不同加工方式对马铃薯原粉特性的影响

Effect of Different Processing Methods on Characteristics of Raw Potato Flour

以新鲜马铃薯为原料,制备得到马铃薯熟粉、冷冻干燥马铃薯原粉、未经烫漂的热风干燥马铃薯原粉及经烫漂的热风干燥马铃薯原粉,研究不同类别的马铃薯原粉在外观品质、理化特性、功能特性及复水特性等方面的性质。结果表明,不同加工方式下马铃薯原粉的基本理化性质及外观品质均存在显著差异,其中经烫漂的热风干燥马铃薯原粉色泽(L~*值为80.78)最佳,为淡黄色粉末,具有高淀粉、高纤维及低脂肪的特点,有利于用作减肥及降血脂健康食品的原料;功能特性结果表明,马铃薯熟粉具有较高的持水能力(3.03±0.01 g/g)、乳化性(21.58%±1.37%)及乳化稳定性(15.98%±0.73%);冷冻干燥马铃薯原粉具有较高的持油能力(3.42±0.08 g/g)和溶解性(16.49%±1.07%);经烫漂的热风干燥马铃薯原粉具有较高的乳化稳定性(16.67%±0.76%)、复水性(复水比为6.43)和复水稳定性(95.76%±0.85%)。同时,结合考察不同加工方式下马铃薯原粉的加工效率与能耗,结果发现,经烫漂的热风干燥原粉具有较高的加工品质且加工能耗低,可作为熟粉的替代品。本研究可为马铃薯不同产品特点选择合适的加工方式,并为马铃薯原粉的研制及代替熟粉的可行性奠定基础。

This study was based on fresh potatoes as raw materials,which were prepared for the cooked potato flour,the freeze-dried potato flour,the raw potato flours of hot air dried without blanching,and the raw potato flours of hot air dried with blanching. The appearance quality,physical and chemical properties,functional and reconstitution properties of different types of raw potato flours were researched. The results showed that it existed significant differences in the basic physical and chemical properties and the appearance of different types of raw potato flours. The raw potato flour of hot air dried with blanching(value of L~* was 80.78)had the best color,which was light yellow flour. And it had the characteristics of high starch,high fiber and low fat,which was beneficial to use as raw materials in favor of weight loss and lipid-lowering health food. The results of functional characteristics showed that the cooked potato flour had high water holding capacity(3.03±0.01 g/g),emulsifying property(21.58%±1.37%)and emulsion stability(15.98%±0.73%). The freeze-dried potato flour had high oil holding capacity(3.42±0.08 g/g)and solubility(16.49%±1.07%). The raw potato flours of hot air dried with blanching had high emulsion stability(16.67%±0.76%),rehydration(rehydration ratio of 6.43)and reconstitution stability(95.76%±0.85%). At the same time,combined with the processing efficiency and energy consumption of potato raw powder under different processing methods,it was found that the raw potato flours of hot air dried with blanching had high processing quality and low processing energy,and could be candidate cooked potato flour substitutes in potato productions in the future. This study could choose suitable processing methods for different potato products,and lay a foundation for the development of raw potato flour and the feasibility of replacing cooked potato flour.