挤压膨化技术在食品工业的研究进展  

Research progress of extrusion technology in food industry

作　　者：王婷 王琰鑫 王晓涵 王敬涵 WANG Ting;WANG Yanxin;WANG Xiaohan;WANG Jinghan(College of leisure and health,Guilin tourism university,Guangxi Guilin 541006,China)

机构地区：[1]桂林旅游学院休闲与健康学院,广西桂林541006

出　　处：《食品工程》2022年第4期16-20,共5页Food Engineering

基　　金：广西壮族自治区本级财政科技计划项目广西重点研发计划(2018AB49021);2018年度广西高校中青年教师基础能力提升项目(2018KY0680)。

摘　　要：挤压膨化技术作为现代食品加工高新技术之一,已被广泛应用于食品加工、食品发酵、油脂加工等多个领域,推动了我国食品加工产业的发展,扩大了食品工业的规模。从挤压膨化技术应用原理、影响因素及其在食品加工、发酵工业和油脂工业方面的研究及应用进展进行综述,对挤压膨化技术今后的研究及应用作出了展望。As one of the modern food processing technology, extrusion technology has been widely used in food processing, food fermentation, oil processing and other food fields, promoting the development of Chinese food processing industry, expanding the scale of food industry, favored by food enterprises.The principle and influencing factors of extrusion technology and its research and application progress in food processing, fermentation industry and oil industry were analyzed in the present study. The future research and application of this field were prospected.

关 键 词：挤压膨化技术 食品加工 食品发酵 油脂加工 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]