挤压技术在食品工业中的应用  

Study on application of extrusion technique in food industry

作　　者：李丽娜[1] 

机构地区：[1]哈尔滨商业大学轻工学院,黑龙江哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2004年第2期183-186,共4页Journal of Harbin University of Commerce：Natural Sciences Edition

摘　　要：经挤压技术加工的食品,不易"回生"、营养损失少,易吸收、口感细腻、卫生水平高,易保存.经挤压技术加工的大豆粉,不仅可以去除大豆本身的豆腥味,还可以钝化大豆中的抗营养因子,提高杀菌水平和消化率.挤压技术用于油脂浸出可以提高浸出速度,降低能耗,用于酿造工业可以减少酶及酵母的用量,缩短发酵期.介绍了挤压膨化技术的特点、机理、工艺流程及该技术在食品等工业中的应用概况,分析了挤压技术的现状、发展趋势和前景.The extruded food would not been rawed easily . The kind of food loss few nutrition and is easily absorbed by body.The soy bean powder which be extruded without soy taste , can passivate the internutrition element , and improve sterilizing ability and the digested level . The kind of technique can improve leach speed with little energy cost , can shorten fermentation period with few ferment . This paper not only introduces the character , the principle and the process of extrusion technology applied in food industry , but also analyzes the present status , trend and the future of it.

关 键 词：食品工业 挤压膨化 双螺杆挤压机 食品挤压技术 加工工艺 生化反应器 

分 类 号：TS20[轻工技术与工程—食品科学]