Mu Taihua, Sun Hongnan
1 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture.
J Appl Glycosci (1999). 2017 Aug 20;64(3):51-64. doi: 10.5458/jag.jag.JAG-2016_017. eCollection 2017.
In 2014, potato production in China amounted to 96 million tons, which was the highest in the world. As one of the most important nutritional foods in the world, potato is rich in starch, dietary fiber, vitamins, minerals, . Potatoes stand barren environment, drought, saline, and alkaline environment, and cold weather, with a short growing season. These features make them the best rain-fed crops suitable for production even when the annual rainfall is below 400 mm. In 2013, the Chinese Ministry of Agriculture suggested a potato staple food strategy using potatoes to make Chinese traditional staple foods such as steamed bread, noodles, . Our research group carried out a study on processing technology of potato staple food, especially fermented staple food. Some new processing technologies of potato staple food have been investigated and developed. The aim of this paper is to give an overview of the possible effects of adding potato flour in the dough and of the microstructure characteristics, technological parameters, total polyphenol content, and antioxidant activity of staple foods. We also systematically describe the processing technology of potato staple foods, which may be of great importance in promoting further expansion of the potato-processing industry and increasing the economic benefit of the companies.
2014年，中国马铃薯产量达9600万吨，位居世界第一。作为世界上最重要的营养食品之一，马铃薯富含淀粉、膳食纤维、维生素、矿物质等。马铃薯耐贫瘠、干旱、盐碱环境以及寒冷天气，生长周期短。这些特性使其成为即使年降水量低于400毫米时也适合生产的最佳雨养作物。2013年，中国农业部提出马铃薯主食化战略，用马铃薯制作馒头、面条等中国传统主食。我们研究小组开展了马铃薯主食加工技术研究，尤其是发酵主食。已对一些马铃薯主食新加工技术进行了研究与开发。本文旨在概述在面团中添加马铃薯粉可能产生的影响以及主食的微观结构特征、工艺参数、总多酚含量和抗氧化活性。我们还系统描述了马铃薯主食加工技术，这对于推动马铃薯加工业进一步扩张以及提高企业经济效益可能具有重要意义。
