摘要
挤压加工技术由于其生产高效、功能多样化以及成本低廉和耗能低等优点,在食品领域中的应用越来越广泛。本文综述了最近几年国内外挤压加工在食品领域的研究进展。分析总结了挤压加工对物料中的淀粉、蛋白质、脂肪和膳食纤维等的理化性质和生理功能的改变。同时还讨论了物料在挤压过程中抗氧化能力的变化。多角度揭示了产品营养品质和抗氧化活性在挤压过程中受到的影响。
Extrusion processing has been widely used in the field of food due to its highly-efficient production,function diversification,low cost and low energy consumption. In this paper,the domestic and foreign extrusion processing in the field of food research in the recent years was reviewed. The changes on physical and chemical properties and physiological functions of extrusion processing for starch,protein,fat and dietary fiber in the materials were analyzed and summarized. The variations on antioxidant capacity of materials in the process of extrusion were also discussed. The effects of many aspects of the product nutrition quality and antioxidant activity in the process of extrusion were revealed.
作者
刘鹏
王世让
刘艳秋
董良伟
于国萍
Liu Peng;Wang Shirang;Liu Yanqiu;Dong Liangwei;Yu Guoping(College of Food Northeast Agricultural University, Haerbin 150030;Heilongjiang Grain College, Haerbin 150080)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第6期127-132,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划(2017YFD0401200)
关键词
挤压加工
营养成分
理化性质
生理功能
抗氧化能力
extrusion processing
nutrients
physical and chemical properties
physiological functions antioxidant capacity
