紫色马铃薯颗粒全粉生产工艺优化

Optimization of Preparation Process for Purple Potato Granule

以紫色马铃薯为原料,研究游离淀粉含量低和色素保留较好的紫色马铃薯全粉生产工艺。结果表明,较适工艺为二次蒸煮+回填制粉,其中二次蒸煮的最佳工艺条件为浸钙质量浓度30×10-6g/mL、预煮温度70℃、预煮时间28min、蒸煮时间32min,回填制粉最佳工艺条件为乳化剂添加量0.30%、回填比例1:2、搅拌时间2.5min。以色泽(E值)和碘蓝值为检测指标,对该工艺条件下所得的粒度分别为80、100、120目的紫色马铃薯全粉进行比较,得出80目紫色马铃薯全粉游离淀粉含量最低,颜色保留最好。

In this work,we optimized the preparation of purple potato granule for minimizing free starch content and maximizing pigment retention.It was found that the appropriate preparation process involved two-step cooking and subsequent backfill pulverizing.The optimal two-step cooking conditions were precooking in 30 × 10-6 g/mL CaCl2 solution at 70 ℃ for 28 min and then cooking for 32 min.The optimal backfill pulverizing conditions were backfill in a proportion of 1：2 followed by emulsifier addition at 0.3% and stirring for 2.5 min.Purple potato granules of 80,100 and 120 mesh in granularity were prepared under the optimized conditions,and a comparative analysis was carried out on their color difference（ΔE） values and iodine values.The purple potato granule of 80 mesh showed the lowest free starch content and the best color retention.