紫色马铃薯颗粒全粉生产工艺优化

以紫色马铃薯为原料，研究游离淀粉含量低和色素保留较好的紫色马铃薯全粉生产工艺。结果表明，较适工艺为二次蒸煮+回填制粉，其中二次蒸煮的最佳工艺条件为浸钙质量浓度30×10-6g/mL、预煮温度70℃、预煮时间28min、蒸煮时间32min，回填制粉最佳工艺条件为乳化剂添加量0.30%、回填比例1:2、搅拌时间2.5min。以色泽(E值)和碘蓝值为检测指标，对该工艺条件下所得的粒度分别为80、100、120目的紫色马铃薯全粉进行比较，得出80目紫色马铃薯全粉游离淀粉含量最低，颜色保留最好。

Optimization of Preparation Process for Purple Potato Granule

In this work, we optimized the preparation of purple potato granule for minimizing free starch content and maximizing pigment retention. It was found that the appropriate preparation process involved two-step cooking and subsequent backfill pulverizing. The optimal two-step cooking conditions were precooking in 30 × 10-6 g/mL CaCl2 solution at 70 ℃ for 28 min and then cooking for 32 min. The optimal backfill pulverizing conditions were backfill in a proportion of 1:2 followed by emulsifier addition at 0.3% and stirring for 2.5 min. Purple potato granules of 80, 100 and 120 mesh in granularity were prepared under the optimized conditions, and a comparative analysis was carried out on their color difference (δE) values and iodine values. The purple potato granule of 80 mesh showed the lowest free starch content and the best color retention.