摘要
土豆泥深受消费者喜爱,本试验目的是设计出一种蛋白质含量更高,氨基酸更平衡的营养型方便土豆泥产品。本试验首先筛选土豆全粉的粒度,结果表明100目土豆全粉最好,复水性和黏度都较好;再将土豆全粉:大豆蛋白粉:大米蛋白粉按7∶2∶1的比例组合后,提高了复合粉的蛋白质含量,增加了赖氨酸和含硫氨基酸的比例,使其最终氨基酸评分大于100;最后发现复合土豆粉兑水比为1∶7时的感官评分和黏度最佳。综合结果表明,营养土豆泥的最佳方案为:100目土豆全粉:大豆蛋白粉:大米蛋白粉按7∶2∶1的比例组合,再按1∶7的兑水比例冲调。
Mashed potato is enjoyed by many people. The purpose of this study was to design a nutritious convenient mashed potato product with high protein content and balanced amino acids. Firstly , the particle size of potato granule was studied, and 100 mesh potato granules was the optimum particle size with better hydration capability and viscosity. Secondly, a nutritious potato compound was produced by combining potato granule with soybean protein, rice protein at ratio 7 ∶2∶1, which had high protein content, lysine and sulfur amino acid proportions, and more than 100 amino acid score. Finally, mashed potato had best sensory score and viscosity when potato compound was watered at proportion 1 ∶ 7. All these results indicated that the best solution for nutritional mashed potatoes was：combining 100 mesh potato granules with soybean protein , rice protein at ratio 7∶2∶1 and then hydrating with the potato compound：distilled water ratio 1∶7.
出处
《食品研究与开发》
CAS
北大核心
2015年第13期47-49,共3页
Food Research and Development
关键词
土豆全粉
氨基酸平衡
蛋白质
方便土豆泥
potato granule
balanced amino acids
protein content
convenient mashed potato
