前处理和干燥对马铃薯全粉品质影响的研究进展

马铃薯全粉是新鲜马铃薯经去皮、切片、漂烫、护色等后脱水干燥制成的片状或粉末状产品,包含了除薯皮以外大部分马铃薯的营养物质,因此马铃薯全粉具有营养丰富、耐储的优点。作为马铃薯主粮化的原料,马铃薯全粉有助于改善和丰富我国居民膳食营养结构。近两年对马铃薯全粉的研究较多地集中在添加了马铃薯全粉制成的主食类或者其他相关产品的开发上。马铃薯全粉品质除了与马铃薯品种有关外还受到马铃薯全粉加工工艺的影响。本文将从马铃薯全粉生产过程中的前处理和干燥两个方面对马铃薯全粉品质的影响进行综述,以期为该领域的研究者提供理论参考。

Progress on the effects of pretreatment and drying on quality of potato flour

Potato flour is grinded the dehydrated potato slices into flakes or granules, which is made of peeled, sliced, blanched, color protected and dried fresh potatoes.Potato flour contains most of the nutrients in potatoes except those in the potato skin, so the potato flour is rich of nutrition and has better storage stability. Therefore, potato flour, the raw materials of potato staple food, plays an important role in improving and enriching the dietary structure of residents in China. In recent years, more researches on potato flour concentrating on the development of staple food or other related products, which have been added to the potato flour. The quality of potato flour is not only affected by the varieties but also by the processing of potato flour. This paper will summarize the effects of pretreatment and drying on potato flour quality in two aspects, in order to provide some theoretical references for researchers in this field.