挤压膨化谷物粉的研究进展  

Research progress of extruded grain flour

作　　者：赵御锜 付欣[2] 鲁明 ZHAO Yu-qi;FU Xin;LU Ming(College of Food,Shenyang Agricultural University,Shenyang 110000,Liaoning,China;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,Liaoning,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110000 [2]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《粮食与油脂》2023年第6期5-7,25,共4页Cereals & Oils

基　　金：国家重点研发计划项目(2020YFD1001404-01-01)。

摘　　要：介绍了挤压膨化的工作原理及特征,综述了挤压膨化技术在谷物粉中的应用及其对谷物粉营养成分及品质特性的影响,以期为挤压膨化技术的推广应用提供理论借鉴。The working principle and characteristics of extrusion were introduced,and the application of extrusion technology in grain flour and its impact on the changes in nutritional composition and quality characteristics of grain flour were summarized,in order to provide theoretical reference for the promotion and application of extrusion technology.

关 键 词：谷物粉 挤压膨化技术 营养成分 品质特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]