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近日,农业部启动马铃薯主粮化开发战略,以科技创新引领主粮化发展。小土豆变成主粮,其含义并不是网友调侃的一个烤土豆配上一盘炸薯条,而是要在马铃薯深加工上下功夫,通过把马铃薯加工成全粉再制作出土豆泥甚至馒头、面条等适合中国人饮食习惯的主食。马铃薯主粮化的核心在于深加工,而深加工需从源头谋划,这源头,就是专用品种。让马铃薯成为主粮,不管是变成餐桌上的馒头、面条,还是变成国家粮库里的储备粮、战备粮,都需要马铃薯先“变身”成为全粉。那么,是不是所有马铃薯都可以加工成全粉?什么样的马铃薯能够为国家粮食安全“粉身碎骨”?国家马铃薯产业技术体系首席专家、中国农业科学院蔬菜所研究员金黎平对此做出了权威解答。
Recently, the Ministry of Agriculture launched the potato staple food development strategy to lead the development of staple food by technological innovation. Small potatoes into staple food, the meaning is not netizens ridicule a roasted potato with a plate of French fries, but to work hard in the potato deep processing, through the potato into powder and then make mashed potatoes and even bread, noodles, etc. suitable Chinese diet staple food. The core of potato staple food lies in deep processing, and deep processing needs to be planted from the very beginning. This source is a special variety. Let the potato become the staple food, whether it is into the table of bread, noodles, or become a national grain storage in the grain, war preparation food, you need the potato first “transfiguration” to become all-purpose powder. So, is not all the potatoes can be processed into powder? What kind of potatoes for the national food security, “crushed”? National potato industry technology system chief expert, Chinese Academy of Agricultural Sciences researcher Jin Liping made this authority to answer .