摘要
对食品原料超微粉碎后营养成分、功能性成分、自身理化性能、功能活性及加工性能等方面的改变进行综述。提出食品原料超微粉碎能提升食用和加工性能,利用率提高,加工性能改善,提升产品品质,应用前景最广阔,将为食品资源的开发的重要手段和主流发展方向;对食品原料进行深度加工和广度加工,能获得更理想的符合感官需求的成品,获得更多的可利用食品资源。
Nutrients, functional composition, physical and chemical properties, functional activity and the changes of food processing performance in the superfine grinding of food raw materials were reviewed. It is thought that the superfine grinding of food materials is to improve their edible, processing performance, utilization, and product quality, and the application prospect of them is broad. The superfine grinding of food raw materials of will be the development important means and the mainstream development direction for food resources, and the width and depth of processing on food raw material processing will obtain more finished products which is ideal and meeting the demand of the sence organ, and obtain more available food resources.
作者
吴敬涛
WU Jingtao(Department of Science and Technology, University of Jinan, Jinan 250022, Chin)
出处
《中国粉体技术》
CSCD
北大核心
2017年第6期96-100,共5页
China Powder Science and Technology
基金
济南大学博士基金项目
编号:XBS1321
关键词
超微粉碎
粉体
食品原料
营养素
功能成分
superfine grinding
powder
food raw material
nutrients
functional component
