Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Volume 42 Issue 9
Apr.  2021
Turn off MathJax
Article Contents
Abstract
References
Related Articles
YANG Qingyu, WANG Yanwen, LI Ruizhi, et al. Research Progress of Potato Food [J]. Science and Technology of Food Industry, 2021, 42(9): 420−426. (in Chinese with English abstract). doi: 10.13386/j.issn1002-03062020080090.
Citation: YANG Qingyu, WANG Yanwen, LI Ruizhi, et al. Research Progress of Potato Food [J]. Science and Technology of Food Industry, 2021, 42(9): 420−426. (in Chinese with English abstract). doi: 10.13386/j.issn1002-03062020080090.
shu

Research Progress of Potato Food

  • 1.

    College of Grain, Shenyang Normal University, Shenyang 110034, China

  • 2.

    China Rural Technology Development Center, Beijing 110045, China

More Information
  • Received Date: August 12, 2020
  • Available Online: February 28, 2021
    Graphical Abstract
    • Abstract
  • In response to the national major Staple Potato Food Strategy during the 13th Five-Year Plan period, this article describes the research of potato-food from three aspects of potato, nutrition, functional characteristics and potato food. Furthermore, this article summarizes the current status of potato food research and application by domestic and foreign scholars, in order to provide theoretical reference and technical support for the comprehensive utilization of potato.
    • FullText(HTML)
    • References (75)
  • [1]
    张千友, 王万疆, 廖武霜. 马铃薯主粮化与产业开发研究综述[J]. 西昌学院学报: 自然科学版,2016,30(2):1−5.
    [2]
    王乐. 马铃薯面团特性及面条品质研究[D]. 西安: 陕西科技大学, 2017.
    [3]
    张云焕, 李书国. 马铃薯全粉对比萨饼底加工工艺及品质的影响[J]. 食品科学,2017(22):239−245. doi: 10.7506/spkx1002-6630-201722036
    [4]
    李文娟, 秦军红, 谷建苗, 等. 从世界马铃薯产业发展谈中国马铃薯的主粮化[J]. 中国食物与营养,2015,21(7):5−9. doi: 10.3969/j.issn.1006-9577.2015.07.001
    [5]
    Wang H, Lv D, Dong N, et al. Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread[J]. Food Science and Biotechnology,2019,28(4):955−963 (in Chinese). doi: 10.1007/s10068-018-00552-x
    [6]
    张星灿, 康建平, 邹光友, 等. 马铃薯薯粉类制品主粮化应用研究进展[J]. 食品与发酵科技,2017,53(2):100−103.
    [7]
    刘嘉, 吕都, 唐健波, 等. 马铃薯米粉与纯米粉品质的分析比较[J]. 现代食品科技,2018,221(34):51−57.
    [8]
    王秀丽, 齐玮, 马云倩, 等. 马铃薯主食认知水平及消费行为研究[J]. 中国食物与营养,2017,23(12):54−57. doi: 10.3969/j.issn.1006-9577.2017.12.013
    [9]
    孙小龙. 不同锌肥及锌、铁配施对旱作马铃薯产量和营养品质及其形成规律的影响[D]. 兰州: 甘肃农业大学, 2014.
    [10]
    Zhao W, Shehzad H, Yan S, et al. Acetic acid pretreatment improves the hardness of cooked potato slices[J]. Food Chemistry,2017,228:204−210. doi: 10.1016/j.foodchem.2017.01.156
    [11]
    章中, 张惠玲, 贺晓光, 等. 马铃薯营养早餐粥的工艺研究[J]. 农产品加工,2017,443(11):24−27.
    [12]
    田甲春, 胡新元, 田世龙, 等. 19个品种马铃薯营养成分分析[J]. 营养学报,2017,39(1):102−104.
    [13]
    仇菊, 朱宏, 刘鹏, 等. 我国彩色马铃薯主栽品种的营养成分分析[J]. 中国食物与营养,2018,24(11):11−15.
    [14]
    李叶贝. 马铃薯小麦复合面条成型机制及干燥特性的研究[D]. 洛阳: 河南科技大学, 2019.
