摘要
重点阐述了马铃薯全粉加工过程中护色、降低细胞破损率、干燥等关键技术和马铃薯全粉在面包、饼干等食品中应用的研究进展。对马铃薯全粉的加工现状应用和发展趋势做了综述,以期推动我国马铃薯全粉产业的进一步发展,实现马铃薯主粮化。
The research progress on browning inhibition , reducing the cell broken, dehydration potato granules process and the applications in bread and cookies were introduced. The processing status, application and development trends of the potato granules were summarized in hopes of promoting the development of the potato granules industry and the staple food of potato.
出处
《粮食与油脂》
北大核心
2017年第2期7-11,共5页
Cereals & Oils
基金
基金项目:重庆市"121"科技支撑示范工程(cstc2012jcfc–jfzh0033)
关键词
马铃薯全粉
加工工艺
应用
potato granules
processing technology
application
