Abstract: Using pumpkin, carrot and pear as the main raw materials, we developed a reshaped composite fruit and vegetable nutrition chip suitable for children. The microwave drying equipment, comprehensive test and orthogonal test were used to optimize the formula and process of the chips. The results showed that the best mass ratio of pumpkin pulp, carrot pulp and pear pulp was 3:3:2, and 100 g of compound fruits and vegetables.
Based on the pulp, the optimum amount of excipients is 75 g of flour, 13 g of butter, 12 g of white sugar, and 1.0 g of salt. Compared with microwave drying, far-infrared drying and far-infrared-microwave combined drying, it is considered that far-infrared drying is the best. The optimum process conditions are ignition temperature 170 °C, ignition temperature 130 °C, and time 15 min. The composite fruit and vegetable chips prepared under the conditions have good sensory qualities.
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