新型马铃薯雪花粉饼配方优化  

Formulation Optimization of a New Type of Potato Snowflake Powder Cake

作　　者：刘媛 王健 任丛涛 高清海 刘佳 苗雨田 LIU Yuan;WANG Jian;REN Congtao;GAO Qinghai;LIU Jia;MIAO Tianyu(Hebei North University,Zhangjiakou Key Laboratory of Quality&Safety for Charactenistics Agro-Products,Zhangjiakou 075000;Potato Processing Technology Innovation Centre of Hebei Province,Zhangjiakou Hongji Agriculture Science and Technology Development Co.,Ltd.,Zhangjiakou 076576;Hebei Agricultural Mechanization Research Institute Co.,Ltd.,Shijiazhuang 050051;National Non-staple Food Quality Supervision and Inspection Center,Beijing 102209)

机构地区：[1]河北北方学院,河北省农产品食品质量安全分析检测重点实验室,张家口075000 [2]河北省马铃薯加工技术创新中心,张家口弘基农业科技开发有限责任公司,张家口076576 [3]河北省农业机械化研究所有限公司,石家庄050051 [4]国家副食品质量监督检验中心,北京102209

出　　处：《食品工业》2021年第7期61-64,共4页The Food Industry

基　　金：河北省重点研发计划农业关键共性技术攻关专项(18227138D);河北省薯类产业技术体系配套农机与产后加工岗位创新团队建设项目(HBCT2018080206);河北省现代农业技术体系蔬菜产业创新团队建设项目(HBCT2013050208)。

摘　　要：为优化传统特色马铃薯主食的配方、实现传统主食产品的工业化生产,试验以新型马铃薯雪花粉饼为研究对象,在单因素试验基础上,采用正交优化试验,研究马铃薯雪花粉添加量、加水量和羟丙基二淀粉磷酸酯添加量对马铃薯雪花粉饼感官品质的影响。结果表明,当马铃薯雪花粉添加量为25%、加水量为85%、羟丙基二淀粉磷酸酯添加量为5%时,制成的马铃薯全粉饼色泽良好,表面光滑,硬度适宜,咀嚼适口性好,所得感官评分最高,达到90分。该研究将为新型马铃薯雪花粉衍生产品的开发提供一定理论参考。In order to optimize the formula of traditional characteristic potato staple food and to realize the industrial production of traditional staple food products, a new type of potato snowflake powder was studied in this experiment. On the basis of single factor experiment, orthogonal optimization experiment was used to study the effects of the addition amount of potato snowflake powder, water and hydroxypropyl distarch phosphate on the sensory quality of potato snowflake powder cake. The results showed when the amount of potato snowflake powder was 25%, the amount of water was 85%, and the amount of hydroxypropyl distarch phosphate ester was 5%, the potato snowflake powder cake was presented good color and luster, smooth surface, suitable hardness, good mastication and palatability, and the highest sensory score was 90 points. This study will provide some theoretical references for the development of new potato snowflake powder derivatives.

关 键 词：马铃薯雪花粉 马铃薯饼 配方优化 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]