两种干燥方式对马铃薯全粉营养品质和加工特性的影响

以新鲜

Influence of Two Drying Processes on Nutritional Quality and Processing Characteristics of Potato Flours

In this paper,fresh "Yunshu 304" chips were sliced and then freeze-dried with blanching,freeze-dried with non-blanching,heat drying with blanching and heat drying with non-blanching to prepare dry chips. Dry potato chips were ground into a half-cooked potato whole powder. The nutritional quality and processing characteristics of the whole powder of "yunshu304" prepared under different process conditions were studied. The results showed that:In the blanching and freeze-drying process,the color of potato flour was the closest to the fresh potatoes. The content of reducing sugar in potato powder was the lowest(0.15%).Protein content(9.01%),total starch content(69.12%)and amylose content(31.60%)were not significantly different from the other three treatments. On the processing characteristics,by using the freeze-dried with blanching,potato powder of the water absorption capacity(5.27 g water/g powder)and the oil absorption capacity(1.55 g oil/g powder),transparency(83.43%),and the expansion of the various temperature degrees(50℃:9.32;60℃:11.98;70℃:13.11;80℃:15.35;90℃:12.50)were the highest,were significantly higher than the other three process(P<0.05);The gel flow distance was the shortest,which was 10.96 mm. Therefore,it can be considered that blanching and freeze-drying is the best technology to prepare potato powder.