沈阳师范大学粮食学院杨庆余教授等|马铃薯食品研究进展

Potato as China's fourth major staple food strategy has accelerated the process of potato staple food in China. This paper compares the current status of research and development of potato food processing in China from four aspects: nutritional value of potato for processing purposes, nutritional and functional properties of potato, traditional potato food and emerging potato food, with a view to promoting further development of the potato food processing industry. Potato food is mainly divided into staple products, convenience foods, semi-finished products, etc., which can help improve and enrich people's dietary structure and promote balanced nutrition and healthy consumption. At present, potato staple foods show a trend of diversification and nutrition, and consumers' perceptions of the nutritional and health benefits of potato staple foods vary, from understanding potato food to potato staple foods, and then to recognizing potato food needs a development process. This study summarizes the nutrient content of potato tubers, peels, crumbs and colored potatoes and compares the nutrients of different potato varieties; describes the excellent nutritional properties of potatoes in terms of antioxidant, anti-digestive, anti-bacterial and anti-cancer properties; and lists a series of new potato foods, such as reconstituted potato rice, potato 3D printed food, potato juice, etc. In future research, we should not only focus on the development of new products, but also optimize and improve the processing and production technology according to the existing mass consumption products and habits, improve the sensory quality of potato food, reduce the production cost of potato products, and improve consumer acceptance. The article summarizes the current situation of potato food research and application at home and abroad, with a view to providing theoretical reference and technical support for the comprehensive utilization of potato.