热塑挤压技术对食品营养成分影响的研究进展  

Research Progress in Effect of Extrusion Cooking on Food Nutrition

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：《食品科学》2010年第7期312-316,共5页Food Science

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：热塑挤压技术由于其高效多功能以及低成本和低能耗等优势,在食品领域中的应用越来越广泛。挤压蒸煮对营养品质的影响具有双重性,有利影响包括破坏抗营养因子、提高蛋白质消化率、促进淀粉凝胶化、增加水溶性膳食纤维和减少脂肪氧化等,不利影响包括加剧了蛋白质与还原糖之间的美拉德反应、对热不稳定的维生素可能会有不同程度的损失,这主要取决于原料的类型,成分和工艺条件。本文综述了近年来热塑挤压技术对食品中营养成分影响的研究情况,以期为食品挤压加工业提供技术参考。Extrusion cooking has been widely used in the field of food due to its high efficiency,multi-functions,low cost and low energy consumption.However,effects of extrusion cooking on nutritional quality are still ambiguous.The beneficial effects include destruction of anti-nutritional factors,improvement of protein digestibility,enhancement of starch gelatination,increase of soluble dietary fiber and reduction of lipid oxidation.On the other hand,adverse effects include acceleration of the Maillard reaction between protein and sugar,and loss of heat-liable vitamins depending on raw material types,their composition and processing conditions.In this paper,the effects of extrusion cooking on nutritional components are reviewed,which will provide references for food extrusion industry.

关 键 词：热塑挤压 营养成分 食品加工 

分 类 号：TS201.4[轻工技术与工程—食品科学]