热塑挤压蒸煮处理技术对食品营养属性的影响研究

随着我国现代化建设水平的不断提升,当前热塑挤压蒸煮处理技术作为一种常用的食品加工措施,以其成本低、能耗低的优势得到了商家的青睐。热塑挤压蒸煮技术对于食物的影响具有两面性,一方面其会促进营养因子的消化率,提升淀粉的凝胶化,同时还可以促进营养膳食纤维的可溶性,但是另一方面也会导致蛋白质与还原糖之间产生反应,对一些特殊维生素含量的维持造成一定的威胁。

With the improving of the level of modernization in our country,the current thermoplastic extrusion cooking processing technology as a kind of commonly used food processing measures,with the advantages of low cost,low energy consumption obtained the merchant's favor.Thermoplastic extrusion technology for the influence of food has two sides,on the one hand,it will promote nutrient digestibility,increase the starch gelatinization,at the same time can also promote nutritional soluble dietary fiber,but on the other hand can also cause reaction between protein and reducing sugar,as a certain threat for some special vitamin content.