中文摘要：

苹果脆片是当今新兴苹果膨化类产品,具有酥脆爽口,香味浓郁的特点。冷冻处理能够破坏物料组织内部结构,缩短干燥时间;浸糖处理可以起到护色作用,并且提高苹果脆片的风味。为开发新型苹果脆片产品,以寒富苹果为原料,切片、护色之后,进行冷冻-浸糖联合前处理,然后预干燥,均湿,最后进行变温压差膨化,得到寒富苹果脆片。通过单因素试验初步确定苹果片厚度、预干燥含水量、抽空温度和抽空时间等4个因素的最佳条件,运用响应面法对预干燥含水量、抽空温度和抽空时间等三个因素进行工艺优化,得到最佳条件为：苹果片厚度7mm、预干燥含水量27%、抽空温度70℃、抽空时间85min。得到的寒富苹果脆片硬度768g,脆度13个,含水量5.10%,色泽值-1.42,与建立的二次回归方程拟合度较好,产品风味浓厚,口感酥脆,软硬适中。

英文摘要：

Apple chip is an emerging product of explosion puffing, which is crispy and rich fragrance. Freezing treatment can break the internal structure of the materiel, and make drying time shorter; sugar treatment can protect apple slice color and increase aroma. To develop the new product of apple chips, Hanfu apple was used as stock, sliced up, in color-protecting and pre-treatment of freezing-sugar, then pre-drying, samming and explosion puffing drying. The mono-factorial experiment was carried out to obtain the original process and the response to the optimized process. The result was acquired as： 7mm thick Hanfu apple chips, pre-drying ratio 27%, puffing temperature 70℃ and puffing time 85 min. The apple slice index was acquired as： hardness 768 g, crispness 13, moisture 5.10% and value a＊-1.42. Quadratic regression equation could better fit the apple slices index. The products obtained with this process tastes good and crispy, with a proper hardness.