文献类型：期刊文献

中文题名：“黑美人”马铃薯颗粒全粉关键加工参数的优化

英文题名：Optimization of Key Process Parameters of’Black Beauty’Potato Granules

作者：童丹[1];韩黎明[1];王芳[1];杨新俊[2]

第一作者：童丹

机构：[1]定西师范高等专科学校,甘肃定西743000;[2]甘肃薯香园农业科技有限公司,甘肃定西743000

第一机构：甘肃中医药大学定西校区

年份：2020

卷号：20

期号：3

起止页码：119

中文期刊名：保鲜与加工

外文期刊名：Storage and Process

收录：CSTPCD;;北大核心:【北大核心2017】；

基金：甘肃省高等学校科研项目(2018A-181)。

语种：中文

中文关键词：紫色马铃薯;颗粒全粉;工艺参数;优化

外文关键词：purple potato;granular powder;process parameter;optimization

摘要：以"黑美人"马铃薯为原料制备高品质紫色马铃薯颗粒全粉,以产品的花青素含量和碘蓝值为考察指标,通过单因素试验和正交试验对关键工艺参数进行优化,得出最佳工艺参数为: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的产品得率为22.87%,水分含量6.96%,蛋白质含量10.23%,淀粉含量68.9%,VC含量23.64 mg·100 g^-1,灰分4.06%,花青素含量346.06 mg·100 g^-1,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 this study,the potato named‘Black Beauty’was used as raw material,the key processing parameters were optimized by single factor test and orthogonal test by analyzing anthocyanin content and iodine blue value of the sample as evaluation indexes,in order to obtain high quality purple potato powder.The optimal process parameters were obtained:the boiling time was 25 min,cooking temperature was 95℃,the cooking time was 35 min and the drying temperature was 120℃.Under these process,the purple potato powder was produced with product yield of 22.87%,water content of 6.96%,protein content of 10.23%,starch content of 68.9%,VC content of 23.64 mg·100 g^-1,ash content of 4.06%.The anthocyanin content,the anthocyanin retention rate and the iodine blue value was 346.06 mg·100 g^-1,83.72%,and 6.6786,respectively.The results showed that potato granules had uniform color,low free starch content,high anthocyanin retention rate and good sensory quality.