| Heilongjiang Province,potato powder as the main experimental material,through the extraction of starch from the whole powder,the two structures were compared with the physical and chemical properties,by scanning electron microscopy,X-ray diffraction spectrometry,DSC,rapid viscometer,infrared spectroscopy,Optical microscope,laser particle size analyzer and other instruments on the potato powder and starch particle morphology,crystal structure,thermal properties,gelatinization properties,particle size and other physical and chemical properties were studied.And their solubility,swelling,water holding,freeze-thaw stability,transparency and coagulation and other physical and chemical properties were analyzed.Snow pudding production process,such as tamping and drum drying process destroyed the starch should have the orderly structure and complete particle morphology,and therefore the whole powder and extracted potato starch is flaky polygons or polygons,the surface roughness,Irregular edges,cracks,dents and holes,the difference lies in the larger snowflake powder particles,the extracted starch after crushing sieve particles smaller.The crystal structure of the whole potato and potato starch has been destroyed in the production and processing,and the diffraction curve is a typical amorphous structure.The thermodynamic parameters showed that the initial temperature,the highest temperature and the termination temperature of potato powder were all lower than potato starch,but the value of H was higher than that of starch.It indicated that potato flour was more gelatinized and had higher energy when phase transformation took place.The gelatinization temperature and viscosity of potato powder were lower than that of starch,and the gelatinization enthalpy and retrogradation value were higher than that of starch.The peak position of the infrared spectrum of the whole snow and potato starch was basically the same,and the functional groups contained no difference.In the polarized light,both the whole and the potato starch granules had no clear polarized cross and the original structure of the starch granules.The average particle size of potato powder was 251.2 m,and the average size of potato starch was 108.8 m.The solubility and swelling power of all potato and potato starch were increased with the increase of temperature.The water holding capacity of the whole potato powder is higher than that of starch,and gradually increases with the increase of temperature and tends to be stable.The freezing thawing rate of the whole potato powder is less than that of starch,which shows that the stability of the whole potato powder is the best.The full powder of potato is less transparent than starch.The settlement volume of the whole powder and the extracted starch is small,the whole powder is lower,and the condensability is stronger than that of the starch.Using wheat flour as the main raw material,add potato powder to which,through the single factor optimal technology of potato powder Steamed Buns,was optimized by response surface method,experimental verification,the best technology for potato flour 24%,yeast powder 0.4%,water adding amount 82%,fermentation time 30min,Baking powder 2%,fermentation temperature 38 degrees centigrade.Under this condition,the sensory score is 92,and the relative error of the theoretical value is 1.32%.Potato whole powder was used as the main raw material,corn starch and carrot mud as auxiliary materials to make potato full powder nutritious potato cake which could be frozen.The best technology of potato flour cake was obtained by single factor.The response surface methodology was used to optimize the experiment.The best technology was potato flour 62%,corn starch 17%,carrot mud 25%and salt addition 3%,The amount of sugar is 10%.Under this condition,the sensory score is 95,and the relative error of the theoretical value is 1%.After measurement,the peroxide value of the potato cake is 0.068(g/100g),which meets the requirements of the national standard. |
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