    [15]
    刘素稳, 张泽生, 杨海延, 等. 马铃薯蛋白的营养价值评价[J]. 营养学报,2008,30(2):208−210. doi: 10.3321/j.issn:0512-7955.2008.02.022
    [16]
    张泽生, 刘素稳, 郭宝芹, 等. 马铃薯蛋白质的营养评价[J]. 食品科技,2007,32(11):219−221. doi: 10.3969/j.issn.1005-9989.2007.11.065
    [17]
    赵凤敏, 李树君, 张小燕, 等. 不同品种马铃薯的氨基酸营养价值评价[J]. 中国粮油学报,2014,29(9):13−18.
    [18]
    侯飞娜, 木泰华, 孙红男, 等. 不同品种马铃薯全粉蛋白质营养品质评价[J]. 食品科技,2015,40(3):49−56.
    [19]
    Tian J, Chen J, Ye X, et al. Health benefits of the potato affected by domestic cooking: A review[J]. Food Chemistry,2016,202(6):165−175.
    [20]
    杨月欣. 中国食物成分表标准版(第6版/第一册)[M]. 北京: 北京大学医学出版社, 2018.
    [21]
    Singh B, Singh J, Singh J P, et al. Phenolic compounds in potato (Solanum tuberosum L.) peel and their health-promoting activities[J]. International Journal of Food Science & Technology,2019,55(6):2273−2281.
    [22]
    Arun K B, Chandran J, Dhanya R, et al. A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato[J]. Food Bioence,2015,9(4):36−46.
    [23]
    Alan M, Balazs B, Neil R. Roles for dietary fibre in the upper GI tract: The importance of viscosity[J]. Food Research International,2016,88:234−238. doi: 10.1016/j.foodres.2015.11.011
    [24]
    Ou S, Kwok K C, Li Y, et al. In vitro study of possible role of dietary fiber in lowering postprandial serum glucose[J]. Journal of Agricultural & Food Chemistry,2001,49(2):1026−1029.
    [25]
    Singh N, Kamath V, Rajini P S. Attenuation of hyperglycemia and associated biochemical parameters in STZ-induced diabetic rats by dietary supplementation of potato peel powder[J]. Clinica Chimica Acta,2005,353(1−2):165−175. doi: 10.1016/j.cccn.2004.10.016
    [26]
    程力, 张献梅, 顾正彪, 等. 纤维素酶法制备马铃薯渣可溶性膳食纤维的理化及功能性质[J]. 食品与发酵工业,2015,41(11):41−46.
    [27]
    郭赵娟, 吴焕章. 彩色马铃薯营养价值与主要品种[J]. 现代农业科技,2008,17:107−109. doi: 10.3969/j.issn.1007-5739.2008.20.073
    [28]
    Fossen T, Slimestad R, Øvstedal D O, et al. Anthocyanins from a Norwegian potato cultivar[J]. Food Chemistry,2003,81(3):433−437. doi: 10.1016/S0308-8146(02)00473-9
    [29]
    Ru W, Pang Y, Gan Y, et al. Phenolic compounds and antioxidant activities of potato cultivars with white, yellow, red and purple flesh[J]. 2019, 8(10): 419−430.
    [30]
    王宏兹, 王凤, 黄卫宁, 等. 植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响[J]. 食品科学,2012,33(13):40−44.
    [31]
    Chun O K, Kim D, Smith N, et al. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet[J]. Journal of the ence of Food & Agriculture,2005,85(10):1715−1724.
    [32]
    陈瑾. 不同加工方式对宁夏地区马铃薯营养和消化特性的影响研究[D]. 银川: 宁夏大学, 2019.
    [33]
    Reddivari L, Hale A L, Miller J C. Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections[J]. American Journal of Potato Research,2007,84(4):275−282. doi: 10.1007/BF02986239
    [34]
    申瑞玲, 刘晓芸, 董吉林, 等. 抗性淀粉制备及性质和结构研究进展[J]. 粮食与油脂,2013,26(1):5−8. doi: 10.3969/j.issn.1008-9578.2013.01.004
