Study On Processing Adaptability And Application Of Different Potato Varieties

At the beginning of 2015,China proposed a potato staple food strategy,requiring the development of potato products to be accelerated,and producing staple foods suitable for Chinese dietary habits,which provided a new opportunity for the development of the potato industry.In this study,six potato varieties incuding Jizhangshu 12#?JZS12?,Qingshu 9#?QS9?,Qingshu 168?QS168?,Longshu 7#?LS7?,and Heimeiren?HMR?and Heijingang?HJG?were first chosen and their physical,chemical properties and digestive characteristics of potato starch were compared.The relationship and differences between potato starch and varieties were understood.At the same time,QS9which is suitable for potato flour processing as raw materials was selected and explored the effects of calcium solution treatment,cooking methods and drying methods on the free starch content and functional properties of potato granules.Potato granules were mixed with high gluten wheat flour.The effects of different potato granules addition ratios on farinographical,pasting and fermentation properties of dough were studied;By using three improvers including vital wheat gluten,Arabic gum and xylanase to improve the mixed flour and mixed dough,the optimal addition ratio of the three improvers was initially obtained,and the improved mixed flour was used to make bread The palatability of potato bread was judged by texture analysis and sensory evaluation.The aim of this study is to provide theoretical support for the development of the potato industry in China.The main research conclusions are as follows:?1?The content of amylose in the six selected potato species is between 19.40%and29.83%,and highest and lowest content are LS7 and QS9,respectively;the parameter range of the gelatinization characteristics:the peak viscosity is between 3768.67-5999.33 cp,the viscosity is between 1864.67-3087.67 cp,the final viscosity is between2490.00-3934.00 cp,the breakdown value is between 1424.33-3528.00 cp,the setback value is between 617.00-842.67 cp,and the gelatinization temperature is between62.63-68.62?.Among them,LS7 has the highest peak viscosity,QS9 has the lowest breakdown value,hot paste stability is the best,JZS12 has the lowest setback value,and starch paste is the least prone to retrograding;HMR and HJG show better gel texture properties,including better chewiness,larger hardness and springness,QS168has the smallest hardness,springness and lowest chewiness;the phase transition temperature of potato starch of various varieties is between 58.34-65.65?,and the conclusion temperature is 73.57 Between-82.21?,the variety with the largest enthalpy value is LS7,which consumes the most energy during the gelatinization process;the variety with highest content of fast digestible starch content is QS9,and the variety with highest resistant starch content is HJG.?2?There is a correlation between potato starch properties,and there is a high significant correlation between amylose content and digested starch;there is a significant correlation between breakdown value and phase transition onset temperature;there is a significant correlation among setback value,hardness and chewing,and there is a high significant correlation between setback value and the temperature at which the storage modulus reaches its maximum value;the temperature at which the storage modulus reaches its maximum value has a significant correlation with hardness and chewiness.?3?Through the potato starch properties and systematic cluster analysis,a preliminary classification of potatoes was made to provide a basis for the scope of potato applications.Among them,QS9 has the advantages of the lowest amylose content,lower disintegration value,and the lowest resistant starch content,and can be applied to the processing of potato granules.?4?QS9 was selected as the potato granules processing variety,and the effects of calcium solution treatment,cooking methods and drying methods on the free starch content,functional characteristics and apparent morphology of potato granules were investigated.The free starch content was used as the evaluation index,and when the Ca²⁺concentration was 75.0 ppm,the cooking method was high temperature and high pressure,and the drying method was vacuum freeze-drying,the free starch content of potato granules was the lowest;Under the optimal process conditions,the structural damage of potato granules is the smallest.?5?Potato granules have a negative impact on the quality of mixed flour of the potato granules-wheat flour,including farinographical properties of mined flour and pasting and fermentation properties of dough.The larger the proportion of potato flour,the worse the quality of the dough.?6?For the mixed flour containing 30%potato flour,all of vital wheat gluten,Arabic gum and xylanase have positive effects on farinographical properties of mixed flour and pasting and fermentation properties of dough.and the optimal addition ratios of the three improvers are 8%,2%and 75 ppm,respectively.