基于马铃薯鲜薯薯泥的食品加工技术研究进展  

Research Progress of Food Processing Technologies Using Fresh Mashed Potatoes

作　　者：李明泽[1] 李国锋[2] 韩心宇 黄玉龙[1] 赵保堂[4] LI Mingze;Li Guofeng;HAN Xinyü;Huang Yulong;ZHAO Baotang(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730070,China;Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730070,China;Gansu Technology Promotion General Station of Agricultural Mechanization,Lanzhou Gansu 730046,China;College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省农业科学院,甘肃兰州730070 [3]甘肃省农业机械化技术推广总站,甘肃兰州730046 [4]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《寒旱农业科学》2023年第11期996-1001,共6页Journal of Cold-Arid Agricultural Sciences

基　　金：甘肃省农业农村厅现代丝路寒旱农业科技支撑项目(GSLK-2021-15)。

摘　　要：以马铃薯鲜薯或薯泥为基础开发的各类食品,具工艺相对简单、能耗低、营养健康等特点,未来有广阔的发展空间。为给马铃薯鲜薯泥加工主食及休闲零食食品的进一步开发和利用提供参考,通过相关文献分析,总结梳理了马铃薯鲜薯薯泥的研究开发现状及加工食品的优缺点,并对其前景进行了展望。All kinds of foods developed on the basis of fresh potatoes or mashed potatoes have the characteristics of simple process,low energy consumption,nutritious and healthy,therefore,will have broad development space in the future.In order to provide the reference and support for the staple food and leisure snack food based on the fresh mashed potatoes.This paper summarizes the merits and demerits,the current situation of research and development of fresh mashed potatoes for food processing,and looks forward to its prospects.

关 键 词：马铃薯 加工 主食化 休闲食品 薯泥 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]