挤压蒸煮技术在膳食纤维改性中的应用及研究进展  

Improvement of Application and Research on the Extrusion-cooking in the Modification of Dietary Fiber

作　　者：薛战锋[1] 郭玉蓉[1] 付成程[1] 李晓娇[1] 严迈[1] 杨雪[1] 暴同义[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2012年第7期105-108,共4页Farm Products Processing

基　　金：CARS-28苹果产业技术体系

摘　　要：挤压蒸煮技术是近年来发展较快的现代食品工程技术之一。膳食纤维经挤压蒸煮处理后,可提高膳食纤维的可溶性,改善其活性功能,在食品工业中有更广泛的应用前景。综述了挤压蒸煮技术应用于膳食纤维改性的意义、原理、特点、影响因素及应用,并对其存在问题、发展方向等作了简要论述。Extrusion-cooking is a modem food engineering technology which is developing rapidly in recent years. When dietary fiber is modified by extmding-cooking, the solubility and the active function of the dietary fiber can be improved. There will be a broad prospect of application in the food industry. This paper illustrates the significance, principles, characteristics, influence factors and application of the technology used in extruded dietary fiber modification. And its unresolved problems and development direction are pointed out.

关 键 词：挤压蒸煮 膳食纤维 改性 

分 类 号：R151.3[医药卫生—营养与食品卫生学]