双螺杆挤压技术在食品工业中的研究应用现状  

The Research Application Status of in Food Industry

作　　者：杨涛[1] 辛建美[1] 徐青[1] 罗红宇[1] 

机构地区：[1]浙江海洋学院食品与药学学院,浙江舟山316004

出　　处：《食品与生物技术学报》2009年第6期733-740,共8页Journal of Food Science and Biotechnology

基　　金：浙江省科技厅优先主题项目(2007C13044);浙江省新苗人才计划项目(2008R40G2110029)

摘　　要：阐述了双螺杆挤压技术在组织化蛋白生产、膳食纤维加工、食品浸油、休闲即食食品、高蛋白谷物类食品,以及糖果加工中的研究应用现状,分析了双螺杆挤压加工对食品营养成分的影响,展望了双螺杆挤压加工技术在食品工业的应用前景。与单螺杆挤压技术相比,双螺杆挤压技术具有加工工艺多变性、产量高、产品质量稳定、原料适用性广等突出的优点。Food extrusion technology is a growing interesting research area and exhibit a hot of advantages in various processing technology, high yield, stable quality of product, extensive applicability of the raw material, when compared with that of the single-screw extrusion technology. This manuscript reviewed the application of twin-screw extrusion technology on the textured protein production, dietary fiber processing, immersion oil of food, instant food, high-protein grain food and candy processing, and the effects of twin-screw extruder on food nutrient composition. Also, the perspective of twin-screw extrusion technology in food industry was provided in this manuscript.

关 键 词：双螺杆挤压技术 食品加工 营养成分 

分 类 号：TS203[轻工技术与工程—食品科学]