Chips formed by slicing with apple cell clean water jet scalpel and differential temperature combined with differential pressure puffing and processing technology

A method for processing non-fried apple crispy chips, the method comprising the following process steps:

• (1) screening fresh and high-quality tangxin apples without disease and pest infringement and mechanical damage and with substantially the same fruit maturity, washing and peeling;
• (2) cutting the apple into slices with a thickness of 5 mm by using an ultrahigh pressure water jet cutting technology;
• soaking the slices in a 30° C. fermentation broth containing 30% lactobacillus brevis for 15 min to prevent browning of the slices;
• (3) spraying apple chips with Bacillus subtilis antimicrobial peptide solution, airing for 5 min and drying for 0.5 h in 40° C. hot air,
• (4) soaking the apple slices for 10 min with 5-10 wt % maltodextrin solution before drying, draining and then drying with a pulse vacuum drying machine;
• wherein in the drying process, a frequency of vacuumizing combined RF of the pulse vacuum drying machine is 30 MHz, a RF power is 5 kW pulse, a heating temperature is 45° C., and an intermittent time for the pulse vacuum drying machine performing the drying is 2 min;
• and
• (5) puffing the apple slices;
• wherein in puffing, the apple slices are heated by steam in a vacuum airtight environment to evaporate an internal moisture of the apple slices;
• a temperature reaches 85-89° C. and a steam pressure reaches 0.3-0.4 MPa;
• then the steam pressure is immediately reduced to −0. 08 MPa, and the temperature is reduced to 75° C., which are maintained for 1.5 h.