清洁标签淀粉的加工工艺及其在食品领域中的应用进展  

Research progress on processing technology of clean label starch and its application in food field

作　　者：孙超慧 冯朵 王梓晗 李恩鹏 李松南 SUN Chao-hui;FENG Duo;WANG Zi-han;LI En-peng;LI Song-nan(College of Agriculture,Yangzhou University,Yangzhou 225009,Jiangsu,China;Institutes of Agricultural Science and Technology Development/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China,Yangzhou University,Yangzhou 225009,Jiangsu,China)

机构地区：[1]扬州大学农学院,江苏扬州225009 [2]扬州大学农业科技发展研究院/教育部农业与农产品安全国际合作联合实验室,江苏扬州225009

出　　处：《粮食与油脂》2025年第2期1-5,共5页Cereals & Oils

基　　金：江苏省自然科学基金项目(BK20220585);中国博士后自然科学基金面上项目(2022M712692);扬州市重点研发计划(社会发展)项目(YZ2022076);扬州大学“青蓝工程”培养对象优秀青年骨干教师项目。

摘　　要：简述了清洁标签淀粉的概念,综述了物理法(超声处理、水热处理、高压处理、电场处理和挤压处理)和生物酶法在清洁标签淀粉加工工艺中的研究现状,并概述了其在食品领域中的应用进展,以期为清洁标签淀粉在食品工业中的发展提供一定的理论参考。The concept of clean label starch was described briefly.The research status of physical meth-ods(ultrasonic treatment,hydrothermal treatment,high pressure treatment,electric-field treatment and extrusion treatment)and bio-enzyme methods in the processing technology of clean label starch were re-viewed,and its application progress in the food field was summarized,in order to provide a certain theo-retical reference for the development of clean label starch in the food industry.

关 键 词：清洁标签 淀粉加工 水热处理 生物酶法 食品领域 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]