紫色马铃薯颗粒全粉加工关键工艺参数优化

Optimization of Key Process Parameters of Purple Potato Granules

为获得高品质紫色马铃薯颗粒全粉,以"黑美人"马铃薯为原料,通过单因素和正交试验对关键工艺参数进行优化,得出最佳工艺参数组合为:漂烫时间25 min,蒸煮温度95℃,蒸煮时间35 min,干燥温度120℃。该工艺条件下生产紫色马铃薯颗粒全粉,产品得率为22.87%,水分6.96%,蛋白质10.23%,淀粉68.9%,维生素C23.64 mg/100 g,灰分4.06%,花青素346.06 mg/100 g,花青素保持率83.72%,碘蓝值6.6786。所得颗粒全粉色泽均匀,游离淀粉含量低,花青素保持率高,感官品质良好。

In order to obtain high quality purple potato granules,using"Black Beauty"potato as raw material,the key process parameters were optimized by single factor test and orthogonal test.The best combination of process parameters was obtained that the boiling time was 25 min and the cooking temperature was 95℃.The cooking time was 35 min and the drying temperature was 120℃.Under this process,purple potato granules were produced with a total powder,product yield of 22.87%,water content of 6.96%,protein content of 10.23%,starch content of 68.9%,vitamin C content of 23.64 mg/100 g,ash content of 4.06%,The anthocyanin content was 346.06 mg/100 g,the anthocyanin retention rate was 83.72%,and the iodoblue value was 6.6786.The results showed that potato granules had uniform color,low free starch content,high anthocyanin retention rate and good sensory quality.