紫色马铃薯颗粒全粉生产工艺优化.PDFVIP

※工艺技术 食品科学 2011, Vol. 32, No. 22 135 黄洪媛，罗二波，秦礼康 * (贵州大学生命科学学院，贵州 贵阳 550025) 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。 关键词：紫色马铃薯；全粉；工艺 Optimization of Preparation Process for Purple Potato Granule HUANG Hong-yuan ，LUO Er-bo ，QIN Li-kang* (College of Life Sciences, Guizhou University, Guiyang 550025, China) Abstract：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. Key words ：purple potato ；granule ；processing technique 中图分类号：TS215 文献标识码：A 文章编号：1002-6630(2011)22-0135-08 马铃薯全粉是区别于马铃薯淀粉的一种马铃薯加工 1 材料与方法 产品[ 1 -3 ] ，分为雪花全粉和颗粒全粉。马铃薯全粉既可 1.1 材料与试剂 作为最终产品，也是加工各种马铃薯食品