文献类型：期刊文献

中文题名：‘黑美人’马铃薯颗粒全粉品质特性分析

英文题名：Analysis on the Quality Characteristics of ‘Black Beauty’Potato Granules

作者：韩黎明[1,2];童丹[1,2];杨新俊[3]

第一作者：韩黎明

机构：[1]甘肃中医药大学,甘肃兰州730000;[2]定西师范高等专科学校,甘肃定西743000;[3]甘肃薯香园农业科技有限公司,甘肃定西743000

第一机构：甘肃中医药大学

年份：2019

卷号：40

期号：17

起止页码：251

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2017】；

基金：甘肃省自然科学基金项目(1506RJZJ327);甘肃省高等学校科研项目(2018A-181)

语种：中文

中文关键词：“黑美人”马铃薯;颗粒全粉;花青素;营养品质;加工特性

外文关键词：“Black beauty”potato;potato granules;anthocyanin;nutritional quality;processing characteristics

摘要：为开发‘黑美人’马铃薯特色食品,对比分析了‘黑美人’马铃薯颗粒全粉和‘陇薯7’号马铃薯颗粒全粉的蛋白质、淀粉、维生素C、灰分、花青素含量及氨基酸构成等营养品质指标,色泽、碘蓝值、持水率、持油率、析水率、溶解度、膨胀度、沉淀指数、最低胶凝浓度等理化和加工特性。结果表明,‘黑美人’马铃薯颗粒全粉蛋白质含量(10.23%)、维生素C含量(7.95 mg/100 g)和必需氨基酸与氨基酸总量比值(47.20%)等营养品质指标,持水率(5.65 g/g)、持油率(3.023 g/g)、膨胀度(14.48%)和沉淀指数(38.83 mL)等加工特性指标均高于‘陇薯7号’马铃薯颗粒全粉,且差异显著(P<0.05)。‘黑美人’马铃薯颗粒全粉还含有丰富的花青素,含量达到342.06 mg/100 g,花青素保持率83.72%,全粉与原料色泽非常接近,花青素保持良好。‘黑美人’马铃薯颗粒全粉比普通马铃薯颗粒全粉营养价值更高,食品加工性能更优,具有广阔的开发利用前景。
In order to develop the‘Black Beauty’potato specialty food,the nutritional quality of the‘Black Beauty’and the‘Longshu 7’potato granules were compared and analyzed,such as protein,starch,vitamin C,ash,anthocyanin content and amino acid composition,color,iodoblue value,water-holding capacity,oil-holding capacity,freeze-thaw stability,solubility,dilation,sedimentation coefficient,minimum gel concentration and other physical and chemical and processing characteristics.The results showed that nutritional quality indicators such as the total protein content(10.23%),vitamin C content(7.95 mg/100 g),and the ratio of essential amino acids to total amino acids(47.20%)of the potato granules of‘Black Beauty’,the processing characteristics such as water holding rate(5.65 g/g),oil holding rate(3.023 g/g),expansion degree(14.48%)and sedimentation index(38.83 mL)were all significantly higher than those of the Longshu 7’potato granules(P<0.05).The‘Black Beauty’potato granules were also rich in anthocyanin,with a content of 342.06 mg/100 g,a anthocyanin retention rate of 83.72%,and the color of the potato granules was very similar to that of the raw material,and anthocyanin remained well.This research reveals that the‘Black Beauty’potato granules have higher nutritional value and better food processing performance than ordinary potato granules,and have broad prospects for development and utilization.