Study On The Optimization Of Raw And Auxiliary Materials And Quality Analysis Of Apple-sweet Potato Re-structured Chips

In this study,apple and sweet potato were used as raw materials,and the apple-sweet potato re-structured chips were prepared by explosion puffng drying.The effects of sweet potato varieties,raw and auxiliary material formulations on the quality of re-structured chips were studied.Sweet potato varieties suitable for processing were screened out,and the raw and auxiliary material formulas were optimized to obtain better quality re-structured chips.On this basis,the influence of re-structured treatment and the addition of auxiliary materials on the microstructure of chips were investigated and their quality was evaluated.It provides a theoretical basis for the research on the texture regulation and processing quality of fruit and vegetable chips.Through the determination of texture characteristics,sensory evaluation,nutritional components,microstructure and other indicators,the effects of sweet potato varieties,raw material ratio and auxiliary materials addition on the quality of re-structured chips were explored,and the quality of the finished products was evaluated.The results are as follows:1.Taking 10 different varieties of sweet potato as the research object,the textural characteristics and sensory evaluation of the apple-sweet potato re-structured chips made from them were analyzed.The evaluation results showed that the re-structured chips made by Yanshu 25 variety had the highest sensory score and better texture quality.It is the most suitable sweet potato variety for processing re-structured chips.Correlation analysis was used to explore the influence of the chemical composition of sweet potato raw materials on the quality of re-structured chips.The results showed that the hardness of chips was significantly correlated with the moisture content,reducing sugar content,water-soluble pectin content(WEP)and chelating pectin content(CEP).There was a significant correlation between the crispness of chips and the amylose content of sweet potato.The expansion of chips was significantly correlated with the starch content,hemicellulose content,WEP content and CEP content of sweet potato.The rehydration of chips was significantly correlated with reducing sugar content,moisture content,WEP content and CEP content.2.By measuring the texture characteristics and sensory quality of the chips,the effect of the raw material ratio of apple and sweet potato on the quality of the re-structured chips was studied.The results showed that the re-structured chips with the ratio of apple to sweet potato of 6:4 had the best texture quality and the highest sensory score.On this basis,the auxiliary material formula of the re-structured chip was optimized,and the results showed that the optimal auxiliary material formula was sugar 5.0%,sodium bicarbonate 0.6%,salt 0.2%,and the crispness of the re-structured chips was 0.31 mm,sensory score was 8.59,the overallquality was better.3.By measuring the texture quality,sensory quality,nutritional quality and microstructure of the chips,the quality of the finished re-structured chips was evaluated.The results show that compared with single apple chips and sweet potato chips,the apple-sweet potato re-structured chips have significantly reduced hardness and crispness,increased expansion,and improved sensory score.The nutritional value combines the advantages of apples and sweet potatoes,and the overall nutritional value is improved.The addition of sugar,sodium bicarbonate and salt can improve the texture characteristics and microscopic pore structure of the apple-sweet potato re-structured chip.The sensory scores of the re-structured chips with sugar-sodium bicarbonate-salt composite auxiliary materials were significantly higher than those of other re-structured chips with single auxiliary materials.