    [35]
    Slavin J L. Carbohydrates, dietary fiber, and resistant starch in white vegetables: Links to health outcomes[J]. Advances in Nutrition: An International Review Journal,2013,4(3):351−355. doi: 10.3945/an.112.003491
    [36]
    蔡沙, 隋勇, 施建斌, 等. 马铃薯膳食纤维物化特性分析及其对马铃薯热干面品质的影响[J]. 食品科学,2019(4):87−94.
    [37]
    Sotillo D R D, Hadley M, Wolf C. Potato peel extract a nonmutagenic antioxidant with potential antimicrobial activity[J]. Journal of Food Science,2010,63(5):907−910.
    [38]
    Furrer A, Cladis D P, Kurilich A, et al. Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation[J]. Food Chemistry,2017,218:47−55. doi: 10.1016/j.foodchem.2016.08.126
    [39]
    Feldman M, Tanabe S, Howell A, et al. Cranberry proanthocyanidins inhibit the adherence properties of Candida albicans and cytokine secretion by oral epithelial cells[J]. Bmc Complementary & Alternative Medicine,2012,12(1):6−17.
    [40]
    许卉佳. 可食性马铃薯淀粉抑菌膜的研制[D]. 长春: 吉林农业大学, 2017.
    [41]
    Chai W M, Wang R, Wei M K, et al. Proanthocyanidins extracted from Rhododendron pulchrum leaves as source of tyrosinase inhibitors: Structure, activity, and mechanism[J]. Plos One,2015,10 (12):e0145483. doi: 10.1371/journal.pone.0145483
    [42]
    王全逸. 马铃薯多酚类化合物对结肠癌和肝癌细胞增殖的影响及花色苷生物合成关键酶基因的研究[D]. 南京: 南京农业大学, 2010.
    [43]
    Pu H, Wei J, Wang L, et al. Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles[J]. Journal of Cereal Science,2017,76:236−242. doi: 10.1016/j.jcs.2017.06.020
    [44]
    Robertson J A, Monredon F D D, Dysseler P, et al. Hydration properties of dietary fibre and resistant starch: A european collaborative study[J]. LWT - Food Science and Technology,2000,33(2):72−79. doi: 10.1006/fstl.1999.0595
    [45]
    Zaheer K, Akhtar M H. Potato production, usage, and nutrition—A review[J]. Critical Reviews in Food Science and Nutrition,2016,56(5):711−721. doi: 10.1080/10408398.2012.724479
    [46]
    Camire M E, Kubow Stan, Donnelly D, et al. Potatoes and human health[J]. Advances in Potato Chemistry and Technology,2009,49(10):823−840.
    [47]
    丁玉琴, 孔三囡, 郑锦锋. 2型糖尿病大鼠血糖血脂水平与抗性淀粉的相关性[J]. 中国组织工程研究,2005,9(15):92−93. doi: 10.3321/j.issn:1673-8225.2005.15.046
    [48]
    徐忠, 王胜男, 赵丹, 等. 马铃薯全粉制备、性质和主粮化加工研究进展[J]. 食品工业科技,2017,38(19):328−332.
    [49]
    王稳新, 陈洁, 李璞, 等. 马铃薯生全粉干燥工艺及品质分析[J]. 粮食与饲料工业,2018,377(9):39−43.
    [50]
    沈存宽, 王莉, 王韧, 等. 不同干燥工艺对马铃薯全粉理化性质的影响[J]. 食品与发酵工业,2016,42(10):117−121.
    [51]
    Carillo P, Cacace D, Pascale S D, et al. Organic vs. traditional potato powder[J]. Food Chemistry,2012,133(4):1264−1273. doi: 10.1016/j.foodchem.2011.08.088
    [52]
    吴笛, 陈金发. 不同加工工艺对马铃薯颗粒全粉品质质量的影响[J]. 食品科技,2017,42(7):175−178.
    [53]
    周清贞. 马铃薯全粉的制备及其应用的研究[D]. 天津: 天津科技大学, 2010.
    [54]
    刘凯璇. 不同温度下热风干燥对马铃薯生全粉品质特性的影响及应用[D]. 沈阳: 沈阳农业大学, 2018.
    [55]
