马铃薯块茎蒸制和烘焙后质地品质分析  

Texture Analysis of Steaming and Baking Potato Tuber

作　　者：邱振业 段惠敏 夏露露 李高峰[3] 文国宏 张峰[2] QIU Zhenye;DUAN Huimin;XIA Lulu;LI Gaofeng;WEN Guohong;ZHANG Feng(College of life science and technology,Gansu Agricultural University,Lanzhou,Gansu 730070;College of Agriculture,Gansu Agricultural University/State Key Laboratory of Arid land Crop Science/Gansu Key Laboratory of Crop Improvement&Germplasm Enhancement,Lanzhou,Gansu 730070;Potato Institute,Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070)

机构地区：[1]甘肃农业大学生命科学技术学院,甘肃兰州730070 [2]甘肃农业大学农学院/省部共建作物学国家重点实验室/甘肃省作物遗传改良与种质创新重点实验室,甘肃兰州730070 [3]甘肃省农业科学院马铃薯研究所,甘肃兰州730070

出　　处：《核农学报》2023年第5期981-989,共9页Journal of Nuclear Agricultural Sciences

基　　金：甘肃省科技重大专项(21ZD11NA002);甘肃省抗病优质高效系列专用马铃薯品种创新与示范推广(GNKJ-2020-1);甘肃寒旱区粮经果蔬提质增效关键技术集成与示范,SQ2022YFD1600328。

摘　　要：为选育不同加工用途的马铃薯品种,对马铃薯块茎进行品种烹饪加工适宜性研究,以12份马铃薯品种(系)为材料,大西洋和布尔班克分别作为蒸制和烘焙加工的对照品种,通过改变蒸制和烘焙的温度及时间,测定蒸制和烘焙后块茎的干物质、淀粉含量;分析加工后块茎的硬度、粘性、内聚性质地参数;评价加工后块茎色泽,分析块茎质地参数与成分之间的相关性,并对蒸制和烘焙的不同加工条件进行主成分分析。结果表明,12份品种(系)在蒸制加工后淀粉含量为50.76%~83.69%,干物质为15.77%~31.64%,硬度为936.65~12231.82 N,黏性为13.07~163.66,内聚性为0.07~0.14。110℃蒸制30 min后,以大西洋的质地参数(硬度7240.81 N,黏性53.23,内聚性0.07)为对照,甘农薯7号(硬度6978.40 N,黏性52.27,内聚性0.09)和H0916(硬度7629.74 N,黏性63.16,内聚性0.07)的质地参数与之相近。烘焙加工后12份品种(系)淀粉含量为46.12%~70.57%,干物质为18.49%~38.66%,硬度为1048.07~6997.73 N,黏性为11.25~91.88,内聚性为0.05~0.27。200℃烘焙50 min时,以布尔班克的质地参数(硬度3055.38N,黏性60.37,内聚性0.09)为对照,甘农薯7号质地参数(硬度2619.31 N,黏性63.11,内聚性0.09)与之相近,块茎表层褐变面积小。110℃蒸制30 min后,淀粉和干物质含量呈显著正相关。200℃烘焙50 min后,硬度与干物质含量、黏性呈负相关,与内聚性呈显著正相关。通过主成分分析得到1个主成分—硬度,其方差贡献率为50.597%。在110℃蒸制30 min、200℃烘焙50 min时各品种(系)质构参数最接近理想品种布尔班克,块茎表层褐变程度低,是最佳的蒸制和烘焙加工条件。本研究筛选出甘农薯7号是理想的蒸制和烘焙品种,研究结果为选育质地品质优良的马铃薯品种(系)提供了依据。To obtain potato cultivars with different processing purposes,12 potato tubers were evaluated with different cooking treatments.Atlantic and Burbank were used as control for steaming and baking respectively.Potato tubers were steamed and backed at different temperature for varied time,and the dry matter content and starch content of the tubers were measured.The texture of processed tubers,including hardness,adhesiveness and cohesiveness were analyzed.The color of processed tubers was evaluated.The correlation between tuber texture parameters and components,and the principal component analysis was carried out for the different processing conditions under steaming and baking.The results showed that starch content,the dry matter content,the hardness,the adhesiveness,and the cohesiveness of twelve potato varieties(lines)after steamed was among 50.76%~83.69%,15.77%~31.64%,936.65 N~12231.82 N,13.07~163.66,0.07~0.14,respectively.The texture parameters(hardness 7240.81 N,adhesiveness 53.23,cohesiveness 0.07)of Atlantic steamed at 110℃for 30 min were used as the control.The texture parameters of Gannongshu 7(hardness 6978.40 N,adhesiveness 52.27,cohesiveness 0.09)and H0916(hardness 7629.74 N,adhesiveness 63.16,cohesiveness 0.07)were similar to those of Atlantic.The starch content,the dry matter content,hardness,adhesiveness,and cohesiveness of twelve potato varieties(lines)after baking was 46.12%~70.57%,18.49%~38.66%,1048.07 N~6997.73 N,11.25~91.88,0.05~0.27,respectively.The texture parameters of Burbank(hardness 3055.38 N,adhesiveness 60.37,cohesiveness 0.09)after baked at 200℃for 50min were used as the control.The texture parameters(hardness 2619.31 N,adhesiveness 63.11,cohesiveness 0.09)of Gannongshu 7 were similar to Burbank,the surface brown area of potato meat was small.After steaming at 110℃for 30 min,there was a positive correlation between starch and dry matter.After baked at 200℃for 50 min,hardness was negatively correlated with dry matter and adhesiveness,and positively correlated with cohesiveness.One

关 键 词：马铃薯 加工条件 质地 色泽 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]