不同加工工艺对马铃薯颗粒全粉品质质量的影响  

Effect of different processing technology on quality of potato granule

作　　者：吴笛[1] 陈金发[1] 

机构地区：[1]西昌学院机械与电气工程学院四川马铃薯工程中心,西昌615013

出　　处：《食品科技》2017年第7期175-178,共4页Food Science and Technology

摘　　要：随着马铃薯主粮化战略的不断深入,马铃薯全粉品质质量成为影响马铃薯粮食产品质量的关键因素。颗粒全粉因加工工艺得到简化,良好地保持了马铃薯的营养成分,在马铃薯粮食产品生产中成为主要原料。研究在传统制粉工艺基础上,着重比较蒸煮与打浆环节对马铃薯全粉的质量因素即碘蓝值、淀粉含量、吸水能力、吸油能力和溶解度等的影响,从而优化马铃薯颗粒全粉的制作工艺。With the deepening of staple food strategy of potato, quality of whole potato powder has become one of the key factors for potato food products. Because of simplified processing technology and maintaining of nutritional ingredient of potato, potato powder are acting as one of the main materials for potato food products. Based on traditional powder process technology, this research compares influences of cooking and pulping to quality factors of potato granule, including starch-iodine-blue, starch content, water absorbing capacity, oil absorption and solubility. Thus potato granule producing technology may be optimized.

关 键 词：加工工艺 马铃薯 颗粒全粉 优化 品质质量 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]