关键词: 苹果脆片, 蒸烤工艺, 酶促褐变, 营养保留, 感官评价

Abstract: In response to the problem of oxidation and discoloration of apple chips during home production, this study systematically compared the effects of three processes on the quality of apple chips: pure baking (80 ℃), steaming before baking (100 ℃ steaming+80 ℃ baking), and humidified baking (120 ℃ humidified+80 ℃ baking). The results showed that in terms of physical and chemical properties, the steaming and baking process can effectively inhibit enzymatic browning, improve the color of apple crisps, while retaining the content of vitamin C (VC) and increasing the concentration of reducing sugars, but the crispness is slightly poor; The pure baking process produces apple crisps with the lowest moisture content, the highest weight loss rate, and the best crispness. However, there is significant loss of nutrients, with a significant decrease in VC and reducing sugar content. The wet baking process produces apple crisps with an effect between the two. Compared with pure baking, the L value of apple crisps made by steaming and baking process increased by 14.28%, VC content increased by 146.26%, and reducing sugar content increased by 7.53%. In terms of sensory quality, the order of comprehensive scores is steaming before baking>humidified baking>pure baking, which is basically consistent with the rules of physical and chemical characteristic indicators. The results provide important guidance for the combination of steaming and baking functions, optimization and upgrading of moisture removal, and innovation in healthy cooking technology for embedded steam oven products.

Key words: apple crisps, Steaming and baking process, Enzymatic browning, Nutritional retention, sensory evaluation