马铃薯块茎蒸煮品质、质构特性及加工型品系筛选

doi:10.3864/j.issn.0578-1752.2016.21.002

摘要/Abstract

摘要： 【目的】蒸煮是马铃薯食用最主要的加工方式，马铃薯商业化加工过程中需要对蒸煮加工的品质性状进行定量化分析和分类。根据商业化加工的需求在品种选育中进行蒸煮品质性状的早期选择和筛选，确定蒸煮加工型品种的品质性状特征和相关参数，同时从现有品种和品系中根据商业化加工参数筛选适合不同用途需求的蒸煮品种，是提高蒸煮加工型品种选育效率和方法的有效手段，为制定蒸煮加工型品种选育目标提供基础。【方法】在对马铃薯品种和品系的块茎产量、块茎大小、薯型、薯肉颜色、芽眼深度、抗病性和商品率的初步选择基础上，筛选14个品种和品系进行蒸煮试验，在普通蒸锅中放入块茎蒸煮25 min，蒸熟后，在室温环境冷却20 min，7 d后，分别对蒸煮前后块茎色泽变化、蒸煮前后块茎硬度、蒸煮前后软化度进行测定。同时测定这些品种和品系的干物质含量、淀粉含量、蔗糖含量、葡萄糖含量、果糖含量、游离氨基酸含量、绿原酸含量、柠檬酸含量、抗坏血酸含量，分析以上成分在蒸煮加工过程中变化对品种和品系块茎的风味、色泽和质构特性的影响，确定蒸煮加工型品种的加工参数。【结果】选育蒸煮加工型马铃薯品种，首先考虑田间综合农艺性状要能够满足商业化生产与加工过程工艺流程和加工机械要求。块茎还原糖含量是影响蒸煮风味中甜度的主要因素，含量应控制在0.4%以下。游离氨基酸含量与蒸煮风味中鲜味有关，14个品种和品系的氨基酸含量差别还不能构成显著的风味差别，所有品种和品系的氨基酸含量介于30—70 µmol。块茎品种风味构成中的苦味来源主要是糖苷碱含量，蒸煮加工型品种的糖苷碱含量应控制在150 mg·kg^-1以下。蒸煮后冷却20 min块茎色泽变化值和蒸煮后7 d的色泽变化值ΔE差值是衡量蒸煮加工型品种色泽变化的重要参数。块茎蒸煮前后的软化度是衡量蒸煮加工型品种质地变化的重要参数。【结论】14个品种和品系块茎蒸煮后的风味、色泽变化、质构特性变化是判定蒸煮加工型品种的重要参数，通过对这些参数的全面分析表明，品种Burbank、Shepody和品系0724-58、0712-66是蒸煮后软化度比较高的品种和品系，而0744-8和0722-26是蒸煮后软化度比较低的品系。

关键词: 马铃薯, 蒸煮, 风味, 色泽, 质地, 软化度

Abstract: 【Objective】 Cooking of potato is a main important processing method in China. The cooking quality of potato should be analyzed and classified according to the commercially processing criterion. Screening for cooking-processing potato lines according to potato tuber qualities and properties from varieties and advanced lines are efficient methods under current consumptions of potatoes. As the processing indexes are required for different production purposes, potato breeding schemes have to be improved and changed to suitable for different cooking-processing standards. 【Method】Selection at an early breeding stage, the characteristics with agronomic traits such as yield, tuber size, tuber shape, tuber colour, eye depth, diseases resistance and commodity rate were evaluated based on three different locations in three years. Fourteen potato varieties and lines were selected for cooking qualities test. Samples of potato tuber were cooked in boiling water steamer for 25 min. After cooled for 20 min and 7 days under room temperature, the tuber colour change, the hardness and softening of the tubers from before-cooking to after-cooking were determined and analyzed. The contents of dry matter, starch, total glycoalkaloid, sucrose, reducing sugars, free amino acids, chlorogenic acid, ascorbic acid, citric acid were measured. The effect of change of the above components on tubers umami, colour change and texture were analyzed. The essential cooking-processing indexes were defined. 【Result】Comprehensive analysis and assessment on agronomic characters of potato varieties and lines showed that the first-line for selecting cooking-processing potato is that the agronomic characters of potato should meet the commercial processing criteria. The content of reducing sugars should be below 0.4% because its effect on tuber sweet flavor. There were no significant difference between tuber umami and the content of free amino acids (30-70 µmol) in fourteen varieties and lines. The content of total glycoalkaloid should be below 150 mg·kg^-1, which negatively influences on tuber bitter flavor. The value of ΔE colour between the cooking end and seven day later after-cooking was the important colour index in potato cooking-processing. The tuber softening difference was another important index of potato cooking-processing. 【Conclusion】The present results indicated that the after-cooking tuber umami, colour change and texture are the most important cooking-processing indexes. The varieties Burbank, Shepody and lines 0724-58, 0712-66 are the better softening potato varieties and lines. The potato lines 0744-8 and 0722-26 are the better hard lines.

Key words: potato, cooking, flavor, colour, texture, softening

刘娟，梁延超，隋景航，余斌，王润润，张小微，程李香，王玉萍，张峰. 马铃薯块茎蒸煮品质、质构特性及加工型品系筛选[J]. 中国农业科学, 2016, 49(21): 4074-4084.

LIU Juan, LIANG Yan-chao, SUI Jing-hang, YU Bin, WANG Run-run, ZHANG Xiao-wei, CHENG Li-xiang, WANG Yu-ping, ZHANG Feng. Screening for Cooking-Processing Potato Lines According to Potato Tuber Qualities and Properties[J]. Scientia Agricultura Sinica, 2016, 49(21): 4074-4084.

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