挤压米品质影响因素研究进展  

Research Progress on Influencing Factors of Extruded Rice or Rice-BasedProductsQuality

作　　者：苟学磊 罗晓莉[2] 吴素蕊[2] 曹晶晶[2] 张微思[2] GOU Xuelei;LUO Xiaoli;WU Surui;CAO Jingjing;ZHANG Weisi(Yunnan Academy of Edible Fungi Industry Development,Kunming 650221;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives,Kunming 650221)

机构地区：[1]云南省食用菌产业发展研究院,昆明650221 [2]中华全国供销合作总社昆明食用菌研究所,昆明650221

出　　处：《食品工业》2023年第5期211-215,共5页The Food Industry

基　　金：云南省创新引导与科技型企业培育计划项目(项目编号:202104AR040011)。

摘　　要：大米是世界上大多数人口的主要食物来源,但存在淀粉含量高、蛋白质含量低且生产过程产生的碎米利用不足等问题,而挤压技术的应用很好地解决了上述问题。在文章中,系统性地阐述了物料组成、挤压工艺参数、加工及贮藏方式等因素对挤压米品质、营养组成成分及接受度方面的影响,并对目前挤压米研制过程中存在的一些问题进行了展望。Rice is the main food source for most people in the world,however,rice has some deficiencies such as high starch content,low protein content and insufficient utilization of broken rice in the production process.Extrusion is a better processing technology to issue the deficiencies and to develop the rice and rice-based products with nutritional,functional and sensory characteristics.In this review,systematically illustrate the effects of ingredients compositions,process parameters,processing and storage conditions on the quality,nutritional properties,and acceptance of extruded rice or rice-based products.Meanwhile,discuss the deficiencies exist in this technology that needs to be explored in the future.

关 键 词：物料组成 挤压工艺 加工及贮藏 挤压米品质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]