摘要
挤压膨化技术、超高压处理技术、高压湿热处理技术、高压均质技术作为物理改性技术,已广泛应用于食品物料改性研究中。综述了近年来国内外关于不同高压处理技术在薯类食物消化特性中的研究与应用。通过对比分析,探究不同高压处理条件对薯类食物消化特性的影响。挤压膨化技术处理后的物料适口性好,但会损失物料中的游离氨基酸和维生素;超高压处理技术作为非热物理改性技术,改性效果较好,但设备较为昂贵,产品后期贮藏条件较为严格;高压湿热处理技术操作相对简便,在高压湿热条件下有利于抗性淀粉生成,改性效果较好,应用较为广泛;高压均质技术因缺乏对薯类相关研究作为理论支撑,目前无法充分证明其对薯类消化特性的影响,但该技术应用于其他物料时呈现了良好的降低淀粉水解率的效果,物料中抗性淀粉含量增加,这为高压均质技术改性物料奠定了理论基础,也为今后的研究提供了思路。
Extrusion technology,ultra-high pressure treatment technology,high pressure wet heat treatment technology,high pressure homogenization technology as physical modification technologies,have been widely used in food material modification research.In this paper,the research and application of different high-pressure treatment techniques on the digestive characteristics of potato foods at home and abroad in recent years were reviewed,and the influence of different high-pressure treatment conditions on the digestive characteristics of potato foods was explored through comparative analysis.The material treated by extrusion technology has good palatability,but it will lose free amino acids and vitamins in the material;As a non-thermal physical modification technology,the modification effect of ultra-high pressure technology is better,but the equipment is more expensive and the storage conditions of products are more strict.High pressure wet heat treatment technology is relatively simple to operate,and it is conducive to the formation of resistant starch under high pressure wet heat condition,and the modification effect is good,and it is widely used.Due to the lack of relevant researches on tubers as theoretical support,the influence of high-pressure homogenization technology on the digestibility characteristics of tubers cannot be fully proved at present.However,when it is applied to other materials,the technology shows a good effect of reducing the hydrolysis rate of starch and increasing the content of resistant starch in the materials,which laid a theoretical foundation for the modification of materials by high-pressure homogenization technology and also provide some ideas for future research.
作者
王东伟
董生忠
杨玉霞
修文依
刘佳丽
杨宏黎
WANG Dongwei;DONG Shengzhong;YANG Yuxia;XIU Wenyi;LIU Jiali;YANG Hongli(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;Experimental Teaching Center,Shenyang Normal University,Shenyang 110034,China)
出处
《沈阳师范大学学报（自然科学版）》
CAS
2023年第6期542-547,共6页
Journal of Shenyang Normal University:Natural Science Edition
基金
辽宁省社会科学规划基金办公室基金项目(L20BJY018)。
关键词
薯类
挤压技术
超高压
高压湿热
高压均质
消化特性
potato
extrusion technology
ultra-high pressure
high pressure heat and humidity
high pressure homogenization
digestive characteristics
