不同品种马铃薯的颗粒全粉功能品质分析  

Comparative Analysis on Functional Quality of Particles Flour of Different Varieties of Potato

作　　者：朱新鹏[1,2] 郭全忠[1,2] 

机构地区：[1]安康学院农学与生命科学学院,陕西安康725000 [2]陕西省富硒食品工程实验室,陕西安康725000

出　　处：《保鲜与加工》2015年第4期62-65,共4页Storage and Process

基　　金：陕西省科技发展计划项目(2012K02-14)

摘　　要：以相同条件下生产的7个品种马铃薯为原料,测定其品质指标(干物质、总淀粉、直链淀粉、还原糖、VC)和加工全粉的功能指标(蓝值、持水性和持油性),研究不同品种马铃薯及其所制颗粒全粉功能品质的差异。结果表明,除费乌瑞它品种马铃薯的干物质含量偏低外,其余6个品种秦芋30、秦芋32、0406-1、0406-9、安薯56、鄂5均符合加工全粉的要求;马铃薯原料中总淀粉含量高,则游离淀粉的含量相对较高。7个品种马铃薯全粉的蓝值顺序为:安薯56>费乌瑞它>鄂5>秦芋32>0406-9>秦芋30>0406-1;持水性顺序为:秦芋32>鄂5>秦芋30>0406-9>费乌瑞它>0406-1>安薯56;持油性顺序为:0406-1>安薯56>鄂5>费乌瑞它=秦芋32>秦芋30>0406-9。该结果可为马铃薯颗粒全粉生产的原料选择和全粉应用提供参考依据。With 7 varieties of potato produced in the same conditions as raw materials, the quality indicators （dry matter, total starch, amylose, reducing sugars and VC） and function index of processing powder （blue values, water- holding capacity and oil-holding capacity） were determined to research differences between of different potato varieties and the prepared granules powder functional quality. The results showed that, the six varieties potato of Qinyu 30, Qinyu 32, 0406-1, 0406-9, Anshu 56, E 5 were in line with the requirements of powder processing, except the dry matter content of Favorite was low. The total starch content of potato material was high, and then the content of free starch was high. The blue values order of seven varieties of potato was Anshu 56 〉 Favorite〉 E 5 〉 Qinyu 32 〉 0406-9 〉 Qinyu 30 〉 0406-1, the order of water-holding capacity was Qinyu 32 〉 E 5 〉 Qinyu 30 〉 0406-9 〉 Favorite 〉 0406- 1 〉 Anshu 56, the order of oil-holding capacity was 0406-1 〉 Anshu 56 〉 E 5 〉 Favorite = Qinyu 32 〉 Qinyu 30 〉 0406-9. The results could provide reference basis for the choice of raw material production of potato granules powder and powder application.

关 键 词：马铃薯品种 颗粒全粉 干物质 蓝值 持水性 持油性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]