食品原料超微粉碎后性能的变化  

Performance changes in food raw materials of superfine grinding

作　　者：吴敬涛 WU Jingtao(Department of Science and Technology, University of Jinan, Jinan 250022, Chin)

机构地区：[1]济南大学科技处,山东济南250022

出　　处：《中国粉体技术》2017年第6期96-100,共5页China Powder Science and Technology

基　　金：济南大学博士基金项目;编号:XBS1321

摘　　要：对食品原料超微粉碎后营养成分、功能性成分、自身理化性能、功能活性及加工性能等方面的改变进行综述。提出食品原料超微粉碎能提升食用和加工性能,利用率提高,加工性能改善,提升产品品质,应用前景最广阔,将为食品资源的开发的重要手段和主流发展方向;对食品原料进行深度加工和广度加工,能获得更理想的符合感官需求的成品,获得更多的可利用食品资源。Nutrients, functional composition, physical and chemical properties, functional activity and the changes of food processing performance in the superfine grinding of food raw materials were reviewed. It is thought that the superfine grinding of food materials is to improve their edible, processing performance, utilization, and product quality, and the application prospect of them is broad. The superfine grinding of food raw materials of will be the development important means and the mainstream development direction for food resources, and the width and depth of processing on food raw material processing will obtain more finished products which is ideal and meeting the demand of the sence organ, and obtain more available food resources.

关 键 词：超微粉碎 粉体 食品原料 营养素 功能成分 

分 类 号：TS201.7[轻工技术与工程—食品科学]