挤压膨化技术及其最新应用进展  

The new application and progress of extrusion technology

作　　者：叶琼娟[1] 杨公明[1] 张全凯[1] 谢蓝华[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品安全质量检测学报》2013年第5期1329-1334,共6页Journal of Food Safety and Quality

基　　金：广东省科技计划项目(2007B020811001)~~

摘　　要：挤压膨化技术以其连续性、高效性以及产品形态多样性而广泛应用于休闲、婴幼儿、速溶茶、面类、谷物等食品领域。本文主要介绍了挤压膨化设备的类型、基本原理和特点,重点综述了近年来挤压膨化技术在蛋白质改性、膳食纤维改性和植物细胞壁破除上的最新研究进展,对挤压膨化技术在改性和破壁中存在的问题进行了探讨,为拓展挤压膨化技术在不同领域中的应用提供参考。Extrusion technology is widely used in the field of snack, infant, instant tea, pasta, cereals and other foods for its continuity, efficiency and morphological diversity of products. In this paper, the type, basic principles and characteristics of extrusion technology were mainly introduced, then its new application and ad-vances in the field of modified protein, dietary fiber, and cell wall disruption at home and abroad were pivotally overviewed, and issues on modification and cell wall disruption were explored to provide a reference for the application of extrusion technology.

关 键 词：挤压膨化 新应用 改性 破壁 进展 

分 类 号：TS205[轻工技术与工程—食品科学]