Abstract: Steaming is one of the commonly used and healthiest cooking methods. Compared with the atmospheric pressure steaming, high-pressure steaming has higher efficiency of heat and mass transfer. Took purple potatoes as a typical material to study the effect of high-pressure steaming(110 kPa) on cooking quality of purple potatoes, taking the atmospheric pressure steaming as control. The results showed that purple potatoes could reach the best mature state after steaming 25 minutes at atmospheric pressure or steaming 20 minutes at 110 kPa. On this condition, purple potatoes steamed at high-pressure had richer aroma, softer taste, and more uniform texture compared with those steamed at atmospheric pressure. Moreover, high-pressure steaming was conducive to the higher retention of anthocyanins, with an increasing retention rate of 76.12%. In summary, high-pressure steaming had the characteristics of faster cooking speed, better edible quality and higher nutrient retention, which could provide the practical basis for the product and function development of high-pressure steaming.

Key words: High pressure steaming, Purple potatoes, Cooking speed, Edible quality, Anthocyanins