    何虎翼, 唐洲萍, 杨鑫, 等. 马铃薯淀粉合成与降解研究进展[J]. 生物技术通报,2019,35(4):107−113.
    [56]
    王娉婷. 马铃薯淀粉应用进展[J]. 江西饲料,2019(4):26−28.
    [57]
    Ammar A. Extraction and optimization of potato starch and its application as a stabilizer in yogurt manufacturing[J]. Foods,2018,7(2):14−25. doi: 10.3390/foods7020014
    [58]
    赵保堂, 吴晓庆, 林娟, 等. 马铃薯淀粉添加量对藜麦-小麦面团复配体系流变学特性及质构特性的影响[J]. 食品与发酵科技,2019,55(6):1−8, 29.
    [59]
    韩冰, 杜明, 王聪, 等. 马铃薯氧化淀粉性质及其对哈尔滨红肠品质的影响[J]. 食品工业科技,2012,33(11):132−134, 138.
    [60]
    Liu X, Mu T, Sun H, et al. Influence of potato flour on dough rheological properties and quality of steamed bread[J]. Journal of Integrative Agriculture,2016,15(11):2666−2676. doi: 10.1016/S2095-3119(16)61388-6
    [61]
    Cao Y, Zhang F, Guo P, Dong S, et al. Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility[J]. LWT - Food Science and Technology,2019,111:527−533. doi: 10.1016/j.lwt.2019.01.034
    [62]
    Zhou L, Mu T, Ma M, et al. Nutritional evaluation of different cultivars of potatoes(Solanum tuberosum L.) from China by grey relational analysis(GRA) and its application in potato steamed bread making[J]. Journal of Integrative Agriculture,2018,18(1):231−245.
    [63]
    陈中爱, 李俊, 吕都, 等. 响应面法优化马铃薯面包的制作工艺及品质分析[J]. 食品科技,2018,43(10):217−223.
    [64]
    Curti E, Carini E, Diantom A, et al. The use of potato fibre to improve bread physico-chemical properties during storage[J]. Food Chemistry,2016,195(3):64−70.
    [65]
    Ben J K, Bouaziz F, Zouariellouzi S, et al. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein[J]. Food Chemistry,2016,.217:668−677.
    [66]
    Liu X, Mu T, Sun H, et al. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour[J]. Food Chemistry,2018,239(15):1064−1074.
    [67]
    丁香丽, 李婷婷, 还璐, 等. 响应面法优化无麸质马铃薯曲奇制作工艺[J]. 美食研究,2020(1):34−39.
    [68]
    李康. 马铃薯无麸质意面工艺优化与品质调控研究[D]. 北京: 中国农业科学院, 2019.
    [69]
    肖志刚, 杨庆余, 王丽爽, 等. 一种马铃薯营养重组米配方及其制备方法: 中国, 201810587048.5[P]. 2018-06-06.
    [70]
    Dankar I, Haddarah A, Omar F E, et al. Assessing the microstructural and rheological changes induced by food additives on potato puree[J]. Food Chemistry,2018,240(2):304−313.
    [71]
    DankarI, Montserrat P, Omar F E, et al. Impact of mechanical and microstructuralproperties of potato puree-food additive complexes on extrusion-based 3D printing[J]. Food and Bioprocess Technology,2018,11(2):1−27.
    [72]
    Kowalczewski P Ł, Olejnik A, Białas W, et al. The nutritional value and biological activity of concentrated protein fraction of potato juice[J]. Nutrients,2019,11(7):1523−1536. doi: 10.3390/nu11071523
    [73]
    邹圆, 朱晶, 谢祥瑞, 等. 马铃薯全谷物复合代餐粉配方优化研究[J]. 农业科技与装备,2019(5):55−57.
    [74]
    王春香, 姚忠臣. 马铃薯方便面的研制[J]. 食品科技,2004(7):89−90. doi: 10.3969/j.issn.1005-9989.2004.07.028
    [75]
    木泰华, 孙红男, 刘兴丽, 等. 一种马铃薯煎饼及其制备方法: 中国, CN104365736B [P]. 2016-03-23.
    • Related Articles

