紫色马铃薯雪花全粉加工性能研究  

Study on Processing Properties of Purple Potato Flakes

作　　者：童丹[1] 韩黎明[1] 原霁虹[1] 孙永军[1] 王芳[1] TONG Dan;HAN Liming;YUAN Jihong;SUN Yongjun;WANG Fang(Gansu University of Chinese Medicine,Lanzhou,Gansu 730000,China)

机构地区：[1]甘肃中医药大学,甘肃兰州730000

出　　处：《中国马铃薯》2022年第4期350-357,共8页Chinese Potato Journal

基　　金：甘肃省自然科学基金项目(21JR1RA258);甘肃省高等学校创新基金项目(2021A-209)。

摘　　要：自国家实施马铃薯主粮化战略以来,马铃薯主食产品研发已成为推动马铃薯产业高效发展的重要增长点之一。为研发紫色马铃薯主食化及功能食品,比较研究了紫色马铃薯‘黑美人’雪花全粉和‘陇薯7号’雪花全粉基本营养成分、品质特征以及食品加工性能。紫色马铃薯‘黑美人’雪花全粉中维生素C、必需氨基酸与氨基酸总量的比值、蛋白质等营养成分,持油能力、持水能力、膨胀度、沉淀指数等食品加工性能优于‘陇薯7号’雪花全粉。紫色马铃薯雪花全粉还富含花色苷,且保持率较好。紫色马铃薯雪花全粉较普通马铃薯雪花全粉具有更高的营养价值,且加工特性更好,具有更好更广的研发价值和前景。Since the national implementation of the potato staple food strategy, the research and development of potato staple food products has become one of the important growth points to promote the efficient development of the potato industry. To develop purple potato staple food and functional food, the nutritional components, quality characteristics and processing properties of purple potato ’Black Beauty’ flakes and common potato ’Longshu 7’ flakes were analyzed and compared. The vitamin C content, the ratio of essential amino acids to total amino acids, protein content, oil holding capacity, water holding capacity, swelling degree, sedimentation index and other processing characteristics of purple potato ’Black Beauty’ flakes were higher than those of ’Longshu 7’ flakes. Purple potato flakes was also rich in anthocyanins, and the retention was good. Purple potato flakes have higher nutritional value and better food processing performances than those of common potato flakes, therefore, they may have broader development and utilization prospects.

关 键 词：紫色马铃薯 雪花全粉 花色苷 营养成分 加工性能 

分 类 号：S532[农业科学—作物学]