熟化方式对马铃薯全粉加工特性及其薯泥品质的影响研究  

Effects of Maturing Method on the Processing Characteristics of Potato Whole Flour and Quality of Mashed Potatoes

作　　者：李玉爽 李文钊[1] 余平莲 王智珍 路晓 张亚旭 徐艳朋 刘馨阳 阮美娟[1] Li Yushuang;Li Wenzhao;Yu Pinglian;Wang Zhizhen;Lu Xiao;Zhang Yaxu;Xu Yanpeng;Liu Xinyang;Ruan Meijuan(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457;Key Laboratory of Yunnan University for Plateau Characteristic Functional Food,School of Chemistry and Chemical Engineering,Zhaotong University,Zhaotong 657000)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]昭通学院化学化工学院,云南省高校高原特色功能食品研究重点实验室,昭通654600

出　　处：《中国粮油学报》2024年第10期75-84,共10页Journal of the Chinese Cereals and Oils Association

摘　　要：为了进一步提高马铃薯全粉在不同深加工产品中的适用性,以马铃薯全粉为研究对象,探究了熟化方式对马铃薯全粉色差、糊化特性、热力学特性等加工特性以及制成薯泥后其凝胶特性、流变学特性、风味物质等品质的影响。结果表明:蒸制、烤制和微波使马铃薯的亮度分别提高了22.19、20.07及20.83,马铃薯全粉的褐变指数依次为59.74、77.47、68.46;蒸制和烤制得到的全粉其峰值黏度、最终黏度及糊化温度均显著高于微波得到的全粉(P<0.05),其淀粉糊化度依次减小;傅里叶红外光谱结构分析得,3种全粉的峰强度(1045/1022)cm-1比值R分别为4.06、2.75及1.83,其淀粉分子有序性依次降低;将马铃薯全粉复水后制成马铃薯泥,其坚实度大小依次为烤制>微波>蒸制,内聚性大小依次为微波>烤制>蒸制,分析动态流变学特性发现,微波显著降低了薯泥的弹性模量和黏性模量(P<0.05),表现出的状态较差;在感官品质上,蒸制处理的感官评价总分比烤制和微波分别高13.0分和12.0分,烤制处理的色泽评分比蒸制和微波分别高0.5分和2.0分,二者的挥发性风味物质含量均高于微波处理。In order to further improve the applicability of potato whole flour in different further processed products.Potato whole flour was used as the research object.The effects of maturing methods on the processing characteristics of potato whole flour,such as chromatic aberration,gelatinization and thermodynamic properties,as well as the quality of mashed potatoes,including gel properties,rheological properties and flavor substances,were studied.The results indicated that the brightness of potato was increased by 22.19,20.07 and 20.83 by steaming,roasting and microwave,respectively.The browning index of potato powder was 59.74,77.47 and 68.46,respectively.The peak viscosity,final viscosity and gelatinization temperature of the whole flour obtained by steaming and roasting were significantly higher than those obtained by microwave(P<0.05).The starch gelatinization degree decreased successively.Fourier transform infrared indicated that the(1045/1022)cm-1 peak intensity ratio R was 4.06,2.75 and 1.83,respectively,and the order of starch molecules decreased successively.Potato whole flour was rehydrated to make potato puree,and the order of firmness was roasting>microwave>steaming,and the order of cohesivity was microwave>roasting>steaming.The dynamic rheological analysis showed that microwave significantly decreased(P<0.05)the elastic modulus and viscosity modulus of potato puree,showing poor state.In terms of sensory quality,the total sensory evaluation scores of the steaming treatment were 13.0 and 12.0 points higher than those of roasting and microwave,respectively.The color scores of roasting treatment were 0.5 and 2.0 points higher than those of steaming and microwaving,respectively.And the volatile flavor substance content of both treatments was higher than that of microwave treatment.

关 键 词：马铃薯全粉 熟化方式 淀粉糊化 加工特性 马铃薯泥 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]