摘要:
以新鲜"云薯304"切片后,采用漂烫冻干、不漂烫冻干、漂烫烘干和不漂烫烘干四种工艺条件制备干片,再经研磨粉碎制成半生的马铃薯全粉,研究不同工艺条件下全粉的营养品质和加工特性。结果表明:采用漂烫冻干工艺,马铃薯全粉的颜色与鲜马铃薯颜色最接近,制备的马铃薯全粉还原糖含量最低,为0.15%;蛋白质含量(9.01%)、总淀粉含量(69.12%)、直链淀粉含量(31.60%)与其他三种工艺处理无显著差异;从加工特性上看马铃薯全粉的持水力(5.27 g水/g全粉)和持油力(1.55 g油/g全粉)、透光率(83.43%)和各个温度下的膨胀度(50℃:9.32 g/g;60℃:11.98 g/g;70℃:13.11 g/g;80℃:15.35 g/g;90℃:12.50 g/g)均最高,都显著高于其他三种工艺(P<0.05);且凝胶流程最短,为10.96 mm。因此,可认为漂烫冻干是制备马铃薯全粉的最优工艺。
Abstract:
In this paper,fresh "Yunshu 304" chips were sliced and then freeze-dried with blanching,freeze-dried with non-blanching,heat drying with blanching and heat drying with non-blanching to prepare dry chips. Dry potato chips were ground into a half-cooked potato whole powder. The nutritional quality and processing characteristics of the whole powder of "yunshu304" prepared under different process conditions were studied. The results showed that:In the blanching and freeze-drying process,the color of potato flour was the closest to the fresh potatoes. The content of reducing sugar in potato powder was the lowest(0.15%).Protein content(9.01%),total starch content(69.12%)and amylose content(31.60%)were not significantly different from the other three treatments. On the processing characteristics,by using the freeze-dried with blanching,potato powder of the water absorption capacity(5.27 g water/g powder)and the oil absorption capacity(1.55 g oil/g powder),transparency(83.43%),and the expansion of the various temperature degrees(50℃:9.32;60℃:11.98;70℃:13.11;80℃:15.35;90℃:12.50)were the highest,were significantly higher than the other three process(P<0.05);The gel flow distance was the shortest,which was 10.96 mm. Therefore,it can be considered that blanching and freeze-drying is the best technology to prepare potato powder.
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