马铃薯生全粉制备过程中复合护色工艺的优化

以新鲜马铃薯为原料加工马铃薯生全粉,对加工工艺中的护色技术进行研究。通过考察柠檬酸、L-半胱氨酸和氯化钠3种护色剂对马铃薯生全粉色泽的影响,优选出3种护色剂合适添加范围;通过正交试验,得到柠檬酸-L-半胱氨酸-氯化钠无硫复合护色剂最佳护色配比为:0.5%柠檬酸、0.1%L-半胱氨酸、0.5%氯化钠。该复合护色优于单一护色效果,可使生全粉保持良好色泽,使制得马铃薯生全粉亮度值L^*达91.09,多酚氧化酶的抑制率87.98%。研究为马铃薯生全粉加工中的无硫复合护色工艺提供参考。

Optimization of Compound Color Protection Technology in the Preparation of Potato Raw Whole Powder

Fresh potatoes were used to process whole potato flour,and color processing was analyzed.Through single factor and orthogonal test,the process of color protection during the preparation of raw potato flour was optimized.The best color protection technology was 0.5%citric acid,0.1%L-cysteine,and 0.5%sodium chloride.The composite color protection technology was better than the single-color protection technology,and it could make raw potato flour a good color.The L^*value of the potato flour could reach 91.09,the polyphenol oxidase inhibition ratio could also reach 87.98%,higher than others treated with single color fixative.References for the use of a compound color fixative without sulfur during potato flour processing were provided.