基于馬鈴薯鮮薯薯泥的食品加工技術(shù)研究進展

摘要：以馬鈴薯鮮薯或薯泥為基礎(chǔ)開發(fā)的各類食品，具工藝相對簡單、能耗低、營養(yǎng)健康等特點，未來有廣闊的發(fā)展空間。為給馬鈴薯鮮薯泥加工主食及休閑零食食品的進一步開發(fā)和利用提供參考，通過相關(guān)文獻分析，總結(jié)梳理了馬鈴薯鮮薯薯泥的研究開發(fā)現(xiàn)狀及加工食品的優(yōu)缺點，并對其前景進行了展望。

關(guān)鍵詞：馬鈴薯；加工；主食化；休閑食品；薯泥

中圖分類號：TS215             文獻標志碼：A             文章編號：2097-2172（2023）11-0996-06

doi：10.3969/j.issn.2097-2172.2023.11.003

Research Progress of Food Processing Technologies Using Fresh

Mashed Potatoes

LI Mingze 1， Li Guofeng 2， HAN Xinyü 3， Huang Yulong 1， ZHAO Baotang 4

（1. Agricultural Product Storage and Processing Research Institute， Gansu Academy of Agricultural Sciences， Lanzhou Gansu

730070，China; 2. Gansu Academy of Agricultural Sciences， Lanzhou Gansu 730070， China; 3. Gansu Technology

Promotion General Station of Agricultural Mechanization， Lanzhou Gansu 730046， China; 4. College of

Food Science and Engineering， Gansu Agricultural University， Lanzhou Gansu 730070， China）

Abstract： All kinds of foods developed on the basis of fresh potatoes or mashed potatoes have the characteristics of simple process， low energy consumption， nutritious and healthy， therefore， will have broad development space in the future. In order to provide the reference and support for the staple food and leisure snack food based on the fresh mashed potatoes. This paper summarizes the merits and demerits， the current situation of research and development of fresh mashed potatoes for food processing， and looks forward to its prospects.

Key words： Potato; Processing; Staple food; Leisure food; Mashed potato

收稿日期：2023 - 01 - 11；修訂日期：2023 - 04 - 16

基金項目：甘肅省農(nóng)業(yè)農(nóng)村廳現(xiàn)代絲路寒旱農(nóng)業(yè)科技支撐項目（GSLK-2021-15）。（剩余10783字）