马铃薯全粉加工技术及应用研究进展

摘要

重点阐述了马铃薯全粉加工过程中护色、降低细胞破损率、干燥等关键技术和马铃薯全粉在面包、饼干等食品中应用的研究进展。对马铃薯全粉的加工现状应用和发展趋势做了综述，以期推动我国马铃薯全粉产业的进一步发展，实现马铃薯主粮化。%The research progresson browning inhibition,reducing thecell broken,dehydration potato granules process and the applications in bread andcookies were introduced. The processing status, application and development trendsof the potato granules were summarized in hopesof promoting the developmentof the potato granules industry and the staple foodof potato.