马铃薯生全粉护色工艺研究

Study on the Color Protection Technology of Potato Raw Whole Powder

为更好地对马铃薯生全粉颜色进行保护,以马铃薯为主要原料,通过单因素试验和正交试验研究马铃薯生全粉加工过程中的护色时间和不同护色剂的添加量对马铃薯生全粉品质的影响。结果表明,当护色时间为40 min,以0.6%柠檬酸+0.25%L-半胱氨酸+0.6%抗坏血酸作为复合护色剂,对马铃薯生全粉加工过程中的褐变情况可以进行有效抑制。

In order to better protect the color of potato raw whole powder,taking potato as main raw materials,single factor test and orthogonal test were used to study the effects of color protection time and the addition of different color protectors in the processing period of potato raw whole powder on the quality of potato raw whole powder.The results showed that when the color protection time was 40 min,taking 0.6%citric acid+0.25%L-cysteine+0.6%astrophic acid as a composite color protector,the browning of potato raw whole powder during the processing period could be effectively inhibited.