马铃薯生全粉的制备及应用

发布时间：2018-06-22 18:34

本文选题：马铃薯生全粉 + 护色　；参考：《江南大学》2017年硕士论文

【摘要】：马铃薯全粉是一种将马铃薯鲜薯脱水加工后的产品,因其水分含量低,耐贮藏,且经复水加工后能够还原马铃薯的营养和风味,所以也是一种优质的食品原辅料。本论文针对传统马铃薯全粉加工过程中淀粉糊化度高,后续加工性能差等问题,研究开发了一种新型的马铃薯生全粉生产工艺,首先通过三种护色剂复配护色,抑制前期加工过程中的酶促褐变,然后通过流化闪蒸二段干燥工艺,对原料进行脱水处理的同时降低淀粉的糊化度,得到了一种外观色泽良好,淀粉糊化度低,营养损失低,后续加工性能出色的马铃薯生全粉,并对其在面条加工适应性方面进行了应用研究。主要内容如下:首先,选取研究了三种不同的护色剂(亚硫酸、柠檬酸、抗坏血酸)对马铃薯生全粉的外观色泽的影响。试验结果表明:三种护色剂的护色效果依次为:亚硫酸柠檬酸抗坏血酸。考虑在实际生产过程中的成本和最终全粉产品的安全性和风味,为降低单一护色剂的用量,因此将三种护色剂进行复配使用,通过正交试验优化,得到的最佳复合护色工艺为:护色浸泡时间为20 min,复合护色液中三种护色剂的质量分数配比为亚硫酸0.018%,柠檬酸0.4%,抗坏血酸0.05%。制得的马铃薯生全粉的外观色泽良好,亮度值L*为92.59,PPO抑制率达95.51%,产品的二氧化硫残留率为0.017 g/kg,符合食品安全标准。其次,对流化和闪蒸二段干燥降低马铃薯生全粉糊化度的工艺进行了研究。通过一段流化干燥时间、二段闪蒸干燥温度和闪蒸干燥风机频率的单因素试验以及三因素三水平响应面优化试验,得到的最佳工艺条件参数为一段流化干燥时间21.5 min,二段闪蒸干燥温度137.8℃,风机频率49.4 Hz,在此条件下由回归方程预测的淀粉糊化度的理论值为14.21%,实际生产条件下得到马铃薯生全粉的糊化度为15.43%。再者,对马铃薯生全粉的理化指标和加工特性进行了研究,并与传统的马铃薯雪花全粉和颗粒全粉进行了对比分析,结果表明:通过试验工艺制备的马铃薯生全粉蛋白含量和灰分含量相比较低,还原糖含量高于传统全粉;从电镜显微图中可见生全粉的淀粉颗粒结构更加完整;加工性能方面,生全粉的糊化度比传统全粉下降超过80%,冻融稳定性优于传统全粉,碘蓝值比雪花全粉下降了45%;RVA和DSC的结果也显示马铃薯生全粉的糊化度低,说明对于一些需要蒸煮或冷冻的食品如面条,速冻食品等,生全粉的适用性大于传统雪花全粉和颗粒全粉。最后,为了更好地说明马铃薯生全粉在后续加工性能上的优势,将三种全粉与面粉按一定比例混合后用于制备面条,并测定了面条的蒸煮,质构和感官品质。实验结果表明:采用马铃薯生全粉制备的面条,其蒸煮性质如蒸煮时间,断条率等各项指标均优于采用传统雪花全粉和颗粒全粉制作的面条。添加马铃薯全粉均会降低面条的质构品质,当马铃薯生全粉添加量小于50%,其各项质构品质优于添加传统雪花全粉和颗粒全粉的马铃薯面条。感官评定的结果显示添加生全粉的马铃薯面条色泽,表观形态,口感风味上比传统马铃薯制备的面条更好,其中马铃薯生全粉添加量为40%的面条感官评分最高。马铃薯生全粉的最大添加量可达50%,且对面条的蒸煮性质、质构和感官评价影响较小。
[Abstract]:Potato whole powder is a kind of product which dehydrated potato fresh sweet potato. Because of its low moisture content and storage, it can restore the nutrition and flavor of potato after rehydration, so it is also a kind of high quality food raw excipient. This paper aims at the high starch gelatinization degree and poor subsequent processing performance of the traditional potato whole powder processing. A new production process of potato raw powder was developed. First, three kinds of color protection agents were used to protect the color and inhibit the enzymatic browning in the process of early processing. Then the two stages of fluidization flash drying process was used to dehydrate the raw materials and reduce the gelatinization degree of starch at the same time, and a kind of good appearance and starch paste was obtained. The main contents are as follows: first, the effects of three different color protection agents (sulphuric acid, citric acid, ascorbic acid) on the appearance and lustre of potato raw powder were studied. The color protection effect of the three color protecting agents is in turn: citric acid ascorbic acid. Considering the cost of the actual production process and the safety and flavor of the final whole powder product, to reduce the amount of the single color protection agent, three kinds of color protection agents are used in the compound, and the optimum color protection process is obtained by orthogonal test. The soaking time was 20 min. The mass fraction of three color protecting agents in the compound color protection solution was 0.018% of sulphuric acid and 0.4% of citric acid. The appearance color of potato raw powder made by 0.05%. was good, the luminance value L* was 92.59, the PPO inhibition rate was 95.51%, the