紫色马铃薯冲调营养粉配方研制与主要功能成分分析  

On Analysis of Formula of Purple Potato Brewing Nutrition Powder and Its Chief Functional Components

作　　者：刘家艳[1] 曹敏[1] 黄茜[1] 杨晓红[1] 王季春[2] 

机构地区：[1]西南大学园艺园林学院/南方山地园艺学教育部重点实验室,重庆400716 [2]西南大学农学与生物科技学院/南方山地农业教育部工程研究中心,重庆400716

出　　处：《西南师范大学学报（自然科学版）》2013年第10期51-56,共6页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：重庆市科技攻关重点项目(CSTC2012ggB80006)资助

摘　　要：采用自然干燥、冷冻干燥和热风干燥3种方式对紫色马铃薯片进行干燥,探讨不同干燥方式对紫色马铃薯色泽的影响.以紫色马铃薯粉、豆奶粉和白砂糖三因素设计3水平正交试验,探索紫色马铃薯营养粉的优质配方.结果表明:冷冻干燥的马铃薯色泽最好,呈淡紫色,有光泽,花青素含量为0.05mg/g;当紫色马铃薯粉、豆奶粉和白砂糖的比例为7∶4∶3时,制得的马铃薯营养粉成品中,水分含量平均为3.8%,蛋白质含量平均为13.5%,感官优良、冲调性好.Three drying methods of natural drying, freeze drying and blast drying have comparatively been studied in order to probe the effect of different drying ways on the color of purple potato. The orthogonal test with three factors and three levels has been designed to explore the good quality formula constructed with purple potato powder, soybean milk powder and sugar. The results show that the color of potato powder dries by freeze drying appears as the bright color as lavender, glossy, and the anthocyanins content is 0.05 mg/g. The color of nutrition powder is fine when purple potato flour, soy milk powder and white sugar are formulated by a ratio of 7 ： 4： 3. The moisture content is 3.8%, and protein content 13.5%, on average in this nutrition powder.

关 键 词：紫色马铃薯 营养粉 干燥方式 研制 

分 类 号：S532[农业科学—作物学]