不同品种马铃薯雪花粉在方便土豆泥中的应用比较  

Application of Different Varieties of Potato Flakes in Instant Mashed Potatoes

作　　者：赵宇慈 刘琳 段文圣 曾凡逵[1] 石瑛[4] 张海 刘刚[1] ZHAO Yuci;LIU Lin;DUAN Wensheng;ZENG Fankui;SHI Ying;ZHANG Hai;LIU Gang(Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences,Lanzhou 730030,China;University of Chinese Academy of Sciences,Beijing 100049,China;School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China;College of Agriculture,Northeast Agricultural University,Haerbin 150006,China;Zhangjiakou Hongji Agricultural Technology Development Co.Ltd.,Zhangjiakou 076550,China)

机构地区：[1]中国科学院兰州化学物理研究所,甘肃兰州730030 [2]中国科学院大学,北京100049 [3]兰州理工大学生命科学与工程学院,甘肃兰州730050 [4]东北农业大学农学院,黑龙江哈尔滨150006 [5]张家口弘基农业科技开发有限公司,河北张家口076550

出　　处：《现代食品科技》2023年第1期144-151,共8页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2018YFF0213505);国家马铃薯产业技术体系专项(CARS-10)。

摘　　要：东农310为本土培育的适用于全粉加工的马铃薯品种,该研究以引进生产全粉马铃薯品种大西洋为对照,从营养物质/质构/挥发性风味物质/感官评价分析了东农310马铃薯雪花粉在土豆泥中的应用。研究表明东农310雪花粉的干物质、蛋白和淀粉含量较低。矿物质元素中钙含量低于大西洋,但磷、铁、镁、钾含量都高于大西洋,吸水性略低大西洋雪花粉。东农310雪花粉颜色外观与大西洋相比,白度基本一致,黄绿色较深。添加相同比例雪花粉时大西洋质地和粘聚性更接近于市售土豆泥粉所制作土豆泥,但东农310土豆泥质地更软且粘聚度低,感官评价更适口。GC-MS香气成分检测,东农310醛类物质含量明显高且气味阈值低,是土豆泥的关键性香气物质。综合分析认为,东农310雪花粉制作的土豆泥营养成分丰富、整体风味浓郁,且质地软,略微提高其比例则可接近市售土豆泥质地,适用于加工为土豆泥。Dongnong 310 is an indigenous potato variety suitable for whole powder processing.Herein,mashed potatoes prepared using Dongnong 310 and Atlantic(introduced for potato flakes variety)were compared in terms of nutrients,texture,volatile flavor compounds,and sensory evaluation.The results showed that the content of dry matter,protein,and starch of Dongnong 310 potato flakes were lower than those of Atlantic potato flakes.Regarding mineral elements,the calcium content was lower,whereas phosphorus,iron,magnesium,and potassium contents were higher in the Dongnong 310 samples than in the Atlantic samples.Water absorption was lower in the Dongnong 310 sample than in the Atlantic sample.The two potato flakes had the same lightness but Dongnong 310 was yellower and greener.When the same proportion of potato flakes was added,the hardness and cohesiveness of Atlantic mashed potato were more similar to those of mashed potatoes made commercially,whereas Dongnong 310 potato had a softer texture and lower cohesion and was more palatable.Gas chromatography-mass spectrometry analysis showed that Dongnong 310 was the key aroma substance of potato because of its high content of aldehydes and low odor threshold,and thus had a greater impact on the intense flavor.Mashed potatoes prepared from Dongnong 310 potato flakes were richer in nutrients,had more intense flavor and softer texture than those prepared from Atlantic potato flakes.A slight increase in the proportion can lead to a texture similar to that of commercially available mashed potatoes,which is suitable for processing into mashed potatoes.

关 键 词：东农310 土豆泥 营养品质 质构 挥发性风味物质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]