青海马铃薯全粉品质特性研究

Study on Quality Properties of Qinghai Potato Flour

以三种不同品种马铃薯(乐薯1号、青薯168、下寨65)为原料制备马铃薯全粉,探究三种马铃薯全粉的外观品质、理化及功能特性。结果表明:三种马铃薯全粉的品质特性均存在显著差异,其中下寨65全粉色泽好、感官品质最佳,其灰分及脂肪含量最高,具有较高的持水能力、乳化性及溶解度,适宜加工水分含量较高的产品;青薯168全粉的粗纤维含量最高,具有较高的持水能力、持油能力、乳化性、乳化稳定性及复水稳定性,适宜加工酥性马铃薯产品;乐薯1号全粉的淀粉及水分含量最高,具有较高的乳化稳定性及复水稳定性,可直接用于复水要求较高的休闲食品的加工。本研究可为马铃薯全粉加工专用品种的选择及相关产品的开发利用提供理论依据。

Three different varieties of potato(Leshu1,Qingshu168 and Xiazhai65)were used as raw materials to prepare potato flour.The appearance quality,physicochemical properties and functional properties of three kinds of potato flour were investigated.The results showed that there were significant differences in quality properties of the three potato flour.Among them,the flour of Xiazhai 65 had good color and best sensory quality,with a high ash and fat content.And it also had high water holding capacity,emulsifying property and solubility,which was suitable for processing products with relatively high moisture content requirements.The flour of Qingshu 168 has the highest crude fiber content,and had high water holding capacity,oil holding capacity,emulsification,emulsion stability and rehydration stability,which was suitable for processing crisp potato products.While the starch and moisture content of potato flour of Leshu 1 were the highest,and it had a high emulsification stability and rehydration stability,which was used directly in the processing of snack foods with high rehydration requirements.This study could provide a theoretical basis for the selection of special varieties of potato flour processing and the development of related products.