马铃薯全粉制备工艺简化及改良研究  

Research on Simplification and Improvement of Potato Granule Producing Technology

作　　者：吴笛[1,2] 

机构地区：[1]西昌学院工程技术学院,西昌615000 [2]四川马铃薯工程中心,西昌615000

出　　处：《食品工业》2016年第12期59-63,共5页The Food Industry

基　　金：四川省教育厅重大培育项目(自然科学)(No.16CZ0027);四川省教育厅重点项目(自然科学)(No.16ZA0272)

摘　　要：随着马铃薯主粮化进程的不断推进,马铃薯全粉不仅是多种食品加工行业的主要原料,更以相当的比例进入粮食产品中成为主粮。马铃薯全粉以新鲜马铃薯为原料,经过清洗、去皮、切分、蒸煮和破碎等工序加工而成。研究在传统的制片打粉工艺基础上对其改良、简化,探究切片厚度、蒸煮时间、干燥温度和时间这4个因素对全粉品质的影响,通过正交试验获得最佳的工艺参数:切片厚度8 mm,蒸煮10 min,热风干燥温度90℃,干燥时间7h。所得马铃薯粉理化指标均达到行业标准,粉中营养物质VC含量高,色泽好,有马铃薯香味。With the advancement of becoming one of the staple food grains for potato, potato granule not only acts as principle raw material for many food processing industries, but also is added with high proportion into food products. Fresh potatoes are used for producing potato granules after technologies of cleaning, peel removal, cutting, cooking and crushing. Focus on improvement and simplifying of traditional technology for potato granule production, study four elements including chip thickness, cooking time, drying temperature and drying time for granule quality. The optimal technological parameters obtained through orthogonal test are that chip thickness of 8 mm, cooking time of 10 min, drying temperature of 90 ℃ and period of 7 h. Physicochemical indexes of potato granules produced under this condition satisfy industrial standard, and the products have high content of VC, better color and potato flagrance.

关 键 词：马铃薯全粉 理化指标 加工工艺 正交试验 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]