不同工艺和马铃薯品种对马铃薯颗粒全粉品质的影响  

Processing Technology and Potato Varieties vs Property of Potato Granules

作　　者：吴卫国[1] 谭兴和[1] 熊兴耀[2] 张喻[1] 杨抑[1] 宁漾[1] 肖莲荣 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]湖南农业大学园艺园林学院,长沙410128 [3]湖南沐林现代食品有限公司,长沙410200

出　　处：《中国粮油学报》2006年第6期98-102,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技部重大攻关项目"马铃薯安全食品加工关键技术研究"(2001BA501A28)

摘　　要：本文在提出三种不同马铃薯颗粒全粉加工工艺（制片、制泥和微波工艺）的基础上，以三个主要马铃薯品种（大西洋、紫花白、克新四号）为原料，研究了不同生产工艺和马铃薯品种特性对马铃薯颗粒全粉品质的影响。研究结果表明：相同加工工艺条件下，马铃薯颗粒全粉碘蓝值和吸水力大小顺序为紫花白〉大西洋〉克新四号；相同马铃薯品种的情况下，马铃薯颗粒全粉碘蓝值大小顺序为：制片工艺制〉微波工艺〉制泥工艺，颗粒全粉吸水力大小顺序为：制片工艺〉制泥工艺〉微波工艺；马铃薯颗粒全粉的吸油力低（0．88～1．2ml/g），冻融稳定性好；加入1％（w／w）食盐或4％（w／w）的蔗糖以后，马铃薯颗粒全粉的吸水力表现出明显的下降，冻融析水力有增加的趋势；在从室温升温到95oC过程中，在温度相同的情况下，马铃薯颗粒全粉浆料的黏度，均表现出一个同样的规律即：紫花白〉大西洋〉克新四号；在95℃保温30min后的降温过程中，制片工艺加工马铃薯颗粒全粉的黏度处于不断增加的趋势，制泥工艺和微波工艺制得的马铃薯颗粒全粉的黏度基本上处于稳定状态。Based on the given three different processing technologies of potato granules, i. e. , making - slice, making - mud, and microwave, the influences of the different processing technologies and potato varieties （Zihuabai, Daxiyan, and Kexinsihao） on the characteristics of potato granules were discussed. The following are the results ： Under the same processing technology, starch - iodine - blue and water retention of the potato granules are ranged as Zihuabai 〉 Daxiyan 〉 Kexinsihao ; using a same potato variety, starch - iodine - blue of the potato granules are ranged as making - slice 〉 microwave 〉 making - mud ; water retentions of the potato granules are ranged as making - slice 〉 making- mud 〉 microwave. Fat binding capacity of the potato granules is low （0.88 N 1.2 mL/g）, and freeze - thaw stability of the potato granules is excellent. There is a descendent trend of water retention and freeze -thaw stability of the potato granule paste with adding 1% （w/w） sodium chloride or 4% （w/w） sucrose. During the paste temperature increased from room temperature to 95 ℃, the viscosities of the potato granules made by the different processing technology are ranged as Zihuabai 〉 Daxiyan 〉 Kexinsihao; during temperature reduction after keeping at 95℃ for 30 min, the viscosity of potato granules by making- sliee increases, and that by making- mud and microwave are stable.

关 键 词：马铃薯 颗粒全粉 碘蓝值 黏度 工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]