pressure expansion drying was bright yellow; the structure was loose, the hardness was moderate, the brittleness was the best, the taste was crisp, and the rehydration was the best. The total sugar (18.91%) and vitamin C (129.80 mg/100 g) contents were better than those of chips processed using the other three methods. The protein content (2.17%) and total acid content (1.16%) were lower than those obtained using the other methods; however, the protein content was only 0.12% less than that after vacuum microwave drying (the highest protein content obtained), and the total acid content was only 0.74% less than that after microwave drying (the highest total acid content obtained). Comprehensive analysis showed that differential pressure expansion drying is superior to the other three processing methods and should be the first choice for processing persimmon chips.

国家自然科学基金项目（32160581）；广西自然科学基金面上项目（2020GXNSFAA259012）；广西自然科学基金项目（2022GXNSFBA035605）；广西高校中青年教师基础能力提升项目（2019KY0719）