马铃薯食品加工及副产物资源化利用策略

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中图分类号：TS215 文献标志码：A 文章编号：1674-0270（2025）32-0180-03

Strategies for Potato Food Processing and By-Product Resource Utilization

YUAN Lixue， ZHANG Dongmei，LI Guixia， ZHOU Yi， CUI Ying （Shandong Business Institute，Yantai，China）

Abstract：This paper focuseson twocore aspects： potato food processing quality control and by-product resource utilization.Itanalyzes keyqualitycontrolpointsincludingrawmaterialselection，processparameterregulation，hygiene andsafetymanagement，and finished product inspectionand grading.Itexplores diversifiedby-productutilization paths infoodindustry，feedproduction，biobasedmaterialsandfunctionalmaterials，theresearchistoprovideoretical reference for quality improvement and resource recycling of potato industry.

Key Words： potato; food processing; by-products; resource utilization

1马铃薯食品加工质量控制要点

1.1严格把控筛选加工原料品质

马铃薯富含淀粉、膳食纤维、维生素及矿物质等营养成分，在食品加工领域具有广泛的应用前景，已开发出薯片、薯条、马铃薯淀粉、速冻马铃薯制品等多种产品，成为丰富食品供给的重要载体。（剩余4215字）