摘要
近年来,马铃薯全粉的开发应用已成为研究热点,国内许多研究机构和食品厂都致力于开发以马铃薯全粉为原料的新产品。总结近几年来国内外关于马铃薯全粉的品质特性、加工工艺,以及在食品加工中的应用研究,旨在为马铃薯全粉的利用与产品的开发提供参考。
In recent years,the development and application on potato flour have become a hot area of research,both foodstuffs factories and research institutions devoted to developing new products made from potato flour.In this paper,the recent research of potato flour about quality characteristic,production technology and application in food processing were summarized to provide a reference for application and development of potato flour.
作者
赵金梅
王小虎
何静
ZHAO Jin-mei;WANG Xiao-hu;HE Jing(College of Agriculture and Biotechnology,Hexi University,Zhangye,Gansu 734000)
出处
《安徽农业科学》
CAS
2018年第21期29-32,共4页
Journal of Anhui Agricultural Sciences
基金
河西学院大学生科技创新活动项目(08-105)
关键词
马铃薯全粉
品质特性
加工工艺
食品加工
Potato flour
Quality characteristic
Production technology
Food processing
