食品添加剂对薯类食品品质影响的研究进展  

Research Progress on Effect of Food Additives on the Quality of Potato Food

作　　者：殷菲敏 张克 薛文通[1] YIN Feimin;ZHANG Ke;XUE Wentong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业》2020年第3期228-231,共4页The Food Industry

基　　金：“十三五”国家重点研发计划专项(2016YFD0401305)。

摘　　要：随着我国"马铃薯主食化"战略的提出,薯类食品的研究开发受到重视。薯类淀粉支链淀粉含量和直链淀粉聚合度高,蛋白含量低,不易形成网络结构。添加薯类淀粉会导致食品的黏度增加,严重影响外观及口感,是薯类食品生产应用中的一个大问题。食品添加剂可以有效解决产品的感官品质差等问题,是近年研究的热点。分析总结了不同种类食品添加剂对薯类食品品质的影响,并对薯类食品未来的科学研究方向进行展望,为食品添加剂在薯类食品中的应用提供理论基础和指导意义。With our country’s strategy "to treat potato as staple food" being proposed, the research and development of potato food have been paid attention. The amylopectin content of potato starch and the degree of polymerization of amylose are high, the protein content is low, and it is difficult to form a network structure. The addition of potato starch will increase the viscosity of the food, seriously affecting the appearance and taste, and is a big problem in the production of potato food. Food additives can effectively solve problems, such as poor sensory quality of products, and they are hot topics in recent years. The effects of different kinds of food additives on the quality of potato food are analyzed and summarized, and the future scientific research direction of potato food is prospected, which provides theoretical basis and guiding significance for the application of food additives in potato food.

关 键 词：食品添加剂 薯类食品 品质影响 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]