挤压处理对全谷物理化和功能特性影响研究进展  

Research Progress on the Effect of Extrusion Treatment on Physicochemical and Functional Properties of Whole Grain

作　　者：胡薇薇 张治国[1] 杨开[2] 步婷婷 吴卫成[1] Hu Weiwei;Zhang Zhiguo;Yang Kai;Bu Tingting;Wu Weicheng(Food Science Institute,Zhejiang Academy of Agricultural Sciences ,Hangzhou 310021;College of Food Science and Technology,Zhejiang University of Technology ,Hangzhou 310014)

机构地区：[1]浙江省农业科学院食品科学研究所,杭州310021 [2]浙江工业大学食品科学与工程学院,杭州310014

出　　处：《中国粮油学报》2024年第1期218-225,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2022YFE0123100)。

摘　　要：全谷物富含多种生物活性成分,但其适口性差、消费者接受度低。挤压是一种高效、低耗及功能多样化的加工技术,通常用于开发具有高营养和感官质量的食品。本文综述了国内外挤压技术在全谷物方向的研究进展。介绍了全谷物、挤压技术,并分析总结了挤压技术对其物理化学性质的影响。挤压全谷物制品还体现出抑制糖尿病和肥胖症等慢性疾病的潜力。Whole grains(WGs)are rich in a variety of bioactive ingredients.However,the development or utilization of WGs is not satisfactory due to poor palatability,low consumer acceptance.Extrusion is a processing technology with high efficiency,consumption and diversified functions,usually used to develop food with high nutritional and sensory quality.In this paper,the whole grain and extrusion technology were introduced,and how extrusion affects its physical and chemical properties was summarized.Extrusion is an effective method to improve the functional properties of whole grain foods.Moreover,extruded whole grain products also revealed the functional potentials to inhibit chronic diseases,such as diabetes and obesity,etc.

关 键 词：挤压 全谷物 理化特性 功能 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]