sulfur dioxide residue rate was 0.017 g/kg, which was in line with the food safety standard. Secondly, to the food safety standard. The process of reducing the paste chemical degree of potato raw powder by two stages of fluidization and flash evaporation was studied. A single factor test of the drying time, two flash drying temperatures and the frequency of the flash dryer and the three factor three level response surface optimization were carried out. The optimum working conditions were a section of the drying time of 21.5 min The two stage flash drying temperature was 137.8, the frequency of the fan was 49.4 Hz, and the theoretical value of starch gelatinization predicted by the regression equation was 14.21%. Under the actual production conditions, the gelatinization degree of potato raw powder was 15.43%.. The physicochemical indexes and processing characteristics of potato raw powder were studied, and the traditional potato snow was also studied. The total powder and whole powder were compared and analyzed. The results showed that the total powder protein content and ash content were lower and the reducing sugar content was higher than that of the traditional whole powder, and the starch granule structure of the raw powder was more complete from the electron microscope micrograph; the processing performance, the gelatinization degree of the raw powder was more than the traditional one. The total powder decreased more than 80%, the stability of the freeze-thaw was better than the traditional whole powder, and the iodine blue value decreased by 45% than the whole powder. The results of RVA and DSC also showed that the degree of gelatinization of the potato raw powder was low, indicating that the suitability of the raw powder for some foods such as noodles and frozen foods, such as noodles and frozen foods, was greater than that of the traditional snowflake powder and the whole powder. The advantages of potato raw powder in subsequent processing performance were better explained, and three kinds of whole powder and flour were mixed to prepare noodles at a certain proportion, and noodle cooking, texture and sensory quality were measured. The experimental results showed that the noodle prepared by potato raw powder was used for cooking, such as cooking time, breaking rate and so on. The standard is superior to the noodles made with the traditional snowflake full powder and the whole powder. All the potato flour will reduce the texture quality of the noodles. When the amount of potato raw powder is less than 50%, the texture quality of the potato noodles is better than that of the potato noodles with the whole powder of the traditional snowflake and the whole powder. The noodle color, apparent form, taste flavor and flavor flavor are better than those made from traditional potato. The maximum addition amount of potato raw powder adding 40% is the highest. The maximum amount of potato raw powder can reach 50%, and the influence of the noodle cooking property, texture and sensory evaluation is less.
【学位授予单位】：江南大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS215

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