不同加工工艺制备马铃薯颗粒全粉及特性研究  

Study on the Characteristics of Potato Granules Prepared by Different Technologies

作　　者：丁聪 罗仓学 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《食品研究与开发》2017年第21期101-105,共5页Food Research and Development

摘　　要：游离淀粉率是马铃薯颗粒全粉品质和性能的重要指标之一。通过对马铃薯颗粒全粉碘蓝值的测定,探究不同生产工艺(刮板、制片、回填)对马铃薯颗粒全粉特性的影响。结果表明:不同加工工艺对马铃薯颗粒全粉的碘蓝值、吸水能力、吸油能力、色差值△E的大小顺序为:制片工艺>回填工艺>刮板式工艺;在95℃保温30 min后降温过程中,当温度相同时,马铃薯颗粒全粉黏度大小表现为制片工艺>回填工艺>刮板式工艺。对不同工艺制得的马铃薯颗粒全粉进行形态和微观结构分析发现,以刮板式工艺制得的颗粒全粉色泽、风味、营养成分均保持较好,回填工艺制得的颗粒全粉色泽、风味均居中,而制片工艺制得颗粒全粉分散性不高,有成团现象,且色泽不佳。Free starch rate is one of the important indexes of potato powder quality and performance. The effects of different production processes （scraper,slicing,backfill） on the whole powder properties of potato granules were investigated by measuring the iodine value of potato granules. The results showed that the order of iodine value, water absorption capacity, oil absorption capacity and color difference △E of potato flour were as follows： Producing process〉 Backfilling process〉 Scraper process; after cooling at 95 ℃ for 30 min, at the same temperature the whole powder viscosity of potato granule is represented by Producing process〉 Backfilling process〉 Scraper process.The morphological and microstructure analysis of the whole potato flour prepared by different processes showed that the color, flavor and nutrient content of the granules prepared by the scraper process were good, and the whole powder color, flavor are centered, and the preparation of the whole process of particle powder dispersion is not high, there is a group of the phenomenon, and poor color.

关 键 词：马钤薯颗粒全粉 工艺方法 碘蓝值 黏度 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]