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.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2004年第2期183-186,共4页
Journal of Harbin University of Commerce：Natural Sciences Edition
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
extruded expansion
twin screw extruder
food extrusion technology
processing technology
biochemical reactor
