Pilot Study on Fig Crisp Chips Puffing Process

In view of the problem that the fresh fig fruit is not resistant to storage and transportation,and the dry deep processing technology is lacking,the processing technology of fig crisp chips was studied by explosion puffing drying at modified temperature and pressure. The orthogonal test was used to evaluate by sensory evaluation,and the important technical parameters affecting the processing of fig crisp chips were analyzed. The results showed that the optimum parameters of fig crisp chips were as follows:puffing temperature 85℃,puffing pressure 0.2 MPa,puffing 3 times,evacuation temperature 85℃,evacuation time 4.5 h. The fig crisp chips under this condition had good sensory evaluation quality,the sensory score was up to 86.61 points. Evacuqtion temperature had the greatest effect on the sensory score of the crisp chips. The pressure difference puffed products had less color change,higher brittleness,lower crispness and good taste,which provided a theoretical reference for the crisp chips processing technology of fig in the future.