  • Related Articles

    [1]YAN Xinlu, LIU Qianqian, HOU Qing'an, SUN Chengfeng, YU Qianqian, WEN Rongxin. Research Progress on the Functional Characteristics of Microalgae and Their Application in Food[J]. Science and Technology of Food Industry, 2024, 45(2): 392-400. DOI: 10.13386/j.issn1002-0306.2023030254
    [2]PAN Jingzhi, ZHU Shuangjie, MENG Qinglong. Advances in Active Ingredients and Functional Characteristics from Medicine and Food Homology Spices[J]. Science and Technology of Food Industry, 2023, 44(19): 499-511. DOI: 10.13386/j.issn1002-0306.2023040146
    [3]YU Jian, SUN Jiadi, SUN Xiulan, HUANG Yaoguang, HUANG Heyang, LIU Zhongsi, ZHANG Yinzhi, JI Jian. Research Progress of Microorganism Identification Methods and Functions in Fermented Food[J]. Science and Technology of Food Industry, 2022, 43(14): 409-416. DOI: 10.13386/j.issn1002-0306.2021050244
    [4]LIU Shuang, WANG Yingying, GUO Ailiang, ZHOU Chenxia, LI Huijing. Analysis on Quality Properties of Different Varieties of Potato Flour[J]. Science and Technology of Food Industry, 2022, 43(7): 59-66. DOI: 10.13386/j.issn1002-0306.2021070096
    [5]ZHAI Xiaona, SHI Jianfang, ZHAO Huining, SHAO Guang, XIE Qizhen. Extraction, Functional Properties and Food Applications of Rapeseed Meal Protein Isolates[J]. Science and Technology of Food Industry, 2021, 42(12): 389-397. DOI: 10.13386/j.issn1002-0306.2020070065
    [6]LI Shou-qiang, TIAN Shi-long, LI Mei, GE Xia, TIAN Jia-chun, CHENG Jian-xin. Comprehensive Evaluation of the Nutrition Quality of 15 Varieties of Potatoes by Principal Component Analysis and Subordinate Function Method[J]. Science and Technology of Food Industry, 2020, 41(6): 272-276,291. DOI: 10.13386/j.issn1002-0306.2020.06.046
    [7]ZHANG Jie, YANG Xi-juan, DANG Bin, ZHANG Wen-gang, YANG Yan-hong, ZHAO Qing-yuan. Effect of Different Processing Methods on Characteristics of Raw Potato Flour[J]. Science and Technology of Food Industry, 2019, 40(19): 67-72. DOI: 10.13386/j.issn1002-0306.2019.19.012
    [8]PU Hong-mei, YANG Wan-lin, LI Yan-shan, SHUAI Liang, YANG Fang, ZHANG Shao-zhi, LI Xue-rui, BAI Jian-ming. Influence of Two Drying Processes on Nutritional Quality and Processing Characteristics of Potato Flours[J]. Science and Technology of Food Industry, 2019, 40(19): 41-48. DOI: 10.13386/j.issn1002-0306.2019.19.008
    [9]ZHOU Feng-chao, LI Yu-ru, ZHAO Jun-mei, ZHANG Peng, JIANG Hao-yan. Effect of Oxidation and Heat Moisture Treatments on Functional Properties of Potato Starch[J]. Science and Technology of Food Industry, 2018, 39(15): 31-36. DOI: 10.13386/j.issn1002-0306.2018.15.007
    [10]DAI Zhen-qing, ZHOU Chun-xia, HONG Peng-zhi, WANG Yun. Research progress in the effect of irradiation on functional properties of food proteins[J]. Science and Technology of Food Industry, 2014, (24): 396-399. DOI: 10.13386/j.issn1002-0306.2014.24.074
    • Supplements (0)

