紫马铃薯全粉加工技术研究  

Study on the processing technology for purple potato granules

作　　者：崔璐璐[1] 林长彬[2] 徐怀德[1] 孟祥萌[3] 蒋慧 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]四川省农业科学院农产品加工研究所,四川成都610066 [3]山东大学材料科学与工程学院,山东济南250061

出　　处：《食品工业科技》2014年第5期221-224,228,共5页Science and Technology of Food Industry

摘　　要：目的：为完善紫马铃薯全粉的加工技术，提高产品品质。方法：对紫马铃薯全粉品质的影响因素和花青素含量的变化进行研究，并对产品品质进行评价。结果：通过正交实验优化发现，将紫马铃薯进行分拣清洗、去皮、切片护色、蒸煮、60℃下干燥10h，粉碎60~80目，紫马铃薯全粉得率为20．69％；产品为深紫色，颗粒组织均匀细腻，具有浓郁的鲜薯泥香味，有润滑的沙质口感，无其他杂质；紫马铃薯全粉中淀粉占54．50％，蛋白质占7．30％，总多酚含量为466．40mg／100g，花青素含量为348．03mg／100g，其中花青素保存较多；在紫马铃薯全粉加工过程中，蒸煮和干燥处理对花青素影响最大，是生产的关键环节。结论：采用本工艺能得到品质较优的紫马铃薯全粉产品，而高温对花青素有破坏作用，生产上尽量缩短蒸煮和干燥时间并控制干燥温度。Purposes ：This study aimed at developing the qualities of purple potato granules.Methods ..The production process of purple potato granules and improving nfluences of factors on qualities of purple potato granules and the change of anthocyanidin during process were studied.The quality of production was also evaluated.Results： Drying temperature, drying time and comminution granularity were optimized through orthogonal experiments. Purple potatoes were processed through sorting and cleaning, peeling, color-protection, cooking and blanching, lOh drying under 60℃ and grinding to 60-80 mesh to get granules of high sensory quality and the yield rate was 20.69%.The starch accounted for 54.50% and the protein was 7.30% in granules and the contents of polyphenol and anthocyanidin were 466.40mg/100g and 348.03mg/100g respectively.The cooking and drying processes were key processes which were most influential to the change of anthocyanidin.Conclusions： Purple potato granules of high quality can be obtained using the optimized process.Drying temperature and drying time should be carefully controlled to improve the quality of purple potato granules.

关 键 词：紫马铃薯 全粉加工 花青素 品质 正交实验 

分 类 号：TS201.2[轻工技术与工程—食品科学]