挤压蒸煮技术对食品营养属性影响研究进展

Research progress on the effect of extrusion cooking technology on nutritional properties of food

挤压蒸煮技术是一种高温短时、多单元操作的食品加工方法,它具有加工对象广泛、加工成本低、加工效率高等特点。食品在挤压过程中,会受到高温、高压、剪切力等作用而使其营养属性发生变化。综述了挤压蒸煮技术对食品营养属性影响研究情况,以期为挤压蒸煮技术在食品工业上的应用提供参考。

Extrusion cooking technology is a kind of food processing method with high temperature and multi-unit operation. It has the characteristics of wide processing object, low processing cost and high processing efficiency. In the extrusion process, food will be subject to high temperature, high pressure, shear and other effects to change its nutritional properties. In this paper, in order to provide reference for the application of food extrusion cooking technology in food industry, the effects of extrusion cooking techniques on the nutritional properties of food were reviewed.