  • Cited by

    Periodical cited type(13)

    1. 高树财，闫格，胡桂芳，高火亮. 茶饮料中茶多酚含量测定方法的研究. 标准科学. 2025(01): 99-103 .
    2. 邓婷婷，皮锦蝉，彭小平，姚于飞，李义全，李文娟. 茶多酚基于活性氧-线粒体途径发挥心血管保护作用的研究进展. 食品工业科技. 2025(04): 434-442 . 本站查看
    3. 蔡妙莹，钟雪莲，胡新涛，袁炎茹，梁花. 改性纤维中总多酚含量的测定. 中国纤检. 2025(03): 66-69 .
    4. 苟祎，夏丽飞，马玉青，杨恺清，吴致远，普金霞，叶红，申时全. 不同花期紫娟茶树花的品质分析及加工工艺研究. 食品科技. 2025(02): 96-104 .
    5. 黄珊由美，林东艺，马成英，荣杰峰，孙威江，黄艳. 茶饮料泡沫生成机理及控制技术研究进展. 茶叶科学. 2025(02): 181-190 .
    6. 田宝明，叶芃，孔俊涛，杨开，孙培龙，陈红平，王舰，张相春. 茶多酚自组装纳米泡腾片的研制. 中国茶叶加工. 2024(02): 33-40 .
    7. 陈俊婕，劳颖仪，陈晓维，余元善，温靖，吴继军，徐玉娟，肖更生，杨继国，唐延天，胡腾根. 茶多酚的功能活性及稳态化研究进展. 中国果菜. 2024(08): 25-31 .
    8. 葛天睿，黄雪君，张娜，陈小强，沙如意，毛建卫. 茶多酚在医药和食品领域的应用研究进展. 食品安全质量检测学报. 2024(17): 176-184 .
    9. 朱旋，田芸，孙海燕，王瑞，金文刚，陈琛. 茶多酚结合超高压处理对鲜切天麻贮藏品质的影响. 北方园艺. 2024(20): 83-90 .
    10. 韩舒婷，华梓延，房耀维，杨光，侯晓月，周文梅，唐明，刘姝. 嗜热链球菌FUA329发酵绿茶浸提液及贮藏特性评价. 食品工业科技. 2024(21): 322-328 . 本站查看
    11. 辛皎瑜，钟雅静，沈启东，敖娜，梁玉文，付晶，刘春朋. 鹧鸪源大肠杆菌分离鉴定及茶多酚抑菌效果研究. 东北农业大学学报. 2024(07): 51-59 .
    12. 陈晓真，韦怡含，蓝平，封余贤，黎笑笑，关欣，冯杰，何日梅. 茶多酚的提取纯化技术研究进展. 中国酿造. 2024(11): 20-25 .
    13. 吴彤，刘丽莉，程伟伟，丁玥，徐宝成. NaCl和茶多酚对碱诱导鸡蛋清凝胶流变学特性及结构的影响. 食品与发酵工业. 2024(23): 194-201 .

    Other cited types(8)

Catalog

    Get Citation
    PDF
    XML

    Article Metrics

    Article views (682) PDF downloads (116) Cited by(21)
    Address：No. 70, Shazikou Road, Yongding gate, BeijingPostcode：100101
    Tel：010-87244116 87244117Fax :010-87287944
    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return