安徽省马铃薯主食化加工思路分析  

Discussion on Staple Food Processing of Potato in Anhui Province

作　　者：程江华[1] 廖华俊[2] 刘同革 王灼琛[1] 谢宁宁[1] 黄晶晶[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]安徽省农业科学院园艺研究所,安徽合肥230031 [3]淮南白蓝企业集团有限公司,安徽淮南221131

出　　处：《中国马铃薯》2017年第4期240-245,共6页Chinese Potato Journal

基　　金：安徽省科技攻关项目(1604a0702010);安徽省农业科学院科技创新团队(14C1207;15C0303)

摘　　要：农业部2015年推进马铃薯主食化,意义显著,不仅有助于调整种植业结构,实现农业可持续发展,保障中国粮食安全,而且有助于改善和丰富中国居民膳食营养结构。安徽省是马铃薯春季、秋季二作区,产量高、商品性好,但一般认为安徽省马铃薯主要是鲜食菜用为主,缺乏适宜加工品种。因此,结合国家政策和安徽省马铃薯种植现状,提出速冻马铃薯泥主食化加工思路,即先把马铃薯加工成速冻马铃薯泥贮藏,再加工成各种现有主食的思路,不但适应主食化产品快速消费习惯,最大程度降低加工成本,并且充分利用了资源,保证营养价值,提高农民、企业的经济效益,具有广泛的优势和较高的可行性。The promotion of the staple food of potato will not only help promote the structural adjustment of the planting industry, realize the sustainable development of agriculture, guarantee the food security of China, but also help improve and enrich the dietary and nutrition structure of our residents. The potato in Anhui Province could harvest two seasons, the spring and the fall, with higher yield and better market ability. But generally someone holds the idea that potato should be a fresh vegetable, and no potato variety exists suitable for processing in Anhui Province. Therefore, in the context of the national policy and the current situation of potato planting in Anhui Province, the idea of quick-frozen mashed potato processing was puts forward, i.e. potatoes were mashed, quick-frozen, stored and then processed into various staple foods when needed, which not only adapts to the rapid consumption habits of the staple food products, to minimize processing costs, but also make full use of resources, ensure the nutritional value of products and improve the economic benefits of farmers and factory. The quick-frozen mashed potatoes processing in Anhui Province would have a wide range of advantages and be highly feasible.

关 键 词：速冻马铃薯泥 主食化加工 安徽 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]