马铃薯泥加工技术及发展现状  

Processing Technology and Development Status of Mashed Potato

作　　者：简华斌 杜志龙[1,2] 张克 张丽娜 王也 郭亚琳[1] 黄勇 JIAN Huabin;DU Zhilong;ZHANG Ke;ZHANG Lina;WANG Ye;GUO Yalin;HUANG Yong(Chinese Academy of Agricultural Mechanization Sciences Group Co.,Ltd.,Beijing 100083,China;National Key Laboratory of Agricultural Equipment Technology,Beijing 100083,China)

机构地区：[1]中国农业机械化科学研究院集团有限公司,北京100083 [2]农业装备技术全国重点实验室,北京100083

出　　处：《农业工程》2022年第10期50-55,共6页AGRICULTURAL ENGINEERING

基　　金：国有资本金项目(GZ202007-02);国家马铃薯产业技术体系项目(CARS-09-P28)。

摘　　要：马铃薯泥是马铃薯食品的重要组成部分,可以由鲜马铃薯直接制作,也可以由脱水马铃薯全粉加入热水搅拌制成,是餐饮行业的传统菜肴,也是速食食品行业的新星。通常从口感、风味、色泽、质构特性和营养成分等方面评价薯泥制品的品质。马铃薯泥加工过程中的预处理技术、制泥技术和干燥技术对薯泥品质有直接影响。尽管国内马铃薯制泥工艺不断优化,新型制泥设备种类也层出不穷,但是制作过程中仍然存在马铃薯泥口感风味劣变、营养成分损失及生产能耗较高等问题。马铃薯泥生产的品种筛选、集成化加工和新配方研发等领域仍然需要寻求创新和突破,从而实现马铃薯主粮化的跨越式发展。Mashed potato is an important content of potato food, which can be made directly from fresh potato, or made from dehydrated potato powder mixed with hot water. It is a traditional dish in catering industry and a new star in the instant food industry,which would have a broad market development space in the future. Mashed potato puree products are usually evaluated from aspects of taste,flavor,color,texture and nutritional composition. Pretreatment,making and drying techniques have the most direct influence on quality of mashed potato. At present,domestic mashed potato technology is constantly optimized,new puree equipment is also increasing rapidly,but there are still a lack of perfect technics in production process of mashed potato,such as poor taste and flavor,loss of nutrients and high production energy consumption. To realize leap-forward development of mashed potato food,it is important to seek innovation and breakthrough in fields of variety screening,integrated processing and new formula research and development.

关 键 词：马铃薯泥 马铃薯全粉 薯泥设备 薯泥工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]