摘要
【目的】探讨蒸煮时间、切块大小对红色和紫色马铃薯蒸煮前后色泽、质地、淀粉结构和花青素质量分数的影响,为彩色马铃薯泥的加工提供理论依据。【方法】以红色和紫色马铃薯为研究对象,采用3种切块大小(30 mm×30 mm×10 mm、20 mm×20 mm×10 mm、16 mm×16 mm×10 mm)和5种蒸煮时间(0、3、5、7、10 min)对其进行处理。测量了蒸煮前后的色泽变化(表面亮度L*值、红绿值a*值和黄蓝值b*值),质地变化(硬度、黏性、咀嚼性和胶着性),淀粉结构以及花青素质量分数。分析了蒸煮时间和切块大小对彩色马铃薯泥质地、淀粉糊化和花青素质量分数的影响。【结果】蒸煮时间、切块大小对红色和紫色马铃薯的色泽产生显著影响,尤其是L*、a*、b*值。随着蒸煮时间的延长,3种切块大小的红色和紫色马铃薯的硬度、黏性、咀嚼性和胶着性均呈现下降趋势。与蒸制相比,煮制更容易导致这些质地指标的下降。切块大小为30 mm×30 mm×10 mm的彩色马铃薯在相同蒸煮时间下,其质地指标明显高于较小切块(20 mm×20 mm×10 mm和16 mm×16 mm×10 mm)。对于可制泥的切块,蒸煮时间和切块大小对红色马铃薯泥的黏性和咀嚼性影响较大,但对紫色马铃薯泥则无明显影响。延长蒸煮时间至10 min可加速淀粉的糊化过程,破坏淀粉结构,同时导致花青素质量分数下降。【结论】最佳的彩色马铃薯加工条件为煮制、切块大小为16 mm×16 mm×10 mm,蒸制时间为7 min。该条件下制备的彩色马铃薯泥具有最佳的色泽和质地,能够满足彩色马铃薯泥加工的质量需求。
[Objective]This study explored the effects of steaming/boiling time and cutting size on the color,texture,starch structure,and anthocyanin mass fraction of red and purple potatoes before and after cooking,aiming to provide a theoretical basis for the processing of colored mashed potatoes.[Method]Red and purple potatoes were taken as the research objects.They were cut into three different sizes(30 mm×30 mm×10 mm,20 mm×20 mm×10 mm,and 16 mm×16 mm×10 mm)and steamed or boiled for five time periods(0,3,5,7,and 10 min).The color parameters(including surface brightness L*,red-green value a*,and yellow-blue value b*),texture properties(hardness,viscosity,chewiness,and adhesiveness),starch structure,and anthocyanin mass fraction were measured before and after steaming/boiling.The effects of steaming/boiling time and cutting size on the texture,starch gelatinization,and anthocyanin mass fraction of mashed potato were analyzed.[Result]Steaming/boiling time and cutting size had significant effects on the color,especially the L*,a*,and b*values,of red and purple potatoes.With the extension of steaming/boiling time,the hardness,viscosity,chewiness,and adhesiveness of red and purple potatoes of all three cutting sizes showed a downward trend.Compared with steaming,boiling was more likely to cause the declines of these texture indicators.For potatoes with a cutting size of 30 mm×30 mm×10 mm,their texture indicators were significantly higher than those of smaller blocks(20 mm×20 mm×10 mm and 16 mm×16 mm×10 mm)under the same steaming/boiling time.For the blocks that could be made into mashed potato,steaming/boiling time and cutting size had greater impacts on the viscosity and chewiness of red mashed potato,but had no significant effect on those of purple mashed potato.Extending the steaming/boiling time to 10 min accelerated the starch gelatinization process,disrupted the starch structure,and caused a decrease in anthocyanin mass fraction.[Conclusion]The optimal processing conditions for colored potatoes are as follows:boiling for 7 min and cutting into blocks of 16 mm×16 mm×10 mm.The colored mashed potato prepared under these conditions has the best color and texture and can meet the quality requirements for the processing of colored mashed potato.
作者
车雨晴
池驰
董宇
纳添仓
CHE Yuqing;CHI Chi;DONG Yu;NA Tiancang(Academy of Agriculture and Forestry Sciences,Qinghai University,Xining 810016,China;Engineering Research Center of Potato in Northwest Region,Ministry of Education,Xining 810016,China;Key Laboratory of Qinghai-Tibetan Plateau Biotechnology(Qinghai University),Ministry of Education,Xining 810016,China;Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources,Xining 810016,China)
出处
《食品与生物技术学报》
北大核心
2025年第9期129-140,共12页
Journal of Food Science and Biotechnology
基金
青海省基础研究计划项目(应用基础研究2024-ZJ-738)。
关键词
彩色马铃薯泥
切块大小
蒸煮时间
色泽
质地
淀粉
colored mashed potato
cutting size
steaming/boiling time
color
texture
starch
