【摘要】 紫色马铃薯因富含花色苷等抗氧化物质备受青睐，但活性物质在主食化加工过程中容易被破坏，降低使用价值。本文探究了紫色马铃薯全粉加工过程中，蒸煮条件和干燥温度的变化对其花青素含量和蓝值的影响，粉碎目数对紫色马铃薯全粉品质的影响，并通过响应面试验优化其制备工艺。结果表明，低温干燥有利于保持紫色马铃薯细胞的完整性，使产品有较高的花青素含量和较低的蓝值；干燥温度对紫色马铃薯粉感官品质、花青素含量的影响最大；紫色马铃薯全粉加工最优参数组合为汽蒸温度100℃，汽蒸时间25 min，干燥温度54℃，粉碎目数80～100目，得到的紫色马铃薯全粉花青素损失最少，手感细腻，色泽饱满，薯香浓郁。更多还原

【Abstract】 Purple potatoes are favored for their high antioxidant substances content, but active substances are easily destroyed in potato staple food processing. In this paper, the effects of steaming time and drying temperature on the blue value and anthocyanin content of purple potatoes, and crushing particle size on the quality of purple potato powder were investigated. Response surface were employed to optimize production process. The following conclusions were drawn from the experiment: Low temperature drying helped preserve the integrity of purple potato cells that led a higher anthocyanin content and lower blue value; drying temperature had the greatest effect on the sensory quality and anthocyanin content of purple potato powder. The optimized production process of potato flakes was steaming temperature at 100 ℃ for 25 min, drying temperature at 54 ℃ and crushing to 80-100 mesh, the purple potato flakes obtained under the process had the least anthocyanin loss, felt exquisite, full of purple color and sweet potato flavor.更多还原