Effect of pretreatment on product quality of explosion puffing drying yellow peach

To study the impact of pretreatment on explosion puffed peach,the factors including maturity,thickness,blanching,sugar- immersion,freeze- thawing and pre- drying treatment were investigated with the index of expansion ratio,color and texture on small yellow peach crisp product. Results showed that maturity had great effect on product color and texture.Blanching yellow peach for 2~3 min could improve organizational structure and enhance expansion effect.Sugar immersion could increase product sweetness,enrich the internal organization,and have advantage to the form of expansion skeleton.Moreover,the color of production was protected.Freeze- thawing could improve the hardness and color of products. Pre- drying had important impact on expansion effect and shape preserving. The optimum conditions for pretreatment were 90% mature,thickness for 2 cm,blanching in2~3 min,sugar concentration of 6%,1 times of freeze- thawing,and pre- drying for 2.5 h. The results can provide technical support for industrial production of yellow peach drying.