焙烤食品馅料的挤压膨化加工研究进展  

REVIEW ON EXTRUSION PROCESSING OF BAKEED FOOD FILLINGS

作　　者：邹子爵 范小平[1] 夏雨 李显[1] 应旦阳[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]咀香园健康食品(中山)有限公司,广东中山528437

出　　处：《河南工业大学学报（自然科学版）》2017年第4期119-124,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：广东省自然科学基金项目(2014A030313452);广东省高等学校优秀青年教师培养计划资助项目(YQ2015025);国家自然科学基金项目(31201401);广东省产学研合作项目(2014B090904044)

摘　　要：焙烤食品作为人们最主要的休闲类食品之一,其营养和风味主要由馅料决定。目前,焙烤食品馅料的加工方式多样,对挤压膨化加工技术在焙烤食品馅料加工中的应用原理、特点进行了分析,并对各类焙烤食品馅料的挤压膨化研究与应用进展进行了综述,在此基础上,对该领域今后的研究及应用作出了展望。Abstract： Extrusion is a new technology integrated a set of procedures including mixing, stirring, crushing,heat- ing, cooking, sterilization and shaping, which can kill bacteria, make bad enzyme passivation or denaturation, and keep the natural color and taste of food. As one of the most important snack foods, baked food＇s nutrition and flavor mainly determined by the fillings. The processing method of the baked food fillings are various at present. The principle and characteristic of extrusion processing technique and its application in bakery fillings processing were analyzed in the present study. The advances of research and application of extrusion technology on baking fillings processing were reviewed, and the prospects of research and application in this field were also discussed

关 键 词：焙烤食品馅料 挤压膨化 综述 

分 类 号：TS201.2[轻工技术与工程—食品科学]