本文選題：馬鈴薯生全粉 + 護(hù)色　； 參考：《江南大學(xué)》2017年碩士論文

【摘要】：馬鈴薯全粉是一種將馬鈴薯鮮薯脫水加工后的產(chǎn)品,因其水分含量低,耐貯藏,且經(jīng)復(fù)水加工后能夠還原馬鈴薯的營(yíng)養(yǎng)和風(fēng)味,所以也是一種優(yōu)質(zhì)的食品原輔料。本論文針對(duì)傳統(tǒng)馬鈴薯全粉加工過(guò)程中淀粉糊化度高,后續(xù)加工性能差等問(wèn)題,研究開發(fā)了一種新型的馬鈴薯生全粉生產(chǎn)工藝,首先通過(guò)三種護(hù)色劑復(fù)配護(hù)色,抑制前期加工過(guò)程中的酶促褐變,然后通過(guò)流化閃蒸二段干燥工藝,對(duì)原料進(jìn)行脫水處理的同時(shí)降低淀粉的糊化度,得到了一種外觀色澤良好,淀粉糊化度低,營(yíng)養(yǎng)損失低,后續(xù)加工性能出色的馬鈴薯生全粉,并對(duì)其在面條加工適應(yīng)性方面進(jìn)行了應(yīng)用研究。主要內(nèi)容如下:首先,選取研究了三種不同的護(hù)色劑(亞硫酸、檸檬酸、抗壞血酸)對(duì)馬鈴薯生全粉的外觀色澤的影響。試驗(yàn)結(jié)果表明:三種護(hù)色劑的護(hù)色效果依次為:亞硫酸檸檬酸抗壞血酸。考慮在實(shí)際生產(chǎn)過(guò)程中的成本和最終全粉產(chǎn)品的安全性和風(fēng)味,為降低單一護(hù)色劑的用量,因此將三種護(hù)色劑進(jìn)行復(fù)配使用,通過(guò)正交試驗(yàn)優(yōu)化,得到的最佳復(fù)合護(hù)色工藝為:護(hù)色浸泡時(shí)間為20 min,復(fù)合護(hù)色液中三種護(hù)色劑的質(zhì)量分?jǐn)?shù)配比為亞硫酸0.018%,檸檬酸0.4%,抗壞血酸0.05%。制得的馬鈴薯生全粉的外觀色澤良好,亮度值L*為92.59,PPO抑制率達(dá)95.51%,產(chǎn)品的二氧化硫殘留率為0.017 g/kg,符合食品安全標(biāo)準(zhǔn)。其次,對(duì)流化和閃蒸二段干燥降低馬鈴薯生全粉糊化度的工藝進(jìn)行了研究。通過(guò)一段流化干燥時(shí)間、二段閃蒸干燥溫度和閃蒸干燥風(fēng)機(jī)頻率的單因素試驗(yàn)以及三因素三水平響應(yīng)面優(yōu)化試驗(yàn),得到的最佳工藝條件參數(shù)為一段流化干燥時(shí)間21.5 min,二段閃蒸干燥溫度137.8℃,風(fēng)機(jī)頻率49.4 Hz,在此條件下由回歸方程預(yù)測(cè)的淀粉糊化度的理論值為14.21%,實(shí)際生產(chǎn)條件下得到馬鈴薯生全粉的糊化度為15.43%。再者,對(duì)馬鈴薯生全粉的理化指標(biāo)和加工特性進(jìn)行了研究,并與傳統(tǒng)的馬鈴薯雪花全粉和顆粒全粉進(jìn)行了對(duì)比分析,結(jié)果表明:通過(guò)試驗(yàn)工藝制備的馬鈴薯生全粉蛋白含量和灰分含量相比較低,還原糖含量高于傳統(tǒng)全粉;從電鏡顯微圖中可見生全粉的淀粉顆粒結(jié)構(gòu)更加完整;加工性能方面,生全粉的糊化度比傳統(tǒng)全粉下降超過(guò)80%,凍融穩(wěn)定性優(yōu)于傳統(tǒng)全粉,碘藍(lán)值比雪花全粉下降了45%;RVA和DSC的結(jié)果也顯示馬鈴薯生全粉的糊化度低,說(shuō)明對(duì)于一些需要蒸煮或冷凍的食品如面條,速凍食品等,生全粉的適用性大于傳統(tǒng)雪花全粉和顆粒全粉。最后,為了更好地說(shuō)明馬鈴薯生全粉在后續(xù)加工性能上的優(yōu)勢(shì),將三種全粉與面粉按一定比例混合后用于制備面條,并測(cè)定了面條的蒸煮,質(zhì)構(gòu)和感官品質(zhì)。實(shí)驗(yàn)結(jié)果表明:采用馬鈴薯生全粉制備的面條,其蒸煮性質(zhì)如蒸煮時(shí)間,斷條率等各項(xiàng)指標(biāo)均優(yōu)于采用傳統(tǒng)雪花全粉和顆粒全粉制作的面條。添加馬鈴薯全粉均會(huì)降低面條的質(zhì)構(gòu)品質(zhì),當(dāng)馬鈴薯生全粉添加量小于50%,其各項(xiàng)質(zhì)構(gòu)品質(zhì)優(yōu)于添加傳統(tǒng)雪花全粉和顆粒全粉的馬鈴薯面條。感官評(píng)定的結(jié)果顯示添加生全粉的馬鈴薯面條色澤,表觀形態(tài),口感風(fēng)味上比傳統(tǒng)馬鈴薯制備的面條更好,其中馬鈴薯生全粉添加量為40%的面條感官評(píng)分最高。馬鈴薯生全粉的最大添加量可達(dá)50%,且對(duì)面條的蒸煮性質(zhì)、質(zhì)構(gòu)和感官評(píng)價(jià)影響較小。
[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.
【學(xué)位授予單位】：江南大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS215

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7 楊，

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