不同品种马铃薯雪花全粉品质分析

Quality Analysis of Different Varieties of Potato Snowflakes Powder

本研究选取11个品种马铃薯作为原料在相同条件下加工全粉,通过测定成分、碘蓝值、色度、持水性、持油性、冻融稳定性等指标,研究不同品种马铃薯制得的雪花全粉品质的差异,以明确不同品种马铃薯对其全粉品质的影响。结果表明,龙薯6号持水性(9.84 g/g)、持油性;1.63 g/g)与凝沉性最强,衰减值(315.2 RVU)显著高于其他几个品种(P<0.05);龙薯15号的水分含量(9.20%)最高;龙薯9号粘度(589.4 RVU)最大,抗剪切能力最强,但回生值高达33.9 RVU,凝胶性强,易老化;龙薯18号蛋白质含量(12.29 g/100 g)最高,但淀粉含量少(46.24 g/100 g),吸水率(0.55%)最高,抗冻能力最差,不适宜加工需要冷冻贮存的制品;大西洋还原糖含量(0.24 g/100 g)显著低于其他品种(P<0.05),碘蓝值(26.28)最高,游离淀粉最多;龙薯15号的L值(91.49)最大,b值(14.96)较小,颜色明亮,外观更迎合市场。本研究通过比较马铃薯全粉品质与品种的关系,为选择优势马铃薯品种进行全粉的开发提供数据支持。

In this study,11 varieties of potatoes were selected as raw materials to process whole powder under the same conditions.The quality differences of snowflake whole powder prepared by different varieties of potatoes were studied by measuring components,iodine blue value,chroma,water holding capacity(WHC),oil holding capacity(OHC),freeze-thaw stability and other indicators,so as to clarify the influence of different varieties of potatoes on the quality of whole powder.The results showed that the Longshu 6 had the strongest WHC(9.84 g/g),OHC(1.63 g/g)and coagulation capacity,and the attenuation value(315.2 RVU)was significantlyhigher than that of the other varieties(P<0.05).Longshu 15 had the highest water content(9.20%).Longshu 9 had the highest viscosity(589.4 RVU)and the strongest shear resistance,but the retrogradation value was 33.9 RVU,with strong gelation and easy aging.Longshu 18 had the highest protein content of 12.29 g/100 g,but less starch content(46.24 g/100 g),the highest water absorption rate(0.55%)and the worst freezing resistance,so it is not suitable for processing products that need to be frozen and stored.The reducing sugar content of Atlantic(0.24 g/100 g)was significantly lower than that of other varieties(P<0.05),the iodine blue value(26.28)was the highest,and the free starch content was the highest.Longshu 15 had the largest L value(91.49)and smaller b value(14.96),with bright colors and a more marketable appearance.This study would provide data support for the selection of dominant potato varieties for the development of potato whole powder by comparing the relationship between potato quality and varieties.