本研究为降低马铃薯全粉含糖量高所导致加工的面条成型难、易断条、易浑汤等问题的负面影响，以期达到改良马铃薯全粉-小麦混粉品质的目的。用纯水及不同体积分数（25%、50%、75%）乙醇对马铃薯全粉脱糖，分析脱糖前后马铃薯全粉可溶性多糖、蛋白质含量、色度及气味指标变化，探究脱糖前后不同添加量（5%、10%、15%、20%、30%）马铃薯全粉对马铃薯全粉-小麦混粉持水性、持油率、透光率和热特性等反应加工性能的影响。结果表明：纯水脱糖效率高，蛋白质损失小，且对马铃薯原本风味无影响。纯水脱糖后马铃薯全粉糊化温度和热焓（ΔH）升高，持水力下降，持油力上升，透光率也更好。经纯水脱糖后，马铃薯全粉的可溶性糖脱除率为45.77%，蛋白质保存率为93.32%，透光率为96.09%，持水性和持油性分别为4.67 g/g和1.79 g/g，起始温度（To）、峰值温度（Tp）、终止温度（Tc）分别为56.8 ℃、65.0 ℃和65.6 ℃，ΔH为1.35 J/g。与未脱糖混粉相比，纯水脱糖后混粉的持水力受马铃薯全粉添加量比例的影响较小，且持油力、透光性、热特性等加工特性指标同样维持在相对稳定的数值范围内，更适宜加工利用。

This research was conducted to reduce the negative impact of the high sugar content of the whole potato flour (the resultant noodles are difficult to form, tend to break and lead to muddy soup) and ultimately improve the quality of the whole potato flour-wheat mixed flour, pure water and ethanol with different volume fractions (25%, 50% and 75%) were used to de-sugar the whole potato flour. The changes in soluble polysaccharides, protein content, color and odor index of the whole potato powder before and after de-sugaring were analyzed. The effects of different addition amounts (5%, 10%, 15%, 20%, 30%) of potato flour on the water holding capacity, oil holding capacity, light transmittance and thermal properties of the mixed flour produced by the unmodified or de-sugared potato flour and wheat were investigated. The results showed that pure water desugar efficiency was high with low protein loss, and there was no effect on the original flavor of potato. After pure water de-sugaring, the gelatinization temperature and enthalpy (ΔH) of the potato powder increased, the water holding capacity (WHC) decreased, the oil holding capacity (OHC) increased, and the light transmittance was improved. After pure water de-sugaring, the soluble sugar removal rate of the whole potato powder was 45.77%, the protein retention rate was 93.32%, the light transmittance was 96.09%, the water and oil retention were 4.67 g/g and 1.79 g/g, respectively. The starting temperature (To), peak temperature (Tp) and endpoint temperature (Tc) were 56.8 ℃, 65.0 ℃ and 65.6 ℃, respectively, and ΔH was 1.35 J/g. Compared with the mixed flour containing unmodified potato flour, the WHC of the mixed flour containing de-sugared potato powder pure water de-sugaring group was less affected by the proportion of the potato flour, with its processing characteristics such as OHC, light transmittance and thermal properties were also maintained within a relatively constant range, thereby being more suitable for processing and utilization.

湖北省农业科技成果转化项目（2020BBB050）；湖北省中央引导地方科技发展专项（2018ZYYD011）