摘要
阐述了涉及食品工业中三大具有发展潜力的淀粉物理改性技术,包括湿热处理技术、挤压技术、超微粉碎技术。介绍了其作用原理、方法和应用,并对其发展前景和存在的问题进行分析。
Three kinds of technologies about physical modify for starches in food industry were investigated. It includes heat-moistrue technology, extrusion technology, super-tiny powder technology. Its principle, method, application, current situation and problems were analyzed.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期173-175,共3页
Food Research and Development
关键词
淀粉
湿热处理技术
挤压技术
超微粉碎技术
starch
heat-moistrue technology
extrusion technology
super-tiny powder technology
