马铃薯全粉加工关键工艺研究进展  

The research progress on the key technology of potato flour processing

作　　者：刘振亚 曹晓虹[1] 张佳佳 韩立宏[1,2] LIU Zhen-ya;CAO Xiao-hong;ZHANG Jia-jia;HAN Li-hong(Key Laboratory of Storage and Processing of Plant Agro-Products,North Minzu University,Yinchuan 750021,China;Ningxia Ruichun Coarse Cereals Co.,LTD,Guyuan 756000,China)

机构地区：[1]北方民族大学植物性农产品贮藏与加工重点实验室,宁夏银川750021 [2]宁夏瑞春杂粮股份有限公司,宁夏固原756000

出　　处：《食品与发酵工业》2018年第8期314-321,共8页Food and Fermentation Industries

基　　金：国家自然科学基金(31460406);北方民族大学中央高校基本科研业务费专项资金资助(2017SKKY03)

摘　　要：马铃薯块茎因富含蛋白质、膳食纤维、维生素及矿物质等人体所需的营养素而被公认为全营养食品。马铃薯全粉是以马铃薯块茎为原料,经过多道工艺制成的颗粒状或粉状产品,最大程度地保留了马铃薯的营养成分和风味,而且便于储存和运输,已成为马铃薯深加工产业链中重要的中间原料。文中简单介绍了马铃薯全粉的分类、特点以及加工工艺,重点阐述了加工环节中原料选择、去皮、护色、熟化、干燥和降低细胞破损率等关键工艺,并提出了促进高品质马铃薯全粉生产的建议,以期推动马铃薯全粉加工产业的健康可持续发展,加快全面实现马铃薯主粮化战略。Potato tuber is known as a nutritious food because of its rich in protein,dietary fiber,vitamins and minerals the human body needs.Potato flour is a kind of granular or powder product made by potato tuber through multiple processes and retains the nutrients and flavor of potatoes to the greatest extent and is easier to store and transportation.Therefore,it has become an important product in potato deep processing industry.In this paper,the classification,characteristics and processing technologies of potato flour are briefly introduced and the key technologies such as the selection of raw materials,peeling,color protection,cooking,drying and reduction of cell damage rate are discussed.The recommendations on promoting production of high-quality potato flour are put forward aiming to boost the healthy and sustainable development of potato flour processing industry and accelerate the strategy of using potato as the main food source.

关 键 词：马铃薯 马铃薯全粉 关键工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]